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Award Winning Summer Recipes - Yahoo Recipe Search
Food.comThis is a wonderful, easy recipe. Dairy free, no cook, quick to make! Perfect for entertaining in the summer. I "adjusted" the original of this recipe which came from "Vegetarian Cooking for Everyone", a fabulous cookbook by Deborah Madison which won Julia Child and James Beard awards (I'm not vegetarian, it's just a great book!). I always keep Costco's 3 Berry Mix in my freezer. I use these frozen berries, but use fresh if you prefer. I like the texture the thawing berry's have in the soup as well as the unexpected chill they add to each bite. This is really an easy recipe to adapt, be creative, go wild! * Note: I bought a VitaMix and pureed the watermelon, but it completely liquified. You want a puree, not liquid, so "pulses" is important, maybe on lowest setting. You can almost make a puree just by mashing the pulp if you don't have a blender.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.AllrecipesInspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.YummlySquash casseroles are a classic Southern side dish and you’ll love this version with Cabot Sharp Cheddar cheese. Sliced yellow summer squash is baked in a deliciously cheesy cream sauce and finished with a buttery bread crumb topping. If you like yellow squash, you’ll have to try this summer squash casserole recipe. Ready in about 50 minutes, this one pot dish makes a perfect side and is sure to become a favorite. Share this recipe for summer squash with family and friends on Facebook, Pinterest, Twitter or Instagram. Wondering how to cook a squash casserole? It’s quick and easy! Start by preheating your oven to 350°F and butter a 1½-quart baking dish (or coat with nonstick cooking spray) and set aside. Bring squash, onion, water and salt to a boil in a saucepan. Cover pan and simmer until squash is tender, about 20 minutes. Drain squash thoroughly, then mash. Add milk, eggs, flour, 1 tablespoon of melted butter and pepper, mixing everything together. Reserve about 3 tablespoons of shredded Cabot Sharp Cheddar cheese and mix remainder into squash. Transfer squash to prepared baking dish. Bake for 30 minutes, or until a knife inserted in the center comes out almost clean. Toss bread crumbs with remaining melted butter while squash bakes. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven for about 5 minutes, or until crumbs are golden and cheese is melted. Want more tasty squash casserole recipes? Try our Squash & Cheddar Casserole. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this summer squash casserole recipe so, if you have a chance, please rate and review it.TastyIf you’re craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped “open the eyes of elite French cooks to the flavors of the American South and Southwest.”Food52Need an easy, elegant, and extra cheesy dish to serve at your next get together? Wisconsin Cheese has you covered with a rich and flavor-filled Summer Mezze Platter! This platter features savory snacks paired with award-winning cheese varieties like Weyauwega Star Dairy Parmesan and Provolone and Ellsworth Garlic Cheddar Cheese Curds. Celebrate the start of summer with this elevated appetizer. Head to the recipe on WisconsinCheese.com for more details!Jul 13, 2023 · Whether you’re using up all the vegetables going wild in your yard or just trying to celebrate the season on your table, this collection of our favorite Ina recipes for summer will leave you hungry — and inspired.
Jun 7, 2023 · Summer is the time for carefree cooking. Let farmers-market-fresh produce shine in our absolute favorite summer recipes, including salads, desserts, and more.
Jun 19, 2024 · For over 20 years, Simply Recipes has tracked the recipes our readers come to again and again each summer—here are the 20 best summer recipes of all time, according to you. Enjoy the fresh flavors we know you'll love, plus handy tips from our readers and Simply Recipes Editors.
- Devan Grimsrud
Apr 1, 2024 · Find easy and delicious dishes for BBQs, picnics, and cookouts with seasonal ingredients. From grilled chicken salad to watermelon feta salad, from frozen yogurt to lemon zucchini bread, these summer recipes are perfect for any occasion.
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May 24, 2024 · Find easy and delicious recipes for grilling, picnicking, and entertaining in the summer. From Cajun BBQ ribs to sticky pineapple chicken, from marbled 4th of July cake to lemon meringue bars, these dishes are sure to impress and satisfy.
- Michelle No
- Buzzfeed Contributor
Jul 2, 2020 · From pizza on the grill to garden-fresh salsas, we've handpicked easy summer recipes for flavor-packed picnics, potlucks and parties.
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Jun 29, 2023 · 55 of the Best Summer Recipes to enjoy all season long, including appetizers, dinners, salads, sandwiches, drinks, desserts, and more! As the sun comes out and the weather heats up, we tuck away our comfort foods and bring out the fresh flavors of summer!
