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Onion Strings

Onion Strings
Please note: This is one of my all-time favorite recipes. Thank you for listening. But lawsy mercy, ladies and gentlemen. I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Yes Siree. Right next to homemade sweet lime pickles and Tiramisu. No, I’m not pregnant. Making these fried onions is so simple folks, but there are two crucial steps. And besides, I don’t really know the reasons. The Cast of Characters: Onion, Buttermilk, Flour, Salt, Pepper, Cayenne Pepper, and Canola Oil. Begin by peeling a large onion and slicing it very, very thinly. Notice that you can see the knife through the onion slice. Next, separate the onion slices into rings and place them into a shallow dish. Measure 2 cups of buttermilk and pour it over the onions. Next, add 2 cups flour to a bowl. Criminis? Related:  Comfort Food Recipes

Grilled Calamari | Kalofagas - Greek Food & Beyond For those that have been fortunate enough to visit Greece and enjoy some of the world’s freshest seafood, you would have been offered calamari either fried or in this case, grilled. I didn’t always eat calamari (squid) but the deep-fried variety is what converted me. However, grilled squid (or calamari) is what cemented my love for this cheap, easy and delicious seafood dish. Squid can be found at practically every fish & seafood store and most of what’s available has been frozen at some point. Buying frozen is perfectly fine. Just buy from a fish monger that has a good trade and of course, a high turnover to ensure the freshest supply. Grilled calamari makes for a wonderful first course, it’s great as a shared appetizer, I’ve made calamari souvlaki or it can be served on a bed of seasonal greens as a salad and made into a light dinner. Wine pairings are pretty straight-forward…a crisp white with some acidity plays best against the seafood and the “ladolemono” or oil and lemon sauce.

Easy Simple Recipes Using Everyday Ingredients Ramen Noodles With All The Fixings Please If you want to spruce up the boring bowl of ramen noodles, then I have something for you. A simple yet hearty soup that will take a bit of work but trust me, it’s all worth it. Especially with the snow and cold weather that doesn’t to seem to want to go away. INGREDIENTS : (serves 2 adults and 2 kids) 3 packs of ramen noodles (pick a flavor)6-7 cups of water6 slices of bacon, chopped finelyhalf of medium onion, chopped finely6-7 pieces of napa cabbage, sliced in small pieces6 button mushroom, sliced in small piecespoached or boiled eggs (optional), 1 egg /person4 cilantro pieces, chopped finelyred pepper flakes (optional)chili garlic sauce (optional) Boil the water. If you already have boiled eggs in hand, ignore the poaching steps. Take the eggs out of the water, set aside and continue to boil the water. In another pan, brown bacon. In a bowl, ladle ramen noodles with the soup water, top it with the vegetable & bacon mixture, an egg, and sprinkle a bit of cilantro.

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Ricotta, Mushroom, and Herb Stuffed Chicken Breasts I found this recipe on 365 Days of Food that I adapted and made for dinner. This chicken was a huge hit with my husband and my friend who was over for dinner. The chicken was moist and tender while the ricotta/mushroom mixture inside was flavorful and so delicious. Cook one slice of bacon over medium heat in a large skillet. Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined. Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Heat the skillet that you cooked the mushroom mixture in and add the 1 tablespoon of olive oil. PrintSave Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Yield: 2-3Prep Time: 15 min.Cook Time: 25 min.Total Time: 40 min.

hickory smoked tuna quesadillas I know that I have shared a number of times how darn challenging it is for me to eat healthy while working at home all day. When I worked at a job I used to savor my lunch breaks- I even took my time and I always had something good to eat. But when I made the transition to working from home, somehow I stopped taking lunch breaks, I often forget to eat until I have the shakes and when I do eat, I am SO tempted to eat quick things (often while dashing through the kitchen) that do not count as a meal. I kid you not I could devour an entire jar of Claussen pickles for breakfast, a large bag of animal cookies for lunch... and snacks... don't even get me started on the temptation of snacking on anything and everything! Next to the cans of tuna you will find these little packets of Starkist seasoned tuna- now let me just say I am not a big tuna fan but these seasoned options are super yummy and don't have a very fishy taste. I used about 1 1/2 heaping spoonfuls of cream cheese for the batch.

Grilled Stuffed Squid Recipe with Feta Cheese The flavours infuse in this stuffed squid recipe with a creamy filling of marinated feta cheese. Squid or Calamari as it is called in Greece, is a popular fish dish served in the summer months in Greece. It can be cooked in many different ways. Barbecuing squid helps to bring out the sweetness in the flavour of the meal. Ingredients 4 medium squid, cleaned, total weight 900g /2lb 4-8 finger length slices of feta cheese Marinade 90ml / 6 tblspn extra virgin olive oil 2 cloves garlic, crushed 3 or 4 oregano sprigs, leaves removed and chopped salt and ground black pepper lemon wedges to serve Preparation Make sure the squid are well cleaned and rinsed, inside and out. Lay the bodies in a single layer in a shallow tray or dish. Make the marinade by putting the oil, garlic and oregano in a bowl and whisk together. Remove one squid at a time and place 1 or 2 pieces of feta cheese and some of the oregano leaves inside the squid. Grill the stuffed squid gently for about 6-8 minutes.

The 34 Simple Two-Ingredient Recipes | Crazy Food Posted by admin on May 22, 2013 in Recipes | 0 comments Cooking doesn’t get much easier than this. BTW, these are mostly desserts. I hope you’re OK with that. I know that you will enjoy in this amazing food tricks. Chocolate Cake In 5 Minutes! | Dizzy Dee So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. Flour 2 Tbsp. and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake!

French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.

Chicken Cordon Bleu Casserole I’m not really a casserole lover, I must admit (do you still love me??). Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that “open and dump” casseroles just aren’t my thing, really. But I have had success with a few other wonderful casseroles in my lifetime and this chicken cordon bleu concoction ranks right up there. In fact, it just might take the casserole cake for deliciousness. Tender potatoes coated in a creamy, rich cheese sauce are layered in a dish and topped with chicken and ham. A perfect dish to take-in to someone, equally perfect for a potluck, and it made wonderful leftovers. One Year Ago: White Velvet Sugar Cookies Two Years Ago: Buttermilk Banana Bread Chicken Cordon Bleu Casserole Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. Ingredients Topping: Filling: Directions

Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.

50 Things To Grill In Foil : Recipes & Cooking How to make a foil packet: 1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.) 2. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Mongolian Beef THIS DISH IS SO GOOD. I found it on Pink Bites and I can’t say enough good things about it. It tastes exactly like something that you’d get at a Chinese restaurant. Mongolian beef is Kramer’s favorite thing to get when we go out for Chinese, so I was really happy that I was able to recreate his favorite dish! I can’t wait to make this again. The sauce is incredible and goes great over rice on its own. Your ingredients. I used cube steak, but you can use whatever cut of meat you’ve got, mostly. Sprinkle the cornstarch over the sliced beef. Shake of the excess cornstarch in a colander or mesh sieve. Add the ginger and the garlic to the pan. Then add the soy sauce, water, brown sugar and red pepper flakes. And transfer to a bowl. Cook the meat in the same pan until no longer pink. Add the sauce back to the pan. Serve over rice and enjoy! Mongolian Beef For the meat, make sure the steak slices are dry by patting them with a paper towel. Share This Recipe:

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