recipe
Best recipes from the Feast community cookbook for your home kitchen.
The Best Stew on the Planet
The Best Stew on the Planet Years ago, I was at my mom’s cousins house for dinner. The moment I walked in the door there was this delicious smell coming from the oven. I met my parents there and we were in the living room visiting and laughing about current events and our lives. Some old stories were also told and we were having a good time. The aroma coming from the kitchen was driving me crazy it smelled so good. I was hungry and the smell was making my mouth water. The conversation continued on and I was getting hungrier by the minute.
By What's up with...5 years ago in Feast
The Day I Found out that Soda Bread with Raisins is Strictly American. Third Place in Food for the Soul Challenge .
I grew up eating a version of soda bread quite different than the bread my great grandmother ate in Ireland. I grew up eating soda bread that had enough butter and sugar packed in to make it qualify as a dessert. I grew up eating soda bread that was bursting with raisins. I grew up calling said soda bread, "Irish Soda Bread." Now, I call it American Soda Bread.
By Reese Marie5 years ago in Feast
Heritage, Made from Scratch
I grew up in a large and raucous extended family. While my home was only my parents, my older sister, and me, we had a huge list of relatives. Grandparents, great-grandparents, godparents, aunts, uncles, cousins, all the 2nd- and 3rd- and once-removed types of cousins, on both sides. Plus we had the “acquired” family members, part of us because of friendships or relationships, and not necessarily current ones. Thanksgiving dinner happened at our house, with each person responsible for their specialty that came together to create a traditional meal with turkey and stuffing, potatoes and gravy, and so… much… pie!
By Sara Farina5 years ago in Feast
Easy Cheesecake!
Food for the Soul Family. When I think of food, my mind automatically travels to a happy place. A place where all of my aunts and uncles are joining creative forces to produce meals of masterpiece. A place where all of your cares melt into the distance and are replaced by compassion, heart, and soul. These ingredients can not be faked. They come from a place so real, so ingenious it’s undeniably inherent. The joys of laughter will be heard beyond their years. Collaborative scents are so thick there, I can almost smell them. Oh how I long for those days again.
By Conzuelus Strozier5 years ago in Feast
Southern Baked Mac-&-Cheese
Southern style baked macaroni and cheese is a family favorite and a MUST HAVE at holiday meals. This is usually the first dish to disappear and for good reason... it is delicious, creamy, southern comfort and hospitality in a casserole dish.
By Kristin Wilson5 years ago in Feast
Cooking With Happiness
I started a new tradition with my dad some years ago. He always liked how I made my chicken. He also liked the random recipes that I would come up with. I decided one year to start another recipe. This recipe was a different way of making chicken and noodles. This is not a difficult recipe to make at all. I would just take whatever flavor of Ramen noodles that I had bought and cook them. After I separated the noodles from the broth I would fry up some boneless skinless chicken breasts. While cooking the chicken I would add a little soul food seasoning. Next would be a few pinches of garlic powder but not so much that it would overpower the meal. The last seasoning would be the seasoned meat tenderizer. The seasons are changeable according to how the cook likes it.
By Shelly Bartley5 years ago in Feast
My top 3: Sandwiches
My Top 3: Sandwiches So if you’ve read my article on my top three breakfasts then stay tuned. In this article I will be coving my top three sandwiches. As always a little disclaimer I am not saying you have to eat these as I am aware that some may have allergies. I am just simple saying my opinion. With out further ado lets get on with the sandwiches.
By Kailee Harrington5 years ago in Feast
Macro Friendly Hungarian Goulash
If this is your first visit to my recipes, welcome! If you are a returner, thank you! I am a true believer that the world of food should be open to a person and moderation in all things is a great way to live life, that’s why I specialize in creating macro-friendly recipes that are much easier to “fit” in moderation.
By Rhianon Condello5 years ago in Feast
Simple and Delicious Nachos
We’ve all had nachos before and there are lots of variations on them (lots of these are seen in restaurants). However, I’d like to share my personal nacho recipe. The ingredients consist of chips, shredded cheese, grated parmesan, pepper, olive oil, butter, and a red onion. As for cooking equipment, you’ll need one pan, one kitchen knife, a cutting board, a spatula, oven mitts, and one baking sheet. (You might need an extra baking sheet depending on how much you want to prepare and how many people you are serving).
By Frank Sartain5 years ago in Feast
Fried Rice
As I greeted my grandparents in the soft lights of their kitchen, I felt the familiar embrace of the old house. Though the kitchen changed with innovations since the lighthearted days of my youth, it still regulated a firm place in my memory. Every nook and cranny, every organized shelf of candy, every indelible detail even more intrinsically memorized than the houses we moved through. What’s the saying? If only walls could talk. What was missing as I scanned the counter tops and stove was the fried rice. Fried rice - though not an immediately obvious family recipe considering I am a white woman from the suburbs of Sacramento – has come to define the table of my grandparents. Even better as leftovers, this aromatic favorite never failed to see a birthday, holiday, wedding, or casual get-together. It barely registered as a possibility that it, in fact, would not be on the menu. After moving back home from Berkeley upon graduating, my grandfather had tried recipe after recipe from the cookbooks they owned, starting with his interest in Asian cuisine. It was new, even for him, as he had always had an interest in cooking. He was an architectural intern, and another draftsman in his office had given him tips on a drier version of fried rice, having been from Thailand. These tips are the foundations of the version my grandfather uses to this day. As he experimented, he realized that soy sauce becomes saltier over time, rather than sweet as it is brand new. This meant the age and moderation of the soy sauce used is critical to the desired overall taste. While I’ve attempted fried rice myself, although delicious, it never compares to the symphony of flavors my grandfather’s fittingly constructs. Building upon his foundation over the years, he has fashioned his recipe painstakingly into the monument it has become. Only appropriate for an architect, I guess. I give a slight sigh, glancing back up to my grandfather smiling down at me, contentedness beaming from his gaze. This turns inquisitive as he wonders “what’s the matter?” I shake my head, wanting to change the subject to my upcoming transition to college.
By Kayla Bloom5 years ago in Feast
