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  • Cooking in the Heart of VAMore>>

  • Creamy Summer Crab Dip

    Creamy Summer Crab Dip

         

         

  • Italian Tomato Cucumber Salad

    Italian Tomato Cucumber Salad

        
        
  • Tzatziki Sauce

    Tzatziki Sauce

           

           

  • Thai Cucumber Salad

    Thai Cucumber Salad

        
        
  • Creamy Lemon-kissed Chicken Pasta Salad

    Creamy Lemon-kissed Chicken Pasta Salad

          
          
  • Tuna Salad

    Tuna Salad

           
           
  • Tropical Slaw

    Tropical Slaw

                                       
    Tropical SlawBy: Chef Emerald ColemanIngredients:2 bags Ready-made slaw mix1 can Pineapple chunks, drained1 Tart apple, chopped1 1/2 cups Red seedless grapes, sliced in half1/2 to 1 cup Cranberries, dried1/2 to 1 cup Sunflower seeds, saltedSlaw dressing, to tasteDirections:1. Put slaw mix in large bowl. Toss in pineapple, apple, grapes, and dried cranberries.2. Add slaw dressing, sprinkle in sunflower seeds. Chill and serve.
  • Antipasto Pasta Salad

    Antipasto Pasta Salad

                                
    Antipasto Pasta SaladBy: Chef Emerald ColemanIngredients:1 lb Seashell pasta1/4 lb Genoa salami, chopped1/4 lb Pepperoni sausage, chopped1/2 lb Asiago cheese, diced6 oz can Black olives, drained and chopped1 Red bell pepper, diced1 Green bell pepper, chopped3 Tomatoes, chopped.7 oz pkg dry Italian dressing mix3/4 cup Extra virgin olive oil1/4 cup Balsamic vinegar2 tbsp Oregano, dried1 tbsp Parsley, dried1 tbsp Parmesan cheese, gratedSalt and pepper, to tasteDirections:1. Cook pasta in large p...
  • Thai Chicken Salad

    Thai Chicken Salad

    Thai Chicken Salad By: Chef Emerald Coleman Ingredients: One 10 oz bag Angel hair coleslaw 3 cups cooked chicken, chopped 1 Red bell pepper, chopped 1/2 cup Roasted, salted peanuts, chopped 1/2 Green
    Thai Chicken Salad By: Chef Emerald Coleman Ingredients: One 10 oz bag Angel hair coleslaw 3 cups cooked chicken, chopped 1 Red bell pepper, chopped 1/2 cup Roasted, salted peanuts, chopped 1/2 Green
  • Greek Chicken Salad

    Greek Chicken Salad

    Greek Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups cooked Chicken, chopped 1 pint Grape tomatoes, halved 1 cup Fennel, sliced 1 cup Seedless cucumber, chopped 1 cup Green bell pepper,
    Greek Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups cooked Chicken, chopped 1 pint Grape tomatoes, halved 1 cup Fennel, sliced 1 cup Seedless cucumber, chopped 1 cup Green bell pepper,
  • Caribbean Jerk Chicken Salad

    Caribbean Jerk Chicken Salad

    Caribbean Jerk Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups Sweet potato, peeled Two 8.8 oz pkg fully cooked Rice, cooled 3 cups cooked Chicken 1 Red bell pepper, chopped 1 Jalapeno, seeded
    Caribbean Jerk Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups Sweet potato, peeled Two 8.8 oz pkg fully cooked Rice, cooled 3 cups cooked Chicken 1 Red bell pepper, chopped 1 Jalapeno, seeded
  • Tex-Mex Chicken Salad

    Tex-Mex Chicken Salad

    Tex-Mex Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups cooked Chicken, chopped 15 oz can Black beans, chopped 1 cup Jicama, peeled and chopped 1 Red bell pepper, chopped 1 Poblano pepper,
    Tex-Mex Chicken Salad By: Chef Emerald Coleman Ingredients: 3 cups cooked Chicken, chopped 15 oz can Black beans, chopped 1 cup Jicama, peeled and chopped 1 Red bell pepper, chopped 1 Poblano pepper,
  • Refried Beans

    Refried Beans

    Refried Beans By: Chef Emerald Coleman Ingredients: 1 lb Pinto beans 1/4 medium Onion, sliced 1 Jalapeno, sliced 8 Chile arbol dried peppers 4 tsp Salt 1 tsp Garlic powder 1/4 cup Oil Directions: 1.
    Refried Beans By: Chef Emerald Coleman Ingredients: 1 lb Pinto beans 1/4 medium Onion, sliced 1 Jalapeno, sliced 8 Chile arbol dried peppers 4 tsp Salt 1 tsp Garlic powder 1/4 cup Oil Directions: 1.
  • Savory Sopes

    Savory Sopes

    Savory Sopes By: Chef Emerald Coleman Ingredients 3 cups Masa harina 2 cups Water, warm 1 tbsp Salt Oil for frying Topping of your choice Directions: 1. Mix together masa, water and salt until a soft
    Savory Sopes By: Chef Emerald Coleman Ingredients 3 cups Masa harina 2 cups Water, warm 1 tbsp Salt Oil for frying Topping of your choice Directions: 1. Mix together masa, water and salt until a soft
  • Mexican-Style Summer Salad

    Mexican-Style Summer Salad

    Mexican-Style Summer Salad By: Chef Emerald Coleman Ingredients: 3 tbsp fresh Lime juice 1/2 tsp Salt, plus an additional 1/8 tsp 4 small Tomatoes, diced 3 medium Avocados, diced 3 Scallions, thinly
    Mexican-Style Summer Salad By: Chef Emerald Coleman Ingredients: 3 tbsp fresh Lime juice 1/2 tsp Salt, plus an additional 1/8 tsp 4 small Tomatoes, diced 3 medium Avocados, diced 3 Scallions, thinly
  • Empanadas de la Manzana

    Empanadas de la Manzana

    Empanadas de la Manzana By: Chef Emerald Coleman Ingredients: Dough: 3 cups flour 4 tsp sugar 1 tsp cinnamon 3 tsp baking powder pinch of salt 1/2 cup lard or shortening 3/4 cup water 1 egg Filling: 4
    Empanadas de la Manzana By: Chef Emerald Coleman Ingredients: Dough: 3 cups flour 4 tsp sugar 1 tsp cinnamon 3 tsp baking powder pinch of salt 1/2 cup lard or shortening 3/4 cup water 1 egg Filling: 4
  • Bahama Mama Tortilla Soup

    Bahama Mama Tortilla Soup

    Bahama Mama Tortilla Soup By: Chef Emerald Coleman Ingredients: 1 lb boneless, skinless Chicken, grilled and cut into bite-sized pieces 8 cups Chicken broth 1/4 tsp Allspice, ground 1/8 tsp Cinnamon,
    Bahama Mama Tortilla Soup By: Chef Emerald Coleman Ingredients: 1 lb boneless, skinless Chicken, grilled and cut into bite-sized pieces 8 cups Chicken broth 1/4 tsp Allspice, ground 1/8 tsp Cinnamon,
  • Spaghetti with Brown Butter and Mizithra Cheese

    Spaghetti with Brown Butter and Mizithra Cheese

    Spaghetti w/Brown Butter & Mizithra Cheese By: Chef Emerald Coleman Ingredients: 4 tbsp Butter 1/2 cup Mizithra cheese, shredded 6 oz Spaghetti Directions: 1. Cook Spaghetti according to package directions. 2.
    Spaghetti w/Brown Butter & Mizithra Cheese By: Chef Emerald Coleman Ingredients: 4 tbsp Butter 1/2 cup Mizithra cheese, shredded 6 oz Spaghetti Directions: 1. Cook Spaghetti according to package directions. 2.
  • Voodoo Chicken Salad

    Voodoo Chicken Salad

    Voodoo Chicken Salad By: Chef Emerald Coleman Dressing Ingredients: 2 tbsp Dijon mustard 2 tbsp Lime juice, freshly squeezed 2 tbsp Chili paste 1 tbsp Red pepper, crushed 1/3 cup Mayonnaise 3/4 cup
    Voodoo Chicken Salad By: Chef Emerald Coleman Dressing Ingredients: 2 tbsp Dijon mustard 2 tbsp Lime juice, freshly squeezed 2 tbsp Chili paste 1 tbsp Red pepper, crushed 1/3 cup Mayonnaise 3/4 cup
  • Greek Style Potatoes

    Greek Style Potatoes

    Greek Style Potatoes By: Chef Emerald Coleman Ingredients: 1/3 c olive oil 1 1/2 c chicken stock 2 cloves garlic, finely chopped 1/4 c fresh lemon juice 1 tsp dried thyme 1 tsp dried rosemary ground
    Greek Style Potatoes By: Chef Emerald Coleman Ingredients: 1/3 c olive oil 1 1/2 c chicken stock 2 cloves garlic, finely chopped 1/4 c fresh lemon juice 1 tsp dried thyme 1 tsp dried rosemary ground
  • Broccoli with Garlic Butter and Cashews

    Broccoli with Garlic Butter and Cashews

    Broccoli with Garlic Butter and Cashews By: Chef Emerald Coleman Ingredients: 1 1/2 lbs fresh broccoli, cut into bite size pieces 1/3 c butter 1 tbsp brown sugar 3 tbsp soy sauce 2 tsp white
    Broccoli with Garlic Butter and Cashews By: Chef Emerald Coleman Ingredients: 1 1/2 lbs fresh broccoli, cut into bite size pieces 1/3 c butter 1 tbsp brown sugar 3 tbsp soy sauce 2 tsp white vinegar 1/4
  • Man Candy

    Man Candy

    Man Candy By: Chef Emerald Coleman Ingredients: 1/2 cup Dark brown sugar, lightly packed 1/2 cup Pecans, chopped 2 tsp Kosher salt 1 tsp Ground black pepper 1/4 tsp Red pepper flakes 2 tbsp
    Man Candy By: Chef Emerald Coleman Ingredients: 1/2 cup Dark brown sugar, lightly packed 1/2 cup Pecans, chopped 2 tsp Kosher salt 1 tsp Ground black pepper 1/4 tsp Red pepper flakes 2 tbsp
  • Peanut Butter Noodles

    Peanut Butter Noodles

    Peanut Butter Noodles By: Chef Emerald Coleman Ingredients: 1/2 cup Chicken broth 1 1/2 tbsp Fresh ginger root, minced 3 tbsp Soy sauce 1 1/2 tbsp Honey 2 tsp Hot chili paste (optional) 3 cloves
    Peanut Butter Noodles By: Chef Emerald Coleman Ingredients: 1/2 cup Chicken broth 1 1/2 tbsp Fresh ginger root, minced 3 tbsp Soy sauce 1 1/2 tbsp Honey 2 tsp Hot chili paste (optional) 3 cloves
  • Sweet Potato Gratin

    Sweet Potato Gratin

    Sweet Potato Gratin By: Chef Emerald Coleman Ingredients: 2 large Sweet potatoes (about 2 lb.) 2 large Russet potatoes (about 1 3/4 lb.) 1 1/2 cups Heavy cream, divided 1 1/2 tsp table salt 1 1/2 cups
    Sweet Potato Gratin By: Chef Emerald Coleman Ingredients: 2 large Sweet potatoes (about 2 lb.) 2 large Russet potatoes (about 1 3/4 lb.) 1 1/2 cups Heavy cream, divided 1 1/2 tsp table salt 1 1/2 cups
  • Pate A Choux

    Pate A Choux

    Pate A Choux By: Chef Emerald Coleman Ingredients: 1 cup water or milk 1/2 cup Butter (4 tablespoons) 1/2 tsp Salt 1 tbsp Sugar, (if making a sweet pastry) 1 cup Flour 4 Eggs, (1 cup) Directions: 1.
    Pate A Choux By: Chef Emerald Coleman Ingredients: 1 cup water or milk 1/2 cup Butter (4 tablespoons) 1/2 tsp Salt 1 tbsp Sugar, (if making a sweet pastry) 1 cup Flour 4 Eggs, (1 cup) Directions: 1.
  • Corn Pudding

    Corn Pudding

    Corn Pudding By: Chef Emerald Coleman Ingredients: 2 packages frozen Corn kernels, thawed 1/2 cup Sugar 2 cups Milk 4 large Eggs 1/2 stick Unsalted butter, (1/4 cup melted) 3 tbsp All purpose flour 1/4
    Corn Pudding By: Chef Emerald Coleman Ingredients: 2 packages frozen Corn kernels, thawed 1/2 cup Sugar 2 cups Milk 4 large Eggs 1/2 stick Unsalted butter, (1/4 cup melted) 3 tbsp All purpose flour 1/4
  • Baked Tomatoes

    Baked Tomatoes

    Baked Tomatoes by: Chef Emerald Coleman Ingredients: 2 28oz cans Whole tomatoes 1 small Onion, diced 1 1/2 cups Sugar Salt and pepper to taste Bread or Dinner rolls as needed Directions: 1. Preheat
    Baked Tomatoes by: Chef Emerald Coleman Ingredients: 2 28oz cans Whole tomatoes 1 small Onion, diced 1 1/2 cups Sugar Salt and pepper to taste Bread or Dinner rolls as needed Directions: 1. Preheat
  • Rice w/Herb Pesto & Feta

    Rice w/Herb Pesto & Feta

    Rice w/Herb Pesto & Feta By: Chef Emerald Coleman Ingredients: 2 oz mixed Fresh herbs (such as marjoram, parsley, thyme, chives, and basil) 2 tbsp Pine nuts 12 Walnuts 1 fresh Red chili, seeded 1 clove
    Rice w/Herb Pesto & Feta By: Chef Emerald Coleman Ingredients: 2 oz mixed Fresh herbs (such as marjoram, parsley, thyme, chives, and basil) 2 tbsp Pine nuts 12 Walnuts 1 fresh Red chili, seeded 1 clove
  • Sweet Spicy Chicken w/Bok Choy

    Sweet Spicy Chicken w/Bok Choy

    Sweet Spicy Chicken w/Bok Choy By: Chef Emerald Coleman Ingredients: 15 oz Hokkien noodles 2 tbsp Peanut oil 1 lb boneless, skinless Chicken breasts, thinly sliced 1/3 cup Thai sweet chili sauce 2 tbsp
    Sweet Spicy Chicken w/Bok Choy By: Chef Emerald Coleman Ingredients: 15 oz Hokkien noodles 2 tbsp Peanut oil 1 lb boneless, skinless Chicken breasts, thinly sliced 1/3 cup Thai sweet chili sauce 2 tbsp
  • Sage-crumbled Turkey w/Sweet Potatoes

    Sage-crumbled Turkey w/Sweet Potatoes

    Sage-crumbled Turkey w/Sweet Potatoes By: Chef Emerald Coleman Ingredients: 1 1/2 cups fresh Bread crumbs 1/4 cup fresh Sage leaves, finely chopped 4 Turkey breast fillets 2 tbsp All purpose flour 2
    Sage-crumbled Turkey w/Sweet Potatoes By: Chef Emerald Coleman Ingredients: 1 1/2 cups fresh Bread crumbs 1/4 cup fresh Sage leaves, finely chopped 4 Turkey breast fillets 2 tbsp All purpose flour 2
  • Garbanzo Beans w/Tomatoes & Arugula

    Garbanzo Beans w/Tomatoes & Arugula

    Garbanzo Beans w/Tomatoes & Arugula By: Chef Emerald Coleman Ingredients: 1 Red onion, thinly sliced 2 cloves Garlic, finely chopped 3 tbsp Extra virgin olive oil 2 tsp Ground cumin 8 oz Cherry tomatoes,
    Garbanzo Beans w/Tomatoes & Arugula By: Chef Emerald Coleman Ingredients: 1 Red onion, thinly sliced 2 cloves Garlic, finely chopped 3 tbsp Extra virgin olive oil 2 tsp Ground cumin 8 oz Cherry tomatoes,
  • Copper Pennies

    Copper Pennies

    Copper Pennies By: Chef Emerald Coleman Ingredients: 2 lbs Carrots 1 small Green pepper, chopped 1 medium Onion, cut into rings Dressing (this is enough for 4 pounds of carrots) 1 can Tomato soup 1/2
    Copper Pennies By: Chef Emerald Coleman Ingredients: 2 lbs Carrots 1 small Green pepper, chopped 1 medium Onion, cut into rings Dressing (this is enough for 4 pounds of carrots) 1 can Tomato soup 1/2
  • Gammaw Pat's Napa Salad

    Gammaw Pat's Napa Salad

    Gammaw Pat's Napa Salad By: Chef Emerald Coleman Ingredients: 1 head Napa cabbage, sliced 5 Scallions, sliced 2 package Ramen noodles, crunched up 1/4 stick Butter 1/3 cup Sesame seeds 1 package Almonds,
    Gammaw Pat's Napa Salad By: Chef Emerald Coleman Ingredients: 1 head Napa cabbage, sliced 5 Scallions, sliced 2 package Ramen noodles, crunched up 1/4 stick Butter 1/3 cup Sesame seeds 1 package Almonds,
  • Blue Cheese Cole Slaw

    Blue Cheese Cole Slaw

    Blue Cheese Cole Slaw By: Chef Emerald Coleman Ingredients: 6 16 oz Rainbow cole slaw 1 cup Mayonaise 1 cup Sugar 2 cup Apple cider vinegar 3 tbsp Celery seeds 2 24 oz bottles Bleu cheese dressing 2
    Blue Cheese Cole Slaw By: Chef Emerald Coleman Ingredients: 6 16 oz Rainbow cole slaw 1 cup Mayonaise 1 cup Sugar 2 cup Apple cider vinegar 3 tbsp Celery seeds 2 24 oz bottles Bleu cheese dressing 2
  • Eastern Rice Salad

    Eastern Rice Salad

    Eastern Rice Salad By: Chef Emerald Coleman Ingredients: 3/4 cup Long grain white rice 1 cup fresh Mushrooms, sliced 1/2 cup Green bell pepper, chopped 1/2 cup Red bell pepper, chopped 1 cup salted
    Eastern Rice Salad By: Chef Emerald Coleman Ingredients: 3/4 cup Long grain white rice 1 cup fresh Mushrooms, sliced 1/2 cup Green bell pepper, chopped 1/2 cup Red bell pepper, chopped 1 cup salted
  • Cajun Cole Slaw

    Cajun Cole Slaw

    Cajun Cole Slaw By: Chef Emerald Coleman Ingredients: 5 tbsp Mayonnaise 2 tbsp Yellow mustard 2 1/2 tbsp Olive oil 1 tbsp Vinegar 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce 2 tbsp Ketchup 1/2
    Cajun Cole Slaw By: Chef Emerald Coleman Ingredients: 5 tbsp Mayonnaise 2 tbsp Yellow mustard 2 1/2 tbsp Olive oil 1 tbsp Vinegar 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce 2 tbsp Ketchup 1/2
  • Sesame Chicken Dip

    Sesame Chicken Dip

    Sesame Chicken Dip By: Chef Emerald Coleman Ingredients: 2 tbsp Reduced-sodium soy sauce 4 tsp Sesame oil 2 Garlic cloves, minced 4 cups Chicken breast, shredded and cooked 3 pkg Reduced-fat cream cheese, (8
    Sesame Chicken Dip By: Chef Emerald Coleman Ingredients: 2 tbsp Reduced-sodium soy sauce 4 tsp Sesame oil 2 Garlic cloves, minced 4 cups Chicken breast, shredded and cooked 3 pkg Reduced-fat cream cheese, (8
  • Classic Gazpacho

    Classic Gazpacho

    Classic Gazpacho By: Chef Emerald Coleman Ingredients: 2 large Tomatoes, (about 1 pound) 1 large Cucumber, peeled, halved lengthwise and seeded 1 medium Onion 1 large roasted Red bell pepper, (available
    Classic Gazpacho By: Chef Emerald Coleman Ingredients: 2 large Tomatoes, (about 1 pound) 1 large Cucumber, peeled, halved lengthwise and seeded 1 medium Onion 1 large roasted Red bell pepper, (available
  • Chilled Honeydew and Avocado Soup

    Chilled Honeydew and Avocado Soup

    Chilled Honeydew and Avocado Soup By: Chef Emerald Coleman Ingredients: 3 cups Honeydew, cubed 1 Avocado, pitted, peeled and diced 1 cup English cucumber, peeled and cubed 1/4 cup Fresh lemon juice 1/2
    Chilled Honeydew and Avocado Soup By: Chef Emerald Coleman Ingredients: 3 cups Honeydew, cubed 1 Avocado, pitted, peeled and diced 1 cup English cucumber, peeled and cubed 1/4 cup Fresh lemon juice 1/2
  • Cajun Shrimp Spread

    Cajun Shrimp Spread

    Cajun Shrimp Spread By: Chef Emerald Coleman Ingredients: 1 pkg (8 oz.) Cream cheese, softened 2/3 cup Sour cream 2/3 cup Mayonnaise 2 cloves Garlic, minced 1½ tsp Cajun seasoning Dash Hot pepper sauce 2
    Cajun Shrimp Spread By: Chef Emerald Coleman Ingredients: 1 pkg (8 oz.) Cream cheese, softened 2/3 cup Sour cream 2/3 cup Mayonnaise 2 cloves Garlic, minced 1½ tsp Cajun seasoning Dash Hot pepper sauce 2
  • Spicy Corn Dip

    Spicy Corn Dip

    Spicy Corn Dip By: Chef Emerald Coleman Ingredients: 1 (8 ounce) container sour cream 1 cup mayonnaise 2 (11 ounce) cans Mexican-style corn 4 green onions, chopped 3 jalapeno peppers, seeded and minced 1
    Spicy Corn Dip By: Chef Emerald Coleman Ingredients: 1 (8 ounce) container sour cream 1 cup mayonnaise 2 (11 ounce) cans Mexican-style corn 4 green onions, chopped 3 jalapeno peppers, seeded and minced 1
  • Corvina in Parchment

    Corvina in Parchment

    Corvina in Parchment By: Chef Emerald Coleman Ingredients: 4 6 oz Corvina filets 1 Yellow summer squash, sliced thin 1 Zucchini squash, sliced thin 1 Carrot, sliced thin 1 Lemon, sliced ½ cup
    Corvina in Parchment By: Chef Emerald Coleman Ingredients: 4 6 oz Corvina filets 1 Yellow summer squash, sliced thin 1 Zucchini squash, sliced thin 1 Carrot, sliced thin 1 Lemon, sliced ½ cup
  • Parmesan Hash Brown Cups

    Parmesan Hash Brown Cups

    Parmesan Hash Brown Cups By: Chef Emerald Coleman Ingredients: 1 20-oz. bag Simply Potatoes Shredded Hash Browns OR 3 1/2 cups Russet potatoes, shredded, rinsed and squeezed dry in a towel 3 Green onions,
    Parmesan Hash Brown Cups By: Chef Emerald Coleman Ingredients: 1 20-oz. bag Simply Potatoes Shredded Hash Browns OR 3 1/2 cups Russet potatoes, shredded, rinsed and squeezed dry in a towel 3 Green onions,
  • Celery, Carrot and Apple Salad

    Celery, Carrot and Apple Salad

    Celery, Carrot and Apple Salad By: Chef Emerald Coleman Ingredients: 3 Carrots, grated 1 Celery heart, thinly sliced 2 Apples, peeled, cored, and thinly sliced Dressing: 3 tbsp Lemon juice 1 clove
    Celery, Carrot and Apple Salad By: Chef Emerald Coleman Ingredients: 3 Carrots, grated 1 Celery heart, thinly sliced 2 Apples, peeled, cored, and thinly sliced Dressing: 3 tbsp Lemon juice 1 clove
  • 7-Up Biscuits

    7-Up Biscuits

    7-Up Biscuits By: Chef Emerald Coleman Ingredients: 4 cups Bisquick 1 cup sour cream 1 cup 7-Up 1/2 cup butter, melted Directions: 1.  Mix Bisquick, sour cream and 7-Up.  Dough will be very soft -
    7-Up Biscuits By: Chef Emerald Coleman Ingredients: 4 cups Bisquick 1 cup sour cream 1 cup 7-Up 1/2 cup butter, melted Directions: 1.  Mix Bisquick, sour cream and 7-Up.  Dough will be very soft -
  • Yuca w/ Tomatillo Sauce

    Yuca w/ Tomatillo Sauce

    Yuca w/ Tomatillo Sauce By: Chef Emerald Coleman Ingredients: 2 lbs Yuca root 1 8-oz package Tomatillos, husked and simmered until tender 1 Jalapeño chili, seeded and stem removed 3 cloves Garlic, minced 1/4
    Yuca w/ Tomatillo Sauce By: Chef Emerald Coleman Ingredients: 2 lbs Yuca root 1 8-oz package Tomatillos, husked and simmered until tender 1 Jalapeño chili, seeded and stem removed 3 cloves Garlic, minced 1/4
  • Tuna Couscous Salad

    Tuna Couscous Salad

    Tuna Couscous Salad By: Chef Emerald Coleman Ingredients: 1 1/4 cups water 1 1/4 cups instant Couscous 1/4 cup Extra virgin olive oil 1 small Red onion, thinly sliced 1 Cucumber, thinly sliced 5 oz
    Tuna Couscous Salad By: Chef Emerald Coleman Ingredients: 1 1/4 cups water 1 1/4 cups instant Couscous 1/4 cup Extra virgin olive oil 1 small Red onion, thinly sliced 1 Cucumber, thinly sliced 5 oz
  • Sweet and Spicy Chicken Wraps

    Sweet and Spicy Chicken Wraps

    Sweet and Spicy Chicken Wraps By: Chef Emerald Coleman Ingredients: 4 cups cooked Chicken, shredded 1/3 cup Mayonnaise 2 tbsp Thai sweet chili sauce 4 Lebanese flat breads, pita breads, or flour wraps 1
    Sweet and Spicy Chicken Wraps By: Chef Emerald Coleman Ingredients: 4 cups cooked Chicken, shredded 1/3 cup Mayonnaise 2 tbsp Thai sweet chili sauce 4 Lebanese flat breads, pita breads, or flour wraps 1
  • Baja Fish Wraps w/ Chipotle Lime Slaw

    Baja Fish Wraps w/ Chipotle Lime Slaw

    Baja Fish Wraps w/Chipolte Lime Slaw By: Chef Emerald Coleman Ingredients: Rub: 1/2 tsp pure Chili powder 1/2 tsp ground Cumin 1/2 tsp Kosher salt 1/4 tsp ground Cayenne pepper 1/4 tsp ground Cinnamon 4
    Baja Fish Wraps w/Chipolte Lime Slaw By: Chef Emerald Coleman Ingredients: Rub: 1/2 tsp pure Chili powder 1/2 tsp ground Cumin 1/2 tsp Kosher salt 1/4 tsp ground Cayenne pepper 1/4 tsp ground Cinnamon 4
  • White Bean Chicken Chili

    White Bean Chicken Chili

    White Bean Chicken Chili By: Chef Emerald Coleman Ingredients: 2 tbsp Olive oil 1 large Onion 4 large Garlic cloves 1 tbsp ground Cumin 1 tsp dried Oregano 1/2 tsp dried Red pepper 1 lb Chicken meat,
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  • Turkey Chili

    Turkey Chili

    Turkey Chili By: Chef Emerald Coleman Ingredients: 1/4 cup Vegetable oil 2 med Onions, chopped 2 lbs ground Turkey 2 16-oz cans canned Tomatoes; NOT Italian style 1 cup water 1/4 cup Chili powder 1
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  • Mountain Dew Apple Dumplings

    Mountain Dew Apple Dumplings

    Mountain Dew Apple Dumplings By: Chef Emerald Coleman Ingredients: 2 cans Cresent rolls 2 Apples 2 stick Butter 2 cups Sugar 2 tsp Cinnamon 1 can Mountain Dew Directions: Preheat oven to 350 degrees 1.
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  • Carrots with a Dijon Glaze

    Carrots with a Dijon Glaze

    Carrots with a Dijon Glaze By: Chef Emerald Coleman Ingredients: 5 large Carrots, cut and sliced any way 1/2 cup water 3 tbsp Butter or margarine 2 tbsp Brown sugar 1 tbsp Dijon mustard 1/2 tsp Ground
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  • Hot Seafood Dip

    Hot Seafood Dip

    Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated  1/2 cup Green onion, chopped 3
    Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated  1/2 cup Green onion, chopped 3
  • Honey Baked Chicken

    Honey Baked Chicken

    Honey Baked Chicken By: Chef Emerald Coleman Ingredients: 1 (3 pound) whole Chicken, cut into pieces 1/2 cup Butter, melted 1/2 cup Honey 1/4 cup prepared Mustard 1 tsp Salt 1 tsp Curry powder Directions: 1.
    Honey Baked Chicken By: Chef Emerald Coleman Ingredients: 1 (3 pound) whole Chicken, cut into pieces 1/2 cup Butter, melted 1/2 cup Honey 1/4 cup prepared Mustard 1 tsp Salt 1 tsp Curry powder Directions: 1.
  • Cranberry Salsa

    Cranberry Salsa

    Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced  1/2 cup Red onion, diced  1/4 cup fresh Cilantro, chopped 1
    Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced  1/2 cup Red onion, diced  1/4 cup fresh Cilantro, chopped 1
  • Black-Eyed Pea Chili

    Black-Eyed Pea Chili

    Black-Eyed Pea Chili By: Chef Emerald Coleman Ingredients: 1 lb. bulk Pork sausage 1 medium Onion, chopped 1/2 cup Celery, chopped 4 (15 ounce) cans Black-Eyed Peas, undrained 1 (14 ounce) can diced
    Black-Eyed Pea Chili By: Chef Emerald Coleman Ingredients: 1 lb. bulk Pork sausage 1 medium Onion, chopped 1/2 cup Celery, chopped 4 (15 ounce) cans Black-Eyed Peas, undrained 1 (14 ounce) can diced
  • Salmon Croquettes

    Salmon Croquettes

    Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
    Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
  • Potato Soup

    Potato Soup

    Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
    Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
  • Green Bean Casserole

    Green Bean Casserole

    Green Bean Casserole By: Chef Emerald Coleman Ingredients: 1 Tbsp Salt 2 Tbsp Flour 2 Tbsp Butter, melted 2 Tbsp Sugar 8 oz Swiss cheese, shredded 1 pint Sour cream 2 packages frozen French Cut green
    Green Bean Casserole By: Chef Emerald Coleman Ingredients: 1 Tbsp Salt 2 Tbsp Flour 2 Tbsp Butter, melted 2 Tbsp Sugar 8 oz Swiss cheese, shredded 1 pint Sour cream 2 packages frozen French Cut green
  • Baked Brie

    Baked Brie

    Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
    Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
  • Summer Shrimp Salad

    Summer Shrimp Salad

    Summer Shrimp Salad By: Chef Emerald Coleman Ingredients: 1 lb 21-25 count shrimp, cooked & peeled 1 cup Jicama, peeled & diced 1 Lemon zest 1 Lemon juice 1 tsp Sugar 1 cup Sour cream 3 Scallions, sliced
    Summer Shrimp Salad By: Chef Emerald Coleman Ingredients: 1 lb 21-25 count shrimp, cooked & peeled 1 cup Jicama, peeled & diced 1 Lemon zest 1 Lemon juice 1 tsp Sugar 1 cup Sour cream 3 Scallions, sliced
  • Pasta Salad With Tomatoes, Basil And Parmesan

    Pasta Salad With Tomatoes, Basil And Parmesan

    Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
    Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
  • Avocado Mango Salad

    Avocado Mango Salad

    Avocado Mango Salad By: Chef Emerald Coleman Ingredients: 5 Hass avocados, diced 1 English cucumber, diced 1/2 cup Cilantro, rough chop 1/2 cup Red onion, diced 2 Tbsp Mrs Dash Southwest Chipotle Seasoning Zest
    Avocado Mango Salad By: Chef Emerald Coleman Ingredients: 5 Hass avocados, diced 1 English cucumber, diced 1/2 cup Cilantro, rough chop 1/2 cup Red onion, diced 2 Tbsp Mrs Dash Southwest Chipotle Seasoning Zest
  • Big E's Avocado Relish

    Big E's Avocado Relish

    Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
    Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
  • Shrimp Salad

    Shrimp Salad

    Shrimp Salad By: Chef Emerald Coleman Ingredients: 1 lb extra-large Shrimp (21-25); peeled, de-veined, and tails removed 1/4 cup fresh Lemon juice plus 1 additional tbsp, spent halves reserved 5 sprigs fresh
    Shrimp Salad By: Chef Emerald Coleman Ingredients: 1 lb extra-large Shrimp (21-25); peeled, de-veined, and tails removed 1/4 cup fresh Lemon juice plus 1 additional tbsp, spent halves reserved 5 sprigs fresh
  • Ravioli Lasagna

    Ravioli Lasagna

    Ravioli Lasagne By: Chef Emerald Coleman Ingredients: 1 1/4 cups Marinara sauce 1 package refrigerated Cheese ravioli, (20-oz) 1 box chopped Spinach, (10-oz); thawed and squeezed dry 8 oz shredded part-skim
    Ravioli Lasagne By: Chef Emerald Coleman Ingredients: 1 1/4 cups Marinara sauce 1 package refrigerated Cheese ravioli, (20-oz) 1 box chopped Spinach, (10-oz); thawed and squeezed dry 8 oz shredded part-skim
  • Pancetta Crisps With Goat Cheese & Pear

    Pancetta Crisps With Goat Cheese & Pear

    Pancetta Crisps With Goat Cheese & Pear By: Chef Emerald Coleman Ingredients: 12 thin slices Pancetta; (about 1/3 pound) 1 Bartlett pear 1/2 package Goat cheese, crumbled (4 oz) freshly cracked Pepper Honey Fresh
    Pancetta Crisps With Goat Cheese & Pear By: Chef Emerald Coleman Ingredients: 12 thin slices Pancetta; (about 1/3 pound) 1 Bartlett pear 1/2 package Goat cheese, crumbled (4 oz) freshly cracked Pepper Honey Fresh
  • Cod Baked with Cherry Tomatoes

    Cod Baked with Cherry Tomatoes

    Cod Baked with Cherry Tomatoes By: Chef Emerald Coleman Ingredients: 4 Cod fillets ¼ Cup Extra virgin olive oil 1 Lb. Cherry tomatoes, halved 4 Cloves Garlic, finely chopped 2 Tbsp. Fresh parsley,
  • Spinach Arrabbatia Pasta

    Spinach Arrabbatia Pasta

    Spinach Arrabbatia Pasta By: Chef Emerald Coleman Ingredients: 1 Lb. Ghemelli pasta 2 Tbsp. Extra virgin olive oil 1 Onion, finely chopped 2 Cloves garlic, finely chopped 3 Small Red chilies,
  • Salmon Salad

    Salmon Salad

    Salmon Salad By: Chef Emerald Coleman Ingredients: 3 Lb. Salmon, poached 5 oz. Celery, finely chopped 3 oz. Red onion, finely chopped 4 Tbsp. Capers 2 Tbsp. Balsamic vinegar 3 Tbsp. Parsley, finely
  • Rice With Herb Pesto and Feta

    Rice With Herb Pesto and Feta

    Rice with Herb Pesto and Feta By: Chef Emerald Coleman Ingredients: 2 oz.  Mixed Herbs (marjoram, parsley,thyme, chives, basil…) 2 Tbsp. Pine nuts 12 Walnuts 1 Fresh Red chile, seeded 1 Clove Garlic ¼
  • Pan Seared Scallops with Sautéed Spinach

    Pan Seared Scallops with Sautéed Spinach

    Pan Seared Scallops with Sauteed Spinach By: Chef Emerald Coleman Ingredients: 1 Lb. Scallops ½ Cup Matchstick Carrots ½ Cup Onions, sliced 6 Oz. fresh Spinach 6 Tbsp Olive oil, separated 1 Tsp
  • Asian Edamame Salad

    Asian Edamame Salad

    Asian Edamame Salad By: Chef Emerald Coleman Ingredients: 1 12 oz. bag frozen Shelled Edamame ½ Cup Snow peas, sliced on bias ½ Cup matchstick Carrots ½ Cup Red Bell pepper, ¼ inch dice 2 Scallions,
  • Red Quinoa and Black Bean Salad

    Red Quinoa and Black Bean Salad

    Red Quiona and Black Bean Salad By: Chef Emerald Coleman Ingredients: 2 Cups Red Quinoa, cooked and rinsed 1 Can Black beans, rinsed and drained ¾ Cup Red Bell pepper, ¼ inch dice ½ Cup Red
  • Spinach Pesto Chicken Breasts

    Spinach Pesto Chicken Breasts

    Spinach Pesto Chicken Breasts By: Chef Emerald Coleman Ingredients: 2 Cups Fresh spinach, finely chopped 5 Tbsp Basil pesto 4 Boneless skinless chicken breasts Parmesan cheese (optional) Directions: 1.
  • Quick Ratatouille

    Quick Ratatouille

    Quick Ratatouille By: Chef Emerald Coleman Ingredients: 1 Small Eggplant, ½ inch dice 1 Medium Zucchini, ½ inch dice 1 Cup Mushrooms, ¼ inch slice 2 Each Roma tomatoes, ½ inch dice 2 Tbsp   Fresh
  • Reuben Pizza

    Reuben Pizza

    Reuben Pizza By: Chef Emerald Coleman Ingredients: 1 Boboli whole wheat pizza crust ½ Cup Thousand Island Salad dressing 2 Cups Shredded swiss cheese 6 Oz Deli sliced corned beef,  cut in strips 1
  • Blender Hollandaise Sauce

    Blender Hollandaise Sauce

    Blender Hollandaise Sauce By: Chef Emerald Coleman Ingredients: 3 Egg yolks ¼ Tsp Dijon mustard 1 Tbsp  Lemon juice 1 Pinch Cayenne pepper ½ Cup Butter, melted Directions: 1. Place first 4 ingredients
  • BBQ Beef Uglies

    BBQ Beef Uglies

    BBQ Beef Uglies By: Chef Emerald Coleman Ingredients: 1 Lb  Ground beef chuck ½ Cup Onion, diced ½ Tsp Garlic powder 1 ½ Cups your favorite BBQ sauce 1 Can Refrigerated jumbo biscuit dough (Contains
  • Caramel Pie

    Caramel Pie

    Caramel Pie By: Chef Emerald Coleman Ingredients: 3 Cans Sweetened Condensed milk 1 9-inch Deep Dish Pie shell 8 Ounces Whipped Topping, such as Cool Whip or homemade whipped cream Directions: 1.
  • Caribbean Crab Cakes

    Caribbean Crab Cakes

    Caribbean Crab Cakes By: Chef Emerald Coleman Ingredients: ½ Lb Jumbo Lump Crab meat ½ Lb Backfin Crab meat ½ Tsp Sugar 1 Tbsp Mrs. Dash Lemon Pepper Seasoning 1 Tbsp Mrs. Dash Caribbean Citrus
  • Chutney Glazed Cheese Pate`

    Chutney Glazed Cheese Pate`

    Chutney Glazed Cheese Pate` By: Chef Emerald Coleman Ingredients: 1 8oz Block Cream cheese, softened 1 8oz Block Sharp Cheddar cheese, shredded 3 Tbsp Dry Sherry ½ Tsp Curry powder ¼ Tsp Salt 1
  • Miss Tinkie’s Cranberry Casserole

    Miss Tinkie’s Cranberry Casserole

    Miss Tinkie's Cranberry Casserole By: Chef Emerald Coleman Ingredients: ½ Cup White sugar ½ Cup Brown sugar 1 Cup Quick Oatmeal, uncooked 3 Tbsp All Purpose flour 1 Tsp Cinnamon 1½ Cups Fresh
  • Prosciutto Stuffed Mushrooms

    Prosciutto Stuffed Mushrooms

    Prosciutto Stuffed Mushrooms By: Chef Emerald Coleman Ingredients: ½ Lb Prosciutto Ham, minced ¼ Cup Pine Nuts, chop finely 1 Rib Celery, minced 3 Tbsp Parmesan cheese, shredded 5 Leaves Fresh
  • Sesame Tilapia

    Sesame Tilapia

    Sesame Tilapia By: Chef Emerald Coleman Ingrediients: 4 Tilapia fillets 1/3 Cup Sesame oil Private Selection Signature Asian Spice Rub Salt to taste Directions: 1. Preheat oven to 350 degrees. 2.
  • Mediterranean Roasted Green Beans

    Mediterranean Roasted Green Beans

    Mediterranean Roasted Green Beans By: Chef Emerald Coleman Ingredients: 1 Lb Fresh Green beans, ends trimmed ½ Cup Roasted Garlic ½ Cup Roasted Tomatoes Salt and Pepper to taste Directions: 1.
  • Roasted Brussel Sprouts

    Roasted Brussel Sprouts

    Roasted Brussel Sprouts By: Chef Emerald Coleman Ingredients: 2 12-Oz Packages Frozen brussel sprouts, thawed & drained ¾ Cup Walnut pieces ½ Cup Bacon pieces ¾ Cup Pure maple syrup ( do not use
  • Roasted Winter Vegetables

    Roasted Winter Vegetables

    Roasted Winter Vegetables By: Chef Emerald Coleman Ingredients: 1 Cup Butternut squash, ¼" cubes 1 Cup Rutabaga or Turnip, ¼" cubes 1 Cup Sweet potato, ¼" cubes 1 Cup Carrot, ¼" cubes 3 Tbsp Splenda ¼
  • Asian Crab with Ramen Noodles

    Asian Crab with Ramen Noodles

    Asian Crab with Ramen Noodles By: Chef Emerald Coleman Ingredients: 4 Ounces Jumbo lump crab meat 3 Tbsp Toasted sesame oil 3 Scallions, sliced 1 Inch Fresh ginger, peeled & minced 1 Tbsp Private
  • Big E's Oyster Stew

    Big E's Oyster Stew

    Big E's Oyster Stew By: Chef Emerald Coleman Ingredients: 1 Pint Select Oysters, liquor reserved ¼ Cup Celery, minced ¼ Cup Red onion, minced ¼ Cup Carrot, minced 1 Tbsp Old Bay seasoning 1 Tsp
  • Greek Pasta

    Greek Pasta

    Greek Pasta By: Chef Emerald Coleman Ingredients: ¾ Cup Greek olives with crushed Red peppers 1 ½ Cups Roasted tomatoes with oil ½ Cup Roman Artichokes, sliced ½ Cup Pitted Kalamata olives ½ Cup
  • Parmesan Tilapia

    Parmesan Tilapia

    Parmesan Tilapia By: Chef Emerald Coleman Ingredients: 4 Tilapia fillets ¾ Cup Mayonnaise 2 Cups Parmesan cheese, grated Directions: 1. Preheat oven to 350 degrees. 2. Place mayonnaise in one
  • Tomato Pie

    Tomato Pie

  • Buffalo Chicken Salad

    Buffalo Chicken Salad

  • Roasted Red Pepper White Bean Dip

    Roasted Red Pepper White Bean Dip

  • Naan Bread Pizza

    Naan Bread Pizza

  • Jarlesberg Phyllo Cups

    Jarlesberg Phyllo Cups

  • St. Patrick’s Day Pot Luck

    St. Patrick’s Day Pot Luck

  • Sticky Buns

    Sticky Buns

  • White Chocolate – Raspberry Napoleons

    White Chocolate – Raspberry Napoleons

  • Braised Red Cabbage and Apples

    Braised Red Cabbage and Apples

  • Chocolate-Strawberry Trifle

    Chocolate-Strawberry Trifle

  • Quick Chili

    Quick Chili

  • Smoked Gouda Fonduta

    Smoked Gouda Fonduta

  • Cheese Ball

    Cheese Ball

  • Chicken Burger Sliders

    Chicken Burger Sliders

  • Chicken Enchiladas

    Chicken Enchiladas

  • Italian Roasted Turkey

    Italian Roasted Turkey

  • Buttermilk Pies

    Buttermilk Pies

  • Easy Peanut Butter Cookies

    Easy Peanut Butter Cookies

  • Gingerbread Bread Pudding

    Gingerbread Bread Pudding

  • White Chocolate Peppermint Mousse

    White Chocolate Peppermint Mousse

  • Lemon Pepper Asparagus

    Lemon Pepper Asparagus

  • Scalloped Sweet Potatoes

    Scalloped Sweet Potatoes

  • Butterscotch Pecan Pie

    Butterscotch Pecan Pie

  • Fire Glazed Ham

    Fire Glazed Ham

  • Crab Purses

    Crab Purses

  • Crock Pot Spinach & Artichoke Dip

    Crock Pot Spinach & Artichoke Dip

  • Cuban Sliders

    Cuban Sliders

  • Jalapeno Cheese Spread

    Jalapeno Cheese Spread

  • Oven Smoked Ribs

    Oven Smoked Ribs

  • Super Pigs In A Blanket

    Super Pigs In A Blanket

  • Touchdown Taco Dip

    Touchdown Taco Dip

  • Buffalo Chicken Dip

    Buffalo Chicken Dip

  • Ham and Swiss Sliders

    Ham and Swiss Sliders

  • Sweet & Salty Party Mix

    Sweet & Salty Party Mix

  • Parmesan Pork Chops

    Parmesan Pork Chops

  • Tomato Basil Chicken

    Tomato Basil Chicken

  • Lobster Risotto Croquettes

    Lobster Risotto Croquettes

  • She Crab Soup

    She Crab Soup

  • Buffalo Mexican Lasagna

    Buffalo Mexican Lasagna

  • Caramel Apple Bread Pudding

    Caramel Apple Bread Pudding

  • Egg White Fritatta

    Egg White Fritatta

  • Salad Caprese

    Salad Caprese

  • Bacon Explosion

    Bacon Explosion

  • Chicken Sausage and Pepper Pasta

    Chicken Sausage and Pepper Pasta

  • Shrimp Scampi

    Shrimp Scampi

  • Turkey Stuffed Peppers

    Turkey Stuffed Peppers

    Monday, July 26 2010 9:07 AM EDT2010-07-26 14:07:54 GMT
  • White Wine Mussels

    White Wine Mussels

  • Sous Vide Salmon and Vegetables

    Sous Vide Salmon and Vegetables

  • Wild Berry Cous Cous

    Wild Berry Cous Cous

  • Pineapple Peach BBQ Sauce

    Pineapple Peach BBQ Sauce

  • Strawberry Waldorf Salad

    Strawberry Waldorf Salad

  • Warm Chicken Salad

    Warm Chicken Salad

  • Turkey Bacon Apple Brie Monster Sandwich

    Turkey Bacon Apple Brie Monster Sandwich

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