recipe
Best recipes from the Feast community cookbook for your home kitchen.
Refreshing Summer Food
To me summer food was anything we could eat around the pool. Anything cool and refreshing. For us that meant Pasta Salad and Three Bean Salad. I know that sounds like a crazy combination. It is really good though. We usually used the box Pasta Salad and canned Three Bean Salad. It was great to just have something you can do quickly and eat beside the pool in the shade and just relax.
By Jeremy White4 years ago in Feast
Reba's Guacamole
Shortly after I got married, I started helping my mother-in-law in the kitchen when we had large family gatherings. I watched her make pico de gallo, albondigas, tamales, and guacamole. For as long as I can remember, I have loved Mexican food and to be taught how to make these foods was really exciting for me.
By Rebecca A Hyde Gonzales4 years ago in Feast
The Summer of Stranger Things. Runner-Up in Summer Camp Challenge. Top Story - June 2022.
It was my family's equivalent of zucchini. Not that my brothers and I hadn't had our share of variations on that vegetable: zucchini bread, zucchini casserole, baked zucchini, boiled zucchini, fried zucchini—and on and on. The three of us grew to hate the very site of the indestructible plant slowly taking over my mother's garden. For years afterward I couldn't look at zucchini, never mind eat it, but that summer the speckled green vegetable was impossible to avoid.
By Lori Lamothe4 years ago in Feast
One Cheesy Summer
In the United States of America, we celebrate our independance from the English on July Fourth every year. For some people this holiday is an excuse to participate in revelries, for others they take it more literally and use it as an excuse to put their National Pride on full display. But for an enthusiastic majority, The fourth means one thing: Fireworks. While it would be easy to wax poetic for pages about the profound alchemical beauty of pyrotechnics and jubilation, I would prefer instead to speak on a different kind of Fireworks, and no I do not mean the kind that occur between people experiencing a romantic connection, but instead the emotional journey that your mind, body, and spirit are lead on when your palate comes in contact with culinary ordinance of the highest caliber. Many I'm sure would assume this refers to the collective experience of the American Barbeque. I instead would like to introduce you, Dear Reader to an ambitious undertaking I have lovingly named "Loaded Polish Baked Macaroni and Cheese". I am also working on a Mashed Potato variant but that is for another time! If you own anything Cast Iron, or other Oven-Safe Stovetop hardware, this has the potential of being a one pan dish, otherwise expect to get messy! As we experience the dish together, I will do my best to include a walkthrough of the recipe as well. I should clarify upfront however that this recipe is Malleable and can be adjusted for both personal taste as well as quantity required, so Measurements are not concrete. For the purposes of this example we will assume you are cooking for guests, so this should feed approximately 8-10 human people. You will need: 4 pounds Macaroni of your Choice (weighed Dry) 4 Pounds of a Blend of Cheeses of your Choice (I used Cheddar, Provologne, and Mozzarrella) 2 Pounds Bacon 2 Full Links(The Horseshoe kind, you know the ones) of Polish Kielbasa chopped to preference 2 Sticks Butter 1 ½ Cup whole Milk 4 oz+ of Hot Sauce 1 Tbspn Garlic Powder ½ Tbspn Black Pepper ½ Tbspn Salt Italian Seasoned Breadcrumbs First, as with any pasta dish, boil and strain your Macaroni and set it aside until you need it for incorporation. In the pot or pan you intend to combine your ingredients in, fry your Bacon until Crispy and remove it but keep the fat in, setting the bacon aside to drain. Add your kielbasa to the vessel to get a light sear on the meat. This is where it gets a little crazy, add your Macaroni back in with the sausage, and while mixing constantly, add each of the ingredients one by one, starting with your dry seasonings, saving only the Breading and the Bacon, which at this point we crush into bacon bits and mix into the breadcrumbs. Ideally you will mix a small amount of a shredded cheese of your choice into this topping mix to create a cohesive topping that will crisp nicely. Once your Macaroni is sufficiently cheesed and enhanced with protein, if you are using an oven safe pan, apply your topping and bake at 325 until golden brown. If your Stovetop Ark cannot brave the scorching bowels of the oven, transfer your concoction into an appropriate vessel, top and bake as noted above. Serve Hot but not Scalding. Upon consumption, while originally intended as a clever twist on a side dish, it becomes something more. Able to be a side or the main course, this Casserole Killer is HEAVY, only the mightiest returning for a second full plate. The Savory Meats balance out the Creamy Richness of the Macaroni, which deftly counters with its spicy secret, all coming together under a mericulousky formed crust, like a Tent Hiding a Culinary Carnival taking your tastebuds on a whirlwind adventure you wont soon forget. At the end of the day, thats what cooking should always be about. Taking a dish that you love, and putting your own spin on it! And then subjecting….I mean sharing…. Your creations with your Friends and Family.
By Daniel Hepler4 years ago in Feast
My Summer Go-to Recipe
We live in the South. It's summertime. Enough said. Did you already get a picture of the blaring heat and humidity that makes you lose your mind and want to slap somebody silly? Well, you would if you lived in north Louisiana during those long, hot summer months with absolutely no air to breathe. And who wants to eat under those conditions? Nobody! So I knew I would have to come up with something that kept my family cool on the inside, their sweet tooth satisfied, and their mouths full. (We avoid hangry to keep the slapping down to a minimum.)
By Shirley Belk4 years ago in Feast
Censored Fireworks
Ahh, Censored Fireworks......name of my new band. Come with me, through the tunnels of my strange memory, at least two decades ago. I belong to a middle ages re-enactment group, and we love any excuse for a party (gather) to, well, party! We'd do funky crafts, and eat and drink an unusual potluck of food and beverage - half of them modern foods, half of them period dishes we'd reconstruct from a few surviving cookbooks.
By Meredith Harmon4 years ago in Feast
Macaroni Salad
When I was a child, my mother would prepare cool and chilled meals during the summer and one of my favorites was her "Chicken and Macaroni Salad." She would boil a whole chicken, let it cool, and then strip the meat from the bones. The chicken meat would be placed in a covered bowl and placed in the refrigerator as she prepared the rest of the ingredients for this salad.
By Rebecca A Hyde Gonzales4 years ago in Feast
Fun time with my scout troop
When I first joined my scout troop the scoutmaster showed me how to make a really good meal for camping. After I was shown how to make it, that would be by favorite meal to make, but I would add a few variations to it. He showed me how to make what he called a foil dinner. It was a real simple recipe to make.
By Lawrence Edward Hinchee4 years ago in Feast
Venison Stew
So, Vocal just posted a new challenge: Summer Camp - share a recipe for your ideal Midsummer meal. There's one problem with that: I'm in the Southern Hemisphere, and we just got launched face-first into a bitterly cold winter. Seriously, I feel like I just got thrown into an iceberg, and now is a very bad time for electricity, and thus heating, prices to be on the rise. Also, I'm something of a picky eater, and my food tastes don't actually change that much from season to season.
By Natasja Rose4 years ago in Feast
