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I would like to briefly tell you about myself and my love of cooking. I have traveled extensively and eaten at the finest out there. I always feel free to ask the chef if I am really taken with a dish. And you would be surprised on how they love to tell you how they made it. Today, there are few and far between on the restaurants that have impressed me, so I stay home and cook and know the dishes are going to be outstanding. I do not use measuring devices ever!! It is a rarity that I cook something without garlic and onion, trust me, a rarity. I have thrown parties where everyone says I should open another restaurant or go into catering. I thought about it, then I thought about all the work, So here I am on the Internet, giving you what I have learned and love to do. If I do use a cook book, I throw in my own twists to everything and always kick my self in the butt after making a dish that amazes ME, and I don't remember how I made it.
I will try to add a few new dishes every week. From starters to the sweet endings. Only problem with deserts is the time and the space to explain them, and my attention span. (well patience)|
If there are certain ideas you would like, as in pork, veal, rib roast, soups, starters, let me know, and I will try to get them up for you right away. And I would love to hear from you on how you enjoyed or disliked, (NAH!) any of my dishes! So feel free .
Editor's note: The amount of responses coming in are FANTASTIC, but a little over-welming. Sorry, but we can't personally respond to the huge volume of questions. The good news is we are working on a whole new section (and possibly a newsletter) just to post answers for those of you who have written in! In the mean time, here's a small taste
Thanks so much for the kind words about our site. As to desserts, we are in fact, planning a huge dessert extravaganza for the near future. In the mean time drop us a line with a few more details on what you need or try my wonderfully sinful Chocolate Bavarian Cream
What I suggest for this get together is simple cold hors d'oeuvre. Most can be made the day before so you can enjoy the gathering as well.Here is a list of the ones I put up for you:
LIVER PATE WITH RUM
CHERRY TOMATOS WITH SMOKED OYSTERS
CUCUMBER and CREAM CHEESE
BRANDIED CHEDDAR SPREAD
FRUIT COCKTAIL GRAND MARNIER
PROVOLONE AND ALBACORE PATE
CURRIED SHRIMP CANAPES
BAKED OYSTERS CASINO
, Yes you can use semi-sweet chocolate chips instead of the bars. Just melt the same way.
Hi John C.
The only thing I can tell you and ADVISE you is STAY THE HELL OUT OF THE KITCHEN!!!!
Hi Bill, Ok, that was funny, but this IS a family rated site and NO, I can't post it for you. But I thought it was funny.
I have never heard of combining mangos, cherries, and chicken fried steak, and no, I do not have any recipes for anything like that. But I am looking. If I find anything close, I will have it up for you that day.
John C. another John C.???
ummm no... I just haven't come across any gourmet recipes for microwaves