Cake to make :) Top 10 Food That Will Make You More Energetic and Active | Gege Blog - StumbleUpon. 101 New Uses for Everyday Things | Real Simple - StumbleUpon. Most favorited all-time - page 2 | foodgawker - StumbleUpon. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles | Serious Eats - StumbleUpon. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut.
The real stuff is great, but sometimes only the add-hot-water pack will do. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. Mix-ins. Recipe for Roasted Garlic Cream Cheese Wontons at Life's Ambrosia - StumbleUpon. One of the things that I have had to adjust to a little bit since being pregnant is the fact that some food is now off limits. I’ve said so long to spicy tuna rolls, fresh pacific oysters on the half shell and deli meat. But surprisingly one of the things I miss the most is goat cheese.
Apparently some soft cheeses are a no no when pregnant. And while blue cheese and feta have not been hard to do without, I miss the creamy tangy-ness of goat cheese. Especially now that it is summer time and all I want is this Roasted Garlic and Goat Cheese spread. But alas, not one to give up easily on a craving, I have found a substitute that will work rather nicely, sweet roasted garlic mixed with cream cheese wrapped in wonton wrappers and fried until golden. Yeah…I think I can handle a few more months without goat cheese as long as I can have these. Sure I know that cream cheese is not quite a substitute for goat cheese, but in these wontons you would not want to use goat cheese. Sourdough Beer Pretzels. September 14, 2011 | Print | E-mail | Filed under bread Have you made your sourdough starter yet?
In case you have, I wanted to have a sourdough recipe ready for you today so that you can get started with making your own sourdough bread. I adapted this recipe from a sourdough pretzel recipe I found at King Arthur Flour, except that I couldn’t resist adding in some beer for a little extra kick. Some recipes call for “fed” starter, but this one doesn’t – fed starter means that several hours before you’re ready to use your starter in a recipe, you discard half, feed the remaining starter with 1/2 cup warm water and 1 cup flour, and then let it sit at room temperature 4 hours or until bubbly again. Recipe adapted from here. For the dough: 1/2 cup lukewarm water1/4 cup of your favorite beer1 cup unfed sourdough starter, straight from the refrigerator3 1/4 cups flour1 Tbsp sugar1 Tbsp butter1 1/2 tsp salt2 tsp instant yeast For the topping: 1 Tbsp sugar2 Tbsp waterKosher or coarse-grain salt. Pepperoni Pizza Puffs Recipe | gimme some oven - StumbleUpon.
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?!
I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Mini Caramel Apples: Food on a Stick | Hoosier Homemade. Our Food on a Stick mini series continues with these Mini Caramel Apples. Although we all love the large apple coated in the ooey gooey caramel, sometimes it can be difficult to eat, especially for your little ones.
Serving this mini version is not only fun, but it’s super easy and a budget friendly dessert as well. Even though I LOVED the caramel that I used on the Caramel Apples last week, it’s really pretty easy to make your own. I used the basic recipe from the Caramel Apple S’Mores and changed it a bit to make it thicker. I used a variety of apples, Granny Smith, Red Delicious, Pink Lady and the new SweeTango Apple, the same one I used for the Apple Dumplings.
The caramel is made with easy ingredients you probably have in your pantry and fridge; butter, brown sugar, milk, salt, vanilla and a little cornstarch to thicken it a bit. Mini Caramel Apples: Food on a Stick A fun way to enjoy a Caramel Apple. Ingredients Apples Caramel Sauce Assembly Instructions. Chinese Appetizer Recipe Week: Soup Dumplings. SLIDESHOW: Chinese Appetizer Recipe Week: Soup Dumplings [Photographs: J. Kenji Lopez-Alt] Who doesn't love classic Chinese and Chinese-American appetizers? This week, we'll be featuring a different Chinese appetizer each day, with step-by-step instructions and complete recipes. Throw your own Chinese take-out party at home, without the takeout! Ok, so we've been through guo tie (fried dumplings), the thick-skinned, crisp-on-the-bottom potstickers from Beijing, but what about their Shanghai counterparts?
They're not extremely tough to make, but they are time-consuming, and here's why: in order to get the broth inside the 'pling, it must first be solidified, and that means making a real chicken and/or pork broth—no cheating by using the canned stuff. When you cook down real chicken or pork bones, the connective tissue collagen (mainly from in and around the ligaments where the muscles connect to the bones and the joints) slowly breaks down into three gelatin molecules. Good stock. Pumpkin Pasties - A Harry Potter Recipe | Better in Bulk - Family... 51.5K Flares Twitter 26 Facebook 408 Google+ 1 StumbleUpon 43.7K Pin It Share 7.4K 7K+ Reddit 0 LinkedIn 1 inShare1 Filament.io 51.5K Flares × When the last installment of Harry Potter came out in theaters this summer, my oldest daughter, KitKat, got together with a few dozen of her friends for a huge Hogwarts-worthy Harry Potter party.
The kids all dressed up in costume and decorated the house like the Great Hall, and all the food they served had appeared in at least one of the Harry Potter books. KitKat came home the next day raving about the Harry Potter Pumpkin Pasties, but it wasn’t until this month that we were able to find a recipe and make some for ourselves. Pumpkin Pasties are like bite-sized personal pumpkin pies…but better. Harry Potter fan or not, these are a perfect Fall baked treat! Harry Potter’s Pumpkin Pasties Pie crust (you can use a rolled refrigerated pie crust dough OR make your own crust. Mix all ingredients except for pie crust in a large bowl. . © 2011 – 2013, Lolli. {Holiday Neighbor Gift} Homemade Vanilla Extract. And Speaking of Pizza Dough... I made a double batch of my favorite home-made pizza dough the other day, just because of this contest and all the different approaches take when making pizza at home.
I got this recipe from the Providence Journal ages ago, when Chef Brian Kingsford - either a former or current chef at the time - at Al Forno Restaurant was interviewed about grilled pizzas. He shared this recipe with the paper and I am sharing it with you. Al Forno Grilled Pizza Dough 2 1/2 teaspoons dry active yeast 2 cups warm water 2 1/2 teaspoons salt 5 cups flour That's it. Just four simple ingredients. And here are the instructions, with my photos and my own commentary in italics and parentheses: Mix yeast and warm water in a large mixing bowl. Allow to foam. Add salt and then mix in flour with a dough hook. Add more flour if necessary so dough is not sticky. Allow to sit in bowl for 15 minutes in a warm spot. Punch down and separate into five balls of 7 1/2 ounces each. Soak in oil bath for 30 minutes or more. Just Randon Tips That You May or may not Know! 1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle - perfect shaped pancakes every time. 3.
To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Better Than Takeout Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.
I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? Am I a dork? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken.
Petite Pumpkin Spice&Donuts. Muffins, please accept our apologies in advance. We did something bad. You're going to hate us. You're going to rue the day you stumbled upon this little corner of the blogging universe. Rue the day cupcakes! So we're going to try to make this a little easier on you. Because we love and adore you little darlings and don't want you to hate us forever and ever. First, go put on your comfy pants. The ones that your boyfriend/husband/girlfriend/wife/sister/brother/mailman hate, but you love because they allow you to eat cookies/cupcakes/scones/muffins/DONUTS without that terrible tightening waist band feeling.
You've got them on? Second, make these pumpkin spice donuts. We know, we're sorry. And by bad we of course mean shut the front door good. Glad you have those pants on now huh? Petite Pumpkin Spice DonutsMakes 24 mini donuts Print Recipe For Coating: 1/2 cup butter, melted 2/3 cup sugar1-2 tablespoons cinnamon (more if you're a cinnamon lover) Preheat oven 350 F. Thai Recipes Home Style from Temple of Thai.
Welcome to our Thai recipes section. Thai cuisine is adaptable, innovative and dynamic. The best Thai cooking uses the freshest ingredients available to create the unique Thai taste. This taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal.
Get started with our home style Thai recipes for Pad Thai, Sticky Rice, Curry & Satay. Most of the Thai recipes here are not elaborate but good useful everyday food that can be prepared with a reasonable expenditure of time and labor. These recipes are mainly home-style i.e. not in the palace tradition. That said, the recipe should be a only a rough guideline. Like all great cuisines, the foods in season should be the most important factor to determine what to cook. Basic knowledge of the balance of the five flavors is key. Try a basic menu to get started. Also visit our Thai Cooking section to read our latest cooking articles. ~CaKe~ Fun Summer Dessert: Watermelon Pie. One of my summertime childhood memories is eating the yummy watermelon sherbet dessert at Friendly’s restaurant. I loved it, so I decided to try to replicate this dessert for my own kids’ summertime memories!
I made some “watermelon pie” for our 4th of July feast this year…to great success! My 4-year-old daughter loved it – like mother, like daughter! She saw it in the pan before I sliced it up…at that point it was still just a circle. The best part…watermelon pie was super simple to make! Ingredients: - Lime Sherbet - Vanilla ice cream or Pineapple sherbet - Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect! Directions:1. A funny tip…I served the watermelon pie on paper plates, but wanted to take a nice picture for this post, so I put my own slice on a real dish.
Tagged as: pie Written by Jane Maynard Jane Maynard is a regular contributor on Make and Takes. Banana Cupcakes with Honey-Cinnamon Frosting. Pistachio Cupcakes with Pink Champagne Frosting — A Spicy Perspective. Pistachio Cupcakes with Pink Champagne Frosting There are moments in life that call for a sturdy stick-to-your-bones meal, and moments for Pistachio Cupcakes with PINK CHAMPAGNE FROSTING. These little babies are pure celebration, meant to be double-fisted with smiles and confetti.
I love how certain foods can change your mood in an instant. You will never see a person holding a cupcake with a frown on their face. Never. Served on elegant Villeroy & Boch Dishes. Cupcakes are a source of nostalgic joy. This Pistachio Cupcakes with Pink Champagne Frosting recipe was birthed out of the need to create a pink and green cupcake combo for an event. Enjoy. My little girl made these frou-frou cupcake toppers with a paper punch and craft buttons. Pistachio and almond extract taste very similar.
Print Save Yield: 20-24 cupcakes Prep Time: 15 minutes Cook Time: 35-40 minutes Ingredients: Directions: Preheat the oven to 325 degree F. Fill cupcake liner 2/3 full and bake for 25-30 minutes. Blueberry Coconut Coffeecake. If you have been reading this blog for a while you know I have a thing for breakfast. Some of my very favorite baked good are for breakfast, including coffeecake. Over the summer we had several house guests and there is nothing like offering a fresh baked homemade treat in the morning with a cup of coffee. This blueberry coconut coffeecake was a huge hit and one I’ll definitely make again, especially for guests. This recipe makes two coffeecakes (8 servings each) although I dare anyone to have a single piece!
Ingredients 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup shortening 2 eggs 1 cup milk 2 cups fresh or frozen blueberries 1 1/3 cups flaked coconut Directions In large bowl stir flour, sugar, baking powder and salt. In a small bowl whisk eggs and milk. Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean.
Hmm….yummy. This recipe is from allrecipes.com, courtesy of Taste of Home. Chicken, Spinach and Cannellini Bean Pasta Recipe. Cheesy Chicken, Bacon and Avocado Quesadillas | Kevin & Amanda's... Pumpkin Cinnamon Streusel Pancake Recipe | Pumpkin Pancakes | Two Peas &... Marshmallow 101 | Ezra Pound Cake. Pumpkin Cinnamon Roll Pancakes | RecipeGirl.com.
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Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious.com. Pizza Monkey Bread Recipe. Ratatouille's ratatouille. 10 Recipes Everyone Should Know How To Make. Sugarcrafter.