Tag: #easyrecipes

Posted in From My Kitchen

Best Fudge Recipes for Every Occasion

Posted on by Reluctant Retiree

Fudge comes in all shapes, colors and textures, but our 30 best fudge recipes have earned high marks (and rave reviews) for their best-in-class flavors. When the holidays roll around, be sure you’re stocked with these festive favorites.

Fudge is one of those indulgent recipes that’s surprisingly easy to make. There’s a reason you’ll find it at bake sales, tucked into gift tins or on holiday dessert tables alongside barks and brittles. A traditional fudge is made with sugar, milk (or cream), butter and chocolate, but easy recipes rely on shortcuts like canned condensed milk. No matter how it’s made, fudge becomes more than just a quick treat when the texture is right—creamy, firm and smooth enough to slice. It’s so good, you can’t just have one bite!

This collection of easy homemade fudge recipes includes technique-driven fudges alongside no-bake fudge recipes made with just two ingredients and a microwave. We included options that layer in flavor and texture with warm spices, toasted nuts and marshmallows. You’ll also find a Mackinac-style version inspired by classic candy counters. There are plenty of flavors to satisfy every sweet tooth, from raspberry to peanut butter, marshmallow, peppermint and butterscotch.

Whether it’s prepared as an easy Christmas dessert or packaged with creative wrapping ideas for homemade gifts, these recipes are timeless favorites for whenever your fudge cravings strike.

Taste of Home

Posted in Cookbooks

Ramen Obsession: The Ultimate Bible for Mastering Japanese Ramen

Posted on by Reluctant Retiree

“Ramen enthusiasts will be delighted by the regional recipes that any home cook can master with ease while learning about its history and origins.” ―Alice Currah, host of PBS’s Kitchen Explorers

Nothing quite compares to the simple pleasure of slurping up a piping hot bowl of delicious ramen. This cookbook provides you with the traditions, tools, and tips you need to start making flavorful and filling ramen right at home.

What sets this ramen cookbook apart:

  • The history of the bowl—Discover the origins of ramen, regional variations, modern-day interpretations, and more.
  • Learn the six steps—Build an unparalleled bowl by learning how to make each critical component: broth, tare (seasoning sauce), aromatic oils and fats, noodles, toppings, and a perfectly combined bowl.
  • 130 recipes to savor—You’ll learn to create a variety of ramen recipes that range from easy to challenging, such as Spicy Miso Tonkotsu Ramen with Ginger Pork, and Shoyu Ramen with Littleneck Clams, Scallions, and Butter.

Master creating savory bowls of ramen from scratch with this comprehensive Japanese cookbook.
“Ramen is one of the most delicious and comforting dishes in the world, but how to make the perfect bowl is often a mystery―Ramen Obsession nails it down. Being well-recognized editors, authors, and recipe developers Naomi Imatome-Yun and Robin Donovan demystify the process of making this highly personal and highly regional dish both lovingly and analytically at the same time. Whether you’re looking for traditional preparations or something more innovative, Naomi and Robin will teach you how to create the perfect bowl of ramen.” ―Akiko Katayama, host & producer of Japan Eats!

Amazon

Posted in About Me, Cookbooks

Delish Insanely Easy Casseroles – 80+ Amazing Comfort Food Recipes

Posted on by Reluctant Retiree

May be available at a lower price from other sellers, potentially without free Prime shipping.

  • Amazing recipes for dinner, appetizers, brunch, even dessert!
  • The 184-page spiral-bound cookbook lays flat so you can keep both hands on cooking without losing your page.
  • Each recipe includes a full-page color photo of the finished dish so you know what to expect.
  • It’s loaded with easy-to-make crowd-pleasers, comfort classics, over-the-top spins on familiar favorites — and it can go from the oven to the table all in one dish.
Mr. Adam
5.0 out of 5 stars. 
Beautiful Photos with every recipe - innovative recipes.
Reviewed in the United States on October 2, 2022
Verified Purchase
This is a great cookbook! It’s not like any other you have seen. It’s unique, stylish and trendy recipes. It’s a change of pace and great inspiration to typical cookbooks! It’s not entirely outlandish with the recipes, either. They are pretty basic recipes using ingredients that most people have on hand, with a few exceptions. It definitely will inspire you to make some newer recipes and the photos are just so clear and tantalizing! I love the format that they do in their cookbooks! The only drawback to this item is that it is spiral bound. That is good when you want to have a recipe open, but I don’t like flipping through this as much because you have to be careful not to rip the pages, if it came a little warped like mine did. Also, I wish Delish used weight scales in their recipes. Some of the recipes are just cup measures, which can be inaccurate.

Amazon

Posted in From My Kitchen

Zucchini Patties

Posted on by Reluctant Retiree

These zucchini patties have a nice flavor and are compatible with just about any entree. My sister gave me this recipe and I, in turn, have given it to many of my friends. —Annabelle Cripe, Goshen, Indiana

Zucchini Patties Tips

Why are my zucchini patties falling apart?

Excess water can cause your zucchini patties to fall apart. Make sure to pat your shredded zucchini dry of excess water before adding it to the binding mixture. The binding mixture (biscuit mix, cheese and eggs) helps keep your zucchini patties together, too.

How do you store zucchini patties?

Store these zucchini patties in an airtight container in the fridge for about three to four days. You can also freeze them for about two months. Here’s how long other leftovers last.

How do you serve zucchini patties?

Serve zucchini patties with a dipping sauce, like ranch or garlic cucumber dip. They also pair well with many other main dishes. Try serving them with grilled salmon, lime chicken or any of these summer dinner ideas.

—Christina Herbst, Taste of Home Assistant Digital Editor

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

I Can’t Stop Making These Rule-Bending “Palace Potatoes” (They’re So Crispy!)

Posted on by Reluctant Retiree

This is part of Destination Dinner Party, featuring impossibly delicious menus from Maine, Portugual, and Thailand. Join us as we eat our way through each dreamy locale.

I love diner food. I grew up on the East Coast of the United States, where diner culture takes on many forms. There are old-school diners that have been around forever, Greek diners that you can find in the hearts of big cities, and roadside diners with vinyl booths and gigantic menus with so many offerings you feel like you could come in every week and still never try everything. I love them all. I’ve always been a diner person, and everyone who knows me knows I’m always down to head to the local diner for lunch and dinner (or for the best meal to eat at a diner: breakfast). 

When a good friend (and Maine native) told me that her favorite diner was a new-ish (in diner years, which are measured in decades) tiny affair in an old train car in a southern Maine town, I put it on my list of diners to try. She regaled me with tales of their unique tuna sandwich and how she never ate a meal there without ordering their legendary potatoes. Breakfast potatoes are a ubiquitous dish on a diner menu, and typically fall into one of two camps: home fries or hash browns. I’m a hash brown girl myself, and feel strongly that they are the superior preparation. However, when she informed me that the potatoes at Palace Diner fall into neither camp and are, in fact, closer to a smashed potato, I knew I had to give them a try for myself.

What Makes Palace Diner Potatoes So Great

The potatoes at Palace Diner in Biddeford, Maine, are unlike potatoes I’ve been served at any diner before. Instead of shredding or chopping potatoes before frying them, they boil whole red potatoes in a flavorful broth with herbs and spices, smash them on a cutting board, and then fry them. The result is a unique, delicious dish that tastes like a cross between fluffy mashed potatoes and fried potatoes, but with so much more flavor. 

Boiling the potatoes with herbs and spices infuses them with an extra layer of flavor you just don’t get from potatoes that have just been seasoned with salt and pepper. The texture is crunchy on the outside, but still fluffy on the inside, and they’re served whole, which means they stay hotter for longer than a potato that’s cut into small pieces. 

Don’t get me wrong — I still love regular diner potatoes, but I can’t deny that since trying these for the first time I’m often thinking about when my next trip through Maine will be so I can make a stop to get some more. In service of saving myself from having to make the drive to another state every time I want great potatoes, I spoke with Chad Conley, one of the owners of Palace, who gave me advice on how to recreate them at home.

The Kitchn