So, I'm kind of a picky eater and while I like a lot of spices and cusines, there are quite a few basic ingredients out there I can't stand, three being: swiss cheese, mushrooms and...egg. So why in the world would I post this recipe? Only because it completely knocked my socks off! Somehow when you combine all those yucky ingredients in this magical way it turns into the most delicious brunch...or lunch...or dinner ever! Enjoy!
These are very gooey, thick and rich treats with a dark chocolate layer on the top to put you over the edge! When I made this, the flavor and texture was spot-on but the bars were a little thin. I doubled all of the ingredients (not including the choco layer) here for a thicker bar. Choose whichever way works best for you.
Not your Momma's motzah ball soup. Instead of a clear broth, it's full of vegetables. Purists will scowl, tummies go yum. People request this when they come to visit me from out of town. You can use vegetables like green beans, bok choy, and mushrooms. Experience has taught me not to use broccoli, peas, or cabbage. A small amount of spinach is good too, but not stronger greens. Don't forget the turnip and the celery leaves. They are the key to delicious soup.
This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef, tofu, etc) would be great too. The flavors are so savory with a hint of spice (cinnamon?). You can find Golden Curry at most grocery stores in the Asian section - I found mine at an average Ralphs.
This is an easy yet flavorful recipe that I threw together one night. It was such a success that I've made it at least once a month since! Use your favorite salsa for this recipe - it calls for quite a lot of it so if you don't like your food too spicy, make sure you use something mild. There is no meat in the recipe but I can see it being very tasty with some diced chicken added in when the tomatos and onions are cooking. Feel free to experiment!
NOTE: You will not use the entire can of refried black beans for this recipe, I'm just not sure of the exact measurements. Spreading a thin layer of beans on each tortillia will suffice.
adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
I never would have thought of making a dip out of potatoes, but this Greek spread is delicious and VERY garlicky. I use skordalia as a substitute for hummus. It can be served with almost anything but most traditionally beer battered fish, eggplant or zucchini. My favorite is to use it in a pita sandwich with veggies and meat or falafel (spl?). It is also perfect to bring to a potluck with bread to dip.
Got through a recipe exchange - friend said it was the hit of her Thanksgiving feast and after making it I can see why! This recipe is also really easy to halve - just put it in a 9x9 pan and bake for the same amount of time.
Something my mom made me everyday when I was sick :) A healthy alternative to many other milkshake treats. Make sure you use frozen fruit so the consistency and temperature comes out right. You can use more or less POG as needed.
Notice that crunchy, granola crust on the bottom? See that soft, crumbly, granola topping clinging on to the lemony cream center? I'm telling you right now, double up, because these creamy lemon oat bars won't last long.
I wish I had a picture of this! It looks so cool when finished - just like an orange slice but instead of fruit in the middle there is jello! Beautiful! This makes taking jello shots much easier too - no messy squishing out of little paper cups. Great for any party! Feel free to experiment with different fruits and jello flavors! Lemons with pink lemonade jello is great as well.