Most home cooks don’t have access to a meat market that sells dry aged beef or prime grade beef. A short period of dry aging in your refrigerator will improve the taste & texture of the standard rib roast that is readily available in any supermarket. Beef is commercially aged with either a wet method (in cryovac packs) or a dry method. The dry method is what most fine steakhouses prefer. When beef is aged enzyme activity breaks down the protein making it more tender and dry aging... Read Full Story
Ingredients:
1 (10 oz) package frozen chopped spinach
1 cup Parmesan cheese, grated
1 cup Monterrey jack cheese, grated
2 (13 ¾ oz) cans artichoke hearts, drained and coarsely chopped
½ cup mayonnaise
½ cup sour cream
Instructions:
Preheat the oven to 350 degrees F.
Grease a casserole dish slightly.
Put the spinach in the microwave and heat on high for about 5 minutes. Squeeze dry.
In a large bowl, combine all ingredients – except the Monterrey cheese – and mix well... Read Full Story
Ingredients: 1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed salt and pepper 3 cups shredded sharp Cheddar cheese, divided 2 to 3tablespoons butter 12 ounces thinly sliced Canadian bacon 1 1/2 cups chopped onion 1 large green bell pepper, chopped 1 large yellow or red bell pepper, chopped 8 ounces sliced mushrooms 2 medium tomatoes, sliced, optional 12 large eggs 2 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Directions: Spread thawed hash browns... Read Full Story
By Ken Kudra We tend to take our crock-pots for granted these days. They sit in the cupboard, unloved and unused until we really need to throw in a pot roast or something before we head off for work. Slow cooking has been around for hundreds of years, though. We do not realize how good we have it now. Way Back When People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small... Read Full Story
I just couldn’t wait another day to start celebrating the holidays, so I pulled out my recipe for salty, sweet, and spicy pecans. It’s one of my favorite recipes for nuts, with a flavor combination that is truly addictive.
I thought they’d be perfect to bring to a brunch we’re invited to on Sunday and to serve to guests for dinner that same night. But who am I kidding? I really made them for me! Let’s get this party started!
Spicy Pecans
Ingredients: 1/2 pound (2-1/2 cups) pecan... Read Full Story
In 2007, I was diagnosed with acute type 1 diabetes. I was approximately 200 pounds, and had extremely poor eating habits. I've always been a foodie, and being diagnosed with diabetes was both scary, and depressing. I was wondering if I'd ever be able to enjoy a decent meal again. Taking matters into my own hands, I decided to learn how to cook for myself. I am exploring the wonderful world of braising, roasting and, gasp, veggies.It's been an enlightening, fun, delicious ride, and after... Read Full Story
Ingredients 4 boneless skinless chicken breast halves (4 ounces each ) 1 envelope Italian salad dressing mix 1/4 cup water 1 package (8 ounces) cream cheese, softened 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (4 ounces) mushroom stems and pieces, drained Hot cooked pasta or rice Fresh oregano leaves, optional Directions Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small... Read Full Story
L et’s get this part over with— Crescent Dragonwagon is a funny name and a real person. Crescent attributes her name to the “pig-headedness and idealism of her sixteen-year old self.” She’s no longer sixteen; the name has stuck, and she’s stuck with the name. So what? Betty Crocker is not – and never was, a real person. Crescent is the real thing, authentic, in fact, and could bake Betty’s booty off any day, especially with this honeyed and browned-butter pecan pie.
A bit about the creator... Read Full Story
Cranberry sauce can be controversial. In fact, often enough the issue cannot be resolved unless a family can agree to have two types of cranberry sauce at Thanksgiving dinner – fresh and canned.
Though often treated as a supporting character in the feast, cranberry sauce is certainly the most versatile dish next to gravy, delicious piled atop nearly any other dish. Cranberries were considered a seasonal fruit until Marcus L. Urann, an attorney, realized he harvested more cranberries than... Read Full Story
Crock-pots... almost everyone has one, but do they use them? Many just stay in the cupboard, completely underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work than it is today. Way Back When People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small, covered Dutch oven could be set into the coals for cooking... Read Full Story
