Red Lobster’s Remoulade Sauce Recipe METHOD: Mix together by hand, you want to keep it chunky. This can be made ahead of time and stored in a non-metal container. This recipe yields enough sauce for 4 servings (about 4 cups). 2 cups mayonnaise 1/2 cup Dijon mustard 2 tablespoons sweet…
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Continue ReadingDelicious Pork Spare Ribs Made With Apple Sauce Recipe From The Montreal Gazette METHOD: Par-boil ribs in boiling lightly salted water for about 10 minutes. (NOTE:) Par boiling can take flavor out of ribs but it’s okay for recipes with flavorful sauce. I prefer to wrap mine tightly in foil…
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Continue ReadingChocolate Peppermint Cookies These chocolate rounds topped with peppermint glaze and crushed candy canes make a festive addition to the Christmas dessert table. To crush the candy, place it in a heavy duty plastic bag and smack it with the smooth side of a meat mallet or hammer. Crush the…
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Continue ReadingMost thumbprints are butter cookies with an indentation made with the poke of a thumb, which is how the cookie got its name that is filled with jam. Although there’s nothing wrong with that, a jazzier version for the holidays, something chocolate is more fun to make and scrumptious to…
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Continue ReadingCoconut Macaroons Every now and then I get the urge for moist, chewy treats, so I always keep a can of sweetened condense milk in the pantry and a bag of coconut in the freezer. I guess you could say that being prepared is worth its weight in macaroons ! …
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Continue ReadingFIG HALF MOONS Fig is a popular filling for pastries and cookies at Christmastime, especially in the Italian Tradition. Here, an orange-scented fig paste is tucked into rich pastry dough that is formed into half-moon shapes. A little more work than the average cookie, these treats are well worth it.…