Alright, let’s talk about this… this… Brasciole thing. Sounds fancy, huh? But it ain’t nothin’ but meat rolled up with stuff inside. My way ain’t the fancy chef way, mind you, but it fills the belly good. So, you get yourself some meat. Them fancy folks say beef, veal, or pork. I say, whatever’s on …
Alright, let’s get this straight, I ain’t no fancy chef or nothin’. I’m just a plain ol’ woman who likes good food, and this here orange cottage cheese dip, well, it’s just plain good. You don’t need no fancy stuff to make it, just some regular things you probably already got sittin’ around your kitchen. …
Alright, let’s talk about this chorizo con huevos thing. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen. So, what is it? Well, it’s just eggs and that spicy sausage, the chorizo stuff. You know, the red kind, kinda greasy but oh-so-good. My grandkids, they love …
Alright, let’s talk about this sweet basil egg thing. I ain’t no fancy cook, mind you, but I know a thing or two about good eatin’. So, what is sweet basil egg? Well, it ain’t nothin’ complicated, I tell ya. First off, let’s talk about sweet basil. You know, that green leafy stuff? Smells kinda …
Alright, let’s talk about them sour cream burnt grapes. I ain’t no fancy cook, ya hear? Just a plain ol’ woman who likes good eatin’. And these here grapes, well, they’re somethin’ special. First off, you gotta get yourself some grapes. Any kind will do, I reckon, but I like the green ones best. Make …
Alright, let’s talk about them cheesy hash browns, the Simply Potatoes kind. You know, the ones you see in the store? Yeah, them. I ain’t no fancy cook, but I know what tastes good, and these things, well, they’re pretty darn good. First off, what’s in ’em? Potatoes, of course. And some other stuff I …
Alright, let’s talk about makin’ a peanut butter and honey jelly sandwich. You know, the kind the young’uns love. It ain’t rocket science, but I’ll tell ya how I do it, the way my mama taught me. First off, you gotta get your stuff together. That means bread, of course. Any kind will do, but …
Alright, let’s talk about this lomillo de res thing, or whatever fancy name they give it. You know, that beef. The good stuff you cook up when you want something real stick-to-your-ribs kinda food. Now, I ain’t no fancy chef, mind you. I just cook what I know and what tastes good. And lemme tell …
Alright, let’s talk about them peppers, the ghost peppers and the cherry peppers. You know, the ones that make your mouth feel like it’s on fire? Yeah, those ones. I ain’t no fancy cook, mind you, just an old woman who likes a bit of a kick in her food sometimes. First off, let me …
Alright, let’s talk about this ditalini stuff. You know, those little pasta thingies? My grandkids, they love ’em. Always yellin’ for “ditalini, Grandma, ditalini!” So, I learned to make it, and it ain’t rocket science, let me tell ya. First off, you gotta boil the pasta. Get a big pot, fill it with water, put …