Feel free to try this amazing ; it is simple and simple things are always beautiful “Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!” Those little candy tins would be great, though, not just for presentation […]
Ingredients: °1 package (8 ounces) soft cream cheese °1 cup (8 ounces) sour cream °1/2 cup cold milk °1 package (3.4 oz) instant vanilla pudding mix °1 carton (12 ounces) frozen whipped cream, thawed °1-1/2 cups butter-flavored crackers (about 38 crackers) °1/4 cup melted butter °2 cans (21 oz each) strawberry pie filling PREPARATION: In […]
This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what’s listed works perfectly. It’s the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If […]
These cucumber sub sandwiches are so easy to make and great for your low carb or keto diet! Cute and healthy appetizers for your next party! Aren’t these so adorable? I love making snacks with cucumbers because there are so many things you can do with them that are fun and original. I thought it […]
Ingredients Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour ⅛ teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Frosting (recipe below) Frosting: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar […]
It’s an incredibly slow cooker meal. Not only is it hearty, rich, and delicious, but it’s also so easy to prepare. The slow, low heat cooking of the chicken for several hours makes it tender and tasty. The noodles take on the flavor of the chicken and the creamy soup makes the whole pot irresistible. […]
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast. Watch the video tutorial and learn how to trim, tie, wrestle (kidding), and cook a standing rib roast. Repeat after me, “prime rib is not scary.” It’s actually very simple to prepare. Prime Rib Roast can be intimidating because […]
Pastries of Pillsbury® refrigerated pie crusts separated by pecans, sugar and corn syrup mixture turn into a delicious pie cobbler – perfect for baked dessert. After just one bite of Dixie’s Pecan Pie Cobbler, you will be hooked! I was! Our annual family reunion got a whole lot better once I had a taste of […]
Ingredients: 1 lb ground beef 1 (1 1/4 ounce) package taco seasoning (can use low-sodium) 1 (4 ounce) package cream cheese 14 -16 large pasta shells 1 cup salsa 1 cup taco sauce (NOT enchilada sauce) 1 cup cheddar cheese, shredded 1 cup monterey jack cheese, shredded 1 1/2 cups tortilla chips, crushed (optional) 3 […]
Crock Pot Cubed Steak with Gravy is the ultimate no-fuss weeknight dinner recipe. Tender, flavorful and goes perfect with mashed potatoes! CROCK POT CUBED STEAK AND GRAVY This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will […]
Chicken and Stuffing Casserole is a simple casserole recipe that makes for an easy weeknight dinner. We used rotisserie chicken and pantry ingredients. When it comes to easy, filling weeknight dinners for big families, chicken is usually the answer. While I’ll definitely say that beef and pork are just as delicious as everyone’s favorite poultry, […]
These are my most requested cookie. I usually make at least 500 of these at Christmas. Its a very simple recipe but packed with lots a flavor! I love a good cookie, and since most are easy to pull off I feel pretty confident making them even with my limited baking skills. This recipe is […]
Just because you’re tired of all that holiday cooking and baking doesn’t mean you’re tired of sweet treats! And trying to back away from the sugary sweets doesn’t mean you have to go cold-turkey on dessert, either. The perfect answer to both dilemmas? Our No-Bake Chocolate Oat Bars! Now, we won’t claim that these bars […]
This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the holidays so I tripled this recipe and it still worked great! I have learned through the years that […]
This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. You’ll need two large lemons for the whole recipe. Be sure to zest them before you […]
Ingredients 2/3 cup Hershey’s cocoa 3 cups granulated sugar 1/8 tsp. salt 1-1/2 cups milk 1/2 stick butter (1/4 cup) 1 tsp. vanilla extract How To Make Hershey’s Cocoa Fudge Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined. Add the milk to the saucepan […]
You need to make this epic beef nachos supreme at your next game day. Seasoned ground beef, refried beans, cheese, tomatoes and green onions make such a great flavor combination. Have you got your menu all set for Super Bowl Sunday this weekend? If not, you do now. 😉👊🏻 These nachos were inspired by my […]
This Best-Ever Chicken Salad recipe is really the perfect go-to chicken salad for sandwiches or on top of a green salad. You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo. Of course, homemade mayo puts this salad over the top. But again, a […]
Perfect Fried Shrimp There truly is nothing better than a crispy, crunchy batch of fried shrimp. This easy, no-fuss recipe is perfect when that salty craving hits. If you like, you can easily dress up the flavors by adding your favorite spices, such as paprika, cumin, or more cayenne. Depending on the size of your […]
Ingredients: 4 large potatoes diced water enough to cover top of potatoes 1 cup diced onions 2 cups milk 3 chicken bouillon cubes 2 tablespoons flour 2 tablespoons dried parsley 1/2 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon hot sauce 1 cup shredded cheddar cheese more to […]
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This is an emblematic dish of Eid al-Adha, one of the most important feasts of the year. To commemorate Abraham’s willingness to sacrifice his son, lambs are slaughtered and prepared across the country. It remains a fundamental dish—and one of Morocco’s most dazzling. At the end of cooking, the sauce should be a thick, deep […]
In the middle of the twentieth century, La Maison Arabe was the most famous restaurant on the African continent. A French woman and her daughter opened it in 1946, after the pasha Thami el Glaoui granted them the right for the first restaurant in the medina open to foreigners and provided one of his chefs. […]
This straightforward but divine sweet-and-savory tagine comes from the western foothills of the High Atlas, where scattered villages sprout organically from rusty red hills. The solid clay color of the houses is broken only by the white paint around a window or the occasional electric blue carpet draped over a sill to dry in the […]
A favorite vegetable in Morocco, the deep ruby beet is the star ingredient in this salad (pictured on the bottom-right of page 96) as well as a delicious soup (see page 74). The earthy sweetness of the beets in this dish is heightened with lemon juice and given an herby freshness with parsley and cilantro. […]
This chilled, cooked salad goes particularly well with grilled meats, especially Grilled Spicy Kefta Brochettes (page 94) and Grilled Marinated Chicken Brochettes (page 92). When cleaning the squash, be sure to scrape away all the stringy fibers and, when cutting, try to keep the cubes about the same size to ensure even cooking. CHILLED SWEET […]
This classic salad mixes the smokiness of grilled peppers with the ripe freshness of tomatoes. You can grill the peppers over the open flame on a gas stove, on a charcoal grill, or under a broiler. Serve the salad at room temperature or chilled. For a zesty touch, stir in a tablespoon of finely chopped […]
In this salad full of distinctive contrasts, the tomatoes cook down until pulpy and rich, while the zucchini is added at the end and cooks briefly so that it remains a bit crunchy. The cilantro and cumin contribute an earthiness, while the black olives offer a vibrancy. COOKED ZUCCHINI AND TOMATO SALAD SERVES 4 1⁄4 […]
Morocco’s most classic cooked salad, zaâlouk is surely its most popular. This dish can be served cold, warm, or at room temperature. For a smoky flavor, stir in some chopped, flame-roasted sweet green Italian or bell peppers. (See Flame-Grilled Green Pepper and Fresh Tomato Salad, page 107, for directions on preparing the peppers.) SPICY EGGPLANT, […]
A particular favorite around Marrakech and in the south, this cooked salad offers a delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better when prepared a day ahead and left overnight to chill and the flavors to fully meld. Set out alongside a bowl of Marinated Olives (page 100) to […]
Combining carrots and oranges, seasoned with orange flower water and cinnamon, is a frequently served favorite in Morocco. The salad should be just moist enough to need a spoon to eat it. The key to this dish (pictured at the top left of page 96) is grating the carrots very finely so that they can […]
Surely one of the most striking sights in a Moroccan souq is the precariously stacked displays of glistening olives, ranging in color from yellows and greens to violet purples and blacks. Stalls usually have their own herb- and spice-marinated versions, too, as do many restaurants, cafés, and even homes. This recipe is adapted from the […]
Cucumber salads are frequently prepared by grating the cucumber, which yields an almost soupy consistency. I prefer the firmer texture of this version (pictured on the bottom-left of page 96) with crunchy slices. A dusting of dried Moroccan wild oregano called zaâtar gives a savory edge to the sweet acidity of the sugar and lemon […]
This favorite of street stalls, simple cafés, and roadside stops is ideal for a casual meal for friends. Serve with a selection of fresh and cooked salads, such as Cucumbers in Sweet Marinade with Oregano (page 99) and Chilled Sweet Butternut Squash Salad with Cinnamon (page 108). Calculate three brochettes per person. Many Moroccan butchers […]
Like Grilled Spicy Kefta Brochettes (page 94), these are a favorite throughout the country, referred to as snacks in street stalls and in simple cafés. They’re inexpensive, flavorful, and quick to prepare. The chicken takes on a lovely golden hue from the cumin and sweet paprika. Calculate about four brochettes per person as part of […]
Fresh sardines grilling over embers, with salty oils dripping on the coals and sending clouds of aromatic smoke billowing upward, create one of the most evocative smells along the Atlantic coast, especially in Safi and El Jadida. This is robustly flavored finger food at its best. Do not wash, scale, or clean the sardines! Be […]
As Morocco is the world’s sardine capital, it comes as no surprise that this small, healthful fish is eaten frequently and in many different dishes. One popular way to prepare sardines on the street is with a garlic-and-herb-laden charmoula marinade smeared between two facing butterflied sardines, which are then lightly floured and deep-fried as a […]
Snails are a street-stall staple, especially in Marrakech on Djemaa el Fna square, where a line of sturdy carts sells them by the broth-filled bowl. The flavorful broth sipped at the end is said to be a restorative and digestive. But what’s in it? One respected attar (spice seller) in Marrakech gave me a list […]
Like many of the hot dishes found in street stalls, small bowls of chickpeas in broth are inexpensive and filling, and usually eaten standing up. The raisins here give a nice sweet touch. For a spicy version, replace the raisins with a pinch of cayenne pepper or red pepper flakes. Prepared with canned chickpeas, this […]
Hot deep-fried fritters, boldly spiced with cumin, turmeric, garlic, fresh herbs, and perhaps some red pepper flakes, are a specialty of Fès’s ancient medina. They are eaten alone or tucked into a pocket of bread. The trick to making them is to get the fritters to hold their shape. Work a small amount of flour […]