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ET Egg Art
I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Cream Soup Base
There is really no need to buy canned cream soups for your recipes. Prepare this mix ahead of time and use it whenever a creamed soup is required.
Chopped Steak on Mashed Potatoes
So this really isn’t steak, and nothing is chopped… but it wouldn’t sound as good if it was called “Ground Beef on Mashed Potatoes” now, would it?
Quick Scratch Brownies
Don't let the title fool you. Even though these are quick and easy, they're amazing. Dense, rich, chocolaty goodness is … [Read More...]
Red Velvet Cake
We were making Red Velvet cakes before it became cool. In the sake of tradition, our cake is iced with a french-style … [Read More...]
Chai Tea
My brother and his family worked for many years in India and he brought this back to us when he returned. Chai Tea has … [Read More...]
Blackberry Lemon Drop Martini
A refreshing changeup on the Lemondrop martini. The Monin syrup is very powerful so you don't need very much. … [Read More...]