08 Tuesday Jan 2019
from Dave
This is tasty and an easy to prepare recipe. It arrived in my email inbox in early 2018 from Epicurious. Here’s a link to the original recipe.
08 Tuesday Jan 2019
from Dave and Colleen
We love chopped salad. This one is a good one to take to a party as it looks great with the layers. It’s so good looking that at one party we attended and brought it, no one wanted to dig in and mess it up! Continue reading
08 Tuesday Jan 2019
from Dave
Another of my favorite websites is The Food Network. This recipe comes from that site and is very tasty!
Ingredients
05 Saturday Jan 2019
Posted in Recipes
This is another recipe that I fondly remember from my childhood and continue to enjoy now. It’s been published in the family cookbook a couple of times in the past from Jaymi and Grandpa Ed.
This one is similar to those but with the extra stuff, I add to it. Continue reading
05 Saturday Jan 2019
Submitted by Dave
Here’s a recipe to duplicate that great tasting KFC chicken. I came across this one in a Wikipedia article. Here’s the link to read more about this amazing blend of spices that makes the chicken taste so good!
11 Spices – Mix With 2 Cups White flour 1. 2/3 Tsp Salt
2. 1/2 Tsp Thyme
3. 1/2 Tsp Basil Continue reading
05 Saturday Jan 2019
Tags
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
The Walczak Family Recipe Collection 