For the original post and recipe CLICK HERE.
Tuesday, August 16, 2016
Cookbook #89
This is a great, easy---Busy Family Favorite. I love any Taste of Home Publication, but this one is especially great for the busy parent.
For the original post and recipe CLICK HERE.
For the original post and recipe CLICK HERE.
Wednesday, May 4, 2016
Cookbook #88
Spiced applesauce! With some Captain Morgan Rum!
Apples and Rum--2 of my favorite things. Who knew they went together so well?
To see the original blog post and recipe click here.
Apples and Rum--2 of my favorite things. Who knew they went together so well?
To see the original blog post and recipe click here.
Cookbook #87
A nice dinner with a nice sidedish from James Beard. His 2x baked potatoes. mmmmm---they were good.
Here is a link to the original post--watch out, it's a long post!
Here is a link to the original post--watch out, it's a long post!
Friday, March 11, 2016
Cookbook #86
Yay for homemade Mexican Food!
So much better than in a restaurant.
To see the original post and what I made from this cookbook--just click here.
So much better than in a restaurant.
To see the original post and what I made from this cookbook--just click here.
From Goodreads:
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Sunday, February 7, 2016
Cookbook #85
This is a GREAT soup. Yes, lots of cream and cheese, so if you are watching calories and fat, don't think , just try it! You won't regret it.
Here is a link to the original post: click here!
Here is a link to the original post: click here!
Goodreads says:
More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.
Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . . New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup
Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . . New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup
Sunday, January 17, 2016
Cookbook #84
It's been a while, but I'm back with #84!!
Ree Drummond's The Pioneer Woman Cooks; Dinnertime!
Click here for here original post.
Ree Drummond's The Pioneer Woman Cooks; Dinnertime!
Click here for here original post.
Goodreads says:
The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew.
and I made the easiest, but THE BEST of her recipes!
Tuesday, November 10, 2015
Cookbook Countdown #83
I just pulled #83 off the shelves to make this sweet potato side dish.
A Hawaiian version!
About the book:
Sam Choy's Sampler is the perfect introduction to the exotic and sunny flavors of Hawaii's multicultural cooking. Sam's recipes reflect a melding of East and West, with distinctive Polynesian flourishes and some highly innovative twists that could have been conceived only in the creative and original mind of Chef Choy.
Here are over 80 recipes including both Sam's innovations as well as his renditions of Island favorites. They range from simple preparations like poke, an addictively delicious raw seafood appetizer, to elaborate and beautiful dishes like Sautéed Island Fish Trio, sure to dazzle the table and palate at your next dinner party. All the recipes use readily available ingredients. Where hard to find ingredients are involved, a guide to mail and Internet sources will give mainland readers access to poi, tropical fruits and even fresh fish.
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