Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney Recipe : Giada De Laurentiis
Prev Recipe Next Recipe Loading Video... Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney Recipe courtesy of Giada De Laurentiis Show: Giada at Home Episode: Football Weekend Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney 19 Reviews Save Recipe Level: Easy Total: 4 hr 11 min Prep: 18 min Inactive: 2 hr 55 min Cook: 58 min Yield: 6 to 8 servings Share This Recipe Bocconcini: Chutney: View Shopping List Watch how to make this recipe. For the bocconcini: Drain the bocconcini and pat dry with paper towels. Add a Note Categories: Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Tomato Side Dish Tomato Mozzarella Recipes Healthy Highly Rated 5 Ingredients or Less Surprise Me Tomato, Mozzarella and Basil Bruschetta Eggplant Parmesan Caprese Salad Fresh Corn and Tomato Salad Chicken Parmigiana American Flag Caprese Salad Tomato, Mozzarella, and Basil Salad Your Rating: Post Review Sort by Most recentOldestMost votedRatings Ikue T.July 6, 2020 0 Comment Beth B.January 31, 2014
CREAMY BACON CARBONARA
When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that I figured you didn’t need any pictures to make it. This recipe comes from The Kitchen Bitch Cookbook. “That’s even worse than the name of this blog!” I could easily consider this my favorite meal. Creamy Bacon Carbonara 2 eggs ¼ cup Cream or Heavy Cream (Whipping Cream) ⅓ cup Parmesan Fresh diced Parsley or dried flakes ¼ tsp. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. 2 eggs 1/4 cup Cream or Heavy Cream (Whipping Cream) 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect)
El Secreto de las Papas Fritas: Crocantes y suaves
Las papas fritas (también conocidas cono papas a la francesa) han sido siempre un acompañante clave de variedad de comidas y platos; y aunque su origen y antigüedad no están bien definidos, son muchas las veces en que nos vemos en apuros para lograr en nuestras preparaciones las papas fritas tomen su característica textura crocante por fuera y suavidad por dentro, obteniendo como resultado papas quemadas, demasiado duras, demasiado blandas o con demasiada grasa, lo que finalmente las hace poco apetecibles. Hoy conoceremos una preparación que nos permitirá lograr con facilidad unas papas fritas crocantes, consistentes, suaves y sin mucha grasa… Ingredientes: Papas, de tamaño mediano-grande Aceite de girasol u oliva Sal al gusto Preparación previa Suena reduntante, pero en esta fase procedemos a alistar las papas para su posterior preparación y consumo, por lo que es adecuado realizarlo al menos un día antes de su preparación final y servido. Al momento de preparar y servir:
Avocado Fries With Cilantro Lemon Dipping Sauce
A couple weeks ago I went out to an improv comedy show with my friend Alana, (the same one from the Blue Velvet Cake post). We met up early beforehand and walked around Hollywood until we found a fun Irish pub to have a few snacks at before we went over to the show. I look at the menu and ordered the avocado fries, thinking they were french fried served with some kind of guacamole dip or with chunks of avocados sprinkled over them. When I got them they looked just like normal, thick, breaded pub fries. Then I bit into them...and I realized that I was in heaven. Ingredients: Avocado Fries Oil For Frying 2 Avocados 2 Eggs, beaten 1 and 1/3 Cup Bread Crumbs 1 Teaspoon Lemon Pepper 1/2 Teaspoon Salt Cilantro Lemon Dipping Sauce 5 Tablespoons Mayonnaise 3 Tablespoons Fresh Cilantro, chopped Juice from 1/2 of Lemon In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin.
Microwave Potato Chips — Really!
I like to think of myself as a glass-half-full kind of gal. I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy. So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. I’m still a glass-half-full gal. Microwave Potato Chips (makes 4 servings, 12-14 chips each)
