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9 tablespoons extra virgin olive oil 1 1/2 tablespoons white wine vinegar 1 pinch caster sugar 1 bunch mint 1 1/2 kg peas , in pod (approx. 500g podded weight) assorted salad leaves 2 heads chicory lettuce 3 ripe avocados 1 First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint. 2 Stir well so all is amalgamated. 3 Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft. 4 Taste after 2 minutes and then keep tasting. 5 Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day. 6 Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices. 7 You may need to drizzle a bit more oil after tossing. 8 serve this on a big plate. 9 Sprinkle with more mint.

Source: food.com

12 chicken drumsticks 2 cups buttermilk 1 tablespoon kosher salt 1 tablespoon fresh coarse ground black pepper 1 tablespoon maple syrup 1 teaspoon ground cumin 2 garlic cloves , smashed 6 tablespoons vegetable oil, divided 1 Combine all ingredients (use 4 tbsp oil) in a large ziptop bag. Refrigerate several hours or overnight. 2 Remove chicken from marinade and place in a roasting pan. Drizzle with remaining 2 tbsp oil. Roast in a preheated 425F oven for 30 minutes. Serve hot or cold.

Source: food.com

Cherry Coke Float Cupcakes adapted from Nigella Lawson's 'How to be a Domestic Goddess' makes 12 cupcakes Cupcakes 1 1/2 Cups flour 3/4 Cup sugar 1/2 tsp baking soda 1/4 tsp salt 1 large egg 1/2 Cup buttermilk 2 tsp vanilla 1/2 cup unsalted butter 3 Tbs cocoa powder 3/4 Cup Coca-Cola 1/4 cup marachino cherry syrup 24 marachino cherries whipped cream frosting ice-cream chocolate shell Directions: 1. Preheat the oven to 350 F. 2. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. 3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. 4. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean. 5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a marachino cherry.

Source: cookeatshare.com

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

Source: food.com

6 1/2 cups chicken stock 1 tablespoon tom yam hot and sour paste 4 fresh lime leaves , finely chopped (optional) 1 stalk lemongrass , bottom, inner part only, roughly chopped 1 lime , juiced 4 tablespoons fish sauce (nam pla) 2 -3 small fresh red chilies , finely chopped 1 teaspoon sugar 1 1/2 cups mushrooms , quartered 1 lb peeled raw shrimp 5 small scallions , sliced thin 1 bunch cilantro , leaves chopped 1 In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

Source: food.com

250 g dried butter beans 125 g barley 250 g parsnips (1-2 whole parsnips) 250 g carrots (2-3 whole carrots) 1 large onion (roughly chopped) 1 bunch parsley 500 g potatoes (peeled) 2 1/4 liters vegetable stock 1 tablespoon caster sugar 1 soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is. 2 chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice. 3 stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.

Source: food.com

410 g evaporated milk 700 ml skim milk 500 g pasta 300 g broccoli 1 teaspoon mustard powder 90 g butter (or margarine) 75 g flour 250 g cheese (cheddar grated) pepper salt 1 Preheat oven to gas mark 7. Mix milk and evaporated milk together in a jug. In a medium lidded saucepan melt the butter add the flour and stir cooking on a low heat until it smells biscuity and has gone golden. 2 Take the pan off the heat add the milk mixture little by little whisking each addition thoroughly to incorporate until it is all added. Add mustard powder. 3 Put pan back on medium heat and stirring with wooden spoon cook for approx 10 minutes until thickened and flouriness has been cooked away. Add 3/4 cheese, saving a bit for the top of the mac. 4 Boil the kettle and place hot water in a new large saucepan. Salt well and then add macaroni. Bring to boil and cook for a couple minutes less than packet instructions. 5 Mix the pasta, broccoli and cheese sauce in a large oven-proof dish, Sprinkle over remaining cheese and bake for 20 minutes.

Source: food.com

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

Source: food.com

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

Source: food.com

1 onion , peeled, halved and thinly sliced into half-moons 1/2 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cloves 1/2 teaspoon mustard seeds 4 dried curry leaves (optional) 2 teaspoons salt fresh ground black pepper 1 cup green lentil (french green is suggested) 1 cup basmati rice 1 In a large heavy-based saucepan, heat over medium heat. 2 Add onion slices, and sauté until softened and deep golden brown. 3 Remove half the onions and set aside. 4 Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. 5 Add salt, and season with black pepper to taste. 6 Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. 7 Drain, then add to pan. 8 Add 4 cups water, raise heat, and bring to a boil. 9 Cover, reduce heat to very low, and cook for 15 to 20 minutes. 10 Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. 11 To serve, fluff pilaf with a fork, and transfer to a serving bowl. 12 Garnish with reserved onions.

Source: food.com

9 1/2 kg pork shoulder, skin scored 6 garlic cloves 1 cm length fresh ginger 2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes) 3 tablespoons olive oil 4 tablespoons rice vinegar 1 The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible. 2 Sit pork skinside up on rack in a roasting tin. 3 Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable. 4 Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes. 5 In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius 6 Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours. 7 About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp. 8 Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Source: food.com

Pillsbury Cinnabon Bakery Inspired Cinnamon Rolls posted by Jamie on September 21, 2014 So here’s the thing. When you’re tied to a job, where you live is kind of set in stone. For a long time, I’ve lived in Northwest Ohio, because that’s where my job was. Now that I work for myself, the world (or at least, the state of Ohio) is our oyster. We’ve decided that our little birdie needs to grow up around her grandparents and uncle, and multitude of cousins, great aunts, etc., which necessitates a move back to the Cleveland area. As everyone knows, Cleveland Rocks, right? We’ve spent the last several months going back and forth between Toledo and Cleveland, trying to find a forever home. Luckily, my baby bro has a crash pad big enough for all of us to live comfortably when we visit. Not so luckily? He’s a bachelor with a pantry and fridge stocked with cereal, milk, dehydrated marshmallows (for said cereal) Sprite, and nothing else. Seriously, how is it that he never has any food?! Even when I’m there the previous weekend and stock things up, it all disappears, seemingly overnight. Let me tell you, Sunday morning just isn’t Sunday morning without a slow wake up and a little something sweet to indulge in. But when you’re not in your own house, with your own kitchen, and your own pantry staples, creating that on your own is near impossible. Enter PillsburyΒ’s newest breakfast-y indulgence, CinnabonΒ Bakery Inspired Cinnamon Rolls at home! They’re bakery-style, jumbo cinnamon rolls dripping with ooey-gooey Cinnabon cinnamon and topped with thick, rich frosting.Β  Shopping at the market near Jared’s house, I was drawn immediately to that familiar logo, and the idea of those addicting scents wafting throughout a house that isn’t mine, but suddenly feels a little more homey. Every single bite made me smile. And made me think that just maybe, this house hunting thing isn’t all bad. Especially when you get to lick that ooey-gooey, super rich frosting off your fingers while still in your pajamas. Tell me, how do you indulge on the weekends? Disclosure: My Baking Addiction has partnered with Pillsbury to share my thoughts on the new Pillsbury CinnabonΒ Bakery Inspired Cinnamon Rolls. This post is sponsored by Pillsbury; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with the product. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Lemon Raspberry Scones posted by Jamie on April 27, 2015 Sweet, spring-y Lemon Raspberry Scones make a delectable way to start your day. Paired with vibrant, sweetened iced coffee, it’s the boost you need to kick your morning into overdrive! This is a sponsored post on behalf of StarbucksΒ. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible. The weather is finally, FINALLY turning from frigid to warm. We’re in that sweet spot where it’s not quite tropical, but you definitely still want light breakfasts and cold drinks to refreshingly begin the day. Little Elle is really getting into the fact that Mama’s a baker, and that kid can eat, man. I’m loving introducing her to new flavor combinations by creating fun baked goods, like these Lemon Raspberry Scones. There’s pucker-y lemon yogurt and fresh lemon zest right in the scone, along with fresh raspberries that were so sweet I had to stop myself from popping them all directly into my mouth. Top it all off with a sweet lemon glaze, and O-M-G have you got one gorgeous breakfast bread on your plate. Elle is definitely a big fan. Now, as much as I love a sweet scone on my plate, I need a little more than sweet fruit to get myself kickstarted in the morning. Enter StarbucksΒ Iced Coffee K-CupΒ Packs in Sweetened – the perfect fairing to our breakfast of lemon-y raspberry-filled scones. I’m a girl that loves coffee (iced or hot) with heft. And that’s a perfect description for any of the StarbucksΒ Iced Coffee K-CupΒ Packs. It’s like having a barista right here in my kitchen, whipping up my favorite customized iced coffees. What more could you ask for to start Monday (or any day) off right? I love scones as a quick and easy breakfast, especially when paired with iced coffee, because they don’t require a lot of effort to eat. Once you’ve made them, just pop them in an airtight container in the fridge OR freezer. They keep for several days at least, and in the freezer for up to two months – you can enjoy a Lemon Raspberry Scone long after raspberry season is over, deep into the heat of summer – which is 100% iced coffee season. See? Perfect pairing, all spring and summer long! Lemon Raspberry Scones Yield: 8 scones Prep Time: 15 minutes Cook Time: 15-17 minutes Total Time: 32 minutes Ingredients: For the Scones 1/3 cup granulated sugar zest of two medium lemons 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream 1 large egg 1 teaspoon pure vanilla extract 2/3 cups fresh raspberries For the Glaze 3 tablespoons unsalted butter; melted 1 cup confectioners’ sugar; sifted 1/2 teaspoon pure vanilla extract 2 tablespoons freshly squeezed lemon juice Directions: Preheat oven to 400Β°F. Line a baking sheet with parchment paper. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar. Notes: Scones store well in an airtight container within the refrigerator for up to three days. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Cheeseburger Tater Tot Casserole posted by Jamie on February 12, 2016 Cheeseburger Tater Tot Casserole is everything you need for a cozy winter dinner. Even better, the recipe easily doubles or triples to feed a crowd! This post was sponsored by KRAFT, HEINZ and ORE-IDA, and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful. Thank you for continuing to support the brands that make My Baking Addiction possible. There’s been a lot of talk around here lately about the dinner game getting better – remember my Homemade Sloppy Joes post? We’re doing our best to make a change here, one that we need to stick so we’re not resorting to PB&Js with carrot sticks three times a week. I mean, don’t get me wrong, I love a good PB&J, but that’s just not a great habit to instill in my little babe. We’ve been working hard on getting Elle to try new things, and I’ll tell you – the secret to our success? Gumballs. The kid loves gum, and she doesn’t swallow it or anything. She actually chews it, and puts it in the trash when she’s done. I am flabbergasted, but also using it to my advantage every darn second I get. From eating broccoli and cucumbers to new textures like casserole, we’re using those little gumballs to our every advantage. Elle knows that if she tries everything on her plate, after dinner she can have a gumball. That’s right, I’m not above bribery, and I don’t mind. She’s eating spinach by the the fistful, you guys. We gave up casseroles for a while with this little one, because having all her food in one pot sort of freaked her out. And man, did I miss them. Especially now that it’s so cold. Winter is definitely present in Ohio, and all I want to eat are soups and casseroles like it’s my J-O-B. (Let’s face it, it kind of is..) Plus, casseroles are such a game changer when you’re trying to better your dinner game in the midst of a hectic schedule. So I’m pretty excited not only to share this Cheeseburger Tater Tot Casserole, but to tell you that my little babe loved it! We are all pretty excited that she ate a casserole and was happy about it. Everything you love about a cheeseburger and fries is here – hamburger, delectable homemade cheese sauce, HEINZ ketchup and mustard, and even dill pickle relish. You can definitely add in a can of diced tomatoes too, but tomatoes really aren’t our thing. It’s topped with ORE-IDAΒ TATER TOTSΒ, because.. well, tots! I personally will take a tot over a fry any day of the week, so I decided that’s how we’d top our casserole. My twist on the original midwestern “hot dish”. After I’d made this once for our little family, I was raving about it the fam, and totally got roped into making it again, for a whole crowd of people. It’s that good. Easy enough, this Cheeseburger Tater Tot Casserole easily doubles – you just need a second casserole dish. When you’re cooking for a crowd, it’s easier to buy the ingredients in bulk, and luckily, they’re all available at your local Sam’s Club. You can grab them when you’re grabbing paper plates and plastic cups, because who wants to do dishes after feeding a crowd? Not this girl! This is exactly the sort of recipe you need for these last weeks of winter that are hanging on. So comforting and cozy, and worth every single, solitary bite. It’s especially perfect for getting that delectable cheeseburger flavor when it’s too cold outside to fire up the grill. Cheeseburger Tater Tot Casserole Yield: 8 servings Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup HEINZ ketchup 2 tablespoons HEINZ prepared yellow mustard 2 tablespoons HEINZ dill pickle relish 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups KRAFT Triple Cheddar Natural Shredded Cheese, divided use 32 ounce bagΒ ORE-IDAΒ TATER TOTSΒ Potatoes Directions: Preheat oven to 350Β°F. Butter a casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard and relish. Add salt and pepper to taste. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely.Β Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Slowly whisk in the milk, taking care to fully incorporate it with the roux. Keep whisking until the sauce is thick and bubbling; about 5 minutes. Stir in salt and pepper. Remove the pan from heat and whisk in 1 1/2 cups of cheese until it is completely melted and the sauce is smooth. Evenly pour the sauce over the meat mixture. Arrange the frozenΒ ORE-IDAΒ TATER TOTSΒ potatoes in an even layer over the cheese sauce. You will extra tots. Bake in preheated oven for 35 minutes. Remove from oven and sprinkle remaining cheese onto the tots. Return to the oven for an additional 5 minutes, or until the cheese is melted. If desired, sprinkle with fresh Italian parsley just before serving. Cheese sauce adapted from Stetted's Texas Tater Tot Casserole. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

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