HOW TO: Cook Scallops
Victor
August 29, 2012
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Scallops are probably one of the most intimidating seafood items to cook. They can instantly go rubbery if you over cook them. And unfortuna...
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Wednesday, 29 August 2012
Monday, 27 August 2012
Refreshing Fizzy Limeade
Victor
August 27, 2012
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Seasonal refreshing beverages are a great way to finish of a menu. Incorporating a nice sparkling beverage into a shower, party, or picnic r...
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Chinese Take-away Egg Fu Yung
Victor
August 27, 2012
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Egg Fu Yung, is a common take-away dish from Chinese restaurants. Also, referred to as Egg Foo Young, Egg Fooyong, or Egg Furong. Literally...
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Saturday, 25 August 2012
Minted Zucchini Ribbons
Victor
August 25, 2012
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Zucchini ribbons are a great side. They require a little prep, cook fast, and easily can be seasoned to fit any meal. Even better the help b...
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Thursday, 23 August 2012
HOW TO: Make a Vinaigrette
Victor
August 23, 2012
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Vinaigrette is one of the classic Mother Sauces. It is an emulsion made of oil, vinegar, salt and pepper. It is usually 3 parts oil to 1 par...
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Monday, 20 August 2012
HOW TO: Make Sweet Potato Casserole
Victor
August 20, 2012
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Sweet Potato Casserole is a classic American side dish usually served at holidays or large family gatherings. It can be made with either fre...
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Spinach and Artichoke Dip
Victor
August 20, 2012
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Spinach and Artichoke dip is an extremely popular appetizer these days. Several restaurants, catering companies, and even frozen food compan...
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Wednesday, 8 August 2012
Profiteroles
Victor
August 08, 2012
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Profiteroles mmmmmm.....yummy Profiteroles are cute little choux pastry puffs, filled with chilled fresh whipped cream and topped wi...
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