A Little Personal History: Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that
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A Little Personal History: On those cold winter nights, there’s nothing like a hearty filling soup and clam chowder fits the bill. Here’s my favorite tried and true way to make it. And in a bread bowl, all the better. Print Recipe New England Clam Chowder Votes: 0 Rating: 0 You: Rate this recipe! Add
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A Little Personal History: On a cold Colorado winter night, there’s nothing quite like some piping hot cheese dip with chips and bread. Here’s my favorite ? Print Recipe Chili Con Queso Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Appetizer, Side
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A Little Personal History: On those cold winter nights, French Onion Soup is one of my go-to soups to warm and fill me up. Here’s my tried and true favorite, Print Recipe French Onion Soup Chef Lars Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping
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A Little Personal History Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that “chalky” flavor. Here’s how to make all three varieties. Print Recipe White, Blond, Brown Roux A Roux (pronounced “ROO” as in rooster) is the basis for most stews and
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A Little Personal History I love making “cheap” cuts of meat melt in your mouth. And in the Rockies, on those cold winter nights after a hard day work, there’s nothing like a great Pot Roast to fill you up and left-overs for days to come ? Print Recipe Rocky Mountain Pot Roast Cuts of beef
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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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