Julia Child's classic recipe. The cubed beef must be perfectly dry before it goes in the pot otherwise it won't brown perfectly. And that is what this recipe is going for: perfection. https://farm9.staticflickr.com/8064/8166450629_8cb5e716ef_b.jpg

Yeast-risen flatbread called injera made with teff flour is the special national dish we had at our Eritrean friend, Bēylula's place. It is unique not just because we had it in the Netherlands, it was special because it was homemade by her mother and we were totally spoiled by their warmth and hospitality. Wat or Tsebhi is a very delicious stew made with the special spices. The injera tastes very similar to dosa in the Indian cuisine. There is one vegetable dish with beans that I really like very much. Overall, this was a very wonderful treat.

Gravy

Add 1 tablespoon flour to the oil in the pan and stir to make a rue
Add 2 ½ cups milk and whisk
When bubbles occur add salt, pepper and chicken bullion crumbles to taste
Allow to boil until desired thickness is reached

German Cole Slaw

Shred ½ head of cabbage
Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
Pour dressing over slaw and toss
Chill slaw for several hours before serving

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Twitter @courtneyhill05

Nikon D5000 October 2012 shot by Solomon Gursky
photomanip by me Scrigni di Sfoglia ai Funghi, su letto di Porri recipe by "Jasmin et Coco" | Nuove emozioni culinarie
https://farm9.staticflickr.com/8032/8063356323_c099aed156.jpg

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce.
Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.
Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

High Altitude (3500-6500 ft):
Heat oven to 375°F.
In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes.
In step 3, bake 25 to 30 minutes.
Make the Most of This Recipe Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours.
Add 5 to 10 minutes to the bake time to heat thoroughly.

Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 60);
Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g);
Cholesterol 10mg;
Sodium 430mg;
Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com https://farm4.staticflickr.com/3405/3253282205_96c5478858_b.jpg

Chocolate Éclairs by Martha Stewart - Baking Handbook, for my one year blogoversary! For the recipe, visit my blog Paris Pastry: www.parispastry.blogspot.com https://farm5.staticflickr.com/4058/4327206443_458518e712_b.jpg

Cinnamon Swirl French Toast with Maple Mix Berry Sauce by Culinary Cory for culinarycory.com https://farm4.staticflickr.com/3563/3376610201_9fa827856d.jpg

I have finally kept a promise to a flickr friend :) The recipe of Mille-Feuille is on my blog https://farm5.staticflickr.com/4009/4391667075_1d31527e18.jpg