Meanwhile, in a large skillet, brown beef over medium-high heat drain off excess liquid. In a medium pot of boiling salted water, cook pasta just until tender drain. I hope you like its categories and don't hesitate to asked and suggest if you need some recipes that you would like me to feature in the future. 1 / 4 teaspoon salt 1 / 4 teaspoon black pepper What to Do Preheat oven to 350 degrees F. Since, I've already cooked a bunch of them, maybe its time to share and expand this site so that I can easy look back and re-cook all the dishes that I've tried and to improved them based on my family's liking and taste. The idea why I've expanded this recipe site because I've been cooking not only filipino recipes but other international recipes that I find interesting to try and taste its wonderful cuisine in our daily meals since I'm leaving here in Canada. Slow-Cooker Four-Cheese Spaghetti with Italian Sausage 2 Switch up your go-to slow-cooker meals and go for a cheesy pasta dish thats loaded with hearty sausage. I usually get these recipes from cooking shows and of course from recipe sites across the web. The recipes featured in this site caters different type of cuisine since I love to try other dishes that are interesting and healthy to cook. Browse hundreds of easy-to-make family-friendly recipes made from scratch that are big on flavor but short on difficulty. This recipe site caters different type of cuisine since I love to try other. Even if you haven't done much cooking before, I'd encourage you to just to get stuck in and have a go. The Creole sauce can be made through step 4 and chilled for up to four days, or can be frozen for up to a month.All Favorite Recipe Site is a collection of my favorite recipe that I've cooked for my family in our meals and to friends during parties and special occations. A collection of my favorite recipe that Ive cooked for my family and friends. I’ve brought together some of my favourite recipes from all my books for you to enjoy and have a bit of fun making for yourself at home. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity- onion, celery, and green bell pepper-mixed with garlic and sautéed in butter until tender. Start by marking The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on. (The soufflé is still on the Commander's Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. This commit does not belong to any branch on this repository, and may belong to a fork outside of the repository. Goodreads helps you keep track of books you want to read. Lagasse was a master of 'haute Creole' cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. In a pinch, use a store-bought pie crust.īefore he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander's Palace in New Orleans, arguably the city's best restaurant at the time. Soltner described the food of his native Alsace as based on 'very good dry white wines and wonderful regional produce.' This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of Alsace wine and a green salad. This is home cooking at its best, from one of America's most revered French chefs. Wolfert noted how strongly Soltner felt while preparing the tart, with 'pleasure and nostalgia plainly visible on his face.' The secret to the flaky pâte brisée is the single turn made with the dough in step 2. Soltner opted to recreate his mother's outstanding potato pie, which Wolfert said was 'a simple thing, yet elegant.' It consisted of a flaky pâte brisée filled with thinly sliced potatoes, bacon, hard-cooked eggs, herbs, and crème fraîche. It didnt take long before word got out and.

Chungah began her blog in 2011 as a place to store her recipes. This for 10 pieces of 10-inch crepe Ingredients: 4 eggs 2 cups of all purpose flour 2 cups of evaporated milk 4 tbsp. Included was André Soltner, then the chef at the legendary Lutèce in Manhattan. ReportHer recipes certainly live up to their name. My Favorite Recipe This is all about food. In February 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers' food.

My favorite recipes