I threw this together last night and wanted to write it down so I wouldn't forget. My husband wouldn't shut up about how much he liked it and he NEVER is so complimentary! Served with corn tortillas, homemade refried beans, chopped onions, jalapeños, tomatoes, queso fresco, anything you like. I'm planning on using the leftovers for enchiladas, yum!
I got this from a Food Network magazine and was very happy with the results. I sub out different dried peppers most of the time, I can't always find the pasilla.
Garnish with avocado cubes, queso fresco, mango, onions, cilantro, whatever you like.
We get local vegetables delivered weekly and this week there was a bunch of kohlrabi. This is what I came up with to use it up. I hand grate to save energy and get some exercise (ha) but you can use a food processor if you like. Cook time is chill time.
This is my adaptation of the Cook's Illustrated recipe. Best with the tamarind but you can sub out 1/3 lime juice + 1/3 cup water. It's still good but not AS good. You must prepare everything before you start cooking or it gets chaotic! You can sub out boneless, skinless thighs.
For more authenticity, you can add 3 c. bean sprouts, 2 T dried shrimp and 2 T Thai salted radish but I either don't like them or don't have them on hand and think it works fine without. If you want to add them add in step 15. Also, if you want to add fish sauce, add 3 T to the sauce mixture.
This is my modification of #52999 Family Favorite Oatmeal Pancakes. I'm entering mainly to get the nutritional info. Prep time includes soaking. The consistency when using quick oats is not the same but when using them you don't need to soak. I've also subbed the oil with applesauce with great results. You can use a combination of flours this is just our favorite. We've tried everything and they're awesome every time. I've recently tried these in the waffle iron to save time and they work really well. I save the leftovers and pop them in the toaster for a fast breakfast any day. Sometimes I add protein powder or nutritional yeast, too. Yum!
I don't know where my dad got this recipe but I haven't seen another recipe exactly like it on the 'zaar so I thought I'd post it. It calls for a whole chicken quartered but I just use what I have on hand, usually bone in thighs and/or breasts. Best with a chilled white wine and super with rice and broccoli on the side.
These onions are cooked and marinated in a delicious,slightly sweet sauce. They go well with any sauceless tapa. We've made this for dinner parties, cocktail parties and it's always a hit. I use a bag of frozen pearl onions and it turns out wonderfully! Goes well with grilled chicken. We usually eat them warm and I don't always cook them for the full time. Makes 4 largeish servings.
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins.
"These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
I'm entering this to get the nutritional info. But after years of winging meatloaves this is now my go to recipe. It's very slightly modified from a Cook's Illustrated recipe. They add a brown sugar/ketchup glaze that I rarely bother with. Email me if you want it.
I'm dieting, ugh, and for a treat I've been having Sugar Free Jello. After reading about green tea and how it is supposed to boost your metabolism I thought I'd try to incorporate tea into my diet. Who knows if it works? This is one tasty idea I've had. If you like strong tea then steep the bag longer or use 2 tea bags. I also divvy it into serving sizes using custard cups, but any small vessel will do, I've used coffee cups, too. Cook time is chill time.
This is a favorite fall/winter recipe in my house. I modified it from a Cook's Illustrated recipe because no one (but me) likes Swiss Chard in my family.
When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. Polenta, wide noodles or mashed potatoes go really well with this dish. Also, it has less calories than the Nutrition Facts calculate because you remove the skin after browning.
Goes great with my Cherry Frosting (#189326)
This is from Cooks Illustrated and are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients. Time does not include the cooling time.
I've made these numerous times and they've never been anything like pound cake. It's a Cook's Illustrated recipe and with those I've found that if they don't turn out you're probably not following the recipe. They don't call it America's Test Kitchen for nothing.
Frosts a 13 X 9- inch cake or fills and frosts (two) 8- or 9-inch cake layers or 24 cupcakes.
Adjust to consistency you like by adding more liquid or more powdered sugar.
If your powdered sugar is lumpy you might want to sift it before whipping it. If you use milk instead of the cherry juice you might want to add a few drops of red food coloring.
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