An Engineer's Perspective – Page 37 – If an Engineer can't fix it, we're in trouble

Buttermilk Pancakes

Of course, you can buy industrial pancake mix, but why? Do you really need all the chemicals and low quality taste when in a few minutes you can be making homemade pancakes with fresh chemical free ingredients. Ingredients Process

Monkey Bread

Monkey bread is a sweet pull bread with a powder sugar glaze. It can be served for breakfast or as a dessert snack. Ingredients Process

Slow Cooked Sesame Chicken

Combining two great aspects of cuisine, slow cooking and sesame chicken. I like to use thigh meat, as it has better taste and texture than breast meat. This version will have a Korean style barbeque sauce and this is where you can add your personal …

Salmon Patties

Salmon is best when grilled as fillets, but sometimes you hunger for something different, and this is a good recipe for your something different dinner. Also, canned salmon is cheap compared to wild caught salmon fillets so have guilt-free fun. Ingredients Process

Creamy Garlic Salmon Sauce

This sauce is intended to go with grilled salmon, but it works well for other foods, like roasted Asparagus or French Fries. Ingredients Process

Bearnaise Sauce

Classic French herbal cream sauce made with clarified butter emulsified in egg yolks and white wine vinegar. Considered a spinoff of Hollandaise sauce, so used in much the same way, it uses vinegar instead of the traditional lemon juice to introduce acid. Ingredients Process

Marcella Hazan Pasta Sauce

Leonardo de Vinci famously said, “Simplicity is the ultimate Sophistication” and this pasta sauce recipe from Marcella Hazan is probably the simplest pasta sauce recipe you’ll ever see. In addition, it is consistently picked as the best pasta sauce recipe in competitions….so Lenardo is once …

Lemon Vinaigrette

This is a nice dressing to use in a Salad Nicoise, but can also be used in any toss salad. Ingredients Process

Salad Nicoise

This is a nice French style tuna salad with potatoes and Nicoise olives and served with a Lemon Vinaigrette dressing. The anchovies also add an nice twist, even though that’s pretty much Italian. You need to cook the potatoes and eggs several hours before serving …

Midwest Tuna Casserole

This is a simple more classic version of the comfort food Mom used to make for us on Friday’s when we were kids, because it was the only form of fish we’d eat. And of course, like all of Mom’s top shelf foods, this recipe …