Todays times are extremely difficult to operate my business. Failing economy hurts my area due to the amount of Realtors and Constuction coming to a complete hault. I have found new inexpensive ways to advertise as well as creating smaller dishes of more upscale food at a lower price. It seems to be taking off. I will never compromise quality for cost so hopefully the world turns itself around.
Added by AMBER on March 27, 2009 at 2:29pm —
Added by Sylvie on March 27, 2009 at 1:51pm —
How long can you keep your food?
Added by Sylvie on March 27, 2009 at 1:49pm —
Hi Everyone! We are a new show you can watch online. We do not have any experience cooking, but are going to try to cook. In our first episode we learn to cook BBQ Chicken Quesadillas. It was delicious.
Check us out at cookswhocant.com
Follow us on twitter at twitter.com/cookswhocant
Added by Cooks Who Can't on March 18, 2009 at 10:39pm —
A warm spring hello from sunny Milan and even sunnier Marche, where we have been busy planning our next monthly event at the Cortazza I Abbiategrasso.
Our first ‘Freelosophy’ night on March the 7th exceeded all expectations. Both ours and our anticipating crowd’s. A little after 20.00, true Freelosophy atmosphere started filling the rooms with our gregarious guests waving their vegetable sticks at home-made houmous, red pepper dip an guacamole, and saying their… Continue
Added by Becky on March 18, 2009 at 11:16am —
Do you want the SECRET RECIPES from your Favorite RESTAURANTS
Added by Richard on March 17, 2009 at 1:05am —
INNOVATIVE PRODUCT KICKS OFF 2009 BY EXPANDING DISTRIBUTION TO THE WEST COAST AFTER SUCCESS IN THE NORTHEAST AND MIDWEST
Coral Springs, FL - January 5th, 2009 Gourmè Mist TM is gaining distribution rapidly in the Northeast and the Midwest and is now kicking off 2009 in the West Coast to introduce the innovative product for the first time at the NASFT 2009 Winter Fancy Food Show on Jan 18-20 in San Francisco, CA.
The innovative non-aerosol oil and vinegar mister has gained… Continue
Added by Gourme Mist on March 16, 2009 at 11:48am —
First you need 1 cup of Bisquick 2nd. 2 cups of milk 4 cups of cheese (I use 5/2) dried beef about 1 cup of chopped olives.
About a dash of salt
about 1/2 of pepper
very small amount of dark Chlie powder.
garlic salt comes with parsly and bake at 425F
about 30 to 45mins!
THE PERFECT QUICHE!
Added by I love cooking on March 16, 2009 at 7:30am —