By Carrie Havranek So many of us have fallen in love with our Instant Pots recently and our appetite for pressure cooker recipes isn’t going to let up any time soon! Are you ready for a few more?
Continue reading “10 Best Pressure Cooker Recipes to Make in Your Instant Pot” »
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Source:: Simply Recipes
By Riz Is this S’mores French Toast recipe exactly what you think it is? Well, if you think it’s a decadent French toast recipe with chocolate, crushed graham crackers, topped with some perfectly gooey torched marshmallows…well, then you’d be exactly right. You must’ve read my mind. And since you’re already reading my mind, you might as well read on!
I have a little bit of an obsession with s’mores. I love them. And that’s strange given that I grew up in Europe and the Middle East and had only experienced s’mores (let alone something like S’mores French Toast) a handful of times …read more
Source:: Chocolates & Chai
By Bintu Ready for a moist, flavourful and oh-so-easy pressure cooker pork tenderloin recipe? You will love this Vietnamese Instant Pot Pork Tenderloin.
Continue reading Vietnamese Instant Pot Pork Tenderloin + Tutorial {Keto} at Recipes From A Pantry. …read more
Source:: Recipes From A Pantry
By Liza de Guia “When it comes to passion, diversity and creativity in food, there is nothing like New York City,” – Liza deGuia, food. curated.
My favorite thing about New York City has always been the food. I like to venture out to the far corners of our boroughs to hunt down exciting new flavors and discover unique cuisines. Ultimately, those adventures have taught me that on foot, the food experience is always best. You see more that way: randomly popping your head into small ethnic food markets, mom & pop bodegas and intriguing looking restaurants you hadn’t planned on …read more
Source:: Food Curated
By Sally Vargas Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.
And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
Continue reading “Roasted Potatoes and Asparagus with Lemon-Mustard Dressing” »
…read more
Source:: Simply Recipes
By Simply Recipes Partners Everyone knows pecan pie, right? No Thanksgiving dessert table would be complete without it!
But this sweet nut is so delicious and versatile — and nutritious! — that it deserves to be in the spotlight more than just once a year.
Continue reading “12 Savory & Sweet Recipes Featuring Delicious, Nutritious Pecans” »
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Source:: Simply Recipes
By Helen Courgettes are a tasty addition to a classic daal, perfect served with roti flatbreads. Easy to make, healthy and delicious, this dish is one of our favorites, and I’m sure you’ll love it too.
Continue reading Courgette (Zucchini) Red Lentil Daal at Fuss Free Flavours. …read more
Source:: Fuss Free Flavours
By Bintu If you love eating out or takeaways (who doesn’t right), then you would love this restaurant style Pineapple Fried Rice. Especially as it uses up your leftover rice and veggies, is very easy to make and is ready in just 15 mins.
You really can’t beat a recipe that requires just throwing some veggies and rice in a pot along with sweet juice pineapple, frying it all up with lovely pantry staple flavours into a Fried Rice.
Continue reading Pineapple Fried Rice {Vegan, Gluten Free} at Recipes From A Pantry. …read more
Source:: Recipes From A Pantry
By foodwishes@yahoo.com (Chef John) I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier. Traditionally, we’d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn’t require any cooking. Besides saving time, and …read more
Source:: Food Wishes
By Erin Alderson Post sponsored by Pete and Gerry’s. See below for more details.
This time of year always feels a bit like waking up from a long nap. Coming out of winter, my family still has slow weekend mornings often filled with lots of coffee on the patio and a solid mid-morning brunch. Even though I have more time to make breakfast, I’m still in the mood for quick meals that can easily serve all three (or more!) So, when Pete and Gerry’s asked me to make a brunch that highlights eggs, I knew exactly what I was making. This pesto asparagus egg …read more
Source:: Naturally Ella
By Sheryl Julian Shrimp are magical in a dish like this one. They’re pretty and curvy and juicy. Toss them with spaghetti, a little ricotta, peas, lemon, and mint, and you have a scampi-style pasta that’s perfect for spring.
Continue reading “Spring Shrimp Scampi with Peas and Mint” »
…read more
Source:: Simply Recipes
By Stephanie Here with a big plate of soy sauce fried noodles because #noodz …read more
Source:: I Am A Foodblog
By Irvin This bakery style chocolate chip cookie recipe is thick, chewy and packed full of chocolate. It also has tips and tricks on how to make the best chocolate chip cookies look and taste like professional bakery cookies! (Jump directly to the recipe.)
I’ve written before about bakery style chocolate chip cookies but it’s an older recipe, one that really needs to be revisited. I’ve been making them ever since the article by David Leite in the New York Times came out and honestly, I’ve tweaked the recipe again and again trying to make them as great a possible. I’m still in …read more
Source:: Eat The Love
By Culinary Road Trips Puerto Rico Cocina italiana de Franco y Gemma
Type: Authentic Italian
Address: Boulevard Levittown, Toa Baja, 00949, Puerto Rico
Price: $30-50 on average, per person. It is this price because you get what you pay for: excellent food and service.
Parking: no parking, park on the street. The street has an emergency lane that you can park there. There are also a few abandoned homes that you can use and a church that keeps its gates open.
Food: The food is homemade! Made with the love and care of an italian couple. Everything is fresh, perfectly seasoned, and really special. The pasta is made to order …read more
Source:: Culinary Road Trip
By Culinary Road Trips Puerto Rico Saludos a todos mis seguidores!
Este año estoy participando de los Puerto Rico Blog Awards en la categoría de gastronomía y bebida. Es mi primera vez participando en unos premios relacionados a mi blog.Les agradeceré mucho si votan por mi.
Greetings to all my followers!
This year I’m participating on the Puerto Blog Awards in the food and drink category. This is my first time participating in this type of award and I would really appreciate that you vote.
Vota entrando al link
Vote using the link below
https://www.tuvotacion.com/gastronoma–bebida-2018-de-los-puerto-rico-blog-awards-20 …read more
Source:: Culinary Road Trip
By Jacqueline Meldrum Pasta is the ultimate comfort food. There are so many types of pasta and so many different sauces, it never gets boring. Today I’m sharing a rich tomato and roasted red pepper pasta sauce which is vegan.I have a favourite tomato sauce we eat regularly. It’s easy to make and has a rich sweet tomato flavour. We all love it, but it was time to change it up.This time I wanted to make a tomato sauce with roasted red peppers and roasted red onions, but I didn’t want the sauce to be dominated by the roast vegetable flavour, so I …read more
Source:: Tinned Tomatoes
By Summer Miller This month, Summer Miller is back, sharing her meal plans for April. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.
Each spring I tiptoe out to my garden to check the buds on our perennials and the blossoms on our apple trees, and to plant seeds for early-season vegetables. As an avid gardener, I want to spend these extra hours of daylight outside with my hands in the dirt.
Continue reading “Meal Plan for April Week 4” »
…read more
Source:: Simply Recipes
By foodwishes@yahoo.com (Chef John) I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come on, I’m trying to save room for the tiramisu. However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as creamy, and delicious, but will still allow us to walk away from the table under our own power. I added some pesto to mine this time, but that could have been some sun-dried tomato paste, or roasted chilies, or caramelized …read more
Source:: Food Wishes
By Stephanie Happy April 20th!! Another edition of Friday Finds for your reading pleasure 😀 …read more
Source:: I Am A Foodblog
By Erin Alderson 13 Vegetarian Beet Recipes
Whenever I hear people talk about spring produce, it’s usually centered around two items: asparagus and strawberries. I’m not saying that’s bad, it’s just there are so many other wonderful spring/early summer items that deserve a share of the spotlight. One of my favorites: beets.
They are irresistible at the farmers’ market. The different varieties with their beautiful greens! It’s easily three different meals in one bunch (thanks to the edible greens). Below are 13 of my favorite vegetarian beet recipes. There’s something for everyone. Unless you think beets taste like dirt. There’s probably nothing for you. …read more
Source:: Naturally Ella
By Culinary Road Trips Puerto Rico Llegó Miller Lite, la cerveza “light” original.
Se incluye el comunicado, fotos y video. En lo que nos puedas ayudar te lo agradeceré.
• Excelente sabor, llena menos, baja en calorías (80) y carbohidratos (2.7g).
• Respaldada por múltiples premios en el “World Beer Cup” y “Great American Beer Festival”.
• Un nuevo competidor en el segmento de cervezas light.
• Miller Brewing Company revolucionó hace 43 años la industria al crear una nueva categoría de cervezas light.
Miller Lite estrena nuevo empaque
Excelente sabor, 80 calorías y baja en carbohidratos
La cervecera Molson Coors International (MCI) lanzó su nuevo empaque en lata de 10 onzas para Miller …read more
Source:: Culinary Road Trip
By Becca @ Amuse Your Bouche I often have the hardest time naming recipes. With some dishes, it’s immediately obvious what they should be called. Recipes like this cheesy garlic mushroom cake… not so much. In this case, all you need to know is cheese + garlic + mushrooms. That should be enough to convince you that it’s worth a try.
Despite my best efforts in finding a name for this recipe, ‘cake’ still isn’t quite the right word for it. In reality, it’s kind of a cross between a cake and a frittata. It’s made with both eggs and flour, so it’s got more substance than …read more
Source:: Amuse Your Bouche
By Jess I don’t know about you, but I consider chilli a year-round food. I am just as happy to eat chilli in June as I am in January. Sure, the warming effects of a big bowl of chilli are sooo nice when it’s cold outside… but when it’s a little warmer outside, all you have to do is let your chilli cool off a bit more. (When it comes to good food, you just have to be adaptable, right?)
What I’m saying is, although the weather is getting a little bit warmer (although not nearly warm enough here in the UK), there …read more
Source:: Recipes From A Pantry
By Grace Hall We’re enjoying some gorgeous weather this week, our first heat-wave of the year, so now is the perfect time to stock your freezer with homemade ice lollies! I’ve gathered together ten of my most popular ice lolly recipes to give you plenty of inspiration for yummy freezer treats you can make with the kids. They’re all full of fruit, are mostly healthy, and most importantly, very easy to make!
Whether you get the kids involved every step of the way or just make these yummy ice lollies yourself, they’ll be the perfect snacks to enjoy in hot summer weather. From …read more
Source:: Eats Amazing
By Jacqueline Meldrum Some of you may know I had a monthly column in Vegan Life Magazine, which later became Cook Vegan for a couple of years. I gave the column up at the end of last year when the magazine changed to Plant Based. I felt I had been writing the column long enough.VEG ON WHEELSMy column was called Veg on Wheels and I talked about seasonal fruit and vegetables and what to do with them each month. I had the idea after many conversations about veg boxes and how you end up making the same recipes every month (often soup) or …read more
Source:: Tinned Tomatoes
