Beef and Cheese Manicotti Recipe : Giada De Laurentiis Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes.
Espresso Chocolate Chip Cookies Coffee and chocolate are a great combination, and small amounts of coffee appear in recipes for all kinds of chocolate desserts. Coffee is used to bring out some of the darker, roastier notes in chocolate and make chocolate desserts taste even richer. As a coffee fan, sometimes I want coffee to share the spotlight a little bit. These Espresso Chocolate Chip Cookies have a good balance of chocolate and coffee flavors – which is to say that there is a lot of chocolate and coffee in every bite. The cookies use unsweetened cocoa powder and espresso powder for their rich flavor. Instant espresso powder is going to give you the best coffee flavor in these cookies. Espresso Chocolate Chip Cookies 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 1/2 cups sugar 2 large eggs 1/2 cup cocoa powder 1/4 cup espresso powder 1 tsp vanilla extract 1 1/2 cups semisweet/bittersweet chocolate chips Preheat oven to 350F. Makes about 3 1/2 dozen.
Secret Ingredient Chocolate Chip Cookies - Once Upon A Chef In the food world, there are few things as elusive or sought after as the perfect chocolate chip cookie. This recipe from my friend Carrie has my vote. When she first sent it to me, I thought “Geez, she sure threw the whole kitchen sink in there.” To be fair, there are several “camps” when it comes to the perfect chocolate chip cookie: there’s the flat and crispy, the soft and chewy, the puffy and cakey, the nuts or no nuts, the list goes on and on. The secret ingredient? The second, believe it or not, is shredded coconut! Servings: About 25 cookies Ingredients Instructions Adjust racks to upper- and lower- middle positions and preheat the oven to 350 degrees. Add your review or comment!
Almond and Lemon Biscotti Dipped in White Chocolate Recipe : Giada De Laurentiis Preheat the oven to 325 degrees F.Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds.
No-Bake Peanut Butter Bars I made these on a recent episode of my Food Network show, and they’re too tasty for words! They’re a super-simple no-bake bar that uses mostly pantry ingredients, and they’re a great treat to have in the fridge for after-school snacks…or, in my case, after breakfast snacks. But that’s more my issue than yours. First, make the chocolatey peanut buttery topping! Put some chocolate chips in a bowl with some creamy peanut butter… Microwave it for a minute or two… Then stir it until it’s smooth, silky, and you feel like diving in and going swimming. Throw a box of vanilla wafers into the bowl of a food processor (or a large ziploc bag)… And pulverize them into fine crumbs. Then throw 2 sticks of nice, soft butter into the bowl of a mixer. Add a cup of chunky peanut butter… And mix it until it’s smooth. Then add powdered sugar… Mix it again until smooth… Then add the crumbs… And a bag of a mini-chocolate chips! Then mix it until the crumbs and the chocolate chips just barely come together. Oh, yum.
Happy National Peanut Butter Cookie Day! Homemade Cannoli Recipe : Alex Guarnaschelli Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. 50 Bar Cookies Page 5 of 5 41. Honey Granola Bars Toast 3 cups rolled oats, 1 cup sliced almonds and 1/2 cup salted sunflower seeds on a rimmed baking sheet at 350 degrees F, 10 minutes. Melt 6 tablespoons butter with 1/3 cup brown sugar, 1/2 cup honey, 2 teaspoons vanilla and 1 teaspoon salt until the sugar is dissolved. Stir in the oat mixture and 1 cup chopped assorted dried fruit. 42. 43. 44. 45. 46. 47. 48. 49. 50. Photographs by Justin Walker
Peanut Butter Bacon Cookies Sometimes I have imaginary phone conversations. Ok… this happens a lot. They go a little something like this: Hello..? How about a pizza and beer holiday every Friday of the month. Can we make everyday at 3:30 in the afternoon National-Go-Ahead-And-Eat-A-Brownie Moment? No? Ok…. I gotta run. Interested in other ways to celebrate bacon!? How about Brown Sugar Bacon Waffles or BLT’s with Homemade Mayonnaise!? Bacon and peanut butter!? I had never heard of this combination until a friend told me how her grandfather used to make peanut butter and bacon sandwiches for all the grandkids to eat. So how do these cookies taste? Peanut Butter Bacon Cookies adapted from The Gourmet Cookbook makes 15 cookies about the size of your palm Print this Recipe! 1 cup all-natural chunky or smooth peanut butter 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar) 1 egg 1 teaspoon baking soda about 6 slices of bacon, cooked, cooled and diced Preheat oven to 350 degrees F.
Eggplant Parmigiana Recipe : Alex Guarnaschelli The Sauce: 1/4 cup extra-virgin olive oil 3 medium yellow onions, peeled, halved, and cut into thin slices 6 cloves garlic, peeled and grated Kosher salt 1 tablespoon crushed red pepper flakes 1 tablespoon granulated sugar 3 (28-ounce) cans San Marzano whole plum tomatoes The Eggplant: 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour Freshly ground black pepper 5 large eggs 3 tablespoons whole milk 4 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups 1 1/2 pounds mozzarella cheese, cut into thin slices 1/2 cup grated Parmesan 1 pound provolone cheese, grated 2 handfuls fresh basil, leaves only, torn
Salted Chocolate Chip Cookies Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 250 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This is my classic cookie. Use all three sugars; if you need cookies now and don’t have turbinado sugar (also known as raw sugar), add more dark brown sugar.You’ll miss out on a nice little sugary crunch, but the cookies will still be amazing. There is a lot of chocolate, good dark chocolate, in this recipe. Finally, don’t over-bake.The oven temperature is an obnoxious 360° F so that an extra burst of heat sets the outside while the inside remains gooey. The dough is best made a day or two before you plan to bake the cookies—their flavor and texture improves with time. One final note: I always double this recipe.
Orange Marmalade Cookies | Iced Orange Cookies Rarely does a new cookie recipe make it into our abode’s “must make” repertoire. With our household favorites being so loved (like the chocolate chunk, snickerdoodle w/ Viet cinnamon, and oatmeal rum raisin recipes), a new find has to be pretty damn good to pass up baking an old favorite. These orange marmalade cookies with orange zest icing are pretty damn good. The showstopping goodness of these cookies come from the icing. fresh orange zest makes the icing fragrant and fabulous For this recipe we highly recommending finding the best oranges you can. We’ve played around with different orange marmalades for the cookie recipe. be generous with the fresh orange zest For the icing, how fine you grate the zest will determine the final mouthfeel. Unfortunately this one of those cookie doughs which gets adversely affected by freezing. -Todd Yield: 36 cookies Total Time: 2 hours 30 Minutes Adapted from Neiman Marcus Taste. Ingredients: Cookie Dough Orange Icing Directions: Preheat oven to 300° F.
Basic Pizza Dough Recipe : Alex Guarnaschelli In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.Lightly flour a cutting board or flat surface. Travel Around the World in 46 Cookies (Cheaper than Airfare) There are bar crawls and taco crawls and even cupcake crawls, so why not cookie crawls? Why not cookie crawls around the world? We’ve taken that sugar-drunk fantasy and made it a reality. We’ve rounded of 46 Cookies of the World that feature the kooky, classic, and addictive recipes from our staff, friends, and community members just so you can country hop, cookie-style. Another reason to consider moving to Canada. This straight-laced cookie is brightened by currants and a bit of lemon juice and zest, and a lashing of sweet glaze. What’s better than a technicolor platter of classic Italian bakery cookies? This recipe proves that with some arm work and a not-so-secret ingredient, you can make the best cookies you’ll ever taste. 5. These wafer-thin, sesame-seed studded cookies are lacey, crunchy, and caramel-colored, a.k.a. the perfect holiday treat. 6. This classic Jewish cookie meets American, Hungarian, Serbian, and Israeli influences. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.