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    You are in: Home / Jeff #631750's Public Recipes
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    8 Recipes

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    Bruschetta is not condiments heaped on dry toast. Start with the basic recipe, and understand how the bread, olive oil and garlic work together. Edit: I've been making bruschetta this way for 18 years and had completely forgotten the improvise I'd made from the standard of grilling or broiling the bread. I sear it in the pan because this method completely transcends the dryness problem of the other two methods. Is it still bruschetta? Good question...

    Recipe #289570

    In my family, breakfast is where leftovers go to meet their destiny. This is where the leftovers from Burrito Night go, so substitute any precooked shredded seasoned meat for the 'ham' listed. Serve with a fifth of 'hair of the dog', i.e tequila, and breakfast potatoes if this is a mid-day meal rather than just a breakfast, and if you wake up hung over with only jarred salsa this dish won't suffer from it.

    Recipe #290890

    Lifted from Mark Bitman, you must try this great recipe with any lamb dish. The flavours are transcendental

    Recipe #419037

    This rice pilaf recipe captures the spirit and a reasonable approximation of Nando's outstanding Peri Peri Rice. It goes brilliantly with any spicy chicken dish and always gets the compliments when I cook for others. If you have a favourite way of preparing pilaf, just skip ahead to the seasoning and proceed. Omit the onion for a more directly Nando's experience.

    Recipe #411438

    Classic, simple pasta sauce. Use as a foundation for pasta, pizza, and more elaborate sauces.

    Recipe #289522

    This is basically a standard French bread loaf recipe scaled up and modified for 4 hoagies, with my own observations and tips regarding making them suitable for eating sandwiches. The key point is that biting through the crust of a roll into a sandwich requires a crust that isn't tough.

    Recipe #415033

    Very nice burger buns, not too tough to bite through, plenty of substance to withstand a hearty burger. You'll be wanting to tear down the oven door when they're almost through baking.

    Recipe #414543

    This recipe comes from 9 months of experimentation. Bread-making is extremely temperamental, so if you substitute anything just make your own recipe and leave mine alone. With standard kitchen equipment you should be able to make the ideal baguette: Done all the way through, Crispy but not tough or scorched crust that serves as well reheated as fresh.

    Recipe #413098

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