Soft Pretzel Bites. Crispy Oven-Baked Garlic Parmesan Fries. By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived.
Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love.
Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup. Ham & Cheese Pretzel Bites. Toasted Ravioli with Marinara Sauce. I'm not usually big on fried foods but I had a hankering for something crispy and cheesy.
One Italian inspired appetizer I enjoy on occasion is toasted ravioli. Having this as an appetizer for my Pasta Party dinner was great since it featured how pasta doesn't always have to be the main course of a meal. In fact, I thought this Toasted Ravioli with Marinara Sauce rivaled versions found at restaurants! What's great about this recipe is that it's easy to make, especially if you're going with the convience of frozen ravioli. If you're more ambitious (and have more time and energy) than me these days, you can certainly try your hand at making homemade ravioli and using that in place of frozen. Toasted Ravioli with Marinara Saucerecipe adapted from AllRecipes 2 tablespoons whole milk 1 egg 3/4 cup Italian seasoned bread crumbs 1/2 teaspoon garlic powder1/4 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon dried thymesalt & pepper to taste 2 cups vegetable oil for frying Marinara Sauce.
Baked Zucchiini Fries. Mozzarella Sticks. When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.
Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen.
It might have been the alcohol, but the first batch was gone within a matter of seconds. Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor. With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained. Serves 4. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe.
Our tour of Brazil continues.
After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Talk about addictive! There are several ways to make Pão de Queijo. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients 1 egg*1/3 cup olive oil2/3 cup milkScant 1 1/2 cups (170 grams) tapioca flour1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco1 teaspoon of salt (or more to taste) Special equipment recommended: One or two mini muffin tins.
*It helps when baking with eggs to start with eggs at room temperature. Method 1 Preheat oven to 400°F. Best Ever Jalapeno Poppers Recipe. Baked Cream Cheese Jalapeno Wontons « Veggie and the Beast. When all my siblings were still living at home, Chinese takeout night happened every now and then…and by that I mean like once a week.
We’d devour our absurdly huge mounds of food, possibly watch a movie or play a game, and then wrap up the evening with a little brother-sister-sister argument over who would get the final wonton after the other eleven were gone (yes, we bought two orders of six…every time). Now that I’m a refined adult (yeah, that) wontons have sadly gone all-but missing from my life. Until recently, that is, when the boy and I found ourselves at a restaurant that served jalapeno cream cheese wontons. In all my childhood wonton-consuming years, I had never thought about mixing anything with that smooth dollop of cheese. I mean, that’s just crazy. My memory of these jalapeno wontons lovingly remains in the back of my mind always, but this week it catapulted to the front when the boy asked if we could make them for dinner. Crispy Baked Cream Cheese Jalapeno Wontons. Pizza Cupcakes. Tuesday, April 17, 2012 Pizza Cupcakes I made these on a whim this weekend and they were a huge hit with FH and my brother.
I love how they look and they taste just as yummy. Technically it’s not really a cupcake. It’s a savory muffin with mini pepperonis and mozzarella cheese inside. I think these would make great party food. PrintSave Pizza cupcakes Yield: 12 Ingredients:1 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk (optional: additional 2 tbsp milk) 1 cup mini pepperonis 1 cup shredded mozzarella cheeseAdditional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for toppingDirections:1.
Baked Crab Rangoon recipe. Makeover - How We Did It We've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise.
And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This easy-to-make version also saves 80 calories and 6.5g of fat per serving when compared to traditional fried Crab Rangoon. Food Facts Look for won ton wrappers in the refrigerated produce section of your grocery store. For a Crispier Rangoon Bake won ton wrappers in muffin cups in 350°F oven 5 to 7 min. or until lightly browned. Bacon Appetizer Crescents recipe. How to Make American Cheese. As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese.
I understand your objections to this position. I’ve heard all of the arguments. It’s bland. It’s lowbrow. Heck, it’s not even technically cheese, but more of a sciency slurry of milk, whey, milkfat, artificial flavorings and oil, dyed orange and laid flat in individually-wrapped squares of cellophane. Why? To celebrate National Grilled Cheese Day today, we wanted to pay special tribute to processed cheese, the childhood classic that for many of us, formed the basis of our relationship to the grilled cheese sandwich. Ingredients 1 tablespoon water 1 1/2 teaspoons powdered gelatin 12 ounces Colby Jack cheese, finely shredded 1 tablespoon nonfat milk powder 1 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup plus 2 tablespoons whole milk Method Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides.
Notes Copyright 2010-2013, FromAway.com. Homemade Cheese Crackers (for John) Several months ago, in a year that feels far, far away but couldn’t have been but one or two ago, my coworker John linked a recipe on our company chat program and asked me and sis blogging partner to make it.
He’s not the only coworker of mine that is fond of asking us to make something for the benefit of my department at the office. I looked at the recipe and immediately was like, yeah, suuuuure. We’ll get right on that. Now, many, many promises later, we have made the recipe! John, these crackers are for you, dude. I actually bought the ingredients to make these just a couple of months ago, but the road paved with good cooking intentions often finds itself lit afire. You don’t need a whole lot of extras to make these. Lookit, the stage where the recipe looks like a horrible, messy mistake! We doubled the recipe, so we had two lumps of cheese to roll out. After rolling the dough to about an eighth of an inch thick, you get to play with that nifty fluted pastry cutter thingy! See? Homemade Fruit Roll Ups.
There are about a handful of things left in life that bring out my inner child, and one of them is fruit roll ups...
Given the opportunity -- meaning the man of the house brings them home because he thinks it's funny to see me light up like a little kid -- I will eat an entire box in one sitting. So when I saw this recipe in September's Food Network Magazine, I knew I had to give it a try. There are several flavor options (check them out here) but I opted for Strawberry Banana and Raspberry Vanilla. While the raspberry had great color, in hindsight, I would stick to fruit with smaller/less seeds. See, this is what fruit roll ups do to me... Shopping List for Strawberry Banana (from Food Network Magazine) 3 cups strawberries, hulled and chopped 2 medium bananas, peeled 3/4 Cup sugar 1 to 2 tablespoons fresh lemon juice Non stick foil or a silicone mat Parchment paper Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat.
Junk Food Makeover: Quinoa "Doritos" : BA Daily. In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Williams’ Quinoa “Doritos” plated with the dehydrated onion and tomato they were made with. Photograph by Louis Chan The Challenge: Nacho Cheese Doritos Our memories of these nacho cheesiest of chips are fond ones: eating them out of the bag at sleepovers, pairing them with Coca-Cola on road trips, getting that greasy orange film on our fingers and happily licking it off. But it’s hard to enjoy a bag of Doritos these days now that we’ve actually read the ingredient list–hydrogenated oils, monosodium glutamate (MSG), artificial flavors and colors–which packs on calories with little nutritional value in return. So we challenged nutritionist Tricia Williams to re-invent them as awholesome treat without compromising on the flavor. The Result: Quinoa “Doritos” Chips: 1 1/2 cups quinoa flour3/4-1 cup water, lukewarm1 teaspoon sea salt.