infusing sugar June 9, 2011 | Sweet Recipes | Comments I love the idea of infusing sugar! The wonderful uses of infused sugars are endless. You can use the citrus or lavender sugar in a poundcake or sugar cookie recipe to add a hint of flavor or simply place a teaspoon in your coffee (think espresso bean-infused!) Supplies Sugar, citrus fruit, glass container with seal, a zest and ribbon or twine to garnish. Directions 1. 2. 3. 4. photo credit: Sugar and Charm
Appetizer Recipe: Atomic Buffalo Turds - BBQ Addicts - BBQ Blog Cooking up a barbecue feast for your friends and family can (and will) be an all day affair. Depending on the size of your cut, briskets and pork butts can take every bit of 18 hours to slow smoke to perfection. As much as I like starving myself all day in anticipation of the gluttony that’s soon to come, my willpower tends to falter somewhere around the noon hour. Since the smoker is already chugging away, there’s no need to power up the oven for that well deserved mid-day snack. These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already: 12 fresh jalapeno peppers 12 slices of bacon 24 little smokies 1 package of cream cheese (room temperature) 2 tsp paprika 1 tsp cayenne pepperSweet barbecue rub To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. In a mixing bowl, combine the cream cheese, paprika and cayenne pepper.
A Visual Guide to Cooking Greens at Epicurious.com P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Wilted, blanched, sautéed, braised, or even puréed, these greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. You can find many of them at the grocery store or farmers' market. Bok Choy Kale
Warmed-Spiced Pecans with Rum Glaze Warmed-Spiced Pecans with Rum Glaze If you have been to a mall during the holiday season, many state fairs and sporting events then you have smelled the amazingly enticing aroma of roasted nuts. This time of year I look forward to purchasing a cone to devour while holiday shopping. Every time I see the roasted nut cart there is always an incredibly long line of people waiting to purchase these addicting nuts. Every time I tell myself there is no way I am going to stand in that line, but of course I always do! These nuts require minimal ingredients and are so easy to make! Ingredients: 2 cups raw pecan halves (8 ounces) For the Warm Spice Mix: 2 tablespoons granulated sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon nutmeg For the Rum Glaze: 1 tablespoon rum , preferably dark 2 teaspoons vanilla extract 1 teaspoon light brown sugar or dark brown sugar 1 tablespoon unsalted butter Directions: Leave a Comment
The Web’s Best Slider Recipes We never thought a culinary revolution would spawn from a White Castle (even though we think more food should come in Crave Cases), but sliders have become a bit of a trendy food over the last couple of years. If there’s a party that has some passed mini burgers, you better believe you can find us right at the door where the servers come out. When we cook some up for a party/standard afternoon at home, we like to get a bit creative with the shrunken snack. Here are our favorite recipes for sliders: Spicy Whiskey BBQ Sliders We didn’t realize we could make such a mess with such a small food, but every smear on our face and drop of sauce on our denim was worth it. Pork Belly Sliders with Pickled Cabbage and Maple Mustard Pork belly is a gift from the heavens. Roast Beef and Caramelized Onion Sliders For some sliders that you can put together in no time, you can’t go wrong with these. Crab Cake Sliders The marriage of crab cakes and sliders is a natural one. Cheesy Stuffed Meatball Sliders
Creamed Corn and Peas & Kayotic Kitchen I admit, the name is somewhat misleading since I’m not using cream at all. But that’s good, right? This is my son’s all time favorite side dish. You can easily add some (cubed) cooked chicken and use it as a pasta sauce or put it in an oven dish, top it with mashed potatoes and cheese, bake it and voila, dinner. It’s a rather simple and straightforward recipe with a really laid back flavor. Ingredients: 1 large shallot (or 1/2 a small onion) 1/2 red bell pepper 2 tbsp all-purpose flour 2 tbsp butter 1/4 tsp mustard powder 1/2 to 2 cups of milk 1/2 tsp salt 1/8 tsp pepper 1 1/2 cup peas (frozen) 1 1/2 cup corn (drained) 4 tbsp grated parmesan pinch nutmeg Directions: Chop the shallot. Do the same with the bell pepper. Mix the flour with the mustard powder. Keep 1 1/2 to 2 cups of milk nearby. Heat the butter and sauté the shallot and bell pepper for about 4 minutes. Add the flour, stir well and cook for 2 minutes to neutralize the rawness of the flour. Simmer the sauce for a minute or two.
Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds Recipe If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven. Method 1 Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else. 2 Measure the pumpkin seeds in a cup measure. 3 Preheat the oven to 400°F. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole. Hello!
El ranking de la hamburguesa: las 10 mejores Pan, carne, pan. La hamburguesa suena a cosa fácil, boba y sin gracia. Pero no hace falta que expliquemos todo lo que hay detrás de un buen paty: desde tiernos recuerdos de infancia hasta noches de juerga con pool y cerveza. Salimos a buscar las mejores hamburguesas de la ciudad y volvimos con el colesterol un poco más alto, pero felices, y con este Top 10. 1. 2. 3. 4. 5. 6. 7. 8. 10. Por Cecilia Acuña
Almost-Famous Green Bean Fries Recipe : Food Network Kitchens : Food Network - StumbleUpon Directions Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Whisk the egg and milk in a shallow bowl. Line a baking sheet with parchment paper. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Photograph by Yunhee Kim Vanilla Extract Recipe, How to Make Vanilla Extract Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need. Method 1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected. 2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). 3 Give the bottle a good shake every once in a while. Lasts for years. You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar.
Mini Chocolate Bar Mug Brownie All this talk of uses for leftover Halloween candy — I never quite got it. Getting rid of mini chocolate bars was never a problem around here; our best use for leftover candy has always been eating it. Although. Those wee bars are good for some things — deep fried mini Mars bars, for example. Stir up some flour, cocoa, sugar, oil and milk or water. Chop up your favorite candy — preferably something with gooey caramel or peanut butter — and stir it in. Microwave for 60 seconds — just enough time to get a glass of milk and a fork. Dive in. Mini Chocolate Bar Mug BrownieAdapted from Instructables.com1/4 cup flour 1/4 cup packed brown sugar 2 Tbsp unsweetened cocoa powder Pinch salt 2 Tbsp canola or other mild vegetable oil 2 Tbsp milk, coffee or water 1 mini chocolate bar, such as Reese’s peanut butter cup, Oh Henry, Wunderbar, Caramilk, etc., choppedIn a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. 16 more candy-inspired recipes!
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter - StumbleUpon Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!