Jello Shots! This Post is ALL Mandi. I think she has had a few of these this morning so disregard her grammar and over excitement. See ya next week! - Dan I love jello shots. if you know me personally then you have most likely had my jello shots at least once because ill take pretty much any excuse to make them. To break it down for you: jello + alcohol = awesome Now when I first tell people about my obsession with jello shots I think they immediately flash back to some college party where there were two types of jello shots: green with a handle of ten dollar vodka and yellow with a handle of ten dollar rum.
The basic method is as follows: boil one cup of water, add one packet of jello, mix two minutes (don't skimp on this it will be grainy!) My basic tools. bowl and spoon for mixing, flat measuring cup for easy measuring of liquids, ladle and spouted measuring cup for filling. I get these little cups at a restaurant supply store. Move from the mixing bowl to something easier to pour with. FoodPairing - Combining foods for new tastes. Sea Salt & Gourmet Salts - Guide | SaltWorks. Also known as: Sal del Mar, Sel de Mer, Sale Marino Sea salt is a broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt typically do not refine sea salt as much as other kinds of processed salt, so it still contains natural traces of other minerals, including iron, magnesium, calcium, potassium, manganese, zinc, and iodine.
Proponents of sea salt rave about its bright, pure, clean flavor, and about the subtleties left by trace minerals. Some of the most common sources for sea salt include the Mediterranean Sea, the North Sea, and the Atlantic Ocean (particularly in France, on the coast of Brittany). Making Miniature Stuffed Pizzas in Springforms. Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust. One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch.
Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous. Read on and we’ll show you how to make your own springform stuffed pizza, in any size you like. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan.
Finally we got a little bit smart about this and used other kitchen gadgets to solve this problem: springform pans. We serve the large one immediately (for dinner), and save the smaller ones for lunches over the next few days. Oven-Fried Onion Rings … Intro … and a killer pickled garlic scape tartar sauce – if I do say so myself. I’m not one to shy away from fried foods.
What I do tend to avoid are large stinky messes. Fried foods are notorious for producing an enormous mess. The bubbly caldron of hot oil leaves a lingering smell which takes months and multiple bottles of Febreze to remove. Not to mention the layer of grease that coats every counter, cabinet and counter-dwelling kitchen machinery. But when I became the proud owner of three Walla Walla onions so fresh the dirt was still attached – my first thought was onion rings. In order to avoid the mess I set out to make oven-fried onion rings. If you, like me, love the grease but hate the mess then let us celebrate in the name of laziness for a recipe that takes more time to clean the grease off our fingers than off our counters. Oven-Fried Onion Rings 2 medium onions (sweet or yellow) cut into 1/2 – inch rings 1/4 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp cayenne. Hot Chocolate (5 Variations) Recipe. Who doesn’t like Hot Chocolate?
There is nothing quite like sitting in front of a fire or heater with the “perfect” Hot Chocolate on a cold day… But like everything chocolate – it depends on your own taste buds as to what you consider “perfect” to be. So today I’m giving you five variants on this old favorite in the hope you will find one to suit your taste buds. Let’s start with the basics with a very simple hot chocolate recipe. 1. Simple Hot Chocolate Ingredients (serves 4) 1L (4 cups) milk 80g good-quality dark chocolate, finely chopped Marshmallows Method Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. 2. Of course the “traditional” is not always for everyone… 1L (4 cups) milk 160g good-quality white chocolate, finely chopped Whipped cream Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. 3. 4.
How about a minty twist to the Hot Chocolate norm? 5. Information. The Finger Test to Check the Doneness of Meat. Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?)
I ignored, avoided, ran away from the idea. Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. MethodHide Photos Open the palm of your hand. Hello! Foodbuzz 24, 24, 24: Chinese Buffet at Home. It is no secret that I have an obsession with Chinese cuisine.
The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?”
In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Kung Pao Chicken- Upside Down Apple Pie. If you consider yourself “pie crust challenged”, this recipe is your new best friend. I first saw this pie over at Lisa’s blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up.
It does take practice. This recipe was intriguing as it uses refrigerated pie crust. I normally do not like the texture of refrigerated pie crust as opposed to homemade but a homemade pie crust is unnecessary here. With all the sticky goodness on top of this pieyour crust efforts would be lost in the shuffle. Save homemade crust making for another pie where the crust is showcased. This pie is absolutely fantastic and after the hubby and I ate our share, we both agreed we prefer this apple pie to regular apple pie any day.
We are just done with regular apple pie…can you believe it? Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. 101 Cookbooks - Healthy Recipe Journal. Homemade oreos « Sassy Radish. When we arrived to America, I was quick in growing to love American traditions and foods and general popular culture. I ate peanut butter and jelly sandwiches with great zeal and often dreamt (and still do) of pizza. Hamburgers and French fries, chicken nuggets and fish sticks, potato chips and chocolate chip cookies, sweet potato and broccoli, Fourth of July clambakes and Thanksgiving turkeys – I embraced it all as if it were the most natural thing in the world.
I forced these unknown traditions on my parents, arguing with them, a bold and foolish teenager that I was, that these were the new ways of the world, and that we had to let go of our old world traditions because they were archaic that no one, besides my parents and their Russian friends, understood. I was eager to assimilate and become truly, completely, wholly American.
If it was American – I loved it blindly and unequivocally. Except for the Oreos. No matter how hard I tried, I never grew to love them. 1. 2. 3. 4. 5. Evil chef mom: chocolate peanut butter pie. How to Make Your Baby Pterodactyl Mad In 4 Easy Steps. [No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl. Squawk! That looks about right. Second, embarrass her by telling a family friend that when she was younger she didn't have an ounce of gaydar in her whole entire body. "Slander! " Three, repeat the gaydar thing to the internet. Can you hear the squawking? Four, don't make this pie when you say you are going to make this pie.
I then got this face. chocolate peanut butter pie: adapted from dangerous desserts edited by orlando murrin 1 chocolate cookie crust (I used an Oreo pre-made crust) filling: 1 cup cream cheese 2/3 cup smooth peanut butter 4 tablespoons sugar 3/4 cup whipping cream topping: optional: chopped peanuts chocolate curls ShareThis. Mozilla Firefox.
Siew Bao (Baked BBQ Pork Buns/烧包. These days, I am so busy that I don’t have much time to explore blogoshere, so I rely on websites like Tastespotting to discover really good food blogs, and that’s how I discovered My Kitchen. Lydia Teh is a fellow Malaysian and her blog My Kitchen is full of great recipes and very beautiful food photography. Lydia is also a great cook and makes some of the most authentic Chinese and Malaysian dishes around.
Please welcome My Kitchen to Rasa Malaysia as she shares her Char Siew Bao/Char Siu Bao recipe (Chinese roast pork or barbequed pork buns) with us. What’s more, she made her Char Siew Bao/Char Siu Bao (叉烧包) from scratch. (Check out my char siew/char siew recipe. A while ago, I received an email from Bee–Rasa Malaysia. What dish should I bring to Rasa Malaysia? It is a must order item whenever we visited a dim sum restaurant. Steamed buns made with the mixture low-protein flour and wheat starch are fluffier and softer than those using only low-protein or all purpose flour. Broccoli, Mushroom “Stir Fry” | Rawmazing Raw Food. Ok..it is stirred, but not fried. Creating new raw food recipes is something that I love to do. Even more fun is getting surprised along the way.
When I started this recipe, I had something very different in mind. As I started throwing ingredients together, I was taken in a completely different direction. The result is a very quick and easy “stir fry” that will please everyone. This raw food recipe will banish all of your excuses! It is not complicated, it does not take too much time and the flavors are great. A quick marinade, chop a few veggies, toss and eat. Equipment Needed: Food Processor Broccoli Mushroom “Stir Fry” serves 2 Marinade: 1/4 C Olive Oil2 T Nama Shoyu1 T Agave or Raw Honey Whisk olive oil, nama shoyu and agave or honey together. Stir Fry 1 1/2 C Sliced Mushrooms1 C Chopped Broccoli1 Large Parsnip2 Carrots1 C Pea PodsSesame Oil (optional)Black Sesame Seeds (Optional) Place broccoli and mushrooms in marinade.
Peel and cut parsnip into pieces. White Chocolate Dark Chocolate Raspberry Tart | Rawmazing Raw Food. Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success. If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. White Chocolate Dark Chocolate Raspberry Tart Crust: 1 cup almonds, soaked 6 hours, drained and peeled1/4 cup coconut oil, melted 1. 2. 3. 4.
Filling: 2 cups cashews, soaked at least 6 hours, drained1/3 cup agave nectar1/2 cup cacao butter, melted1/3 cup coconut oil, melted1 teaspoon vanilla2 pints raspberries 1. 2. 3. 4. 5. 6. Top with layer of Chocolate Ganache Chocolate Ganache recipe here: Chocolate Ganache Other similar recipes can be found here: Desserts. Nanaimo Bars. Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food.
I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. The bottom crust layer is chocolate, graham cracker crumbs, almonds, and coconut. I'm not sure if this is heresy (Canadian friends? Thoughts?) , but I added 1/2 cup of Heath toffee bits to the bottom layer too. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Melt chocolate and butter in a double boiler. Rainbow Jello Recipe. June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table.
I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare. I don’t eat Jello much, but when I do, I prefer eating rainbows. I also have a thing for quirky, retro desserts, so when we planned a father’s day barbecue on Sunday, I made a small container of rainbow Jello. It’s funny because people are still impressed by rainbow Jello! At least 3 different people came up to me to ask me about it. Rainbow Jello Recipe adapted from The Food Librarian5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon) 4 1/2 tablespoons of unflavoured gelatin 1 can sweetened condensed milkMix the cherry Jello with 1/2 tablespoon of gelatin. Celebrating Inn Style, Recipe: Cranberry Orange Chess Pie.
Cobbler baked in jars. How to Use a Muffin Pan | Feels Like Home. Zebra Cheesecake recipe @Not Quite Nigella. Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn. Learn Thai Cooking - ThaiTable.com - deep knowledge of Thai food. Recipes. 50 Amazingly Helpful Time-Tested Tips for the Kitchen. Recipe Index. Recipes. Cheese & Burger Society. Big Red Kitchen: Cinnamon Roll Pancakes. Grated Cheesecake. Picky Palate.
Ice Cream Sundae Brownies. Cheesecake Bars. Recipe Index « Willow Bird Baking. 48 Homemade Breakfast Cereals « Willow Bird Baking. Garlic Knots – For Superior Garlic Breath. Christmas Candy Recipes With Pictures. Dessert Recipes | CopyKat Recipes | Copycat Recipes | Restaurant Recipes. The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style. Foodgawker | feast your eyes. World Hearth Recipe Collection. Food, Drink, and Recipes on TasteSpotting. Pepperoni Pizza Puffs. The Snackadium | This Is Why You're Fat. Colonel Sanders' KFC Recipe Revealed! « Wonderment Blog. Tablet. Guacamummus or Hummamole (Avocado Hummus) Recipe.