Slane cigarete / Savoury "cigarettes" Verovali ili ne, konačno nešto slano na mom blogu! Nije reč o tome da ja ne pravim slane stvari ili da ih ne smatram vrednim pažnje, nego je u bakinoj svesci jako malo recepata za takva jela. Ovo je zabeleženo jer se mesi i bitna je preciznost u pogledu mera. I nije reč o tamo nekom bezveznom receptu, nego o nečemu što je ona veoma često pravila i veoma volela. I uglavnom sama i jela! Kad god se pravio neki malo bolji ručak, ove grickalice su figurirale uz meze. U svakom slučaju, rešila sam da napravim slane cigarete. Ovo je originalni recept: 300 g brašna100 g putera1 žumance1/2 kesice praška za pecivoso (kašičica)6 kašika mleka Rerna se zagreje na 170 stepeni. Šta sam promenila? Tri čena belog luka sam izgnječila i pomešala s četvrtinom šolje maslinovog ulja.
Presuda: Umalo ih i ja nisam sve sama pojela, iako navodno pazim na ugljene hidrate. Savoury Cigarettes My grandmother's favourite snack. Mix all ingredients except for garlic and olive oil to get a smooth dough. When French Toast Met Pancakes. If you ever want me to like you, just make me a light, fluffy stack of pancakes.
I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach.
I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time.
The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar … The Ultimate Strawberry Lemonade. One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Why aren’t you easier to stir into cold drinks?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t.
The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) Now if that doesn’t say summer, I don’t know what does. Chocolate Chip Filled Melting Moments.
UPDATE: Don’t forget! You have until Noon (EST) on Friday, June 13 to enter the contest to win your very own copy of The Essential Chocolate Chip Cookbook. Simply follow this link and leave a comment. It couldn’t be easier. If I had my way, every cookbook published would have to include an image of each recipe housed between its covers. Now, if I were an omniscient being, something similar perhaps to the bizarre alien main character in Stephanie Meyer’s new novel The Host, I would totally conduct a study of people surrounding me whether or not they try recipes in cookbooks when they don’t have a corresponding image. Thankfully Elinor Klivans, the author of The Essential Chocolate Chip Cookbook, or perhaps her production team, had the good sense to include a heavenly reproduction of the Chocolate Chip Filled Melting Moment cookies. Chocolate Chip Filled Melting Moments Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books Make the cookies.
Homemade Oreos | Flour Child. Fact #1: I made Oreos. I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. So much better. So. Much. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.
Jordana. Taco Casserole. Sautéed Cabbage | Andicakes | Andicakes. Ingredients 2 lb head of green cabbage3-4 Tbs unsalted butter1 tsp kosher salt1/2 tsp fresh ground black pepper1 Tbs Champagne vinegar Instructions First remove any damaged outer leaves from the cabbage. Now rinse the head of cabbage and dry with paper towel. Cut the cabbage head in half and then remove and discard the core. Now thinly slice the cabbage into thin strips and set aside. Heat a large sauté pan over medium heat and melt 2 Tbs of butter and then add the sliced cabbage to the sauté pan. Preparation time: 5 minute(s) Cooking time: 15 minute(s) Copyright © 2011 Andicakes. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep.
That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” Later he said: “If parents made this broccoli for their kids, kids wouldn’t hate broccoli.
They’d beg for it.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. Now, it’s easy. Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch.
Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Give it a try, your kids will be so excited! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings.
Ingredients: Preheat oven to 425°. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Talk about addictive! I’ve cut Bill’s original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all.
There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. Method Hide Photos 1 Preheat oven to 400°F. Hello! Banana Split Bites. Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun. And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings.
Banana Split Mini Bites For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. And I was asked, by friend Caroline, not to let her boys eat too much dessert. Keeping all things in mind what I served is what you see here. Here’s what wasn’t a hit and what I learned. Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.Know in advance what other kids will and won’t eat. Luckily, dessert made all things right. No recipe just a few notes: Use firm bananas and cut into 1 inch sections. Leave a Comment. Spinach, Mushroom and Vegetable Bread Pudding recipe with photos.
Mushroom lasagna | The Red Spoon. This dinner idea was formed over a year ago when my mother invited me along to her yearly fall fair tradition. We spent all day dodging in and out of tents, braving the cold wind only when we needed to get to point B and spent the rest of our time eating caramel and nut covered apples and and gulping hot coffee (or cider for those of us opposed to the black addiction in our pre-punch days).
The leaves were already shades of burgundy and gold, floating to the ground and letting themselves crunch beneath our feet, but girls must be girls and the cold October wind got the better of us by lunch and we called it a day after we ducked in to a local tavern were I unhesitatingly ordered their mushroom and leek lasagna. Normally I would pick through the underwhelming red sauced, ricotta cheesed, noodled layer concoction they label as lasagna. I would drum up ways to improve the dry texture or increase the flavor, as the basics of onion and garlic seem to be non-present or lacking in some. The Crepes of Wrath.
Ham & Cheddar Salad with Wisconsin Aged Cheddar | Wisconsin Milk Marketing Board. Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)4 tablespoons champagne vinegarKosher salt and cracked black pepper1/2 cup walnut oil2 cups fava or baby lima beans, cooked1/2 cup basil leaves, torn and loosely packed1/2 cup watercress leaves, loosely packed3 radishes, thinly sliced1 cup walnuts, toasted and coarsely chopped1 cup (4 ounces) Wisconsin Aged Cheddar Cheese, diced6 thin slices artisanal ham, preferably rosemary ham4-6 slices grilled rustic bread Cooking Directions: Mix shallots and vinegar in mixing bowl.
Add salt and cracked black pepper. Baked Potato Soup and Garlic Ciabatta Bites | Natalie's Killer Cuisine - Natalie's Killer Cuisine.