Dairy Queen Blizzard I originally shared this recipe for my column on Serious Eats. If you’d like more details and photos, check out my article, In the Hall of the Dairy Queen. When it comes to the Blizzard, Oreo is hands down my favorite flavor. But if you have another variety you’d like to see me tackle, tweet me up @thebravetart. The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same. But because I hate when people tell me what to do without telling me why I’ll explain some of the basic points behind this recipe.
Vintage Recipe: Warm Fudgy Pudding Cake Recipes from The Kitchn This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. Preparing for the Upcoming Canning Season If you love to do jams and jellies then most likely you have already started on your canning for the year. I honestly intended to do jams this year but with the arrival of a new grandchild, and a father in Law having a triple bypass time just got away from me. Still it is time to start taking stock and getting ready for the new Canning season. If you have never canned before you might want to pick up a book as your first expense, not only will it show you all the right equipment that you should get for your canning but it will also give you a nice list of starter recipes to get going with. Alternatively you can visit a few of the more reliable sites online to get the facts you need.
Thai Beef Lettuce Wraps In the last grass-fed meat box we got from Meadowhaven Farms there was a large chuck roast. Notoriously grass-fed chuck roasts can be tough and fatty. The meat is amazing but it’s usually so marbled with fat that it’s hard to actually make a roast out of. So we often use our KitchenAid grinder attachment and simply make extra ground beef with it since it’s a perfect mix of fat and meat. This time, however, I decided to crockpot the hell out of this roast and shred the beef to make lettuce wraps. And since I had some shredded cabbage in the fridge, I decided to make a Thai slaw and season the meat with an Asian flair to compliment the slaw.
Red Velvet Cake Recipe Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. Desserts With Benefits If I told you how many times I’ve made Homemade Nutella recently, I’m not sure if you’d give me a high five or a punch in the arm… it’s quite a shocking number. I maayybe use it a little too much. Are you going to (virtually) punch me? Well, I hope not, because my total overuse of the stuff has brought delicious homemade chocolate chips into my life, and soon to be yours. No no, this isn’t any old recipe, this is a necessity. You must have it. World's best breakfasts Food & Drinks Curious what other people have for breakfast? Here is a top 50 best breakfasts from all over the world. Check this website for all recipes. English breakfast: Iranian breakfast:
101+ Canning Recipes for Food Storage - Mom with a PREP Canning season is getting into full swing around most of the country, so here are 101+ canning recipes to help you preserve your garden bounty! If you are interested in Dehydrating food for long-term food storage, check out this post: 101+ Dehydrator Recipes. This is not the be all and end all of recipes as there are more than anyone can count, but this is a good basic resource on how to can the most of what you produce or stock up on.
Bún Chay (Vietnamese Vegetarian Noodle Salad) Think of this more as inspiration and guide than a recipe. We like serving bún with deep fried tofu, which is quick and easy to cook, and the crispy texture is a nice contrast to the other salad ingredients. However, you could also use marinated tofu to add more flavor, baked tofu for a healthier version, or beef, pork, or shrimp for a non-vegetarian version. Feel free to include more lettuce, omit the cucumber, add a shredded carrot, use the herbs you like and have on hand. Most of all, enjoy your escape! A note on the sauce: Traditionally, bún is served with a sauce called nuoc cham, which includes nuoc mam, or fish sauce.
Perfect Mashed Potatoes Recipe Print Photography Credit: Elise Bauer Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. 12 Homemade Holiday Gifts (that aren’t cookies!) Admit it. When you think of “making” or “baking” some type of holiday gift you think of cookies. Or maybe candy. No matter what it is I guarantee it’s full of sugar, and collectively there’s just too much of that going around this time of year (in my opinion)! I personally think there are many other little holiday gift ideas that are more exciting – and more original – than cookies, and since I like to play by my own rules here’s some of what I will be giving out this year…
List of Good Eats episodes This is a list of all Good Eats episodes. Episodes Season 1 Season 2 10 Household Uses for Lemon Essential Oil Time for some trivia: What natural item can replace many of the chemical-laden commercial cleaning and other household products in your home? Lemon essential oil, of course! That’s right—this essential oil is natural, safe, and effective. EatingAsia: Kuala Lumpur and Klang Valley A classic Hainanese coffeeshop breakfast: coffee and charcoal-grilled toast with butter and kaya,usually accompanied by a soft-boiled egg About eighteen months ago Dave and I were approached by the editor of a new Dutch food magazine called Sabor. Would we be interested in doing a feature story on the topic of our choice for the inaugural issue, he wondered? In fact, for years we'd wanted to write and photograph a story on Malaysia's curious culinary mish-mash known as "Hainanese food". So in late 2010 we spent some time in Kuala Lumpur and on Fraser's Hill researching the story for Sabor. Sabor published its first issue last August.