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This easy casserole with egg noodles, tuna, peas, carrots, and potatoes in cream of mushroom soup is a dish the whole family will love.
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A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks The key here to forming a stable emulsion is temperature Make sure to follow the directions for when to add the cold butter versus the melted butter
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An irresistible, quick, and easy casserole with kielbasa, ziti and tomatoes and topped with Monterey Jack cheese.
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These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, vermouth, cura ao, lemon juice
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This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings Obviously, this isn’t that In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Ingredients: sorbet, gin, prosecco, mint leaves
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This cookie is easy to make and requires no baking. Peanuts, crisp rice cereal and marshmallows blend well for a satisfying treat.
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A sultry concoction named for the sultry starlet.
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This traditional Brazilian bean stew is cooked with lots of smoked meats for a rich, hearty meal. Serve with white rice and greens.