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Anthony Theobald
  • 67, Male
  • Midland, MI
  • United States
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Anthony Theobald added a blog post
The Smoke Signals website has a lengthy article and recipe for the Ultimate turkey. See it at : http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
yesterday
Anthony Theobald added a discussion to the group The Recipe Club
This is good stuff Maynards. 1 lb. ground chuck 8 hamburger Buns 3 T. Double Decker Sauce per patty (see below) Lettuce, shredded American Cheese Pickles Divide ground chuck into 8 equal portions and shape into patties, keeping each quite thin. S...
yesterday
Anthony Theobald updated their profile photo
yesterday
Anthony Theobald added a discussion to the group On the Grill
Don't know what leg quatrter prices are where you live; but they are on sale here for 39 cents per pound. Gotta go for that deal, and this recipe 4 chicken leg quarters 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground ci...
on Tuesday
Anthony Theobald added a discussion to the group Salads and Dressings
Served forr many years at Hudson's Department Stores in Detroit and suburbs. Wonderful on a Spinach Salad. 5 slices bacon, diced 1/2 c. finely chopped yellow onion vegetable oil 2 t. corn starch mixed with 2 t. water 1/2 c. white vinegar 1/2 c. w...
November 15
Anthony Theobald added a discussion to the group The Recipe Club
Classic Roasted Turkey Serve With: Stuffing, mashed potatoes, and pumpkin pie! Prep Time: 10 Min. Cook Time: 2-5 Hr. What you need: 1 whole turkey What to do: 1. Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2-...
November 15
Anthony Theobald added a discussion to the group Desserts
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Courtesy of LIBBY'S® ...
November 15
Anthony Theobald added a discussion to the group Lamb Recipes
This is a recipe that I was given by Chef Milos Cihelka. Chef was the very first Certified Master Chef (CMC) in the US. He ran a cooking school in the Southfield,MI adult education program. This was an assignment in one of the classes. Been making...
November 11

Profile Information

What makes me a Foodie?
I cook, I'm an "eater!", I'm a gourmet, I love dining, I like wine
About Me:
Retired Chef and former owner of The Glen Lake Inn restaurant in Maple City, Michigan.Specialized in German food. 1 lb Whitefish fillet was a house specialty.Used to freak out our customers with a diverse set of specials(IE:Spring Rolls,Chicken McNougats(sic)and whatever else would float our boat)

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Anthony Theobald's Blog

Anthony Theobald

Ultimate Thanksgiving turkey

The Smoke Signals website has a lengthy article and recipe for the Ultimate turkey.
See it at : http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

Posted on November 21, 2009 at 12:55pm —

Anthony Theobald

Pizza Joints!!!

Just curious about pizza restaurants. I am so sick of the chains and their crappy product. It's been many years since I lived in Windsor,CT but I always thought that the Wilson Pizza Palace there was one of the best I ever ate.
Several sources tell m that they moved from their original location near the Bissel Bridge to the former Mc Donalds on Windsor Ave.
Comments I have read say that it is still the "best" Pizza in New England.
Would love to hear from all of you; your nominations for the best… Continue

Posted on November 5, 2009 at 2:24pm —

Anthony Theobald

CONSUMERS' CHOICE IN CHAINS: BURGER CHAIN RANKINGS:From Restaurants & Institutions Magazine

Which ones do you frequent ? Culver's is local for us and we like it

Overall Score Atmos-phere Cleanli-ness Conven-ience Food Quality Reputa-tion Menu Variety Service Value
1. In-N-Out Burger 71.2 61% 70% 62% 83% 84% 44% 77% 73%
2. Red Robin 62.6 71 69 47 75 69 69 65 45
3. Culver's 61.6 58 65 53 75 70 64 63 46
4. Fuddruckers 57.3 69 61 40 74 69 60 54 42
5. Whataburger 53.6 39 49 53 64 61 50 51 50
6. Sonic 51.9 43 41 58 53 54 61 55 49
7. Wendy's 51.5 35 45 54 58 57 53 45 54
8. Jack in the Box 47… Continue

Posted on October 29, 2009 at 8:40pm —

Anthony Theobald

Muffins-A heaven sent gift

Found this site and fell in love again


http://www.muffinrecipes.net/

Posted on October 21, 2009 at 12:48pm —

Anthony Theobald

Another source for hot stuff.

Anothe Pepper Belly Temple

These guys have some incredibly spicy stuff; including a hot sauce containing the Ghost Pepper. This is reputedly the hottest pepper in the world. I'll pass on it , but others may be intrigued.

http://www.rojosgourmet.com/

Posted on September 10, 2009 at 4:00pm —

Comment Wall (6 comments)

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At 7:23pm on November 4, 2009, Valerie Lavagnino Reeves said…
That sounds awesome!!! Can't wait to make it! Thanks so much for sharing! Also, you probably already knew the name, but wanted to let you know that I found my Oma's origional recipe for Westfalishes Blindhuhn. Let me know if you'd like it, I'm happy to share. Hope you're having an epicurific day! :)
At 3:56pm on November 3, 2009, Valerie Lavagnino Reeves said…
Sorry it's taken me so long to write back to you...computer problems. Actually I'm enjoying my first plate of Escargot in Monmart, Paris France in that photo. THAT was fun! I see that you specialize in German food! Das ist Goot! My Oma was from Bremen Germany, and used to make the best pear, white bean, and sausage stew. it's always so difficult for me to find German food, I love it so much especially spetzle, and roladen. (know a good recipe for Roladen?
At 7:45pm on October 21, 2009, Agent Nancy gave Anthony Theobald a gift
Thanks Anthony for all your great contributions to our Community. I enjoy your posts and fabulous recipes.
From the Gift Store
At 10:34am on June 18, 2009, J. Michael Wheeler said…
Hi Anthony,
We featured your recipe for “Braised Mustard Greens” on Dancing Spoon Magazine and we got a new comment from “midwesthousewife.”

Comment:

Did I miss something in this recipe? You mention chard, or substituting mustard greens. Then later you say to add mustard (??). Also, add coconut milk. How much? Shoot, I was wanting to make this for dinner tonight, but don't know what is intended with the milk and mustard, and I am not a good enough cook to risk winging it for my picky teenagers.

You can respond to her at Braised Mustard Greens.

I know she'd appreciate it!
At 1:38pm on April 30, 2009, Bonnie A. Westley said…
Anthony, "texican" and gourmet don't exactly go together. I'll see what I can do.
At 5:43pm on February 24, 2009, Gavan Murphy said…
Wish I did. Now I will have to investigate!
 
 
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