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Veggie Nuggets
Servings: 6-8 (makes 40-50 nuggets)
INGREDIENTS
3 carrots, peeled & cut into chunks
½ head cauliflower, broken up
1 head broccoli, broken up
2 cloves garlic, chopped
1 egg
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1¾ cup plain bread crumbs
PREPARATION
1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
2. Add 1¼ cup of bread crumbs and blend just until incorporated.
3. Scoop a tablespoon of the mixture and form a small circular shaped “nugget.”
4. Place the remaining ½ cup of bread crumbs in a bowl and cover each nugget with the bread crumbs.
5. Either pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or you can bake them on a piece of parchment paper at 400˚F/200˚C for 25 minutes, flipping after the first 15 minutes.
6. Serve with your favorite dipping sauce.
7. Enjoy!
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MUSIC
Late Night Tipsy
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<div class="site-element" element-id="id1498039947216" element-type="label">Cheese-Stuffed Blooming Onion</div>
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CHEESE-STUFFED BLOOMING ONION
Servings: 2-3
INGREDIENTS
3 medium sweet onions, peeled
1½ cups milk
2 eggs
1½ cups flour
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
Canola oil, for frying
Marinara sauce, for serving
PREPARATION
Cut the just the top off an onion and place it cut-side down.
Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
Flip the onion over and coax apart its layers (or “petals”).
Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch slices, then cut them in half.
Place a piece of cheese in between all of the onion petals.
Freeze the onion for 1 hour.
In a medium bowl, whisk together the eggs and the milk.
In large bowl, whisk together the flour, paprika, garlic salt, and black pepper.
Place the onion in the wet mixture, turning it until every petal is coated.
Place the onion in the dry mixture coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Place onion in the freezer for 20 minutes.
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Enjoy!
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You Are Liquid Sun
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<div class="site-element" element-id="id1498039947216" element-type="label">Loaded Potato And Cheese Stick</div>
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Here is what you'll need!
LOADED POTATO AND CHEESE STICKS
Servings: 24 sticks
INGREDIENTS
3 russet potatoes, cooked and cubed.
½ cup sour cream
¼ cup green onion, diced
¼ cup bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips
Dredge
Flour
Egg
Panko
Oil
Salt, to season
PREPARATION-fry
In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
Cut cheese into ¼-inch strips.
Take a spoonful of potatoes and make a ball.
Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
Dredge the sticks in flour, egg, and panko.
Fry in oil that is heated at 350°F/180°C for 3 minutes or until golden brown.
Transfer to drying rack and season with salt. (they’ll be very hot so let it sit for a couple minutes before enjoying!)
PREPARATION-baked (follow steps 1-6)
Preheat oven to 400°F/200°C.
Transfer dredged sticks onto baking sheet.
Drizzle olive oil and salt and then bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
Let it cool for a few minutes before enjoying!
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MUSIC
I Wander 60
Licensed via Warner Chappell Production Music Inc.
Made by BFMP www.buzzfeed.com/videoteam.
Here is what you'll need!
LOADED POTATO AND CHEESE STICKS
Servings: 24 sticks
INGREDIENTS
3 russet potatoes, cooked and cubed.
½ cup sour cream
¼ cup green onion, diced
¼ cup bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips
Dredge
Flour
Egg
Panko
Oil
Salt, to season
PREPARATION-fry
In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
Cut cheese into ¼-inch strips.
Take a spoonful of potatoes and make a ball.
Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
Dredge the sticks in flour, egg, and panko.
Fry in oil that is heated at 350°F/180°C for 3 minutes or until golden brown.
Transfer to drying rack and season with salt. (they’ll be very hot so let it sit for a couple minutes before enjoying!)
PREPARATION-baked (follow steps 1-6)
Preheat oven to 400°F/200°C.
Transfer dredged sticks onto baking sheet.
Drizzle olive oil and salt and then bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
Let it cool for a few minutes before enjoying!
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MUSIC
I Wander 60
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Made by BFMP www.buzzfeed.com/videoteam.</div>
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Here is what you'll need!
HIDDEN VEGGIE MAC & CHEESE
Servings: 6
INGREDIENTS
1 pound elbow macaroni, cooked al dente
½ cup water
1-2 cups cauliflower florets
1-2 cups butternut squash, diced
1-2 cups carrots, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 ounces cream cheese
PREPARATION
Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
Add everything into a blender, including cooking water, and blend until smooth.
Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
Enjoy!
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Mustang Mods
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STRAWBERRY FRENCH TOAST BAKE
Servings: 6-8
INGREDIENTS
8 biscuits (or 1 can biscuit dough)
1 cup strawberries, quartered
Strawberry Filling
2 cups strawberries, finely diced
½ cup sugar
Egg Mixture
2 eggs
½ cup milk
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
Garnish
Whipped cream
PREPARATION
1. Preheat oven 350˚F/180˚C.
2. Slice biscuits into 8 pieces and place in a greased baking dish.
3. In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
4. Combine egg mixture ingredients in a large bowl and spread evenly on top of biscuits in the baking dish. Top with strawberry filling and fresh strawberries.
5. Bake for 40-50 minutes, or until golden brown.
6. Garnish with whipped cream.
7. Serve and enjoy!
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IP010_04_The Girl And The Sea_Main
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<div class="site-element" element-id="id1498039947216" element-type="label">Blueberry Cinnamon Roll Bake</div>
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Blueberry Cinnamon Roll Bake
Servings: 9
INGREDIENTS
2 packages cinnamon rolls (save the icing)
4 eggs
½ cup milk
1 teaspoon vanilla
1 tablespoon cinnamon
1½ cups blueberries
PREPARATION
1. Cut cinnamon rolls into bite-size pieces and set aside.
2. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
4. Place cut up cinnamon rolls into an 8x8 baking dish. Pour blueberries on top followed by the milk mixture.
5. Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
7. Garnish with icing and serve.
8. Enjoy!
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MUSIC
Disavowed_Full
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<div class="site-element" element-id="id1498039947216" element-type="label">Slow Cooker Berry Cobbler</div>
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Slow Cooker Mixed Berry Cobbler
Servings: 8-10
INGREDIENTS
1 cup raspberries
1 cup blueberries
1 cup strawberries
1 blackberries
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces
PREPARATION
1. Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
2. Sprinkle cornstarch on top and mix gently.
3. Pour cake mix on top of the berries and spread out so it covers the berries.
4. Place pieces of butter on top of the cake mix and cover.
5. Cook on high for 2½ to 3 hours, until the cake is fully cooked.
6. Top with ice cream
7. Enjoy!
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MUSIC
Lee Harper's Garage_Full Mix
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<div class="site-element" element-id="id1498039947216" element-type="label">Grilled Berry Cobbler</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Grilled Berry Cobbler
Servings: 10
INGREDIENTS
2 cans biscuit dough
½ cup sugar
½ cup flour
½ tablespoon cinnamon
¼ teaspoon salt
1 ½ cups blueberries
1 ½ cups strawberries
1 ½ cups blackberries
1 ½ cups raspberries
½ cup sugar
3 tablespoons cornstarch
Ice cream, for topping
PREPARATION
1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
3. On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.
6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
7. Remove from the grill & serve with a scoop of ice cream.
8. Enjoy!
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For more toast ideas…
https://www.buzzfeed.com/tashweenali/energy-boosting-breakfast-toasts?utm_term=.ekR7J8Nxm#.biO692eJ5
MUSIC
Papillon No 5
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<div class="site-element" element-id="id1498039947216" element-type="label">French Toast 4 Ways</div>
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Servings: 2-3 for each recipe (8-12 altogether)
Ingredients
For all:
Egg wash
4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon
Instructions:
1. Wisk all ingredients together in medium-large bowl to create egg wash
Mixed Berry
Ingredients:
4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)
Instructions
1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar
S’more
4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish
Instructions
1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup
STRAWBERRY CHEESECAKE
Ingredients:
4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving
Instructions
1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference
CINNAMON BUN
Ingredients:
4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)
Instructions
1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
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<div class="site-element" element-id="id1498039947216" element-type="label">4 Easy 3-Ingredient Vegetable Side Dishes</div>
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4 EASY 3-INGREDIENT VEGETABLE SIDE DISHES
Cheesy Garlic Broccoli
Serves 6-8
INGREDIENTS
3 broccoli crowns
1 ¾ cup cheddar cheese, shredded
3 cloves garlic, crushed
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. Spread out broccoli in a medium rectangular casserole dish.
3. Stir the garlic and cheddar cheese together in a separate bowl.
4. Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
5. Bake for 25 minutes.
6. Enjoy!
Honey-Roasted Carrots
Serves 3-4
INGREDIENTS
6 whole carrots, peeled with tips and ends cut off
2 tablespoons butter
2 tablespoons honey
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400ºF/200ºC.
2. In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper. (TIP! If you prefer bite-sized pieces, simply chop the carrots instead of leaving them whole.)
3. Bake for 25-30 minutes.
4. Enjoy!
Butter Parmesan Corn
Serves 6
INGREDIENTS
6 half ears corn, cleaned and husked
2 tablespoons butter, softened
½ cup grated parmesan
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
3. Place corn in a square baking dish and sprinkle with salt and pepper.
4. Bake for 25 minutes.
5. Enjoy!
Bacon and Onion Roasted Potatoes
Serves 6-8
INGREDIENTS
½ pound bacon, chopped
6 medium red potatoes, chopped into ¾-inch pieces
1 2-ounce packet onion soup mix
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 425ºF/220ºC.
2. Cook bacon in a cast iron skillet until crisp.
3. Remove any excess grease, if preferred.
4. Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
5. Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
6. Enjoy!
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MUSIC
ATUD020_06
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Find the recipes below:
Mixed Berry Smoothie Bowl
https://www.youtube.com/watch?v=b37XaK4m58w
Baked Sweet Potato Fries
https://www.youtube.com/watch?v=uyLRnDeAsGA
Skewers 4 Ways
https://www.youtube.com/watch?v=NtbtMbJap1Q
Cucumber, Tomato, and Avocado Salad
https://www.youtube.com/watch?v=vUBpiP9aPtg
Parchment Baked Salmon 4 Ways
https://www.youtube.com/watch?v=l96aJe_OQVc
Shrimp And Asparagus Stir-Fry (Under 300 Calories)
https://www.youtube.com/watch?v=aavTZB4d_bc
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Good Summer Day
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<div class="site-element" element-id="id1498039947216" element-type="label">Healthy Chickpea And Black Bean Salad</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Recipe
2 Cans Black Beans /drained and rinsed
2 Cans Chickpeas /drained and rinsed
1/2 Red Onion /chopped
20 Cherry Tomatoes /halved
1/2 Cup Fresh Parsley /chopped
1/2 Cup Fresh Mint /chopped
1/4 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
1/4 Cup Lemon Juice
Salt and Pepper
Crumbled feta Cheese
In a large bowl combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley and fresh mint.
In a small bowl mix together olive oil, vinegar, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
Top with crumbled feta cheese. Enjoy!
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<div class="site-element" element-id="id1498039947216" element-type="label">Roasted Veggie Salad With Avocado Dressing</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Roasted Veggie Salad With Avocado Dressing
Serves: 4
INGREDIENTS
1 red bell pepper, roughly chopped
1 pound butternut squash
1 pound Brussels sprouts, hulled and halved
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 ounces mixed greens
Avocado Dressing
1 avocado
1 small garlic clove
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
PREPARATION
1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with ? of the roasted veggies. Spoon on the Avocado Dressing and serve.
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<div class="site-element" element-id="id1498039947216" element-type="label">Peaches And Cream Coffee Cake</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Serving Size: 8
INGREDIENTS
2 boxes of cinnamon streusel cake mix
1 ½ cups water
½ cup vegetable oil
5 eggs, divided as 4 and 1
1 package (8 ounces) cream cheese, softened
¼ cup granulated sugar
3 peaches, thinly sliced
Whipped cream to garnish
PREPARATION
Preheat the oven to 400ºF / 200ºC.
In an empty bowl, mix cream cheese, sugar and 1 egg until smooth, set aside.
In a separate bowl, mix the cake mix according to box instructions
In a buttered cast iron skillet, pour half of the cake batter in and evenly spread it. Then drop spoonfuls of the cream cheese filling on top of the batter, carefully spread it over the batter.
Arrange the peaches over the cream cheese filling, then add the rest of the batter.
Garnish the top with leftover peach slices and sprinkle crumble topping if your cake batter includes it.
Bake for 30 minutes or until a toothpick comes out clean.
Garnish with whipped cream and enjoy!
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<div class="site-element" element-id="id1498039947216" element-type="label">Berries & Cream French Toast Bake</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Here is what you'll need!
Servings: 12 slices
INGREDIENTS
1 tube refrigerated biscuits (8 total)
6 eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon nutmeg
8 ounces cream cheese, softened
2 tablespoon powdered sugar
1 cup fresh berries
1 cup maple syrup
For garnish:
Powdered sugar
whipped cream
fresh berries
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Cut each biscuit into 8 pieces. Set aside.
3. In a bowl, beat the eggs, milk, cinnamon, and nutmeg until combined. Set aside.
4. In another bowl, mix the cream cheese and powdered sugar until smooth.
5. Slowly whisk the egg mixture into the cream cheese mixture until combined.
6. Add the biscuits and berries, and mix thoroughly.
7. Pour mixture into a greased 9x13 glass baking dish.
8. Drizzle maple syrup over the entire mixture.
9. Bake for 35-45 min, until biscuits are golden brown.
10. Let cool, then sprinkle on powdered sugar. Serve with whipped cream and fresh berries.
10. Enjoy!</div>
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<div class="site-element" element-id="id1498039947216" element-type="label">Chocolate Cream Cheese Crescent Bake</div>
<div class="site-element" element-id="id1498039947217" element-type="label">CHOCOLATE CREAM CHEESE CROISSANT BAKE
Servings: 10-12
INGREDIENTS
2 (10 to 13 ounce) package mini croissants, chopped
2 (8 ounce) packages cream cheese, softened
1 cup brown sugar
2 egg
1 teaspoon vanilla
1 ½ cup milk
2 cups semisweet chocolate chips
PREPARATION
1. Preheat oven to 450ºF/230ºC.
2. Open 2 (or 3, depending on the size of your baking pan) prepackaged crescent dinner rolls and chop them into 2 cm balls.
3. Spray a medium-large baking pan with cooking spray and place the balls in the pan.
4. Sprinkle chocolate chips evenly over the dough.
4. In a large bowl, whisk cream cheese until smooth and creamy, add sugar, eggs, and vanilla, and whisk together until mixed. Slowly add milk to develop a more liquidy consistency without curdling the cream cheese.
5. Pour cream cheese mixture evenly over dough then let sit for 20 minutes (optional)
6. Bake for 45-50 minutes, or until middle is cooked through.
7. Cool for 10 minutes.
8. Garnish with a nice scoop of vanilla ice cream, and enjoy!
Inspired By: http://www.plainchicken.com/2015/12/chocolate-croissant-breakfast-bake.html
MUSIC
Neon Dream
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<div class="site-element" element-id="id1498039947216" element-type="label">Red Velvet Churros</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Here is what you need!
Makes 16
Ingredients
2 cups water
¼ cup granulated sugar
4 tablespoons unsalted butter
1 cup all-purpose flour
1 cup red velvet cake mix
2 eggs
Canola oil, for frying
½ cup sugar
1 teaspoon ground cinnamon
8 ounces cream cheese, softened
½ cup confectioner’s sugar
1 teaspoon vanilla extract
Preparation
In a pot over medium-high heat, bring water, sugar, and butter to a boil. Add in the flour and the cake mix and stir vigorously until mixture has no streaks. Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a Size nine star tip.
Pipe three to four inches strips of the dough on a baking sheet. Freeze for 30 minutes.
Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes, then remove and drain on paper towels. Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
On a plate, combine the cinnamon and the sugar and mix until it is a uniform color. Roll the hollowed out churros in the cinnamon sugar.
In a medium bowl, combine the cream cheese, confectioner’s sugar and vanilla, stirring until smooth. Transfer filling into a piping bag with a round tip and pipe the filling into the churros.
Serve!
Music:
Turtle Shoes
Warner Chappell Production Music All music provided by Audio Network and Warner Chappell Inc. Used with permission All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission</div>
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<div class="site-element" element-id="id1498039947216" element-type="label">Baked Potato Chips 4 Ways</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Here is what you'll need!
Baked Potato Chips 4 Ways
Serves: 2-3 servings (per recipe)
BBQ Chips
3 gold potatoes
1 tablespoon cooking oil
1 tablespoon paprika
1 tablespoon chili powder
2 tablespoon brown sugar
1 teaspoon garlic powder
1 tablespoon pepper
1 tablespoon salt
PREPARATION
Preheat the oven to 350ºF/175ºC.
Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline.
In a large bowl, mix the potato chips with ingredients.
Arrange chips on greased baking sheet.
Bake for 30-35 minutes.
Enjoy!
Cheddar Chips
3 gold potatoes
1 tablespoon cooking oil
2 cups cheddar cheese crackers
1 tablespoon salt
PREPARATION
Preheat the oven to 350ºF/175ºC.
Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline.
Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state.
In a large bowl, mix the potato chips with oil, cheddar powder, and salt.
Arrange chips on greased baking sheet
Bake for 30-35 minutes.
Enjoy!
Salt & Vinegar Chips
3 gold potatoes
2 cups vinegar
1 tablespoon salt
1 tablespoon pepper
PREPARATION
Preheat the oven to 350ºF/175ºC.
Carefully slice 3 gold potatoes into ⅛ inch slices using a knife or mandoline.
In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
Drain the chips and then mix in salt and pepper.
Arrange chips on greased baking sheet.
Bake for 30-35 minutes.
Enjoy!
Cool Ranch Chips
3 gold potatoes
1 tablespoon cooking oil
1 packet ranch dressing mix
¼ cup chives
1 teaspoon salt
1 teaspoon pepper
PREPARATION
Preheat the oven to 350ºF/175ºC.
Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline.
In a large bowl, mix chips with ingredients.
Arrange chips on greased baking sheet
Bake for 30-35 minutes.
Enjoy!
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Say It Right
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<div class="site-element" element-id="id1498039947216" element-type="label">Fries Around The World</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Gotta get down on fry-day.
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MUSIC
Reflex Action
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Footage provided by VideoBlocks
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+
Christina DerHagopian
SOURCES
http://luckypeach.com/french-fry-toppings-of-the-world/
http://xpatnation.co/french-fries-from-20-different-countries-around-the-world/#.Q14T99j0g
http://metro.co.uk/2013/02/18/creative-chip-sauces-catch-up-with-ketchup-3481536/
http://www.nytimes.com/2013/06/11/travel/in-brussels-frites-are-more-than-just-fries.html
http://www.oliveoilfromspain.com/OOFS/culinary/Jose_Andres_featuredRecipe.asp
http://www.germandeli.com/Recipe-for-Bratkartoffeln-German-Fries-2
https://books.google.com/books?id=k0WY7UVlD0wC&pg=PA98&lpg=PA98&dq=patatje+oorlog+dutch+french+fries&source=bl&ots=Bvzo3pNljh&sig=8WqNwwkLWatmhMHMNAWT7BMlnwY&hl=en&sa=X&ved=0CEkQ6AEwCDgKahUKEwjG74zryJLHAhXFL4gKHTu0B38#v=onepage&q=patatje%20oorlog%20dutch%20french%20fries&f=false
http://www.thehagueuniversity.com/why-study-in-holland/customs-and-traditions
http://www.fauziaskitchenfun.com/masala-chips
https://books.google.com/books?id=Wq3tvL_uIHcC&pg=PA284&lpg=PA284&dq=vietnamese+french+fries+have+butter+and+sugar&source=bl&ots=M-jyRXddMV&sig=Z_2X_cJ4ZZtxQ3jqP2QHCBkqfp0&hl=en&sa=X&ved=0CDAQ6AEwA2oVChMI8_PviLOSxwIViVeICh3-6QDZ#v=onepage&q=vietnamese%20french%20fries%20have%20butter%20and%20sugar&f=false
http://www.saigonstreeteats.com
http://perudelights.com/salchipapas/
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<div class="site-element" element-id="id1498039947216" element-type="label">2 Delicious Vegan Dinner Recipes</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Add some vegan variety to your menu!
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<div class="site-element" element-id="id1498039947216" element-type="label">Vegan No-Bake Strawberry Cake</div>
<div class="site-element" element-id="id1498039947217" element-type="label">So easy, you’re going to need excuses NOT to make it
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<div class="site-element" element-id="id1498039947217" element-type="label">So easy it should be illegal.
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SOURCES
Gemma’s Bigger Bolder Baking
http://www.biggerbolderbaking.com
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Full recipes for all of the dishes here:
http://lesliedurso.com/2014/10/vegan-junk-food-2/
starring:
Leslie Durso
http://www.lesliedurso.com/
--------------------------
sources:
http://www.cheesecakefactorynutrition.com/restaurant-nutrition-chart.php?
http://www.cheesecakefactorynutrition.com/restaurant-nutrition-chart.php?
http://www.fritolay.com/our-snacks/doritos-nacho-cheese-chips.html
http://www.cheesecakefactorynutrition.com/restaurant-nutrition-chart.php?
http://www.benjerry.com/flavors/chocolate-chip-cookie-dough-ice-cream
http://www.bostonmarket.com/ourFood/printableNutrition.jsp
http://www.lesliedurso.com/
--------------------------
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<div class="site-element" element-id="id1498039947216" element-type="label">4 Vegan Dessert Recipes</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5
Here is what you'll need!
MINT COOKIES
Servings: 5
INGREDIENTS
1 cup chocolate chips
½ teaspoon mint extract
1 tablespoon vegetable shortening
24 crackers
PREPARATION
1. In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.
2. Dip cracker in chocolate mixture.
3. Place chocolate covered crackers on parchment-lined baking sheet.
4. Refrigerate or freeze until hard.
5. Enjoy!
HONEYCOMB TOFFEE
Servings: 5
INGREDIENTS
2 cups sugar
½ cup light corn syrup
⅓ cup water
1 tablespoon baking soda
2 cups dark chocolate
1 cup sea salt/maldon salt
Special Equipment
Candy thermometer
PREPARATION
1. Line a 9-inch baking tray with parchment paper and grease thoroughly.
2. Set aside a metal whisk and one tablespoon of baking soda.
3. In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
4. Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F/150˚C.
5. Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
6. Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
7. Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
8. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
9. Enjoy!
BANANA ICECREAM
Servings: 2-3
INGREDIENTS
5 bananas
24 oreos
4 cups peanut butter
4 cups dark chocolate
4 cups chocolate chips
PREPARATION
1. Chop up some bananas and freeze in container for at least two hours.
2. Blend until the bananas smooth.
3. Add some Oreos and blend again.
4. Pour into a container and freeze until solid.
5. Enjoy!
CHOCOLATE- STUFFED STRAWBERRIES
Servings: 5
INGREDIENTS
12 strawberries
2 cups dark chocolate
2 cups white chocolate
PREPARATION
1. Line a 9-inch baking tray with parchment paper.
2. Set aside melted dark chocolate and white chocolate.
3. Chop the top half of the strawberries off.
4. Carve the inside of the strawberry hollow.
5. Place strawberries in empty egg carton.
6. Fill the strawberries with melted chocolate and cover them with the top half again.
7. Chill for five minutes.
8. Dip in white chocolate and place in baking tray.
9. Chill for another five minutes.
10. Enjoy!
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<div class="site-element" element-id="id1498039947216" element-type="label">Key Lime Marshmallow Meringue Pie</div>
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Key Lime Pie With Toasted Marshmallow Meringue
INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar
PREPARATION
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy!
Sources/Credit
http://jesspryles.com/key-lime-pie/
http://relish.com/recipes/the-ultimate-key-lime-pie/
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Mambo Cabana
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HEALTHIER RASPBERRY CHEESECAKE
Serves 6-8
INGREDIENTS
10 graham crackers
3 tablespoons milk
16 ounces reduced-fat cream cheese, room temperature
⅓ cup honey
2 cups greek yogurt
2 eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
3 cups raspberries
PREPARATION
Preheat oven to 350°F/180°C.
Place graham crackers in a plastic bag and crush with a rolling pin until fine.
In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
Pour the cracker mixture into a 9-inch springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon. Bake for 15 minutes, then cool.
Reduce the heat to 300°F/150°C.
In a large bowl, whisk the cream cheese until there are no lumps.
Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
Pour the cheesecake batter into the graham cracker crust. Spread evenly.
Bake for about 1 hour, then cool for about 30 minutes.
Top with fresh raspberries in a ring pattern on the top of the cheesecake.
Chill until the cheesecake has set, 2-4 hours.
Unmold, slice, then serve!
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Danza De Los Amantes
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<div class="site-element" element-id="id1498039947217" element-type="label">Easy Fruit Smoothies 4 Ways
Serves 2 (per recipe)
Strawberry, Banana, Raspberry
INGREDIENTS
1 banana, sliced
1 cup strawberries
1 cup raspberries
2 cups milk
PREPARATION
Mix fruits together in a plastic bag.
Seal bag and place in freezer for up to 6 months.
When ready, mix milk and fruit in a blender until consistency is smooth
Enjoy!.
Pineapple Mango Banana
INGREDIENTS
1 cup pineapple, cubed
1 cup mango, cubed
1 banana, sliced
2 cups milk
PREPARATION
Mix fruits together in a plastic bag.
Seal bag and place in freezer for up to 6 months.
When ready, mix milk and fruit in a blender until consistency is smooth.
Enjoy!
Kiwi, Apple, Banana
INGREDIENTS
1 cup kiwi, sliced
1 cup apple, sliced
1 banana, sliced
2 cups milk
PREPARATION
Mix fruits together in a plastic bag.
Seal bag and place in freezer for up to 6 months.
When ready, mix milk and fruit in a blender until consistency is smooth.
Enjoy!
Triple Berry
INGREDIENTS
1 cup blueberries
1 cup raspberries
1 cup strawberries
2 cups milk
PREPARATION
Mix fruits together in a plastic bag.
Seal bag and place in freezer for up to 6 months.
When ready, mix milk and fruit in a blender until consistency is smooth.
Enjoy!
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<div class="site-element" element-id="id1498039947217" element-type="label">RECIPE:
Sorbet 4 Ways
Raspberry Lemonade
Servings: 6
INGREDIENTS:
Simple Syrup
1 cup water
1 cup sugar
2 cups raspberries
1 ½ cups raspberries
½ cup lemon juice
PREPARATION:
1. Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
3. In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
4. Pour into an 8x8 baking dish and freeze for at least 12 hours.
5. Take out of the freezer and let sit for 5-10 minutes before scooping.
6. Serve & enjoy!
Mango Pineapple
Servings: 6
INGREDIENTS:
Simple Syrup
1 cup water
1 cup sugar
1 ½ cups mango, diced
1 ½ cups pineapple, diced
1 ½ cup mango, diced
PREPARATION:
1. Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
3. In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined.
4. Pour into an 8x8 baking dish and freeze for at least 12 hours.
5. Take out of the freezer and let sit for 5-10 minutes before scooping.
6. Serve & enjoy!
Honeydew Lime
Servings: 6
INGREDIENTS:
Simple Syrup
1 cup water
1 cup sugar
½ cup lime juice
1 tablespoon lime zest
2 cups honeydew, diced
½ cup lime juice
PREPARATION:
1. Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
3. In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
4. Pour into an 8x8 baking dish and freeze for at least 12 hours.
5. Take out of the freezer and let sit for 5-10 minutes before scooping.
6. Serve & enjoy!
Strawberry Kiwi
Servings: 6
INGREDIENTS:
Simple Syrup
1 cup water
1 cup sugar
2 cups strawberries
1 ½ cups strawberries
1 ½ cups kiwi
PREPARATION:
1. Combine water, sugar, and strawberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
3. In a blender, combine simple syrup, strawberries, and kiwi. Blend until well-combined.
4. Pour into an 8x8 baking dish and freeze for at least 12 hours.
5. Take out of the freezer and let sit for 5-10 minutes before scooping.
6. Serve & enjoy!
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<div class="site-element" element-id="id1498039947217" element-type="label">Strawberry Ice Cream
Servings: 4-5
INGREDIENTS
2 cups heavy cream, chilled
1 can sweetened condensed milk
1 cup strawberries, chopped
PREPARATION
In a large bowl, whip the cream until soft peaks form.
Add the condensed milk, then whip until smooth.
Fold in the strawberries.
Transfer the mixture to a baking pan or bowl, then freeze.
Serve with strawberries!
Mango & Passionfruit Ice Cream
Servings: 4-5
INGREDIENTS
2 cups heavy cream, chilled
1 can sweetened condensed milk
½ cup passionfruit juice
1 cup mango, chopped
PREPARATION
In a large bowl, whip the cream until soft peaks form.
Add the condensed milk and passionfruit juice, then whip until smooth.
Fold in the mango.
Transfer the mixture to a baking pan or bowl, then freeze.
Serve with more mango!
Toasted Coconut Ice Cream
Servings: 4-5
INGREDIENTS
2 cups heavy cream, chilled
1 can sweetened condensed milk
1 cup coconut milk
1 cup coconut flakes
PREPARATION
In a large bowl, whip the cream until soft peaks form.
Add the condensed milk and coconut milk, then whip until smooth.
In a pan over medium heat, toast the coconut until browned, stirring constantly.
Fold the toasted coconut into the cream mixture.
Transfer the mixture to a baking pan or bowl, then freeze.
Serve!
Chocolate & Dulce de Leche Ice Cream
Servings: 4-5
INGREDIENTS
2 cups heavy cream, chilled
1 can sweetened condensed milk
3 tablespoons cocoa powder
1 cup dulce de leche
PREPARATION
In a large bowl, whip the cream until soft peaks form.
Add the condensed milk and cocoa powder, then whip until smooth.
Drizzle the dulce de leche on top.
Carefully swirl in the dulce de leche, making sure it is not blended into the cream.
Transfer the mixture to a baking pan or bowl, then freeze.
Serve with more dulce de leche!
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<div class="site-element" element-id="id1498039947216" element-type="label">3-Ingredient Chocolate Desserts</div>
<div class="site-element" element-id="id1498039947217" element-type="label">Here is what you'll need!
3-Ingredient Chocolate Desserts
Cookies ‘N’ Cream Ice Cream
Serves 10
INGREDIENTS
2 cups heavy cream
1 can condensed milk
40 sandwich cookies
PREPARATION
Separate cookies and cream filling into two different bowls.
Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
Combine crumbs and condensed milk in a bowl, mix together and set aside.
In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs (if desired).
Freeze for 4 hours.
Enjoy!
Chocolate and Peanut Butter Fudge
Serves 8-10
INGREDIENTS
2 cups semisweet chocolate chips
1 can condensed milk
½ cup peanut butter
PREPARATION
In a medium bowl, combine chocolate chips and condensed milk.
Microwave for 1 minute and mix together until smooth.
Lay a piece of parchment paper over a 9 x 9-inch baking dish.
Transfer chocolate mix to baking dish, spread evenly.
Refrigerate for 10 minutes.
Spread peanut butter evenly over the top of the cooled fudge.
Refrigerate for 2 additional hours.
Enjoy!
Chocolate-Strawberry Braid
Serves 2
INGREDIENTS
1 sheet puff pastry, thawed
½ cup semisweet chocolate chips
5 strawberries, halved with stems removed
PREPARATION
Preheat oven to 400ºF/ 200ºC.
In a small bowl, melt the chocolate chips.
Cut puff pastry in half.
Take one half and spread chocolate spread and sliced strawberries on the center third.
Cut slits 1 inch apart on either end of the pastry, to within 1/2 inch of the chocolate/strawberry mixture.
Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
Repeat for second half of puff pastry.
Place in oven for 12-15 minutes.
Let cool for 5 minutes.
Enjoy!
Hazelnut Brownies
Serves 8-10
INGREDIENTS
13 oz. chocolate-hazelnut spread
2 eggs
½ cup flour
PREPARATION
Preheat oven to 350ºF/175ºC.
In a large bowl, combine ingredients.
Transfer mix to square baking dish.
Bake for 15 minutes.
Allow to cool for 5 minutes.
Serve warm, and enjoy!
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MUSIC
Razz
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BANANA PANCAKES
Servings: 4
INGREDIENTS
2 large, ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
PREPARATION
In a bowl, mash bananas.
Mix in the egg, then vanilla and cinnamon.
Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat.
Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
Enjoy!
CINNAMON ROLL PANCAKES
Servings: 2
INGREDIENTS
1 egg
2 tablespoons milk
½ cup oats
½ teaspoon baking powder
½ cup Greek yogurt
½ teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon coconut oil
PREPARATION
In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt.
In a squirt bottle, combine cinnamon, brown sugar, and coconut oil.
On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely.
Enjoy!
Inspired by: http://www.runningwithspoons.com/2016/04/26/cinnamon-roll-greek-yogurt-pancakes/#_a5y_p=5387464
BLUEBERRY PANCAKES
Servings: 4
INGREDIENTS
⅔ cup Greek yogurt
½ ripe banana
½ cup oats
1 egg
1 tsp vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup fresh blueberries
PREPARATION
In a blender, blend everything besides the blueberries.
Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
Enjoy!
Inspired by: http://www.ambitiouskitchen.com/2014/12/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/
CHOCOLATE PEANUT BUTTER PANCAKES
Servings: 4
INGREDIENTS
1 cup milk
1 egg
¼ cup peanut butter
1 cup wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup dark chocolate chips
PREPARATION
In a bowl, mix the milk, egg, and peanut butter. Set aside.
In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat.
Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
Enjoy!
Inspired by: https://www.foodfanatic.com/2015/08/peanut-butter-chocolate-chip-pancakes/#_a5y_p=4235175
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IND020_06
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Fast Breakfast In A Mug 4 Ways
BACON AND CHEESE
Servings: 1
INGREDIENTS
Slice of bread
1 egg
2 tablespoons milk
Cheddar cheese, pinch
Salt, pinch
Pepper, pinch
Bacon
Tomato
Topping
Green onion, minced
PREPARATION
Slice bread into cubes.
In a bowl, add egg, milk, cheese, salt, and pepper, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of bacon and tomato.
Place the rest of the bread and fixins and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Sprinkle with some green onions and enjoy!
VEGGIE AND CHEESE
Servings: 1
INGREDIENTS
Slice of bread
1 egg
2 tablespoons milk
Cheddar cheese, pinch
Salt, pinch
Pepper, pinch
Spinach, small handful
Red pepper, diced
Topping
Tomatoes, diced
PREPARATION
Slice bread into cubes.
In a bowl, add egg, milk, cheese, salt, and pepper, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of spinach and red pepper.
Place the rest of the bread and fixins and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Sprinkle with some tomatoes, if desired, and enjoy!
BLUEBERRY FRENCH TOAST
Servings: 1
INGREDIENTS
Slice of bread
1 egg
2 tablespoons milk
¼ teaspoon cinnamon
½ teaspoon vanilla extract
Blueberries
Topping
Maple syrup
PREPARATION
Slice bread into cubes.
In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
Place the rest of the bread and berries and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Drizzle maple syrup and enjoy!
BANANA CHOCOLATE
Servings: 1
INGREDIENTS
Slice of bread
1 egg
2 tablespoons milk
1 teaspoon cocoa powder
Bananas, sliced
Chocolate chips
Topping
Whipped cream
Chocolate syrup
PREPARATION
Slice bread into cubes.
In a bowl, add egg, milk, and cocoa powder, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of bananas and chocolate chips.
Place the rest of the bread and fix-ins and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Top it off with whipped cream and chocolate syrup, and en
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Schoener Tag
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Eggs Benedict Brunch for 2
Cheddar-Chive Hash Browns
Servings: 2
INGREDIENTS
2 russet potatoes, peeled and grated
¼ cup butter, melted
½ cup shredded cheddar
1 egg
¼ cup chives, chopped
1 teaspoon salt, to taste
½ teaspoon pepper
PREPARATION
Preheat oven to 400˚F/200˚C degrees.
Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl.
Add the rest of the ingredients to the bowl and mix well.
On a nonstick pan, form patties of the potato mixture with your hands.
Bake for 35-40 minutes or until brown and crispy.
Enjoy!
Eggs Benedict with Spinach
Servings: 2
INGREDIENTS
Florentine Benedict
1 English muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup spinach
2 pieces Canadian bacon
Chives
Hollandaise
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted
PREPARATION
Preheat oven to 400°F/200°C.
In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
Remove egg from water with a slotted spoon and set aside.
In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
Assemble the benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
Top with fresh chives.
Enjoy!
Berry Parfait
Servings: 2
INGREDIENTS
1 cup Greek yogurt
½ cup granola
1 banana, coined
½ cup strawberries, hulled and quartered
½ cup raspberries
½ cup blueberries
Honey
PREPARATION
In two glasse,s divide the yogurt and top with a layer strawberries and bananas.
Continue with another layer of yogurt, granola, and berries.
Drizzle with honey.
Enjoy!
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SOURCES
[http://www.tasteofhome.com/recipes/all-american-banana-split
http://www.epicurious.com/recipes/food/views/frozen-chocolate-bananas-240064
http://jamaicandinners.com/jamaican-food/pastries/banana-chips-recipe.html
http://allrecipes.com/recipe/42719/banana-muffins-ii/
https://www.buzzfeed.com/spoonuniversity/b-a-n-a-n-a-s?utm_term=.snzyEEJRM#.mxDQjj9yD
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Pizza Waffles
Servings: 4 waffles
INGREDIENTS
1 (14-ounce) tube pizza dough or homemade pizza dough
4 tablespoons marinara sauce
1 cup shredded mozzarella
12 slices pepperoni
PREPARATION
1. Slice the pizza dough into 8 equal pieces, then press each piece flat.
2. Place 4 pieces of dough into a preheated, greased waffle iron.
3. Spread one tablespoon of marinara, ¼ cup of mozzarella, and 3 slices of pepperoni on each piece of dough.
4. Top with the 4 remaining pieces of dough and seal.
5. Cook for 3-5 minutes, until golden brown.
6. Serve!
Breakfast Panini Waffle
Servings: 1 waffle
INGREDIENTS
2 slices sourdough bread
3 eggs, scrambled
1 tablespoon chives, chopped
2 slices ham
3 slices provolone
PREPARATION
1. Place a slice of bread in a preheated, greased waffle iron.
2. Spread the eggs evenly on top.
3. Sprinkle the chives over the eggs.
4. Top with the ham, followed by the cheese.
5. Place the second slice of bread on top.
6. Cook for 3-5 minutes, until cheese is melted and the bread is golden brown.
7. Serve!
Cinnamon Roll Waffles
Servings: 4 waffles
INGREDIENTS
1 (7-ounce) tube cinnamon roll dough with icing
PREPARATION
1. Place 4 cinnamon rolls in a preheated, greased waffle iron.
2. Cook for 2-3 minutes, until golden brown.
3. Serve with the reserved icing!
Brownie Waffle Sundae
Servings: 8 waffles
INGREDIENTS
1 box brownie mix, prepared according to package instructions
Vanilla ice cream
Caramel sauce
PREPARATION
1. Place 4 large dollops of brownie batter in a preheated, greased waffle iron.
2. Cook for 2-3 minutes, until brownies are semi-firm to the touch.
3. Serve with vanilla ice cream and caramel sauce!
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Chopped Mediterranean Salad
Servings: 4
INGREDIENTS
2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olives
PREPARATION
1. Cut cucumbers into discs, and then quarter the discs. Place into the bottom of the salad bowl.
2. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Place in the salad bowl.
3. Cut the red onion in half, removing the skin, stem, and bottom. Slice into thin strips (julienne), and place in the bowl.
4. Add feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
5. Enjoy!
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<div class="site-element" element-id="id1498039947216" element-type="label">Jiggly Fluffy Japanese Cheesecake</div>
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Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
Servings: 6-8
INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
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Here is what you'll need!
FLUFFY JAPANESE PANCAKES
Servings: 4
INGREDIENTS
2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve
PREPARATION
Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
ふかふかパンケーキ
9cmセルクル 4枚分
材料：
卵黄 2個
砂糖 60g
牛乳 120ml
ホットケーキミックス 180g
卵白 4個分
バター 適量
メープルシロップ 適量
いちごやブルーベリーなど 適量
ボウルに卵黄と砂糖を加えて混ぜ合わせる。牛乳、ホットケーキミックスを順に加え、大きなかたまりが残らない程度まで、都度よく混ぜる。
別のボウルに卵白を入れ、ハンドミキサーでツノが立つまで泡立てる。
(1)のボウルに(2)を加えて、ゴムベラでボウルの底からすくうようにして、卵白の気泡をつぶさないように混ぜ合わせる。
セルクルにバターを塗り、極弱火で熱したフライパンに直径9cmのセルクルを置く。7分目まで(3)を流し入れ、蓋を閉めて弱火で10分焼く。
パンケーキの中央が静かに揺れる程度になったら、型から外れないようにしてうら返す。再び蓋を閉めて5分焼く。
皿に盛り付けてバターをのせ、メープルシロップをかける。いちごやブルーベリーを添えたら、完成！
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Puff Pockets 4 Ways
Servings: 3
Pepperoni Pizza Pockets
INGREDIENTS
1 sheet puff pastry
15 pepperoni slices
¼ cup marinara
½ cup shredded mozzarella
1 egg for egg wash
PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry.
Top with pepperoni slices and cheese.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!
Ham Egg & Cheddar Pockets
Servings: 3
INGREDIENTS
1 sheet puff pastry
3 eggs, scrambled
6 pieces ham
3 slices cheddar
1 egg for egg wash
PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!
Spinach Tomato Pesto Pockets
Servings: 3
INGREDIENTS
1 sheet puff pastry
¼ cup pesto
1 cup spinach, cooked
2 roma tomatoes, sliced
½ cup shredded mozzarella
1 egg for egg wash
PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread 1 tablespoon of pesto.
Top with cooked spinach, 2 tomato slices, and mozzarella.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!
Chicken Broccoli Cheddar
Servings: 3
INGREDIENTS
1 sheet puff pastry
¼ cup alfredo sauce
1 cup broccoli, steamed and chopped
1 cup shredded chicken
½ cup shredded cheddar
1 egg for egg wash
PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread 1 tablespoon of alfredo.
Top with steamed broccoli, shredded chicken, and cheddar.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!
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Miami Beat_Main
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