Sweet-Potato Pancakes with Honey-Cinnamon Butter Recipe at Epicurious photo by Dana Gallagher yield Makes 4 to 6 servings For the honey-cinnamon butter 1/4 cup unsalted butter, at room temperature 1 1/2 teaspoons honey 1/8 teaspoon ground cinnamon For the sweet-potato pancakes 2 large eggs 1 cup buttermilk, plus more if necessary 2 1/2 tablespoons vegetable oil 1 cup store-bought pancake mix 1 small pinch ground nutmeg 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups) Preparation 1. 2. 3. Emeril's Kicked-Up Tuna Melts advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Under 30 Minutes Emeril's Kicked-Up Tuna Melts Any mild melting cheese, like cheddar or Monterey Jack, will work here. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, May 2010 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 4 cans (5 ounces each) solid white tuna packed in water, drained 1/3 cup mayonnaise, plus more for spreading 1/4 cup finely chopped red onion 4 teaspoons capers, rinsed and drained 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 1 teaspoon ground pepper 1/4 teaspoon dried oregano, crumbled between your fingers 4 slices crusty bread 8 thin slices tomato 4 slices provolone Directions Heat broiler, with rack in highest position. From Our Partners From Around the Web Fave It Made It
Gyoza Recipe (Japanese Pan-Fried Dumplings) Thursday, October 22, 2009 Hello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern. She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings. Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza. ~ Jaden How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe? My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience. Gyoza are really easy to make. 1. 2.
Fruit - Exotic Foods at WomansDay.com They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." Rambutan This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. Durian This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. African Cucumber Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. Ackee Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Buddha's Hand Monstera Deliciosa Chayote Cherimoya Salak Dragon Fruit
Perfect Prime Rib Recipe, How To Cook Prime Rib, Prime Rib Recipe, Standing Rib Roast, Prime Rib Roast Recipes, Prime Rib Roasting Chart, Prime Rib Dinner, Yorkshire Pudding Recipes, Au Juice Recipes Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter. Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests! Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer).
No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.
Fajitas with the Best Damn Guacamole Ever Photos by Jaymi Heimbuch This recipe was created exclusively to pair with the 2007 Cabernet Sauvignon from our featured winery, Robert Hall. It's everything you'd expect from a California Cab and then some. Swirling with dark fruit, spice and a hint of cocoa on the nose, the wine is big, yet remains quite structured. For me, nothing is more Californian than Mexican food. Fajita Marinade 2 limes, juiced4 tangerines, juiced4 tablespoons vegetable oil2 garlic cloves, chopped2 chipotle chiles in adobo sauce3 tablespoons fresh cilantro, chopped1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon lime zest1/4 teaspoon fresh ginger1 teaspoon salt 1. 2. 3. Fajitas © Jaymi Heimbuch 4 bell peppers (yellow, orange and red), julienned 4 yukon gold potatoes, finely diced1/4 cup white wine vinegar1 large yellow onion, julienned and caramelized1/2 bunch of cilantro, washed and dried1 15 oz can refried black beansMarinadeBest damn guacamole ever (recipe below)Homemade tortillas 1. 2. 3. 4. 5. 6. 7.
the last chocolate chip cookie… Intro You better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. I know. I am not the first person to claim this weighty statement. In actuality everyone’s definition of the perfect chocolate chip cookie is different. My perfect cookie is varied in texture. updated photo The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. Look how much Roman loves cookies (actually he wasn’t eating the cookies he just always looks that happy) I use large chunks of bittersweet chocolate, lots of brown sugar, a touch of Turbinado sugar, and sprinkle of salt on top – making these this the last chocolate chip cookie recipe you will ever need. THE Chocolate Chip Cookie 8 oz. 2 sticks butter 2 oz 1/4 cup white sugar 2 oz 1/4 cup Turbinado sugar 12 oz 1 3/4 cup light brown sugar, packed 2 eggs 1/4 oz 2 tsp vanilla 1 lb. 3 1/2 cup All Purpose flour 1 1/2 tsp Baking soda
The New York Times chocolate chip cookies: smarter cookies? The New York Times is at it again. Yesterday, their Dining and Wine section included a lengthy treatise on one of my favorite subjects: Chocolate chip cookies. Beginning with a short history of this American icon’s birth at the Toll House restaurant in Whitman, Massachusetts (where, serendipitously for a baker, I had my engagement dinner 32 years ago), author David Leite takes us on a tour of New York City’s best chocolate chip cookie sources. Leite writes, “…a journey began that included stops at some of New York City’s best bakeries as well as conversations with some doyens of baking. The result was a recipe for a consummate cookie, if you will: one built upon decades of acquired knowledge, experience and secrets; one that, quite frankly, would have Mrs. Can you believe the Times? I mean, don’t get me wrong. Anyway, Jacques’ and our recipes are remarkably similar in some ways, vastly different in others. Then I took our recipe, and applied the Times’ suggested techniques to it.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf