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FunkyRecipe
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It's Fun. It's Funky. Share your delights.
It's Fun. It's Funky. Share your delights.

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Pressure Cooker Green Beans with Tomatoes and Bacon


Have you ever thought to cook green beans in the pressure cooker? They really undergo a transformation under pressure, becoming silky and soft.
Add bacon, onions, and tomatoes, and you’ve got a fast and flavorful pressure cooker side dish for the holidays — or anytime!

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Pfeffernüsse Spice Cookies


Years ago, I used to host an annual holiday cookie swap at a local nonprofit community center in San Francisco. Friends and members of the community would gather together, bearing large batches of homemade cookies. Everyone would walk around, sampling cookies and taking a few of the ones we loved.
Each person left with a tin of assorted cookies, along with a slight sugar buzz.
It was a marvelous way to meet new people in the neighborhood, as well as learn about new cookies that I wasn’t familiar with. And that’s exactly how I was introduced to the magical Pfeffernusse.

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Chili Mac and Cheese


Who can resist two favorite comfort foods combined into one?
This recipe pairs cheesy goodness of macaroni and cheese with the onions, tomatoes, and spiced ground beef of a pot of beef chili. The result is the ideal meal to keep you warm on a chilly night.

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11 Urgent Questions about Roasting a Turkey


Most of us only roast a turkey once a year, so we don’t get a lot of practice doing it. Invariably, every year some urgent questions come up about the process — whether it’s your first or fiftieth time doing it.
You’ve got this. Never fear! Here are some answers to questions you may have:

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How to Make Classic Tiramisu


I’ve always thought of tiramisu as a “restaurant dessert.” You know – one of those fancy desserts that you would never think to make at home.
This is mostly because tiramisu is one of two desserts that my mom always orders at restaurants (the other being crème brulee; she likes a classic). I’d honestly never encountered tiramisu outside of a restaurant setting!
But a few years ago this changed when we hosted our first Christmas dinner and my mom requested tiramisu for dessert. I was definitely a little fearful, but went into “what’s the worst that could happen?” mode.
It turns out that making a good tiramisu at home isn’t really all that difficult. It really just requires a little patience, some solid whisking, and a few tips to help you along!

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Mint-Chocolate Grasshopper Cocktail


The first time I had a Grasshopper was shortly after I turned twenty-one. I was at a Christmas party that was about as classy as you might expect when hosted in a house on Sorority Row and attended by a bunch of recently-legal drinkers.
There was a keg dressed as Santa, guys and girls in fake antlers, and pirated Christmas music blaring over the din of the crowd. And if you could push your way through the tipsy mass of people, one noble student was playing bartender in the corner.

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Pressure Cooker Turkey with Dijon Gravy


Raise your hand if you prefer dark meat turkey. It’s not just me, right?
There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving — or anytime I can find them in the market.
(And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.)

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Coconut Banana Cream Pie


When it comes to big holiday meals like Thanksgiving and Christmas, I am a big believer in multiple desserts. Specifically pies. It just doesn’t feel festive to me without some variety.
This Coconut Banana Cream Pie, a hybrid of coconut cream pie and banana cream pie, is
Since this Coconut Banana Cream Pie is actually two-for-one deal — coconut cream pie and banana cream pie — it’s perfect for those of us (ahem, me) who want a little bite of every holiday dessert offering.
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Potato Latkes


Latkes, which are wonderfully crisp potato pancakes, are the specialty of the Jewish holiday Hanukkah. Every year, my dad would fry latkes (pronounced LOT-kuz) in a skillet of hot oil, but it bothered him that his batter of grated potatoes would turn gray so quickly from exposure to the air.
My father was an engineer with chemist envy, and there wasn’t anything he couldn’t figure out with a little trial and error, so he decided to solve this latke problem once and for all.

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Pressure Cooker Cheesecake + Instant Pot GIVEAWAY!


For those of us who have been cooking for a long time, it can be a very good thing to sometimes step outside our comfort zones and be a complete beginner again. Humbling, to be sure, but good for our characters.
This is how I’ve felt over the past few months with my Instant Pot. Everything about it was new, from figuring out how to put the lid on and which buttons to push to getting used to the fact that I couldn’t just lift the lid to check on my food whenever I wanted to.
There was a lot of anxiety and a few oopsies, as well as a surprising number of successes, even in the early days.

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