Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







David Vano's Caesar Salad



Start with a medium head of romaine lettuce. Holding head firmly, cut 1/2" off botton and then cut entire head in 1" slices. Put in cold water. Let sit while preparing dressing. In a very large wooden bowl add the following: 3" strip of anchovies paste; 1 coddled egg (a must); the juice of 1/2 lemon; 4 T balsamic vinegar ; 5 T olive oil (I do not use extra virgin because it does not have the taste; the less expensive, more pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4- 5 drops; 2-3 T parmasan cheese fresh grated (never out of a box); your favorite croutons. Start with the garlic and anchovy paste. Mix in bowl with all liquids; add remaining ingredients; put in croutons to let sit in liquid for a few seconds. Thoroughly dry lettuce (use spinner if you have one) and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper (I like a lot) and a few more croutons. Serve immediately. Offer more pepper.

Please note that you cannot make this ahead; it will be no good in 1-2 hours. Also, if you do not eat all salad throw out remaining. Romane lettuce gets very bitter and cannot be left over.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.