Recipes & Food Posts, March 7
Want the best results from your bacon? Apparently you can reduce shrinkage by 50% simply by rinsing bacon in cold water before you cook it. Lifehacker also recommends cooking your bacon in the oven (which I recently started to do myself); best results are “baking” at 365 degrees for 10 minutes.
Food52 has a great post walking you through How to Make Bread Pudding Without a Recipe. To me, bread pudding is a Lent dish, so this is the perfect time of the year to attempt this non-recipe.
Chocolate Chip Cookies (Flourless)
I think I am going to have to make these. I like the idea of flourless cookies, and the recipe looks semi-easy.
If you’ve ever been tempted to make a chocolate souffle, then this post from Food52 is something you need to check out: How to Make Chocolate Soufflé + 3 Tips for Soufflé Success.
Chunky Queso Dip
April Monterrosa has a great queso recipe that includes sausage and ground beef. You make it in a slow cooker. Of course, it has Velveeta and Rotel. One to bookmark and make at a later date.
If you’ve wanted to try to make curry at home or just want to find an easier recipe, then this Easy Coconut Shrimp Curry Recipe from Simply Recipes is one you need to check out. It’s basically the recipe I’ve already been following, but I make it with chicken. I keep coconut milk and curry powder in my pantry, as well as a bag of frozen shrimp in my freezer. I can make a curry dish on the fly whenever the mood hits. I am very fond of yellow curry. Try the recipe and let me know how it went.
Did you know that you can freeze eggs? Momables gives some suggestions on how to do just that. Good info to have.
Microwave + Lemon = Clean
Did you know you can clean your microwave simply by microwaving a cut lemon in water, then using the steam to wipe it down? There are a few steps to follow, but The Kitchn makes it sound easy.
Mami Talks has a great recipe on how to make chocolate raspberry popcorn. I probably won’t included popcorn — I prefer nuts — but I am absolutely making this recipe.
It turns out that you need to store tomatoes at room temperature. Storing them in the refrigerator, apparently, ruins them. Check out the Lifehacker article for more info.
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