It took me a little while to find our favorite sauce, and here it is. Whenever someone else eats pizza at my house, the first comment is, “great sauce.” I usually just use a big jar of crushed tomatoes instead of water and paste, make a double batch, and freeze the leftovers for the next […]Continue Reading... No Comments.
A huge thank you to our friend, Chef Mark Brown from his Facebook group The Fun in Being a Foodie!, for sharing this outrageous sauce for enchiladas, tamales, and burritos. I am so happy I have another batch of this in my freezer ready for my next round of enchiladas. And thank you to Joelle […]Continue Reading... No Comments.
A big thank you to Jennifer from our Facebook community for sharing her favorite recipe from the blog Happy Herbivore! “Cheater” Pad Thai Sauce Makes 2 Servings Ingredients: 2 tbsp soy sauce 1 tbsp smooth peanut butter 1 tbsp sweet red chili Asian sauce 1/4 tsp granulated garlic powder 1/4 tsp ground ginger 1/4 tsp […]Continue Reading... No Comments.
Jennifer and I are big fans of using a food processor to make whipped cream for a cake topping and we both agree that the amount of sweetness makes an absolutely perfect cake topping and filling! Thank you, Jennifer, for trying this one out and sharing with us! From All Recipes Ingredients: 1 […]Continue Reading... No Comments.
This recipe is absolutely brilliant. Making whipped cream in a food processor is just as easy, if not easier, than with an electric mixer. However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won’t end up drooling out […]Continue Reading... No Comments.
A big thank you to Caroline from our Facebook community for sharing this wonderful method on preserving your summer tomato bounty! from “French Food at Home” Fill sterilized quart sized jars to the top with assorted clean, dried tomatoes. You can cut the larger ones down to help them fit. Add a couple slices of onion, […]Continue Reading... No Comments.
What did I do today? I made CAVIAR! Salmon Caviar (Ikura) Step 1 Soak the Salmon skeins in a large boil of water, as hot as you can […]Continue Reading... No Comments.
How could you turn down anything with a name like that? Thank you to Shauna from our Facebook community for sharing the best tasting marinade IN EXISTENCE from All Recipes. Ingredients: 1/3 cup soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 […]Continue Reading... No Comments.
Thank you to all of our Facebook community members who helped contribute to this wonderful compilation of favorite marinara sauce recipes! From Naomi: (her mother’s recipe) 1 big can of tomato puree 3 small cans of tomato paste saute 1 onion and lots of garlic (at least 10 cloves) add puree and paste add water, […]Continue Reading... No Comments.
Marianne found this easy cracker recipe from Megan Alton’s blog Waking Up Happy. Why make your own crackers? Because they are salty and buttery, smell amazing fresh from the oven, still keep for a quite a while in a sealed container in the pantry and use REAL food ingredients with no scary additives. Plus, you […]Continue Reading... No Comments.
I came across this recipe one evening searching for a fast bread to make to go with dinner that didn’t require yeast and multiple risings. It comes from an old American Heart Association paperback cookbook that my mom sent with me when I moved out as a teen many many years ago (copyright 1973!). I’m […]Continue Reading... No Comments.
Thank you to Jackie from our Facebook community for sharing with us this recipe for pizza crust from Cynthia Underground! Click on the link to see a video with these instructions. Ingredients: 4 eggs 1/3 cup sifted coconut flour 1/3 cup flaxmeal 1/2 cup coconut milk (the kind from the dairy aisle, not the […]Continue Reading... No Comments.
Since most of us here at Dinner Intervention are not original recipe creators, we always strive to give credit for the great ones we find, even if we end up changing them up a bit to suit our own needs. Unfortunately, that’s sometimes hard to do when we come across some gems in random places, […]Continue Reading... No Comments.
This topping was absolutely delicious and turned my boring, tasteless slow cooker chicken into a very tasty dinner. I substituted plain whole milk yogurt for greek, lime juice for lemon, and a tiny dash of cayenne pepper for hot sauce. from Tasty Holiday Food Ideas Ingredients: 1 large avocado 2 teaspoons fresh lemon […]Continue Reading... No Comments.
Makes approximately 1 cup or equal to 4 store-bought packages from: Onceamonthmom Ingredients: 0.66 cups dried minced onion 3 teaspoons parsley flakes 2 teaspoons onion powder 2 teaspoons tumeric 1 teaspoon sea salt 1 teaspoon celery salt 1 teaspoons sucanat or sugar (optional) 0.5 teaspoons black pepper Directions: Place ingredients in a lidded container […]Continue Reading... No Comments.
A big thank you to Heather from our Facebook community for sharing her recent success in making her own Almond Butter from HubPages. Almond butter is so easy to make that I wonder why it took me 30 years to figure out. Actually my colleague shared the technique with me. You only need 1 ingredient. […]Continue Reading... No Comments.
Possibly my favorite breakfast ever is a good eggs benedict, or really anything smothered in real hollandaise sauce. I’d always assumed it was beyond my skillset to make myself however, and many of the recipes I came across for it made a large batch that would be difficult for a small family like mine to […]Continue Reading... 1 Comment.
Thanks to Marianne for trying this one out for us! Her picture of this great multigrain bread makes me want to bake up a loaf. I got the original recipe by Marian Blazes on About.com. I’ve substituted kasha for oatmeal and added buckwheat flour and wheat berries. Great sandwich bread! High protein, moist, and a […]Continue Reading... No Comments.
I finally noticed something so blatantly obvious that I had an epiphany about how to remember how to make a basic cheese sauce. The majority of the ingredients have identical numbers. I halved this recipe, so I used ONE tablespoon of butter, ONE tablespoon of flour, ONE cup of milk and eyeballed an overflowing […]Continue Reading... No Comments.
Our first recipe for dogs! Thank you, Naomi! Ingredients: 1 lb liver, cubed 2 – 3 eggs (including shells) 3/4 cups whole wheat flour 3/4 cup cornmeal Directions: Mix liver and eggs in a blender to liquify. Then in a bowl, add whole wheat flour and cornmeal. Mix like brownies. Pour into well-greased 9×13 pan. […]Continue Reading... No Comments.