A Little Personal History: Cheddar beer sauce is a great spreadable for hot dogs, burgers, fries, etc. while also a great dip for pretzels, chips, bread and just about anything you’d use melted Velvetta for … only this cheese sauce tastes sooo much better. Print Recipe Cheddar Beer Sauce Chef Lars Votes: 1 Rating: 5
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A Little Personal History: Pico de Gallo is one of my favorite Mexican salsas. Whether as a dip for chips, topping for salads, burritos, tacos, pizza etc. it’s one of my go to salsas. Print Recipe Pico de Gallo Pico de Gallo is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are
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A Little Personal History: I love New Year and whenever possible, always throw a party. However, the next day, there always seems to be leftover flat champagne. Got to thinking what I could use it for and Dijon Mustard came to mind. One particular year, had quite a bit of leftover flat champagne so after a
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A Little Personal History: If you make your own sauces, you need to know how to make White Sauce, one of the “Mother Sauces” Print Recipe White Sauce White Sauce is a common name for the classic Béchamel Sauce – one of the “Mother Sauces” of French Cuisine. Béchamel Sauce is rarely used on its
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A Little Personal History: I do love baked potatoes, whether loaded with sour cream, bacon bits, shredded cheese or used for potato skins. Regardless, I like the skins crispy and flavorable. Here’s how I do it 🙂 Print Recipe Baked Potato Seasoning Oil Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to
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A Little Personal History: Every since living in New Orleans many years ago, spicy Cajun seasoning has been one of my favorite go to spice mixes when I want to add a little heat to the dish. It’s a staple for every dish with “cajun” in the name and this is my favorite blend of
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A Little Personal History: Marinating poultry can make all the difference between tough and chewy vs. mouth watering and flavorful. Here’s my tried and true buttermilk marinade that delivers great results every time. Print Recipe Buttermilk Marinade Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt
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A Little Personal History: There are so many ways to make potatoes. They make for great side dishes and even a whole meal regardless your budget. Scalloped potatoes are served at some of the most expensive 4 star restaurants yet even those on a tight budget can enjoy 🙂 Here’s my favorite recipe that adds two
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A Little Personal History: I do love my Sunday brunch Blody Marys and they just wouldn’t be the same without a couple dashes of Worcestershire sauce. However, this sauce enhances so many different dishes I decided I just had to make my own. After quite a bit of trial and error, here’s my version that
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A Little Personal History: Just a little background how recipe came to be … Description: Use this on grilled or rotisserie style chickens. This recipe makes enough rub to coat 2 whole chickens. Categories: chicken, rotisserie, seasoning, rubs Servings: 2 whole chickens Time: – Preparation: 10 minutes – Cooking: 1 hour – Refrigeration: Optional, 4 hours/overnight
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