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Let me just put a messag out here since I don't seem to be able t edit a recipe - if you have a comment on my term broasted please note that the recipe was my mothers created in the early 50's or late 40's - I do not believe that the method of what we know today as broasting was something that was known back then - I believe my mother was trying to state what she felt the taste she had created was - a method for her not the usual in that day and age - today it means an entirely different method of cooking - so please if you are looking at the broasted chicken recipe remember the time era in which it was created - this site is about sharing the recipes that mean a lot to someone - not what is necessarily terminology correct - so critque the recipe for what it is in the end not a word in the title. My mother and grandmother gave me the love of cooking - and it is their legacy that I intend to bring back to life in my cooking and in my recipes - I hope that you can all appreciate my explaniation - I really don't need your emails giving me a lesson in terminology.
I have been cooking since I can remember, growing up on a farm in central Canada with three brothers that loved to eat - Food was a vitale part of life. With an abundance of fresh foods good cooking was easy. I was taught how to make flavorful stocks, which have become the basics of most of my soups. The love for cooking has grown over the years and with my partner also being a great cook its a great time for he and I to share our various different concepts of cooking and then bringing them into our recipes.
I don't think there are many foods that I don't like outside of perhaps liver - Soups of course are some of my ultimate favorites - Ethnic foods and anything spicy is great - If I haven't tried, I want to -