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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Money saving ideas to bet on.
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Chicken Riggies from Phillips Italian & American Cuisine: Chef Michael Veres
2 oz Salad Oil
6 oz Cooked Chicken cubed 1/2 inch squares
2 oz 1/2 inch cubed Red Bell Peppers
1 oz Small Dice White Onion
1 Tbl Ground Garlic
2 tea Dry Greek Oregano
1 tea Crushed Red Chili Flakes
1/4 cup White wine
1/2 cup Heavy Cream
1/4 cup Marinara Sauce
Salt & Pepper to taste
2 cups Cooked Rigatoni
In a saute pan add oil over high heat. When hot add chicken, red bell pepper, onion and garlic. Saute for 2 minutes while stirring around. Add chili flakes, oregano and saute for 1 more minute. Add white wine until alcohol is cooked out...usually about 20-30 seconds. Add heavy cream and reduce by half, then add marinara and cook for 1 more minute. Add salt and pepper. Ready to serve over cooked rigatoni.
