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Smiley Day Profile
Dec 7th, 2010
I always smile.. even when I'm sad
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Submitted Recipes (13)
Posted on: Jan 11th, 2011
Regular spareribs are tougher and require longer cooking than baby back ribs, which, as the name implies, are smaller. But regular spareribs have more flavor and are worth the extra time spent brushing and spraying. Makes 4 to 6 main-course servings.
Posted on: Dec 8th, 2010
Because cherries release less liquid when baked than, for instance, blueberries, they can be baked raw in a pie without too much liquid accumulating. However, toss the cherries with cornstarch, which thickens the liquid they release as they cook. It is important that the pie get very hot - cherry ..
Posted on: Oct 5th, 2010
This recipe is grill-heavy, so if the weather isn't great where you are, I'd suggest holding off until spring time, but you definitely want to make this! This could even be prepared as a vegetarian main-dish, if that is your thing, just omit the proscuitto.
Posted on: Dec 20th, 2010
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile. These delicate treats enliven any tea party, afternoon snack plate, or dessert course. Keep these cookies in an airtight container to keep them ..
Posted on: Oct 25th, 2010
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind ..
Posted on: Jan 10th, 2011
Potatoes and the absence of wine are what give Irish stew its identity. Strangely Irish stew is particularly popular in France, where the cooks include two kinds of potatoes - a fragile potato, like a russet or Yukon Gold, that will fall apart and thicken the stewing liquid, and a firmer waxy potato ..
Posted on: Jan 3rd, 2011
Lemon curd is like the filling in a lemon meringue pie but without all the starch. At its best, its tangy and sour and creamy which makes it perfect when juxtaposed with richer or sweeter components such as meringue. This is the most basic of lemon curds. Many recipes call for butter. Wfhile not ..
Posted on: Jan 17th, 2011
When buying a turkey buy at least a pound per guest and ideally a bit more so you will have leftovers. Unless you are stuffing your turkey count on roasting about 8 minutes per pound. This is faster than most recipes recommend, but keep in mind this is based on the turkey being at room temperature ..
Posted on: Dec 16th, 2010
This is a lovely fresh dessert that might sound complicated but is actually very straightforward — and the advantage is that you make it the day before you want to serve it. We first made it by chance, really. We have some friends who have a farm near Mumbai in India, and we always give them some ..
Posted on: Nov 5th, 2010
Aromatic, pretty, and almost indecently fast, this is a very lean dish, too, though you can easily change that by stirring in a spoonful of coconut milk for enrichment. Basically, soft tofu is simmered in enough liquid to float a few somen noodles or moisten some short-grain rice. Some vegetables ..
Posted on: Oct 15th, 2010
Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by ..
Posted on: Nov 25th, 2010
To highlight the flavor of the truffle even more, and balance the sweet/sour/starchy elements, the salad also needs to be more vinegary than usual, so the vinegar has a real presence in the mouth. If you don't have any truffles, you can still make a lovely salad — or, if you can find some ..
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