If You Can't Take The Cheat, Then Get Out Of The Kitchen

It's OK to cheat once in a while. All chefs do it somewhere in their kitchen. It's unavoidable. There are somethings where a corner can be cut and customers usually won't even notice. Muffins and cookies are usually made from frozen batters. Pastries are made in pastry shops and shipped in. Salad dressings are tricky: some restaurants insist on making all dressings in-house while others couldn't be bothered.It boils down to money. Is it cheaper to have one of the cooks make the dressing from scratch...

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Roll Out The Roller

Here is a recipe for the food enthusiast: home made pasta. I don't make this too often anymore because I find that it doesn't really have a good pay-off. You don't save much money, it requires work and patience and the final product, though may be good, isn't always better than something you can buy. Let's face it; purchasing dried pasta is cheap and, unless you have difficulty boiling water, cooking...

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Why Did The Chicken Cross the Road? To Catch A Tory

By popular demand, I have been asked to post a recipe that requires little time to prep and can be cooked in a slow cooker (or crock pot or whatever you call it). When I say "popular demand", I mean my sister-in-law who is a mother and likes to cook simple meals that has no dairy and can be enjoyed by her kids.This is a "Hunter Style" recipe for the people who love their hearty comfort food. There are numerous ways to cook Chicken Chasseur (or Cacciatore) and it frequently involves what's left...

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