Just Cook It

You willneed: 1 quartchicken stock 1 cup of adecent cabernet sauvignon ,Just Cook It more

Nov 24, 2009 12:00 AM Eat/Drink

You willneed: A porktenderloin, 1 – 2 lbs 3 cloves ofgarlic, minced ,Just Cook It more

Nov 20, 2009 12:00 AM Eat/Drink

You willneed: 10 mediumrusset potatoes, boiled with the skin on until soft, cooled and then peeled ,Just Cook It more

Nov 6, 2009 12:00 AM Eat/Drink

You willneed: 1 pound offresh fettuccini, preferably homemade 2 sticks ofexcellent quali,Just Cook It more

Oct 23, 2009 12:00 AM Eat/Drink

For the filling, you will need: One medium sweet onion, diced finely ½ lb fresh calves' liver 8 ounces of fresh ricotta 1 clove of garlic, minced Finely diced fresh parsley, enough to add flavor to the,Just Cook It more

Oct 16, 2009 12:00 AM Eat/Drink

For 4adults, you will need: 3 wholechicken breasts, halved (6 pieces total), with the skin on and bones andcartilage removed ,Just Cook It more

Oct 9, 2009 12:00 AM Eat/Drink

You will need: Whatever quantity of fresh Idaho russets you feel likeconsuming Enough olive oil to coat the potatoes Salt Boiling Water A nice, hot grill Boil your potatoes in salted water until th,Just Cook It more

Aug 27, 2009 12:00 AM Eat/Drink

For this recipe you will need: 2 lbs of raw shrimp with the shells on, 25-30 count or larger 1 red onion, finely diced 2 avocados cut into small dice 1 large jalapeno chile, finely diced 4-5 medium tomatoes,,Just Cook It more

Aug 6, 2009 12:00 AM Eat/Drink

An essential part of your cooking arsenal, shrimp scampi is not only easy to make but is a classic dish that always gets a compliment from your g,Just Cook It more

Jul 23, 2009 12:00 AM Eat/Drink

You will need: 2 cans of premium white tuna in water, not oil (8 oz total) 3 cups of white rice, cooked 1 onion, finely diced 1 bunch of parsley, cleaned and finely chopped (you want enough to season, not too much),Just Cook It more

Jul 13, 2009 12:00 AM Eat/Drink 1 Comments

For each sandwich, you will need: 2 slices of bread, preferably a rustic Italian loaf or a thick crusted sour dough A goo,Just Cook It more

Jul 7, 2009 12:00 AM Eat/Drink

This is a simple, delicious way to prepare chicken breasts without drying out the meat. Once prepared, you can refrigerate or freeze and reuse for a while. Although I like to use fresh oregano, you can substitu,Just Cook It more

Jun 22, 2009 12:00 AM Eat/Drink

To serve 4 people you will need: 2 pounds 15-20 count tiger shrimp 1 sm,Just Cook It more

Jun 15, 2009 12:00 AM Eat/Drink

Summer is rapidly approaching, and nothing satisfies or is easier to make than fresh guacamole. The key to a good guacamole is freshness, the perfect ripeness of the avocado, and the presentation. ,Just Cook It more

Jun 11, 2009 12:00 AM Eat/Drink 3 Comments

This dish was inspired by combining a few different ethnic cuisines, namely Danish, Chinese and Italian. It occurred to me how easy it is to overcook a piece of salmon, so I thought I would wrap it,Just Cook It more

May 11, 2009 12:00 AM Eat/Drink

For the recipe: 6 medium sized tomatoes of your choosing (I prefer ripe Romas) ,Just Cook It more

Apr 29, 2009 12:00 AM Eat/Drink

I love spedini, they are such a rich, comforting food. I like their versatility, too. You can find literally hundreds if not thousands of variations; everybody has their own version. I make mine with whatever ,Just Cook It more

Apr 6, 2009 12:00 AM Eat/Drink 2 Comments

The potato is probably the most versatile edible known to man, yet time after time, I find this humble tuber has been abused by kitchens all over. Why it is so difficult to put out a well executed breakfast pota,Just Cook It more

Mar 30, 2009 12:00 AM Eat/Drink

Many of you may have noted that the majority of my recipes are not very low-calorie, low-carb or low-fat. This recipe is no exception; it is what I like to call "high-flavor". The unfortunate result o,Just Cook It more

Mar 23, 2009 12:00 AM Eat/Drink 1 Comments