Cooking recipes from "Cooking with Barry & Meta" - page 55

This recipe is like Fried Rice but it uses protein-rich quinoa instead of rice.

Yesterday Barry and I attend the National Festival of Breads in Manhattan KS.

We met Matt Chatfield when he was the chef at the Culinary Center of Kansas.

LaVetra Brown provided this recipe for the February 2008 cooking column, “Capturing the Present and Remembering the Past,” I wrote for .

A friend needed some last minute 4th of July decorations .

Recently Barry and I attended the 2017 National Festival of Breads in Manhattan, KS.

Garden-fresh green beans.

It’s zucchini season! Yesterday I grated up several and tried a couple of new recipes.

Zucchini-nested Egg served with sliced tomatoes & basil.

The zucchini keeps producing and I keep looking for new recipes.

Yes, the zucchini crop continues.

Italian-style Stuffed Zucchini over brown rice Still more zucchini .

So easy and quick that we used this recipe in our 2017 summer meatball cooking class for kids.

Haystacks – are they Amish or simply a deconstructed Mexican dish? I’m not sure but I am sure they are a FUN way to serve either a large .

Instead of just plain rice, I made this to use in our Amish Mexican-style Haystacks.

Jeff Hertzberg was one of the featured speakers at the 2017 National Festival of Breads held in Manhattan KS.

The base for this recipe is the Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day that I recently posted.

In an early step in the original pizza recipe from Artisan Pizza and Flatbread In Five Minutes a Day by Jeff Herbzberg and Zoë Franc.

Lentil Sloppy Joes on Parmesan & Thyme Focaccia with a slice of Cheddar cheese.

Another version of Focaccia in 5 using Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day, Same technique as th.

Cooking with Barry & Meta1,510 recipes