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Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam.
Notes These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese. Ingredients
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 can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy , smoky and crispy chicken nuggets .
Everywhere I look food bloggers are preparing celebratory dishes for St. Patrick's day in the same way, with Guinness! While I claim to love everything, (it's a growing problem) I have to say that extra dark stout beers are not high on the list. The last dark beer I tried was on the aforementioned (previous post) Scotland trip, and I didn't even drink half of what was given to me. It was good, but so filling! Afterward, I felt like I had eaten a large, yeasty piece of bread.
You know the story – girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can’t get recipe out of her mind. Recipe even features in girl’s dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake.
I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful.