recipe
Best recipes from the Feast community cookbook for your home kitchen.
Simply Samantha: Homemade Meatloaf
Hey guys! Welcome to Simply Samantha, where the cooking is simple, and the results are oh so satisfying! I want you to think back to those meals at Grandmas house that you used to have every Sunday when you were young. Just picture walking into her house, smelling the food cooking, maybe your grandpa is watching some sort of sports game on tv, or the race if its my grandpa. Imagine the love and the time that she put into that dinner that she made you. The time and the effort that she put forth to make you that home cooked meal.
By Simply Samantha8 years ago in Feast
Chocolate Cake Is the Most Popular Cake
Every year on January 27th, people around the country celebrate National Chocolate Cake Day. Almost everyone loves chocolate cake because it is so delicious. It has been the most popular cake since Pillsbury introduced the flavor in 1948. Before then, there were only a few flavors of cake mixes such as yellow, white, spice, and ginger, made by General Mills. The mixes were very easy for cooks to use because all they had to do was to add water, mix, and bake.
By Margaret Minnicks8 years ago in Feast
Instant Pot Spaghetti
There's a little known fact about me: Spaghetti is my favorite meal. People are often surprised when I tell them this. After all spaghetti is so basic and simple and boring. Cue me being offended. Ha ha, not actually. Everyone is entitled to their own opinion and tastes. My opinion just happens to be that spaghetti is amazing.
By Liana Hewitt8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 6 - Chorizo...
Pronounced chor-eetho this famous Spanish sausage is traditionally made from pork and flavoured with pimentón, smoked paprika, which gives it the deep red colour so easily identified with the Chorizo sausage. There are regional variations on the recipe, it may be smoked or unsmoked, mild or spicy and have other ingredients for flavouring such as wine or garlic. There are two main types of chorizo, an air-dried sausage which is sliced and eaten as it is and then there are fresh chorizo sausages, called cooking chorizo that must be cooked before eating. This sausage, whichever variety you have, is so versatile and so very tasty. Slices of air dried Chorizo in a sandwich is delectable, cooked in stew quite divine and as a tapa pure heaven... And according to this next famous story King Carlos IV of Spain thought so too...
By Lisa Haddon8 years ago in Feast
How to Make Scrambled Eggs (Super Easy)
Ingredients: 3 eggs 50g butter (or to taste) Salt Pepper Method Mix your eggs and butter (I use Lurpak butter) together in a bowl until they begin to mix together. You will probably still have lumps of butter in the mixture but that is fine. DO NOT SEASON as it will ruin the constancy of the eggs. Turn on the heat on your cooker to heat up the pan. I usually set it to the highest it will go to. Wait until the pan has heated up. Take your pan off the heat then add your eggs and butter to the pan. You will see it begin to cook immediately, so you want to start mixing with a spatula as soon as you add the mixture. Put the pan on and off the heat to make sure the eggs never get too hot and overcook the eggs and continue to mix constantly. The eggs will be done as soon as they look light and fluffy and do not bounce back when you move them with the spatula. As soon as they are cooked take them out of the pan and place them onto what you intend to serve them on, otherwise they will continue to cook and will become rubbery. Season to taste. I use salt and pepper.
By Matthew Harrison8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 5 - Pimientos de Padrón...
Pimientos de Padrón or Padrón peppers are named after the municipality of Padrón where they are grown. Padrón is in in the province of A Coruña, in Galicia, northwestern Spain and these small green peppers are mild in taste but a small amount will be quite spicy which is what makes these peppers so unusual. It is said to be down to not only how much water and sunlight they receive but strangely how they are watered. It is believed that if just the roots are watered then mild pimientos will grow but if the whole plant is watered then they will end up being spicy. However there is no actual knowing as to whether what you are about to taste will be spicy or mild, it is literally a Russian roulette of tasting...
By Lisa Haddon8 years ago in Feast
Black Bean & Shiitake Quesadillas With Easy Guacamole
Quesadillas were one of my favorite childhood meals. Even now when I eat one, it brings me back to summers spent at my grandmother’s house, where my little sister and I would beg for the little cheesy triangles for lunch nearly every day. Of course, back then they consisted simply of a plain cheese quesadilla microwaved until melty and consumed with the scent of chlorine in our hair by the pool, but they still hold a special place in my heart. These days, I’m typically not wearing a bathing suit when I eat quesadillas, and they usually have a few more nutritious fillings inside. My favorite way to eat them lately is stuffed with black beans, shiitake mushrooms, and spinach, and served with creamy guacamole and tangy sour cream for dipping. They make a perfect Meatless Monday dinner because the meaty-textured Shiitake mushrooms are a great vegetarian substitute, and the black beans are packed with protein. Spinach elevates the meal by giving a pop of freshness and vibrance amid all that gooey cheese.
By Ivy DeLucia-Bradley8 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 4 — Tortilla de Patatas...
There is nothing simpler that can taste so good as a Tortilla de Patatas. Whether it is served cold or warm straight from the pan, it is delicious, filling, and is traditional España through and through. This inexpensive tapa is often served in bars across Spain as a complimentary eat with your drink and is present on every discerning Tapas menu to order and purchase. It is distinctly Spanish and so delicious that no self respecting Tapas restaurant could be without it...
By Lisa Haddon8 years ago in Feast
