A Little Personal History: I’m no baker yet pie crusts are needed for all kinds of dishes and deserts. So, not wanting to struggle through, here’s my go to never fail way to make them Description: Categories: Pastries Servings: 1 double crusted pie Time: – Preparation: – Cooking: – Refrigeration: Equipment: Food processor, Pastry Scrapper,
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A Little Personal History: I’m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes & sauces. Brown mustard is especially popular. While Grey Poupon makes a great one, I had to have a go myself. After much trial
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A Little Personal History: I wanted to do a Cajun BBQ for the family. While I”ve got a great “Kansas City” BBQ Sauce, for this occasion, I needed a Cajun twist. Once again, Emeril came to the rescue. Here”s my version, derived from his. Description: Categories: Sauce Servings: 6 cups Time: – Preparation: 10 minutes
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A Little Personal History: I wanted to come up with a Cajun red pepper sauce, once again Emeril to the rescue. Here’s my version. Description: Categories: Sauce Servings: ¾ cup Time: – Preparation: 15 minutes – Cooking: 10 minutes Equipment: BBQ grill or kitchen torch, cutting board and knifes, measuring cups and spoons, food processor,
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A Little Personal History: There’s nothing like a great BBQ sauce to slather over your ribs, chicken, pulled pork sandwiches, and anything else you’d like that great bbq flavor. Description: Barbecue (BBQ) Sauce comes in many varieties, the most popular in the USA is Kansas City style (a tomato or ketchup based with sweet, sour
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A Little Personal History: Making hard boiled eggs isn’t difficult. Yet, I’m asked so often how best to do it (eggs end up under-cooked, over-cooked, yolks are green, shells stick while peeling and take whites with them to the disposal, etc. etc). So, without further adieu, here’s my tried and true way to boil eggs,
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A Little Personal History: Salsa adds that special “zing” with so many things, regardless what’s being served. While there are more variations of salsa than the stars, here’s my favorite Salsa Verde (green chili sauce). Description: Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato
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A Little Personal History: Our family loves bananas. However, sometimes a few become very ripe before they’re eaten. When that happens, it’s time for some great tasting banana nut bread! Description: Banana nut breads come in all varieties. It should always start with fully ripe bananas. Categories: Bread Servings: 1 loaf Time: – Preparation:
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A Little Personal History: Poppy Seed Dressing goes with many salads, especially those with fruit. Here’s my tried and true dressing Description: Categories: Dressing Servings: 1 ½ cups Time: – Preparation: 10 minutes Equipment: Measuring cups and spoons, small mixing bowl, container and top Difficulty: Easy Ingredients: ½ cup granulated sugar 4 Tbs. vinegar 1
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A Little Personal History: Living in Colorado, an avid skier, this drink is nirvana. Warms you from the inside out. Make some, keep extra in your freezer for an instant “ahhhh” on the coldest winter days, and especially with friends over the winter holidays. Description: All that needs to be done to make your hot
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