Prepare dinner the Guide: Taco-Fried Hen

working late all week too hungry to be fancy five minute dish yay much past midnight crispy, crunchy, runny, sweet. spicy egg porn. gobbled eggs all up perfect, it sure hit the spot zzz zzzz zz zzzzzz burp from Simple Chinese Cooking by Kylie Kwong 4 free range eggs 2 tbls oyster sauce + 1

Recipe: broccoli salad Lately, I’m feeling torn between winter and spring. I love to get my tele (skiing) on, feel the delicate cold kisses of snow blowing at my face, see Orion at night in the sky, watch Kaweah move through the drifts like a shadow, curl up with Jeremy between flannel and down each

Advertisement – Continue Reading Below1/4 c. wasabi flavored mayonnaise1/4 c. low fat plain yogurt4 c. chopped cooked chicken2 ribs celery, sliced1 pkg (6 oz) asian salad greens1 c. seedless red grapes, halved1/2 c. chopped toasted walnutsDirectionsStep 1Stir together mayonnaise and yogurt, and add salt and pepper to taste. Step 2Add chicken and celery, and toss to coat.

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Photo by The Spoon and Pint Makes 1.5 cups of dressing Ingredients 1 cup classic olive oil 1.5 teaspoons lemon juice 3 tablespoons white wine vinegar 1.5 tablespoons fresh dill 2 teaspoons minced fresh garlic in jar 1/2 teaspoon Italian seasoning 2 tablespoons buttermilk 2 tablespoons real mayonaise 1/2 teaspoon Lavender’s all-purpose Greek seasoning 1.5

Grilled cheese hot dogs proved that hot dogs and cheese go hand in hand. Now it’s time for fried cheese hot dogs! Let the cheese get melty before trying to roll the hot dog. It needs to form a slight crust on the bottom to roll up nicely. Advertisement – Continue Reading Below4 hot dogs8 slices

This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham. Recipe adapted from Jacques Pepin’s More Fast Food My Way.…

Ingredients:1 onion , sliced340.0g tin corned beef , cut into chunks500.0g small, salad potatoes , cut into small chunks4 eggs , fried to serveoil for fryinga small bunch flat-leaf parsley , finely chopped

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Photo by James Ransom Prep time 5 minutes Cook time 5 minutes Makes 1 fried egg Author Notes I learned this nifty trick from the Olive Oil–Fried Eggs in Dinner: Changing the Game by Melissa Clark. You fry herbs in olive oil, then crack an egg on top so the two become intertwined, like sweethearts…

Serves 8 people Author Notes This cool and creamy party pleaser comes together in minutes with just a few ingredients. Great with veggies for dipping or your favorite tortilla chips, pita chips or serve in a bread bowl with bread for dipping. —Bottle Your Brand Ingredients 1 package frozen, chopped spinach, thawed 1/2 cup chopped

Ingredients:4.0 tbsp lemon juiceDRESSING4.0 tbsp lime juicea small bunch coriander , chopped4 chicken breasts , skinless1 red onion , finely chopped3.0 tbsp fish sauce50.0g thin rice noodles1 garlic clove , chopped3.0 tbsp soft brown sugarvegetable oil for frying2 red chillies , seeded and chopped3.0 tbsp grated root ginger4 baby gem lettuces , leaves separated

Serves 4-6 Author Notes A salad of contrasts – sweet-tart ruby red grapefruit, tangy mild blue cheese, crisp candied walnuts, bitter watercress or arugula, accessorized —NotesOnDinner Ingredients The Salad 2 bunches of watercress 1 piece blue castello or other mild creamy blue cheese 1/2 cup candied walnuts 2 pink grapefruits 1 tablespoon currants 1 shallot

Preheat oven to 425 degrees F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef

In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture