THE INGREDIENTS LIST:
340 grams.Of your favorite pasta.
1 Cup.Of cherry tomatoes, halved.
1 Cup.Of cucumber, diced.
1/2 Cup.Of diced red bell pepper.
1/2 Cup.Of diced green bell pepper
.
1/4 Cup.Of red onion, finely chopped.
1/4 Cup.Of black olives, sliced.
1/4 Cup.Of feta cheese, crumbled.
1/4 Cup.Of fresh basil leaves, thinly sliced.
1/4 Cup.Of fresh chopped parsley.
FOR THE DRESSING:
1/4 Cup.Of extra-virgin olive oil.
3 Tbsp.Of red wine vinegar.
1 Tbsp.Of Dijon mustard.
1 Tsp.Of honey.
2 cloves garlic, minced.
1/2 Tsp.Of salt.
1/4 Tsp.Of black pepper.
Crab Rangoon Egg Rolls
DENVER OMELET EGG MUFFINS
My Amish friend brought these guys to a recent potluck and everyone drooled over them!
French Toast Roll-Ups
There is only one anthem in this country! The National Anthem!
I lost my mom’s recipe a long time ago and have been looking for a good substitute without success.
My kids found this in the kitchen, in the rice bowl they were going to eat! They were so scared. We don’t know what it is.
Put three bay leaves under the bed before going to bed: here’s why!!
Country Cabbage Rolls Straight From A Mennonite Kitchen