I finally got around to making this gravy and put in on top of a nice, thick, grilled cheese sandwich. Like dipping it in tomato soup only 10 times better!
Roast chicken
Diced green pepper, diced red onion, and homemade Italian sausage.
Also @roarke, Tally's suggestion makes sense. When researching apple fritters I learned that (at least originally) they were made from the leftover dough scraps.
I've never had the fritters you mention, but here's my method, which is similar to Tally's.
1) Let your dough complete it's final rise before shaping. Punch it down.
2) Instead of shaping, let it rise again. Punch it down.
3) Roll the dough out like cinnamon roll dough and spread your apple mixture on half the dough. Fold your dough in half and seal.
4) Cut your dough into thin strips and squish strips together into awkward mass.
5) Fry.
Sorry for the confusion. My event is next Wednesday. I'm making cornbread dressing and cranberry sauce as sides. Would you put gravy on any of the foods listed above?
My most recent blog-worthy food was The Pioneer Woman's salisbury steak
Pineapple and pepperoni pizza is one of our go-to pizzas. I first learned about it from a friend in college. Although back then, we would take the 2 for deal and eat two sinle topping pizza slices at the same time.
Down in Miami you can buy a Cuban steak sandwich that always comes with potato sticks on it. And for the uninitiated, imagine a canister full of those long crinkle cut chip pieces that sit at the bottom of the bag.
@bradandshaily HaHa! I have a very similar story, but it involves the age of 7, Rice Crispies, and The Macy's Thanksgiving Day Parade.
They have taken down the bathrobe video from their main site, but it's still here: http://youtu.be/bdMs_avc9sk
Is Greek yogurt still a fad? Otherwise, probably Burger King sweet potato fries. (Might not be classy, but definitely a fad.)
For everyone asking about a pita recipe:
I found this pita recipe from Vefa Alexiadou, a Greek cooking personality. They were perfect for homemade gyros.
Quick note: I didn't prick the dough before cooking and it turned out nice and fluffy. Also, I think it would be better making eight pitas. With six, they were a little thick.
For everyone asking about a pita recipe:
I found this pita recipe from Vefa Alexiadou, a Greek cooking personality. They were perfect for homemade gyros.
Quick note: I didn't prick the dough before cooking and it turned out nice and fluffy. Also, I think it would be better making eight pitas. With six, they were a little thick.
Made a candied oat topping (same way you'd candy nuts) in a skillet to put on top. Tastes just like peach crisp with ice cream!
I love how the ad posted below this in my feed reader was for Pizza Hut garlic bread pizza.
I wanted to share that from my Dairy Queen experience, if you want the most (and most thoroughly mixed) mix-ins, stick with the Blizzard of the month. That particular selection always seems to have the best quality control.
Had plum-ginger for the first time last year. A-ma-zing!
I hope there's still time to win. What I'd like to start making from scratch is those yummy looking "toaster tarts" on the cover.
Raspberries, I would have to say. Although anything from my garden is also a close runner-up. Gotta get those raspberries planted sometime!
Cary, I can just see myself placing that exact same order for a pizza party!
In a quesadilla with grilled chicken, onions, and peppers. We call it a Quesadilla Rodeo (from the restaurant that serves it).
Not sure of my favorite actual kid's book, but from the ironic children's book section I like the Baby Be of Use series.
Still gotta say guac. But that avocado quinoa salad posted on SE is pretty marvelous.
Here's what I think made it soggy: too much onion, too low of temperature.
I made mine exactly, only with half the onion. My problem was I tried baking it in a loaf pan, which retained the liquid instead of allowing it too evaporate. I finally moved it to a baking sheet and upped the temperature.
I think if I had kept the onion at half and put it on a baking sheet at the beginning, but upped the temp to 400F it would have been perfect.
I'll have to try it again, but the flavor was fantastic and exactly how I imagined good meatloaf should taste.
How could you ruin anything you claim is so wonderful by suggesting you mix it with pre-made cookie dough?!?!
Since we're in Florida and it's the day before Thanksgiving I thought it would be fun to have a cook-out and offer Thanksgiving-themed condiments.
For the main dishes we will have hotdogs, turkey sausages, hamburgers, and chicken legs.
So far, for the condiments I've settled on cranberry mustard and French's French Fried Onions. But now I'm stuck. Does anyone have any more suggestions?
We all know officers of Salvation Army must get pretty busy this time of year. So how do they stay ahead of the game? By eating frozen pizza. Or so this review would imply.
Enjoy this light hearted review of Totino's Frozen Pizza from officers Emily and Matt. It's their gift to fellow officers this holiday season, but maybe they can teach all of us something.
In the past we've usually made our own pizza, mostly due to economy, not taste. Yes, it's better than delivery pizza, but not as good as a nice pizza parlor. But it sure is cheaper.
That is, until I came across Papa Murphy's. I finally tried it for the first time the other week and, for a delivery-style pizza, it was pretty darn good.
As a busy, working mom of 2 little kids I don't really have the time or energy to make pizza and clean up the mess. Throw in $3-4 for a bag of shredded cheese (yes, I don't use fresh mozzarella) and another $2-3 for yummy pepperoni and it doesn't even seem economical anymore.
But I do love my homemade sausage and my son likes olives, although the rest of us don't.
So, has anyone starting buying Papa Murphy's for the easy crust and adding other ingredients when you get home? If so, what's your favorite combination?
As a vegan, what food/cooking related gifts do you most hope to receive for Christmas or Hanukkah?
Do you have a vegan you're buying food/cooking related gifts for? What are you buying?
Okay, the folks over at Slice are way too serious, so I'm cross posting here. I've added quotation marks around "pizza" and "crust" to keep the visiting Slicers happy. Please keep in mind I'm attempting this for the challenge and will only serve to anyone if I can make something truly outstanding.
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I'm part of a group that does regular potlucks and we have a huge range of dietary restrictions. Which brings me this huge challenge:
I want to successfully create a dairy-free, tomato-free, and nearly carb-free "pizza". We can't do real cheese, but can do most other veggies besides the tomato. We can do meat. But the toughest challenge is the crust. I can't use wheat (or gluten), rice, corn, soy or other grains. I can use minimal starchy roots. I can use cashews, almonds and other nuts (except peanuts). I can use eggs, but no coconut.
My goal is to develop a recipe by December 1st. I'm thinking probably meat and "pesto" (cheese-free) sauce for the topping. (And cheese for those that can?)
So far, options for making the "crust" involve: almond flour, potato flour, tapioca flour, chickpea flour, amaranth flour, quinoa flour.
And I've seen some recipes using cauliflower? Perhaps that?
So, people. What are your suggestions? Tips? We're bread lovers at my house so I'm rather inexperienced with gluten-free cooking. Let alone carb-free. (Although I was forced to eat low carb when pregnant.)
I will document everything and report on it once I'm finished.
I'm part of a group that does regular potlucks and we have a huge range of dietary restrictions. Which brings me this huge challenge:
I want to successfully create a dairy-free, tomato-free, and nearly carb-free pizza. We can't do real cheese, but can do most other veggies besides the tomato. We can do meat. But the toughest challenge is the crust. I can't use wheat (or gluten), rice, corn, soy or other grains. I can use minimal starchy roots. I can use cashews, almonds and other nuts (except peanuts). I can use eggs, but no coconut.
My goal is to develop a recipe by December 1st. I'm thinking probably meat and pesto sauce for the topping. (And cheese for those that can?)
So far, options for making the crust involve: almond flour, potato flour, tapioca flour, chickpea flour, amaranth flour, quinoa flour. And I've seen some recipes using cauliflower? Perhaps that?
So, people. What are your suggestions? Tips? We're bread lovers at my house so I'm rather inexperienced with gluten-free cooking. Let alone carb-free.
I will document everything and report on it once I'm finished.
I just moved from Indiana to Florida. I follow several recipe blogs, but when they have seafood recipes, it's usually for cold-water seafood, such as cod and salmon.
I'm looking for a food blogger with lots of seafood recipes for warm-water fish (grouper, snapper, trigger, etc). Now that I have access to fresh seafood I need to learn how to prepare it.
Thanks for the suggestions.
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I'm also of the mind that brownies are too easy to make from a box. I even use cocoa in mine (the sacrelige) and everyone swears they're the best brownies ever.