Hello Readers,
M and I have been trying to update our page lately to help our readers browse and use our recipes easier. Recently we have added a recipe index to help you find our recipes faster.
The Recipe Index has all our recipes we have shared with you over the years listed in categories. To select the recipe you want to view, just click on the recipe title and it will bring you to that recipe.
For example, if you were looking for a breakfast food to make, you would scroll to our “Breakfast” section in the index. There you could see that we have a recipe for Buttermilk Pancakes or a French Omelette (note to self- share more breakfast foods with you, which is perfect because I just made something this morning for breakfast that I am pretty pumped about sharing with you.) To see the recipe for the Buttermilk Pancakes, just click on the words and it will take you to the recipe. Mmmmm, I forgot about the recipe for Buttermilk Pancakes…best pancakes ever! We are working on cross-referencing items like the Cranberry, Banana and Walnut Muffins under both Bread and Breakfast, since technically it could be considered both.
The next addition to our website was actually added this morning. I know when I read blogs, I like to have a link to click on to get to a printer-friendly version of the recipe or post. I like to have paper copy of recipes when I am cooking because I don’t like bringing my computer or phone into the kitchen. So now, you will notice a print friendly button on the bottom of all our postings.
If you find a posting that you would like to print, select the Print Friendly icon at the bottom of the posting. From there it will take you to a page that looks like this:
You can change how the view looks by changing the size of the font, taking out the images, and deleting sections. Lets start by changing the size of the font.
At the top of the print friendly version, there is a green bar. On the bar, there is a text pull-down menu. Click on the down arrow and select the font size you would like the posting to print out with. I like the small font because it will most likely print on to one page (depends on the size of the recipe though).
To get rid of the images just select the “no image” box and the images go away. Not that we want you to get rid of our images, but we understand that color ink can get expensive!
If you want to print just the recipe portion of the post for your files and get rid of the intro to the recipe, hover the mouse pointer over the paragraph you want to delete. It will automatically be highlighted in yellow with a “click to delete” in red at the top. Click on the paragraphs you wish to delete to get rid of them. If you accidentally click off a part you didn’t mean to delete, click the undo button at the top.
When finished with making the changes you desire, select print and your printer dialog box will come up. Print out the recipe and then run to your kitchen and make it!!
M and I hope to have a lot more additions to our site to make it easier to use. Let us know what you would like to see to make your experience at 2 Sisters 2 Cities better.
Thanks for reading!
-K
JTizzle says
Love the Lobster Nachos recipe! Go PATS!!!
In Cleveland, to get through lake effect snow and chilly tailgates, one word comes to mind: HEARTY! That’s why we take your standard recipes and inject them with extras like beef, chili, sausage, etc. Think, your usual mundane food but on steroids.
Mac and Cheese with Kielbasa and Mustard
Makes 4 to 6 servings
8 ounces kielbasa or other smoked sausage
3½ cups water, plus extra as needed
1½ cups (12-ounce can) evaporated milk, divided use
12 ounces (3 cups) elbow or small-shell macaroni
Salt, to taste
1 teaspoon cornstarch
½ teaspoon dry mustard
1 tablespoon whole-grain mustard
¼ teaspoon hot sauce
6 ounces cheddar cheese, shredded, about 1½ cups
6 ounces Monterey Jack cheese, shredded, about 1½ cups
3 tablespoons unsalted butter
Freshly ground black pepper, to taste
Slice sausage lengthwise and then crosswise into thin pieces. Fry over medium-high heat until lightly browned, 3 to 5 minutes. Scrape out pan, and drain slices on paper towel. For the sauce, bring the water, 1 cup of the evaporated milk, macaroni and salt to a simmer in a 12-inch, nonstick skillet. Cook, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. Thicken the sauce by whisking together the remaining ½ cup of milk, cornstarch, mustard, whole-grain mustard and hot sauce in small bowl, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute. After, take the pan off the heat and stir in shredded cheeses by the handful, adding water as needed. Stir in butter. Season with salt and pepper to taste.