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Hello all! I am looking for some advice on how to cook tri-tip from sandwiches. Normally I would grill it but my new apartment has some very strict rules on that and I haven't gotten an electric grill yet. I have the recipe that I want to use but I was hoping for some advice on how to actually cook the meat ( Read more... )

I can bet your quests will never guess what are you serving them! Easy and fast to make, tasty and unusual - beef squares. Beef could be substituted with any other ground meat - turkey, chiken or even ground fish. As you would see on the pictures-  made by Alissa - yes, those tiny hands are not mine - so, you have no excuse for not trying them!


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These stuffed mushrooms are low-carb, lightning fast, and so very delicious! Mike and I can down six of these between the two of us, but I think this is probably three servings for more civilized folk. Enjoy!


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I had heard that the ancient Romans had food venders on the street and ate something like a hamburger that contained sweet white wine and pine nuts. It turns out that isn't really the case. They did have street food. Every civilisation has street food and the ancient Romans were no exception, but this recipe that was touted as a "Roman ( Read more... )

Many years ago I had a truly exceptional Shabbat dinner with a Moroccan family. One of the dishes served was a savory meatball dish. This is what I know. The meat was a mixture of ground lamb and beef. The main spice was mace, and there were green peas in the gravy and it was served over couscous.

Does anyone have any ideas for a recipe?

Today I was making spaghetti and meatballs and realized I only had 1/3 of a jar of sauce left.This was problematic because I brown my meatballs on two sides and then let them simmer in the sauce to finish. In a flash of brilliance, I decided to drain a can of diced tomatoes and added my leftover sauce and managed to make a pretty tasty concoction ( Read more... )

A "dieters" version from the Weight-Watching chapter of the Good Housekeeping Cookbook, 1963.


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