Paleo “Peanut” Sesame Stir Fry Sauce | Life As A Plate. I had a Girl’s Night In last week and since most of the girls were from my gym, everything I served was totally Paleo. This means I bought a huge veggie platter for the occasion. However, there are only a certain amount of peppers and snap peas women can eat. So I made this with the leftovers. This sauce recipe is based on 4 (or 2-3 large) servings. I actually needed two pans to cook it in because I used so many veggies. The amount and type of veggies you use is your call. I used the following: 1/2 of each: red, green, yellow, orange peppers, 1/2 sweet onion, and 1 handful of snap peas. You could use beef, you could use tofu, you could use broccoli – it’s all up to you.
You could serve this with cauliflower rice or just a bowl like we did. Ingredients 5 tbsp. Instructions. Chocolate Covered Peanut Butter Pie. This post is dedicated to our fellow food blogger Jennifer Perillo, of In Jennie’s Kitchen. Her husband died suddenly and Jennie’s request of the world was to make a peanut butter pie to give to someone you love. Peanut Butter Pie was Mikey’s favorite and in his honor, Food Network is sharing one of our favorite recipes with you. There’s something about peanut butter pie that puts a smile on everyone’s face — a chocolate wafer crust is the foundation for a silky-smooth peanut butter filling. So wrap up the week on a sweet note: with family and friends and Emeril’s irresistible pie, slathered in chocolate to make it extra special. Get the recipe: Chocolate Covered Peanut Butter Pie Browse more of Food Network’s peanut butter recipes. A Creamy Peanut Butter Pie for Mikey – WenderlyA Pie for Mikey – Order in the Kitchen!
Creamy Peanut Butter Banana Pie – What’s Cookin, Chicago? A Peanut Butter Pie for Mikey – Mommy? Rosemary Garlic Roast Beef — Our Life In The Kitchen. This roast couldn’t be simpler. It’s a tasty treat and goes well with potatoes and a salad. Boneless Oven RoastFresh Rosemary SprigsGarlicCoarse Ground Salt and Pepper Crush 6 to 8 garlic cloves, just enough to easily remove the peel. Cut three or four pieces of kitchen twine, long enough to easily tie around the roast. Place one sprig of rosemary underneath the fat side of the meat and place it on top of the lengths of twine. Sprinkle very generously with salt and press the salt into place so it sticks. Repeat with the pepper. Tie remaining rosemary to roast. Slip garlic cloves evenly under the twine. Roast at 325 to 350 degrees until it’s as done as you like. Remove it from the oven and let it sit for a few minutes.
Remove the twine and the spent garlic and rosemary. Serve and enjoy! Tagged as: beef, garlic, rosemary. Roast Beef Recipe. Ingredients 3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)1 Tbsp olive oil8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)Salt and pepper You will need a meat thermometer For the gravy: Red wine, water, and or beef stockcorn starch Method 1 The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. 2 Preheat your oven to 375°F (190°C). 3 Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. 4 Cook the roast initially at 375°F (190°C) for half an hour, to brown it.
Place the roast on a cutting board and tent it with aluminum foil to keep it warm. To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Hello! Sous Chef Series Presented by Tasting Table and Williams-Sonoma. Sous Chef Series Presented by Tasting Table and Williams-Sonoma. Is it dessert? Or breakfast? Either way, it’s divine. One of my most favorite things in the whole world is bread pudding. I’ve had it in most every city I’ve ever visited. Also, you can rest assured that if it’s on the menu, I’m going to order it. I started making my own version of bread pudding several years ago. It’s a super simple recipe. There’s nothing fancy about it. AT ALL. I’ve served it as a side dish at brunch and as a dessert at Easter. Here’s what you’ll need: 12-18 count mini croissants, OR 8-10 large croissants 4 eggs, slightly beaten 2 cups milk 1 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 teaspoon cinnamon 1/2 stick butter For the sauce: 1 stick butter 1 egg slightly beaten 1 cup sugar 2 teaspoons vanilla extract 1/2 cup whiskey So.
Now you need a large casserole dish. Then, with a serrated bread knife (or the like), slice the croissants in half and arrange them in the dish. In a bowl, mix together the eggs, milk, sugar, and both extracts. Preheat your oven to 350 degrees. Bake for 30 minutes. Chocolate Mud Cake Recipe | Chocolate Cake Recipes. This photo originally appeared in FamilyFun Magazine Prep Time 10 minutes Cook Time 2 hours As the person who tests many of the recipes we publish, Amy Hamel has been asked to cook any number of dubious dishes. Still, even she was wondering what we were thinking when we asked her to develop a chocolate cake that could be baked in a slow cooker. Why bake in a slow cooker? It's a fun novelty, and kids love the whole idea, but the real proof is in the tasting. What you'll need 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 1 cup sugar (2/3 cup & 1/3 cup, added separately) 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 1 1/2 cups hot water Whipped cream or ice cream How to make it Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray.
Seared Scallops With Snow Peas and Orange | 50 Best Heart-Healthy Recipes. Sous Chef Series Presented by Tasting Table and Williams-Sonoma. Irish Soda Bread. Foolproof Holiday Fudge - More Candy Recipes - Christmas Candy Recipes - MarthaStewart.com. Lemon Icebox Cookies Recipe - Favorite Cookie Swap Recipes - Christmas Cookies - MarthaStewart.com. The Rachel Sandwich - More Turkey 101 - Everything Thanksgiving - MarthaStewart.com. Easy Turkey Stock. Quick Turkey and Rice Soup. Peanut Butter & Chocolate Shortbread Bars. User reviews made it? RATE IT! By Kathleen_G, 4/14/2012OK, but not my favourite chocolate & peanut butter combination. I was surprised at how not-sweet the base was, but I'd leave it alone. I did 1 cup instead of 1.5 cups of sugar with the filling, and I prefer that sweetness level, but there wasn't enough filling overall, I'd double the peanut butter layer.
There also wasn't enough chocolate layer to easily cover the hills and valleys from getting the peanut butter layer in place. By EMM3773, 2/21/2012Made these on the weekend --- for such a simple recipe, they are delicious and addictive. By Terri_O, 10/30/2011These have become one of my Christmas cookie staples as they are always requested. By Lupini, 8/22/2011Really good! By lenaz, 11/18/2010Excellent recipe. By vegetarianswife, 11/15/2010Really great recipe. By emily_07, 1/17/2009These are verrry good! By lorian, 2/7/2008THESE ARE SOOOOO DELICIOUS!! Nilla Wafers Original Banana Pudding. 3/4 c. granulated sugar 1/3 c. all-purpose flour Dash of salt 4 eggs, separated, at room temperature 2 c. milk 1/2 tsp. vanilla extract 35 to 45 Nilla Wafers (reserve 10 to 12 for garnish) 5 to 6 med. size fully ripe bananas, sliced (reserve 1 for garnish) Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well.
Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Pour about 1/3 of the custard over bananas. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish. Lori's Skillet Smashed Potatoes Recipe. I recently spent a weekend in the backwoods of Mendocino County. Let me emphasize that when I say backwoods, I'm not kidding. We're talking a few miles off the nearest paved road where a high-clearance 4x4 is a necessity, past numerous cleverly-rigged hydroponic hippie buses (this is clearly where old buses go to die), beyond a pack of car-chasing, fang-toothed guard dogs, and eventually down into the riverside sanctuary that is my friend Lori Narlock's cabin.
Before I get into the details of our weekend, I'll just say (feeling more than a bit guilty), I hardly lifted a finger all weekend - Lori cooked for our cabin of six females, meal after delicious meal. Today I'm going to feature her skillet smashed potato recipe - first because they were delicious, and second to demonstrate how equal part thoughtfulness, experience, and prep work can culminate in delicious meals, even under rustic conditions.
How rustic you might ask? "The cabin is very rustic. And then: Print Recipe. Around The World in 80 Dishes. Tortilla Espanola Recipe at Epicurious. Yield Serves 4 to 8 for tapas or lunch active time 1 hr total time 1 3/4 María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe. Preparation Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cooks' note: · Tortilla keeps, covered and chilled, 2 days. Spanish-Style Tortilla Recipe at Epicurious. Yield Serves 4 This classic Spanish egg-and-potato dish is similar to frittata. Team the tortilla with a green salad for a terrific brunch or lunch. Preparation Position rack in center of oven and preheat to 350°F.
Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Whisk eggs and next 5 ingredients in large bowl until well blended. Remove tortilla from oven.