I’ve always wanted to make mayonnaise from scratch, because I had heard it was much better than store purchased mayonnaise, so I decided to give it a try. Now the first thing about mayonnaise is that of course it’s made with raw eggs, which does have some degree of risk
Marinated Flank Steak
My family has made this recipe for many years and it’s a great way to cook a piece of flank steak. Flank steak is a tough piece of meat but very flavorful and cutting thinly across the grain makes it a wonderful piece of beef. Start by combining 1/4 C.
Swissmar Borner V-1001 V-Slicer Plus Mandoline
I’ve owned several mandoline slicers (including the very pricey Pampered Chef Ultimate Mandoline) and this is the best one I’ve had. What I didn’t like about the Pampered Chef was that you could not use it without the food holder because it wouldn’t work right if that wasn’t locked into
Simple and delicious!
Lemon Sour Cream Ombre Cake
Several times I have made a lemon cake from scratch, but have not found a recipe that I had as good results as when using a box mix and making additions. I will continue to try, but I find this often with “white” (non-chocolate) cakes, I just can never get
Swiss Meringue Buttercream
Before starting, I’m going to bow to the authority of Sweetapolita for Swiss Meringue buttercream and say that prior to reading her fantastic tutorial I never would have attempted to make it myself. However, I’ve now made it manymanymany (in microbiology we say “TNTC”: too numerous to count) times I