Main Content
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.
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?
Crispy Pork Tenderloin Medallions
This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don’t let the cooking times fool you, small cuts of pork cook very quickly – you don’t want to overcook these! Dijon mustard works really good as a base for the breadcrumbs and they stay on quite well during the whole process.
Crispy Pork Tenderloin Medallions
This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don't let the cooking … [Read More...]
Fudge – Basic
With the holidays almost here, it's time to break out all the candy making utensils - heavy bottom pan, thermometer, … [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...]
Hand Shaken Margarita
I'm a sucker for a good margarita - this is a great margarita! The key limes give it a very distinctive flavor. If you … [Read More...]