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  The GHETTOEST Orzo pasta salad.
  im freestylin again..this time ORZO
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  Orzo Salad with Tomatoes, Feta and...
  .1/4 cup red Wine Vinegar, 2 Tablespoons fresh Lemon Juice, 1 Teaspoon Honey, 1/2 cup Olive Oil, 6 cups Chicken Broth , 1 pound of Orzo, 2 cups red and yellow grape tomatoes, halved, 1-7oz. package Feta Cheese, cut into 1/2 inch cubes or purchase the crumbled variety ( about 1 1/2 cups), 1 cup chopped fresh basil, 1 cup chopped green onions, 1/2 cup pine nuts, toasted Whisk vinegar, lemon juice, and honey in a small bowl and gradually whisk in oil.. Cover and chill. Bring broth to a boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper if needed. (can be made 2 hours ahead. Let stand at room temperature). Add pine nuts; toss. Serve at room temperature and refrigerate leftovers, will keep for a couple of days. Enjoy!!!!
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  Lemony Orzo Salad...
  Ultimate Backyard BBQ finalist recipe
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  Stirring the Pot: Spinach orzo sala...
  Replace that standard, yellow potato salad at reunion parties with this simple and light spinach orzo salad.

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  Best Seafood Pasta Sauce Recipe Eve...
  Follow us on twitter: twitter Leave a comment to let us know what you want us to cook next
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  Betty's Hearty and Healthy Seafood...
  In this video, Betty makes a Hearty and Healthy Seafood Bisque. This is an imitation of the soup that Rick ordered at Murray's Restaurant at our Valentine's dinner. This seafood bisque features mainly canned items, so it is very quick and easy to make. It contains canned shrimp, canned crab meat, cannned mushroon, celery, and tomato soups, along with some milk, parsley, minced onion, and seasonings. It tastes super! Ingredients: 10.75-oz. can condensed cream of mushroom soup 10.75 oz. can condensed cream of celery soup 1/2 of a 10.75-oz. can of tomato soup 1 cup milk 1 tablespoon chopped fresh parsley (You may use 1/3 tablespoon dried parsley.) 1 tablespoon minced onion 4-oz. can small shrimp, drained and rinsed 6-oz. can crab meat, drained and rinsed 2 tablespoons butter salt and pepper, to taste In a large deep saucepan, combine 1 can cream of mushroom soup, 1 can cream of celery soup, and 1/2 can tomato soup, 1 cup milk, 1 tablespoon chopped parsley, 1 tablespoon minced onion, 4-oz can small shrimp, 6-oz, can crab meat, 2 tablespoons butter, and salt and pepper, to taste. Heat through and serve immediately with saltine crackers or toasted bread. This is a great bisque! --Betty :)
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  How To Make Chili, 3 Easy Recipes f...
  Here's a great way to make chili that you can finish 3 different ways. The base is good just by itself but when you add some beans, meat and the secret ingredient, you'll be surprised how differently they end up tasting, Try the seafood one, it's amazing. Thanks to the people at Twin Cities Live for letting me use the footage. They rock. www.twincitieslive.com For the written version of this recipe go to www.cookingfordads.net Cook well, take photos, send them to me, live dangerously, and stay warm. Rob Barrett www.cookingfordads.net
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  Carpetbag Steak and Oysters Seafood...
  This 100 year old recipe was a favorite steak dinner of the nouveau riche in the northern States during the Industrial Revolution. And for good reason. That grilled beef steak stuffed with fresh shucked oysters flavor is real tasty and a surf and turf classic, as shown by the BBQ Pit Boys.