Crepes Suzettes – Oh, So Good!
Gougeres
Shrimp Scampi with Linguine – Insanely Easy!
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Pineapple Upside Down Cake – Quick and Yummy! (Rum is an option!!!)
This is a quick dessert that will feed a crowd. Even better if made the day before! 8 oz. butter (1 stick) 1 packed cup brown sugar 1 … Read More »
Baked Potato – New Way to Fluffy Goodness
Tired of baked potatoes that are hard and lackluster? America’s Test Kitchen came up with this new time and temperature formula that produces delicious, fluffy potatoes. Kind of… Read More »
Black Bean Soup – In the Instant Pot Pressure Cooker
Making dried beans in the Instant Pot is a snap because there is no need to soak them ahead of time. I like to make this soup on… Read More »
Spiced Pecans – Addicting!
My neighbor gave me these nuts one Christmas and I flipped over them. The balance between sweet, salty, and spices is perfect, and they are so easy to… Read More »
Mom’s Lamb Patties
My mother makes these delicious lamb burgers on the grill. They are great on their own, or with a little dill yogurt sauce. 1 lb. ground lamb 1… Read More »
Rice and Pasta Pilaf (home-made Rice-A-Roni)
I love Rice a Roni, but not the MSG and preservatives. Making it from scratch is way better! 1 1/2 c. long-grain white rice 3 T. butter 2… Read More »
Gianna’s Creme Brulee with Grand Marnier (need I say more?)
We love creme brulee, and this is the tastiest. If you don’t have a blow torch, you can set the custards under the broiler. 3 c. heavy cream1… Read More »
Chicken Breasts with Garlic and Parsley – Quick Week Night Entree
If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken in one layer 3 boneless, skinless chicken breast halves… Read More »
Gluten Free Bread from America’s Test Kitchen – My Favorite GF Bread!
I love this gluten free bread. As with most gluten free breads, they are even better toasted. Once your bread has cooled completely, slice it up, wrap securely,… Read More »
The America’s Test Kitchen Gluten-free Flour Blend
The America’s Test Kitchen Gluten-free Flour Blend Makes 42 ounces (about 9 ⅓ cups) Be sure to use potato starch, not potato flour. Tapioca starch is also sold… Read More »
