I'm not sure I'd actually like pizza quesadillas, but it is an interesting concept. Making it in a frying pan also crosses into is-this-really-a-grilled-cheese-sandwich territory. So I would vote for baking them in the oven instead. Using homemade sauce and really nice cheeses. We got this, Princess Pinky Girl.
https://princesspinkygirl.com/pizza-quesadillas/
I have yet to find a lasagna recipe that is the rich, saucy, meaty, cheesy dish I'm looking for. Baker By Nature's lasagna has three meats, red wine (which they should sell in tiny bottles for people who want to cook with wine but don't want to drink it) and a pleasant array of spices. Fontina cheese is used in the ricotta portion, which I've used once before, and it was creamy and very nicely flavored. The recipe makes a 13 x 9 inch pan, so definitely a half recipe for us.
https://bakerbynature.com/the-best-homemade-lasagna-recipe/
From Vintage Recipes, the original Toll House Cookie Recipe. Mixing soda in hot water before adding to flour mixture, there's something I've never seen. I suppose chemistry minded cooks could explain it.
I like the idea of upside down cake but never really cared for the pineapple version. Now this Swan's Down recipe with pecans, brown sugar, butter and a nice cake base sounds lovely.
https://swansdown.com/recipes/pecan-upside-down-cake/
Janet's Appalachian Kitchen is only on Facebook, but the recipes are that sort of down home cooking some of us crave. Her recipes are right on the page, along with some homey comments. Really worth spending some time browsing there :)
https://www.facebook.com/JanetsAppalachianKitchen/
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