My dad…of all people has asked me to post my breakfast gravy. Odd…since he is a better chef than I. Ok here is my pan made, always fresh and just amount I need for the service, breakfast gravy. Let’s Make a nice hot, bubbling biscuit gravy. The essence for all gravies will always stem from
There is no need to fear the preparation of any gravy. Gravy will be that one area where you unfortunately are held to prepare on many occasions. Making a delicious gravy is a must and it should come easy and seamlessly with your growing skill set. These tips will get you in the right directions…you
Crostini’s A crostini is a baguette slice that has been brushed with a light olive oil or an olive oil and garlic and baked. You can top them with just about any meat, cheese or sauce combo to make a taste that you enjoy. I love a little Asiago cheese and a roasted red pepper
Swedish Meatballs 2 tablespoons olive oil, divided 1 onion, diced 1 pound ground beef 1 pound ground pork 1/2 cup plain bread crumbs 2 large egg yolks 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Salt ,to taste Ground black pepper, to taste Swedish Meatball Gravy 1/4 cup unsalted butter 1/3 cup all-purpose flour 4 cups
There are so many types of hors d’oeuvres to discuss that I could go on for several hundred recipes. I will limit this to the items I am serving at the party at my house. Let’s make some hors d’oeuvres for the Superbowl Party! I bought a bag of frozen wing segments from the Sam’s
The baguette is a food tool that can cross many menus. I love to make little finger food Hors D’oeuvres for lunch in Crostini form. Almost tapas but less ornate. In this recipe the baguette will be topped with an Italian texture and taste…. roasted red peppers, Asiago cheese, basil, oregano and a little mozzarella.
There are a few items I want to include in my Fondue Party for Xmas Eve. One is a nice little Hors D’oeuvres platter for my diners to munch on before we go to the movies. I am starting to look at the different items that have caught my eye. Here is one from my