Sauteed Onions or Onion Gravy

Sauteed Onions or Onion Gravy

This is my own recipe and have used it for a long time. It takes awhile, about and hour but is so worth it. It is perfect for using on sausages, beef, lamb, veal or pork burgers, meat loaf and with barbequed meats.

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Posted in Sauces & Stocks, Vegetable Recipes


Veal à la Wallenberg

Veal à la Wallenberg

Wallenbergare can be found on some of the most expensive menus in Sweden. This is a luxury dish for most of us over 40. I think people from the US or other places might see this as just another burger – take my word for it isn’t,

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Posted in Veal Recipes
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Asian Flavored Pork Burgers

Asian Flavored Pork Burgers

These are great cooked on the stove and terrific for a barbeque. Great on burger buns or with a bowl of rice. The recipe is versatile it can also be made into tiny balls or patties for a tasty cocktail finger food. Try it with my Asian Flavored Red and Green Salsa.

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Posted in Pork Recipes
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Sweet Potatoes with Orange Glaze

Sweet Potatoes with Orange Glaze

This is an easy recipe, the original called for the sweet potatoes to be boiled. I only use fresh sweet potatoes and I roast mine, roasting gives them a firmer texture. Avoiding the usual mushy mess you usually get when using canned yams.

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Posted in Potatoes, Sides, Vegetable Recipes
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Long Simmered Leg of Pork

Long Simmered Leg of Pork:

I have to say that it is really a terrific cut of meat, it is inexpensive, tastes great. The fat content keeps the meat soft, tender and moist. One of these legs should give you 6-8 very generous portions.

An average leg of pork cut like this will be about 2 kilos or 3 1/2 pounds and yield about half that amount of useable meat.

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Posted in Pork Recipes
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Asian Sesame Noodles

Asian Sesame Noodles

I love this dish and can eat it all the time. Double the recipe and it makes a great buffet dish.

This is a meal in itself but my Sesame Crusted Chicken Breast goes really well with it and they only take about 15 minutes to make.

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Posted in Noddle Recipes, Pasta & Sauces
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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