Quotes About Recipe

4 tablespoons unsalted butter, softened 2½ to 3 cups confectioner's sugar 1 teaspoon vanilla (or a bit more to taste) Blend together cream cheese and butter with enough confectioner's sugar for good spreading consistency. Stir in vanilla. Refrigerate frosted cake before serving.

Tabitha Trumbull's Vanilla Bread Pudding

Tabitha Trumbull's Cowboy Cookies

Aunt Ibby's Peanut Butter Banana Smoothie (Aunt Ibby calls it "The Elvis")

AUNT IBBY'S GINGER PANCAKES WITH LEMON SAUCE

TABITHA TRUMBULL'S GRAPE-NUTS PUDDING

LEE'S BREAD DIPPING SAUCE ½ teaspoon crushed red pepper 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon garlic powder ½ teaspoon salt ¼ cup really good quality extra-virgin olive oil Mix all the ingredients except the olive oil. Put in a shallow pan or bowl. Pour olive oil over the spices. Serve with Italian or French bread. (You can add more oil if needed.)

Aunt Ibby's Never-Fail Meringue

Marie's Butterfinger Cookies

ginger pancakes with orange sauce.

If the fire was too hot, you could hardly keep the pudding from scorching by tossing a handful of raisins in the pot.

I've never understood the appeal of anything referred to as 'hash.

I like to cook." "Really? I like to eat.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Cassoulet requires a few ingredients you won't find in the typical supermarket.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

Sure, I love hearing the expression "Bon appétit!" But the two words I like even better: "Let's cook!

For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I've lost interest.

One of my favourite low-carb suppers is a Spanish tortilla using cauliflower in place of the potato.

You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

London was a spice mecca. The first recipe for curry in English was actually published in 1747.

There's nothing like simple spicy egg bhurji.