My friends and I made this for dinner the other night and it was fantastic. Risotto doesn't have to be stirred constantly like most chefs claim; the key is to make sure it never dries out too much without babying it so much that you delay the absorption.

INGREDIENTS1 lb. sweet Italian sausage, casings removed ( Read more... )

(Crossposted to culinarydelight.)


( Read more... )

( Jamaican Jerk Flank Steak, Sesame-Glazed Snap Peas with Pearl Onions, and Zucchini Bread w/photos )

Crossposted to my own journal ( Read more... )

NEED HELP TO MAKE SOUP MORE BETTER ( Read more... )

Been experimenting with hamburgers recently and this one is the best one so far ( Read more... )

These are all super easy, but they are fun and yummy. The first has been in my family for a very long time....about 3 generations! The last 2 I started making ( Read more... )

Hi I'm new here, but I like what I see, so I thought I would contribute right away ( Read more... )

Hello, I'm Jeanz and I like cooking and trying out all types of cuisines, though I tend to go overboard and make enough for 6 instead of 2.

Tried this recipe I saw on a TV show and it wasn't too bad, so here's the recipe thanks to Burke's Backyard:

( cut for length )

This can be changed to vegetarian by taking out the steak and switching the stock to vegetable stock ( Read more... )