Pantry Pasta

Pantry Pasta I call this Pantry Pasta because it is basically a quick weeknight meal that can be put together with a variation of ingredients that most of us have on hand. Here is what you will need: 1 lb pasta (I used Penne, but whatever you have on hand is fine) 1 to 1…

Garlic and Herb Dinner Rolls

  Garlic and Herb Dinner Rolls These fairly simple rolls are great to go with Italian dishes but will work with just about anything. It is a very forgiving recipe if you are a beginner or just not comfortable with baking. I use a stand mixer with a dough hook, but it can be done…

Country Calzones

Between Pizza and a Calzone, Sometimes it’s a tough choice. I know they are essentially the same thing, but there is just something enticing about all that good stuff wrapped up in a fresh dough pocket that just makes me happy to eat. I haven’t had a really exceptional one from a take out for…

Russian Dressing

Russian and Thousand Island Dressings are often confused. The are both close in color, and are both mayonnaise based. Russian however has a spicier kick to it as the Thousand Island is sweeter. Also, Thousand Island has A bit different texture from the sweet pickle relish that is used in it. I almost never use…

Salad Dressings From Your Own Kitchen

Go to the grocery store and look at all the salad dressings on the shelf. Nowadays there is a seemingly endless variety of varieties and flavor combinations. Most start out with a basic base and flavors are added from there. Unfortunately if you read the ingredient labels you will find a lot of stuff in…

Proper Knife Skills To Make Your Cooking Shine

If you went to Culinary School, (I did not) one of the first things you are taught is basic knife skills. The same holds true at most restaurants. New hires in the kitchen do most of the prep work. This helps to master the cutting techniques needed to prepare the food properly. Proper cutting, slicing,…