Uh-oh. I’m out with another secret family recipe! This is my mother’s famous breakfast/brunch recipe that everyone in my family and friends love. I grew up eating this dish on the weekends. It’s not your typical Ecuadorian bolon, but it did originate there. In Ecuador bolon… Continue
Added by Sherlly Ontiveros on April 4, 2012 at 10:13am —
Added by Cristina Gomes on June 7, 2011 at 12:01pm —
Everybody loves a Panini! What is so special about a Panini? You can get them in every freeway rest stop along the freeways in Italy! Yep, that’s right and boy are they good! Prosciutto, mortadella and a dozen other fillings and combinations are all waiting in the deli showcase. Whether or not it’s grilled is up to you.…
Added by KC Quaretti-Lee on October 23, 2010 at 10:46am —
Added by coolblogger on October 13, 2010 at 11:30am —
Do you know who Andrew Knowlton is? If you watched The Next Iron Chef a couple of years back, your opinion might…
Added by The Mom Chef on October 12, 2010 at 7:25am —
1/2 (16-ounce) package frozen yellow squash, thawed
1 cup chopped onion
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups biscuit and baking mix
3/4 cup (3 ounces) shredded sharp Cheddar cheese
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
2/3 cup milk
1. Squeeze excess liquid from squash, using several layers of…
Added by Joann Mathias on May 13, 2010 at 7:26pm —
Added by SathyaSridhar on March 31, 2010 at 5:02am —
Aside from the bountiful choices of fabulous flavors found in Indian and Southeast Asian cooking, its appealing aspect of extremely healthy food draws me back to it time after time. In the West Indian state of Gujarat, the emphasis is on vegetables and freshness.
Most Gujaratis are strictly vegetarian and it is from this region that I draw inspiration for some of my gluten free recipes as well as recipes for overall enjoyment at both small and large gatherings. The majority of… Continue
Added by madame donna on January 31, 2010 at 7:49pm —
I loved this recipe from Cooking LIght Magazine. It was given to me by my husband's coworker. The chicken is stuffed with creamy goat cheese and caramelized onions. Served with an easy pan sauce, it really was delicious, and well worth the effort to make.
Recipe at Mother Rimmy's Cooking Light Done… Continue
Added by Kristi Rimkus on January 29, 2010 at 8:36am —
Since I'm going to school and working full time, my wonderful friend suggested we start making a week's worth of meals together. What a wonderful idea!
We started with this Creamy Cheezy Chicken and Broccoli casserole
. The use of lower fat soup and mayonnaise really took the calorie count down, but kept the casserole creamy and luscious!
Added by Kristi Rimkus on January 14, 2010 at 9:00am —
Added by chilicat on December 2, 2008 at 11:28am —
Iron Cupcake - Round 3 - CHEESE
I was inspired by Starbucks new Salted Caramel Hot Chocolate ... OMG!!!! If you have not tried this you do not know what you are missing!!!! It is heaven on earth for sure! I hope you enjoy these cupcakes as much as my testers did ... the only problem wiht testers is they want more than one cupcake ... but then it would require me quitting work and I don't think free cupcakes will pay the bills :)
I came in second AGAIN!!! ... Next month is… Continue
Added by chilicat on October 26, 2008 at 2:00pm —
Author and Master Chef Jacques Pépin and his daughter Claudine show us their family French recipe of fromage fort, meaning “strong cheese” in English. This creative appetizer utilizes all of the random small pieces of cheese that you may have stashed in your fridge! Combined with white wine, garlic, and pepper, the end result is a warm cheese blend that may be served on baguette toast or crackers for a heavenly appetizer or snack.…
Added by Heidi on October 21, 2008 at 12:26am —
Welcome to our second edition of the Savory Ingredient spotlight, featuring…drumroll please…Asiago cheese!
If Asiago had human personality traits, I would call it vibrant, outgoing, multifaceted, and cheerful, strong, and sincere. If you don’t know Asiago personally, consider befriending it, you may just fall in love.
Asiago is officially known and certified as Asiago D.O.P, which stands for Denominazione di Origine Protetta, in english, Protected Designation of Origin. By… Continue
Added by Heidi on October 15, 2008 at 10:30pm —
I love the combination of peppers and eggs. Both of my Nanas would often make this dish but it took the form of a scramble. In any form I love peppers and eggs. On top of a toasted slice of whole wheat bread I spread some goat cheese. On top of the cheese I placed a big slice of roasted pepper. On top of the pepper I slid a fried egg. Salt and pepper and a couple shakes of green Tobasco and I was set. So easy. So delicious. So satisfying.…
Added by victoria on October 12, 2008 at 7:23pm —
I am so choosy about my food, I like the food with some particular style for example: Panner. I take panner only in these Curry style. So I tend to try out different styles in making it. My earlier version in here .
This dish is very rich in its ingredients like milk, saffron and fresh cream, so it is thick and creamy and yes delicious.
Panner - 200gms
Onion - 2
Ginger garlic paste - 2TBsp
Tomato puree - 1cup (Home made)
Red chili powder -… Continue
Added by Priya Balchand on September 9, 2008 at 12:17am —
This traditional Greek meze is easy to make at home. The ingredients are simple but used the right way will yield amazing flavor. I begin by straining non-plain yogurt. You can use the plain yogurt of your choice. The process is the same as
making yogurt cheese
and the consistency is up to you. I didn't want it quite as thick as yogurt cheese so I strained it for… Continue
Added by victoria on August 30, 2008 at 11:00am —
If you like goat cheese, this is the salad for you. Crispy coating covering a warm, creamy center. Set atop fresh salad greens tossed in a zesty vinaigrette, this baked goat cheese salad turned into part of the main course. With a side of roasted sweet potato, S and I split the 8 oz. of cheese and found it rich and filling.
The recipe is from the fifth season of America's Test Kitchen which I've been watching on a DVD set from the library. The videos from the library are free. This… Continue
Added by victoria on August 17, 2008 at 11:30am —
It's been busy with us. Over the fourth of July holiday, we decided to take a road trip to the beach. With gas prices, I was eager to find ways to save money, so I packed our lunch for the trip out and the first day. Simple sandwiches and fresh fruit, we saved money on two meals and a few snacks. After the trip, we had some leftover sliced provolone but no meat... Daniel isn't fond of cheese sandwiches so I had to figure out a way to use it… Continue
Added by Corinne on July 29, 2008 at 6:06pm —
According to recent figures, the United States has the 7th largest per capita consumption of cheese. In 2004, that position in the world rankings equated to 31.2 pounds of cheese being eaten by every person in America. That's a lot of pizzas! In fact, if all of that cheese consumption was pizza-related, a person would have to eat over 80 pizzas in a year. Not surprisingly, the Italians and Greeks rank higher than America in the cheese… Continue
Added by William-HomePizzaChef on May 12, 2008 at 11:41pm —