Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Cut each head in half but don't peel. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
Chicken and Waffle Wings by Nick Chipman It’s no secret that chicken and waffles taste amazing together, but why should you have to deal with two foods sitting separately side by side when you can just combine them into one delicious handheld snack? That’s the exact question that led me to create these chicken and waffle wings. The waffle breaded chicken wings were actually amazingly easy to make. If you try making these yourself the one thing you’ll need to be sure of is that you select wings that have a decent amount of meat on them. You know how back when I made the chocolate covered deep fried Triple Double Oreos I commented that they’d be the perfect food to be sold at state fairs all across the country?
Homemade Crispy Potato Tots (Tater Tots) Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Serve for breakfast, lunch, dinner or even an afternoon snack. I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. One Year Ago: Sweet Dinner Rolls with Honey Butter
Cook the Book: Fried Stuffed Olives [Photograph: Caroline Russock] After frying up a batch of these Fried Stuffed Olives from David Leite's The New Portuguese Table, I hereby nominate them for a place in the bar snack hall of fame. Olives, cheese, cured pork, and roasted almonds make appearances at the cocktail hour spread, but not enough like this. Stuffing the juicy green olives with all the savory components leads to fantastic results but, breading and frying them after they've been stuffed? They might just be one of the best things that I've ever eaten before dinner. Leite gives many options for stuffing your olives. As always with our Cook the Book feature, we have five (5) copies of The New Portuguese Table to give away this week.
Vietnamese Pho Recipe: Beef Noodle Soup Saturday, February 9, 2008 Vietnamese Pho: Beef Noodle Soup What the Pho?! I’ve been working hard perfecting the techniques and recipe for Vietnamese Beef Noodle Soup, or Pho, just for you. It’s taken years of kitchen experiments, eating out and scouring for good recipes. Andrea Nguyen’s Into the Vietnamese Kitchen, which is one of the most comprehensive books on the cuisine of Vietnam. So, let’s get right to the Vietnamese Beef Pho Recipe! The dish is pronounced “fuh” and not “foo” or “foe” or “puh” Yeah, Pho is cheap eat out…but to be able to make a home made version? It’s best if you can get each spice separately, but I do find that the spice packets are pretty convenient. Leg and knuckle bones are the best to make the stock. Bones are parboiled first for a good 10 minutes in rapidly boiling water – this gets rid of the yucky impurities like blood particles and extra fat. This is just after blanching – the golden gelatinous goodness is where all the flavor and body is. Pho-Lovers Pho-Ever
Football Kickoff - Buffalo Chicken Dip This Buffalo Chicken Dip is one of the most popular recipes on the blog. Creamy and full of spiciness that all men love, this dip will be the most popular dip for watching the game. Any given Sunday during football season if you show up at our house we will be eating this. John doesn’t like to eat a lot before games so when we come home after the game he’s starving. I always fix this quick dip to take the edge off while I finish up making dinner. Don’t be turned off by the picture…it’s hard to make this dip look pretty. Buffalo Chicken Dip Ingredients 1½ cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained 1 (8 ounce) package cream cheese, softened ½ cup Ranch dressing ½ cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Instructions Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through.
Half-Assed Cooking: Wok-Free Chinese It's not fast food. It's not slow food. It's...half-fast food! Part of an occasional, sloth-driven series. I admit it. Growing up in proud Chinese-American family, I used to be both puzzled and annoyed by the weird ideas non-Chinese had about Chinese food. More recently, I’ve noticed a more insidious and potentially harmful misconception that could wrongly turn good people away from Chinese food: the myth of the quick ‘n’ easy stir-fry. I’ve learned the hard way, however, that making a stir-fry when you’re tired and busy is almost always a bad idea, unless you REALLY know what you’re doing. Yes, stir-fries cook up quickly. In a proper stir–fry, everything must be cut perfectly: the shape of a cut must not only be compatible with the ingredient you’re cutting, but the other stuff in the dish as well. Also, the wok used for frying must be the right temperature: hot. 1. 2. 3. 4. 5. 5.
root beer float cupcakes It never takes long into the first hot week of the summer for me to get swept up in some sort of dorky nostalgia for a time or place I never knew, in this case, Main Street, U.S.A. with its drugstore soda counters counters, elaborate marble and stainless steel fountains manned by soda jerks serving five cent Cherry Cokes and root beers to bright-eyed youths that always said things like “Sir” and “Ma’am”. Of course, modern times call for modern formats, don’t they? Something you can pack up and bring to a barbecue or picnic? Thus I quickly became consumed with the idea of turning a root beer float into a cupcake; what I struggled to work out were the logistics. I started with a root beer cupcake, which was actually a chocolate root beer cupcake, adapted from the Root Beer Bundt Cake in one my favorite cookbooks that I so, so eagerly anticipate the follow-up to this fall, Baked. I then spent a ridiculous amount of time pondering the frosting. And then more whipped cream… Eat immediately.
Top Pho Recipes You Must Try Yourself - Vietnamese Pho Noodles Updated 09-12-09. Pho recipes come in great numbers around the Internet and you can find them easily using your favorite search engine. Some pho recipes are penned by well-known chefs and culinary experts, while others are shared by experienced pho cooks and private citizens. The most popular, however, are the ones written by chefs and published in various cookbooks. So here’s a collection of the top pho recipes you can find on the Web. It should be pointed out that this list is different from the list already published as “Ten Pho Recipes from Around the Web,” which was more of a random sampling of pho recipes at the time I wrote it. Top Beef Pho (Phở Bò) Recipes Top Chicken Pho (Phở Gà) Recipes Top Vegetarian Pho (Phở Chay) Recipes Notes for tables above:Popular pho recipes found on the Internet, as of May 2009. The bottom line? As you can see, many of these are great pho recipes. By the way, a decent alternative to cooking pho broth for hours on end is with Quoc Viet Foods’ Pho Soup Base.