partysugar

Bobby Flay For YumSugar

partysugar — Wed, 08 Apr 2009 16:35:40 -0700

Bobby Flay makes sandwiches for YumSugar.

Bobby Flay For YumSugar

partysugar — Wed, 08 Apr 2009 16:27:31 -0700

Bobby Flay makes sandwiches for YumSugar

Bobby Flay For YumSugar

partysugar — Wed, 08 Apr 2009 16:12:13 -0700

Chef Bobby Flay makes sandwiches for YumSugar.

Food Face Off

partysugar — Fri, 12 Sep 2008 12:32:17 -0700

Graduation Party Invite: Step by Step

partysugar — Mon, 02 Jun 2008 09:18:53 -0700

Erica and Kay Guest Bartend at Blowfish

partysugar — Wed, 07 May 2008 13:56:02 -0700

Partysugar's Cinco de Mayo

partysugar — Tue, 06 May 2008 12:23:57 -0700

what date is that again?

Jalapeño Brownies

partysugar — Fri, 02 May 2008 17:57:40 -0700

BLTs with Avocado and Spicy Mayo

partysugar — Fri, 07 Mar 2008 09:00:27 -0800

BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine

1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears

Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.

Serves 4.

7-Layer Tortilla Pie

partysugar — Thu, 06 Mar 2008 10:00:06 -0800

7-Layer Tortilla Pie
From Campbell's Kitchen

2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

Mash pinto beans. Stir in 3/4 cup salsa and garlic.
Mix remaining salsa, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.

Serves 6.