by RRAdmin | Jan 2, 2012 | Uncategorized
BOURBON PECAN PIE with SWEET SPICE CRUSTFilling:1 cup dark corn syrup¾ cup sugar6 tablespoons butter3 large eggsPinch salt2 tablespoons Bourbon2 cups pecan halves, about 8 ouncesOne 9-inch Pyrex pie pan To make the filling: combine corn syrup and sugar in saucepan and...
by RRAdmin | Jan 2, 2012 | Uncategorized
Applesauce Spice Cake No. 1. ½ cup butter 2 cups sifted cake flour 1 cup sugar 1 teaspoon baking soda 2 eggs, lightly...
by RRAdmin | Jan 2, 2012 | Uncategorized
A very simple sauce for grilled poultry, sautéed shellfish or . . . whatever, when you need a little help in the kitchen. let me help you entertain — with Ginger Sauce for Grilled Poultry 2 tablespoons catsup, whatever brand you like 3 tablespoons...
by RRAdmin | Jan 2, 2012 | Uncategorized
Raos Beef or Pork Braciola 1 pound bottom round, cut into ¼ -inch-thick slices, or 1 pound lean pork, cut into ¼ -inch-thick slices 1 garlic clove, peeled and halved 1 tablespoon freshly grated Pecorino Romano cheese Salt and pepper to taste 1 cup fine-quality olive...
by RRAdmin | Jan 2, 2012 | Uncategorized
Arroz con Pollo with Salsa Verde 1 (3-pound) whole chicken, cut into 10 serving pieces 4 tablespoons olive oil, divided Salt and freshly ground black pepper 4 teaspoons ground cumin 11/2 tablespoons dried oregano 2 teaspoons sweet paprika 1/2 teaspoon cayenne...
by RRAdmin | Jan 2, 2012 | Uncategorized
Traditionally, the family approach is to barbecue chicken by dipping rinsed, raw pieces in “Poppys Barbecue Sauce,” then cook them over charcoal on an outdoor grill. Over the years we have raised two sons who do not like the “blackened” aspect...
