Archive for May, 2011

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Steamed Artichokes

Posted in Italian, Recipes
Steamed Artichokes
[recipe] Steamed Artichokes Recipe Courtesy Chef Bryan Woolley   Ingredients:   4-6 artichokes 8 sprigs parsley 2 sprigs thyme 1/3 cup diced onion 3 garlic cloves, mashed 3 bay leaves 1 lemon, cut into pieces 1/3 cup white wine 2 tbsp butter olive oil salt and pepper to taste   Preparation:   Heat a large pot on the stove and add just enough olive oil to lightly coat the bottom Read More
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Spring Time Pasta Salad

Posted in American Dishes, Recipes
Spring Time Pasta Salad
[recipe] Springtime Pasta Salad Recipe Courtesy Chef Bryan Woolley Ingredients 6 cups cooks elbow macaroni 1 cup fresh or frozen peas 1 cup chopped asparagus, cooked 2 tbsp freshly chopped dill 1/3 cup chopped green onions 1/4 cup chopped chives 1/2 cup diced red bell pepper 1 cup chopped hard boiled egg whites 1 tbsp lemon zest 1 cup mayonnaise reserved hard boiled egg Read More
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Funeral Potatoes

Posted in Recipes, Traditional Mormon
Funeral Potatoes
[recipe] Chef Bryan’s Funeral Potatoes Recipe Courtesy Chef Bryan Woolley Ingredients 32 ounce bag shredded hash brown potatoes (frozen) 1 10 oz can cream of chicken soup 1 10 oz can cheddar cheese soup 1 cup sour cream 1/2 cup ranch dressing 1/2 cup plain yogurt 1 medium onion, diced 2 cups shredded sharp cheddar cheese 2 cup crushed tomato and basil Read More
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Potato Croquettes

Posted in French, Recipes
Potato Croquettes
[recipe] Potato Croquettes Recipe Courtesy Chef Bryan Woolley Ingredients 2 pounds potatoes, peeled and cut into pieces 12 ounces lean ground beef, cooked and cooled 1/2 cup green peas, cooked 1/2 chopped diced carrots, cooked 1/4 cup diced onion 2 cups flour 4 eggs 2 cups panko bread crumbs salt and pepper to taste oil for deep frying Preparation Cooked potatoes until fork tender, Read More