May The Stars Light Your Way
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-= Exported from BigOven =- Bill Knapp’s Chicken Marinade This is a delightful marinade to dress up chicken. Recipe By: http://www.cooknchat.com/recipecards/miscella Serving Size: 0 Cuisine: American Main Ingredient: Soy Sauce Categories: Sauces -= Ingredients =- 1/2 cup Honey 1/2 cup Apple Juice 2 teaspoon Garlic…
I recently started reading Charcuterie & French Pork Cookery by Jane Grigson, originally published in 1967. It is both an interesting historical document and an excellent introduction to charcuterie. The recipes are classics and, while rather uncomplicated by today’s standards, still yield excellent results. I…
The Summit Room at Midwest Culinary Institute Sensational Wine Dinner December 11, 2007 Chef Arthur Leech Tuesday, December 11, 2007 marked the inaugural Wine Dinner at Midwest Culinary Institute at Cincinnati State Technical and Community College. As part of the planning team, I worked with…
-= Exported from BigOven =- Pork Braised With Celery Avgolemono Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 3 pound Lean Shoulder ; Or Leg Of Pork 4 tablespoon Butter ; Or Margarine 1 Onion ; Finely Chopped Salt &…
-= Exported from BigOven =- Baked Brie Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- 1 Brie Round ; 5-6 Inch Diameter French Brie 1 Pastry Dough ; Pepperridge Farm Frozen is fine 1 Egg 2 tablespoons Milk -=…
-= Exported from BigOven =- Vasilopita (new Year Bread) Recipe By: Serving Size: 1 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 1/4 teaspoon Salt 1 package Active Dry Yeast 1/2 teaspoon Cinnamon ; Ground 3/4 cup Milk ; Lukewarm 1/4 teaspoon Masticha ; Ground…
So, there you have it… 53 recipes, one per week (we ended up with 53 because there is an extra Sunday this year). These recipes were all selected by Drew and pulled from his BigOven recipe management software package. If you like the recipes, you’ll…