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cooking the cow(and other things as well)
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cooking the cow | cookingthecow.com Reviews
https://cookingthecow.com
(and other things as well)
cookingthecow.com
cooking the cow: red radish photoshoot
http://www.cookingthecow.com/2009/06/red-radish-photoshoot.html
And other things as well). Sunday, June 7, 2009. Just got a new camera a few days ago, and it seemed like the perfect excuse for my first post on this blog. So, how do the pictures look? The recipe itself is pretty simple, and the flavors are good. The cooling cream cheese really balances out the peppery taste of the raw radishes. Red Radishes with Chives and Cream Cheese. Chop the chives, and mix in with the cream cheese. I used a lot of chives, roughly the same in volume as the cream cheese.
cooking the cow: my 炸醬麵 (zha jiang mian) recipe
http://www.cookingthecow.com/2009/05/my-zha-jiang-mian-recipe.html
And other things as well). Tuesday, May 19, 2009. My 炸醬麵 (zha jiang mian) recipe. After promising Michael for a year that I would post this recipe and forgetting to each time I suddenly remembered my promise, I'm finally sitting down and getting it done! He even took pictures as I was making it one day.so I figure it's the least I could do. Note: the above picture is courtesy of Nibbledish. I wish my food could look as appetizing as this! 1 clove of garlic, minced. 1 lb ground pork. 1/2 an onion, diced.
cooking the cow: Burgercakes!
http://www.cookingthecow.com/2009/06/burgercakes.html
And other things as well). Friday, June 19, 2009. I'm not much of a baker, but if I were, I'd be making these. For dinner every week. Subscribe to: Post Comments (Atom).
cooking the cow: my bun cha (vietnamese pork w/ vermicelli) experiment
http://www.cookingthecow.com/2009/05/my-bun-cha-vietnamese-pork-w-vermicelli.html
And other things as well). Tuesday, May 19, 2009. My bun cha (vietnamese pork w/ vermicelli) experiment. Moving posts from my regular blog on here where they belong! Bun cha is one of the simplest Vietnamese dishes to make - it is grilled meat (usually pork) and greens (butter lettuce, mint, shredded cucumbers and carrots, etc) over dry vermicelli noodles. It's served with nuoc cham (sauce). I really liked the recipe I used! It tasted just like how the restaurants' make it. Anyway, back to the subject!
cooking the cow: Stuffed Chicken
http://www.cookingthecow.com/2009/07/stuffed-chicken.html
And other things as well). Wednesday, July 8, 2009. With time on my hands and a gastronomically inclined mind, I decided to go into the kitchen again this week. I've been having fun learning how to cook new dishes. However, tonight I didn't learn a new dish. I simply took chicken out and started adding different elements to it. Let's start with the main component; the chicken and its stuffing: Preheat the oven to 400 degrees. Chicken breasts (on the larger side preferably). 2 garlics cloves, finely diced.
TOTAL PAGES IN THIS WEBSITE
10
cooking the classics
Chicken preserved lemon and olive tajine. Teryaki salmon with pickled vegetables. On August 14, 2012. Although debatable, in australia, seafood is king – why else would we throw another ‘prawn on the barby’ to attract tourists? This passion for seafood demands a great… Read More ». On August 1, 2012. On July 24, 2012. It would probably be hard to identify a dish that defines australia (or new zealand) more clearly than lamb. while lamb in any of its forms is hard… Read More ». Thai green chicken curry.
cookingtheclockandcompass.wordpress.com
Cooking the Clock and Compass | Preserving heritage through food and drinks.
Cooking the Clock and Compass. Preserving heritage through food and drinks. Where in the world? Sothis is my first food blog Why the Clock and Compass? This blog is here to share the best of our heritage and tradition. Whether you are eating out, cooking at home using age old recipes, or traditional food and drinks with your own twist. My family has been dedicating time and plates to foods from around the world, and from different era’s, I have an agenda to celebrate and share tradition and heritage.
Coming Soon
Future home of something quite cool. If you're the site owner. To launch this site. If you are a visitor.
cookingthecookscompanion.wordpress.com
Cooking the "Cooks Companion" | My year of cooking and eating Stephanie Alexander's "The Cooks Companion"
Cooking the Cooks Companion. My year of cooking and eating Stephanie Alexander's The Cooks Companion. Recipes completed – 101 to 200. Recipe #133 – bread sauce. November 3, 2014. Better than the roast chicken (recipe #132) was the bread sauce that accompanied it. This recipe under bread of all places was a revelation. I had never made nor eaten bread sauce before but this stuff needs to go on every roast chicken I make from now on – even Heston’s! November 3, 2014. Anyway, enough of the ‘is it or i...
cooking the cow
And other things as well). Wednesday, July 8, 2009. With time on my hands and a gastronomically inclined mind, I decided to go into the kitchen again this week. I've been having fun learning how to cook new dishes. However, tonight I didn't learn a new dish. I simply took chicken out and started adding different elements to it. Let's start with the main component; the chicken and its stuffing: Preheat the oven to 400 degrees. Chicken breasts (on the larger side preferably). 2 garlics cloves, finely diced.
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cookingthedayaway.blogspot.com
Cooking The Day Away
Wednesday, May 1, 2013. You're never to old to start a new romance. This cake was specially made for my Oma's recent wedding. Congrats to the newlyweds! Decadent Chocolate Cake with Vanilla Cream Cheese frosting. Decorated with pearls, lace, rhinestone studded ribbon, hand-piped decor and fresh flowers. Wishing you happy baking! Saturday, March 16, 2013. Caprese and Cheese Galette. Crowed pleasing 101: Caprese and Cheese Galette. Yep! Caprese and Cheese Galette. 1 ½ cups cherry tomatoes, cut in half.
Cooking the Deals
Saving money every way I know how. Beginners Guide to Couponing. Friday, July 28, 2017. Dehydrated Cinnamon Apple Fries. Dehydrated Cinnamon Apple 'Fries'. One of the many things I like to make is Cinnamon Apple Fries a wonderfully healthy and crunchy snack made by dehydrating julienne apples tossed in cinnamon. They are quick and simple to make if you have the right tools mainly a mandolin. With a julienne blade attachment and any basic food dehydrator. Toss batches of apples with cinnamon or leave plai...
cookingthedistance.blogspot.com
Le blog de Shane et Rudy
Le blog de Shane et Rudy. Tuesday, January 4, 2011. The perfect afternoon beverage. Some might refer to this beverage as a "mocktail." I, however, would rather avoid kitchiness and go with well-balanced afternoon bubbly beverage. The association with alcohol is therefore discarded and the focus is on the balance of flavors, and of course, the bubbles. The perfect afternoon beverage. 1 can lemon-lime soda. 2-4 dashes Angostura aromatic bitters. The story of the deep fryer. If it is allowed, is it ethical?
Cooking the Farm
Friday, January 10, 2014. No More Farm to cook. So its been years since I have been to my blog. I decided for a number of reason today to start a new blog and then paused and said, why bother? You have a blog! Sunday, April 4, 2010. It has been awhile since we have posted on here. After a good month of trips, family and friends visiting and the start of spring, we are back! Papaya and Avocado Green Salad. Crab-Stuffed Fillets of Flounder with Chutney-Lime Sauce. Stir-Fried Asparagus and Snow Peas. A beau...
