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Recipe Index. Lemon Drop Martini Cupcakes (Vanilla Lemon Cupcakes with Vodka Lemon Frosting) Ingredients For the vanilla lemon cupcakes 1 cup butter, at room temperature 2 cups sugar 3 eggs 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups sour cream For the vodka lemon frosting 3 tablespoons butter, at room temperature 2 1/4 cups confectioners’ sugar 2 tablespoons lemon juice 3/4 teaspoon vanilla extract 1/4 teaspoon grated lemon peel 1 tablespoon vodka Directions Preheat oven to 350F. Line a standard sized muffin pan with liners. In the mixing bowl of your stand mixer, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

To make the frosting, cream butter and sugar in a small mixing bowl. Print/PDF Version. {Recipe: Individual Cheese Souffles} When the souffles went into the oven, I had no idea what to expect. How high would they rise? How would they taste? These are the questions that always hold me back from experimenting with such dishes. When there’s potential for failure, I become reluctant to even give it a shot. Part of my love for food, though, is the challenge. It dawned on me recently that I have never made or consumed a savory souffle. These high expectations for how my souffles would turn out made the anticipation all the more difficult to bear. The result was more than satisfying. Despite my fears, each one formed just as I’d hoped. Let’s just say that if you’re looking to wow your guests at your next brunch gathering, this may be the ticket.

Before digging into this recipe, I wanted to direct you all to an article I wrote on food photography for The Foodie Bugle, a new online co-operatative magazine. Individual Cheese Souffles (makes 4 servings) Ingredients 7 eggs 1/4 cup sour cream 1/3 cup milk 1/2 tsp salt Directions. Tea Eggs (Cha Yip Dan) | AsianSupper. 茶叶蛋 If you've never had this classic Chinese street snack, you're missing out on an incredibly flavorful way to eat hard boiled eggs. They're perfect for a picnic or a hike, and while a humble boiled egg, the intricate marbled design gives them a certain "wow" factor, good if you want to mix it up with a different hors d'oeuvres for a party.

While it doesn't take too much work to make tea eggs, it does take time, so you might as well make a batch of them instead of just a few. I typically make 6-8 eggs with the recipe below. If you'd like to make a lot more, you should adjust the spices & water up. Recipe Ingredients: 6-8 eggs (you can make more or less, it's up to you) 1/4 cup soy sauce 2 tsp chinese five-spice (if you don't have this, you can substitute 2 star anise & 1 cinnamon stick) 2 tsp salt 3 black teabags or 3-4 tsp black tea Recipe Steps: Bring eggs to a boil, then lower heat and simmer for about 5-7 minutes.

Serving Size: 3-5 Preparation Time: 20 minutes Rate this Recipe: Chicken Adobo. A Year in Bread. Indian Food Rocks: Drop the Tea; it's already there in your Chai. Do I need to say anything? Really? But you know I will. <pet peeve> Here goes: there is no such thing as chai tea. Chai is tea. Chai tea is a classic example of redundancy. Either call it tea or call it chai. Please stop saying chai tea. As for chai latte? And, if you use chai masala or a blend of spices to make, say, ice cream and there are no tea leaves in it? Cardamom and cinnamon may mean dessert to some but that is not why chai is had after a sumptous meal. Chai does not have to have spices in it. If it is possible to understand what bouillabaisse is, without redundant qualifiers before or after to explain that it is a Provençal fish stew, then it should be easy to deal with the word chai.

So, please! Everyday Tea I grew up drinking tea that had been steeped. Pudina chai Pudina or mint chai is a refreshing change from everyday tea. Comforting! Heat 1 cup water in a saucepan.Coarsely tear 5-6 fresh mint leaves, add to water and bring to boil. Ginger chai Zing! Masala chai My own blend Ominous. Chinese No Clay-Pot Chicken with Soy & Ginger Best Healthy Casseroles Contest | Apartment Therapy The Kitchn. This was one of the first entries in our Best Healthy Casseroles contest, and I knew right away that it was a favorite. Why? Because I wanted to cook it immediately! This simple dish from reader Nancy takes just a few ingredients, and through the magic of the oven, transforms them into an aromatic dish of perfectly cooked rice studded with chicken and shiitake mushrooms, flavored with soy, ginger, and garlic.

Why I chose Nancy's casserole This dish has so many of my favorite flavors: Soy, garlic, ginger, and rich mushrooms. Cooking this is very quick and simple. I just could not believe how delicious this was, especially for so little work. Nancy's Notes • What makes this recipe so great? • What makes this casserole health(ier)? Chinese No Clay Pot Chicken Casserole serves 6 Heat the oven to 350°F. Place an oven-safe pan, like a 3-quart Dutch oven, over medium high heat on the stove. Turn off the heat, cover with a lid or with foil and bake for 45 minutes. (Images: Faith Durand) Easter Bubble Buns - Fun Projects with Kids. Annie's Eats » Making your days taste better. A sofa in the kitchen. Cinnamon Cranberry Pinwheels. Chop-Chop Beef Stir-fry (Hurngry girl) Recipe. A Couple Cooks.