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curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
ROAST BEEF | FOOD PEOPLE WANT Wrap with plastic wrap and refridgerate overnight. Place the oven rack in the middle position and preheat the oven to 250°. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper andgarlic.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theMEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups.B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
ROAST BEEF | FOOD PEOPLE WANT Wrap with plastic wrap and refridgerate overnight. Place the oven rack in the middle position and preheat the oven to 250°. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper andgarlic.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theMEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups.B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices.FOOD PEOPLE WANT
Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
FOOD PEOPLE WANT
Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
BABA GANOUSH
Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring. Spread the puree onto a flat serving dish or bowl and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. SPICY FRIED CHICKEN SANDWICH Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate linedHABANERO HOT SAUCE
Place all of the ingredients in a large, heavy bottomed sauce pan and bring to a simmer over low heat. 2. Allow mixture to simmer with lid slightly ajar for 3-4 hours or until flavors have blended and the ingredients are tender. 3. Once cool, process mixture in a food processor or blender until almost completely smooth. MOZZARELLA STICKS WITH BUTTERMILK DIP This is a fantastic recipe. I tried it over the weekend and it turned out perfectly – with any recipe like this though, I am always careful to make sure not to overcook.CHIPOTLE BEAN DIP
Set the beans aside to cool. Make the Chipotle Bean Dip: Preheat the oven to 375°. Heat the olive oil in a small skillet set over medium-low heat. When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so. Remove the cover and raise the heat to medium. Fry the onions, stirring often until theyare well
NEW MEXICO GREEN CHILI WITH PORK Lightly season the cubes of pork with salt and add them to the pot, cooking until browned, about 8-10 minutes. Once browned, remove pork from the pot with a slotted spoon and set aside. Pour off any excess fat, leaving 1/4 cup remaining. Make the green chili: Add the onions, jalapeños and garlic to the remaining oil in the pot. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
ROAST BEEF | FOOD PEOPLE WANT Wrap with plastic wrap and refridgerate overnight. Place the oven rack in the middle position and preheat the oven to 250°. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper andgarlic.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theTHAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices.CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
ROAST BEEF | FOOD PEOPLE WANT Wrap with plastic wrap and refridgerate overnight. Place the oven rack in the middle position and preheat the oven to 250°. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper andgarlic.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theTHAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices.CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.FOOD PEOPLE WANT
Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
POT STICKERS
METHOD: Make the Filling: In a medium bowl, toss the cabbage with 2 teaspoons salt and set aside for 30 minutes to shed moisture.Wring out in a clean kitchen towel to extract as much liquid as possible. In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4teaspoon pepper.
GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hoursBANH MI SANDWICH
Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir toBABA GANOUSH
Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring. Spread the puree onto a flat serving dish or bowl and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best SPICY FRIED CHICKEN SANDWICH Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate lined PAPPARDELLE WITH LAMB RAGÙ, RICOTTA AND MINT My friends were teasing me the other night for my frequent use of the word “unctuous” in some of my previous posts. I sure wish I had used a bit more restraint, because if there was ever an adjective to describe this lamb ragù, it would be just that. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
ROAST BEEF | FOOD PEOPLE WANT I didn’t eat much roast beef growing up; the only place I ever really saw it was in sandwiches. In fact, my first encounter with this particular roast beef came about after a botched attempt at an Italianbeef sandwich.
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired textureCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
ROAST BEEF | FOOD PEOPLE WANT I didn’t eat much roast beef growing up; the only place I ever really saw it was in sandwiches. In fact, my first encounter with this particular roast beef came about after a botched attempt at an Italianbeef sandwich.
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired textureCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups.FOOD PEOPLE WANT
Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
BUTTERMILK BISCUITS
METHOD: Place a rack in the upper-middle position of the oven and preheat to 500°. Make your own baking powder by sifting together the cream of tartar and baking soda. In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of yourfingers.
GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hoursBABA GANOUSH
Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring. Spread the puree onto a flat serving dish or bowl and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the oven and allow to cool on a TURKISH STUFFED GRAPE LEAVES Fill the rest of the leaves in the same way. Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top. Mix the remaining olive oil with 2/3 cup of water, addFOOD PEOPLE WANT
Summer time means basil, and basil means pesto. But this isn’t a recipe for pesto – I make mine different every time – no, this is a recipe that takes pesto and makes it something more, somethingspecial.
FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
ROAST BEEF | FOOD PEOPLE WANT I didn’t eat much roast beef growing up; the only place I ever really saw it was in sandwiches. In fact, my first encounter with this particular roast beef came about after a botched attempt at an Italianbeef sandwich.
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired textureCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups. FOOD PEOPLE WANTBREADCONDIMENTSCHICKENPORKBREAKFASTCHILES Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
ROAST BEEF | FOOD PEOPLE WANT I didn’t eat much roast beef growing up; the only place I ever really saw it was in sandwiches. In fact, my first encounter with this particular roast beef came about after a botched attempt at an Italianbeef sandwich.
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired textureCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups.FOOD PEOPLE WANT
Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating. Unlike a red, green or yellow curry, phrik khing is considered a “dry-style”curry, free of
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
BUTTERMILK BISCUITS
METHOD: Place a rack in the upper-middle position of the oven and preheat to 500°. Make your own baking powder by sifting together the cream of tartar and baking soda. In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of yourfingers.
GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hoursBABA GANOUSH
Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring. Spread the puree onto a flat serving dish or bowl and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the oven and allow to cool on a TURKISH STUFFED GRAPE LEAVES Fill the rest of the leaves in the same way. Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top. Mix the remaining olive oil with 2/3 cup of water, addFOOD PEOPLE WANT
Summer time means basil, and basil means pesto. But this isn’t a recipe for pesto – I make mine different every time – no, this is a recipe that takes pesto and makes it something more, somethingspecial.
TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. CONTACT | FOOD PEOPLE WANT This is a great blog! Very well designed and excellently written. Very user friendly easy to navigate with useful links. Keep posting. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
FOOD PEOPLE WANT
Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito. GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hours SPICY FRIED CHICKEN SANDWICH Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate linedHABANERO HOT SAUCE
Place all of the ingredients in a large, heavy bottomed sauce pan and bring to a simmer over low heat. 2. Allow mixture to simmer with lid slightly ajar for 3-4 hours or until flavors have blended and the ingredients are tender. 3. Once cool, process mixture in a food processor or blender until almost completely smooth. BUFFALO WINGS WITH BLUE CHEESE DIP METHOD: Combine the blue cheese, heavy cream and lemon juice in a small bowl. Add sour cream 1 tablespoon at a time, whisking to combine. Add in the Worcestershire and hot sauce and season to taste with salt and pepper. Fold in minced chives and let stand at least 5 minutes before serving. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. CONTACT | FOOD PEOPLE WANT This is a great blog! Very well designed and excellently written. Very user friendly easy to navigate with useful links. Keep posting. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
FOOD PEOPLE WANT
Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito. GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hours SPICY FRIED CHICKEN SANDWICH Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate linedHABANERO HOT SAUCE
Place all of the ingredients in a large, heavy bottomed sauce pan and bring to a simmer over low heat. 2. Allow mixture to simmer with lid slightly ajar for 3-4 hours or until flavors have blended and the ingredients are tender. 3. Once cool, process mixture in a food processor or blender until almost completely smooth. BUFFALO WINGS WITH BLUE CHEESE DIP METHOD: Combine the blue cheese, heavy cream and lemon juice in a small bowl. Add sour cream 1 tablespoon at a time, whisking to combine. Add in the Worcestershire and hot sauce and season to taste with salt and pepper. Fold in minced chives and let stand at least 5 minutes before serving. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of theCREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. TAQUITOS | FOOD PEOPLE WANT Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole. Makes 16-20taquitos.
CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. CONTACT | FOOD PEOPLE WANT This is a great blog! Very well designed and excellently written. Very user friendly easy to navigate with useful links. Keep posting. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
FOOD PEOPLE WANT
Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito. GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hours SPICY FRIED CHICKEN SANDWICH Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate linedHABANERO HOT SAUCE
Place all of the ingredients in a large, heavy bottomed sauce pan and bring to a simmer over low heat. 2. Allow mixture to simmer with lid slightly ajar for 3-4 hours or until flavors have blended and the ingredients are tender. 3. Once cool, process mixture in a food processor or blender until almost completely smooth. BUFFALO WINGS WITH BLUE CHEESE DIP METHOD: Combine the blue cheese, heavy cream and lemon juice in a small bowl. Add sour cream 1 tablespoon at a time, whisking to combine. Add in the Worcestershire and hot sauce and season to taste with salt and pepper. Fold in minced chives and let stand at least 5 minutes before serving.MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the CONTACT | FOOD PEOPLE WANT This is a great blog! Very well designed and excellently written. Very user friendly easy to navigate with useful links. Keep posting.CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. TURKISH STUFFED GRAPE LEAVES Fill the rest of the leaves in the same way. Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top. Mix the remaining olive oil with 2/3 cup of water, add GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese.MEATLOAF SANDWICH
METHOD: If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak intothe bread a little.
BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW Using 2 forks, pull the beef apart into shreds, discarding any excess fat or gristle. In a saucepan set over low heat, toss the beef with enough barbecue sauce to moisten the meat well. When heated through, place the sauced beef on top of the bottom half of each bun. Top the beef with some of the blue cheese coleslaw, add the top half of the CONTACT | FOOD PEOPLE WANT This is a great blog! Very well designed and excellently written. Very user friendly easy to navigate with useful links. Keep posting.CREMA MEXICANA
1 cup heavy whipping cream. 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt. METHOD: Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm). Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar. GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE … METHOD: Fillet or slice the chicken breasts in half horizontally to produce 4 thin cutlets. Place the chicken into a medium bowl and add the garlic, olive oil and Italian seasoning. Season lightly with salt and pepper. Allow to marinate for at least 1 hour or as long as overnight in the refrigerator. Add the goat cheese, cream cheese andpesto
HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
B.E.L.T. SANDWICH
Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool. Peel the eggs and coarsely mash to your desired texture TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices. TURKISH STUFFED GRAPE LEAVES Fill the rest of the leaves in the same way. Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top. Mix the remaining olive oil with 2/3 cup of water, add GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. GRILLING | FOOD PEOPLE WANT This recipe for sweet and spicy pork ribs is one of my family’s all-time favorites. Seems like every time the warm summer weather rolled around, we could expect my Mom to whip up a batch of these sticky ribs to eat out on the patio on a warm night. HOME-STYLE SLOPPY JOES METHOD: In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside. Heat the oil in a large skillet over medium heat until just shimmering. Add the onions and the salt, stir to coat with oil. Cover with a lid and cook untilthe
SPICY | FOOD PEOPLE WANT This recipe for sweet and spicy pork ribs is one of my family’s all-time favorites. Seems like every time the warm summer weather rolled around, we could expect my Mom to whip up a batch of these sticky ribs to eat out on the patio on a warm night. MEXICAN | FOOD PEOPLE WANT I love chilaquiles. In fact, I crave them so often that I drag myself out of bed early on a Saturday morning at least once a month to feast on one of my favorite versions from Primavera at the San Francisco Ferry Terminal Farmers Market. That’s what you have to do if you’re going to try to beat the hordes of people that line up for this delicious Mexican breakfast dish every weekend. GRAVLAX | FOOD PEOPLE WANT Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hours GREEN CHILE MAC & CHEESE METHOD: Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes. Add the corn kernels and sauté briefly. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese. MOZZARELLA STICKS WITH BUTTERMILK DIP This is a fantastic recipe. I tried it over the weekend and it turned out perfectly – with any recipe like this though, I am always careful to make sure not to overcook.THAI PEANUT SAUCE
Add in the peanut butter and cook, stirring constantly for about 1 minute. Reduce the heat to low and add in the brown sugar, stirring until dissolved. Remove the peanut sauce from the heat and stir in the fish sauce. Thin with warm water if a lighter consistency is desired. Serve warm or at room temperature. Makes about 2 1/2 cups. PIMENTO CHEESE POTATO SKINS Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the ovenand allow to
TACOS DE COCHINITA PIBIL Cover and keep warm over low heat. Transfer remaining juices to a small sauce pan to keep warm. Serve the tacos: Steam or griddle the tortillas and set aside wrapped in tin foil or a large, thick kitchen towel. Serve the tacos by placing 2-3 tablespoons of the cochinita pibil into each tortilla and ladling on a portion of the warm juices.Food People Want
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SPICY PEACH BARBECUE SPARE RIBS This recipe for sweet and spicy pork ribs is one of my family’s all-time favorites. Seems like every time the warm summer weather rolled around, we could expect my Mom to whip up a batch of these sticky ribs to eat out on the patio on a warm night. Their flavor is so unique and the dish itself so craveable that I was stunned to learn how simple they are to prepare. If you have a can of sliced peaches in heavy syrup, a pinch of crushed red pepper and a bottle of supermarket barbecue sauce in the pantry, then you’re in business. Now, I’m a nut for good, slow-smoked, true barbecue, but if you need to feed a crowd and don’t have the time or equipment needed to produce the genuine article, these will do just fine. Serve with some baked beans and grilled corn and you’ve got a dang good BBQdinner.
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* 2010 06/20
* CATEGORY Grilling
Pork
Spicy
* 50 comments
GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE SPREAD Summer time means basil, and basil means pesto. But this isn’t a recipe for pesto – I make mine different every time – no, this is a recipe that takes pesto and makes it something more, something special. How do you make pesto, already chock full of robust herbiness and garlic, better? Two words: goat cheese. Think of this humble sandwich as a stage. If the grilled chicken, marinated in garlic and Italian herbs, is the lead, the pesto goat cheese spread is the supporting role who steals the show. The chicken we clap for; the spread gets a standing ovation. Metaphors aside, this is a solid summer sandwich, just right for a weekend lunch or casual weeknight dinner and fairly easy to make, too. Even the harshest critics, are sure to give it rave reviews.READ MORE
* 2010 06/08
* CATEGORY Chicken
Condiments
Sandwich
* 12 comments
HOMEMADE SESAME SEED BUNS If you’re at all like me, you absolutely loathe the crappy, mass-produced, light-as-air hamburger buns that they have on hand at most major supermarkets. I’m talking about the ones that you throw your hot, juicy burger onto, that in turn dissolves into a condiment-laden sponge within minutes. Last Summer, I’d finally had enough and decided to try making some of own. While significantly more substantial than those found at most fast food establishments, these little guys are still very tender and delicate, retaining a resiliency that not many sesame seed buns can boast. Unlike those at the grocery store, these will not melt or crumble in your hands. They can stand up to a good amount of juices and have a flavor infinitely more complex than your typical factory-made variety. With Memorial Day hours away, grilling season is finally upon us. Do yourself a favor this summer and try making these buns from scratch at least once. I promise, your burgers will thank you.READ MORE
* 2010 05/27
* CATEGORY Bread
Burger
* 12 comments
RED CHILE & CHORIZO CHILAQUILES I love chilaquiles. In fact, I crave them so often that I drag myself out of bed early on a Saturday morning at least once a month to feast on one of my favorite versions from Primavera at the San Francisco Ferry Terminal Farmers Market. That’s what you have to do if you’re going to try to beat the hordes of people that line up for this delicious Mexican breakfast dish every weekend. We’ve all had huevos rancheros at one crappy diner or another at some point in our lives, but for those that have never tried authentic chilaquiles, it’s understandable how the concept could sound a bit bizarre. Admittedly, the idea of crispy tortilla chips drowned in a sea of flavorful red chile sauce seems a bit unorthodox. I mean who likes soggy nachos anyways? But for those that simply can’t wrap their head around the idea of a somewhat soggy nacho, I’d encourage you to think outside of Latin American cuisine to another ethnic group that also marries sauce and carbohydrates so beautifully — theItalians.
I an effort to convey the craveable aspects of this dish, I’d encourage you think of chilaquiles as you would the perfect bowl of pasta. Here, the thick-cut (preferably homemade) tortilla chips play the role of al dente pasta that has a bit of soft crunch and resiliency left to it, but has also absorbed some of the delicious sauce that surrounds it. Topped with spicy chorizo, tangy Mexican crema, crumbled cotija cheese and ripe avocado and you have a breakfast dish that will set you up for a whole days worth of activities…or an early afternoon nap.READ MORE
* 2010 05/20
* CATEGORY BreakfastBrunch
Mexican
* 7 comments
PHRIK KHING CURRY PASTE Every once in a while I’ll spend a Sunday afternoon making some Thai curry paste. Like I mentioned in my recipe for panang curry paste, a quick trip to
the Asian market for a few hard to find ingredients and about an hour in the kitchen with your mortar and pestle will set you up for a good month of authentic Thai cooking at home. As far as I’m concerned, this stuff is money in the bank. It keeps for a up to a month in the fridge and is perfect for pulling together a bona fide Thai meal in minutes. Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some trulydelicious eating.
Unlike a red, green or yellow curry, phrik khing is considered a “dry-style” curry, free of any coconut milk. Instead, the paste is fried in oil and moistened with a bit of stock to create a sauce that clings to the protein and veggies. The resulting dish can be characterized as smooth and a bit peppery with fragrant notes of galangal and lemongrass throughout. So, next time you’re looking for something to cook on a lazy Sunday afternoon, consider making some homemade curry paste and look forward to reaping the rich culinary dividends of delicious Thai meals in theweeks that follow.
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* 2010 05/16
* CATEGORY Asian
Chiles
Curry
Thai Cuisine
* 10 comments
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