I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!
This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!
Since I don't like salad dressing, I created this simple salad. Not only is it yummy but it is better for you since the only dressing it does have is the one it creates. After we finish eating the veggies, I like to strain the seeds out of the juice and use it as a salad dressing substitute on a green salad. Since you make it in a bowl with a sealable lid, it is great for picnics or potlucks. The prep time also includes refrigeration time.
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.
I got this recipe from my mother who happens to live in a retirement facility in Atlanta, GA. When she served it to me, I knew I had found the best way to serve one of my favorite vegetables. I can eat this dish until I can't move.
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.
I love onion rings but try to stay away from deep fried foods. These are exceptionally good. This recipe serves 4 but I'll bet 2 can go through the lot of them. This is not my original recipe and I can't remember who to give credit to, but thanks to someone. enjoy!Try using Panko Crumbs- Don't worry if they are not completed coate the crunch will still be there
This is an easy, simple recipe that goes over well. You can make the filling ahead and scoop out the tomatoes well ahead of time but do not fill the tomatoes until just before serving. I like to add the lettuce to the filling just before filling the tomato however the original recipe said you can mix it in when you combine all the stuffing ingredients. Looks great on a buffet table