|Posted on April 18, 2012 at 9:05 AM|
|Posted on January 6, 2011 at 11:34 AM|
M-J's Elegant Sauce Ragú: my original meat sauce recipe appears on the Elegant Meat Dishes page.
|Posted on April 18, 2010 at 12:19 PM|
My Swedish grandmother taught me to cook eggs as slowly as possible for the best texture and flavour. This advice applied to both scrambled and fried eggs. Keeping the cooking temperature as low as possible and cooking your bacon very slowly will keep it in good shape.
|Posted on February 22, 2010 at 1:36 PM|
Split peas, chicken bouillon powder, diced pepperoni, parsley, diced celery, diced onion, and water, cooked overnight in a Rival Crock Pot: served with croques monsieurs or home-made English Muffins, this dish makes a filling, nutritious meal.