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There are as many recipes for tomato pasta sauce as there are Italian grandmothers. My Sicilian grandmother used to make her sauce every year from the tomatoes in her garden. Much of the time the sauce had meat in it but I don’t think it was ever exactly the same twice. A child of the depression, my grandmother would throw into the pot whatever she had on hand; scraps of a roast, pieces of cooked pork, sausages, rinds of parmesan cheese.
Double the recipe and make two loaves of pumpkin bread. Whenever we carve up a pumpkin for Halloween I’m always reluctant to throw the pieces out. We salvage the pumpkin seeds and roast them for a tasty snack, but what to do with the pieces left over from carving out noses, eyes, and ghoulish smiles? Pumpkin bread is an easy way to use up leftover pumpkin, or any winter squash for that matter. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, scooping out the flesh, and either mashing with a fork or blending in a food processor. If you use pumpkin purée from a can you might get a stronger pumpkin flavor than using Halloween pumpkin.
Hi Zesty readers, Megan here from Megan’s Munchies here to share with you another great sweet treat. While Zesty is off sunning in beautiful Jamaica , I thought I would share one of my favorite cookie recipes with you. Peanut butter and banana sandwiches were a big favorite of mine when I was younger. These peanut butter and banana chocolate chip cookies remind me of the comforting taste of those sandwiches with a little extra chocolate kick. Everything is better with a little chocolate …right?
Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt
Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Immediately.
We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing. So, I give you, guilt free, fat free, dairy free ice cream!
Now I don't want to over sell this, so I'm going to be conservative and simply say, that these are... The Best Brownies In The WORLD. I know, big statement. They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy. They're best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn't have any in the freezer this time, so I guess I'll just have to make them again). They take about 45mins to make, including baking time.
September 23, 2011 | Print | E-mail | Filed under bread , pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! Even though it takes some time to make, most of it is hands-off time – like any yeasted bread, you can leave the dough to rise and go off and do other things while you wait.
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. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them…
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Barina Craft's home bar site. This chart was compiled from many other food and wine pairing charts to provide a quick reference and ongoing resource for your home bar's wine rack or cellar. The commonly recommended complementary matches from a number of different sommelier guides, wine tasting experts, winery suggestions and industry publications were tabulated yielding a kind of consensus grouping of lists. Informal observations suggested much more commonality and agreement on the wine pairings advocated at the ends of the taste spectrum. For this narrow list of choices, it was Chardonnay and Zinfandel, which illustrates how wine is very much an individual experience.