Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
EASY HOPPING JOHN 6 to 8 servings
We've got to eat our black-eyed peas on New Year's Day to ensure our good luck throughout the coming year. The name of this traditional Southern dish is thought to have been derived from the custom of sending children hopping around the table before the dish was served.
4 slices bacon, chopped
1 cup chopped peeled onion
2 cups water
1 cup regular-cooking long-grain white rice
½ to 1 teaspoon Worcestershire sauce or to taste (optional)
Several grains cayenne pepper or several drops hot pepper sauce or to taste
Salt and freshly ground black pepper to taste
1 (14 to 16-ounce) can black-eyed peas, drained
In a medium heavy saucepan, pan-fry bacon and onion over moderate heat until bacon is cooked, but not crisp, and onion is just tender, but not browned. Stir in remaining ingredients, except black-eyed peas. Bring mixture to a boil; reduce heat, cover, and cook over low heat about 15 minutes, or until rice is tender and done. Stir in black-eyed peas; adjust seasoning to taste. Cover and heat thoroughly.
Variations: Add ½ to 1 teaspoon minced peeled garlic when sautéing the bacon and onion. Add 1 to 2 chopped firm ripe tomatoes, or about 12 quartered firmripe grape (very very small) tomatoes, or ½ to 1 cup well drained diced canned tomatoes to the rice mixture with the black-eyed peas.
