a great party dessert idea – s’mores pops | gimme some oven
January 11th, 2010
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Posted via web from kencooking
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Martha Stewart’s Eggnog
December 20th, 2009
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Posted via web from kencooking
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Best Pizza Dough Ever Recipe – 101 Cookbooks
December 11th, 2009
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via 101cookbooks.com
Posted via web from kencooking
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Giada De Laurentiis Mac N Cheese (a lighter version)
October 12th, 2009
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I took Giada’s recipe from the Food Network, and changed it a little by using 4 cups of half-and-half, and then added a little more cheese. Probably a negligible change in terms of fat and calories. This is, after all, a pure fat and carb dish, but on very special occasions, or in very small quantities as a sidedish, it’s a nice treat. I loved the taste of the Fontana cheese, which I’ve never used before.
Smokey Rotisserie Roast Beef
September 6th, 2009
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Recipe by Ken Wallich
Active prep time: 30 mins
Inactive prep time: 1 hours
Active cooking time: 30 minutes per pound
Ingredients
3-6 lbs Beef rib roast, beef butt roast.
1/2 cup Kaydub Rub
6 cloves of garlic, pealed
Directions
Step 1: Insert garlic cloves into roast by first pushing a small-bladed sharp knife into the roast, then push the garlic clove into the hole. Try to get the garlic distributed well throughout the roast.
Step 2: Cover roast on all sides with Kaydub Rub
Step 3: Put roast on the rotisserie, and use a drip pan to catch the juice. If your BBQ also has a smoker, turn that on with some woodchips as well. Keep the temperature of the BBQ interior at around 350.
Step 4: Cook for about 30 minutes per pound, check the temperature in a thick part of the roast, but make sure not to take the reading too close to the metal bars. A center temp of 145 will produce a nice medium-rare, but not bloody, roast beef.
Step 5: Remove the roast from the rotisserie, cover in aluminum foil for 15 minutes to rest.
Step 6: Remove foil, slice as thick or thin as desired.
Summer veggies with Red Curry over Basmati rice from the “Field of Greens” cookbook.
September 1st, 2009
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Field of Greens is an excellent cookbook with amazing, healthy vegetarian recipes.
