Author: laura

Corn Chowder

Via leitesculinaria.com by Jasper White from 50 Chowders: One-Pot Meals — Clam, Corn & Beyond (Scribner, 2000) Serves 6 as a first course

Chicken Stock

Via amateurgourmet.com It’s cheap and easy to have homemade chicken stock on hand: all you really need is time. And thyme. But mostly time.

Angela’s Scones

Ingredients: 1 pound of flour {high gluten bread machine flour} 1/3 c. Sugar 2 1/2 tsp Baking Powder 1 tsp Baking Soda 6 oz of Margarine 2/3 cup Buttermilk Raisins – – – – Mix Dry Ingredients – – – – Method: Mix in 6 oz of margarine using big paddle. Add 2/3 cup buttermilk… Continue reading Angela’s Scones

Panera Bread’s Spinach Artichoke Baked Egg Souffle

Panera Bread’s Baked Egg Souffles are delicious little gourmet Hot Pockets. Encased in buttery crescent dough is this top secret version of the egg, cheese, spinach and artichoke filling for a nice morning munchie that will impress everyone. And they’re easier to make than they look, since we use pre-made Pillsbury Crescent dough.

J. Alexander’s Israeli Couscous

J. Alexander’s Israeli Couscous is very simple from what I could tell when I tasted it. There were no identifiably bold flavors but it was slightly savory and a bit buttery. Here’s the recipe from what I could pick up on.