Seared Sea Scallop Salad

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Close your eyes and feel the warm ocean breezes while your enjoy this delightful seafood salad!
Instructions
  1. In small bowl, whisk together shallot, _ cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt, and p
  2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.

Beef Stroganoff

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This is a hearty meal perfect for a cold winter evening!
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Ingredients
Course Entrées
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Instructions
  1. Cut meat into 1/4x2 inch strips. Mix flour with salt; toss meat with mixture. Heat butter in heavy frying pan. Add garlic, onion and mushrooms. Sauté until brown. Spoon out and reserve.
  2. Add meat to same pan. Brown quickly. When all meat is brown, return onion and garlic to pan, sprinkle with paprika and pepper. Blend well, fold in sour cream.
  3. Serve over hot noodles.

Braised Italian Short Ribs

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Course Entrées
Prep Time 20 minutes
Cook Time 145 minutes
Servings
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Instructions
  1. Preheat oven to 425°. Place short ribs in large roasting pan. Evenly coat ribs with oil, and sprinkle with salt and pepper. Roast 45 minutes.
  2. Reduce heat to 325°. Add broth, garlic, rosemary, bay leaves and wine to roasting pan. Cover pan tightly with aluminum foil or lid. Roast 45 minutes.
  3. Add potatoes, mushrooms, carrots, celery and onion to roasting pan. Roast, covered, 45 minutes to 1 hour longer or until short ribs and vegetables are tender.
  4. Transfer short ribs to large serving platter; keep warm. With slotted spoon, transfer vegetables to medium bowl; keep warm. Remove and discard rosemary sprigs and bay leaves. Place pan with drippings over medium heat; heat to simmering. Skim excess fat fr

Creamed Spinach-Stuffed Tomatoes

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Colorful, creamy and savory, this is one side dish that could very well be the star of your dinner plate!
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Course Side Dishes
Prep Time 20 minutes
Cook Time 2 minutes
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Instructions
  1. Place oven rack about 6 inches from source of heat. Preheat broiler. Spray 8 x 8 inch glass or ceramic baking dish with nonstick cooking spray. With sharp knife, cut off ¼ inch from stem end of each tomato. With spoon, carefully scoop out pulp and se
  2. In large nonstick skillet, melt butter over medium heat. Add garlic, and onion, and cook 4 to 5 minutes or until tender and lightly browned, stirring occasionally. Stir in creamed spinach, salt, pepper, and cayenne pepper, and cook 3 to 4 minutes or until
  3. Evenly spoon creamed spinach mixture into tomatoes; sprinkle with remaining ¼ cup cheese. Broil tomatoes 2 to 3 minutes or until cheese is melted and lightly browned.

Mexican Corn Salad

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This oh-so-easy salad has that little extra kick of spicy flavor. Delicioso!
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In medium bowl, whisk together lime juice, honey, oil, chili powder, and salt. Add remaining ingredients and toss until well combined.

Golden Pumpkin Pie

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Pumpkin pie is a holiday staple! Use this traditional recipe to make your guests feel right at home.
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Course Desserts
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Instructions
  1. Preheat oven to 425° F. Place the pie crust on a baking sheet and set aside. In a small bowl, combine the sugar, cinnamon, ginger, nutmeg, cloves and salt. In a large bowl, lightly beat the two eggs. Stir the pumpkin and the sugar/spice mixture into

Chicken Stuffed with Long Stem Artichokes

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Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breast horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 1 slice of mozzarella cheese.
  2. In medium bowl, combine breadcrumbs, 1 tablespoon lemon zest, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip chicken breasts into breadcrumb mixture to coat each side; place on prepared baking pan. Bake chicken 25 to 30 minut
  3. In microwave-safe dish, heat remaining artichoke hearts in microwave oven on high 15 to 30 seconds or until heated through. Divide artichokes over each chicken breast. Serve garnished with remaining 1/2 tablespoon lemon zest and chives.