You are currently browsing the archives for the Entrees category.
From Burgers: Comfort Food by Charles Pierce. Andrews and McMeel, 1997
Beet greens, which have a delicate, spinachy flavor, are a colorful garnish for these savory hurgers speckled with diced beets. Serve these burgers with a Russian salad — tiny cubes of cooked carrots and potatoes, tiny green peas, and sliced cooked green beans — [...]
In Whole Grains for Busy People, Lorna Sass gives you a crash course on the plethora of easy-to-make, tasty-to-eat grains that are readily available, and then goes a step further by sharing 125 tempting recipes that focus exclusively on the grains and how to bring out their maximum flavor. Want to incorporate some whole grains [...]
Pashtida is a Hebrew word derived from German (pastete) and Italian (pestette) . It has been used since the Middle Ages for any baked dish based on a batter of eggs and cheese, vegetables, meat, fish, or any combination thereof, with or without a crust. This dish by Uri Scheft of the Lechamim Bakery in [...]
Recipe and photo courtesy of National Pork Board
This hearty soup is easy to put together just before serving. Serve with buttered rye bread, celery and carrot sticks and fresh fruit.
Ingredients
* 2 boneless pork chops, cut into 1/2-inch cubes
* 1 teaspoon oil
1/2 cup chopped onion
* 2 teaspoons ground cumin
* 1/4 teaspoon garlic powder
* 1 cup cooked [...]
Link