Savory Recipes

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Deviled Chicken Breasts Ready Time: "Quick and easy, this is an excellent mid-week dish."

Fougasse Ready Time: "This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart."

Gyros Burgers Ready Time: 25 Min "This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce."

Imitation Hamburger Gravy Ready Time: 20 Min "Delicious gravy with TVP. Serve over hot noodles, potatoes or rice."

Italian Seasoning I Ready Time: 5 Min "Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!"

Musaka Ready Time: 1 Hr "I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place."

Mushroom Spinach Soup Ready Time: 1 Hr 10 Min "This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese."

Oxtail Soup I Ready Time: 3 Hrs 30 Min "A hearty, full-bodied soup - somewhat different than most oxtail soups."

Pasta and Herbs Ready Time: "This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world."

Rice with Herbes de Provence Ready Time: 25 Min "This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence."