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Meals from literature vs tv dinners
How to Make Gougères Here’s all that’s left after the gougère bender I went on this afternoon. Let’s just hope I can whip out another 40 before company comes. Ah yes, I seem to have a cup of flour left here, I’ll sift that…
Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving.
Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery.
Avocado Dressing Avocado Salad Dressing Balsamic Dressing Bleu Cheese Dressing
Posted on December 01, 2011 in Fashion & Accessories by Caroline Via: mycakies.blogspot.com Start saving your old jam jars! From cakes to herb gardens, pies to photo frames, and even entire meals … here are 20 fantastic things you never knew you could make with a jar.
I swear, I wasn’t going to share another recipe from “Emeril at the Grill,” but last weekend, we tried his Pork and Chorizo Burgers , and you’ve got to try them. After the first bite, all Jeff and I could do was chew, nod at each other and finally lean in for a high-five. They are insanely delicious. The sort of thing you eat for lunch and want again for dinner. What makes them special is that the balance of ground pork and chorizo really brings out the best in both. You get the spicy bite of the sausage, but it doesn’t take over, because it’s balanced by the sweet, smoky flavor of the grilled pork.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year.
From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?)
Recette Rouleaux de crêpes au saumon fumé Ingrédients Rouleaux de crêpes au saumon fumé 6 crêpes 8 tranches de saumon fumé 150 g de ricotta 2 cuillères à soupe de crème fraîche 2 cuillères à soupe d'aneth ciselé 2 brins d'aneth Sel Préparation Rouleaux de crêpes au saumon fumé Mélangez la crème fraîche, la ricotta, l'aneth et du sel. Recouvrez les crêpes avec les tranches de saumon et tartinez de ricotta à l'aneth.
In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes. When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
This avocado hummus is delicious. And I know I say that a lot, but I really rilly like this one. It’s a good one!
1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes. 2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
Courtesy of Food Network Magazine How to make a pizza: Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees. Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper. Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes. Pizza Dough Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt.
This salad dressing is a very close approximation to the traditional ginger dressings served in most japanese hibachi restaurants. This salad dressing goes great with almost any asian cuisine. It is easy to make and is always a hit with my family and friends. Ingredients 1/2 cup onions, minced 1/2 cup peanut oil 1/3 cup rice vinegar 2 tbsp water 2 tbsp fresh ginger, minced 2 tbsp celery, minced 2 tbsp ketchup 4 tsp soy sauce 2 tsp sugar 2 tsp lemon juice 1/2 tsp garlic, minced 1/2 tsp salt 1/4 tsp pepper Preparation