Tenderized round steak (cube steak) has a delicious flavor. It can be prepared in many different ways, but the goal is always the same. You want it to be tender – and flavorful. This pepper and mushroom version achieves that goal. Yum! Here’s what you’ll need. 4 medium size cubeRead More →
I’m still enamored with the Spaetzle versus regular pasta concept. This time I tried making shrimp pasta. It is just as good as a shrimp fettuccine, but with far less fat, carbs and calories. it is very good. Basic Spaetzle (Mix this batter first, but cook while it while sauceRead More →
Thanks to Tim Moyer at Iron Thistle Knives I have the honor of using this beautiful high carbon steel chefs knife.Visit www.cooklikema.com over the next few weeks as I put the knife through the paces and give it Ma’s critique. I’ll also post more information about Tim the knife makerRead More →
This salad tastes so fresh and delicious. Although it’s pretty healthy to eat, you might catch yourself going back for more. I love crab salad, and I’ve always been fond of stuffed tomatoes. Here I’ve combine the two and expanded on it a bit more with some other fresh ingredients.Read More →
Since learning to make Spaetzle, I’ve had the notion it would make a great version of macaroni salad. I was right! This is so good. The bonus is that Spaetzle has nearly half the carbs and calories per cup as traditional macaroni. How to make basic Spaetzle. Large soup kettleRead More →
Taste Tester Tom and I love pork chops. This version of stuffed pork chops takes the dish to an elevated stage of flavor. Absolutely delicious! Here’s what you’ll need. 4 boneless center cut thick pork chop 1 package of stove top stuffing 1 1/2 cup water 2 tablespoons real butterRead More →
Years ago there was a restaurant in Beach, ND called Mary’s Corner. It was named for the owner’s mother; Mary Helen Marman. We loved Mary Helen.It was always a treat to have lunch at Mary’s Corner. My standing order was Chicken Monterey. This week I thought I’d come up withRead More →
This twist on a regular cheese burger is really good. The Cheese Stuffed Burger has a melted cheese and onion filling that perks up the traditional cheese burger. Here’s what you’ll need. 1 pound lean ground beef divided into quarter pound portions 1/2 white onion chopped 1 cup shredded cheddarRead More →
At the passing of an old friend, Walt Rojic who was of Slovenian descent, I was asked to make this traditional bread for the funeral lunch. I did some research and found the method. Using the basic directions, I adjusted it a bit and came up with a recipe. WalterRead More →