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| "Sweet Gyro would you be mine" sorry Tyrese had to change your song FABULOUS! x) http://www.foodographer.net/2011/03/05/freso-cafe-and-pizzeria-in-new-orleans/ |
Saturday, December 15, 2012
Can I Please Get a Gyro Wrap?
A Mouth Watering Black Bean Burger...
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| Kate's Black Bean Burgers http://teaandlimpets-food.blogspot.com/2010/12/at-long-last-black-bean-burgers.html |
Saturday, November 17, 2012
Mole Nachos!! (^_^)
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| Appetizing Mole Nachos!! |
I'm personally a HUGE fan of Mexican food and this dish sends it over the top!
This dish includes crunchy tortilla chips, Oaxaca cheese, rich mole and fresh cilantro. Never tried it, however putting it on the to-do-list asap! Also you can include whole or shredded chicken breast in your meal.Link to Foodnetwork.com for this delicious recipe:
Wednesday, October 10, 2012
Halloween Wicked Cupcakes ^.^
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm. :)
To decorate the cakes:( This is were you have fun) For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving. Then just pig out! Hope you enjoy the recipe, supplied by FoodNetwork.com
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| Too Cute! |
The special Ingredients:
- 1 1/2 ounces fine-quality semisweet chocolate chopped
- 1/4 cups prune juice
- 3/4 cup all-purpose flower 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoons salt
- 1 large egg
- 1 large egg yolk
- 1/3 cup buttermilk 1/4 cup vegetable oil
- 1/2 teaspoon extract
Directions:
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. (Buy funky color muffin cups to really set the mood)
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm. :)
To decorate the cakes:( This is were you have fun) For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving. Then just pig out! Hope you enjoy the recipe, supplied by FoodNetwork.com
Bacon Macaroni & Cheese
Directions:
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions (optional), bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving. Presto! Your dish is made :)
This recipe was supplied from FoodNetwork.com
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| Whoa that looks good... |
Ingredients:
- Unsalted butter, for greasing
- 8 ounces macaroni
- 2 1/2 cups cold milk
- 4 ounces provolone cheese, coarsely grated
- 4 ounces aged Asiago cheese, coarsely grated
- 2 large eggs
- 2 scallions, white and green parts, chopped (optional)
- 3 slices white sandwich bread, torn into small pieces
- 3 strips bacon (depends on how much you like)
- 1 medium onion, chopped (optional)
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- Kosher salt
Directions:
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente (When the noodles have a bit of chew to them.) about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions (optional), bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving. Presto! Your dish is made :)
This recipe was supplied from FoodNetwork.com
Tuesday, October 9, 2012
A Must Have, Shrimp Scampi with Linguini
Personally I've tried this dish and all I can say is DELICIOUS! An explosive meal with tender shrimp and a creamy sauce. If your not doing anything else check out this recipe on FoodNetwork.com . You won't regret it :)
Big Daddy's Spicy Beef Patty
Hot! Hot! Hot! This is a tasty dish that leaves your mouth wanting more. Its filled with tons of flavor and a nice kick. A crispy golden crust that wraps around a juicy savoury meat. Check this recipe out on FoodNetwork.com
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