Search results
What Is Taste Of Home Recipes - Yahoo Recipe Search
Food52Gluten free baking recipes often get a bad rap. I’ve usually been disappointed with many gluten-free recipes, not so much because of the taste but with the texture, which can range from dry and mealy to dense and rubbery. While studying with the Academy of Culinary Nutrition, I was assigned to develop a baking recipe to assist a client with a specific health condition. The challenge was to avoid using ingredients in the recipe that contained gluten, dairy, refined sugar, nuts, seeds, oats, chocolate and coconut meat & milk. I was thinking to myself, “What’s left to bake with?” I knew I wanted to use 1-for-1 gluten-free flour for its ease of use especially for novice gluten-free bakers but I was reminded by other home bakers that their recipe conversions using this flour blend rarely turned out well. I like a good challenge and I was determined to succeed. Eight recipe tests later, I finally perfected this delicious muffin recipe that I am proud to share. The pumpkin, applesauce and maple syrup give the muffins moisture without being dense and it also dissolves any grainy texture gluten-free flour typically has. The combination of warm autumn spices and jammy little pockets of dried apricot make this an aromatic and flavorful treat that isn’t too sweet. Dietary restrictions or not, I think you'll be pleased with the results of this muffin recipe to bake for anyone. Even those who claim, like I used to, that they don't like gluten-free baked goods. Enjoy!Food52I'm going to say right up front that this is a project, and while it can absolutely be assembled in a single session, it wouldn't hurt to consider dividing the labor over two days, or between morning and late-afternoon/early evening (i.e., around dinnertime). Not because it's particularly complicated--don't be intimidated by length of the ingredient list; it's mostly the contents of your spice rack--but because after the initial busywork, it's mostly waiting around for the meat to slow-cook at low heat over an extended period. And don't stews always taste better the next day? Anyway, the back story: I was home sick (read: hungover) from work one day about five years ago, trying in vain to find a Law & Order marathon on the tube, when I came across Good Eats on Food Network. The episode was "Beef Stew," and Alton Brown was preparing a goulash in a way I had never seen before. He took several pounds of English-cut short ribs and seared them on a griddle pan. Then he blended tomato paste, worcestershire sauce, cider vinegar, paprika, and herbs, and coated the browned meat in it. Then he sealed it in foil and cooked it in the oven for 4 hours at 250. The meat was then separated from its juices, which were refrigerated until a fat cap formed and could be easily removed (and saved). He then cooked onions and potatoes in a little of the reserved fat before returning the meat and de-fatted sauce to the mixture and stewing them together briefly to complete the dish. I became fascinated with this technique and decided to try adapting it to the classic Hungarian Szekely Gulyas, which is a pork and sauerkraut stew, usually seasoned with paprika and caraway, sometimes cooked with tomatoes and banana peppers, and always finished with sour cream. I've tried this method several times now, with varied cuts of pork including cheek, butt, shoulder, neck, belly, and sparerib. A combination of belly, butt, and neck has yielded the best results so far, so that is what I call for here. Some notes about esoteric ingredients: Lecso is like a Hungarian version of ratatouille. It's a stew of tomatoes, peppers, and onion, usually seasoned with garlic and paprika, and if you're into canning, it's a great way to preserve the late-summer bounty. (In the colder months, many Hungarian cooks substitute lecso for the out-of-season fresh tomatoes and peppers in their recipes.) It's admittedly not the easiest ingredient to source, but there are two varieties I have seen: the one by Bende is like a chunky sauce and has a sweeter, more tomato-y flavor than the Gossari brand, which is slightly more bitter and emphasizes the pepper flavor, while also having a higher oil content, which gives it good body when pureed. If you can't find either of these, stewed tomatoes make an acceptable substitute. But if you want to be really DIY about it (and have the basis for another meal altogether--lecso is really good cooked with smoked sausage and/or eggs), it's super-easy to make. These are good recipes: http://homepage.interaccess.com/~june4/lesco.html OR http://zsuzsaisinthekitchen.blogspot.com/2010/10/hungarian-ratatouille-lecso.html OR http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/. The basic rule of thumb is a 2:1:1 (by weight) ratio of peppers:tomatoes:onions. Cook the onions (and garlic, if using) in a little lard or bacon fat until soft, then add some paprika to taste (do this off heat so as not to burn the paprika), then throw in the peppers and cook a few minutes before adding the tomatoes, salt, and pepper, and simmering until a saucy consistency has been achieved. As for which peppers to use, traditionally you'd use Hungarian wax, a mixture of sweet and hot to taste, but you can use banana, bell, cubanelle, green Italian frying peppers, whatever is available, basically. If you do make your own, you can omit the stewed tomatoes and banana peppers when finishing the goulash and substitute an equivalent amount of lecso. Dill seed is, yes, the seed of the dill plant, and it has a flavor reminiscent of caraway, but lighter. Information here: http://www.seriouseats.com/2010/11/spice-hunting-dill-seed-how-to-use.html As mentioned above, this is an adaptation of Alton Brown's "Good Eats Beef Stew" recipe, which can be found here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.htmlFood52One of the many things I like most about this website is the impetus it has given me to revisit the recipes I've cooked my way through over the years. Some of recipes are ones I've modified from magazines and cookbooks; some are ones I've created from different areas of inspiration; and some are from my mom. Many years ago as I was getting ready to move into my first apartment in Boston, I had my mom write down all my favorite things that she cooked onto notecards that we put into a recipe box. Seafood Eggs was something she used to cook for breakfast brunches around the holidays or for the two of us when my dad traveled, so we could have something special - just the two of us. And oh so decadent! Living in Pittsburgh, Pennsylvania, shrimp and crabmeat were not on anyones regular diet in those days. But my mom found a fish store a 45 minute drive away that flew in fresh seafood every day. When I made this last night (since my husband is out of town and I was having a home alone dinner) what a rush of memories! And they tasted just like I remembered them tasting as we sat in our kitchen all those 40 years ago. The only changes I made was to roast a poblano pepper to make a home for the eggs since I love the combination of eggs and roasted peppers and I added the cheese. Hope you enjoy them as much as I have.Food52When Erin and I first started dating she told me about how she would love if we could cook something together one night. I’ll be honest, I wasn’t too into the idea at first. I tend to be a kitchen Nazi and like things done my way or you aint eating, I’m slowly working on overcoming that. But being that I wanted to make her happy, and we were still in that impressionistic phase, I said “Sure, lets give it a try, what do you have in mind”, with my most reassuring voice. At that point she proceeds to pull out this small pink leather cookbook that her mom had put together for her when Erin moved to NYC and says “Let’s take a look in here!” I was in awe when I opened it. It was a collection of recipes her mom had perfected and written by hand into the pink lined note book. First off I was impressed, the penmanship was out of control, not like my mom’s scribble (we’ll leave that for another time). Second, there were so many different recipes that sounded so good and you can tell they were tried and tested. As we were flipping through it one recipe popped out right away… Cioppino. I looked over at Erin and I just let her know “We are gonna rock through this recipe together tomorrow afternoon!” with the excitement of a fat kid in a candy store. Erin seemed just as excited telling me it was one of her favorite dishes, as it is mine. Just then I realized maybe this wasn’t gonna be so bad after all. The dish originates in San Francisco, it’s beginnings attributed to Istrian & Venetian fisherman who worked the SF Bay and would “chip in” their random scraps of seafood they couldn’t sell at the end of their long days. They took these scraps and would make a spicy tomato based stew that was reminiscent of Istrian & Northern Italian seafood brodetto. Side Note: The most authentic Cioppino is served in SF at Istrian run Tadich Grill, yeah my people are all over this dish. This of course is a match made in heaven for me. Fresh fish, shell fish, spicy broth with just enough of a brine to remind you that this is what the ocean should taste like. That one night was the first of many where we made this dish and started a new tradition of cooking together, although I still won’t let her use the really sharp knives. When we make Cioppino we will go out to a really good fish market together, stock up on fresh fish & shell fish and come right home to get it cooking. I have to say this recipe has become a staple in our house during the winters and early springs. If you like seafood and warm stews this is gonna be your go to after a few tries. Cioppino (Special thanks to Denise Wolf) Before I get into the recipe I want to stress one thing, make sure to buy good quality seafood. Don’t be buying some garbage from Associated, you know that scary half frozen fish wrapped in blue Styrofoam trays. There are plenty of really good fish mongers in Brooklyn. One of my favorites is Carroll Gardens Fish Market. Take the extra time speak to the people in the store, ask them what they have that is the freshest and inspect the fish. Also feel free to substitute for the actual fish part in the recipe. We tend to go with Flounder or Striped Bass, use whatever looks the freshest at the store.Food52If there is ONE recipe that makes it to many of my dinner parties, Ramadan Iftars, and our weeknight dinners (other than rice!), it would have to be this Kebab in a pot recipe. This dish brings out amazing flavors in an otherwise unexciting cut of meat, coaxing melt-in-your-mouth, caramelized, tender morsels of beef that can be served with just rice or as an accompaniment to any of our favorite Egyptian veggie stews or stuffed things (grape leaves, cabbage, zucchini, peppers, potatoes, eggplants...all the things!). One of the things I love the most about this is that it constantly forgives me. For using a tougher piece of beef, for forgetting it on the stove, for adding too much water, for letting the water completely evaporate, for not paying any attention -- it is the most forgiving recipe that can (almost) always be salvaged. The ingredients are simple, nothing exotic. Just needs a little time to get all those flavors to marry :) The best time to make this is on a day when you are around the house and can check it every 10 minutes or so, and can let it simmer quietly for a couple of hours. Working from home? PERFECT! It tastes incredible the next day and day after, which is what makes it perfect for parties. The leftovers can be re-purposed in so many ways -- check the variations below. Bel hana wel shefa (Arabic: enjoy it with happiness and good health)!Food52If I had to eat one type of food for the rest of my life, I might choose the amazing array that is Thai street food. The bowls of noodle soup, the roasted finger bananas, the braised pork leg, the fried chicken! The sois (side streets) of Bangkok are teeming with food hawkers. Once I came across a vendor who was grilling a number of chicken parts, and, not speaking Thai, I pointed to a few different skewers, eager to experience a variety of tastes. Upon closer inspection when I got home, I saw that I had actually procured three of the same skewer-- all of them chicken tails. It wasn't exactly what I had expected or wanted, but I devoured them (all of them!) in minutes. I love how I can plunk down mere pennies and walk away with any number of skewered treats: pork, fish balls, a tiny squid, chicken butts! This recipe incorporates chicken livers (which I will admit I love more than the tails) and is more "Thai-flavored" than you would likely find on the streets of Thailand, where the preparation is a little more straightforward. If you can't find palm sugar, a little brown sugar or honey will work just fine. Thai chile peppers are notoriously strong, so if you'd rather, use a slice of jalapeño or omit it altogether. And if you were wondering, this is what skewered chicken butts look like: http://www.flickr.com/photos/vvvanessa/433049835/Food52I moved from Portugal to Brasil in 1975 and a whole new food world opened to me... São Paulo had at the time 15 million inhabitants, of which 60% are Italian descendant, plus a huge community of Japanese and Arab descendants. You can find these communities in established areas where they have restaurants, supermarkets and shops with their own produce. I had only travelled in Europe at the time and knew little about food outside my little world. Oriental and Arab food were a totally mystery as was Brazilian food. The fruit and vegetable market were out of this world. Fabulous fruit, smelling of ripe fruit.I became totally addicted to avocados which I had never eaten before, huge and just ripe enough, with an outstanding taste. The curious thing about cooking with avocados then was that it was only used in smoothies and desserts. The savoury version would only appear in fancy restaurant menus. Avocado Cream quickly became my favourite dessert. It was a dessert everyone made at home, as easy as 1-2-3. I learned that recipe from my in laws cook. Today, you can find recipes for this dessert but they are mainly sweetened with concentrate milk which I don’t like. This is the 1975 version (am I getting old or what?!)Food52I've been a flight attendant for 25 years, and early on in my career I flew ONE time with a crazy Captain on the 727 aircraft who was not only a pilot but a cook who had a love of simple, good food. Through a strange combination of people I ended up buying his cookbook: "Granny Karate's Kitchen" for about $20. This publication is devoted entirely to helping a man cook an impressive array of good-tasting food for the woman he wants to impress. Every recipe is very detailed, with a list of the ingredients, tools/pots/pans needed, and most of them advise the single gentleman to include in his shopping list a dozen red roses. The whole cookbook is a hoot, but for 25 years I have been pretty much only been making the chicken soup. Over the years I have tweaked the recipe to make it more flavorful, but no matter what the prelude to the soup in the notes at the beginning of the book are the best. Captain Carlson and Chef Kral address how to cook for a bachelor's sick lady friend: 'Maybe there is a woman in your life that is not really a woman in YOUR life. She considers you her best friend and confidant. (Don't you just hate that?) She's probably romantically involved with some other guy and has never had those feelings for you. Your 'big brother' status is getting you down but what can you do? If you make a pass at her you might ruin your friendship, something you are not willing to risk. Try this: One day you find that the love of your life has called in sick from work. She has a bad cold. What does every mother make for her kid with a cold? Chicken soup. Go home, whip up 'Granny's Chicken Remedy Soup', then take it over to her house. When she invites you in, DO NOT GO IN. I REPEAT, DO NOT GO IN! This is your chance. Tell her you did not come over to chat. You couldn't concentrate at work because you worried about her. Tell her if anything ever happened to her, you would just die. Tell her you could not imagine your life without her. Tell her your true feelings, masked by the caring about her illness. Then leave. After you are gone, she will still have your words ringing in her ears. You can bet her present boyfriend didn't take the time to make her soup. He should have, for soon, he will be history.' I've added some additional flavor, replaced water with broth, upped the amount of chicken and then threw in some chopped fresh kimchee for extra health benefits. After all, I gotta kick this cold. Enjoy!YummlyMany store-bought soups are made with a long list of unrecognizable ingredients and include tons of added salt or preservatives. This recipe is easy to make at home and comes together with only eight ingredients. ## Minimal Prep Time Since this soup doesn’t require much hands-on time or effort, you can enjoy it any day of the week! You can even make it ahead of time and simply bring it back to temperature over medium-low heat until it's ready to serve. Because it reheats so well, it’s perfect for weekend meal prep. Then, just heat it up on busy nights when you need a quick, healthy meal. ## Quality Ingredients The vegetable broth is studded with onions, garlic, and mushrooms to form this simple, yet flavor-packed soup. Using a blender or immersion blender creates a silky smooth texture. But the highlight of this creamy mushroom soup, of course, is fresh mushrooms. Too many other ingredients, like heavy cream or half and half, will take away from the deep, earthy flavor of the mushrooms. Not to mention how light and refreshing this version is! Most mushroom soup recipes call for tons of butter and cream, but this recipe is low-fat, low-carb, and low-calorie, making it a much healthier option than traditional versions. It's also vegan, gluten-free, dairy-free, and paleo — suitable for just about any diet! ## Health Benefits Mushrooms have been used for their healing properties around the world for centuries. They've been shown to boost the immune system, and prevent many serious health conditions. There is promising research being done that suggests the power of mushrooms in cancer prevention and treatment. According to [this 2016 study] (https://www.ncbi.nlm.nih.gov/pubmed/27447602 "this 2016 study"), mushrooms contain a class of proteins called lectins, which are able to bind to abnormal cells and cancer cells and label the cells for destruction by our immune system. Additionally, they're low in calories, high in fiber, and increase satiety, which can aid in weight loss. They're popular among vegans, thanks to their meaty texture. They provide many critical nutrients, including B vitamins, potassium, copper, and selenium, and they're packed with antioxidants. ## Range of Options You may be wondering what type of mushroom to use in this recipe. Here's an overview of commonly used mushrooms and their characteristics, so you can decide for yourself which ones you'd like to use! For this soup, you can use one type or create a mushroom mixture by using two or three varieties. Be careful with wild mushrooms, though, since some are toxic to humans and not edible. Better to stick to store-bought ‘shrooms. ## Portobello Mushrooms Dense portobellos are commonly used in Italian cooking, thanks to their rich flavor and the depth they lend to sauces and pasta dishes. Use them in this mushroom soup recipe for an amazing depth of flavor! ## Shiitake Mushrooms Shiitake mushrooms originally grew wild in the forests of Japan, but most are cultivated these days - so they ’re easy to find in your local grocery store. They have a relatively light flavor which, when dried, can be much more intense. When used in this soup recipe, they add a lovely earthy flavor. ## White Button Mushrooms White button mushrooms are the most commonly used mushroom and they are also the mildest in taste. Most of the dishes you order at a restaurant or recipes you see call for this variety. They are readily available, which means you'll have no trouble finding them for this recipe. ## Preparing Mushrooms To prepare the mushrooms for this recipe, use a moist paper towel to brush off any dirt. You can also lightly rinse the mushrooms and pat them dry, but don’t soak them so they don’t absorb extra water. ## Mushroom Soup Recipe Ready to get to the good part? Here's how to make it! If you want to make it thicker, you can blend in pureed beans or cashews to keep it vegan. If you want a non-vegan, non-vegetarian version, you can use chicken stock in place of the vegetable stock and top it with Parmesan cheese.Explore our thousands of tested recipes to find the best recipe for dinner, breakfast, lunch, game day, snacks, cooking for two - you name it!
- Baking
Bread Recipes Vegetarian Cookies Cakes Easter Chilling...
- Winning Recipes
Home Recipes Cooking Style Winning Recipes. Winning Recipes....
- Dinner
We’ve gathered all of the most-loved, highest-rated dinner...
- Easy Recipes
Winning Recipes Side Dishes Skillet Kid-Friendly Baking...
- Cooking Style
Home Recipes Cooking Style. Cooking Style. Find recipes for...
- Meal Types
Home Recipes Meal Types. Meal Types. What’s for dinner?...
- Big Soft Ginger Cookies Recipe
Directions Step 1: Create the dough. Preheat the oven to...
- Dessert Recipes
They taste just as... 50 Spring Cookies to Celebrate Warmer...
- Baking
It's our anniversary—and we couldn't have done it without you! Here are our best-loved reader-shared recipes from every year Taste of Home has been around.
Feb 10, 2022 · Discover our most popular recipes, from Amish Breakfast Casserole to Zucchini Pizza Casserole. Each 4 or 5 star recipe has over 30 reviews.
- Emily Racette Parulski
- Taste of Home Canada: Lobster Rolls. This Taste of Home Canada lobster recipe is the perfect meal for a group of family and friends. If you’ve served lobster and there are any leftovers, the best thing to do is make a lobster roll.
- Taste of Home Canada: Lentil Cashew Burgers. If you’ve got a vegetarian coming for dinner, don’t fret about what you’ll throw on the grill for them. This Taste of Home Canada lentil cashew burger is tasty and can be topped with all of the goodies you’ve got for beef burgers.
- Taste of Home Canada: Great Canadian Bagel Burger. Does it get more Canadian than this Taste of Home Canada recipe? Made with ingredients from different parts of Canada, Miranda Keyes of Toronto, Ontario submitted this recipe and it was so good, it came in third place in the the Burger-Off Canada contest!
- Taste of Home Canada: Frozen Hot-Pink Strawberry Daiquiris. Taste of Home Canada reminds you n othing says summer like sitting outside on a balcony, sipping your favourite drink.
Taste of Home is an American media brand centered on food. It is an example of user-generated content in magazines, publishing recipes submitted by home cooks. [1] Taste of Home is owned by Trusted Media Brands, which also owns Reader's Digest, Birds and Blooms and The Family Handyman.
Oct 14, 2013 · Taste of Home gets recipes from readers, sells in Wal-Mart, and eschews trends until they're mainstream. Sriracha, anyone?
People also ask
What makes Taste of home so popular?
Where do taste of Home Recipes come from?
What is a taste of home Canada recipe?
Where can I find more recipes in taste of home Canada?
Where can you buy taste of home?
Where is taste of home most popular?
Our Test Kitchen puts every Taste of Home recipe through a rigorous approval process. Here's a behind-the-scenes look at how recipes go from submission to publication.
