Carnival of the Recipes #32
So many yummies this week... I probably gained five pounds compiling them!
Eggcellent Eggs from BOBO BLOGGER, in honor of the Easter Holiday and Easter Egg Hunts.
More help for Easter from booklore. First, an Orange Glaze for Ham, and second, a primer on boiling eggs, and what to do with them afterwards.
Today in the Kitchen at Meanderings, the menu features Creamy Chicken Cacciatore. ummmm... YUM!
The aussie wife tells how to make Basic Pizza Dough, with instructions I can sympathize with, like "Knead the dough for about 3 minutes or until you get bored."
Over at the Geezer's Corner, there are pictures and a lesson on easy stir fry. Be sure to read to the very bottom for a tip on cleaning cast iron cooking utensils.
Food for The Thomas offers an old-fashioned recipe: Grandma Hop's Sugar Cookies. One reason I never make sugar cookies is the dough usually has to be rolled out and cut, but this one is for drop cookies.
Crockpot Shrimp Creole from Shawn at Everything And/But Nothing sounds so good, I may have to buy a crockpot!
Christina at Feisty Repartee will be responsible for another inch or so on my waistline with Caramel Cake to Die For! All I'll need to buy is the Amaretto.
Let me add Blue Curacao to my shopping list. I'll need it for Caltechgirl's first recipe in her Tar Heel Twofer, Toast of the Town - "The Chapel Hill". The second recipe is for "Tar Heel Pie", which could easily be subtitled "and yet another inch to the waistline."
I'm not even halfway through the submissions, and I've already thrown away my tape measure!
Chris Byrne - The AnarchAngel at The AnarchAngel presents Recipes for REAL men, volume One, Recipe one: More Beef Than Stew
Duck Fudge from VARepublicMan at the Flaming Duck is an Old Time Fudge Recipe. He says, "This is real fudge; not that marshmallow "fantasy fudge" stuff. I have always wanted to learn to make real fudge and I think I can teach you how to do it. Everyone says making fudge is hard. Don't listen to them. It's just precise; not hard. And when you know why it works, the how is easy." I second his recommendation for using a digital candy thermometer.
From Conservative Friends, Drew submits Easy Pot Roast. I like easy, especially when it tastes good.
Rest, Fluids, and a Honkin' Thick Steak. Elisson, of Blog d'Elisson says, "Sometimes when you're feeling a mite puny, the best fix is a juicy, thick beefsteak...with a Cognac-peppercorn sauce. And some nice white asparagus on the side."
Dave of AZ Perspective and Junk presents an old school time favorite, Taco Tangles.
BJ at Quite Early One Morning offers a meal, A Yummy Spring Dinner that won't take long to prepare, but will look (and taste) like it did.
From Absinthe and Cookies, Ith sends a recipe for Drop Scones. This would be wonderful served with a thick Glaswegian accent.
David is in the kitchen at Third World County making Mac n Cheese. No one will confuse this dish with that stuff that comes in a box!
Butterfinger Cookies. Crunchy YUM! via Random Thoughts From Marybeth.
Game for some Sauce? (or Vice/Versa) from Peter of Down For Repairs. He says, "While Elk, Caribou and Venison are very tasty, they can be "gamey" tasting to some. The following recipe is an excellent cure-all for that. (It's also good on your favorite sizzler as well!) The best part is the simplicity of it!"
Cream Cheese Dip, a decidedly not low-fat recipe from Dave at Daily Pundit, with variations on the theme.
Tom at Pooklekufr: the Kafir Constitutionalist presents The Pooklekufr Sandwich of Death. "Guaranteed to either kill you or make you stronger!"
On a lighter, less deadly, note, Prochein Amy sends a recipe for Tomato and Bread Salad with Tomato Carpaccio.
Curried Tree Bisque - without a doubt, the cutest submission this week! From triticale-the wheat/rye guy
Karen, of Let's Play Restaurant! sends a recipe for Fried Egg Sandwich, in what I'm calling the Southwestern Style, since she's dressing it with Easy Picco de Gallo.
Inside Allan's Mind is a tasty recipe for Cheddar-Beer Spread.
Tinker of The Secret Life of Shoes submits a recipe for a yummy Key Lime Cake, with photo. I'd walk a mile for that cake, but perhaps not in heels!
Squeaking in under the wire, is Punctilious of Blog o'Ram with a Heritage Recipe: Tater Tot Casserole. I remember my Mom making a similar dish.
My contribution this week is Spicy Chicken Tortilla Soup, from my youngest daughter who is going to be a much better cook than I ever was.
Food for Thought from Bev of bebere.com: Figs from Thistles, Just desserts for a way too busy for her own good girl.
And with that thought, the 32nd Carnival of the Recipes comes to an end. Be sure to check out the other food and non-food offerings of all the submitters. I would have finished this post hours ago if I hadn't got sidetracked reading the fantastic blogs represented above.
UPDATE: I do love Kevin, yes I do! Help me prove it, click on over to Techno Gypsy and get the details on his Singapore Fried Rice recipe.
UPDATE: How could I forget? The 33rd Carnival of the Recipes will be hosted by TexasBestGrok.
Eggcellent Eggs from BOBO BLOGGER, in honor of the Easter Holiday and Easter Egg Hunts.
More help for Easter from booklore. First, an Orange Glaze for Ham, and second, a primer on boiling eggs, and what to do with them afterwards.
Today in the Kitchen at Meanderings, the menu features Creamy Chicken Cacciatore. ummmm... YUM!
The aussie wife tells how to make Basic Pizza Dough, with instructions I can sympathize with, like "Knead the dough for about 3 minutes or until you get bored."
Over at the Geezer's Corner, there are pictures and a lesson on easy stir fry. Be sure to read to the very bottom for a tip on cleaning cast iron cooking utensils.
Food for The Thomas offers an old-fashioned recipe: Grandma Hop's Sugar Cookies. One reason I never make sugar cookies is the dough usually has to be rolled out and cut, but this one is for drop cookies.
Crockpot Shrimp Creole from Shawn at Everything And/But Nothing sounds so good, I may have to buy a crockpot!
Christina at Feisty Repartee will be responsible for another inch or so on my waistline with Caramel Cake to Die For! All I'll need to buy is the Amaretto.
Let me add Blue Curacao to my shopping list. I'll need it for Caltechgirl's first recipe in her Tar Heel Twofer, Toast of the Town - "The Chapel Hill". The second recipe is for "Tar Heel Pie", which could easily be subtitled "and yet another inch to the waistline."
I'm not even halfway through the submissions, and I've already thrown away my tape measure!
Chris Byrne - The AnarchAngel at The AnarchAngel presents Recipes for REAL men, volume One, Recipe one: More Beef Than Stew
Duck Fudge from VARepublicMan at the Flaming Duck is an Old Time Fudge Recipe. He says, "This is real fudge; not that marshmallow "fantasy fudge" stuff. I have always wanted to learn to make real fudge and I think I can teach you how to do it. Everyone says making fudge is hard. Don't listen to them. It's just precise; not hard. And when you know why it works, the how is easy." I second his recommendation for using a digital candy thermometer.
From Conservative Friends, Drew submits Easy Pot Roast. I like easy, especially when it tastes good.
Rest, Fluids, and a Honkin' Thick Steak. Elisson, of Blog d'Elisson says, "Sometimes when you're feeling a mite puny, the best fix is a juicy, thick beefsteak...with a Cognac-peppercorn sauce. And some nice white asparagus on the side."
Dave of AZ Perspective and Junk presents an old school time favorite, Taco Tangles.
BJ at Quite Early One Morning offers a meal, A Yummy Spring Dinner that won't take long to prepare, but will look (and taste) like it did.
From Absinthe and Cookies, Ith sends a recipe for Drop Scones. This would be wonderful served with a thick Glaswegian accent.
David is in the kitchen at Third World County making Mac n Cheese. No one will confuse this dish with that stuff that comes in a box!
Butterfinger Cookies. Crunchy YUM! via Random Thoughts From Marybeth.
Game for some Sauce? (or Vice/Versa) from Peter of Down For Repairs. He says, "While Elk, Caribou and Venison are very tasty, they can be "gamey" tasting to some. The following recipe is an excellent cure-all for that. (It's also good on your favorite sizzler as well!) The best part is the simplicity of it!"
Cream Cheese Dip, a decidedly not low-fat recipe from Dave at Daily Pundit, with variations on the theme.
Tom at Pooklekufr: the Kafir Constitutionalist presents The Pooklekufr Sandwich of Death. "Guaranteed to either kill you or make you stronger!"
On a lighter, less deadly, note, Prochein Amy sends a recipe for Tomato and Bread Salad with Tomato Carpaccio.
Curried Tree Bisque - without a doubt, the cutest submission this week! From triticale-the wheat/rye guy
Karen, of Let's Play Restaurant! sends a recipe for Fried Egg Sandwich, in what I'm calling the Southwestern Style, since she's dressing it with Easy Picco de Gallo.
Inside Allan's Mind is a tasty recipe for Cheddar-Beer Spread.
Tinker of The Secret Life of Shoes submits a recipe for a yummy Key Lime Cake, with photo. I'd walk a mile for that cake, but perhaps not in heels!
Squeaking in under the wire, is Punctilious of Blog o'Ram with a Heritage Recipe: Tater Tot Casserole. I remember my Mom making a similar dish.
My contribution this week is Spicy Chicken Tortilla Soup, from my youngest daughter who is going to be a much better cook than I ever was.
Food for Thought from Bev of bebere.com: Figs from Thistles, Just desserts for a way too busy for her own good girl.
And with that thought, the 32nd Carnival of the Recipes comes to an end. Be sure to check out the other food and non-food offerings of all the submitters. I would have finished this post hours ago if I hadn't got sidetracked reading the fantastic blogs represented above.
UPDATE: I do love Kevin, yes I do! Help me prove it, click on over to Techno Gypsy and get the details on his Singapore Fried Rice recipe.
UPDATE: How could I forget? The 33rd Carnival of the Recipes will be hosted by TexasBestGrok.
And, of course, today's a fast day! Dangit!
Singapore Fried Rice
http://www.technogypsy.net/March2005.htm#SFR320
you and Beth don't love me....