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Archives for Recipes


Chickeny Spaghetti, Two Ways

by Jane Wangersky March 5th, 2015| Recipes, Simple Solutions
Pasta cooks by soaking up its cooking liquid, of course, but there’s usually a lot of that left over when it’s done. If you’re using water, as most of us do most of the time, that doesn’t seem so important. But this week, I was thinking of cooking pasta
fet alfredo (400x400)

Fettuccine Alfredo

by Elizabeth Skipper March 4th, 2015| Chef Recipe, Recipes
This recipe calls for fresh fettuccine. If using dried, reduce the amount of pasta to 10-12 ounces. Follow the cooking times recommended on the package, and begin testing for doneness at the shortest cooking time given. This amount serves 4 to 6 people, depending on their appetites. It’s very
eggplant ricotta pasta

Cheesy Eggplant Pasta- A Dish to Please Many

by TT March 2nd, 2015| Main Dishes, Recipes
We are starting a new way of organizing recipes on Think Tasty. For the past year we have focused on a different type of recipe each month, e.g. desserts. I think we did a great job, but change is good. We now will be focusing on different biweekly food
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Chocolate-Cranberry Pears

by Jane Wangersky February 26th, 2015| Desserts, Recipes, Simple Solutions
We’re still working our way through a large delivery of pears here, and I’ve made pear crisp more than once. Well, now it’s time for another pear dessert, good in a different way, and even easier to make.

The inspiration for this came from several different sources, including my go-to
strawberry champagne mascarpone trifle

Strawberry, Champagne, & Mascarpone Trifle

by TT February 25th, 2015| Desserts, Recipes
I don't know how it took me so long to create this dessert; it includes several of my favorite ingredients. I have made many strawberry desserts and a couple desserts with mascarpone, but until now I hadn't incorporated champagne into the dessert itself. Add to this my first use
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Classic Peanut Butter Cookies

by Elizabeth Skipper February 25th, 2015| Chef Recipe, Recipes
These cookies can be made with all-natural peanut butter made of only peanuts and salt or one of the big brands like Jif or Skippy. One you grind on site at a natural health food store may not give the best results, however. If you choose to use chunky-style
pear crisp (400x400)

Butter-Oat-Pear Crisp: Simple and Good

by Jane Wangersky February 19th, 2015| Recipes, Simple Solutions
The fruit-and-vegetable people brought us a lot more pears than I’d expected (should’ve read the list more carefully), and I needed to create a simple dessert, so guess what’s the main ingredient this week? I thought about honey roasted pears, pears poached in cheap red wine, baked pears (like
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Slow Cooker Chili

by Elizabeth Skipper February 18th, 2015| Chef Recipe, Recipes
The best cuts of meat for a slow cooker are those with some fat and connective tissue. Long, slow cooking breaks these down, making the meat tender and juicy. Lean cuts, on the other hand, will dry out in a slow cooker. When making chili, I prefer ground chuck
deconstructed ricotta

Deconstructed Cannoli- A Fun Dessert

by TT February 16th, 2015| Desserts, Recipes
As I've written in many posts, I love cheese. This adoration covers almost every type of cheese, from gruyere to parmesan to brie to ricotta. I've always enjoyed ricotta in lasagna, but in the last few years I've begun making my own ricotta and discovered that this
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Orange-Melon Gelatin

by Jane Wangersky February 12th, 2015| Desserts, Recipes, Simple Solutions
I nearly called this Melon Marmalade Gelatin, but after thinking about it I decided that wouldn’t be right, since it doesn’t contain any marmalade. However, if you like the taste of marmalade, you’ll like this dessert. Using undiluted orange juice concentrate gives it a strong flavor similar to what
chocolate frosting (400x400)

Chocolate Cream Cheese Frosting

by Elizabeth Skipper February 11th, 2015| Chef Recipe, Recipes
Yellow cake, or yellow cupcakes, lend themselves to frosting with lots of different flavors. Chocolate is a favorite. Here’s a slightly different take on plain chocolate, one which gets a bit of an edge from cream cheese. It’s also straightforward and quick, requiring no cooking other than the melting of
triple chocolate truffle

Triple Chocolate Truffles- A Decadent Dessert

by TT February 9th, 2015| Desserts, Recipes
I taught myself how to make truffles about a decade ago.  Although that isn't that long ago, it feels like a lifetime away. I learned to make these treats when I used to adore chocolate.  When I became more dedicated to exercise and eating healthfully, chocolate was one of
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