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NPR interviewed How to Be a Domestic Goddess author Nigella Lawson (and has some recipes) and here's what she says about cupcakes. Click through for her recipes for chocolate cherry cupcakes, butterfly cakes, and love buns. "I just had to call them love buns," she said. "For me, part of writing recipes is the joy of giving titles." Lawson's love buns are "simply cupcakes with a sort of easy-whip meringue topping." The topping is fairly simple: egg whites, sugar and corn syrup, along with a touch of salt and cream of tartar to help it maintain its shape. After that is swirled atop the cupcakes, Lawson adds a gimmick: "these rather fantastic little heart-shaped sprinkles, which I let fall flutteringly onto the cloudy peaks. They almost look like prop cakes, they're so perfect." And that perfection doesn't have to be stressful, she said. Valentine's Day recipes "can get so fussy and fernickity," Lawson said, "that actually you do not feel loving toward your loved ones – you just feel vaguely hostile, that you've been doing something so complicated and challenging." Instead, she recommends aiming for simpler, yet rewarding tasks, like making chocolate cherry cupcakes. The assembly is easy, as all the ingredients are stirred together in a saucepan before being poured into a cupcake tin. And the recipe can use cherry jam or, even better, candied cherries. "If you can get those candied cherries, that haven't been dyed rather an alarming bright red, and you can get the ones that are a natural dark red, you've got something rather sultry and enchanting, rather than cute." And with a topping of heavy cream and bittersweet chocolate, the cupcakes can let anyone join in the recent surge in cupcakes' popularity.

Source: cupcakestakethecake.blogspot.com

1/4 cup garlic oil 3 tablespoons chopped parsley 2 tablespoons lime juice fresh ground pepper 24 ounces halloumi cheese , drained 1 Combine the oil, parsley, lime juice, and pepper (a good grinding) in a large shallow dish. 2 Slice the drained halloumi into ¼-inch wide pieces, and then cut each slice in half again (don’t worry if bits splinter as you cut). 3 Heat a dry skillet and dry-fry the slices of cheese until golden on both sides; this should take only a minute or so in a hot pan. 4 Put the fried halloumi into the shallow dish of other ingredients as you go, and then turn the halloumi about t coat each piece before turning into a serving dish.

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

2 1/4 cups cold water , for poaching the fish 2 limes , leaves torn into pieces (or use extra lime zest and juice) 4 approximately 1-inch thick salmon fillets , preferably organic, skinned (about 1 1/2 pounds in total) 3 tablespoons unsalted butter 1 teaspoon oil 1 onion , finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 cup basmati rice 3 hard-boiled eggs , quartered (optional) 3 tablespoons chopped cilantro leaves , plus more, for garnish 1 lime , zested and juiced plus lime segments, for garnish fish sauce , to taste (recommended -- nam pla) 1 Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan. 2 Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked. 3 Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. 4 At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold. 5 Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.

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 1 carrot 1 garlic clove 1 stick celery 2 tablespoons vegetable oil 1/2 teaspoon mace 2 1/4 cups yellow split peas 5 cups vegetable stock or 5 cups chicken stock 2 bay leaves 8 frankfurters 1 Peel the onion, carrot and garlic and cut the onion and carrot into rough chunks. Put them all, along with the roughly cut up stick of celery into the bowl of a food processor. Blitz till all are finely chopped. 2 Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes, until soft but not colored. 3 Add the ground mace-give a good stir and then add the split peas and stir again until their are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 5 cups stock and add the bay leaves, then bring to a boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything's ready. 4 You can add the frankfurters as you wish. It's probably easiest just to cut them into slices - I tend to add them in chunks of about and inch each - and throw them into the soup warm, but I just put them in the microwave (40 seconds on high is about right for one or two franks) then slice them hot and add them to each person's bowl as they come. Not an elegant soup, I'll admit, but a near-perfect one.

Source: food.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

1 bunch flat-leaf Italian parsley 1/2 lemon, juice of, fresh 1 -2 tablespoon capers , packed in briny liquid, drained 1/2 small red onion , halved, thinly sliced (or other sweet onion) extra virgin olive oil , to taste (high quality) black pepper , freshly ground, to taste 1 Place drained capers in a small bowl of cold water and let soak about 10 minutes. 2 Meanwhile, wash, stem, and drain parsley well. 3 Set parsley on a large plate or small platter in a big mound. 4 Slice as many red onion slivers as you like and sprinkle over the parsley. 5 Drain capers again and sprinkle over the salad. 6 Squeeze the juice of 1/2 a fresh lemon over the salad. 7 Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper. 8 No need to add any salt- the capers are salty enough. 9 Do not toss. 10 Wait 5 minutes, then serve.

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

1 inch piece ginger , peeled 4 garlic cloves , peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili pepper flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods , bruised 1 cinnamon stick , broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 lbs boneless chicken thighs, each cut into 2 2 onions , finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultana (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup sliced almonds, toasted, to garnish 1 Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. 2 Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. 3 Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. 4 Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. 5 It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. 6 So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Source: food.com

Glazed Vanilla Bean Scones posted by Jamie on January 15, 2015 Glazed vanilla bean scones make an inspired and easy breakfast. Enjoy them on Sunday freshly baked, and as a treat the rest of the week too! This is a sponsored post on behalf of TapInfluence and Yulu Yogurt. Thank you for continuing to support brands that help make My Baking Addiction possible. Here we are, you guys. A brand new year. 2015! How is that even a real thing? I mean, this is the year Marty McFly went to in Back to the Future 2. Where the heck is my hoverboard? I don’t have a hoverboard, but what I do have is an unerring need to bake. I know, it’s the new year and we’re supposed to be all healthy healthy blah blah blah, yoga, pilates, work your core, etc. And I’m there with you, I really am. I’m all about maintaining balance and staying healthy, especially for our little girl. But Mama also loves to bake, and the two don’t have to be mutually exclusive. Especially when you can plan your recipe around fresh, quality ingredients. Take these Glazed Vanilla Bean Scones. You can make scones with a lot of different things – sour cream, buttermilk, heavy cream, and even yogurt. I got the chance to try Yulu Aussie-style Yogurt before it hit shelves, and boy oh boy was I surprised at how much I loved it. Have you ever tried Aussie-style yogurt? You guys – I’m obsessed. Aussie-style yogurt has as much protein as Greek yogurt – a whopping 9 grams – but it’s extra creamy. Yulu Aussie-style Yogurt uses a process that smoothes the yogurt twice, and oh my gosh – it feels like a breakfast of true decadence, without the actual decadence. Oh, and don’t let Aussie-style make you think this is some fine fancy imported food. It’s not. It’s just fine fancy food made here in the good ol’ USA. After enjoying several different flavors of Yulu Aussie-style yogurt with a bit of granola and fresh fruit as our breakfast, Eric and I decided it was time to try our hands at baking with Yulu, and we were not disappointed. These Glazed Vanilla Bean Scones are light, fluffy, and heavenly with vanilla flavor. The ingredients are simple. Yulu only uses ingredients you can pronounce, like milk, sugar, and vanilla. Really! That’s it. But this yogurt is like nothing you’ve ever tasted before, and you guys – you’ve GOT to try it. I loved adding Yulu Vanilla Bean Yogurt to these scones, because I knew going in that these honest ingredients would only make this scone recipe shine, and I was right. We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good. These scones are fantastic on the day they’re made – and are even delicious crumbled over the top of your favorite Yulu Aussie yogurt. In my opinion, though, they’re even better the second day and third day, so long as they’re kept in an airtight container. The vanilla flavor just gets deeper and more fragrant, making this a perfect breakfast to enjoy on your morning commute. I don’t know about you, but my 2015 resolutions include baking more good stuff, just like these Glazed Vanilla Bean Scones! Vanilla Bean Scones Yield: 8 scones Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Ingredients: For the Scones 1/3 cup sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1 5.3-ounce container Yulu Vanilla Bean Yogurt 1 large egg 1 teaspoon pure vanilla extract For the Glaze 3 tablespoons unsalted butter; melted 1 cup confectioners’ sugar; sifted 1/2 vanilla bean, seeds scraped 1 tablespoon all-natural vanilla coffee cream* 3-5 teaspoons milk Directions: Preheat oven to 400Β°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the sugar, flour, baking powder, baking soda and salt until combined. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. In a small bowl, whisk the yogurt, egg and vanilla until smooth. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be pretty sticky at first, but as you press, the dough will come together. Place dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp 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 bean seeds, vanilla coffee creamer and milk. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice. Notes: If you don't have vanilla coffee creamer, you can milk and 1/2 teaspoon pure vanilla extract. Scones store well in an airtight container for up to 3 days. Adapted from allrecipes This is a sponsored conversation written by me on behalf of Yulu. 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

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

30 Minute Pizza Crust + Mini Pizzas posted by Jamie on August 22, 2016 30 Minute Pizza Crust is quick and simple because there is no need for rising time. Divide the dough into mini crusts so everyone can create their own perfect pizza snack! This is a sponsored post on behalf of Fleischmann’sΒ Yeast. Thank you for supporting the brands that continue to make My Baking Addiction possible. It’s clear from my Facebook feed that it is back-to-school week in many areas. I’m seeing so many photos of littles dressed in their freshly pressed clothes, posing with little chalkboard signs for their first day of school. And I’ve got to admit, it gives me a little – okay, a lot – of anxiety, because Elle will be one of those littles next fall. It makes me sad, happy, and proud all at the same time. Clearly, I have about 365 days to get a grip on these emotions so I’m not that parent, hysterically crying outside the preschool classroom door. And trust me, I’ll need all 365 days. Even though Elle isn’t in school quite yet, we still have a pretty full schedule of activities planned for her this fall. Between toddler gymnastics, nature school, and swimming lessons – my babe has a better social calendar than most adults I know – including me. Although I’d love to tell you that I’m amazing with meal planning, the truth is I’m not. We’re often scrambling to come up with lunch, dinner, and snack ideas at the last minute. But if there’s one thing I can count on Elle eating, it’s pizza. Not only does she like to eat pizza, she loves to help make them – especially mini pizzas. She’ll happily sauce and top pizzas while sneaking pepperonis any day of the week. If I’m being honest, sometimes I take a shortcut and use whole wheat English muffins for her crust, but I’ve been stepping up my pizza game lately by using this 30 Minute Pizza Crust from Fleischmann’sΒ Yeast. It comes together in minutes using a just a handful of ingredients. My favorite thing about this dough is that there’s no long rise time involved. Simply wait 10 minutes and let Fleischmann’sΒ RapidRiseΒ Yeast do the rest. Just toss everything into a bowl, mix up, give it a good kneading, and let it rest for 10 minutes. Pat the dough into a pizza pan, add on your favorite toppings, and you’re good to go. Seriously, check out how easy it is: We like to divide our dough into 4 equal pieces so everyone can create their own. Put all of your favorite toppings on the counter and get your kiddos involved in a pizza-making assembly line. If you’re feeling fancy, you can make the mini pizzas a little more fun by using small fondant or cookie cutters to spell words or create fun shapes out of pepperonis. Whether you’re whipping mini pizzas up at the last minute for a weeknight dinner, or letting the kiddos get creative for an afternoon snack, you’ll definitely want to give this 30 Minute Pizza Crust a try. And be sure to bake a little extra because what’s better than homemade pizza? For more easy, delicious recipes using Fleischmann’sΒ Yeast, be sure to check out this Cinnamon Pull-Apart Bread and these Caramel Apple Cinnamon Rolls. 30 Minute Pizza Crust Yield: 1 12-inch pizza or 4 mini pizzas Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 1-3/4 to 2-1/4Β cupsΒ all- purpose flour 1Β envelope Fleischmann'sΒΒ RapidRiseΒ Yeast 1-1/2Β teaspoonsΒ sugar 3/4Β teaspoonΒ salt 2/3Β cupΒ very warm water (120 to 130Β°F)* 3Β tablespoonsΒ oil 1/2 to 1Β cupΒ pizza sauce OtherΒ toppings as desired 1 to 2 cupsΒ (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese Directions: Preheat oven to 425Β°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.Β  Dough should form aΒ ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smoothΒ and elastic, about 4 minutes.Β  Let dough rest for 10 minutes. Pat dough with floured hands to fill greased pizza pan or baking sheet.Β  OR rollΒ dough on a floured counter to 12-inch circle; place in greased pizza pan or bakingΒ sheet.Β  Form a rim by pinching the edge of the dough. If making mini pizzas, divide the dough into four equal portions and pat or rollΒ dough to create 4 mini crusts. Spread with pizza sauce.Β  Top with desired toppings and sprinkle with cheese. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust isΒ browned.     Notes: TIPS: *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands toΒ keep the dough from sticking.Β  Flatten dough and fold it toward you. Using the heelsΒ of your hands, push the dough away with a rolling motion.Β  Rotate dough a quarterΒ turn and repeat the fold, push, and turn steps.Β  Keep kneading dough until it isΒ smooth and elastic.Β  Use a little more flour if dough becomes too sticky, alwaysΒ working the flour into the ball of dough. Crust can be used to make one thick crust 9-inch pizza.Β  IncreaseΒ baking time to 20 minutes. 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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