Author Archives: Sandy

From Hodgson Mill’s website Ingredients 3 1/2 c HODGSON MILL BEST FOR BREAD FLOUR 1/2 c HODGSON MILL YELLOW CORN MEAL 1 tsp salt 3 Tbsp. white sugar 3 Tbsp. shortening 1 c milk 1/2 c water 1 egg 2 … Continue reading →

Hodgson Mill Ingredients 1 c PLUS 2 Tbsp. warm water 2 Tbsp. molasses 1 Tbsp. vegetable oil 1 tsp salt 2 c HODGSON MILL BEST FOR BREAD FLOUR 1 1/2 c HODGSON MILL RYE FLOUR 3 Tbsp. packed brown sugar … Continue reading →

Ingredients Pan fry the duck breasts leaving the meat nice and pink in the middle and serve with a reduction of liqueured cherries. For the duck 4 duck breasts salt and freshly ground black pepper For the sauce 1 tbsp … Continue reading →

http://www.foodsubs.com/Poultry.html

Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since the … Continue reading →

Coming from a young animal, lamb meat doesn’t need to be marbled with fat to be exquisitely tender and delicately flavored. Perhaps lamb would be more popular if more people knew how to cook it properly. Lamb should be roasted … Continue reading →

pork shoulder = pork shoulder butt = pork blade shoulder Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. Cuts: pork blade steak = = blade pork steak = … Continue reading →

The loin yields the most tender and expensive cuts of beef–but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren’t as tender, but they’re a bit more … Continue reading →