I have cooked countless meals for large crowds over the years, from baby showers, to graduation parties, to weddings, and this cookbook was one that helped me along the way. I love this book. Now you can have a chance to own it, too! Just send me an email, email@example.com with your name and email […]
There are endless possibilities of what to pair with peanut butter. Elvis was famous for his peanut butter, banana, and bacon sandwich. According to Elvis’ Uncle Vester, young Elvis could eat his weight in peanut butter and crackers. Some people like peanut butter and mayonnaise, or peanut butter and honey, but no one made a better […]
Most people remember Abby Mandel as the Cuisinart expert and spokesperson. She wrote a food column for the Chicago Sun-Times titled “Turned on Kitchen” starting in the 1970’s. Abby also wrote for Bon Appetit magazine with a monthly column called “Shortcuts with Style.” I still have many of her excellent recipes torn out from the […]
I hardly recognize Kenny Rogers now, but the cookbook photo shows how I remember him from about 20 years ago. I was a fan of Kenny Rogers and The First Edition in high school, which is why I decided to enter a contest sponsored by Dole Pineapple. Kenny was a spokesperson for Dole, and the contest […]
This spicy seasoning mix is great rubbed on fish, chicken, steaks, ribs, or even sprinkled into scrambled eggs. It is much less expensive than buying the gourmet type blackening seasoning, and will keep for a long time stored in the refrigerator or freezer. It will make about a half cup of mix. Cajun Blackening Seasoning Mix […]
Oh, my goodness, this is so rich and good served over ice cream. I love the addition of the malted milk powder. This is for all you chocoholics! Decadent Hot Fudge Sauce 2/3 cup granulated sugar1/2 cup unsweetened cocoa powder1/4 cup malted milk powder3/4 cup heavy cream1/2 cup light corn syrup2 Tablespoons butter1 teaspoon vanilla Combine […]
It is said that Julee Rosso and Shelia Lukins changed the way people cooked in the 80’s. When the two women opened up their 165-square-foot shop on New York’s Upper West Side, few Americans could find raspberry vinegar, knew how to make tapenade from scratch, could find chevre at any grocery store, and didn’t know that cut-up vegetables […]
Perla Meyers became an instant favorite of mine with this cookbook. I’ve been cooking from her books since the 1970’s.