Courtney Preston
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What Happened To Love's Sweet Recipe? - Yahoo Recipe Search
Food52There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn't make them good. Here is the catch, in Indiana this food exists and maintains a life all its own because in Indiana if a bar sells liquor by the drink it has to be able to serve food to a minimum of 25 people at all times. On top of that many bars(mostly working class bars) don't have room for a kitchen much less the money for one. To get around this law most bar fly type establishments bring in a microwave, a toaster oven labeled as a pizza oven, or a snack rack where pork rinds rule. Sporks and disposable tableware abide, as do paper towels used as napkins. It is less then the bare minimum and ordering anything while the bartender is busy is likely to make him/her hate you. In the moment though, when hunger and alcohol meet, a bar pizza is the best pizza ever. It doesn't happen often but it does happen enough that people continue to order them. If all things aline, it hits the sweet spot—that meaty place on the bat that makes hitting a home run feel effortless. In food speak it is the moment when something is at its best, it is perfectly ripe for eating, and waiting longer is to watch perfection in its decline. Here is the problem, why would I want to make one of these awful pizzas at home? If I do make them at home it doesn't mean I am drinking at home, well not often anyway. It means I have kids, kids that want pizza—all the time. I make a great pizza dough. I make great pizza but then there are those nights where I don't want too. It is readily apparent to me why I need to perfect this pizza. Make it a dinner everyone requests on any given night. The point is, this is a great pizza to have in your back pocket and I never would have thought much about it until I read an article at Serious Eats. At that moment I knew I was going to start making bar pizzas, I was diving in deep and going for it, and I did. Like lots of recipes though, and maybe even more so, this one takes practice. Myself, I always make a recipe three times before I give up on it and in this case it took all three times. It's okay, there is nothing wrong with eating your mistakes when it comes to food. Besides it is not a lot of work and here is why. My kids love spaghetti and there is rarely a day I don't have a homemade tomato sauce of some kind in the fridge. Bacon, ham, salami, or even pepperoni are always in the deli drawer. I almost always have some sort of mozzarella too, either fresh or grated. I have taken too keeping tortillas in the freezer for quesadillas, so adding tortillas as pizza crusts to the list of uses is a plus. . Even so, if you had none of these specific ingredients you have something, say eggs, ham, and gruyere. If not you won't make this pizza anyway. But as I said, I am looking for the sweet spot, with practice I found it, and ever since making bar pizzas is like effortlessly hitting one out of the park. 1. When it is time to sauce the tortilla put a dollop of sauce in the middle of the tortilla and using the back of the spoon spiral your way to the outer edge. If this were a regular pizza I would tell you to stop short of the edge by about 1/2-inch but with this kind of pizza take the ingredients to the edge. It keeps the tortilla from being charred beyond recognition. 2. I have used all kinds of pans to make this pizza, stainless steel, enamel, cast iron and a comal (pictured). I like the camol best but I also know not everyone has a comal. I made these in a 12-inch cast iron skillet for a long time before I started using the comal. I use a comal simply for ease of access to the tortilla. I makes the pizza easier to assemble. 3. Turn on the broiler before taking anything out of the fridge or putting a pan on the stove. It needs time to get hot. 4. Keep all the ingredients at pans edge. These go fast and you have to be ready with the ingredients. 5. It is important to brown the the tortilla deeply before turning it. If it isn’t brown enough the pizza will lack the crunch that makes it so good. 6. Place the top oven rack 7 to 8 inches from the broiler. This prevents the pizza from cooking to fast and keeps the edges from burning.Food52Back when Green Goddess Dressing was all the rage, my mother loved it. I was at the age where I hated anything my parents said was wonderful just on general principles. And that was before I knew it included anchovies, which I also hated. Though I’m not certain I knew what they were. I would eat anything over which I could pour Thousand Island Dressing. And then, as happens, I grew up and began to also grow a palate. Just last week, a friend who manages the stunning produce department of my favorite natural foods store asked me if I could come up with a recipe using angelica, which she’d ordered in, but wasn’t selling. Angelica. I'd only known it as a noxious, gigantic nuisance in our northern California neighborhood, or its candied stems that we used to decorate cakes in culinary school. It tasted like sweet, green cocktail straws. But when she showed it to me, I saw thin, tender-ish stems and deep green leaves. It was lovely. It tastes a bit like celery leaves, only greener, if that helps. I was already thinking salad dressing, when along came my new friend down the street with a bounty of unwanted white onion scapes. So I decided it was time to dust off an old treasure and give it a face-lift. My mother’s recipe in The American Family Cookbook called for mayo, sour cream, tarragon vinegar, lemon juice, fresh parsley, chopped onion, anchovy paste (of course), chives, capers, garlic, salt and pepper. But I wanted a cleaner, less complicated range of flavors, so I left out the chives, increased the lemon juice and omitted the vinegar and capers, and replaced the sour cream with crème fraîche, which also lightens the consistency a bit. I love it. I absolutely love it. I’ll take this over Thousand Island any day. The dressing also makes a great condiment for cold sandwiches or paninis.BettyCrocker.com<p>We’ve discovered the wonderful world of chip-less chocolate chip cookies, and our recipe might just make you reconsider the world-famous classic. </p> <p>We all know and love the classic chocolate chip cookie: gooey, melty, and packed with sweet morsels. But what happens when we skip the chips? Meet the innovative chocolate chipless cookie. This treat offers that same velvety dough, sugary sweetness and addictive chewiness, sans chips. It’s the same robust taste executed with a twist, making it an intriguing alternative to our traditional chocolate chip cookie.</p> <p>There are several reasons for choosing a chip-less cookie over a chocolate chip cookie. Maybe you prefer your sweet treats a tad less sweet, or perhaps the smooth texture the chip-less cookie offers? Maybe the cookie itself, rather than the chips, is actually your favorite part of the classic CCC. Whatever may be your reason, these chip-less cookies will provide an unforgettable experience.</p> <p>Why is our recipe the best? At Betty Crocker, we believe in creativity that respects tradition. Our recipe delivers that classic cookie chewiness and sweetness you love, even without the typical star ingredient. We've perfected the balance between the cookie's taste and texture, resulting in a delightful new dessert that’s taking the cookie world by storm.<p> <p>Can’t get enough cookies? Browse through all of <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/">Betty’s cookie recipes</a> to find your favorite.</p>Love's Sweet Recipe. Courtney is a chef who runs her family's restaurant. Armed with a family heirloom her father left behind called the "Rule Book of Love" to guide the way. Handsome Jake is there to help, and she finds love in a place she least expected.
- (444)
- Romance
- Virginia Abramovich
- 2022-09-18
- What Is Love’s Sweet Recipe About?
- When Can You Watch Uptv’S Love’s Sweet Recipe?
- Don’T Miss Uptv’S Encore Showing of Love, Bubbles & Crystal Cove
According to the UPtv synopsis, Courtney (Hutchings) is a chef who runs her family-owned restaurant. Cooking is her passion. She grew up learning from her father at their restaurant. When she grew up, Courtney went to New York to become a sous chef in Brooklyn. One day, she meets Jake Turner (Runyon), who is the hometown boy who became a big league...
The premiere of UPtv’s Love’s Sweet Recipeis on Sunday, September 18, at 7 p.m., Eastern. There is one encore showing on Sunday, October 2, at 9 p.m., Eastern.
Right after Love’s Sweet Recipe, don’t miss UPtv’s encore showing of Love, Bubbles & Crystal Cove. This airs on Sunday, September 18, at 9 p.m., Eastern. Love, Bubbles & Crystal Cove stars Stephanie Bennett (Yellowstone Romance, Listen Out For Love), and Jesse Hutch (Chateau Christmas, The Love Club: Sydney’s Story). In this movie, Skye (Bennett) h...
Sep 18, 2022 · Now her family business is failing, her love life is in shambles, her passion for cooking has died and her childhood best friend and fellow chef Jake Turner has left town to find work in the big city.
Sep 16, 2022 · UP tv's upcoming romantic drama, Love's Sweet Recipe, will arrive on the network on Sunday, September 18, 2022. The film tells the story of a young woman who, after her father's death, takes on...
Love's Sweet Recipe. List. NEW. Sparks fly between a talented chef and her childhood best friend as she regains her passion for cooking. Prime Video. Watch Love's Sweet Recipe with a...
- Romance, Comedy
- Megan Hutchings
- Virginia Abramovich
May 12, 2021 · LOVE'S SWEET RECIPE Trailer (2021) Megan Hutchings, Romantic Movie© 2021 - Reel One Entertainment
- 3 min
- 40.3K
- ONE Media Coverage
Now her family business is failing, her love life is in shambles, her passion for cooking has died and her childhood best friend and fellow chef Jake Turner has left town to find work in the big city.
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