Cooking recipes from "Cooking with Barry & Meta" - page 41

In addition to having a wonderful time in Arizona, we brought home a big sackful of grapefruit and other citrus—handpicked .

Baked Russet Potato + Baked Sweet Potato = Calorie-conscious stuffed potato with twice the flavor that loaded with nutrients! Inspired by.

After interviewing Kamila Dandu and tasting her Chicken Tikka ( Dandu Style , Sunflower Living Magazine, spring 2013, pp.

Pasta Sauce with a Pizzaz! Hungry for pasta, I decided to put a twist on the sauce and swap traditional pasta for a variation ma.

Barry is under the weather so plain 'ole Chicken Noodle Soup is on the menu .

The Abilene High School culinary team has been working and is ready for the Kansas ProStart competition being held in Wichita March 3-4.

Barry used some salmon filets that he had smoked to create a delicious salmon salad.

The last of our fresh lemons from Arizona went into a roasted chicken dish that we served with basmati rice and steamed broccoli.

Crisp & crunchy on the outside, soft but chewy on the inside — Forgotten Meringue Cookies After making lemon pudding, I had egg white.

For years we’ve been making Roasted Potato Salad using either red or white potatoes so when Barry ran across a similar recipe that uses.

Cornmeal Crusted—we used green beans, asparagus, and red pepper strips.

In honor of St.

Normally, I include pictures of the process, but this one is an exception.

Cream Puffs filled with Creamy, Dreamy Lemon Pudding.

I used to make these for Kirby House catered events, so when I needed desserts for a club meeting, I naturally thought of Petite Fudge Ca.

After coming home late and with no meat thawed for dinner, a vegetarian meal is definitely what came to mind.

Cream Puffs filled with Creamy, Dreamy Lemon Pudding for EASTER.

Cream of Carrot Soup in my Grandma Richardson's china soup bowls.

Rice & Pasta Pilaf was the starchy side dish for our Easter dinner menu: Creamy Carrot Soup --- Roasted Cornish Hens Rice & Pasta.

Steve's Gumbo Griddle Cakes were featured in the spring 2015 edition of Sunflower Living magazine, my Chef's Table article for the quarter.

Cooking with Barry & Meta1,511 recipes