Raspberry Peach Freezer Jam Raspberry Peach Freezer Jam is the perfect thing to make this time of year, when fresh peaches are ripe and sweet. I am a big fan of the raspberry and peach combination, the raspberries add a perfect amount of tartness to the sweet peach flavor. You have to be careful to use fewer raspberries than peaches though because their flavor will over power if used in equal amounts....
These dessert parfaits are so pretty – they look fancier than they have a right to be, considering how easy they are to make. They are also not too sweet and make the perfect finish to a casual summer dinner party. Start by beating cream cheese with honey and lemon until fluffy to add extra creaminess to the ricotta. Then add whole milk ricotta and beat to combine. Your work, if you want to call it that, is almost done....
It’s no wonder that shrimp sandwiches are so popular, because they’re super easy to make! You can serve them as an appetizer or main course, but either way, you’ll want to keep this recipe around for when you need a quick meal. Shrimp Po Boys Do you want a quick and easy meal to add to your dinner rotation? Do you love seafood and Cajun flavors? Then look no further than this Shrimp Po Boy recipe....
Because I eat a largely plant-based diet these days, I miss that meatloaf, so I set out to make a recipe to mimic my mom’s (minus the meat). Vegetarian meatloaf is exactly that: a tender, soul-satisfying, juicy meatloaf that will fool many a meatloaf lover. How to Make a Meatless Meatloaf This recipe uses the same method and many of the same ingredients that made my mom’s meatloaf so good: onions, garlic, herbs, ketchup, lots of black pepper, and breadcrumbs....
The tofu most commonly used for cooking comes in plastic packages in soft, medium-firm, firm, and extra firm textures. This kind of tofu—and a brief segue into silken—is the one I’m going to talk about here, as it’s the most accessible, approachable, and versatile of the bunch. What is Tofu Made Of? Tofu is a minimally-processed food. It’s made by combining water and dried mature white soybeans (not to be confused with tender, green edamame) to make fresh soy milk, at which point a coagulant is added to help the resulting strained liquid curdle and bind together into a solid form....
