05 Saturday Jan 2019
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Salad dressings…. We’ve moved away from the store bought ones. And, why not when making your own is so easy and tastes soooo much better!
Not sure where I found this recipe but it’s a good one. It’s so easy to make and enjoy. In fact, it’s our favorite dressing.
Continue reading05 Saturday Jan 2019
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Submitted by Dave from FoodWishes.com
Ingredients:
2 egg yolks
1 tbsp fresh lemon juice 1 tbsp white wine vinegar 3/4 tsp salt
1/8 tsp sugar Continue reading
05 Saturday Jan 2019
From Dave (Adapted from America’s Test Kitchen. Original recipe here.)
WHY THIS RECIPE WORKS:
The heart and soul of any gumbo recipe is the dark roux, a long-cooked combination of oil and flour, which typically takes at least 15 minutes of moderate heat and steady stirring. Since that was half of the time we were willing to commit to the entire stew, the solution to coming up with a quick gumbo recipe, then, was to multitask. Continue reading
05 Saturday Jan 2019
From Dave (from Cook’s Country)
WHY THIS RECIPE WORKS:
Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone- in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup. Be sure to brown the edges of the steak to render the fat. You can do this easi- ly by using tongs to hold the steak on its side in the hot pan. SERVES 2 Continue reading
05 Saturday Jan 2019
From Dave
This recipe comes from one of my favorite recipe websites: Seonkyoung Longest. She has 3 different sauces for the meatballs and you can find it here. The spicy Asian sauce is my favorite but all are good.
I’ve made the meatballs several times with the most recent being our Holiday Open House in December 2018. I made them a bit on the spicy side but folks seem to really enjoy them. Continue reading
05 Saturday Jan 2019
From Joseph
Ingredients:
Directions:
Preheat oven to 350. Cover the bottom of a 13×9 pan with the cooked meat. Cover the meat with tots. Beat eggs, half and half, salt and pepper together in a bowl. Pour egg mixture evenly over the tots. Cover with shredded cheese. Bake for one hour.
05 Saturday Jan 2019
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Recommended by Dave from SeonkyoungLongest.com and shared by Tracy and Vern.
Yes, yet another one from Seonkyoung Longest. Galbi is just downright delicious! Unless you hate beef, I’ve never met anyone that doesn’t just love the flavor. Continue reading
05 Saturday Jan 2019
From Jaymi
Ingredients
3 tablespoons butter
2 tablespoons minced red onion 1 clove garlic, minced
4 tablespoons flour Continue reading
04 Friday Jan 2019
Posted in Recipes
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Ah, Korean food. This dish is a favorite of mine and Tracy! For me, it’s a bit much to make at home so I normally will order this when eating out at a Korean restaurant. However, you can make it at home. You don’t need to make the hot stone pot version but it’s so much better if you do!
This recipe is from Seonkyoung Longest. She has some great recipes. Check out her site.
Continue reading04 Friday Jan 2019
Posted in Recipes
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This recipe is from Kristie and it’s for the gluten-free crowd.
Recipe barely adapted from Gourmande in the Kitchen Continue reading
The Walczak Family Recipe Collection 