My Iowa Pork Tenderloin Sandwich came about from a challenge. I recently came under some “friendly fire” from Ginger of Ginger&Bread. She threw the kitchen mitt down with a challenge, given innocently enough. It went something like, “Why don’t you make a recipe of German origin as it is made in the States, and I’ll … Read More
Pork, ham, and sausages are some of the most inexpensive meat proteins one can buy; not only delicious but very versatile. Some of the higher end cured pork products may be pricier but can pack such a flavor punch a little goes a long way. Over the years, any recipe that uses a prepared ham … Read More
First of all, I gotta count on you guys for a little help. Whatever you do, please don’t tell any of my Wisconsin neighbors (Wisconsin is credited for the innovation of the Beer Brat…even Wikipedia says so) about this recipe. A Minnesotan messing around with their beloved Beer Brats and making outrageous claims could just … Read More
Hummus, here in the US, is often spelled as shown, but I suspect this is a phonetic rendering and in most areas of the world is spelled just like Elaine over at Foodbod does, Homous. See, Elaine and I got to talking about Hummus/Homous after Ginger from Ginger & Bread and I did dual posts … Read More
I have literally been making this recipe for decades, based on an old family recipe my Mom gave me. It’s fabulous and versatile and just a couple little changes can take this from a Poppyseed dressing suitable for salads and/or fruit salads to the most amazing, tangy Coleslaw Dressing. So that’s why the name is … Read More