A very hearty set of greens – Alton Brown's method, my ingredient choices. Continue reading
Andouille Mustard Greens
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Category Archives: Cuisine
Brill's Banana's Foster
Banana's Foster: Serves Two….has alcohol in it though, although most of it burns off in the cooking process.
(these directions are not exact…we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless…
Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)
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How to Steam Rice
As requested. Works for most of your basic rices– long grain, short grain, brown, whatever. Don't use wild rice in this one, it cooks differently. Use a regular-sized saucepan unless you're making an absolute ton. Make sure you have a lid that fits. This is the method my dad learned from a college buddy whose parents had a Chinese restaurant. Continue reading
Seared Scallops
Best darn scallops ever. Continue reading
Lettuce Wraps
Diced meat and vegetables with a ginger sauce, wrapped in lettuce leaves. No cooking needed if you use pre-cooked chicken breasts. Healthy carbs and low in calories! Recipe serves 1 for a meal, or adjust serving sizes for an appetizer. Continue reading
Classic Tuna Casserole
Well, it's not haute cuisine, but it's definitely "fast, cheap, and easy"– not to mention filling and fairly nutritious. Serve with fresh fruit for added nutrition.
Serves 4-6. Continue reading
Peanut Sauce
This is great on rice noodles. I could eat it right from the pan with a sppon though. Continue reading
Seared Seseme Encrusted Tuna with Ginger Sauce
Once you've adjusted the cooking time for your own stove and frying pan, this tuna is to die for. The cooking directions should leave the tuna rare. If you like it even rarer, cut the tuna into larger strips. If you can't stand sashimi, cook it a little longer. Expect to try 2 or 3 times before you get it just how you want. Continue reading
Bernards Stir Fry
A tasty stir fry. Continue reading
Macadamia Lemon Bars
This is the recipe for the BEST. LEMON BARS. EVER. My dad got it from some cookbook years back and we have never looked back! You can get a nylon nut grinder at food specialty stores, or I got mine at a yard sale. It gives a better texture but if you don't have one use a food processor to grind the nuts or chop them finely with a knife. The reason it makes 25, which means they turn out small, is that they are SO rich! But if you really want to you can cut them bigger– just be warned they're calorie-laden! Continue reading