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Miscellaneous Cooking

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I use both red and white quinoa for these for a colourful, exciting burger that is spiced to perfection. These are great warm but if you let them cool overnight, they firm up to an even meatier texture with more crunch and chew. These are fabulous with salad or sliced and tucked into a wrap with pickles, greens and vinaigrette. I take them to go all the time. I also make the black beans, sweet potatoes, and quinoa the night before as my prep and then put the recipe together the next day (especially since the black beans should be pre-soaked a few hours or overnight). The video of these cooking is on YouTube  https://www.youtube.com/watch?v=o3EN-VM7B_s

This is the dressing to go with falafel – the pita and chick pea snack food.

Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.

Who doesn’t love satays? They’re lite, easy to prepare ahead and often feature appetizing global flavors. These Thai themed shrimps-on-a-skewer can be a main dish or for a Mother’s Day luncheon, an appetizer to serve with lemon-coriander scented basmati rice and a tall glass of White Sangria. These can be prepared in the oven (using broiler), a non-stick skillet such as The Rock Ceramic, or on the BBQ. Use the metal seafood forks as skewers or if you prefer, use wood skewers (but pre-soak them first)
 

Golden egg bread, coconut, golden raisins, cream and tart cherry sauce in a heart-warming autumn dessert, diner style with cornucopia flair.

This paprika tinged cottage cheese spread depends on dry cottage cheese, aka hoop or baker’s cheese. If you cannot find it, drain ricotta or fine curd cottage cheese overnight through a paper-towel lined sieve set over a bowl. You can also use cream cheese but it is not quite the same but still very, very good. Montreal had a restaurant called the Pam Pam, known for lavish coffees, nut and cream filled cakes and these simple, but good sandwiches. Very few elements and yet – this is a memorable sandwich. People also use this filling as a dip.

How come you are so slim ? is what most pastry chefs want to hear. How I manage that is based on another one of my own creations (and it's not a cookie), the most sane diet I know and the only one that works!

Fried hotdogs? So good you’ll not want to share the technique. Score one of those super-sized kosher dogs. Deep fry (if you are baking French Fries – pop a couple of these in the oil). The dogs flare up and bulk in size – offering a crisp exterior and hot, juicy interior. Ballpark mustard, a fresh poppy seed roll and you’ve got game. A super 4th of July snack.

Nothing out of a box can touch this.I like the combination of Havarti and orange cheddar for this or use Monterey Jack and cheddar. A toasty, buttery crumb topping makes this cafeteria style classic. This reheats like a charm, freezes well but is sublime, fresh and bubbling from the oven with a green salad and grilled hot spiced sausages and Dijon mustard. Did I tell you it even helps you build strong bones? If you are out of breadcrumbs, use soda cracker crumbs.

A pastry bag does quick work of filling casings. You can also make this into sausage patties, fry what you need and freeze the rest. Then prepare what you need for your own breakfast sandwiches at home (sans drive thru). Although this is primarily turkey meat, it uses some chicken and veal but all turkey is fine too.

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