Slutty Brownies. Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).
They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.
Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins. 50 of the World’s Best Breakfasts from Around the World. – Written by Victoria Philpott Not quite had your fill of breakfasts just yet? Check out our beautifully visual list of the 30 best breakfasts from around the world.
Plan your next culinary adventure or just get a little adventurous with breakfast at the weekend. Salivating. That’s the only way to describe me after looking at all this food porn. If you’ve got a tasty recipe for a breakfast you’ve made in a hostel kitchen, let us know. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.
Phew, and that’s it! Follow me on Twitter @VickyFlipFlop and let me know what you think of them all… And if I’ve inspired you to travel the world to sample them, remember you can always book your cheap hotels with us at HostelBookers.com. Thanks to everyone for the images from Flickr. Related posts. The Comfort of Eggs in a Basket. Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover.
We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. You mean, we'll be cooking? I wondered. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices.
Eggs in the Basket Serve immediately. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination.
Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) , paprika, white pepper (plenty, to help the spice factor), and garlic or onion powder, you’re doing just fine. And you can add Cajun extras to this dish—things like Andouille sausage, crawfish, or shrimp. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Oh. Be generous! 2-Minute Chocolate Chip Cookie For One.
This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. Place the butter and sugars in a 2-cup bowl or ramekin. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. 2 AM Chili | Comics. Camper Van Beethoven - Pictures Of Matchstick. 60 Second Chocolate Chip Cookie A la Mode. I had so much fun developing this recipe. Talk about kinda dangerous though.
This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants? Yah, this is just like that but done in literally no time. This makes one large serving so double or triple the recipe as needed. In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin.
Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? Ingredients Directions. 5 Healthier Twists On Macaroni And Cheese (RECIPES) Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty.
And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby. Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! And just in time for Valentine's Day... perfect excuse to make them! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center.
Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Oh man.... these are so cute. So...... Www.menshealth.com/mhlists/healthy-food-combinations/printer.php. Who came up with the idea that we are supposed to drink orange juice at breakfast? And why, if oatmeal is so good for us, do we eat that only in the morning as well? Apologies to the Palinites, but nutritionists are starting to realize that you and I like our oatmeal and OJ before we start the day because we evolved to like it that way—because enjoying the two together is healthier than eating each of them alone. Epidemiologist David R. Jacobs, Ph.D., of the University of Minnesota calls it food synergy, and he, along with many other nutritionists, believes it might explain why Italians drizzle cold-pressed olive oil over tomatoes and why the Japanese pair raw fish with soybeans.
What's more fascinating, however, is that the evolution between eater and eaten might answer the long-held question about why humans live longer, healthier lives on traditional diets. Tomatoes & Avocadoes And when it comes to salads, don't choose low-fat dressings. Oatmeal & Orange Juice Broccoli & Tomatoes. Chicken and Cheese Lasagna Roll-Ups. Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe.
How to Make Perfect Gravy. Rustic Pear Tart with Goat Cheese & Brown Butter Crust | carpe season. We spent an unseasonably warm recent Saturday making this rustic pear tart. With the windows open and sun shining, we completely enjoyed putting together this little video, with special thanks going out to my man Owen for taking a 2.5 hour nap while we filmed. P.S. Eric just asked me “What makes this rustic?” This type of free-form tart, also called a galette, comes from France and basically refers to a pie that is made by folding up the edge of the pastry around the filling, without the use of a pie pan.
Rustic Pear Tart with Goat Cheese & Brown Butter Crust (recipe from How2Heroes ) (yields 8 triangular pieces, or one 9" pie) This rustic pear tart is the perfect amount of sweet as the sweet pear filling is perfectly balanced by honeyed goat cheese. Ingredients parchment paper ¼ c. butter (browned) and chilled (5 mins. in freezer) 1¼ c. all-purpose flour + extra for dusting workspace 2 tbsp. vegetable shortening, chilled (10 mins. in freezer) 1 tbsp. sugar ¼ tsp. salt (for assembling pie) Chenna Tarkari. Chenna Tarkari is a very famous and delicious traditional recipe of Orissa, which is prepared using cottage cheese (paneer), flour and other Indian spices.
Paneer is rich source of calcium and protein. So it helps in growth and development of body. It prevents diabetes and cancer. This is a favorite and yummy dish for all age group. Chenna Tarkari Preparation time:10 minsCooking time: 20 minsServes:4 Ingredients Chenna Tarkari Ingredients 200gm paneer (cottage cheese)2 tsp maida (all purpose flour)Salt to tasteOil for deep frying2 bay leaves3-4 cloves2 stick of cinnamon2 cardamom2 medium size chopped onionOnion paste2 tsp ginger and garlic paste1 tsp turmeric powder1 tsp chilly powder1 tsp cumin powder1 tsp coriander powder2 medium size tomato chopped1 tsp kasuri methi1 tsp garam masala Method Take a bowl, add paneer, maida and salt.
Heat oil in a kadai and deep fry the balls till it become golden brown in color from all sides. Heat oil in another pan. Now chenna tarkari is ready for serve.