Pizza Stuffed Pretzels. I saw these on the Betty Crocker website one day & immediately began drooling! So I set out in the grocery store - without the recipe I might add, forgetful me.... - to gather ingredients and have some fun with dinner! The ingredient line-up.... You can of course use any pizza toppings you want, I went with simplicity for the first try. {I already have another plan of alredo, chicken and mozzarells stuffed pretzels....} Roll the pizza dough out on a lightly floured surface and cut into four equal-ish strips. Then simply add pizza sauce... ...shredded cheese... ...pepperoni... ...and begin to roll. Be sure to pinch the seam shut. Carefully wrap into your pretzel shape... ... and place on your baking sheet. Next mix one egg white with 1 tablespoon italian or pizza seasonings: and brush over the pretzels. Bake at 375 degrees for 15-20 minutes. Enjoy!! Smaller, stuffed pretzels would make great appetizers - or a fun meal for youngsters!
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog. I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk.
After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. I’m bossy. How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy The Kitchn. Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? You didn't know that bananas can make some of the best ice cream? Well, I didn't either until last week, when my sister called me up and mentioned that she's been freezing bananas and then pureeing them into ice cream.
"That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet. " It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? Chana masala. My latest snap of cravings for Indian food hit a couple weeks ago, and because I haven’t learned anything over my two stints in the East Village, we ordered in from a restaurant on 6th Street and received puddles of oily, listless and weakly spiced curries that we dragged our way through only to be rewarded with bellyaches. Also, regret. I have an archive of Indian recipes I make several times a year, that I crave like clockwork as soon as we hit a cold snap and never disappoint, a cabinet full of robust rust and mustard-colored powders and seeds and yet I let someone else put lackluster chana masala in our bellies.
I’ve made a slew of chana masalas — a Northern Indian chickpea stew with tomatoes — but none have made their way to you because while they’ve all been edible, with bowls licked clean as there are exactly no intersections of chickpeas and tomatoes that I won’t gobble down, I had yet to find The One. And then on Saturday night, we finally hit the ball out of the park. The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever. I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency!
I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!)
Instructions. 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. Foodgawker | feast your eyes.