Nice Recipes photos
Check out these recipes images:
English Muffins
Image by esimpraim
dishingupdelights.blogspot.com/2010/11/english-muffins.html
Mayan Chocolate Cookies
Image by ChrissyJ
From the (first annual?) Christmas Cookie Exchange, baked by Chrissy.
MAYAN CHOCOLATE COOKIES
by Jacqueline Higuera McMahan
San Francisco Chronicle Food section, May 1, 2002
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D’Oro
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips
INSTRUCTIONS:
Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder.
Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl.
Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.
Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.
Yields 36 to 40 cookies.
PER COOKIE: 85 calories, 1 g protein, 11 g carbohydrate, 4 g fat (3 g saturated), 15 mg cholesterol, 50 mg sodium, 1 g fiber.
Cool Recipes images
Check out these recipes images:
Tostones, appetizer for Feb. 24 dinner
Image by magzalez
Tostones recipe can be found on www.cookingmatt.com
Recipe
Image by Thomas Hawk
Mini Cherry Pies
Image by mommyknows { Kim Becker }
Sweet heart-shaped mini cherry pies @ mommyknows.com
www.mommyknows.com/mini-heart-shaped-cherry-pies/
Nice Recipes photos
A few nice recipes images I found:
Creamy Lemon Spaghetti with Salmon
Image by Maggie Hoffman
A spin on Spaghetti al Limone
Recipe and more here: www.pithyandcleaver.com/?p=2452
Pasta with Sausage, Mushrooms, and Sun-dried Tomatoes
Image by A Digital Diva
I don’t often have a chance to cook since my DH retired and has taken over that ‘chore’ — NO! I’m NOT complaining, believe me! Coming home to a meal not only planned, but cooking on the stove is wonderful.
Since Sunday was my last day home on vacation, I decided to cook up a storm. This is one of the dishes.
Here’s the recipe:
1/3 cup olive oil
2 hot Italian sausages (casings removed, finely chopped)
4 sweet Italian sausages (casings removed, finely chopped)
2 garlic cloves, thinly sliced
A shake or two of red pepper flakes
1/2 cup onions, minced
1 jar of sun-dried tomato pesto
1 cup red wine
1 can chicken or beef broth
1/2 cup Parmesan cheese
salt & pepper to taste
1/2 cup chopped parsley
1. Put oil in large frying pan.
2. Brown sausage.
3. Add mushrooms, garlic, onion, pepper flakes & cook for 5 minutes.
4. Add sun-dried tomato pesto, wine, & broth. Bring to a boil then let simmer for 5 minutes.
5. Add cheese and parsley. Stir, turn heat off and let sit.
Cook pasta (your choice — I think the bowtie pastas would be great with this dish). Reheat on low the sauce.
ENJOY!
Nutella Pop Tarts
Image by The Purple Foodie
purplefoodie.com/nutella-pop-tarts/
ei400-2
Check out these recipes images:
ei400-2
Image by mazpho.to
Kodak Tri-X 400 at EI 400. Stand-developed in R09 1:100 for 60 minutes at 20ºC.
Recipe at FilmDev: filmdev.org/recipe/show/7355
kv3_250d_t04_16
Image by mazpho.to
apple crisp
Some cool recipes images:
apple crisp
Image by mallydally
From my blog, total noms. Check out the recipe here: totalnoms.com/2011/03/apple-crisp/
et voilà (& recipe)
Image by h-monk
What I like most about the George Foreman Grill, compared to other ways of cooking meat, is it solves my tendency of overcooking.
Recipe is brain-dead simple:
1. Make a marinade by filling a bowl with soy sauce. Mix things into it for flavor.
This time around I used crushed ginger, crushed rosemary, crushed garlic, and brown sugar. The garlic perhaps should have been roasted a little beforehand to kill its bitterness. I’m not sure if the brown sugar had an effect or not.
2. Get a container you can seal water-tight (zip bag, tupperware something, etc.; I prefer the bag since it requires less liquid). Put chicken in the container and fill the rest of the container with marinade.
I immerse the chicken in the marinade first, then put it in, then fill it up. I don’t know why.
3. Let sit in fridge for at least 4 hours.
4. Grill according to the guidelines that came with the grill.
5. Share and enjoy!™
ooze
Image by andres musta
