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'Sun dried' tomatos @ Simple Homemade
Homemade sun dried tomatoes They’re finicky little buggers… …tomatoes, that is. It’s near impossible to predict which years will result in bumper crops, and which years will be complete flops… And let me tell you, I’ve definitely had both! (I’m hoping this year’s deep-mulch method will improve my odds!) My tomatoes usually like to stay green and rock-hard until late September–right up until the first freeze. The plants must get some sort of evil enjoyment from ...
how to dehydrate tomatoes - "sun dried" tomatoes
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Almond Flour "Cornbread". Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. The kids and I need only the bottom half of a square spread with butter, while my husband takes two. Before coming up with this recipe, I tried a recipe I found on the internet. That bread was so dry we all got hiccups! Then I noticed the recipe called for no fat whatsoever. Well, that would explain it. So I played around with the ratios of ingredients and of course I added fat — and here is the final recipe. We really love these! Grain-Free Almond Bread 3 to 4 eggs 1 tablespoon raw apple cider vinegar 1/2 cup barely melted butter or coconut oil 2 cups blanched almond flour 1/4 cup flax seed meal (or use additional almond flour) 1/2 teaspoon sea salt 1/2 teaspoon baking soda Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat eggs well with vinegar. Add butter or coconut oil and whisk together until well combined. In a separate bowl, combine almond flour, flax seed meal, salt and baking soda. Mix with fork until well distributed. Add flour mixture to egg mixture and mix until smooth. Press into a greased 8″ or 9″ square baking pan. Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares. (Then we cut each square in half horizontally and spread with butter.) Notes: I have used as little as two eggs and the bread is fine, but more flat. You can add sweetener and dried fruits for a sweet bread. You can double the recipe and get a thicker result (but bake longer). You can double the recipe and bake it in a loaf pan. Lots of options. Have fun! Enjoy! Let me know how you like these! Print PDF 3K+ This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! I want to help you look good, feel good, and do good... ... with 100s of videos and recipes, step-by-step tutorials, and easy-to-implement weekly menu plans. It's the healthiest, tastiest, and most natural food you've ever imagined... the way God meant you to prepare it. As a member, you get: 100s of videos in bite-size pieces Weekly meal plans for you and your family Access to 9 traditional cooking classes Exclusive recipes and more! Filed Under: Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Food Preparation, Recipes About Wardee Harmon Wardeh ('Wardee') lives in Oregon with her dear family, where they garden and raise small livestock. She is passionate about traditional cooking. She writes books and teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, and more. You can also find her on Facebook, Google+, Instagram, YouTube, Twitter, and Pinterest. Comments Jessica says September 16, 2011 at 9:45 am YUM! This looks similar to the GF bread recipe on Elena’s Pantry, which I’ve made and love. I can’t wait to try your recipe! I think I’ll make some this weekend! Reply Valerie Grace via Facebook says September 16, 2011 at 9:45 am they should have it so you can do up to 10 thumbs ups…. sharing Reply Rose Myers via Facebook says September 16, 2011 at 9:46 am This sounda delicious! I now only do almond and coconut flour, so a bread recipe is always welcome. Is this recipe printable from your page? Reply GNOWFGLINS via Facebook says September 16, 2011 at 9:48 am Rose – Yes click over and print. I just redid the blog and it doesn’t print as nicely… yet. I’m working on that! Reply Katy Carter via Facebook says September 16, 2011 at 10:07 am bookmarking this one, as I am planning to start GAPS sometime this fall (so scared. so very scared.) Reply Kathy says September 16, 2011 at 8:13 pm I’m planning on starting GAPS soon too and your messge made me laugh. I feel the exact same way. I’m praying for the strength I need to do this as I’m not even on a traditional foods diet and don’t usually cook every meal. Yes, very very scared. Reply GNOWFGLINS via Facebook says September 16, 2011 at 10:24 am Rose – the print function is enabled. Click “Print This” at the bottom of each post. Reply GNOWFGLINS via Facebook says September 16, 2011 at 10:25 am Katy – We’re doing our own form of GAPS. It is extremely-modified-GAPS-for-the-family-with-a-milk-cow. Reply Rose Myers via Facebook says September 16, 2011 at 10:28 am I’m doing my own GAPS version, also….bottom line is, we have to find what works for us… Reply Katy Carter via Facebook says September 16, 2011 at 10:31 am Wardee, have you posted on how you modified? If so I’d be extremely interested in reading more! Reply GNOWFGLINS via Facebook says September 16, 2011 at 10:36 am Katy – no I haven’t, not yet. Reply Adrienne Percy via Facebook says September 16, 2011 at 10:38 am Great Wardee. I am going to try this. Thanks! Reply Pavil, the Uber Noob says September 16, 2011 at 10:39 am I have a noob question: What does the flax meal do? Ciao, Pavil Reply Wardee says September 16, 2011 at 3:11 pm Pavil — Usually it works as a binder, to hold the food all together. With all the eggs in this recipe as well, perhaps the flax seed meal isn’t totally necessary. Give it a try and let me know. Or perhaps I will try it for my next batch and let YOU know. Reply Wardee says September 16, 2011 at 8:27 pm I tried it without flax seed meal and it worked great! See this comment: http://gnowfglins.com/2011/09/16/grain-free-almond-bread/comment-page-1/#comment-43892 Reply Gina Burson says September 16, 2011 at 10:49 am We love sweet bread, so I will try this with fruits and nuts. I still have pumpkin in my freezer from last winter I need to use. Do you think it would be good with this recipe? Thanks. Reply Wardee says September 16, 2011 at 3:12 pm Gina — Yes, I think it would be wonderful! Are you thinking of using the pumpkin puree? You might need more almond flour to account for the extra liquid. Reply Kathy says September 16, 2011 at 8:17 pm I’ve tried this recipe for Pumpkin pound cake made with almond flour. It was really good and moist. I know you would have to tweak it a bit due to the sweetener. http://briancormier.blogspot.com/2007/10/recipe-dotties-low-carb-pumpking-pound.html Reply Donna Gonzales-Vera via Facebook says September 16, 2011 at 1:50 pm I love when my hubby likes my new food. Reply a. twigg says September 16, 2011 at 3:00 pm Have you tried making this w/o the flax meal? Reply Wardee says September 16, 2011 at 3:11 pm a — No, I haven’t. But I’ll do so this evening and let you know. Reply Wardee says September 16, 2011 at 8:25 pm I left out the flax seed meal and used 1/4 cup additional almond flour instead. It turned out wonderfully! The color was JUST like cornbread especially because of our very orange egg yolks. My husband said, “Is this cornbread?” Anyway — it works, so give it a try. Reply Pavil, the Uber Noob says September 16, 2011 at 6:04 pm I am experimenting with a modest change. I am soaking the flour mix overnight in live buttermilk. This should replace the vinegar. I am not much of a butter guy unless the bread is fresh out of the oven. My favorite way is to soak the slice of bread in a chutney. If I survive, I will report back Ciao, Pavil Reply Pavil, the Uber Noob says September 17, 2011 at 1:36 pm I am pretty happy with how this turned out. This is a good basic bread. A thinner version with Italian herbs could make a reasonably savory focaccia bread. Thanks, Wardee. Ciao, Pavil Reply Wardee says September 17, 2011 at 2:40 pm Fantastic! Reply Kathy Henderson-Sturtz says September 17, 2011 at 11:16 am Can’t wait to try this Almond Bread recipe, Wardee. Looks terrific. Reply Ashley says September 17, 2011 at 11:47 am What is blanched almond flour/meal? Just ground up almonds? And how do I blanch my almonds? Can I just soak them? Thanks for the info! Reply Wardee says September 17, 2011 at 8:16 pm Ashley — Blanched almond flour is ground-up almonds that were first blanched to remove their skin. I have made it myself and it is time-consuming. However, I’d still be willing to do it myself if buying the almond flour/meal wasn’t half the price of making it myself from almonds. Granted, the almonds I buy are organic and the blanched almond flour is not. So there is that. Here are instructions for making your own: http://realfoodforager.com/2011/06/videorecipe-homemade-almond-flour/ Some people just soak and dehydrate almonds and then grind them with the skins still on. That is easier than popping off the skins. Reply Angela Estrello via Facebook says September 17, 2011 at 1:54 pm I just made this and it tastes great!!! Thank you for sharing! Reply GNOWFGLINS via Facebook says September 17, 2011 at 2:40 pm Angela – Great! Reply Ashley says September 18, 2011 at 1:13 pm Thank you Wardee! I am looking forward to making this! Reply Monika says September 19, 2011 at 7:46 pm I just want to say thank you for sharing this kind of stuff and I am very interesting to it. Hope I could do like this one of this days and I’m sure it would taste good so that my husband would like this. I can’t wait to try this Almond Bread recipe. Reply Jill says September 20, 2011 at 2:54 am Hi, This post is so informative. I would love for you to come share it at FAT TUESDAY. I hope you will put FAT TUESDAY on your list of carnivals to visit and link to each week! http://realfoodforager.com/2011/09/fat-tuesday-september-20-2011/ Reply maxhine29 says September 20, 2011 at 3:25 am Hi Wardee They really look very mouth watery. I just wished there’s a video version of this one. And I also look at your site they really look amazing,. Maxhine Reply Jill says September 21, 2011 at 5:45 pm Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! http://realfoodforager.com/2011/09/fat-tuesday-september-20-2011/ Reply pregnantone says September 22, 2011 at 6:08 am Wardee, I am so thankful to you right now. I cut grains out of my diet about 5 weeks ago, when I was 29 weeks pregnant. It came surprisingly easy to me, and seemed to help symptoms of nausea, lightheaded-ness, and fatigue. I have been enjoying legumes, squash, and potatoes, but sometimes miss the textures of a bread-y treat. I discovered pancakes made with almond meal, so I had some on hand when I saw your recipe. This bread is incredible! Husband likes it, too! I am excited to make many variations of it for all seasons. I did not use flax, so I got the corn bread look. I ate two pieces with butter and honey for breakfast when it came out of the oven yesterday – such a treat! I would be proud to bring this bread to a pot luck, too. Thank you again for sharing this recipe right on time. ~Amber P.S. The woman who recommended I cut grains out of my diet mentioned GAPS, so I would enjoy hearing your modified version and thoughts on this topic as well. Reply Pamela Montazeri says September 22, 2011 at 1:08 pm This looks yummy! Reply Mandy says September 22, 2011 at 4:40 pm Thank you, thank you, thank you! I am doing a special diet for my husband to help him overcome Crohn’s and almond flour is one of the only kinds of flour on the “okay” list. He has been missing bread. I just happened on this today and it is the oven baking as I type this. I’m making it with a lentil soup (Greek Fakes) that I make with home made chicken stock. I am also working on some homemade saurkraut and homemade raw milk yoghurt. Your website has been such a blessing an and inspiration. Bless you for all you are doing! Reply Sustainable Eats says September 24, 2011 at 4:38 pm Wardee, this sounds so intriguing – and flexible. I bet you could use it as a base for something like fruit butters (naturally sweetened), making it into something like a cookie or make it savory. You probably could even crumble it up and turn it into a bread pudding (sweet or savory) type of thing with extra eggs and dairy. It’s quite brilliant! Reply Ann says September 28, 2011 at 8:51 am This sounds delicious! I am happy that the flax is not necessary. Flax can be a phytoestrogen for some people – I happen to be one. So I avoid it and soy. But I love almonds and following GAPS/anti candida diet it is always such a treat to find a bread that I can eat AND that actually taste good!!!! Reply Odddlycrunchy says October 8, 2011 at 9:11 am Great recipe! I made it without the flax seed (not SCD-allowed). I buttered a piece of parchment paper the size of my 12×14 baking pan, put the dough on one end, spread it out a little, folded over the paper, evened out the dough with a rolling pin, slid the whole thing onto the baking sheet, peeled of the top paper – great result! This is the first SCD-ok bread that doesn’t taste mostly like egg. THANK YOU! Reply Nikki says November 15, 2011 at 10:57 pm This was awesome…made it and loved it! I am currently on an elimination diet and will try to modify this to skip on the eggs…there is no telling what will happen Reply Lorrie Oneil says December 10, 2011 at 4:24 am Can’t wait to try this Almond Bread recipe, Wardee. Yes, very very scared. The woman who recommended I cut grains out of my diet mentioned GAPS, so I would enjoy hearing your modified version and thoughts on this topic as well. Reply Meg says January 21, 2012 at 7:19 pm This is the SINGLE best gluten-free yeast-free bread I have ever had! The photo is EXACTLY what came out of my oven, it was delightfully moist, spongy and crumbly, the texture was very similar to cornbread! The taste was ever so slightly bland, but that’s my only complaint =D Reply Wardee says January 24, 2012 at 7:29 am Meg — Oh, that is great! Thanks for sharing. How do you plan to spice it up next time? Reply Jan Johnson says December 15, 2013 at 10:29 pm I just made this tonight – OH YUM! It is delicious! Thank you so much Wardeh, I have been cheating with bread and I think this will stop that naughty habit! I put garlic and onion powder plus oregano in it – my kids raved about it. It would make a good pan of dressing! This will be our regular bread for now. Reply SarahD says February 7, 2012 at 4:13 pm Hi Wardee, I made this twice, now. Second time I made a pumpkin spice version: I used your recipe as written, except used only 2 eggs, increased the flax meal to 1/3 cup, and heaped the cups of almond flour just a bit, added 1/3 cup of honey, and about 1 1/2 cups of cooked pumpkin. I added about a teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 tsp clove, and a dash of allspice. It is a real hit here. I thought I would share. Thanks for this. Its getting me through my first couple weeks of going grain-free (mostly). Reply Wardee says February 7, 2012 at 6:06 pm Sarah — Yumm!!!!! May I test this recipe and include it in one of my menu plans? I’ll send you a complimentary copy of that week’s menu. Reply SarahD says February 9, 2012 at 9:29 am Sure, no problem at all. Enjoy. I’ll look forward to the meal plans. Reply Janet says April 24, 2012 at 7:58 am Have you ever tried sprouted almonds if so how long can the almonds be sprouted for to make almond flour? Regards J. Reply Wardee says April 24, 2012 at 1:48 pm Janet — No, I haven’t. But as a general rule with other sprouted flours, the shorter the spout the better the flour turns out. Reply Janet says April 25, 2012 at 8:03 am Thank You! I just made this recipe last night and can’t believe how good it was, thank you for the wonderful recipe. J. Reply Rebecca says May 20, 2012 at 7:11 pm Does nobody care that this makes for a very salty bread, or is that the preference? Not having a go, just curious, as I am Australian and our breads and scones (you call them biscuits?) are generally far less salty. A pince of salt is all! Reply Wardee says May 22, 2012 at 9:04 am Rebecca — It must be a preference thing. I admit that I like salty. However, I don’t often hear that my recipes are too salty. Unless most people are just not mentioning it. Go ahead and reduce! Reply Rachel says May 28, 2012 at 7:57 pm How much flax seed do you need to make 1/4 cup meal? Reply Joyce says July 10, 2012 at 2:17 pm I’ve heard that you shouldn’t heat flax meal because the oils can go rancid. Is this true? I understand it’s okay to heat flax seeds, but not the meal or the oil. Please let me know! Thx Reply Dawn McKinney says July 11, 2012 at 7:55 pm I think instead of flax meal, I’m going to add chia seeds. I have tons of almond flour since I dehydrated and ground the spent pulp left over from my home made almond milk. I have so much of it, I put it up in 8cup packages in mylar bags (complete with desiccant pouch and oxygen absorbers). I’ll definitely try this (and the on elanaspantry.com) and experiment a little…. FYI on sprouting almonds… only genuine raw almonds can be sprouted. You can only get those privately through a farmer. All almonds available through stores are pasteurized and will not sprout. I just soak mine overnight before making my almond milk…. makes for easier digestibility. Reply Rosemary Burns says July 25, 2012 at 7:34 pm Please email me your bread recipe, thanks:) Reply Kelli says August 10, 2012 at 11:00 am I made this and it was delicious! I added some raw chopped almonds and some chopped dates and my husband loved it! Thanks! Reply Andreas says September 6, 2012 at 9:46 am Thank you for this recipe. I’ve been on a low carb diet for a while and have tried many bread recipes before. I must say this is the best of them all. It’s a lovely bread, full of flavour and it goes well with butter or any other dip. What I like the most is that this bread doesn’t taste of bread soda. The reason why other recipes fail is because they use way too much bread soda. I always omit sugary ingredients –which in my opinion are used to mask the strong, salty bread soda flavour– such as agave nectar, honey, etc. The flavour of this bread is excellent. Thanks so much again. Reply NicoleM says October 5, 2012 at 2:34 am Hi Rebecca, when you first go low – carb, everything tastes ridiculously salty until your body adjusts fluids and electrolytes. Leg cramps are common in the first few days too. Idk if that may be a reason this tastes salty to you? Replacing salt with low-salt (more potassium, less sodium) can help. Also, replacing baking soda with baking powder can reduce the saltiness. Reply CJ says January 5, 2013 at 7:36 pm I made this bread for the first time tonight….came out great…was worried because the eggs were cold from the fridge and when mixed with the butter, left the butter looking like little pebbles but I think that was a good thing, as they melted into the almond flour when baking..I had a square with butter and a tablespoon of raspberry jam…yummy…my new favorite goody… Giving up wheat and other grains and needed something to replace the sandwich bread I knew I would be missing..I’m one of those girls who never met a bread she didn’t like…so thank you for posting this recipe.. Reply Melanie says March 15, 2013 at 5:32 pm Can you share any experiences you have with this or coconut flour based baking withOUT eggs? How does Ener-G’s egg replacement work, for example? Can’t do eggs or dairy… Have just discovered almond and coconut flour and am very excited but not finding much to address the egg issue? Thanks! Reply Shelly says July 3, 2013 at 12:19 pm Could I add a sweetnter.. like honey or agave to this recipe? Reply Wardee Harmon says July 3, 2013 at 1:47 pm Shelly — Yes! You might need to add a touch more almond flour to account for the extra liquid. Reply gabrielle says September 4, 2013 at 8:09 am i was very excited to make this bread and didn’t have flax, so after reading comments i went ahead and made the bread without flax and added more coconut oil. however this bread came out totally dry. i mean i could not swallow it. i was so disappointed! did i miss something? any suggestions? Reply Tracey says October 8, 2013 at 5:24 am I made this recipe today and I’m very happy with how it turned out. I dialled down the amount of salt by half because I like a less salty bread (personal preference). I added chopped herbs (sage and parsley) and about 1/2 cup of grated pecorino cheese (parmesan would have a similar taste) then sprinkled more pecorino over the top. Beautiful flavour, and the cheese on top gave it a nice extra crunch. I will make this again and try a sweet version with dried fruit and some spices. Thanks for a lovely recipe. Reply Rebecca says November 25, 2013 at 12:08 pm I just made this. It was amazing! I added one tablespoon of maple syrup and used 3 eggs. I baked it in a 7.5 x 3.5″ load pan for 40 minutes. Thanks so much for posting!! Reply Julie says January 12, 2014 at 3:33 pm My husband and I love this bread. :)- We like to spread ghee on top and drizzle with a bit of honey. Thanks for posting this delicious recipe. Are there nutritional facts available? Just curious. Reply Christi says January 19, 2014 at 10:35 pm This bread looks great. I was wondering if the flax seed is necessary though. I would like to make it without it if its possible. How would that affect the final product? Do you suggest replacing it with something else? Reply Millie says January 20, 2014 at 8:49 am Hi Christi, I make it without the flax seed and it turns out great. I add extra almond flour (the amount of flax seed called for) to accommodate. The texture is great and the flavor is wonderful. I can’t compare it to the final product with the flax seed since I’ve never tried the original version. Hope that helps. Millie GNOWFGLINS Support Team. Reply Brittany says April 28, 2014 at 5:16 am If I was going to double this and make it in a loaf pan as you mentioned as an option–how long should I cook it and at what temperature? Thank you! Reply ilona says May 1, 2014 at 5:29 pm Wow! I just started a wheat free diet and looked up your recipe as a way to use almond flour and what a treat! I added 2 teaspoons sugar and 1 tablespoon honey and some dried blueberries, used 4 eggs and no flax. The result is something I am thinking my twelve year old is going to love in his ouch tomorrow! Thanks for posting.. I will be trying it again with all the variations. Yummy! No back to eating this delicious square. Reply Natalie says August 18, 2014 at 1:43 pm I’ve freshly pulled this from the oven and waited (no time at all) to cut a slice, smear with homemade butter, and mindfully devour. Thank you for this beautiful alternative to cornbread, Wardeh! I believe I’ll be making another batch tomorrow with roasted hatch chiles and cheddar. Any advice? Reply Atlanta says August 30, 2014 at 7:30 am I’m curious… if anyone has made this recipe without the eggs (I cant tolerate them) + what result or changes you got? Thanks in advance! This sounds WONDERFUL! Reply Trackbacks Summer Garden Beef Stew says: September 20, 2011 at 11:18 am […] beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the […] Reply What I’ve Learned Wednesday: Links from Real Food Blogland 9/21/11 says: September 21, 2011 at 4:09 pm […] hoping my next attempt at a grain-free bread will turn out half as delicious as this one looks from GNOWFGLINS! My last coconut flour one didn’t go so well… but I have a lot of faith in this recipe […] Reply Day 230 – A Staple « onepregnancy says: October 1, 2011 at 3:08 pm […] I have really enjoyed making this Almond Bread recipe. It has soothed midnight munchies, breakfast hunger, and pre-bedtime snack […] Reply Two month round-up says: October 16, 2011 at 12:34 pm […] http://gnowfglins.com/2011/09/16/grain-free-almond-bread/ I added some honey to this recipe, as well as chopped up dried fruit (apricots, pears, dates), which turned it into a nice dessert food, rather than side dish. Share this:EmailPrintFacebookShareDiggRedditStumbleUpon […] Reply Dipping medium for olive oil says: March 28, 2012 at 9:03 am […] and it would collect the olive oil. I left out the flaxseed meal and only used the almond meal Grain-Free Almond Bread dx'd march 1, 2012 fasting BS 149 AIC 3/12 7.7 50,000 IU Vit D 1 x per week – my Vit d was 14 […] Reply A Primer: Baking with Almond Flour says: October 17, 2012 at 10:45 am […] Wardee shared these two recipes in the past: Blueberry-Lemon Muffins (pictured above) and Grain-Free Almond Bread. There are also cookbooks dedicated to baking with almond flour and many European recipes call for […] Reply Baking Day | The Encouraged Homemaker says: February 24, 2014 at 9:28 pm […] consisted of breads. I whipped up a batch of whole wheat honey oat bread, cheesy garlic biscuits, almond bread and spelt […] Reply
Perfect for gluten free or GAPS diet!
Grain-free, gluten-free, almond flour, flax seed flour, HEALTHY BREAD recipe!!! This is my go-to bread right now because it tastes so good and is super easy!
gluten free almond bread. sounds really good!
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Paleo Veal Osso Bucco recipe! Easy, yum, and paleo! - no flour so it's gluten free
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@EatingWell Magazine's light, asparagus goat chees souffle, only 200 calories!
Grilled Balsamic Flank Steak - I like this recipe a lot. I would swap out the 2 tablespoons of brown sugar out with maple syrup. Not much of a calorie & carb savings, but smokier. And either way, still a small enough amount of sweet per serving to make this all a better lo-carb option than a store bought BBQ sauce -- serving 4 at 5 points each (I'm guessing for Weight Watchers?-).
"Point-less" Meals: Grilled Balsamic Flank Steak
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Grilled Flank Steak....¼ c. balsamic vinegar 1 T. Worcestershire sauce 2 tsp. dark brown sugar 1 garlic clove, minced 1 lb. flank steak salt and pepper Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
Grilled Balsamic Flank Steak ¼ c. balsamic vinegar 1 T. Worcestershire sauce 2 tsp. dark brown sugar 1 garlic clove, minced 1 lb. flank steak salt and pepper Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
Weight Watchers' carne asada: ¼ c. balsamic vinegar 1 T. Worcestershire sauce 2 tsp. dark brown sugar 1 garlic clove, minced 1 lb. flank steak salt and pepper Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
Healthy meals. Lose 10 pounds in 30 days (breakfasts, lunches & dinners). Pin now read later.
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Healthy meals. The Lose 10 pounds in 30 Days Diet (breakfasts, lunches & dinners). Pin now read later.
Healthy breakfast ideas... Lose 10 pounds in 30 days
Bagel & Cream Cheese with Tomato. Lose 10 pounds in 30 days diet. Low Calorie breakfast recipes.
Thin bagel, cream cheese, tomato, salt & pepper Healthy meals. Lose 10 pounds in 30 days (breakfasts, lunches & dinners). Pin now read later.
Julia Child's Crepe Recipe
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Julia Child's crepe recipe/ areal-lifehousewife.com 1 c all-purpose flour 2/3 c cold milk 2/3 c water 3 large eggs 1/4 t salt 3 tbsp melted butter, plus more for brushing pan
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Easy crepe recipe
Sweet Breakfast Quinoa Recipe from Food & Wine -- made this for lunch with honey rather than maple syrup and topped it with my husband's homemade ricotta. Oops! Forgot he added garlic to the ricotta. I just closed my eyes and pretended I was eating in Morocco. This is a unique and tasty way to eat quinoa.
Sweet Breakfast Quinoa Recipe from Food & Wine
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Zuppa Tuscana. Substitute cauliflower for the potatoes and you've got a low carb meal! 4 slices bacon, diced 1 lb ground hot Italian sausage 1 large yellow onion, diced 4 cloves garlic, minced 4 cups (32 oz) chicken stock 3 cups russet potatoes, cubed 3/4 tsp sea salt 1/4 tsp freshly ground black pepper 2 cups kale, in bite size pieces 1 cup heavy whipping cream parmesan cheese, grated
Zuppa Tuscana. Substitute cauliflower for the potatoes and you've got a low carb meal!
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Better Than Olive Garden - Zuppa Toscana (bacon, hot Italian sausage, onion, garlic, chic stock, potatoes, sea salt, pepper, kale, heavy whipping cream, park cheese) wow. Gotta get this recipe Trish! Yummm!
OMG! This is my favorite of all at Olive Garden! Zuppa Tuscana. Substitute cauliflower for the potatoes and you've got a low carb meal! 4 slices bacon, diced 1 lb ground hot Italian sausage 1 large yellow onion, diced 4 cloves garlic, minced 4 cups (32 oz) chicken stock 3 cups russet potatoes, cubed 3/4 tsp sea salt 1/4 tsp freshly ground black pepper 2 cups kale, in bite size pieces 1 cup heavy whipping cream parmesan cheese, grated
Zuppa Tuscana- My personal olive garden fav soup of all
Peasant Bread ~ The Best Easiest Bread You Will Ever Make... It’s a no-knead bread. It bakes in well-buttered pyrex bowls and it emerges golden and crisp. It's spongy and moist with a most-delectable buttery crust.
No Knead Breads, My Mothers Peasant Breads, Easiest Breads, Breads Baking, Sunday Dinners, Pyrex Bowls, Homemade Breads, Recipes Breads, No Knead Peasant Breads Recipe
peasant loaf: no knead bread cooks in Pyrex bowls
My Mother's Peasant Bread ~ The Best Easiest Bread You Will Ever Make: It’s a no-knead bread baked in well-buttered pyrex bowls. It emerges golden and crisp, spongy and moist with a delectable buttery crust. Yum!
Peasant French Bread « Favorite Sunday Dinner: Braised Chicken with Sherry & Sherry Vinegar » Tartine’s Currant Scones & Lemon Cream Nov 7, 2012 My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make 1,231 COMMENTS / BAKING, BREAD, OLALLIE CAFE RECIPES / When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life. The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?” And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long. So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there. But this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust. Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Leahy, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.” A foolproof way to make sure your yeast is active is to sprinkle it over lukewarm water in a small bowl with a little sugar (detailed instructions below). After about 10 minutes, the yeast mixture will appear foamy as it does here: Just-mixed dough, ready to rise: Dough after first rise: Dough, punched down: Dividing the dough in half: As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work. Buttering and filling the bowls: Dough after second rise, ready for the oven: My Mother’s Peasant Bread Original Source: The Palo Alto Junior League Cookbook Note: This is a sticky, no-knead dough, so, while the original recipe doesn’t call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. This is the ideal size: Pyrex 322. UPDATE 01/04: Do not use a bowl that is larger than 2 qt or 2 L in size — this size is too big for this type of dough, which is very delicate. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1 or 1.5 qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes. 4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose) 2 teaspoons kosher salt 2 cups lukewarm water** 1 tablespoon sugar 2 teaspoons active-dry yeast*** room temperature butter, about 2 tablespoons 1. In a large mixing bowl whisk the flour and the salt. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually — I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.) 2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be sticky. Scrape this mixture into prepared greased bowl from step 1. (Or, if you’re feeling lazy, just cover this bowl with plastic wrap or a tea towel.) 3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.)
This is a no knead peasant bread recipe made with 5 ingredients. For the recipe, click on the words "The Best and Easiest Bread You Will Ever Make Recipe" under the photo.
4/5! GREAT RECIPE. BREAD IS BLAND, but there's nothing like PB on brand new/out of the oven bread. GREAT FIND! Peasant Bread ~ The Best Easiest Bread You Will Ever Make... It’s a no-knead bread. It bakes in well-buttered pyrex bowls and it emerges golden and crisp. It's spongy and moist with a most-delectable buttery crust
Vegan Pho with Coconut Ginger Broth and Pan-Seared Tofu
Pho Recipe, Pho Soups, Vegans Pho, Vegans Soups, Ginger Broth, Earth Balance, Tofu Pho, Coconut Ginger, Vegans Coconut
Pho Soup with my favorite vegan coconut spread.
Time for soup! Vegan Pho with Coconut ginger broth and pean-seared tofu with Earth Balance Coconut spread!!! .....#earthbalance I LOVE finding vegetarian pho recipes!
Vegan Coconut Ginger Broth and Tofu
Vegan Pho with Coconut Ginger Broth and Pan-Seared Tofu #pho #vegan
Creamy Brie Soup: White wine, cream, white wine vinegar, Brie and fresh herbs create a rich appetizer or main dish.
Midwest Living, Brie Soups, Creamy Brie, Comforter Food, White Wine, Brie Fondue, Stew Recipe, Simmering Soups, Soups Recipe
Creamy Brie Soup. Fondue recipe below soup recipe
Creamy Brie Soup Fresh, simple ingredients define this soup from David Scott, chef/owner of the Avalon Cafe in Weston, Missouri. White wine, cream, white wine vinegar, Brie and fresh herbs create a rich appetizer or main dish. Our recipe also tells you how to adjust the ingredients to make Brie Fondue!
Dish out a steaming bowl of comfort food with some of our favorite recipes for soups, stews, chowders, chilis and bisques.
Simmering Soups and Stews | Midwest Living Creamy Brie Soup
Good chicken recipe
Chicken Recipe, Boneless Skinless Chicken, Red Wine, World Best Chicken, Baking Chicken, Maple Syrup, Tasting Bud, Skinless Chicken Breast, Bud Chicken
According to Pinners: THE WORLD'S BEST CHICKEN. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken. so, so yummy and easy.4 boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Rosemary Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
The World’s Best Chicken 4 boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Rosemary Preheat oven to 425 degrees. Mix mustard, syrup, and vinegar. Bake chicken breasts at 40 in 9×13 greased pan. Season with salt & pepper. Pour mixture over chicken. Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Season with chopped rosemary.
The World's Best Chicken Recipe ~ Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken".. Mustard, Maple syrup, red wine vinegar, rosemary.
Homemade pretzels, better than Auntie Anns and way easier than going to the mall!
Aunty Annie, Homemade Pretzels, Yum Yum, Pretzels Recipe, Homemade Soft Pretzels, Food Breads, Aunty Anne Pretzels, Recipes Breads, Mall Pretzels
Homemade pretzel recipe. Another pinned wrote, "better than Auntie Annie's." Must try these!
Homemade pretzels, better than Auntie Annies and way easier than going to the mall. yum yum yum yum
Homemade soft pretzel recipe
Homemade pretzels, better than any mall pretzel! Trying these for sure!
Homemade pretzels, better than Auntie Anns and way easier than going to the mall! I must admit I have a weak spot for Auntie Ann's pretzels.
Pinner says: Seriously the YUMMIEST cookie ever! My Mom's AMAZING Sour Cream Cookies. I literally have people coming out of the woodwork asking for the recipe. :-)
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A pinner posted: Seriously the YUMMIEST cookie ever! My Mom's AMAZING Sour Cream Cookies. I literally have people coming out of the woodwork asking for the recipe. :-) perfect Christmas cookie
someone else said, "Seriously the YUMMIEST cookie ever! My Mom's AMAZING Sour Cream Cookies. I literally have people coming out of the woodwork asking for the recipe." Always looking for that perfect sugar cookie recipe will have to give these a try :-)
Sour Cream Sugar Cookies. "Quoting the repinned repin: 'Seriously the YUMMIEST cookie ever! My Mom's AMAZING Sour Cream Cookies. I literally have people coming out of the woodwork asking for the recipe.'....THERE ARE TWO REASONS I won't be making these: (1) I don't love a puffy sugar cookie. I like flat, with little spread. (2) I won't cook something on advice from someone who doesn't know what 'literally' means. Her people-from-the-woodwork situation must be HELL on her faux oak paneling." -Cas
Gotta sweet tooth :/
New Orleans Hot Crab Dip Recipe
Mardi Gra, Hot Crabs Dips, New Orleans, Dips Recipe, Crabdip, Hot Crab Dip, Green Onions, Hot Sauces, Cream Chee
New Orleans Hot Crab Dip Recipe 1/2 pound jumbo lump crabmeat, free of shells-8 ounce package cream cheese-1/2 cup mayonnaise-1/4 cup grated Parmesan-3 tablespoons minced green onions (white and green parts)-2 large garlic cloves, minced-2 teaspoons Worcestershire sauce-2 tablespoons fresh lemon juice-1 teaspoon hot sauce-1/2 teaspoon Old Bay seasoning-Salt and pepper to taste... Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot with hot sauce on the side for those who like it spicy.
CrabDip new Orleans hot crab dip
Art of Antipasti - Saveur.com
Italian Food Parties, Grilled Parties, Antipasti Platters, Fingers Food, Italian Appetizers, Summer Parties, Italian Meat Platters, Fresh Mozzarella, Parties Food
From SAVEUR Issue #143 Is there a better way to start a meal than with an abundant antipasti platter, artfully arranged with ruffles of prosciutto, briny olives, roasted red peppers, marinated artichokes and mushrooms and pepperoncini, chunks of Parmesan, fresh mozzarella, and whatever else catches the preparer's fancy? Antipasto, which means "before the meal," stretches back to medieval times in Italy, when diners used to mingle over finger foods, both sweet and savory, before sitting down to eat; early recipes included everything from sugared nuts to clotted cream to spiced ham. Over the centuries, antipasti became the domain of restaurants, which would set out dozens of stuffed, marinated, roasted, and grilled vegetables, meat, and fish. Keep reading »
ANTIPASTI PLATTER | The Art of Antipasti / SAVEUR - briny olives, roasted red peppers, marinated artichokes/mushrooms, & pepperoncini/cherry peppers/wax peppers, chunks of Parmesan, fresh mozzarella, fresh tomatoes, sauteed zucchini or broccoli rabe, nuts, different kinds of salami/salumi; and fresh ricotta (can drizzle with olive oil, and sprinkle with chile flakes) for slathering over bread / crostini! MMMmmmmm... #italian #appetizer
I had some canned pumpkin in the back of my pantry and can't wait to use it to make this pan-fried pumpkin gnocchi! It's topped off with a brown butter sage sauce: an easy, delicious complement to any Italian pasta dish. (In my class in Florence, we prepared a homemade spinach ravioli and doused it in a butter and sage sauce. Buon appetito!)
fried pumpkin gnocci
Ricotta Gnocchi, Pan Fried Pumpkin, Pumpkin Gnocchi, Gnocchi Recipe, Italian Pasta, Pumpkins, Butter Sage, Brown Butter Sauces, Panfri Pumpkin
Pumpkin Ricotta Gnocchi
Pan Fried Pumpkin Gnocchi with Brown Butter Sage.
Pan Fried Pumpkin Gnocchi Recipe
Pan Fried Pumpkin Gnocchi with Brown Butter Sauce
I had some canned pumpkin in the back of my pantry and can't wait to use it to make this pan-fried pumpkin gnocchi! It's topped off with a brown butter sage sauce: an easy, delicious complement to any Italian pasta dish. (In my class in Florence, we prepared a homemade spinach ravioli and doused it in a butter and sage sauce. Buon appetito!)
Pumpkin Stuffed with Everything Good ... The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan. (Can use baco's, Stripples or Smart-bacon which are all meatless)
Pumpkin Stuffed with Everything Good - Martha Stewart Recipes
Side Dishes, Dinners Recipe, Pumpkin Recipe, Stuffed Pumpkin, Pumpkin Stuffed, Breads, Bacon, Maine Courses, Thanksgiving
Makes 2 very generous servings 1 pumpkin, about 3 pounds Salt and freshly ground pepper 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped 4 strips bacon, cooked until crisp, drained, and chopped About 1/4 cup snipped fresh chives or sliced scallions 1 tablespoon minced fresh thyme About 1/3 cup heavy cream Pinch of freshly grated nutmeg Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky. Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.) Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little. When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table. Serving You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey. Storing It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day. Greenspan's Stuffing Ideas There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of adults.
Pumpkin Stuffed with Everything Good. The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish.
Pumpkin Pull Apart Bread
Pumpkin Breads, Cinnamon Sugar, Rum Glaze, Pull Apartment Cinnamon, Cinnamon Breads, Pull Apartment Breads, Monkey Breads, Pullapart Cinnamon, Sugar Pumpkin
Tell me you don't want to nibble this whole loaf right now? :) Pull-apart cinnamon sugar pumpkin bread. #autumn #fall #cinnamon #bread #load #pumpkin #Thanksgiving #Halloween #food #cooking #baking #loaf #dessert #delicious
Pull Apart Bread Recipe | Pull Apart Cinnamon Sugar Pumpkin Bread Recipe | Just A Pinch Recipes
Monkey bread! cinnamon sugar pumpkin bread - with buttered rum glaze!!!!
pullapart cinnamon sugar pumpkin bread
Pull apart cinnamon sugar pumpkin bread with buttered rum glaze - yum!
Pumpkin Dream Cake
Fall Pumpkin, Dreams Cakes, Pumpkin Cakes, Pumpkin Recipe, Cream Cheese, Cinnamon Maple, Cakes Recipe, Maple Cream, Pumpkin Dreams
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting - use the Pumpkin Cake recipe for Nana's Apple Cake
A pumpkin cake will need to happen this fall. Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting by thenovicechefblog #Cake #Pumpkin
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting-- obsessed with pumpkin recipes during the fall. just a warning to my followers!
Sweet Potato Casserole - Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard
Sweet Potato Casserole
Sweet Potato Casserole, Side Dishes, Sweet Potatoes Casseroles, Sweets, Food, Thanksgiving Recipe, Southern Sweet, Yummy, Casserole Recipes
Southern Sweet Potato Casserole Recipe on Food & Wine
Thanksgiving recipes -Sweet Potato Casserole
Sweet Potato Casserole // More Casserole Recipes: http://www.foodandwine.com/slideshows/casseroles #foodandwine #Food #Recipe #Yummy #Meals #Dinner #Chef #Cook #Bake #Culinary
Sweet Potato Casserole Recipe on Food & Wine - My best Thanksgiving side dish last year.
These deliciously moist pumpkin muffins are made with LIBBY’S 100% Pure Pumpkin, a Super Food.* And with LIBBY’S Pumpkin available year-round, you can enjoy these delicious and nutritious muffins any time of year. Whether you enjoy these delicious and nutritious muffins for breakfast or snack, you’re sure to take pleasure in the scrumptious pumpkin flavor and the natural richness of vitamin A.
Mexican Wedding Cookies