This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc.
When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh.
Bet you can't eat just one!
Bundt cakes are super easy to make. Made this recipe up myself. I used the same ratios of wet to dry ingredients from "Death by Chocolate" recipe. Worked also well with Blueberry, Lemon, and Raspberry variations. Will post those separately if anybody wants them.
This recipe is exactly what is written on the side of the McCormick's Montreal Steak Seasoning Container. I've been using it for several years and never bothered to write it down until I bought a new container and it didn't have it on it. Talk about panic. The recipe is good for I pound of steak so adjust it according to how many steaks you're making.
This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little time consuming but will make a novice look like a pro. The shallot sauce alone is worth the recipe. I made this and doubled the recipe. No leftovers. Will have to triple it next time! You can prepare the shallots a day ahead of time (especially helpful if you plan on serving this for a holiday dinner).
This has become a family staple. I make it at least once or twice a month. Very simple, very tasty. It uses an entire bulb of garlic separated but not peeled. The kids used to fight for the cooked garlic afterwards. Just squeeze the cloves to release the garlic in your mouth. The cooking process softens the clove and the strong pungent taste. What's left is a mild garlicky, sweet, mushy flavor.
Serve with a nice salad and a green veggie.
A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good.
This recipe comes from a book that claims this was an original recipe from Buffalo, NY. Beats me. I know this is quick, simple and has less clean up effort than frying. A local restaurant prepares them this way also.
This has been handed down from meine Mutti. She found it in a German magazine back in the 50's. This is the only recipe I use for making cauliflower. My kids wouldn't eat cauliflower any other way. We make it at least once a month.
I got this recipe in the bag of boards I bought from Real Wood Products. This was so good I had to share. The lemon juice makes the difference. Let it stand in the lemon juice while you prepare the sides and the salad. Then proceed with the rest of the recipe.
A German chocolate cookie cake served with a cup of coffee. Great for dessert. Hey, it's chocolate. It's great anytime. The secret ingredient is the Palmin which is coconut fat. You can get it at a European Deli or buy it online. Google Palmin Coconut Fat in your search engine or try germandeli.com in Texas or scanspecialties.com in Seattle. You can substitute 3 sticks of butter, so I'm told. I haven't tried that yet. I make mine for the Christmas holidays. You don't have to worry about leftovers. This stuff magically disappears. Remember to leave some on a plate for Santa.
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