Author: Arrisje

Muffuletta Sandwich

Muffuletta Sandwich

Muffuletta – (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply “muff.”
Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. “They told me vendors used to sell them on the streets, as did Italian groceries,” he says. “The name refers to the shape of the bread. ‘Muffuletta’ means ‘little muffin.’ Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name.”

Beef Curry

Beef Curry

Even though curry is generally categorized as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, on a tablet printed in cuneiform text. This was way back in 1700 BC, and the …

Ranch Dressing

Ranch Dressing

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson’s opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation’s best-selling salad topper since 1992.

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/8 tsp black pepper
  • 1/8 tsp dill weed
  • 1/2 tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • 1/2 tsp sugar

Instructions

  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

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Ranch Dressing

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson's opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation's best-selling salad topper since 1992.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine American
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Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/8 tsp black pepper
  • 1/8 tsp dill weed
  • 1/2 tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • 1/2 tsp sugar

Instructions

  • Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.
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Creme Fraiche

Creme Fraiche

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Chicken Parmesan

Chicken Parmesan

Chicken parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.