50 Milkshakes : Recipes and Cooking Each recipe makes 2 milkshakes. 1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt. 2. 3. 4. 5. 6. 7. 8. 9. 10. A Vegetarian take on Moussaka Occasionally I take catering jobs for my friends family's special occasions. Normally I don't take pictures of these events, but this most recent one, I snuck the camera in because some of the dishes I was making were really unique. I was asked to cook a Greek feast for 20 people, from apps to dessert! In the past, other people have brought some dishes, but this time I had to do everything. Cooking the middle bulgur layer. Eggplant is the bottom layer. Some feta on top of the bulgur. Creamy mash potatoes on top. I also made some piroski which is like a greek mini calzone that has a sweeter almost pretzel like dough. I rolled out the dough and used my favorite cookie cutter to make the rounds. Sealed with a fork. One perk of my current job is a membership to Restaurant Depot. My friend Nick was able to help me a bit at the party. The dough on these was nice and light, and barely sweet. Perfect 2 bite snacks. The broccoli variety. The fully cooked moussaka. Eggplant on the bottom.
Traditional Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates) - My Greek Dish The perfect, traditional Greek lemon potatoes, ideal for your Sunday family roast!!! Crispy on the outside, fluffy on the inside with a delicious lemony flavour.. Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying roast lamb, chicken, pork, a juicy burger or steak, and the list goes on. So how to make the perfect Greek lemon potatoes? It is as simple as 1-2-3 – Select the right potato variety, add the secret lemony ingredient and crisp them to perfection! The perfect Greek lemon potatoes: start with the right potato variety Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. You can parboil them, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. The secret ingredient for the crispiest Greek lemon potatoes is in the sauce! Ingredients
Gluten Free Garlic Cauliflower Pizza Crust Posted by Sia Cooper Yum is not the first word that comes to mind when I think of cauliflower. I am not a big fan because I often feel that it is such a bland vegetable due to the lack of taste. But, what if I told you that it is an amazing junk food replacement? Many people I know use cauliflower by mashing it to make a “mashed potato-like” dish. Here is how to make your very own garlic flavored cauliflower crust! Ingredients 1 head cauliflower, chopped1 cup shredded Italian cheese blend1 large egg, beaten2 minced garlic cloves1/4 cup basil & oregano mixsalt/pepper to taste Directions Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
10 American Foods that are Banned in Other Countries Americans are slowly waking up to the sad fact that much of the food sold in the US is far inferior to the same foods sold in other nations. In fact, many of the foods you eat are BANNED in other countries. Here, I’ll review 10 American foods that are banned elsewhere. Seeing how the overall health of Americans is so much lower than other industrialized countries, you can’t help but wonder whether toxic foods such as these might play a role in our skyrocketing disease rates. #1: Milk and Dairy Products Laced with rBGH Recombinant bovine growth hormone (rBGH) is the largest selling dairy animal drug in America. It’s injected into cows to increase milk production, but it is banned in at least 30 other nations because of its dangers to human health, which include an increased risk for colorectal, prostate, and breast cancer by promoting conversion of normal tissue cells into cancerous ones. Where it’s banned: Australia, New Zealand, Israel, EU and Canada #2: Genetically Engineered Papaya
20 Food Hacks That Will Make You Fat If you are a big foodie then these food hacks below will certainly make you fat. Have a look and enjoy: 1. Image via: ididafunny , we are not foodies 2. Image via: imgur 3. Image via: mommy mishmash 4. Image via: ben and jerrys 5. Image via: fool proof living , paulaandchlo , book of errant pages 6. Image via: serious eats 7. Image via: table spoon 8. Image via: uktv 9. Image via: table spoon 10. Image via: williams-sonoma , brit 11. Image via: traceys culinary adventures 12. Image via: tatertotsandjello 13. Image via: imgur 14. Image via: I can teach my child 15. Image via: imgur 16. Image via: acid cow 17. Image via: food-hacks , omgtsn 18. Image via: keep0smiling 19. Image via: funny junk 20. Image via: snack hacks
Homemade Junk Food | Spark Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes
Aloo Paratha, How to make Aloo Paratha Recipe | Punjabi Aloo Paratha Aloo Paratha are Indian flat bread. The parathas are then stuffed with mashed potatoes, spices and herbs. Punjabi Aloo Paratha are yummy, delicious yet healthy. They are just perfect to eat during breakfast, meal time or dinner time. We make aloo parathas a lot of time home and club them with raita, pickle or a gravy based dish. Punjabi Cuisine is rich in carbohydrates, great aroma, taste, flavor and quite healthy. Talking about Parathas you can have any vegetable you like in Parathas like Aloo Ka Paratha, Paneer Paratha, Mooli Paratha, Methi Paratha, Plain Paratha and the list goes on. The first dish which I cooked for the first time happens to be aloo paratha, tikki and sandwiches in my teens. 1. 2. 3. 4. 5. 6. 7. 8. 9. You could check some more indian parathas like mixed sprout paratha, chocolate paratha, phool makhana roti, palak lachha paratha, chicken keema paratha, palak paneer paratha and multigrain roti. Aloo paratha recipe below: Aloo Paratha Author: Maria@flavorsofmumbai.com 1.
Slow Cooker Mushroom Barley Risotto Recipe Directions Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. From Food Network Kitchens Skillet Eggs With Squash Recipe Directions Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible. Preheat the oven to 375 degrees F. Spread the squash evenly in the skillet. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Photograph by Con Poulos
A Fat Full Fall: Baseline Fats Chart Welcome! If you wish you could eat more whole foods without breaking your budget, you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship. You might also be interested in family-friendly, delicious and nutritious recipes or one of my popular eBooks to help you on your journey. Want to know what to do with coconut oil? Use the Fat: What Fat for What Common Uses? Solid fats Use for pastries, biscuits, tortillas, crackers, and recipes that call for butter or shortening. ButterCoconut oil (solid below 76 degrees)LardTallowPalm shortening – non-hydrogenated (although I haven’t used this myself)Substitute 3x as much ground flax meal for about 1/3 of the fat in a quick bread recipe.Do NOT use: Crisco or shortening, margarine (Why?) Liquid Oils for Baking Use in any recipe that says “oil” or “vegetable oil”. Melted coconut oil (not sure how to melt it easily? Liquid Oils for Sautéing and Cold Uses High Heat Cooking/Frying Printable Chart
A Real Food Alternative to Potato Chips: Munchy, Crunchy, Salty, and Nourishing! Welcome! If you wish you could eat more whole foods without breaking your budget, you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship. You might also be interested in family-friendly, delicious and nutritious recipes or one of my popular eBooks to help you on your journey. Don’t tell anyone, but we had some potato chips around here for Thanksgiving. It really is far too easy to overeat things that are crunchy, salty, and a little greasy. As we head into a month of great food temptation, allow me to share a recipe to combat the munchy crunchies, one that will also help you preserve some of the last root veggie produce that may still be local in your area. Not only are Veggie Chips munchy, crunchy, salty, and good for you, they’re also gluten-free, grain-free, soy-free, dairy-free, nut-free, and egg-free – which can be hard to come by in a snack food! But I digress. On to the veggie chips! Kitchen Experiments on Veggie Chips Veggies I’ve dried: