Hot biscuits ready to enjoy. I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true. For two people all you need is: 5 oz. self rising flour (I use King Arthur) – about 1 cup 5 oz. by weight of heavy cream These two ingredients have Read More …
This chocolate cake is a classic in Carol’s family and she recently made it for her brother’s birthday. It may sound strange to use mayonnaise in a cake until you recall that the two principal ingredients in mayonnaise, oil and eggs, are common cake ingredients. 3 cups cake flour 1-1/2 cups sugar 1 Tbs. Read More …
This spicy, high fiber, and reduced fat version of coleslaw has been popular at Texas pot luck suppers. 2 cups cooked pinto beans 3-1/2 cups shredded cabbage 1 cup thin curls of carrots (from using a vegetable peeler – roughly 1 large carrot) ½ cup chopped onion ½ cup plain yogurt ½ cup mayonnaise Read More …
I recently saw some good looking mint in the supermarket and felt the urge to make mint juleps, one of the great American whiskey drinks. Here are instructions to make 4 drinks, which can easily be scaled up or down. 1/4 cup sugar 4 tsp. water 8 oz. bourbon 1 bunch of mint, leaves only. Read More …
About a year ago I bought “The New Midwestern Table” by Amy Thielen, and the first recipe which caught my eye was how to make Braunschweiger, which is a liver/pork/bacon pate of German origin which is popular in the upper Midwest. This is a bit of a project and requires a meat grinder, but is Read More …
For the third year in a row, we had a large group of relatives over for Thanksgiving, and I cooked turkeys in La Caja China, a Cuban-American outdoor cooker which was invented as a pig roaster for Lechon. (A Cuban-American co-worker told me that Cuban slang is to refer to something clever as being Chinese. Read More …
This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for Read More …
This recipe is an adaptation of a pie crust recipe from Serious Eats and a pecan filling recipe from Steen’s website. The crust preparation includes some useful tricks to get a flaky crust. This is the first pie dough where I felt that the crust itself was worth eating, and was not just as a Read More …
This turned out so well, that I am documenting it now even though I did not take a picture of the final product. I read through several recipes for pan sauces for steak and pieced together the following combination for 2 servings: 11 oz. sirloin steak, about 1 inch thick oil 1 large onion, thinly Read More …
We had a cup of crabmeat left over from a crab feast, and I thought that could be the basis of an excellent crab dip, and it was. This recipe is an adaptation from a recipe which appeared in www.torontolife.com. 1 cup crab meat 6 oz. cream cheese 2-1/2 Tbs. mayonnaise 3 Tbs. finely chopped Read More …