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

Ingredients: 2 cups milk 2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice) 2 tablespoons sugar or sugar...

See this at: chow.com| Added on 07/24/09

Fashioning your own spiced rum is so easy that there is really no reason to buy the artificially flavored slosh you find at the store. Just combine...

See this at: ultimatemoneyblog.co...| Added on 05/12/08

By Mrs Money | May 6, 2008 Well, just when Mr. Money thought I couldn’t get any more frugal or crazy as he probably thinks, I’ve shown him. Not only did I do laundry and hang it out to dry, I also baked bread. That’s right, I made homemade bread.... See more

By Mrs Money | May 6, 2008 Well, just when Mr. Money thought I couldn’t get any more frugal or crazy as he probably thinks, I’ve shown him. Not only did I do laundry and hang it out to dry, I also baked bread. That’s right, I made homemade bread. Last month I decided I was going to give it a try because I was sick of all the crap that is put into bread you buy at the store and I was tired of paying $3 a loaf for store brand organic whole wheat bread. My plan didn’t work out so well last month. I tried using my bread machine, and needless to say, my beautiful homemade bread tasted like sawdust. With a little glue. In all my domesticness yesterday, I went grocery shopping and bought all the ingredients to make my homemade bread. I had high hopes for it this time. This time I was skipping the evil bread maker. Here’s the recipe: 1 cup warm water (110-115 degrees F) 1 tablespoon milk 2 tablespoons oil (you can use vegetable or olive oil) 2 tablespoons honey 2 tablespoons brown sugar 1... See less

See this at: miraclenoodle.com| Added on 02/01/09

The Miracle Noodle Low Down * made of naturally water soluble fiber with no fat, sugar, or starch. * contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan. * wheat & gluten free and kosher. *... See more

The Miracle Noodle Low Down * made of naturally water soluble fiber with no fat, sugar, or starch. * contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan. * wheat & gluten free and kosher. * Easily absorbs the flavors of any soup, dish, or sauce. * are instant and come in a variety of styles * have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol! See less

See this at: foodnetwork.com| Added on 04/19/09

In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the...

See this at: chocolateandzucchini...| Added on 10/04/07

Scones au Gouda Vieux et Poires Séchées 180 grams (1 1/3 cup) all-purpose flour 3/4 teaspoon baking powder A fat pinch of ground piment d'Espelette (substitute any moderately hot ground chili powder) 3/4 teaspoon fleur de sel (substitute kosher... See more

Scones au Gouda Vieux et Poires Séchées 180 grams (1 1/3 cup) all-purpose flour 3/4 teaspoon baking powder A fat pinch of ground piment d'Espelette (substitute any moderately hot ground chili powder) 3/4 teaspoon fleur de sel (substitute kosher salt) 75 grams (6 tablespoons) unsalted butter, diced 85 grams (1 cup) coarsely grated 36-month-old Gouda (substitute another type of aged firm cheese, such as Comté, Parmesan, or Cheddar) 20 grams (3 tablespoons) diced dried pears 100 mL (7 tablespoons) light (15%) cream 1 egg yolk, beaten with a tablespoon fresh water Makes 9 pieces. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. In a medium mixing bowl, combine the flour, baking powder, piment d'Espelette, and salt. Add the butter and rub it into the dry ingredients with the tips of your fingers or a wire pastry blender, until the mixture forms coarse crumbs. Add the cheese and pears, and blend with a fork. Add the cream and mix it in... See less

See this at: chocolateandzucchini...| Added on 10/04/07

- a 30 cm (12'') section of baguette - two large tomatoes - one small onion - a handful of fresh basil - three cloves of garlic - 1/3 C grated or crumbled cheese (I used parmesan on half the pieces, and a herbed sheep's milk cheese on the other)... See more

- a 30 cm (12'') section of baguette - two large tomatoes - one small onion - a handful of fresh basil - three cloves of garlic - 1/3 C grated or crumbled cheese (I used parmesan on half the pieces, and a herbed sheep's milk cheese on the other) - olive oil - salt, pepper, piment d'espelette (substitute red pepper flakes) (Serves 2.) Halve the tomatoes, remove the seeds and the juice, and cut them in small dice. Peel and dice the onion. Chop the basil leaves. If you have a garlic press, squish two of the cloves. If you don't, peel them and chop them finely. Put the tomatoes, onion, basil and garlic in a bowl. Add a little olive oil, salt, pepper and piment d'espelette to taste. If you have time, cover and let rest in the fridge for a few hours or overnight, so the flavors can meld. Cut the baguette in half, then slice each half lengthwise. Toast the bread pieces in the toaster or the oven. Cut the last garlic clove in two halves. Rub the moist sides of the clove... See less

See this at: chocolateandzucchini...| Added on 10/04/07

Mini-Tartelettes Brousse et Membrillo - 180 g brousse, or other fresh cheese - 30 g membrillo (Spanish quince paste), or other firm, not-too-sweet fruit jelly - 1 roll of premade pie dough (as always, homemade is preferable, but if you need to... See more

Mini-Tartelettes Brousse et Membrillo - 180 g brousse, or other fresh cheese - 30 g membrillo (Spanish quince paste), or other firm, not-too-sweet fruit jelly - 1 roll of premade pie dough (as always, homemade is preferable, but if you need to save time, store-bought is fine) Yields : 36 2-inch mini-tarlets Special equipment : - a tray of mini-tartlet molds, - a matching cookie-cutter. Preheat the oven to 200°C (400°F). Roll out the pie dough, and cut out circles with a cookie cutter. Press the circles of dough into the mini-tartlet molds, and prick each of them a few times with a fork. Put the tray into the oven to bake for ten to twelve minutes, until the tartlet shells are cooked. Set aside to cool. To assemble, use two teaspoons to scoop out some brousse, and deposit it into a tartlet shell. Top with a small piece of membrillo. Store in the fridge, and take out fifteen minutes before serving. See less

See this at: chocolateandzucchini...| Added on 10/04/07

250 grams (1 cup) goat's milk faisselle (soft curd goat cheese) Fleur de sel or kosher salt Freshly ground pepper 1 clove garlic (I use pink garlic) A small bunch of fresh chives Set a fine-mesh sieve over a bowl, and let the faisselle drain... See more

250 grams (1 cup) goat's milk faisselle (soft curd goat cheese) Fleur de sel or kosher salt Freshly ground pepper 1 clove garlic (I use pink garlic) A small bunch of fresh chives Set a fine-mesh sieve over a bowl, and let the faisselle drain for an hour. Reserve the whey for another use (drink it if you like the lightly sour flavor, or substitute it for water in recipes for bread, brioches, or crêpes) and transfer the drained faisselle into a small mixing-bowl. Season with salt and pepper, crush the garlic through a garlic press (or peel and mince it super finely) and stir it into the cheese. Snip the chives with scissors to get about 3 tablespoons and fold them in. Taste and add a little more salt, pepper, garlic, or chives, as needed. Cover and chill for at least an hour, preferably overnight. Serve as an appetizer or for brunch, with toasted slices of crusty bread. See less

See this at: community.livejourna...| Added on 03/31/09

Jerk Beef on Plantain Chips They say the only thing better than meat and potatoes, is meat...and meat. With a house party only a few days away with big eaters in attendance, I needed something that was as easy to make as it was easy on the wallet. I... See more

Jerk Beef on Plantain Chips They say the only thing better than meat and potatoes, is meat...and meat. With a house party only a few days away with big eaters in attendance, I needed something that was as easy to make as it was easy on the wallet. I was a bit turned off with the image of eating a cooked "banana", but my first experience with eating/cooking plantains was pretty freaking awesome. The recipe actually called for plantain chips that were bought from the store. The little masochist in me screamed out "HA!", and my quest to make these so-called "plantain chips" from scratch began. Note to self: get a mandolin before embarking on such a task again. My thoughts on eating fried "bananas" changed quickly when I saw these lil bits of crispy goodness browning in my frying pan. Nom-nom-nom-nom!!! I quartered the slab of meat into thin(ner) strips and rubbed jerk seasoning on the strips the previous night. As a precaution, we left the raw meat in the fridge overnight to let the... See less

See this at: chocolateandzucchini...| Added on 10/04/07

- 5 leeks, trimmed, rinsed clean and chopped thinly - 16 dried apricots, diced - 1/3 C pinenuts, toasted - 100 g ricotta (or other fresh cheese) - 8 sheets of filo dough - 1/2 C breadcrumbs - 1/4 C + 1 tsp olive oil - salt, pepper (Serves 6... See more

- 5 leeks, trimmed, rinsed clean and chopped thinly - 16 dried apricots, diced - 1/3 C pinenuts, toasted - 100 g ricotta (or other fresh cheese) - 8 sheets of filo dough - 1/2 C breadcrumbs - 1/4 C + 1 tsp olive oil - salt, pepper (Serves 6 to 8 as a starter or side.) Heat a teaspoon of olive oil in a large pan, and add in the chopped leeks. Season with salt and pepper, cover and cook over medium heat for twenty to thirty minutes, until completely softened. Transfer into a colander to drain for at least 15 minutes. In a medium mixing-bowl, combine the leeks, diced apricots, toasted pinenuts and ricotta, stirring gently with a wooden spoon. Preheat the oven to 200°C (400°F), and line a cookie sheet with parchment paper. Assemble the strudels. Prepare the bread crumbs and the olive oil in two small ramequins. Lay a first sheet of filo dough on a large cutting board or clean work surface, covering the stack of remaining sheets with a lightly dampened dish towel.... See less

See this at: community.livejourna...| Added on 04/03/09

one sheet puff pastry rolled out on a floured surface and cut into 4 pieces 3tbs of lamb and mint sausage (purchased at my local butcher) in center of each square edges moistened and crimped with fork glazed with milk bake 20-25 minutes in 350 degree... See more

one sheet puff pastry rolled out on a floured surface and cut into 4 pieces 3tbs of lamb and mint sausage (purchased at my local butcher) in center of each square edges moistened and crimped with fork glazed with milk bake 20-25 minutes in 350 degree oven on a floured baking sheet. See less

See this at: crepesofwrath.net| Added on 08/10/09

A creamy, filling soup of broccoli, leeks, and potatoes that is surprisingly low in both cream and cheese, but tastes very rich! A great vegetarian dish.

A creamy, filling soup of broccoli, leeks, and potatoes that is surprisingly low in both cream and cheese, but tastes very rich! A great vegetarian dish. See less

See this at: foodnetwork.com| Added on 08/02/09

* 1 skinless chicken breast, sliced into 1/4-inch strips * 1 tablespoon minced garlic * 1 tablespoon vegetable oil * 4 (14-ounce) cans chicken stock *...

See this at: pillsbury.com| Added on 08/02/09

1. In 3-quart saucepan, heat soup and tortellini to boiling over medium-high heat, stirring occasionally. | 2. Reduce heat; cover and simmer 4 to 5...

See this at: foodnetwork.com| Added on 06/25/09

* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium * 3 tablespoons unsalted butter * Heavy pinch kosher salt, plus...

See this at: allrecipes.com| Added on 10/19/07

* 1/2 cup unsalted butter * 2 tablespoons olive oil * 4 cups sliced onions * 4 (10.5 ounce) cans beef broth * 2 tablespoons dry sherry (optional) * 1...

See this at: chocolateandzucchini...| Added on 10/04/07

- 200 g green lentils (I used the AOC lentilles vertes du Puy) - 200 g raw chestnuts, frozen - 2 onions - 2 garlic cloves - 1.5 L (6 C) hot water - 2 vegetable bouillon cubes - 3 dry thyme twigs - 2 dry bay leaves - 1 tbsp crème fraîche -... See more

- 200 g green lentils (I used the AOC lentilles vertes du Puy) - 200 g raw chestnuts, frozen - 2 onions - 2 garlic cloves - 1.5 L (6 C) hot water - 2 vegetable bouillon cubes - 3 dry thyme twigs - 2 dry bay leaves - 1 tbsp crème fraîche - olive oil - salt, pepper - 1 tsp honey or cassonade or molasses (optional) (Serves 4.) Peel and chop the onions, by hand or (preferably on a weeknight) in the food-processor. Peel and chop the garlic. In a large heavy-bottomed saucepan, heat up some olive oil and cook the onions and garlic on medium heat until translucent, for about ten minutes. Add the water, the bouillon cubes, the lentils, the herbs, a bit of salt and a bit of pepper. Bring to a boil, and let it simmer gently for 20 minutes. Add the chestnuts (no thawing necessary), and cook for another 20 minutes. Try a spoonful (caution, it's hot!) to see if the lentils and chestnuts are cooked to your taste, and correct the seasoning. This is when Maki adds something sweet... See less

See this at: chocolateandzucchini...| Added on 10/04/07

- one onion, sliced thinly - 3 cloves of garlic, peeled and sliced - a bunch of watercress, rinsed - 6 leaves of fresh sage, rinsed and chopped - one small potato (or half of a medium, or a quarter of a large one), diced - olive oil - salt,... See more

- one onion, sliced thinly - 3 cloves of garlic, peeled and sliced - a bunch of watercress, rinsed - 6 leaves of fresh sage, rinsed and chopped - one small potato (or half of a medium, or a quarter of a large one), diced - olive oil - salt, pepper - mineral or filtered water (Serves 3 to 4.) Heat up some olive oil in a large saucepan. Add in the garlic and the onions, and cook on medium until softened. Add in the watercress, sage and potatoes, and sprinkle with salt and pepper. Cook for a few minutes, until the watercress is a little wilted, stirring regularly. Pour in water so that the vegetables are just barely covered. Bring to a soft boil, and cook on medium for about fifteen minutes, until the vegetables are softened. Puree the soup to the desired chunkiness (I personally like watercress soup to be completely smooth), reheat if necessary, and serve with toasts of garlic-rubbed country bread. See less

See this at: allrecipes.com| Added on 08/02/09

* 4 russet potatoes, sliced into 1/4 inch slices * 1 onion, sliced into rings * salt and pepper to taste * 3 tablespoons butter * 3 tablespoons...

See this at: allrecipes.com| Added on 08/02/09

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: chocolateandzucchini...| Added on 10/04/07

- 250 g green lentils (preferably lentilles vertes du Puy) - 2 shallots - 1 cube of bouillon - 1 gala apple - 8 sprigs of fresh, flat-leaf parsley - 200 g tofu Dressing : - 2 tsp whole cumin seeds - 1 tsp garlic powder - 1 Tbsp pumpkin... See more

- 250 g green lentils (preferably lentilles vertes du Puy) - 2 shallots - 1 cube of bouillon - 1 gala apple - 8 sprigs of fresh, flat-leaf parsley - 200 g tofu Dressing : - 2 tsp whole cumin seeds - 1 tsp garlic powder - 1 Tbsp pumpkin seed oil (substitute olive oil) - 1 Tbsp balsamic vinegar - salt, pepper, piment d'espelette (substitute red pepper flakes) - to taste Topping (optional) : - 2 sheets of brick dough (or phyllo dough) (Serves 6.) Peel and chop the shallots. Put the lentils in a large saucepan, and add 3 times their volume of cold salted water. Bring to a boil, add the shallots and the cube of bouillon, stir, and let simmer for 20 to 25 minutes, until the lentils are al dente : cooked, but still a little crunchy and not yet mushy. Drain the lentils. Peel and dice the apple, and cook it in a small saucepan over medium heat, until the apple pieces are softened but still retain their shapes. Put the tofu in a soup plate, cover with another plate,... See less

See this at: allrecipes.com| Added on 10/19/07

NGREDIENTS * 1 tablespoon butter * 2 shallots, thinly sliced * 2 pears - peeled, cored and sliced * 1/3 cup dry white wine ...

See this at: allrecipes.com| Added on 10/19/07

INGREDIENTS * 18 1/2 ounces extra sharp Cheddar cheese, shredded * 1/2 cup butter, softened * 1/2 teaspoon paprika * 1 1/2 cups...

See this at: chocolateandzucchini...| Added on 10/04/07

Chicken Family Green Beans Olive oil One clove garlic, peeled and minced 2 medium onions, peeled and sliced thinly Salt, freshly ground pepper 500 grams (1 pound) fresh green beans, trimmed Heat a little olive oil in a large skillet. Add... See more

Chicken Family Green Beans Olive oil One clove garlic, peeled and minced 2 medium onions, peeled and sliced thinly Salt, freshly ground pepper 500 grams (1 pound) fresh green beans, trimmed Heat a little olive oil in a large skillet. Add the garlic and onions, season with salt and pepper, stir, cover, and cook over gentle heat for 20 minutes, or until softened and golden, stirring every once in a while. In the meantime, steam the beans for 8 minutes, until cooked through but still firm. Add the beans to the skillet, season with salt and pepper, add a little olive oil to coat, and stir to combine. Cover and cook over low heat for another 10 minutes, until the beans soften and get intimate with the onions. Taste, adjust the seasoning, and decide if the beans need a little more time -- I like them soft. See less

See this at: chocolateandzucchini...| Added on 10/04/07

Frites de Carottes aux Epices - 1 kg (2 lbl.) carrots - olive oil - balsamic vinegar - 1 tsp honey - cumin, ginger - salt, pepper Preheat the oven to 200°C (400°F). Wash, srub and peel the carrots. Trim the top and bottom of each... See more

Frites de Carottes aux Epices - 1 kg (2 lbl.) carrots - olive oil - balsamic vinegar - 1 tsp honey - cumin, ginger - salt, pepper Preheat the oven to 200°C (400°F). Wash, srub and peel the carrots. Trim the top and bottom of each carrot, and cut in fries. Put the carrots in a baking dish, spoon in the honey, and pour a dash of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again. Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges. See less

See this at: goya.com| Added on 04/25/08

1. Prepare the yuca according to package directions. | 2. In a saucepan, combine the remaining ingredients, and warm on low until you just begin to smell the garlic. Do not let it simmer, or let the garlic color at all. It should just be warm. | 3.... See more

1. Prepare the yuca according to package directions. | 2. In a saucepan, combine the remaining ingredients, and warm on low until you just begin to smell the garlic. Do not let it simmer, or let the garlic color at all. It should just be warm. | 3. Serve as a condiment for the cooked yuca. See less

See this at: chocolateandzucchini...| Added on 10/04/07

- 4 slices of Poilâne bread - green tapenade (green olive paste) - 4 thin slices of jambon de pays (dry-cured ham), torn into strips, fat removed - 120 g of brin d'amour - a herbed sheep's milk cheese from Corsica - cut in 12 slices - 12 pieces... See more

- 4 slices of Poilâne bread - green tapenade (green olive paste) - 4 thin slices of jambon de pays (dry-cured ham), torn into strips, fat removed - 120 g of brin d'amour - a herbed sheep's milk cheese from Corsica - cut in 12 slices - 12 pieces of sun-dried tomatoes packed in oil, drained (Serves 4.) Preheat the oven to 220°C (420°F). Toast the slices of bread. Lay them on a cookie sheet. On each slice, spread a layer of tapenade, lay strips of ham on top, then three slices of cheese and three pieces of sun-dried tomatoes. Put the cookie sheet in the oven for 10 to 15 minutes, or until warm and the cheese starts to melt. See less

See this at: chocolateandzucchini...| Added on 10/04/07

- 4 small loaves of bread (about 60 g each) - a ball of buffalo mozzarella - 3 ripe figs - 12 leaves of basil - 4 tsp of thick pesto (a little less if very oily) - salt, pepper (Serves 4.) Preheat the oven to 220°C (430°F). Slice the... See more

- 4 small loaves of bread (about 60 g each) - a ball of buffalo mozzarella - 3 ripe figs - 12 leaves of basil - 4 tsp of thick pesto (a little less if very oily) - salt, pepper (Serves 4.) Preheat the oven to 220°C (430°F). Slice the loaves open. Slice the mozzarella. Wash and quarter the figs. Rinse and pat dry the basil leaves. Spread the top half of each loaf with a teaspoon of pesto. On the bottom half of each loaf, lay a fourth of the mozzarella. Sprinkle with salt and pepper. Add three fig quarters and three basil leaves. Put the tops back on. Transfer the sandwiches into a baking dish, and put it into the oven for about ten minutes, until they are heated through and the bread starts to get crispy. Let rest on the counter for a couple of minutes, and serve. See less