cornbreadandcrepes.blogspot.com

Cornbread and Crepes

Traditions and adventures in the kitchen. Sunday, July 3, 2011. Adventure: Four kinds of flour. At 2 pm today, it suddenly dawned on Carl and I that tomorrow is the Fourth of July and we had no food plans. As we looked over the recipes, we an essential ingredient we were missing: flour. And, not just flour, but three different kinds: all-purpose (root beer cake), bread (traditional white bread) and self-rising (fried chicken). Each flour is ideal in certain situations. The New Food Lover's Companion.

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Cornbread and Crepes | cornbreadandcrepes.blogspot.com Reviews

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Traditions and adventures in the kitchen. Sunday, July 3, 2011. Adventure: Four kinds of flour. At 2 pm today, it suddenly dawned on Carl and I that tomorrow is the Fourth of July and we had no food plans. As we looked over the recipes, we an essential ingredient we were missing: flour. And, not just flour, but three different kinds: all-purpose (root beer cake), bread (traditional white bread) and self-rising (fried chicken). Each flour is ideal in certain situations. The New Food Lover's Companion.

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Cornbread and Crepes | cornbreadandcrepes.blogspot.com Reviews

https://cornbreadandcrepes.blogspot.com

Traditions and adventures in the kitchen. Sunday, July 3, 2011. Adventure: Four kinds of flour. At 2 pm today, it suddenly dawned on Carl and I that tomorrow is the Fourth of July and we had no food plans. As we looked over the recipes, we an essential ingredient we were missing: flour. And, not just flour, but three different kinds: all-purpose (root beer cake), bread (traditional white bread) and self-rising (fried chicken). Each flour is ideal in certain situations. The New Food Lover's Companion.

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cornbreadandcrepes.blogspot.com

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Cornbread and Crepes: Adventure: Four kinds of flour

http://cornbreadandcrepes.blogspot.com/2011/07/adventure-four-kinds-of-flour.html

Traditions and adventures in the kitchen. Sunday, July 3, 2011. Adventure: Four kinds of flour. At 2 pm today, it suddenly dawned on Carl and I that tomorrow is the Fourth of July and we had no food plans. As we looked over the recipes, we an essential ingredient we were missing: flour. And, not just flour, but three different kinds: all-purpose (root beer cake), bread (traditional white bread) and self-rising (fried chicken). Each flour is ideal in certain situations. The New Food Lover's Companion.

2

Cornbread and Crepes: Tradition: Ravioli with spinach-tomato sauce

http://cornbreadandcrepes.blogspot.com/2010/10/tradition-ravioli-with-spinach-tomato.html

Traditions and adventures in the kitchen. Friday, October 29, 2010. Tradition: Ravioli with spinach-tomato sauce. The spinach, tomatoes and basil complimented the cheese ravioli nicely. Okay, the meal might not be entirely a tradition, although my college roommate and I certainly ate enough refrigerated ravioli to make it one. Unless you make it yourself, pasta is pasta, as far as I am concerned. What sets it apart is the sauce. In the meantime, put a package of frozen spinach in the microwave to thaw&#4...

3

Cornbread and Crepes: Adventure: Acorn squash

http://cornbreadandcrepes.blogspot.com/2010/10/adventure-acorn-squash.html

Traditions and adventures in the kitchen. Thursday, October 28, 2010. When Carl and I got married, his dislike of bell peppers and sweet potatoes were high on my list of things I was unhappy about (it was a short list). Two and a half years later, he’s conceded that sweet potatoes are good if roasted with salt, pepper and a little olive oil instead of covered in sugar and marshmallows, and even bell peppers are edible if cooked. Carl has never been quite sure though. Cover the pan lightly. If you use...

4

Cornbread and Crepes: October 2010

http://cornbreadandcrepes.blogspot.com/2010_10_01_archive.html

Traditions and adventures in the kitchen. Friday, October 29, 2010. Tradition: Ravioli with spinach-tomato sauce. The spinach, tomatoes and basil complimented the cheese ravioli nicely. Okay, the meal might not be entirely a tradition, although my college roommate and I certainly ate enough refrigerated ravioli to make it one. Unless you make it yourself, pasta is pasta, as far as I am concerned. What sets it apart is the sauce. In the meantime, put a package of frozen spinach in the microwave to thaw&#4...

5

Cornbread and Crepes: Tradition: Cast-iron skillets

http://cornbreadandcrepes.blogspot.com/2010/10/tradition-cast-iron-skillets.html

Traditions and adventures in the kitchen. Saturday, October 23, 2010. I admit, I wouldn't know how to make several dishes without my cast-iron skillet. German pizza, sausage, breakfast steaks and spaghetti sauce all necessitate Carl and I pulling out the cast-iron. But, the main item that just isn't the same without a cast-iron skillet is cornbread. Once the oven is hot, take out the pan (remember the handle is hot! It comes out beautifully crisp on all sides and wonderfully moist inside. Don't clean you...

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Traditions and adventures in the kitchen. Sunday, July 3, 2011. Adventure: Four kinds of flour. At 2 pm today, it suddenly dawned on Carl and I that tomorrow is the Fourth of July and we had no food plans. As we looked over the recipes, we an essential ingredient we were missing: flour. And, not just flour, but three different kinds: all-purpose (root beer cake), bread (traditional white bread) and self-rising (fried chicken). Each flour is ideal in certain situations. The New Food Lover's Companion.

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