Crack Dip Good
This was the appetizer in my Two-Course-Meal! The main dish was Swordfish with the Tyee fish rub and some peas. This was excellent. I'm really enjoying the Tyee fish rub. It's such a distinctive flavor.
Labels: baking by weight, coconut, desert, picnic food
Labels: baking mix, Bisquick, chick-en good, chicken pot pie, chicken stew, ground beef, ground beef pot pie, quick dinner, VE Herb and Garlic Dip Mix, VE Pot Herbs
Labels: blueberries, cake, lemon
Labels: baked tomato, side dishes, VE Bruschetta Herbs Mix, VE Pesto Herbs Mix
Labels: BBQ, ground turkey, turkey burgers, turkey good
Labels: 3 onion, cold salad, lemon dilly, picnic food, potato, potato salad
Labels: chicken souvlaki, greek, greek salad, greek seasoning, tzaziki, VE hummus dip mix
Labels: comfort, Macaroni and Cheese
As you have seen, I've spent most of the day doing all things Epicure and this was the ultimate ending to it. The original recipe was in the Epicure Dining Alfresco cookbook (which unfortunately isn't around anymore).Labels: chick-en good, Epicure
Labels: baking by weight, blueberries, cake, desert
I've had a couple of false starts with this recipe. I started to make it the first time and realized that I had thrown out my marmalade (I had vague memories of it crystalizing). The next time that I purchased salmon, I put the Tyee Fish Rub on it and then found the marmalade. This time I managed to get everything in alignment and I went ahead. I'll put the original recipe down and then tell you what Epicure-y substitutions that I made.Labels: chocolate-attack, coffee, Epicure
It just sounds so rustic (and I sound so snotty when I say it that way). I mean it in the best possible sense though.Labels: Bachelor Chow, pasta
..make the Herb & Garlic Cheddar Biscuits again. I set the timer for 20 minutes because 30 minutes at 450F seemed like a hellaciously long time. Well, 20 minutes was still too long but they were definitely edible this time. Next time I'll check at 15 minutes and go from there.Labels: chick-en good, Epicure, Mexican
Labels: barbecuing in my oven, Epicure, good pig, pork, ribs
Labels: high fibre, hippie cuisine, low sugar, muffins
Labels: pasta
Labels: blueberries, cake, desert, evil
This is a really excellent recipe for those days that you really need a treat and chocolate isn't going to do it (not that I'm dissing chocolate in any way, shape, or form). This has a nice, warm, cinnamon-y, raisin taste to it. The recipe makes a nice desert for 6 but on treat days it makes 4 nice-sized comfort portions. The best part is that you make both parts in the same mixing bowl, that takes all of 5 minutes (just long enough to preheat the oven in my kitchen) and then it's out of the oven in 30 minutes. The second best part is that all of the ingredients are pretty standard "pantry" ingredients so there's nothing at all stopping you from making it (Nancy, I'm going to try it with the brown sugar Splenda one of these nights. If you feel adventurous and get to it before me, post it in the comments, please.)
I don't use the word "freaky" lightly, this is a seriously strange process that I picked up in an issue of Cook's Illustrated which is published by America's Test Kitchen. They're serious food geeks who guarantee their recipes because they break everything down to the actual physical and chemical laws that apply to food prep. FOR EXAMPLE... Foolproof Pie Crust (I'll cop to adding the Freaky to the title of the recipe). They took a look at what characteristics marked a perfect pie crust: light, flaky etc. and, through exhaustive trial and error (think thousands of pies in thousands of permutations of shortening, flour, water) they isolate and maximize them.Labels: pie, weird but good
Oh, this lonely picture. It would be vastly improved by the addition of... oh, I don't know... something. Maybe a description of the event it was obviously lovingly prepared for, I'll bet it was a celebration of some kind, maybe some big upcoming event like a shower or a... a bon voyage party or something. It would be kind of cool to know what it was made of. I'd love to try to replicate it sometime because it just looks so delicious but I'd have to figure out what sort of food went into it, and how much of each food. I'm sure there was some sort of order to the way things had to be done. Maybe we could figure it out.Labels: cake
Joe's becoming the Master of All Things Risotto so I'm taking a stab at retaining my risotto "cred" with this PLUS... I finally got to cook with saffron which has been on my Hundred List for ages. This was loosely taken from the Epicure Bella Cucina cookbook.Labels: Bachelor Chow, greek, pasta
...make this instead.Labels: asian, vegetarian