All posts in Recipes
Quiche: Spinach and Bacon Quiche">Quiche: Spinach and Bacon Quiche
4.7 / 5 Stars | 25 Reviews
by linda
"Spinach, Cheddar cheese, bacon, eggs, and cream make up the delectable filling for this yummy quiche, which is made with a premade pie crust."
Read moreStir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli">Stir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli
4.42 / 5 Stars | 251 Reviews
by amanda1432
"Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!"
Read moreRecipes for non-traditional ice cream flavors?">Recipes for non-traditional ice cream flavors?
Lavender Cardamom Tea (black, green, whatever you like) Reading More May Cause Envy...
Read moreCuban flan recipe">Cuban flan recipe
Flan Cuban Needed: 4 eggs 2 egg yolks 1/4 cup sugar 1 can evaporated milk 1 can (same amount as the can of evaporated milk) whole milk 1 cup coconut (optional) Mix above in blender For the caramel, 1 cup sugar on low heat till brown. Pour this into glass pan (4.5" x 8.5") and wait for it...
Read moreRecommend a beef roast, please!">Recommend a beef roast, please!
What cut of beef makes a good roast that is not too fatty and not too tough Reading More May Cause Envy...
Read moreOlive Oil Poached salmon - poaching time?">Olive Oil Poached salmon - poaching time?
Charlie Trotter gives 110°-120° for 5-oz. filets (thickness?) at 9 minutes one side 9 minutes the other, or "until done." That seems way long, even at that low temp. Haven't tried it yet. http://labellecuisine.com/archives/surprise/Charlie%20Trotter%20Cooks%20at%20Home%20-%20Menu%201.htm Reading More May Cause Envy...
Read moreIf beets grew abundantly in SE Asia...?">If beets grew abundantly in SE Asia...?
...what would the Thais, Vietnamese, and other populations of the region do with them? Okay, I know this is sort of a weird question, but I've got beets in the garden and want to do a SE Asian-themed dinner sometime soon. So...anyone want to take a stab at this one?...
Read moreKing Taco: what's in that sauce?!!?! [moved from Los Angeles board]">King Taco: what's in that sauce?!!?! [moved from Los Angeles board]
Strange - I posted a reply here about an hour ago and it's now gone. Again - reviving the thread to keep the discussion alive! Reading More May Cause Envy...
Read moreWhen does a salad become a "meal" unto itself?">When does a salad become a "meal" unto itself?
For those of you who will eat a salad by itself as a meal (as opposed to a side or an appetizer), what for you makes a salad a meal? Is it the addition of some sort of protein like fish or meat? The addition of beans, or legumes? Using some sort of...
Read moreSecrets of fluffy grits">Secrets of fluffy grits
On a recent visit to Charleston and Savannah we sampled shrimp and grits at several restaurants. My husband had not previously thought he was a fan of grits, but he noticed that these grits were rather fluffy, with somewhat nubby texture, which he liked. I made shrimp and grits for...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude