20-Minute Recipe: Fettuccine Alfredo with Bacon. Fettuccine Alfredo with Bacon Need an idea for a quick meal to serve your hungry family?
Look no further than the staple of all comfort food: Fettuccine Alfredo topped with a sprinkling of Applewood bacon. Fettuccine Alfredo with Bacon Ingredients 1 (9-ounce) package refrigerated fresh fettuccine 2 slices applewood-smoked bacon, chopped 1 teaspoon minced garlic 1 tablespoon all-purpose flour 1 cup 1% low-fat milk 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese 1/2 teaspoon salt 2 tablespoons chopped fresh parsley 1/2 teaspoon freshly ground black pepper See More: Superfast Holiday Recipes Preparation 1. 2.
Note: When you're short on time and the ingredient list is short, make every ingredient the freshest and best you can find. Pan Fried Potatoes with Rosemary and Garlic. Daring Bakers: Sans Rival. Catherine of Munchie Musings was our November Daring Bakers' host and she challenged us to make a traditional Filipino dessert - the delicious Sans Rival cake!
And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog. I was so excited to try out this months Daring Bakers Challenge since I had never heard of these Filipino desserts before! Catherine had given us the option of making a chocolate Sans Rival, but I decided to not add in the chocolate and try the traditional version first since I had never had it before. Rosemary Focaccia. Rosemary Focaccia. Don’t get me started on sandwich bread in China.
Don’t get me wrong – it’s not necessarily bad… It’s just…not good. Most sandwich bread sold in our city (Xiamen, in case you weren’t paying attention) is the really soft, somewhat oily kind, with an unmistakably sweet flavor that kind of makes you go “huh” and really, really miss home, where the bread aisle (a whole aisle for bread, hallelujah!) Is filled with hundreds of kinds of bread: whole wheat, whole grain, multi-grain, oatmeal, rye, country, Texas toast, Italian, pumpernickel… Oh my, do we miss the bread at home.
So what do you do when the only thing available is Chinese sandwich bread, and your husband is something of a sandwich connoisseur, and you have nothing with which to make him a lunch sandwich? Rosemary Focaccia. Growing up, my mother made a loaf of homemade bread in our bread maker every Sunday during the cold winter months.
Sunday's lunch was often the most looked forward to meal of the week, as it was always prepared from scratch and with lots of love. Homemade soups and stews were the feature, but a loaf of homemade bread was never amiss. My family devoured the loaf of bread in one sitting, arguing over the final pieces. Everyone, of course, but me. Sans Rival Cake ~ I Can Do That! My daughter asked for the Filipino sans rival cake for her birthday.
I don't make this often as it's unhealthy, eh all cakes are unhealthy. My recipe is from Pat Limjuco Dayrit's cookbook but changed some of the procedure. The cake is pretty easy to make although time consuming, cooking sugar to mix with egg yolk then has to be chilled for an hour before blending with the butter. I also leave the meringue in the oven (turned off) for another 2 hours to crisp properly, then I freeze the finished cake for at least 3 hours. This cake will stay crispy for about 5 days, I keep it in the freezer pre-sliced and ready to enjoy. Meringue5 egg whites1 cup sugar1½ cups chopped cashew or almonds½ teaspoon vanilla extract Beat the egg whites until stiff. Filling¼ cup water2/3 cup sugar5 egg yolks1 cup butter, room temperature½ cup chopped nuts Boil water and sugar until it spins a thread.
Perfect Cheesecake Recipe. Prepare the crust 1 Prepare the springform pan so that no water leaks into it while cooking.
Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. 2 Preheat oven to 350°F, with rack in lower third of oven. Chocolate Mousse Cheesecake. Sunday, February 7th, was....
*gulp*...my birthday. Blueberry cheesecake. What I had planned was an apple upside down cake but my daughters insisted on a cheesecake.
They work so hard these days, what with the schoolyear almost over and so many projects due. I didn’t have the heart to say no. Adapted from a recipe in Nigel Slater’s The Kitchen Diaries, this cheesecake was baked without a baine marie (water bath). I retained the recommended baking temperature of 275oF but prolonged the baking time to two hours. The result was much, much better than my first attempt at baking a cheesecake — the sides were lightly browned and nicely textured while the inside was light and soft.
Ingredients: Chocolate Chip Cookie Cheesecake Recipe. Cookie Dough Cheesecake Bars Version 2.0 + Video. While the original recipe was definitely scrapeworthy enough to put on the blog, I wanted to remake these with a bit more cheesecake filling, and a slightly different pecan crust.
The makeover was definitely worth it. These are even better than the original, and I think that can be seen just from the photograph.