Archive for May 2017
Can't get Kraft Russian dressing, recipe to make it?">Can't get Kraft Russian dressing, recipe to make it?
I miss Kraft Russian dressing, the red kind with horseradish bits. I can't get it in Sweden, can't get the red French either. Do you have a recipe to share for the Russian dressing? All of the one's I find on line are what I...
Read moreHosting a potluck for about 30 people and stumped...recipes, please!">Hosting a potluck for about 30 people and stumped...recipes, please!
Enchilada Casserole is a winner and easy to do; I use boneless/skinless thighs baked for appx 2 hrs and then cool/shred them. I mashed a bag of white corn chips and added them on top of the first can of red enchilada sauce. Spray the chips with canola cooking...
Read moreAre biscuits and gravy usually served with anything else?">Are biscuits and gravy usually served with anything else?
Going to try a recipe I cut out of the Wall Street Journal of all places which looks good but wondering: does one usually serve eggs or anything else with B and G or do they just stand alone? Reading More May Cause Envy...
Read moreWhat's for Dinner #403 (May 2017) - The Favorite Season Edition">What's for Dinner #403 (May 2017) - The Favorite Season Edition
"The world's favorite season is the spring. All things seem possible in May." -Edwin Way Teale Agree or disagree, if you love spring produce, cooking is certainly more fun in May. What's on your dinner table this month? Please share photos if you're so inclined. Reading More May Cause Envy...
Read moreHelp: nacho nostalgia Phoenix circa 1970s-80s">Help: nacho nostalgia Phoenix circa 1970s-80s
Having an attack of 1980s nostalgia! Can anyone help me better remember a special nacho platter of tortilla chips, beans and cheese arranged to look like a blooming sunflower?! We were just reminiscing about family times down in Scottsdale/Phoenix areas in the late 1970s and 1980s and how much we...
Read moreGiant overnight pork roast! Temperature questions.">Giant overnight pork roast! Temperature questions.
Last night I roasted a 10.5# picnic shoulder roast. If you want so mouthwatering tender your grandma could leave her teeth out, so moist you don't need a drink with it, and so flavorful it would bring back Figaro from the dead just to try one bite, then this recipe...
Read moreThe Quest for the Perfect Home-made Pizza">The Quest for the Perfect Home-made Pizza
Starting off... I'm a real newb in the kitchen. My girlfriend will usually do most of the cooking, and I'll happily help to eat whatever delicious creation she makes. But, to me, pizza crosses a very distinctive, special line. It's an art form and a craft that...
Read morehow to know what side dish goes with what main..?">how to know what side dish goes with what main..?
Iam rather elderly , but my recent job is cooking for clientele that are used to a little more than down home cooking. Some times serve anywhere from 2 to 20 guests. Menu is table D' ho'te like to switch up side dishes. Try vary the menus somewhat....
Read moreIs there really no garlic in a traditional Bolognese sauce?">Is there really no garlic in a traditional Bolognese sauce?
Then it's not an true Italian Bolognese! You are basically making a different sauce. There is an actual council in Italy that officially limited the ingredients in this traditional sauce and it does not include garlic nor any herbs. Reading More May Cause Envy...
Read moreWild mushrooms in Toronto?">Wild mushrooms in Toronto?
Anyone go foraging for wild mushrooms and other edibles in Toronto. Would love to find people or groups to join in. Thx Reading More May Cause Envy...
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