Cooking with Barry & Meta
Pappardelle are long, flat and broad ribbons of egg-based pasta that originated in Toscana (Tuscany); a delight for pasta lover’s like me! .
I wanted to cook links to use in Sausage Kolaches and decided to try this method.
Mom always made the Deviled Eggs for Easter .
An elegant and extra special “scalloped potato” variation, we served this side dish with ham for Easter dinner.
Make ahead main dish salads are easy along with being cool and refreshing.
This unusual meat and potato dinner was inspired by one of the Skillet Dinners that Chef Alli demonstrated at the Shop Kansas Farms Expo in .
On the menu is an “oldie but goodie” recipe that I haven’t used in awhile.
These were one of the upscale items menu at the Kirby House restaurant.
We served this Mexican side dish with our healthier version of Chicken Enchiladas .
These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my porti.
I prepared this delicious recipe and healthy version of an elegant classic for Barry's birthday.
It was so nice to come home to the wonderful rich aroma emitted by this soup.
Inspired by a similar recipe from a friend, Barry created his own version of this breakfast dish.
Barry carving the finished pork during the TV show.
I wrapped enough bundles to allow one per person; just threw the remaining green beans in the bottom of the baking pan and then placed .
This is a quick-fix dish that reminds me of the recipes I used to make during the early years of our marriage.
Marbleized Easter Eggs (center of table) w/ 2 layers of applied color.