Wine, Beer and Cocktails

Hi Laurie,

This is a beautiful site! Very professional and sophisticated. I like to coast-to-coast restaurants and shopping.

I'll try and get my act together and post some recipes.

Pam

I am making your Green Chili and taking pictures!

My best Creme Caramel
It's easy and a definite crowd pleaser

preheat oven to 350

Five Jumbo Egg Yolks
Four Jumbo Eggs
Three & 3/4 cups of Whole Milk
3/4 cup sugar
1.5 - 2 Teaspoons Pure Vanilla Extract

An Angel Food or Bundt cake pan, a souffle mold will work as well

1 cup sugar, plus three table spoons ice cold water

a 13 x 9 baking pan
a tea kettle of boiling water

serving bowl

in a nonreactive sauce pan heat the 1 cup of sugar and water until dissolved, stir little, allow the sugar to carmelize, it helps if you leave the sugar to carmelze on its own. When it satrats to boil, with a pastry brush dipped in water brush down the sides of the pan so the sugar does not crystalize on the side of the pan. When it carmelizes (turns golden brown) pour into the pan you are planning on using to bake the custard in, swirl the pan to coat all the sides, invert inot the serving bowl, and allow to cool

beat egg yokes and eggs with sugar until thick and lemon colored. beat on a high speed.

simmer milk and vanilla, when small bubble start to form on the side of the pan the milk is ready. temper the eggs by adding a cup of warm milk to the eggs and sugar. Continue to stire the milk and eggs, slowly add the rest of the milk to the egg mixture. mix well to combine.

pour custard into the prepared mold

place custard in 13 x 9 baking pan and pour boiling water in the pan till the water comes up the sides of the mold by about an inch to an inch and a half

bake in preheated for 50 - 60 minutes or until a knife inserted in the center comes out clean.

remove from oven and allow to cool. when the custard has cooled to room temp. you may need to loosen the sides with a knife. place in the refrigerator until you are ready to invert it into the serving bowl and serve.

This website is so greaat , it satisfy's my need and love of cooking, I am so delighted to find this, and want to read more and more!
Thanks for a job ,well DONE>
I will continue to search this out.
Barbara

Good,GOOD ,JOB - LAURA , I Love it,
Thanks,
Barbara

Barbeque Sauce:

With Summer grilling in full swing, it only seems proper to add a homemade Barbeque Sauce that promises a sweet start followed by a heated finish, just enough heat to warrant a mouth full of Sam Adams Summer Ale, it has a citrus taste that is very refreshing. Perfect for Summer evenings of finger-lickin' BBQ grillin' fun. Remember with all protein low and slow is the way to go. Move the coals to the edges of your grill for indirect cooking that will give you succulent, sweet and savory meats.

Use this BBQ Sauce as a marinade first and then as a baste for grilling chicken, pork, ribs, shrimp, even brisket

1 16 oz. can of Diced Tomatoes
2/3 cup dar molasses
1/2 cup honey
1/2 cup scotch whiskey
3/4 cup dark brown sugar
1 tsp. paprika
1 tsp. cumin
2 tsp. chili powder
1 tsp. chipotle chili powder
1 - 1 1/2 tsp. Worcestershire Sauce
1 TBLSPN Dijon Mustard
1 - 1 1/2 tsp. Hot Sauce
2 tsp. Vanilla Paste
1 TBLSN Garlic Pepper Sauce (available at Asia Specialty Stores)

Salt and pepper to taste

Combine the above ingredients in a sauce pan, bring to a slow boil, stirring occasionally. Allow to simmer for 15 - 20 minutes so that the flavors combine. Remove from heat and with an immersion blender puree the mixture. Return to heat and simmer for 15 - 20 minutes more adjusting spices to taste. Allow to cool, refrigerate, keep in the back of the refrigerator where it is coldest this will keep for two weeks.

Since you were adding vegetarian recipes, I thought this one would be a winner. I make it often and you can make it as spicy as you like.

JL

http://www.epicurious.com/recipes/food/views/Pasta-with-Garbanzo-Beans-103449

I love your recipes. I don't cook and wish I loved it but I don't. But, I have made several of your recipes and your would never know I was not a cook! Your site is one of my favorites

Thanks!

Deb

Simply amazing Spanakopita! This was my first working with Phyllo dough and I must say your recipe was so easy to follow I felt like a chef myself!! Delicious!!
Thanks Lori and Peggy.

I love this on cold dreary days. Is a wonderful way to use leftover ham.

Baby Lima Beans with Ham and Sour Cream

Ingredients

1 lb dried baby lima beans
1 stalk of celery
2 large cloves of garlic
1 jalapeño
1 medium onion
1 lb cooked ham ¾ inch cubes
1 teaspoon salt
2 bay leaves
2 tablespoon fresh ground black pepper divided
Water
½ cup sour cream – Do not use low fat.

Preparation

Sort and wash beans
Rough chop all vegetables. Seed jalapeño if desired.
Place beans, chopped vegetables and meat in pot. Cover with water two to three inches above contents.
Add salt, bay leaves and one tablespoon of black pepper.
Bring to a boil, reduce heat to low and simmer for approx. 1 ½ hrs or until tender.
Remove from heat.
Stir in reserved 1 tablespoon of black pepper and sour cream. Add additional salt if desired.

Fresh content, nice layout. Love the blog.

What a lovely site Laura, I believe any others i've seen are dimmed by yours. My interest in staying GF is my mission I suppose. Truth can often be unsettling but like it or not truth is there to protect us from others lies. Sadly there is a huge scam within the food industry, but due to legal ramifications my hands are tied. So my son helped me set up my own web page, gluten free exposed. Once you've become a member you'll be made aware of not just one but other GI scams allowed to inflitrate our health industry. Hope you do join me, bye Isi

Hi, I love the site and have found a few recipes I will be trying on my family. I particularly love the banana bread, always a favourite. Keep it up, you passion and love for your family comes across when visiting your site

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excellent post, I was looking for info on this on google and found you, thanks alot for this