Deb Gal

I have been cooking since I was tall enough to see over the kitchen counter. Both my mother and father were good cooks and provided excellent lessons, but it was my mom's expertise and love to please the family thru food that drew me in. Being an artist in my heart and soul, cooking is another outlet I use to share that creativity with my family and friends today. My goal in cooking is to always take my guests to a higher level of flavor and satisfaction than the last time we shared a meal. It's a great challenge for me. And, as an added bonus, I am a photographer and love the opportunity to capture a digital copy my creations!
Lasagna Alfredo
Rating: Unrated
Deb Gal's rating

Excellent recipe, my family loved it. However, I did made one change. Because I was serving this along with another chicken dish, I substituted the chicken with sage sausage. The exchange worked very well. Next time, I plan to prepare my own alfredo sauce to take it to the next level! Enjoy.

Classic Chicken Cordon Bleu
Rating: Unrated
Deb Gal's rating

Awesome! This will be a family favorite. Additionally, I flattended the chicken breasts with a mallet, which makes the chicken a bit sticky and works to your advantage. I also prepared the chicken rolls 2 hrs prior to cooking and refigerated. This method allowed me to remove the toothpicks prior to coating with flour mixture. I added one toothpick back to the middle and removed it during cooking. The chicken browns beautifully and the accompanying sauce is just devine.

Juiciest Hamburgers Ever
Rating: Unrated
Deb Gal's rating

Just as promised... the juiciest burgers ever! However, I did make some minor changes. I used 2 and 1/2 pounds of 90/10 beef, Italian bread crumbs and doubled the milk for more moisture. Being from the South, I also kicked up the cayenne to 1 tablespoon. The burgers were then grilled indoors and basted with a smoky BBQ sauce for approximately 4 minutes on each side. They were then placed in tight foil and baked for the next 20 minutes in a 300 degree oven while we waited on the oven fries. I did this to seal in the flavors of the burgers, complete cooking and to keep them warm. Increasing the milk and spices, instead of bread crumbs, provided more of a burger consistency and less "meatloaf." The burgers were topped with Pepper Jack Cheese and served with a toasted bun. YUM - glad we have leftovers!!!! Thanks, Jane, for the recipe.

Flat Iron Steak and Spinach Salad
Rating: Unrated
Deb Gal's rating

Love this recipe! I used a "robust-flavored" Italian dressing and tomato/basil feta cheese. I also added a little more Italian dressing, once the vegetables were removed, with the wine to make more sauce. It reduced perfectly and was so yummie. I had leftover steak and will make this for dinner again tomorrow.

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Rich and Simple French Onion Soup
Rating: Unrated
Deb Gal's rating

Wonderful recipe! I substituted red wine for the sherry. Next time, I'm going to add a beef boullion cube or two for a heartier flavor.

'Chinese Buffet' Green Beans
Rating: Unrated
Deb Gal's rating

I was so excited to find this recipe, since it is one of my favorites on the buffet as well! I made this recipe with fresh haricot vert (french green beans) and half the sugar and it was devine!!! Thank you for bringing this wonderful, low calorie comfort food to my kitchen!

Bolognese Sauce
Rating: Unrated
Deb Gal's rating

This is an excellent bolognese & we loved it. I added a chopped green bell pepper during the initial cooking of the meats and increased the garlic pods to 6. I also increased the tomato sauce to 15 oz, added a packet of Stevia to cut the acidity and a can of Cannellini beans for additional low glycemic fiber, plus it just tastes good too! :) I loved the taste of pork and ground beef in this recipe. Thanks for sharing.