Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel, Chef Bull.
I am going to do a derivation for Thanksgiving appetizers, adding mincemeat as a...
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 flavorful. Cuts...
by Sandra Nickerson on Monday, May 3, 2010 at 7:39pm
This is the Cinnamon Roll (Bun) that we have come to love in North America; big, rich, and full of ground cinnamon, sugar, and butter. Although you may be able to buy these gorgeous yeast buns,...
From Dorothy McNett’s recipes at www.dorothymcnett.com. These can be baked as regular biscuits, or they can be used as a topping for a great Beef Pot Pie. For 2-3 small individual pot pies, cut this recipe in half. If making a larger pot pie in a...
by Sandra Nickerson on Tuesday, April 6, 2010 at 8:56pm
Canning whole fruit like this couldn’t be easier, because beyond washing, the fruit needs no prepping (some recipes recommend piercing the skin with a sharp fork several times. Do this if you...