It's just around the corner. What are you cooking up - your favorites? Admittedly, Mexican cuisine is not one of my favorites. Inspire me.
Any interesting dressing ideas for this Melon & Mozzarella Salad? (The Lemon-Poppy Seed dressing sounds bland. Want something with more of a kick.)
I picked up some fresh ravioletti stuffed with 3 cheeses. (They are tiny squares of ravioli about 1/2"-3/4" in size). I don't want to drown them in a heavy sauce. Any creative ideas?
I'm not a beer drinker - never cared for the taste as a libation. Since the rule of thumb is, cook with the alcohol you like to drink, I coud use your help. I have a few dishes that call for beer, and not sure what to buy - i.e. carbonnade calls for Belgium beer, & a few recipes calling for Mexican beer. Any tips or suggestions on what (brand) to use/buy?
I've never used it, but want to give it a try (in the recipe below). I did some poking around on the web & read it is edible, but one brand noted not to let it touch your fingers. Doesn't make sense. Has anyone tried it? Any tips?
12 cups popped Blast O Butter Microwave Popcorn
1 cup salted mixed nuts
1/2 cup dried cranberries
1 package (12 oz.) white vanilla flavored baking chips
1/2 teaspoon ground cinnamon
Edible gold powder (optional)
Pop popcorn according to package directions. Open bag carefully and pour into large bowl; discard unpopped kernels.
Add nuts and cranberries to bowl with popcorn; stir well.
In microwave oven or double boiler melt chips according to package directions.Pour over popcorn mixture; stir until evenly coated. Spread onto large rimmed baking sheet; sprinkle with cinnamon, stirring to distribute evenly. Cool completely. Sprinkle with gold powder if desired. Store tightly covered.
Serve in martini glasses.
Yeild: 6 servings
Hope this is in the correct place. Is it possible to edit or delete a post? If not, it would be helpful to have this option/feature.
Recently I stumbled upon an article re Finger Lime: The Caviar of Citrus. I've never heard of them before. Thought they sounded interesting, & might have great potential for a dish. The links to the article & pic is below.)
Have you ever tried them or seen them in your local market. How would you describe the taste? The article is old, so wondered when they might be in season. What creative dishes would you whip up with these little gems?
http://latimesblogs.latimes.com/dailydish/farmers_market/ (Scroll down to see the pic)
What are some of your favorite go-to recipes, meals, dishes when it's too hot to cook?
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