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Mozzarella Sticks

Mozzarella Sticks
When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4 Related:  Food :)

Sandwich au fromage fondant - Recettes - Fromages d'ici À l'italienne Ingrédients 45 ml (3 c. à soupe) de beurre 4 tranches de pain de campagne d’environ 2 cm (3/4 po) d’épaisseur 4 tranches de Cheddar Vieilli L'Ancêtre3 tranches de prosciutto, émincées 8 grandes feuilles de basilic frais, émincées 4 petits champignons café, émincés Préparation Beurrer les tranches de pain sur les deux côtés. Aux épinards et au fromage Havarti 171 g (6 oz) d’épinards frais 45 ml (3 c. à soupe) de beurre 1/2 gousse d’ail, hachée finement Muscade, râpée au goût 2 pains Ciabatta, tranchés sur l’épaisseur 8 tranches de Danesborg Havarti Sel et poivre Dans une grande poêle, faire revenir les épinards dans 15 ml (1 c. à soupe) de beurre pendant 2 minutes. Note : On peut également ajouter du jambon et des champignons, et varier le type de fromage utilisé.

Party Food! Pizza in a Bite October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza bites are awesome party food. This recipe makes three trays which means you can pop them in the freezer and always have a quick appetizer on hand. Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour. What’s for dinner this week?

Drunken Irish Stew It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two. Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Add the cooked vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: Total time:

The facial proportions of beautiful people We consider Saira Mohan again; this time with funky lines drawn on her face. The lines are part of a unisex beauty mask/archetype that allegedly depicts the facial proportions of the most beautiful face, irrespective of race. Figure 1: Saira Mohan with a superimposed beauty mask that is the brainchild of Stephen Marquardt of Marquardt Beauty Analysis. The beauty mask appears to fit Saira Mohan reasonably well. Firstly, I would like to thank Cevan for bringing Figure 1 to my attention. Many proportions in nature are compliant with the golden ratio, which is also known as phi or the divine proportion (Figure 2). Figure 2: The golden ratio in nature; adapted from Gary Meisner/Yosh Jefferson. [1] Marquardt claims that whereas nobody fits the mask perfectly, women fit it better than men and the most attractive people fit it the best; see a compilation by Yosh Jefferson in Figure 3. Figure 3 shows something interesting. Jefferson has noted golden-ratio proportions in a classic drawing (Figure 4).

Turkey Day Troubles - Installment #2 I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients 1 (8-ounce) package elbow macaroni 2 cups milk (I use whole milk) 1/4 cup all-purpose flour 1 teaspoon onion salt 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese) 1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain) 1/4 cup butter or margarine, melted (I use butter) 1. 2. 3. Click Here for My Adapted Printable Recipe

Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich. Since the spinach pesto had some Greek flavours going on I decided to use a Greek cheese, graviera, in the sandwich. The spinach pesto sandwich with graviera was amazing! Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients directions

Sick of the Same Old Salads? 17 New Ways to Enjoy Leafy Greens Wednesday, April 16 Raspberry Coffee Cake View Pin It Three-Cheese White Pizza Roasted Pork Tenderloin Supper Breakfast Lunch Dinner This Week The Next Seven Days in Your Kitchen, One Day at A Time Lunch this Week Southwestern Corn & Black Bean Salad Wild Mushroom & Baby Arugula Bruschetta Vegan Butternut Squash Chili Three-Cheese White Pizza Roasted Parmesan Tomato Panini Grilled Pizza with Pesto, Tomatoes & Feta Beet Salad with Tangerine Vinaigrette Sun Mon Tues Wed Thur Fri Sat Food Report Tax Day Food Deals View Slideshow 9 Recipes for Naturally 'Dyeing' Easter Eggs 10 Things to do with Matzo NEW! Read It Recipe Mini Cheesecakes Make It Meet Kiersten Frase, the blogger behind Oh My Veggies, in this week's Contributor Spotlight. News Bites: KFC Corsage, Snacks to Avoid Arguing and More Mix It Up Kitchen Hack: How to Clean Up Bacon Grease Matzoh Balls in Brodo Pizza gets a smart redo with fresh veggies and cream cheese! Muffuletta Calzone From Our Partners Read More Load More Watch It

How to Make Perfect Thin and Crisp French Fries It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. Golden and delicious. N.B. I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Until now. I've been literally giddy with the quality of the fries that have been coming out of my kitchen for the last two days. Follow @ahamburgertoday on Twitter »Like AHT on Facebook » The Anatomy of a Perfect Fry There are a few factors that go into making a perfect fry: Perfect Fry Factor #1: The exterior must be very crisp, but not tough. In order to achieve this crispness, the surface structure of a fry must be riddled with micro-bubbles. That's much easier said than done. Sh*t.

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