Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious
Preparation Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Melt butter in heavy large saucepan over medium-high heat. Divide grated cheese among 4 bowls and ladle soup over.
A Cozy Kitchen - StumbleUpon
Garlic Butter and Herb Popcorn
I love popcorn. It’s almost always the snack I reach for first. And for just about any time of day. Afternoons, evenings, while watching television, or while playing a game with the grandkids. More often than not, it’s just good old popped corn with butter and salt. But every once in a while I like to fancy it up a little bit. I read somewhere recently that popcorn is the new cupcakes. Start out with a large pan that has a tightly fitting lid. Add the oil and popcorn and increase the heat to medium high. When most of the kernels have popped, remove the pan from the heat. Enjoy! Garlic Butter and Herb Popcorn Popcorn coated with garlic infused butter and tossed with herbs and celery seed. Ingredients 1/4 cup butter 2 tblsp. canola oil 2 garlic cloves, crushed and peeled 1 cup popcorn kernels 2 tblsp. herbes de Provence (or dried herbs of your choice) 1/4 tsp. celery seed 2 tsp. salt Instructions Choose a large pan with a tight fitting lid. Notes Adapted from Laura Calder, Cooking Channel
Mozzarella Stuffed Homemade Meatballs
2 tablespoons extra virgin olive oil 1 pound lean ground beef 1 large egg 1/2 cup finely chopped white onion 1/2 cup Panko bread crumbs 1/2 cup fresh grated parmesan cheese 1/4 cup milk 2 tablespoons minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 teaspoon hot sauce, like Tabasco 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt Ten 1-inch Mozzarella balls 1. 2. 3.
Cake Batter Pancakes
I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs assorted sprinkles
Romancing the Stove - StumbleUpon
Black Pepper-Garlic Chicken
Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!
Japanese Cheesecake (Fluffy & Creamy)
When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F).
How to make homemade manicotti
On one of the first trips to my in-laws, before Lou and I were married, my mother-in-law-to-be Rita Cinquino served manicotti. I had never, ever tasted anything so good before. And as much as I loved my husband back then, I have to say the manicotti might have sealed the deal. It certainly was a major factor in my lifetime commitment to him. It’s a bit of an effort to make, but so worth it. Homemade Italian Manicotti Ingredients for the manicotti shells 1 cup flour 1 cup water 4 eggs Pinch of salt Directions With a mixer or whisk, mix the eggs and water. Ingredients for the manicotti filling 1 pound ricotta cheese 1/3 cup grated Romano cheese 1 egg A few sprigs chopped parsley Salt and pepper to taste Mix ingredients together in a bowl. You can also freeze the manicotti separately in plastic bags to cook later in the season.
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? 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? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined.
