Description The edible flowers on these weeds are nutritional powerhouses, bursting with vitamin C, and they taste amazing when coated in this tempura-style batter and fried. Serve as an appetizer or a crunchy topper for your favorite spring salad. Ingredients 30 dandelion flowers 1 cup all-purpose flour 1 teaspoon curry powder ½ teaspoon salt 1 … Read more
Description A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence. Ingredients 4 cups water 2 tablespoons salt 4 cups distilled white vinegar 10 drops red food coloring (Optional) 10 links smoked beef sausage Instructions In a large pot over … Read more
Description This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don’t wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, … Read more
Description My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I’ve gotten pretty good at making this dish but it still doesn’t compare to my father’s! Don’t be fooled by the ingredients. Most are optional and this is easy to make! … Read more
Description These deviled eggs are made with Miracle Whip® instead of mayo. Ingredients 8 eggs ½ teaspoon prepared mustard 1 tablespoon creamy salad dressing (such as Miracle Whip®), or as needed salt and pepper to taste 1 pinch paprika Instructions Place eggs in saucepan and cover with water. Bring to boil. Cover remove from heat … Read more
Description A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by! Ingredients 1 (8 ounce) package cream cheese, softened ¼ cup bacon bits 1 tablespoon chopped fresh chives 1 teaspoon hot sauce 1 pound pork sausage 1 cup shredded Cheddar cheese 1 (5.5 ounce) package seasoned … Read more
Description Not only are these corn dogs easy and fun, but because we’re doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this … Read more
Description This is my favorite dip of all time created by my friend Mary. Play around with the proportions to taste, you really cannot mess it up. If you want a vegan version, use vegan mayonnaise. Ingredients 1 cup cashews 4 cloves garlic, peeled 1 pound carrots, peeled and roughly chopped 1 large lemon, juiced … Read more
Description They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job. Ingredients 4 thick … Read more