Pierre Dance

"LThis is just like Grandma used to make. The memories brought tears to my eyes.Definitely include the parsnip and the cabbage but it has to be red cabbage.Serve with a farm made red wine.If you can't find Ukrainian wine, try the Italian. Carlo Rossi Piasano works well. One glass for the stew and a glass or two for the cook.Thanx for postin..."

Dec 11, 2009 on Food.com

"I've made this with Spanish Rioja and also California clones they're both very good. Last week I discovered I was out of Calvados so I left it out of the pitcher I was making. I took a sip and went to the liquor store. The Calvados make all the difference imaginable. I've made this several times over the past weeks and it is wonderfully deliciou..."

Oct 11, 2009 on Food.com

"I,ve been using this recipe since I was a kid helping my dad put up pickled vegetables. The addition of a grape leaf to each jar will help to promote crispness in the finished product. Living alone I pack mine in pint jars instead of quarts. Stored at celler temperature, I have pickles year round. Thanx for posting this great recipe. Pierre"

Sep 17, 2009 on Food.com

"Fast, easy, and very ,very tasty.I had an idea the salsa would be improved if aged overnight in the fridge to allow the flavors to meld.I did this the second batch I made. I think it helped.I like it best served with Key Lime wedges to squeeze generously of the fish.I served it with Arroz Verde, rice cooked with mild green Psailla chiles. ..."

Jan 13, 2009 on Food.com

"This is a great basic Chorizo recipe. The only changes I usually make to it is to add a 1/2 tsp of Alder-wood smoked salt and 1 tsp of minced garlic. I run the oregano, cumin seeds, ancho chili powder, black pepper corns, and red chili flakes through my spice mill before adding to the wet ingredients in the food processor.I make at least a doub..."

Dec 18, 2008 on Food.com

"I normally make baby dills. This is the first time I've tried B&B's and this recipe is so easy and straightforward, that they are a pleasure to make and even more so to eat.I just finished making my sixth batch of these and I've only made two changes in the recipe.Being alone, I put them up in pints instead of quarts.The other was to add a d..."

Aug 13, 2008 on Food.com

"This is GREAT JERKY! The first time out of the gate I almost followed the recipe. I prefer jerky made of top round, I believe the less trimming involved, I thin'. Other than that I went straight down the line. I used wheat free soy sauce and Ice Harbor Brewing's Nut Brown Ale. I did cut the red chilies back to 1 tablespoon at a friend's request. ..."

Jun 4, 2008 on Food.com

"A great recipe that is so easy it's almost embarrassing. I bought a nice beef tongue. When it was cooked I chopped most of it for use in pasta sauces and casseroles. I thought I'd put up some of it up in aspic for use in cold sandwiches. Most of the recipes I found called for heroic, complicated preparations. This one is so unbelievably simple and..."

May 2, 2008 on Food.com

"I have a deep and abiding dislike for beets. I always have. That being said, for some strange unfathomable reason I decided to do a batch of these purple eggs. I do like pickled eggs and that's a fact. Not only did I like the eggs, I liked the beets too. I figured I must have slipped a cog or two so I whipped up a second batch just to see how craz..."

Mar 10, 2008 on Food.com

"Surprise! Surprise!I only made three changess to this recipe. I must be slipping.I dropped the water back to 1 1/2 cups and used tawny port instead of water.I added a TBS of dried Basil and I ommited the meat balls.Other than that, this is a fantastic recipe for the basic pasta sauce.If the scoring went beyond five stars, I would have go..."

Nov 14, 2007 on Food.com