Know when, where and by whom this creamy, decadent pasta originated? Well, Pasta Alfredo was invented by Alfredo di Lelio at his restaurant, “Alfredo,” in 1914 as a variation of “Fettuccine al burro”. When butter was added both before and after fettuccine was put in the serving bowl, the dish was known as “doppio burro”…
Tag: Cooking
Oaxacan Enchilada Breakfast Casserole
This is a wonderful, slightly spicy morning casserole filled with traditional Mexican ingredients and flavors. I found it very easy to put together, reminiscent of preparing lasagna, but without the noodle boil, or complicated prep of pasta sauce. I chopped a few veggies, opened a few cans, beat a few eggs, opened a couple of…
McDonald’s Big Mac Popular Copycat Clone Recipes & a little history
Here’s one more popular burger conversion for all fast food lovers. Today we have the Big Mac, but this time heartier, more flavorful and a little bigger. Not to mention “homemade.” The taste is tried, true and bonafide! Sure to satisfy even the most discriminating burgermeister and master! A little history where it all began:…
Cottage Cheese Bread: Light, High, Fluffy & The Best Flavor Around!
Many have asked (thank you!!) for the recipe for the bread that accompanied my ham and bean soup last week. So here it is! Cottage cheese bread possesses a crumb (interior) that is light and airy and a golden exterior which is delicately crusty and buttery. Yet, it has the strength to hold a multitude…
Guest Chef Wednesday! Jerry’s First & Goal Tailgate Chili!
Score!! Check out the ingredients in Jerry’s award winning chili!! Ground beef, sausage, beans, secret spices, tomatoes and other veggies magically come together with tons of tantalizing flavor in his incredible mouth-watering chili. It’s perfect for tailgating before football games or anywhere any time of year. Jerry adds. “It’s great right out of the pot,…
Grandma’s Old-Fashioned Glazed Spiced Raisin Apple Squares
I found this recipe in my mother’s old recipe box and revised it slightly, mostly so it could be understood. My mother came to the US, from northern Italy, in her late teens. While she was fluent in both languages, her American writing and spelling was a little lacking. Yet, her intermingled English and Italian…
Outback Steakhouse Steak Rub; Popular Copycat Clone Recipe Plus Herb Butter
I call this incredible concoction “Magic Dust” It’s an exceptionally delicious and simple steak rub which tastes like Outback—I think maybe even better! It has the ability to turn a plain steak into a culinary work of art! Rib eye is my choice, but most any marbleized cut will suffice. Also. allow this mystical meat…
Copy That! Popular Copycat Clone Recipes: Cinnabon Classic Cinnamon Rolls
The difficult news is traditional Cinnabon Classic rolls weigh in at around 880 calories—not to make you feel guilty, but they are obviously just an occasional indulgence. Not to mention cinnamon is one of the most comforting spice scents in the world—making us feel all warm, cozy and homey. This may be the reason they…
Naked Bourbon Brew Burger with Caramelized Onions & Green Peppers–Beef At Its Best
Coffee in my burger? You bet! This caffeine infused burger (trace amounts) with all of the other elements (spices) included in this recipe expose flavors unknown—talk about fusion! I call this one “naked” because it’s served bare and unscathed: Topped only with the mild tastes of caramelized onions and peppers–leave the veggies pure because the…
Cracker Barrel Hash Brown Casserole! Popular Copycat Clone Recipe
There are few things better than steamy, creamy, cheesy potatoes to fill the soul, lift your spirits and warm your tummy on a brisk fall morning. This incredible side dish from the genius’ at Cracker Barrel Restaurants didn’t become one of their most popular for no reason. I’ve tried a few Copycat versions of this simple…
Once Upon a Spice 