One of the most versatile side dishes I can think of, barbecue baked beans go from summertime picnics to comforting cold weather lunches in a snap. My recipe is sweet and a tad spicy, and cooks long enough to make…
Hal asks: Hey, got any Thanksgiving recipes for our readers? At the end ofthe recipe we should say, want someone to make it for you and deliver it to you, providing you live in the Philadelphia area! Rachel replies: Hi Hal!…
A few recipes back, I made a fried green tomato dish with store-bought polenta. Since then, I’ve learned that making my own is so much tastier and easier on my budget. Polenta (say it “Puh-LENT-uh”) is made from finely ground…
Greetings from Miss Rachel’s Pantry, where February is shaping up to be a lovely month! For those who’d like to learn to cook (and have some fun and spirits while doing so), there are still a few seats available for…
Mango Chutney I recently used this Indian-inspired topping on curried tofu “chicken” salad. Delish! You’ll need: – 2 cups of frozen mango chunks – 1/2 medium onion, chopped – 1/2 medium red bell pepper, chopped – 1/2 cup sugar –…
This Valentine’s Day, impress your sweetie with a complete dining experience from Miss Rachel’s Pantry. A special three-course dinner is delivered to your door on February 12th, 13th or 14th with easy heating instructions. Please choose a starter, an entree…
Hi everybody! From now through January, customers can enjoy a buy one get one half off deal! Purchase an individual meal or casserole and get another of equal or lesser value for 50% off. Take advantage of the special multiple…
Soy to the World! • Season’s Eatings from Miss Rachel’s Pantry It’s time to feast again! After our third super successful Vegan Thanksgiving, we’ve decided to venture into the winter wonderland with a brand new Christmas menu! Perfect for you,…
For a hearty Thanksgiving side dish that’s a little heart-healthier, try this not-so traditional mashed potato recipe! You’ll need: 3 pounds red skinned potatoes, washed, skin on 1/4 cup olive oil 1/2 teaspoon fresh rosemary, chopped 2 teaspoons sea salt…
Velveegan! When I dip, you dip, we dip. Thanks to Taylor who submitted Velveeta-ish cheesy dip as her suggestion for the Make It Vegan segment of my blog. It’s like the suggestion was meant to be since I had been thinking about cheesy…
