From scrumptous appetizers, to delicious main courses, to pies and other tempting desserts, golden brown makes it look (and taste) better. If we'd all just watch the oven for this fine, rich color, rather than going straight by a timer, undercooked or burnt fare would steadily become a trait of the past.I love to cook and bake. I don't know where I'd be without the tools to prepare both tried and true as well as unique, new recipes, or without my husband and friends, who most graciously taste test whatever comes out of the kitchen. This site was a gift from my husband, and its content is a gift to you. May you forthwith live by the motto that most foods should be cooked and baked until golden brown...
|
Spinach Cucumber Salad
It'll make you love veggies all over.
Portabella Toast
A quick-n-easy appetizer...
Basil Tortellini
Another quick, easy budget recipe.
Peppered Steak Bites & Mushroom Gravy
Quick, easy and carries a kick.
Three Pepper Salad
Sweet & tangy, it beats the heat of summer.
Portabella Provolone
This meaty dish can serve as a side or a main.
|
Peppered Steak Bites & Mushroom Gravy -
Posted February 11th, 2007 in Recipes
I love finding ways to serve up the last steak in the freezer. This quick and easy meal is also easy on the budget.
Three Pepper Salad -
Posted February 11th, 2007 in Recipes
This light and crisp salad is a great side to many meals. It also tastes great on it's own.
A Casablanca Picnic -
Posted February 11th, 2007 in Blog
Blankets, champagne, food, and the greatest movie of all time.
Salted vs Unsalted Butter -
Posted February 4th, 2007 in Tips, Quick Fixes
Got a recipe that calls for unsalted or salted and you've got the "other one"?
Kosher Salt is just better -
Posted February 4th, 2007 in Tips
Kosher salt. It's the first choice of many seasoned cooks. It looks better and it tastes better. But why do we really use it in just about everything?
Hardware Store Bargain: Scrapers -
Posted February 4th, 2007 in Tools
Why spend $9 on a board/food scraper if you don't have to?
The Kitchen Idiot - Move No 2 -
Posted February 3rd, 2007 in Blog
I'm living proof that you really can burn water.
Last Minute Prep for the Superbowl -
Posted February 3rd, 2007 in Blog
I'm planning to cook... and run...
Portabella Provolone -
Posted February 3rd, 2007 in Recipes
A tasty "meaty" side or main course.
Portabella Mushrooms - the “easy” gourmet dish -
Posted February 3rd, 2007 in Tips
If you're like me, you can't get enough of portabella mushrooms. I've heard many tell me they'd love to make them at home, but have no idea how.
Peanut Butter & Cheese Whiz? -
Posted January 30th, 2007 in Blog
Right now there's a jar of Cheese Whiz in the fridge. I didn't buy it - my sister-in-law gave it to my husband at Christmas. He loves the stuff, and I think its smell alone is enough to make one heave.
Grilled Shrimp & Mashed Cauliflower -
Posted January 30th, 2007 in Recipes
Tasty, healthy and easy on the pockets.
Don’t Toss the Whites -
Posted January 30th, 2007 in Tips
From a late-nite treat to breakfast - all from the same egg.
Cheese Quesadillas and Sauteed Fruit & Veggies -
Posted January 27th, 2007 in Recipes
Sometimes a simple meal is all it takes...
Buh-Bye Arby’s -
Posted January 27th, 2007 in Blog
Overpriced, yet skimpier sandwiches, you don't get much bang for your buck.
Wait! Save those Potato Peelings -
Posted January 24th, 2007 in Tips
Shame on those who throw them out. They're so tasty...
Apples Gone Soft? -
Posted January 22nd, 2007 in Quick Fixes
If they still taste good, they're usable.
Saturday’s Late Afternoon Dinner -
Posted January 22nd, 2007 in Blog
Filet mignon, tortellini alfredo and apple walnut salad.
Apple Walnut Salad -
Posted January 22nd, 2007 in Recipes
Sweet, spicy, tangy, flavorful. I love to explore apples...
Another Hot Melon Salad -
Posted January 13th, 2007 in Tips
Cooking with melon requires fresh cut.
|
|
