Olive Soup Recipe

Olive Soup Recipe Traveling in Eastern Europe, I became quite a fan of hearty soups, especially in Poland, where my one of my favorites became “Dill Pickle Soup.” I was thinking about it the other day, and thought, “hey, why not, olive soup?” So I gave it a try and it’s wonderful. Ingredients 1 T… Continue reading Olive Soup Recipe

Vidalia Onion “Everything”

Before there was “siracha” and “chipotle” everything,  there was Vidalia Onion everything.  Vidalia onions are sweet, and grown in certain areas of the U.S. state of Georgia, only.  It has been Georgia’s official state vegetable for 25 years.  Who knew states had official vegetables? Not many do, here’s as complete a list as we have… Continue reading Vidalia Onion “Everything”

Tyson Buffalo Chicken Strips Review

I have often written on the subject of my bewilderment that after frozen, fried foods being around for over fifty years, they haven’t figured out how to make it truly crispy yet.  Pre-cooked/fried at the factory, no matter how you screw around with it at home (following the manufacturer’s instructions), you can’t get that crisp… Continue reading Tyson Buffalo Chicken Strips Review

Mutti Pizza Sauce Review

Imported from Italy from a company that for the last hundred years has focused on processing tomato products and only tomato products, you can’t get much more straightforward than these ingredients:  tomatoes (99%), salt, basil, oregano, onion. Mutti is located in Parma.  In addition to pizza sauce, they make peeled tomatoes, puree,  pulp and concentrate. I… Continue reading Mutti Pizza Sauce Review

Has the Pretzel Bun Jumped the Shark?

Has the phrase “jumped the shark”  jumped the shark? The origin of the “Pretzel Roll” in American restaurants seems to be traced back to the German “lye roll” or  Laugengebäck.  Using a process similar (and the same dough)  to making pretzels, the rolls are dipped in lye before baking.  The lye (washing or baking solution if… Continue reading Has the Pretzel Bun Jumped the Shark?

Chicago Fire Mexican Casserole Recipe

A Chicago fireman taught me this, he used to make it for his station mates when it was his turn to cook.  There’s really nothing “Mexican” about it, it’s just what he called it.   It’s fast, filling, and covers the food groups. Ingredients 2 tubes Pillsbury Crescent Rolls (don’t try generic, trust me) 2… Continue reading Chicago Fire Mexican Casserole Recipe

Ball Park Franks Angus Review

Ball Park brand hot dogs are as American as …….Germany.  At least according to Wikipedia, when the Detroit Tigers issued a competitive challenge for companies to come up with an exclusive Tigers frank, a Frankfurt, Germany company called Hygrade won the competition, became ensconced at Tiger stadium and the “legend” grew from there. Ball Park… Continue reading Ball Park Franks Angus Review

Making Hot Dog Recipes at Home – From Scratch!

Stuff it!  (Your own sausages).  It’s not that hard, I do it a couple times a year, though it is definitely an easier task if you have a partner or two helping. I’m not going to go through the whole process here, you’ll have to decide whether to use all beef, beef and pork, or… Continue reading Making Hot Dog Recipes at Home – From Scratch!