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Рецепты от пользователя Russ Crandall (Page 25)

Cocktail Hour: The Logger

Cocktail Hour: The Logger

Cocktail Hour: The Logger24MayI recently teamed up with Julie, the creative wizard behind Paleo Republic, to conduct a “blind cocktail experiment…

мая 2012
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1 голос
378 визитов
Homemade Phở

Homemade Phở

Pho, often considered the national dish of Vietnam, is a rice noodle dish that uses a beef bone broth. It’s hard to describe the basic, yet complex…

мая 2012
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1 голос
270 визитов
Gluten-Free Southern Fried Chicken

Gluten-Free Southern Fried Chicken

We don’t eat fried foods that often, but every once in a while I get a craving for something crispy and…

мая 2012
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1 голос
244 визита
Gluten-Free Chicken Fettuccine Alfredo

Gluten-Free Chicken Fettuccine Alfredo

And here it is, one of my most treasured and well-known recipes (at least to my family and friends). I’ve been…

мая 2012
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1 голос
361 визит
Gluten Free Lasagna

Gluten Free Lasagna

There are basically three ways to go about making a gluten-free lasagna: 1) substitute the noodles with a vegetable such as zucchini or eggplant; 2)…

мая 2012
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1 голос
858 визитов
Shrimp Scampi

Shrimp Scampi

It may sound funny, but “scampi” is actually the culinary name for Nephrops Norvegicus, commonly known as the Norway lobster or Dublin Bay prawn. In…

мая 2012
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1 голос
312 визитов
Simple Basil Pesto

Simple Basil Pesto

Pesto has an interesting history. Its name comes from a Genoese (Northern Italy) word that means to crush or pound, implying the use of mortar and…

мая 2012
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1 голос
580 визитов
Bangers and “Mash” (Colcannon)

Bangers and “Mash” (Colcannon)

Bangers and mash is a traditional English dish and the quintessential “pub food”; it can be made for large groups of people at once with relative…

апр. 2012
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1 голос
267 визитов
Colcannon

Colcannon

Although there are variations of potato/kale combos found all over Europe, I’m inclined to believe that the Irish variation, colcannon, is grandaddy…

апр. 2012
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1 голос
361 визит
Roasted Pork Sirloin

Roasted Pork Sirloin

I have a confession to make: it’s not often that I invent a recipe out of thin air. Usually I tend to re-create tried-and-true traditional dishes…

апр. 2012
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1 голос
2368 визитов