I posted this same recipe on Facebook and it went viral (110,000+ shares), and since it has been a while since I posted a recipe on my blog, here you go.
ICE CREAM BREAD (Two ingredients! No, not a joke)
(Perfect for making with the kids and infinite varieties)
Makes One 8 x 4 loaf
One of my family’s favorite things that I make is a noodle kugel. Many non-Jews don’t even know what a kugel is, so in this case, let me simply describe it as a sort of a baked noodle custard of sorts.
Trust me – its yummy and simple to make. The recipe is as follows:
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If you’re a vegetarian, you might want to look away. We’re about to talk meat.
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I made the mistake not too long ago of getting into a mood to taste some cheeses I had not had before. Well, for whatever reason, being somewhat of a gastronomical adventurer, I did pick up a couple of the blue-veined types, a couple of other somewhat unfamiliar cow and goat cheeses, and some of […]
Okay, let’s admit it. Many of us Americans eat “Chinese” food. (I won’t belabor the fact that what we see here in the US isn’t really Chinese food – that’s for another post).
This is a Spanish sauce (as in from Spain, not south of the US border) that is amazing on many things, and has very familiar ingredients mixed in unexpected ways. Trust me – once you’ve had it, you’ll come up with excuses to make it again and again.
This is a great dipping sauce (non-dairy) or sandwich spread alternative you can use instead of the typical sauces you’re familiar with. I love this with roast beef sandwiches, but it’s great for dipping things into as well.
So many people go out and buy tartar sauce, yet they don’t realize they probably have all the ingredients to make it themselves. Below is a common recipe served at many restaurants all over the US.
