Search results for "recipe"
| Results 1 - 20 of 93
|
Page 1 of 5
|
|
Sorted by: Date | Sort by: Relevance
|
Results per-page: 10 | 20 | 50 | All
|
[…]commented that it was the best they’d had in a long time, and one of them asked for the recipe (he asked before I knew I passed, so I said, "I’d be willing to tell you, maybe, in a few minutes" (hinting that if I passed, I’d tell). He understood […]
[…]good cooking comes from looking and listening to the ingredients. Cooks who just work through a recipe, pulling over-waxed produce out of boxes that were shipped last week from halfway around the world are missing out on so much. Look at the food, smell it, taste it. Think about it. […]
[…]of this book. Wendy loved 98.5% of this book. How to Cook Everything, Bittman — Solid, basic recipes for virtually everything you might want to cook. A collection of standards; a great foundation. Sauces, Patterson — A great book on modern sauce making. For the classical perspective, I use The […]
[…]from Food Network founder Scripps Networks. After registering (which is free), you can save the recipes you find to your “Recipe Box” by grabbing them and dragging them into a little box at the bottom of the page, and add recipes to your box from sites not covered by Food.com, […]
[…]and have been working out there. I intend for this to become a habit. Process my backlog of recipes into BigOven — my recipe management software. I am seriously backlogged and would love to dig my way out. Climb to the top of the learning curve in my new job. […]
[…]menu (which is also assigned to the Menus category), the shopping list, mise en place list, and recipes. If a recipe is used in multiple events, it will be assigned to multiple Event Date categories (as well as the Recipes category). This allows me to track the recipes I use […]
[…]oven. Favorite Setting makes it easy to program and save the oven settings for a favorite family recipe. Cook & Hold setting keeps food warm in the oven for up to one hour after the preset cook time has expired. Keep Warm option keeps food warm while you’re waiting for […]
[…]various printed and electronic sources and every attempt has been made to give the source of the recipes. Since recipes can neither be patented nor copyrighted, every reader should feel free to download, print, use, modify, and further develop the recipes contained in this compilation. The latest version will be […]
[…]red wine sauce, and chocolate decor FOOD: I enjoyed helping Chef prepare and refine this recipe. The original concept was modified to substitute almond paste for the tardy pistachio paste, and we bumped up the flavor of the cranberry center by rethinking the filling. Each cake — which was individually […]
[…]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 find BigOven to be very useful in collecting them! I’m not sure what next year’s topic will be. If you have any […]
[…]Cool on a wire rack. From: “The Complete Middle East Cookbook” by Tess Mallos ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]time (1 hour) after cooking otherwise the cheese inside is molten. Serve with crackers. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]“The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]and bake in a 350-degree oven for 15 to 20 minutes, or until done. Do not reuse marinade. ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161269 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]vinaigrette topped with warm shredded duck confit (about 1/2 leg per salad). ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 162167 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]lemon, and season with salt and pepper. Shave some of the pecorino on top and serve warm. ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 162285 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]1 hour or until lightly browned. Top with remaining cheese and green onions, and serve. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]concentrate. Fold in flour mix & bananas. 5. Bake in greased bread pan for 1 hour. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]has been successful and raved about by diners! A great Sunday “project” meal. ** This recipe can be pasted into BigOven without retyping.    ** ** Easy recipe software. Try it free at: http://www.bigoven.com   ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]the pasta on warmed plates, topping with the cooked shrimp. Garnish and serve at once. ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161319 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]