After a week or so break from blogging, I am back with some delicious recipes to share with y'all. This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for
Makes 4 crabs
After a week or so break from blogging, I am back with some delicious recipes to share with y'all. This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for
For this Meatless Monday I wanted to create a version of my enchiladas that were filled with sauteed hearty veggies with big flavors and made you forget that it's meat free! I think I hit the jackpot with these Mushroom Spinach Enchiladas!
Today I wanted to share these fun and adorable mini fruit pies with y'all! I made them for a friends 30th birthday and I love how they turned out! I even baked up some extra
I can’t read anything related to these, and have no specifics, but this is the most adorable bread I…
Buckwheat. It's not a real grain and it doesn't care. How we like them: For the nose: We love them with fermented foods like kimchi, sauerkraut and dill pickles. For the eye: We style them with avocado and cayenne pepper, or just almond butter for extra Instagram likes.
Consisting of rich cream cheese, powdered biltong with interesting combinations such as onion, whole grain mustard and fresh basil and savoury biscuits - all combined and presented as a truffle.
2-4 servings
I remember, back in the day, driving to Pensacola with my folks and eating dinner at my favorite Cajun restaurant, Copelands. They had delicious seafood, beautiful decor, and a jaw dropping jazz brunch. Alas, all
Serves about 10.
John King, a prominent NY cartoonist, is known for his unique one-panel comics that masterfully combine dark humor with... well anything food-related. In stark contrast to lengthy narratives or multi-panel comic strips, King specializes in crafting short, yet impactful comics. His standout approach? A rich sauce drizzle of dark humor.
Clem was a dear woman with rare courage, a strong lust for life, and a rollicking sense of humor. Craig Claiborne {HISTORY} Hands down, Clementine Paddleford should win about a billion awards for her contributions to the American culinary scene throughout the 20th century. A cookbook author, a journalist, a pilot, a Columbia University graduate, and all-around adventurer when it came to anything and everything food-related, Clementine lived and breathed descriptions of the culinary kind. If she was writing about clam chowder, she'd head to New England to peek inside the kitchens of the cooks who knew how to make it best. If she was doing research on home-grown foods, she headed out to the fields to meet the farmers themselves. If she was interested in a particular ingredient, a trend, a restaurant, an innovation, a method, or a marvel you can better believe Clementine was on the case getting to the root of the story in order to share it with over 12 million of her weekly column readers at the New York Herald Tribune. This was a refreshing and innovative approach to food writing since most journalists during her era did not travel far and wide in order to write about the color of radish or the presentation of a souffle or the attitudes of the latest cooking craze. Most editors and food writers of her day never let their desks. Not Clementine though. If she wasn't flying her own plane, she was walking, running, driving, boating or horseback riding to the start of her next story. Fresh air, fresh perspectives and fresh viewpoints - that's what Clementine was all about. The result of all this fastidiousness was the publication of seven books. Her best-known work was How America Eats, which was published in 1962 highlighting the food and cooking habits of Americans from every part of the country. Two years before she died she published this book, Clementine Paddleford's Cook Young Book which involved combing through over 50,000 reader-submitted recipes on the subject of quick-cooking for the busy midcentury household. Her idea of cooking young meant a young mindset, a fresh mindset - an approach to food that kept up with trends and new ways of both looking cooking all things edible. In the case of 1960s America - that meant the inclusion of many convenience foods including canned, frozen and pre-packaged products. Here, in this slim volume, she compiled the best of those recipes which offer not only an interesting look on what mid-century home-cooks were making but also where they were making it since each recipe includes the reader's name and location. {SPECIAL FEATURES} - Published in 1966 in cooperation with This Week magazine - 124 pages - Paperback cover - Covers appetizers through desserts with a special section on teen favorites (submitted by teenage cooks and readers) - Interesting recipes include Rhubarb -Orange Cobbler, Fabulous Fudge, Souffle Flapjacks, Dobos Torte, Sweet and Sour Glazed Onions, Italian Spinach, and Orangano Chicken {CONDITION} In lovely vintage condition. Very clean cover and interior pages. No marks or notations. There is a small area on the front cover spine that is frayed just slightly. Spine is tight and all pages are intact. {SIZE} Measures 6" inches (width) x 9" inches (length) x .5"inch (thickness)
2-4 servings
Four ingredients is all you need for these simple, delicious biscuits! My Uncle first told me about these biscuits and then when I did a search I found the recipe all over the Internet so
One of my favorite shows on Food Network is "The Best Thing I Ever Ate" . Each episode they have a different theme like fried food or brunch or frozen..you get my drift. Well known
I've recently started working at
Vintage May 1994 Food and Wine Magazine I do check my used magazines for missing items / pages and disclose anything that I find but there may still be a surprise or two that I miss. The "Table of Contents" shows in the second and third photos and the used magazine is in good shape with only age related wear. It has great vintage ads and terrific recipes. It is perfect to use as paper ephemera for projects or to prepare a very special meal. 120 Pages When possible, I do combine shipping for an order of multiple items, see all my other listings here... https://www.etsy.com/shop/PaperSymphony Thank you for shopping at Paper Symphony.
Serves 8-10
Makes 6-7 biscuits and 2 cups of gravy
Makes 10-14 enchiladas
Ginger Beer has long been a favorite non alcoholic beverage of my husband's, so when Reed's asked me to sample their Ginger Beer products I was excited to experiment with not only drink concoctions but
Makes 2 10oz servings
Irish Boxtys are garlic mashed potatoes rolled in seasoned bread crumbs and flash fried then served with dipping sauces. A copycat recipe from Mcguire's Irish Pub.
June 1987 Food and Wine Magazine I do check my used magazines for missing items / pages and disclose anything that I find but there may still be a surprise or two that I miss. The "Table of Contents" shows in the second photo. The used magazine is in fair shape with age related wear. The cover has separated from the rest of the magazine and it has great vintage ads and terrific recipes. It is perfect to use as paper ephemera for projects or to prepare a very special meal. 136 Pages When possible, I do combine shipping for an order of multiple items and refund the difference in case of over estimate, see all my other listings here... https://www.etsy.com/shop/PaperSymphony Thank you for shopping at Paper Symphony.
I am so excited to share with y'all my new favorite sandwich: The B.E.L.T.! That's Bacon, Egg, Lettuce, and {Fried Green} Tomato! This Southern inspired sandwich is packed full of flavor and ingredients. From the
Who doesn’t love dessert!? Make sure to browse my collection of low calorie dessert recipes for cakes, cream pies, cobblers, cupcakes candy, cheesecakes, brownies, cookies, tortes, pies, pudding, ice cream, sorbets, fruit tarts, no-bake desserts, and so much more. Wow...just typing that has made my tummy start grumbling! I’ve searched high and low for the best healthy dessert recipes imaginable, and even created quite a few too. So if you are looking for a good low calorie dessert recipe, with the Weight Watchers Points Value, check out these posts!
2-4 servings
Makes 8 servings
2-4 servings
Les festivals francophones au Canada French Festivals is a research project is designed for French language learners in grades 4-8. Your students will explore how communities in Canada celebrate Francophone culture at annual festivals throughout the country. This research project helps satisfy the curriculum requirements for intercultural awareness. Save 20% when you purchase the BUNDLE of 3 French Canadian cultural project resources that help satisfy the FSL curriculum requirements for intercultural awareness. Included in this 17-page resource: -Teacher instructions with photos of completed resource -3 pages of report templates for students -a list of francophone festivals in Canada and links to their official websites. -2 research graphic organizers for note-taking -an assessment rubric ***Students will require internet access to research the festivals. I hope that you find this resource useful. If there is anything I can do to improve this resource for you, please email me at [email protected]. LOVE this resource? I always appreciate your feedback and comments! Related Products ⭐ Famous Francophones of Canada cultural awareness project ⭐ French Communities in Canada- an intercultural awareness project How to get TPT credit to use on future purchases: • Please go to your My Purchases page (you may need to login). Beside each purchase you'll see a Provide Feedback button. Simply click it and you will be taken to a page where you can give a quick rating and leave a short comment for the product. Each time you give feedback, TPT gives you feedback credits that you use to lower the cost of your future purchases. I value your feedback greatly as it helps me determine which products are most valuable for your classroom so I can create more for you. Be sure to follow my store to be the first to learn about new products, specials and sales. You can easily follow my store by clicking the link below. Follow me! ********************************************************************************** Where you can find me on social media: •Follow me on Pinterest •Check out my Instagram •Like me on Facebook
Asian food is some of my very favorite to cook, and my whole family absolutely loves it. These are some favorite ingredients that I always have on hand.
After a week or so break from blogging, I am back with some delicious recipes to share with y'all. This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for
2-4 servings
Makes 3-4 entree servings
This seriously is a fruitcake recipe everyone will love! It has converted many fruitcake "haters" and is sure to be one of your new favorite Christmas recipes!
Makes approx 2 regular loaves of bread or 5-6 mini loaves.
Last year I did an introductory vocab lesson about clothing that had high-energy, engaging, and competitive activities, and lots of Spanish. What it definitely lacked was ANYTHING related to cultu…
Happy What I Ate Wednesday, friendly faces! A day where you get a little sneak peak into what I’ve been eating, and I get to rant about anything food-related that’s been on my mind. Or share some food-related pearls of wisdom. Snort. Truth be told, I have a hard time giving any kind of diet advice outside...Read More
I can’t read anything related to these, and have no specifics, but this is the most adorable bread I…
After a week or so break from blogging, I am back with some delicious recipes to share with y'all. This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for
