Crispy Oven-Baked Garlic Parmesan Fries By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived. Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup
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. Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor. With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained. Serves 4
Baked Cream Cheese Jalapeno Wontons « Veggie and the Beast When all my siblings were still living at home, Chinese takeout night happened every now and then…and by that I mean like once a week. We’d devour our absurdly huge mounds of food, possibly watch a movie or play a game, and then wrap up the evening with a little brother-sister-sister argument over who would get the final wonton after the other eleven were gone (yes, we bought two orders of six…every time). Now that I’m a refined adult (yeah, that) wontons have sadly gone all-but missing from my life. My memory of these jalapeno wontons lovingly remains in the back of my mind always, but this week it catapulted to the front when the boy asked if we could make them for dinner. Crispy Baked Cream Cheese Jalapeno Wontons Makes 10 wontons 1 jalapeno, finely chopped (you can use half…if you’re a sissy)4-ounces light cream cheese (NOT Fat Free, or your wontons will taste like chemicals)10 wonton wrappers1 egg1 tablespoon water Preheat oven to 400. Triangle: The old standard. Pretty cute eh?
Homemade Cheese Crackers (for John) Several months ago, in a year that feels far, far away but couldn’t have been but one or two ago, my coworker John linked a recipe on our company chat program and asked me and sis blogging partner to make it. He’s not the only coworker of mine that is fond of asking us to make something for the benefit of my department at the office. I looked at the recipe and immediately was like, yeah, suuuuure. We’ll get right on that. Now, many, many promises later, we have made the recipe! John, these crackers are for you, dude. I actually bought the ingredients to make these just a couple of months ago, but the road paved with good cooking intentions often finds itself lit afire. You don’t need a whole lot of extras to make these. Lookit, the stage where the recipe looks like a horrible, messy mistake! We doubled the recipe, so we had two lumps of cheese to roll out. After rolling the dough to about an eighth of an inch thick, you get to play with that nifty fluted pastry cutter thingy! See?
How to Make American Cheese As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese. I understand your objections to this position. I’ve heard all of the arguments. Why? To celebrate National Grilled Cheese Day today, we wanted to pay special tribute to processed cheese, the childhood classic that for many of us, formed the basis of our relationship to the grilled cheese sandwich. Ingredients 1 tablespoon water 1 1/2 teaspoons powdered gelatin 12 ounces Colby Jack cheese, finely shredded 1 tablespoon nonfat milk powder 1 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup plus 2 tablespoons whole milk Method Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides. In a small bowl, combine water and gelatin and stir. Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor, and pulse a few times to combine. Notes Copyright 2010-2013, FromAway.com Bonus Video:
Homemade Fruit Roll Ups There are about a handful of things left in life that bring out my inner child, and one of them is fruit roll ups... Given the opportunity -- meaning the man of the house brings them home because he thinks it's funny to see me light up like a little kid -- I will eat an entire box in one sitting. So when I saw this recipe in September's Food Network Magazine, I knew I had to give it a try. There are several flavor options (check them out here) but I opted for Strawberry Banana and Raspberry Vanilla. See, this is what fruit roll ups do to me... Shopping List for Strawberry Banana (from Food Network Magazine) 3 cups strawberries, hulled and chopped 2 medium bananas, peeled 3/4 Cup sugar 1 to 2 tablespoons fresh lemon juice Non stick foil or a silicone mat Parchment paper Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil.
Junk Food Makeover: Quinoa "Doritos" : BA Daily In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Williams’ Quinoa “Doritos” plated with the dehydrated onion and tomato they were made with. Photograph by Louis Chan The Challenge: Nacho Cheese Doritos Our memories of these nacho cheesiest of chips are fond ones: eating them out of the bag at sleepovers, pairing them with Coca-Cola on road trips, getting that greasy orange film on our fingers and happily licking it off. So we challenged nutritionist Tricia Williams to re-invent them as awholesome treat without compromising on the flavor. The Result: Althoughslightly more dense than the real thing, there’s a nice earthy spice toWilliams’ chips, and they have very nearly the same zing as Doritos inthe finish. Quinoa “Doritos” Chips: 1 1/2 cups quinoa flour3/4-1 cup water, lukewarm1 teaspoon sea salt For spice mix: Blend all ingredients together in a spice grinder or vitamix, set aside.
Pizza Cupcakes Tuesday, April 17, 2012 Pizza Cupcakes I made these on a whim this weekend and they were a huge hit with FH and my brother. Technically it’s not really a cupcake. I think these would make great party food. PrintSave Pizza cupcakes Yield: 12 Ingredients:1 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk (optional: additional 2 tbsp milk) 1 cup mini pepperonis 1 cup shredded mozzarella cheeseAdditional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for toppingDirections:1.