I'll definitely be giving a few of these a try! I make my own ricotta on occasion, but I didn't know all of these were just as easy.
DIY Soft Cheeses
|1/27/11 10:32 AM|
I use mine mostly for pesto, soups, and tzatziki!
I Have a New Immersion Blender! How Should I Use It?
|1/7/11 10:57 AM|
@Photogirl723 -- I think Kelly is one of the exceptions when it comes to full-time fashion bloggers. I know she works with/consults for high-end brands (Erin Fetherston, Coach, Ralph Lauren, etc.), in addition to writing her own (ad-supported) blog and selling her original jewelry designs. Not for everybody, but it is possible to earn a living from it!
Kelly & Greg's Chez Glamouramous
|12/6/10 1:59 PM|
Love these! I'll usually add them to chili (white and regular), enchiladas, stews....I keep meaning to mince up a couple teaspoons and add them to cornbread the next time I make that as well.
Ingredient Spotlight: Chiles en Adobo
|11/18/10 10:58 AM|
Béchamel, then cheddar cheese, then black pepper, red pepper, mustard, worcheshire and salt (if needed). Toss with large shells (and steamed broccoli, if I feel the need for greens), pour into a casserole dish, top with bread crumbs, then stick in a 350F oven for 15 minutes until bubbling. I can count on one hand the number of times we've had leftovers!
Homemade Mac n’ Cheese: What’s Your Favorite Method?
|10/26/10 1:51 PM|