Red Flannel Hash is a tasty mixture of beef, potatoes and beets. It’s a New England specialty and takes its name and color from the red beets.
This is a great recipe for leftover meat and potatoes. Simply add them to a skillet with some diced canned beets and the sauce ingredients from this recipe.
— You can substitute ...Read more
This is an easy casserole dish that lends itself to making in advance and freezing. The lemon and raisins add a sweet and tangy touch.
— To clean leeks, cut them in half lengthwise and each half lengthwise again. Rinse under cold water.
— You can use dry white wine instead of vermouth.
— Prepare ingredients....Read more
Chicken breasts cooked in a spicy tomato sauce and topped with Parmesan cheese is Italian comfort food that has become one of America’s favorite meals.
— You can use any type of low-sodium tomato-based sauce.
— You can use any variety of whole wheat pasta.
— Snip washed basil leaves with a scissors.
— ...Read more
Saag Gosh serves up flavors of India. An authentic one uses freshly ground spices and long cooking times. By using good quality cubes of lamb cut from the leg and ground spices from my spice shelf, the dinner retains the essence of Indian food without the long preparation.
— Ask the butcher to cut lamb cubes from the leg with ...Read more
Chicken topped with vegetables and dill is cooked in a parcel. The natural flavor is sealed into the parcel. The chicken is succulent, and the vegetables cooked just right. The secret is to make sure your oven is at temperature when adding the parcels.
— A quick way to chop dill and parsley, is to snip the leaves with a ...Read more
The essence of this dish is the sweet flavor of fresh fish. It’s a New England and Nantucket favorite. This is a light chowder allowing the fresh ingredients to shine.
— Cod is a flaky white fish common to New England fish. Select whatever fish looks fresh. Try to choose a fairly firm fish if selecting a substitute such as ...Read more