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Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.
Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using! 1. Rice Sticks: Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook!
Jan 19, 2012 6:26:37 AM Take a gastronomic tour of Vietnam , but be warned – do not read this article if you are even slightly hungry. 1.
Tampa Bay, Florida Jaden Hair is a food columnist, television chef, recipe developer and a mom of two little boys who love to eat. You can find her every Sunday with new recipes in the Tampa Tribune newspaper, cooking up a storm on the Daytime show that's syndicated in 100-plus markets, and blogging away at the award-winning . Jaden is also author of the Steamy Kitchen Cookbook , available online and in stores nationwide. She lives in Tampa Bay, Florida with her husband, Scott, and sons Andrew and Nathan.
1 cup lukewarm water 1 tablespoon extra virgin olive oil 3 cups bread flour 1 tsp. salt 1 tablespoon sugar 2 1/4 tsp. (1 pkg.) active dry yeast 3/4 tsp. basil 1/4 tsp. oregano 1/2 tsp. rosemary Combine 1 cup flour and herbs with other dry ingredients, including yeast. Heat water to 120°F and add to dry ingredients; beat with electric mixer for 4 minutes. Switch to dough hook and gradually add enough remaining flour to make a soft dough.
3 boneless skinless chicken breasts 1/4 olive oil 1/4 cup lemon juice 1 tsp. oregano Greek salad dressing lettuce and tomato, in small pieces for salad feta cheese pita bread, if desired Toppings such as black olive, red onion, as desired. Cut each chicken breast into approximately 5 to 7 strips. Place in large fry pan. add olive oil, lemon juice and oregano; stir. Cook chicken over medium heat until done, browning pieces on the outside to one's taste as liquid evaporates.
41. Hawaiian Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes; bake until golden.
There's something about grilling food outdoors that's both exhilarating and terrifying. It's great to commune with your food in such a straight-up way, but what if it goes wrong? We're here to help overcome your fear of the flame, or step up your grilling game, with these 10 techniques. Photo by adactio . 10. DIY marinades