February 2012
8 posts
4 tags
3 tags
January 2012
4 posts
Think Middle Eastern is Hard? Think Again!
halalmeatcentre:
We love to encourage people to try new things here at Halal Meat Centre. Often it’s the fear of trying something new that gets in the way of progress (of our menu and palettes). And so often, we can fit a new ingredient into a recipe routine we’re already used too. Couscous, for example, can often be substituted for rice. And is so much quicker too cook. Personally, I love it...
Crepes →
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
December 2011
1 post
2 tags
November 2011
4 posts
Finally!
blissandzen:
I’ve been working on my chili recipe for years, and damn if I didn’t finally get it right tonight. I like spicy, but I’m really not into pain, so I’ve been after a truly spicy chili that doesn’t require the attendance of a fire brigade to eat, and has just a bit of a molé flavor to it. And I found it. K insisted I record it so I can do it again. Y’all ready?
1 lb ground beef 1 lb...
October 2011
9 posts
2 tags
1 tag
1 tag
Manhattan Clam Chowder
nutritionista:
So glad you tried this! Homemade soup is 100% worth it.
onefourtynine:
That’s right, people. Homemade, from scratch soup. Was it a lot of fun to make? Yes. Was it absolutely so much more delicious than from a can? YESx10000000.
I got the inspiration from Your Nutriotionista, (with a few modifications) and used the basic Food Network recipe as my base.
1. I used 2-3x’s more...
4 tags
2 tags
2 tags
September 2011
4 posts
1 tag
2 tags
Pizza Cupcakes
sewbee:
September 16, 2011 By Diane
Pizza Cupcakes
Pizza Cupcakes Printable Recipe
(adapted from Rachael Ray)
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon oregano
1/8 teaspoon granulated garlic
pinch of salt
pinch of crushed red pepper
3/4 cup skim milk
1 egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan Cheese
Sauce for dipping I love Barilla Sauces, I used...
1 tag
Gernot Katzer’s Spice Pages →
On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss their history, chemical constituents, and the etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices.
August 2011
3 posts
3 tags
1 tag
July 2011
7 posts
2 tags
Serving Size 2 →
Vegetables: (Get about 2 to 2.5 cups a day) 1 cup of vegetables =
1 cup of most raw or cooked vegetables or vegetable juice
2 medium carrots or a dozen baby carrots
1 large sweet potato or 1 medium white potato
2 cups raw leafy green vegetables (like lettuce). Yep, when counting raw leafy green veggies, two cups only counts as one!
Fruits: (Get about 1.5 to 2 cups a day) 1 cup of...
Serving Size →
Here are some typical serving sizes for fruits and vegetables:
Fruits
one banana
six strawberries
two plums
fifteen grapes
one apple
one peach
one-half cup of orange or other fruit juice
Vegetables
five broccoli florets
ten baby carrots
one roma tomato
3/4 cup tomato juice
half of a baked sweet potato
one ear of corn
four slices of an onion
2 tags
June 2011
3 posts
1 tag
1 tag
May 2011
1 post
Grocery Store Seafood: What to Eat and What to... →
nutritionista:
Mark Sisson examines the ten most common seafoods consumed by Americans. As of 2009, they were: shrimp, canned tuna, salmon, pollock, tilapia, catfish, crab, cod, clams, and pangasius. Which are worth eating? Which should be avoided?
April 2011
11 posts
2 tags
1 tag
1 tag
My Fridge Food →
Searches for recipes using the items you have on hand.
1 tag
1 tag
