The secret to Home Made Hash Brown Potatoes. From the legendary Better Homes and Gardens Cookbook.
Archives for November 2011
I don’t know about you, but I love being on the receiving end of homemade gifts from the kitchen. This Blackberry Merlot Wine Jelly is a very special gift. There’s so many possibilities; jams, jellies, chutneys, mustards, salsas, sauces, pickled anythings, breads, cookies, cakes, candies. So far, I’ve whipped up a batch of sweet
Scrambled Eggs with Rosemary and Capers. Eggs are slow cooked for a creamy and savory riff on scrambled eggs.
This is so incredibly easy. I’ve served this dip and roasted vegetables as an appetizer dish at a wine tasting party… …and also as a side dish for dinner. This photo is with Oprah’s Unfried Chicken recipe. Dip for Roasted Vegetables Author: www.highlandsranchfoodie.com Recipe type: Side Dish Cuisine: American Prep time: 10 mins Total time: 10
Well, they look innocent enough don’t they? This is my second attempt to prepare Waffle House worthy homemade hash brown potatoes. For my first test last Sunday, I used my mandolin to grate the potatoes, I soaked and rinsed them before frying in my cast iron skillet. I ended up with a tiny little
Southwest Chicken and Bean Soup. A combination of Mexican Oregano, cumin and garlic powder is a great start for a flavorful Southwestern bowl of soup.