I love all things made with Frank’s Red Hot (or any hot sauce, really. But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing.
Remember that slow cooked sweet potato chili ? Goodness, I hope so. Well, bake this yellow number to go alongside it. Salty winking at sweet. Nooked, crannied, and unabashedly crumbly.
Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off)
Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot.
Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons) Salt 6 tablespoons champagne vinegar 2 tablespoons honey 2 tablespoons Dijon mustard 3/4 cup extra virgin olive oil 2 cups radish slices 2 Granny Smith apples, cored and diced 4 cups arugula 2 cups (10-12 ounces) Wisconsin Blue cheese, crumbled Cooking Directions: Recipe 10 - Arugula Salad with Wisconsin Blue Cheese | Favorite Foods with Chef Michael Symon
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. It’s good.
This stuff is addictive when you slather it on crusty slices of Italian bread. It uses ingredients that are the basis of so much of my cooking – fresh Parmesan, garlic, basil and olive oil. You’d think I was Italian or something!
Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy.
Courtesy of Food Network Magazine 1. Classic Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy. 2.
As always, thanks for visiting my site! If this looks delicious to you, please sign up for my occasional emails . . . with more great recipes! One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce . Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. But if you can’t imagine eating fries without a sauce, they’re fabulous with something cool and refreshing, like Raita.
<a href="http://ad.doubleclick.net/jump/Inhabitots/;kw=content1;sz=300x250;ord=123456789?" target="_blank" ><img src="http://ad.doubleclick.net/ad/Inhabitots/;kw=content1;sz=300x250;ord=123456789?" border="0" alt="" /></a> Traditional “Cheesy” Kale Chips Traditional and Asian-Inspired Kale Chips Are an Affordable, Healthy, and Irresistible Snack
I’ve mentioned before how much I LOVE pizza and we have it often. Tonight, I wanted to make another variation on something we love and I decided to let Miles help me out. He’s an excellent chef in the making. Cooking With Miles: Pepperoni & Cheese Buns Recipe
I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world?
Roasted potatoes are pretty much my life. I’ve been told that I make one mean batch of roasted potatoes, and so I feel like it’s my civic duty to share the recipe with you today. There really isn’t anything that crazy that goes into these potatoes but I guess they are pretty much like crack. People, including my boyfriend, just can’t get enough of them. I make big vats of these on the weekends so we can use them throughout the week. And without fail, they disappear by Wednesday or Thursday.
Baked Green Bean Fries with Roasted Garlic Dipping Sauce | my kitchen addiction