Recent content by fnorrisnielson

Over the last 1/2 year, or so, I have struggled to lose about 30 pounds. Along the way I became mindful of the importance of keeping track of exactly what I am consuming. Being new to this forum, there may be a similar thread on this topic. But I did find a site that is very useful in...

Hmmm. Let's see. Well, beef stroganoff has to be close to the top of my list. Quiche Lorraine would be, too. Crab cakes. BLT. And I would have to add trout almondine. Lamb shanks braised in rosemary, wine and balsamic vinegar. Dang. I just got hungry all of a sudden. Excuse me . . . .

Johnny never gave it a name and I massaged it subtly but you can call it anything you want. Or nothing at all. My only intent was to share a very good recipe with everyone.

A friend of mine name Johnny Slider from Austin came up with this recipe. I was going to call it a Bloody Johnny but that just didn't sound right. So I came up with a name that sounds more in keeping with this spicy south of the border version of a Bloody Mary. 1 16 oz. bar glass half filled...

Man, I envy people with HUGE kitchens. I have a well appointed kitchen but there isn't much floor space.

Yes, Mollyanne you can substitute Triple Sec for Contreau and it is a lot cheaper. I neglected to mention using fresh lime but the lime in the little plastic green bottles is OK. My wife and I drink these often and yes we both like Tequila Sunrises also.

I think people invite me to their parties just to get me to make margaritas for them. Don't forget the tortilla chips, salsa and guacamole! 1 cup Tequila 1/4 cup Cointreau 5 oz Minute Maid limeade concentrate 1 oz lime juice...

Rats, Constance beat me to the punch. I, too, love crab dip. But I like mine cold. Like this one: except I add chives and a tiny bit of horseradish. Crab Dip Recipe | Simply Recipes

I wouldn't worry about precision measuring of butter or most other ingredients for that matter. Go ahead and use a measuring spoon or cup and just come close. Trust me, you won't notice any difference.

Hi Chandra! And welcome. My mother-in-law is from London. (not to worry, I am very fond of her) I, too, love to cook. I was raised by my grandmother who was a prolific kitchen artist. Her forte was baking and, hopefully, she passed along a lot of her skills to me. I don't know if she knew...

You might try braising those thighs (an ideal part of the chicken for this type of cooking) in a liquid consisting of the wine, lime juice, a bit of the jalapeno jelly, juice from tangerines and a bit of brown sugar or maple syrup (if you have any) to balance the braising liquid. First brown...

Fortunately, I live in a very sunny climate which should be great for growing tomatoes. Unfortunately, I only have a small, albeit, sunny deck for my growing endeavors. I grew beefsteak tomatoes last year. The vines, which were grown from seed and planted in 4 gallon containers were quite...

Thanks Andy. I have an old fashioned hand turned rotisserie that works quite well. I suppose I could modify it for use in the oven but it would be inefficient since much heat would be lost from the constant opening and closing of the door.

OK! Well so much for that idea. Silly me! But of course some people might try protecting their ovens with a few sheets of strategically placed aluminum foil to guard against just such an eventuality. Ah, but that would require extra time and fuss and would ultimately tip the scales against...

There are already ovens that have built in rotisseries in them. Unfortunately mine is not one of them. I don't know why some think it would require the cleaning of the oven after each use. Unless you aren't using a drip pan or are spinning the rotisserie so fast that the juices are being...