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Pepperoni Pizzaz Pizza with “Go-To” Pizza Dough recipe Pepperoni Pizzaz Pizza with “Go-To” Pizza Dough recipe By Cooking with Barry & Meta 03/27/14 02:58 Although I’ve posted other pizza recipes and other pizza dough recipes, this post includes my “go-to” pizza dough; the one I’ve made for years. We like very thin crust and instead of using pizza sauce (or seasoned tomato sauce), we are fans of pesto. In...
Unusual Coleslaw — Orange & Cheddar Slaw Unusual Coleslaw — Orange & Cheddar Slaw By Cooking with Barry & Meta 03/24/14 00:51 It’s not so unusual to add fruit to coleslaw. Waldorf Slaw (with apples and nuts) was a popular side at the Kirby House restaurant so when Barry added oranges (he actually used Cuties or Halos) to our usual coleslaw, I didn’t give it a second thought. As...
Make your own . . . Dry Ranch Dressing Mix Make your own . . . Dry Ranch Dressing Mix By Cooking with Barry & Meta 03/21/14 00:48 We were out of dry Ranch Dressing Mix so I went online and found several versions of copycat recipes. I combined a couple of them and this is what I came up with. Our spice cupboard is always full so I just used the ingredients we had on hand. Dry Ranch...
Meat Delight Pasta Pot Meat Delight Pasta Pot By Cooking with Barry & Meta 03/19/14 01:57 One of my Aunt Waunita’s signature dishes for entertaining was something called Meat Delight. I used the flavors recently as an inspiration for Individual Lasagna Packages. When I started on this dish, I actually planned to follow her recipe to the letter,...
Baked Rice Pudding -- Yummy Baked Rice Pudding -- Yummy By Cooking with Barry & Meta 03/16/14 22:03 Janet Allen shared this recipe when I interviewed her for my February 25, 2014 cooking column (Home-Cooking—Dickinson County Style “Capturing the Present and Remembering the Past”© -- A Blending of Cultures) that appeared in the Abilene Reflector-Chronicle....
Combining recipes to create — So Easy so Good Cinnamon Rolls Combining recipes to create — So Easy so Good Cinnamon Rolls By Cooking with Barry & Meta 03/07/14 01:04 I had leftover Rapidmix-Coolrise Roll Dough left from last weekend’s Bread Baking 101 class so I decided to use it in combination with the topping that Kate Rader uses in her So Easy So Good Cinnamon Roll. Kate’s topping adds another dimension to the typical...
St. Patty’s Sprout Salad – not your everyday salad St. Patty’s Sprout Salad – not your everyday salad By Cooking with Barry & Meta 03/04/14 15:56 Brussels sprouts may not be native to Ireland but they are a popular veggie there and since it’s March, I’ve added the St. Patty’s name to this salad that is as green as the emerald country itself. This is actually an adaptation of a recipe made byGiada...
All wrapped up and ready to eat—Individual Lasagna Packages All wrapped up and ready to eat—Individual Lasagna Packages By Cooking with Barry & Meta 02/28/14 06:24 Inspired by a luncheon dish that Giada prepared on Food Network (Mini Lasagnas with Sweet Corn), I created my own version using a meat filling that is reminiscent of one of my Aunt Waunita’s go-to dishes for entertaining—Meat Delight (I will get around...
IIndividual Lemon Pudding Cakes — looking forward to spring IIndividual Lemon Pudding Cakes — looking forward to spring By Cooking with Barry & Meta 02/23/14 19:33 A few warm days amidst the frigid cold and snowstorms in Kansas has made me start thinking about spring foods . . . like Lemon Pudding Cake. These individual desserts gave us a glimpse of spring before another blast of winter cold again hits this region....
Raisin (or Craisin) Allgood Pie . . . from Chef Dave in Hutchinson, ks Raisin (or Craisin) Allgood Pie . . . from Chef Dave in Hutchinson, ks By Cooking with Barry & Meta 02/17/14 02:10 Yesterday I attended the Sunflower Publishing Contributor Workshop in Lawrence. It was a great chance to meet others who write for various regional and state publications. As I leafed through the Winter 2013 Hutchinson Magazine, I was drawn to a photo and...
Meat Rolls . . . biscuit dough filled with meat & cheese and topped with a meat gravy Meat Rolls . . . biscuit dough filled with meat & cheese and topped with a meat gravy By Cooking with Barry & Meta 02/06/14 03:33 These savory meat rolls are prepared and assembled much like cinnamon rolls — biscuit dough is rolled into a rectangular shape and topped with meat and cheese; this is rolled up, cut into savory spirals, baked, and then topped with a meat gravy. We’re snowed...
Potato Cakes . . . from leftover Mashed Potatoes Potato Cakes . . . from leftover Mashed Potatoes By Cooking with Barry & Meta 02/02/14 05:21 Barry and I both have fond memories of our mother’s potato cakes . . . made from leftover mashed potatoes. It was a “waste not, want not era,” but those potato cakes were delicious. Following Barry’s recent birthday dinner in Texas (which included mashed...
Indian Spiced Lentils – a great side dish or a vegetarian main dish Indian Spiced Lentils – a great side dish or a vegetarian main dish By Cooking with Barry & Meta 01/19/14 23:42 Lentils are nutritional (check out their nutrition benefits @ FitDay), and since Barry’s New Year’s resolution is to go lean, this was tonight’s side dish of choice. We served the lentils with roasted Spatchcock Chicken and a crunchy Jicama Slaw, but they’d...
Spatchcock Chicken -- a great technique creates a crisp, beautifully roasted chicken Spatchcock Chicken -- a great technique creates a crisp, beautifully roasted chicken By Cooking with Barry & Meta 01/18/14 02:52 Neither Barry or I had ever “spatchcocked” a chicken . . . until I interview Jay and A’Lisa Johnson for my December cooking column that runs in Abilene’s Reflector-Chronicle ("He Cooks, She Bakes," 12/31/13). He had one roasting in the oven and the aroma...
Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roasted Veggies Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roasted Veggies By Cooking with Barry & Meta 01/14/14 02:04 This recipe comes straight from the pages of Cuisine at home® magazine (issue #103 January/February 2014, pp. 12-13). We began subscribing to this magazine after Barry discovered a copy in a cooking store. Love the step-by-step descriptions with photos,...
Start with . . . Spicy Tomato Cream Sauce (4 recipe in just 1 post) Start with . . . Spicy Tomato Cream Sauce (4 recipe in just 1 post) By Cooking with Barry & Meta 01/11/14 20:50 Super easy to make and oh, so versatile, this sauce has become one of my go-to recipes. I’m including the basic sauce recipe along with three ways I’ve used the sauce to date. Spicy Tomato Cream Sauce 2 to 3 tablespoons olive oil 1 onion, finely chopped...
Beer Dip – only 4 ingredients; quick to make & delicious Beer Dip – only 4 ingredients; quick to make & delicious By Cooking with Barry & Meta 12/31/13 23:44 Beer Dip – ready to go to a New Year’s Eve party! But this would be good for game day . . . or anytime. Serve with pretzels or pretzel chips. Thank you Kathy Coup for the recipe. Beer Dip 2 (8 oz.) pkg. cream cheese, softened 1 (1 oz.) pkg. Ranch dressing...
Peppermint Vodka – just in time for the holiday Peppermint Vodka – just in time for the holiday By Cooking with Barry & Meta 12/23/13 02:31 Uses: · * Peppermint Vodka Shots · * Mix up an adult version of Hot Cocoa by adding a tablespoon or two to your hot beverage · * Create a drinkable holiday dessert -- Mocha Peppermint Martini Peppermint Vodka About ½ to 3/4 of a large peppermint stick 1...
I’ll drink dessert – Mocha Peppermint Martini I’ll drink dessert – Mocha Peppermint Martini By Cooking with Barry & Meta 12/23/13 02:20 Okay, this is just a martini of sorts . . . no shaking, just simply adding two ingredients to a peppermint rimmed martini glass! Mocha Peppermint Martini Crushed peppermint candy About 3 ounces Hot Cocoa, chilled (make extra and chill the leftovers) 1 to...
Quiche Lorraine  -- it’s traditional, it’s yummy & it’s perfect for a holiday brunch Quiche Lorraine -- it’s traditional, it’s yummy & it’s perfect for a holiday brunch By Cooking with Barry & Meta 12/22/13 21:30 It’s traditional, it’s yummy, it’s a recipe from Linda Strandberg, and it’s perfect for a holiday brunch with Melissa and Mike . . . or anytime. Quiche Lorraine 8 or 9” deep dish pie crust, unbaked ½ lb. bacon fried and drained then crumbled Melissa with...
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Cooking with Barry & Meta

IT'S ALL ABOUT FOOD! Not only do Barry and I like to cook, we also enjoy sharing our knowledge with others. Consequently our blog is full of indexed recipes, tips, ideas and, even tablescapes.

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