Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the 'real' food we serve. Everyone reaches for seconds of these tasty morsels.
These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes.
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans.
My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.
