Quotes About Recipe

Take a pinch of belief in God, add a dash of desire to experience God, stir in emotion to taste, and you have a recipe for religious experience.

HANNAH'S KENTUCKY CHOCOLATE CHIP PIE Ingredients: 1 stick butter or margarine, melted 2 eggs, beaten 1 cup sugar 1 teaspoon vanilla 1 cup chocolate chips 1 cup nuts, chopped 1 (9 inch) unbaked pie shell Preheat oven to 325 degrees. In small kettle, melt the margarine and set aside. In bowl, beat eggs, sugar, and vanilla. Add chocolate chips and nuts and stir. Add margarine and beat well. Put in unbaked pie shell. Bake for 50 minutes or until done.

There's no such thing as too much garlic.

My good health is due to a soup made of white doves. It is simply wonderful as a tonic.

Each year on January 16th, International Hot and Spicy Food Day celebrates all the delicious hot and spicy foods around the world... Try a spicy dish that you have never eaten before, or make a recipe with a spice you've never used.

Quarantini recipe — 2 parts whatever alcohol you have lying around and 1 part boredom

How to make a quarantini: Add 4 fl oz vodka, 1 Tbs NyQuil, 1 Tylenol PM, and garnish with a multivitamin.

Mashed Ginger Yams 1½ pounds yams ? cup grated ginger 2 ounces butter 2 teaspoons chopped fresh thyme 1 cup buttermilk salt and pepper to taste Peel, cook and mash yams. Add remaining ingredients. Season with salt and pepper.

Possum soup, all nice and thick with peanuts

His voice reminded her [Azalea] of rich, thick cream, the sort one could add to any recipe to make it taste better.

white beans, cherry tomatoes, and fresh basil, all mixed together with lime juice, olive oil, and cayenne pepper

Sunny's mother was quickly mixing up a salad of sliced mango, black beans, and chopped celery mixed with black pepper, lime juice, and olive oil.

bourbon with a splash of ginger ale, a shot of maple syrup, then club

bourbon with a splash of ginger ale, a shot of maple syrup, then club soda

A large income is the best recipe for happiness I ever heard of.

PROSCIUTTO- AND SAGE-WRAPPED DATES (Serves 6)   INGREDIENTS 24 fresh sage leaves 12 dates, halved, pits removed 1 pack prosciutto, each slice sliced lengthways down the middle 2 Tablespoons maple syrup   Preheat oven to 350 degrees. Place a sage leaf on each date half, wrap with prosciutto, place flat side down on a baking sheet. Bake 10 minutes. Brush with maple syrup and serve.

We were discussing a grisly double murder and Rodriguez was telling us all this in the same sort of conversational tone a person might use to pass on a favorite lasagna recipe. And I was responding with the same enthusiasm a new cook might show. I was simultaneously horrified and impressed with myself.

As she assembled the stuffing with ingredients Doris had prepared- a pound of bacon fat scraped to beads, the crumbs of two penny loaves, a small nutmeg grated, a pinch of cayenne pepper, and a little grated lemon peel-

Agnes added the yolks of half a dozen eggs to her stuffing, cracking each one over a small bowl so the white ran into it, then dropping each golden orb into the crumbled mixture, where it gleamed like a small sun. Taking up a long metal spoon, she began to stir the ingredients together, cutting again and again through the mix until it had transformed to a rich yellow-tinged forcemeat.

Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.

Unlike food mills, stand mixers, or even the humble potato masher or whisk, the potato ricer breaks down a potato into a smooth and fluffy mash while only rupturing the cells once as they pass through the perforated base.

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.

I had been blogging for a few years when Jonah Straus, my now-literary agent, reached out to see if I'd consider writing a cookbook. At the time, I didn't feel ready; I was still getting adjusted to life in the upper Midwest, and I was still finding my recipe voice.