There is a large Polish population here in Western Massachusetts, and pierogi are a very popular dish. I myself had never tried one until recently, but really, I sort of had. This is because pierogi are like a mix between ravioli and potstickers , both of which I make all the time. John and Steph are both part polish, and were craving some polish food, so the other night we made pierogi and borscht.
I am always looking for appetizer ideas, especially around New Years time, and at Christmas this year, my vegetarian aunt came up with this one. Why my vegetarian aunt thought of meatball wellington, I will never know, but who cares, it is a fantastic idea! Her idea was wrapping each meatball individually, but I thought that was too much work. I made the meatballs into a mini meatloaf and wrapped it similar to an actual beef wellington which is normally made with a whole beef tenderloin. Instead of the mushroom paste normally between the meat and pastry crust, I made a tomato sauce that was super thick and pasty. Making the pasty sauce, a recipe is below.
I suspect that, similar to myself, many of you draw a blank after volunteering to bring an appetizer to a party. It’s not like you don’t have plenty of winners in your recipe arsenal. It’s just that the onus of sizing up your crowd, determining how much time you’re going to have to get your act together on that particular day, and what price point is in your budget can leave you scratching your head. Today, I offer you a quick and budget-friendly crowd-pleasing app for your recipe piggy bank. I first made mention of this corn dip in my Southwestern Quinoa post earlier in the season, hoping that by summer’s end, I would have conjured up a lighter version. My first encounter with it was earlier this spring when my sister-in-law served it.
These weren't as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking.
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings. Mini Deep-Dish Pizzas Everyday Food editor Sarah Carey shows you how to bake up fun, individual pizzas. Get the kids to help! Everyday Food, September 2010 Prep Time 15 minutes Total Time 30 minutes Yield Makes 6
441K+ A dd bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree.
I find there’s a fine line between like and obsessed . A whisper-thin, sliver of a line. Take my reverence for Target, for example. What began nearly ten years ago as a casual, “Hey I really think that place is the cat’s pajamas” slipped almost too quickly into me considering ways to spend an entire weekend within its red doors. How lovely a weekend that would be. My relationship with my muffin tin is similarly alarming.
I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy.
I posted about these amazingly delicious biscuits in September , but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray.
This recipe will got great with the Mama Mia’s Minestrone from yesterday or any other great Italian meal. It is a recipe that I adapted from one I found in an issue of Simple and Delicious. These are easy to make because they start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a knot.
Truth be told, I am a food snob. I shun away from chain restaurants–Cheesecake Factory, nah ; The Olive Garden, meh ; Denny’s, are you kidding me ?! So, you have it, I am a food snob. I avoid going to franchise or chain restaurants at all cost, well, unless I am starving to death or stuck in the middle of nowhere and the only restaurant in town is Applebee’s. Somehow, the notion of an evil a huge restaurant empire scares me. I am afraid they are going to take over the world and infest the dining scenes with the likes of Planet Hollywood (are they still in business?)
For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you! They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. Promise.
During the past few weeks, I’ve been a mean cooking machine. From the amazing cake mix cookies to the incredibly popular Chicken Fajita Tacos , I’ve been experimenting in the kitchen and then sharing with all of you. If you’ve been visiting often, you know I’m not a natural in the kitchen. So, you can pretty much guarantee, that if I can pull off the recipe, you can pull off the recipe. If you have little people that don’t really like vegetables, this is a great way to sneak those in during lunch or dinner. Easy Vegetable Pot Stickers
Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia . I’ve made it several times, each time with different cheeses.
makes about 18 1 cup water 5 extra large eggs