INGREDIENTS2 cups peeled and chopped carrots
2 egg yolks Pinch of salt ⅓ cup grated Parmesan cheese, plus more for garnishing 1½ cups all-purpose flour 8 tablespoons (1 stick) unsalted butter 3 garlic cloves, minced ¼ cup sage leaves Salt and freshly ground black pepper DIRECTIONS 1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain. 2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated. 3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough. 4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain. 5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes. 6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.
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INGREDIENTS12 ounces spaghetti 2 avocados--halved, pitted and peeled 1 garlic clove, smashed 1 bunch scallions, roughly chopped Juice of 1 lemon ¼ cup extra-virgin olive oil Salt and freshly ground black pepper ½ cup chopped parsley, for garnish DIRECTIONS 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes. 2. While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth. 3. When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth. 4. Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley. Ingredients2 cups flour
1/2 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg 1 cup milk 1/2 cup oil 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries 1/2 cup fresh or frozen blueberries 2 teaspoons sugar DirectionsPreheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups. Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar. Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm. Makes 12 muffins. I had greased a bread pan and i also added orange extract to the batter an cooked 25 min Ingredient 12 ounces baby red potatoes, halved 1 tablespoon olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 thyme sprigs 4 ounces cremini mushrooms, quartered 1 tablespoon chopped fresh thyme 1/4 cup whole milk 5 teaspoons all-purpose flour 1 3/4 cups unsalted chicken stock (such as Swanson) 8 very thin lemon slices 1 (8-ounce) package trimmed haricots verts (French green beans) 2 tablespoons chopped fresh flat-leaf parsley Preparation1. Preheat oven to 450°. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. 3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan. 4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley. I used 2 big pieces of boneless skinless chicken breast small block of Monterrey jack cheese cut into 6 blocks 1 cup bread crumbs 1 1/2 tbls grated parm cheese,salt cumin, pepper 4 tbls melted butter (diet) 1 tbl all purposee flour 1 cup skim milk Directions Pound chicken with a mallet to rectangular shape . cut cheese into 8 slices set aside wrap the flattened chicken around the cut cheese secure with a pick combine the bread crumbs parm cheese salt, cumin andpepper in a bowl set aside roll the secure chicken into the melted butter then into breadcrumb mix place in a glass 13x9 pan oven 400 for 30 min for the sauce add 2 more tbls of butter to pan and 1 tbl flour and 1 cup milk stir then add grated Monterrey jack cheese when done pour sauce over chicken DELICIOUS
this recipe is awesome you gotta try it click for the recipe
all this is is a box of cake mix white or yellow maybe even spice add 120z rootbeer mix then bake according to box
This was a easy recipe
12oz can of chick peas 1/4 cup water 2 tbl sesame oil 2 tbl olive oil salt, pepper ,squzzed half fresh lemon 2 cloves or more of garlic sun dried tomatoes in oil, use 2 of them Basically put it all in food processor and let it rip /blog.html It took me 3 hrs to do this from the butter cream frosting to the toppings
Avocado Greek Yogurt Ranch DressingIngredients
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