Basic Cookie Dough Mix I got this recipe from a cookbook that belonged to my grandma called “Make-A-Mix Cookery”. It has a recipe for pretty much any dry mix you can think of – cakes, cookies, breads, sauces, you name it! We’ve recently tried a few of them, and we couldn’t wait to share them. Making your own mix is so convenient and it saves you money. I love having this mix in my pantry....
A good blue cheese sauce says, “Ignore everything else that’s happening and give me, and the burger you slathered me on, your full attention.” That’s just the way I like it. What Does This Blue Cheese Sauce Taste Like? Blue cheese sauce is assertive and salty, with a tangy garlic kick. This sauce is for the spirited among us. It’s for those who want their food to emerge from the shadows and be recognized....
Actually, I’ve known the name of it for a while — chayote. One sees chayote often in Mexican markets out here, and Whole Foods carries them. But it wasn’t until a friend thrust one into my hand with the challenge “it’s good, I’d love to see what you make with it” that I actually set out to cook one. Chayotes, also known as “vegetable pears”, are related to zucchini, cucumber, and melons, and in a way, taste like a combination of all three....
There’s nothing fancy about this sandwich, yet, it’s a culinary God-send. Then the regional variations start and there’s when people get passionate! Miami vs. Tampa Cuban Sandwiches When I want to liven up a house party, I ask my friends which one makes the best Cuban Sandwich. One friend is from Miami and the other from Tampa and both believe their city makes the best Cubano. The difference between the Miami and Tampa Cubano variations is minimal....
Ready or not, the holiday entertaining season is upon us! Whether you’re a natural and pull off parties with ease or find yourself pacing and making numerous to-do lists, we’ve got all the help you need to pull off a stress-free and festive brunch this year! First thing’s first: you’re going to need coffee. If you’ve got a pesky aunt, challenging in-laws or a house full of kids, you’re going to need a lot of coffee....
I especially love the green variety, with its mix of pork and bright, zippy ingredients. Cilantro, pumpkin seeds, jalapeños, and tomatillos add layers of flavor and a beautiful green color, too. Hominy adds heartiness (and I love its chewy texture), and each bowl has a generous amount of bite-sized, tender pieces of pork. I like to make pozole in the pressure cooker or Instant Pot because it’s a lot faster than on the stovetop....
With rice and meat all in one dish, you just need a vegetable side to complete the meal. What Are Porcupine Meatballs? This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal....
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Easy Nacho Cheese Dip This Nacho Cheese Dip is one of the easiest recipes we have! The recipe card is short and sweet: creamy Velveeta cheese and spicy diced tomatoes mix together to become the best dip ever! Tortilla chips, carrots, broccoli, bread sticks, just about anything, tastes better dipped in creamy cheese sauce. It’s the perfect staple at every super bowl game party, New Year’s Eve gathering, family game night, or just when you’re feeling the munchies coming on....
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Raspberry Peach Cobbler Summer evenings are all about relaxing on the patio, listening to the whir of the sprinklers, and indulging in light, tasty desserts made with fresh fruits of the season. This Raspberry Peach Cobbler is the perfect way to use those fresh peaches and raspberries that are abundant in late summer and early fall. The sweet, ripe fruit paired with light, fluffy cake is one of those flavor combinations that can’t be beat!...
When you roast slender stems of broccolini, they become tender, slightly crispy, and even a touch sweet! Broccolini is a cross between regular broccoli and gai-lan, a Chinese green that is also in the brassica family. It’s loaded with vitamins and minerals, and great for rounding out a healthy meal. The creamy mustard dressing makes the dish feel special. It’s also a fabulous dipping sauce for any other vegetables that take your fancy....
This one combines chicken, peppers, and pineapple with a soy-ginger sauce—plus it’s ready in about a half an hour. Score! The Super Easy 5-Ingredient Cookbook This recipe comes to us from Sarah Caron, author of The Super Easy 5-Ingredient Cookbook. She’s a writer, editor, blogger, and recipe developer who lives in Maine. She is also a single mom to two busy kids. “We don’t have time for long ingredients lists or complicated instructions....
I’ve tried making zucchini ribbons with a simple vegetable peeler, a mandolin, and a spiralizer. I personally like using a vegetable peeler or mandolin the best. Making these wide pappardelle-like noodles wastes less of the vegetable than curly, spiralized zoodles. Also their texture is just so lovely. Most mandolins will produce a slightly thicker noodle than the peeler. You might need to cook the noodles a minute or so longer if your noodles seem fairly thick....
It’s sort of like frittata meets quiche meets Spanish tortilla. The torta has more structure than a frittata, it is sturdier than a quiche, it’s more delicately flavored than the tortilla. Like best friends in a sandbox, smoked salmon, leeks, potatoes, and dill play well together! They especially enjoy each other’s company in this recipe. The torta can be served warm or room temperature. You can make it ahead and reheat to serve....
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You can do a lot of the work in advance—marinating, stuffing, and rolling—and just put it in the oven about 45 minutes before you want to serve it. How to Butterfly Steak To prepare the flank steak so that you can roll it up, you’ll need to butterfly it (or have your butcher do it) so it opens up like a book. Butterflying flank steak takes a little bit of finesse, which is why we usually have our butcher do it for us....
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