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October 2013 91 posts Oct 21, 20138 notes #Samoa Sugar Cookies #recipe #recipes #Easy recipes #yum #yummy #deli #delicious #delish #sweet #cuisine #dessert #dessert photography #dessert porn #desserts #cook #cooking #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #food art #foodgasm #foodgram #foods Oct 21, 201323 notes #Chocolate Peanut Butter Cupcakes #recipe #recipes #Easy recipes #yum #yummy #delish #delicious #sweet #cuisine #dessert #dessert photography #dessert porn #desserts #cook #cooking #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram #foods Pumpkin Praline Cheesecake 3 large eggs, at room temperature INGREDIENTS: 2 cups graham cracker crumbs 5 Tbsp. butter, melted 3 Tbsp. light brown sugar 3 (8oz) packages cream cheese, softened 1 can Eagle Brand Sweetened Condensed Milk 3 large eggs, at room temperature 1 1/2 cups canned pumpkin 1 tsp. ground cinnamon ½ teaspoon nutmeg DIRECTIONS: Preheat oven to 325 degrees. Combine graham cracker crumbs, butter and brown sugar in a medium-size bowl. Press the mixture firmly into the bottom and up the sides of a 9” spring-form pan. In a large bowl, beat the softened cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs, one at a time. Next add the pumpkin, cinnamon and nutmeg to the cream cheese mixture. Beat on high until the mixture is smooth and clump-free. Pour into prepared pan. Bake for 1 hour 15 minutes, or until the center appears nearly set and the top is a golden hue. Cool for one hour on a wire rack before refrigerating for 4-24 hours. Prepare the Praline Topping after cheesecake has cooled for at least 4 hours. Praline Topping: INGREDIENTS: 1 cup firmly packed brown sugar 1/3 cup whipping cream ¼ cup butter 1 cup powdered sugar, sifted 1 tsp. vanilla extract DIRECTIONS: Bring the first three ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and continue to boil, stirring continuously for the next minute. Remove the pot from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let the praline topping stand for 5 minutes. Spread the Praline topping all over the top of the cooled cheesecake. Top with plain or candied pecans and enjoy! Store the cheesecake in the refrigerator for up to a week. Oct 21, 20135 notes #Pumpkin Praline Cheesecake #recipe #recipes #Easy recipes #yum #yummy #delish #delicious #sweet #cuisine #dessert #dessert photography #dessert porn #desserts #Fall #autumn #cook #cooking #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram #foods Spiced Pumpkin Cheesecake with Bourbon Whip Cream Yields 12 2×3 mini cheesecakes Ingredients: Crust: - 1-1/4 cups ginger snaps - 1/4 cup sugar - 1/3 cup butter, melted Cheesecake: - 1 8-ounce package cream cheese, softened - 1 cups sugar - 2 eggs - 3/4 cup canned pumpkin - 1/2 teaspoon pumpkin pie spice - 1/4 nutmeg - 1/2 teaspoon of candied ginger - 1 teaspoon vanilla - 1/4 teaspoon salt - 4 ounces semisweet chocolate, cut up, - 1 tablespoons butter Bourbon Whip Cream: - 3/4 cup whipping cream - 2 tablespoon of bourbon - 1/4 cup caramel sauce - 1/8 teaspoon nutmeg for sprinkling Directions: - Preheat oven to 325 degrees F. Lightly grease pan. Combine In a, combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside. - Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture. - In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes. - Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing. - Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmeg seasoning. http://www.bakersroyale.com/cheesecake/spiced-pumpkin-cheesecake-with-bourb0n-whop-cream/ Oct 21, 20137 notes #Spiced Pumpkin Cheesecake #Bourbon Whip Cream #recipe #recipes #Easy recipes #dessert #dessert photography #dessert porn #desserts #sweet #cuisine #food #foodie #Food Blog #food photography #food porn #foodporn #food art #foodgasm #foodgram #foods #yum #yummy #delish #delicious #cook #cooking #baking #chef #cheflife Double Layer Pumpkin Cheesecake Ingredients - 2 (8 ounce) packages cream cheese, softened - 1/2 cup white sugar - 1/2 teaspoon vanilla extract - 2 eggs - 1 (9 inch) prepared graham cracker crust - 1/2 cup pumpkin puree - 1/2 teaspoon ground cinnamon - 1/8 teaspoon ground cloves - 1/8 teaspoon ground nutmeg - 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch) Instructions - Preheat oven to 325 degrees. - In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. - Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. - Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving. Read more at http://www.the-girl-who-ate-everything.com/2010/11/double-layer-pumpkin-cheesecake.html#BoRGgxwTJDGMHyiv.99 Oct 21, 20136 notes #Double Layer Pumpkin Cheesecake #recipe #recipes #Easy recipes #dessert #dessert photography #dessert porn #desserts #yum #yummy #delish #delicious #sweet #cuisine #Fall #autumn #cook #baking #cooking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram #foods Black-Bottom Cupcakes! For the filling: 8 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 large egg, at room temperature 2 ounces bittersweet or semisweet chocolate, coarsely chopped (I used mini chocolate chips) For the cupcakes: 1 1/2 cups all-purpose flour 1 cup firmly packed light brown sugar 5 tablespoons natural unsweetened cocoa powder (not Dutch-process) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 1/3 cup unflavored vegetable oil 1 tablespoon white or cider vinegar 1 teaspoon vanilla extract Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside. Make the cupcakes: Preheat to 350°F (175°C). Butter or line a 12-cup muffin tin. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container. Makes 12 cupcakes. Oct 21, 20137 notes #Black-Bottom Cupcakes #recipe #recipes #Easy recipes #dessert #dessert photography #dessert porn #desserts #yum #yummy #delish #delicious #sweet #cuisine #cook #baking #cooking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram #foods * Chicken Madeira!* 1 tablespoon olive oil 4 boneless, skinless chicken breast fillets 8 asparagus spears 4 mozzarella cheese slice 2 tablespoons olive oil 2 cups sliced fresh mushrooms 3 cups Madeira wine 2 cups beef stock 1 tablespoon butter 1/4 teaspoon ground black pepper Instructions Place chicken breasts between plastic wrap and pound to 1/4-inch thickness; season with salt and pepper. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm. Prepare Madeira sauce- Using the same pan, over medium heat, add2 tablespoons oil and heat; add mushrooms and saute for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to 1/4 of its original volume and is a dark brown color. Meanwhile, bring a half saucepan of water to a boil; add salt;return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange 2 breasts on each plate, top each with 4asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each. Oct 11, 20135 notes #gluten free #hazelnut #honey #cakes #recipe #recipes #Easy recipes #sweet #cuisine #yum #yummy #delish #delicious #dessert #desserts #dessert photography #dessert porn #cook #cooking #bake #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm Napoleon Of Tuna With A Mosaic Salad Ingredients For the Mosaic Salad - 2 large artichokes, rinsed - Juice of 2 lemons - 1 large tomato, peeled, cored, split horizontally, seeded with a teaspoon, in 1/8-inch dice - 4 large white mushrooms, very fresh and firm, caps only, in 1/8-inch dice - 1 small avocado, firm but ripe, split, pitted, peeled, in 1/8-inch dice - 1/4 cup small black olives (Niçoise), pitted and coarsely chopped - 3 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper - 2 tablespoons chopped chives - 1 bunch watercress of mâche, leaves only, cleaned For the Napoleon of Tuna: - 6 thin slices white bread - 1 clove garlic, peeled - 8-ounce slice tuna fillet, sushi quality, center cut, about 1 inch thick, well chilled (when serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day) - 1/2 tablespoon lemon juice - 1 tablespoon extra-virgin olive oil - 1/2 tablespoons finely minced chives - Salt and freshly ground black pepper Methods For the Napoleon of Tuna: - Center a rack in the oven and preheat the oven to 325°F. - Stack the slices of bread and trim off the crusts. Cut the square bread stack into 2 even rectangular ones. - Place the 12 pieces of bread in a single layer on a baking sheet with a rack or another pan on top to prevent them from curling when drying. Bake them in the oven for 6 to 8 minutes or until golden. - Remove from heat and set aside to cool. Carefully rub each dried toast with the garlic clove and discard the garlic or chop the clove and add it to the vegetable salad. - With a sharp knife, cut the cold tuna at an angle into 12 thin slices 1/4 inch thick, about the size of the toast. Place the tuna slices on a plate and season them with the lemon juice, olive oil, chives, and salt and pepper. - Place a slice of tuna on each slice of toast and then assemble these to make 4 napoleons of 6 layers each (three toast, three tuna). Presentation - Place each napoleon in the middle of a chilled individual serving plate. - Evenly spread a thick layer of vegetable salad on top of and around each napoleon. - Place a small, right bunch of watercress or mâche leaves on each vegetable-salad-topped napoleon. - Drizzle the sandwich and plate with the remaining 1 tablespoon of olive oil and remaining lemon juice. - Serve immediately so that the toast remains very crisp. http://www.asianfoodchannel.com/recipe/4419-napoleon-of-tuna-with-a-mosaic-salad Flash Fired Squid Ingredients - 3 tablespoons of vegetable oil - 8 squid tubes, cleaned, dried and cut into quarter inch rings - 2 drops of sesame oil - Few dashes of hot sauce - Few shakes of soy sauce - 1 lime, juiced - 1/4 cup of cilantro, chopped Methods - Heat a large, heavy skillet over high heat then add oil. - When it’s searing hot, add squid tubes and sauté quickly until the edges just start to curl up, about 2 minutes. - Turn the heat off and add the sesame oil, hot sauce, soy sauce, limejuice and cilantro and toss well. Serve immediately. http://www.asianfoodchannel.com/recipe/2183-flash-fired-squid Tea Crusted Prawns With Mango Avocado Salsa Ingredients - Prawns - Yellow Label Tea Leaves - Breadcrumbs - Frying Oil - Baguette - Shallots - Mango - Avocado - Tomato - Parsley (chopped) - Malt Vinegar - Olive Oil - Sea Salt - Black Pepper - Sugar - Almond Flakes Methods Salsa Salad - Dice the tomato, avocado, mango and onions. - Put the ingredients into mixing bowl. - Add chopped parsley, olive oil, sea salt, pepper, malt vinegar and sugar, mix well and chill in fridge. Tea Crusted Prawns - Holding a prawn by its tail, dip the prawn into flour. - Followed by dipping the flour-coated prawn in egg wash. - Finally dip the prawn into mixture that consists of breadcrumbs, almond flakes, crusted black tea leaves, some salt & pepper. - Deep-fry the prawn and set aside. Final Assemble - Cut the baguette into slices, apply some butter on the slices and toast them. - Scoop some salsa salad and place it on top of a toasted baguette slice. - Top off with the tea crusted deep fried prawn. http://www.asianfoodchannel.com/recipe/5141-tea-crusted-prawns-with-mango-avocado-salsa Devil’s Food Cupcakes!!! 2 sticks butter 9 oz. chopped semi-sweet chocolate (1 1/2 cups chocolate chips) 1 3/4 cup sour cream… 1 1/2 cup sugar 6 eggs 1 teaspoon vanilla 2 cups cake flour 3/4 cup cocoa powder 3 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons baking powder Preheat oven to 375º. In a microwavable bowl or double broiler, combine the sour cream, butter, and chocolate. If using microwave turn down the power a little and stir every 45 seconds or so. Heat and stir just until chocolate is completely melted. Beat together the sugar, eggs, and vanilla and add to the chocolate mixture, mixing well. Sift in the flour, cocoa, soda, salt, and powder and fold together until well combined and no lumps remain. Fill lined muffin tins about 3/4 full and bake for about 15 minutes or until a toothpick comes out clean. Cool completely before frosting. Chocolate Buttercream 1 lb. butter (2 cups) 12 oz. chocolate chips or chopped chocolate (2 cups) Melt together in double broiler or in microwave with power turned down a little (in case you haven’t noticed, I always like to turn down the microwave heat when I’m melting chocolate). Whisk together until combined. Throw it in the freezer while the cupcakes bake until it’s pretty firm. Beat for at least 5 minutes until fluffy. Frost cooled cupcakes immediately and then chill. I suggest serving them cold. That’s how they’re the best. http://www.yammiesnoshery.com/2012/06/devils-food-cupcakes-with-two.html Spagetti Squash Pasta! 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil… 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm. Prosciutto-Wrapped Parmesan-Pecan Dates Ingredients - 24 pecan halves - 24 large pitted dates - 1 piece(s) (2-ounce) Parmigiano-Reggiano cheese - 1 package(s) (4-ounce) sliced prosciutto - Freshly ground black pepper Directions - Heat oven to 350 degrees F. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. Cool. Raise oven temperature to 450 degrees F. - Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto. - Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature. http://www.delish.com/recipefinder/prosciutto-parmesan-pecan-dates-rbk1207 Citrus-Marinated Turkey Ingredients Brined Turkey - 1 gallon(s) water - 2 cup(s) apple cider - 2 cup(s) kosher salt - 2 cup(s) sugar - 1 (15-pound) fresh turkey, giblets and neck reserved Marinade - 10 clove(s) roasted garlic (see Tips & Techniques) - 10 clove(s) raw garlic - 1 3/4cup(s) vegetable oil - 3 tablespoon(s) vegetable oil - 3/4 cup(s) fresh orange juice - 1/4 cup(s) cider vinegar - 1/4 cup(s) kosher salt - 3 tablespoon(s) fresh lime juice - 3 tablespoon(s) dried oregano - 3 chipotles in adobo - 2 tablespoon(s) annatto paste (see Tips & Techniques) - 1 tablespoon(s) ground cumin - 1 teaspoon(s) ground allspice Turkey - 9 cup(s) chicken or turkey stock or low-sodium chicken broth - 3 tablespoon(s) canola oil - Reserved turkey giblets and neck, liver discarded - 3 shallots, coarsely chopped - 2 carrots, coarsely chopped - 2 celery ribs, coarsely chopped - 1 onion, coarsely chopped - 10 clove(s) roasted garlic (see Tips & Techniques) - 8 black peppercorns - 2 tablespoon(s) unsalted butter - 2 tablespoon(s) all-purpose flour - Salt and freshly ground pepper Directions - Brine the turkey: In a very large bowl, stir the water, apple cider, kosher salt, and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours. - Marinate the turkey: Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin, and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours. - Cook the turkey: Preheat the oven to 325°F. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F. - In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery, and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock, and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids. - Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes. - Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm. - Carve the turkey and transfer the slices to a platter. Serve with the gravy. Tips & Techniques To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil. Cover and roast at 375°F for 40 minutes, until tender and caramelized. Let cool, then squeeze the garlic from the skins. http://www.delish.com/recipefinder/citrus-marinated-turkey-recipe Turkey Chili RecipeIngredients - 2 cups chopped onion - 4 garlic cloves, chopped fine - 1 cup chopped green pepper - 1/4 cup olive oil - Two 35 oz cans stewed tomatoes, crushed - Two 15 oz cans kidney beans, drained - 2 Tbsp tomato paste - 3/4 cup chicken or turkey stock - 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot) - 1 Tbsp ground cumin - 1 Tbsp dried hot red pepper flakes - 1 teaspoon dried oregano - 1 Tbsp salt, plus more if desired to taste - 1/2 teaspoon black pepper - 3 to 4 cups of shredded, cooked turkey meat - Sugar - Shredded cheddar cheese, chopped red onion, sour cream for optional garnish. Method 1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed. 2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour. 3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired. The chili may be made in advance and chilled for 2 days, or frozen for 2 months. Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread. Blueberry Muffins! 6 Tbsp of Unsalted Butter, at room temperature ¾ of a cup of Sugar 2 Eggs… ½ Cup of Sour Cream 1 tsp of Vanilla Extract ½ tsp of Fresh Grated Orange Zest 1 ¼ cup of Self Rising Flour 1 cup of Fresh Blueberries Process, 1)Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set it aside. 2)In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick. 3)In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside. 4)Add the remaining flour to the butter mixture and just mix until the flour is mixed through but don’t over mix. 5)Using a spatula, fold in the blueberries making sure not to burst them. 6)Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean. Oct 10, 20135 notes #blueberry muffins #recipe #recipes #Easy recipes #yum #yummy #delish #delicious #dessert #desserts #dessert photography #dessert porn #sweet #cuisine #cook #cooking #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram #foods *Sesame Chicken in a Slow Cooker!* 1 1/2 pound boneless/skinless chicken breasts 1/2 cup honey 1/4 cup soy sauce… 2 tablespoons dried onion 2 tablespoons ketchup 1 tablespoon oil 1/2 teaspoon garlic powder 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice. Wax Beans with MintIngredients - 1/2 pound wax beans - Several mint leaves - 2 Tbsp extra virgin olive oil - Salt Method 1 A little bit ahead of time, crush a few mint leaves (reserve some for garnish) with a mortar and pestle. Put the crushed mint leaves into a small jar and add a couple tablespoons of high quality olive oil to cover. Let sit for at least an hour if you can. The longer the mint is in the olive oil, the better the infusion. 2 Prepare the beans by cutting off and discarding the tips and ends. Snap the beans in half, if necessary, to have pieces about 2 inches in length. 3 15 minutes before serving bring an inch of water in a saucepan to a boil. Place the beans in a steamer basket in the saucepan. Cover and cook, until tender, about 10-15 minutes. Check for doneness after about 8 minutes or so. If a fork easily goes through them, they’re done. 4 Remove beans from pan and place them into a serving bowl. Use a strainer to drizzle the mint-infused olive oil over the beans. Sprinkle salt over the beans to taste. (Fleur de sel would work really well with this dish.) Chop up a few more mint leaves to add as garnish. Stuffed Zucchini with Turkey SausageIngredients - 1 zucchini about 12 inches long, or 6 medium ones - 3 tablespoons olive oil - 1/2 cup chopped onion - 3 cloves garlic, minced - 1/2 cup chopped mushrooms - 2 tablespoons dry white wine - 1 pound ground turkey - 2 diced tomatoes - 3 tablespoons chopped fresh basil - 1 teaspoon chopped fresh rosemary - 3/4 cup grated Parmesan cheese - 1 egg, lightly beaten - 2 teaspoons salt - 2 teaspoons pepper Method 1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides. 2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes. 3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside. 4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot. http://www.simplyrecipes.com/recipes/stuffed_zucchini_with_turkey_sausage/ Asparagus with Hollandaise SauceIngredients - 1 bunch of asparagus (about 1 lb) - 10 Tbsp unsalted butter (1 stick plus 2 Tbsp) - 3 egg yolks - 1 Tbsp lemon juice - 1/2 teaspoon salt (skip if using salted butter) - Pinch of cayenne Method 1 Prep the asparagus. Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack. 2 Prepare the Hollandaise sauce. Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus. 3 Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are. http://www.simplyrecipes.com/recipes/asparagus_with_hollandaise_sauce/ Grandma’s Stuffed Peppers! 4 Large Bell Peppers, roasted, peeled, seeded and liquid reserved (be careful not to break them) 1 lb of Ground Beef ½ cup of Rice, cooked according to package instructions but making sure to drain it when it’s not fully cooked yet, about 10 minutes away from being done.… 3 Tbsp of Chopped Basil and Parsley ¼ cup of Freshly Grated Parmiggiano 1 cup of Chopped Mozzarella, or any other cheese of your choice 1 Egg 6 Plum Tomatoes, diced 3 Cloves of Garlic Olive Oil, as needed Salt and Pepper, to taste Process, 1) Preheat your oven to 375 degrees. 2) In a large bowl, mix together the tomatoes and juice from the roasted peppers, set aside. 3) In a separate large bowl, add your ground beef, egg, herbs, parmiggiano, mozzarella, about 1 cup of the tomato mixture, rice, salt and pepper. Mix together really well and divide your mixture amongst the roasted peppers making sure to stuff them well but being careful not to break them. 4) Drizzle a few tablespoons of olive oil in your tomato mixture, add the garlic along with a little salt and pepper and mix together. 5) Add a little of your tomato mixture in the bottom of your baking dish (your baking dish should be big enough to fit the peppers in kind of tighty) place your peppers in the dish and cover them with the fresh tomato mixture. 6) Drizzle some oil over the top of the whole thing and bake them for about 45 minutes or until they are golden brown on top. Serve right away! Cheesecake-Filled Pumpkin Cupcakes! 1 8 ounce package cream cheese, at room temperature 1/2 cup confectioners’ sugar 2 large eggs, plus 5 large egg whites… 2 teaspoons pure vanilla extract 1 1/2 cups flour 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup canned pumpkin puree 1 cup granulated sugar 1/2 cup vegetable oil 1 cup light brown sugar Simmering water 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled Directions Place a rack in the lower third of the oven and preheat to 350 degrees . Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes. Oct 5, 2013302 notes #vegan meyer #lemon bars #recipe #recipes #Easy recipes #healthy #Healthy Snack #healthy recipes #vegan #yum #yummy #delish #delicious #dessert #dessert photography #dessert porn #desserts #cook #cooking #chef #cheflife #kitchen #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram Oct 5, 2013214 notes #no bake #chocolate chip #granola bars #recipe #recipes #Easy recipes #yum #yummy #delish #delicious #sweet #cuisine #dessert #dessert photography #dessert porn #desserts #cook #cooking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram Scallops with Pink Grapefruit Beurre Blanc Ingredients - 8-10 ounces large sea scallops (about 8 scallops) - 1 Tbsp all-purpose flour - Sea salt and freshly ground black pepper - 2 Tbsp olive oil - ¼ dry white wine - 2 Tbsp fish stock or bottled clam juice - 1 Tbsp minced shallot - 1/3 cup fresh pink grapefruit juice - ½ tsp grated pink grapefruit zest - ½ tsp sugar - 3 Tbsps cold unsalted butter, diced - 1 Tbsp thinly sliced scallions or chives - Fresh pink grapefruit segments for garnish Preparation - Combine flour, salt and pepper in a shallow dish. Pat scallops dry. Heat oil in a large, preferably nonstick, skillet over moderately high heat. Lightly coat the scallops in the flour, shaking off the excess and add to the hot oil. Sear scallops on one side for about two minutes, then carefully turn and continue cooking them until they are just firm and lightly golden, about two minutes longer. Transfer the scallops to a plate lined with paper towels and lightly tent with foil to keep warm. - Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, minced shallot, grapefruit juice, grapefruit zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. - Set the pan over low heat and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. Taste the sauce and add additional sea salt and pepper if necessary. - Arrange the scallops on a warmed plate and spoon the sauce over. Garnish with scallionsor chives and serve with fresh grapefruit segments. http://www.creative-culinary.com/scallops-with-pink-grapefruit-buerre-blanc-for-waunstrong-wednesday/ Salmon with Mustard and Brown Sugar Glaze Ingredients - 3/4 cup dry white wine - 1/4 cup butter, cut into small pieces - 1 teaspoon Old Bay seasoning - 1 2-pound center-cut skinless salmon fillet Preparation - Preheat oven to 350°F. - Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. - Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. - Bake until fish is opaque in center, about 8-10 minutes. Remove from oven. - Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. - Transfer salmon to platter and serve. http://www.creative-culinary.com/salmon-with-mustard-and-brown-sugar-glaze/ Barbeque Shrimp with Cheese Grits Ingredients For the Shrimp and Barbecue Sauce: - 2 tablespoons unsalted butter - 1 small onion, cut into 1/4-inch dice - 2 garlic cloves, very finely chopped - 1 1/4 cups ketchup - 1/4 cup bourbon - 3 tablespoons cider vinegar - 2 tablespoons molasses - 2 tablespoons honey - 2 teaspoons Tabasco - 1 teaspoon chopped thyme - 1/2 teaspoon cayenne pepper - Kosher salt and freshly ground black pepper - 1 1/2 pounds peeled and deveined large shrimp - 1 tablespoon vegetable oil For the Cheese Grits: - 4 cups chicken broth - 1 garlic clove, minced - 1 cup old-fashioned grits (not instant) - 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups) - 4 tablespoons unsalted butter - 2 tablespoons heavy cream - Kosher salt and freshly ground pepper - Chopped Parsley (for garnish) Preparation To Make the Shrimp and Barbecue Sauce: - In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. - Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. - Preheat a grill pan or large skillet and grease with the 1 Tbsp. of oil. Season the shrimp with salt and pepper and brush both sides using the 1/3 cup of barbecue sauce. Cook the shrimp over moderate heat, turning once, until cooked through, about 4 minutes total. To Make the Cheese Grits: - In a medium saucepan, bring the chicken broth to a boil. - Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, approximately 20 minutes. - Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper. To Serve:Mound the cheese grits on a plate and top with shrimp and garnish with some parsley. Pass the barbecue sauce. http://www.creative-culinary.com/barbeque-shrimp-with-cheese-grits/ Garlic Roast Chicken! 1 (5 to 6-pound) roasting chicken Kosher salt and freshly ground black pepper 2 heads garlic, cut in 1/2 crosswise 1 lemon, halved 1/2 large Spanish onion, thickly sliced 4 carrots cut diagonally into 2-inch chunks 2 large Yukon gold potatoes, cut into 6 pieces 4 tablespoons butter, melted Directions As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. When you are ready to cook the chicken, first preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes. When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables. Authentic Tiramisu! 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/4 cup strong brewed coffee, room temperature 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder DIRECTIONS: In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Oct 5, 20137 notes #authentic #tiramisu #recipe #recipes #Easy recipes #yum #yummy #delish #delicious #sweet #cuisine #dessert #dessert photography #dessert porn #desserts #cook #cooking #bake #baking #chef #cheflife #food #foodie #Food Blog #food photography #food porn #foodporn #foodgasm #foodgram
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Odlični jesenski recepti s bundevom Jesen je tu i pruža obilje odličnih plodova - isprobajte ove recepte i uživajte u pravom okusu jeseni Evo odličnih i maštovitih recepata u kojima je glavni sastojak jesenski plod bundeva. Ukiseljene bundeve Priprema: 25 min. Kuhanje: 20 min. Sastojci: 1 limun, 5 šalica šećera, 3 šalice jabučnog octa, 1/4 šalice narezanog, oguljenog đumbira, 2 štapića cimeta, 20 bobica crnog papra, žlićica soli, 1 slatka bundeva (oko 2kg), očišćena, oguljena i narezana na prutiće. Priprema: naribajte koricu limuna. U velikoj posudi pomiješajte limunovu koricu, šećer, ocat, đumbir, cimet, papar i sol. Na laganoj vatri lagano mještajte dok se šećer ne rastopi i sastojci povežu. Dodajte bundevu. Uz mješanje kuhajte oko 15 minuta dok bundeva lagano ne omekša. Pazite da ne raskuhate povrće. Pomoću grabilice smjestite prutiće bundeve u steriliziranu staklenku. Dodajte preostalu smjesu. Dobro zatvorite, te kad se ohladi čuvajte u hladnjaku. Preporučuje se konzumirati unutar tjedan dana. Tortelini s bundevom i ricottom Priprema: 15 min. Kuhanje: 30 min. Sastojci: žlica maslinovog ulja, 1 luk srednje veličine, 1 bundeva (oko 2 kg), pola šalica pilićeg ili temeljca od povrća, 1 list kadulje, sol, crni papar, tortelini od sira, 1/2 šalice sira ricotte, 1/3 šalice tvrdog sira po izboru, peršin Priprema: u posudi na laganoj vatri zagrijete ulje. Dodajte nasjeckani luk i pirjajte dok ne požuti, oko 10 minuta. Dodajte bundevu, temeljac, smrvljeni list kadulje, sol i papar. Poklopite i kuhajte uz povremeno mješanje dok bundeva ne omekša, oko 20 minuta. U međuvremenu skuhajte torteline, ocijedite te pomiješajte s ricottom. Dodajte bundevu, tvrdi sir i peršin tortelinima, te lagano pomiješajte kako bi se sastojci povezali. Poslužite toplo. Gratinirana bundeva s krumpirom Priprema: 45 min. Kuhanje: 35 min. Sastojci: 1/2 kg krumpira, bundeva srednje veličine, 1/2 šalice jabučnog octa, temeljac od povrća, ružmarin, 1 veliki crveni luk, 3 velike rajčice, origano, 12 šalica parmezana, 1 šalica krušnih mrvica, sol, papar Priprema: zagrijte pećnicu na 170 stupnjeva. U posudi srednje veličine dodajte rajčice i vodu. Kuhajte oko 15 do 20 minuta dok rajčica ne omekša, te ocijedite. U drugoj posudi pomješajte kockice bundeve, ocat i temeljac. Dodajte ružmarin, te kuhajte oko 15 minuta lagano mješajući. Dodajte luk i nastavite kuhati još 10 minuta dok bundeva ne omekša. Uklonite ružmarin te dodajte sol i papar. Prokuhanu rajčicu ogulite te narežite na kriške, a trećinom povrća prekrijte dno posude za pečenje. Preko njih složite polovice krumpira, te ih prekrijte drugom trećinom rajčica. Pospite origanom i parmezanom. Dodajte sloj kuhane bundeve i zalijte tekućinom u kojoj se kuhala. Gornji sloj završite s ostatkom polovica krumpira, rajčica i origana. Pomješajte ostatak parmezana s krušnim mrvicama i pospite preko povrća. Pecite u pećnici oko 35 do 40 minuta dok ne požuti. Poslužite toplo. Rižoto od bundeve i kukuruza Priprema: 15 min. Kuhanje: 30 min. Sastojci: 2 žlice maslinovog ulja, 1 luk, 1 režanj češnjaka, 200 g riže, 1 mala bundeva, 2 lista kadulje, 1 žlićica šafrana, 3 šalice temeljca od povrća, 150 g kukuruza, 100 g sira mozzarella, 50 g bučinih sjemenki Priprema: na laganoj vatri zagrijte ulje, dodajte nasjeckani luk i češnjak, te pirjajte dok 4-5 minuta dok luk ne omekša. Dodajte rižu, bundevu nasjeckanu na kockice, te listove kadulje i kuhajte još 2 minute. U temeljac dodajte nasjeckani šafran, te oko 1/4 temeljca dodajte riži i bundevama. Mješajte dok smjesa ne postane gusta. Nastavite dodavati temeljac, i kuhati sve dok ne dobijete kremastu teksturu. Dodajte kukuruz i bučine sjemenke. Jednom kada riža omekša (oko 20 minuta kuhanja) i sav temeljac se poveže u smjesu, dodajte sir mozzarella i promješajte. Pustite da odstoji oko 5 minuta i poslužite toplo.