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Cook'n Newsletter

Cook'n Newsletter
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McDonalds Menu Items Around The World (Part 2, 32 pics) It’s an incredibly slow Food Network news day, so let’s pass the time until Sandra Lee does something stupid by gawking at McDonalds foods from around the world! Here’s a sampling of menu items that aren’t available in the United States: In Asia, you can pick up an icon sandwich, which is a chicken breast smothered with 2 different kinds of melted cheeses, bacon, and lettuce. This is the shaka-shaka chicken. You choose a powder mixture flavor, dump it into the bag with your chicken patty, seal the bag, and shake it up. Hong Kong just released a fried sweet potato pie in 2010. The Mega-Mac is HUGE. In Asia, you can also get a Diavlo chicken sandwich. Tomato seafood soup. The Carbonara chicken sandwich combines breakfast and lunch. In Japan, you can score a Double Mac Egg Burger. In Hong Kong and Tokyo, you can also get a double big mac on a pita. This is a salted lemon chicken sandwich, available in Japan. A fried bacon and potato pie! In America, we have McCafe blended coffee drinks.

chocolate peanut butter cake Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. Chocolate with hazelnut cream. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake This cake is INTENSE. 1/2 cup coarsely chopped peanut brittle (I skipped this) 1. 2. 3. 4. 5. 1. 2. 1. 2.

FoodPair | Ingredient Based Recipe Search Engine How to Make Proper Barbecue Chicken | The Paupered Chef There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. Then, and only then, we see the appearance of barbecue sauce, when the chicken is essentially finished cooking. (makes 2 cups)

simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .

encyclopedia of spices Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more. Herbs and Spices Fight Disease — Most of us look at spices as a way to perk up the plate but are you aware of their potential to fight disease? Look here for some recent findings. All about Vanilla – and then some… history, curing, varieties, vanilla extract, essence, powder – even vanilla salt. Cooking with Thyme – Getting the most of thyme in your cooking – including varieties of thyme, preparation, infusions, fresh vs. dried and many suggested uses for cooking with thyme.

Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. The biggest problem with buying out of season produce, and the focus of this article, is the lack of freshness and sacrifice in flavor and nutrients. My favorite part about abiding by an ingredient’s natural availability is what I like to call the Thanksgiving effect. That being said, there are many factors that effects a particular ingredients season. Take the time to read the sticker on the fruit.

a tiny gingerbread house that perches on the edge of your mug A quick update! This winter I’ve collaborated with Brit+Co on a DIY kit for my tiny gingerbread houses that includes 3d printed cookie cutters! It’s available now, go have a look. These won’t be available after Christmas of 2014 so grab them now if you’re interested. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug. I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. I’ve made a PDF pattern of gingerbread house pieces which you can open or download right here. I used the Gingerbread Snowflake and the Royal Icing recipes from marthastewart.com.

12 Super Cheap, Super Nutritious Foods You Should Be Eating EmailEmail Ramen noodles and store brand bologna are dirt cheap but not only are they unhealthy, the flavor is torture to most people’s taste buds. On the other hand, a diet of artisan cheeses, organic arugula and wild caught salmon is delicious, healthy and far too expensive for me to feed my family every night. To eat well on a budget I look for foods that are packed with nutrients, naturally delicious and cost pennies a serving. Here are twelve of the most delicious, inexpensive and nutritious foods your dollar can buy.Sweet Potatoes: These are full of fiber and vitamins and taste terrific. Winter squash: Butternut, acorn and other hard squashes are terrific sources of vitamins and fiber. Lentils: Unlike beans, lentils do not require any presoaking and cook in just 20 minutes. Collard greens: I happen to love traditional, long cooked mushy collards greens but if you’re not a fan try cutting them into thin strips and briefly sauté. Oatmeal: It’s not only for breakfast! Related Posts

100 Greatest Cooking Tips (of all time!) 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 2. 3. 4. 5. 6. 7. 8. 9. 10. My Favorite Cake. Period. I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long! Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk Caramel Glaze: 1 cup heavy cream1/2 cup packed light brown sugar1 tablespoon light corn syrup1 teaspoon pure vanilla extract Make cake: Preheat oven to 350°F with rack in middle. Sift together flour, baking powder, baking soda, and salt.

Organizational Management » Perfect Pantry: 80 Essential Ingredients for a Well-Stocked Kitchen A well-stocked kitchen means there’s always something to snack on or whip up, whether it’s 2am or two in the afternoon. While this list may seem lengthy to be deemed essentials, it packs in everything your kitchen needs in order to be on alert for surprise dinner guests or cooking up cupcakes for your kid’s extra curricular activity. It also means less dining out, since there will always be ingredients for a simple dinner or delicious dessert ready to go. We put together an extensive list of things you need, but have omitted basics that are probably already there such as milk and eggs. Spices Cupboard If you aren’t familiar with go-to spices, you want to get acquainted starting now. Garlic powder. Fruits and Veggies Fruits and veggies make a great snack on their own and add some color and nutrition to many dishes. Potatoes. Meat, Poultry and Fish What’s easy, versatile and what exactly are you supposed to do with it? Boneless, skinless chicken breasts. Canned Goods Canned tomatoes. Honey.

The Perfect Pantry Article

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