Despidoodle

the digital alias of Despina Panagakos Yeargin

  • The NEW Eggplant Parmesan

    The NEW Eggplant Parmesan

    I’m Greek, so why am I sharing MY Eggplant Parmigiana or Parmesan, as it’s known in the United States? Well, as a Greek, I enjoy eating eggplant as much as any Italian or Italian-American. Hello! Heard of Moussaka? Insert laughter emoji here. In Italian, the word for eggplant is melanzane, and in Greek, mellitzana. See,…

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  • Naked Dumpling Soup

    Naked Dumpling Soup

    Some people sunbathe naked. Some read Naked. I like to eat naked. Okay, okay! A little context. Yes, some people do lie naked in the sun. But, those who read naked are reading a memoir by David Sedaris entitled, Naked. Me? I like to eat naked Chinese dumplings…or pot stickers…or whatever they are really called…

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  • Charred Wedgies!

    Charred Wedgies!

    No, no! I meant Charred WEDGES, as in cabbage wedges. But, I think the title got your attention, yes? So, if you’re here for the Wedgies or Wedges recipe, click here. In the United Kingdom, Hispi Cabbage, a type of conical-shaped variety with looser leaves, is extremely popular. The leaves are more tender than our…

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  • The Easiest Appetizer for Al-Fresco Dining

    The Easiest Appetizer for Al-Fresco Dining

    Yes, absolutely. It’s as easy as grabbing two hot Italian sausage links, removing the casing, shaping the ground meat into meatballs and cooking in a non-stick pan! When they come out of the pan, hit them with grated Parmesan cheese, gather up the wine glasses and head to the patio. You can add pistachios and…

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  • Baked Zucchini Rolls

    Baked Zucchini Rolls

    This recipe was born from a need to use up leftover vegetables in my refrigerator–a bit of this and a bit of that. Fortunately, I kept up with quantities and ingredients, because the result was a most delicious vegetarian entree. I reproduced it again recently. One of our dinner guests said that it was one…

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  • EASY SALMON BAKE

    EASY SALMON BAKE

    Really! I promise you that this will take 15 minutes in the oven…ONLY. Here’s the recipe. Let’s talk salmon. First, hunt for wild-caught salmon in your local grocery stores. Why wild-caught? You be the judge. This is a TIME magazine article from 2020 about farm-raised salmon. And here’s a quick summary from bio-hacker Dave Asprey. I…

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  • Louis, Louie

    Louis, Louie

    The origin of the Shrimp Louie salad is a tad confusing. One source says it was actually Crab Louie, and that the recipe originated in Seattle. Another source calls it Shrimp Louie and claims a San Francisco origin. And then there’s the dressing recipe which varies slightly. And how about the spelling? I’ve seen LOUIS…

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  • Hot Tom

    Hot Tom

    What is Hot Tom? No, it’s not the latest pin-up, ladies. It’s a tomato sauce that is so, so, so good you may need to enter rehab after eating it. I’m not kidding. It’s that good. You just cannot stop eating. You can order it from HotTom.com and it comes in a box of pint-sized…

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  • John’s Veg Kabobs

    John’s Veg Kabobs

    This would have been a much better post if my friend John had been named Bob. I could have had a fabulous heading like, Bob’s Kabobs! But, John is not Bob, and he’s moved far, far away to a new home at 8,500 feet. That’s what you call “high living,” right? Dewey and I visited…

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  • Use the Broiler Pan

    Use the Broiler Pan

    Use the broiler pan. You read that correctly. Use your broiler pan for more than just broiling. And, by the way, do you ever use the broiler function on your oven? Lots of people use their broiler pan and rack for cooking bacon, but I believe that’s it.  How do I use my two broiler…

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