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Half & Half Whole Wheat Bread (Machine or Hand-made) by Salad FoodieWell it's NEARLY half and half (whole wheat flour and white bread flour.) This makes a 2-pound loaf of bread though you can bake it in two 1-pound loaf pans and freeze one..or smaller pans as you wish. At high altitudes, decrease yeast a little (1/2 teaspoon) and increase water (1 to 2 tablespoons.) |
2 votes
711 views
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Jarlsberg Cheese Dip by Salad FoodieA rich, tasty spread to serve with crackers, baquette bread, pita chips or veggie sticks. An indulgence for the holidays! |
2 votes
3484 views
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Tye Dye Cupcakes by Cupcake VixenGreat cupcakes for children parties or themed showers; ideal for weddings with bright colors |
2 votes
4318 views
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Bleu Halibut by Kevin OlomonThe Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very… |
2 votes
1879 views
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The Perfect Brownie by A Culinary Journey with Chef DennisWith all the recent posts about Brownies, I couldn't hold out any longer..... When I have a chocolate craving and I want it to be perfect, there is only one person I turn to, Alice Medrich the Queen of Chocolate. While her recipe couldn't be any simpler, I did make just a few adjustments, not to the recipe of course (all though I… |
2 votes
7184 views
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The Allergy-Prone’s Holy Grail: A Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free Chocolate Cupcake by JoannE.With all the food allergies that affect my immediate family, it is a wonder any food ever made it on the dinner table. Many of us plagued with food allergies often find more then just one food on their ‘Do Not Eat List.’ I have read hundreds of… |
2 votes
16664 views
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Grilled Australian Veal Chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLYGrilled Australian Veal Chops |
2 votes
3893 views
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3 Way Cheese Ball by Chef SmithMake 3 different flavors of cheese balls or make the base and multiply one of the variations by 3 for a large cheese ball of one flavor. |
2 votes
3148 views
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Broccoli Salad by Chef Smith
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2 votes
3520 views
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Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith
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2 votes
1889 views
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Autumn Chicken by Chef Smith
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2 votes
1126 views
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Chocolate Strudel by A.L. WiebeThis recipe came from the cookbook, "Cooking with Great Cooks", and was submitted by Chef Michael Lomonaco. I have made it often, and cannot think what changes to make that would improve it, so will just shamelessly copy it here. He served his with pears poached in wine and a cinnamon sauce, but I found that a bit too sweet for my… |
2 votes
1779 views
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Strawberry and Rhubarb Tapioca Pudding by Salad FoodieA delightful tapioca pudding for a special occasion. So ruby-red pretty, and with a small scoop of vanilla ice cream on top, you'll think you died and went to heaven. If fresh rhubarb is not available substitute frozen, and mash or cut up after simmering if necessary. |
2 votes
10052 views
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Hot Spiced Apricot Apple Cider for Halloween and Thanksgiving! by Salad FoodieThis easy hot spiced cider is perfect for fall events and couldn't be simpler to make. Just heat the 4 ingredients in your crock pot or heat in a pan on the stovetop if time is short. |
2 votes
8110 views
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Deli-Style Rye Bread for Beginners by myra byankaThere is a relatively new method in baking bread that is becoming very popular. It is called cold fermentation. It allows one to bypass sponges, bigas, etc., as well as kneading. In basically a few minutes you can mix the dough, let it rise, then it goes into refrigeration for three days to develop the flavor. This makes it easy prep… |
2 votes
6223 views
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