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Liven Up Holiday Entertaining With a Southern-Style Buffet
Published: 06/08/2010 in About Food, Food Recipes
For the winter holidays, warm up your home with a Southern-style buffet for relaxed, informal entertaining.
Broccoli Salad Basics
Published: 03/29/2010 by Restaurant Bar in Food Recipes
Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.
Chocolate Cheesecake
Published: 04/08/2010 by Restaurant Bar in Food Recipes
A chocolate lovers dream
Convince Skeptics With Easy Vegetarian Recipes
Published: 04/11/2010 by Restaurant Bar in Food Recipes
If you are thinking of following vegetarian diet for certain causes - religious belief, health reason, economic reason, animal rights - you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about ...
Cabbage Soup Recipe
Published: 04/04/2010 by Restaurant Bar in Food Recipes
- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
...
Cook Simply for the Two of You
Published: 04/11/2010 by Restaurant Bar in Food Recipes
Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand.
Chocolate Rasperry Cake
Published: 04/08/2010 by Restaurant Bar in Food Recipes
This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing.
Classy, Convenient Cooking for Two
Published: 04/11/2010 by Restaurant Bar in Food Recipes
When you want to serve a quick-and-easy meal for just the two of you, count on eggs. Handily portioned by nature, eggs are conveniently packaged for quick-and-easy meals for one or two. Plus, eggs are one of the most versatile of all foods...
Chef John Folse On How To Cook Delicious Shrimp
Published: 04/06/2010 by Restaurant Bar in Food Recipes
Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where his heart is.
Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
Published: 04/13/2010 by Restaurant Bar in Food Recipes
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or ...
