Candied pecans flavored with whisky and cinnamon? Yes, please! These are wonderful on a buffet table, in small containers packed in lunches, or fresh from the oven while standing in your kitchen. Enjoy! Continue reading
Are you looking for an easy way to jazz up your weekday lunch?
All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.
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If you’ve never sampled polenta, you don’t know what you’re missing! Continue reading
Seriously friends, Cheesy Hot Crab Dip is awesome. Set a dish of this on the deck with a bowl of tortilla chips at your next cookout, and it will surely disappear before the grill is ready. Summer is short. Have some delicious fun!
Ingredients (Fills one pie plate)
8 ounces light cream cheese, softened
8 ounces light sour cream
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce (optional)
12 ounces imitation crab meat, diced
1/4 cup finely diced red bell pepper
1 tablespoon finely diced onion
1/2 teaspoon ground paprika
1/4 teaspoon freshly ground black pepper
1/4 cup finely shredded cheddar cheese
Step 1) Use an electric mixer to beat the cream cheese in a medium size mixing bowl for about 30 seconds. Add all remaining ingredients except for the shredded cheddar cheese, and blend well.
Step 2) Transfer the cheesy crab dip mixture to a pie dish (9 inch diameter). Spread so that the top is even, and sprinkle with shredded cheddar cheese.
Step 3) Bake your Cheesy Hot Crab Dip in a preheated 400 degree oven for 15 minutes, or until the dip is bubbly and the top begins to turn golden brown.
Step 4) Allow to cool slightly (5 minutes or less) before serving.
Here’s to second chances! The first time I tried making spring rolls, they were a disaster. I swore I’d never attempt them again. Well, I’ve learned a few things since then and as it turns out, spring rolls really aren’t difficult to make at all! My loss is your gain – thanks to my mistakes, I’ll be able to help you avoid a few pitfalls and make delicious spring rolls on your very first attempt.
Fun fact: spring roll wrappers and vermicelli noodles are made of exactly the same thing… rice flour. Many spring roll recipes Continue reading
Sweet Pickled Watermelon Rind is an old school recipe which hails back to the Great Depression, when nothing was wasted. Depression era cooks were creative, not because it was chic but because it was necessary. Children love the sweet, tangy taste of these pickles right from the jar. Grown-ups love them as bacon wrapped party snacks, broiled and enjoyed while hot. However you enjoy them, I can guarantee that once you’ve sampled Sweet Pickled Watermelon Rind, you’ll never look at a whole watermelon quite the same way again!
Rind from one large watermelon
1/2 cup salt
6 cups cold water Continue reading