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The main course: sliced turkey breast (with cranberry sauce), mashed potatoes (and gravy), green bean casserole, and cornbread dressing. Our meal was prepared by the staff of the Carriage House and hand-delivered to our car.
These crab cakes are made Maryland-Style with sweet, succulent lump back fin crab meat, Old Bay and with little filler. Brushed with melted butter and baked instead of fried. Think Thanksgiving and or Christmas for something extra special and unexpected. Heaven!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/11/maryland-st...
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Slow Roast Mexican roast pork recipe gives a traditional Sunday roast a spicy, vibrant, Mexican twist. Heat from scotch bonnet, and the fragrance of zesty grapefruit add some warmth to this hearty recipe. The pork is smothered in a paste with grapefruit zest, then cooked in the oven with the grapefruit juice, scotch bonnet chili and onions, bubbling down to a spicy gravy. The chili in the drizzle is mellowed by the citrus juice, which also adds important acidity to the finished dish. If you’d rather leave out the chili however, just use the spring onions instead.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/08/mexican-roa...
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13th July 2017:
My sister and brother-in-law did an unscheduled stop off while on their way down to the South of France today.
They managed at the last minute to get a reservation at the hotel they stayed in 2 years ago and Graham and I walked down there this evening to have dinner with them.
A delightful hotel that has an excellent menu. This was my main course. It was on the menu as a "Bouillabaisse de la maison." Sadly it wasn't as good as either I or Kevin had hoped, good but not spectacular.
My starter and pudding made up for it though and spending some time with Sarah and Kevin was great.
We're meeting for coffee in the morning before they set off South.
If anyone wonders why on earth I'm uploading this at 4.30 in the morning, it's simple ... Sarah and I both asked for a decaffeinated coffee at the end of our meal. It wasn't decaffeinated and I've not been to sleep. :0(
Better viewed large and thank you for your favourites. :O)
When it comes to photographing female sex appeal, Reutlinger takes the cake, with the ice cream, the whipped cream, and the cherry on top thrown in. I'm not sure I see anything wrong with that.
This quick and easy eggplant and pork stir-fry recipe is a perfect Asian fusion meal that comes together in around 30 minutes! The spicy garlic sauce will bring everything together in one harmony! You may be amazed at how great eggplant can taste! Savory, sweet and spicy flavors from this dish will instantly spice up your meal!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/03/thai-stir-f...
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It will take several hours to cook this stew. But it is worth waiting! Tender beef with fine Guinness flavor is a real autumn meal. Don't forget about the garnish. Potatoes or buckwheat will be the best.
Cook with me in my blog set meal.
This is what I made for dinner tonight. Alfredo sauce over bowtie pasta and chicken, with a little bit of garlic and sweet basil to season it with. On top of it all, I sprinkled a little Parmesan cheese. It's the best tasting thing I've made in a week or two!
This is what I cooked for dinner tonight - a Pony Shoe. Here's the backstory on this unique open-faced sandwich.
The Leland Hotel was built in Springfield, Illinois in 1867 and sported 235 rooms. In 1928, the hotel's chef, Joe Schweska, created the "Horseshoe Sandwich," which consisted of two pieces of toasted bread, sometimes Texas Toast, with hamburger patties on each piece of toast, covered with french fries and the whole thing smothered in cheese sauce. It's a popular item on the menu of many restaurants around mid-Illinois to this day.
Now, what I cooked is technically not a Horseshoe sandwich, but half of one, which is called a "Pony Shoe." A horseshoe sandwich is a lot to eat and many people who can't each so much go with the half-sized Pony Shoe. That's what I had tonight, and boy, was it delicious! The fries must be deep fried and it has to be smothered in the cheese sauce for it to be authentic.
Now you know all about horseshoes and pony shoes.
And here is naughty Danbo again, discontented with the sea bass he ordered as a main course. Apparently, it was too "fishy" for him...
For Christmas my wife and I went to her mother's home to celebrate the holiday. One of the gifts her mother gave me was a two pound container of cashews. So I decided to hunt the internet looking for recipes, This is the recipe I discovered and it is a real winner!
I cup of seedless green grapes cut in half
1 cup of seedless red grapes cut in half
5 ounces of dried cranberries
1 cup of ranch dressing ( I used Hidden Valley Ranch Buttermilk Ranch)
3/4 Cup Mayonnaise (I used Hellman's}
4 cups diced chicken breast (I used 2 large Cajun chicken breasts from Hy-Vee)
1 pound of rotini pasta
Salted Cashews
1. Cut grapes in half and add to large mixing bowl
2. Add dried cranberries
3. Cook chicken until done and dice into a small to medium dice. Let cool to room temperature
4. Cook pasta until Al Dente, strain and rinse with cold water until cold.
5 Add chicken, pasta, mayo and ranch dressing to bowl with the fruit and mix thoroughly
6. Cool in refrigerator for an hour or two. Top with Cashews when serving, Can be used as a side salad or main dish,
This meal is definetly must-cook. No fuss, no difficulties. Only plain ingredients and fantastically delicious result. To get the recipe click here.
I cooked this meal under impression from trip to Turkey. This is one of the most famous Turkish dish, delicious and appetizing. We had it for dinner or supper and I liked it a lot. Now after coming home I decided to cook it by myself to share its taste and aroma with my relatives.
A recent meal I made and served on my new china. The dish is called Nelson Flounder Filets and I got the recipe out of a cookbook by Graham Kerr. The china is called "Blue Willow," and it's made in England. It's always been my favorite pattern - my Grandmother had some dishes with this pattern.
Roast lamb, roast potatoes, parsnips and onions, served with cabbage. It was going to be leeks, but we hadn't realised that we'd run out of them in the freezer.
Thank you everyone for the favourites. :O)
INGREDIENTS
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
1 EGGLAND’S BEST egg
1 teaspoon dried oregano leaves
1 tablespoon shredded Parmesan cheese
1 1/2 cups shredded lettuce
1/4 cup chopped red onion
2 medium plum (Roma) tomatoes, chopped
1/4 cup Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 cloves garlic, finely chopped
1/2 avocado, pitted, peeled and chopped
8 oz thinly sliced cooked turkey (from deli)
8 slices (3/4 oz each) provolone cheese, halved
8 slices bacon, halved, crisply cooked
DIRECTIONS
1. Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Place both loaves of dough, seam sides down, on cookie sheet. Join ends of loaves to form 11-inch ring; pinch ends together firmly to seal. Using sharp or serrated knife, cut 12 diagonal slashes (1/2 inch deep) on top of dough.
2. In small bowl, beat egg and 1/2 teaspoon of the oregano with fork; brush generously over dough. Sprinkle dough with Parmesan cheese. Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.
3. Meanwhile, in medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 teaspoon oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.
4. In food processor, cover and process mayonnaise, garlic and avocado until smooth.
5. Cut bread ring in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture in top of ring; place on bottom ring. Cut into 8 sections to serve.
An easy, flavorful Roast Leg of Lamb is perfect for Easter Dinner this year. Tender bone in whole Leg of Lamb roast with fresh rosemary and garlic cloves. This delicious and easy lamb recipe is perfect for holiday dinner even if it’s your first time making Leg of Lamb.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2024/02/roasted-leg...
For hundreds more delicious recipes and mouthwatering food images, please go to:
Pasta with sausage and peppers, one could say that it is not the lightest of dishes and has been done, but it's so good ... The combination of ingredients works. Pasta, sausage and peppers makes tribute to this duo of rich flavors. You just have to try it again. As I have said many times before, "simple is often best"!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2024/04/pasta-with-...
For hundreds more delicious recipes and mouthwatering food images, please go to:
These are chicken strips coated with Cheese crackers and shredded cheese, then baked. Crunchy and cheesey on the outside, moist on the inside.
Roast lamb, potatoes, parsnips and onions, with loads of garlic.
Thank you everyone for the favourites. :O)
Healthy enchilada with spinach and chicken. Check out the recipe at thetortillachannel.com/healthy-enchilada-spinach-chicken/ or watch the video at www.youtube.com/watch?v=CHiHr-u7mkY
INGREDIENTS
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 tablespoon cornmeal
1 tablespoon Pillsbury BEST® All Purpose Flour
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
28 slices (1 1/2-inch size) pepperoni
8 pieces (1 oz each) mozzarella string cheese
4 teaspoons grated Parmesan cheese
1 cup tomato pasta sauce, heated
DIRECTIONS
1. Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
3. Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.
Lately I have not been clicking too many food shots, and since the 365 project it is really cumbersome to set up a food shot. But I made some nice chole and thought it would be a waste not to click these.
There was lovely weather this weekend. And what about tonight? It's raining cats and dogs just like some days ago! Warming and comforting dishes are in priority again.
This vibrant salad features tender salmon marinated in black garlic shoyu and yuzu olive oil. It’s paired with a medley of blanched baby potatoes, broccolini, radishes, and sugar snap peas, all tossed in a tangy whole-grain mustard and cava vinegar dressing. Finished with a drizzle of Arbequina extra-virgin olive oil and fresh lemon wedges, this dish offers a refreshing balance of flavors and textures, perfect for a light yet satisfying meal.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2026/01/salmon-pota...
For over 1900 delicious recipes and mouthwatering food images, please go to: