The two terms are used interchangeably, but let’s find out what the actual difference is between scalloped potatoes and au gratin potatoes.
This is the first dish I cooked for my husband ever, back in the summer of 2009.
A nod to AllRecipes.com for this one.
- 1 pound penne pasta, cooked according to package directions
- 1/4 cup vegetable oil
- 6 to 8 oz portobello mushrooms, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 to 2 garlic coves, minced
- 1/2 tsp basil, plus a few pinches
- 2 cups milk
- 1 3/4 to 2 cups mozzarella cheese*
- 10 oz spinach, chopped
- 1/4 cup soy sauce**
*I had 1 cup of mozzarella this time, and used Parmesan for this rest.
**If you’re scared this is a weird addition, you can leave it out and the dish will be fine. But, I think it does add a little something nice.
Will you be making a green bean casserole for Thanksgiving next week?
If you love this staple but maybe want to switch it up a bit, we’ve got the classic recipe along with some variations at the end of the post.
I’ll admit it – it’s one of my favorite holiday meals. I love the contrasting textures of the green beans and french fried onions, with the creaminess of cream of mushroom soup.
Indeed, the history of green bean casserole does begin with Campbell’s.
Today we are checking out the history of tea parties – not political ones, and not the ones with little girls and dolls and stuffed animals.
We’re talking about real, afternoon tea parties, British-style.
This recipe comes to us from the ever fabulous Bon Appetit.
- 1 head cauliflower, broken into small florets
- 1/2 medium onion, sliced
- 4 sprigs fresh thyme
- 4 unpeeled garlic cloves
- 3 tbsp olive oil
- salt and black pepper
- 1/2 cup Parmesan cheese*
*I used here a combination of Parmesan, Asiago, and Romano.
This Difference Between is a really simple one.
After we go over the difference between all-purpose and self-rising flour, we’ll go through additional types of flours as well.
Also known as snack bars or nutrition bars, let’s check out the history of energy bars.
And, are they really good for you, or are they just candy bars in disguise?
This is a Rachel Ray recipe.
I’ve recently discovered that my husband loves Rachel Ray’s foods. He in fact bought me a subscription to her magazine for my birthday a couple months ago, and forgot to tell me about it.
“Well look at this!” I kept thinking as I got this free magazine.
I’ve taken the hint and I’m making her food.
This was quite excellent.
- 1/2 pound spaghetti
- 2 slices bacon, cooked and crumbled, fat reserved
- 1/2 pound ground sirloin
- 1/2 medium-sized white onion, chopped
- 2 garlic cloves, minced
- salt and black pepper
- 1 tsp hot sauce, or more to taste
- 1 tsp Worcestershire sauce, or more to taste
- 1/4 cup beer
- 1/2 (14 oz) can fire roasted diced tomatoes
- 1/2 (8 oz) can tomato sauce
- shredded Cheddar cheese
- 2 green onions, chopped
Both the plants and the seeds look awfully alike. Let’s find out the difference between fennel and anise.