Fat Frog Diary

HERB GRILLING SAUCE Notes: This shelf special is easy, and fast. You can grill or, if the weather is not suitable for grilling, you can broil.  Sources Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an Amazon affiliate and make no money on any links given. Lena Austin www.fatfrogdiary.blogspot.com

  This is one of my kitchen basics, right along with a classic White Sauce. Learning to make this elevates a plain old cheesecake or ice cream to divine. Think how a raspberry sauce would go over plain old pear halves, for instance. This makes keeping a can or two of fruit cocktail in the pantry and a few single-serve cans of orange juice hidden away well worth the trouble. Or better yet, how to elevate plain Greek yogurt to something even Aphrodite might enjoy. Since cheesecake and yogurt qualify as creamy, I am sharing it now. You'll thank me for giving it to you early in the year.  Please note this sauce is more than just sugar, water, and fruit. It has cornstarch to thicken it and you get to decide how much sugar to use. I personally use a tablespoon of sugar, and sometimes a tablespoon of Splenda, because I have a diabetic in the house.  Hiding the orange juice is the trickiest part. Single serve bottles and cans do best. Sneak thieves find the stash and drink it all...

Sent from Yahoo Mail on Android

  THERE'S NO POINT IN RE-INVENTING THE WHEEL. When someone else posts an awesome recipe, they deserve the shout-out. For years, like so many of you, I reached for the jar of Alfredo Sauce from the grocery store and figured that was as good as I was going to get.   Wrong! Oh, I was so very wrong. Picture this. It's a few days to payday and the fridge is beginning to look a little on the lean side. We'd been working in the yard and garden all day, and we had no energy for lengthy preparations. The heat had sapped enough out of us that a heavy meal was out of the question. Dave came up with the brilliant idea of a pasta and sauce. A quick raid of the pantry provided pasta, but not enough tomatoes for a red sauce. Alfredo? Nope, no jar on the shelf. By now, our mouths were watering for Alfredo, and we knew we had the ingredients for that. A quick internet search found Cookie Rookie's recipe and we decided to give it a try.  This stuff is so easy to make, I was amazed. Wh...

 This is one of my kitchen basics, right along with a classic White Sauce. Learning to make this elevates a plain old cheesecake or ice cream to divine. Think how a raspberry sauce would go over plain old pear halves, for instance. This makes keeping a can or two of fruit cocktail in the pantry and a few single-serve cans of orange juice hidden away well worth the trouble. Or better yet, how to elevate plain Greek yogurt to something even Aphrodite might enjoy. Since cheesecake and yogurt qualify as creamy, I am sharing it now. You'll thank me for giving it to you early in the year.  Please note this sauce is more than just sugar, water, and fruit. It has cornstarch to thicken it and you get to decide how much sugar to use. I personally use a tablespoon of sugar, and sometimes a tablespoon of Splenda, because I have a diabetic in the house.  Hiding the orange juice is the trickiest part. Single serve bottles and cans do best. Sneak thieves find the stash and drink it all!...

Everyone knows the summertime grilling season here in the Northern Hemisphere. We Americans will soon celebrate Independence Day on July 4, and most of us will grill out, picnic, and other forms of mayhem. My family will include a family reunion in the mayhem. I'll probably bring the hot dog sauces. Here are my favorites below. Be aware some must be made well in advance. Who says hot dogs are boring? Not my family! Tart Apple Mustard 1/2 cup honey mustard 2 T shredded green apple (I used Granny Smith) 1/2 t. ground black pepper In a small bowl stir together all ingredients. Cover bowl and allow flavors to marry for at least 2 hours. Makes about 2/3 cup. Bacon Brown Sugar Mustard (Family favorite!) 3/4 cup yellow mustard 3 slices crisp cooked bacon, cooled and broken up 4 t. brown sugar or 2 t. Splenda Brown Blend them all together, cover and refrigerate overnight to blend the flavors. Hot Ketchup 2/3 cup ketchup 2 T. Worcestershire 1 t hot sauce (Tabasco) or a...

Our Spices Gifts & Accessories Recipes Blog Events Our Stores St. Patrick's Day the Right Way. For  real home made brined corned beef, you need to get started soon, as you need around two weeks for the brining process. St. Patrick's Day is one of our favorite holidays here in Chicago, and not just because the river is dyed green .  With our long history in the meat industry, we love any holiday that traditionally features a giant piece of slowly marinated beef.  Sure, you can get pre-made or quick-cooking corned beef, but for the real thing, you need to start with good beef and let it brine until it's perfectly flavored and meltingly tender.  Our brine recipe will give you the best corned beef, whether you eat it straight, slice it into Reubens, or make...

In the same way as my comments on Feb 4 concerning mayonnaise, the same thing has happened in the salad dressing market. The so-called "diet" dressings can be higher in sugar and carbs because they're supposed to be lower in fat. Yet at the same time, the "regular" dressings are so loaded with chemicals and preservatives as well as carbs, the choices are very limited unless you like vinaigrettes. I happen to like creamy dressings, though I've learned that dipping my fork into a small cup of 2 T of dressing (average serving size on bottled dressings) and then stabbing a forkload of salad means I get a much tastier mouthful than pouring the dressing over the top and hoping it's still around when I get to the last fork full. Imagine having fresh dressings to dip your veggies into, and I don't mean just for a bowl of salad. Imagine taking a small sealed container of this with some celery, green pepper strips, and fresh broccoli when you need a snack. Y...

Okay, if you're on a low carb diet, I'm sure you've now seen that regular old mayonnaise is lower in carbs than the so-called "light" mayo. (Hey, they took out the fat, so they had to put sugar in to compensate.) Perhaps this is why when I followed slavishly the "diet rules" and ate only "diet foods" I actually gained weight! Making my own mayonnaise to eliminate all those interesting and unpronounceable chemicals the commercial producers put in seems like the logical next step in my freedom from fat. Here's my recipe for mayo, done with several common kitchen appliances. (I'll be using the food processor, but you can use what you have, okay?) I can't wait to try these!