Search results

Better Homes and Gardens is my classic cookbook. I also have two Rachael Rays, one Art Smith, two Frugal Gourmets, and the others are specialty cookbooks, Visit my blog: <link removed>

I remember reading a similar recipe in The Frugal Gourmet Cooks American. It was a traditional Southwestern American Indian spice. I think it was used they way your are thinking of, or as a rub. you may want to check out the book. (It is a fascinating read even if you don't make a single recipe...

There is no real right or wrong way. Just add some liquid and cover it up. if you have too much liquid at the end, put the excess in a saucepan and cook it over high until it reduces to a thicker consistency. If you want to make a gravy out of the drippings stirr in a couple of table spoons of...

The longer you marinate a steak in an acidic marinade the more the meat will break down. The worst that will happen is that you will have an extremely tender steak. I use a basalmic and olive oil marinade, too. I find that an hour is optimal. Visit my food blog: <link removed>

For green mixed drinks, buy a bottle of Irish wiskey and make the traditional whiskey cocktails (whiskey sours, etc...) with a drop of green food coloring. Midori Melon Liquor is green and their website has cocktail recipes, many of which are green. Visit me: <link removed>

I've had the potatoes made with onion soup mix, and they are delicious. Adding a pork loin to the mix sounds like an awesome one dish meal! Visit me at: <link removed>

We're having a simple weeknight meal: Spaghetti with Italian sausage.

Dessert In keeping with the Swiss theme, purchase some good Swiss dark chocolate and serve with port wine. The combo is out of this world delicious!:chef: Please stop by my blog:<link removed>