Get flash to fully experience Pearltrees
Step aside, Kellogg. Better crackers coming through. CHEEZ-ITS are wonderful–and we all know this because we’ve been eating them since we were ten (unless you’re 75).
Halloween is a big deal at our house. My husband has always had a fine appreciation for all things creepy and I have to admit that I didn’t love Halloween until I married him. I’ve always loved everything about the fall season (like the menu and the wardrobe), but just not the Halloween holiday itself.
© Jerry James Stone via iPhone Guacamole is one of my favorite things. I admit, I have eaten tacos made only of guacamole and a tortilla. While I don't stray from my favorite guacamole recipe often, this one has a nice smokiness to it that's a great fit for fajitas or anything grilled.
Eating out is becoming a more and more popular phenomenon. With fast food taking only minutes out of a day and costing a few dollars, it can be convenient. Likewise, fine dining is also on the rise and can put a considerably larger dent in your wallet. But unless you were a master chef with a keen sense of taste, these recipes were lost to you.
in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better.
Notes Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced. Ingredients
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings.
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do , but other times it seems to come naturally . Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation.
If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine . The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach.
31. Jam Pockets Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Dollop with cream cheese and jam. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.
Alright y’all. It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes. I can’t thank you ALL enough for voting for me. I really appreciate your support.
Marinated Cucumber Salad This is my favorite summer salad. It’s the perfect side dish for summer barbecues and potlucks. My mom use to make this every year. We always had a large garden full of fresh cucumbers, and this was always our favorite way to enjoy them. This salad is so simple, and can be easily dressed up by adding more herbs and spices, or simplifying it.
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.