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Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs.
OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe.
When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I.
It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. That’s why I figured that I had better make some stew while the weather lasts, as I’m sure it will be back in the 80s in a few weeks. I’ve made stew with beer and stew with wine before, but never a stew with both beer and wine.
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here , and he'll do his best to answer your queries in a future post.
Courtesy of Food Network Magazine How to make a pizza: Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees. Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper. Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes. Pizza Dough Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt.
We’re eating classic bbq pulled pork sandwiches dressed with coleslaw, hot sauce and barbecue sauce and served on a freshly made kaiser roll. Happy New Year! As 2009 rolled to a close we decided that rather than staying up late and ringing in the new year we would wake up early and head over to our friends Nicole and Justin’s house for a day long celebration of watching two back-to-back bowl games followed by some serious rocking out (to Rock Band of course). One of the perks of being real-life friends with food bloggers is that you get to eat what they’re cooking! We decided that since Nicole was making some kaiser rolls for her blog, I would make some complimentary pulled pork to go on them.
Click for printer-friendly version! The cursive writing at the top of the tattered 3×5 card says, “Cafe Beaujolais’ Coffeecake,” but I’ve only known it as delicious . This classic coffee cake recipe comes from my mother-in-law, Maria, who grew up in Los Angeles. Curiously, the Los Angeles Times has this Coffeecake recipe in their database. There are similarities, and indeed, my mother-in-law is a lifelong LA Times subscriber.
Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta.
Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies , Peanut Butter Pretzel Truffles , Cake Batter Bark … those things excite me. This only has happened a handful of times and when I find or create a delicious recipe that I am so passionate about, I can hardly wait to share it with all of you.
If you've got 30 minutes, you've got time to bake up a batch of these simple, butter-slathered breadsticks. There's nothing fancy or frou frou about them. They're just little poles of white bread dough cooked until golden brown then smeared in good flavors. To make things even easier, serve them right on the baking sheet, and let your family sop up the butter with their breadsticks. 1 packet yeast 2 cups very warm water 1/4 cup sugar 3 cups flour 1 stick butter, melted 1 teaspoon garlic powder
Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home.
Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off! I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes.
What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! ;) Quesadillas are one of our favorite quick and easy weeknight meals.