Sauteed mushrooms make a wonderful accompaniment to many dishes. I’ve been using this versatile method, which goes well with red or white meats, for many years.
An authentic Louisiana recipe, this is one of my all time favorites! Though it may be fairly time consuming project (3 hours or so), it is well worth the effort!
I noticed this dish in the April 12, 2013 issue of “The Week” magazine and had to try it out. Now I have to share it!
Need to feed a table full of hearty appetites on short notice? Here is a quick and easy solution that works every time.
I recently needed to come up with a quick and hearty meal and reflecting back on my days of hanging out in a local pub, searched for some pub fare that may do the trick. Here is a quick and easy recipe for Shepherd’s Pie, a favorite of the British Isles.
Traditional Irish stew was basically peasant food in the old country. It’s fundamental ingredients are lamb, potatoes and other vegetables that were abundant in the region. The Guinness was added some time later.
After venturing to northern Indiana for an annual Auburn Classic Automobile Auction in the early 1970s, Dad and I stopped at a roadside restaurant on our trip back where we sampled shoo-fly pie. There is much Amish influence in that area, and this particular dessert became a life-time favorite for me and my father.
Make quick use of chicken or turkey remnants with this simple baked dish!
Named after New Orleans Crime Commission chairman Richard Foster (a friend of Owens Brennan), this dessert was originally created in 1951 by Chef Paul Blangé at Brennan’s Restaurant and has since become a New Orleans tradition.