I was glad to see that you eliminated several steps in your Beef Bourguignon recipe.
I have always felt many recipes are much more complicated than they need be.
Example: I have made several lemon meringue pies. What I hate is having to slowly temper the eggs into the hot filling mixture. I was making the pie while watching a movie on TV (I know) I inadvertently put all the ingredients in the pan at the same time including the eggs.
I couldn’t get the eggs out so I put the mixture on the stove, brought it to a boil and poured in in the pie shell. It came out exactly the same as the much more complicated version. Suggestions: write a cookbook filled with shortened less complicated recipes 😊
B Campbell
Hi Bruce! Thank you so much for your kind words! That is a brilliant way to make the pies. I am a strong believer in making cooking less complicated. Xx
Your recipe for the Bloomin’ Onion Cheese Bread shows American cheese, not cheddar cheese. American is a ‘cheese product’, and has additives and less cheese. It’s in a different category than real cheese. Just so you know.
I’ll try the recipe ‘as is’, but I’m thinking about making it more ‘pull apart’ like a monkey bread using canned biscuits in a bundt pan.
Timing is perfect, as tomorrow is a football (American) day, and I didn’t have anything planned.
Hi Ray, great point, so amazing you just commented about this recipe, I just reworked it using Tillamook Thick Cut Sharp Cheddar Slices which are so good! I might have to look into the monkey bread recipe too. Xx
I can’t find a way to print your Copycat Chicken nuggets recipe. Did I miss the print button somewhere? It sounded just what I need to make tonight.
Hi Patti, this is the direct link to the recipe card, enjoy! they are amazing!
Would love to know what workouts you did to lose weight. You look amazing!!
Hi Em! I’ll post something on my socials soon! Xx
I was glad to see that you eliminated several steps in your Beef Bourguignon recipe.
I have always felt many recipes are much more complicated than they need be.
Example: I have made several lemon meringue pies. What I hate is having to slowly temper the eggs into the hot filling mixture. I was making the pie while watching a movie on TV (I know) I inadvertently put all the ingredients in the pan at the same time including the eggs.
I couldn’t get the eggs out so I put the mixture on the stove, brought it to a boil and poured in in the pie shell. It came out exactly the same as the much more complicated version. Suggestions: write a cookbook filled with shortened less complicated recipes 😊
B Campbell
Hi Bruce! Thank you so much for your kind words! That is a brilliant way to make the pies. I am a strong believer in making cooking less complicated. Xx
Hi Karina
Love the site.
Your recipe for the Bloomin’ Onion Cheese Bread shows American cheese, not cheddar cheese. American is a ‘cheese product’, and has additives and less cheese. It’s in a different category than real cheese. Just so you know.
I’ll try the recipe ‘as is’, but I’m thinking about making it more ‘pull apart’ like a monkey bread using canned biscuits in a bundt pan.
Timing is perfect, as tomorrow is a football (American) day, and I didn’t have anything planned.
Hi Ray, great point, so amazing you just commented about this recipe, I just reworked it using Tillamook Thick Cut Sharp Cheddar Slices which are so good! I might have to look into the monkey bread recipe too. Xx