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Thursday, Dec. 10, 2009 11:50 pm
My daughter, Ashley, found this chutney in Gourmet magazine’s December 2002 issue. Like her mother, she can’t resist tinkering with recipes; this is her adaptation. The tang of the cranber...
Thursday, Dec. 3, 2009 05:06 pm

Maiale al Latte

MALDANER’S PORK BRAISED IN MILK Maiale al Latte The main components of this Italian classic might seem like an unlikely pairing – pork cooked in milk – but once you taste it, you&r...
Wednesday, Nov. 25, 2009 02:51 pm
1 1/2 lb. baking (russet) potatoes 1/2 c. warm (not hot) water reserved from cooking the potatoes 1 tsp. honey or sugar 1 T. active dry yeast (NOT fast-acting) 2 T. extra virgin ...
Wednesday, Nov. 25, 2009 03:25 pm
This tangy soup, with its bright and lively flavors, is a perfect antidote to holiday overindulgence, but it’s great any time. It takes little more than half an hour from start to finish, and th...
Thursday, Nov. 12, 2009 03:41 pm
Read through these instructions at least a couple of times before beginning, to get an understanding of how everything comes together. For additional help, I’ll be demonstrating how to cut up a ...
Thursday, Nov. 5, 2009 07:10 am
These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s cate...
Thursday, Nov. 5, 2009 08:24 am
These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s cate...
Thursday, Oct. 29, 2009 02:46 am
5-7 quart pot 2 lbs. 80/20 lean ground beef 1 large onion, chopped 2 cloves garlic, minced Entire package Soileau’s Chili Seasoning 2 8oz. cans tomato sauce 16 oz. water ...
Thursday, Oct. 29, 2009 01:37 pm
Dirty Rice is a Cajun classic. If you’re fond of chicken livers, you’ll love this dish. The livers are essential for truly authentic Dirty Rice, however I have seen versions that substitut...

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