These light and fluffy drop scones are flavoured with rhubarb and orange juice, then topped...
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Click on the photos or recipe titles to get the full recipes for all these make-ahead breakfast recipes! They’re great for Easter, Thanksgiving, Mother’s Day, Christmas, or just a special weekend brunch ❤
If you want a gluten-free alternative, make your quiche with no crust. Take a pie plate and grease it with a bit of oil or butter and pour in your egg mixture. Crustless quiche is just as scrumptious!
And if you’re worried about cooking it: don’t be! If you can cook a whole chicken, you can cook a whole duck.
These healthy main course recipes are low in saturated fats and many are low in sodium (salt) as well. Each recipe is labeled so that you'll easily know which ones will fit into a low sodium, GERD / Acid Reflux-Friendly, gluten-free, lactose-free or Coumadin-safe diet.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
Brown Butter Scallops are so easy to make at home and make for a gourmet dinner at a fraction of the cost of restaurant scallops.
I use my Bialetti fry pan ALL. THE. TIME. It has a ceramic non-stick interior surface for easy clean up and is the perfect size for most recipes that I cook at home.
These easy spinach stuffed mushrooms are stuffed with spinach artichoke dip, and topped with freshly grated Parmesan. They’re a perfect vegetarian appetizer or side dish!
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Gourmet Every Day begins with a colorful collection of 20 one-dish dinners (a month's worth of weeknight meals) designed for cooking on the run. The format is simple: On every left-hand page is a full-color photograph of a meal-in-one; on the right is the corresponding recipe, in extra-large type. Simply peruse the section, choose dinner, and cook. No page-flipping, just concise instruction Publisher : Random House (August 29, 2000) Language : English Hardcover : 208 pages ISBN-10 : 0375504451 ISBN-13 : 978-0375504457 Item Weight : 2 pounds Dimensions : 8.36 x 0.72 x 10.31 inches Best Sellers Rank: #1,863,655 in Books (See Top 100 in Books) #75,701 in Cookbooks, Food & Wine (Books) Customer Reviews: Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, an... $20.39 Easy College Cookbook for Guys: Effortless Recipes to Learn the Basics of Cooking Sous Vide: 4 Books in 1- Top Sous Vide Lunch recipes+ Top Sous Vide Dinner recipes+... A Great collection of Sous Vide Cookbooks that teaches you all about the Best Sous Vide recipes and cooking methods! $37.99 $11.69 Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than... $19.49 Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope an... $24.69 the recipes in this book, albeit not very complicated, did not grab me. the flavors seemed very flat or very odd. My first copy fell apart from so much use. This was my welcomed replacement This book "takes it up a notch" for those of us that don't have a lot of time to spend hunting for ingredients, following complex recipes, and spending over one hour cooking. Just what I needed. The receipes are true to the time preperation and it has chef quality taste. I like the dinner options, be sure to have your salad ready to toss as the main course is ready stove to plate in no time. While I had great hopes for this book - I was disappointed when it arrived. The recipes are generally quick and easy but hardly gourmet. Most are very common and appear in many other cookbooks and publications. As a cookbook collector and avid cook, I look for unusual recipes or the use of unusual ingredients/combinations. None in here. While this might be good for beginning cooks - not enough to interest me.
I promise you, this is one sexy mushroom soup. If you do not have access to wild mushrooms, fear not. You can easily use a mix of any mushrooms you can find at the store including button, crimini, portabello, shitake, etc. (Be safe and purchase them. Never forage for wild mushrooms unless you know what you are doing or are with a knowledgeable forager). 2 leeks, well cleaned, split and chopped (white and very light green parts only. Save the tops for stock) kosher salt and freshly ground white pepper ( you can use black pepper if you don’t have white)
TRUFFLE MUSHROOM PASTA – Girl Gone Gourmet | Truffle mushroom pasta is an easy pasta dish that you can make with a few simple ingredients. The sauce is made with truffle cheese which is an affordable way to enjoy the flavor of truffle without breaking the bank. The pasta is creamy, rich and earthy and very easy to make in about 30 minutes, but you’d never guess. It tastes like a restaurant dish and is a cozy dinner for two.
Always get fresh blocks of cheese and grate them yourself for the best texture, and if you’re not a wine lover, try adding beer to the mix instead.
Make the shell components the day before, assemble the “pavs” before dinner, let them sit in the fridge, and they’re ready to go when the time is right. Don’t quote me on this, but I hear they’re even good for breakfast!
Massimo Mele adds a delightful twist to classic carbonara with the inclusion of asparagus and salty pecorino. Colin Fassnidge's barbecued kangaroo with charred corn and avocado