Here’s an interesting recipe based on one from Food & Wine magazine. The original version called for mozzarella cheese, but I wasn’t paying attention to the recipe and used a very sharp cheddar, to an excellent effect. Whichever cheese you decide to use, the recipe will turn out great. What you’ll need What to do…
Thai Beef Jerky
This is so good and easy to make! And it’s weirdly deep-fried, too. Thai beef jerky is very different than typical American jerky in that it’s not totally dehydrated and definitely needs to be refrigerated. Like other cooked foods, I wouldn’t recommend keeping it longer than 3 days in the refrigerator—if it doesn’t all get…
Steak with Umami Butter Sauce
More ribeye! Here’s a great recipe that takes steak to a higher level. Cooking the steak is easy enough, but the secret to this great recipe is the sauce. This recipe is from Bon Appetit, but you could easily cook the steak any way you wish, and just follow the sauce recipe. What you’ll need…
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