Garlic, oil, Worcester sauce, red pepper. Yummo.
Is it possible to use leftover roast chicken in this?
Hearth - if it's even still there.
Salt pepper grilled medium rare. Tho am thinking about trying the pan sear with a heap of butter if I win ; )
Definitely Count Chocula. Do they still make Lucky Charms?
Hi. For plain yogurt, do you recommend the thicker greek yogurt or more traditional creamy yogurt. Also, to be even more decadent, do you think I could substitute sour cream?
Are curry leaves are the same as caffir lime leaves? Hubby just voted YES! to making this later this week.
I've been adding store bought granola - TJ's just almonds, cashews and cranberries - to my waffle batter (also from a mix, alas) for years. So much better!
Sorry SE, I'm a big fan, but this sounds terrible. Are you going to be posting ambrosia recipes next?
Where is the recipe?
Wow, this seems like a colossal waste of time and would lead to a much more irregular layer cake than just using round cake pans. Is it April 1st?
Taco stand - $1.00 per taco. Yum!
Cafe Trieste is where Francis Ford Coppola wrote some of his movies (around the corner from his office.) It hasn't changed. GREAT italian coffee (find out what a cappuccino really is) and the best apple turnover ever.
This is my favorite type of weeknight meal. Thanks for the recipe!
Looks yummy but SO expensive. Jeesh.
They are a hybrid of lemons and oranges. Sweet, so cut back on the sugar in your regular recipe. Use them in anything, but I absolutely love the Epicurious meyer lemon buttermilk pudding cake. Amazing.
On toasted bread with a touch of garlic and olive oil topped with arugula.
i don't want fruit. i do want a cheeseburger. or the morning equivalent.
Sounds incredible! I have a bunch of fresh-caught copper river salmon in my freezer - this will be my first meal.
The inclusion of cottage cheese at the end seems almost psychotic. This terrine is beautiful and could easily stand alone. If you need to add to it - and in my opinion you do not - how about herb infused ricotta?
I love clafoutis and make them often. But what are those green things on the surface? They look like pistachios which are not in the list of ingredients or in the recipe.
I agree with Drake - why not just add Land-o-Lakes white american to this list? My current cheese drawer is ten times more interesting than this list and it's pretty frickin boring - cheddar, aged gouda, morbier, manchego.
I do it case by case. If I've just met people (a weekend away w/ friends) and they ask for recipe, as the food is still in their mouths, I will wait for a repeat ask. If a good friend and known cook asks, I share without hesitation. And if it's a real wowzer recipe(whether cookbook derived or not) I will definitely play coy and not reveal. There's nothing wrong with creating a little mystery and an a little drama in your (an other's) lives!
Okay, I'll be ignorant - what is the difference between cold-brewing and just placing your leftover normal hot coffee (once it cools to room temperature) into the fridge? Seems like it would take a lot less time.
How horrible for you. I'm so sorry. Dumpling had a lovely life with you. And your heart will mend and find new puppy love again. : - )