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Two really helpful food sites

Two really helpful food sites
Two really helpful food sites. How did we ever live without these? Instead of running out to buy the ingredients you need for a recipe- why not cook up what you already have on hand? Supercook is a search engine that finds recipes you can make with the ingredients you have at home. Try it out here... Still Tasty I did a search to see if you can freeze mozzarella- and found this site. Also like www.allrecipes.com because you can save your own recipes (or others) on the site.

Brazilian Lemonade This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk Instructions: Mix cold water and sugar very well and chill until ready to use. Place 1/2 of the limes in your blender.

Strawberry Lemonade One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.

Peach Sorbet As a child I used to say that I had two stomachs, which was why I might be too full to finish the sprouts, but still have room for a slice of cake. And then another … Those who refuse dessert do themselves a disservice. Either they won't make room for it on grounds of vanity, or they are masochists who deny themselves the simple pleasures. The undisputed capitals of Italian desserts are Naples and Sicily. Sweet food, by and large, presents a challenge: how can we preserve, in something as artificial as a jelly, pudding or cake, the flavour and freshness of a fruit? The exacting methods needed to make the most ethereal sponge, the lightest dough, the most indulgent pudding call for a certain temperament. Ricciarelli – soft almond biscuits (from Tuscany) Ricciarelli are voluptuous almond biscuits that originated in Siena. Makes about 25 biscuits Beat the egg whites with the icing sugar to stiff peaks. Now shape the ricciarelli. Peach, wine and vanilla granita Serves 4-6 Serves 4 Serves 4

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