About Food Recipes Blog

My husbands passion is cooking.  He can get in the kitchen and start combining ingredients and WOW!  The outcome ROCKS!  His birthday was fast approaching and what do you get for someone that has whatever he needs, but he LOVES to cook and we have no room for another cookbook.  So, Food Recipes Blog was purchased for my husband for his birthday.  In my domainager eyes it was much better than buying a cookbook that may or may not ever be used.  :-)

This is the best of both worlds :-) My dearling husband get’s another “cookbook” and I get another toy :-)   I am a domainer from WAAAAY back.

To use the site you may search for what you crave … chocolate … chocolate cake … pancakes … steaks … kabob … what ever you desire OR you may use the drop down food category list to search for the recipe you desire.  Please comment on the recipes you try, send photos, or other neat stuff to share.

If you have a recipe you would like to share – please leave a comment :-)

(note: cleaning up, moving things around, and general other stuff)

{ 2 comments… read them below or add one }

George Erdosh February 14, 2010 at 7:51 pm

FRESH RED CHILI SALSA
This salsa keeps many weeks in the refrigerator and is an excellent addition over eggs of any kinds, vegetables, mushrooms, meatballs, meatloaf; on just about any foods where a little flavor enhancement completes the dish. And it is easy to make, takes not much more than five minutes’ work.

Takes a little more for me since I oven-roast dry chilies, then grind them to get the freshest of ground chili. But you can also buy them in little packets, mixing mild and hot to suit your taste.

1 Tbsp lard, bacon drippings or vegetable oil

1½ Tbsp flour

2 Tbsp ground chili (mild, medium or hot)

1 clove garlic, minced

1 c beef stock (beef base or bouillon)

½ tsp dry oregano, crushed

½ tsp cumin seeds, ground

Prepare a light roux by gently heating fat and flour while stirring continuously. When starting to turn to the color of desert sand, add chili and garlic, sauté for a few seconds then gradually stir in beef stock before garlic and chili begin to burn. Add oregano and cumin, stir and simmer uncovered on very low heat for 10 minutes or until thickens.

Makes 1 cup salsa. Refrigerate
This didn’t come out of my last cookbook (12/09) which is an odd cookbook with no recipes; a kitchen reference book no kitchen should be without. Take a look at a sample: http://whatrecipesdonttellyou.com

Evie March 28, 2010 at 10:18 am

Excellent Recipe :-) Thank you!!! And I will be linking FoodRecipesBlog to your site: http://whatrecipesdonttellyou.com/

What a wonderful source of information ~ Thank You again :-)
Evie