Search results

I make Jalapeno Jelly every year. We love to eat it with smoked salmon, cheese and crackers or spread it on top of brie and BBQ it on a cedar plank.

Maybe someone in your area will have to help you. We have rock crab here in Nanaimo, BC Canada and I caught some one day. To me, I find it doesn't have much taste to it compared to the dungeness and king crab we get out here. I see there are quite a few recipes in the internet made with rock crab.

That was a wonderful breakfast this morning "froggythefrog" My husband and I loved it....waking up to a good solid oatmeal breakfast with dried apricots that look like they dehydrated, slice almonds, strawberries, blueberries, cranberries and a pinch of spices I make up of cinnamon, nutmeg...

LPBeier asked the question? I remember the fish and chips wrapped in newspaper. My grandfather owned a Fish & Chip shop in Canada after arriving from England.

Apparently they do work but I could just see the tomatoes dropping off when going on a cruise. I do have my fresh herbs though.

How about Bangers and Mash.

Strain the juices if necessary then add white wine to the pan with the juices, boil it down to thicken (may take a while depending on how much liquid you have) and you will have a nice sauce to drizzle over your chicken. Optional: Take off the heat and add 1 tablespoon of butter.

Sounds good. Do you use old fashioned oatmeal or instant?

A bowl of 1% cottage cheese and sliced strawberries.

Your right about that, Selkie; they are best from the garden. There is quite a difference. I do miss my vegetable garden but I can't see me trying to grow one on our boat!

Yes, that looks like what it turns out like but stuffed with the crab mixture of course. I am a bit of a calorie count person. I will see what it says on the box and compare. Thanks

If you try the frozen premade puff pastry shells DcSaute or anyone else let us know how it turned out. Sounds even easier! Are they mini?

Good tip - BreezyCooking - I will look for that in my local grocery store.

Joesfolk That was dinner with wine for 4. I just kept on replenishing it. We were all full at the end. But we did have alongside it clusters of grapes, pineapple wedges from the BBQ, melon balls and strawberries.

Other nibblers in the Hors D' oeuvre Night are: Spicy Chicken Drumettes and Crab Tarts

The crab tarts can be made in advance and served at room temperature or heated until warm. Oven 375 F - Makes 24 2 teaspoons butter 1 cup mushroom, finely chopped 1/3 cup shallots, minced 1 teaspoon garlic, minced 1 can crabmeat, 113 grams or 4 oz. 1/2 cup shredded cheese, packed (I use the...

You can prepare these drumettes in advance and even freeze them until those unexpected guests show up. You can keep them warm in a electric fry pan, reheat in the oven or serve at room temperature. Since you are baking them on a rack they are not sticky but dry and moist. 24 chicken drumettes...

Here is an easy one for tonight. Italian Sausage, Feta Cheese Pasta

This is such a quick recipe: Serving for 4 2 1/2 cups Rotini Pasta 4 Italian Sausages, hot, medium or mild 1/2 red bell pepper or a mixture of bell peppers 1/4 teaspoon thyme 1 1/2 teaspoon minced garlic 1 teaspoon red chili pepper flakes 3/4 cup feta cheese 1/4 cup fresh basil, chopped 1...

The hors d' oeuvre in the middle is easy and fun to cook. 1/2 cup garlic, peeled, roasted in a saucepan with olive oil until soft (save garlic oil for some other dish) then roughly chopped. 1 or 2 garlic bulbs. 1/2 cup of jalapeno jelly or mango chutney 1/2 pound Brie or Camembert round 225...

I love using my stainless steel fry pan. High heat is not recommended and may cause a mottled, rainbow-like "heat tint". This is natural to all stainless steel and is not harmful to foods cooked in the pan or to the pan's finish. Start with medium heat and reduce to a lower setting once the...

That's a hard one. Here's mine. 1. Chili peppers for sure. 2. Homemade Jalapeno Jelly. 3. Smoked Salmon. 4. Cheese 5. Bananas

The quality of course makes a difference. Never put a coated pan on high heat. That is what is not good for you. Always start on med high, braise or saute then turn the heat down or finish in the oven in the same fry pan.

If you soak your pan or pot for just a few minutes it should be easy to clean depending on the quality of the cookware. Also a metal utensil can be used on good quality coated frying pans without marking them now a days.

No, it is not safe and if you sometimes think that you feel a bit fluish; it is not the flu.