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Soups & Salads
I recently stopped by Morro Bay, a small town on the central coast of California. While sitting in a waterside restaurant and staring at the... Read more >>
Ingredients: 1 large can tomato juice (46 ounces) or V8 2 English cucumbers, peeled and diced 2 green bell peppers, seeded, de-ribbed and diced 2... Read more >>
Ouef Salad
This is not your ordinary egg salad. What can I tell you, baby! I gotta doctor it up ... a little here, a little there,... Read more >>
Elegant Mushroom Soup
Ingredients: 1 large onion, chopped 1/2 pound Mushrooms 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon pepper 1/8 teaspoon salt 1 cup milk... Read more >>
Pineapple-Coconut Delight
Ingredients: 1/4 cup condensed milk 2 egg yolks 1/2 cup coconut meat, shredded 1/4 cup pineapple tidbits 1/4 cup sugar palm, boiled until tender 1/4... Read more >>
Ginumi’s Salad
Ingredients: 3 boxes green gelatine 2 teaspoon pandan extract 2/3 cup coconut strings or macapuno preserve 1 can condensed milk 1/2 cup coconut milk 1/2 cup... Read more >>
A Roman Soup: Pasta e Ceci
If Tuscans are known as mangiafagioli (bean-eaters), then perhaps the Romans should be called mangiacecione for their love of the ceci bean. In Lazio (the... Read more >>
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| Crab and Shrimp Louis | By: Veronica Kavanagh |
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| Ouef Salad | By: Mark Roddey |
| Elegant Mushroom Soup | By: Veytz |
| Pineapple-Coconut Delight | By: Veytz |
| Ginumi’s Salad | By: Veytz |
| A Roman Soup: Pasta e Ceci | By: Flavors of Rome |
| Potato Crab Salad with Honey Mustard Dressing | By: Veytz |
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Hot summer nights call for cool cocktails, crisp salads, and creamy homemade ice cream. Got a killer recipe up your sleeve? Do share. >>
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