Beth’s Blog

My Best Sauces: Rib-Eyes with Red Wine Pan Sauce

Sunday April 2, 2017


The best cuts for weeknight cooking are the tender cuts from the lesser used muscles at the rear of animal, including the rib and loin cuts. This translates in our everyday terms as the rib eye (also known as the…

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DRIED FRUIT PAHSKA

Sunday April 2, 2017

Yield:  Serves about 16
Pahska is a molded, creamy white dessert-like cheese embellished with bits of chopped fruit traditionally served for Russian Orthodox Easter celebrations, along with a stately plain yeast cake similiar to a brioche.  Molded into a tall,…

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The Microwave: Favorite Stuffed Potatoes

Sunday April 2, 2017

Although there are a few steps to making stuffed potatoes, it is time well spent. People adore them. Stuffing potatoes is an enjoyable way to showcase potatoes, and as a vegetable, potatoes end up as versatile as pasta. Also called twice-baked, or in our case, twice-microwaved, potatoes, the sky is the limit when creating them. They are a vegetarian delight.

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Tofu Shakshuka

Sunday March 26, 2017

Tofu Shakshuka


Shakshuka is the Mediterranean version of Huevos Rancheros in Mexico and Uova en Purgatorio in Italy, and the Arabic word for “scramble”. Eggs are poached in a gently spicy tomato sauce. It is a favorite breakfast dish from Morroco to Israel.…

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Potato Sides

Sunday March 19, 2017


Potatoes just go with meat (and everything else for that matter, even pasta). It’s one of the laws of culinary attraction. Here are a few excellent potato side dishes, all a bit novel, to serve with your steaks and chops.…

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Rice Cooker Tamales

Sunday March 19, 2017

Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.

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The Original Tunnel of Fudge Cake

Sunday March 19, 2017

The Tunnel of Fudge Cake is somewhat of a legend in cake making land and precursor to the now-hot restaurant dessert of individual chocolate cakes with a oozing, under baked center that looks like a thick sauce. Tunnel of Fudge was a Pillsbury Bake

Its still going strong/ the 44th Pillsbury Bake Off for home cooks last April at the Waldorf Astoria Orlando hotel/photo courtesy of FoodGal Carolyn Jung, who was a judge for the Sweet Things category/the grand prize is a cool $1 Mil Cash

Off Winner decades ago and has never lost its appeal.

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Slow Cooker Sausage and Peppers

Sunday March 19, 2017


One of the best meals is a steaming pot of Italian sausages cooked with sweet bell peppers. This adapted recipe was always known as Frank Sinatra’s Sausage and Peppers, from his mother Dolly, and became a kitchen staple after Dinah…

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The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Sunday March 12, 2017

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

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The Slow Cooker: Glazed Ham with Garnet Cumberland Sauce

Sunday March 12, 2017

Whether you are serving the glamorous or casual, a ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.

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