Breakfast Polenta In About 60 Seconds
Healthy breakfasts are always something that are illusive for busy people. It's much easier to pick up a muffin or a couple donuts on the [...]
View Article2 Recipes for Bluefish
Recipe 1 comes from an old fisherman through my “fisherman” (in his own mind) brother in law. It's very easy: Place two bricks on hot [...]
View ArticleHow to Make ANY Hamburger a Gourmet Hamburger
I've been watching some food shows lately and there seems to be a big demand out there for “gourmet” hamburgers. A hamburger is ground meat [...]
View ArticleItalian Themed Progressive Dinner
We have several friends in our neighborhood and we like to get together occasionally for dinner and cocktails. It is a lot of work for [...]
View ArticleWalmart Rotisserie Chicken Just $2.00 Everyday
Every major market these days have rotisserie chickens, warm, just cooked from the rotisserie oven and ready to go. They are great for those nights [...]
View ArticleCondensed Cream of Chicken Soup Substitute
Look what’s in a can of Campbell’s Cream of Chicken soup… Chicken Stock, Modified Food Starch, Chicken Fat, Wheat Flour, Chicken Meat, Cream (Milk), Contains [...]
View ArticleThe Net Gourmet’s Original Home Made Teriyaki Sauce
In TNG's humble opinion, you should never buy another bottle of store bought teriyaki sauce ever again. This sauce is so easy to make, and [...]
View ArticleStore Prepared Products vs. Home Made… Is There Any Comparison?
I think this really depends on the type of grocery store we're talking about. In our area, we have the major chains like Stop & [...]
View ArticleThe Name Could Really Be “Better Than Stock”
If you have ever used a boullion cube when you have been in a pinch, you know not to use any other salt in the [...]
View ArticleWhat Would Julia Child Do? Oil or Butter?
One of the jokes about Julia Child is she would always use a pound of butter when a tablespoon might do. That's exaggerated, but if [...]
View ArticleThings You Wouldn’t Normally Store In The Freezer… But Should
This all started one day when I got an open bag of Mozzarella cheese out of the refrigerator. I gave the contents a little “sniff” [...]
View ArticleOK. Now I See Why They Call This “The Incredible Edible Egg”
I was making some Yorkshire puddings the other day to serve with beef stew. I've done it a million times, but I do get the [...]
View ArticleElegant Meatloaf Dinner Party
“Elegant” meatloaf? An oxymoron? Every once in a while I like to try something a little different. Usually you try to make something special for [...]
View ArticleBasic Fish Stock… Without Fish Bones
We have a couple recipes that require fish stock. Boiling fish bones is not an option for The Net Gourmet. Here's a simple work around [...]
View ArticleBeer Dinners
Some time ago, I attended a beer dinner hosted by Jim Koch (founder and company chairman of The Boston Beer Company brewer of Sam Adams), [...]
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