I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!
This is so delicious, and is just perfect for any barbecue that your are having. You can substitute Barbecue sauce for the cheese and butter for a different flavor. Another different flavor is substituting Sun-Dried tomato and Oregano Dressing for the cheese and parsley. You can remove the hot foil-wrapped corn from the barbecue and stack on a platter and let the guests select and, de-foil and butter, their ear of corn when they desire. This will help the corn to stay warm longer.
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
A unique and flavorful way to serve cauliflower I really like this recipe because it shares the oven well with Spinach No-Boil Lasagna #113858. Make up both of these dishes and put in the oven, for an easy dinner-party meal that can be prepared ahead of time, then cooks in the oven while you entertain. This recipe is a modification of #275788 which deserves the credit for the flavor combination.
This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.
my grandma used to make these all the time. my youngest son just loves them! try to keep the pea liquid and half and half equal. you may need to use a little more or less half and half. you can wisk in a little bit of flour to thicken them to your desired consistency. can use whole milk instead of half and half but won't be as creamy.
These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.
This is a take-off of the original Russian dish which was made with sour cream and topped with lots of cheese. This is the lowfat version, please be aware that lowfat yogurt can separate while cooking, so it is important not to skip the step to drain the corn well and to stir the mixture well. It has a superb taste.
This is my own recipe and I think it makes the BEST mashed potatoes! The honey butter, cream cheese and white pepper give it a unique flavor that will have your friends and family begging for the recipe :)
Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :)
Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too!
Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.
Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!
Green beans never had it so good! If this doesn't convert your hard-core bean-hater into a bean-lover, I don't know what will! We rarely have leftovers of this recipe, and when we do, they're GREAT the second time around. NOTE: You can substitute canned beans for fresh, just skip the directions for cooking the beans.