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Soups - Appetizers, Salads and Sides - Entrees - Pastas - StirFry - Desserts
 I have been crafting and developing recipes for as long as I can remember. As a child, I used to use Bisquick mix to create pizza crusts on Saturday mornings when my Brother, Sister and I went to watch cartoons. Granted, we'd put balogne, Prego spagetti sauce and cheddar cheese on these "pizzas", but that was the start of my culinary explorations. Since then, I've taken classes, collected cookbooks and tried my hand at all sorts of recipes. This page chronicles some of my favorite creations. Some dishes, below, have not been put in HTML format yet, but keep watching this page and -hopefully- I'll add more, soon!
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One of the things I like most about living in Minnesota are the hot soups I tend to have for breakfast.Yes, you heard me.'Breakfast'.While some people have thought this a strange habit (left over from my quick-fix meals of dropping a can of soup in a pan each morning), I insist that very few things offer you the hot, energizing benefits of a good bowl of soup.Occasionally, I'll have an entire lunch or supper of one of my concoctions ... but that's part of what makes soup so good.It can be part or all of a meal!
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Although I have many recipes for various Appetizers and Sides that I've collected over the years, I must confess that I don't make them very often.Why?I'm not sure.I suppose it has to do with the fact that I tend to be a hearty eater; the very concept of a food that only whets the appetite is occasionally lost on me.Still, some of these recipes have been perfect for picnics and gatherings when I want to bring something small yet satisfying.
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Ok, I must admit that between all courses of the meal, I enjoy the entree the most.Why?Well, it's sort of like enjoying a movie more than the previews or intermission.Here's the central artwork of the meal to be served; the main reason for eating it!Also, there's the fact that you tend to get a bigger blend of flavours in an entree than in any other course of the meal.Why is that?I'm not really sure.It just tends to be that way.
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What can I say?I cut my teeth cooking for an Italian restaurant for 5-1/2 years while I went to college!Each of these pasta dishes is more of a sauce dish that can be used interchangeably with different pastas depending on your personal tastes.Just remember, the sauce is there to flavour the dish; not drown it!
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Many Asian cultures utilize and perfect this style of cooking and, while I am no expert, it is one of my favorite ways to eat.Lots of great vegetables -crisply cooked- in a variety of sauces!Yum!These are a few of the stir-fry dishes that I make for myself frequently...
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StirFry
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Beef and Snow Pea Pods in Oyster Sauce
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Chicken Almond Ding
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Curried Chicken
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Egg Foo Yung
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Fried Rice
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Szechuwan Shrimp
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Actually, I don't eat desserts often; and when I do, it's usually something simple like French Vanilla Ice Cream.Usually, it's because I don't have much of a sweet tooth; but more often it's due to my lack of wanting to keep eating.Still, here are some GREAT desserts to cap off many a meal!
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