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Saturday, April 15, 2017

••••FOUR-CHEESE SCALLOPED POTATOES๐ŸŒฟ๐Ÿง€๐Ÿฅ”๐Ÿถ๐Ÿฅ˜๐Ÿฅ›๐Ÿฐ๐Ÿฃ๐Ÿค!!••••

(Source:  Food Network magazine & Food Network.com & photos)










••••FOUR-CHEESE SCALLOPED POTATOES!!
 
Recipe courtesy ofFood Network Kitchen
Total:
50 min
Active:
20 min
Yield:
6-8 servings
Level:
Easy

 


Ingredients 

  • Directions
  •  Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves

.Photograph courtesy Anna Williams

 

••••LITTLE LEMON MERINGUE PIES๐Ÿ‹๐Ÿณ๐Ÿฅš๐Ÿฐ๐Ÿฆ๐Ÿฃ๐Ÿฐ๐Ÿค!!••••

(Source:  foodnetwork.con photos & worst bakers in America)










••••LITTLE LEMON MERINGUE PIES!!
 
3 hr 15 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Crust:
Lemon Filling:
1/2 cup sugar
  •  
  • Directions

Special equipment: a 4 1/2-inch round cookie cutter or bowl, a nonstick standard 6-cup muffin tin, 6 muffin liners and a kitchen blowtorch, optional

Crust:

Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.

Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.

 

Lemon Filling:

Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)

Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Meringue:Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

 

Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve.

For Busy Bakers:

They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

To make ahead in stages:

- The crusts can be made, baked and frozen up to 2 weeks.

- The curd can be made up to 3 days in advance and refrigerated.

- The meringue can be made up to 1 day in advance and refrigerated.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

 

Friday, April 14, 2017

••••EASTER LAMB WITH BRUSHED GARLICKY MINT๐Ÿฐ๐Ÿฃ๐ŸŒฟ๐Ÿฅ๐ŸŒฐ!!••••

(Source:  Jamie Oliver.com & photos also)











••••EASTER LAMB!!
 

Ingredients

  • 1 quality leg of lamb , about 2kg 
  • sea salt 
  • freshly ground black pepper 
  • 1 large bunch fresh mint , leaves picked 
  • 1 clove garlic , peeled
  • 125 ml olive oil
  • 250 ml organic chicken stock
  • 600 g new potatoes , sliced thickly 
  • 100 g baby fennel , trimmed and cut in half lengthways 
  • 225 g baby carrots , tops trimmed 
  • 100 g baby leeks , trimmed 
  • 200 g courgettes , sliced lengthways 
  • 250 g fine or yellow beans , trimmed 
  • 150 g asparagus , trimmed to 6cm lengths 
  • Method

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1½ hours, brushing with the seasoned oil regularly until the lamb is cooked. 
    3. While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
    4. Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.
    5. Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.
    1.  

Thursday, April 13, 2017

••••MIMOSA FLOATS๐Ÿพ๐Ÿซ๐Ÿก๐Ÿง๐Ÿญ๐Ÿฅ‚๐Ÿฆ!!••••

(Source:  Delish.com & photos also)










••••MIMOSA FLOATS!!
 TOTAL TIME: 
PREP: 
LEVEL: EASY
SERVES: 4
 

INGREDIENTS

  • 1/4 c. melted white chocolate
  • rainbow sprinkles
  • 1 750-mL bottle of Champagne (or Prosecco)
  • 1 qt. rainbow sherbet

DIRECTIONS

  1. In a small dish, pour melted white chocolate. In another small dish, pour rainbow sprinkles. Dip champagne glass rims in melted white chocolate, then in sprinkles.
  2. Add 1 to 2 scoops of sherbet to each champagne flute. Top with champagne and serve immediately. 
  3. Delish.com

••••TSOUREKI๐Ÿฐ๐Ÿž๐Ÿฃ๐Ÿก๐Ÿฅš๐Ÿœ!!••••

(Source:  Women's Day.com & photos & Alan Richardson photo)










Tsoureki

tsoureki

LEVEL: MODERATE
YIELD: 1 LARGE ROUND LOAF.
SERVES: 24

INGREDIENTS

  • 3¼ tsp. dry active yeast
  • ⅓ c. light brown sugar
  • 1 c. milk
  • 5½ c. all-purpose flour
  • 1½ tbsp. lemon zest
  • 1½ tsp. anise seed
  • 1 tsp. salt
  • 7 large eggs
  • 6 tbsp. butter
  • 1 large egg white

  • Tsoureki

    tsoureki

DIRECTIONS

  1. Make the dough: Coat a large bowl with oil and set aside. Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl. Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
  2. Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
  3. Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes. If mixing by hand, knead the dough for 10 more minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
  4. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
  5. Shape the loaf: Preheat oven to 350 degrees F. Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
  6. Repeat with the remaining 2 dough pieces. Braid the three strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
  7. Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes. Transfer the finished loaf to a wire rack to cool. Serve at room temperature.

Tsoureki

tsoureki

••••PEEP S'MORES SKILLET๐Ÿญ๐Ÿซ๐Ÿฅ๐Ÿช๐Ÿฃ๐Ÿš๐Ÿค๐Ÿฐ!!••••

(Source:  Delish.com & photos)









••••PEEP  S'MORES SKILLET!!
 
TOTAL TIME: 
LEVEL: EASY
SERVES: 6 TO 8

INGREDIENTS

 
  • 1/2 c. heavy whipping cream, warmed
  • 2 c. semi-sweet chocolate chips
  • 3 to 5 packages of Peeps, mix and match colors to your liking
  • Graham crackers, for serving 

DIRECTIONS

  1. Preheat oven to 450 degrees F.
  2. Heat heavy whipping cream in a microwave safe bowl for 30 seconds, or in a pot over medium heat until warm.
  3. In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
  4. Bake until golden brown, 8 to 10 minutes. 

Tuesday, April 11, 2017

••••CHOCOLATE COVERED EGGS๐Ÿซ๐Ÿฅš๐Ÿœ!!••••

(Source:  Taste of Home & photos also)








••••CHOCOLATE COVERED EGGS!!
 
TOTAL TIME: Prep: 1 hour + chilling
MAKES:24 servings

Ingredients

  • 1/4 cup butter, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 3 cups plus 1 tablespoon confectioners' sugar, divided
  • 3 to 4 drops yellow food coloring
  • 2 cups (12 ounces) white baking chips or semisweet chocolate chips
  • 2 tablespoons shortening
  • Icing of your choice
  • Assorted decorating candies

Directions

  1. In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. 
  2. Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. 
  3. In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen. 
Originally published as Chocolate-Covered Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010 

Nutritional Facts

1 each: 180 calories, 7g fat (4g saturated fat), 5mg cholesterol, 22mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 1g protein.  Diabetic Exchanges: 2 starch, 1 fat.

 
tasteofhome.com