Beef and Cheese Manicotti Recipe : Giada De Laurentiis Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes.
Espresso Chocolate Chip Cookies Coffee and chocolate are a great combination, and small amounts of coffee appear in recipes for all kinds of chocolate desserts. Coffee is used to bring out some of the darker, roastier notes in chocolate and make chocolate desserts taste even richer. As a coffee fan, sometimes I want coffee to share the spotlight a little bit. These Espresso Chocolate Chip Cookies have a good balance of chocolate and coffee flavors – which is to say that there is a lot of chocolate and coffee in every bite. The cookies use unsweetened cocoa powder and espresso powder for their rich flavor. Instant espresso powder is going to give you the best coffee flavor in these cookies. Espresso Chocolate Chip Cookies 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 1/2 cups sugar 2 large eggs 1/2 cup cocoa powder 1/4 cup espresso powder 1 tsp vanilla extract 1 1/2 cups semisweet/bittersweet chocolate chips Preheat oven to 350F. Makes about 3 1/2 dozen.
Almond and Lemon Biscotti Dipped in White Chocolate Recipe : Giada De Laurentiis Preheat the oven to 325 degrees F.Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds.
No-Bake Peanut Butter Bars I made these on a recent episode of my Food Network show, and they’re too tasty for words! They’re a super-simple no-bake bar that uses mostly pantry ingredients, and they’re a great treat to have in the fridge for after-school snacks…or, in my case, after breakfast snacks. But that’s more my issue than yours. First, make the chocolatey peanut buttery topping! Put some chocolate chips in a bowl with some creamy peanut butter… Microwave it for a minute or two… Then stir it until it’s smooth, silky, and you feel like diving in and going swimming. Throw a box of vanilla wafers into the bowl of a food processor (or a large ziploc bag)… And pulverize them into fine crumbs. Then throw 2 sticks of nice, soft butter into the bowl of a mixer. Add a cup of chunky peanut butter… And mix it until it’s smooth. Then add powdered sugar… Mix it again until smooth… Then add the crumbs… And a bag of a mini-chocolate chips! Then mix it until the crumbs and the chocolate chips just barely come together. Oh, yum.
Homemade Cannoli Recipe : Alex Guarnaschelli Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center.
50 Bar Cookies Page 5 of 5 41. Honey Granola Bars Toast 3 cups rolled oats, 1 cup sliced almonds and 1/2 cup salted sunflower seeds on a rimmed baking sheet at 350 degrees F, 10 minutes. Melt 6 tablespoons butter with 1/3 cup brown sugar, 1/2 cup honey, 2 teaspoons vanilla and 1 teaspoon salt until the sugar is dissolved. Stir in the oat mixture and 1 cup chopped assorted dried fruit. 42. 43. 44. 45. 46. 47. 48. 49. 50. Photographs by Justin Walker
Eggplant Parmigiana Recipe : Alex Guarnaschelli The Sauce: 1/4 cup extra-virgin olive oil 3 medium yellow onions, peeled, halved, and cut into thin slices 6 cloves garlic, peeled and grated Kosher salt 1 tablespoon crushed red pepper flakes 1 tablespoon granulated sugar 3 (28-ounce) cans San Marzano whole plum tomatoes The Eggplant: 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour Freshly ground black pepper 5 large eggs 3 tablespoons whole milk 4 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups 1 1/2 pounds mozzarella cheese, cut into thin slices 1/2 cup grated Parmesan 1 pound provolone cheese, grated 2 handfuls fresh basil, leaves only, torn
Salted Chocolate Chip Cookies Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 250 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This is my classic cookie. Use all three sugars; if you need cookies now and don’t have turbinado sugar (also known as raw sugar), add more dark brown sugar.You’ll miss out on a nice little sugary crunch, but the cookies will still be amazing. There is a lot of chocolate, good dark chocolate, in this recipe. Finally, don’t over-bake.The oven temperature is an obnoxious 360° F so that an extra burst of heat sets the outside while the inside remains gooey. The dough is best made a day or two before you plan to bake the cookies—their flavor and texture improves with time. One final note: I always double this recipe.
Basic Pizza Dough Recipe : Alex Guarnaschelli In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.Lightly flour a cutting board or flat surface. Travel Around the World in 46 Cookies (Cheaper than Airfare) There are bar crawls and taco crawls and even cupcake crawls, so why not cookie crawls? Why not cookie crawls around the world? We’ve taken that sugar-drunk fantasy and made it a reality. We’ve rounded of 46 Cookies of the World that feature the kooky, classic, and addictive recipes from our staff, friends, and community members just so you can country hop, cookie-style. Another reason to consider moving to Canada. This straight-laced cookie is brightened by currants and a bit of lemon juice and zest, and a lashing of sweet glaze. What’s better than a technicolor platter of classic Italian bakery cookies? This recipe proves that with some arm work and a not-so-secret ingredient, you can make the best cookies you’ll ever taste. 5. These wafer-thin, sesame-seed studded cookies are lacey, crunchy, and caramel-colored, a.k.a. the perfect holiday treat. 6. This classic Jewish cookie meets American, Hungarian, Serbian, and Israeli influences. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Roasted Chicken Breast with Marmalade Recipe : Alex Guarnaschelli 5 airline chicken breasts, skin on Kosher salt Freshly ground black pepper 2 to 3 tablespoons canola oil 12 to 16 ounces Orange Marmalade, recipe follows Wilted romaine, recipe follows Homemade Quick Orange Marmalade: 5 oranges or tangerines, washed and dried 1/2 cup honey Kosher salt Freshly ground black pepper 1 lemon, juiced 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract Wilted romaine: 3 tablespoons butter 5 cloves garlic, peeled and minced 5 heads romaine, washed and dried, leaves picked Kosher salt Freshly ground black pepper 1 lemon, halved Rainbow Cookies Recipe Directions You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies. Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined. In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Color the batter: Divide the batter evenly among 3 bowls. Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary).
Oven-Dried Mashed Sweet Potatoes Recipe : Alex Guarnaschelli Preheat the oven to 400 degrees F.Place the potatoes in a single layer on a baking sheet and place them in the center of the oven. Cook until the potatoes are completely yielding in the center when pierced with the tip of a knife, 45 minutes to 1 hour, depending on the size of a potato. Remove from the oven and lower the temperature to 375 degrees F.Place the potatoes on a flat surface and use a sharp knife to cut down the middle of them lengthwise. Use a tablespoon to scoop out the flesh, leaving the skin behind.
Chocolate Cloud Cookies Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, whisk together the milk and baking soda until all lumps are dissolved. Set aside. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Drop the dough by heaping teaspoonfuls onto the baking sheet, leaving at least 1 inch between cookies. Lift the edges of the parchment paper and transfer the entire sheet of cookies (still on the paper) to a wire rack. We like to keep some of the underlying cookie exposed because it is so unusual.