Acquire great cooking skills and create delicious appetizers
Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant. Ingredients: 1 pound flank steak 1/4 cup cornstarch 1/4 cup canola oil 2 teaspoons fresh ginger , minced 1 tablespoon garlic , minced 1/3 cup lite soy sauce , low sodium 1/3 cup water 1/2 cup dark brown …
“This was my aunt’s recipe for fudge, passed down through the family. It’s better than any fudge I’ve ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.” Ingredients: 1 (7 ounce) jar marshmallow creme 1 1/2 cups …
I have been saving this recipe in my arsenal for the next time I throw a baby shower. I do that fairly often. I see a recipe and think, “that would be perfect for a (fill in the blank with your choice of occasion – baby shower, Super Bowl party, cocktail hour, you name it). I am constantly researching new recipes and sometimes I see things that may not be right at the moment but will be one day. To me, these little treats seemed like the perfect snack to adorn a table full of miniature treats geared toward women’s palates.
Since I had tons of leftover baked ham from New Year’s Day, I figured this would be the perfect time to test drive this recipe. Although there were no pregnant women in site and no talk of diapers, I still made them for an afternoon snack for Forrest and he loved them!
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion (very finely chopped because the frittatas will be small and you don’t want big chunks of onion); sauté 2 minutes or until crisp-tender and lightly browned.
Add ham; sauté about 3 minutes.
Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl;
stir with a whisk.
Add ham and onion mixture,
stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Each cavity will only hold about two teaspoons of the mixture. It won’t seem like enough but remember they will puff up during cooking. They do end up fairly small, but if serving as an hour’ derves they are the perfect size for a one bite treat. If you want them bigger, like the size of a mini cupcake, they only fill 12 of the cavities in the mini muffin tin.
Bake at 350° for 20 minutes or until set.
These mini-frittatas were delicious. They were surprisingly moist and very flavorful. I loved that they only had one yolk in the entire recipe. I much prefer the flavor of egg whites over the yolk. They were so packed with filling that the egg was not the most important element of the recipe anyway – the onions, cheese and ham were the stars of this show!
Source:elizabethsedibleexperience.blogspot.com
The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor. Ingredients: Four …
Ingredients: 4oz (half of 8-oz package) cream cheese, softened 1/4cup sugar 1 1/2teaspoons ground cinnamon 1box Pillsbury™ refrigerated pie crusts, softened as directed on box 1egg, beaten 2tablespoons butter, melted 1cup semisweet chocolate chips 1tablespoon vegetable oil Steps: Prevent your screen from going dark while …
When reading a recipe, odds are you’ll only see one name listed when you need to add a certain semi-soft, unripened southern Italian cheese: mozzarella. Would it shock you to know that “mozzarella” is in fact an overarching term that can actually refer to about 12 types of the cheese? Odds are you’ll probably recognize some of the words on this list (it seems as though burrata is on at least 80 percent of restaurant menus these days, regardless of whether the place serves Italian food), and others might be completely new. And while you may not be able to find all 12 options at the first grocery store you walk into, a good cheese shop—or even certain cheese counters—will stock them for you.
Translating to “bite sized,” bocconcini mozzarella is just that—a one- to two-ounce ball of cheese about the size of a campari tomato. Originally, bocconcini were only made with buffalo milk, but now you should be typically be able to find buffalo-cow milk blends.
Watch: How to Make Cheesy Rice Balls
Soft, spreadable burrata is typically made with cow’s milk. The exterior is a thin wall of mozzarella that’s formed into a pouch while it’s still warm, after which the inside is filled with stracciatella (see #11) and cream. It’s typically served with bread.
Get the recipe: Grilled Apricots With Burrata, Country Ham, and Arugula
Technically the smaller version of bocconcini, cillengini are those grape-sized balls of mozzarella you’ve probably had on an appetizer plate.
Sold in blocks, pre-shredded bags, or as string cheese, low-moisture mozzarella is (duh) a mozzarella cheese with less water than its counterparts. More comparable in firmness to springy Cheddar or Monterey Jack than other mozzarellas, low-moisture mozzarella is salty and super-stretchy when melted, making it ideal for pizza.
Mozzarella di Bufala is, as its name implies, mozzarella made entirely from buffalo milk. Rich, creamy, and ideal for snacking, this type of cheese is actually protected by numerous laws that require it only be made with a traditional recipe in specific regions of Italy.
Translating to “milk cream,” fior di latte mozzarella is made with all cow’s milk as opposed to buffalo or a blend, making it a bit cheaper and slightly less rich than other types of mozzarella.
About the size of a large egg, ovolini are mozzarella balls that can be made with buffalo, cow, or a mixture of the two milks.
Truly adorable perlini are balls of mozzarella that are actually the size of pearls, making them ideal mix-ins for salads and pastas.
Though produced with the same technique as regular mozzarella, pecorella is made with sheep’s milk as opposed to buffalo or cow.
Treccia mozzarella is the classic cheese (buffalo or cow milk) stretched into strips instead of balls and then braided like challah when warm.
Not the soup or the ice cream flavor in this case, stracciatella, which comes from the Italian word for “shredded” is stretched and shredded bits of mozzarella. You’ll typically find it mixed with cream inside a ball of burrata.
Known as affumicata in Italian, smoked mozzarella has a golden, slightly tough exterior and a toasty flavor.
Source:foodandwine.com
Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad. Ingredients: 1/4 cup fresh lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 2 teaspoons minced garlic 2 teaspoons maple syrup 2 teaspoons chipotle hot sauce …
Fast, easy and budget-friendly using ramen noodles and ground beef for an amazing, saucy stir fry the whole family will love! INGREDIENTS: 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded 1/3 cup beef stock 1/4 cup oyster sauce 1 tablespoon rice wine vinegar 1 …
It takes just 15 minutes to prep this perfect-for-entertaining chocolate cake with rich, made-from-scratch flavour – with a hint of orange!
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Source:kraftcanada.com
A smoothie is so much more than blended fruit. It’s an art with all of it’s different elements blending perfectly together. In case these 29 smoothies aren’t enough, here is a guide to making the perfect smoothie. Pick your fruit. We chose strawberries, blackberries, raspberries, and bananas …