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If you ever want me to like you, just make me a light, fluffy stack of pancakes.
One of the first times I ever realized that – HEY!
UPDATE : Don’t forget!
Fact #1: I made Oreos.
This taco casserole is one of the first “recipes” I created on my own and one of the first posts I ever put on this blog (all the way back in March of 2007!). Back when we were still on weight watchers, I was still a busy graduate student, and I wasn’t that comfortable in the kitchen, this was one of our go-to dinners. It’s easy to throw together, cheap to make, and tastes like junk food – in particular like those obscenely huge plates of nachos that you’ll find on the appetizer menu at a low-end chain restaurant. I recently noticed that the pictures in this post could use an update, and since I hadn’t made the dish in a while, I decided to give it a bit of an update. While it isn’t as fresh-tasting as most of the recipes I make, it was every bit as delicious as we remembered it being.I prefer using ground chicken for this, because the delicate flavor allows the salsa and beans to take center-stage.
Ingredients 2 lb head of green cabbage 3-4 Tbs unsalted butter 1 tsp kosher salt 1/2 tsp fresh ground black pepper 1 Tbs Champagne vinegar
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
November 10, 2008 | By Adam Roberts | 210 Comments You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak .”
Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
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.
Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun.
Add eggs in a large bowl, and whisk until well mixed. Whisk in milk, hot sauce, salt and pepper to taste until well blended.
I have been obsessed all summer long with the combination of corn and coconut milk! The two ingredients naturally complement one another, so well it’s almost as if they were created for each other. I like the result that comes from marinating my ears of corn overnight in it. Not only does it plump up the kernels but the existing juiciness and sweetness of the corn is amplified, the flavors intensify giving the corn a melt-in-your-mouth characteristic that I am addicted to.
This dinner idea was formed over a year ago when my mother invited me along to her yearly fall fair tradition. We spent all day dodging in and out of tents, braving the cold wind only when we needed to get to point B and spent the rest of our time eating caramel and nut covered apples and and gulping hot coffee (or cider for those of us opposed to the black addiction in our pre- punch days). The leaves were already shades of burgundy and gold, floating to the ground and letting themselves crunch beneath our feet, but girls must be girls and the cold October wind got the better of us by lunch and we called it a day after we ducked in to a local tavern were I unhesitatingly ordered their mushroom and leek lasagna. Normally I would pick through the underwhelming red sauced, ricotta cheesed, noodled layer concoction they label as lasagna.