December 26, 2016 by Contributor in Simply Recipes

Pressure Cooker Ground Beef Chili

Print Photography Credit: Coco Morante A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric

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December 24, 2016 by Contributor in Simply Recipes

Swedish Coffee Bread (Tea Ring)

Make the Dough: 1 Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg. 2

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December 24, 2016 by Contributor in Simply Recipes

Coconut White Russian (Vegan)

Fun fact: The White Russian isn’t Russian at all, but rather an American invention! The cocktail first appeared in The Savoy Cocktail Book, by Harry Craddock back in 1930, and it consisted of gin, vodka, and crème de cacao. At the time, vodka was an almost exclusively Russian export, hence

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December 22, 2016 by Contributor in Simply Recipes

Prime Rib

1  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even

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December 22, 2016 by Contributor in Simply Recipes

Cauliflower Mashed “Potatoes” with Browned Butter

Cauliflowers vary in size. If you are working with a cauliflower that is larger or smaller than 1 1/4 pounds, increase or decrease the amount of butter and sour cream to add. Method 1 Steam/boil the cauliflower: Place 1 cup water in a medium saucepan. Add 1/2 teaspoon of salt.

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December 21, 2016 by Contributor in Simply Recipes

How to Cut and Core Cauliflower

Print Photography Credit: Elise Bauer Are you prepping cauliflower by cutting out the core first and then breaking the head into florets? (No shame in this, it’s how I did it for 40 years until my friend Chef Kathi Riley set me straight.) There’s an easier way. Cut the whole

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