This is a favorite appetizer of ours – we serve this both hot and at room temperature (grill and keep warm in the oven, if you prefer). I haven’t tried it, but I bet this would be fantastic in a taco, topped with a light, fresh salsa. Spicy Grilled Shrimp Source: Emeril Lagasse’s Spicy Barbecued … Continue reading "Spicy Grilled Shrimp"

this dish is good, simple and filling.

Lightly crusty on the outside, these tender sesame-tofu cakes will appeal to meat lovers and vegetarians alike. Find more recipes at Chatelaine.com!

Low-Carb Spaghetti in Tomato Cream Sauce from Rachel! This is oh so good and easy to make with our Miracle Noodle Angel Hair!⁣

How to make Russian borscht recipe

I fondly remember my mother having some type of foil-covered treat--brownies, cake, bars--in the kitchen at all times. Dreamy, creamy banana cake was often in the pan, the perfect after-school snack. This recipe takes a slight twist on traditional banana cake. The addition of oats gives the cake an almost nutty texture, making it denser than what a classic recipe may yield. Use overripe bananas to ensure a fresh, banana flavor--even mushy bananas work. Hard bananas will not give flavor or contribute to the moist crumb. Serve this cake straight from the pan with a cup of tea--or better yet, a big glass of milk. You'll feel like you're sitting right at Mom's counter.

This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.

January 7 is National Tempura Day. I've had ice cream tempura in a few local restaurants. Don't think I have the skills or inclination to duplicate that. I've had Fried Oreos, but that's not quite the same and Oreo Tempura. This recipe is from Tastebuds Gourmet Cafe and Flower Shop. I haven't tried making this yet, but looking at the ingredients, seems like a light-ish tempura batter, and the photo is divine! Oreo tempura, how can you go wrong? OREO TEMPURA Ingredients: 1 package chocolate Oreos (or other sandwich cookies) Tempura Batter: 1½ cups flour 3 tablespoons sugar 2 teaspoons baking powder 1½ teaspoons kosher salt ½ cup sour cream ¾ cup plus 1 tablespoon milk 2 extra large eggs 1 teaspoon vanilla extract vegetable oil, for frying Optional Garnish: vanilla ice cream chocolate sauce chopped almonds or walnuts 1. In a medium bowl, sift together the flour, sugar baking powder and salt. Whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only enough to combine. 2. Heat oil in pot, bring to boil. 3. Using a pair of tongs, dip the cookie in the batter. Get a thick coat of batter all over the cookie, With your tongs, dip the battered cookie into the boiling oil and release. The cookie will float to the top and will start to fry. After two minutes, flip over cookie for an additional two minutes. The cookie is ready when the outside is puffed and golden. Remove from oil and pat dry on paper towel. 4. Serve immediately with a scoop of ice cream, drizzle chocolate sauce and garnish with nuts of your choice. Photo: Tastebuds (but I think the restaurant/website is now KosherStreet)

Receta vegetarianas, recetas veganas: postres y dulces

I found this recipe on the KaukauTime blog. I haven't tried it yet, but wanted to save it since I miss the taste of Zippy's! Note: The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.

I’m still mildly obsessed with pumpkin and so when Toad FINALLY agreed that she would be willing to try curry, I knew this was the one. I haven’t tried it yet, but I’ll let you k…

Global Food Book is a food recipes community. This serves as an opportunity to share and grow knowledge about everything food. Here, we hope to continually make available various recipes all over the world and to help guide your food preparations.

We’re located in Cincinnati and Goetta (pronounced “getta”) is a breakfast food staple at our home! If you haven’t tried you should! It’s like breakfast sausage with o…

Got this from the "Better Homes and Gardens 2002 Annual Recipes, October" collection. I haven't tried it but it sounds absolutely fabulous!!!

Fool them with the power of this veggie.

If you love Nutella, you will love these Stuffed Nutella Cookies! We've taken our best chocolate chip cookie recipe and stuffed it with Nutella! These cookies are crazy good!

Today we're going to take that delicious almond milk we talked about in the last blog post and make--what's that? You haven't made almond milk yet? Well, what are you waiting for? It's awesome! Go make some right now. I'll wait. You're back? Wonderful. As I was saying, almond milk is a great addition to

This Korean Tteokbokki is enriched with sweet, fragrant Peppers to mellow down the heat while still delivering its authentic, spicy and warm taste.

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)

Creative recipes to eat your apple a day.

by From Nola Cuisine Images – (reedited) These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I like them as an Hors d’oeurve for holiday parties. I served these tonight with … Continue reading Natchitoches Meat Pies Recipe →

Being a Texas girl the idea of chicken chili just seemed wrong...and then my mom made it one year for a chili cook-off and it was del...

Y’all have all heard it said before…breakfast is the most important meal of the day. As a teacher, you’d think I’d practice what I preach. Truth be told, breakfast is not my most favorite. I’m usually lucky if I get to pack a lunch let alone make breakfast. I’m better with quick…preferably healthy things I can whip up and take with me when I go. Hence, the Peanut Butter Banana Smoothie. A few months ago I was on a big kick to make sure my boys were eating healthier. My oldest is the PICKIEST human being alive {my fault, hands down.} I had this genius idea to start making him “green” smoothies, but he didn’t take the bait. The color didn’t bother him at all…he tried it like a champ. But it was the taste. As he said, “Momma…this isn’t my favorite flavor”…and proceeded to pour his smoothie into the sink. *Sigh*. He had NO idea what I put inside of it until he read my Writer’s Workshop that I wrote for my kinder babies the next day. When he walked into my room after school and read my story about tricking him with a spinach smoothie he about died. Joke was on me…that little stinker won’t take anything in a smoothie form any more. Fail. Fine by me…because if I’m being totally honest, I really don’t wanna share this smoothie with ANYONE! PEANUT BUTTER & BANANA SMOOTHIE via Chocolate & Carrots 1 banana 1 TBSP. peanut butter {I use Skippy Natural PB} 1/2 cup quick cooking oats 3/4 cups Almond Milk {I use Silk Vanilla Almond Milk} This is my go-to breakfast on the daily. It’s just SO dang good I seriously can’t get enough! And it keeps me full ‘til lunch!!! In a blender, combine banana {I break it into big chunks first}, oats, peanut butter, and almond milk. Blend until desired consistency. I like mine a little runny. Sometimes I add a *little more* milk. If you’ve got texture issues, this might not be your favorite thing to drink. It’s a little on the thick side. And if you don’t blend long enough, you’ll definitely be able to “feel” the oats. None of that bothers me at all, so this is pretty much the most amazing breakfast ever. Not to mention…the peanut butter/banana combo is my absolute FAVORITE. Heaven in a cup. If you want something a little creamier, add a couple tablespoons of Greek vanilla yogurt. That just takes it to a whole new level. For real. I seriously can’t tell you how much I ADORE this smoothie!!! I have one after every morning workout and it never gets old! I’ve even got Mr. Spouse drinking them, too! And he loves it **almost** as much as I do ;)

Salmon patties are easy to make and delicious! Try this recipe for breakfast, lunch or dinner.

To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.

If you haven't tried a Dutch Baby Pancake yet, this should be the one to try! The flavor combination of the salty smoked salmon, the fresh rocket and the creamy sauce is utter perfection!

What are poffertjes? They are mini Dutch pancakes, tiny little puffs of buckwheat pancakes topped with butter. Here's how to make them.

Moroccan stew with pumpkin, chickpeas, almonds, harissa and cilantro. Vegan + gluten free. Serves 4.

This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4.