The temperatures are finally starting to rise in this part of the world. Although it rained this morning, we had a sunny and lovely afternoon/evening. We finally reached the 60s! I love cold, gray and snowy days, but after a long winter I am ready for warmer weather. Spring makes me feel full of life and good energy. I want to go out, walk, swim and get rid of the extra pounds I accumulated during the winter. And I am going to start that by… Continue
Added by Ben on March 31, 2008 at 9:00pm —
Maybe you've heard of a group called the Daring Bakers before. Maybe you are part of that amazing group. If you haven't, let me tell you that you are missing out on a lot of fun and educational challenges. Each month the 700+ members are challenged to create something new. The challenge is a secret until the day we all post on our blogs what our creations. Find out more about this month's challenge… Continue
Added by Ben on March 30, 2008 at 11:26am —
Good heavens, they voted me as winner! ::shock::
I entered the foodblogging event, Art You Can Eat: Eggs (this was the 2nd month of the event, and the theme was eggs/egg shapes); the roundup is posted and voting is open until March 31st. What an honor to be among such talent!
See my blog post on this… Continue
Added by Mrs.W on March 28, 2008 at 8:00pm —
I have a great recipe for curried lamb stew just posted today on my blog
. It's a delicious African-inspired stew that my friends gobbled up! I had to be quick to set aside one serving to save for my supper...
Added by Mrs.W on March 28, 2008 at 8:42am —
If there is a reason that the Chile Pepper is the only food that has it's own god, this recipe is a perfect example - 2 lbs of fresh shrimp are sautéed in rich, grassy olive oil with 2 cups of Piñon Nuts until the shrimp is cooked through and the nuts are golden brown. Then New Mexico red chile powder is added (generously - this… Continue
Added by Bryce on March 27, 2008 at 8:54pm —
These empanadas are my version of my mom's famous tuna empanadas. These are puff pastry empanadas, the filling is tilapia fish cooked with lime juice, tomato, olives and onion and they are topped with coconut flakes.
Get the recipe here…
Added by Ben on March 26, 2008 at 2:59pm —
Sunday night I went out for dinner with Jon’s family. It has become a tradition that I bring a cake to those family dinners. This time I made a chocolate-orange marble cake I saw on Raaga's blog
The cake, though not the pretties one was a delicious success. I will be making this cake… Continue
Added by Ben on March 26, 2008 at 2:51pm —
Some months ago I prepared an avocado Alfredo sauce and though I wasn't sure how it was going to turn out, I was very pleased with the result. Last night I made it again, but this time I added an amazing flavor, Poblano peppers.
This is how I made it
Added by Ben on March 26, 2008 at 2:25pm —
1 c AM Blue Cornmeal
1/2 c AM Barley Flour or any flour
1 1/2 ts Non-alum baking powder
1/4 ts Sea salt (optional)
1 tb Honey or maple syrup
1 Egg; beaten or egg replacer
1 c Water or milk
Combine liquids and slowly add to combined dry ingredients. Oil pan.
Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.
This recipe will make 6 large muffins or one 8-inch square pan… Continue
Added by Anthony Vieira Da Cruz on March 26, 2008 at 6:06am —
My Dad is from the backhills of Kentucky. When I was a kid, we went down to visit all the family in Bee Spring, a small holler almost entirely by my cousins, aunts and uncles. I had never experienced an outhouse nor Grandpa’s “coondogs” that slept outside it. Believe me, there’s nothing more invigorating than trying to run to the outhouse at 3am and slam the door before three baying, speeding bloodhounds grab your nightgown and pull you down so you slide down the hill and fall into the creek… Continue
Added by Frantic Home Cook on March 25, 2008 at 8:33am —
My brother made these over the weekend and they were amazing. The little addition of the honey at the end is a nice flavor twist.
Take 6 potatoes with skin on and cut into small cubes.
In a pan, use the drippings from 6 pieces of bacon along with a 1/4 stick of butter over a medium-high heat.
Cook the potatoes until they start to look crispy.
Season with salt, pepper and parsley.
Once the potatoes look pretty much done pour a little honey over the top and mix… Continue
Added by Chef Tom on March 25, 2008 at 7:30am —
I was finally able to get this cheesecake in the oven. I will take more pics after it completely sets (it must be refrigerated for 4 hours before I can slice it).
Here's the recipe (from Allrecipes.com)
for the crust
• 1 cup crushed chocolate graham crackers (I used regular)
• 2 Tablespoons white sugar
• 1 Tablespoon unsweetened cocoa powder
• 1/4 cup butter, softened
for the filling
• 3 (8 ounce) packages of cream cheese,… Continue
Added by Mimi on March 24, 2008 at 8:30pm —
I wrote a pretty lengthy post on this dish over at my food blog
, so pop on over to see it. Sorry I'm too lazy to cut and paste, but I promise I will do it next time!!!
Added by Mimi on March 24, 2008 at 6:30pm —
Mike found some Texas toast the other day on sale at Giant. He brought 2 loaves home and I put one in the freezer. This morning I made French toast. I prefer to use Texas toast, as I can soak it good in the egg batter and it's almost like custard when you eat it. Thinner slice want to fall apart when you soak them too long. I watch Paula Dean the other week use French Bread and make a baked French. It sounded good and I might try it some time.
Here's the ingredients for my French Toast per… Continue
Added by vlbeck on March 24, 2008 at 6:19pm —
Take a fresh leg of lamb and score. In the slots, insert garlic cloves. Season with rosemary and roast to liking i.e. well done. I personally find it best at 4 hours.
Added by flourbomb on March 23, 2008 at 4:00pm —
Happy Easter every one!
We go out to dinner a lot especially on Sunday, but I wasn’t really too keen on going out to dinner today as it is Easter and many places are crowded. I also wondered if our grandson would lose some precious naptime. There is a small diner style restaurant between 40 West and 40 alternate at the West Pointe Center, called Old Town Diner; we had been there about a month or so ago. The food is good and reasonably priced; the service is prompt, friendly and courteous.… Continue
Added by vlbeck on March 23, 2008 at 2:09pm —
I am hosting a food event called Food for Plastic Challenge - A taste of spring (or fall) We have 13 participants and one lucky one will take a Baking Set from Tupperware home. Please visit this page
and vote for your favorite. Poll will be… Continue
Added by Ben on March 22, 2008 at 9:38am —
Another 4″ of snow was dumped on our lawn today. Happy Spring. So I’m trying to make it Spring indoors by serving a fish I always love when the weather warms….salmon. This is my heart healthy meal. ‘Cause it has all those heart healthy Omega-3 fats that are so good for you. Go figure, fat and good for you in the same sentence. That’s my kind of fish.
Here we go.…
Added by Frantic Home Cook on March 22, 2008 at 8:00am —
I buy beef tenderloin when the price is reasonable. Right now it's around $8.99 per pound at Costco a little less at Sam's Club. I buy the whole tenderloin and cut it myself. I trim a lot of the fat off, but not all. You need a little fat to give it some moisture and flavor. The fat can be trimmed off after cooking. I don't through any part of it away. I get a large freezer ziploc and add to it each time I cook with beef. This is where I put all the fat I trim off the tenderloin and any other… Continue
Added by vlbeck on March 21, 2008 at 7:19pm —
This recipe came out of "Better Homes and Gardens" magazine back in the early 90's. I made these and put them in my Christmas baskets whatever year this issue came out. I haven't made this recipe since then. Not because it didn't turn out, but because (like all my other recipes) it got buried under an ever deepening pile of other recipes I wanted to try.
Here's the recipe:
Double Chocolate Chunk Biscotti
1/3 c. butter, softened
2/3 c. sugar
1/4 c.… Continue
Added by Mimi on March 21, 2008 at 1:00pm —