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In a shallow casserole dish, mix a 28-oz can diced tomatoes, 1 Tbsp sugar, salt and pepper. Make 4 wells; crack an egg into each well. Top with 1 cup shredded Cheddar and bake at 350°F until the eggs are set. Serve over toast. Top a cheeseburger with a slice of canned beet, a pineapple ring and a fried egg. Sauté 1 onion (sliced) until tender.
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).
You’ve heard the saying, “Necessity is the mother of invention.”
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Barbecue is the traditional low-and-slow cooking method used in pork ribs and pulled pork recipes because it provides ample time for fatty, tough cuts to become tender and palatable.
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring.
Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
"Anyone who says they don't like garlic bread must be fibbing" declare the authors of retro recipe bible The Prawn Cocktail Years – and, as usual, I'm in complete agreement. Hot and crisp from the oven, sodden with rich, punchy butter, it's the pleasure that never, ever palls. Even the plastic-wrapped supermarket version, pallid yet powerful, has its tawdry charms: it seems garlic butter can do no wrong.
Ingredients 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups low-sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 4 7-inch sourdough bread boules (round loaves) 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese , plus more for garnish
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery.
Ingredients 6 tablespoons butter 1/2 cup all-purpose flour 4 cups milk, warm 1 teaspoon dry mustard 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper Dash salt and freshly ground black pepper Dash hot sauce Dash Worcestershire sauce 3 cups shredded Cheddar 1 pound cavatappi pasta, cooked al dente 1 cup crushed potato chips 5 slices cooked bacon, crumbled 1/2 cup freshly grated Parmesan, for topping
Now I don't want to over sell this, so I'm going to be conservative and simply say, that these are...
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination.
Gourmet | July 2009 by Kay Chun