See this at: tongue-n-cheeky.com| Added on 11/04/09

* (2) To be eligible to win the GRAND PRIZE, your recipe must be posted on your blog sometime between November 19th and December 7th. All bakeoff details will be posted here, at Tongue-N-Cheeky, on Thursday, November 19th. * (3) The recipe does not... See more

* (2) To be eligible to win the GRAND PRIZE, your recipe must be posted on your blog sometime between November 19th and December 7th. All bakeoff details will be posted here, at Tongue-N-Cheeky, on Thursday, November 19th. * (3) The recipe does not have to be original, but originality in your presentation of the recipe, and on your accompanying blog post, will get you major kudos. Major.Kudos. Interpret this as you shall, my sweets. * (4) Don't feel like baking and blogging? Don't worry! Mrs. Claus has conjured up a boatload of prizes for the lacksadaisical, too! You most especially won't want to miss the beautiful gift package from Beehive Kitchenware, valued at over $75! * See less

See this at: twoyolks.org| Added on 08/10/09

3 oz. bacon, cut into lardons 1 tbsp vegetable oil 1.5 lbs. lean stewing beef (such as chuck pot roast or top round), cut into 2-inch cubes salt and pepper 1 small sliced carrot 1 small sliced onion 2 tbsp flour 1 1/2 cups red wine 2 to 3 cups beef... See more

3 oz. bacon, cut into lardons 1 tbsp vegetable oil 1.5 lbs. lean stewing beef (such as chuck pot roast or top round), cut into 2-inch cubes salt and pepper 1 small sliced carrot 1 small sliced onion 2 tbsp flour 1 1/2 cups red wine 2 to 3 cups beef stock 1/2 tbsp tomato paste a bouquet garni consisting of 1 clove of garlic, 1/2 bay leaf, and 4 sprigs of thyme 9 to 12 brown braised white onions 1/2 lbs. sautéed mushrooms * Preheat the oven to 450ºF. * Blanch the bacon in boiling water for 10 minutes. Remove from the boiling water and dry. * In a large dutch oven, heat the vegetable oil over medium-high heat. When the vegetable oil is hot, cook the bacon in it until the bacon is browned. Remove the bacon from the dutch oven and reserve the bacon. * Dry the beef in paper towels. Season with salt and pepper. Brown the beef in the dutch oven on all sides, in batches if necessary. Remove the beef and place it with the bacon. * Brown the sliced carrots and onions in the dutch oven. Pour out... See less

See this at: community.livejourna...| Added on 07/09/09

Hello bakers!! This is my first post inbakebakebake ! I just got home for the summer from college about a month ago, and when I found this community I was so excited!! I've tried out 2 or 3 recipes from here so far in my time at home, and they're... See more

Hello bakers!! This is my first post inbakebakebake ! I just got home for the summer from college about a month ago, and when I found this community I was so excited!! I've tried out 2 or 3 recipes from here so far in my time at home, and they're awesome!! You guys are so amazing. :) I'm definitely inspired to bake more now. A few days ago I realized that we have a ton of apples laying around my house. So I decided to make apple crisps. A friend of mine made them for me once, and they were so good that I had to try some of my own! My friend never gave me a recipe, so I had to google one myself. I found one that claimed it was The Best Apple Crisp Recipe. Not 100% sure of that claim, but it certainly was good despite my changes to the recipe to work with what we had at home. Here's the original recipe: Ingredients: * 3 pounds tart apples * 2 tablespoons lemon juice * 1/2 cup light brown sugar, packed * 1/2 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/3 cup all-purpose flour... See less

See this at: beantownbaker.com| Added on 08/24/09

For the second day of cupcake week, I bring you a breakfast cupcake. I saw these cupcakes in my Google Reader a while ago and have been waiting for the perfect opportunity to make them. These are great to take in to work, because they're a perfect... See more

For the second day of cupcake week, I bring you a breakfast cupcake. I saw these cupcakes in my Google Reader a while ago and have been waiting for the perfect opportunity to make them. These are great to take in to work, because they're a perfect little mini cinnamon roll to have with coffee. Over the past two years I've been tackling my fear of yeast. This is another recipe that helps me feel more confident in my yeast-using skills. I'm still not to the point where I'd like to be with yeast, but it doesn't scare me away from recipes like it used to. I love the perfect swirls in the cinnamon roll cupcakes. I had a lot of fun photographing these guys. And the taste is amazing. Imagine a soft chewy cinnamon roll perfectly packaged in a cupcake liner. I think from now on, I'll always make cinnamon rolls in cupcake liners. They're just too cute not too. And since the cinnamon rolls can't expand outwards in the cupcake pan, they have to expand up. Look at how high some of them rose! This... See less

See this at: CornOnTheCobRecipe.c...| Added on 08/24/09

First find a pot large enough to hold all of the corn you will be cooking and let it begin heating up. Meanwhile take your corn on the cob... ...and shuck it. Blasting water from the faucet onto it can be helpful in removing stubborn silk. Yummy,... See more

First find a pot large enough to hold all of the corn you will be cooking and let it begin heating up. Meanwhile take your corn on the cob... ...and shuck it. Blasting water from the faucet onto it can be helpful in removing stubborn silk. Yummy, clean, happy corn! Once the water is boiling... Throw in the corn... and cover. The amount of time to let your corn boil ranges from 1-10 minutes depending on how soft you want your corn. I like it reallllly soft, so 10 minutes it is! Remove from the water with tongs. Careful, these suckers are hot! Dress as you see fit. I prefer salt, pepper and butter. I like to roll my corn around on a big ole stick of butter and coat it so well you can't even see the corn anymore.. ..and then apply a small amount of salt and pepper. Too much salt can be bad for you. :) See less

See this at: mykitchensnippets.co...| Added on 08/24/09

This is a great recipe for any occasion. Whether you're watching the big game, invited to your in-laws, or pot luck, spinach/artichoke dip is always a...

See this at: eatingwell.com| Added on 06/27/09

* July 4th Recipes and Menus Easy entertaining is the name of the game on July 4th. * Healthy Burgers Classic favorites and new flavors to try. *...

See this at: tasteofhome.com| Added on 03/05/09

In a small bowl, combine baking mix and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in....

See this at: tasteofhome.com| Added on 03/05/09

"I made these tasty cake doughnuts often when our children were growing up," says Frances Poste of Wall, South... View this recipe » Spiced Cake...

See this at: ecurry.com| Added on 06/07/09

We had received our Pack of POM (100% Pomegranate Juice), in little snowmen like bottles about two months back. Most of them were gone in a couple of days, straight from the bottle chilled. I did manage to save one to make this drink. This... See more

We had received our Pack of POM (100% Pomegranate Juice), in little snowmen like bottles about two months back. Most of them were gone in a couple of days, straight from the bottle chilled. I did manage to save one to make this drink. This antioxidants packed juice rocks! I did not even contemplate cooking with it, but the possibilities of making coolers/cocktails & mocktails are endless, & our heads are have been busy buzzing with ideas. The temperature here is climbing till the 90s during the day time…Summer has definitely arrived in Texas. However it is still pretty & comfortable during the evenings & the morning hours.. the heat is yet to come. This happens to be THE DRINK for one of those hot summer afternoons, esp. if you happened to have been outside & desperately want a cooler when you walk inside the house. I have some fresh mint growing inside & outside. The rest of the ingredients are of everyday use.. except for the lovely things in the alcoholic version:-D Thanks! POM! See less

See this at: recipes.robbiehaf.co...| Added on 03/05/09

6 oz. can frozen concentrated orange juice 1 cup milk - low-fat okay 1 cup water 1/4 cup granulated sugar 1 tsp. vanilla extract 8 ice cubes -Pour all ingredients, except ice cubes, in a blender. -Blend, adding ice cubes one at a time, until smooth.

6 oz. can frozen concentrated orange juice 1 cup milk - low-fat okay 1 cup water 1/4 cup granulated sugar 1 tsp. vanilla extract 8 ice cubes -Pour all ingredients, except ice cubes, in a blender. -Blend, adding ice cubes one at a time, until smooth. See less

See this at: sloshed.hyperkinetic...| Added on 01/27/09

I am actually very remiss in posting this cocktail, as we have actually been enjoying these since last April. Sadly, I was never in close proximity to a camera while they were in progress, so this photogenic beauty never made it on the site. That is... See more

I am actually very remiss in posting this cocktail, as we have actually been enjoying these since last April. Sadly, I was never in close proximity to a camera while they were in progress, so this photogenic beauty never made it on the site. That is all behind us now, however, and the Sculaccione is in the archives for good. My first round of this pretty pink cocktail was during what started as a lark and turned out to be a course-altering event. One Saturday night, Dan and I took Dr. Cocktail up on a very kind invitation—to visit The Doheny, Cedd Moses‘ new private bar downtown. Having visited Seven Grand and heard all kinds of great things about its ritzy cousin, we jumped at the invitation. As luck would have it, we were there early enough to be the only patrons and thus had a lovely time in the care of Vincenzo Marianella and Eric Alperin. Hailing from the bars at Providence and Osteria Mozza, respectively, it was a safe bet that we were in good hands. During the course of the... See less

See this at: greedygourmet.com| Added on 01/27/09

By Michelle | January 15, 2009 “Whizh-ki, please,” I replied to the waitress when asked how I would like my Don Pedro. This was back in the day when I...

See this at: foodandwine.com| Added on 01/15/09

A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around...

See this at: tasteofhome.com| Added on 03/05/09

Cooking for 2 - try a FREE ISSUE today! Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s...

See this at: thaifood.about.com| Added on 02/21/09

* 1 cup fresh-tasting dry roasted peanuts, unsalted * 1/3 cup water * 2 cloves garlic, minced * 1/2 tsp. dark soy sauce * 2 tsp. sesame oil * 2 Tbsp. brown sugar * 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce) *... See more

* 1 cup fresh-tasting dry roasted peanuts, unsalted * 1/3 cup water * 2 cloves garlic, minced * 1/2 tsp. dark soy sauce * 2 tsp. sesame oil * 2 Tbsp. brown sugar * 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce) * 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice * 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste) * 1/3 cup coconut milk See less

See this at: foodnetwork.com| Added on 02/21/09

Preheat oil to 375 degrees F. Whisk the beer, flour, salt and pepper until smooth. Dip green beans into batter to coat, letting excess drip off. Fry...

See this at: visualrecipes.com| Added on 02/21/09

Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste.

Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste. See less

See this at: culinarycory.com| Added on 01/27/09

Jump to Comments I love artichoke and spinach dip. But most recipes I have found contain at least 15 lbs. of cream cheese and 5 gallons of mayonnaise. Such ingredients will almost always guarantee a heavenly experience. I, on the other hand, like to... See more

Jump to Comments I love artichoke and spinach dip. But most recipes I have found contain at least 15 lbs. of cream cheese and 5 gallons of mayonnaise. Such ingredients will almost always guarantee a heavenly experience. I, on the other hand, like to save some of my appetizer calories for dessert. So when Stacey from Stacey Snacks posted this Artichoke Spinach Dip recipe in early November, I was instantly inspired to try it. Since I’m not a fan of frozen or canned spinach, I knew this was a perfect opportunity to expand on a good thing. Five variations and a road test on Thanksgiving later, I have stumbled upon pure culinary bliss. The sharp white cheddar blends well with the spinach and artichoke to give the dip a hearty texture. The red pepper flakes adds a wonderful undertone of heat and the bread crumbs bring just the right amount of crunch to every bite. Artichoke and Spinach Dip 1 Tbl. olive oil ½ cup yellow onion, small chopped 6 – 9 oz. fresh spinach, chopped 1 (14 oz.) can... See less

See this at: pigpigscorner.com| Added on 01/23/09

This dish was inspired by Steamy Kitchen's sweet chili mayo and Fool For Food's salmon logs with mascarpone and chives filling and caviar topping. Jeff is not a big fan of cheese, so I decided to fill the smoked salmon rolls with a spicy mayo... See more

This dish was inspired by Steamy Kitchen's sweet chili mayo and Fool For Food's salmon logs with mascarpone and chives filling and caviar topping. Jeff is not a big fan of cheese, so I decided to fill the smoked salmon rolls with a spicy mayo filling. I added a little bit of wasabi to the sweet chili mayo for a bit more kick and it was delicious. Ingredients: * Smoked Salmon Strips * Lemon wedges Spicy Mayonnaise with Chives Filling: * 3 tbs Kewpie Mayonnaise * 1 tbs Sweet Thai Chili Sauce * 1 tsp Wasabi Paste * 1.5 tbs Chives - finely chopped Directions: * Roll salmon strips forming a little hole in the middle for filling. * Mix together all ingredients for the filling. * Place filling into a piping bag and fill each salmon roll with spicy chives filling. Keep the rest of the filling and use as a dip! * Chill, squeeze a little lemon juice on salmon rolls and serve! Comments: * I used Japanese mayo as it somehow feels lighter than normal mayo. It's very creamy, sweeter and tastier. I... See less

See this at: bacontoday.com| Added on 01/15/09

Day 7 of “The 12 Days of a Bacon-Wrapped Christmas“ brings us a bacon-wrapped ‘Lil Smokies. That’s right, the cocktail weenies you knew & loved as a kid — now wrapped in bacon and covered in carmelized brown sugar. This recipe is sure to be a hit at... See more

Day 7 of “The 12 Days of a Bacon-Wrapped Christmas“ brings us a bacon-wrapped ‘Lil Smokies. That’s right, the cocktail weenies you knew & loved as a kid — now wrapped in bacon and covered in carmelized brown sugar. This recipe is sure to be a hit at your New Year’s Eve party. Start off with a whole pack of your favorite bacon and some patience. This recipe takes over an hour to complete, but is well worth the effort. Have some brown sugar at the ready. Cut your bacon into three sections. This is just about the perfect size for a slice of bacon to wrap around the smokies. Get a whole pack of Beef Lil’ Smokies. Alternatively, you may use another flavor of Hillshire Farm’s Cocktail Links. They don’t look like much now, but we’re just getting started… Wrap each smokie in a small strip of bacon and secure the bacon to the smokie with a toothpick. Arrange the smokies on a baking sheet. Sprinkle a good amount of brown sugar on the smokies. Try to get as much brown sugar on the bacon-wrapped... See less

See this at: whatgeekseat.com| Added on 07/12/09

* Recent comments... * MadLisa on Chickpea falafel: looks delicious! I was wondering where you were hi ... * ............................................................ * Peter F. on Chickpea falafel: Using a meat grinder with a fine screen give the... See more

* Recent comments... * MadLisa on Chickpea falafel: looks delicious! I was wondering where you were hi ... * ............................................................ * Peter F. on Chickpea falafel: Using a meat grinder with a fine screen give the p ... * ............................................................ * Peter F. on Kushari – because carbs are good too: There is a variation, which traditional in certain ... * ............................................................ * Zakiya on Chickpea falafel: It's shaped like a pitcher plant. That was the fir ... * ............................................................ * lo on Chickpea falafel: Well, if that's not the most interesting little gr ... See less

See this at: cookography.com| Added on 07/12/09

The last recipe I posted for French Onion soup was from Cook’s Illustrated and the soup came out great. So when I saw that they had an updated recipe,...

See this at: vintagevictuals.com| Added on 04/27/09

Just the smell of fresh basil makes me weak in the knees. Luckily, ti's not a treat reserved only for summertime in our house. For my birthday a couple years ago, my sweet hubby got my an AeroGarden. This thing is amazing - we grow enough basil to... See more

Just the smell of fresh basil makes me weak in the knees. Luckily, ti's not a treat reserved only for summertime in our house. For my birthday a couple years ago, my sweet hubby got my an AeroGarden. This thing is amazing - we grow enough basil to have pesto about every other week! I'm planning on doing a more detailed post about this nifty gadget, but for now, here is my pesto recipe. Classic pesto is simply a blend of basil leaves, cheese, nuts, garlic, and olive oil. It goes well with creamy cheeses on toasted crostini or crackers. It also goes extremely well with fish and chicken dishes (think grilled chicken or smoked salmon). Our favorite, though, is to toss some farfalle (bow-tie) noodles with the pesto, topped with chunks of smokey grilled chicken. Fresh Basil Pesto recipe from our dear family friends Judy and Joe 1 cup fresh basil leaves, packed 1/4 cup parmigiano reggiano cheese, grated 3 tablespoons toasted pine nuts or walnuts 1-2 garlic cloves, minced 1/4-1/2 cup extra... See less

See this at: thesimpleme.com| Added on 06/07/09

Sometimes the best recipes are based on the simplest ideas. Like this one: Make pancake batter & bake it in muffin tins! It’s that easy. Enjoy! Spring the recipe! Ingredients 2 cups Original Bisquick mix 1 cup milk 2 eggs 1/2 stick butter 12 tbsp... See more

Sometimes the best recipes are based on the simplest ideas. Like this one: Make pancake batter & bake it in muffin tins! It’s that easy. Enjoy! Spring the recipe! Ingredients 2 cups Original Bisquick mix 1 cup milk 2 eggs 1/2 stick butter 12 tbsp filling: try Nutella, fruit jam, or cream cheese confectioners sugar for sprinkling maple syrup for serving Instructions Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. Make Bisquick pancakes per instructions on the box. Fill each cup in the muffin tin half-way. Add 1 tbsp of filling to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup. Source: katincooks Tags: bisquick, breakfast, brunch, cupcakes, katincooks, muffn tin, pancakes, recipe, springit!, stuffed cupcakes, stuffed muffins, stuffed pancakes 6 Comments * On 06.04.09 Alana wrote: I actually... See less

See this at: kayotic.nl| Added on 05/31/09

I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a... See more

I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes. This was absolutely delicious! See less

See this at: zested.wordpress.com| Added on 03/12/09

Tonight’s dinner was a happy accident, an unexpectedly delightful mashup of flavors. I’ve been dreaming of last weekend’s cinnamon-apple ravioli and lamb ragu at Convivium Osteria, a little portal to Portugal in Park Slope. The place just oozes... See more

Tonight’s dinner was a happy accident, an unexpectedly delightful mashup of flavors. I’ve been dreaming of last weekend’s cinnamon-apple ravioli and lamb ragu at Convivium Osteria, a little portal to Portugal in Park Slope. The place just oozes rustic charm – rough hewn tables, cozy candles, copper pots on the walls – and the food is every bite as good as it sounds. On my walk home, I ducked in my local butcher, and took the fresh ravioli — heart shaped no less! — as a sign that I was meant to recreate my dream dish. Except, after I’d done all my shopping and actually consulted the Convivum menu, I realized my fantasy ravioli were actually stuffed with apples, and topped with… duck. Time for plan B. I was still all about the apples, so I decided to fry up my lamb with minced apples and make a sweet apple reduction for the plate. Instead of Convivium’s cinnamon, I added a touch of pomegranate syrup, and handfuls of rosemary, oregano and thyme from my window garden. I’m no pro at... See less

See this at: marthastewart.com| Added on 09/03/09

* FOR THE PUDDING * 2 tablespoons plus 2 teaspoons cornstarch * 1/2 cup granulated sugar * 1 pinch of salt * 2 large eggs * 2 cups whole milk * 1...

See this at: ourbestbites.com| Added on 08/24/09

So something horrible has happened (besides, you know, me eating an obscene number of cookies). I lost, like, half the pictures I took whilst making these cookies. So forget about ingredients...lots of shots of luscious cookie dough...we're getting... See more

So something horrible has happened (besides, you know, me eating an obscene number of cookies). I lost, like, half the pictures I took whilst making these cookies. So forget about ingredients...lots of shots of luscious cookie dough...we're getting straight down to business here! I know we post a lot of things that are fun to look at, but they're not always super practical. I mean, I'm pretty sure most people don't feel the same way about their ice cream makers that Sara and I do. Today, I wanted to post something simple like back-to-basics cookies, but with a little flair that makes them extra-delicious. I believe this recipe was originally from a Hershey's cookbook, but I tweaked a few things to make them extra-special. Their texture is perfect--a little crispy on the outside, chewy and soft in the middle. They remind me of how my chocolate chip cookies were in Utah, which is a good thing because try as I might, I just can't get 'em right in Louisiana. Not only are these cookies... See less