Homemade caramels are soft and chewy with the perfect decadent flavor. It is a soft caramel candy that is always a family favorite and a tradition to make during the holiday season. With only four ingredients, you can make these not only once, but two or three times during the holidays. Make a double batch for you and for others! These caramels are so easy to make and turn out perfectly every time!...
My hubby was crestfallen after asking the waiter at his favorite Mexican restaurant to slip him their “famous” queso recipe and the guy simply answered, “What recipe? Just go pick up a can at the store." I laughed, while at the same time, realizing this meant that I was going to have to create a Mexican queso that was better than the canned stuff he’d grown to love. It wasn’t hard to do....
This summer pea soup is an Evie inspiration, a re-creation of soup she often finds in restaurants throughout France during her summer trips. Unlike split pea soup, this soup uses frozen peas (Petite Peas are available at Trader Joe’s), and it cooks up in less than half an hour. It’s just as good cold as hot, so it’s ideal for the warm days of summer. An infusion of mint in the broth adds a delicious touch to the flavor of the peas....
Related Video
Related Video
Pumpkin Dessert Recipes Pumpkin Coffee Cake If you’re looking for a fall brunch recipe, look no further than this decadent Pumpkin Coffee Cake! Pumpkin spices blend with the delicate flavor of a cream cheese layer and the yummiest streusel topping you’ve ever had! This new pumpkin twist has become a new coffee cake favorite. Top a slice with some whipped cream or easy vanilla glaze and mini chocolate chips for a delightful after dinner dessert....
A classic Eggs Benedict is a brunch favorite through and through, but if you’re trying to go a bit lighter this season – or you simply don’t eat meat – never fear! We’ve got a simple, veggie-packed version we’re excited to share with you today. The key to making a great veggie Benedict is the base, and here we’re using Dave’s Killer Bread Rockin’ Grains English muffins. They’re sturdy yet tender, and accommodate all of the toppings, eggs, and sauce....
The trick to a successful fondue (other than the obvious one of having wonderful people around with whom to share it) is to ensure that the cheese dipping sauce stays smooth. Cheese has a propensity to get stringy or to “seize up” into clumps—the fat separating from the proteins. 5 Tips to Making Perfect Cheese Fondue Use the right cheese: Avoid cheeses that are stringy when melted, like cheddar or Mozzarella....
Cheerful and bright golden beets, roasted and then simmered with red onions in a sweet and sour orange glaze, tossed with garnet pomegranate arils and served on a bed of arugula and lettuce greens. This recipe is adapted from one I received from a neighbor years ago, a recipe she had pulled from an old issue of Sunset magazine. The original recipe was a bit fussier, and used regular beets....
And while I’m the first to dig into a bowl of chowder festooned with meaty clams in their shells, I also make space in my pantry for the canned variety. Bottom line: there’s room for both in your repertoire. What’s in a Can of Clams? The canned clams you’ll find on supermarket shelves are either minced, chopped, or whole baby clams. Other clam products you may discover include smoked clams and bottled or canned clam juice....
Asian Cucumber Salad This Asian Cucumber Salad has so many fresh, bold flavors that you’ll never believe it’s a low calorie dish. It’s colorful, with red peppers, carrots, and my favorite- edamame. It makes such a pretty side dish. You will love the homemade dressing; it’s a little bit of a sweet cilantro vinaigrette kind of flavor. This is a great side for any Asian or Thai food. I especially like to serve it with satay or curry dishes....
P.F. Chang’s Mongolian Beef Copycat Mongolian Beef is one of my favorite dishes in the world! And with this recipe you can make five times the amount for the same prices as one order of Mongolian Beef from the popular restaurant. I love P.F. Chang’s but it can be a little pricey for what you actually get. Don’t get me wrong, I will be the first to tell you that I LOVE dining out at fun restaurants....
The method reminds me of sous vide, but you don’t need any fancy equipment, just plastic wrap and a big pot of hot water. You take a strip of boneless, skinless chicken breast, season it, wrap it tightly in plastic wrap, and then drop it in hot water. That’s it. So easy. The result is tender, moist, perfectly cooked chicken, with no added fat. How To Poach Chicken The key to the success of this technique is to never put the rolled-up chicken into boiling water; boiling water is too hot and will overcook the meat....
The Best Baby Carrots To Roast She uses the “Nantes” French-style carrots that Trader Joe’s carries or the bunched immature carrots from Whole Foods. Any small (4 to 5 inch) carrot will work; they are often sold in bunches with their greens still attached. By “baby” carrots we’re not referring to the small capsule-shaped carrots that are so popular to serve as a snack to kids (those are actually mature carrots cut to small shapes), but to carrots that are still young and not tough or woody....
This rice is our family’s comfort food. My mom always makes a big batch when she makes it, because we can’t get enough! Video! How to Make Spanish Rice Spanish rice is essentially a rice pilaf, but with southwestern flavorings. To make it you brown the raw rice first with onions and garlic, and then cook the rice in chicken broth with added tomatoes. The browning is essential to the nutty, almost toasty flavor of the rice....
Related Video
The subtle flavor of corn on the cob gets dressed up with a heavy hand of earthy fresh herbs such as culantro (an herb similar to cilantro and known to Trinidadians as shado beni), thyme, and chives. Lots of garlic and few scotch bonnet or habanero take this corn to new heights. All the flavors are married in a coconut milk broth and cooked down on the stovetop until the broth has reduced enough that it coats the corn....
Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler. Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend. My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all....
Fast forward to this century and you have what is probably the most popular restaurant salad in America, with plenty of variations around the theme of romaine lettuce, garlic, Parmesan, and croutons. What follows is my friend Suzanne’s recipe. I love Suzanne’s family-sized Caesar salad, and have been a frequent guest at her house when it has been served (lucky!). Homemade Caesar Salad Croutons In this recipe we are making croutons from scratch, from baguette slices that have been brushed with olive oil, toasted, and then roughly chopped....
A margarita when made properly is a refreshing glass of mouth-puckering tartness with an earthy, agave finish and a well-balanced sweetness. It’s perfect in its original form, but I’m not afraid to mess with perfection and you shouldn’t be either. I adjusted those classic flavors with the addition of cucumbers to make a refreshing frozen margarita that’s easy to make and serves up to six. The cucumbers give the drink a cool green hue, and the crisp, slightly sweet vegetable adds complexity to the drink....
