Homemade French Fries & Naturally Ella - StumbleUpon. Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Baked Egg Boat recipe - StumbleUpon. Breakfast is my favorite meal.
I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. Bacon Wrapped Jalapenos Recipe. One of the best grilled appetizers is bacon wrapped jalapeno peppers. This recipe is so easy to make and it only consist of 3 ingredients; fresh jalapenos peppers, cream cheese, and bacon. The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled. You should consider wearing gloves when slicing and seeding the jalapenos because they can burn your hands. With the play offs coming up and the super bowl near this is a perfect recipe for game day. Enjoy. Ingredients: 6 fresh jalapeno peppers (halved lengthwise and seeded) 1 (8 ounce) package cream cheese 12 slices bacon Cooking Instructions: Step 1: Pre-heat an outdoor grill to high heat.
Step 2: Place onto the grill and cook until the bacon is crispy. Tomato and Bread Bowl 'Soupetizers' The following article was written by Keegan Baur.
On a blustery winter day, there’s something about a steaming bowl of soup that warms body and soul. Have you ever eaten soup in a bread bowl? These can be served as appetizers or side dishes, and they just might be a fun way to get kids to eat! You can try homemade bread bowls, or opt for convenience (like I did) and pick up a bag of freshly made sourdough rolls from the grocery store. While just about any soup would taste great in a bread bowl, I chose to fill mine with a refreshing tomato soup.
Tomato and Bread Bowl ‘Soupetizers’ 1 Tbsp. vegetable oil 1/2 cup diced Vidalia onions 1 clove garlic, minced 1/2 tsp. ground cumin 1 pinch red pepper flakes 1/2 cup canned cannellini beans, rinsed and drained Dry white wine (optional) 14-oz. can diced tomatoes 6 homemade bread bowls or store-bought sourdough rolls 1/2 cup vegetable broth 2 tsp. lime juice Salt and black pepper, to taste Parsley, for garnish Heat the oil in a small stockpot. Pesto Deviled Eggs for a Dr. Seuss Bento. Wedding Food Idea - Mini Food.
Eenie, meenie, minie, MEATBALL!
And pig-in-a-blanket! And baby caramel apple! It seemed like every party we went to during bridal market featured adorable, delectable bites perfectly proportioned for a dollhouse kitchen. We munched our way from Joan Rivers’ party for Preston Bailey to Colin Cowie’s wedding-website launch, from the Upper East Side to West Chelsea and beyond…finally hitting the mini-motherlode at a book launch celebrating the creative force behind this genius cuisine: Peter Callahan.
His new cookbook, Bite by Bite: 100 Stylish Little Plates You Can Make for Any Party, is a gorgeous and easy-to-follow guide to Callahan’s inventive food, as whimsical as it is delicious. Pepperoni Pizza Puffs - StumbleUpon. 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 remaining1 Tablespoon basil. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Homemade Baked Mozzarella Sticks. Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food.
They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter.