Cooking with Barry & Meta
What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next.
We hosted a hands-on cooking dinner for a friend, Judy Burgess, and her family, including her son, daughter-in-law, and their two adorable c.
I discovered this recipe years ago and recently reisurrceted it, making just a few changes and adjustments.
We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl.
Thumbing through the March/April 2023 issue of the Food Network Magazine that arrived this week, Barry noticed this recipe and requested it .
A mayo free dressing is used to create a lighter version of the classic broccoli salad.
Eye-catching, tasty and something different – it’s like eating eggs in a cloud! I’ve made a multitude of egg dishes but never Fluffy Eggs.
These make-ahead appetizers are not only tasty but very convenient to have on hand as they can be made ahead and frozen .
YUM! Barry just made this for lunch and it we both thought it was absolutely delicious .
Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.
On a healthy eating quest, I have tried some recipes that are edible but not worth a repeat performance.
This dive-right-in dip is packed with flavor and so easy to prepare.
Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures .
Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening.
From Good Friends Great Tastes, A Celebration of Life, Food and Friendship, 2007 edition by Debbie Meyer-Gore, this is just one of many trie.
With the beginning of fall, we turn to comfort food menus.
Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! .