0
Texas Flour Tortillas
Posted by Bob on Nov 16, 2013 in Breads, Flat Breads
French Bread Rolls
French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it can be done in stages. Plus, the rolls freeze well and reheat beautifully.
From Fine Cooking
Scottish Morning Rolls
Recipe from The Bread Kitchen
Gourmand Mushroom Linguini
Posted by nicki on Sep 21, 2013 in Main Course, Quick and Simple
This recipe makes 2 to 4 servings. Read more…
Flour Tortilla
This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.
From http://www.kingarthurflour.com
Beef Short Ribs, Crock Pot Style
Posted by nicki on Aug 19, 2013 in Uncategorized
|
Slow Cooker Refried Beans
Posted by nicki on Aug 3, 2013 in Uncategorized
Ingredients
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
1 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions
1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Roasted Rabbit With Apples and Leeks
Posted by nicki on Jul 24, 2013 in Uncategorized
Roasted rabbit is great when it’s served over creamy mashed potatoes and surrounded by cider-steeped apples and leeks.
Caesar Dressing
Posted by nicki on Jun 10, 2013 in Uncategorized
INGREDIENTS
- 2 anchovy fillets, rinsed and finely chopped
- 2 large garlic cloves, finely chopped
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 1 dash Worcestershire sauce
- 1/4 cup olive oil
INSTRUCTIONS
- Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a medium bowl.
- Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.
