by David Maciel Sponsored by Ray’s Food Place, Furber Plaza In September tomatoes are at the peak of the season. This Asian styled recipe calls for cherry tomatoes you can substitute large slices of your favorite tomato. I used basil & cilantro combination, and it...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza The Fourth of July always means firing up the BBQ. I really enjoy making these cheesy stuffed burgers. They come out juicy with every bite and are always a crowd pleaser. Ingredients • 8 slices...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza As the weather warms up, I like to make cold salads for outdoor dining with grilled meats. This tortellini pasta salad can be lots of fun. Use your imagination on adding ingredients. Just don’t...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza I was asked by a good friend if I had a salisbury steak recipe. A bit of history – it was first made by James Salisbury during the civil war era. There are 100s of variations, but I’ve made...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza Easter in our house is always a bone-in smoked ham. I made this ham glaze recipe using simple ingredients and it’s the best I’ve ever tasted. Brush onto the ham during the last half hour of baking...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza I really enjoy making marinades for meat. This orangemaple syrup & balsamic vinegar give this a nice, sweet flavor. This calls for pork but you can substitute bone-in skinless chicken thighs or...
