28 December 2008
Money Food Saving Tips
03/01/09 14:01 Filed in: Chef, Tips,
Food
I
know, like myself, many of you are looking to stretch
your food dollar to the max. While one of those
solutions is hiring a Personal Chef, I understand it
is not for everyone. Thusly I have some other
solutions that might help you to save some green.
1. Food Savers, or Vacumm Sealers. If you have one, or recieved one as a gift this year, now the time to start putting this money saving item to work for you.
1. Food Savers, or Vacumm Sealers. If you have one, or recieved one as a gift this year, now the time to start putting this money saving item to work for you.
January Fresh Market Demo
03/01/09 13:55 Filed in: demo,
cooking, news
Hello
and Happy New Year to everyone!
My first demo of 2009 is coming up for the fine folks at the Fresh Market in Brookfield, WI. I will be there the 17th from 1 to 4 PM. Come see me and try a sample.
My first demo of 2009 is coming up for the fine folks at the Fresh Market in Brookfield, WI. I will be there the 17th from 1 to 4 PM. Come see me and try a sample.
January Fresh market Demo
29/12/08 15:58
Here's a simple
but classy appetizer for you next event.
Crabmeat Cucumber Rounds
Ingredients
¼ cup Mayonaise
1 teaspoon Horseradish
½ tsp Dijon mustard
½ tsp Worcestershire sauce
4 ¼ oz can Crabmeat -- drained
½ large Engish Cucumber
8 pieces Olives, pimiento stuffed -- sliced
Instructions
1. In a small bowl, mix together mayonnaise, horseradish, mustard, and worcestershire sauce. Stir in crab-meat (Be sure to drain all liquid from canned crab-meat). Cover and refrigerate for 30 minutes.
2. Arrange cucumber slices in a single layer on a serving tray. Spoon 1 Tbl of the crab-meat mixture onto each cucumber slice. Garnish with olive slices and serve.
Printed from A Cook's Books -- Recipe management for Macintosh
Crabmeat Cucumber Rounds
Ingredients
¼ cup Mayonaise
1 teaspoon Horseradish
½ tsp Dijon mustard
½ tsp Worcestershire sauce
4 ¼ oz can Crabmeat -- drained
½ large Engish Cucumber
8 pieces Olives, pimiento stuffed -- sliced
Instructions
1. In a small bowl, mix together mayonnaise, horseradish, mustard, and worcestershire sauce. Stir in crab-meat (Be sure to drain all liquid from canned crab-meat). Cover and refrigerate for 30 minutes.
2. Arrange cucumber slices in a single layer on a serving tray. Spoon 1 Tbl of the crab-meat mixture onto each cucumber slice. Garnish with olive slices and serve.
Printed from A Cook's Books -- Recipe management for Macintosh