Well, I've officially been here for 2 months. That's 1/6th of the way.Crazy.The Good News- The sauce section at the grocery store is glorious. It seems Iceland likes sauce as much as I do. They even have fry sauce here (but they call it burger sauce). Some of the first Icelandic settlers to the United States were mormons who settled in Spanish Fork. They have fry sauce. We have fry sauce.Coincidence?I think not. (Everyone I've explained my theory to so far has been unimpressed...)- The days are getting l... read more »
Okra is a well-liked vegetable as it contains highfibreand vitamin C.It is also rich in antioxidants.Okra is also a good source ofcalciumandpotassium.Many English speaking countries refer to this vegetable as Ladies Fingers. In order to eliminate the slimy effect when cooking okra,I tend to fry them before adding it to my dishes.The recipe I am about to present to you is very easy and there is no hard and fast rule to follow.You can adjust the seasonings according to your taste.
Take a pound of okra,cu... read more »
These meatballs are simmered in a homemade chili sauce which was give a special snap with the flavor of grape jelly. Yes I said grape jelly, nothing can ever go wrong with grape jelly. This is a perfect appetizer to please the crowd of friends or family gatherings. This is perfect for the tailgate parties during the football games. So make a batch for the Super Bowl this year!Snappy Glazed Meatballs1 lb. Ground beef 1 small onion, chopped ¼ c. bread crumbs 1 tsp. salt 1 egg, slightly beaten 1 c. homemade... read more »
In all my years in the kitchen, I have managed to make my own sauces. Why? Especially when there are many bottled sauces as well as packaged mixes? Well, it just plain and simple. I like to make my own sauces for two reasons. 1) It’s cheaper to make your own and store it when ready to use.2) I like to play with flavors and this is a sure way of doing just that.Hickory Smoked Barbecue SauceThis barbecue sauce is great on ribs, burgers, steaks, chicken and chops; it uses liquid hickory smoke flavoring and ... read more »
Even tho the cold weather is just beginning, I’m already thinking about summertime next year. I have been working on a new barbecue sauce and using it on some chicken, but I had to use the oven to make my barbecue chicken. Oh I know, I could have use the grill outside. But the neighbors already thinks that I’m a little crazy, but I don’t want them getting the white coats after me and have me wearing a tie behind tuxedo. I have tried many, many Barbecue sauces, but I always come back to this one! Using ch... read more »
Oven roasting gives the garlic a sweet, mellow flavor that pairs extremely well with cream and pasta. I like to serve this sauce with fettuccine, because the noodles trap the delicious sauce in it’s folds. But, it also works well with farfalle (bow ties) or penne.Roasted Garlic Cream Sauce1 head garlic, cut in half horizontally 1 tbsp. olive oil 1 ½ tsp. thyme leaves, fresh Generous pinch of ground black pepper 1 c. heavy cream ¼ c. parmesan cheese salt to tastePreheat oven to 350. Place garlic, cut side... read more »
250g dark chocolate100g butter5 eggs150g sugar
PREPARATIONIn a saucepan, melt the chocolate with the butter. Meanwhile, in a saucepan, mix the sugar with the egg yolks. When the chocolate has melted, do it cool and then add it to the mixture.In another saucepan mount the four egg withes until stiff and then add them to the mixture. Stir the mixture up and down, being careful not to remove the compound. Put the mixture into a buttered pan or, if you prefer, cover the pan w... read more »
Baked rabbit in his sauce - Coniglio alla cacciatora
INGREDIENTS400g minced meat2 cloves ofgarlica sprig ofrosemaryAbouut 400gr Rabbit300g Chopped tomatoesextra virgin olive oilsaltpepperPREPARATIONIn a pan, brown the garlic with the rosemary. After add the pieces of conoglio, salt and cook for about 15 minutes. Then add the chopped tomatoes, salt and cook for about 30 minutes, or at least until thetomatoes you will not be clotted. Serve hot.
Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(a... read more »
This is for all steak lovers everywhere. Every once in awhile, I have a craving for a good steak. This can be placed as one of the best steaks ever in my book. The mushroom whiskey sauce is simply divine all by itself, and it is really very simple to make. (I wonder what it would be like on chicken or even pork?). Here I used Mignon, but you can use just about any kind of steak. So try it and enjoy.Fillet Steaks with Mushroom Whiskey SauceFillet Mignon, or you can use any other steaks Sea salt Ground bl... read more »
Were reading lots of Madeline,
The twelve little girls in two straight lines.
So with this post, I shall bequeath
Enchiladas: sink your teeth
into these amazing, cheesy,
low-fat, low-cal, super easy,
Ground turkey to start,
(Feel good, its heart-smart).
And, hey, be the boss
You can make your own sauce!
Hot as the sun, it will make your nose run,
Or mild and light, choose your delight.
The chilies are key
To this recipe.
Adapted from Skinny Taste,
They wont go to your waist.
Read More » read more »