1. Apple Cranberry Chutney 2. Stuffed Mini Pumpkins 3. Beet & Arugula Salad 4. Country Green Beans
5. Portuguese Greens 6. Italian Mac-N-Cheese 7. Sautéed Green Beans 8. Macaroni & Cheese
9. Shredded Potatoes 10. Chopped Salad 11. Portuguese Peas 12. Dijon Potatoes with Green Beans
13. Roasted Red Potatoes 14. Cheese Potatoes 15. Standing Rib Roast 16. Au Gratin Potatoes
17. Tenderloin Roast 18. Turkey Alcatra
Tasty lighter potato salad to serve cold or warm. The flavor intensifies after refrigerating for a couple of hours. But you may be like me and enjoy this salad immediately after preparing. Either way I guarantee you won’t be disappointed … That’s if you are into Dijon and a little tart and tanginess. Love serving this with a sweeter meat dish. Yes, it was perfect with my Pumpkin Braised Short Ribs.
It’s a great side! Hope you enjoy!
When I introduced Roselyn’s Chicken or Pork Adobo recently there were two other dishes pictured … A delicious Chicken Soup (eliminate the chicken for a delicious medicinal ginger version) and Chop Suey. Enjoy these wonderfully simple recipes. Thank you again my friend.
Call this what you like. Corn Pickle … Pickle on a Stick. It’s truly an amazing side for burgers.
Great recipe choices for the Fourth! Just click for the recipes!
This very popular recipe is so easy. Do you have a favorite meatball recipe? Try substituting grated zucchini for the meat used. That’s pretty much what I have done here … Then simply cooked in a little olive oil. Look at this recipe and see if you don’t want to give it a try.
Traditional Basil Pesto used as a sandwich spread. This may go quickly during your Fourth of July Celebration. So, you may want to double the recipe. The garlic taste is pronounced. I have family who say they’re allergic to garlic but really just want a great flavor without tasting garlic. How does that work?! If this is your thought process this recipe isn’t for you. Pesto is versatile. Use this recipe as a pasta sauce for linguini. Mix in a bit of plain Greek yogurt or sour cream for a great addition to roasted meats. This is a great topping for crostini too. Enjoy my friends!
Getting close to breaking the code! Just know this recipe is a knock off. The basics of the recipe are similar to the original but some of the products I suggest weren’t even available 100 years ago. In fact, the pasta here lacks the size (diameter) of the Estrada’s macaroni. The secret in part is to cook the pasta past the al dente stage to produce a softer larger noodle. This recipe can be tweaked and maybe even made more healthy in the eyes of some. In 1914 when this restaurant was opened the food experience was different and this recipe is meant to recapture that moment in history. Thank you Debbie for one of the original Estrada’s pitchers … And too helping with the taste test. I have made some changes after this taste test. The roux is all important.
Who’s more into salads than I am? Maybe my daughter. The perfect picnic food for us. The idea of the jar salad is not original but it is absolutely perfect. It’s fun and practical for the summertime gathering. Adding a choice of salads is necessary for our clan. Here are two other jar salad recipes to try: Bean Salad & Layered Salad Colorful delicious salads! Enjoy!
Reminiscent of Mama Tosca’s! It was a sad day when I found myself moving to Bakersfield, California … following my husband’s job. I was leaving my hometown, the only place I knew, and moving to what was often a joke in the latest Hollywood film. Half the family decided to stay behind and we never quite recovered. I’d been used to 105 temperatures of the summer, one of the biggest complaints about Bakersfield. So, I was already ahead. We settled in quickly and other than the reputation I wasn’t quite sure what was negative. As my husband used to say, You always try to make it a good thing. How was I going to do that this time. Well, remember my love is food and food is love! I was going to find the best food in Bakersfield! Right out my backdoor was a brand new restaurant, Mama Tosca’s Ristorante Italiano. Nothing like pasta to make a place homey and comfortable. It became our very favorite. Now, I’m back in my hometown after almost 30 years and I never quite understood what was supposed to be negative there. I found many more wonderfully delicious places to eat. Basque Food, oh my, no place better! And one of the local hangouts, Luigi’s since 1910 … Meet the Who’s Who and there are some! Luigi’s could always bring a smile … always packed with people sitting tightly together … and the food! So, if you find yourself traveling through Bakersfield you’ve got to stop at one of these places. Yep! They’re still in business.
One of the dishes brought to your table at Mama Tosca’s when you first arrived was marinated carrots. After years of business it is no longer part of their menu. It was my three year old daughter’s favorite at this restaurant. I’ve been trying to duplicate it for years but because of my fading memory (or my palate’s) I can’t quite get it. Oh, btw it was never sprinkled with parsley (nor bell pepper added) as it is here. My children didn’t like “the green stuff.” This recipe is again one of my mother’s but it doesn’t approach the taste of Mama Tosca’s. It’s good, just different. Surprisingly, the recipe most like Mama’s is my French Dressing, here. Yes, it absolutely works Missy. Just for fun check out my daughter, here. She’s definitely grown up.