This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
A little pastry triangle made of refrigerated biscuit dough encloses a tangy sloppy joe filling. It's a snack, it's a little meal for the kids, it's an appetizer.
Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.
These are yummy pork and vegetable filled won ton cups, made in a mini-muffin pan. They present beautifully on any party tray, and can be served with a variety of Asian sauces.
This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
