Here's the latest feed from Google Alert - recipe.
Add feeds@feed2email.net to your contact list to make sure you receive all your emails
Make sure to visit feed2email.net to get more feeds sent to your inbox.
To find out which feeds you are subscribed to, or to get further help, just reply to this email.
Chocolate sauce
Oct 06, 8:04PM
We have a quite few boxes of ice cream in the fridge – most of them with only a scoop or two of vanilla bean or mint chocolate chip remaining and remnants of summer cones eaten outside. When I saw a recipe for "best chocolate sauce" on pastry chef David Lebovitz's blog, I thought, aha! A little bit of warm, luscious topping could transition a summer treat into a comforting, fall indulgence.
There's no cream in the recipe, which tempers calorie-guilt and it will keep for about 10 days in the fridge – just waiting to be drizzled on French toast, crepes, chocolate cake or fresh profiteroles, served with ice cream of course
Ingredients
1 cup water
1/2 cup sugar
1/2 cup corn syrup (or agave)
3/4 cup unsweetened cocoa powder
2 ounces finely chopped semisweet or bittersweet chocolate
Method
In a medium pot add water, sugar, corn syrup and unsweetened cocoa powder. Bring to a boil, whisking to combine the ingredients.
When just about at the boiling point, pull the sauce off the heat and add chopped semisweet or bittersweet chocolate. Stir until the chocolate has melted and the sauce is silky.
You can use it immediately, but if you allow it to stand for a few hours it will thicken and drizzle better onto your plate or bowl. Store in fridge and reheat when needed (or use cold if desired).
CALIFORNIA LIVING host Aprilanne Hurley dishes Tequila Lime ...
Oct 06, 7:38PM
Find out why it's just more fun…living in California™ with this week's episode of CALIFORNIA LIVING™ with host Aprilanne Hurley when plain Kefir, ordinary vegetables and Oregon Pink Shrimp take on a "savory twist" with organic Tequila on ION Television in the San Francisco and Sacramento Markets on Tuesday, October 8, 2013 @ 6:30 a.m.
In the following "Party Girl Diet Approved" Tequila Lime Shrimp recipe, plain organic Clover Stornetta Farms Kefir which is a nutritious, probiotic elixir made right in California's North Bay, is transformed into a savory Tequila Lime Sauce that works perfectly with broiled or grilled fish or chicken, assorted vegetables, and in this INSIDE LOOK TV CALIFORNIA LIVING™ Media production - with organic Oregon Pink Shrimp.
Watch along in the "CALIFORNIA LIVING™ with Aprilanne" San Francisco TV show video on the left above to see how Mauna Kea Beach Hotel's Executive Chef Peter Pahk turns ordinary vegetables into a fun and savory dish to serve at your next party, and read on for Chef Pahk's Tequila Lime Shrimp Recipe below:
Ingredients to make 4 servings of Chef Peter Phak's Tequila Lime Shrimp:
- 1 pound cooked Oregon Pink Shrimp
- 1 cup each of Red Beet, Yellow Beet and Cucumber to make the Vegetable "Confetti"
- 1 1/2 cups Tequila and Lime Sauce (see recipe below)
- 1-cup chiffonade of Romaine Lettuce
- 6 Martini glasses
- 6 Sprigs each of dill and Italian Parsley
- 6 wedges of lime
Ingredients for the Tequila Kefir Sauce:
- 14 ounces plain kefir or Greek Style Yogurt
- 2 ounces organic tequila
- Juice of 2 limes (about 1 ounce)
- Salt and Pepper to taste
Method:
- To make the "Confetti" you will need a turning machine. Simply set up the radishes, peppers, etc. into the machine and crank away. This is one of the greatest ways you can "sneak" veggies into dishes and it's fun and easy. (Watch CALIFORNIA LIVING™TV show segment on left for more details)
- For the chiffonade of Romaine you will need one head of just the heart of Romaine lettuce. Starting from the stem end, slice as thin a ribbon of Romaine that you can. Reserve.
- To serve, place 1 ounce of romaine at the bottom of a martini glass. Hang a few strands of each kind of "Confetti" down the glass, and then spoon about 2 ounces of Kefir Sauce on top of the lettuce,
- Add about 3 ounces of the Oregon Pink Shrimp on top.
- Garnish with the dill and parsley sprigs and lime wedge.
To compliment the acid and salt balance of this dish, try pairing it with a sparkling beverage of your choice such as champagne, sparkling wine, beer, or a sparkling water...and enjoy some real CALIFORNIA LIVING™with me ~ Aprilanne Hurley
PS: In this episode of CALIFORNIA LIVING™ - host Aprilanne Hurley reviews 3 lifestyle changes (or choices) that can add up to 10 years to your life at the Marin County Health & Human Services Division of Aging, AND we'll show you how to score a "CALIFORNIA LIVING™ Beach Body" with the CALIFORNIA LIVING™ Beach Body Workout – your "go-to" total-body workout you can do anywhere in just 20 minutes with Circuit Training.
Find out why it's just more fun…living in California™ with CALIFORNIA LIVING™ series creator and host Aprilanne Hurley who delivers California's trends in food, travel and healthy living Tuesday and Thursday mornings on ION Television in the San Francisco and Sacramento Markets and on-demand at CaliforniaLiving.TV.
CALIFORNIA LIVING™ is an INSIDE LOOK TV, LLC Media Production © 2005- 2013 INSIDE LOOK TV, LLC/Aprilanne Hurley, All Rights Reserved.
Quick question about adding liquid to recipe - Cake Central
Oct 06, 7:29PM
Yep for coconut & lime cake. I couldn't find powder at the store so I was going to add some coconut cream instead and hope for the best in terms of flavour.
And yeah, balance of ingredients was what worried me haha. I don't think I can just add cream and have the texture remain normal. I don't have any other liquids in this (very simple) recipe that I can replace it with...
· 170g self-raising flour
· 170g caster sugar
· 170g butter
· 1 teaspoon baking powder
· 3 eggs
· 40g desiccated coconut
· 1 lime (zest plus 1tbsp juice)
· 1 tablespoon of coconut powder - no.
Maybe I should just look for a new recipe.
Bruschetta, Bruschetta Recipe, Tomato Lemon ... - Thrillbilly Gourmet
Oct 06, 7:25PM
Ads From Google
single.php
Appetizer Recipe – Beef and Blue Cheese Crostini #HolidayTips
Oct 06, 7:24PM
I really enjoy holiday entertaining, and last year I had the pleasure of hosting our very large family for Christmas. This week while at Smucker's Headquarters I also had the opportunity to learn some easy entertaining tips and some easy make ahead meal ideas.
One of the recipes that I was able to create right in the Smucker's kitchens was the Beef and Blue Cheese Crostini. I never would have thought to use deli meat which really does make it an easy and flavorful dish. I also like how easily I could switch up this recipe and make it my own. It's so simple and flavorful and I know any guest during the holidays would enjoy these!
Beef and Blue Cheese Crostini
Ingredients
MARINADE
- 1/4 cup Crisco® 100% Extra Virgin Olive Oil
- 2 tsps. minced fresh rosemary leaves
- 1/2 tsp. red pepper flakes
- 2 cloves garlic, minced
- 1/4 tsp. pepper
- 1/2 lb. thinly sliced rare roast beef
CROSTINI
- 1/2 cup Crisco® 100% Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 tsp. salt
- 1 (12 oz.) baguette French bread
BLUE CHEESE TOPPING
- 6 oz. cream cheese, softened
- 2 tbsps. blue cheese salad dressing
- 1/2 cup crumbled blue cheese, plus additional for garnish
Directions
- For Marinade: COMBINE oil, rosemary, crushed red pepper, garlic and pepper in small microwave-safe bowl. Microwave on HIGH 45 seconds; cool. Slice beef into 4 x 2-inch strips. Combine marinade and beef in large resealable plastic bag; seal. Toss to coat. Chill several hours or overnight.
- For Crostini: HEAT oven to 400°F. Combine oil, garlic and salt in small microwave-safe bowl. Microwave on HIGH 45 seconds. Slice bread into 36 (1/4-inch) slices. Place on baking sheet. Brush tops lightly with garlic oil. Bake 10 to 15 minutes or until crisp.
- For Topping: BEAT cream cheese and salad dressing in medium bowl with electric mixer on medium speed until smooth. Stir in blue cheese. Spread cheese mixture onto crostini. Top evenly with marinated beef. Garnish with additional blue cheese.
"Be Inspired" Pork Tailgate Recipe Contest Winner – Seahawks
Oct 06, 7:18PM
The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We're going to be searching for the best pork tailgate recipes you have to offer. This week's winner is Danny Madison from Indianapolis, and once you see his recipe for "Pork & Chorizo Chile Roja" you'll see why. I really like this originality of this recipe and the overall "out of the box" approach for a tailgate dish. This is the perfect food to warm up your tailgate as we start to get into the colder weather and it becomes way more than just a soup once you add in all the "optional" garnishes.
Pork & Chorizo Chile Roja
• 2 lbs Spicy Pork Chorizo
• 2 lbs Ground Pork – Plain tube style breakfast sausage works fine – Spicy – NO SAGE FLAVORED
• 1 Large Onion, Chopped
• 1 TBSP Garlic, Crushed
• 1 lb Dried Chile Rojas
Rehydrated with boiling water – for at least 30 minutes
Once rehydrated, drain Chiles and reserve some of the liquid
Remove and discard the stems from Chiles. Puree the Chiles in a blender with a little of the
reserved water from rehydrating. You want it to be the consistency of a can of crushed tomatoes.
Then add the Lime, Chipotle and Mexican Oregano below, and puree all together.
• Juice of 2 Limes
• 1 small can Chipotle in Adobo
• 1 TBSP Mexican Oregano
• 2 ounces Unsweetened Chocolate
• 32 ounces Crushed Tomatoes
• 32 ounces Tomato Juice
• 16 ounces Black Beans or Pinto Beans
• 2 ounces Sugar
• 1 bunch of Chopped Cilantro
• Salt and Pepper to your taste
For Garnish – Optional
• Crumbled Queso Fresco
• Shredded Cabbage
• Chopped Cilantro
• Fine Diced Onions
• Lime Wedges
1. In a heavy bottomed stock pot, combine Chorizo and Ground Pork. Cook until almost completely cooked then add
the Chopped Onions and Garlic. Continue to cook until the Onions and Garlic are translucent.
2. Add the Pureed Chile Rojas mixture from above and bring to a simmer.
3. Add the Unsweetened Chocolate and Stir until melted – 5 minutes
4. Then add the Crushed Tomatoes, Tomato Juice, Beans and Sugar
5. Simmer for 20 to 30 minutes
6. Add Chopped Cilantro
7. Season to your taste with Salt and Pepper
8. Top with optional garnish items, if you desire – I add them all.
Danny will receive a prize pack consisting of a $75 Meijer gift certificate, Bacon Nation Cook Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2012 Season DVD. PLUS he will be entered into the grand prize which is the Traeger Lil' Pig Grill.
This is the GRAND PRIZE!!
Think your recipe has what it takes? Enter it here.
Posted in Colts Casey B | 1 Comment »
If at any time you'd like to stop receiving these messages, just send an email to fulltextrssfeed_com_www_google_com_alerts_feeds_08265159762519898652_9204458329824401318+unsubscribe-ballom.master.master=blogger.com@mail.feed2email.net.
To stop all future emails from feed2email.net you can reply to this email with STOP in the subject line. Thanks
{ 0 Comment... Views All / Send Comment! }
Posting Komentar