Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat. I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …
Coconut macaroons are very simple to make. Essentially, they are sweetened coconut flakes mixed with a meringue. This version is adapted from The King Arthur Flour Baker’s Companion. I made 17 cookies with a 1-1/2 inch scoop. 2 large egg whites ¼ tsp. cream of tartar Pinch of salt ½ cup sugar ½ tsp. vanilla Read More …
When I made Lina’s Fluffy White Dinner Rolls with my granddaughter Lina, I mentioned that I thought they would be good with 10-20% whole wheat flour substituted for some of the all-purpose flour. I made a double batch with whole wheat flour for Easter dinner and they were popular with everyone including our granddaughters. The Read More …
This salsa is adapted from Spicy Salsas & Moles by Ericka Sanchez and Nicole Presley. The full recipe makes about 4 cups, and it can be easily halved for a smaller batch. It is quite tasty and spicy and easily made. (It was less spicy the second day than when freshly made, It could be Read More …
Matt and I were discussing potential dinners for the adults on a scout campout, and he shared his recipe for Caribbean Chicken Curry. I made it at home, and it was good. The cooking itself takes about 40 minutes and is preceded by marinating the chicken for at least 30 minutes. (I did it for Read More …
Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …
This posting is an adaptation of Italian Cream Cake to make it while car camping with the scout troop this weekend. It will make 12 good sized servings and can be made in one 13 x 9 inch pan in a cardboard box oven (which is what I did) or in two 9-inch round cake Read More …
I recently heard of a new pizza variant, cooking the pizza with the toppings on the bottom and the dough on top and then flipping it over like a conventional pizza. What seems to be the biggest virtue of this technique is that the bread part of the pizza is not compressed by the toppings Read More …
This is my latest variation of the Spanish classic.. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne/ white wine makes a perfect dinner, and one that does not take much time to prepare. A triple recipe of Read More …
I made the Commander’s Palace brandy milk punch recipe in honor of Mardi Gras based on a recipe in allrecipes.com. This milk punch is like a lighter and eggless version of eggnog and is very tasty. Making it in advance and letting the flavors meld together makes it even better. Apparently at Commander’s Palace these Read More …