- Wedding dress history and traditions
- Scream stars: where are they now?
- Ben & Jerry's giving away free ice cream cones today!
- 10 versatile Greek yogurt recipes
- Our 25 favorite wedding dresses
- What do you know about Avon's 125 years?
- 6 juicy secrets to job hunting
- Tips for buying your wedding dress online
- 10 outdoor chairs to add to your patio right now
- Starter guide to planning a baby shower
- Kate Bosworth works on her tan in a tiny yellow bikini
- Video: Prince William and Kate Middleton make final prewedding appearance and invite exes to their big day!
- Healthier homemade frappuccino
Posts for April 11th 2011
2 lbs white potatoes (3 average-size) scrubbed, slice into 1/8″ thick disks
3/4 C vegetable broth
1/2 C unsweetened soy milk (he used almond milk)
1 Tbs olive oil
3 cloves garlic, minced
3 Tbs nutritional yeast or flour (he used nutritional yeast)
1/2 tsp thyme
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches of black pepper
Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once).
Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.
Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.
Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!
- Side Dishes, Potato
The seventh season, which premieres Sunday, June 5, at 9 p.m., is the network's most star-studded yet and features celebrated figures from Alton Brown to Michael Symon to Ina Garten. Among the challenges? Performing live on the Rachael Ray Show, catering the Guy Fieri-headlined All American Food Festival, and competing head to head in Kitchen Stadium, Iron Chef America-style.
Season seven's challenges aren't the only part of the show that's advanced — the contestants sound like a pretty qualified bunch, too. To see the 15 finalists who'll compete come June, keep reading.
Active and growing kids seem to be hungry all the time, but encouraging them to eat the right foods can be a struggle. We all fall victim to junk food from time to time, but stocking the pantry with smarter choices is sure to give you piece of mind that your kids are eating healthy while in the comforts of home.
But what should you buy and how will you ever remember it all? Downloading this helpful grocery checklist from Mott's Medleys will ensure nothing is left behind.
Although there's the occasional time I find myself at a chain restaurant, I generally avoid them. The large portions, standardized decor, and generic food don't appeal to me. If I'm going to spend money on a meal out, I want it to be delicious and original!
That being said, the chains I make an exception for are BJ's Restaurant and Brewhouse and Hillstone. I've eaten at both more than once and wasn't disappointed. Hillstone's artichoke dip is one of the best I've tasted! How about you? What chain restaurants do you eat at?
Source: Flickr User QuesterMark
The Larita — a combination of muddled mangoes, Van Gogh vodka, triple sec, and a simple rum syrup — is like an island vacation in a glass.
If you can't make your way to the tropics, this vividly colored cocktail is truly the next best thing. For the recipe, keep on reading.
Carrying the "high-consumption" or "low-consumption" variant of either gene may determine how much joe's required to get you roaring in the morning. To learn more about the two genes, how they function, and their impact on our everyday behaviors, read the full story at Slashfood.
1⁄2 cup distilled white vinegar
3 teaspoons sugar
2 teaspoons oregano
3 chiles de árbol, crushed
1 large carrot, peeled and grated
1 yellow onion, thinly sliced
1/2 head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
1 3/4 cups water
1/4 cup canola oil
16 ounces grated Monterey jack
- Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill. Let the mixture sit overnight.
- Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Cover and place in the refrigerator for about 20-30 minutes and up to 12 hours (if you want to make it ahead of time).
- Rub one teaspoon of the canola oil into your hands, so the dough doesn't stick. Using a scale to measure, pinch off 3 ounces of dough and roll it into a ball. Pat dough into a thin disk. Squeeze 3/4 ounce of cheese into a flattened disk. Press cheese into center of dough; cupping dough, stretch edges of dough up around cheese to seal the cheese inside. Pat dough to form a 3 1⁄2 inch-wide disk. Repeat to make 6-8 pupusas in all.
- Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, cook pupusas, turning, until golden, 5-6 minutes on each side. Serve hot with slaw and sour cream or Mexican Cream.
Makes 6-8 pupusas.
- Main Dishes, Cheese
- Central American
2 slices of mango (1 for garnish)
1/2 ounce rum syrup (see below)
1-1/2 ounces top shelf vodka, such as Van Gogh Blue
1/2 ounce orange liqueur, such as triple sec
1 lemon wedge
For rum syrup:
1 cup dark rum
1-1/2 cups sugar
- Make rum syrup: Boil 1 cup dark rum with 1-1/2 cups sugar in a saucepan until the sugar is completely dissolved, about 3 minutes. Let cool before using.
- Make cocktail: In a shaker or mixing glass, muddle 1 slice of mango with the rum syrup. Add in fresh ice, vodka, orange liqueur, and the juice of 1 lemon wedge. Shake vigorously and strain into a chilled martini glass.
Garnish with remaining slice of mango. Makes 1 cocktail.
- Drinks, Cocktails