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Linguine with Garlicky Breadcrumbs Recipe

Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.

Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. Until I ended up with puff pastry looking like this. Place the chicken on top of the puff pastry, with the cream cheese side down. These were so good. Kay’s Recipe Card

Food Blog Deliciousness, Mardi Gras Edition: Spoon Fork Bacon’s Cajun-Style Jambalaya. | Blog | The Fix Happy Mardi Gras! To celebrate, we have a really great dish to share with you all: A one pot Cajun-style Jambalaya. It’s very similar to paella, but so much easier. This is a whole meal in itself, and it only uses one pot! (You can’t beat that!) We used crushed tomatoes, but feel free to use any variety of canned tomatoes (except paste) that you have. Shrimp and Andouille JambalayaServes 8 to 10 Ingredients 3 tablespoons vegetable oil, divided 12 oz. garnish fresh thyme or parsley, minced Directions 1. (Shop kitchen and entertaining essentials on MYHABIT.) More guest food blog recipes for your cooking / dining pleasure:*Roasted (not fried) buffalo wings: Yes, please. « Back to Blog

Tartelette I was going to start this by saying that I had not married into a typical Southern family but to tell you the truth, I can't think of one typical Southern home. Here in the South you can be from the Lowcountry, the Midlands or the Mountains. Three different ways of life, three different Southern twang lingering after each word. Three different ways of seeing the sun shine bright and to make a tomato pie. I married into a Southern family with history and well, more history. I had never had a tomato pie until I met my mother in law. Nothing that my doctor would be thrilled about. That very same day, I vowed to do something my grandmother and mother had advised years before: never ever, under any circumstance try to replicate that pie. Heirloom Tomato Galette: Serves 4 to 6: For the ricotta filling:1 cup ricotta (I use this recipe to make homemade ricotta)1 garlic clove, minced1 tablespoon finely chopped fresh oregano Topping:3 to 4 heirloom tomatoes1 tablespoon parmesan2 teaspoons olive oil

SCORE!! The Best Pizza Dough EVER!! | Bite This Erik is obsessed with pizza- obsessed. Actually he’s been on the hunt for ‘proper’ pizza forever. Jersey man at heart…the man needs to be fed good pizza. Period. One of the reasons we got the Big Green Egg is to make pizzas. So we had the gear. Luckily, at the same time I had become really interested in baking bread, knowing that the Egg works like a hearth oven. Sorry…this is a story that continues…a little long, but really exciting. So…reading Peter Reinharts stuff, I then discovered he is obsessed with pizza, like Erik. I figured if this guy knows bread, he’ll know pizza dough. Enough of my rambling…this is the best pizza dough EVER. We also doctored his tomato sauce recipe a bit and found our staple red sauce for the pizzas. Alright, here it is… We use Italian -00- flour, to make an authentic Napoletana dough but you can certainly use regular flour. SCORE!! Ingredients Instructions You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook).

Behind the Bites Deep Dish Pizza Gets a Comic Book Makeover View Recent Posts Email E-mail This Page to Your Friends x Success! A link to Devour The Blog: Cooking Channel's Recipe and Food Blog was e-mailed Jul17 Tyler Capps is the mastermind behind Cooking Comically, a popular cooking blog whose recipes come in a unique form: as comic strips.We asked him to give Cooking Channel the Cooking Comically treatment, so he recreated our Chicago-Style Deep Dish Pizza as a comic strip. For more on Tyler and his blog, check out our Q and A with the author.

Lynn’s Paradise Biscuits Lynn’s Paradise Biscuits April 23, 2012 | By Adam Roberts | 30 Comments Once upon a time, my friend Patty told me that the best biscuits she’d ever had in her life were at Lynn’s Paradise Cafe in Louisville, Kentucky. “They were huge,” I remember her saying, “and buttery and fluffy and AMAZING.” When Patty told me this (back in 2009), I was working on a project that required me to research all different kinds of biscuit recipes. And oh did we enjoy them. When I first made these, back in 2009, they were so huge as to be intimidating. Fast forward to 2012: Patty (friend Patty; also, seven-months pregnant Patty!) I dug up the recipe. I added the butter, cubed: I cut it in using two knives: I added the cream and buttermilk: Stirred it all together with a rubber spatula and then patted it into a square baking pan coated in cooking spray: You probably can’t tell, but I scored the dough into 16 separate biscuits (four down, four across) and then poured two tablespoons of melted butter on top.

Pad Thai Recipe at Epicurious photo by Peden + Munk yield Makes 2 servings There are two categories of entrée in Thailand: dishes served with rice, and noodle dishes, which are presented as one-pot meals and often eaten on the go. Rice noodles cook more quickly than wheat pasta and are the perfect neutral vehicle for intense Thai flavors. This Pad Thai is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish. Preparation Place noodles in a large bowl; pour hot water over to cover. Heat vegetable oil in a wok or large skillet over medium-high heat. Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

Recipe for pasta bow ties with broccoli, white beans, pine nuts and feta When I was a little girl, I'd smother in ketchup anything I had to eat but didn't naturally love. As an adult, I prefer to do my smothering with good Parmigiano-Reggiano cheese. I wish I could say that I naturally love broccoli, but I don't, though over the years I've discovered ways I can get more broccoli into my diet; Chinese stir-fries and pasta recipes with lots of cheese top the list. This dish of pasta bow ties with broccoli, white beans, pine nuts and feta incorporates two cheeses along with a healthy portion of broccoli and white beans. Pasta bow ties with broccoli, white beans, pine nuts and feta From the pantry, you'll need: dried pasta, onion, garlic, oregano, cannellini beans, black olives, lemon, feta cheese, Parmigiano-Reggiano cheese, pine nuts, olive oil, fresh black pepper. Serves 4; can be doubled. Ingredients Directions Bring 4 quarts of water to a boil in a stock pot. In a large nonstick frying pan, heat the olive oil over low heat. Serve hot. [Printer-friendly recipe.]

Summer Soup I’m not a huge fan of soup. I feel like soup is a huge tease. It tastes good, it fills you up for about ten minutes, but then you want more. So when I say that this soup is good, and it’s filling, I totally mean it. (BTW I hate cooked carrots!) Start with an onion. Then you’ll need some summer squash and carrots. I don’t bother to peel my carrots for this recipe. When all your vegetables are chopped: heat some oil in a large pot. Add the squash and carrots to the onions, and then add 1 1/2 cups water. It definitely doesn’t taste like peanut butter though. All you have to do is add about 1 1/2 tsp of BTB to 2 cups of warm water. After that, bring your mixture to a boil, cover with a lid, reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally. And then you’ll need these: A food processor and an empty pot. You won’t need all of the remaining liquid, but you can add as much as you want to get the desired thickness of soup. To add some creaminess: Fresh basil!

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