| Food & Spirits The Savvy Chef | |
 | Easy Pleasing Meatloaf Heard 5055 timesPlace all ingredients except 1/4 cup of the barbecue sauce in gallon-size resealable plastic bag. Remove excess air from bag, then seal bag and squeeze until ingredients are evenly mixed. Shape meat mixture into loaf in bag, then remove loaf from bag to baking dish. Brush with remaining 1/4 cup barbecue sauce and bake as directed. |
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| Food & Spirits The Savvy Chef | |
| Kolache- The Slovac Holiday Tradition Heard 1189 times 1 Tablespoon sugar |
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| Food & Spirits The Savvy Chef | |
| Canadian Thanksgiving; Gobbling Good Food! Heard 1125 times 1 (12 lb) turkey (thawed if frozen) |
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| Food & Spirits The Savvy Chef | |
| Oven Roasted Vegetables (Parve) Heard 962 times Simchat Torah follows weeks of holiday eating, which began on Rosh Hashanah. Thus, on Simchat Torah, I like to serve some light dishes. These Oven Roasted Vegetables, are perfect for Simchat Torah, as they are both healthy and festive. |
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| Food & Spirits The Savvy Chef | |
| Chicken or Steak with Balsamic BBQ Sauce Heard 1068 times For the Balsamic BBQ sauce: |
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| Food & Spirits The Savvy Chef | |
| Thai Peppered Chicken with Chili Sauce Heard 1114 times |
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| Food & Spirits The Savvy Chef | |
| Thai Peppered Chicken with Chili Sauce Heard 849 times |
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| Food & Spirits The Savvy Chef | |
| Apple and Carrot Tzimmes Heard 1182 times 4 apples, quartered, cored, cut into large chunks |
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| Food & Spirits The Savvy Chef | |
| Apple and Carrot Tzimmes Heard 910 times 4 apples, quartered, cored, cut into large chunks |
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| Food & Spirits The Savvy Chef | |
| Confetti Corn Quesadillas Heard 1036 times In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese. |
| 08:38 Play Download | |
| Food & Spirits The Savvy Chef | |
| Confetti Corn Quesadillas Heard 957 times In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese. |
| 08:38 Play Download | |
| Food & Spirits The Savvy Chef | |
| Todays Lesson is- summer burgers to die for Heard 1196 times Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices. |
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| Food & Spirits The Savvy Chef | |
| Ginger-Soy London Broil Heard 1158 times Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine. |
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| Food & Spirits The Savvy Chef | |
| Food History and Trivia Heard 1218 times July is the peak month for ice cream sales in the U.S. |
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| Food & Spirits The Savvy Chef | |
| Oven-baked chicken and slow-roasted tomatoes on a baguette Heard 1273 times 2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed |
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| Food & Spirits The Savvy Chef | |
| Summer Treats for the Kids- Ice Cream in the Can Heard 1020 times In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid. |
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| Food & Spirits The Savvy Chef | |
| Grandma Shannons Summer Treats Heard 1067 times our lesson today will be on 1,2,3, easy layer cheese cake.!0.5 oz bag mini marshmellows,1/2 cup milk.2-8oz cream cheese,large cool whip,lemon juice |
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| Food & Spirits The Savvy Chef | |
| Spicy Chicken Coconut Curry Heard 1136 times Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves. |
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| Food & Spirits The Savvy Chef | |
| Jamaican Jerk Chicken Heard 1091 times JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. |
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| Food & Spirits The Savvy Chef | |
| Summer treats for kids- Easy No Bake Choc. Cookies Heard 1136 times Ingredients: |
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