Thinly sliced garlic is a simple way to jazz up plain old spinach. With just a touch of butter and a quick stir, you’ll have a vegetable side dish that tastes great and pairs with just about anything!
Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color – cherry and strawberry to lemon and lime.
My grandmother gave me this recipe earlier today. I am not crazy about Apples, but loved this salad. I told my husband to hurry up and eat it before I eat too much. My grandmother told me it is like the candy apples at a fair, which I also am not crazy about, but this was the best salad ever! Hope you all enjoy.
Even the most ardent squash haters will find it difficult to resist this tender baked squash with a buttery apricot filling.
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
Straight from Greece! This recipe has been in my family for years – my Auntie showed me how to make it this Greek Easter – great with raw red peppers and pita chips.
