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By memoriesinthebaking at 2010-03-02 17:38
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This dish originated in Louisiana, and it is a deliciously thick and spicy pool of shrimp, crab, and my favorite vegetable, andouille sausage.
Follow the link for the recipe
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By aaron78 at 2009-06-11 01:41
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After watching “Tampopo”, I wondered if life revolves around the dining table.
This Japanese film features different vignettes about life and delectable dishes. That a person's mood depends on how the dish is prepared (or served). It's like essay writing - there are different styles of composing.
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By mrneze at 2009-03-09 18:48
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Texas Red Hot Chili
4 tablespoons olive oil
2 pounds bottom round or beef chuck roast
2 pounds pork shoulder
Salt and freshly ground black pepper
2 tablespoons toasted whole cumin seeds – grind after toasting
3 (12 ounce) bottles dark beer
2 large Vidalia (yellow) onions, diced
8 cloves garlic, minced
1 poblano, seeded and chopped
1 habanero chili seeded and diced
4 jalapenos, seeded and diced
2 tablespoons chipotle powder
2 tablespoons ancho chile powder
2 tablespoons pasilla chile powder
2 tablespoons cascabel chile powder
2 teaspoons New Mexican chile pow
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By Fulmerford at 2009-02-27 22:06
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Roast venison tenderloin at 400 30 – 40 min., til internal temp is 125 for rare.
Remove roasting pan from oven, pour ¼ cup cognac over tenderloin and flame. Move meat to platter and cover with foil.
In a saucepan, sauté 3 – 4 tablespoons chopped shallots in 2 tbsp butter. Add 1 cup (good) red wine and boil until reduced to ¼ cup.
Add 1 cup beef consommé and bring to a boil. Add ¼ cup sun-dried tomato paste and ½ tsp Maggi or Worcestershire sauce.
Pour red wine sauce into the pan with the meat drippings and cognac. Bring to a boil, then simmer for 5 minutes.
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By ecobamboolife at 2009-02-19 15:48
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We are a professional factory supply the eco-friendly bamboo and wooden products for many years with the rich experiences in China. We mainly produce the various bamboo and wooden arts&crafts, wine box, photo frame, bamboo kitchenwares.
Attached please find the pictures of some products for your review. If you would like have more information, please visit our web as www.ecobamboolife.com .
Our products were made by natural eco-friendly material, such as bamboo, pine, paulownia and poplar.
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By ccjett at 2009-02-16 13:00
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Marlaine’s Pasta
This recipe will serve four people generously.
The important thing to remember with this recipe is to use excellent quality ingredients. Particularly important are the sun-dried tomatoes, shitake mushrooms, fresh basil, ripe olives, Parmesan cheese and fresh garlic. Use the highest quality olive oil that you can find . . . not just the “run-of-the-mill” stuff.
Make the “sauce” at least 12 hours in advance. Keep it refrigerated until about 3 hours before you put it on the spaghetti. During that last three hours, let it come up to room temperature.
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By rebgro at 2009-02-04 00:39
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I got my hands on some organic whole wheat penne pasta the other day and it was just asking for a creamy salty sauce to be draped upon it. Yes, yes I know, I did not make the pasta myself.
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By pgheats at 2009-01-31 21:53
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I developed this recipe based on a number of different recipes I had tried over the years. I still play around a bit with the different chili powders. I can't claim that this is authentic anything, but it _is_ tasty.
Ingredients:
3 lb. Chuck Roast, cut in 1 inch cubes
Medium Onion, diced
2 Cloves Garlic, minced
1/2 Green Pepper, diced
2 jalapeno peppers, minced
1 habanero pepper, minced
1 28 oz. can tomatoes, chopped
1/3 cup Chili Powder
1 Tbs Ancho Chili Powder
1 1/2 tsp Cumin
2 15 oz. cans Dark Red Kidney Beans
Olive Oil
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By aki.claire at 2009-01-31 21:49
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My responses to the Discovery Florence application (for Syracuse University):
1. Please explain why you are interested in beginning your college experience by studying abroad and why study abroad is important to you.
I have a dream, a desire, to study culture, globalization, ways of life and societies across the globe. My dream is to become a photojournalist with the eyes of a sociologist, with ears of a mother, with the touch of a dear friend, and with my own poetic voice. I want to begin my college experience by studying abroad because I want to see through the eyes of someone else.
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By Chefb at 2009-01-23 18:20
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I would like to talk to small town foodies out there and see what they would like to see as as emerging trend this year. Are we all sick of mac n cheese? Thanks.
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