Category Archives: Easy cooking

Pecan Pie

Pecan Pie

1 cup light corn syrup
1 cup brown sugar
1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs, slightly beaten
1 heaping cup pecan halves
1/2 cup pecans chopped
1 pie shell, unbaked, 9-inch

Combine corn syrup, brown sugar, salt, butter, and vanilla. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until set. Cool pecan pie and serve with a dollop of whipped cream or vanilla ice cream.

Posted by queenofthemoodswingset2 on 2010-11-21 03:38:10

Tagged: , cooking , recipe , pecan pie , easy

Crisp Meringue Caps

Crisp Meringue Caps

Crisp Meringue Caps for my Citrus Curd – Adapted heavily from the filling in Fifi O’Neill’s "Lemon Sour Cream Pie", the curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.

Citrus Curd with Crisp Meringue Caps

Posted by yummysmellsca on 2012-08-06 15:32:59

Tagged: , books for review , lemon , easy , fruit , butter , cooking , book , cookbook , sweet , food , vegetarian , lower fat , cooked , vanilla , eggs , yogurt , books to review , dessert , tangy , citrus , coconut , The Romantic Prairie Cookbook , greek yogurt , Lemon Lime Curd with Meringue , Lemon Lime Curd , Meringue , Lemon Lime , coconut dream , Citrus Curd with Meringue , meringue powder , zest , elegant , sweet tart , citrus fruit , pie filling , Romantic Prairie Cookbook , recipe adaptation

Spaetzle Recipe

Spaetzle Recipe

Makes 3 to 4 Portions
3 Eggs
2 1/4 Cups Flour (300g)
120-150 ml Water or Low Fat Milk (about 1/2 to 2/3 Cup)
Pinch of Salt

Beat with spoon until the mixture starts to make air bubbles. Simmer water. Add to simmering water through a Spätzle press (as pictured) or use a household colander (strainer). Let the noodles cook long enough that they float to the top (about three minutes). Drain. Lightly fry in butter or put in a casserole dish. Add fresh grated Swiss cheese or Emmentalerkäse, fried onions and parsley as desired. Bake/broil shortly or serve directly. Yummy and easy!

Adjust your portion by using 3/4 cup (100g) flour for each egg you add to the batter. Water/Milk varies for consistency.

Posted by easypatchwork on 2015-03-06 13:58:57

Tagged: , spaetzle , spätzle , rezept , mehl , easy

Oyvind Naesheim, Chef of the NOBU InterContinental, Hong-Kong

Oyvind Naesheim, Chef of the NOBU InterContinental, Hong-Kong

I like simple food and simple, «clean» flavors. I don’t forget about the Norwegian kitchen — often cook it at home. I experiment or just take my grandma’s recipe. I’ve always loved it – to make new flavor combinations, to create new flavors, experimenting with fish, herbs, sauces, marinades, meat, spices. Every time a new «spirit» of dish is born. It’s amazing! –

See more at:…

Posted by Alex Slyadnev | Author of the Food & Chef on 2014-05-19 21:40:10

Tagged: , Canon , Hond , Kong , chef , cook , cooking , delicious , easy , recipe , eats , flavor , foodnchef , foodporn , recipes , saveur , tasty

Braised Chicken with Cardamom, Fennel, and Orange over Pappardelle (Ingredients)

Braised Chicken with Cardamom, Fennel, and Orange over Pappardelle (Ingredients)

Not your average easy chicken dinner, this Braised Chicken Recipe with Oranges and Fennel over Papardelle pasta requires less effort than you’d think! We love the combination of the sweet orange and salty olives tossed with the hearty pasta. Watch the video for tips on how to cook it.

From the Plated past recipes archive. Recipe here.

Plated delivers ready-to-cook, easy recipes to your door so that you can make a gourmet dinner in 30 minutes or less.

Posted by Plated NYC on 2013-07-01 16:57:28




Low calorie, easy and good. This cheater recipe starts with Tony Chacere’s dry gumbo mix. Hey! He’s already made the roux, man! Add a can of red beans (kidney or the real creole red beans), 1 can of Margaret Holmes Tomatoes, Okra and Corn, some file’ powder and non-salt seasoning. And a bay leaf is nice. I added 1/2 of a salmon filet at the end of cooking for authentic gumbo flavor and lean protein.

I keep this low cal by avoiding the sausage and any additional oils. Makes about 8 cups of Gumbo and fits my one half cup menu plan. I would have 2 servings of this (or 1 cup) and freeze the rest. Yep that’s 7 more meals.

8 lbs down this morning from 1 week ago. And don’t feel sorry for me because I’m not suffering. 🙂

oh, and yeah, it IS in a lotus bowl because I like the small ones – it looks like more and you can go back again, as was my habit in the past.

Posted by silversolo on 2014-09-17 01:31:00

Tagged: , diet , food , recipe , gumbo