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via Tampa Bay Times]
These recipes will score at your football tailgate Cut the avocados in half, remove the pit and scoop the flesh into the bowl of a food processor fitted with the steel blade. Add the lime juice, sour cream, cream cheese and garlic and process until smooth. Place in a bowl and season with salt. Cover [...]
Celebrity Chefs Recipes: Jen Biesty's Squash Blossom Flatbread ... This Squash Blossom Flatbread is thin, crisp, fragrant and sooo addictive. [...]
via Greensboro News & Record]
An hour of meal prep on Sunday sets you up for a yummy week Minced shallots: If you don't cook with shallots, please reconsider. They are a bit of a cross between onions and garlic, but they have a mild sweetness as well. Use about half the amount in any recipe that calls for onions, and twice as much if you [...]
via New Haven Register]
Food still cooks as pressure cooker is releasing A: It covers a range of things, including rewriting the recipe to suit Post style; tweaking the original recipe to reflect accuracy in cooking time and/or helpful shortcuts; substituting more widely available ingredients where we can; or reducing the [...]
Just got a nice af food processor. Always hated seeing so many recipes that I just couldn't make without one.
Chickpea Curry Salad Sandwich. I know what you’re thinking: how could a nutritionist be championing such an unhealthy food. But let’s look at what mayo actually is: it’s primarily just oil and an egg. Do you think oil and eggs are unhealthy. The nutritional benefits and flavor of your mayonnaise are 100 percent dependent on the quality of the things you make it with, and making mayo at home allows you to control these things. Use only the highest quality cold-pressed olive oil here, and choose the best eggs you can find. Needing a seriously awesome vehicle for this mayo, and inspired by the chicken salad sandwiches of my youth, I came up with this vegetarian version that will knock your socks off. — 6 tablespoons / 90 ml Divine and Foolproof Mayonnaise (recipe follows).
), followed by a few generally important principles to cook by and a list of ways to put those gnarly roots —some of the least traditionally "beautiful" at the market—to great use. Scarlet Turnip Tae Bok Radish Gold Ball Turnip Green Meat Radish Hakurei Turnip Daikon Fat Italian Turnip Watermelon Radish Gold Ball Turnip American Purple-Topped Turnip Beet Black Spanish Radishes Parsnip Milan Turnip Rutabaga American... So if you're not a fan of bitter turnips, radishes, or rutabagas, roast them or boil them.
Last year, my Christmas cooking and that of thousands of other cooks was disrupted by a recall by Cuisinart. The only countertop appliance that gets to sit on my actual countertop is my food processor. It deserves the space because it saves me hours of effort. I would be lost without it, and I'm not the only one."I use mine almost daily," one reader noted on the recall story. Other fans said they even take the food processor on vacations, when they need to cook.I'm still getting used to my...
These recipes — and many more — can be found on the Girl Scout website at www.girlscouts.org.Touch of Coconut BaklavaMake with Samoas cookiesCreated by: Cheryl Andrews4 cups finely chopped walnuts1 package (7 ounces) Girl Scout Samoas cookies, finely chopped1 teaspoon ground cinnamon3/4 cup butter, melted20 sheets phyllo dough (14x9-inch size)1 cup sugar1 cup water1/2 cup honey1 teaspoon vanilla extract1/2 cup flaked coconut, toasted1/4 cup semisweet chocolate chips, meltedPreheat oven to 350...
Thick lamb chops are extraordinarily satisfying, especially when accompanied by a cold or room-temperature sauce, particularly one that may be made in advance and refrigerated so all the cook has to do is cook the chops.Fresh mint is a must in this recipe. Be sure to measure after it is chopped. Serve alone or on a bed of vegetables. —Nathalie DupreeServes 2 or 3Ingredients6 (1- to 11/2-inch-thick) lamb chops2 garlic cloves, chopped2 heaping teaspoons chopped fresh mint1/4 cup oil, cook’s...