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35
anonymous
2019 Feb 22, 12:41am
Aldi Is Releasing 5 New Cheeses for St. Patrick’s Day - Aldi’s newest Irish cheeses made with whiskey and beer.
Aldi recently announced the addition of an Irish Cheese Truckle Assortment, which includes varieties of Irish cheddar made with Irish beer and whiskey. There’s also a Pesto Gouda and English Sage Derby, both of which are appropriately green for the holiday. The cheeses are all only $3.99 and will be available at locations nationwide starting February 27.
Irish Cheddar with Irish Whiskey
This Irish Cheddar from Happy Farms is imported directly from Ireland and infused with real Irish whiskey.
English Sage Derby
Aldi’s new English Sage Derby cheese is a mild, light cheese that’s made with sage—which gives the cheese a green marbled look.
Irish Cheddar with Irish Beer
Does it get more Irish than this? Celebrate the holiday by snacking on a rich and creamy imported Irish cheddar that’s infused with the classic nutty taste of Irish beer. It’s like drinking a Guinness and good Irish cheese all at once.
Pesto Gouda
Aldi’s newest Gouda is made with basil and garlic, giving it a green coloring and a slightly sweet, herbal flavor that is complemented by the garlic.
Aged Irish Cheddar
If you’re not looking to try new or unusual flavors this St. Patrick’s day, Aldi’s traditional Aged Irish Cheddar is the one to try. Imported straight from Ireland, this cheese has a slightly creamy texture with a rich and tangy taste.
https://www.bhg.com/news/aldi-is-releasing-new-cheeses-for-st-patricks-day/
Aldi recently announced the addition of an Irish Cheese Truckle Assortment, which includes varieties of Irish cheddar made with Irish beer and whiskey. There’s also a Pesto Gouda and English Sage Derby, both of which are appropriately green for the holiday. The cheeses are all only $3.99 and will be available at locations nationwide starting February 27.
Irish Cheddar with Irish Whiskey
This Irish Cheddar from Happy Farms is imported directly from Ireland and infused with real Irish whiskey.
English Sage Derby
Aldi’s new English Sage Derby cheese is a mild, light cheese that’s made with sage—which gives the cheese a green marbled look.
Irish Cheddar with Irish Beer
Does it get more Irish than this? Celebrate the holiday by snacking on a rich and creamy imported Irish cheddar that’s infused with the classic nutty taste of Irish beer. It’s like drinking a Guinness and good Irish cheese all at once.
Pesto Gouda
Aldi’s newest Gouda is made with basil and garlic, giving it a green coloring and a slightly sweet, herbal flavor that is complemented by the garlic.
Aged Irish Cheddar
If you’re not looking to try new or unusual flavors this St. Patrick’s day, Aldi’s traditional Aged Irish Cheddar is the one to try. Imported straight from Ireland, this cheese has a slightly creamy texture with a rich and tangy taste.
https://www.bhg.com/news/aldi-is-releasing-new-cheeses-for-st-patricks-day/
36
anonymous
2019 Feb 26, 12:51am
Ten signature dishes from around the world
Food is more than fuel. Often a sensual pleasure, food can be central to friendships, romance and celebrations. It can also help bind a community through shared cultural roots
Each time you visit this special interactive feature you will see a new selection of 10 dishes from our delectable database. We analyse the ingredients and their significance. Each time you return to the page we will share new dishes and information for you to feast upon
Where do these dishes come from?
Test your gastronomical knowledge by clicking on the triangle and selecting where you think each meal originates. Clues about the dishes are available by clicking on the information icon I
https://multimedia.scmp.com/lifestyle/article/2178630/the-pleasure-of-food/index.html?src=moreGraphics
Food is more than fuel. Often a sensual pleasure, food can be central to friendships, romance and celebrations. It can also help bind a community through shared cultural roots
Each time you visit this special interactive feature you will see a new selection of 10 dishes from our delectable database. We analyse the ingredients and their significance. Each time you return to the page we will share new dishes and information for you to feast upon
Where do these dishes come from?
Test your gastronomical knowledge by clicking on the triangle and selecting where you think each meal originates. Clues about the dishes are available by clicking on the information icon I
https://multimedia.scmp.com/lifestyle/article/2178630/the-pleasure-of-food/index.html?src=moreGraphics
37
anonymous
2019 Mar 4, 1:08am
Hawaiian Wedding Cake - part of the recipe is missing - reposting.
Hawaiian Wedding Cake
Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)
CAKE
2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1 can (20 ounces) crushed pineapple with juice (reserve 1/3 cup drained pineapple for the frosting if desired)
2 teaspoons vanilla extract
2 cups walnuts
FROSTING
8 ounces cream cheese
1/2 cup confectioners' sugar
1/2 stick butter or margarine
1 teaspoon vanilla extract
Lightly grease a 9-by-13-inch baking dish.
Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking soda, flour and sugar. Add the eggs, pineapple (with its juice), vanilla and nuts; mix well.
Pour the batter into the prepared baking dish and bake 35 to 45 minutes. Remove from oven and cool.
To make the frosting: Beat softened cream cheese until fluffy. Add the confectioners' sugar, softened butter and vanilla. Fold in the reserved 1/3 cup pineapple if desired. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.
https://www.freep.com/story/life/2017/05/12/hawaiian-wedding-cake-stirs-memories/320269001/
Hawaiian Wedding Cake
Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)
CAKE
2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1 can (20 ounces) crushed pineapple with juice (reserve 1/3 cup drained pineapple for the frosting if desired)
2 teaspoons vanilla extract
2 cups walnuts
FROSTING
8 ounces cream cheese
1/2 cup confectioners' sugar
1/2 stick butter or margarine
1 teaspoon vanilla extract
Lightly grease a 9-by-13-inch baking dish.
Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking soda, flour and sugar. Add the eggs, pineapple (with its juice), vanilla and nuts; mix well.
Pour the batter into the prepared baking dish and bake 35 to 45 minutes. Remove from oven and cool.
To make the frosting: Beat softened cream cheese until fluffy. Add the confectioners' sugar, softened butter and vanilla. Fold in the reserved 1/3 cup pineapple if desired. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.
https://www.freep.com/story/life/2017/05/12/hawaiian-wedding-cake-stirs-memories/320269001/
38
anonymous
2019 Mar 4, 1:12am
Moist and Tender Baked Pork Chops
Ingredients
4 boneless, pork chops - ~1 inch thick
1/2 tsp. black pepper
1 tsp. seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 to 2 Tbsp. olive oil
1/2 to 1 cups water
How to Make Moist and Tender Baked Pork Chops
Step-by-Step
1 Preheat oven to 300 degrees.
2 Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop.
3 Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
4 Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 Pyrex baking dish.
5 Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
6 Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
7 Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
8 The juices in the baking dish make a wonderful gravy.
https://www.justapinch.com/recipes/main-course/pork/baked-pork-chops-2.html
Ingredients
4 boneless, pork chops - ~1 inch thick
1/2 tsp. black pepper
1 tsp. seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 to 2 Tbsp. olive oil
1/2 to 1 cups water
How to Make Moist and Tender Baked Pork Chops
Step-by-Step
1 Preheat oven to 300 degrees.
2 Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop.
3 Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
4 Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 Pyrex baking dish.
5 Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
6 Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
7 Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
8 The juices in the baking dish make a wonderful gravy.
https://www.justapinch.com/recipes/main-course/pork/baked-pork-chops-2.html
39
anonymous
2019 Mar 4, 1:14am
William Falgoust's Shrimp Amelie (image on comment #28)
Serves 4-6
6 tablespoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped celery
1 28-ounce can crushed tomatoes
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
1/4 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons butter
2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large
2 tablespoons brandy
2 tablespoons Herbsaint
6 ounces feta cheese, crumbled
2 tablespoons chopped parsley
2 tablespoons green onion tops, chopped
3 cups rice, cooked
Heat 4 tablespoons olive oil in heavy 2-quart saucepan. Add onions, celery and garlic and saute until lightly browned. Add tomatoes, salt, pepper, sugar and lemon juice.
Cook over medium-low heat until thickened, about 30 minutes, stirring occasionally.
https://www.nola.com/food/2017/06/win_your_weight_in_shrimp_winn.html
Serves 4-6
6 tablespoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped celery
1 28-ounce can crushed tomatoes
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
1/4 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons butter
2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large
2 tablespoons brandy
2 tablespoons Herbsaint
6 ounces feta cheese, crumbled
2 tablespoons chopped parsley
2 tablespoons green onion tops, chopped
3 cups rice, cooked
Heat 4 tablespoons olive oil in heavy 2-quart saucepan. Add onions, celery and garlic and saute until lightly browned. Add tomatoes, salt, pepper, sugar and lemon juice.
Cook over medium-low heat until thickened, about 30 minutes, stirring occasionally.
https://www.nola.com/food/2017/06/win_your_weight_in_shrimp_winn.html
40
anonymous
2019 Mar 4, 1:22am
Power Bowls - Fish Taco Bowl
Fish Taco Bowl By Sweetgreen
Serves 4 - Active Time 20 min. - Total Time 20 min.
Vinaigrette :Fish Taco Bowl
Vinaigrette Ingredients:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil
Remaining ingredients:
4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving
Directions
1.To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)
2.Adjust oven rack to top third of oven. Preheat oven to 425°F.
3.Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.
4.In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.
https://parade.com/734750/parade/fish-taco-bowl/
Fish Taco Bowl By Sweetgreen
Serves 4 - Active Time 20 min. - Total Time 20 min.
Vinaigrette :Fish Taco Bowl
Vinaigrette Ingredients:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil
Remaining ingredients:
4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving
Directions
1.To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)
2.Adjust oven rack to top third of oven. Preheat oven to 425°F.
3.Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.
4.In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.
https://parade.com/734750/parade/fish-taco-bowl/
41
anonymous
2019 Mar 4, 1:26am
Power Bowl - Sesame Cashew Noodle Bowl
Serves 6 - Active Time 30 min. - Total Time - 30 min.
Ingredients
1 (16-oz) pkg whole grain linguine
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp black sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (such as Kewpie or Stonewall Kitchen)
Directions
1.Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer's instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp oil.
2.Bring another pot of salted water to a boil. Set up a large bowl of ice water. Add broccoli; cook 3 minutes or just until tender. Drain. Add to ice water; drain.
3.Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat. Divide evenly among 6 bowls. Top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing.
https://parade.com/734814/parade/sesame-cashew-noodle-bowl/
Serves 6 - Active Time 30 min. - Total Time - 30 min.
Ingredients
1 (16-oz) pkg whole grain linguine
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp black sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (such as Kewpie or Stonewall Kitchen)
Directions
1.Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer's instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp oil.
2.Bring another pot of salted water to a boil. Set up a large bowl of ice water. Add broccoli; cook 3 minutes or just until tender. Drain. Add to ice water; drain.
3.Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat. Divide evenly among 6 bowls. Top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing.
https://parade.com/734814/parade/sesame-cashew-noodle-bowl/
42
anonymous
2019 Mar 4, 1:32am
Power Bowls - Korean Beef "Noodle" Bowl (SloCooker or Hot Pot)
Serves 4 - Active Time 20 min. - Total Time 10 hr. 30 min.
Ingredients
1 cup beef broth
¼ cup coconut aminos
2 Tbsp toasted sesame oil
1 tsp fish sauce
½ tsp paprika
1 Granny Smith apple, peeled, cored and coarsely chopped
4 cloves garlic, minced
1 (2-inch) piece ginger, grated
1 (2-2½-lb) beef chuck roast, fat trimmed and cut into 2-inch pieces
1 (10.7-oz) pkg zucchini noodles or 2 small zucchini, spiralized
1 cup kimchi
½ cup thinly sliced red onion
2 large eggs, peeled, cored and coarsely chopped soft-cooked, peeled and halved (optional)
Toasted sesame seeds, for garnish
Directions
1.In a 4-quart slow cooker, combine first 9 ingredients. Cover and cook on LOW 10-12 hours or HIGH 5-6 hours. Remove beef. Add zucchini noodles to cooker; cover and cook on HIGH 2 minutes or until noodles have softened.
2.Shred beef with 2 forks. Divide cooking liquid and noodles among 4 bowls. Top evenly with shredded beef, kimchi, onion and, if desired, ½ egg. Sprinkle with sesame seeds.
https://parade.com/734789/parade/korean-beef-noodle-bowl/
Serves 4 - Active Time 20 min. - Total Time 10 hr. 30 min.
Ingredients
1 cup beef broth
¼ cup coconut aminos
2 Tbsp toasted sesame oil
1 tsp fish sauce
½ tsp paprika
1 Granny Smith apple, peeled, cored and coarsely chopped
4 cloves garlic, minced
1 (2-inch) piece ginger, grated
1 (2-2½-lb) beef chuck roast, fat trimmed and cut into 2-inch pieces
1 (10.7-oz) pkg zucchini noodles or 2 small zucchini, spiralized
1 cup kimchi
½ cup thinly sliced red onion
2 large eggs, peeled, cored and coarsely chopped soft-cooked, peeled and halved (optional)
Toasted sesame seeds, for garnish
Directions
1.In a 4-quart slow cooker, combine first 9 ingredients. Cover and cook on LOW 10-12 hours or HIGH 5-6 hours. Remove beef. Add zucchini noodles to cooker; cover and cook on HIGH 2 minutes or until noodles have softened.
2.Shred beef with 2 forks. Divide cooking liquid and noodles among 4 bowls. Top evenly with shredded beef, kimchi, onion and, if desired, ½ egg. Sprinkle with sesame seeds.
https://parade.com/734789/parade/korean-beef-noodle-bowl/
« First « Previous Comments 35 - 42 of 42 Search these comments
Which sounds better:
Pan seared steak marinated with cognac with bacon wrapped scallops and a side of batter dipped fried zucchini
One pot Greek chicken, lemon rice and roasted asparagus
Or
Just a simple lasagna and a salad
What's on the menu? Also, feel free to add your recipes/ideas.
Update:
The first recipe sounds like a heart attack. My gosh. Eh, give me something fat with a little flavor. And of course, in typical Zee fashion, I cooked nothing I planned. I ended up making a triple patty burger with pepper jack cheese, caramelized onion, jalapeño on an onion bun. Also, a side of fries smothered in gravy. I need help. 😠So much fat, clogged arteries... So good though. I'll be surprised if I make it to sixty. By the way, I'm surprised at all the good recipes shared here. Thank you.