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Spaghetti makes regular appearances at our house. The kids love noodles and any Italian dish is a big favorite for everyone. I like to make it because it is easy and quite economical.
Sweet, buttery, and a little bit salty, caramel sauce is as delicious as it is easy to make Ah, caramel: one of the sweetest science experiments in existence. Did you know that sugar’s considered a “wet” ingredient in baking? It’s true, and when heated, it’ll melt and caramelize – and that’s where caramel comes from! Add a little cream to make a rich caramel sauce to drizzle over ice cream sundaes and other desserts.
Sure, it looks a little like a stylishly designed jellyfish or a giant tea-cosy, but the Wonderbag’s true genius lies in saving you money, energy and cooking time. Basically, it’s a super-slow-cooker. But rather than relying on electricity the Wonderbag utilises an ingenious heat-retention technique to simmer your stews and cook your casseroles.
I first discovered Sesame Chicken when I was eating at a Chinese buffet. The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home and after trying a couple different recipes, I came up with one that I enjoyed the most.
Uh-oh…this calzone shouldn’t be a calzone. Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe.
You know what they say on the Pageant circuit. If for some reason the reigning Miss America can’t fulfill her duties…It’s the same on the TasteSpotting Giveaway circuit…if our original winner doesn’t claim the prize, we give the Scharffen Berger Haul to the next chosen chocoholic… Jean ! Congrats Jean, and to everyone else, thanks SO MUCH for playing along, Stay tuned, we’re announcing more winners from recent giveaway and more new giveaways! On this very last day of January, we’re tying up loose ends in preparation of not only the start of a new month , but a brand (Chinese) new year . We’re cleaning out our queue, which includes a recipe and post for That Chocolate Cake. Wait, which chocolate cake?
We had friends over for dinner and I wanted to try a new chicken recipe that would feed a lot of people. I saw this recipe in my most recent library cookbook find, “Barefoot in Paris” . I knew immediately that I wanted to try it but I didn’t have dry wine, cognac or heavy cream so I adapted the recipe using chicken stock and 2% milk. I also used skinless, boneless chicken breast and less oil. I accidentally over salted the sauce so I added a bit more milk to mellow out the seasoning.
My favourite thing to do when I go out for a meal and fall in love with a dish is to try and replicate it at home. I get a weird sense of satisfaction from guessing the individual ingredients, figuring out the method and then successfully reproducing a dish. These walnuts were on the menu the first time Simon and I went to Kumo Izakaya in Brunswick East.
Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake.
Heat 1 inch vegetable oil in a deep-sided cast-iron pan to 350 degrees. In a medium bowl, whisk together flour, baking powder, brown sugar, and salt. Create a well in center of bowl and pour milk, egg, 2 tablespoons vegetable oil, and vanilla extract into well. Whisk into dry ingredients until batter is smooth and transfer batter to a squeeze bottle with a 1/4-inch opening at top (or to a wet measuring cup). Holding squeeze bottle 1 inch from oil, carefully squeeze batter into oil in a spiderweb pattern, starting from center, using about 1/4 cup batter per cake.
Weather: 52, blue skies and sunshine. New spots of yellow in the trees. What I’m listening to: my 4-year-old daughter “playing” the piano I am once again attempting to ease us from summer into fall with apples – the food language of back-to-school and orchards-a-plenty.
The best recipes come tried and true from friends who begged them from other friends and so on and so on. That’s the wonderful thing about sharing recipes – the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend’s mother – Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs.
Buffalo Chicken Bites We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. These crispy bites are crusted in corn flakes and baked to crispy perfection. They are perfect for snacking, appetizers, parties and tailgating.
There are many ways to make delicious scalloped potatoes. For this version, I consulted several books – Kitchen Sense, two James Beards, and theJoy of Cooking. Basically you layer thinly sliced potatoes with any number of extras – cheese, onions, parsley – add milk or cream, and bake. The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned.
Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery.