“is lemon and water good for you two egg white meringue recipe”

So long, more expensive, bigger-than-they-should-be chicken breasts! Thighs are a naturally flavorful, less expesive, and perfectly portioned cut of chicken that are great for busy weeknights or for serving dinner to company– depending on the recipe and side dishes you choose. From skillet to sheet pan, these chicken thigh recipes result in tender, flavorful meals that will keep you coming back for more. 
This is my toddler son’s favorite breakfast—he’ll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
Hello, I am wanting to know if this is a good recipe for a 14 inch cake pan? I know I would need to increase the amount of batter I make to have enough. I am going to make a wedding cake and wondered if this would work. My concern comes from some of the comments that said they had trouble with it turning out too wet or chewy and some even collapsing. Is there something I can do to eliminate that possibility?
No, not the “cook your pasta first, rinse out the pan, make your sauce, then mix everything together” kind of recipe. You *literally* just dump everything into one pot — pasta and all — let it simmer for a few minutes, and then it’s ready to serve.
Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
In college, I actually helped a friend make the actual gnocchi from scratch. It’s fun and therapeutic, but definitely time consuming – not something I want to do on a regular basis. (Do try it if you’re up for it though!).
The beauty of tofu is its versatility, with a neutral, but slightly nutty, flavor that lends it the ability to soak up all the sweet-salty-tangy flavors of this simple, saucy dish. Draining and pressing the tofu yields a crisp crust when panfried; be sure to build in a bit of extra time for this step. For the best sear and crispiest crust, make sure both pan and oil are good and hot before you add the tofu, otherwise it will soak up the oil without getting that delicious and beautiful golden crust. Fresh ginger and garlic add bright, peppery notes to the sauce, creating a perfect complement to wilted greens and nutty brown rice.
That being said, I’m actually not going to classify this particular recipe as “wings”. The cauliflower and breading become light and tender when mixed with the sticky sesame sauce, making them super delicious but not really viable as finger food unless you want to make a colossal mess. This is great with a side of some steamed vegetables or cauliflower rice. I don’t find that I want or need actual rice with it because there’s already plenty of heartiness from the batter. (If you’re looking for a great, CRISPY, hand-held cauliflower “wings” recipe, check out my Thai peanut cauliflower wings recipe from last year).
What a bomb of a comment you wrote, Tracie! Was searching for cupcakes recipes and ended up reading this political correctness fIght….until i read about your feelings towards the rocky road cupcake(icecream) :)))
Traditional molcajetes use weighted mashing to release additional flavors and oils that lie dormant after traditional chopping.  Applying that concept to our recipe will provide all the enhancing the avocado needs, but no mortar and pestle is needed!  (See here for our molcajete guacamole.)
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. Cook until internal temperature of chicken reads 165-degrees F.
Made it tonight – it was amazing! There was also a little serendipity involved because we watched What the Health while having dinner. Every one in our family agreed that if vegan tasted like this recipe we could do it. We’re going to try some more of your recipes and see if we can transition. Thanks big time!
Tried making this last night with my girlfriend as we want to try more vegan things. It was delicious and I would definitely have it again. It took us a bit of time to prepare but I’m sure I could do it a lot quicker next time. It’s definitely not enough for a meal on its own, it needs to be with some rice or noodles or something. I was still hungry by the end of it, but that may be because they were so good! Thanks for the recipe 🙂
Ripe avocados are essential to great guacamole. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So, plan ahead.
Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board in their honor.
Fresh ginger and ground ginger taste quite a bit different, so it’s really difficult to give an estimate for substitution. I think I would need to test the recipe with ground ginger to find an appropriate amount before advising on that one.
For this honey sriracha version, I’ve mixed up a marinade/sauce of the basic goodies: garlic, ginger, soy sauce, honey, and brown sugar. I used half brown sugar and half honey to cut costs, but if cost is not your concern, use all honey and no brown sugar. The end product is sweet, spicy, and full of flavor. Plus the thighs are tender and juicy as always. I’ve been eating this all week  over a bed of jasmine rice with a few florets of broccoli.  When I’m leaving for work in the morning I add all three to a container (the broccoli is frozen, from a bag in the freezer) and then they all reheat together in the microwave at lunch time. It’s the perfect little inexpensive and filling lunch!
Ya gotta love a recipe that brings Mr Picky to a drooling standstill the moment he walks in the kitchen door!!!! I doubled the “marinade” and substituted Ginger Paste. I’m not sure what I loved more about this recipe the taste of the final product or the lack of prep and dirty dishes. I used one knife, one measuring cup, a fork and one 9×13 glass dish. That’s my kind of prep!!!
Hi wanting to make these for a large family gathering in August with small children present and trying to organise myself with the minimum of prep beforehand. Where can I get the white cake mix as specified? Thank you.
As you probably know, last weekend was my birthday. I was out of town (at the Duncan Hines Test Kitchen, so much more on that coming soon) so the family and I celebrated my birthday early. I had a full fake birthday, complete with presents, a movie, and dinner.
At risk of sowing the seeds of war, this recipe is overcomplicated, my dear fellow. What do you have guac with? Other kinds of dips and sauces that have onions and peppers and tomatoes. Let guacamole be the empire of the unsullied avocado. I make mine thus: take an avocado, half a lime (up to a whole one, and ideally a key lime), a little salt, and some minced cilantro. (I sometimes make it with lemon and oregano instead, which makes it feel more Tex-Mex to me.) Mash it with a fork just until it turns into chunky dip, and no more.
The water temperature isn’t important. I’d initially specified hot water, but tested things and it doesn’t make a difference. I always like things best when they are fresh, so I’d say 2-3 days is best.
I made these last night to practice for a batch i’m going to make for my DD 4th Birthday. Yay your buttercream held together well in the Australian Heat. You think I could use all shortening for the frosting to make it even more stable for lunchtime heat? Thanks 🙂
To make the tasty filling for these vegetarian burritos, season sauteed onions, garlic, and jalapeno with cumin and tomato paste, then stir into pinto beans and corn.  Roll up the mixture in flour tortillas with rice and Monterey Jack cheese, and wrap each burrito tightly in foil to freeze for quick, nutritious meals any time.
I was looking for vegan recipe for potluck Sunday for our pastor’s final Sunday. This looks great! I’ve made pizzas using cauliflower before but this looks more, “filling”! After I prep do you think I could transfer to crockpot? Wish me luck 🙂