See this at: foodandwine.com| Added on 11/08/09

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.

See this at: noobcook.com| Added on 09/14/09

I learnt this super easy way of cooking steamed fish from my mum and to me, this dish is perfect in every way. Perfect because … this dish cost about S$4 (cheap!), 10 minutes to prepare (easy!) and 10 minutes to cook (fast!). It’s super healthy, and... See more

I learnt this super easy way of cooking steamed fish from my mum and to me, this dish is perfect in every way. Perfect because … this dish cost about S$4 (cheap!), 10 minutes to prepare (easy!) and 10 minutes to cook (fast!). It’s super healthy, and no messy clean ups later. It has all my favourite tastes (salty/spicy/tangy) as well as favourite food ingredients like ginger, spring onions, mushrooms, chili, tomato and sour plums. I lick up every last drop of the water that comes from steaming the fish… so satisfying! =D This is so easy that you can whip this up when you’re cooking for one person too. Simply cook some rice (or porridge) while you are steaming the fish… and you have a healthy, delicious home cooked meal in no time. To me, this certainly beats eating crappy & unhealthy food court meals for around the same price ;p See less

See this at: mytartelette.com| Added on 08/31/09

I realized as I was starting to write down the recipe for this post that it was actually my 550th post. Wow...That made me a little proud and left me slightly amazed at the same time! I think I even said "oh la vache!" (holy cow!). That's a whole lot... See more

I realized as I was starting to write down the recipe for this post that it was actually my 550th post. Wow...That made me a little proud and left me slightly amazed at the same time! I think I even said "oh la vache!" (holy cow!). That's a whole lot of stories, words, laughs, tears and just as much sugar, butter, flour and eggs! What could be more fitting to celebrate post #550 than a Daring Bakers Challenge? A very sweet and very rich one: a Dobos Torte. I wrote last time that I hadn't had an ounce of craving for chocolate lately and when I set out to make this challenge, things turned out just about the same. I looked at the recipe and could not chase the images of sweet sugared berries floating in my head. Or was it sugar made saber equipped raspberries fighting off little chocolate critters? Hmmmm...Still, not an ounce of chocolate was calling my name yet. Too hot, too humid and a fridge full of raspberries thanks to my mother - in - law who always buys for 8 when there are just... See less

See this at: bigoven.com| Added on 08/31/09

Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat, stirring constantly until sugar dissolves, 3 to 4 minutes. Stop stirring and...

See this at: veganyumyum.com| Added on 08/31/09

Over 4,000 people have already read the original on Pioneer Woman. Vegans come to Vegan Yum Yum for something original. I knew everyone would gang up on me for speaking my mind, but think about it: If you subscribed to The Pioneer Woman and then find... See more

Over 4,000 people have already read the original on Pioneer Woman. Vegans come to Vegan Yum Yum for something original. I knew everyone would gang up on me for speaking my mind, but think about it: If you subscribed to The Pioneer Woman and then find the exact same recipe on Vegan Yum Yum, you have to wonder…even the drizzles on the pan are the same zig zag shape. Yes, these are lovely pictures, but they are so similar to Pioneer Woman’s pics. If you want to copy someone then fine, copy them, but you can’t expect every single subscriber to think you are fantastic for cut and pasting a blog post. See less

See this at: veganyumyum.com| Added on 08/31/09

I was thinking about you today. I was thinking about how badly you want to make mini pies, but how you don’t have mini pie tins, and therefore you’ve been walking around depressed due to your lack of mini pies. So I came up with a soultion for you!... See more

I was thinking about you today. I was thinking about how badly you want to make mini pies, but how you don’t have mini pie tins, and therefore you’ve been walking around depressed due to your lack of mini pies. So I came up with a soultion for you! Hand pies! No tins required. You can use whatever filling you want. Really. Blueberries, strawberries, apples, pears, whatever floats your boat. If it’s juicy (like berries) add a couple tablespoons of cornstarch so the filling thickens as it bakes. You could even do a more savory filling like sweet potatoes if you want. Or if you don’t have time for cutting fruit or mixing berries and sugar, use your favorite jam or preserves. I won’t tell. See less

See this at: find.myrecipes.com| Added on 08/09/09

These showy brownies are nice and tall with pockets of caramel goo. They are wicked enough on their own, but for an over-the-top dessert, add a scoop of vanilla ice cream and drizzle with caramel sauce. Prep: 24 min.; Cook: 1 hr., 5 min.

These showy brownies are nice and tall with pockets of caramel goo. They are wicked enough on their own, but for an over-the-top dessert, add a scoop of vanilla ice cream and drizzle with caramel sauce. Prep: 24 min.; Cook: 1 hr., 5 min. See less

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

Ok, so I felt kind of bad on Thursday throwing a salad your way as we were about get served with some serious rain, and by we, I mean those of us in New York and whoever else is dealing with less than June-like weather. A few of you wrote comments... See more

Ok, so I felt kind of bad on Thursday throwing a salad your way as we were about get served with some serious rain, and by we, I mean those of us in New York and whoever else is dealing with less than June-like weather. A few of you wrote comments about bad weather elsewhere and my sunny thoughts go out to you. For the last few days I felt like I threw something totally ill-timed your way. Suggesting something you clearly cannot enjoy right away, it really isn't fair, now is it? Since we're on the subject of not fair, what also isn't fair is that for my birthday, which was nearly two months ago, I bought a stunning dress. A dress that made me look past the ridiculous price tag as it whispered sweet nothings into my ear. Oh it was something all right - pretty in an effortless sort of way, which is, as you know, the best kind out there. It was white with beautiful light and dark blue stripes. And I couldn't wait to wear it. But some sad family news spoiled my party mood so I canceled it,... See less

See this at: williams-sonoma.com| Added on 08/07/09

This puff is enriched with fontina, a semihard Italian cow's milk cheese that has a mild, fruity flavor. When making the puff, be sure to use an ovenproof pan.

This puff is enriched with fontina, a semihard Italian cow's milk cheese that has a mild, fruity flavor. When making the puff, be sure to use an ovenproof pan. See less

See this at: allrecipes.com| Added on 05/20/09

SUBMITTED BY: RUGGLES PHOTO BY: Mandy Richards "I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me....

See this at: lottieanddoof.com| Added on 05/15/09

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See this at: foodnetwork.com| Added on 05/15/09

* 1 1/2 cups all-purpose flour * 1 1/2 teaspoons baking powder * 1/4 teaspoon fine salt * 2 large eggs, room temperature * 2/3 cup sugar * 3/4 cup...

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

This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid intention to make them all.... See more

This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid intention to make them all. Then, I waited, and waited a little bit longer… , and then some urgent matter came up…, and I ended up doing the challenge the night before the due date. I basically, fixed it from what I had at home. Procrastination is definitely not a virtue. The tuiles recipe I used is adapted from “The Chocolate Book” by Angélique Schmeink. I have to say I was surprised how well they retained their crispiness compare to other recipes I tried before. I baked vanilla and chocolate leaf-shaped tuiles, and made some hazelnut brittle leaves as well. I served the cookies with the mousse which was a simple combination of a chestnut puree, mascarpone, whipped egg whites, and rum; I added some gelatin to set the mixture and turn it into mini-tortes. The crust... See less

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

With all this talk about the Grilled Cheese Invitational and all of the recipes featured on Good Food lately, I've had grilled cheese on the brain. Grilled cheese is pretty much the best thing since sliced bread. After all, it is sliced bread--with... See more

With all this talk about the Grilled Cheese Invitational and all of the recipes featured on Good Food lately, I've had grilled cheese on the brain. Grilled cheese is pretty much the best thing since sliced bread. After all, it is sliced bread--with the added awesomeness of cheese and butter. Can it really get any better? After being hit with what can only be described as a stroke of pure genius, I can definitively say yes. It can get better. "Is this serious?" you may be asking yourself. Oh yes. Made out of slivered cheesecake layered between slices of buttered pound cake, this sandwich is serious all right--as serious as a heart attack. Here's how it's done. Grilled Cheesecake * 2 slices pound cake (any flavor you like), buttered on the outside * 1 small slice cheesecake, slivered 1. Assemble the sandwich as follows: one slice pound cake (butter side down), as many slivers as you'd like of cheesecake (we included bits from the crust for added crunch), and the other slice of pound... See less

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

SUBMITTED BY: austad "This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100...

See this at: notexactlybento.com| Added on 04/24/09

5 Comments As promised yesterday, I’m sharing my process to make the above “gourmet” pig-in-the-blanket. They were inspired by one I ate while shopping at Whole Foods earlier this month. Their deliciousness comes from its ingredients: pizza dough,... See more

5 Comments As promised yesterday, I’m sharing my process to make the above “gourmet” pig-in-the-blanket. They were inspired by one I ate while shopping at Whole Foods earlier this month. Their deliciousness comes from its ingredients: pizza dough, uncured hot dog, red and yellow peppers, red onion, and mozzarella cheese. They are perfect for my bento box. You can change the filling to include whatever you want for your own tastes. I can also see how this would be a very kid-friendly meal. I hope you enjoy as much as I have. If you want to try this, I highly encourage you to. Just read the notes at the end of it all. What I’m about to share is the process of what I did. You might want to change that process a bit. First ingredient is going to be pizza dough. I, in no way, felt like making pizza dough for the first time for this recipe. I purchased a package of frozen dough instead. It worked beautifully. I also used uncured hot dogs and “soft” mozzarella cheese. Now, I don’t know much... See less

See this at: marthastewart.com| Added on 04/24/09

To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat...

See this at: bettycrocker.com| Added on 04/23/09

See this at: opensourcefood.com| Added on 04/23/09

First you make a base sauce. In a skittle or cast iron pan add olive oil, garlic and shallots over low-medium heat. Cook until soft, 7-9 minutes. Add...

See this at: wine.about.com| Added on 04/23/09

* 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc) * 2/3 cup white sugar * 3 oranges (sliced) or may substitute 1 cup of orange juice) * 1 lemon (sliced) * 1 lime (sliced) * 1/2 liter of... See more

* 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc) * 2/3 cup white sugar * 3 oranges (sliced) or may substitute 1 cup of orange juice) * 1 lemon (sliced) * 1 lime (sliced) * 1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!) See less

See this at: epicurious.com| Added on 04/23/09

Whisk together sour cream and flour. Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon...

See this at: madelinesadaptations...| Added on 04/22/09

My mother in law is visiting with us and I really think when she goes I'll be going through compliment withdrawl. See, she loves my cooking and hearing someone rave about your cooking everyday not only makes it even better to cook but it makes your... See more

My mother in law is visiting with us and I really think when she goes I'll be going through compliment withdrawl. See, she loves my cooking and hearing someone rave about your cooking everyday not only makes it even better to cook but it makes your overall day a little bit better. I guess I'm going to have to get used to the void. I was cooking up a storm for the last couple weeks but having been blessed with some fantastic sunshine the last couple of days has meant we've pretty much concentrated on grilling. Today however brought us some rain, am I a terrible person for actually welcoming the break from the sun? Perhaps, but seeing as my boyfriend does most of the BBQing around here, I wanted to get back into the kitchen. I haven't made french onion soup since last winter and I had no idea it was my mother in law's favorite. This is a fail safe recipe I got from one of the best recipe blogs around, elise.com but as usual, I have made some changes. I've made this recipe many times and... See less

See this at: allrecipes.com| Added on 04/22/09

Beer battered onion rings - my mother-in-law taught me this. You can actually use this batter for a lot of things, like zucchini, eggplant, jalapenos,...

See this at: foodnetwork.com| Added on 04/22/09

* 1 1/2 cups fresh whole milk ricotta * 1 1/2 cups shredded smoked mozzarella * 1/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 2 cups...

See this at: pickycook.com| Added on 04/20/09

8 ounces mascarpone cheese (about 1 cup), softened 2 egg whites 1/4 cup vegetable oil 1 box white cake mix 1 vanilla bean, seeds scraped out 1 tsp vanilla extract 1 cup water 1/3 cup frozen berries, thawed and drained 2 1/2 cups powdered sugar... See more

8 ounces mascarpone cheese (about 1 cup), softened 2 egg whites 1/4 cup vegetable oil 1 box white cake mix 1 vanilla bean, seeds scraped out 1 tsp vanilla extract 1 cup water 1/3 cup frozen berries, thawed and drained 2 1/2 cups powdered sugar special equipment: 2 muffin tins and 24 muffin paper cupcake liners preheat the oven to 350 degrees F. line the muffin tins with paper liners. in a large bowl combine the mascarpone cheese, egg whites, vanilla bean seeds, vanilla extract and vegetable oil. using a hand mixer, beat the ingredients until combined and creamy. add the cake mix and water and mix until smooth, about 3 minutes. fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack. meanwhile, puree the berries in a blender or small food processor. place the powdered sugar in a medium bowl. pour in the berry puree and whisk until smooth. top the... See less

See this at: seriouseats.com| Added on 04/20/09

6 thin slices prosciutto, roughly chopped 2 figs 2 ounces (two large handfuls) mesclun salad mix 1 1/2 ounces blue cheese 1/4 cup plus 2 tablespoons olive oil 2 tablespoons sherry or other vinegar Freshly cracked black pepper Procedure 1. Cut off the... See more

6 thin slices prosciutto, roughly chopped 2 figs 2 ounces (two large handfuls) mesclun salad mix 1 1/2 ounces blue cheese 1/4 cup plus 2 tablespoons olive oil 2 tablespoons sherry or other vinegar Freshly cracked black pepper Procedure 1. Cut off the top and bottom of the figs, then quarter them lengthwise. Cut into medium chunks. In a large serving bowl, add the vinegar. Dribble in a little olive oil, whisking constantly and vigorously to create an emulsion. Continue adding the vinegar in a slow stream, whisking constantly until all but the remaining two tablespoons are added. 2. Heat the remaining olive oil in a non-stick skillet over medium heat. Add the prosciutto and crisp in the oil, stirring often, about 1 minute. Add the figs and toss well, then continue cooking for an additional minute. 3. Judge how much dressing is in the bowl compared to how much salad you have, pouring some away if necessary since it can always be added back in. Add the salad to the serving bowl and toss... See less

See this at: allrecipes.com| Added on 04/18/09

* In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and...

See this at: recessionipes.com| Added on 04/12/09

Inspired by a Bon Appetit May 1999 recipe (But really? It’s a frittata.) Serves 6 Total price: NY $10.52 (with extra bacon and cheese) Price per serving: NY $1.75 “Recessionipes Entertains: It’s a Pity Party! Part 3” (Click here if you missed parts 1... See more

Inspired by a Bon Appetit May 1999 recipe (But really? It’s a frittata.) Serves 6 Total price: NY $10.52 (with extra bacon and cheese) Price per serving: NY $1.75 “Recessionipes Entertains: It’s a Pity Party! Part 3” (Click here if you missed parts 1 or 2.)* I always crave asparagus at this time of year, when it starts to enter its peak season as Spring just finally emerges. Asparagus, bacon and swiss is a classic combination, and eggs of course are a great cheap source of protein. If you feel like splurging a little, this dish is delicious with gruyere. Great dish for either brunch or a quick, light dinner with a salad. If you’re serving this to guests, you can prepare slightly ahead and leave it in a 200 degree oven to stay warm. Ingredients * 10 oz asparagus (NY $1.99) * 1 bunch scallions (NY $0.75) * 4 pieces bacon (NY $3.19 for 8 oz)** * 6 large eggs (NY $1.09 for 1/2 dozen) * ½ cup swiss cheese, grated (NY $3.50 for 7.oz) * Salt (staple) * Pepper (staple) Directions Preheat... See less

See this at: find.myrecipes.com| Added on 04/12/09

Prep: 20 minutes, Grill: 25 minutes, Stand: 15 minutes.

Prep: 20 minutes, Grill: 25 minutes, Stand: 15 minutes. See less