Soft and Chewy Chocolate Chip Cookies Recipes, Recipe from Holiday Cookies 2005, Special Issue 2005 I’ve been using this recipe for years! I think you used to call it ‘Alexis’ famous chocolate chip cookies??? Love soft and chewy with the crunchy edges! Been using this recipe for years!! Yum! Advertisement martha stewert is the best Martha Stewart usually never fails me so I didn’t check reviews closely enough. It was great! I live in Northern Ontario Canada. I found this recipe while living in the east coast and loved the texture and taste. Excellent! My 3 year old daughter and I made these together today. How would you adjust the soft and chewy version for Santa Fe, NM at 7000 ft....thank you in advance for your attention to the above matter I have been using this receipt for years without ever failing! I loved this hoee! Wonderful recipe. I've been through so many chocolate chip cookie recipes trying to find this recipe and FINALLY!!! Runny and weird consistency. Our cookies turned out great. Great recipe only difference was I left it in for 14 minutes Amazing cookies. Great recipe!
Eating Vegetarian? 7 Cooking Blogs to Check Out Right Now There are so many talented recipe developers and bloggers creating beautiful, nutritious food each week. Truthfully, there are hundreds, but I decided to choose a few of my very favorites to feature here today — vegetarian blogs that I return to each week to inspire and inform my own cooking. Even if you're not vegetarian yourself, there's still so much to speak to you in any of these sites. Every one of these blogs is a celebration of the seasons and the joy of cooking with whole foods in an accessible, authentic way. I was a vegetarian for almost fifteen years, and I remember the inevitable ruts I'd get into every few months, usually with the turn of the seasons. These 7 vegetarian cooking blogs are a few of my favorites. 7 Inspiring Vegetarian Cooking BlogsThe First Mess: Laura's photos will be the first thing to draw you in, but it's her unique and impeccably-tested recipes that will keep you coming back for more. What are your favorite vegetarian cooking blogs?
Korean beef BBQ (Bulgogi) recipe Hi everybody! I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video. Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. First, a good cut of beef always makes for delicious bulgogi. Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. Everybody loved my bulgogi! Also, the recipe for the spicy pork BBQ in this video will be posted soon! Ingredients 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef): Directions for Vegetarians: Use the same marinade above and replace beef with mushrooms.
Veggie Alfredo Lasagna I… I can’t speak. This creamy comfort food veggie Alfredo lasagna is heaven to me. And I will elaborate on that, I promise, but I can’t move on without talking about what makes this whole thing work: the garlic-butter-Parmesan-flavored, 50-calories-per-serving sauce. Made with love from cauliflower. You’re like, yeahhhh, you told me about that already. Yes I did. This sauce controls me. Just for a little walk down memory lane, here’s where we’ve seen this veggie sauce make reappearances: Creamy Cauliflower Garlic Rice Healthy Chicken Alfredo Pizza (with a really yummy whole wheat crust) Healthy Fettuccine Alfredo and now this lasagna. Like I said, carbs and cheese. The truth about this lasagna is that even with the carbs and cheese in there, it’s completely jam packed with fresh vegetables (like, more than 5 cups worth of fresh tomatoes, carrots, and spinach) and it’s only got 240 calories per slice. That, and figuring out how I’m going to brave Super Target for the first time. Serves: 9 Notes
Hot and spicy rice cake (Tteokbokki) recipe When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it. I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor. I once ran out of dried anchovies and made tteokbokki without it. Ingredients: 1 pound of cylinder shaped rice cake, bought or homemade. Directions: Add the water, dried anchovies, and dried kelp to a shallow pot or pan.Boil for 15 minutes over medium high heat without the lid. Remove from the heat and serve hot.
How to Make Pesto…………………. | Living in White Bear Lake Every year I plant herbs on our deck and in the garden. I love cooking with fresh herbs all summer long, but I have not done a very good job of preserving my herbs so I can use them in the winter. This year I am determined to preserve some of my herbs for the winter months! Today, I am making pesto with my basil! It is easy way to preserve your basil. I found a reipe in the August/September 2012 Taste of Home magazine. I grow our basil in a window box sitting on the deck. My Pesto Experiment : The Usual Suspects: Basil, Olive Oil, Pine Nuts, Parmesan Cheese, Garlic, Salt and Pepper. Equipment: Food Processor, Salad Spinner I washed the basil and dried it in my salad spinner. Continue processing while gradually adding olive oil in a steady stream. I only use real parmesan cheese – nothing out of a green can for me. Add grated Parmesan Cheese; pulse to blend. Classic Pesto Recipe - A recipe from Taste of Home website I froze the pesto in 2 tablespoon amounts in ice cube trays for easy use.
Sephardic Salsa - Middle Eastern Tomato Garlic Salad Recipe This garlicky tomato salad comes from the Sephardic side of my husband’s family. Though it seems simple, it’s surprisingly flavorful thanks to a healthy dose of raw garlic and a zesty kick from jalapeno peppers. The spiciness in the jalapenos comes from a naturally occurring compound called capsaicin, which can be helpful with migraine relief, clearing up sinus congestion, and even reducing cholesterol and inflammation. The key to making this dish work is using fresh, quality ingredients. To learn how to make crispy homemade Baked Pita Chips, click here. Recommended Products: Citrus Juicer Mixing Bowls Affiliate links help to support my website and the free recipe content I provide. Ingredients 10 Roma tomatoes, seeded and diced2-3 jalapeño peppers, seeded and minced1/2 cup fresh cilantro, chopped4 cloves fresh garlic, minced1/3 cup olive oil1/4 cup fresh lemon juice, or more to tasteSalt to taste Prep Time: 10 Minutes Cook Time: 1 Hour Total Time: 1 Hour 10 Minutes Servings:8 More Great Recipes
Crock Pot Honey Sesame Chicken I owe my mom for finding this recipe for me! I have been so busy back and forth from the hospital that she has been such a help in having dinner ready for me when I go home to feed my baby. She made this for dinner, and I kid you not, every single person in my family LOVED it! And I mean everyone… My mom, dad, my brother, my two sisters, my brother in law, AND my picky 2 year old! My husband probably would have loved it too had he not been on a diet restriction at the time! This meal is SO easy to throw together (aren’t all crock pot meals?!) CROCK POT HONEY SESAME CHICKENrecipe form: Baby Center (we doubled the original recipe, and even then we still wanted more! Enjoy! Linking up to these parties and here
Authentic Indian Chai - A Spicy Perspective How To Make Chai Tea… the authentic kind. Chai is the lifeblood of India. Served in scant shot glasses from dawn until way past dusk, this beverage is EVERYWHERE you look. It’s been fifteen years sense I last visited India. True Indian chai is a far cry from the watered-down American coffeehouse version. The last summer I spent in India, a friend who spoke English well, nicknamed the cardamom pod the VIP nut. I miss those chai over-dosed summers. How To Make Chai Tea… the authentic kind. Press the cardamom pods until they crack. Boil for at least 5 minutes until the tea is very dark and has reduced to about 2 cups. Place the (used) cardamom pods in the bottom of the cups for good friends! How To Make Chai Tea Yield: 4 servings Prep Time: 1 minute Cook Time: 5 minutes Ingredients: 2 ¼ cups water 1 whole star anise 1 stick cinnamon 4 cardamom pods, cracked 4-5 black tea bags, or ¼ cup loose black tea 2 cups whole milk or half-n-half ¼ cup sugar Directions: Making this recipe? Love our recipes?
Slow Cooker Mediterranean Hummus 1-1/2 c. dried chick peas water 1 tsp. sea salt 2 tsp. garlic, minced 1/4 c. olive oil 1/4 tsp. black pepper 1/4 c. lemon juice 1/2 c. cucumber, chopped 1/3 c. reserved juices from cooked chickpeas Hummus has to be one of my very favorite things on this planet to eat! It’s delicious, and so, so good for you! You need not be a vegetarian to enjoy this simple recipe for Slow Cooker Mediterranean Hummus. Serve with pita chips, veggies, and/or chips. Happy Crocking! For over 450 more Slow Cooker recipes, click here to get my eBook! Jenn Japanese Ginger Pork Recipe Sweet Potato Oatmeal Breakfast Casserole I grew up enjoying my mom’s sweet potato casserole for every holiday and it was always a dish I just couldn’t get enough of. There is something magical about comforting and creamy sweet potatoes with an ooey gooey toasted marshmallow topping. When I started eating a vegan diet, I was determined to make a sweet potato casserole that would rock my world just like the one of my youth. Enter: This Ain’t Grandma’s Sweet Potato Casserole. It has been a hit at every holiday dinner I have brought it to. Yesterday morning, I was craving this sweet potato casserole in a major way. The only snag? It was 7:15am. I looked at the sweet potato, it looked at me…I looked at it again. And I turned that craving into breakfast. Sweet Potato Oatmeal Breakfast Casserole Inspired by This Ain’t Grandma’s Sweet Potato Casserole. Yield: 3-4 servings. Oatmeal Ingredients: Crunchy Pecan Topping: 1/3 cup chopped pecans2 tbsp Earth Balance (or butter)2 tbsp flour (I used spelt flour)1/4 cup brown sugar (I used Sucanat) 1. 2.