This is the classic version of the egg cream, sparking passionate discussions about its origins and preparation methods. It’s a mildly sweet, fizzy beverage that you can savor at any time, containing roughly the same number of calories as a slice of buttered toast. Ingredients 1/4 c. cold whole milk 2 Tbsp. cold whole milk […]
Brooklyn Egg Cream Read More »
Choosing good quality tomatoes will make a difference to the flavor of your sauce – we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas. Ingredients Makes enough sauce for 8 x 12” pizzas 2 tbsp olive oil 2 garlic cloves, crushed or finely chopped 4 cups (800g)
Classic Pizza Sauce Read More »
Who doesn’t like chicken wings? Especially crispy ones. How to make crispy baked chicken wings It will take about 30 minutes to bake your chicken wings in the oven. A hot, 450 degree oven helps the chicken to cook faster and aids in the crispy skin result that you want. You will bake the chicken
Baked Crispy Chicken Wings Read More »
Ingredients 8 – 12 Sweet Italian Sausage 4 – 8 Bell Peppers (Red, Orange and/or Yellow—NO GREEN) 1 Large Onion (I prefer the White Spanish variety) 3 cloves of Fresh Garlic Fresh Basil (5 leaves) Fresh Parsley (10 leaves) Fresh Oregano (pinch) White Wine (big splash) 3 Tablespoons of Butter Olive Oil (big splash) Salt
Italian Sausage and Peppers New York Style Read More »
We believe this dish was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing
Ingredients 4 lbs chuck roast 1 (1 ounce) envelope ranch dressing mix 1 (1 1/4 ounce) envelope au jus mix 1⁄2 cup butter 4 -5 pepperoncini peppers fresh ground pepper, to taste Directions Brown the outside of the roast (You don’t need to brown meat before cooking it in a slow cooker, but there are
Mississippi Roast (Crockpot) Read More »
Awesome creamy and tasty stuffed shells dish. Ingredients 15 jumbo pasta shells 2 cups ricotta 1 cup shredded mozzarella 3/4 cups olive oil-packed sun-dried tomatoes, finely chopped 2 tbsp. chopped basil Kosher salt Freshly ground black pepper 1/2 cups low-sodium chicken broth 1/2 cups heavy cream Directions Preheat oven to 350 degrees F. In a
Creamy Ricotta Stuffed Shells Read More »
It translates as pennette pasta with smoked salmon and vodka. It’s and old Italian classic, very popular as a quick fix when you have friends around unexpectedly and you want to feed them. It’s a very simple dish, packed with flavour (if you like smoked salmon of course) and very easy to make. There are
Penne Pasta with Vodka and Salmon Read More »
Tunisian Jews are credited for bringing shakshuka to Israel, but it’s unclear where exactly the dish was first made. (Some say Tunisia, others say Libya.) These days, the egg dish is popular in a number of North African and Middle Eastern countries, including Algeria, Egypt, Iraq, Libya, and Morocco. It’s basically eggs poached in a
Spicy Shakshuka With Feta Cheese Read More »
The steak in Brazil is awesome. Especially in Rio de Janeiro restaurants. With the garlic make sure that the green sprout growing in the center (the “germ”) is removed as it will add a bitter like flavor to the steak. I added a side of roasted Brussel sprouts and a salad. 6 medium cloves garlic
Skirt Steak Brazilian Style with Garlic Butter Read More »
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