I thought I would share with everyone one of my favorite desserts from childhood.
When I was growing up, the schools I attended actually had kitchens and cooks, and healthy, nutritious food was prepared on-site. A large chunk of the ingredients used by these kitchens was in the form of commodities, distributed by the US Department of Agriculture - which also provided recipes for best use of those commodities. One of those recipes was for peanut butter cookies!
My Honey's Uncle Billy was a very affable man. I don't think he ever met anyone that he couldn't turn into a buddy. This was a very good thing in a salesman, and a salesman he was!
As the firstborn grandchild, I was the apple of my maternal grandmother's eye, and I've been told all my life that she spoiled me outrageously. I don't really know about that, but I do know that she often went to great lengths to prepare my favorite foods; even inventing new recipes to approximate unfamiliar dishes that she thought I'd like.
Sometimes a Southern boy just wants comfort food - something like Grandma used to make - and sometimes that's something covered with a rich, brown gravy.
In March of 2019 I posted the story of our discovery of the Low-Country Boil, and our ill-fated attempt to have a "spontaneous" weekend in Savannah, Georgia. In retelling the tale of my irritation with what we found in that fair city, I neglected to mention one really positive thing we took from there: to wit, Mushroom and Swiss Cheese Hamburgers.
My first exposure to aioli sauce occurred in March of 2019, in Savannah, Georgia, when I experienced my first Mushroom and Swiss Cheese Hamburger. The reason why I was there at that time is a tale of minor disaster, and can be found as part of my Low Country Boil recipe.
Ranch dressing is the "go-to" dressing for a lot of people - and deservedly so. It goes well with most salads, and is frequently used as a dipping sauce as well. Any search of the internet will reveal many hundreds of recipes for making it in your own kitchen, and reading those recipes will have you humming
I once had a simple garden salad with dressing that featured bacon and cheddar cheese. Having remembered this, I had to try and make one. Recipes for bacon-cheddar dressings are widely available on the Internet, but most of them were too fancy (complicated) for my tastes (or my zeal), so I decided to come up with one of my own.
Sometime back, in another recipe, I made note of my opinion (paraphrased) that everyone should make home-made mayonnaise once, but that the process is too tedious to repeat on any regular basis. With the advent of blender-based recipes, and the availability of inexpensive "stick" (immersion) blenders, however, I've had to revise my position.
Unless you just want to eat lettuce all by itself and without any dressing, you can't get much simpler than your basic Caesar salad.
In the summertime we eat a lot of salads, and often those are Caesar salads, which means that we go through a lot of Caesar dressing. Now, for health reasons, I've been forced to cut back on my sugar intake, and most commercial salad dressings - including Caesar dressings - contain significant amounts of sugar; ergo, if I want to continue eating lots of salads, I have to find alternatives to commercially-produced dressings.
This recipe is inspired by Bill's Blue Cheese Dressing at allrecipes.com. The main differences are minor variations in the amounts of ingredients, as well as a difference the preparation method. I suspect that Bill's dressing tastes pretty good; mine does!
I decided a few days ago to make my own creamy Italian dressing. It's one of my favorites, but I'd never before tried to make it at home. A quick search on Yahoo yielded between 758,000 and 6,820,000 returns, depending on how you phrase the question. Obviously, I'm not going to review every possible recipe, or even all of the minimum number offered, but I do examine the top dozen or so for common elements.
