Stuffed Mushrooms. AKA, food to make really fast when you have a bunch of guests and dunno what to serve them due to total brain lapse. So I purchased a pound of white mushrooms from the farmers market, and I had a bunch of turkey bacon that needed to be used, some green onions, and staples such as breadcrumbs and Parmesan cheese. It was inevitable…..Stuffed Mushrooms! I never had a written recipe for this, and I’m basically writing it down now according to what my photos show. A shout out to Seriouseats.com , for choosing my Galette as a favorite photo on their homepage, and to all the Foodbuzz members, for voting me to #1 on the Top 9 this morning! Less sappiness, more cookyness. Stuffed Mushrooms (makes approx. 20 mushrooms) Ingredients: 1 pound of white button mushrooms (approx. 20) 4-5 strips of bacon, diced 3 green onions, diced 1/2 cup seasoned bread crumbs salt pepper Parmesan cheese olive oil Directions: 1) Pre-heat oven to 325 degrees. Pre-heat oven to 325 degrees. Save stems, dice into little pieces.
Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.
Banana Cinnamon Cupcakes with Nutella Centers. Banana Cinnamon Cupcakes with Nutella Centers. Banana Cinnamon Cake: 3 eggs ¼ cup oil 1 cup buttermilk 1 cup sour cream 1 box White Cake Mix 3 medium bananas mashed well (2 large) 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon vanilla extract Nutella (Buy a small jar and you will have leftovers) Cinnamon Cream Cheese Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 ½ teaspoon cinnamon 1 teaspoon vanilla extract 3-4 cups powdered sugar Directions: 1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 30). 2. In a large bowl, combine eggs, oil, buttermilk and sour cream. 3. Add cake mix (sift in for easy mixing) and mix until combined. 4. In a separate bowl, mash bananas and add baking soda, cinnamon and vanilla. 5.
Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. ~Peanut Butter Lava Cookies! **DISCLAIMER** For some reason these haven’t been very “lava-like” for those of you trying them. I don’t know why, my peanut butter had lots of oil on the top and that may have affected the outcome?! Hopefully, they’re still tasty enough to enjoy as peanut butter cookies, if for some reason they don’t ooze for you..lol. I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter. Like when you make Peanut Butter Toast and those liquidy puddles of Peanut Butter take your senses to a simple, yet, complex state of taste bud euphoria! :) There’s almost nothing better! Uhh…almost! Grab a glass of Milk, you’ll need it! What you’ll need for 14 Drippy Peanut Butter Cookies: 1 box of Pillsbury Pie Crust Approx. 2 cups of Creamy peanut Butter… 1/2 cup Sugar Directions: Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter… Put the other Pie Crust on top and cut out approx. 3″ cookies… Let them cool… Thennn..toss them in, yep….more Sugar~ Check them out…
Japanese-Style Fried Chicken - The Japanese Food Report Sorry Paula Dean, but nothing beats Japanese-style fried chicken. (To Mary in Austin and all my friends down south who make amazing fried chicken: Don't kill me! :) ). The secret is the marinade. Before the bird hits the hot oil in Japan, it wallows in a savory, soy sauce-and-garlic marinade bursting with mouthwatering umami goodness. Serves 4 4 chicken legs, bones removed and cut into bite-sized pieces (much tastier for this dish than boring white meat, a.k.a. 1. 2. 3. 4.
Chocolate Peanut Butter Cheesecake from Mike's Table A while back, I had seen that the Daring Baker’s made a cheesecake , and it struck me that I had never done so myself. Since then, I’ve had the itch–one of those desserts I needed to do soon–and I’ve finally scratched it. I decided plain cheesecake wasn’t for me–I love it, but I just couldn’t make it when dressing it up with some extra flavors seemed so easy. So today, I fell back to one of my favorite flavor combos of all time: chocolate and peanut butter. Now there are many approaches to cheesecake, the two major distinctions being baked vs frozen. Behind this cheesecake is my usual, from-scratch graham cracker crust , filled with three distinct layers of cheesecake: chocolate, plain, and peanut butter. 1 Graham cracker crust 24 oz cream cheese 1 cup sugar 3 eggs 1 cup heavy cream juice of 1/2 lemon 1 Tbsp vanilla extract 3 oz bittersweet chocolate 1 Tbsp cocoa powder 1/3 cup peanut butter 1 Tbsp honey First, prepare the graham cracker crust . Be Sociable, Share! Related Posts
Milk and Booze! How To Make Sweet Milk Liqueur Milk liqueur: a Portuguese recipe made from equal parts vodka (or grappa), milk, and sugar. Say hello to the newest addition to our liquor cabinet! This rather improbable combination of vodka and milk makes a liqueur so smooth and perfectly sweet that you'll want to sip it straight. Get the recipe, our review, and some ideas for using this sweet liqueur below. We love the idea of making our own liqueurs, and we've been wanting to try this milk liqueur ever since we saw it in David Leite's most recent book The New Portuguese Table. The hardest part about this liqueur is waiting for it to infuse. But strained a few times to catch all those milk solids, the resulting liqueur is perfectly clear with a lovely sunshine yellow hue. This is definitely a winner in our book. Ideas for Using:• Split into several small bottles for presents - Wouldn't these make a cute Valentine's day gift? Homemade Milk Liqueur adapted from The New Portuguese Table by David Leite Makes about 1 quart of liqueur
No-Knead Pizza Dough Everyone on the internet knows about and has made the no knead bread recipe, but what about the pizza dough? Since I have had some success recently with the no knead bread, I decided to try the pizza version out. I went to Co . last time I was in NY, and loved the pizzas there, so I figured it could work. (Co. is where the no-knead guy Jim Lahey makes pizza). There was one main thing I was worried about. I have made a lot of pizza , and my recipe for dough is very involved. The short answer is yes, it works, but this recipe isn't for everyone. Flour and yeast. Halfway through the rise, I split it into two containers because it was overflowing. Bubbly awesomeness. So wet you could pour it. You need to make it into pizza sized balls to rise longer. Rare shot of my room, there was no space in the kitchen! The pizza on the stone. Very tasty! Here is that no knead pizza dough recipe, proceed with caution!
Zhug (Skhug) Recipe: Yemeni/Israeli Hot Sauce One of the most popular forms of casual dining in Israel is the falafel stand. For about 15 shekels (about $4) and in about three minutes, you can get a pita stuffed with falafel (fried garbanzo mash), pickled cabbage, hummus, tahini, and just a touch of an unassuming sauce called zhug (skhug), סחוג in Hebrew. Usually zhug is served in a small dish with a spoon, so you can decide how spicy you'd like your falafel pita to be. The most popular hot sauce in Israel, zhug is served with just about everything, especially with foods with origins in the Middle East. While it's not easy to find zhug outside Israel, it's also not very difficult to make. 8 Booze-baking Recipes for a Boozy Summer Posted 6/21/2012 at 12:00 pm by Andy Sweat The days of Jell-O Shots are a thing of the past. Personally, I can’t wait to inhale air that consists of 40-proof Scotch. But that’s just me, and science hasn’t caught up to my needs yet. Think of all the great things you do in your life. 1. Dump a bag of Gummies into a bowl. Recipe here . INITIAL OBSERVATIONS: I personally think Gummi Bears suck. WHO WANTS IT: Moviegoers, hyper dogs and kids, college sluts. 2. In a bowl, separate Skittles into flavors. INITIAL OBSERVATIONS: Skittles. WHO WANTS IT: High school kids looking for an alternative to Mad Dog 20/20. 3. Same as Rummy Bears but just fucking use Whisky and Penguins, ass. INITIAL OBSERVATIONS: Anytime I think of Whisky and Penguins, it makes me want to scream to parents on the playground: “WATCH OUT, KIDS!” WHO WANTS IT: Single dads and bastards. 4. Shove Vodka bottle in a watermelon hole and let it soak. Recipe here . WHO WANTS IT: Sororities, fraternities, and people on welfare. 5. 6. 7. 8.
Grilled Corn and Tomato Fettuccine Last summer I fell in love with a million things. Nude nail polish, avocado toast, baked beans on top of eggs and super long walks with lots of gossip to name just a few. Oh and cold beer. A little late on that train, but…. better late than never. By far, the cream of the crop was grilled corn. Best.thing.ever. Anywaaaaay. Grilled corn is the bees knees. It became a thing. An addiction. Sooo… I also grilled the tomatoes, which was in a word… awesome. Grilled Corn and Tomato Fettuccine serves 2-4 1 pound whole wheat fettucine 4 large ears of corn 3 vine tomatoes, cut in half 1 green pepper, seeded and sliced 2 garlic cloves, minced 1/4 cup + 3-4 tablespoons olive oil 1/4 cup parmesan cheese salt and pepper Preheat the grill on the highest setting. Boil water and prepare pasta according to directions. Once corn is finished, unwrap and let cool for a few minutes. Summer rocks my world.