The Yankee and I love to have snacky suppers every so often; just some crackers, some cheese, maybe some salami or dried fruit or nuts. Browsing through How to Cook Everything today I came across a recipe for crackers. Did y’all have any idea how fast it is to make crackers? I certainly did not. [...]
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True story: the very first recipe I posted on One Particular Kitchen involved RO*TEL. I also use it in jambalaya. And chili. My love affair with the magical can of tomatoes and chiles started in college, though, when Kiddo’s Aunt Burgle introduced me to the classic Velveeta/RO*TEL dip at a UT vs. Alabama football party. [...] My sister accused me of stealing these from Logan’s and passing them off as my own. They are that yummy. This is, of course, a King Arthur Flour recipe; can you ever go wrong with those? I think not. Gather up: 2 1/2 teaspoons yeast; I use instant/bread machine yeast This started as a desperation side dish (i.e. “OMGit’s7:30whatcanImakeintenminutes?!”) and turned out to be so tasty! It’s definitely going in the rotation. Gather up: 4 ounces pasta And then: Bring chicken broth to a boil and sprinkle in some salt I tried, y’all. I really tried. But this is just one of those suppers that tastes a million times better than it looks. A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So [...] |
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