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Baking Basics: Pie Dough
"Apple Pie Fly" by Linda S. Marino, oil, 6 x 6, available Ingredients butter 1/3 pound margarine one third pound Crisco oil lard one third pound flour pastry or all-purpose 1 lb. 5 oz. Water 4 fluid...
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Recipe: Winter Pot Roast
"Yellow Pepper" by Linda S. Marino, oil, 8 x 8" Christmas day I made a prime roast the prime roast had three ribs attached. I boiled the ribs to create a beef stock technically a brown stock. The...
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Recipe: Homemade Meatballs - Dean's Way
"Sliced Red Onion" oil, 8 x 8 available $125 Meatballs are the centerpiece of a good pasta dinner on any Italians dinner plate and here's my secret ingredient revealed.... ingredients ground beef 80%...
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Restaurant Review: Laskara's Restaurant, Wallingford, CT
"Eggplant" by Linda S. Marino, oil, 8 x 8 Tucked away in the hills of Wallingford Connecticut. Close to the Wallingford Country Club, surrounded by Wallingford suburbia is Laskara Restaurant preparing...
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How to Cook Blue Claw Crabs
"Good Catch" by Linda S. Marino, oil, 8 x 10" NFS How to Steam Blue Crabs Directions: 1. Place 5 cups of water in a large stock pot or steamer. Cover. Bring to a boil.2. Season crabs to taste. Once...
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Restaurant Review: McDonald's
It has been a long time since I pulled up to those golden arches. As I drew closer the banner read two fish fillets, four dollars. Thought maybe I eat healthy and get A fish fillet(how healthy can...
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International Foods Course: Final Project: Part 1 or 3
"The Greek Combo" by Linda S. Marino, oil, 8 x 10 Part 1: History of Greek Cuisine Greek cuisine is a "Mediterranean cuisine".Contemporary Greek cooking makes wide use of olive oils vegetables herbs...
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International Food Course: Final Project: Part 2 of 3: Greek Cuisine
For salads we chose octopus salad serving the octopus on a bed of romaine lettuce seasoned with a lemon vinaigrette. The octopus was simmered whole in a seasoned water . bay leaves salt-and-pepper...
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International Foods Course: Final Project Part 3 of 3: Greek Cuisine
The entrée. Roasted deboned leg of lamb. After the lamb leg was debone all fat on the outside was removed carefully. Prepared seasoned in a large mixing bowl mixing olive oil Tyme, oregano crushed...
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Recipe: Baked Stuffed Lobster
"Red Hot Lobsters" by Linda S. Marino, oil, 6 x 6 SOLD Years ago, lobster was considered a junk food. The food for the masses - the food nobody wanted to eat. Today lobster is seen as a delicacy....
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