Wholegrain Roll With Beemster Graskaas Apple And Turkey Recipe

May 17, 2010
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If you want something that will be great for outdoor lunches or snacks, then you have come to the right place. This Wholegrain Roll with Beemster Graskaas Apple and Ham recipe has the perfect combination of healthy food and tasty ham and apple.

This recipe is from Pinoycravings.com.

Ingredients: (good for two persons)

2 slices Beemster Graskaas

2 wholegrain rolls

1 tablespoon low-fat mayonnaise

1/2 tablespoon mustard

1 teaspoon honey

several leaves of iceberg lettuce, sliced into strips

2 slices of turkey

1 apple, thinly sliced

2 pickles or pieces of cucumber, sliced

Procedure:

* Slice the rolls in half.
* Mix the low-fat mayonnaise with the mustard and honey. Spread the mixture on the rolls.
* Divide the lettuce between the rolls. Layer the ham…

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Chocolate Mayonnaise Cake Recipe

May 17, 2010
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From first look, I don’t know how to react to a chocolate cake made with mayonnaise. But hey, I’m feeling a bit adventurous, so why not try to make this dessert right?

This recipe is from Se Talk Thread.

Ingredients: (makes two-layer 9-inch cake)

3 large eggs

1 1/2 cup + 1 tablespoon sugar

1 tablespoon vanilla extract

1 1/4 cups mayonnaise

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1 3/4 teaspoons baking soda

3/4 cups + 1 tablespoon dutch-process cocoa powder

1/2 teaspoon salt, generous

1 1/3 cups hot water

Procedure:

- Preheat your oven to 350°F. Grease and flour two 9″ cake pans, or a 13″ by 9″ baking dish.

- Using an electric hand or stand mixer, beat the eggs…

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David Lebovitz’s Chocolate Chip Cookies Recipe

May 17, 2010
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If you’re looking for the perfect chocolate chip cookie recipe, then you have stumbled upon the perfect one. I have always loved soft and chewy cookies rather than those tooth-chipping cookies that are too sweet for my buds.

Here is the recipe adapted from Ready for Dessert by David Lebovitz.

Ingredients: (makes 48 cookies)

2 1/2 cups (350 g) all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt

1 cup (8 ounces/225 g) unsalted butter, at room temperature

1 cup (215 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped

14 ounces (400…

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Chocolate Rum Balls Recipe

May 17, 2010
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This is the ultimate adult dessert. It has alcohol content in it (though not enough to get you drunk), as well as it has that valued sweetness we can only get from chocolates.

Here’s a recipe from AllRecipes.

Ingredients:

3 1/4 cups crushed vanilla wafers

3/4 cup confectioners’ sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups chopped walnuts

3 tablespoons light corn syrup

1/2 cup rum

Procedure:

* In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
* Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar…

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Pepper Jelly Jam: What Can You Do With It?

May 17, 2010
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I have never been much of a jelly lover. And the first time I saw this pepper jelly, I don’t know again what I can do with it. It has the same creamy sweetness like a regular jelly though with a spicy kick. But really, what can you make with a spicier jam? Well, we have compiled a short list for you.

* Spicy PB & Jelly
* Spiked Monte Cristo
* Simple Stir-Fry
* Glazed Honey-Drunken Salmon
* Mediterranean Turkey Burgers
* Spiced-Up Vinaigrette
* Fish-n-Dip

But if you want simpler recipes for this, you can just pair it up with cream cheese and a little jalapeno into a double-decker French toast.

…

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Island Shrimps Bog Recipe

May 17, 2010
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Aside from the rather weird name of this recipe, I also decided to try this out because of my love for everything shrimps. This dish starts with sautéed and seasoned rice with shrimps on top that then makes for the perfect shrimp risotto-like dish. You can either have this for a simple lunch or make it into a fancy dinner by pairing it up with a bunch of greens.

This recipe is from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.

Ingredients: (serves 6)

1 1/2 cups long-grain white rice

1/2 pound sliced bacon, finely chopped

2 medium onions, finely chopped

1 teaspoon kosher salt, plus more if needed

3/4 teaspoon freshly grated nutmeg

1/4…

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Cornmeal-Crusted Pan-Fried Trout Fish Recipe

May 9, 2010
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Usually when I’m down, I treat myself to a delightful evening meal in one of the best seafood restaurants in town. But these days, I’m feeling a bit lucky and would like to try my hand to cook something for myself and my family. When I found this recipe, I immediately went to the supermarket to buy all the ingredients I need. The cornmeal is the perfect crust for this recipe since it provides a taste crunch in the otherwise soft and bland-tasting meatiness of a trout fish.

This recipe is from the New Classic Family Dinners by Mark Peel.

Ingredients: (serves 4)

4 trout fillets, or two whole trout beheaded, scaled, butterflied, and…

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Mushroom Quiche Recipe

May 9, 2010
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I recently only began and enjoyed eating mushrooms—whether shiitake, wild, button or other varieties. And it is also only recently that I found out mushrooms are also great with pies and quiches, not only with viands.

Here’s a mushroom quiche recipe that uses fresh and homemade crust.

Ingredients: (serves 6 to 8 )

1 recipe pie dough

2 tablespoons olive oil

2 medium shallots, thinly sliced

1 pound assorted mushrooms, quartered or sliced

Salt and freshly ground pepper

1/2 cup milk

1/2 cup heavy cream

3 large eggs

Pinch nutmeg

6 ounces Gruyère cheese, grated (1 1/2 cups)

Procedure:

* On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom),…

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Artichokes Are Now In Season

May 9, 2010
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From where you are, it may already be artichoke season. They grow in wild parts of Mediterranean Europe, but they are also cultivated in some other parts of the United States. Artichokes are part of the thistle family, and the plants have huge edible buds that we usually see in markets.

When buying artichokes, make sure to go for those with tight leaves, taut skin and heavy feel. They usually last until two weeks although the sooner you eat them, the fresher they will taste.

Here are some recipes you can do with artichokes: Artichokes with Mint and Chilies, Baby Artichokes, Sicilian Style, Marinated Baby Artichokes, Artichokes Basted with Anchovy Butter, Grilled…

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Parisian Chicken Recipe

May 9, 2010
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I know some of us are already getting tired of eating plain old chicken stew and southern fried chicken. Can’t say I blame you. Although chicken tastes good for me even after eating it for three days in a row, I sometimes also want diversity in my food.

Anyway, here’s a recipe from Mother’s Best by Lisa Schroeder and Danielle Centoni. I am sure you’re going to find lots of joy in this dish.

Ingredients: (serves 4)

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

2 tablespoons whole milk

2 large eggs

1/4 cup flour

6 tablespoons unsalted butter

1/2 cup dry vermouth

Juice of 1 lemon

1 tablespoon chopped parsley

Procedure:

- Lay the breasts down on a cutting board and…

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