martha’s macaroni-and-cheese I’m sorry. I know, this isn’t right. Not fair. Totally cruel. But I had to. You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. But when I made it for a second time in January, something wasn’t right. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. I just melted into a puddle remembering how good it was. One year ago: Corniest Corn Muffins This week: We’re on vacation right now. Martha Stewart’s Creamy Mac-and-Cheese Adapted from Martha Stewart Living Cookbook: The Original Classics Now, please be warned, this makes a ton-a mac-and-cheese. This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli. Serves 12 1. 2. 3. 4. 5. 6.
Hash-brown casserole | The Wanna be Country Girl This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy. You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! the wanna be country girl – Caroline
Pork Chops Agrodolce Living in Southern California where the sun is good for growing and the farms are plentiful, I am blessed to be able to get all manner of fresh fruits and vegetables at stellar prices. Now meat, on the other hand, is another story. Getting quality meats (ideally hormone-free, and free-range) that are locally sourced costs me an arm and a leg, and sometimes even more than that (tack on a few extra fingers to cover tax, and you get my drift). It is interesting, because people here are very conscious of eating well-sourced meat, but the supply of local beef/chicken/pork is low compared to other areas of the country. Fresh thyme. I found myself pondering this issue of the price of pork when I recently decided to make this recipe for Pork Chops Agrodolce a second and third time. You see, the first time I made this recipe was when I was visiting my parents in Ohio. 3/4-inch thick, bone-in pork chops. Chopped peppers for serving with pork chops. Impossibly dark Agrodolce sauce.
Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great.
raspberry balsamic chicken | KarmaCucina By the time you read this, I will have already returned from the trip mentioned below… Blog makeover put a hiccup in posting A dark cabin is the perfect environment for these heavy eyes, but surrendering to them hasn’t done a thing. I simply cannot sleep. The husband has been down there all week for a trade conference. Well, I’m not one to miss an opportunity to travel or a good meal, so when Joe suggested I head down South and meet him for a long weekend, I was quick to book the flight. Meantime, this week was pretty quiet at home with the exception of my monthly ladies dinner. So bookmark this post for the next time you’re looking for a tasty dinner in a pinch and don’t feel like going to the grocery store – when your friends are on their way or your family is asking you what’s for dinner, you’ll be glad you did. {*style:<b>Raspberry Balsamic Chicken </b>*}Slightly adapted from a Cooking Light recipe Serves 4 4 boneless skinless chicken breasts Salt Pepper 2 tsp. dried thyme
Chicken Diablo Um, excuse me but, who is this. . .Diablo? Does he have a mustache? Does he ride a motorbike? Does he have pointy little horns sticking out of his head and a long spiky tail snaking out of his expensive Spanish linen pants? Did you know that “diablo” means DEMON? I found this out today. So I really just made CHICKEN DEMON. I would like a word with Mr. I need to ask him how he came up with combining pepper sauce with sour cream, ketchup and honey. And I need to find out if he presses his shirts. You guys, I won’t lie. Diablo did it! OH – I wonder if he’s single. FOR YOU, good grief. Chicken Diablo: (adapted from Recipe Finder) p.s. Demons have never tasted so good. What it took for 4: * 1/2 cup Frank’s hot pepper sauce * 1 cup sour cream * 1/2 cup ketchup * 1/4 cup honey * 1 tsp sweet paprika * 1 tsp ground cumin * 4 chicken breasts, pounded out thinly * 2 Tbs. canola oil * 3 cloves garlic, minced * 1/4 cup sliced scallions * 2 cups cooked white jasmine rice Serve chicken over rice.
Beth's Melt In Your Mouth Barbecue Ribs Oven) Recipe - Food.com - 107786 cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Cook Bacon on a Sheet Pan (0:15) More Bake your bacon on a sheet pan in the oven instead of a skillet. 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas. More Videos Total Time 3hrs 15mins Prep 15 mins Cook 3 hrs I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! Skip to Next Recipe Ingredients Nutrition Check Out Our Top Pork Recipe Your Thanksgiving Leftovers, Reimagined Directions Up Next Advertisement
Coq au Vin Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come. Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. Nowadays, chicken is commonly used, and the length of cooking time is shortened. In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Coq au Vin – Chicken Braised in Red Wine As an option to butchering a whole chicken, purchase 2 whole legs and 2-3 breasts with skin and bone intact. Preheat oven to 325 F. (170 C.) Transfer pot to stove top.
Welcome to Sardinhas Sausage Company ! Portuguese Recipes Portuguese Recipes Traditional Vegetable Soup (Kale Soup) Classic Portuguese Favas Beans Chourico and Peppers Farmer’s Omelet with Chourico or Linguica Portuguese Country Casserole Traditional Vegetable Soup (Kale Soup) Verde or Kale soup is a time honored Portuguese tradition with many regional variations. 4 Qts of Water 1 Lbs. 1 - 16 Oz. 1 - ½ Lg. 2 Cups Chopped Carrots 1 Med. Bring water to a boil, add meat and sausage and cook for twenty minutes at low boil. Classic Portuguese Favas Beans These tasty favas beans are a great side dish that goes with just about anything or as a quick meal by itself. 1 Tbsp. 1 - 2 Tbsp. ¼ Lbs. 2 Large Onions Chopped 2 Dashes Tabasco Sauce Sauté onions, garlic, red pepper, and parsley in olive oil. Chourico and Peppers Chourico and peppers are a great main dish served over rice or noodles. 2 Tbsp. 2 Large Onions Sliced into Wedges 2 Large Green Bell Peppers Sliced 2 16 Oz. Peel casings from Chourico and cut diagonally into ¼ inch slices.
Portuguese Chourico and Peppers Recipe at Epicurious I grew up in Fall River, Massachusetts, a small city in New England that is basically Little Portugal. My grandparents are from the Portuguese islands called the Azores. This is one of my favorite meals that my grandmother would make for our family. The lunch ladies in the Fall River public school system also served this to the kids throughout the city when I was growing up. Needless to say, it was my favorite school lunch. servings8 sandwiches Ingredients 1 tablespoon oil1 pound of hot or mild Portuguese chourico, casings removed and crumbled1 green bell pepper1 yellow onion1 package of Portuguese rolls or hamburger buns Preparation Heat oil in a large skillet. Serve in Portuguese rolls or in hamburger buns. Fried Smelt Recipe Thursday, May 26, 2011 Fried Smelt In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy convertible. I know, a tough life, huh? On the days that I’d head to the city office, I would try to take the subway a couple times a week and on the walk after work back to the subway, I’d often meet friends for dinner at a Greek restaurant called Kokkari. The must-order item on the menu is Fried Smelt, little fishies fried whole and served with a garlic-potato skordalia (thick potato-based dipping sauce) and wedges of lemon. How to Make Fried Smelt Here are the smelt fish, my fishmonger sells them thawed just like this. The matzo meal is mixed with garlic powder and salt (or you could use garlic salt). About Garlic Powder Leave a Comment