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Author: Kathy Schowe
![]() Capellini with Lemon, Shrimp, and Avocadoingredients:
instructions:How to cook Capellini with Lemon, Shrimp, and Avocado
NOTES:
By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!
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Author: Kathy Schowe
![]() Honey-Lime-Sriracha Salmoningredients:
Honey-Lime-Sriracha Sauce
instructions:How to cook Honey-Lime-Sriracha Salmon
NOTES:
Honey-Lime-Sriracha sauce makes this salmon unforgettable!
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Author: Kathy Schowe
![]() Hatch Green Chile Meatloaf with White BBQ Sauceingredients:
White BBQ Sauce
instructions:How to cook Hatch Green Chile Meatloaf with White BBQ Sauce
White BBQ Sauce
NOTES:
Hatch Green Chiles bring the subtle heat in this cheesy meatloaf with a tangy, sweet, white BBQ sauce!
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Author: Kathy Schowe
![]() Egg Ravioli with Morels, Bacon, and Sageingredients:
instructions:How to cook Egg Ravioli with Morels, Bacon, and Sage
NOTES:
Egg Raviolis aren't easy... but they are probably the most delicious thing I've ever made!
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Author: Kathy Schowe
![]() Fresh Pastaingredients:
instructions:How to cook Fresh Pasta
NOTES:
Fresh pasta makes all the difference... it's well worth the effort.
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Appetizer
Author: Kathy Schowe
![]() Cheesy Stuffed Poblanosingredients:
instructions:How to cook Cheesy Stuffed Poblanos
NOTES:
Ooey-gooey smokey stuffed peppers make a fantastic appetizer or first course!
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Author: Kathy Schowe
![]() Baby K's Shrimp Stuffed Peppersingredients:
instructions:How to cook Baby K's Shrimp Stuffed Peppers
NOTES:
These peppers are popular and will become a favorite at your house too! The garnish of mayo and soy sauce make them pop!
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Author: Kathy Schowe
![]() Crunchy Crab Cakesingredients:
Honey-Lime-Sriracha Sauce
instructions:How to cook Crunchy Crab Cakes
NOTES:
Moist crab cakes with a garlic butter crunch on the outside that makes you want more!
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Author: Kathy Schowe
![]() Baby K's Pizzaingredients:
instructions:How to cook Baby K's Pizza
NOTES:
I make this pizza when we are having a crowd... the pizzas just keep coming- but there never seems to be any left over!
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I found the gastrique the most unique and delicious part of this dish. The technique of melting the sugar first, adding the juices and vinegar, and then finishing with butter created a velvety and rich sauce. I’ll make it again for sure!
Get the recipe at : MasterChef: The Ultimate Cookbook |
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Contact Me!
Phone: 760.333.8886 E-mail:SchoweProperties@msn.com Website:http://KathysKitchenRecipes.com |