This is from a really old recipe card that managed to find it’s way into my possession; and I haven’t had the chance to try it yet, but it looks and sounds really good. It’s supposed to be from the Colony Restaurant in New York.
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I had a coworker bring a bunch of grocery bags of recipe cards that her mother had passed along down to her, and this is only one of the over 300 cards that I picked out.
This is a special for more elegant dining, yet so easy to prepare and to cook. A very impressive dish with a unique taste and still fairly inexpensive.
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Sour Apple Martini Zinger
For my Birthday; now almost a month ago; I was drinking these; and as my present; their actually showing up; and them keeping me “hydrated” was all that I wanted or needed. This is my fave drink!
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My husbands family is German; but I found this recipe online. His favorite breakfast food is pancakes; and this is an easy one to make and enjoy.
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This is a pretty simple breakfast burrito recipe. When I make it; I like to use some grated zuchinni, hash browns, and onions. But mixing things up is always a good thing. These freeze well, for midweek breakfast on the go.
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Whenever we decide to have shrimp; I usually drag this recipe out; as I am not personally a fan of store bought alfredo sauce; it tastes funny D=
This is really fattening; so as you can guess; it doesn’t come out very often.
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You scream; I scream; we all scream for ICE CREAM!!
Well; since we don’t even have ice cream trucks out here; but we have lots of ice; I figured ice cream making tips would be a good thing to have laying around.
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Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.
Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
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Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do?
Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times.
Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe.
Also, be sure you don’t make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more “off” your product will be when you’re finished.
Yummy-ummy recipe. Makes two loaves versatile dough which adapts well to use for rolls, coffee cake, and braids.
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I adore no bake cookie recipes, not sure what exactly it is, but they are always so worth it to me. Plus, you can have your little ones help and not worry about them burning themselves on the oven ^^
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My husband is a pizza freak, and actually likes homemade pizza better than any commercial pizzeria; so I guess some of the recipes I have must be pretty good for that to happen. But again, it’s nice to call for delivery when we are too tired to cook.
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In my hometown, some of the Ute tribe grow zucchini for themselves, and have such a bountiful harvest they will throw random squash into open car windows, and this is a good recipe for those unexpected fruits ^^
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One of the most common questions I hear from people who are interested in freezer-meal cooking is: “How do I know what will freeze well, and what won’t?”
If you’re unsure of how well something will freeze, freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating.
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Prep Time: 2 hrs. 20 min. Oven Temp: 350/500° F Cooking Time: 30 min.
Notes: This isn’t a fast or easy meal; but well worth the work for the pizza lovers!
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It’s no fun trying to decide what to make for dinner every night. Planning your meals ahead of time often saves you time as well as money.
There are many different ways to plan your meals. How you plan yours depends on how much time you want to spend now to save yourself time later.
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read “Shawarma 101: Tips for Making Authentic Shawarma”. You won’t be disappointed!
All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor.
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Organic food has grown into a $14 billion market and represents the fastest-growing segment of the grocery industry. That’s heady stuff for a movement that champions sustainable, small-scale food production and rejects industrial agriculture.
This recipe calls for a beef rump roast, a cut that comes from the hind leg. Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.
This list should enable you to offer a complete open bar for a 3-hour party with 20 guests. If your liquor cabinet already contains opened bottles of the items marked with asterisks, there’s no need to buy more if the bottles are at least half full.
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Modern pressure cookers are a far cry from earlier models, which emitted smelly vapors that condensed on everything in sight. Even worse, they could be dangerous. Our updated speed cookers are models of efficiency and safety, with lids that remain locked until after the steam is released. They reduce cooking times by as much as 70 percent for most foods—and without the loss of nutrients. Beans, which ordinarily require hours of cooking, are tender in fewer than 15 minutes; a pot of chili, in 20 minutes. In some cases, pressure cooking is actually faster than microwave cooking: Cooked under pressure, artichokes are done in only 10 to 14 minutes, compared to 40 to 45 minutes in a microwave.
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I got site hosting for my birthday, a web editor for Christmas, and a few domains as well, so at last I figured out what to do with this one!
Anyways, I love to cook, and tend to collect both recipes, and kitchen gadgets, so in a way this site is an eventuality. 
I will probably be posting wishlists for family members and other such trivial things, but for the most part it will be the finished formatted recipes I love; sprinkled with some of the cool tools that pop out, and grab my attention.
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