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I attempted to make the recipe below (with fresh tuna) but the tuna turned brown and “sludgy” like mud. It didn’t smell bad but was the tuna bad or did I add to much lime?
I attempted to make the recipe below (with fresh tuna) but the tuna turned brown and “sludgy” like mud. It didn’t smell bad but was the tuna bad or did I add to much lime?
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Pork Tenderloin marinated with Hoisin Sauce, fried potatoes, fried button mushrooms, green asparagus, broccoli
Pork Tenderloin marinated with Hoisin Sauce, fried potatoes, fried button mushrooms, green asparagus, broccoli
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Red cabbage and carrot slaw, baked buffelo colliflower and roasted pepper cous cous (I ran out of cous cous)
Red cabbage and carrot slaw, baked buffelo colliflower and roasted pepper cous cous (I ran out of cous cous)
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Crispy, moist, delicious whole chicken in an electric pressure cooker, is it possible? Is there a recipe that is foolproof for this foolish husband?
Crispy, moist, delicious whole chicken in an electric pressure cooker, is it possible? Is there a recipe that is foolproof for this foolish husband?
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Mastering Sauces by Susan Volland is a great book about sauces. I especially like some of her tips on creating good stock (I needed this advice on the last stock I created). Some of her recipes call for exotic ingredients - not my thing, - but generally a good learning book.
Mastering Sauces by Susan Volland is a great book about sauces. I especially like some of her tips on creating good stock (I needed this advice on the last stock I created). Some of her recipes call for exotic ingredients - not my thing, - but generally a good learning book.
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