This is called chicken “parmigiana” not because of Parmesan cheese, which is what is classically thought, but because the cutlets resemble window-shutter slats, and that’s what “parmigiana” refers to. Ingredients: For the Sauce 1 tablespoon olive oil 2 garlic cloves, minced Salt and ground, black pepper, to taste ¼ teaspoon dried […]
Lucy Colins is a recent graduate from Glasgow. During her studies, she was fortunate enough to have plenty of time to travel, and visited some amazing cities and countries, including Iceland, Casablanca and Sicily. She also loves going out to the Scottish Highlands and hike her way around the Isle […]
For the Fajita Seasoning 1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 1 teaspoon crushed chicken bouillon cube ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon cayenne pepper ⅛ teaspoon crushed red-pepper flakes ⅛ teaspoon cumin Combine all of the […]
Rich and creamy! I have found that Parmesan cheese doesn’t melt well, and often substitute Gruyere cheese. Ingredients 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley The most creamy and delicious homemade alfredo sauce that […]
This is best served hot, but equally good cold! This is an authentic german recipe…everyone says it is the best! It is also great cooked ahead of time and then microwaved…it gives the flavors time to blend. Ingredients 6 slices bacon 1 small onion, diced 2 tablespoons water 1⁄4 cup […]
Ingredients: 2 tablespoons whole, black peppercorns, roughly ground 2 filet mignon steaks (½ – ¾ pound each, about 2½” thick) – other thick (at least 1” thick) steaks work well, too 1 tablespoon unsalted butter 2 tablespoon olive oil for frying, and 4 tablespoons for the peppercorn marinade 1 cup […]