rennea
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ChefBeckyD said:Homemade biscuits and fresh strawberry jam.......not sure what else yet! The weather is PERFECT today......we may make it a picnic.
KellyTheChef said:I think we are gonna have the fast chicken fajitas in the DCB! I want to practice this so I can offer it as a show!
margchef said:Could someone tell me who Paige is? I see it a lot and would like more info.
margchef said:Could someone tell me who Paige is? I see it a lot and would like more info.
Grandmarita said:Back to dinner. I've tried two new recipes today, and I am really excited about the
results. I've been a consultant since May 2005, and for the very first time, used our
wonderful Pizza dough mix. I added some of our Italian seasonings to the mix, and used olive oil for the dough. The toppings were pizza sauce from a jar, mozzerella cheese and
pepperoni, plus sauteed mushrooms. It was so pretty that I took a picture of it. I did
it in my large bar stoneware and it filled it nicely. I'm so glad I finally got around to
using the mix. Now, I will have no fear of demo' it with breakfast pizza ingredients,
and lots of others.
Second recipe is one I kind of improvised on from Cooks Illustrated Aug. 2008 issue, for their Best Blueberry pie. I had just 17.5 oz. of blackberries from my yard, and the recipe called for 30 oz. of blueberries. Rather than one apple, I used two, and adjusted the sugar to 1/2 cup. It called for lemon zest and 2 tsp. of lemon juice, which I used as well as our cinnamon plus for flavor. I cheated with one crust of Pillsbury pie crust in
your refrigerated section. It looks gorgeous as it bakes. Oh, the secret ingredient is two teaspoons of Minute tapioca to thicken it. I used lots of our products to make it
very simple to put together. I used the apple wedge on the peeled apples, thenchopped them with our food chopper . I just love this time of year when I have the free berries
to enjoy from the border of the woods in my yard. So often I don't use them fast enough to prevent them from molding.
The July 5th "What's for Dinner?" collection includes recipes such as grilled chicken and vegetable skewers, summer veggie pasta salad, honey garlic salmon, and grilled peaches with vanilla ice cream.
Yes, the ingredients for the July 5th "What's for Dinner?" recipes can be easily found at your local grocery store. They are also common pantry staples, so you may already have many of them on hand.
Yes, the July 5th "What's for Dinner?" recipes can be easily customized to fit your dietary needs. Many of the recipes are naturally gluten-free and can be made vegetarian by substituting tofu or beans for the meat.
The preparation time for the July 5th "What's for Dinner?" recipes varies, but most can be made in under 30 minutes. Some recipes may require marinating time, so be sure to plan ahead.
Yes, many of the July 5th "What's for Dinner?" recipes can be made ahead of time. Some can even be frozen for future meals. Check the recipe instructions for specific make-ahead instructions.