December 16th, 2006 
Mark Ingredients:
Cook sugar, corn syrup, and water until brown (25-30 minutes). Stir in butter & soda. Pour over peanuts in buttered pan.
Popularity: 20% [?]
December 15th, 2006 Mark Ingredients:
Bring the sugar, corn syrup, butter and water to a boil, and cook it until it strings or “hard crack” stage, about 290º. (It may take about 17 minutes, and you may think it is about to burn.) Pour it into an ungreased baking sheet (with or without nuts). As the toffee cools, sprinkle chocolate chips on top (we prefer Ghiradelli milk chocolate), and spread the chocolate with spoon or spatula when the chips are melted. Allow the toffee to cool for a few hours, then crack and enjoy. Share if you can!
Popularity: 21% [?]
December 14th, 2006 Mark Ingredients:
Peel and slice the russet potatoes, and slice the reds. Place together in a pot over medium-high heat to boil. While the potatoes cook, in a saucepan, melt the butter. Then saute the garlic until it smells sweet, but be careful not to burn it. Next add 1 cup of milk, and bring the butter & milk to a boil. When it boils, add the cheeses and stir until they are melted. (If you want cheesy bits in the final potatoes, reserve some of the cheese for later addition) Keep the cheese sauce hot until the potatoes are cooked. When the potatoes are fork-tender, drain them, and begin mashing. As you mash, first add the cheese sauce, then the additional 1 cup milk, then the sour cream. (If you reserved cheese, add it now) Taste and salt & pepper as you mash, stopping when you like the flavor and texture.
Popularity: 13% [?]
December 11th, 2006 Taffy All spice measurements are estimates because I didn’t measure any of them.
Ingredients:
Season both sides of roast with pepper, allspice and cinnamon. Brown the meat on all sides in frying pan with a little cooking spray. Place the roast in a roasting pan and add chopped onion beef broth and dried rosemary. Cooked covered at 325 for 1 1/2 hours. Remove lid (or foil) and add squash and apples (try to get them down in the broth as much as you can). Cook uncovered for 1 hour more. (or until squash and apples are soft). Remove roast, onion, apples and squash to serving tray. For Gravy: Heat drippings in sauce pan (you want it to boil). Whisk flour into cold water, add to drippings when they boil and whisk until thickened. Enjoy!
Popularity: 11% [?]
December 10th, 2006 Mark Ingredients:
Wash the potatoes, then place them in a pot, with just enough water to cover them. Add a lot of salt – one handful for each pound of potatoes (I have been told that you cannot add too much salt, because the potatoes will only absorb just enough). Put the pot on the stove, and allow it to boil until the potatoes are fork-done. Drain off the water, and return the pot with the potatoes to the stove, stirring continually, until the potatoes are dry. The skins of some of the potatoes should brown, and salt crystals may also appear. (I especially like the ones with crunchy skins!) I suggest starting the potatoes, and blending up a batch of mojo while they cook!
Popularity: 17% [?]
RSS Feed
Twitter