In celebration of National Donut Day, which is today and every first Friday of June, Huffington Post has released an amazing infographic detailing just how much Americans love this delicious sugary treat.
Donuts pervade pop culture, from donut loving icons such as Homer Simpson, to this holiday, donuts are everywhere. In fact, the author of The Donut Book, Sally Levitt Steinbert says that "more than 10 billion donuts are sold annually all across the country."
- Huffington Post
I found this blog at Eater.com and thought I'd share it with everyone.
Is the Grillenium Falcon the coolest food truck in the galaxy or what?
The truck is run by Hammontree Take Home Gourmet from Fayetteville, Arkansas. Offerings include sandwiches, soups and salads from the cafe.
One sandwich in particular is called the "Cheebacca," which is sharp white cheddar, a house cheese, bacon, pulled pork, grilled onion and garlic cilantro sauce on sourdough. Something tells me it's nice and "chewy".
If you like cheese, then we have lots of great cheese recipes for you!
And may the cheese sandwich be with you...
I just posted my own extraordinary rendition of this recipe as Sweet and Sour Pork Chops II. This blog post is sort of an addendum to it.
It came from page 97 of the classic American community-written cookbook Forum Feasts, 1973 edition, 1980 printing. A 1997 edition of this book has and its description mentions that it was "Inducted into the Walter S. McIlhenny Community Cookbook Hall of Fame with more than 300,000 copies sold." Further notes read, "The Forum Feasts cookbook originated in 1968 as a fundraiser for The Forum School. This day school for autistic & other developmentally disabled children continues to directly benefit from the sales of this wonderful book."
The original list of ingredients is,
The descriptive quote about the r…
I opened a bottle of tamarind concentrate I bought at an Asian market a while back, to make sure to use it before it expired, and so I went in search of recipes I could use it in. I came across the following one by Karen Hursh Graber. It's a really superb dish and the recipe is very well-written so I don't think that I can do any better justice to it here on Recipes Wiki, so I'll just link to it in this blog post:
Tamarind Chicken: Pollo al Tamarindo by Karen Hursh Graber
Graber, Karen Hursh. Tamarind Chicken: Pollo al Tamarindo. Mexconnect. 2011-03-03. URL:http://www.mexconnect.com/articles/3416-tamarind-chicken-pollo-al-tamarindo. Accessed: 2011-03-03. (Archived by here: )
I found it helpful to prepare the beurre manié and the chicken st…
Nuts are Good! Inc., formerly known as the Fresh Roasted Almond Company, is an online retailer out of Michigan in the United States. They sell nuts, beans, grains, dried fruit, candies, and snacks in bulk quantities, wholesale and to the public. Web searches will return many mentions of them: a Wall Street Journal article,"Almond Business Expands Its Identity To Kick-Start Growth" (July 31, 2007) for example, and see also their Media Fact Sheet. Their web site address is
I have ordered from them several times during the past year and had an overall positive experience. Shipping has been timely and the food was clearly labeled and double-bagged. All items, including the special items on sale, were of high quality a…
So many recipes have been contributed here on the Recipe Wiki, and it got me thinking about what got us all started and why we love to cook. Maybe you had a parent that was a wonderful cook and encouraged you to be an adventurous eater, even from a young age. Maybe your mom was more of a boxed and canned cook, pushing mushy vegetables at you on a nightly basis. Either way, I'm sure if we all think back, we can find our first food memory.
Were you eating or cooking? What do you think that says about why you love to cook?
My first memory? I must have been 4 or 5 years old, and it was pork chops and apple sauce. If you asked me what else was on the plate, I have no idea. All I remember is patiently watching the pork chops sizzle as my mother ha…
It's been a few years since I made pasta, so when my friend Ken said lets make Ravioli I jumped. Something I enjoy so much but never have the time. Thanks Ken for asking, I really enjoyed myself.
- 1 Ravioli w/ Ricotta, Goat Cheese and Roasted Red Pepper.
- 2 Before you start with the pasta , it's best to prepare the filling first.
- 3 Bring a large pot of salted water to a boil and cook for 3-5min.
- 4 =
1/2 cup chopped parsley
1 1/2 cups ricotta
1 cup grated Parmesan
1 egg yolk
6oz goat cheese
3 roaster red peppers
Combine all ingredients and mix
1 1/2 cups flour
1 1/2 cups semolina flour
How to make the Pasta
Mound the flour and semolina flour on the table, make a deep well in the middle and break the eg…
Gourmet Cuisine From The Heart: Chef Craig Miller shares culinary secrets at Madre Tierra restaurant, Rancho de Caldera, Boquete, Panama
Chef Craig Miller shares culinary secrets at Madre Tierra Restaurant. Rancho de Caldera - Boquete, Panama
Craig, you are the Chef at a clean energy, off-the-grid eco-resort in the remote hills of Boquete, Panama.
Where did your journey begin, how did you discover your passion for creative food preparation?
Chef Craig: Well, I actually began cooking at a very early age when I was given "The Encyclopedia of Creative Cooking" by Charlotte Turgeon.
I would thumb through the pages, seeking out the most difficult recipes and put on dinner parties for my sisters and their friends. Later, in collete, I was given my first official restaurant job at Saddlepeak Lodge in Calabasas, CA. Since then I have worked in kitchens along the west coast of the Unit…
Gourmet Cuisine From The Heart: Chef Craig Miller shares culinary secrets at Madre Tierra restuarant, Rancho de Caldera, Boquete, Panama
Craig, you are the Chef at a clean energy, off-the-grid
eco-resort in the remote hills of Boquete, Panama.''
Where did your journey begin, how did you discover your passion for creative food preparation?
Chef Craig: Well, I actually began cooking at a very early age
when I was given "The Encyclopedia of Creative Cooking" by
I would thumb through the pages, seeking out the most difficult recipes and put on dinner parties for my sisters and their friends. Later, in collete, I was given my first official restaurant job at Saddlepeak Lodge in Calabasas, CA. Since then I have worked in kitchens along the west coast of the United States for the last fifteen years without ever having attended a culinary school.
After much trepid…
I am looking for help to find an old time recipe from Estonia.I am not sure its exactly regarded as a dessert, but it is sweet, creamy and filled with fruit and nuts. I used to have a the best friend who was born in Estonia and raised here in Canada from a very young age. His Mom, Mary, was the best cook. and used to send us treats all the time. Everything was always delicious, but this one time, It was near Christmas, she sent us a ball of pure heaven. I am pretty sure Indrek told me she called it Bushka. Now that spelling is probably wrong, but that is close to what he called it. At the time I did ask how she made it and he wasnt really clear on the ingredients or method. I do know she put cottage cheese in cheesecloth to drain off the l…
Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.
Indian egg curry can be served with rice/Indian flat bread/ white bread
- 6 boiled eggs
- 2 tomatoes - finely chopped
- 3 onions - finely chopped
- 2 tsp ginger-garlic paste
- 2 tsp turmeric powder
- ½ tbs chilli powder
- ½ tbs corainder powder
- 2 tsp cummin powder
- 1 tbs oil1 cup water
- 1 tbs curry leaves - chopped
- salt to taste
For the egg roast
- ¼ tbs chilli powder
- 1 tsp turmeric powder
- ½ tbs corainder powder
- 1 tsp cummin powder
- 1 ts…
I made falafels as a side for dinner on Friday and we enjoyed it with raisin fried rice, grilled veggies and chicken curry. I used the left-over batter to make hot falafels for the game-night. I replaced fava beans with black eyes peas and little green gram. This is my variation of the middle eastern delight - Falafel. They were so crispy on the outside and soft on the inside. The spices blended well together and they tasted absolutely yummy with seasoned tahini sauce. Crispy snacks and lovely friends are the perfect accompaniment for interesting games. Coming weekend, we have Superbowl (NFL) to watch with friends and I am sure I will make falafels again :-)
1 cup raw garbanzo beans/ chickpeas
1 cup raw black eyed beans
1/4 cup raw…
I'm looking to expand my Christmas cookie collection. What are your favorites?
Yum yum, thanks!
I've been trying out a variety of dumpling receipes lately and they are always edible but so far I have never been able to reproduce anything like the flavours and textures I get when I have yum cha at my local eatery. Some I've tried include pork, prawn, spinach, snowpeas with a fairly standard mix of rice wine, light soya, and ginger. Does anyone know how to get really good flavours and textures that really come through?
Jimmy created a nice collection of recipes that use apples. If you want to check it out:Buy the Cookbook here on Magcloud
The fried green tomatoes came out perfect!!! When I was making the batter though, I had this impulse to add a few dashes of onion and garlic powder and a little paprika, and it did not at all interfere with the tomato flavor I thought. I wonder if I should add this to the recipe and make another edit.
I am new to the Recipes Wiki and wanted to ask about naming recipes. You can not name more than one recipe the same name, but one of the best things about recipes is that there are many versions of the same thing. For example, I posted my recipes for Vegetarian Chili, but had to name it Vegetarian Bean Chili instead. I was curious if we want to set some type of naming process, such as adding in another descriptive word like I did, or adding a number or name to it. Thoughts?
- --Sarah Manley 00:19, October 14, 2009 (UTC)
PS I also started a wiki dedicated toCanning. There are definitely cross over here.
I've just added a recipe for my mom's hot fudge sauce. After trying it once nobody in our family ever wanted Hershey's syrup on ice cream again and she had to keep making it for us. Now I make it for my family.
Apparently the first time she made it, she thought it wasn't very good and threw out the recipe. She had to go recover it the next day when she tried it again. For some reason this doesn't taste nearly as yummy until it has been chilled and reheated at least once. And the more times it gets chilled and reheated the better it tastes. I like to reheat it in the microwave and slightly over-heat it so the edges bubble.
The recipe calls for 2 cups of sugar but we like our chocolate dark so we only use about 1 and 1/3 cups. You can a…
I love cookies, and would love to try out the recipes on Category:Cookies, specifically Category:Chocolate chip cookie Recipes. There's so many of them though, but I'd really like to try Hillary Rodham Clinton's Chocolate Chip Cookies, the title alone is enough to make me want to try baking them.
This variation of taco salad was shown to me many years ago by my old friend's girlfriend. We used to eat it a lot at our parties, since it feeds up to 6 people. The difference between this variation and the typical taco salad is that this recipe uses Doritos and Catalina salad dressing to give it a unique flavor. To see the full list of ingredients and directions, check out JoePlay's Taco Salad.
I hope you enjoy it as much as I do.
I'm hoping to organize some recipes that are healthy and tasty too. If you have suggestions or time to help, please contact me here. Gil (talk) 00:07, September 22, 2009 (UTC)
The blog feed is now live on Recipes. Post news, updates, recipes and comments here.
Everything is becoming more and more costly, and food is no exception. When you buy groceries for your family, you need to think of buying enough food to last for at least 2 weeks, but how do you do that. The best way to make your money and your food last is to make big meals so you have leftovers so you can freeze them. Buying things in bulk such as meat products and breads can be very good because you can make smaller packages when you get home and then freeze them. And do not forget to check all of your local super markets in your area and their flyers that they send out in the mail. Always look for the best deal and you do not have to buy the name brand products to get the better taste.
Buying things in bulk is a great way…