Food and drink
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I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do , but other times it seems to come naturally . Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right!
Yep. Cream cheese again. This time it’s the star ingredient in these creamy, spicy, flavorful chicken enchiladas that Joe has pronounced his new favorite enchiladas, surpassing his previous two favorites by leaps and bounds. And I have to admit that they just may be my new favorite too.
Sunday, April 15, 2007 A few weeks ago, I was doing prepping in the studio kitchen for a class called “Creative Healthy Cooking” for that evening. On the menu were light, fresh dishes such Creamy Corn Soup , Zucchini “Spaghetti” and Roasted Cauliflower .
*UPDATED 8/22/12* Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. :) Enjoy the recipe! 1.
Hi Pinterest visitors! This recipe is delicious, but I have a few others that we LOVE EVEN MORE! to be pointed to my main page with the most recent recipes, or to get to all of our favorite Chicken recipes! Thanks for stopping in! Oooo this meal was good...probably because it was a piece of cake, and because it was delicious!
I am always on the lookout for a great Mexican dish to make at home. I usually make enchillidas, so I was interested in making this casserole to change up our usual Mexican night. This casserole reminded me a lot of King Ranch Chicken but with ground beef.
I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten.
These margaritas will certainly liven up your weekend, both refreshing and delicious. They are super simple to make, the only catch being, you need fresh limes, it really makes a difference. Make these at your next party, they are sure to be a hit. Pink Grapefruit Margaritas From: Barefoot Contessa’s How Easy Is That 1 cup ruby red grapefruit juice 1/2 cup fresh squeezed lime juice (about 4 limes) 1 cup triple sec orange liqueur 3 cups ice 1 cup silver tequila 1 lime cut in wedges, optional Kosher salt. If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.
Who doesn’t relish in a good cocktail when the holiday season rolls around? While we love festive cocktails, we don’t love the extra calories that some of them bring. One serving of liquor (about 1.5 fluid ounces) can contain at least 60-100 calories on its own, even before you add the mix-ins. So, as with everything, to keep excessive empty-calorie intake at bay and for the sake of your health, drink in moderation and keep it to a minimum. Try alternating your drinks with water, or even just a non-alcoholic beverage; your waistline—and your head—will be thanking you the next day.
Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like?
Jeg har aldri lagt skjul på at jeg elsker restauranten Noma. Her lager de, etter mitt og mange andres, skjønn verdens beste matopplevelse (se bare her... ). Og det er derfor vi våger å kalle det, litt fleipete, for "verdens beste forrett". Vår franske matblogger Clotilde har også latt seg fascinere av Rene Redzepis oppfinnsomhet.
Does anyone remember these lovely little numbers? Back in the early eighties, they were all the rage at suburban holiday get togethers. I know, because my parents had quite a few of those get togethers, and my mom served these all the time. And though she’d ordered me to stay upstairs and do my homework, when it was clear to me the adults were nice and sloshed on egg nog and settled in the living room, I’d sneak down to the kitchen, grab a huge handful of these little treats, and stuff them in the pocket of my Vanderbilts.
There’s one very important fact I have not shared with you yet. You know what? I love potatoes. See?
<img alt="abouthimandher_cool_whip_ice_cubes.jpg" src="http://makezineblog.files.wordpress.com/2012/01/abouthimandher_cool_whip_ice_cubes.jpg?w=629&h=420" width="629" height="420" class="mt-image-none" /> With one flash of brilliance, Connie from About Him & Her completely changed my approach to hot cocoa. The frozen cool whip shapes from her tutorial do three things: 1. they cool down too-hot cocoa to a drinkable temperature ASAP, 2. they add the cream as they melt, negating the need for marshmallows, and 3. they make me very, very happy.
En god saus forlenger livet, tror jeg. Om det ikke stemmer, så får det heller være. For, hva ville livet vært uten bearnés - eller si brun saus ? Og når jeg tenker på hvordan denne svarte, hemmelige sausen gir nytt liv til salater og sandwicher, så blir jeg enda mer sikker på at jeg har rett. Alle som var våkne på 80- og 90-tallet fikk det med seg.