Almond Chocolate Creams Candy

 Almond Chocolate Creams Candy

 Centers

  • 1/4 a cup of blanched almonds, chopped fine
  • 1/2 a cup of fondant
  • 1/4 a teaspoonful of vanilla
  • confectioner's sugar for kneading and shaping

Chocolate Coating

  • about 1 cup of fondant
  • 2 squares of Baker's Chocolate
  • 1 teaspoonful of vanilla extract
  • few drops of water, as needed
  • halves of blanched almonds

Instructions

Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a little at a time, and knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and the water and heat until melted; take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant, to keep it from crusting and drop in a "center;" with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper. Make a design with the fork in taking it from the candy. At once press half of a blanched almond on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.
Labels:

Pomegranate Martini

 

Ingredients

  • 4 fluid ounces pomegranate juice
  • 2 fluid ounces cranberry juice cocktail
  • 2 fluid ounces raspberry vodka
  • 2 fluid ounces orange-flavored liqueur
  • 1 fluid ounce grenadine syrup
  • 1 cup crushed ice

Directions

  1. Combine pomegranate juice, cranberry juice, raspberry vodka, orange-flavored liqueur, grenadine syrup, and crushed ice in a shaker. Shake vigorously to chill. Pour into martini glasses, and serve.
Labels:

Curried Turkey

 

Ingredients

  • 2 cups milk
  • 2 chicken bouillon cubes
  • 2 cups diced peeled apples
  • 1 cup chopped onion
  • 1/4 cup vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 4 cups diced cooked turkey
  • Hot cooked rice

Directions

  1. In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside.
  2. In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.
Labels:

Ham and Pineapple Pinwheels

Ingredients

  • 1 (8 ounce) package whipped pineapple cream cheese
  • 1 1/2 cups crushed pineapple in juice, well drained
  • 6 (8 inch) flour tortillas
  • 6 ounces sliced fully cooked deli ham

Directions

  1. Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.
Labels:

Mashed Potato Layer Bake

 

Ingredients

  • 4 large white potatoes, peeled, chopped and cooked
  • 2 large sweet potatoes, peeled, chopped and cooked
  • 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
  • 1/4 cup KRAFT Shredded Cheddar Cheese, divided

Directions

  1. Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
  2. Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
  3. Bake 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
Labels:

Meatloaf with a Kick

 

Ingredients

  • 1 pound ground beef
  • 1 1/2 cups medium salsa
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 egg
  • 1 cup crushed saltine crackers

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
  3. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.
Labels:

Chicken and Peas with Pasta

 

Ingredients

  • 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 1 medium green or red bell pepper, chopped
  • 1 garlic clove, minced
  • 2 cups frozen peas
  • 1 cup chicken broth
  • 1 cup half-and-half cream
  • 2 teaspoons Italian seasoning
  • salt to taste
  • 8 ounces pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1 cup coarsely chopped walnuts, toasted

Directions

  1. In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Labels:

Peanut Butter Cookies

 

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped dry roasted peanuts

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Labels:

Garlic Bread

Ingredients

  • 1 3/8 cups water
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 4 cups bread flour
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 3 tablespoons chopped fresh chives
  • 1 teaspoon coarsely ground black pepper
  • 2 1/2 teaspoons bread machine yeast

Directions

  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  2. Select Basic or White Bread cycle, and press Start.
Labels:

Lasagne

 

Ingredients

  • 1 pound lean ground beef
  • 2 1/2 cups KRAFT Part Skim Mozzarella Shredded Cheese, divided
  • 2 cups light ricotta cheese
  • 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 (700 ml) jar pasta sauce
  • 1 1/2 cups water
  • 12 lasagna noodles, uncooked

Directions

  1. Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
  2. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
  3. Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
  4. Bake 1 hour. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.
Labels:

Caesar Chicken Potato Salad

 

Ingredients

  • 4 cups quartered small white or red potatoes
  • 3/4 pound skinless, boneless chicken breast halves - cubed
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package mixed salad greens
  • 1 small red onion, sliced and separated into rings
  • 3/4 cup Caesar salad dressing
  • 1/3 cup croutons
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
  2. Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.
Labels:

Champagne Cocktail

 

Ingredients

  • 1 sugar cube
  • 1 dash bitters (such as Angostura®)
  • 5 fluid ounces Champagne

Directions

  1. Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
Labels:

Traditional Macaroni and Cheese

 

Ingredients

  • 1 2/3 cups dry, small elbow macaroni, cooked and drained
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 2 cups shredded sharp Cheddar cheese, divided

Directions

  1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
  2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
  3. Bake for 20 to 25 minutes or until cheese is melted and light brown.
Labels:

Cassoulet

Ingredients

  • 1 tablespoon vegetable oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, chopped
  • 1/2 pound smoked sausage, sliced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley (optional)

Directions

  1. Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  3. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Labels:

Eggnog Thumbprints



Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup confectioners' sugar
  • 1 tablespoon rum
  • 1 pinch ground nutmeg

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
  3. Bake for 12 minutes in preheated oven. Cool completely.
  4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
Labels:

Provencal Chicken Burgers with Pizzaladiere Topping

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 2 large onions, very thinly sliced
  • Salt and freshly ground black pepper
  • 1/3 cup pitted chopped black olives, nicoise or kalamata,
  • 1 tablespoon anchovy paste
  • 2 pounds ground chicken
  • 1 tablespoon dried herbes de Provence
  • 1 teaspoon fennel seed
  • 2 teaspoons lemon zest
  • 2 cloves garlic, minced or finely chopped
  • 4 slices Swiss cheese
  • 4 crusty rolls, split and lightly toasted
  • 4 red or green lettuce leaves
  • Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.
While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.
Labels:

Chicken and Broccoli Alfredo



Ingredients
  • 4 to 5 cups broccoli florets (from about 1 large bunch)
  • 2 tablespoons olive oil
  • 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
  • 1 large red bell pepper, thinly sliced
  • 1 2/3 cups whipping cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 cup grated Monterey Jack cheese
  • 3/4 pound penne or mostaccioli, freshly cooked
Directions
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Labels:

Oven Fries

Ingredients

  • 2 to 2 1/2 pounds baking potatoes
  • 4 cloves garlic, smashed
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 2 rosemary sprigs, leaves removed and finely chopped
  • Salt and freshly ground black pepper
Directions
Preheat the oven to 425ºF.
Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are.
Place the wedges and garlic on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender.
Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.
Labels: ,

Chicken Sopa

Ingredients

  • 1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (4 ounce) can diced green chiles
  • 1 cup chicken broth
  • 1 cup shredded Cheddar cheese
  • 12 (6 inch) corn tortillas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
  3. In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
Labels: ,

Ingredients

  • 4 cups fresh blackberries
  • 1 1/4 cups white sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons blackberry brandy
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 tablespoon white sugar

Directions

  1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
Labels:

Pumpkin Seeds

 

Ingredients

  • 1 cup raw cleaned whole pumpkin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 1 teaspoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon white sugar

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
  3. Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
  4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
  5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
Labels:

Chicken Wellington Casserole

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons butter or margarine
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon chopped green onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 (4 ounce) package refrigerated crescent rolls

Directions

In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
Labels:

Diet Fudge Candy Recipe

Diet Fudge Candy Recipe

 Ingredients:

13 oz can skim evaporated milk
3 tablespoons cocoa
1/4 cup butter
1 tablespoons granulated sugar replacement
Dash salt
1 teaspoon vanilla extract
2-1/2 cup unsweetened cereal crumbs
1/4 cup nuts, very finely chopped

Directions:
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved.
Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.
Divide in half; roll each half into a tube, 8 inch long. Roll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight.
Cut into 1/4 inch slices.
Recipe yields 64 slices Diet Fudge.
Nutritional information per serving (2 slices):
Calories: 60

best Roll Cake Recipe



Ingredients:

* 1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY’S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* 1 package (8 ounces) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)

Directions

Go ahead & preheat your oven to 375 F or 100 C. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel withpowdered sugar.



Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake in preheated oven for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Directions :Filling

Beat your cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle withpowdered sugar before serving.
Labels:

crustless-apple-pie



Ingredients
4 large apples
2 tablespoons rendered bacon fat (or butter)
3 tablespoons sugar
1/2 – 1 teaspoon cinnamon
Topping
whipped cream
– or –
vanilla ice cream
Directions
If you’re making this for kids, you’ll probably want to peel the apples. I prefer the texture from the peel, and the color looks much better. Either way, cut them into eighths and cut out the stem and seeds.
Now you can ask the question you’ve been thinking since you read the ingredients: Bacon fat? Yes, bacon fat. Butter works, but it scorches easily. If you use butter, add about a half-teaspoon of salt with the sugar. Melt the fat over medium heat in a non-stick pan.
Once the fat is melted, carefully lay in enough apples to cover the bottom of the pan, then pour in the rest. (You want to do the a layer first so the fat doesn’t splatter when you dump it all in.) Then stir or toss the apples to coat them all evenly.
Add about a half teaspoon of cinnamon — just enough for a light dusting over all the apples — plus a tablespoon of sugar, and give it another stir.
Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes. Stir once halfway through.
Check to see that they’re fork tender. (Make sure you let all the steam from the bottom of the lid run back into the pan. You’ll need that liquid later.) If they’re still crunchy in the middle, simmer for another five minutes at a time until they’re soft all the way through. Then taste. Add more cinnamon if it needs it.
Now add another tablespoon of sugar and stir. With the liquid that has come out of the apples, plus the sugar you just added, you’ve got the makings of a nice syrup. Leave the lid off, turn the heat up to medium, and stir constantly as the liquid thickens up. Don’t leave it alone, it can burn very easily.
Arrange a single layer of apples in a plate. Add a scoop of whipped cream or vanilla ice cream. Spoon a little bit of the syrup over the top.
Labels:

pumpkin-pie


Ingredients

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
1/2 teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Directions

Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Labels:

Discover The World Best Recipes


Discover The World Best Recipes
Contents:
Cooking The Australian Way
Cooking The Austrian Way
Cooking The Brazilian Way
Cooking the Caribbean Way
Cooking The Chinese Way
Cooking the Costco way
Cooking The Cuban Way
Cooking The East African Way
Cooking The English Way
Cooking the French Way
Cooking The German Way
Cooking The Greek Way
Cooking the Holiday
Cooking the Hungarian Way
Cooking the Indian Way
Cooking The Indonesian Way
Cooking The Israeli Way
Cooking The Italian Way
Cooking the Japanese Way
Cooking the Korean Way
Cooking The Lebanese Way
Cooking The Mediterranean Way
Cooking The Mexican Way
Cooking The Middle Eastern Way

Cooking The North African Way
Cooking The Norwegian Way
Cooking The Polish Way
Cooking the Real Age Way
Cooking The Russian Way
Cooking The South American Way
Cooking The Southern African Way
Cooking The Spanish Way
Cooking The Thai Way
Cooking The Turkish Way
Cooking The Vietnamese Way
Cooking the West African Way
Labels:

The Complete Book of Hot & Spicy Asian Cooking


Periplus Editions | 226 pages | PDF | 18.10 MB
The Complete Book of Hot & Spicy Asian Cooking is a wonderful guide to the incredible variety of chili peppers and Asian herbs and spices used to create the luscious, highly sought-after flavors of Eastern cuisine. Whether you are a fan of hot, fiery flavors or of more subtle, tangy aromas, this book provides recipes you’ll love from Thailand, Sri Lanka, India, Burma and Indonesia, among other...

Also included are instructions for the storage of spices and guidelines for making your own curry pastes, salsas and relishes. The chilies, herbs and spices used in this book can be added, subtracted or substituted to suit individual hot and spicy tastes. Covering everything from appetizers to meat dishes, soups to vegetables, desserts to drinks, The Complete Book of Hot & Spicy Asian Cooking shows just how easy it is to prepare and cook traditional hot and spicy foods.
--------------
--------------------------------------
------------------
------------------------------------
Labels:

57 Cooking eBooks


365 Foreign Dishes
A Little Cook Book for a Little Girl
Awesome Restaurant Recipes
Barbecue Recipes
Beef Recipes
Betty Crocker’s Best Of Baking Recipes
Cajun Recipes
Chinese Recipes
Chocolate And Cocoa Recipes
Click To Cook
Comfort Foods
Cook It Juicy
Cooking By The Book
Creative Homemaking Guide To Casseroles
Crockpot Recipies
Dale Recipe Book
Desserts Of Vitality
E-Cookbooks Recipe Sampler
Every Step In Canning
Favorite Dishes
For Breakfast
Generations Of Recipes
Grill Recipes
Grillmaster- Barbecue Recipes
Hillbilly Hanks Roadkill Recipes
Homebrew Favorites
Hotdog Recipes
Indian Recipes
Italian Recipes
Jamie Oliver’s Cookbook
Low-carb Recipe Secrets
Malaysian Recipes
Many Ways For Cooking Eggs
Meals For A Healthy Weight
Mexican Recipes
Native American Health Recipes
Now We’re Cooking
One-Pot Meals
Pasta Recipes
Pizzeria Recipes
Prizewinning Recipes
Recipes To Spice Up Your Summer
Salads Recipes
Sauce Recipes
Secret Ingredients
Simple Italian Cookery
Soup Recipes
Starbucks Frappucino
Thanksgiving Recipes
The Belgian Cookbook
The Essential Seafood Cookbook

The Greek Kitchen
The Quilt Inn Country Cookbook
The Ultimate Grilling Guide
The World’s Best Burger
Ultimate cheesecakes
 Veggies
---------------------------------------


Labels:

The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion


The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion
Publisher: Wiley | edition 2005 | PDF | 288 pages | 13 mb
Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special


occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.
--------------
 ------------------------------------------
----------------
------------------------------------

Labels:

How To Cook Everything


How to Cook Everything (Completely Revised 10th Anniversary Edition)
Publisher: Wiley 2008-10-20 | 1056 Pages | PDF | 164 MB
Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural 


ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for 
 every occasion
--------------
 ------------------------------------------
-------------------
-----------------------------------


Labels:

Professional Cooking 6th Edition Study Guide



Professional Cooking 6th Edition Study Guide
Publisher: Wiley (May 23, 2006) | 1056 pages | PDF | 36 MB
 Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines


* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, 
and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content
-------------------
------------------------------------

Labels:

The Way We Cook: Recipes from the New American Kitchen


The Way We Cook: Recipes from the New American Kitchen
Houghton Mifflin Harcourt | 2003 | ISBN: 0618171495 | 400 pages | PDF | 14 MB
For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best.
Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master.
It's all here in The Way We Cook:
Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette
Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion 


Salad
When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples
Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup
New Classics: Succotash with Seared Scallops * Chicken Pot Pie
Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-
 Marinated Turkey Breast
Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew
Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables
Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata
If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies
--------------
 ------------------------------------------
------------------
-----------------------------------------

Labels:

The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking


jhg

The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking
Da Capo Lifelong Books | 2009 | 376 pages | PDF | 15 MB
 Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.
Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.
--------------
 ------------------------------------------
-------------------
---------------------------------------------

Labels:

cooking for two


Cooking for Two
Silverback Books | Pages: 62 | PDF | 10 MB
Whether you're a new bride or just want to prepare the most delicious meals for the two of you, this book offers fail-proof tips and recipes to long treasure. Tasteful cozy brunches and breakfasts in bed, casual dinners at home, and quick, light lunches will bring good taste and nutrition to any time of the day or week.


---------------------------------
-------------------
---------------
---------------------------------------

Labels:

The 1500 Calorie a Day Cookbook by Nancy Hughes


The 1500-Calorie-a-Day Cookbook - Nancy Hughes2008 | Pages: 208 | PDF | 28 MB
Eat up. Slim down. It’s just that easy--with just 1,500 delicious calories a day!
From the author of The 1,200-Calorie-a-Day Menu Cookbook, comes all new recipes for when you are counting calories but don’t want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, thiscookbook serves 


up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It’s hard to believe it’s just 1,500 calories.
--------------
 ------------------------------------------
-------------------
 --------------
----------------------------------
Labels:

"Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head"


h

 Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head
Spring Hill (2009) | 266 pages | PDF | 11 MB
Tired of eating bland, ready-made meals and packaged and processed food? Let Good Home Cooking be the answer to your prayers. You'll learn how to make tasty, healthy food, and discover that what you make is not only better-tasting than anything you can buy, it's cheaper, too! Good food shouldn't be a luxury; it's a right, and this book will show you how to make simple, inexpensive recipes that ensure you eat well every day of the week. From light snacks to hearty main courses and


home baking, you will find out how a cleverly stocked store-cupboard and some simple recipes mean tasty family meals, whatever your budget. Here you can create everything from light bites and tasty treats to hearty main courses, while learning just how easy it is to prepare food from fresh ingredients with fantastic results every time.
In addition, you can also discover how to make your own pickles, baked beans, bread, butter, yoghurt, cream and cottage cheese - even sausages and bacon - and all without having to buy any expensive equipment. With almost 300 tried-and-tested recipes, Good Home Cooking is a must for anyone who wants to eat good, fresh, local, homemade food, whatever their income. It is essential reading for anyone who wants to provide their family with the best food possible.
--------------
 ------------------------------------------
-----------------
------------------------------------

Labels:

How to Cook Meat


How to Cook Meat
William Morrow Cookbooks | 480 pages | PDF | 12 MB
How to Cook Meat offers recipes and techniques for anyone who wants
to savor the flavor of meat.
Anyone who's ever visited a supermarket or butcher knows how intimidating choosing the right cut can be. Which cut to buy, and then how to cook it? Now experts Chris Schlesinger and John Willoughby offer expert advice on picking the right cut—and matching it with the best cooking method. Suitable substitutions and hands-on advice appear throughout the book, side-by-side with detailed recipes for ribs, meat loaf, leg of lamb, stews, and the perfect steak for two.

For meat lovers this is sure to become the ultimate reference on the subject.
--------------
 ------------------------------------------
http://hotfile.com/dl/42092623/402d0b7/2.rar.html
----------
-------------------------
Labels:

the thrill of the grill techniques recipes down home barbecue

The Thrill of the Grill: Techniques, Recipes, & amp; Down-Home Barbecue
William Morrow Cookbooks | ISBN: 0060084499 | 400 pages | PDF | 13 MB
The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...
Expert advice on getting your grill set up
190 sensational recipes from appetizers to dessert

Great tips for grilling foods to perfection
An up-to-date guide to barbecuing
An indispensable list of tools you'll need to have
--------------
------------------------
----------------------
-----------------------------------

Labels:

Thai Basil Chicken Recipe



Ingredients :

1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Method :

Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stir-fry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stir-fry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.
Labels:

Yellow Coconut Chicken Curry Kaeng Kari



Ingredients:

oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish

Prepararation:

Peel the potatoes, cut them to quarters and cook them, until done in salted water.
Heat oil in a pot and roast the chicken drumsticks gently,
add the red currypaste and stir well, add the yellow currypowder and roast
until it smells aromatically, then deglaze with water.
Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently.
Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.
Labels:

Red Thai Curry - Kaeng Phed




Ingredients :

1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish

Preparation:

Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).
Labels:

Penang Gai (Chicken Penang Curry)




Ingredients:

2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.
Labels:

Moo Satay (Pork Satay) with Peanut Sauce



Ingredients:

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1 stalk lemongrass (peeled & chopped)
1 tablespoon galangal (or ginger, grated)
1 teaspoon kaffir lime peel (or regular lime peel, grated)
1 teaspoon turmeric (ground)
1 teaspoon salt
2 tablespoons oil
2 tablespoons palm sugar (grated)
1 pound pork (cut into thin strips)
1/4 cup peanut sauce
* wooden skewers (soaked in cold water for 30 minutes)

Directions:

1. Mix the coriander seeds, cumin seeds, lemongrass, galangal, lime peel, turmeric and salt in a mortar and pestle of a food processor.
2. Mix in the oil and palm sugar.
3. Cover the pork in the mixture and marinate for 3-5 hours.
4. Skewer the pork and grill it for about 5 minutes on each side.

Peanut Sauce
Ingredients:

1 tablespoon peanut oil
1 tablespoon penang curry paste or red curry paste
1/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon palm sugar (grated, or sugar)
1 teaspoon salt
2 tablespoons lime juice
1 tablespoon peanut butter
1/4 cup peanuts (roasted, and crushed)

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the coconut milk, chicken stock, sugar, salt, lime juice and peanut butter and simmer of a few minutes while stirring.
4. Add the peanuts, stir and remove from the heat.
Labels:

Falafel recipe




It’s very easy to make falafel. You should try that.

Falafel - as oppose to hummus (recipe) – is very easy to make, and with a little effort is needed so it would come out great. In case you don’t know what it is – falafel is the second most popular chick pea (garbanzo been) dish. A small, crunchy, chick pea burger which tastes delicious.

Of course, you can always use instant powders like the ones usually shown below:

This recipe that I’m going to share with you, is for Arabic falafel, which is very different from the Turkish falafel that you can find in some European cities (I ate some in Berlin). I think it’s much better.

The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini. You should try that.

The Ingredients:

(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying

Preparation:

1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!
Labels:

Kosheri




Ingredients:

1 1/3 cup(s) uncooked brown or white rice.
2/3 lbs.lentils
1 1/3 Tablespoon(s) vegetable oil, divided.
2/3 Tablespoon crushed garlic.
1 1/3 can(s) of tomato sauce.(16-ounce)
1/3 cup(s) water.
1/6 cup(s) vinegar.
2/3 medium onion.

Preperation:

Cook rice according to directions. Rinse lentils and put them in a pot, covering
them with water and bring to a boil. Then simmer on a low heat until almost all
water is absorbed and lentils are well cooked. Add extra water if longer time
is needed.

To make the sauce, first saut? the garlic in 1/2 of the oil until golden.
Add all of the tomato sauce and simmer 10-15 minutes.
Add water and vinegar and bring to a boil.
Remove from heat immediately and add salt to taste.

Finally, slice onion in thin, small pieces and saut? in the remaining half of the oil
until brown and crispy.
Labels:

Shakshouka




Ingredients:

1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs

Preperation:

1) Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2) Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3) Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4) Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.
(Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve.)

Serves : 2 to 4

Labels:
Subscribe to: Posts (Atom)