Applebee’s used to have a pizza sticks appetizer and when I was dating my husband, we love ordering them. Unfortunately, it is no longer on their menu so we usually order mozzarella sticks but I came up with a simple copycat recipe for the pizza sticks so we can enjoy them at home! After school snacks were always a big deal when I was a kid and I wish I were as good as my mom about making them for my kids. They usually end up grabbing something premade and prepackaged but every once in awhile I make them something homemade and they really appreciate it.
No one can match the taste of Applebee’s Quesadillas. This CopyKat version of their quesadillas comes pretty close. Be sure to serve with your favorite guacamole and sour cream. <img class="aligncenter size-full wp-image-12347" title="Applebees quesadilla" alt="quesadillas on a plate" src="http://www.copykat.com/wp-content/uploads/2012/02/Applebees-quesadilla.jpg" width="1000" height="664" />
Das einzig wahre Rezept für Waffeln gibt es so nicht, deshalb haben wir für Sie einfach einige leckere Grundteige zusammengestellt, die man nach eigenem Geschmack variieren kann.
Ein Dauerbrenner-Thema! Die Amerikaner messen lustig mal Gewichte (in ounces und pounds), mal Volumen (in teaspoons, tablespoons und cups) – klar, dass eine Tasse Zucker nicht dasselbe Gewicht hat wie eine Tasse Mehl oder eine Tasse Marshmallows. Das einfachste ist, sich zuhause einen großen Kaffeebecher (etwa 230 ml Inhalt) als Standard-Maß auszuwählen und die Zutaten darin abzumessen. Ein Tipp von Leser Günter : In deutschem Meßbecher einmal 1/2, 3/4 usw.
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Garlic belongs to the onion family and is a close relative of shallot, leek, chive, etc. It has been used all throughout the world for culinary as well as medicinal properties. It has a pungent and spicy flavor, which mellows and sweetens to a considerable extent while cooking. Garlic is consumed in different forms like granulated garlic, powdered garlic, garlic oil, garlic flakes, etc. Each one of these can be substituted for the other. What is Granulated Garlic
Hi, it’s me, your favorite disappearing blogger! I’ve been tied up with work and taking care of the doggies while Gil ’s away this week, but I didn’t want to let too much time pass before posting about this heavenly dish – skillet rosemary chicken . I still haven’t quite figured out what makes it so wonderful because there’s nothing out of the ordinary about it. I mean, combining chicken with lemon, potatoes, garlic & rosemary… ROSEMARY! Why didn’t anyone in the history of the world ever think of adding rosemary to chicken ?!
For the last little while I have had some pretty big cravings for Mexican flavours and over the weekend I certainly did indulge them. Although the salmon tacos with blueberry salsa were really good, they did not completely satisfy my cravings and I was looking for more. With dinners and lunches already planned for the week that left breakfasts and I knew just the dish to make! I came across this recipe for Mexican baked eggs on Kalyn's Kitchen a while ago and as soon as I saw it I knew that I would have to make it as it uses so many of my favourite Mexican ingredients and flavours! In addition to being nice and simple and easy, this recipe is also really tasty!
15.09.11 at 6:11 дп Рецепт из книги Алена Дюкасса «Nature. Simple, sain et bon.
What started out as a tart ended up being just a panna cotta. The tart was yummy, but I didn’t care so much that lifting the tart out of the pan it started to crumble apart. Wet crust! The panna cotta itself was made from a base of coconut milk, unlike ones made from cream. This experiment turned out to be surprisingly delicious and very pretty.
When you’re so used to cakes, cookies, and muffins it can be hard to think of a satisfying, but grain-free dessert. I’m here to tell you there are thousands of options out there! Puddings, custards, ice creams, cookies and cakes made with ingredients like almond and coconut flour. It only requires a little shift in our thinking. Here are some options for grain free desserts:
Today I'm sharing my second post for Emeril's One-Pot Blogger Cooking Party . We are cooking and blogging about our experiences with Emeril's new book, Sizzling Skillets and Other One-Pot Wonders , which will be released on September 27. Over the weekend I posted the first dish we tried - the true bolognese . Shane hasn't stopped talking about that meal since we made it, so I have a feeling it's going to become a favorite around here. But, since we are blogging nine different recipes from the book, I had to ignore his requests to make it again immediately and move on to something new. Up next?
There are some things that you just can't anticipate. I didn't want to move abroad and I never thought I would, but here I am, in Switzerland of all places, and I'm happy. I never thought I'd eat salami and parmesan cheese for lunch, but I just did. And I never thought I'd have a blog, let alone a food blog, but nine months ago I clicked 'publish post' for the first time and today I'm posting the 100th post.