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Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
I am completely taken over by this dish. It was great, and my son was in heaven. Unfortunately, my husband would not taste it (does not like spaghetti with oil) and he missed a great meal. I am going to make this dinner for my daughter, using spelt pasta, since she is allergic to wheat products. I am sure the roasted tomatoes will give the spelt pasta a real boost. Thanks for the recipe.
Who Makes the Best Vanilla Ice Cream?
I really never checked any of the other brands' ingredients mentioned except Breyers. But we use Breyers, (if I'm not making my own) because it has no preservatives mentioned in the ingredients. My family trait is migraines from preservatives, and we usually try an avoid them.
Grilling: Barbecue Chicken
Another alternative to grilling chicken, is putting it in the microwave for 5 minutes. It is partially cooked, and then complete cooking on the grill with your barbecue sauce. It doesnt burn, since the chicken is partially cooked when in the microwave, and it is juicy,crispy and delicious when completed on the grill with your favorite sauce.
We also use this method for ribs. Except we boil the ribs in water until they are partially cooked, and then take them out and grill them with sauce. The meat is tender, juicy, delicious and crispy w/ the sauce that we basted on the ribs. There is no burning on the grill, because most of the fat was removed when the food is precooked.
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Healthy & Delicious: Lemon Basil Pasta Salad
Posted by Kristen Swensson, May 11, 2009 at 10:45 AM
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Recent Comments | Response to Comments
Seriously Italian: A Sicilian Breakfast To Beat The Heat
Love your recipes. I was raised in an Italian family and of course we had macaroni every Sunday. But the treat was the extra meatballs, for breakfast, before they were put in the gravy. We had fried meatballs on hard rolls with butter, and of course no matter how young you were, a cup of coffee with "Lots" of milk. I have tired to carry out this tradition when my children were still living at home, and now they are still carrying it on.
Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
I am completely taken over by this dish. It was great, and my son was in heaven. Unfortunately, my husband would not taste it (does not like spaghetti with oil) and he missed a great meal. I am going to make this dinner for my daughter, using spelt pasta, since she is allergic to wheat products. I am sure the roasted tomatoes will give the spelt pasta a real boost. Thanks for the recipe.
Who Makes the Best Vanilla Ice Cream?
I really never checked any of the other brands' ingredients mentioned except Breyers. But we use Breyers, (if I'm not making my own) because it has no preservatives mentioned in the ingredients. My family trait is migraines from preservatives, and we usually try an avoid them.
Grilling: Barbecue Chicken
Another alternative to grilling chicken, is putting it in the microwave for 5 minutes. It is partially cooked, and then complete cooking on the grill with your barbecue sauce. It doesnt burn, since the chicken is partially cooked when in the microwave, and it is juicy,crispy and delicious when completed on the grill with your favorite sauce.
We also use this method for ribs. Except we boil the ribs in water until they are partially cooked, and then take them out and grill them with sauce. The meat is tender, juicy, delicious and crispy w/ the sauce that we basted on the ribs. There is no burning on the grill, because most of the fat was removed when the food is precooked.
Marvelous Mint Ice Cream
Thanks for the recipe, I have a yard full of mint (for those who don't grow mint -- try it, it comes back in tons.)
I can't wait to try the recipe. I also have a Cuisinart Ice Cream maker, and love it.
I am immediately going to my yard and pick some mint. Now, I don't only have to use it for tea, or Mint Julips
Who Makes the Best Vanilla Ice Cream?
Silver Moon's Bourbon Vanilla Bean is far superior to any of the vanillas mentioned in the comparison. It is a premium ice cream, and the tiny vanilla bean specks along with the creamy consistency make it my top vote. Silver Moon is a new ice cream from California with all natural ingredients.
Who Makes the Best Vanilla Ice Cream?
The sad thing is Breyers used to be a quality product, using minimal, natural ingredients. Have you looked at the label recently? I think Unilever bought them and the product went DOWN HILL. It used to be good. I have to agree, the Dazs is the top dog. when it comes to ingredients, KISS: keep it simple stupid
Who Makes the Best Vanilla Ice Cream?
Brigham's vanilla ice cream is the Platonic idea of vanilla. It makes all other vanilla ice creams melt in shame. Sadly, Brigham's is a New England thing, and I'm going crazy without it here in Maryland!
Grilling: Barbecue Chicken
This is my first attempt at BBQ and thanks for the heads up ....it came out perfect.
here's a link to the finish product...
http://www.flickr.com/photos/36137078@N08/3642566276/sizes/l/
Who Makes the Best Vanilla Ice Cream?
I grew up on Blue Bell, and in DC you can get it every Father's Day at the Texas State Society Father's Day picnic. However, I actually prefer (I know, it's a sin) all natural products like Breyers. I don't like things so sweet anymore, and prefer airy or smooth textures.
However, the best vanilla ice cream I've ever had was the house-made stuff at Jaxson's in Dania Beach, FL. Holy crap that was excellent. Made me want to order vanilla every time, when I rarely do.
Who Makes the Best Vanilla Ice Cream?
I have to admit, Haagen-Dasz has ALWAYS had that "smooth Vanilla silky taste". Cool and inviting, and I've never been disappointed. But a ZILLION CALORIES TOO ! Still..........when you want to treat yourself ..........nothing quite like it.
Who Makes the Best Vanilla Ice Cream?
I'm also a loyal Blue Bell fan, and it's one of the things I miss the most about Texas. I usually dislike vanilla because I think it's too "plain" when there's so many interesting ice cream pairings out there. However, with Blue Bell I don't need anything else. There's a reason why they're the third-best-selling ice cream in the U.S. even though they only cater to less than half of the states!
Who Makes the Best Vanilla Ice Cream?
I like Breyer's French vanilla. It's a little creamier than the natural vanilla. I love that they don't put corn syrup in it.
Who Makes the Best Vanilla Ice Cream?
Once I tasted LaSalle, I never went back to Haagan Daz again. Also great is Sedutto (but I think it's just available in cones in the New York area).
Who Makes the Best Vanilla Ice Cream?
I am another Silver Moon fan! I agree with the above comments about the Silver Moon Bourbon Vanilla. When you take the first bite, close your eyes, savor and let the Bourbon Vanilla enliven your tastebuds .... oh my, on my... such pleasure! The richness and intenseness but gentle flavor is just the most lovely experience you could ever ask for in a vanilla ice cream! Too bad this ice cream was not one of the 5 listed. Hands down it would be the winner! It is a San Francisco/Silcon Valley company and I purchased mine from Gene's Market in Saratoga, CA. You can go to the website to find other locations: www.silvermoondesserts.com Yum, Yum!
Who Makes the Best Vanilla Ice Cream?
I must say that after having tasted at least 20 different varieties of Vanilla ice cream, there is NOTHING that comes close to Silver Moon's Bourbon Vanilla Bean. The entire line of flavors by Siver Moon are unique and exceptional but the vanilla is a perfect example of how a standard flavor can be taken to the next level. The Bourbon Vanilla Bean has layers of flavor that compliment each other and knock your socks off. I never thought I would write such a compelling statement about vanilla but you have to try it.
Who Makes the Best Vanilla Ice Cream?
A good question, but the best player wasn't listed in their survey. By far the best vanilla ice cream I ever tasted is Bourbon Vanilla Bean from Silver Moon Desserts in San Francisco. Most of the ice creams listed pale in comparison.
Who Makes the Best Vanilla Ice Cream?
Wow, so many Blue Bell fans. I'm living in Texas and never realized they had such a cult following.
Who Makes the Best Vanilla Ice Cream?
I have to say that Blue Bell is the best. I live in the little town of Brenham and have worked at the little creamery during the summer. I can say for a fact that it is made with loving care, and when you work there you do get to eat all you can and sell the rest.
Who Makes the Best Vanilla Ice Cream?
There is no doubt about it - Blue Bell Ice Cream from the little creamery in Texas - made by "happy cows" is THE VERY BEST ICE CREAM in the country!
Who Makes the Best Vanilla Ice Cream?
I don't know if it's a regional thing, but Blue Bell Homemade Vanilla is the closest I've tasted to the homemade icecream I remember as a kid. Not all natural but it's the gallon I pick ever time.
Who Makes the Best Vanilla Ice Cream?
For those looking for Blue Bunny...........here in upstate New York, Walmart sells it. Perry's is our hometown brand........nothing compares except for homemade.
I'm surprised Breyer's made low on the list as well.
Who Makes the Best Vanilla Ice Cream?
@brigittesm: that is exactly how I feel about the matter!
Who Makes the Best Vanilla Ice Cream?
Hands down best vanilla ice cream ever is SheerBliss!!
Check it out, you won't be sorry: www.sheerblissicecream.com
Grilling: Barbecue Chicken
@johnhutch
that is correct. how do you guys think bbq places do it? barbecue = slow and a long time. basically you will never be patient enough to overcook it. it'll get nice and sticky-crispy, you just gotta be patient. man we cooked a cabrito for 14 hours once.
Grilling: Barbecue Chicken
Thanks! And "Amen, brother" to the indirect cooking technique. Also, the "close-to-the-fire-but-not-on-it technique" after the sauce!
To the previous: (joannabar?) I have the same Weber gas grill. It's wonderful. When you cook with the indirect method, heat all of the burners for 20 mins (600 degrees). Then turn off the back burners and cook your chicken on that surface. You have to "reach over" the heated surface, but wear a mitt. It's worth it! Also, replace the flimsy grates that came with your grill, and buy the staineless steel replacements (about $60 at True Value). You won't be sorry.
Grilling: Barbecue Chicken
Please tell me how to get good grilled chicken on a gas grill. I have a 4 burner (horizontal burners) Weber. I think I get the idea of 2 zone heating, certainly for non-gas grills, but I'd like to know how you can achieve the same good results with my grill. The answer is NOT to buy a "real grill" ;-)
I can't manage it. I admit to being a wuss when it comes to fire.
Grilling: Barbecue Chicken
Yikes on the boiling! I understand your theory, but as others have explained here, it is a HUGE error in judgment. My suggestion to you, if you must pre-cook your ribs or anything else:
Remove the membrane from the ribs.
Coat liberally with your favorite rub.
Wrap in plastic wrap and foil overnight and refrigerate.
Remove from wrap and wrap again in heavy foil.
Cook in oven about 3 hours at 250.
Fire up your grill--I use an electric starter, but chimneys are just as easy--and "finish" the ribs on the grill. Any sauce is your choice, but follow the directions here and put it on at the very end of the grilling process (last 5-10 minutes if you are grilling over the gray coals or wood) and then serve.
I don't like this method, but if it is raining or if you just don't have the time to sit out with the food while it cooks low and slow in a smoker, and you are willing to give-up the great taste of low-slow cooking, this is MUCH better than boiling!
Please don't boil ribs. Boiling is for eggs and pasta.
Grilling: Barbecue Chicken
Hey jfitz...wish you could just tell us how you feel. ;)
As a competition barbeque guy, I'm glad to see this post...good info and comments (except for the boiling suggestion...blasphemy!). Though I am going to do my part to make sure my catering clients don't see this post...don't want them to know the 'secret' to excellent barbeque chicken, and how easy it really is to make. :)
Carpe 'Que,
Jim Rhino
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Healthy & Delicious: Lemon Basil Pasta Salad
Posted by Kristen Swensson, May 11, 2009 at 10:45 AM
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Love your recipes. I was raised in an Italian family and of course we had macaroni every Sunday. But the treat was the extra meatballs, for breakfast, before they were put in the gravy. We had fried meatballs on hard rolls with butter, and of course no matter how young you were, a cup of coffee with "Lots" of milk. I have tired to carry out this tradition when my children were still living at home, and now they are still carrying it on.