Runs with knives!
After commencement ceremonies at school, I changed into my chef whites (behind my car!) and went down to Jean-Robert at Pigall’s restaurant to work for the evening. I think I’ve been remiss in documenting all of my visits to the restaurant; I’m nearly convinced that…
-= Exported from BigOven =- Spaghetti Carbonara Recipe By: From “Garlic and Sapphires” by Ruth Reichel Serving Size: 3 Cuisine: Italian Main Ingredient: Pasta Categories: Easy, Pasta, Main Dish -= Ingredients =- 3/4 pound Spaghetti 1/4 to 1/2 pound Bacon ; Good Quality Thickly sliced 2…
-= Exported from BigOven =- Banoffee Pie This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. GOURMET magazine, January 2005, page 45. Toffee can be chilled up to 2…
-= Exported from BigOven =- Mom Vogel’s Taco Pie You should always make TWO of these at one time — one to eat while you’re making the other! Recipe By: Serving Size: 6 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- FILLING 8 ounces…
                     -= Exported from BigOven =-                          Mini White Castles Recipe By: Serving Size: 30 Cuisine: Main Ingredient: Categories: Easy, Sandwiches, Appetizers -= Ingredients =- 1 1/2 pound Ground Chuck 1 package Lipton Onion Soup Mix 3 ea 20 count Pepperidge Farm Party Rolls 1/2…
                     -= Exported from BigOven =-                  Mom Vogel’s Easy Hamburger Quiche A favorite around the Vogel family household, this tasty quiche freezes well. Recipe By: From Mom Vogel Serving Size: 6 Cuisine: Main Ingredient: Categories: Main Dish -= Ingredients =- 1 ea 9″ Pastry…
                     -= Exported from BigOven =-            Noodle Salad with Spicy Peanut Butter Dressing To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage. Recipe By: Bon Appetit magazine, February 2004, page 130 Serving…