Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 4 cups baby arugula, arugula (or I have used baby kale here too, which is not as peppery, but works nicely) ½ cup shaved parmesean (you may add more to taste, I won’t tell) ½ cup chopped walnuts Lemon Vinaigrette: ¼ cup freshly squeezed …
Ingredients: 3/4 cup or 175 g softened butter2/3 Cup or 150 ml Milk1 cup or 200 g regular sugar2 Large eggs (lightly beaten)zest of 1 lemonjuice of 1 lemon1 cup or 150 g Frozen Blueberries (Tossed in flour)1 3/4 cups or 225 g Plain / …
Preheat the oven to 450 degrees . Peel the eggplants, leaving on some of the skin so they look striped, then slice crosswise 1/4 inch thick. Salt and let drain on kitchen towels for 30 minutes. Slice the zucchini 1/4 inch thick on an angle; salt and let drain with the eggplant.
Pat the eggplant and zucchini dry with a kitchen towel. Divide between 2 baking sheets, brush with EVOO and roast until slightly golden, 10 to 15 minutes.
Peel the garlic and place the whole cloves in a small pan; cover with 1/2 cup EVOO and cook over low heat until the cloves are soft and caramel in color, 15 to 20 minutes.
Combine the ricotta with 1 cup each parmigiano-reggiano and mozzarella, the mint-parsley mixture and egg; season with salt and pepper. In another bowl, combine the remaining 1 cup each parmigiano-reggiano and mozzarella.
Place the tomatoes and their juices in a food processor. Puree with all of the garlic cloves, 3 to 4 tbsp. of the garlic oil, the basil leaves, onion and sugar; season with salt and pepper.
Lower the oven to 400 degrees . Spread half of the tomato sauce on the bottom of a baking dish; layer in half of the eggplant and zucchini, then dollop one-third of the ricotta mixture on top. Next, shingle half of the potatoes on top and season with salt and pepper, a sprinkling of the chopped rosemary-thyme mixture and a drizzle of the remaining garlic oil. Top with another third of the ricotta mixture. Layer with the remaining eggplant, zucchini, ricotta mixture and potatoes; season with the remaining rosemary-thyme mixture and garlic oil. Top with the remaining tomato sauce and the parmigiano-mozzarella mixture.
Cover the lasagna with greased parchment and wrap with foil; bake on a baking sheet for 40 minutes; uncover and bake until deeply golden, 30 to 40 minutes. Let stand for 15 to 20 minutes before slicing.
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Image Source:*rachaelraymag.com
Source:rachaelraymag.com
Ingredients: 2 dozen shrimp, deveined, head removed and tail on1/4 cup olive oil4 large cloves garlic, minced1 tsp dried oregano1/4 tsp sea salt1/8 tsp ground pepperHandful finely chopped basil leavesZest of one lemon + juice1/4 cup finely grated Parmesan, divided Directions: 1. In a medium mixing bowl, whisk olive oil, salt, …
Ingredients: 1 cup Land O Lakes® Fat Free Half & Half 2 tablespoons firmly packed brown sugar 1 ripe banana, cut into chunks 1 cup frozen strawberries How to make: STEP 1:Combine all ingredients in 5-cup blender container. Cover; blend until smooth. Serve immediately. . Source:landolakes.com
Seasoning
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Image Source:*chelseasmessyapron.com
Source:chelseasmessyapron.com
Ingredients: Kosher salt, plus more to taste 1 lb. penne 1⁄4 cup olive oil 1 tsp. crushed red chile flakes 12 cloves garlic, thinly sliced lengthwise 1 (32-oz.) can whole, peeled tomatoes in juice, crushed by hand 1⁄4 cup vodka 3⁄4 cup heavy cream 1 cup parmesan Freshly …
INGREDIENTS: 4 servings RED VELVET PANCAKES 2 cups red velvet cake mix 3 tablespoons melted butter 1 egg 1 cup whole milk Nonstick spray, for cooking CREAM CHEESE ICING 6 tablespoons whipped cream cheese 4 tablespoons confectioners’ sugar 4 tablespoons heavy cream ¼ teaspoon vanilla …
Vanilla Swirl:
Berry Swirl:
Make the vanilla swirl:
1-In a saucepan over gentle heat, warm 1 cup of the cream, the milk, sugar, and salt. Scrape the seeds, with the edge of a knife, from the vanilla pod into the warming milk mixture, and add the pod as well. When hot, remove from heat, cover, and allow to steep for at least 15 minutes, or up to an hour.
2-Place the egg yolks in a mixing bowl. Slowly pour the vanilla mixture into the yolks while continuously whisking, and then transfer the mixture back into the saucepan. Stir the mixture constantly over medium heat until it thickens and coats your spoon – as thick as an eggnog or melted milkshake. Remove from heat.
3-Pour the remaining cup of cream into a mixing bowl. Strain the hot custard mixture into the cold cream, removing the vanilla bean. Stir in the vanilla extract, and taste. If you’d like a bit more salt, add it now. Cool over an ice batch or cool completely in a refrigerator for a few hours, or overnight. Churn in an ice cream maker, per manufacturer’s instructions. Smear along the inside of a freezer-proof container or carton, and place in freezer while you churn the berry sorbet.
Make the berry swirl:
Puree the berries in a high speed blender. Add the sugar and blend for another minute. Add the lemon juice and salt, blending for a few more seconds, strain to get rid of any seeds or chunks. Refrigerate for up to a few day, churn per manufacturer’s instructions, adding vodka near the end. Transfer to the container with the vanilla, and use a big spatula to pull and stir the vanilla through the berry in two or three big swirls. Resist the urge to over stir.
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Image Source:*101cookbooks.com
Source:101cookbooks.com
Ingredients: Pico de Gallo: 2 medium tomatoes or 3 plum tomatoes 1/4 white onion 1 jalapeño chile 6 sprigs of cilantro 5 limes 1 tsp salt Fish Tacos: 1 1/4 lb. mild white fish we used tilapia for this recipe 8 corn tortillas or flour tortillas 8 leaves romaine lettuce 4 tbsp flour 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp salt 2 cups cooking oil Instructions: …