A Christmas Potpourri - Victoria Magazine Recipe

A Recipe for
A Christmas Potpourri - Victoria Magazine

 

Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Unknown

The hard part about being a bartender is figuring out who is drunk and who is just stupid.

Richard Braunstein

This A Christmas Potpourri - Victoria Magazine recipe is one of many in our Christmas Category.

Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb

This Recipe for A Christmas Potpourri - Victoria Magazine is one of thousands in the Recipes-to-go Christmas Cookbook.

Proust had his madeleines; I am devastated by the scent of yeast bread rising.

Bert Greene

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Hunger: One of the few cravings that cannot be appeased with another solution.

Irwin Van Grove

Those who forget the pasta are condemned to reheat it.

Author Unknown

This is a recipe for A Christmas Potpourri - Victoria Magazine from the recipe cookbook of Recipes-to-go (Christmas)

Herb Tip Using Cilantro: Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?"

Jay Leno

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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)

Chowder breathes reassurance. It steams consolation.

Clementine Paddleford

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I will not eat oysters. I want my food dead. Not sick--not wounded--dead.

Woody Allen

A Christmas Potpourri - Victoria Magazine

Food Tip Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water