Picky Palate - Original Family Style Recipes for Even Your Pickiest Eaters Pink Parsley Truffled Mac and Cheese Share this image Share It Pin It You'd think that after all of the rich food I ate over Thanksgiving that I'd be subsisting on carrots and celery through December. Instead, last night I decided that Mac and Cheese would be a more appropriate meal and Kraft just wasn't going to cut it. Share this image Share this image Share this image
untitled well-fed all natural red velvet brownies You know the expression, “beat a dead horse?” I’d say it’s probably time I moved on from the all-natural red velvet cake thing, but a lot of you keep asking for brownies, so read on, my friends, and I’ll give you my recipe. But first, I want to turn your attention to the sidebar. I got married!!!! Meet Matt, my wonderful new husband. I met him last July while I was at an event in Salt Lake City signing my cookbook. Our relationship started slowly at first, and then there was no stopping it. Enough of that mushy stuff. apple and chestnut stuffing with herbes de provence Pepperidge farm provided me with a stipend for my time and materials to create this post. It’s been such a long time since I shared a stuffing recipe with you! I’d heard of lots of recipes for stuffing that use chestnuts, and I finally decided this was my year to use them. dinner with five plates: beef brisket with carrots and potatoes pumpkin week: pumpkin spice cream scones
Chef in Training | A great place to find easy, delicious and family friendly recipes. Panna Cotta Tricolore This is the last dish of the menu that I have created to celebrate the 150 years of the Unification of Italy. When I decided to make a theme menu for the occasion, this dish was the first I pictured in my mind. I knew I wanted to make a layered sweet to represent the Italian flag. The choice of panna cotta came naturally, being a typical Italian dessert. When I went to Leichhardt (Sydney’s “Little Italy”), I found the 2 syrups I needed to make the red and the green layers of the flag: strawberry and mint. Ingredients for 4 persons: 400 ml cream 100 ml milk 40 gms sugar 3 sheets (6 gms) of gelatine (“colla di pesce”) or 2 tsp of gelatine powder ¼ tsp of vanilla extract or half sachet of “vanillina” powder 5 tbps mint syrup 5 tbsp strawberry syrup Liquid food colouring, red and green (optional) Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft. Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils. Print
Mongolian Beef I LOVE P.F. Changs but it can be a little pricy for what you actually get. I have been making this recipe for YEARS now and I always get rave reviews. Most people who have it say they actually like it MORE than P.F. Changs. Ingredients 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water 1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Instructions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Stay hungry, my friends. Baked Perfection EDDIE ROSS I'd like to think that if all good things must end, even better and more beautiful things start right up again! 2013 brought changes at home and at work, with family and friends and, most of all, in our selves and the course ahead. After three and a half years of life in the country chronicling our adventures, shopping flea markets with new friends and producing stories for magazines, Jaithan and I took one last look at our Butler's Pantry... ...and packed it all up. Every. Last. Thing. Back to New York we went, settling into a modest one-bedroom apartment in Yorkville perched high in the sky where every toast rack, teapot, samovar, soup tureen, compote and cake stand crammed the shelves of the pharmaceutical cabinet my Pop-pop and I once stripped of its peeling paint years ago. Guest room accommodations went from marvelous... ...to makeshift. In the country, we used to love lighting fires in our living room that crackled and hissed... Hello, old friend. ...well...we screamed!
Broccoli Cake recipe There's lovely little patisserie in Paris Called Rose Bakery. Here, in defiance of all sense and logic an Anglo French couple have opened in the heart of the pastry version of Disneyland that is Paris aka Pastryland and they serve up lovely little Anglo French treats to a roaring trade. There isn't a traditional shop window and only a door to entice customers. The coffee, cheeses, pottery and cutlery are from England. Sometimes things that just aren't supposed to work do. Case in point: broccoli cake And a savoury cake flavoured with curry powder at that. Now stay with me, this is one of Rose Bakery's recipes from their book Breakfast, Lunch and Dinner. I thought I'd give it a go as I had an excess of broccoli. So what is this not so little cake like? So tell me Dear Reader, have you ever tried something that you didn't expect to like but you did? Adapted from Breakfast Lunch Tea by Rose Carrarini, Rose Bakery Serves 8 Method Step 1 - Preheat the oven to 180ºC/350ºF/Gas Mark 4.
50 Things to Grill in Foil : Recipes and Cooking How to make a foil packet: 1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.) 2. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.