This recipe is an adaptation from Kenji Lopez Alt's book The Food Lab for the Prime Rib. Here is that Serve with our recipe..
We make this bone in Prime Rib for Christmas or New Year. I personally love Prime Rib. There is something about the tender and juicy eye, crispy fatty crust and saltiness of Prime Rib. The fat factor, the au-jus, pure umami, mallard, deliciousness that all meat...
Ruben Ortega, of Hugo's Restaurant in Houston, Texas, shows you how to make Mexican chocolate. Perfect for hot chocolate and mole, it's a deep, pure flavor that's undeniably Mexican.
If you like salmon like we do you are probably looking for alternative ways to cook it. Well here is a tasty twist on the chicken satay with ingredients you can probably find in your pantry. This is an adaptation of 2 recipes we found online from 2 creative...
Favorite cream cheese dip at parties specially if served with Ritz crackers. The smokiness of the oysters goes very well with cream cheese making this dip irresistible.
This is an adapted version of Rotisserie Chicken from food.com. We've tried many-a-rotisserie-chickens and were always wary of the "chicken spices" because of all of the chemicals and artificial flavors. Use salt and pepper and get a bland chicken.
Coleslaw is very easy and inexpensive to make. We use a food processor to make it and add any vegetables at hand.
You need yellow potatoes, yellow onions, eggs, salt, olive oil, and salt. A saute pan, a deep pan (stockpot), and a wide plate, wider than the saute pan to turn the tortilla --this is actually the most challenging step.