OMG - I don't know which I like better - the recipe itself (mmmmm, baconnnnn) or the presentation
i have a dinner date tonight and i just found a recepie for a kale salad with anchovy/dijon dressing. i've never made anything with anchovy before i hope it doesn't suck. but i'm sick of making the same old dressing for my kale salads.
anchovies are delicious but that's just one girl's opinion. then again, they're one of the things that makes caesar dressing so fucking good, so i'm not that wrong.
yum yum yum. anchovies.
I ADORE anchovies. You don't realize just how lacking non anchovy Caesar dressing is until you have it with.
the anchovy dressing was ah-mazing. and the bf couldn't stop eating it, so its a win. good thing he loves kale as much as i do.
ceaser dressing sans anchovy makes my heart hurt.
Welp, I guess eating healthy is out the window for tonight because we're having rice and kielbasa for dinner
Suzanne Knight (21) brutally raped and devoured 3 toddlers while on a meth binge before hanging herself Marky69: If those toddlers didnt want to be eaten then they shouldnt of looked so god damned delicious. RIP Suzanne
Not if you have some apple pie with a big scoop of 'nilla ice cream.
Suzanne Knight (21) brutally raped and devoured 3 toddlers while on a meth binge before hanging herself Marky69: If those toddlers didnt want to be eaten then they shouldnt of looked so god damned delicious. RIP Suzanne
mmmmm i'm having a little orchard peach sorbet.
Does anyone know if you can freeze fresh bocconcini? The stuff in the water?
It should be okay for another day or two though... I may be weird but I like bocconcini in a salad with cherry tomatoes and a balsamic vinaigrette dressing.
I hope that when the world comes to an end, I can breathe a sigh of relief, because there will be so much to look forward to. - Donnie Darko
http://www.thefoodcoach.com.au/food/...iew&FoodID=280
To Store: Store in the fridge in its own liquid. Bocconcini will keep for up to three weeks if you replace the water every couple of days with cooled boiled water and a pinch of sea salt.
http://thepioneerwoman.com/cooking/2...t-style-salsa/
Yes.
Never tried to make salsa before, but holy shit is this better than the stuff you get in a jar. It was like the restaurant stuff and easy as hell.
And I don't get the sense of chopping things up to put them in a food processor.
I give the ingredients a few spins in the "chopper" sans tomatoes, then dumped the tomatoes in and give it a few more spins.
I wasn't making a lot, so I only used one can of diced tomatoes, and it still came out pretty good (using 1 clove of garlic and half a small onion), so I would definitely add your spices to taste, cause it seems to me like if I used all 3 cans of tomatoes they suggested I would need more lime, garlic, onion etc etc.
And letting it sit is key. It takes like a minute to make, but you leave it in the fridge for at least an hour to let the ingredients blend. Then you have a win.
i LOOOOOOOVE the Pioneer Woman!
Wtf, why does Carabbas not release any of their nutritional info?
They are delicious. That and fried (actually baked) avocado.
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