Cool Recipes images
A few nice recipes images I found:
Frying plantains
Image by Thomas Cizauskas
1) Ripen an unpeeled plantain to mottled dark-brown.
2) Cut off both ends and slice the peel along the curved edge. Pull back the peel.
3) Heat oil (peanut, or non-hydrogenated vegetable shortening) until it reaches approximately 350 °F (medium-high heat). When one slice begins to sizzle, it’s ready. Carefully add all slices.
4) Fry plantain slices 2 minutes until golden-brown on one side. Turn the slices over and fry the second side, another 2 minutes.
5) Immediately remove plantains (slotted spoon) from pan and remove excess oil with paper towel. Great as is, or lightly salted (and/or sprinkled with a dash of cayenne). Enjoy!
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Photo by Yours For Good Fermentables.com.
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raspberry custard cheesecake
Image by W. G. M. Photography
Nice Cookbook photos
A few nice cookbook images I found:
Vegan Blueberry Lemon Scone
Image by tomatoes and friends
From Sweet Utopia
Mom’s “Tuna”-Noodle Casserole
Image by well.written.or.badly.written
DoughDivided
Image by YoAmes
breadstick dough divided into chunks for rolling into sticks
Molasses-Spice cookies
Some cool cookbook images:
Molasses-Spice cookies
Image by ilmungo
Freshly baked! So delicious! Another recipe from the Best Recipe Cookbook. These guys rock. Here it is:
Molasses-Spice Cookies
These oversized cookies are especially attractive, with a rich, dark color, almost perfectly round edges, a surface marked with deep cracks, and an even thickness from the edge to the center. They stay incredibly soft and chewy, even days after they are baked. It is important to underbake the cookies (they won’t look done when you take them out of the oven) and then let them firm up as they cool on the baking sheet. If you overbake the cookies, they will become dry and crisp.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses
Preparation
Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.
Bake, reversing position of cookie sheets (from top to bottom and fron to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
Introduction
Image by TheFoodJunk
Stop by The Cooking with Kool-Aid Project! You know you want to.
St. Pete Eats Cookbook
Image by CityofStPete
A NEW cookbook that highlights St. Pete’s food scene + supports local COVID-19 relief is now available: stpeteeats.org/
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A few nice diet images I found:
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Image by Harry Pujols
Diet and Exercise
Image by tahewitt
Nice Cookbook photos
A few nice cookbook images I found:
0061
Image by mdxi
History
Image by mdxi
