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Thursday, October 22, 2009
Ingredients 1 large onion, diced 2 (16-ounce) cans pork and beans 3 tablespoons prepared yellow mustard 1/4 cup maple syrup 1/4 cup light brown sugar 4 tablespoons ketchup 1 tablespoon lemon juice 1/2 pound bacon strips, cut into 1/2-inch pieces Directions
Last thing I knew I was eating a comforting stew on cool fall evening, and now I'm gearing up the grill for hot summer days and outdoor cooking ! There's almost always at least one vegetarian guest at a summer BBQ . It's always delightful as that guest, not to feel as though anyone is making a fuss over you. That's why I always like to have a vegetarian option at the ready! These vegetarian black bean burgers are so easy to prepare, and so incredibly delicious to eat!
Have you had Panera’s Signature Mac and Cheese yet? It’s insanely amazing! Velvety, creamy, cheesy, and worthy of only a spoon since it’s the closest utensil to a shovel. And here is the recipe for you! I know I lamented back in the fall about this being the very best mac and cheese recipe out there but until today, I’ve still yet to post a quick stove top mac and cheese recipe.
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish.
Welcome Pinterest people! Check out my P.P.P.S. below just for you!! =) If you haven’t noticed by now, I’m a big fan of pizza. For some reason it just seems so special and indulgent to me, perhaps because it has gotten such a bad rap as a junk food.
The summer grilling season has officially begun, and we want to make sure you're ready to turn on that flame and gather around the grill. Here are some of the best grilling recipes we know — plus some cooking lessons to show you how to grill the best burger you've ever had, how to grill crisp and perfect pizza, and even how to grill no-knead bread and make dessert on the grill. There's smoky grilled cabbage, blackened beer-brined chicken, grilled guacamole, tomato-zucchini salad and more. Light up that grill! Applying fire to food was one of the very earliest cooking techniques — and whether or not we're hardwired in our DNA to appreciate the charcoal taste of burnt wood and smoke, the grill remains one of our most beloved tools, the closest thing we still have to a communal hearth, a place to gather with beers in hand and bundles of asparagus and platters of chicken, a place to cook and eat together in the sunshine.
A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me.
South of the Border
This dish originated in Persia, brought to India during Akbar period and modified in Kashmir The recipe varies from region to region and restaurant to restaurant. What is Korma North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma.
There are many ways to play this thing called summer. You can ride it out passively for all its worth, tagging along to picnics and barbecues. Or you can dive in deliberately, with big plans to tackle a few cooking projects you haven't had a chance to get to all year. For me, that involves condiments. Lots of condiments. Now that you know full well how to grill a juicy burger , make your own hamburger buns and jars of lemonade , it's time to think about your condiments.
Homemade tomato paste is remarkable. It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to. Plus, it's a great way to store a haul of tomatoes in a compact, useful fashion.
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This baked ziti is one of several meals that I served during our vacation.
It took me almost 100 batches of homebrew before I finally decided to do a mead. Guys in the ASH Club had been telling me how easy it was to brew a mead and I had tasted a few recently that I really liked. So, I decided to brew one myself and see just how easy it was. Well, it was obscenely easy compared to a batch of beer.