Archive for September, 2015
I found this recipe in the French language Metro newspaper.
- 4 or 5 bunches of tagliatelle (we used 7)
- 3 egg yolks
- 1/2 cup 15% cream
- 1 cup Parmesan cheese
- 1 tablespoon pepper
- 2 shallots, chopped
- 4 slices of prosciutto, chopped
- 1 tablespoon chives
- Cook the noodles according to package directions.
- Beat together the egg yolks, cream, Parmesan cheese and pepper (we added the chives here too instead of using it as the recommended garnish at the end).
- In a small pan, brown the shallots.
- Cook the prosciutto in a microwave for 1 minute.
- After the pasta has been drained, return to pot and mix in the egg mixture, stirring to cook the egg. Add the shallots and prosciutto and serve.
Verdict: This was a delicious pasta dish, even if I felt like we didn’t get that much sauce. It was my first attempt at cooking tagliatelle and while they turned out okay I don’t think they left me with the normal amount of leftovers I would normally like to have with a pasta dish.
I think I found this recipe online somewhere, but I am not sure where.
- 1 1/2 cup flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup cold butter, cubed
- 1 1/2 teaspoon cinnamon
- Preheat oven to 400F. Prepare muffin cups (we made 6 large muffins).
- Combine flour, sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup. Add egg. Add enough milk to fill the cup. Mix this with the flour mixture and then fold in the blueberries. Pour into prepared muffin cups.
- Mix together the remaining sugar, flour and the cinnamon. With your fingers, mix in the butter until the mixture is crumbly. Sprinkle over muffins.
- Bake 20 to 25 minutes (our large muffins took closer to 30).
Verdict: These muffins were very tasty and I loved the crumble topping. The muffins themselves really didn’t seem to hold together very well, like the dough was too loose. They practically all fell apart as we were removing them from the muffin tin.
This is a Kraft recipe.
- 6 boneless chicken breasts (we used 4)
- 1 1/2 pounds potatoes, peeled and coarsely chopped
- 3 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 1/3 cup zesty Italian dressing
- 2 tablespoons Parmesan cheese
- Preheat oven to 400F.
- Place chicken and vegetables in a large baking dish. Drizzle with dressing and cover.
- Bake 1 hour or until chicken is done, uncovering after 50 min. Serve sprinkled with cheese.
Verdict: This was a very easy, very tasty recipe, although I thought there was something missing from the dish. I am not sure what is missing though. I was thinking of other vegetables to add, or maybe it needed more of a sauce.
I thought this recipe was a Kraft recipe, but I can’t seem to find it anymore. It may be I found a modified version of this Kraft recipe, which was the closest thing on the Kraft site.
- 1 brownie mix (and anything you need to make it)
- 1 1/2 cup milk
- 1 package of instant vanilla pudding powder
- 1/3 cup caramel sauce
- 1 cup Cool Whip
- Preheat oven to 350F.
- Prepare brownie mix as per package instructions. Pour batter into 9 inch round greased pie plate. Bake 30 min (we baked ours the 38 minutes as per package instructions because it wasn’t done at 30 minutes). Cool completely. Scoop out center, leaving 1/2 inch rim around edge and thin layer on bottom. Reserve pieces.
- Beat the milk and the pudding with a whisk for 2 minutes. Add the caramel sauce and stir well. Stir in Cool Whip. Spoon into crust and top with reserved brownie pieces.
- Refrigerate 2 hours.
- Serve with more caramel sauce drizzled over.
Verdict: While someone in my family found it too sweet, I really enjoyed the recipe. Then again, we used a brownie mix we knew we liked, so the taste was pretty guaranteed in that sense. I did find that there was a bit too much filling, like the brownie to filling ratio was off.
Posted by tkitchenbuddies in Uncategorized on September 5, 2015
I found this recipe on another food blog (I think it’s this one. I didn’t make the marshmallows though, I used store bought)
- 1 1/3 cup Graham cracker crumbs, divided
- 1 cup butter, divided
- 3/4 cup brown sugar
- 2 eggs
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt (we use semi salted butter so we didn’t use this)
- 2/3 cup milk
- 1 teaspoon vanilla
- Combine 1 cup of Graham cracker crumbs with 1/4 cup of the butter, which has been melted. Scoop a heaping teaspoon on the bottom of cupcake papers and press down to cover bottom (we made 18 regular sized cupcakes).
- Beat the remaining butter with the brown sugar. Add eggs, one at a time.
- In another bowl, mix together the flour, remaining Graham cracker crumbs, baking powder and salt, if using.
- In a small bowl/cup, mix together the milk and vanilla.
- Add the flour and milk mixtures, alternating between the two, to the brown sugar mixture, ending with the flour mixture.
- Scoop batter into prepared cupcake cups.
- Bake 20-22 minutes.
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
- 1 teaspoon vanilla
- Chop chocolate and transfer to a heat proof bowl.
- Heat cream until bubbling and pour over chocolate.
- Add vanilla and stir to combine.
- Let cool to room temperature.
- Marshmallow fluff
- Using a small knife, cut a cone like well into the top of each cupcake.
- Fill the cavity with marshmallow fluff and replace the top of the cupcake.
- Scoop a tablespoon of chocolate ganache over each cupcake.
- Top with marshmallows and toast with culinary torch (which I don’t have, so I just left the marshmallows as is)
Verdict: These took some time to prepare and when something takes awhile, I like the end results to be worth it. While the cupcakes weren’t overly sweet, I did find the cupcakes to be a little dense, which may be because we had to keep them in the fridge to keep the chocolate from melting.
I found this recipe in a magazine called Inspire.
- 2 zucchini
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1 tomato, diced
- 1/2 teaspoon each of salt and pepper
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/3 cup grated cheddar cheese
- Preheat oven to 350F.
- Trim end of zucchini, peel and cut lengthwise in half. Scoop out the insides of the zucchini to make a trench in each half. Place zucchini halves on a parchment paper lined baking sheet, sprinkle with garlic powder and set aside.
- Heat oil in a skillet. Add onion and sauté until onions are translucent. Stir in the scooped out zucchini parts, tomato, salt and pepper. Cook a few minutes then add oregano and thyme.
- Spoon mixture evenly over zucchini halves and sprinkle with cheese. Bake 20 minutes.
Verdict: This was a very easy, very tasty recipe. I loved the cheese, zucchini and tomato taste, even though it seemed the piece I ate had very little onion taste.