"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
"When baking, follow directions. When cooking,
go by your own taste."
"Savory seasonings stimulate the appetite."
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Total Search Results: 300
|1. SHRIMP PASTA DIJONNAISE |
In large skillet heat corn oil over medium high heat. Add shrimp and garlic; sauté 2 minutes or until pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper. In large bowl,
|2. BARBECUED PORK SHOULDER |
Sauté onion and garlic in butter until tender. Add catsup, vinegar, water, brown sugar, lemon zest, lemon juice, Worcestershire sauce, hot sauce and chili powder; cook until hot. Place roast on
|3. BARBECUE BEEF ON THE GRILL |
Salt and pepper roast, using a liberal amount of garlic salt. Marinate in Worcestershire sauce 24 hours or more. Use enough Worcestershire sauce to cover meat. You may use a plastic bag to hel
|4. BEEF AND VEGETABLE GRILL |
Sprinkle roast with salt; place on a large double sheet of heavy foil. Pour barbecue sauce over meat. Place onions and carrots on top of roast and potatoes around edges. Wrap securely, using
|5. ROAST ON THE GRILL |
Pierce chuck roast; cover with meat tenderizer and pepper well. Mix marinade of vegetable oil, ketchup, vinegar with garlic and a few shakes of Worcestershire sauce. Cover roast and marinate at
|6. MARINATED POT ROAST |
Place meat in glass or clay container, NOT metal. Sprinkle garlic salt on both sides of meat. Mix remaining ingredients and pour over meat to marinate. If meat is frozen, start the night befo
|7. QUICK AND TASTY GRILLED BEEF ROAST |
Marinate roast in beefy onion soup mix all day and night (turn often). Preheat gas grill; sear roast on both sides. Turn grill to low setting and baste well. Cook until inside temperature is
|8. GRILLED CHUCK ROAST |
Sprinkle meat with tenderizer, piercing with a fork. Layer 1/2 of onions in large shallow glass dish; place meat over onions and top with remaining onions. Combine remaining ingredients; pour
|9. FISH WITH PECAN SAUCE |
(6 to 8 oz.) fish fillets white pepper cracked black pepper chili powder garlic powder salt unsalted butter, softened chopped red onion roasted pecans, chopped Tabasco sauce pepper minced garlic
|10. SAUERBRATEN |
In nonmetal deep dish, combine the ingredients until dissolved. Add meat, pouring some over top, and refrigerate 36 to 48 hours, turning meat 3 to 4 times. Remove meat. Sprinkle lightly with f
|11. BUTSON SOUP |
Place beef rump and onion in kettle and cover with water. Cook. Put flour, eggs and salt in a separate bowl and stir until crumbly, then drop into water in which meat is cooking. Continue to c
|12. APRICOT STUFFED ROLLED ROAST |
sirloin tip roast meat tenderizer Greek seasoning onion flakes salt bacon chopped onion sliced celery shredded carrots Greek seasoning baby food apricots brown sugar steak sauce
|13. BIRMING |
Place beef roast in a lightly greased 13 x 9 x 2-inch pan and cover. Bake at 325~ for 30 minutes. Drain cherries, reserving syrup. Set cherries aside. Combine cherry syrup, brown sugar, oran
|14. DAUBE |
Make 6 deep cuts with a sharp knife into the rump roast (or leg of lamb). Each cut about 2-inches long. Fill each cut with one of each: a garlic clove, a cardamom and a clove. In a 12-quart
|15. HAREESAH |
In a 12-quart saucepan, place the chuck roast, wheat, salt and enough water to cover. Bring to a boil on high heat. Reduce heat to medium and let cook with frequent stirring until all the wate
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