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Dec 7th, 2010
Actually my name is Delia. Delia -- You have used the wrong email address ([email protected]) and now I am receiving emails updates when people comment/review your recipes. Please send me an email with your correct email address so I can update your profile.
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Submitted Recipes (17)
Posted on: Dec 6th, 2010
Many recipes for savory tarts, such as quiches, or for dessert tarts or pies with very sweet fillings call for unsweetened pastry. And if the filling is rich you may want to use a minimum amount of butter in your crust. Traditional recipes for this basic pastry called pâte brisée in French, call ..
Posted on: Dec 15th, 2010
Here the word croissant is a misnomer, because these chocolate-filled pastries aren't crescent shaped at all. In France, they are called pains au chocolat. But they are made from croissant dough and have the same lovely flakiness as regular croissants. These rectangles of croissant dough are ..
Posted on: Nov 1st, 2010
This succulent mix of mushrooms may tempt you to forget the pastry and just spoon them over some toast-an excellent idea, in fact. But if you want a dish that has more style, make a tart. It will look glorious, and with the full ounce of dried mushrooms it will be intensely mushroomy. While rich in ..
Posted on: Nov 3rd, 2010
This sopa seca, or dry soup, from Mexico, made with the skinny, short noodles called fideos, is cooked pilaf style. The result is a soft noodle dish that is sort of an elaborate, spicy version of spaghetti with tomato sauce. Broiled or seared Roma tomatoes are my preference for the sauce, but in ..
Posted on: Oct 27th, 2010
Scallops are at the top of my list of grilled seafood. Of course, they need to be big enough that they don’t fall through the grate, so look for bay scallops or sea scallops that are at least 1 inch wide [never the tiny, rubbery calico scallops]. I am not a fan of skewering scallops, because the ..
Posted on: Dec 22nd, 2010
This soup takes time. You have to find and cook lamb shanks (although lamb stew meat will do in a pinch) ahead of time, and then simmer the meat and broth with a trio of typical Moroccan spices: saffron, ginger, and cinnamon. This soup is marvelous ladled over couscous or rice and tapped with a ..
Posted on: Dec 17th, 2010
This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.
Posted on: Jan 11th, 2011
The rite of carving makes a roast chicken seem like a special occasion, and with a little practice, any cook can look like an expert. The basic way to carve a chicken: into 2 breasts and 2 thighs with the drumsticks attached. Makes 4 main-course servings.
Posted on: Oct 28th, 2010
When ears of corn are done, many of the kernels are golden brown and some are much darker. The juices of the sweet corn have caramelized right on the surface. Serve the ears of corn right away or use a sharp knife to cut the kernels off the cobs as seen here. The bowl is helpful for catching the ..
Posted on: Sep 29th, 2010
This is a marinade that is never the same. So if you like having different flavors all the time, then this is the recipe for you. Very easy and fast to make. You also get to taste every step! This marinade works on just about any type of beef, chicken or pork. I have not tried it on fish.
Posted on: Nov 5th, 2010
This is about as much as you can fit into a huge skillet, but four will eat it all. The secret to making this easy is the same as for any stir-fry: get all the bits and pieces—the marinade, the sesame seeds, the seasonings—gathered together before you start to cook. A dry Pinot Blanc would be a ..
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