recipe
Best recipes from the Feast community cookbook for your home kitchen.
Rhonda's Recipes from Home
About Me I'm Rhonda I was born in Newark New Jersey. When I was 11 years old my mother moved us to Paterson New Jersey. I learned about great food in both places. My grandmother and aunts and uncles were great cooks. I learned how to make everything from fried chicken to pasta, to chitterlings! My favorites were my grandmother"s chocolate cake and her baked stuffed roasted chicken. Follow my blog and get some of these great recipes! Thank You!
By Rhonda Tatefrost6 years ago in Feast
Dinner Done Easy
Walking in the door from a hectic day to the heady, fragrant smells of a meal ready to enjoy may seem like a far-fetched fantasy. With the right ingredients and cookware, you can delight your busy family with dinners that taste like you spent a day hard at work in the kitchen.
By David Wyld6 years ago in Feast
Recipe for Baby Beet and Potato Hash with Chorizo Skillet
What better way to start-off a weekend day than with a healthy, tasty brunch! And here's a great way to do it, with a one-dish recipe that is sure to please for a Baby Beet and Potato Hash with Chorizo Skillet.
By David Wyld6 years ago in Feast
clementine lemonade
Lemonade is truly one of life’s simplest pleasures. Too often, though, it comes in the form of unimaginative flavor combinations (OK strawberry lemonade, I Get It), and the drink itself ends up being imbalanced and syrupy. I love a good chain restaurant, but they have to stop just pumping strawberry syrup into plain lemonade and calling it a day. Please respect the drink.
By Alyson Lewis6 years ago in Feast
Tips To Make Chocolate Smoothie For Winter
The time is here to keep the cold at bay with these winter smoothie recipes! Smoothies offer an ideal mix of accommodation, simple, great, healthy, and incredible taste. Regularly thought of as a "late spring" drink, brimming with foods grown from the ground greens, a few insusceptibility boosting smoothies are ideal for winter. Health is something you have to keep up consistently, particularly when colds and influenza are going near. Thus, fill your glass with a winter Chocolate Smoothie Recipes.
By Jennifer Kurtz6 years ago in Feast
Four Ingredient Protein Pancakes
These protein pancakes are fluffy, vegan-friendly, and definitely a staple recipe to have handy and so great as a snack a few hours before a workout or shortly after one. These pancakes, however, are not low in carbs, but carbohydrates really are one of the body’s preferred sources of energy so it’s highly beneficial to eat the majority of your carbs around the most active part of your day to make the most of them.
By Jackie Green6 years ago in Feast
What’s In A Pie?
Maybe it is just the pecans that makes it taste so good. The word “Pecan” comes from a Native American word of Algonquin origin and it was Native Americans who first cultivated them. It means “ nuts requiring a stone to crack”. Both Thomas Jefferson and George Washington planted pecans on their land. One hundred years ago 2.2 million were “cracked”. Today 250 to 300 million pecans lose their shells. Most pecans originate from southeastern and southwestern America and Mexico. My recipe calls for 1/1/2 cups of chopped pecans. I like to semi-chop my pecans so they still have more then a crunchy quality to them. You can semi-toast them but be careful not to burn them. Keep them brown and toasty. I layer the top of each of my pies with whole pecans in a complete circle. After all it is a pecan pie to be begin with and to not be afraid to add more. Pecans are expensive, so if you are near a Costco get your ingredients there. And yes a small daily handful of pecans - 1.5 ounces — may help prevent cardiovascular disease and type II diabetes. BUT that is another story since all the next ingredients are full of sugar. Remember, I only make six pies every Thanksgiving and recipients are waiting with their mouths open for mine. One admitted she started eating her pecan pie as soon as I left it at her doorstep and that was two days before Thanksgiving. Have they no shame! I took a New Orleans recipe to begin with and changed a couple of things. I have been making my Thanksgiving Chocolate Bourbon Pecan Pies for years now and my reputation is growing or maybe it is just all those little chocolate morsels that melt in your mouth after each bite. Ah chocolate! As far back as 1900 B.C, the Olimels of Mexico were the first to consume chocolate drinks. They were the father of Yahoo drinks. Mesoamerican tribes which included the Aztecs and Mayan civilizations enjoyed the bitter tasting drink and you were an honored guest if they offered it to you. Chocolate comes from the roasted and ground cacao seed. No wonder my pies taste so good with coffee. A match made in heaven. I use more then one cup of semi-sweet chocolate morsels inside my pie and I sprinkle whole chocolate morsels on top. Oh and yes it makes my pies real gooey. It adds to the crunchy quality. Today, sixty percent of the world’s supply of chocolate is produced in West Africa, mostly in the countries of Ghana and Cote d’Ivoire. A very sad note and doubly so since children love chocolate. Two million children are part of the labor in these countries that cultivate chocolate and there is high evidence of human trafficking and child slavery. If you can find American or Peruvian produced chocolate you will not be contributing to this sordid mess. Let’s move on to something much sweeter - Jim Beam Honey Bourbon. In the past, I used only straight bourbon but honey is much sweeter and so are my pies. I add at least a half of cup of bourbon to give my pies a bit of a kick. But do not go overboard because too much alcohol will destroy the wonderful taste of the pie. Since we are already in the Neverland world of sugar you might as well add a dollop of homemade whip cream. Not the store bought kind but the homemade kind, where you still taste the ton of sugar you just whipped in. To finish up my special recipe you must first heat your oven to 325 degrees. Just follow these three steps. It is easy.
By Christopher Koefoed6 years ago in Feast
Vegan Choc Protein Truffles
I absolutely love making protein balls (otherwise known as bliss balls), but I have to say, these are next level. They are so 'next level' I needed to find another word to describe them as they are rich in flavour, but not too sweet, they packed full of protein and nutrition, but taste so decadent. The closest food I could think of to best describe them were... truffles. Chocolate, Vegan, Raw, Protein Truffles.
By Jackie Green6 years ago in Feast
