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February 21st, 2012 When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back ( here ), and since the Academy Awards are just days away, I thought I’d make it more party-friendly. I followed this recipe and found the bite-sized portions to be even more appealing, and were just as good served hot as they were room temperature. <p style="text-align:right;color:#A8A8A8"></p>
For the fried chicken tenders: In a Dutch oven, pour in enough oil to come halfway up the side. Attach a deep-fry thermometer, and turn the heat to medium-high. Bring the temperature up to 350°F.
I’m a big fan of pudding, but rarely make it myself, so I’m definitely guilty of spooning down Jell-o snack packs from time to time – even adding a little squirt of whipped cream too!I was craving chocolate something fierce this weekend and decided to make homemade pudding with a little bit of Baileys Irish Cream just to make it extra special. Although I have made homemade pudding in past, I forgot how easy it is to make. Not only is making homemade pudding incredibly simple, it also tastes amazing and is a great framework for all types of flavor combinations. Plus, you’ll get a mini workout from all the whisking, so you can feel a little less guilty about this decadent treat. As soon as I indulged in one spoonful of this rich, smooth homemade pudding, my brain went into high gear and immediately started jotting down other flavor ideas.
These are the facts of the case and they are undisputed: 1. French fries are delicious. 2. French fries dipped in a mixture of ketchup and mayonnaise are divine. 3.
I have had the idea to do buffalo chicken stuffed potato skins for a long time now and what better time to pull out the skins than for the the big football game? The basic idea was to stuff some potato skins with chicken in a buffalo hot sauce along with cheese and baked them until the cheese melts and gets all nice and bubbly. I mean you really cannot got wrong with spicy buffalo chicken covered in melted cheese right? I started out by baking the potatoes until the insides were tender, though you could always save some time by microwaving them. After scooping out the insides of the potatoes I threw them back into the oven for some more baking to harden them up a bit so that they would hold together better when filled to the brim with the spicy buffalo chicken.
Recipe Ingredients 1 c balsamic vinegar 4 garlic cloves, chopped ¼ c shallot , chopped 1 lb wild mushrooms , chopped 2 T olive oil 8 oz mozzarella , shredded ¼ c Parmesan cheese , grated 1 T thyme , chopped 1 T parsley , chopped ½ t nutmeg 2 T honey 30 phyllo dough cups 4 oz goat cheese Directions Preheat oven to 350 degrees.
I’ve always been a fan of onion dip, have you? Especially with ruffled potato chips. Most of the flavor in the onion dip with which many of us are familiar comes from a package of dried onion soup, which works if you have only 2 minutes to put together a dip. But if you are looking for something a little more special, you can make your own onion dip from scratch. The key is to caramelize the onions first. When onions cook for a long time, their natural sugars start to caramelize.
Friday, February 10, 2012 Tofu and Mushroom Miso Soup As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly).
Beer Battered Fried Avocado Tacos This post brought to you by Avocados from Mexico . All opinions are 100% mine. I’ve been head over heals about fried avocados after discovering them some time last year on some of my favorite food blogs.