chefmichele924.blogspot.com
Michele's Morsels!A bored Chef's diary of cooking and eating.
http://chefmichele924.blogspot.com/
A bored Chef's diary of cooking and eating.
http://chefmichele924.blogspot.com/
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Michele's Morsels! | chefmichele924.blogspot.com Reviews
https://chefmichele924.blogspot.com
A bored Chef's diary of cooking and eating.
chefmichele924.blogspot.com
Michele's Morsels!: April 2012
http://chefmichele924.blogspot.com/2012_04_01_archive.html
A bored Chef's diary of cooking and eating. Saturday, April 7, 2012. Tommorow is Easter.food wise its my favorite holiday. I like alot of different dishes from assorted holidays but for some reason, Easter as a whole is the bomb! The baked Ham, the Sweet Potato and Banana casserole, the Asparagus, my Easter Bread.and the Easter Mashed Potatoes! How can anyone NOT like mashed potatoes with Bacon, onions, and cheese? 2 1/2 lbs yukon gold potatoes.cooked and mashed. 1/2 lb bacon.cooked and small diced.
Michele's Morsels!: September 2013
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A bored Chef's diary of cooking and eating. Friday, September 27, 2013. 2 lbs ground beef.browned. 1 medium onion chopped. 1 tsp olive oil. 4 small cans corn or creamed corn ( I have never used creamed corn ). Mashed potatoes to cover top of casserole. 1cook the onions in the oil until translucent. Add ground beef and brown. Add salt and pepper to taste. Layer meat and onions into casserole dish ( approximately 2in layer ). 3 Layer mashed potatoes on top of corn approximate 2 inch layer.
Michele's Morsels!: January 2011
http://chefmichele924.blogspot.com/2011_01_01_archive.html
A bored Chef's diary of cooking and eating. Monday, January 10, 2011. Resolutions or Banana Bread? After several weeks of not paying close attention to my diet, unable to exercise due to pain, new pains arising, and the holidays.I started off the New Year vowing to myself I would do better! 1/2 cup toasted and coarsely chopped walnuts. 3/4 cup whole wheat flour. 1/4 cup dutch process cocao powder ( I used a mix of Valrhona and imported Dominican Cocao ). 1 cup granulated splenda. 1 tsp baking powder.
Michele's Morsels!: March 2012
http://chefmichele924.blogspot.com/2012_03_01_archive.html
A bored Chef's diary of cooking and eating. Sunday, March 25, 2012. Grandma's Molasses Cookies in March. I hope some make it back to Texas with her tommorow! So here is my recipe.Hope you enjoy them as much as Cassie does. ( Ciao Bella Icecream published the recipe on their blog when they heard how well they go with their Tahitian Vanilla Ice Cream ). Grandma's Molasses Cookies by Chef Michele. 8 tbs molasses ( 1/2 cup ). 1 1/2 cups butter unsalted. 1/2 tsp ground cloves. 4 tsp baking soda.
Michele's Morsels!: Who says you can't go home again?
http://chefmichele924.blogspot.com/2012/06/who-says-you-cant-go-home-again.html
A bored Chef's diary of cooking and eating. Monday, June 11, 2012. Who says you can't go home again? Then, after a year at a local community college, I transferred to a City University in Manhattan. I went to live in my grandparent's house that was now my Aunt's home. Back in Astoria! Being a trained Chef, one of my downfalls as some people see it, is that I do most of my food prep in the mornings. I like being prepared early! Chef Michele's Easy Tzatziki. 1 small container of greek nonfat plain yogurt.
TOTAL PAGES IN THIS WEBSITE
19
chefmichel-mycookingblog.blogspot.com
My Cooking Blog
This blog is about my interest in cooking. I watch the Asian Food Channel and Food Network on Astro to get inspirations. I will post in this blog recipes that I have tried and tested including tips and ways to improvise. Caption: Approach love and cooking with reckless abandon. Sunday, November 13, 2011. Baked Macaroni and Cheese. 1 can of cream of mushroom (as I cannot find fresh cream at Tesco). 250g mozarella cheese (grated). 50g parmesan cheese (grated). Half-cook macaroni pasta in the liquid. Bake i...
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Welcome to the best Italian restaurant in town, your home! Welcome to my website. My name is Chef Michelangelo. And I have always had a huge passion for good food. Born and raised in Italy, I had the good fortune to learn the importance of eating well, not only as personal nourishment, but also as pure enjoyment for the senses. For this reason I define myself as a true Epicurean Chef. Please take a few moments to get to know me better and to learn what I am all about. It is a city that has.
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Frugal recipes, coupons and grocery bargains have become my passion as I venture to feed my family of 7 healthy meals without breaking our bank account. Come along with me on my daily adventures as I share my grocery saving tips, recipes and other helpful advice for eating well on a budget. Aug 8, 2008. It is a work in progress, so please stop by often! Thanks for stopping by, and to my long time readers, I hope you will join me on my new blogging adventure! Links to this post. Mar 19, 2008. 1 apple, pee...
ChefMichele.com – The Official Website of Chef Michele McQueen
Bringing your vision to life with real, scratch-made food from the soul and tailored events to suit your every desire. Michele has over 20 years in the culinary industry as a Chef, Restauranteur and Culinary Personality. She takes pride in creating custom events for her clients. She has been featured on Food Network with Bobby Flay and Guy Fieri, on ABC's "The Taste" as well as performing live demos for Macy's, Bloomingdales, Kaiser Permanente, Kroger Supermarkets, Radio One and more! Black Eye Pea Hummus.
Michele's Morsels!
A bored Chef's diary of cooking and eating. Wednesday, January 15, 2014. Full Pantry Part 3. We have filled our dry pantry and our freezer. Now for the perishables in our refrigerator. This really all depends on what you are cooking and the tastes of your family. We always have the following:. 1 Milk and usually a pint of heavy cream ( easy to whip up for homemade whipped cream- no non dairy stuff in this house ). 2 Creamer- fat free half and half AND flavored creamer. 7 Produce- we always have fresh sal...
Chef Michele Molony Home Page
CHEF MICHELE PIZZULOCalgary's Personal Chef - Dinner Party Menu
8203;Calgary's Personal Chef. Be a guest at your own dinner party. For up to 10 people. Guanciale, Clam and Cannellini Bean Soup. Parsley puree. Toasted bread crumbs. Pickled and roasted beetroot. Chèvre. Cured kale. Toasted Hazelnut. Pecorino. Balsamic. Smoked Ham Hock Torchon. Pea and mint salad. Potatoes. Pancetta. Watercress. Spaghetti. Guanciale. Pecorino. Bucatini. Guanciale. Tomato sauce. Pecorino. Spaghettoni. Garlic. Anchovies, Capers, Black olives, Parsley. Ling Cod (parsley crusted). Create a ...
Chef Michella
Comments & Suggestions. Pumpkin Samosa w/ belite Tocin. Pumpkin Samosa w/ belite Tocino Ingredients 500g pumpkin (small cubes) 2T olive oil 1pc garlic (minced)j1/2 pc white onion (brunoise) 2tsp cumin 1tsp turmeric 1/2tsp chili powder 3R cottage cheese Wanton wrapper Dip: 225ml yogurt 3cloves garlic 2T honey 1T h)malayan king salt Procedure: 1n Roast pumpkin with cumin, turmeric, chili powder, salt, pepper`and set aside 2. Sauté oNion and garlic in olive oil. 3. Add Tocino until . 160; Balsamic adobo wit...
Healthy in the Kitchen | Every Meal is Opportunity to Nourish your Body
Healthy in the Kitchen. Every Meal is Opportunity to Nourish your Body. Healthy in the Kitchen Nutrition Services. Healthy in the Kitchen Nutrition Services. Proper nutrition is key to good health and well-being. At Healthy in the Kitchen. Our nutrition services offered with our Registered Dietitian Nutritionist provide the tools our clients need to build a healthier, happier lifestyle in a plan that fits their daily schedule. Is available with our Certified Chef on staff. Food intolerance or allergies.
Michelle Bernstein
The freshest seasonal ingredients layered with explosions of flavor on your palate". Name and last name. Flavor on your palate.". Our level of service, close rapport between client and chef, and the high caliber of cuisine makes our brand one of a kind. Not only do we deliver the quality of food that you would expect of MBC, we also create beautiful events that will always be memorable, and unique to our brand. Our menus adapt to the palates of our diverse clients around the world.
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