More About BLUESUNSHINEFL
Recipes I've Shared:
I came up with this recipe one night when I had only a few ingredients in the fridge and needed to find a way to make them into a meal. These surprised me with how delicious they are.
Without marinara of any kind. Just the way I like it.
British cuisine is underrated - except Fish & Chips, which are the opposite: overrated
I was bummed to see that my favorite brand of whole grain croutons had hydrogenated oils in their ingredient list. Then I thought, "How hard would it be to make my own?" Answer: Not hard at all.
What's also cool is if you slice the flatbread pieces larger and keep them in the oven for a couple minutes more... you have baked chips
Usually if a dessert does not have chocolate in one way or another I am not attracted to it. These lemon bars are a lovely exception.
A delectable "almost no-cook" recipe that is worth waiting for the water to boil.
Made with real crab and less cheese than restaurants use (those are more like Cheese Rangoon)
Cheesecakes baked without ricotta are sub par in my opinion, so I came up with this recipe after much experimenting.
"Rustic" in this case means there is no water bath, no effort to make it look perfect. It looks and tastes like it's been baked by "a hippie in the mountains of Vermont"
The original version of this cake has 35 grams of fat per slice when whole fat cheeses and when a lot of butter is used. This version has 14 grams of fat yet does not compromise creaminess, firmness, and taste.
It's a beach wedding because of the pasta shells.
I've always had a taste bud defect of only liking creamy soups. Thankfully, fat free half & half adds creaminess just as well as heavy cream.