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This recipe request for Fried Rice comes from Claudine.
Claudine…your request came in about an hour after ANOTHER request for a vegetarian version of Fried Rice appeared on another recipe blog that I have. It makes me wonder if there’s a secret society developing for Fried Rice lovers around the world that I haven’t been invited to join.
Hmm…
Chocolate Covered Apples are really, really good… especially when they’ve been rolled in walnut or pecan chips. This is the absolute easiest recipe ever! You and the kids can make these together and eat them in under an hour.
If you’ve read many of my posts, you already know that I’m a romantic at heart. Actually, deep down to the marrow in my bones. I truly believe that everyone should have, or be trying to have, their very own Cuddle Bunny. And since Valentine’s Day is almost here, I thought that it would be a perfect time to give you some creative ideas that you can use year-round.
I know, I know, this is a recipe blog. Hey…don’t you believe in “recipes for romance?” Wouldn’t you like to have fun while you’re cooking and baking? Don’t you want to “cook” up a great time? Haven’t you heard the phrase, “cookin’ up for hookin’ up?” Well…in case you haven’t, Your Smiling Chef will once again come to your rescue. Pay attention and always remember that Valentine’s Day should be everyday!
Cuddle Bunnies are the absolute best! But as I’ve said before, you sometimes have to resort to cuddle psychotrickery to bring out the best cuddles. You will probably be more familiar with the layman’s term… cuddleology.
I have put together some items that you can use in your covert psychotrickery aka cuddleology methods. One of these will work, take my word for it. Let me know how things work out. I will be standing by with warm cookies and donut holes.
This delicious cookie recipe is for Jasmine. I made these over the weekend to send to California and they are just wonderful!
I’ll let you know when I make another batch that actually gets to its destination!
The following comment is posted at the beginning of my recipes for chicken stock, beef stock, and fish stock. The same holds true for my Vegetable Stock Recipe:
There’s absolutely NOTHING on the market that will take the place of homemade stock. I know it takes a bit of time, but once you taste it, you’ll be reluctant to use the canned versions or bouillon cubes again. You can use it in soups, gravies, stews, vegetables, beans, and many other recipes.
What’s great about making it is that you can freeze it in ice cube trays and transfer the cubes to Ziploc’s, or other containers with the measurement written on the label. Then it’s a snap to just drop it into your recipe.
