See this at: community.livejourna...| Added on 07/14/09

art_music_me 2008-12-19 05:30 pm UTC (link) | Must try and make these. They look so yummy. All your baking does. I am saving this post to my favorites :)

art_music_me 2008-12-19 05:30 pm UTC (link) | Must try and make these. They look so yummy. All your baking does. I am saving this post to my favorites :) See less

See this at: foodandwine.com| Added on 07/14/09

Luke Mangan particularly likes juicy, sweet Yamba prawns (a.k.a., shrimp) from New South Wales, but any variety of fresh, large shrimp will do. The...

See this at: opensourcefood.com| Added on 07/14/09

Ricotta pancakes / hotcakes are puffier and thicker than normal pancakes, which is why I like it. I like my pancakes thick, yet light. Pppfff.. 1.Mix...

See this at: novaclutch.typepad.c...| Added on 07/14/09

I just wanted to say Guinness ganache really. Try saying that quickly after a few too many glasses of Guinness and these little bites of heaven. I made these and a big ol' birthday cake for Ben after the success of the cake at Lizz's birthday last... See more

I just wanted to say Guinness ganache really. Try saying that quickly after a few too many glasses of Guinness and these little bites of heaven. I made these and a big ol' birthday cake for Ben after the success of the cake at Lizz's birthday last year. This is by far the most infallible recipe I have ever made. Not using the frosting in the recipe here, I made a quick white chocolate ganache and added a little Guinness foam to make it a bit more savory. I don't drink beer, but Michael attests that these are perfect with a glass of Guinness! See less

See this at: ansonmills.com| Added on 04/27/09

Time:About 45 minutes top to bottom Have you heard the one about the chef who makes a mistake, suffers excoriation, and ends up with an unimaginably delicious dish? Like a fallen soufflé that becomes a molten chocolate cake? Well, this is precisely... See more

Time:About 45 minutes top to bottom Have you heard the one about the chef who makes a mistake, suffers excoriation, and ends up with an unimaginably delicious dish? Like a fallen soufflé that becomes a molten chocolate cake? Well, this is precisely what happened when Anson Mills’ chief cook and bottle washer, Kay Rentschler, retested a biscuit recipe using the wrong flour. Instead of producing quick cream biscuits made with Anson Mills Colonial Biscuit Flour, she produced quick cream biscuits using Anson Mills Carolina Gold Rice Flour. Like others before her, she, too, was excoriated: Rice flour doesn’t feel like wheat flour—it should have been obvious. Nevertheless, there was something about these biscuits. For one thing, they actually baked up into perfectly recognizable biscuits. (Rice flour is rarely, if ever, used without some wheat flour in baking recipes because it produces no gluten—the sturdy protein that results when water is mixed with wheat flour). But not only did these... See less

See this at: williams-sonoma.com| Added on 04/27/09

To make the shortcakes, preheat an oven to 400°F. In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the... See more

To make the shortcakes, preheat an oven to 400°F. In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended. Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares. Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely. Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve.... See less

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See this at: pillsbury.com| Added on 04/27/09

1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil so edges extend over sides of pans. Cut cookie dough in half. In bottom of each pan,...

See this at: pillsbury.com| Added on 04/27/09

1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. |...

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See this at: pillsbury.com| Added on 04/27/09

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. | 2. In ungreased, 9- or 8-inch square pan,...

See this at: bettycrocker.com| Added on 04/27/09

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. | 2. In medium bowl, stir cookie mix, butter, flour and 1 egg until soft...

See this at: cookandeat.com| Added on 04/27/09

Cheesecake intimidates me. The last time I made a cheesecake it turned out fine. Good, even… but the really tasty part was the freshly peeled mandarin orange haphazardly strewn about the top and the golden graham cookie crust. The cake itself was... See more

Cheesecake intimidates me. The last time I made a cheesecake it turned out fine. Good, even… but the really tasty part was the freshly peeled mandarin orange haphazardly strewn about the top and the golden graham cookie crust. The cake itself was somewhat unmemorable and certainly not something I’ve been jonesing to try again. Particularly given the finicky nature of baking in a water bath and fiddling around with foil to try to make sure that the springform cake pan wouldn’t leak (which it did anyway). And frankly, cheesecake isn’t something that I would normally even order if someone else were going through all that pain… not if there were pies, cakes or bread puddings on the menu. But, post holiday I had a drawer full of fresh cheeses that needed to be eaten and cheesecake just seemed to make sense. Then, I stumbled onto the blueberry cheesecake recipe in Alastair Hendy’s Cooking for Friends, and my whole notion of cheesecake changed. This cake requires no water bath. It’s insanely... See less

See this at: thenest.com| Added on 04/19/09

1. Preheat oven to 350 degrees. 2. Combine flours in a small bowl. 3. Using a mixer, cream the butter until smooth and add the sugar gradually until a mixture becomes fluffy. 4. Add eggs one at a time, beating well. 5. Add the dry ingredients in 3... See more

1. Preheat oven to 350 degrees. 2. Combine flours in a small bowl. 3. Using a mixer, cream the butter until smooth and add the sugar gradually until a mixture becomes fluffy. 4. Add eggs one at a time, beating well. 5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. 6. With each addition, beat only until ingredients are incorporated. 7. Fill pans about 3/4 full and bake 12-15 minutes. 8. Make whipped cream by beating the heavy cream with the sugar until peaks begin to form. Refrigerate until you are ready to assembly. See less

See this at: weightwatchers.com| Added on 04/19/09

* Preheat oven to 400ºF. * Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle...

See this at: marthastewart.com| Added on 04/19/09

* Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. * Place strawberries in a small food processor; process until...

See this at: loveandoliveoil.com| Added on 04/19/09

Makes 12 cupcakes. Ingredients Cupcakes: 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup brown sugar, packed 1/3 cup oil 1 cup full fat coconut milk 2 teaspoons vanilla... See more

Makes 12 cupcakes. Ingredients Cupcakes: 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup brown sugar, packed 1/3 cup oil 1 cup full fat coconut milk 2 teaspoons vanilla extract 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice Frosting: 2 ounces of fresh strawberries 1/2 cup granulated sugar 2 large egg whites 6 ounces unsalted butter, at room temperature 2 tablespoons lemon juice (approximately 1 large lemon) 1/2 teaspoon pure vanilla extract Directions Preheat oven to 350ËšF. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until... See less

See this at: blogchef.net| Added on 04/19/09

Here I have for you another version of fried rice – chicken fried rice. This is a great way to make use of your leftover white rice. Make sure the...

See this at: eatingwell.com| Added on 04/19/09

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that’s made with extra-virgin olive oil and just a touch of butter...

See this at: recipes.lightandtast...| Added on 04/19/09

In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain marinade,... See more

In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings. See less

See this at: foodnetwork.com| Added on 04/19/09

Lemon Dill Sauce: 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons chopped fresh dill leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon...

See this at: food.realsimple.com| Added on 04/19/09

To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one. 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk 1/2 teaspoon ground cumin 1 1/2 pounds large shrimp, peeled 3 tablespoons butter, melted 2... See more

To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one. 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk 1/2 teaspoon ground cumin 1 1/2 pounds large shrimp, peeled 3 tablespoons butter, melted 2 large garlic cloves, minced 4 limes, cut into quarters 1/2 teaspoon kosher salt 8 6-inch corn tortillas 2 to 3 cups finely shredded green cabbage Bottled green tomatillo salsa Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly... See less

See this at: walmart.triaddigital...| Added on 04/19/09

Preheat grill to medium-high. Place bread slices on grill and toast on one side 30 seconds or until grill marks appear. | Remove bread and spread 2 tablespoons cheese on grilled side of bread. Top with tomato slices, onion and avocado. Top with... See more

Preheat grill to medium-high. Place bread slices on grill and toast on one side 30 seconds or until grill marks appear. | Remove bread and spread 2 tablespoons cheese on grilled side of bread. Top with tomato slices, onion and avocado. Top with sprouts and sprinkle evenly with cheese. Add salt and pepper to taste, if desired. | Return prepared bread slices to grill and place over indirect heat (to the outside rim of grill). Cover grill and heat 3 to 5 minutes or until cheese melts. Serve immediately. See less

See this at: yumsugar.com| Added on 04/19/09

Ingredients 4 slices multigrain bread (I used Vital Vittles 12-Grain) 6 strawberry tomatoes, thinly sliced 3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife 10 slices fontina cheese, cut with a cheese slicer 12 to 16 large basil... See more

Ingredients 4 slices multigrain bread (I used Vital Vittles 12-Grain) 6 strawberry tomatoes, thinly sliced 3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife 10 slices fontina cheese, cut with a cheese slicer 12 to 16 large basil leaves Honey to taste Butter (to coat bread for grilling) Directions Makes two sandwiches. * To make each sandwich, spread one side of each slice of bread with desired amount of butter. * On the opposite side of two of the slices, spread a generous amount of honey, just enough to cover the surface. * Divide the tomatoes between the two sandwiches and arrange the slices on top of the honey. Then, lay four slices of fontina cheese on top of each tomato-topped slice. * Divide the basil leaves between the two sandwiches and lay atop the fontina. Then top each basil-covered slice with the sliced mozzarella. Top with remaining bread slices, butter side up. * Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the... See less

See this at: recipes.lightandtast...| Added on 04/19/09

In a bowl, combine the first seven ingredients. Spread over four slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of sandwiches. On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5... See more

In a bowl, combine the first seven ingredients. Spread over four slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of sandwiches. On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted. Yield: 4 servings. See less

See this at: recipes.bhg.com| Added on 04/19/09

1. Spread peanut butter evenly onto one side of each slice of bread. Drizzle honey over the peanut butter. Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total). Arrange 2 banana pieces on 4 of the prepared bread slices.... See more

1. Spread peanut butter evenly onto one side of each slice of bread. Drizzle honey over the peanut butter. Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total). Arrange 2 banana pieces on 4 of the prepared bread slices. Top with remaining bread slices, peanut butter-sides down. 2. In a shallow bowl combine eggs, milk, and cinnamon. Carefully dip sandwiches into egg mixture, coating both sides. 3. Melt butter in a large skillet or on a large griddle over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden. 4. Meanwhile, in a small saucepan heat fruit preserves over medium-low heat until melted, stirring frequently. To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves. Makes 8 servings. See less

See this at: bhg.com| Added on 04/19/09

1. Heat oven to 350 degree F. Spread 1 to 1-1/2 teaspoons horseradish on one side of half the bread slices. Top each with a slice of cheese, a slice...

Highlights: Win $330,000 in cash and prizes!

See this at: bettycrocker.com| Added on 04/19/09

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick® mix, milk and egg white until blended. | 2. Spread...

See this at: delish.com| Added on 04/19/09

* 1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold...

See this at: countryliving.com| Added on 04/19/09

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and... See more

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes. * Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. Add the hot milk mixture and stir until well combined. Evenly divide the macaroni mixture among 8 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops. Bake until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins. See less

See this at: find.myrecipes.com| Added on 04/19/09

Preheat oven to 350°. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11... See more

Preheat oven to 350°. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. See less

See this at: recipes.lightandtast...| Added on 04/19/09

If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a... See more

If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Meanwhile, in a large skillet coated with nonstick cooking spray, saute the peppers, onion and garlic for 5-6 minutes or until tender. Sprinkle with cilantro and rosemary. Place two tortillas on a baking sheet coated with nonstick cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with nonstick cooking spray. Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings. See less