Gourmet Twists on Classic Recipes
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Learning how to make egg drop soup from scratch is easy! I added mushrooms for texture in my egg drop soup recipe, and mushroom broth to really amp up the flavor. Making good soup doesn’t have to take all day, either. This hearty broth soup recipe only takes 30 minutes, and is filling enough to be a meal.
This meatball soup recipe is one of my best winter soups. Putting spinach in soup adds color, flavor, and nutrients. An easy hamburger soup and Italian wedding soup combined – how nice!
This truly is the best Instant Pot chili recipe for fall! Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot!
Save time and money when you make this favorite restaurant appetizer at home. It’s easy! Freeze these sweet and spicy shrimp ahead of time and you’ll have them on the table in 15 minutes when you need them.
The perfect summer side dish, this fast and easy cucumber lemon rice recipe is healthy and colorful, but most of all, full of flavor. Great for potlucks!
If you like spicy entrees, then you will love this cool cucumber salad to go alongside them. Easy to make, this cucumber salad recipe can be used in tacos and burritos, too.
As gourmet as a pork medallions recipe sounds (and is!), this recipe is so easy to make, you’ll wonder why you didn’t explore gourmet home cooking before. The refrigerator does most of the work; the actual pork tenderloin cooking time is only 15 minutes.
An easy vegetable fried rice recipe that will compliment any make-at-home Chinese food entree.
This easy low carb snack recipe uses only three ingredients. Rosemary parmesan crisps are the ultimate healthy snack with no preservatives or chemicals if you make them at home. Only three ingredients!
If you have never had a blackened steak, then you need to try this easy recipe! Sweet Cajun Blackened Steak can be on the table in 30 minutes. The molasses in the sauce will do most of the blackening for you, so you don’t have to worry about undercooking the inside of the meat… unless, of course, you like it rare.