Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.
Simple Risotto with Peas & Parmesan Recipe | Nestle Meals This is a delicious change from your ordinary everyday rice for a wonderfully simple risotto dish. With a touch of lemon and the taste of fresh peas, this Simple Risotto with Peas and Parmesan side dish will make everyone ask for seconds. Ingredients: 1 tablespoon olive oil1 small onion, finely chopped2 cloves garlic, finely chopped1 cup uncooked arborio rice2 cups chicken broth or stock1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk1/2 cup frozen peas, thawed1/4 to 1/2 teaspoon lemon zest (optional)Salt and ground black pepper to taste1/4 cup (about 1 oz.) finely shredded Parmesan cheese Directions: HEAT oil in medium, nonstick saucepan over medium-high heat. STIR in broth and evaporated milk. Reviews: Review This Recipe This. Dixie Burns from D.M. Wonderful
Polpette di miglio Potete propormi qualsiasi tipo di polpette, cucinate e preparate in qualsiasi modo. Tonde, schiacciate, fritte, al forno, in padella, grandi, piccole, di verdura, di carne, di pesce, di qualsiasi cosa. Spariranno in pochi secondi. Una vera e propria droga. E da quando ho scoperto le polpette di miglio con le verdure... non posso più farne a meno, ne mangio come fossero patatine. miglio (con una tazza ne vengono abbastanza)verdure (io preferisco le melanzane, ma sono buonissime anche con zucchine o peperoni) aglio semi di sesamo sale olio d'oliva pepe grana trentino grattuggiato qualche cucchiaio di farina di riso Cucinare il miglio in una pentola antiaderente in una quantità d'acqua pari al doppio del volume del miglio. Dopo aver scelto la verdura che preferite, tagliarla in piccoli cubetti, in modo che si cucini velocemente. Dopo aver mescolato per bene, creare delle piccole polpette tonde e poi schiacciarle leggermente, in modo da ottenere dei piccoli dischetti.
Amaretto-spiked Chocolate Mousse Recipe As if last weeks chocolate bender wasn't enough - here we go again. I have a couple classes coming up this fall (shockingly right around the corner), and this Amaretto-spiked chocolate mousse recipe will be pon the menu. In the Viking catalog I called it a pudding, but really - it is so rich, velvety, and decadent I think I will change my mind and call it a mousse from here on out. Chocolate mousse reminds me of the 80s. Don't tell anybody, but this recipe is really easy to make. Variations: If you want a more ploppy, pudding-like consistency, add another 1/4 or 1/3 cup chocolate soy milk to the recipe in the beginning. - More Chocolate Recipes - Pour the chocolate milk into a small pot and bring to a simmer. Add the soy milk and silken tofu to the melted chocolate chips. Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. Makes 6 decadent servings. Print Recipe
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in.
Rice & Beans in Tomato Sauce Recipe | Nestle Meals Flavorful and Delicious! This Rice & Beans in Tomato Sauce recipe is a colorful addition to any meal. Ingredients: 1/4 cup vegetable oil1/2 small onion, chopped1 cup long-grain rice1 1/2 cups water1 can (8 ounces) tomato sauce2 tablespoons MAGGI Seasoning Sauce1 to 2 teaspoons chili powder1/2 teaspoon ground cumin1 can (15 ounces) pinto beans, rinsed and drainedCrumbled Cotija cheeseChopped fresh cilantro Directions: HEAT oil in medium saucepan over medium heat. COOK for 20 minutes or until rice is tender and water has evaporated; stir in beans. Reviews: Review This Recipe Delicious!! Suad Ali from Jeddah, K.S.A I tried this but I've used red kidney beans instead of pinto beans and excluded the MAGGI Seasoning and used herbs and different spices instead and it was just deliciously amazing.
lactose free Avevo dimenticato cosa significasse un fine settimana non lavorativo, ovvero un fine settimana senza tabelle excel, senza elaborazioni di grafici, senza articoli da studiare, senza relazioni da scrivere, ma solamente pieno di lavatrici, pulizie da fare, cucina e panificazione e magari incursioni nel mio blog roll a lungo trascurato...sì, l'avevo dimenticato! Dopo mesi finalmente un pizzico di normalità e quindi... ...pioggia a dirotto, molte lavatrici da fare, pulizie casalinghe, spatasci panificatori, ma anche nuove ricette di torte e nuove sperimentazioni panificatorie, i due uomini che non vedevano l'ora di un po' di sano relax, saluti e baci agli amici bloggers, il computer che si è fatto un mega lifting e che sta benissimo da RIFATTO e finalmente...nuovi post! Ne ho tanti in arretrato...paura eh ;-)! Beh, comincio da questo che è una vera dichiarazione d'amore - platonico - per Richard Ploner e per il suo libro Il Pane delle Dolomiti, che è il mio personale "Mai piu Senza!".
Orange Pan-glazed Tempeh Recipe This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau. It read, Dear Heidi, My name is Jude Blereau and I'm a Natural Foods Chef and author from Western Australia. The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. We talked about all sorts of things, and I asked Jude if she'd let me highlight one of her recipes here on the site. And thank you for reaching out Jude, I look forward to visiting you in Perth someday.
Love That Quinoa Burger! November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Broccoli Cheese Soup *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients Directions Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted very slightly from my friend, Liz K.
butternut squash + black bean enchiladas Tell me if this happens to you. You buy a 5lb squash. Butternut, spaghetti, acorn, sugar pumpkin…etc. Maybe it was on sale, maybe you plan on roasting it, or maybe even making a delicious fall soup. And then. And then it sits on your counter for 1 solid month. Is it because squashes are pretty much the only vegetable that can sit on your counter for weeks on end without rotting? Please tell me I’m not the only one. And then you finally tackle the squash because, “you’re going to rot one day!” You start peeling or slicing, depending on the variety of squash. That wasn’t so bad. It’s always more than worth the effort. Especially for black bean and butternut squash enchiladas. While this meal may look a bit involved [okay, it is] you can finish most everything up while the butternut squash is roasting. The toppings are up to you. I’m currently obsessed with cashew cream, so the version I made is vegan. Print this! Butternut Squash and Black Bean Enchiladas [vegan + gluten free, yields 4-6 servings]