See this at: everybodylikessandwi...| Added on 11/30/09

* Lydia said... Oh man! I came to your blog to look for something good to do with chicken and rice for my dinner tonight and here it is. First post. Magic. Also helps me with my "I don't like my massive jar of Costco peanut butter" problem. 4:17 PM *... See more

* Lydia said... Oh man! I came to your blog to look for something good to do with chicken and rice for my dinner tonight and here it is. First post. Magic. Also helps me with my "I don't like my massive jar of Costco peanut butter" problem. 4:17 PM * my boyfriend cooks for me said... Where was this recipe when we kept getting peanuts from our CSA?? Definitely bookmarking this for next peanut-season... See less

See this at: bhg.com| Added on 11/30/09

* 1 Tbsp. butter * 1 cup chopped sweet onion (1 large) * 2 cups Shredded Chicken Master Recipe (see recipe below) * 1/2 cup coarsely chopped walnuts,...

See this at: foodandwine.com| Added on 08/28/09

The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence....

See this at: foodandwine.com| Added on 08/28/09

“This dish makes you understand the less-is-more approach of Italian cooking,” says Andreas Viestad about his pasta tossed with a raw...

See this at: bhg.com| Added on 08/19/09

1. In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer...

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

Celebrate summer with this quick casserole made with zucchini, herbs, cheese, and rice.

See this at: epicurious.com| Added on 08/05/09

* 6 cups coarsely shredded peeled beets (about 6 medium) * 6 tablespoons all purpose flour * 1 1/2 teaspoons salt * 1 1/2 teaspoons ground cumin * 3/4...

See this at: epicurious.com| Added on 08/04/09

* 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness * 1/2 cup plus 2 tablespoons olive oil * 1/3 cup fresh lemon juice...

See this at: epicurious.com| Added on 08/03/09

* 3 tablespoons fresh lemon juice * 1 teaspoon sugar * 1/4 cup extra-virgin olive oil * 1 pound beefsteak tomatoes, cut into 1-inch-thick wedges * 1/2...

See this at: mykoreankitchen.com| Added on 05/08/09

When I was making Kimchi Bokkumbap for lunch, my sister was helping me out. I said to her to cut neatly and put the ingredien... See more

When I was making Kimchi Bokkumbap for lunch, my sister was helping me out. I said to her to cut neatly and put the ingredients neatly on a plate, because I need to take some pictures to post for the blog, and my sister was surprised because I haven’t posted recipes for Kimchi bokkumbap yet. I sort of did here, but it is more complicated because it has some extra ingredients and didn’t taste as good as this one, if I remember the taste right. (It was a very early post, so my cooking wasn’t as good as nowadays.) This recipe is really simple and quick to make, you can also appreciate the Kimchi taste more (this implies that it has a stong Kimchi taste). It works really well with bacon and enoki mushrooms too. It was the best Kimchi bokkumbap I ever had. (Prep time - 5 minutes, Cooking time - 5 minutes ) * 1 cup of Kimchi (at least 1 week fermented) * 3 ½ cups of steamed rice * 1 pack of enoki mushrooms * Bacon 150 g * Minced garlic - 1/2 tsp * Kimchi liquid - 4 tbsp (this is the sauce in... See less

See this at: thursdaynightsmackdo...| Added on 05/05/09

Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re... See more

Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON. While Michelle takes a much-needed brain-freeze, I’m filling in for jury duty. Hi I’m Kickpleat from Everybody Likes Sandwiches and I thought I’d share this recipe with a whole new crowd of peepers. The soup may be ugly, but don’t be a hater. It’s fucking amazing. Trust me, I’m beautiful. Sometimes, things just aren’t all that pretty, but you love them anyway. Pugs, crying babies and hideous floral couches? There’s something for everyone! And here we have this peanut noodle soup. Attractive? Absolutely not. Delicious? Oh sweet jebus,... See less

See this at: heythattastesgood.co...| Added on 01/29/09

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron... See more

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron pan, but you can use whatever you want. Mashed Potato Egg Boats See less

See this at: heythattastesgood.co...| Added on 01/29/09

Here's another delicious winter all in one meal, that I could maybe eat every day. Or at least every day for a week, then maybe not for a while.

Here's another delicious winter all in one meal, that I could maybe eat every day. Or at least every day for a week, then maybe not for a while. See less

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

I don't believe in going on diets. You know the kind of thing I mean, eating only protein or eating only grapefruit for two weeks. Sure, you can lose...

See this at: bhg.com| Added on 11/30/09

* Nonstick cooking spray * 3 pounds chicken thighs, skinned * 1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix * 1-1/2 cups loose-pack...

See this at: bhg.com| Added on 11/30/09

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape...

See this at: bhg.com| Added on 11/30/09

* 1 medium onion, coarsely chopped (1/2 cup) * 8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large * 1/2 cup pitted...

See this at: bhg.com| Added on 11/30/09

* 1 pound boneless beef top round steak * 1 tablespoon cooking oil * 2 14-1/2-ounce cans diced tomatoes * 1 14-1/2-ounce can beef broth * 1 cup...

See this at: bhg.com| Added on 11/30/09

* 2 pounds boneless beef chuck roast * 8 ounces tiny new potatoes, halved or quartered * 2 medium carrots or parsnips, peeled and cut into 1- to...

See this at: bhg.com| Added on 11/30/09

1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce,...

See this at: notderbypie.com| Added on 11/30/09

This is the kind of recipe I live for. It reminds me of those really good bran muffins you find at local coffee shops, with the nutty, wholesome flavors and tops that crust around the edges and never are perfectly round. It's got a more well-defined... See more

This is the kind of recipe I live for. It reminds me of those really good bran muffins you find at local coffee shops, with the nutty, wholesome flavors and tops that crust around the edges and never are perfectly round. It's got a more well-defined crumb than carrot kugel, but it's not as sweet as carrot cake, and grated zucchini lends it sophistication. Not that this is a snobby loaf — just the opposite. It takes about 5 minutes to mix together, and the 80-minute baking time lets you actually get something else done while you wait. I brought it to our pre-Yom Kippur meal on Sunday afternoon, but it'd make a phenomenal breakfast or afternoon snack. special thanks to reader Catherine for pointing out that I failed to mention the eggs in the ingredient list. Sorry everyone! Three eggs. See less

See this at: everybodylikessandwi...| Added on 11/30/09

This past weekend, Cornelius wanted to go out for pancakes. I wavered. There's a diner in our neighbourhood that used to have the very best pancakes and good service, but the last couple times the service really was terrible and the pancakes weren't... See more

This past weekend, Cornelius wanted to go out for pancakes. I wavered. There's a diner in our neighbourhood that used to have the very best pancakes and good service, but the last couple times the service really was terrible and the pancakes weren't up to their usual par. So I put my foot down and make pancakes at home. It turned out to be a great option. The pancakes were light and fluffy and the apples simmered in maple syrup that topped the pancakes was liquid gold. They were perfect and they beat out the pancakes from the local diner hands down. light & fluffy pancakes with maple apples (recipe adapted from Bon Appetit) maple syrup apples 2 T unsalted butter 2 large tart apples, like Bramley Seedings, cored and sliced 1 t ground cinnamon 1 T plus 1/3 c pure maple syrup pancakes 1 c all purpose flour 2 T yellow cornmeal 1 t baking powder 1 t baking soda 1/2 t salt 1 c buttermilk 1 c plain yogurt 1 t vanilla 1 large egg 1 1/2 T unsalted butter, melted For maple syrup apples: Melt... See less

See this at: bhg.com| Added on 10/12/09

1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is...

See this at: marthastewart.com| Added on 07/29/09

* Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking...

See this at: bakeorbreak.com| Added on 05/12/09

I too fell in love with vanilla bean paste- There’s nothing better than seeing those gorgeous flecks in your baked goods, and it just tastes so much more flavorful than the extract. The cupcakes look and sound wonderful, and filling the center with... See more

I too fell in love with vanilla bean paste- There’s nothing better than seeing those gorgeous flecks in your baked goods, and it just tastes so much more flavorful than the extract. The cupcakes look and sound wonderful, and filling the center with chocolate is a great excuse to leave off the fussy icing off the top! * 4 Julie O'Hara // Jan 10, 2008 at 9:06 am Sounds like a really good one–and these definitely don’t need icing. I recently tried filling muffins with peanut butter and my problem was that it exploded out the top:) Julie * 5 jennifer // Jan 10, 2008 at 10:37 am JEP, I love that vanilla bean paste. I think you’ll be pleased. Patricia, I would be lost without King Arthur’s deliveries. If not for them, I would have to do without a lot of things. Hannah, those little flecks make me giddy! Julie, I can empathize with your cupcake filling problems. A few of these lost the chocolate completely out of the bottom. I’m glad I experimented a bit to get some of them to work. * 6 Anita... See less

See this at: pinchmysalt.com| Added on 02/10/09

Intimidated by baking, assembling, and decorating a homemade red velvet cake for Valentine’s Day? Give cupcakes a try instead! As you probably know, I...

See this at: justjennrecipes.com| Added on 05/12/09

I am not a fan of great gobs of frosting. So I cut the tops off overly puffed cupcakes - cut a little decor out of the middle, frosted the base and popped the top back on. Still tasty - and it impresses people like you’ve done a lot of work. When... See more

I am not a fan of great gobs of frosting. So I cut the tops off overly puffed cupcakes - cut a little decor out of the middle, frosted the base and popped the top back on. Still tasty - and it impresses people like you’ve done a lot of work. When really, you haven’t. cupcake ingredients 2 sticks butter, softened 2 cups granulated sugar 4 large eggs 2-3/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 2 Tablespoons lemon zest 2 Tablespoons freshly squeezed lemon juice - You will need confectioner’s sugar for dusting, later in the assembly Pink Lemon frosting 4 cupc confectioners sugar 1/2 cup butter - softened 2 Tablespoons freshly squeezed lemon juice. 1 teaspoon grated lemon zest 2 Tablespoons milk pink gel tint Preheat the oven to 325 degrees, and prep a cupcake pan with liners. I prefer using fresh lemon juice in all my baking. The best way to get juice from a lemon is to press and roll it on a counter. Then the pulp is all mushy and you have plenty of... See less