Soft and Chewy Chocolate Chip Cookies Recipes, Recipe from Holiday Cookies 2005, Special Issue 2005 I’ve been using this recipe for years! I think you used to call it ‘Alexis’ famous chocolate chip cookies??? Love soft and chewy with the crunchy edges! Been using this recipe for years!! Yum! Advertisement martha stewert is the best Martha Stewart usually never fails me so I didn’t check reviews closely enough. It was great! I live in Northern Ontario Canada. I found this recipe while living in the east coast and loved the texture and taste. Excellent! My 3 year old daughter and I made these together today. How would you adjust the soft and chewy version for Santa Fe, NM at 7000 ft....thank you in advance for your attention to the above matter I have been using this receipt for years without ever failing! I loved this hoee! Wonderful recipe. I've been through so many chocolate chip cookie recipes trying to find this recipe and FINALLY!!! Runny and weird consistency. Our cookies turned out great. Great recipe only difference was I left it in for 14 minutes Amazing cookies. Great recipe!
Easy Blackberry and Cream Cheese Danish This recipe took just a couple of minutes to throw together, but tastes like it came straight from a pastry shop. To say we loved it would be an understatement!! It was so yummy. It would also make a great dessert! (If you don't like blackberries, you could actually substitute any kind of fruit in there! Or, just use the cream cheese filling without fruit- that would be yummy too!). Easy Blackberry and Cream Cheese Danish: (Makes 4-6 ) Ingredients:1 tube Pillsbury crescent rolls 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 3 Tablespoons all purpose flour 1 cup fresh blackberries or 1 cup blackberry pie filling (or any flavor you like!) Icing: 1/2 cup powdered sugar 2 tablespoons heavy cream 1/8 teaspoon vanilla extract Directions: Preheat oven to 375 degrees. Once danish has cooled, remove to serving platter. Looking for more delicious breakfast recipes? Here are a few of our favorites:
Korean beef BBQ (Bulgogi) recipe Hi everybody! I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video. Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. First, a good cut of beef always makes for delicious bulgogi. Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. Everybody loved my bulgogi! Also, the recipe for the spicy pork BBQ in this video will be posted soon! Ingredients 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef): Directions for Vegetarians: Use the same marinade above and replace beef with mushrooms.
Hot and spicy rice cake (Tteokbokki) recipe When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it. I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor. I once ran out of dried anchovies and made tteokbokki without it. Ingredients: 1 pound of cylinder shaped rice cake, bought or homemade. Directions: Add the water, dried anchovies, and dried kelp to a shallow pot or pan.Boil for 15 minutes over medium high heat without the lid. Remove from the heat and serve hot.
Sephardic Salsa - Middle Eastern Tomato Garlic Salad Recipe This garlicky tomato salad comes from the Sephardic side of my husband’s family. Though it seems simple, it’s surprisingly flavorful thanks to a healthy dose of raw garlic and a zesty kick from jalapeno peppers. The spiciness in the jalapenos comes from a naturally occurring compound called capsaicin, which can be helpful with migraine relief, clearing up sinus congestion, and even reducing cholesterol and inflammation. The key to making this dish work is using fresh, quality ingredients. To learn how to make crispy homemade Baked Pita Chips, click here. Recommended Products: Citrus Juicer Mixing Bowls Affiliate links help to support my website and the free recipe content I provide. Ingredients 10 Roma tomatoes, seeded and diced2-3 jalapeño peppers, seeded and minced1/2 cup fresh cilantro, chopped4 cloves fresh garlic, minced1/3 cup olive oil1/4 cup fresh lemon juice, or more to tasteSalt to taste Prep Time: 10 Minutes Cook Time: 1 Hour Total Time: 1 Hour 10 Minutes Servings:8 More Great Recipes
Authentic Indian Chai - A Spicy Perspective How To Make Chai Tea… the authentic kind. Chai is the lifeblood of India. Served in scant shot glasses from dawn until way past dusk, this beverage is EVERYWHERE you look. It’s been fifteen years sense I last visited India. True Indian chai is a far cry from the watered-down American coffeehouse version. The last summer I spent in India, a friend who spoke English well, nicknamed the cardamom pod the VIP nut. I miss those chai over-dosed summers. How To Make Chai Tea… the authentic kind. Press the cardamom pods until they crack. Boil for at least 5 minutes until the tea is very dark and has reduced to about 2 cups. Place the (used) cardamom pods in the bottom of the cups for good friends! How To Make Chai Tea Yield: 4 servings Prep Time: 1 minute Cook Time: 5 minutes Ingredients: 2 ¼ cups water 1 whole star anise 1 stick cinnamon 4 cardamom pods, cracked 4-5 black tea bags, or ¼ cup loose black tea 2 cups whole milk or half-n-half ¼ cup sugar Directions: Making this recipe? Love our recipes?
Japanese Ginger Pork Recipe Pork Shogayaki Recipe | Japanese Cooking 101 Pork Shogayaki is another popular dish for lunch and dinner in Japan. The flavors of spicy ginger (shoga) and soy sauce with a touch of sweetness from Mirin taste great with steamed rice. It is not as sweet as a typical Teriyaki sauce. This tasty ginger sauce may stimulate your appetite, and you might have to watch out or you’ll be taking a second serving of rice. Pork Shogayaki is served at a lot of Japanese restaurants during lunch time. It is quick, tasty, and very reasonably priced; therefore, it is perfect for everyday lunch. Pork Shogayaki is usually served with shredded cabbage. If you would like to try something other than the usual Teriyaki flavor, try our Shogayaki, and you’ll be amazed at how easy and tasty it is! Ingredients 1-2 Tbsp ginger root, grated 2 Tbsp soy sauce 2 Tbsp Sake 2-3 Tbsp Mirin 1 Tbsp Oil 7oz (200g) pork loin, chunk or sliced (Cabbage, shredded) Instructions Grate ginger root.
Egg Drop Soup Recipe This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn’t be easier! It takes no more than 20 minutes to make start to finish, and is perfect for a quick, healthy meal. ~Elise In college one of the dishes I relied on was my own version of egg drop soup. For years I ate what I thought had been faux egg drop soup cobbled together by a hungry student, however it was only recently I discovered that my recipe was actually quite accurate. Updated from the recipe archive, first posted 2009. Homemade chicken stock is the best for this. Ingredients 3 eggs, lightly beaten4 cups of chicken stock*1 tablespoon of corn starchScant 1/2 teaspoon grated ginger**1 tablespoon of soy sauce*3 green onions, chopped1/4 teaspoon of white pepper3/4 cup of enoki mushrooms or sliced shitaki mushrooms *If cooking gluten-free, use gluten-free stock and gluten-free soy sauce. **Ginger is what makes the soup hot and spicy. Method 3 Slowly pour in the beaten eggs while stirring the soup.
Candied Yams Recipe Please welcome Hank Shaw as he shares his mom’s favorite way of preparing garnet sweet potatoes for Thanksgiving. ~Elise Candied yams have always been something of a mystery to me. Growing up, we only ever ate them on Thanksgiving, which was strange because they are such a perfect kid food: sweet, rich and tangy from the orange juice. And even on Thanksgiving, its sweetness was befuddling. As an adult, I now realize that candied yams properly occupy the middle position between the mashed potatoes and the cranberry sauce. Know that with a dish so classic as candied yams, there are as many ways to make it as there are cooks. Ingredients 3 pounds garnet or ruby sweet potatoes (yams), peeled and cut into 2-inch chunksSalt2 cups orange juice1-1 1/4 cups brown sugar1/2 teaspoon ground ginger1/2 teaspoon cinnamon4 Tbsp butter Method 1 Place the cut sweet potatoes in a pot and cover with a couple inches of cold water. Hello!
Cider Roasted Root Vegetables Print Photography Credit: Elise Bauer One of my favorite sides to any holiday meal is roasted root vegetables. Parsnips, carrots, rutabagas, beets, sweet potatoes—they’re all so good! Root vegetables have a lot of natural sugars in them which caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. The one thing about those sweet vegetables, so perfect for caramelizing, is that they love a little acidity to sharpen their flavor. We’ve taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them. The vinegar intensifies the taste of the vegetables, and brings balance to their natural sweetness. If your root vegetables are competing with a roast for the oven for a holiday meal, just make them ahead, and put them in the oven to warm them up again while the roast rests before serving. Ingredients MethodHide Photos
The Easiest Poached Egg Recipe I love eggs. They’re super versatile and a great way to add extra protein (and oomph!) to a dish. As a breakfast lover, I pretty much enjoy all styles of eggs, but poached hold a special place in my heart. See, I’ve never made a poached egg…at least not the traditional way. Poached eggs done well are soft, creamy, and ooze perfectly over toast or crispy potatoes. In my search for the easiest poached egg recipe I saw multiple egg poaching methods: water-swirling, vinegar-ing, plastic wrapping, and silicone podding. Turns out that the simplest way to poach eggs is to slow poach them. The beauty of slow-poached eggs is that they are cooked in their shell. I am oozy, I am unctuous: I AM SLOW POACHED EGG! Slow Poached Egg Recipe slightly adapted from Momofukularge eggs, as many as you likePlace a steamer rack in your biggest pot and then fill the pot with the hottest tap water possible.