Tag Archives: swiss cheese

Stir Fried Cabbage for…

Posted on July 31, 2014 by tbuzzee

It all started because I am kindasorta hooked on my new favorite coleslaw recipe. The market, as it happened, was only stocking these incredibly huge cabbages, I mean, they were ridiculously cheap, but wicked huge. Still, I really wanted  to … Continue reading →

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Quiche, Crustless and (mostly) Flourless

Posted on May 6, 2014 by tbuzzee

So, yeh, there is one tablespoon of flour in the egg and cream mixture, but I’m guessing that an equal amount of almond or soy flour (or your own personal favorite) would do just as well. For the rest of … Continue reading →

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Parfait! Ratatouille ‘Za! With Turkey Parm Meatloaf

Posted on January 24, 2014 by tbuzzee

In the true spirit of Parfait!, I’ve taken the leftovers from three of this week’s posts and turned them into something new and (very) tasty for dinner. I mentioned when I posted about it that the turkey Parmesan meatloaf was … Continue reading →

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Reuben Rolls

Posted on October 10, 2012 by terry

We first had these when we got together with friends at a local Irish pub/bar/restaurant/hangout place, and they were very good. But. They were deep fried. Then, WGN featured Reuben Rolls from another semi-local pub/bar/restaurant/hangout (don’t know if it’s Irish) … Continue reading →

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Turkey Casserole Revisited

Posted on January 19, 2012 by terry

So, we had a bunch o’ Turkey Casserole left over from dinner – it makes a lot anyway, and there’s just the two of us – but those leftovers, while not bad, exactly, were just wicked blah, and the thought … Continue reading →

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Russian Gougère

Posted on December 24, 2011 by terry

It was the fourth test that did the trick. I came across this recipe for “Russian Cheese Galette” while on a web surf. The title is what made me stop – a lovely, savory cheese pie, baked into – who … Continue reading →

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French Onion Bread Pudding

Posted on November 9, 2011 by terry

Onion soup on a plate? Mebbe not quite, but darned CLOSE! With this recipe, bread pudding’s not just for brunch or dessert anymore – this is ONE. FINE. SIDE DISH. Or, OK, mebbe one fine main course for lunch with … Continue reading →

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