And, since this is “single serving chef” the portion of meat is small. Which means that even though we’re cooking at a low temperature, it doesn’t require a lot of time. So roast beef dinner in about an hour! If you like, you can also make a quick horseradish sauce to go wit...
Business in the front, party in the back. The front of the business is the cafe where customers enjoy breakfast, lunch, cups of coffee and conversation. The bar (tavern) is in the back. Hidden Hills Cafe & HideawayTavern - Hills, MN Karla Brown/Townsquare Media Hidden Hills Cafe & Hid...
Having this influx of produce all at once has made some differences in how I store and cook produce–deli containers (from Amazon) are great for organizing stuff–leftovers and newly prepared things, too. I have gotten much better at dealing with things like collards, kale, and other “hard...
When I got my IP one of the first recommendations for something to cook was boneless beef short ribs. I’ve done short ribs as a braise in the oven (love them, but it’s a wintertime thing–not for summer when the A/C is working hard to fight the heat and humidity. As I was br...
into a quick casserole, soup, enchiladas or burritos; in the summer, I might make a chicken salad in lettuce cups. Heat leftover vegetables or make a fresh one (like green beans). Serve leftover dessert. Start Tuesday night’s dinner by thawing two meals’ worth of ground beef or ...
1 Teaspoon freshly ground black pepper 1/4 cup freshly squeezed lime juice 3 cups fresh baby spinach cleaned and very dry 3 cups peanut oil in large pan @325 degrees Method: 1: Marinade beef in the pepper, chiles and canola oil for about 2 hours. ...
Nikujaga This is a Japanese dish of meat, potatoes, and onions stewed in a sweetened soy sauce. Potatoes make up the bulk of the dish, with meat serving as a source of flavor. Thinly sliced beef is commonly used, but ground beef or pork is popular as well. This is the laziest and ...
The 1954 food guide specified not only the number of servings required each day for good health (using the basic food grouping system as a guide) but also the size of serving, in an attempt to pin down a standard: In the Milk Group: at least two cups (8 ounces each) of milk for ...
so I have to find a way to optimize that when cutting the recipe to single-serving size. I decided that this time, I will make up the seasonings and milk as if I were doing the large chicken (in the 2 cups of milk). I thought I’d simmer the seasonings in the milk and taste ...
In areas where the winter is mild, it may die back to the ground with the onset of cool weather but should come up again in the spring. (I’m partial to growing it in large pots). During the summer it can be put outdoors and moved to shelter to prevent freezing in winter. It ...