This is based on a recipe from NY Times Cooking called "Homemade Hamburger Helper". Never having eaten Hamburger Helper, I can't tell if it's accurate, but it is absolutely delicious. I changed the name though, because who wants to serve their guests called something like that, and I changed the recipe enough that I'm hoping... Continue Reading →
These are from Alex Guarnascelli of Food Network. Renee showed me how to make these when we visited for Thanksgiving one time. They were so good I've made them every year since at our house. One thing I recently learned that made them even better is that instead of taking them out of the oven... Continue Reading →
NY Times Cooking hasn't steered me wrong yet. This cheesecake definitely tastes like it came from a really good restaurant. They call it "All American" and not "New York" cheesecake because there's no lemon in it, which I didn't miss. No toppings or sauces either; just pure, un-adulterated classic cheesecake. It was an easy recipe... Continue Reading →
Nino's cousin Paul made these for him and Nino couldn't stop talking about them. So Paul sent us the recipe (from the Wall Street Journal) and I made them last night and YES they are delicious. As fantastic as they were though, I made a few changes from the original recipe, which are reflected below.... Continue Reading →
These chicken nuggets are so delicious you'll feel like you're eating something decadent and bad for you but you're not at all. Usually chicken nuggets are pre-cooked so you're just reheating them, which makes the flavor a little funky. But these are made with raw chicken so when you put them in the air fryer,... Continue Reading →
This recipe from Ina Garten is fantastic. I always made curried chicken salad with just mayo and curry powder and thought it was delicious. But her addition of white wine and chutney really makes it something special. It makes a great lunch or light dinner on a hot night. This makes too much dressing for... Continue Reading →
This pasta recipe from Cook's Illustrated is better than it may sound (or look). I'm not a big sausage or mushroom fan but somehow this works. It's really rich and satisfying yet delicate with a lot of layers of flavor. The sauce can be made ahead and even freezes well. They call it Pasta alla... Continue Reading →
This is a recipe from Ina Garten. It has lemon zest and juice in the cake, then you poke the baked cake with holes and infuse it with lemon syrup, and then you top the cooled cake with lemon glaze. It may sound like too much lemon but it is definitely not. This makes one... Continue Reading →
"Cheeseball" doesn't sound like the most elegant appetizer but it's a classic because it's delicious. It's basically any kind of shredded cheese mixed with a block of cream cheese, rolled in nuts or bacon green onions or whatever you want. To make it more spreadable, add a little mayo. This particular recipe I adapted from... Continue Reading →
Mom used to make this back in the 70s/80s for guests and I always loved it. It's a great thing to make ahead of time and can be used as an appetizer with crackers or spread on a bagel or toast. 1 can wild Alaskan sockeye salmon (not pink), drained, skin and bones removed4 oz.... Continue Reading →
KathCooked 