The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread. I once made the driest pancake in the world.
I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? Bloomin' Onion Bread. My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions.
But the funny thing is we never actually ordered them. If a table ordered a Bloomin’ Onion and canceled the order, the onion would sit in the window until another table ordered one which was usually just a matter of minutes. Deep Dish Spinach Pie. My kid and husband are big fans of Ina Garten’s Spinach in Puff Pastry recipe.
We’ve made it many times making little adjustments along the way. This time turned it into a deep dish pie and my kid went wild. The birthday boy was pretty pleased as well. I think part of the kid appeal of this dish is sprinkling out flour and using the rolling pin. Homemade Stuffed Pizza Crust Recipe. I think there are very few who can vouch and say that they DON'T like Pizza!
Its not the healthiest thing to be munching around all the time, but then on occasion when you enjoy it, nothing competes the heartiness and deliciousness of a yummy pizza! Artichoke bottoms with pasta and shrimp. This dish (concocted at the spur of the moment) reminded me of a conversation I had with a foodie friend in Beirut; we were discussing artichokes and that exquisite Lebanese dish of stuffed artichoke bottoms with minced lamb and yogurt; I mentioned I used frozen bottoms imported from Egypt.
His reaction was: “What? You are supposed to get fresh artichokes and (slave over) peel them and clean them up and then get their bottoms” is what he said. Yeah, right! I will do that when I have a kitchen helper 24/7. (Kitchen help is widely available in Lebanon) Greek Pizza and Freschetta Giveaway. This is a Sponsored post written by me on behalf of FRESCHETTA® for SocialSpark. Steak au Poivre - The Showstopper. I have a comment on this comment, then I have a comment for the OP.
To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. . - Never light alcohol while there is an open flame/heat source. . - Notice how in the OP, they remove the pan from the stove and then light. . - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach. Seven soups every Saturday: quinoa soup recipes - Soup Chick. Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now.
Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup. Easy Vegan Recipes. Twenty for Twenty: Vegetarian Edition Article.
3 Ultra-Satisfying Vegetarian Fall Soup Recipes. Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic.
To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Makes 4 cups Serves 6 to 8. North Indian Vegetarian Recipes - North Indian Veg Dishes - North Indian Veg Curries And Cuisines.
Top 10 vegetarian mains. Sweet Potato Gnocchi with Gouda Cheese Sauce. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on.
Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style. Pad Something-or-other (Thai rice noodles) Everyone in this family loves Thai food.
We didn’t grow up with it, but we’re fortunate enough to have lots of it around to eat, both at restaurants and at home. It’s not hard to see why a girl like me, with a half-Italian mama, would love Thai food: think of all the noodles! While my beloved Tom Kha soup was easy for me to recreate with a few glances at some recipes, I didn’t have much success cooking my own Thai noodles until I discovered Thai Foodcast, a great site with clear, charming instructional videos on how to make lots of Thai dishes.
I’m not sure it’s still being updated, but this is where I learned to make Pad Thai, and it gave me the courage to branch out. Next, I made Pad See Ew (not sure whose recipe I used first—Pim’s (@chezpim) or Leela’s (@SheSimmers), but both are great). Today, while we were at the grocery store, the kid got it into her head that she wanted to make Pad Thai with me, but when we got home, we had forgotten the peanuts and the tamarind. 414 Crock Pot Recipes. Most favorited all-time - page 2.