Risalamande (or Ris a la Mande) is a Danish rice pudding that is typically served on or around Christmas Eve as a dessert. Though the name is French (riz à l’amande) it is a very Danish dessert. In the 1800’s the Danes wanted to up their rice pudding game and make it more fancy than just a plain rice porridge (Risengrød). They added some cream and almonds to the recipe and risalamande was born....
There’s nothing better than knowing early in the day that you’ve already handled dinner. A slow cooker (or multi-cooker) is the key. As your energy flags in the late afternoon, you know that you’ll simply have to open your slow cooker and dinner is served. A gift any day of the week! How to Make Pot Roast in the Slow Cooker? This pot roast is a cinch to pull together, and especially tasty (and easy) when you add Hidden Valley® Ranch seasoning to give it that unforgettable flavor boost....
My oh my this one really is good, and easy to make too. In this recipe you toss apple slices with a mixture of sour cream, sugar, and egg, then pack it in a pie shell. About half way through baking you top with a brown sugar flour butter streusel topping. The brown sugar helps make a crunchy crust on the top, balancing the creamy tart apples below! Big thanks to our friends Jean and George for sharing this one with us....
Taco Soup This taco soup recipe is a year-round favorite at our house. The spicy southwest flavors simmer together to create a flavorful, hearty soup that’s perfect to serve with chips, guacamole, sour cream, and lots of cheese. My husband likes to eat it as a dip, dipping one tortilla chip in at a time. Make a huge batch in the crock pot, then freeze the leftovers in individual freezer-safe containers....
Related Video
Related Video
They are a pure Midwestern treat for me, often brought to potlucks to round out a shared meal. All the names for the same dessert might seem confusing, but luckily, there’s nothing confusing about making them. Video: How to Make 7-Layer Magic Bars The Magic of Magic Cookie Bars The true magic of these rich, sweet Magic Bars is how easy they are to make. There’s no mixing, no creaming butter with sugar, no adding the eggs one at a time....
Or you could air fry them. Now, I don’t expect that there will be too many falafel street carts setting up with air fryers any time soon. It’s true that the falafel cooked this way doesn’t get 100 percent as crispy as a traditional deep fry, but it’s very close. Plus, the the easy clean-up and use of less oil make it totally worth it. New to the air fryer?...
My mum was never much of a baker, but she used to tell us about a bread she loved back at home on the North Shore of Massachusetts called, oddly, anadama bread. How Anadama Bread Got Its Name Apparently the old tale is that Anna was a fisherman’s wife who fed her beau little more than cornmeal porridge sweetened with molasses. One day, so the story goes, the fisherman came home, added some flour and yeast to the mush and tossed it in the oven to make bread—all the while muttering, “Anna, damn her!...
The crusts are baked in muffin pans. The center is patted down with a spoon right when they emerge from the oven, creating a vessel to hold the chocolate mousse. The crust is crumbly, with just the right amount of sweetness. The decadence of this dish belies that it’s gluten-free. The combination of a crunchy crust and thick, unctuous mousse makes for a petite yet satisfying dessert. I recommend serving it on a dessert plate with a fork and knife (although I could eat it as the perfect two-bite treat)....
What is Fruit Pizza? This Fruit Pizza Recipe is a dessert pizza made with a sugar cookie crust, a cream cheese frosting layer, and fresh fruit toppings. The sugar cookie crust can be homemade or store bought. Any kind of fresh fruit can be used to design the top of the pizza. The pizza can be sliced like a regular pizza or cut in smaller squares for serving. My first experience with “fruit pizza” was at a Pampered Chef party years ago....
I took the extra step of cooking some broccoli along with the chicken to round out the meal. It cooks in a separate bag but at the same temperature. New to Sous Vide? Start Here I think sous vide is something that all home cooks can – and should! – learn to do because it takes a lot of the stress and guesswork out of cooking. You can prep your food in advance in the bags and then cook it when you have time....
Related Video
It’s a “composed” salad with avocados, bacon, chicken, hard boiled eggs, and tomatoes. The only problem is that sometimes, just sometimes, you want something a little lighter. Perhaps you had bacon and eggs for breakfast, and you don’t feel like having more at lunch. This was the dilemma we found ourselves in during a recent trip to Washington DC, wanting a substantial salad for an evening meal, but without all that bacon....
Related Video
If the thought of decorating a holiday table overwhelms you (because Thanksgiving dinner is already quite the event to coordinate!), I’m here to tell you to K.I.S.S. or KEEP IT SIMPLE, SUNSHINE! I have five easy tips that will help you put together a beautiful table that is simple, budget-friendly, and still leaves room for all the food! Tip #1 – Use a Table Runner or Covering I have two go-to table runners that I keep on hand for any occasion....
It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version of tamale pie (corn, olives, mushrooms?), but wow is it good! It also feeds a crowd—which was perfect for out big family (six kids)—and is relatively budget friendly. I have no idea where my grandmother got the recipe, but I did find her old hand written notes for it, including its name—Talerine. Doing a quick Google search for “talerine” reveals several similar recipes that many people coincidentally got from their grandmothers....
Related Video
But the book is more than that—it’s slow cooker recipes and OTHER one-pot solutions, such as those you can make in a skillet. They, too, are dinnertime heroes. Brunmeier knows a few things about getting good food on the table fast, as she’s got experience as a working mom of now mostly grown men. (I’ve only got two boys and they’re not grown yet, so, props to you, Valerie, cause dang, they can eat!...
This is why, on our annual trek back to the United Kingdom to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home....
