Make Your Own Homemade Snickers Bars - Food - Lifehacker
@Jason: The experience of it! It's like asking a chef why they cook, they do it for the fun of it. Sure, you could buy the candies for 17 dollars, but that's no fun. Now making them, that's something you can tell your friends about. That, and making candy can help boost your standing in the workplace, if your boss is that kind of person.
Enchilada Lasagna
This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby.
Recipe for Creamy Bacon Tomato and Avocado Pasta Salad at Life
Folks today I would like to share with you what is sure to be my go-to pasta salad this summer for all the pot-lucks, BBQs and patio dinners that are sure to come up. With this recipe I challenge you to forget the box; forget the pre-made stuff at your deli grocer. You aren’t going to want it after you give this a try. Just think, creamy refreshing lemon dill dressing coats perfect pasta, creamy avocados, sweet tomatoes and crispy bacon. It’s like summer in a bowl. I actually got the idea for this salad from one of my favorite sandwiches: Bacon, Lettuce, Tomato and Avocado.
Steak and Ale Meat Marinade
While Steak and Ale may no longer be around, you can still enjoy their steak with our special recipe. You can use this marinade on steaks and chicken. The Pineapple juice adds a complex citrus flavor to your meats. With our recipe you can enjoy steaks and chicken just like they came from a steakhouse any night of the week.
Involtini: Feta & Prosciutto Rolls - David Lebovitz
I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old Comté cheese from a giant wedge on a cutting block positioned strategically between us. For some reason, the conversation turned to food intolerances and allergies, which aren’t all that well-known in France. I’ve never been invited to a dinner party at a French person’s house and quizzed about what I don’t eat in advance.
Garlic Shrimp Linguini
Jump to navigation Garlic Shrimp Linguini Garlic Shrimp Linguini Here's a dish pasta lovers won't want to miss.
Baked Ziti
This has been a favorite recipe of mine for a long time. I’m not a big casserole person, but I love baked ziti. It’s so easy to put together and it’s delicious.
Chocolate Salted Caramel Tart
I had a great story to tell you about these tarts involving me and my sister in Paris, a scrumptious round of Camembert grillé and a crunchy baguette, a long walk on foot from my sister's tiny apartment at rue Miollis (15ème arrondissement) to rue Cail (10ème), samosas at Krishna and shopping spices at Ganesha, then on our way back dropping ourselves in a small local pastry shop (not as trendy as Hermé or Aoki, but with it's own charm) for these little salted caramel life boosters and a looong walk on foot (again) to rue Cler(7ème) for a late Friday night Mojito with friends. Yup, comfy shoes on our feet and large smiles on our faces – this is all we needed not to care about the rain nor the cool winter wind. But the cursor was blinking nasty on the white page and although my head was full of stories, nothing was coming out of my fingers on the keyboard. After a week the page was still white and the cursor was still blinking as if laughing at me. For the Crust: For the Caramel:
