Hands on in the home kitchen...we make great meals together
For the stuffing: 400 g chestnuts, cooked and peeled 2 onions, sliced 2 Tbsp butter 150 g bacon, cubed 100 g pork belly, grounded 200 g pork tenderloin, grounded 1 Granny Smith apple, cubed 4 garlic cloves 1/4… Read More
Among the many goodies I create each week ….occasionally I will bake a few fine focaccia breads and freeze them for future munching. The nice oval flat bread that I make has a real great taste and a wonderful texture. I… Read More
So you are dieting with me and you want to eat a great tasting grilled chicken breast. Who said you had to find a bland menu because we are dieting. In my research most diets fail due to… Read More
Long ago in San Francisco, where I once was stationed as a soldier for training, I needed services of a dietician who could help me change my body from a muscle bulky soldier to a fast lean cyclist…. Read More
The Gosselin family tradition for Christmas Eve is fondue. I pre prep all the ingredients and we go to the movies. Upon our return…I change into my Chef whites and put out a wonderful spread. I usually make… Read More
Doctoring up a ground beef to create a mouth-watering menu is what this recipe defines. The grilled beef burger is common to the American diet. Many American cooks have discussed how to dress up the burger; we shall… Read More
The Chipa Paraguaia is a menu item served in Brazil but the recipe derives from Paraguay. Is employs a tapioca flour and cheeses from Paraguay formed in a crescent shape and baked until lightly golden. This is a… Read More