45 minute for delivery? It takes about the same time to make one and it won’t run you $19.99. This recipe calls for fresh tomato instead of sauce. You should play with the ingredients to find a mix of toppings that works for you.
Tag Archives: food
Fluffy dumplings contrasted with a vegetable sauce. The sauce is tomato-based for this recipe. You can also use an alfredo sauce or some other dairy variant.
This is a workhorse. A basic tomato-based sauce that can morph into a finishing ingredient for protein or vegetable main courses, the base for a stew or soup, or a pasta sauce.
Got uncooked shrimp or a bag of frozen stuff that’s taking up valuable freezer space? An easy, tasty and versatile solution is shrimp mousse. It can be used as a stuffing for fish, cooked in a ring and chilled for a potluck, or used as filling for mushroom caps or puff pastry. You can substitute sole or salmon if you don’t like shrimp.
Confession time…. I blew the mold when plating, and used spoons to form a bowl shape. In the words of Anthony Bourdain, “What happens in the kitchen….”
I hadn’t made cornbread in years (the kids weren’t wild about it, so another item fell from the menu) but stepped up to the plate for an office party. Perfect for the fall, it can be served at the table or brought along on an outing. Preparation time’s less than an hour and, for parties or picnics, it can be made a few days in advance.
Below is a basic recipe with a spicy alternative. Traditionalists would use a cast iron skillet. Since this is for a potluck I’ll use a muffin tin.
A festive presentation. The toughest part of this recipe is prepping the fish (see Boning & Prepping Flounder). Diners will think you slaved all day. It’s true that gutting and boning sea creatures is not for the faint of heart or tender scented, but the rest is a snap. With a little practice total time from prep to service is about an hour.
Cooking a boned chicken gives bragging rights. The nasty little secret’s that it’s not that hard. The only tough part is getting the bird off its cooking rack and onto a cutting board without splitting the skin. This recipe also works well with duck.
Boned Chicken with Vegetable Stuffing (serves 5-8)
1 4-7 lb roasting chicken, boned (see earlier post “The Boneless Chicken Ranch“)