Mac and Cheese Cups - Cupcakes and Cashmere - StumbleUpon. Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back (here), and since the Academy Awards are just days away, I thought I'd make it more party-friendly.
I followed this recipe and found the bite-sized portions to be even more appealing, and were just as good served hot as they were room temperature. Buffalo Chicken Wrap. Homemade Chocolate Pudding with Baileys Irish Cream. I’m a big fan of pudding, but rarely make it myself, so I’m definitely guilty of spooning down Jell-o snack packs from time to time – even adding a little squirt of whipped cream too! I was craving chocolate something fierce this weekend and decided to make homemade pudding with a little bit of Baileys Irish Cream just to make it extra special. Although I have made homemade pudding in past, I forgot how easy it is to make. Not only is making homemade pudding incredibly simple, it also tastes amazing and is a great framework for all types of flavor combinations. Plus, you’ll get a mini workout from all the whisking, so you can feel a little less guilty about this decadent treat.
As soon as I indulged in one spoonful of this rich, smooth homemade pudding, my brain went into high gear and immediately started jotting down other flavor ideas. You know how much I love those miniature bottles of liqueur – so be prepared for more ideas in coming weeks! If you enjoyed this recipe, you may like... Perfect French Fries. These are the facts of the case and they are undisputed: 1. French fries are delicious. 2. French fries dipped in a mixture of ketchup and mayonnaise are divine. 3. Did you know that’s called “Fry Sauce” in Utah? 4. 5. I love lists. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. Not that I’ve ever walked away from any form of fried potato. But once you try french fries the way they’re meant to be made—and the way they’re made by most restaurants and fast food chains—you’ll have a hard time not trying to find ways to work french fries into your weekly menu.
Begin by peeling five pounds of potatoes, then cut them into sticks. Soaking the sliced potatoes is the fundamental first step of making proper french fries. By the way, when this finally breaks, I’m going to mourn. You don’t need this, though. But I love that french fry cutter. Okay, seven seconds. Dig in! Buffalo Chicken Potato Skins. I have had the idea to do buffalo chicken stuffed potato skins for a long time now and what better time to pull out the skins than for the the big football game? The basic idea was to stuff some potato skins with chicken in a buffalo hot sauce along with cheese and baked them until the cheese melts and gets all nice and bubbly.
I mean you really cannot got wrong with spicy buffalo chicken covered in melted cheese right? I started out by baking the potatoes until the insides were tender, though you could always save some time by microwaving them. After scooping out the insides of the potatoes I threw them back into the oven for some more baking to harden them up a bit so that they would hold together better when filled to the brim with the spicy buffalo chicken.
I guess this extra step makes them thrice baked and it gives the edges of the potato skins a semi-crunchy texture which is particularly nice. Buffalo Chicken Potato Skins Servings: makes 4 servings Printable Recipe Ingredients. Caramelized Onion Dip Recipe. I’ve always been a fan of onion dip, have you? Especially with ruffled potato chips. Most of the flavor in the onion dip with which many of us are familiar comes from a package of dried onion soup, which works if you have only 2 minutes to put together a dip. But if you are looking for something a little more special, you can make your own onion dip from scratch. The key is to caramelize the onions first. When onions cook for a long time, their natural sugars start to caramelize. The onions lose their harshness, their sweetness intensifies, and they turn a deep, rich brown color, loaded with flavor.
If you cook them with a little balsamic and a touch of brown sugar, it not only speeds up the process, but the flavors are even more intense. This dip is easy to put together. I love the way this dip turned out. Ingredients Method 1 Heat olive oil in a large, thick-bottomed deep pot (I used a 5-quart Dutch oven) on medium high heat. Chill until ready to serve. Tofu Mushroom Miso Soup Recipe. Friday, February 10, 2012 Tofu and Mushroom Miso Soup As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly).
When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast. They made homemade pancakes, waffles, french toast and cinnamon sugar knots. But the ONE thing I will eat in the morning is 10-minute miso soup. I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.
What is dashi? Dashi is Japanese soup base that’s made from bonito fish. But if you don’t have dashi, just use vegetable broth instead. As for the other ingredients, it’s simple. Leave a Comment. Beer Battered Fried Avocado Tacos. Beer Battered Fried Avocado Tacos This post brought to you by Avocados from Mexico. All opinions are 100% mine. I’ve been head over heals about fried avocados after discovering them some time last year on some of my favorite food blogs. We love avocados in my family, so frying up one of our favorite treats came natural. I knew the next logical step for my fried avocado slices would be to put them into a soft taco. Obviously we love avocados in my family, not just because they are healthy, but because they taste so good too.
Avocados from Mexico is helping us all spread our love for avocados through their facebook page. I downloaded this beautiful avocado photo from their Facebook page. They even have some blog badges. If your on twitter, you can also connect with @guacgrl for all the latest avocado news. And now back to these beer battered fried avocado tacos.