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This is such a nice idea for breakfast/brunch for a crowd. It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate. There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.
When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child.
Posted by: Eating The Road | November 17, 2009 digg Have you ever been driving around and couldn’t decide where to stop to fill the belly of the beast? Worry no longer my friend. With this simple to follow flowchart you will never have to decide which to listen to, your brain or your stomach. Now you can save those precious braincells for better decisions…like plaid or argyle…or So You Think You Can Dance or NCIS.
Tuesday, October 27, 2009 4:30am Today we run the last of the sour cream recipes for Linda Bittaker of Clearwater. Deborah Griswold of Dunedin made the salsa dip recipe one day when unexpected company dropped in.
Trader Joe’s has a bountiful selection of candies for the holidays, great for hostess gifts and of course serving in your own home. One of 2009’s new items are the Belgian Chocolate Fancies . The box sports a modular and moderne design created by someone who liked to show off their typesetting skills. They’re: Decadent & Stylish Chocolates with Rich Chocolate Fruit Infused Ganache No Artificial Flavors. No Preservatives
The 2009 Tillamook Macaroni and Cheese Recipe Contest Finals were held last night in Portland, Oregon. Six home cooks from all over the country competed to win cash, prizes and, of course, Tillamook Cheese. Emcee Keegan Gerhard of Food Network Challenge presided over the festivities with an impressive 3 hour long sense of humor as the contestants cooked and the audience waited. In the end, though, there could only be one winner of $5,000 and a year's supply of Tillamook cheese...and Ann Jones - also a contestant in 2007 - took the prize.
Eggnog Cheesecake 1 cup Graham cracker crumbs 1 envelope unflavored gelatin 1/4 tsp.
If ever there were a group that had BrokeAss cooking down pat, it was the bubbes of Eastern European shtetls . With little money, but a plentitude of creativity (not to mention potatoes), these resourceful cooks whipped up amazing comfort food that is still enjoyed today. I was first introduced to knishes at Zaftig’s , where my friend Ryan and I would nurse hangovers on weekend mornings during college. These puffy, flaky knishes have all the healing power of chicken noodle soup—they make you feel warm and loved. <p style="text-align:right;color:#A8A8A8"></p>
I LOVE LOVE LOVE when some of the most yummiest treats are also the most easiest to make. Ten years ago my friend Nancy gave each woman in our small group a beautifully packaged container of Puppy Chow aka Muddy Buddies. This was the first time I had ever had this “crazy good” treat. From the first bite I was hooked but also intrigued by what it was made of. When she told me how she made it I couldn’t believe it because it was such an easy recipe yet the combination of all the ingredients produced such a wonderful taste. I will warn you though, it is very addicting.
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.
This just in: women who ate an ounce of full-fat cheese daily gained fewer pounds over time than their less-cheesy peers, according to a study in The American Journal of Clinical Nutrition , and reported in the December 2009 issue of Self Magazine . So if I eat one ounce of cheese a day, I'll lose weight? Hmmm ... according to that theory, the more cheese I eat, the more weight I should lose, right? Kind of like my husband's theory that the more often he uses the same towel out of the shower, the cleaner it should get? I wish. Apparently, the study says that because whole dairy contains conjugated linoleic acid, it can speed up my metabolism.
https://beta.dailychef.com/ Hello fellow foodies, cooks, chefs, and food bloggers! Thanks for joining me over the past 1.5 years and sharing my trials and tribulations in the kitchen as well as my love of food. Over the years, I’ve noticed how hard it is to find recipes. Oftentimes I wanted to cook , but I didn’t know exactly what.
Hello again…remember me? I’ve missed you! I feel like a long, overdue library book. Instead of the late fee, I owe you a few posts. Let me make it up to you. First things first.
On several blogs I saw some posts appear about the bloggers-top-year-discoveries for 2009. I thought it was a a good idea for a short article on my blog to. Two thousand nine was for me the year of intensifying my use of fountain pens and the start of my blogging 'career'.