The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a ...
Reduce the heat and simmer for five minutes. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. Heat a frying pan until hot and ...
Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the ...
Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...