Eggs Benedict If you’ve never tried it, you must. If you’ve always considered it the kind of dish only Thurston Howell the Third-types eat, think again. If you’re scared of it…you’ve got some serious issues. I kid! There are two components to Eggs Benedict that some might consider challenging. Sounds fun, doesn’t it? The Cast of Characters: Eggs, Butter, Lemon Juice, Cayenne Pepper, Canadian Bacon, and English Muffins. First, bring a pot of water to a boil. While the water’s boiling, place a few English muffin halves and an equal number of Canadian Bacon slices on a cookie sheet. Now, with a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting, crack in an egg. It’s difficult to see because of the motion, but what’s happening is, the egg is wrapping around itself as it cooks, keeping it together. This is what it looks like a minute into cooking. This is about 2 1/2 minutes into cooking. Remove the egg (or eggs) to a plate. Congratulations! And now.
Classic Corn Dogs and Cheese-on-a-Stick For the second State Fair recipe, I whipped up some hot dogs and cheese-on-a-stick reminiscent not just of state fairs and carnivals…but also of shopping malls in the eighties: this is said to be the same batter recipe used by the famous Corn Dog 7 chain of stores, and if you don’t remember Corn Dog 7, you’re way too young and probably don’t have slack abdominal muscles or jowls yet. I feel very sorry for you! Corn Dog 7 had fabulous hot dogs, of course…but their Cheese-on-a-Stick was what I loved the most as I traipsed through the mall with my best friend Jenn, buying things like neon pink fingerless gloves and Soloflex posters and Duran Duran tapes. I miss the Eighties so much it hurts. One thing about this blessed, glorious batter: if you have any left over, it makes perfect pancakes the next day. First things first: Use chopsticks for sticks! Stick ‘em into the hot dogs so that they’re about 2/3 of the way through. Now it’s time to make the batter! Seriously. Stir it together… Dip…
Macaroni & Cheese There’s nothing that can be said. But there is much to be eaten. Come, my child…come. I shall take you by the hand and take you where you need to go. I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age. It’s macaroni and cheese. Come…come, my child. I shall show you the way. Elbow macaroni. You’ll need butter. And just note that I pretty much never use unsalted butter except for a few select baking recipes. All-purpose flour. WHOLE MILK. Dry mustard. 1 egg. And cheese. But today, it’s all cheddar, all the time. Cook 4 cups dried macaroni until it’s very “al dente”. Nutshell: Undercook the macaroni! Preheat oven to 350 degrees. In a small bowl, whisk the egg. Add a good teaspoon or so of salt to the water. Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter. Sprinkle in an equal amount (4 tablespoons) flour. Whisk the mixture together over medium-low heat (careful not to burn!) Whisk it together…
Brandy Snaps These are incredible, lovely, and wonderful. And beautiful. And crisp, and textural, and creamy and dreamy. Convinced yet? They’re Brandy Snaps, a light cannoli-like cylindrical cookie typically filled with anything from buttercream to brandy-spiked whipped cream. Make them today, then make them again for your holiday party. Throw a stick of butter and some molasses into a skillet. Add some white sugar… And some brown sugar. Stir it around over medium heat until the butter melts. How was everyone’s Thanksgiving? Bring it to a gentle boil, allow it to cook for about a minute, then turn off the heat. Measure flour, ground ginger, and salt… And throw it into the pan. Stir it around until combined, then add in some brandy and stir to combine. Now, measure a tablespoon of the mixture at a time… And spoon circles onto a parchment or baking mat-lined cookie sheet. Only put about eight circles on the pan at a time, as they’ll really spread out while baking. Like this! Lightly press to seal it together… Bang…
Perfect Potatoes au Gratin Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty. This is a very basic, but exceedingly delicious, version of the much-beloved side dish. Serve it to people you love. Zee Cast of Characters: russet potatoes, heavy cream, whole milk, flour, garlic, salt, pepper, and a little softened butter. Good. Very, very, very good. Preheat the oven to 400 degrees, then scrub the potatoes so they’re very clean. It’s a strange religion. Slice the potatoes—not too thick, not too thin. Stack ‘em up as you go… And cut the stacks into fourths. Soon you’ll have a positively prodigious pile of potato pieces. Say that fast five times. Now, in a bowl mix together the cream… The milk… And the flour. Now peel some cloves of garlic. Just be aware that four cloves in this recipe will result in a really garlicky flavor. Add the garlic to the bowl… Followed by the salt and the pepper. Meantime, grate a good cup of cheddar cheese.
A 3 Day Diet Plan, the Fastest Diet Unfortunately, many people from around the world suffer from being overweight. If you have problems with your weight, or would just like to lose some extra pounds, then you have come to the right site. We guide you through the world of diets because, if you want to diet, then you need to read an overview of some of the most trusted and efficient diets in the world. Regardless of the specifics of a diet, they are all based on the fact that, in order to lose weight, a person should burn more energy than the body can produce with food. If you observe this rule, you will surely lose weight sooner or later. Losing weight is quite difficult to understand since a person is constantly losing weight, even during sleep. There are now many diets that help people lose weight. So, let's get familiarized with a 3 day diet plan. Day two of the 3 day diet instruction would include the following: For breakfast, a cup of coffee or green tea, one egg, a half of banana, and a piece of toast.
Fast Weight Loss Diet - How To Lose Weight, Quick Weight Loss Tips Cheesy Garlic Potatoes The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? This is a recipe that I tweaked a bit from Gourmet magazine. Your ingredients. Boil your potatoes until tender, about 15 minutes. Place the garlic in a small pot and add the olive oil. Remove the garlic from the oil and mash with a fork until as smooth as possible. Grate your cheese in a medium bowl. Combine the cheese with the garlic, mayonnaise, and basil. Hollow out the potato with a teaspoon, just enough to fill with the cheese mixture. Fill the potatoes with 2-3 teaspoons of the filling and sprinkle with paprika. Cheesy Garlic Potatoes Cook time: Total time: 20-24 small red potatoes10 garlic cloves⅔ cup olive oil⅔ cup Asiago or Parmesan cheese, grated (I used Asiago but I think Parmesan would be much better)½ cup mayonnaise1 teaspoon dried basilpaprika, for sprinkling
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides