If your arteries weren’t clogged already this will definitely help!
My husband went to Ruby River Restaurant and wanted to see if I could replicate their Jacketed Cinnamon Yam they served at the restaurant. Anyhow, I made a gluten free version and have to say it was really tasty! My husband loved it so much that he ate a whole yam and didn’t even touch his Tri-Tip!
So I use to like L&L’s Hawaiian Barbecue. Ever since I found out I was allergic to chicken and gluten, I haven’t eaten there in years. This Macaroni Salad recipe is a copycat version of their mac salad. It is so tasty that my husband LOVED it and kept raving to people how great it was. Now that made me a happy cook that is for sure!
Anyhow, here is my take on L&L’s Hawaiian Barbecue’s Mac Salad.
Many years ago when my husband and I were first dating he said his paternal grandmother use to make the best “green jello” and that he hadn’t had it in years. Well, I called up his grandmother, got the recipe and have been making that jello for every holiday since!
This is not for the faint of heart… it is full of flavor and carries a ton of calories with each bite. But it is a party, so why not enjoy.
Homemade bread cubes are perfect for stuffing recipes, casseroles, and other recipes that call for bread cubes.
Since my family eats gluten free bread I have been saving the bread heels as well as the bread that has crumbled and for whatever reason we just didn’t end up eating that slice of bread. I placed it all in a ziploc bag and left it in the freezer for months in order to make Toasted Bread Cubes to use in my Thanksgiving Stuffing.
Some ask why not just use the fresh cubes; why do you toast them? The reason — the dried cubes absorb more of the juices while cooking! So let me show you just how easy it is to make!
Homemade Bread Cubes
- 1-1/2 pound to 2 pounds of gluten free bread
- 1 tablespoon dried parsley
- 1 teaspoon Johnny’s Garlic Spread & Seasoning
- Olive Oil
- Preheat oven to 350º F.
- Stack a few slices of bread; Using a serrated knife, cut the bread into 1/2-inch strips.
- Cut the strips crosswise into 1/2-inch cubes.
- Place in a large bowl. Sprinkle with parsley, Johnny’s Garlic Spread & Seasoning and the coat with olive oil. Mix thoroughly to coat.
- Arrange the cubes in a single layer on a baking sheet.
- Bake the cubes at 350º F for 8-10 minutes or until golden.
- Let cool, then place in a sealed container for up to a week before using.
Growing up my mother made her 24-hour salad that I always loved. Now I make this salad and my daughter just loves it as well.
But this is the salad that everyone always asks me to make when I am attending a Potluck or Barbecue. Since we were attending my son’s Cub Scout Rank Ceremony’s barbecue, I decided to make this salad as my contribution to the barbecue.
It has layers of lettuce, mayo, parmesan cheese, sugar, water chestnuts, peas, bacon, onions…. Mmmm, I think I need to make another batch for my own enjoyment. It is one of my favorite salads!
I had a butternut squash in my pantry that really needed to be used up. Since we were making barbequed burgers for dinner I decided to pull out my french fry cutter — but unfortunately the squash killed my blade on my cutter. I guess it wasn’t made for anything but potatoes. The butternut squash must be way harder than a potato I guess.
Nevertheless, I got some fries made then tossed them into the oven at 425º F for 40 minutes until they were golden.
With Memorial Day around the corner and everyone looking to have people over for barbecues, what better appetizer to serve than Deviled Eggs. And of course you’ll probably have to make a double recipe just because these little beauties disappears fast!
I am not a huge mustard fan and most deviled egg recipes call for mustard. Not the way I make them. They are just pure and simple and oh so yummy. I have been known to devour a dozen of these in one sitting – OK not really, but I can down quite a few in one sitting that is for sure.
Deviled eggs are easy to make and are always a hit at any barbecue or picnic gathering. To make them extra pretty, just pipe the egg yolk filling with a star-tip. I use Wilton’s Dessert Decorator Plus for EVERYTHING i need to pipe!
Try this recipe and see how simple it really is!
I love Bok Choy yet I don’t buy it that often. Then one day last week I was at Coscto and low and behold they had a 2-pound package staring me down. I grabbed it and the rest is as they say history! Anyhow, Bok choy is the perfect vegetable for a healthy side dish. This easy recipe is flavored with garlic, ginger and gluten free soy sauce to give it a little extra flavor.
My daughter has been asking me to make her meatloaf for several days. I have finally given in and made her, her “favorite” dinner as she tells me.
I made rice and coleslaw to go with it… and have to say — I love my slaw every time I make it. This time I changed it up and added raisins and it still was great if not better!
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup whole milk
1/4 cup buttermilk
2 -1/2 tablespoons lemon juice
1 tablespoons white vinegar
1/2 teaspoon salt
cracked pepper to taste
1 pound bag shredded cabbage and carrot mix
Romaine Lettuce, shredded (optional)
1/2 – 1 cup of raisins
To make dressing:
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add cabbage, romaine and raisins. Thoroughly mix together then refrigerate for at least 1 hour.
So I am helping put on a kids Halloween Party at the end of the month and I decided to experiment on some food for the party.
I cooked up the hot Dogs, then sliced a nail out and slit a few knuckle lines. How does it look? Will the kids like it?