Pierogis are stuffed pasta – reminiscent of ravioli, but filled with potato, cabbage, or meat. Originally of Slovak and Polish origin, these delicious dumplings are a major part of Central Pennsylvanian cuisine. Traditionally, pierogi are boiled and then fried in melted butter. Sheer heaven. These taste like clones of the popular commercial variety available in [Read More...]
Fresh spinach, artichoke hearts, and a healthy dose of garlic counterbalance the creamy white sauce, which is made from a judicious amount of rosemary, olive oil, and onions. Three kinds of cheese send this one over the edge. Remember to halve the ingredients if you’re only making one regular crust pizza as opposed to two [Read More...]
The delicious traditional combination of spinach and cheddar cheese is enhanced by the smoky undertones of freshly roasted red pepper. This is substantial to be a meal in its own right.
This cake is a huge hit and perfect for parties where glutenoids will be sharing dessert, because it’s super light and yet incredibly moist. Feel free to omit the glaze, or add a heavier frosting. This cake keeps for days!
This pot roast steals a very clever idea from old European methods of cooking – it combines judicious amounts of sweet and sour to enhance a rich, meaty broth. While adding sugar and vinegar to a pot roast may seem strange, we guarantee you won’t find a more delicious pot roast on the planet. Long, [Read More...]
Use this mix anywhere you would use commercial biscuit mix I’ve included some recipes for your pleasure.