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Posts Published in ‘ pasta beans & rice ’

Mountain Cider Beans Recipe

June 29, 2016 | by Annie | vegetables, sides, bread

These baked pinto beans are flavored with molasses and apple cider (or apple juice) and have a rich and hearty flavor. Be sure to start them early in the day. You’ll love the way your kitchen smells while these beans are baking.

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Spicy Korean-style Ramen Noodles Recipe

| by Annie | vegetables, sides, bread

The ramen noodle originated in China, but with the 1958 invention of the “instant” ramen noodle by Momofuku Ando, Taiwanese-Japanese founder and chairman of Nissan Foods, its popularity skyrocketed worldwide. In fact, the instant ramen noodle was voted the greatest Japanese invention of the 20th century by popular poll! One last tidbit …. South Koreans consume the greatest amount of instant ramen noodles per capita per year!

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Easy Succotash Recipe

| by Lisa | vegetables, sides, bread

In Mayflower, succotash was described as a soupy mishmash of corn, beans and whatever fish and meat were available. It was also said that pork was a delicacy that the Native Americans found almost impossible to resist so I included ham in this succotash recipe.

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Black Rice Noodles with Olives and Arugula Recipe

June 27, 2016 | by Annie | vegetables, sides, bread

Black rice noodles or pasta make quite a presentation at the dinner table, especially when paired with greens such as arugula. The black color comes from squid ink. The sauce for this recipe is made with olive oil, garlic, wine, black olives, and red pepper flakes for a little kick.

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Macaroni and Cheese Recipe

| by Marilyn | vegetables, sides, bread

This ain’t your kids mac & cheese. This dish is bursting with real cheese flavor and the spicy topping adds a welcome crunch to the texture.

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Chicken Parmesan Recipe

June 23, 2016 | by Lisa | main dishes

Any recipe with the word “Parmesan” in it is sure to please and this recipe is no exception. The chicken breasts have a slightly crispy coating and the cheese topping adds a creamy texture – a delicious combination. (By the way, did you know Chicken Parmesan originated in the U.S.?)

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Burmese Vegetable Curry Recipe

May 27, 2016 | by Annie | vegetables, sides, bread

This Burmese-style vegetable curry is subtly flavored with coconut milk, ginger, curry powder, and turmeric. The flavor of this dish is exotic but not overpowering. The vegetables listed in this recipe are what I used when preparing the dish for this post, but any of your favorite fresh vegetables can be substituted.

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Spicy Cilantro Rice Recipe

| by Annie | vegetables, sides, bread

I love this versatile cilantro rice recipe. It packs the kick of pepper and the tang of lime. It can be served with many different dishes, but is especially great with Indian and Mexican food.

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Hungarian Spaetzle (Dumplings) Recipe

| by Lisa | vegetables, sides, bread

Traditionally to make spaetzle, you place the dough on a wooden board and hold it over the boiling water as you cut strips off. It is a very messy job. It’s well worth the effort, but next time I am going to use a spaetzle maker.

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Norma’s Lasagna Recipe

| by Marilyn | main dishes

My hat goes off to Norma. I have never made a lasagna recipe with cinnamon, but the cinnamon combined with the cheeses and tomato sauce gives this dish a spicy sweet flavor that tingles the tongue.

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Golden Falafel Recipe

May 12, 2016 | by Annie | vegetables, sides, bread

Falafel (fa’lafel) is a Middle-Eastern dish of deep fried chickpea balls. The chickpeas are mashed and seasoned then fried to golden brown. Falafel is often served stuffed into pita bread with fresh vegetables or with a dipping sauce.

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Spaghetti with Tomato Sauce Recipe

May 5, 2016 | by Marilyn | dressings, gravies, sauces, spreads, main dishes

This hearty spaghetti sauce is super easy to prepare and is so much better than jarred spaghetti sauce.

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Brazilian Rice Fritters Recipe

May 1, 2016 | by Annie | vegetables, sides, bread

Rice fritters are a popular Brazilian street food. They are crunchy on the outside and soft on the inside. They also taste great, are easy to prepare, and can be served with just about anything.

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Eliot’s Pasta Amatriciana Recipe

April 19, 2016 | by Annie | dressings, gravies, sauces, spreads

In The Magicians, Eliot was preparing an Amatriciana sauce and pasta when Quentin and Alice finally broke into the physcial kids’ bungalow. He added to the sauce some of the red wine he was drinking and some cream. Eliot said “I think if I weren’t a magician, I’d be a chef. It’s just such a relief after all that invisible, intangible b…s…, don’t you think?”
Amatriciana sauce is an Italian tomato sauce made with pancetta and a red pepper kick. It is typically served over bucatini, a hollow spaghetti-type pasta, but fettuccine works as well.

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Celia’s Butter Beans Recipe

February 23, 2016 | by Lisa | vegetables, sides, bread

After cooking the lima beans with the ham in the crockpot for 11 hours, the beans in this recipe truly are buttery.

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