recipe
Best recipes from the Feast community cookbook for your home kitchen.
Still Use Your Food Processor?
Food processors have been a commonplace fixture in our kitchens for quite some time. So common, in fact, that some people have simply stopped using them, because you do have to clean them! Even though, you can just put everything in the dishwasher, except for the base. You know, that motor gismo on the bottom that everything attaches to make it whir, chop and puree in seconds. Cuts a lot of time off of your meal preparation time. Am I right?
By Pamela k Conoly7 years ago in Feast
Best Liver and Onions with Bacon and Australian Wine
My Mom and Dad loved liver and onions. I did not, in my early years, but, kind of developed, at least a tolerance for it later. My Dad taught me how to cook it for him when I was a teenager. Later when I was on my own and married I had attended an after party for a dance recital, and could not believe, of all things to have, I thought, at a dinner party, liver!
By Pamela k Conoly7 years ago in Feast
Easy Snack Food Recipes If You Are in a Rush
Having friends over is a great thing, but what to do if they are going to come around literally in half an hour, and you have lots of food in the fridge, but there is absolutely no time left for cooking? Or do you want to diversify your diet with cool and light dishes? Or do you just want to please your friends or yourself with a tasty and easy making snack? In this case, the fastest and simplest snacks, the recipes of which I offer you, will be the perfect solution. They can be served on crackers or tartlets, and rest assured that you will definitely not lose face—such tasty, savory, and original snacks will raise your credibility as a master chef to an unattainable height!
By Amelia Flynn7 years ago in Feast
Homemade Whole Wheat Pancakes and Waffles with Iced Vanilla Latte
Never really had an interest, or taste for that matter, for whole wheat pancakes or waffles until my husband had his hip replacement. Then all of a sudden—because he was overweight—he was put on a strict diet because he was boarder line diabetic.
By Pamela k Conoly7 years ago in Feast
Our Very Own Ghanaian Jollof
So I come from Ghana, a country in West Africa and the continent of Africa. Some delicacies are pertinent to us as Ghanaians and one of such is jollof rice. I would like to share the recipe for those who want to try it out to have a go at it. Then again in case you find yourself in Ghana, apart from our friendly and welcoming nature, our delicious foods also set us apart, hence do not hesitate to request a plate of our delicious jollof rice.
By Thelma Frimpong-Mensah7 years ago in Feast
Best Brunch Recipes with Mimosas
In the spring time, my church women's group always had brunches. There were lots of women, so there was lots of food. We were selective about what we brought, as it wasn't exactly potluck. There was a menu. So, naturally, this took a lot of planning! But it was always worth it and our husband's were pleased because we brought them leftovers. Along with that, there were also new recipes that we would trade with each other, sometimes. But they were not always from the same church. I had belonged to another church a long time ago, and that's where I had discovered some pretty interesting recipes and kept them ever since.
By Pamela k Conoly7 years ago in Feast
Best Burgers with Margaritas and Daiquiris
I noticed that there is a restaurant in Fort Worth, Texas that serves a burger similar to this. Probably isn't made the same way, but it reminds me of this place downtown near Sundance Square—maybe a couple of blocks over. Sorry, don't remember the name of the restaurant, just that it caters to Chicago deli culture as far as food goes. You'd know it if you saw it. It's the only place like it down there and it has the traditional black and white checker—you know, like the checker cab! Straight up legit!
By Pamela k Conoly7 years ago in Feast
OMG! Excellent Brownies with Long Island Tea
My family didn't do a lot of baking. Most of the baking I learned was in home economics, or from my friends' parents. Brownies can be a little tricky even if you follow the recipe to a T. Given the type of oven, and temperature sometimes it takes making a couple of batches to get it just right. But, don't worry! One of the key things about brownie batter is that it is supposed to be thick. If your batter is too easy to stir then your doing it wrong. This is only half the battle, but a good start.
By Pamela k Conoly7 years ago in Feast
Kale & Artichoke Dip
It's been a couple years since my last post—actually, this one has been sitting and waiting for me to finish it, but the world and work can really get in the way. I developed this recipe for a special at one of the restaurants where I was the executive chef—Third & Vine in Jersey City. I have since left the restaurant and the Northeast all together for the warmth of sunny Florida.
By Lynn Wheeler7 years ago in Feast
3 Recipes That Your Taste Buds Didn't Know They Needed
Boredom with food emerges out of routine. No matter how delicious the meal, it eventually loses its luster due to familiarity. It is with this problem in mind that we have presented a trio of simple recipes to satisfy appetites.
By Paisley Hansen7 years ago in Feast
