Food and Beverage You are here: Home » Recipes » Bizarre Combined Food Posted on by batman These 17 recipes are little bit strange, because there is a two types of food combined in one. But, when you are in kitchen, you can mix everything, even things that are not usual in everyday life. Therefore, we are presenting you 17 odd recipes.
Imagine a creamy, rich, brown caramel made from the simplest of ingredients — milk and sugar — and involving little more than a pot of boiling water and a couple hours. Hard to believe, but the best way to make dulce de leche is also the easiest way. And tell me you’re not salivating as you eye the caramel I’ve got sitting in a jar in my fridge. This stuff is to die for, people. Ingredients: 1 can sweetened condensed milk. Special equipment: 1 big, tall pot and lots of water
I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade.
photo: Jeffrey Beall With Labor Day around the corner, getting back in the habit of packing a tasty and healthy lunch is a good back-to-school resolution — for you and your kids. Obviously, eating out instead of bringing a lunch can be a serious drain on your budget. When Frugal Foodie met Mr. Foodie back in the day, he was putting aside $80 per week for lunches out.
The Great SUBSTITUTION Guide – A to Z When a recipe calls for an ingredient you don’t have or your grocer doesn’t carry, you don’t always know what you can use instead. Here’s a list of substitutions from A to Z – it could just be the handiest kitchen info you’ll ever use! A ALLSPICE: Use equal amount ground cloves. ABBORIO RICE: Used mainly in preparing risotto; replace with another short- or medium rice. ARUGULA: Use equal amount watercress.
X Equivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help!
June 3, 2010 at 10:20 AM by Jeff Yeager | If you are what you eat, then I should weigh-in at under $1 a pound. That's because, as a general rule of thumb, I try to only buy foodstuff that costs under a buck per pound.
B ulb vegetables which include onions, garlic, and ramps—all related and members of the lily family—are usually just culinary accents: Add in small amounts, and they'll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas. But the real magic takes place when they're cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.
Satisfy your sweet tooth 1. 1⁄2 medium apple, baked, topped with 1 Tbsp lowfat yogurt sprinkled with cinnamon (45 calories) 2. 1⁄2 small banana, frozen (45 calories) 3. 4 oz unsweetened applesauce sprinkled with cinnamon (49 calories) 4. 1 miniature box of raisins (45 calories) 5. 2 sugar-free ice pops (30 calories)
Pools open and dusty grills come out of hiding this Memorial Day weekend, as we remember fallen war heroes and honor the living. To ensure your Memorial Day cookouts sizzle, rather than fall flat with dry burgers and pouty pals, here are some tips served up with a healthy side of science. Also, if you're feeling extra saucy this weekend, you may want to try out a bison cheeseburger , the creation of Dave Joachim, a food writer and author of "Mastering the Grill: The Owner's Manuel for Outdoor Cooking" (Chronicle Books, 2007) and "Fire It Up. 400 Recipes for Grilling Everything" (Chronicle Books, 2011). 1. Know your outdoor cooking method
As a consequence of our lacking antlers to sort matters out, man’s competitive nature can lead to all manner of attempted besting between friends. One popular method is over a flame. Not by wrestling on a bonfire, but by outdoing your pal in the cooking of man’s greatest culinary obsession: the steak. The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef.
Here's an ingenious way to make sure you eat salad everyday: Make jars of salad on Sunday night that you can just grab to bring to work. If you layer the ingredients correctly, the salad stays fresh for up to four days. Julia writes on the Fat Girl Trapped in a Skinny Body blog that the most important part of the layering is keeping the dressing and the salad leaves from touching. She layers her ingredients with the dressing on the bottom, then onions, mushrooms, tomatoes, quinoa, and spinach. Naturally, you would adapt her salad recipe to your own tastes.