Gourmet White Cheddar Macaroni And Cheese Recipe. Mozzarella Sticks. When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group.
After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds.
With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4. How to Make White Macaroni and Cheese Recipe. Bigkat (Have a Break) 50 Pancakes and Waffles (1 - 10) : Recipes and Cooking. Butterbeer recipe | Chica and Jo. UPDATE: I’ve tweaked this recipe based on more research done at Universal. Be sure to take a look at our updated Butterbeer recipe to see the new ingredient! I’ve been a huge Harry Potter fan since the second book came out and my husband brought it home on the recommendation of a co-worker. I stayed up until the wee hours in the morning with my eyes bugged out so I could finish reading the first and second books. So we were very excited when we had the opportunity this summer to visit the Wizarding World of Harry Potter at Universal Studios.
As fun as it was that day, it was also hot. On that hot afternoon, I preferred the frozen version (a slushie consistency) but I liked the regular drink a little bit better overall. The mugs were really cute as well. But how would I make the mug? I picked out some really pretty glass mugs that I wanted to use, making sure that were big enough for my stencil, which measures about 4″ x 2-3/4″. Start by thoroughly cleaning your mugs with rubbing alcohol.
Beer Bread Recipe - Food.com - 73440. I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more! Overmixing will give you a hard loaf. Honeyed Pears in Puff Pastry. Poaching fruit is one of my favorite things to do when cold weather arrives. It's so warming to stand over a boiling pot of fragrant spices and lose yourself in thought.
When I made these, I couldn't help but daydream as I stirred; if I were a pear... I wouldn't want to spend my days on the shelf of a cold produce department. I'd want to be taken to a warm home and placed in a jacuzzi of honey and spices. I'd want to be wrapped in an extra long puff pastry scarf and baked until golden and toasty. That sounds a little silly, but that's what I'd want... if I were a pear.
The idea for these came from the Pepperidge Farm website. On a personal note, our Christmas tree is already up courtesy of Mr. Since poaching is a relatively easy task, I'll skip to some helpful tips for wrapping the pears in puff pastry. The poaching liquid has a high concentration of sugar, so your pears will be sticky. When you reach the top, tuck in the end piece of pastry behind the last spiral. 4 small pears 1/2 lemon. Rewind: Impress Your Friends Dutch Apple Muffins. I don't know if it was Ellie over at Almost Bourdain or Little Teachow at The Little Teachow who inspired me, but I like the idea of revisiting some of the early recipes I put up on the blog.
These mind-blowing Dutch Apple Muffins were one of my first posts. My in-laws were visiting, and I remember thinking that now I had a blog I should try to make something out of the many magazines and cookbooks I had on my shelves but never cooked from. We were oohing and aahing over the muffins, and I was excited to share them here. I just made them again today, this time for my daughter and her friends who slept over for Halloween. The muffins were just as delicious as before, but what a difference a few months makes in terms of photography. This is my original photo for the story: Definitely not worthy of food blog galleries like Tastespotting and Foodgawker.
After a lot of rejection, my Filipino chicken adobo picture was approved by Tastespotting. I hope you will try these muffins. Food on Shine. Sunday Sweets: Butterbeer Cupcakes | amyBITES. Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets!
If you’re new to this blog, let me explain. Sunday Sweets is a series I do every few weeks to share super indulgent recipes that wouldn’t otherwise be featured amongst my healthy, everyday eating recipes. Most days you’ll see healthy fare here, but we all need some sweets now and then, right? Onto the good stuff!. Unless you are a Harry Potter nerd like myself, this post may require a bit of explanation. . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one. Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added.
I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Pepperoni Pizza Puffs. If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. Okay, so was I, can you blame me? These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o.
Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F. Million $$$ Brownies « ~ Katy ~ Ah, the Million Dollar Brownies. As a kid, I couldn’t get enough sugar, and sugar in chocolate form was (and still usually is) my sugar-high of choice. This recipe was in one of Mom’s favorite cookbooks, so I gave it a go and never stopped making them. In fact, the frosting was so delicious that I would secretly make batches of it and hide in the bathroom (the only rooms with locks on them) to eat it by myself–a major feat with 8 people in the house. This reminds me of Mary going to the Dairy Queen with Mom to get Buster Bars for everyone.
Once, I made the frosting and was rudely interrupted while attempting to consume it. I haven’t had these in a long time. Million $$$$ Brownies makes a 9′x13″ cake pan In medium saucepan over low heat melt while stirring: 1 Cup Butter 3/4 Cup Cocoa Powder - Dutch Process makes a darker chocolatier brownie Add and mix well 2 Cups Sugar add one at a time whisking vigorously between each addition: 4 Eggs Add and mix well: 1 Cup Flour 1/2 tsp Salt 1 egg. Fettucine Carbonara with Roasted Tomatoes — Our Life In The Kitchen. I’ve been craving Carbonara for a while now but was having a hard time justifying the calories. The willpower was gone when I thought about throwing in some of the surplus cherry tomatoes from the garden.
I also planned to make fresh homemade fettucine but I was too lazy busy to get around to it. Enter Plan B. Go to the store for fresh-ish Buitoni. Strike that. They only had one package and I was feeding six of us. Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.Pancetta, 3/4 poundYellow or White Onion, 1 mediumGarlic, 5 or 6 clovesEggs, 3Cream, 1 1/2 cupsFreshly Grated Parmesan, 1 cupCoarse Ground Black PepperCherry Tomatoes, 2 dozen or so Put the water for the fettucine up to boil. Dice the pancetta. Rinse the tomatoes and spread them on a baking pan. Fry up the pancetta in a large saute pan. While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic.
Whisk together the eggs, cream and cheese. Add the pancetta… Evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce. Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta. If you are going to go through all trouble frying these you might as well go all out. That's like ordering a Big Mac and Fries with a Diet Coke. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Viola! Cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon ShareThis.
I’m rich, I’m rich! Thousand Dollar Bars | King Arthur Flour - King Arthur Flour – Baking Banter. Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy.
Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven). On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used.
Preheat the oven to 300°F. Yum Yum Sauce | Sauce Recipe. If you have ever been to a Japanese steak house, then you know all about this sauce. Depending on the place you go, it actually has many names: Yum Yum Sauce, Sakura Sauce, or just White Sauce. In reality this sauce is very easy to create and goes great with grilled meats, seafood, and vegetables. I enjoyed the sauce with a nicely grilled sirloin steak. Yum Yum Ingredients:1 cup mayonnaise1/4 cup water1 teaspoon tomato paste1 tablespoon melted butter1 teaspoon granulated garlic1 teaspoon sugar1 teaspoon paprika1/2 teaspoon cayenne pepper Directions: Thoroughly mix all ingredients together in a bowl.Place in refrigerator, covered, for at least 1 hour and preferably overnight.
Steak Ingredients: 1 SteakCoarse saltFreshly ground black pepperYum Yum Sauce Prepare grill for medium direct grilling.Season steak with salt and pepper.Place steak on grill, and grill till desired doneness.Serve steak with Yum Yum Sauce. Tagged as: Condiment Recipe, Steak Recipe. Colonel Sanders' KFC Recipe Revealed! « Wonderment Blog. Colonel Sanders' KFC Recipe Revealed! The Holy Grail of chicken has just been found by an unsuspecting reporter of the Chicago Tribune. Yes, that's right. The secret 11 herbs and spices in Colonel Sanders' Original Recipe chicken has finally been revealed, and it looks legit as hell. While a copy of the Original Recipe chicken is locked down tight in KFC's headquarters, another version has been sitting in the photo album of Sanders' second wife, Claudia Ledington, which is now in the possession of her nephew, Joe Ledington.
The Real Deal: 2/3 Tbsp. salt 1/2 Tbsp. thyme 1/2 Tbsp. basil 1/3 Tbsp. oregano (spelled origino) 1 Tbsp. celery salt 1 Tbsp. black pepper 1 Tbsp. dried mustard 4 Tbsp. paprika 2 Tbsp. garlic salt 1 Tbsp. ground ginger 3 Tbsp. white pepper To see if this recipe was really the secret KFC one, the Chicago Tribune tried it out on a couple batches of chicken. Other Recipes for KFC's Chicken: The Guardian's Tim Hayward put Douglas' recipe to the test: The GFC Mix: Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart).
I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky! Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.
Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over.
Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Panera Broccoli Cheese Soup Recipe - Food.com - 150384. Top Chinese Recipes | Chef 2 Chef. Fluffy Cake Doughnuts photo by mominml - Allrecipes.com - 551246. The Traveler's Lunchbox - Journal. S’mores Bars ~ Cajun Chef Ryan. Chocolate Chip Oreo Chunk Cookies.
Portuguese Apple Fritters -DK. Weary Traveler's Spaghetti - The Amateur Gourmet.