I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake.
Here's a great fall comfort food meal to warm your insides on a cold November day. This is a bit of a different version of mac and cheese which, besides cheddar mozza and Parmesan, incorporates the smokiness of bacon and one of my favorites; rich, creamy, smoked Gruyere cheese. Switch up your own favorite cheeses to make your own family favorite version.
October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List Be the hit of the party with this full-flavored take on the classic baked potato with all the fixin’s. Carnation provides a creamy texture to a mix of hearty potatoes, cheddar cheese, bacon and green onions. With this dish you won’t have anything left to take home! Prep: 15 mins Cooking: 45 mins Level: Easy Yields: 16 servings, 1/2 cup each
If you're new here, you may want to subscribe to my RSS feed . Thanks for visiting! I used to love Rice-A-Roni.
May 16th, 2008 by katie This is our standard rice side for those meals that need something a little more interesting than plain white rice. It takes no more time than the boxed stuff and only a teeny bit more effort (teeny as in you have to find your bottle of parsley flakes in the back of the spice cabinet). I really really want to make this with those little star pastas you put in soup. I think the kids would love it. ¾ cup long grain white rice ½ cup small pasta shape, like broken fideo, spaghetti, angel hair, etc… 1-3 tbsp butter, depends how much fat you want, I usually use a tbsp of Better Butter 14 oz no fat, low sodium chicken broth 1 tsp low sodium chicken base 1 tsp dried parsley flakes ½ tsp garlic powder salt and pepper to taste Preparation is the same as stated on the box of Rice-a-Roni.
When The Daring Kitchen asked me to review “The Lost Ravioli Recipes of Hoboken” by Laura Schenone, I was excited because I had seen the book before and I have quite an interest in making ravioli . This particular ravioli is made with a special rolling pin that has a checkerboard pattern which makes ravioli very quickly. It's a fun method to try and I think if you are a beginner to ravioli, it is an especially easy method. Laura Schenone is a food writer living in Hoboken, New Jersey who becomes a little obsessed in her search for the origins of the family ravioli recipe. The ravioli was originally made by her Italian great grandmother, Adalgiza, who immigrated to New Jersey from Italy.
Ingredients 1 tablespoon oil 1/2 pound pasta, vermicelli or spaghetti 1 cup long grain rice 1 small onion, chopped 1 tablespoon chopped fresh parsley leaves , or 1 teaspoon dried parsley 2 cups chicken or beef broth Directions Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth.
I love rice-a-roni. Everytime we go to the grocery store I have to buy a box, I don’t know what it is about it I just love it, always have and most likely always will. Thankfully Adam likes it too! I saw this recipe a while back and knew I needed to try it because if I could make homemade rice-a-roni that would be just “shiney” as Adam says. This tasted JUST like rice a roni to me, I “doctored” the recipe up so I have changed the recipe to reflect this.
One of the things that I have done in trying to avoid packaged food is cut out all packaged rice and pasta mix. We did not eat these very often, but I would keep them on hand for when I needed a quick side dish. I have tried several recipes that I found online and could not find one that we liked.
As I stared at a huge stockpile of rice and pasta in my pantry, I wondered two things. First, I wondered how I let myself amass such a large amount even if they were on sale and I did have coupons. Second, what should I do with all of it?