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These were made for our Oscar Party that I told you about last week, and I think that they were my favorite thing that we made as a whole. When I was in high school, I basically lived on sandwiches. They were much more basic than these pressed picnic sandwiches, but they were my favorite thing to eat – I would usually prefer to make myself a sandwich for dinner (or even breakfast) than have what my mom was making. I’m sure that this was frustrating beyond belief, but my mom always kept our fridge stocked with plenty of cold cuts and cheeses so that I could make my beloved sandwiches. Eventually, I started getting more creative with my sandwiches, and I still love making Kramer a sandwich to bring to work every morning.
The thanksgiving weekend is over. It was our first thanksgiving ever and we did what all people in America do. Ate way too much. It turned out that one of David’s relatives lives in San Diego, and he invited us to celebrate a traditional American Thanksgiving dinner with him and his family. It was a fun experience and all the zillion different dishes tasted delicious. Although next year we will arrange it ourselves, we figure that we could try to make those pies without using so much sugar.
August 7, 2010 by Shanon Lacy I don’t know who Henri is, but I would like to kiss this man. Since going vegetarian (ahem, pescetarian), I realized that enjoying the things that I used to like, i.e. French onion soup, usually contains things like beef or chicken stock.
It's no secret that I love tarts. Obviously with a nickname like Tartelette. Oh you thought it was just the name of this site didn't you? Well, not entirely.
by Jennifer Armentrout To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel. Serves two. Kosher salt 2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup) 1 Tbs. extra-virgin olive oil One-half medium onion, thinly sliced 1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise 1/2 lb. dried linguine 2/3 cup frozen peas Freshly ground black pepper Bring a large pot of well-salted water to a boil over high heat. Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet.
4 small apples, peeled, cored 1 tbsp. lemon juice 1/2 cup sugar 1 tbsp. flour 1 tsp. cinnamon 1/4 tsp. nutmeg 1 (6oz pkg) stuffing mix 4 boneless pork chops Preheat oven to 350°F. Slice apples, place in bowl. Sprinkle with lemon juice.
One of the things that I really liked about the Greek restaurants was the many tasty appetizers or mezes (or mezedes) that they served. It was really nice when eating in a group as you could order a few mezes and try some of each. One of the mezes that I liked the most was a seafood saganaki.
What to do with a London broil? I almost never buy a London broil because no matter how pretty they might look, especially when they’re on sale, I just can’t seem to get the hang of preparing it any way that isn’t just too tough. This still wasn’t exactly filet mignon, but the recipe, inspired by my son Chris, who is a Grill Man Extraordinaire, turned out to be quite tasty. The assortment of fixings here is what we like. Add your own favorites because there’s no right or wrong. The Meat and The Marinade
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I’ve got lots of favourite dishes but some are really special and moussaka is one of them. Why? Because moussaka reminds me of summertime at my parents’ house and because it’s a dish that we would eat once a year, when we had loads of aubergines in the garden and didn’t know what to do with them anymore. My Mum’s moussaka is that special! Moussaka also reminds me of the day when Nicolas emailed my Mum to get her recipe and cook this dish to show me how happy he was to see me again after I’d spent a couple of weeks in France for my exams. Unfortunately he didn’t receive the recipe on time and chose a different one.
Ingredients 1 cup roughly chopped garlic (approximately 3 bulbs) 3/4 cup freshly squeezed lime juice (approximately 8 large limes) 1/2 cup clear tequila 1/4 cup soy sauce 1 bunch roughly chopped cilantro, leaves and stems 1 jalapeno pepper, seeded and diced 1 serrano pepper, seeded and diced 1 teaspoon cumin powder 1 tablespoon freshly cracked black pepper 1 1/2 to 2 pounds flank steak 12 corn tortillas, wrapped in foil Garnishes: 1/2 cup chopped cilantro leaves 1 bunch radishes, cleaned, ends cut and sliced 1/3 cup grated queso fresco cheese 2 ripe avocados, seeded and sliced 3 vine ripened tomatoes, sliced in wedges Hot sauce Directions
Often, the thought of grilled chicken produces an image of a dry and bland chicken that can only be saved by slathering it in a strong barbeque sauce. Even then, the chicken meat itself can be quite flavorless. This recipe will produce juicy, flavorful grilled chicken every time.
I have to warn you….you will LOVE this salad! This is the perfect spring time dish. Its light, seasonal, delicious and great to serve at a BBQ. I’m not an ordinary cook…I can never just make a simple salad, or a simple burger. My Memorial Day menu consist of Moroccan grilled fish, sorrel lemonade, pineapple rum cake and this salad. I could have easily thrown some franks and burgers on the grill and serve with coleslaw and potato salad, but like I said..I’m no ordinary cook.
5 people like this article Click a Star to Rate This Recipe Serves 1 | Hands-On Time: 10m | Total Time: 10m