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Sep 17, 2008 I made the hamburgers for this recipe exactly as stated and we can't put our finger on it, but we felt there was something that was a little too overpowering in the flavor of the meat. We like hot, so it wasn't the heat, it was a spice, just can't figure it out. I did use tortilla's instead of white bread and heated them until crispy. The melted jack cheese and mayo combo was yummy! The concept is awesome, so I'll be playing around with different seasonings on this one to make it fit perfectly for my family's tastes. I'm thinking some sauted onion would be a good addition. Thanks for sharing. —MRSKWRIGHT
Sunday, March 31, 2013
Meatless Main Dishes: Rich Pasta for the Poor Kitchen
Oct 07, 2007 This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever). —JARRIE
Sandwiches: Croque Madame
Dec 28, 2010 This was fun, easy and tasty- my whole family agreed. I threw several different cheeses into my saucepan (mild white English cheddar, yellow cheddar and some monteray jack). It was interesting how, at one point, the cheese was almost a taffy consistency. Once you reach that point, you're almost there. This is very rich, and definitely not diet food. It is super yummy though. Thanks, Alyssa!—Citrus Punch
Pizza Sauce Meat Loaf Topping
“My family digs right into meat loaf made with canned pizza sauce stirred in and spread on top before baking,” mentions Marilyn D. of Taylor, Michigan.
The Best of POPSUGAR Food This Week
- Re-create the Governors Ball menu with easy-to-follow recipes
- We're at the South Beach Wine and Food Festival and have pictures to prove it!
- Put away the Cheetos and reach for cheesy kale chips instead
- The 10 international cook books your kitchen shouldn't be without
- Celebrate any occasion, big or small, with nine unique cupcake recipes
- Think of it as the ultimate soup bowl: a homemade bread bowl
- Enjoy Florida's famous foods with classic Sunshine State dishes
- Don't be intimidated by cooking bone marrow at home - it's easier than you think
- You'd be surprised at what this year's Oscar nominees call their favorite foods
Meatballs: Chinese Pearl Meatballs
"These tasty meatballs are easy to make. Wonderful for your Chinese New Year celebration or as an addition to a holiday buffet. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables." — Mom2MMJ
Main Dish Salad: Seafood Pasta Salad
May 26, 2008 Great salad with or without crab meat. Used mediuam shells, added more celery, 1/2 red and green bell pepper and sliced olives. Used cider vinegar instead of the white and no milk at all with regular lite mayo. Decided with that much pasta would need more dressing, so added a cup of lite miracle whip. I like alot of spices, so added garlic powder, onion powder, a pinch of cumin, lots of paprika and pepper. Make sure the dressing is to your liking before adding to the pasta and vegs. Keeps well in the frig for a few days and just keeps getting better and better! Delicious!—dhalladay
Quiche Recipes: Crab Quiche
Apr 16, 2007 I made this for dinner tonight and it was delicious! My mom has been the "quiche queen" in the family - until now! I may be able to give her a run for her money with this one! I made a few adjustments...We hate imitation crab, so I used canned. I only had half-n-half so I used that with 1 t. cornstarch added to it in place of the heavy cream. I also added garlic powder, a little Old Bay, and touch more hot sauce. Hubby had thirds and even picky 13-yr. old daughter left none on the plate. Served with a big salad. I will certainly make this again soon.—4callmemommy
Saturday, March 30, 2013
Grilled Turkey Tenderloin
When they taste my grilled specialty, my guests say, "This turkey melts in your mouth—and the flavor is fantastic!" The recipe includes a tangy marinade that was developed for our turkey producers' booth at the state fair. — Denise Nebel, Wayland, Iowa
Meatloaf: Incredibly Cheesy Turkey Meatloaf
Feb 24, 2009 This was VERY good! I made some changes, here is exactly what I did: I grated 4 baby carrots and about half of a yellow onion into the bowl using a large microplane. I soaked the 1 cup of breadcrumbs in the 1 cup of milk while I was grating the veggies. This last step plumps up the bread so that it's nice and moist all through the mixture, and then I just add this mushy mixture to the meatloaf. Also, I grated the colby cheese fresh instead of using pre-grated since I find it melts better this way. As the recipe stated, after using my hands to mix the meatloaf, I FOLDED the cheese in using a spoonula as if making a mousse. I added a few splashes of worcestershire sauce to the mix, and then I formed TWO loaves in a 9x13 baking dish. Covered each loaf with a thin layer of my favorite bottled BBQ sauce, and used a thermometer to alert me when they had reached 175 degrees, took them out of the oven and covered with foil for a couple of minutes. Delicious! I love this served with oven-roasted potatoes or mashed potatoes, and 'Jamie's Cranberry Spinach Salad' from this website. ***UPDATE: according to the USDA website (and other websites as well), ground turkey must be cooked to 165 degrees. So, I remove this meatloaf from the oven when it registers between 155 and 160, and then cover tightly with foil so it comes up to temp. ALWAYS moist, never dry.—MALTESE_MOM
Orange-Pecan Salmon
I first made this baked salmon for a girlfriends' luncheon, and it received rave reviews! It was especially nice that I could pop it in the oven just before they arrived and still serve lunch within minutes.—Pat Neaves, Lees Summit, Missouri
Pizza Recipes: Pizza Crust for the Bread Machine II
Jan 06, 2009 This is by far the best pizza crust I've done in my bread machine. It came out perfect. I made the recipe as listed, only added a teaspoon vital wheat gluten and some spices (oregano, crushed red pepper). After the dough cycle, I let the dough ball rest (covered) for a few minutes, then punch out into a little circle. I stop, let it bounce back a little bit and rest (covered) for a few minutes, and punch it out bigger. Do several of those cycles and you can easily get 14-16" out of it. The object is to give it some TLC and gradually get the crust to take shape, not forcing it. I don't toss my crusts, but I'm sure you can do that too. When the dough is formed, I brush a mixture of olive oil and italian seasoning on it, and poke the crust all over with a toothpick (to prevent massive bubbles, unless you like those). The oil and holes prevent the crust from rising super high. I then put it in the oven's bottom rack until the bottom is just crispy, remove it, and lightly sprinkle fresh parmesan and romano cheese on it, put it back in the oven until the cheese cooks a bit. Remove and put your sauce, cheese, and toppings on it. Best pizza ever. Even if your sauce is terrible, people will comment on how good the crust is. And much cheaper than delivery! UPDATE: I have made pizza using this crust more than 50 times now, and you really can't even mess it up with substitutions and additional ingredients. I typically add spices to the dough itself, and also put some spices onto the cru—daveharris
Our 7 Favorite Burgers at Burger Bash
How do you pick a favorite older brother? That's kind of how it feels to choose a winning burger between the likes of Morimoto, Bobby Flay, and Michael Symon at Burger Bash. As Rachael Ray promised, this year's event had the most competing patties of any Burger Bash - 34, to be exact - and festivalgoers were obliged to make a Sophie's choice of sorts to pick the winner.
We didn't get around to trying all 30-plus burgers, so we can't confidently say that one was best. Attendees seemed to have a favorite - Bobby Flay took home the People's Choice Award and Jeff Mauro the Judges' Choice Award - but we did select seven burgers to showcase as our favorites of the night. Read on to get inspired - and hungry.
Toast to the Oscars: 4 Hollywood-Inspired Champagne Cocktails
Looking forward to watching Seth MacFarlane ham it up for the Oscars this weekend? If you're tuning in, then you might as well celebrate the award show's 85th anniversary by ringing it in with a few drinks.
Toast to the show's winners and nominees with one of these four Hollywood-inspired sparkling cocktails when you read more.
Parmesan-Coated Brie
This is such a wonderful appetizer! Your guests will be impressed. A golden exterior gives way to warm, melty cheese, making this perfect for sliced French bread or crackers. —Karen Grant, Tulare, California
Friday, March 29, 2013
Slow Cooker Recipes: Simple Beef Tips and Noodles
Sep 12, 2012 I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregano and a bay leaf or two, depending on if I think of it. This also makes a great stroganoff by adding a cup of sour cream before serving. When I make this, there's never any leftovers.—Sarah Jo
Ribs: Glazed Country Ribs
Dec 14, 2010 made as directed and sauce smelled wonderful, so I was excited about the idea, but the ribs were so bland and tasted like (very basic) roast beef. Won't make this again.—Momto2Girls
Steaks and Chops: Honeyed Pork Chops
Feb 01, 2006 Very delicious! I just made these for dinner tonight. I did as other reviewers suggested and added more honey to the sauce. I went an extra mile and marinated the chops for three hours in honey, garlic salt, and manderain juice. Cooked it covered half the time, flipped them, and then uncovered it for the final ten to fifteen minutes of baking. The frying part in the recipe DOES help so DO NOT SKIP that part. I served the chops with garlic red potatoes and salad with homemade dressing. Fantastic!!!—Ivora
Main Dish Casserole Recipes: Old Fashioned Mac and Cheese
Feb 17, 2004 So Good! Among my friends, I'm known for my mac and cheese, but using this recipe, I really blew their socks off. The addition of the onion really added flavor. The only thing I did differently was used different types of cheese (the secret to my mac n' cheese) I use white sharp cheddar for taste, plain yellow sharp cheddar for appearance, and hot pepper cheese for a bit of spice.—MECRACKERS
7 Decadent Bite-Size Snacks to Serve on Oscar Night
Don't have time to prepare your own Oscars Governors Ball menu à la Wolfgang Puck's signature dishes? Don't sweat! If you're hosting an Oscars viewing party and still want to impress, we've got you covered with a roundup of elegant bites. They might be tiny, but they sure are filling and guaranteed to keep guests satisfied through the latest afterparties.
5 Interesting Facts About the Restaurant Business
Think eating out nightly and watching episodes of Kitchen Nightmares has given you a grasp on what it's like to run a restaurant? Then think again: owning a restaurant is serious (and tough) business. While the tough landscape is nothing new, you might be surprised to learn what factors are directly related to success - and which ones aren't. At day three of the South Beach Wine and Food Festival, a number of culinary heavyweights came together to demystify the biz: New Orleans stalwart John Besh, Top Chef and Chicago favorite Stephanie Izard, Portland restaurateur Jenn Louis, and Miami mogul John Kunkel. Here are five points they hit upon that might surprise you.
Restaurateurs are, first and foremost, businessmen.
Kunkel shared one revelation: "A line out the door does not guarantee a profit." Understanding a balance sheet, on the other hand, might help. "I opened a restaurant . . . by basically pulling a Ponzi scheme on myself," he told the audience only half jokingly. The biggest amateur mistake is "not knowing all the costs that go into opening," Izard said. Or for that matter, the amount of work: "I have no other hobbies," Louis admitted. They all went by the wayside once she committed to opening her own restaurant.
Juggling more than one restaurant can be hugely complicated.
Izard, who has just opened a second spin-off restaurant, Little Goat, put this out there: "It's hard at restaurant number two, learning how to divide your head, when you can't do all the details. I don't know if I'll ever get to that point where I have more than two [restaurants]. I'm kind of a control freak." On the contrary, Besh pointed out that "to go from one to three restaurants is more difficult than to go from three to nine. You have to have managers that understand it, get it, and have the soul." To keep everything consistent across his Louisiana restaurants, Besh has implemented across-the-board rules. "You have to create a standardization of everything," he said. One way he does it is by sharing information with other similarly sized restaurant groups elsewhere in the country, like the Philadelphia-based Vetri Family or Chicago chef Paul Kahan's One Off Hospitality Group.
Local and sustainable is not always practical.
"Farm-to-table is not always possible," Kunkel admitted, explaining that there's a tightrope to walk between top-quality food and what the customer perceives to be a reasonable price point. "There is a balance between providing the absolute best product as a restaurant and . . . staying in business."
Main Dish Seafood: Tequila Shrimp
Aug 19, 2004 What an excellent meal we made with this! We marinated 2lbs of shrimp in 1/2 cup tequila, 1/2 cup beer, some cilantro, garlic, and lime juice for about a 1/2 hour before sautéing with a tbsp of butter and some chopped onions. We served with black beans, pepper jack cheese, chopped tomatoes and avocados in whole wheat tortillas. You really can't make a more healthy or delicious meal!—McRae Family 
Ham & Cheese Stuffed Potatoes
These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. —Kathleen Gill, Pahrump, Nevada
Roasts: Garlic Top Sirloin Pot Roast
Aug 30, 2006 As another reviewer suggested subbed beer for water. Also, I prefer red peppers to green. I roasted this dish in the oven as follows: Placed veggies in roasting pan; pour broth mixture over veggies. Rub meat with plenty of garlic, salt, pepper & paprika. Place meat directly on top of veggies. Meat should not rest in liquid. (Another option, place beef in another pan along side of veggies/broth.) Roast in an open pan until meat thermo. reads 150*, usually 45 to 60 minutes. Remove meat only to platter; cover with foil to "rest" 10 min. until internal temp. reaches medium at 155*. Return veggies to oven with increased temp. to 425* with red pepper added at this time. Bake until veggies are tender & lightly browned, approx. 20 min. Be careful not to dry out the veggies, esp. the potatoes. It may take a bit of experimenting to get them to your desired doneness. Meat is best sliced thin across the grain. It is tender & flavorful if not overcooked. Serve with sauce spooned over slice beef & veggies. Makes a great leftover beef sandwich the next day. I have been known to warm leftover beef in bar-b-que sauce for sandwiches the following day. Cook once but eat twice as a different meal is my favorite way to cook! Highly recommend this meal.—BJT1968
Thursday, March 28, 2013
Ribs: Chinese Spareribs
Feb 19, 2007 After 40 years of cooking, I rarely (if ever) follow a recipe exactly. I did follow this one, with two tiny additions -- I added a small amount of sesame oil because I like the flavour, and a few drops of hickory liquid smoke. I used baby back ribs, marinated them for about 4 hours, and cooked them about twice as long as called for. This turned out fantastically! The flavour was EXACTLY what I was looking for. I served it to raves from picky eaters. Next time, I'll probably make this the day ahead, and marinate overnight to really soak the marinade into the ribs. Thanks so much for this great recipe!—E J
Burgers: Best Hamburger Ever
Jan 22, 2006 This really is the best tasting hamburger ever! All the people here complaining that it tastes too much like meatloaf can just go back to eating their boring old meat burgers with salt and pepper, because this recipe if for folks who desire some real flavor in the meat. I made this recipe exactly as described, except I ommited the garlic clove, and used only a teaspoon of powdered garlic. For the onion I used a red onion. I mixed all of the other ingredients together before adding the meat, and I knew I was in for a treat when I saw how thick and rich all of the flavor ingredients were. I used a george foreman grill, and was very happy with the final results. My only mistake was my condiments. There is no need to add a slice of onion on the burger, because it will be too overpowering. Keep it down to a minimal with maybe just a slice of lettuce and a slice of tomatoe, and enjoy this hamburger for the flavor already in it. Looking forward to leftovers tonight!—Rico
Creamed Turkey over Rice
THIS IS one of our favorite ways to have leftover turkey. When I buy a turkey for my family of five, I choose the largest one I can find so we are sure to have plenty of leftovers. This recipe is simple to prepare and absolutely delicious.-Kathi Parker, Hendersonville, North Carolina
Main Dish Seafood: Anaheim Fish Tacos
Jan 08, 2007 I thought this was excellent. I used tilapia, onion instead of the leek, jalepeno peppers. I even used whole wheat tortillas, and it was so so good. This is healthy, fast and delish. I topped mine with a little cheese, advocados, and sour cream (light). Don't skimp on fresh lime juice, you can really taste it!—alexsmom
Chicken Divan Macaroni and Cheese and a Friday Faves Academy Award Round-Up
It’s been a bit of a pasta week around here, so let’s end it with a favorite.
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I was asked a to contribute to Wisconsin Cheese’s 30 Days 30 Ways with Macaroni and Cheese, and oh man am I glad that I did. Mainly because I was introduced to this trove of recipes created by some amazing food bloggers. And I got to dress up some tasty elbow macaroni.
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I gussied up large elbow macaroni with creamy fontina and a little salty parm to mix up a classic casserole in our family, Chicken Divan—or as some call Broccoli and Chicken—to create my Smudge’s new favorite Chicken Divan Macaroni and Cheese.
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Since big Daddy—my husband—was out of town and it was just me and my gal, I had ssseeeeveral servings left over. So I packed it up and took it to one of her friend’s houses—ya know, scoring points with the mom’s because you never know when you’ll need a favor—a house of five who I hoped would give it the passing grade. You never know with kids.
So did it pass? Oh yes. With flying colors. In fact it just may have been dubbed the best mac and cheese they’d eaten and put me in the ranks of Spongebob and iCarly. Watch out Hollywood here I come.
Chicken Divan Macaroni and Cheese
Ingredients4 cups (16 ounces) Wisconsin Fontina Cheese, shredded 1/2 cup (2 ounces) Wisconsin Parmesan Cheese, grated 2 cups boneless, skinless chicken breast, cooked and diced 1 pound frozen broccoli spears, thawed InstructionsPreheat oven to 350°F. Cook macaroni according to package directions. Drain noodles and set aside. In large saucepan, melt 4 tablespoons butter over medium-high heat. Add flour and curry powder, whisk well, cooking for 1 minute or until fragrant and flour starts to smell nutty. Add cold milk and whisk well to combine. Bring mixture to boil and continue to whisk occasionally as mixture thickens, about 4-5 minutes. Whisk in salt and pepper, add cheeses and stir until melted. Add chicken, broccoli and cooked macaroni to cheese mixture, fold to coat and cook on stovetop over medium heat 5 minutes or until heated through. Pour mixture into buttered 9 X 13-inch baking dish. Melt remaining 1 tablespoon butter; add bread crumbs and mix. Top macaroni mixture with buttered bread crumbs and bake 20 – 25 minutes. Remove from oven, let rest 5 minutes before serving.http://www.foodiecrush.com/2013/02/chicken-divan-macaroni-and-cheese-and-a-friday-faves-academy-award-round-up/Speaking of Hollywood, after last year’s Academy Awards post honoring my beloved Brad Pitt who was nominated for Moneyball, I wanted to continue the theme with a fresh take on this year’s award nominees, including the object of my new celebrity crush, ie: Bradley Cooper who is the one actor who has finally stolen Brad’s crown in my book.
Brad for Brad. A good trade after watching Brad take himself far too seriously as spoofed on SNL.
So to continue the Academy Award glitz, here are a few tips to make you feel a little more glammed up.
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Trade out your yoga pants and pony tail for a special outfit to add some bling to light up the night.
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Gussy up your table with some glitterazzi.
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And for keeping score of the winners and the ahem, losers, give this free Academy Award nominees printable a run through the laserjet and put all that time you spend watching E! Entertainment to work for you.
And now it’s time to get to the guts of every party: the food. Thanks to my great interning contributor sweet Hayley, we have a new Academy Awards recipe round-up for you to enjoy. Feel free to take a page from her ‘Silver Lining Playbook’ and come up with your own list of must eats while watching the must sees.
Break a leg Hayley.
Ever since I was little, I’ve been fascinated by the movies. My earliest and most vivid memories of them are when I went to see The Little Mermaid in theaters and the first time I saw The Wizard of Oz. I recall getting hysterical every time I watched that scene where the lion runs into the mirror after encountering the great and powerful Oz.
For as long as I can remember, I’ve been watching The Academy Awards—the only awards show I ever deemed worth watching. I loved seeing my idols and crushes gliding across the red carpet, pausing for photo ops and interviews and of course I enjoyed critiquing their fashion triumphs and faux-pas. When I was younger, I was never able to make it through the entire ceremony because often it fell on a school night and ran long past my bedtime. Finding out the winner for best picture the next morning was like waking up to see if it snowed over night and discovering school was canceled.
About six years ago, my family inadvertently started what has now become one of my favorite traditions. We began Oscar dinners, where we devised a menu centered around puns of the nominated films—“Brokeback ribs” and “Crash”ed potatoes, “Into the Wild”-salmon and “the Wrestler’s” mussels. We’d start scheming months in advance, testing rhymes and challenging our inner nerd. Over the years, we’ve added our very own “red carpet,” ballot contests and Hollywood trivia to the mix and as Oscar grows, so does our guest list. It’s something I look forward to every year. It’s my Superbowl.
If you’re thinking of hosting your own Academy Awards party, here are a few ideas to add some glimmer and bright lights to your party.
So in the spirit of that little gold man, here’s a menu inspired by all nine of this year’s nominees:
Red Carpet Cocktail Hour
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Dark and Stormy cocktail from The Clever Carrot in honor of Zero Dark Thirty. This movie was dark. And stormy.
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A Good Old Apple cocktail by Cook the Story for Lincoln, who was very fond of apples.
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An Aged Cheese Plate by In the Little Red House for my love, Amour
Previews
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Silver-Lined Crabby Snacks by Eatori for cute Bradley Cooper’s Silver Linings Playbook
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Mini Lamb Curry Meat Pies by The Cuisinerd for….wait for it….wait for it….Life of Pi Supporting Cast
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Hushpuppies from A Spicy Perspective for Beasts of the Southern Wild
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Peasant Bread from Honey & Jam with a whole lot of singing en honour of Les Miserables
Feature Presentation/Main Feature
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Coq au Vin from The Year in Food with a little more singing, or a lot more singing in Les Miserables
End Credits
White Cake from Willow Bird Baking to unchain the sweetness you know is somewhere within Django Unchained
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Nanaimo Bars, a classic Canadian dessert, from Cooking Classy for Ben Affleck’s Argo
Thanks for reading and please keep in touch. This post may include affiliate shopping links of which I receive a small percentage of sales to help keep this blog and magazine going so thanks for your support. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.
Pin It Tagged as: broccoli, chicken, macaroni and cheese, recipesCreamy Slaw
This colorful coleslaw is a longtime family favorite. Cabbage, carrots and green pepper are blended with a tasty dressing that gets its zest from a hint of mustard. When Mom set this slaw on the table, it disappeared fast. —Dianne Esposite, New Middletown, Ohio
Meatloaf: Beef Loaf Deluxe
Sep 21, 2003 My family loved this recipe!!!!!! I made a few alterations, though: I used 1/2 lb. ground turkey, 1/2 lb. pork saugsage, I added a touch of grated cheese, and 1 can of stewed tomatoes. My total cooking time took 90 minutes to reach 180 degrees required for poultry---worth the wait!—THERESA D
Wednesday, March 27, 2013
Cold-Water Test for Candy
Thread Stage
(230°-233°). Dip a metal spoon into the hot candy mixture. Hold the spoon over the cold water. The mixture should fall off the spoon in a fine thread.
Self-rising flour-3/4 cup
As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
Meatless Main Dishes: Summer Vegetable Ratatouille
Oct 12, 2004 If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly coated with salt and drained in a collander for an hour before cooking), 1 red pepper and substituted 2 cans of drained tomatoes for the fresh. Also added 1 1/2 cups mushrooms too. I also reduced the oil significantly, adding only a splash of oil (and a spray of nonstick cooking spray) each time sauteeing. Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas range and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice!—RACH8
Quiche Recipes: Surimi, Spinach, and Roasted Red Pepper Quiche
Jan 26, 2009 Delish, pretty, and so easy! I used real crab meat and fresh spinach, since that was what I had on hand, but otherwise followed the recipe. The only thing I would change next time is to skip the salt-the final dish was just a bit salty for my taste.—Mrs. D
Tacos, Burritos and Enchiladas: Fabulous Wet Burritos
May 16, 2007 Very good and pretty easy to make. I think this is a five star recipe if added to the monthly rotation, but if looking for a special meal, I would give it four stars. Anyways, like many other reviewers I made a few changes. First sauteed small whole onion and 2 cloves of garlic in large skillet. Then added 1 tsp cumin and 3/4 tsp oregano, then added ground beef. After pink was gone from the meat I added the can of refried beans, the green chilies and a can of Rotel. Moved the pan to a cool area and added cilantro. For the sauce I wanted to avoid the "tomatoey" flavor that other reviews tended to dislike so I eliminated the tomato sauce altogether. Instead I mixed two 10 oz cans of enchilada sauce with the one 15 oz can of chili without sauce. To serve, I placed a small amount of the sauce in a 9x13 pan and then rolled the burritos and placed them in the pan, then covered them with the remainder of the sauce and a mixture of medium and sharp cheddar cheese. Baked in a 350 degree oven for about 10-15 minutes. Then covered the top of the pan with shredded lettuce, fresh tomato and green onions. Overall pretty happy with the result. Made 12 and found I needed two 9x13 pans. Family ate 1 pan the first night and the 2nd the next and loved it. Thanks for such an easy recipe... Very nice on a school night.—Toasty Mama
Sausage and Marsala Pappardelle Pasta
We all have our favorite recipes. And we all have vices. This recipe combines the best (best?) of both of them in my little world.
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I’ve been sitting on this recipe ever since I started blogging. It’s one of those recipes I make it at least once a month, a favorite staple in our house and one I break out when company shows up unexpectantly because I always have the ingredients on hand.
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But because it’s such a favorite for dinner, it’s usually dark by the time I’m done cooking and we’re hungry and there’s no light to take a pretty picture or any pasta left anyway. Oh, the life of a food blogger, balancing hunger pains of the family for you my lovely readers.
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I change this recipe up by using different sausages, different color peppers or sometimes none at all, thick cut pappardelle, rigatoni or fetuccine, whatever I have in the pantry. But I always make sure mushrooms and marsala wine are included.
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The marsala wine is the key ingredient here. Simmered with fresh rosemary the marsala creates a flavor that doesn’t compare. Like I said, it’s my favorite and I use it in place of white wine all the time, with sautéed chicken dishes, in gravies and even in desserts like in my Mascarpone Pumpkin Mousse Cups. Obsessed I tell you.
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Five tips for making and adapting my favorite pasta:
1. If you want to watch your cream intake, substitute it with 1/4 cup or so of mascarpone or another creamy cheese to help thicken the marsala sauce.
2. Make sure your pasta is al denté when adding it to the sauce as you’ll want to cook it for a minute or two it it to soak up all of the winey/creamy notes.
3. If I don’t have rosemary in the fridge or its too snowy to snip some from the garden, I’ll toss in fresh basil or even thyme to keep it on the savory side. An added sprinkle of parsley adds a freshness before serving.
4. If you’re looking for a purely vegetarian version, ditch the sausage and use sliced portobello mushrooms to give some girth to the meal. Or if you’re a chicken lover, toss in a few slices or dices of uncooked chicken breast in the first step then add an additional tablespoon of olive oil with the peppers and onions and follow the directions from there. When adding the marsala wine, be sure to scrape up the flavor bits from the bottom of the pan.
5. Be careful not to add the tomatoes too early or they’ll bleed and begin to disappear into the sauce and leave nothing but a tomato skin. If using a tomato other than whole cherry tomato, be sure to seed it first and cut into a nice dice.
Sausage and Marsala Pappardelle
Ingredients4 links smoked turkey sausage, sliced InstructionsBring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce. While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes. Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.http://www.foodiecrush.com/2013/02/sausage-and-marsala-pappardelle-pasta/Related Recipes
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Film and Fare: Memorable Oscar Movie Food Scenes
When it comes to many of this year's Oscar best picture nominees, we can certainly bank on loads of drama. But something else we can count on? Memorable food scenes. Food and drink feature prominently in some films more than others, but certain parts, with everything from crab to hummus, even change the course of the plot. Click on for some of the most noteworthy moments, and let us know if you have any favorites of your own.
Savory Pies: Tater Tot Bake
Oct 22, 2006 After reading the reviews, I used this recipe as a jumping off point and made the following changes: Used 2lbs of ground sirloin, 1 can cream of mushroom, 1 can cheddar cheese soup, a full bag of tater tots, and a can of french style green beans. I browned the beef with the onion and a teaspoon of minced garlic, and 1 tablespoon greek seasoning. I then mixed the soups and 1 cup of milk into the meat after it was browned and drained. I layered the greenbeans on the bottom of a 9X13 casserole dish, spooned the meat mixture over it, then sprinkled 2 cups of shredded cheddar over that, then topped with the tots, which I patted down into the cheese. sprinkled the whole thing with some fresh ground pepper, and baked at 350 for 40 minutes. For those other reviewers who complained about blandness, well I think it's common sense to season your meat while cooking, and hey, be adventurous and use this recipe as a starting point, tweak it with different soups, cheeses, spices...My family and I really enjoyed this dish, and while I did make changes, I think this recipe deserves 5 stars for a great basic recipe, and inspiration. I am looking forward to the leftovers for lunch tomorrow, I am betting that like most casseroles like this, it'll taste even better tomorrow! :)—Mare
Easy, Breezy, Cheesy: Cheddar, Bacon, and Leek Frittata
We may still be in the throes of wool coat and tights weather, but I'm already eagerly anticipating warmer days for one frivolous but fantastic reason: with Spring weather comes picnic season. Generally, these blissful afternoons spent relaxing in the park are fueled by a stop at my favorite specialty foods shop to pick up some cheese, bread, wine, and fruit, but occasionally I prepare a slightly more involved, less spontaneous spread. Often this centers around a portable, low-fuss, room-temperature-friendly, and - most importantly - delicious dish: the frittata.
This bulked-up, bacon-studded iteration will be no exception. I can already picture it: me, a few friends, a bottle of rosé, hearty slices of this frittata, a basket of berries, and, ultimately, sun-drenched bliss. Until then I'll have to satisfy my craving table-side, but hey, with a dish as lovely as the one at hand, I'm hardly complaining.
Tuesday, March 26, 2013
Main Dish Salad: Seafood Salad II
Aug 13, 2003 No sour cream! Use Hellman's mayo, it just tastes better and up it to 2 cups. Cut cellery to 1/2" cup. Add 1/2cup red onion, 1/2cup white onion and 1/2cup fresh red bell pepper (not pimento) and up the green pepper to 1/2cup as well. Skip the sour cream, lemon juice, jalapeno and pimento. Instead add a dash of red wime vinager and 1/2 teaspoon of sugar. Also, the only seafood you'll need is 1 cup of crab, 1 cup of lobster and one cup of shrimp - all chopped. And don't forget to add a dash of black pepper. Mix and let stand at least 3 hours for the best flavor. This is a much better rendition of the recipe, surely to please all those seafood lovers! Great on crackers and as a sandwich!—BCB127
Main Dish Casserole Recipes: American Shepherd's Pie
Oct 13, 2006 This seems to be one of those recipes where anything you want to throw into the pot is acceptable. As long as the end product tastes good, the endevour has been a success. Several of the reviews mentioned that the "pie" was bland. This was my clue to expermient. So I put in some things to give it a kick. First I added a can of cream corn (cause I really like corn) as several reviewers mentioned and I used mushroom soup instead of veggy soup, then three cloves of finely cut garlic. In the potatoes, I added milk and a LARGE tablespoon of creamy horseradish sauce (anything with the word horse in it should give it a "kick"). I added a dash or two of worchestershire sauce and a dash or three of garlic salt. I tossed in a can of white beans (this one gave it a real boost and I highly recommend concidering the beans as an additive). I also used more than the three cups of potatoes. I used three good sized russet potatoes. I have no idea what Colby longhorn cheese is, so I had some medium chedar that I used. The end product of this concoction was absolutely delicious! My wife, who is kinda pickey, had three helpings and I had four. Between the two of us we ate three quarters of the "pie" at one sitting!! This was really, really good and full of great flavors. Thank you Lisa for a great recipe idea.—ROOKIE COOKIE
Stuffed Cabbage: Stuffed Cabbage
May 30, 2006 This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took about 9 hours. So, you may be better off steaming if you are in a time crunch. The only difference I made in the recipe was not cooking the rice. As stated before, it cooks in the oven, so there isn't any need. I also used tooth picks on some of my rolls b/c teh ones with smaller leaves started unrolling a bit. And, like the others, I used a family size can of tomato soup b/c I wanted extra sauce for the white rice side dish. Will make again, but next time will check them more frequently in the oven because mine got done slightly quicker.—Staci
Cincinnati Chili
Have you ever been to Cincinnati? If so, you’ve probably had their very unique chili. It’s like eating chicken wings in Buffalo or lobster in Maine—if you want to experience a regional favorite, it’s a must-try!
A couple years ago I had Cincinnati chili while visiting a friend in Cincinnati. Since then, I’ve only dreamt of having it again. For a while now, I’ve been looking for what looked like an authentic version; that is, a bean-less version (you can serve it with beans on the top if you go five-way, but I’ll get to that in a second) that has chocolate. I was pretty excited when I found Tasty Kitchen member Dax Phillips’ recipe for Cincinnati Chili!
First things first, a little bit about how they do chili in Cincinnati. It starts with a complex, rich-flavored, warmly-spiced meat sauce that has a touch of chocolate added, usually in the form of unsweetened cocoa powder. Then that incredible sauce is served one of the following “ways”: two-way (chili over spaghetti noodles); three-way (chili over spaghetti noodles topped with shredded cheese); four-way (chili over spaghetti noodles topped with shredded cheese and diced onion); five-way (chili over spaghetti noodles topped with shredded cheese, diced onion, and kidney beans). And there you have it. Deliciousness in chili form, Cincinnati-style.
Ready to get started?
There is minimal prep work required for this recipe! Just dice 2 cups of onion (which is about 2 medium-large onions).
Then get out all your ingredients. Here we have: a plate of spices (cloves, cinnamon, black pepper, cumin, salt, and bay leaves), ground beef (I used 90% lean, but 95% lean would be even better), unsweetened cocoa powder, diced onion, apple cider vinegar, Worcestershire sauce, honey, chili powder (the original recipe calls for 5 tablespoons of chili powder, but I will only use 4 tablespoons next time), crushed tomatoes, and water. I only have 4 cups of water pictured, but I actually did use another 1 cup to make it 5 cups total, like the recipe says, so that the beef was fully covered. Oh, and next time I will add 1/4 teaspoon ground allspice as well.
The first cooking step is the initial boiling of the beef. This is the most hands-on part of the cooking process, since it requires you to skim off the fat/other stuff that floats to the top. Not to worry, the chili is worth this extra work!
Here’s how the beef looks after boiling uncovered (and skimming off the fat) for about 45 minutes.
Now you can add all the other chili ingredients …
And give it a good stir.
Bring the chili to a boil, cover the pot, turn the heat down, and simmer for 3 to 3 1/2 hours, stirring every so often.
Here it is after cooking for 90 minutes.
And here it is after cooking for 3 hours. Mine was super thick and just starting to stick on the bottom at that point, so I knew it was done. (Yours might need to go for the full 3 1/2 hours, like the recipe says.) It cooks down a lot; the total volume I had after cooking was 6 cups of chili.
Here’s where the recipe gets a little time-consuming: Dax recommends letting the chili cool to room temperature and refrigerating it overnight so you can remove the fat that rises to the top the next day. This is what my chili looked light the next day—about 2 tablespoons of liquid fat that had pooled on the top that I was able to remove (and that was with using 90% lean ground beef and being very diligent about skimming the fat off during the boiling process). Even though it doesn’t seem like a lot of fat to skim off, I also recommend this step. The flavors of the spices mingle beautifully overnight.
The next day, when you’re ready to serve, heat up the chili (you can add a splash of water if necessary, if it’s too thick). If you’re planning to serve this four-way (chili over spaghetti noodles topped with shredded cheese and diced onion) like Dax and I did, cook and drain your pasta to al dente according to the package directions.
Shred your sharp cheddar cheese. I wanted a little bit of a finer shred for this (I like how it melts that way), so I didn’t use the side with the biggest holes on my box grater.
Then assemble the toppings you’ll need to serve: cooked spaghetti noodles, shredded cheese, oyster crackers, diced onion, and hot sauce.
To serve, line a shallow bowl with spaghetti noodles, top with a ladle of chili, a handful of diced onion, and a sprinkle of shredded cheese. Add a few oyster crackers and a dash of hot sauce! (If you decide you want to go five-way, you can add kidney beans on top.)
Cincinnati Chili is the perfect dish for a new twist on an old favorite, and this recipe is incredible—definitely restaurant quality! A huge thanks to Dax for a great recipe; I know it will become a cold-month regular in my kitchen. Be sure to check out his blog Simple Comfort Food for more comforting classics and fresh new flavors with a comfort spin!
A simple twist on a chili con carne, this classic Cincinnati chili will warm you from your head to your toes.
Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.
Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.
Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.
Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.
Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.
To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!
You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.
Give it a shot, and I hope you enjoy the recipe!
FOR THE CHILI:2 pounds Ground Beef5 cups Water, Enough To Cover The Ground Beef28 ounces, weight Crushed Tomatoes2 cups Onion, Finely Diced2 Tablespoons Cocoa Powder¼ teaspoons Ground Cloves1 Tablespoon Worcestershire Sauce5 Tablespoons Chili Powder1 teaspoon Cinnamon Powder½ Tablespoons Cumin Powder1 Tablespoon Cider Vinegar2 whole Bay Leaves1 Tablespoon Honey1 Tablespoon Salt1 teaspoon Cracked Black Pepper¼ cups Red Kidney Beans, Cooked (optional)TO SERVE:½ pounds Spaghetti Noodles, Cooked According To Package Instructions1 cup Onion, Finely Diced1 cup Sharp Cheddar Cheese, Grated½ cups Oyster Crackers1 dash Hot Sauce
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.
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