Simple Ingredients, Properly Prepared
Category: Side Dishes
I love bread and better yet, whole wheat bread, especially when it comes right out of the oven. It doesn’t last around my house very long. It is not something I make on a regular bases, but this is a simple quick bread you can make any time in the week. Ingredients: 3 1/2 cups [...]
A quick and easy way to make any dry bean recipe is with a Fagor Electric pressure cooker. Normally you have to soak beans in water over night, NOT with a pressure cooker. You can use any beans with this recipe, I chose to use Cannellini Beans. Ingredients: 1 pound dry beans 4 cups water [...]
Still searching for inspiration for your Holiday dinner? Take a look at ifood.tv‘s 2010 Christmas Cookbook! This eCookbook features 25 easy and delicious recipes and tons of helpful tips. Make sure you check out my submission for “No-Fry Tostones” on page 10
Malanga (Yautia, Taro) is a root with white flesh and brown skin which turns slightly gray when boiled. It flavor resembles that of a white potato and it is used the same way. It is boiled, deep fried, or added to soups. I decided to make it as a gratin. So here is the results [...]
Texas and Tex-Mex cuisine Big as Texas. A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food [...]
Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture. These people have merged to become the Cajuns and Creoles – the [...]
Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles. The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. The cooking style and techniques used in Florida today [...]
Southern hospitality: Big family Sunday dinners, fish fry’s and fish boils, barbecues, oyster roasts, and public feasts. Throughout the regions history, Southern hospitality has meant open doors, welcome smiles, and a feast for family, friends and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of [...]
The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as [...]
Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue. Sautéing is best suited for boneless, naturally tender, and single serving size, [...]
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