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July 31, 2015

Tortellini in a Parmesan Cream Sauce

It amazes me how flavors come together to create a delicious recipe. I wanted a creamy sauce without all the calories so I used chicken broth as the base as in my Afredo sauce but this is even richer.

Evaporated milk is used to give it a creamy texture, providing only 2 grams of fat/serving.

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April 01, 2014

Feta and Dill Galette with Lemony Spinach Salad

This recipe can be a salad, an appetizer or even a breakfast dish. It can be whatever you want it to be. This was one of my recipes for my last cooking class and it did me proud. Dill is a great herb with the lemon but if you wanted to use cilantro and lime go for it. See my suggestions for other ideas.

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November 16, 2013

Caprese Salad Skewers with Balsamic Vinegar Reduction

Ciliegine mozzarella are small round balls of mozzarella cheese. They are used for their visual appeal more than anything and in this recipe they're perfect for skewers. Serve these as an appetizer or use the skewer to top a salad.

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March 27, 2013

Asiago Pepper Quick Bread

Quick breads use baking powder or soda as the leavening agent. Throw out old product and replace it about every 6 months to ensure it is still good. See my cooking tips for baking bread

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January 25, 2013

Cheddar and Ale Soup

Ale is brewed from MALT and HOPS, the hops creates a stonger flavor. A light Ale is used to give the soup the best color.

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August 13, 2012

Cheesecake Parfaits with Rum glazed Peaches

This is a no bake cheesecake that is unbelievably good and easy to make. Use peaches that are in season for best results. See my suggestions for using other fruits, remembering to always go with seasonal produce whenever possible. Plus see how to turn this into a deep dish pie.

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April 23, 2012

Ham and 3 Cheese Macaroni

If you are in need of a little comfort food try this rich cheesy side. And if you want a meatless bowl of Mac and cheese simply omit the ham.

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April 16, 2012

Zesty Cheese Ball

I’ve had this recipe for many years. It looks like Granny Kate wrote it so it’s been around for years. She was born in 1917 but naturally it wasn’t passed to me that long ago. There are several ingredients but the directions are simple- cream together, add, stir in and refrigerate until ready to serve.

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