Serious Eats: TamaraDLMerritt's Profile

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

We get small croissants, and then we split them, spread the top with Honeycup Mustard, a slice of baked ham, and then either American or Swiss cheese, then grill them either on the flat-top griddle or the George Foreman.

Grill til the cheese starts melting, and the croissant is crisp. The small ones work much better than the full sized ones (and you can eat more and not feel guilty)!

They are so addictive and so good!

My ver picky 11 year old stepdaughter loves them, sans mustard, and can eat 4-5 herself.

TamaraDLMerritt at 6:16AM on 01/02/09

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

Well, my 'recipe' is more of a combination of things, but my DH and I find it rather yummy. It's 'name' is called (sorry folks, so not appetizing) "Fartblossoms!" LOL

I make a recipe of Manwich Bold with ground beef. Then I mix it with a couple of cans of pork and beans or baked beans, a little molasses, a little Worcestershire sauce and a little Coleman's dry mustard, some Hormel bacon bits. Cook on the stove or in a crockpot til it is nice and thick. Serve with Frito Scoops.

I originally came up with the recipe when I had leftover Manwich and leftover baked beans and I mixed them together.

This is also my much-requested Baked Bean recipe...when I carry it to potlucks or picnics, I use my antique bean pot as a serving vessel.

Yummy Yummy...It is SO good!

TamaraDLMerritt at 2:49AM on 10/06/08

From Serious Eats

Cook the Book: 'Roast Chicken and Other Stories'

There is nothing like good ol fried chicken, cooked low and slow in a old cast iron skillet til it is the color of mahogany, then put the lid on and let it steam a few minutes. Then take the chicken out, drain most of the grease, throw in an equal amount of flour to make a roux, then add water, salt and black pepper and cook til thick. Serve your chicken with rice or mashed taters topped with that wonderful gravy.

TamaraDLMerritt at 12:01AM on 03/03/08

From Serious Eats

Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'

Paula Deen, Rachael Ray nad Mario Batali

TamaraDLMerritt at 10:44AM on 02/18/08

From Recipes

Cook the Book: Simple Chocolate Mousse

I love lots of chocolate deserts, but cannot eat much or I will turn 'green.' :-(

My favorite is my "Lord Have Mercy Cake." Hands down, it is the best cake, as attested by anyone who has ever eaten it...all they can say is "Lord have mercy...Pass the cold milk."

TamaraDLMerritt at 9:06PM on 02/15/08

From Recipes