Stuffed Spareribs

This recipe was misfiled with the vegetables, which makes me wonder if the original owner had used it and put it away wrong? And I wonder if it was good…. If you prefer stuffed spareribs here is a very good way to prepare them. I’m not so sure about the prunes, but they could add … Continue reading

Spinach Stuffing for Eggs or Fish

I’m not completely sure how this should be described. It is called a stuffing, but it isn’t a typical “stuffing” with bread, bread crumbs or really any of the expected stuffing type ingredients. And I’m wondering if you are making fish, do you roll this into the fish like a pinwheel, in a loop, use … Continue reading

Souffléd Zucchini

A soufflé can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is … Continue reading

Lamb Chops Glorified

I suppose this is meant to seem fancy but it’s really actually quite easy. “Glorified” makes it sound self deprecating in a way. We don’t see lamb chops too often in the grocery where I live. Either they get bought up immediately, or there isn’t as much demand and they don’t stock very much. Growing … Continue reading

Rice-Broccoli Casserole

This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine. Rice-Broccoli Casserole 350 1 hour 1 10 oz pkg chopped broccoli 1 c long grain rice … Continue reading