Showing posts with label food mary. Show all posts
Showing posts with label food mary. Show all posts
Tuesday, March 11, 2014
Texas Roadhouse Rolls copycat recipe
Texas Roadhouse Rolls copycat recipehttp://pinterest.com/pin/474707616944705272/
Grilled Brussel Sprouts [Explored]--by Alton Brown
Grilled Brussel Sprouts [Explored]--by Alton Brownhttp://pinterest.com/pin/215328425908338821/
16 Creative Ideas For Healthy Yogurt Toppings
16 Creative Ideas For Healthy Yogurt Toppingshttp://pinterest.com/pin/83175924341051779/
How to Properly Freeze Fresh Summer Vegetables
he freezer is our friend. It operates at its most efficient when filled. So treat it nicely and fill it up with lots of summer-ripe veggies.
Vegetable flavor is at it’s best during summertime, and trust me, you’ll be happy mid-winter when you can pluck some frozen veggies out of your freezer instead of paying sky-high prices at the store for so-so quality.
There are a few instructions that you must follow to freeze vegetables properly. First, you should cut vegetables into uniform pieces. Green beans are fine whole, as are snow and snap peas, and okra.Cauliflower and broccoli are better if cut into florets.Bell peppers can be diced or cut into strips. Lima beans and other shell beans (butter beans, black-eyed peas, etc.) also freeze well.
All these vegetables need blanching. This is simply plunging them into boiling water for 2–3 minutes, then draining well. Lay the vegetables in a single layer on a double layer of paper towels. Once they’re completely dry, put them in plastic freezer bags and seal them, forcing all the air out. You can also use a vacuum food-saver or rigid plastic containers, but if you use the latter, be sure to leave an inch of headspace in case of expansion.
Tomatoes can be frozen in many ways, too. The easiest way is to cut them in quarters, bag and freeze. I prefer to blanch them whole for one minute to slip off their skins, then seed and freeze in usable quantities of 2–4 cups. Even more useful: make a big batch of tomato sauce, divide it into individual portions and freeze the portions in separate bags.
Winter squashes taste better if they are cooked thoroughly before freezing. I like to roast and then purée them for best flavor. (It’s easy to make a pie when you have a stash of already cooked filling!) Personally, I don’t care for freezing summer squash, eggplant, or potatoes. They get soggy and are best eaten freshly cooked.
Vegetable flavor is at it’s best during summertime, and trust me, you’ll be happy mid-winter when you can pluck some frozen veggies out of your freezer instead of paying sky-high prices at the store for so-so quality.
There are a few instructions that you must follow to freeze vegetables properly. First, you should cut vegetables into uniform pieces. Green beans are fine whole, as are snow and snap peas, and okra.Cauliflower and broccoli are better if cut into florets.Bell peppers can be diced or cut into strips. Lima beans and other shell beans (butter beans, black-eyed peas, etc.) also freeze well.
All these vegetables need blanching. This is simply plunging them into boiling water for 2–3 minutes, then draining well. Lay the vegetables in a single layer on a double layer of paper towels. Once they’re completely dry, put them in plastic freezer bags and seal them, forcing all the air out. You can also use a vacuum food-saver or rigid plastic containers, but if you use the latter, be sure to leave an inch of headspace in case of expansion.
Tomatoes can be frozen in many ways, too. The easiest way is to cut them in quarters, bag and freeze. I prefer to blanch them whole for one minute to slip off their skins, then seed and freeze in usable quantities of 2–4 cups. Even more useful: make a big batch of tomato sauce, divide it into individual portions and freeze the portions in separate bags.
Winter squashes taste better if they are cooked thoroughly before freezing. I like to roast and then purée them for best flavor. (It’s easy to make a pie when you have a stash of already cooked filling!) Personally, I don’t care for freezing summer squash, eggplant, or potatoes. They get soggy and are best eaten freshly cooked.
Cream Cheese Sausage Pinwheels
These are super yummie! I am not real sure where the recipe came from, but they are pretty easy to prepare and great to take with you to work to share with co-workers... they will thank you! These are also a big hit at baby showers... or just for your husband on a Saturday morning- because you love him (my husband ate about 3/4 of these... and I let him... because I love him!
Ingredients:
1 Roll Breakfast Sausage
1 Tube Pillsbury Crescent Rolls
1 Pkg Softened Cream Cheese
Brown sausage and drain.
Instructions:
In a large bowl, combine cooked sausage with softened cream cheese.
Remove crescent roll dough from packaging do not separatesections, and roll out into a rectangle, sealing the perforated areas with your fingers- so the cream cheese doesn't oooze out of the cracks!
Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)
Once rolled up- refrigerate for at least 20 mins- or if you are in a hurry like I usually am, put it in the freezer til' firm... this will help the dough keep shape while cutting
Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.
Clean Eating Apple Pie Oatmeal
(Makes 2 servings)
Note: You can double the spices if you like a strong flavor. Also, the honey really makes this dish. It’s what brings out the full apple pie flavor. however, you don’t need a lot if your apples are sweet.
Nutritional Content:
(Data is for 1/2 the recipe)
Calories: 187
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1 mg
Carbohydrates: 35 gm
Dietary fiber: 6 gm
Sugars: 7 gm
Protein: 7 gm
Estimated Glycemic Load: 7
Ingredients:
- 1/2 cup steel cut oats
- 2 cups water
- 1 cup chopped apples (approximately 1 small apple)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Honey to taste
Directions:
- Combine all ingredients and bring to a boil, reduce heat and simmer until fully cooked.
Note: You can double the spices if you like a strong flavor. Also, the honey really makes this dish. It’s what brings out the full apple pie flavor. however, you don’t need a lot if your apples are sweet.
Nutritional Content:
(Data is for 1/2 the recipe)
Calories: 187
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1 mg
Carbohydrates: 35 gm
Dietary fiber: 6 gm
Sugars: 7 gm
Protein: 7 gm
Estimated Glycemic Load: 7
BLOOMIN ONION BREAD
This naughty Bloomin’ Onion Bread has cheese stuffed in every crack and is cut just like the Bloomin’ Onion from Outback. My family loved this but really it’s enough to feed a small army. It’s a fun way to serve bread because everyone can just pull off a piece of cheesy onion bread. This would be a great appetizer or bread for a meal.
Ingredients
Ingredients
- 1 unsliced loaf sourdough bread
- 12-16 ounces Monterey Jack cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
Instructions
- Preheat oven to 350 degrees.
- Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
- Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
- Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Eat Your Heart Out Cleanse. I might try this one day, not so much for the weight but the cleansing affect. :]
Eat Your Heart Out Cleanse. I might try this one day, not so much for the weight but the cleansing affect. :]http://pinterest.com/pin/76420524901631878/
Bacon Hearts, such a fun twist for breakfast. 400F - 18 min or so
Bacon Hearts, such a fun twist for breakfast. 400F - 18 min or sohttp://pinterest.com/pin/200691727116107726/
Cheese ball "carrot." Totally corny (or cheesy, if you prefer), I know... but corny is okay on holidays IMO.
Cheese ball "carrot." Totally corny (or cheesy, if you prefer), I know... but corny is okay on holidays IMO.http://pinterest.com/pin/128985976797784798/
25 Super Salads to Nourish + Detox
25 Super Salads to Nourish + Detoxhttp://pinterest.com/pin/120330621268162813/
Caramel Coffee Syrup. Photo by Chef dawnmms
Caramel Coffee Syrup. Photo by Chef dawnmmshttp://pinterest.com/pin/198510296049593981/
French Onion Soup Recipe - Easy Soup Recipes
French Onion Soup Recipe - Easy Soup Recipeshttp://pinterest.com/pin/169448004703846892/
This quote shows how special Watson is to Sherlock. He might not like everyone else but he let Watson into his life and accepted him. So the tight knit relationship between Sherlock and Watson is evident especially when one reads a story Sherlock refers to his assistant/friend as my dear Watson
This quote shows how special Watson is to Sherlock. He might not like everyone else but he let Watson into his life and accepted him. So the tight knit relationship between Sherlock and Watson is evident especially when one reads a story Sherlock refers to his assistant/friend as my dear Watsonhttp://pinterest.com/pin/361484307562557269/
Colcannon
Ingredients:
1 pound unsliced slab bacon or ham
3 pounds boiling potatoes
2 sticks + 3 tablespoons butter, divided use
1-1/4 cups light cream or milk
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head savory cabbage, cored and shredded
1/2 cup chopped scallions
Directions:
1) Place bacon or ham in pot. Cover with water by 1-inch. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Remove from water. Allow to cool. Dice. Refrigerate if not to be used immediately.
2) Scrub potatoes and place on a steamer rack. Bring water in steamer to a boil, cover, reduce heat and simmer potatoes for 30 minutes. Peel and force potatoes through a ricer into a large bowl. Add 1 stick butter, cut into small dice, into potatoes. Mash to combine. Add salt and pepper to milk. Slowly add hot milk to potato mixture, beating with a spoon. Cover bowl. Keep warm.
3) While potatoes steam, add 3 tablespoons butter to wok. Add cabbage and stir fry over high heat until mixture is crisp tender, about 4 minutes. Remove from heat and set aside.
4) Add cabbage, bacon and scallions to potatoes. Mix well. Place an equal portion of colcannon in each of six soup bowls.
5) Melt reserved stick of butter in a small pan or in microwave. Form a well in center of each bowl of potatoes. Spoon melted butter into well. Serve hot. Yield: 6 servings.
1 pound unsliced slab bacon or ham
3 pounds boiling potatoes
2 sticks + 3 tablespoons butter, divided use
1-1/4 cups light cream or milk
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head savory cabbage, cored and shredded
1/2 cup chopped scallions
Directions:
1) Place bacon or ham in pot. Cover with water by 1-inch. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Remove from water. Allow to cool. Dice. Refrigerate if not to be used immediately.
2) Scrub potatoes and place on a steamer rack. Bring water in steamer to a boil, cover, reduce heat and simmer potatoes for 30 minutes. Peel and force potatoes through a ricer into a large bowl. Add 1 stick butter, cut into small dice, into potatoes. Mash to combine. Add salt and pepper to milk. Slowly add hot milk to potato mixture, beating with a spoon. Cover bowl. Keep warm.
3) While potatoes steam, add 3 tablespoons butter to wok. Add cabbage and stir fry over high heat until mixture is crisp tender, about 4 minutes. Remove from heat and set aside.
4) Add cabbage, bacon and scallions to potatoes. Mix well. Place an equal portion of colcannon in each of six soup bowls.
5) Melt reserved stick of butter in a small pan or in microwave. Form a well in center of each bowl of potatoes. Spoon melted butter into well. Serve hot. Yield: 6 servings.
Sonoma Chicken Salad Wraps
|
Instructions
- In a large bowl, mix together all ingredients for the dressing and set aside.
- Chop the chicken, celery and grapes as indicated above.
- Toss the chicken, celery, grapes, dried cranberries, and nuts with in the large bowl containing the dressing, coating as much as possible.
- Distribute the chicken mixture between the tortillas in a horizontal line near the end closest to you. Fold the sides inward, then roll the wrap away from you to close it. Repeat with the other wrap.
- Slice in half and serve with green salads if desired.
Delicious heart-shaped donut recipe.
I made them using the best homemade donuts you’ll ever have , and a really simple colored glaze for dipping.
To make the heart shapes, chill the donut dough in the fridge for about an hour. Once it’s chilled firm, roll and cut heart shapes from the dough using a cookie cutter on a lightly floured cutting board. I had the best success with the hearts keeping their shape when frying by exaggerating the heart shape dough a bit with my hands, and then popping the cut-outs in the fridge for a few more minutes before cooking them.
Ingredients for the glaze:
Instructions;
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and then place them on wax paper to set.
To make the heart shapes, chill the donut dough in the fridge for about an hour. Once it’s chilled firm, roll and cut heart shapes from the dough using a cookie cutter on a lightly floured cutting board. I had the best success with the hearts keeping their shape when frying by exaggerating the heart shape dough a bit with my hands, and then popping the cut-outs in the fridge for a few more minutes before cooking them.
Ingredients for the glaze:
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners’ sugar
- Pink food coloring
- Sprinkles
Instructions;
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and then place them on wax paper to set.
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