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Jul 30, 2009 I have to be honest, I cannot taste the Dr.Pepper.That being said, the meatballs Rocked! I liked the sauce too. My son said this dish tasted like my meatloaf without the vegies. I even add extra soda to sauce,to try and "DR" up the flavor, didn't help. I like making it, easy and I made 3 lbs of meatballs,used 1/2 for tonight and will make meatloaf out of the rest some other day. Thank You Lyndsie these were fun!—Patty Cakes
Tuesday, April 30, 2013
Because the Sun is Shining
Posted by Ree in Giveaways\ABS\Auto Blog Samurai\data\Dip Recipes\tastykitchen\bayleafsmall.jpg "bayleafsmall")
Today, because the sun is shining, because the birds are chirping, and because we love ya, we’re giving away three (3) Kitchen Aid Artisan stand mixers in this gorgeous “Bayleaf” color.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
Whether you’re surfing in Hawaii or watching reruns of your favorite TV show, just shout out your weekend plans and you’re automatically entered to win one of the mixers.
THE RULES
One entry per person, please.
Winners will be selected at random and announced Sunday.
Good luck!
_________________________________
Contest sponsored by Tasty Kitchen.
Burgers: Onion and Cheddar Burgers
Mar 05, 2004 These were "okay". I was out of Worcestershire, and didn't realize it until I started making these, so that got left out. And I didn't broil them, because I was practicing for our campout, so I cooked them in a dutch oven. They fell apart, so we just ate them like loose meat, instead of burgers. I don't know if I will make these again or not -- they weren't as flavorful as I thought they would be -- but maybe it is because I didn't have the Worcestershire sauce. A toss-up, I guess - but a nice change from just plain ole hamburgers.—SUSU71
Steak with Orange-Thyme Sauce
“This is an easy, yet fancy dish for company,” writes Mitzi Sentiff of Annapolis, Maryland. “You'll get the delicious taste of orange along with a little spiciness. It's great with rice and a side salad.”
Roasts: Roast Beef and Yorkshire Pudding
Dec 29, 2003 An excellent idea to use garlic powder. Never come across until now. We use English mustard powder, ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting, it's a good idea to get rid of the metal rack, and replace it with various washed, peeled (or unpeeled), halved vegetables: potatoes, parsnips, carrots, turnips will do. Just enough to raise the meat from the bottom of the roasting pan. This adds flavour, and stops the meat drying out. These are not intended to be served at table, although uses can be found for them. Remember also to steam potatoes, until a knife begins to go in easily, then set them aside to cool awhile. Then roast them in pre-heated beef dripping.—Peter McGrail
Slow Cooker Recipes: Apple and Brown Sugar Corned Beef
Mar 21, 2011 Very good! The corned beef was so tender. (I cooked it on low for about 8 hrs.) The only trouble I had was trying to fit everything into my slow cooker, which is a large, oblong cooker. I had to put several potatoes, part of an onion and half of the cabbage in a pan on the stove. I used a little water and some of the juices from the slow cooker, which almost reached the top rim of the cooker by then. I simmered the extras on low for the last hour or so. I'm actually glad I had to cook most of the cabbage on the stove because the cabbage that was in the slow cooker cooked down to practically nothing. The carrots were the biggest surprise! They were so incredibly sweet, I was wishing I'd added more! Everyone enjoyed the meal very much!—mamaskia
Meatless Main Dishes: Eggplant Burgers
Jan 11, 2006 I did two batches of this recipe, one like the reviewers suggested with a shorter cooking time, and it tasted wonderful. The second batch i cooked the as long as the author suggested, and it tasted much much better. Having made too much, i ended up with leftovers. So, today, i came back home too tired to heat the food, so i ate it cold , in a pita with a tiny bit of hummos, and leftover slices of tomato. It was amazing. This is a wonderful recipe. It just gets better and better.—hala
Potatoes au Gratin Is Comfort Food at Its Finest
Those who are passionate about potatoes au gratin seem to fall into two camps: those who prepare the dish with cheese, and those who skip it, insisting that cream, when reduced properly, imbues the dish with umami-packed cheesy goodness. Now, I'd like to say that I fall into the latter purist camp, but let's be real: as delightful as cream is, it will never hold the same place in my heart as a hearty helping of tangy-twangy Gruyère cheese. This version reflects that.
Cooked to perfection at high heat, this très Francais side is comfort food, elevated. It rounds out near any manner of meals wonderfully. Or, if you're feeling truly indulgent, make it the star of a meal, supplemented by a crisp green salad - your secret's safe with me.
Monday, April 29, 2013
Main Dish Casserole Recipes: Chili Rellenos Casserole
Dec 29, 2006 After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guests devoured this. Next time I'm adding a total of 4 eggs and a bit more flour to see if it gets fluffier. I'd like to try this with homemade roasted chiles even though the canned whole chiles tasted fine but I wouldn't use the diced chiles - discovered they are bitter, have too much juice, seeds, pieces of stem and ??? Yucky. Took longer to cook in the 8x8 pan (10-15 min. longer) and be sure to let it rest at least 10 minutes before serving. This is such a delicious recipe (despite all the changes) it still deserves 5 stars. *&$^@*&! I just reread the recipe and discovered it calls for a 5 oz. can (?) of evap milk. Hmmmmm. Maybe that is why so many reviewers eliminated the regular milk and just used a can (12 oz) of evap milk. That's what I did and it turned out fine. Pays to read the fine print!—SOCAL REINER 
Pizza Recipes: Crab-Artichoke Pizza
Jan 09, 2012 KC* Crab Artichoke Appetizer Pizza 1 12" thin prepared pizza crust 14 oz. can water packed artichoke hearts 4 oz. lump or backfin crabmeat 2/3 cup grated parmesan 2/3 cup light mayo 1 tsp minced garlic 1/4 tsp salt 1/8 tsp pepper 1/4 cup pitted and sliced kalamata olives, drained well 1/4 cup finely chopped fresh red bell pepper Prepare crust according to pkg directions. Put crust in oven and crisp until golden brown. Meanwhile combine artichokes, crab, parmesan, mayo, garlic, salt and pepper. Spread mixture to edges of crust. Top with olives. Bake 12-15 minutes until top is slightly browned and bubbling. Remove from oven and top with red bell pepper. Cut in small squares and serve warm with sauce of choice. It recommends remoulade sauce. 8 servings.—Valerie
Corned Beef Dinner
This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. —Michelle Rhodes, Fort Bliss, Texas
Slow Cooker Recipes: Charley's Slow Cooker Mexican Style Meat
Oct 01, 2006 Incredible. I'm from San Diego, so must, must, MUST have lots of flavor and spice in my meat, 'cause I'm used to it! Can't throw a rock without running into authentic Mexican food here. The flavor of this is just like that juicy, spiced shredded beef you dream of. Not-blow-your-head-off hot to my palette. Just right. Cooking time: using a 3 pounder, we cooked 8 hours on low overnight. At 8 hours, the meat was falling apart; removed it, shredded with two forks, spooned off the fat in the Crock pot, removed a majority of the onions/peppers via a slotted spoon, returned mixture to Crock Pot juice and cooked on low for 1 1/2 hours. This is important; it allows the spiced juice that has formed overnight to really get in that meat. Spices: used a 5 oz. bottle of Tapatio hot sauce. Increased chili powder to 1 TBS and added 1 1/2 tsp. of cumin, because what's Mex without cumin? Green peppers: used de-seeded chopped fresh jalapenos. Added a beef boullion cube like other posters recommended. When you replace the beef, now shredded, into the pot to simmer, add 1/2 tsp. of additional cumin and 1 tsp. of paprika. Trust me, this is key. Best part: your first meal of the morning can be Machaca; combine a handful of shredded beef, 4 eggs (beaten), 1/2 cup of veggies of your choice (we used onion/yellow pepper), stir in pan till done, spoon into ripped up flour tortillas and eat.—Impish
Main Dish Seafood: Maria's Portuguese Bacalau
Mar 15, 2010 I'm so glad I tried this recipe. By far, one of the best I've found on allrecipes.com. I had to make a few changes based on what I had in the house. I used fresh cod and boiled it in heavily salted water, and added some salt to the parsley/olive oil mixture. I also used red potatoes since that's what I had on hand. I followed the rest of the recipe as-is. The flavors were absolutely outstanding. I love that it's so healthy, too. I *never* go back for seconds on dinner, but I did with this one. My husband said he could survive on this dish alone. It's honestly so good, I almost felt guilty taking credit for it! Thanks for contributing this one.—neska
Main Dish Salad: Chicken Curry Salad
Nov 30, 2007 I love this recipe- I use it as a salad dressing, using crushed chili powder instead of oil- adding walnuts, almonds, or crasins to the mix depending on my mood. Delicious! —Kate
Pesto Recipes: Italian Chicken with Pesto Potatoes
Sep 13, 2007 This was really, really good. To the balsamic vinegar I added about a tablespoon of brown sugar, some minced garlic, some dijon mustard and a splash of hot sauce, just to give it some complexity. When I stuffed the chicken with the cheese, I added a schmear of minced garlic and one basil leaf for extra flavor. Before putting the chicken and tomatoes (which were wonderful, BTW) in the oven, I drizzled a little of the finished balsamic sauce and sprinkled a touch of mozzarella over the top. The recipe didn't say whether to cook the chicken covered or uncovered, so I covered it for the first 15 minutes, then removed the cover. The potatoes were terrific too. I had picked up some really tiny potatoes (about the size of large marbles) and they worked perfectly for this dish. Bottled pesto sauce was pretty expensive at the store, so I made my own. The combination of the sharp snap of the potato skins when I bit into them mixed with the great garlicky pesto was just lovely. This dish made an enticing presentation and is certainly company worthy. DH and I both loved this dish. I can't say enough good things about it. Thanks, Paula—Dianemwj
Sunday, April 28, 2013
Heavenly Citrus Ham
This recipe is special because it's based on the ham my grandma and mom used to make for holidays. Leftovers can be frozen up to 3 months, and thawed before using. You'll want to remember this recipe for Easter! —Penny Hawkins, Mebane, North Carolina
Quiche Recipes: Crab and Swiss Quiche
Feb 10, 2007 This was really good, with the following changes: I added one egg, about 1/3 cup of green onion, about a 1/2 teaspoon of lemon pepper seasoning, and about 1/4 cup of white wine. I also used closer to 2 cups of cheese--a mix of cheddar, mozzarella, and swiss. With all the additions, my quiche had to bake for about 50 minutes. Without the additions, I don't think it would have been as tasty, nor would it have filled the pie shell adequately.—J9
Go Green on the Tabletop This St. Paddy's Day
If there's one right way to celebrate any holiday, it's with good food and the perfect table decorations to go with it. St. Patrick's Day is no exception, which is why we've scoured the 'net for fun yet sophisticated green pieces that will call forth the luck of the Irish. The best part? You can use most of them all year round.
Sign Up For POPSUGAR Must Have Summer Fun Special Edition Box - Limited Quantities!
We can finally say that Summer is around the corner, and to kick off the season's excitement, we are thrilled to announce our POPSUGAR Must Have Summer Fun box! This special edition of our POPSUGAR Must Have box is available now in limited quantities and will contain our editor-curated must-have Summer finds in fashion, beauty, food, and so much more.
It's a unique gift for yourself or anyone you know who loves to soak up the season. For $100, with free shipping, you'll get our editors' picks, from classic products we can't live without to our newest, most exciting finds. There's a limited quantity, so sign up now and learn more about our POPSUGAR Must Have Summer Fun box!
Tacos, Burritos and Enchiladas: Shrimp Burritos
May 06, 2007 Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!—cookin'mama
5 Delicious Pies For Pi Day
Happy 3.14, or Pi Day! While some people observe the mathematical holiday with secret handshakes or memorization competitions, we couldn't think of a better way than by rounding up our best pie recipes. All of the desserts are different but delicious in their own right - click on to choose which celebratory pie you'll be making tonight.
Blarney Breakfast Bake
I got this recipe from my mom, and I used it when I served an Irish brunch to my neighbors for St. Patrick's Day. —Kerry Barnett-Amundson, Ocean Park, Washington
Saturday, April 27, 2013
Deep Fried: Jeanie's Falafel
Dec 21, 2007 this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!—chemdr
Roasts: Beef Pot Roast
Oct 05, 2005 I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned. After searing, I put the onions in the pot with a diced bell pepper, a few cut up baby carrots, a can of sliced mushrooms, a dash of Worcestershire, and half a can of beef broth. I let it come to a boil, then put the roast back in the pot and put it in the oven. Last thing was to thicken the liquid with a little flour. This pot roast tasted so homemade, my husband and daughter cleaned up for me! Make sure that you add some type off liquid (broth, wine, water, or combination), otherwise yours will be very dry. Hope this helps, I now have a pot roast recipe!!!—Jeanne
Start Off St. Paddy's Day With a Bowl of Irish Oatmeal
Recipes for green food, whiskey-infused treats, indulgent potato dishes, and other Irish delights abound, but - believe it or not - I'm most partial to an Irish ingredient with humble, hearty origins: oats. So when we received a shipment of three varieties of the Irish grain, my eyes lit up and my stomach immediately began to grumble. A little simmering and stirring later, I sat down to a hearty bowl of each seasoned with naught but a pinch of salt and a pat of butter to let the true texture and flavor of each variety shine. Keep reading to learn which tin (or bag) is right for your morning routine.
From left to right: McCann's Steel Cut Irish Oatmeal, Kilbeggan Organic Porridge Oatlets, Flahavan's Irish Steel Cut Oatmeal
McCann's Steel Cut Irish Oatmeal
Chances are, if you've had steel-cut oats stateside, McCann's Steel Cut Irish Oatmeal was the variety you tucked into. Chewy, dense, and nutty, I consider them to be a standard-bearer of sorts and regularly turn to their gold-bedecked tin when simmering up my morning pot of oats or to add texture to a big batch of baked oatmeal.
Keep reading for my thoughts on Kilbeggan and Flahavan's oaten offerings.
Stuffed Zucchini: Stuffed Zucchini with Chicken Sausage
Apr 14, 2011 Stuffed Zucchini w/ Chick Sausage Haiku: "This felt 'hors d'oeuvres-ey.' Too much leftover filling. But it was still good." There was something that tasted exceptionally rich about this dish, that made my family and I feel guilty for eating it as an entire meal, and not as a tiny-bite appetizer. It's not that it's unhealthy in the slightest, but it was just very, well, rich. There was also way too much stuffing mixture called for to fill 2 zucchini halves, so I just mashed up what was left and baked "balls" alongside the zucchini. I didn't change anything about the recipe except to bake it longer at a lower temp. I think if I made this again, I'd sub ground beef for the sausage and cheddar for the parm, otherwise, the directions, prep, and end result was pretty tasty.—Rock_lobster
Burgers: Cajun Style Burgers
"These are spicy burgers cooked on the grill and topped with a hot barbeque sauce. Serve with hamburger rolls, lettuce, tomato, and red onion." — MOLSON7
Pizza Recipes: Tomatoless Pizza
"This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together" — WOOBSIEE
Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables
Aug 29, 2007 Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!—Michelle K.
Friday, April 26, 2013
Ribs: Bill's Smoked BBQ Baby Back Ribs
Feb 01, 2010 As advertised, very good flavor and very very tender. Couple of personal notes. I use a charcoal smoker that has the water pan andI use the water that I soak the Apple Wood Chunks and Apple wood chips in for the water pan. ( Soaked over night). Another Apple flavor source. I did 8 pounds of ribs. Cooking time was 5.5 hours. My Brinkman smoker does not have a temp gage. I always place 4 towels on my smoker for efficiency during smoking, and it was also 5 degrees outside today. It was 5.5 hours as expected. After smoking I basted the ribs andplaced them in the oven for 30 minutes at 350 degrees, more juicy and even more tender. Did some in and some out of the oven. Oven cooked slightly better. Jucier and the sauce cooked in. What was great was NO Smokey flavor. Using just Apple wood, the boiling in Apple Juice, charcoal with NO mesquite flavor all eliminate smokey flavor. This was a great change of pace for doing ribs on the smoker. Not overpowering either. Not salty as well. Very good recipe, and I look forward to doing again and for a group.—Hawkeye Riggs
Taste Test: Cheetos Mix-Ups
Cheetos fans feel passionately for their favorite variety, whether it's the original Crunchy, Puffs, or Flamin' Hot Limon. But the new Cheetos Mix-Ups, in both Xtra Cheezy Mix and Cheezy Salsa Mix ($4) let Cheetos lovers get a variety of flavors and shapes, all in one bag. We popped both bags open, munched, and evaluated the two newest members of the Cheetos family.
Xtra Cheezy Mix
In each bag, there are four shapes and flavors: crunchy cheddar Cheetos, nacho cheese waffle puffs, double cheddar puffs, and mini parmesan puffs. Tasters noticed that despite the advertising, each of the shapes tasted had the exact same flavor as the original Cheetos. Many enjoyed the textural variety of the different shapes but didn't feel like this bag had enough to make them want to buy this variety over the original Cheetos or Cheetos Puffs. However, the extra cheesy bag still managed to score high.
Cutting Fresh Pineapple
With a chef's knife, remove the crown and the base. Stand the pineapple upright and cut down the length to remove the eyes and rind in strips.
Lamb With Sauteed Veggies
Ruth likes to serve this streamlined supper at family functions. "My parents raised sheep for more than 30 years, so I have several lamb recipes," she shares. "Not only are these chops tender, but they cook quickly." While the lamb broils, Ruth sautes red pepper and zucchini to accompany it. "People always comment on this great combination," she assures.
Add a Little Horseradish
Reports Cindy F. of Seward, Nebraska, “I add a bit of chicken bouillon granules and horseradish to my dressing for macaroni salad. This is one flavorful dish.”
Meatless Main Dishes: Awesome Asparagus Sandwich
Mar 10, 2011 This was a great, very filling lunch. I was testing things that would be good for Lent, and came across this recipe, though I made a few changes to mine: Used 1/2 lb asparagus for one sandwich, fresh mozzarella, multi-grain bread, and left out the peppers, since I did not have any on hand. I didn't find it too messy, but I only eyeballed and probably didn't put in as much lemon so it could spread better. I loved the texture of the mozz. with the asparagus, and creating this with the peppers and a more flavorful cheese will definitely be on my list in the future. Especially with all of the possible variations, this one is a keeper.—Christine
Savory Pies: Easy Shepherd's Pie with Garlic Romano Potatoes
Apr 24, 2011 I usually use a shepherd's pie recipe with cream of mushroom soup, but wanted to try something different. I don't think I'll ever go back, this is quite good. I did make a number of changes, as follows: - I cut the whole recipe in half and used an 8x8 casserole dish. - I used Italian turkey sausage instead of ground beef (as suggested by others). This gives it a great flavor. - I tried to get rid of some of the grease from the ground turkey before adding the tomato sauce and veggies. - I omitted the can of diced tomatoes (I'm a bit peculiar about where I like my tomatoes and shepherd's pie is not one of them). - Instead of the canned vegetables, I used fresh asparagus, red bell pepper, and mushrooms. I really enjoyed this combination. - I steamed the potatoes instead of boiling them (heard this keeps in more of the nutrients) - this increased the cooking time to 20 minutes. - I added some feta cheese to the potato mixture; I don't know if this had much effect on the final product. - I used the water from the boiled potatoes instead of milk (healthier). - I didn't broil it at the end (my broiler is frustrating - separate from the main oven - didn't seem worth it). Overall, I really enjoyed this. And it's a super easy recipe. Definitely a keeper!—Salsera713
Sandwiches: Bologna Salad Sandwich Spread I
Aug 02, 2011 I was lured in by the childhood nostalgia factor here and ended up regretting it. The recipe didn't work on several levels. For us, there was too much relish - it almost added a bitter edge to the flavor even without using an entire cup. We also didn't use anywhere near 16 ounces of salad dressing, probably less that half that amount, and we still found it a little too much. This seemed to leave a bad aftertaste as well. This isn't horrible, but if this were on a buffet table, it's the kind of thing you'd try on a cracker and think, "well, that was kind of funky" and then you'd move on to the thousand other things that taste better than this. Sorry, but this is one that I just can't recommend.—Dutchgirl
Thursday, April 25, 2013
Spring Fever and a Strawberry Banana Milkshake
Would you take a look at that? What, what? What could it be? Sun. Languishing. Full on soaking it up time.
Now, you might be thinking to yourself, “Self…Why is Heidi posting Strawberry Banana Shakes when its not even St. Patrick’s Day? Where’s the green minty shake? The Easter Egg colored Smoothie?”
I’ll give you two reasons for this shake. Smudge and her friend K.K.’s a request for a sweet afternoon treat. See, now that the weather has finally made a turn—70 degrees is in the forecast today and I’m going skiing to celebrate—the girls decided it was high time to ditch the snowpants and break out the shorts, tanks and lounge cushions.
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Shakes are a summertime staple around here but with sweet, spring strawberries hitting the stores we think it’s high time to take an early plunge into shake making. Oh, that poor dog in a dress.
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One of our standing traditions after Smudge visits the dentist, and if she gets a clean bill of dental goodness—Hey mom, look! No cavities yet!—all bets are paid up and its time to get a milkshake. That’s when we head to Iceberg.
Utah has some of the best shake drive-ins around and between Iceberg and Burger Bar, a Guy Fieri Triple D favorite, locals have no shortage of above the rim sweet treats whose servings sizes are better suited for a family of 3 than just a single serving.
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Their over the rim shakes are so thick, so creamy you’d need a NASCAR horsepowered sucking machine to be able to get any of it through a straw. In fact they don’t even give you a straw with your order. These are spooners not suckers.
I don’t know if I’ve ever finished even a small size=as big as your head. And that’s why we also like to shake it up at home.
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I’m not sure what happened to the name MILKSHAKE around these parts because we just call them SHAKES. Somewhere down the line the MILK got lost. It’s the UT accent, similar to how ‘mountain’ comes out sounding like MOUN-IN or when an “S” gets added to Nordstrom: “I’m going shopping at Nordstrom’S” (hello, it isn’t plural.) Lazy or lackadaisical in our Western ways of enunciation? Come to UT and you can decide.
The shakes we like to make and eat at home are packed with fruit, a few big scoops of vanilla ice cream and blend up smooth enough to drink through a straw—a necessity since these straws are our favorites and used at just about every meal by an 8 year old strawberry loving redhead I know.
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Speaking of shakes, specifically the Harlem Shake variety, this is the only one you need to see and boy howdy is it worth the watch. He is my boy!
Now I am ready to shake. Dance, shake and cool off with some ice cream. Or become a vegan. Either way I’m converted.
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Soak up some sun, listen to your cravings, enjoy some Justin Timberlake and take some time to act like an 8 year old at the first blush of spring.
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Steaks and Chops: Stuffed Pork Chops III
Dec 03, 2007 Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. I use only 2 thick cut (an inch at least) chops, half of a boxed pork stuffing mix, and an entire can of low sodium beef stock (about 2 cups). I put a little salt, pepper and garlic powder on them inside and out before stuffing. Also, when I have time I brine the chops for a couple hours before stuffing (a little salt and sugar dissolved in a large bowl of water and let the chops soak). 15 minutes on each side simmering with the pan uncovered has worked perfectly for me. The stock reduces down quite a lot and any bits of stuffing that sneak out really do help to make it a gravy as other reviewers stated. I serve them with roasted rosemary potatoes. As the chops are so huge I can usually only finish half of one and they are just as good the next day. —PrincessJenna
Main Dish Casserole Recipes: True Lancashire Hot Pot
Dec 18, 2008 This was fantastic! The lamb I used was a bit tough (haven't had the best luck with the recipe I used to cook it in the first place, but gets unique flavor that I like) but this recipe turned the lamb to butter! It was amazing. I followed another reviewers advice and simmered the lamb in beef stock then used that to make the gravy. I made the mistake of thinking my bacon was too thick and so used half of it but my husband and I both wished it had more bacon. It was amazing. The potatoes had great flavor, the lamb was just as tender as could be, the onions provided a nice bit of flavor periodically, and the gravy was great (which is interesting coming from me, considering I generally hate gravy). We will make this often and enjoy it each time. Thank you for sharing!—Lori
Fast and Easy Dinner: Asparagus With Miso Butter and Poached Eggs
Salty, and slightly sweet and full of umami, miso is undoubtedly my desert island ingredient. Add to the mix verdant Spring asparagus, sherry vinegar, copious amounts of butter, and poached eggs, and it's hardly surprising that this weeknight-friendly dish has become an obsession of sorts around my household. Rarely a week passes where this perfect confluence of ingredients does not grace my table. Sometimes I even dig into a bowl of it more than once!
To get my miso butter and poached egg fix outside of asparagus season, I've even taken to swapping out steamed kale for the grassy stalk to inspiring effect. I'm an obsessive sort, prone to extreme loyalty to any matter of things, but I've rarely been so smitten with a single dish as in this case. So, let me urge you strongly to try it out for yourself - I'd bet that you'll become a convert as well.
Turkey Roulades
“The filling in this recipe goes so well with turkey,” writes Kari Wheaton from Beloit, Wisconsin. “I love the hint of lemon, the savory combo of apples, mushrooms and spinach…and the bread-crumb coating adds a nice crunch.”
Pesto Recipes: Pesto Pizza
Sep 19, 2006 Yum, yum, yum! Perfect as is, but we used 1/2 mozzarella and 1/2 feta instead. A keeper and REPEATER!—Jane
Meatless Main Dishes: Vegetable Filo Pie
Sep 11, 2006 I used broccoli, sweet potato, onion, green beans, zucchini, & red pepper; lightly steamed them, then marinated them in a vinaigrette dressing to add flavor. Added garlic powder & the onion powder to the egg mixture, and made everything else as written. Wonderful way to help me use up phyllo dough; very nice and I would make it again! Thank you, Anne!—LADYJAYPEE
Wednesday, April 24, 2013
Slow Cooker Recipes: Paleo Slow Cooker Pork Loin
Jan 06, 2012 I must first confess... I inadvertently tweaked this recipe quite a bit, although I don't think I changed the taste much. I only have a bunch of cuties on hand, so I peeled them, and just threw them in the pot (and mashed them up in the pot), didn't have an apple, so used applesauce instead. Didn't have raisins so used dates and didn't like coconut, so omitted them. Didn't have a slow cooker, so just cooked them in a pot for slightly under an hour. Last thing, added frozen broccoli in towards the end of the cooking time. I actually enjoy the taste (without the coconut) very much and the orange pulp made the potato starch redundant. Such an easy but yummy meal to make!! Would be doing this often from now on!—merlion
Meatballs: German Hamburgers (Frikadellen)
"The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup." — Amy
Deep Fried: Southern Fried Chicken
Jul 09, 2005 This is a fabulous recipe, excellent tasting crispy chicken and doesn't take a rocket scientist to cook. I do have some additions,like others, adding 1 tsp garlic powder and 1 tsp onion powder. I also mix it all together with the flour in a plastic ziploc bag then pour it into a glass pie pan to dredge. If you want Popeyes style chicken, add 1/2 to 1 tsp of cayenne pepper to your flour mixture. I also always use a hint given to me by a wonderful elderly black southern lady; 20 minutes before cooking your chicken, place in a bath of ice water and pour a liberal amount of salt in and let it sit. This helps with those icky blood vessels than can appear in or near the bone. Finally, I never ever "quick cook" chicken. I have fried chicken for years, giving it up for health reasons, but have found 45 minutes of cooking time are needed especially for dark meat pieces and I repeatedly turn my chicken every 10 minutes or so to evenly cook, cooking the last 10 minutes at around 325 degrees (I use an electric skillet) to keep from burning the crust.—TREXNONNY
Pizza Recipes: Onion and Sausage Pizza
Mar 29, 2005 The topping was a little bit sloppy, but it tasted really good. I omitted the olives because I don't like them, and I used a Vienna loaf sliced in half for the base. It really couldn't be easier. Great recipe, Eleanor! Thanks!—Caroline C
Stir-Fry: Simple Stir Fry
Feb 12, 2004 Like the other cooks, I used olive oil instead of butter and sauteed small chicken strips in three cloves of garlic, 1/2 an onion, paprika, salt, pepper and soy sauce. When the chicken was no longer pink I added one can of mushroom condensed soup (no water. Serve this over rice for a delicious meal. My fiance hates to be experimented on, but he loved it. No leftovers. Very quick this way.—CHRISANNSMITH
Mediterranean Quiche Is Great Morning, Noon, or Night
About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a premade one from the store. The thing I love about quiche is its timelessness.
It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients.
This Mediterranean-inspired quiche is my latest favorite recipe. It's a perfect easy meatless meal, and it's so good you may end up eating half of one quiche in a sitting!
The filling is a combination of sautéed onions, zucchini, red peppers, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness. To give it a try,
read more.
Photos: Anna Monette Roberts
Adapted from Emeril Lagasse
Mediterranean Quiche
Recipe Notes
Using clarified butter will help the onion caramelize quicker, but feel free to use standard butter if you do not have any clarified butter available.
The quiche pictured has whole wheat pie crust, but that's entirely optional. Regular pie crust will work too.
Ingredients
2 pie crusts (store bought or homemade)
2 tablespoons clarified butter
1 onion, medium diced
1 medium zucchini, medium diced
1 red pepper, medium diced
1-2 cloves garlic, minced
4 ounces oil-packed sun-dried tomatoes, drained and chopped
2 ounces (about 1 cup) fresh basil, leaves only
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1-1/4 cups half-and-half
1-1/2 cups grated gruyère
1/2 teaspoon crushed red pepper
4 ounces goat cheese, crumbled
Directions
- Preheat oven to 375ºF. Put pie crusts in pie tins if necessary and place them on a rimmed baking sheet.
- In a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally until caramelized, about 6 minutes. Add zucchini and cook until zucchini is soft, about 6 minutes. Add red pepper and cook, stirring occasionally, until vegetables are wilted, about 4-6 minutes.
- Add garlic and cook for 1 minute.
- Turn off heat and stir in tomatoes, basil, and thyme and season lightly with salt and pepper. Set aside to let cool.
- In a medium-sized bowl, beat eggs and half-and-half together. Add salt, pepper, grated gruyère, and crushed red pepper.
- Divide vegetable mixture between two pie crusts, then pour egg mixture over each. Crumble goat cheese over tops. Bake for 45 minutes, or until set and cheese begins to brown on top. Remove from oven and cool for 30 minutes before serving.
Serves 8-10.
Sandwiches: Slow Cooker Italian Moose Roast Sandwiches
Sep 27, 2008 Very easy and tasty! I soaked the roast in buttermilk overnight just in case it tasted gamey (my roast had been sitting in the freezer for several months). I only had a two pound roast so I halved the recipe but next time, I would use the entire jar of pepperoncini peppers, not half. I also did not have beef bouillon cubes so I sprinkled bouillon inside the cuts before inserting the garlic. I would also decrease the bouillon next time; my roast was salty enough with the Worcestershire sauce and italian dressing mix. In summary, increase the pepperoncini peppers (not juice) and decrease the bouillon (salt). Will definitely make again!!!!—Lori
Meatloaf: All White Meat Meatloaf
Feb 15, 2012 extra good, with some sprinkled cheese, and used a mini muffin tin, baked 375 for 30 mins, waiting until 5 mins left to add glaze and cheese, so good, thanks much—lauralu32
Tuesday, April 23, 2013
Recipe Makeover: Shepherd's Pie
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen; they'll be sharing some of their time-tested recipes and technical expertise with us. Today, America's Test Kitchen shares smart ingredient substitutions for a St. Patrick's Day favorite, shepherd's pie.
Shepherd's pie, a meaty filling topped with rich mashed potatoes, can be pub grub at its very best. However, at more than 700 calories and 40 grams of fat per serving, it's decidedly not dainty fare. In our lightened up version, we wanted to retain the heartiness and rib-sticking qualities of this classic Irish dish while streamlining its numbers. Our shepherd's pie is cooked in and served straight from the skillet. An aromatic beef mixture is topped with creamy scallion mashed potatoes, which are piped evenly on top and scored with a fork before a brief finish under the broiler for perfectly golden-crispy ridges. Sláinte!
Why this recipe works: For a lower-fat shepherd's pie that was still ultra-rich and hearty, we used lean ground beef and handled it gently when cooking so we had big chunks of meat throughout. Tossing the meat with a bit of baking soda was key to keeping it tender and juicy in the finished dish.
See the recipe when you keep reading.
Main Dish Seafood: Baked Fish with Shrimp
Dec 23, 2003 This was absolutely delicious, easy to make & better than any fish I have had in restaurants. First of all I couldn't get snapper so I used Kingclip fillets which I had never had before, very fishy smelling but not fishy in taste. Fillets were pretty thick so had to add a little more cooking time. I did as some others suggested and added a few seasonings. I added a little sliced onion, garlic salt, salt &cracked pepper, bay seasoning & 4 Tbls. sherry. I used a half pound of med. cooked shrimp & removed the shell on the tails before I put on fish. Really thought they would be tough as they were already cooked with the cooking in the oven besides but they were just find, not at all tough or dry. This dish is definately a keeper, also can easily be prepared a little ahead of time if having company, get your other sides in order & ready to cook, sit back & enjoy your company with a little drink & just pop it in the oven when ready to cook. I am not a big fish lover but this was excellent & certainly deserves a 5 Star in my opinion.—SUEH48
Ribs: Stuffed Ribs
Oct 19, 2004 Excellent way to make ribs....my mom's also done them this way for years. In a hurry, simply use a box of prepared stuffing,moistened with a little chicken broth.—MICKE
Tell Us #whatyoulove and Enter For a Chance to Win Luxury Prizes!
You may have noticed some fabulous changes taking place right here on POPSUGAR over the past few weeks. In addition to enjoying stories and video about fashion, fitness, food, and more, you can now shop all the brands you love! It's easy - simply head over to POPSUGAR Shopping, formerly ShopStyle, to search hundreds of retailers and thousands of products. In addition to helping you browse everything from a sexy LBD to the season's hottest shade of lipstick, we're sharing the latest sales, trends, and more! To celebrate the launch of POPSUGAR Shopping, we want you to tell us what you love! Head over to the entry page and tell us #whatyoulove, and you'll be entered for a chance to win a Saint Laurent mini bag, an Hermès bracelet, and Tom Ford booties!
Cut Biscuits in a Hurry
To make biscuits in a hurry, roll out dough and cut it into squares. There are no scraps to roll out and cut again! —Sue M., Galesburg, Illinois
Main Dish Salad: Hot Chicken Salad III
"This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy." — Evett
Lemonade Layer Cake
Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. —Jana Randich, Phoenix, Arizona
Calzones: Spooky Calzone Snake
"I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping." — prttimecook
Monday, April 22, 2013
Roasts: Harvey's Moroccan Roast Chicken
"Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week." — MONKEYCAT
Savory Pies: Special Italian Easter Pizza
Jun 08, 2012 Oh my gosh, this was absolutely INCREDIBLE! I know it's not the healthiest recipe, but sometimes you need to splurge, and this was worth the calorie splurge. I was worried about the top crust over-browning, so I baked it topped with foil until the last 20 minutes, when I removed the foil and then did the egg wash. Perfection! It was a beautiful golden brown and the egg wash gave it a nice shine.—Artemis
Steaks and Chops: Pork Chops with Sour Cream and Mushroom Sauce
May 13, 2006 I can imagine how, if followed exactly, this recipe could be bland-- but I took the advice of other raters and changed it up a bit. We loved this version enough to give it five stars and make it our new pork chop sauce! It came out pretty amazing. First, I melted a big hunk of butter in the saucepan and covered it in my favorite spices (thyme, rosemary, oregano, garlic powder, onion powder, black pepper). Then I threw in two chopped onions and some minced garlic (all of this sauteing in butter smelled amazing!) Then I threw in a can of sliced mushrooms and put about 4 dashes of dark ale beer in. I let this mixture boil for a couple of minutes, removed it from the skillet & added the pork. I browned the pork for about ten minutes, mixed the sour cream, soups and mushroom mixture together and poured over top. I only simmered everything together for 20 minutes since my porkchops were cut thin. YUM! We were sopping up the sauce with mashed potatoes and everything, it was really good.—Alissa
Quiche Recipes: Tomato and Basil Quiche
Jan 14, 2009 UBER YUMMY!! The floured, fried tomatoes were so good, I could have eaten a plate of them straight. However, once they're baked into the quiche, it's dubious how necessary the frying step is. By the time they're cooked in the quiche, their light, crispy exteriors have dissipated. So the time and mess used to fry them doesn't serve much useful purpose. To eliminate that step, simply place the peeled, sliced tomatoes on paper towels, sprinkle lightly with salt on both sides, then allow to sit undisturbed for at least 20 minutes to draw out the excess moisture, sprinkle liberally with basil, then add to the quiche as directed. Carmelizing the onions (sauteeing until a deep, golden color) eliminates the sharp, in-your-face taste that can overwhelm the delicate flavor of the tomatoes, and tames it down to make it a delectable "team player." You can vary the flavor of this quiche simply by using any cheeses, in any combination, that you happen to like. I used brie with rinds removed, Jarlsberg and Asiago. The flavor was sensational. Even using only skim milk, the taste was sumptuous, the texture ethereal. Most excellent!—Baricat
Main Dish Casserole Recipes: Thanksgiving Leftovers Stuffed Shells
"This recipe sounds odd, but I promise it makes for an unbelievable, rich hearty meal! Family and friends all show up a couple days AFTER Thanksgiving knowing this will be on the menu... Cheesy and delicious, and feeds a crowd!" — abbeydave2003
Tacos, Burritos and Enchiladas: Salsa Chicken Burrito Filling
Jan 31, 2008 Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila!—ET
Chicken Tortilla Soup
Tortilla Soup is basically my favorite soup on earth. Growing up in Tucson, AZ meant that basically it was mandatory for any restaurant to have Tortilla Soup on the menu. And because I take my love for food very seriously, it was basically mandatory for me to try each and every tortilla soup. It’s how I roll. I’ll take one for the team.
I make a big batch of Tortilla Soup every few weeks so I can re-live my Tucson days. I pile the soup with lots of beans, chicken, cheese, crema, and then a heaping pile of fried tortilla strips on top. You really can’t go wrong. And this particular Tortilla Soup recipe from TK member Cassie is a total winner.
Okay, here’s what to do.
First we need to make our spice mixture. It’s just a few pantry staples that we are going to mix together.
Grab some chicken and give it a glug of olive oil.
Then we are going to sprinkle part of the spice rub onto the chicken breasts and bake them in the oven until they are fully cooked.
Once they are cooked, we are going to let them cool for a few minutes so we don’t burn our hands, and then shred them up with 2 forks and set it aside for a bit.
In a big heavy-bottomed pot, let’s sauté some onions and garlic.
Next we are going to add some bell pepper, jalapeno, lime juice and zest and some cilantro and give it a good stir. Let this sauté for a few minutes to start developing some flavor.
Next, add the corn, black beans, green chiles, and diced tomatoes …
Followed by the remaining spices.
And lastly, let’s add the tomato paste. This all gets a good stir to incorporate everything and then we are going to let it cook down for about 5-6 minutes until the veggies get tender.
After the mixture cooks for a bit, add some chicken stock.
And then add all the shredded chicken and make sure to tuck it into the mixture. Let it get fully submerged in the liquid so it can absorb some of that moisture.
Bring the whole pot to a boil and cover it with the lid. Once it’s covered, reduce the heat to a simmer and let it cook for about 15-20 minutes more. This is really going to let the flavors develop.
Once it’s cooked, it’s going to be a touch thicker and it will look like this!
Serve it up with your favorite toppings like scallions, avocado, sour cream and fried tortilla strips and call it a day.
Thanks Cassie for this wonderful recipe that totally transports me back to my days in Arizona! I loved every single spoonful of this soup and it’s even better the next day once the flavors have had even more time to mingle.
Be sure to check out Cassie’s website Bake Your Day because it’s filled to the brim with wonderful recipes that you and your friends and family will be sure to enjoy!
Classic chicken tortilla soup loaded with veggies, roasted chicken and favorite Mexican flavors.
Preheat the oven to 350 F.
In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred it.
While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice and zest, and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chilies, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.
Slowly stir in the chicken stock and add the cooked and shredded chicken and bring the soup to a boil. Cover, reduce heat to a simmer and cook for another 15 minutes, stirring occasionally. Add salt and pepper to taste.
Notes:
- If you prefer beef: Heat one pound of ground beef in a skillet over medium heat. Once browned, add about half of the spice mixture and 2 tablespoons water. Cook for about 10 minutes until the liquid is evaporated, stirring occasionally. Add the meat mixture into the soup when instructed to add the chicken.
- To make homemade tortilla strips: Preheat the oven to 400 F. Cut 4-5 round corn tortillas into strips. Toss the strips with two tablespoons of olive oil and one teaspoon salt. Spread in an even layer on a rimmed baking sheet and bake for 15 minutes, flipping once, until golden brown and crispy.
Recipe inspired by The Pioneer Woman’s Chicken Tortilla Soup recipe.
1-½ teaspoon Cumin1-½ teaspoon Chili Powder½ teaspoons Garlic Powder½ teaspoons Black Pepper¼ teaspoons Kosher Salt¼ teaspoons Oregano¼ teaspoons Paprika1 pound Boneless Skinless Chicken Breast1 Tablespoon Olive Oil1 whole Large Red Onion, Diced2 cloves Garlic, Minced1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced1 whole Jalapeno Pepper, Stem And Seeds Removed, Then Diced1 whole Lime, Juiced And Zested½ cups Fresh Cilantro, Chopped1 can (15 Ounce Can) Black Beans, Drained And Rinsed1 can (7-ounce Can) Diced Green Chiles1 can (14.5 Ounce Can) Diced Tomatoes1 cup Fresh Corn1 Tablespoon Tomato Paste32 ounces, fluid Low Sodium Chicken StockSalt And Pepper, to tasteFOR GARNISH:Sliced LimesDiced AvocadoSour CreamTortilla Strips (See Note)SalsaDiced OnionChopped Fresh CilantroShredded Cheese
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.
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