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Two really helpful food sites. Two really helpful food sites. How did we ever live without these? Instead of running out to buy the ingredients you need for a recipe- why not cook up what you already have on hand? Supercook is a search engine that finds recipes you can make with the ingredients you have at home. Simply list ingredients you have in your fridge, garden and pantry.

They recommend the recipes. Super idea!!! Www.supercook.com Try it out here... Still Tasty I did a search to see if you can freeze mozzarella- and found this site. Also like www.allrecipes.com because you can save your own recipes (or others) on the site. Peach Sorbet. As a child I used to say that I had two stomachs, which was why I might be too full to finish the sprouts, but still have room for a slice of cake.

And then another … Those who refuse dessert do themselves a disservice. Either they won't make room for it on grounds of vanity, or they are masochists who deny themselves the simple pleasures. To convince them to indulge would be an act of charity. The undisputed capitals of Italian desserts are Naples and Sicily. Both places benefited from foreign expertise bequeathed by turbulent histories: in Naples the French left behind the techniques of viennoiserie and pâtisserie, and in Sicily the Arab legacy includes a love of sugar, spice, citrus and soft cheese.

The rest of Italy has grown up in isolation, each region producing a few delicious and typical puddings, but as limited in range, compared to these sugary strongholds, as a puddle is to the sea. Ricciarelli – soft almond biscuits (from Tuscany) Makes about 25 biscuits Serves 4-6 Serves 4. Strawberry Lemonade.

One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.

Brazilian Lemonade. This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It seemed very wrong. And then I had some at Tucano’s and my life has not been the same since. I’ve never met anyone who doesn’t love it, but I won’t tell them what’s in it until they try it because about 80% of people seem to have the same reaction as I did. And yeah, I totally just made up that statistic.

It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: Instructions: Serve immediately over lots of ice.