Monday, September 20, 2010

“Discover How To Quickly Grab A Slice Of A Virtually Untapped $480 Billion Dollar Pie And Be A Hero To Small Businesses With Very Little Effort, Even If You Are A Complete Newbie”

Thursday, November 19, 2009

Hope everyone is having a great Thursday. Let's eat at

Thursday, September 24, 2009

with addresses and phone numbers added

More Belmont CA restaurants added to

Friday, May 16, 2008

Oyster Rockefeller (Rockerfeller) Dip


  • 1 can chopped spinach

  • 6 oysters chopped fine

  • 3 medium onions chopped fine or grated

  • 1 bell pepper finely chopped or grated

  • 1 tbsp flour

  • ¼ block of butter 1/4 pound

  • seasonings to taste

Original recipe says to cook flour in butter but not to burn it. However, I usually make a roux as I think it gives it a better flavor.

Add onions, bell pepper and seasonings to the roux. Saute about 30 minutes or until tender. Add spinach and oysters. Simmer an additonal 30 minutes. If you prefer more of an oyster taste add some of the oyster juice.

Enjoy with your favorite cracker.

(Serves --)

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Marinated Onions and Tomato Wedges


  • ½ tsp black pepper

  • ¼ tsp thyme

  • ¼ tsp oregano

  • ¾ tsp salt

  • 3 stems of green onion (onion tops), chopped

  • ¼ cup chopped parsley

  • cup canola oil

  • ¼ cup red wine vinegar

  • ¼ tsp garlic powder

  • 6 medium tomatoes, quartered or sliced

  • 1 medium Mayan sweet onion sliced

In a shallow dish with a cover, combine all the ingredients except the onions and tomatoes. Stir well then add the tomatoes and onions to the mixture and cover. Place in the icebox anywhere from 1 hour to overnight. When serving you could add additional tomatoes (optional) and garnish with avocados. Works well with baked turkey and steamed carrots.

(Serves 6)

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Chrissy's Vegetarian Rice Dressing


  • 1 medium yellow onion

  • 1 medium bell pepper

  • 1 stalk celery

  • 1 ½ cup fresh mushrooms

  • 1 can cream of mushroom soup

  • 1 can Swanson's Vegetable Broth

  • 1 package Yves Vegetarian Ground Round

  • 3 tbsp roux

  • cayenne to taste

  • black pepper to taste

  • 2 cups cooked rice

Cook rice. Chop the fresh vegetables. Over medium heat in a Magnalite pot, saute the onions, bell peppers and celery until the onions are slightly wilted. Add mushrooms and continue to saute. Stir for about 4 minutes.

Add the can of cream of mushroom and stir. Next, pour the vegetable broth into the empty can of cream of mushroom. Stir and add. Bring ingredients to a slight boil. Add in roux and stir mixture until the roux is totally dissolved. Add in the vegetarian ground beef. Add red and black pepper to taste. Stir and cook for about 2 more minutes. Add the rice about 1/2 cup at a time to the mixture. Tip: add less rice for a "wetter" rice dressing.

(Serves 4)

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