Ingredients:500 grams including mince 1 pc egg 1/2 cup grated strong cheese1/2 cup cream 1 pc onion 1 piece of garlic 1 tablespoon parsley 2tbsp. stevia sweetened chili sauce 0.5 tsp ground black pepper 1.5tsp saltButter for frying Ev. bacon slicesTo do this:Mix the spices with cream, chili sauce, cheese, and egg and setaside. Peel and chop the onion finely. Fry the onions soft; this shouldtake a few minutes. Mix the mince, onion, and spices. Mix untilsmooth. Use the batter to form patties. Cover the burger with bacon.Fry over medium heat until they are finished. Serve with sliced
cheese, vegetables, and salad instead of bread.
Toya’s Pastry WorldBy LaToya Maria Billups on January 2, 2015Dessert trend that I recently spotted: Chocolate Bowls!A friend sent me a You tube video of a do-it-yourself Chocolate Bowl“how to” made with balloons. I did my research and discovered thatyou can also make Chocolate Bowls with ice! I think this is a trendthat should not go unnoticed! These bowls are not only tasty, they’reextraordinarily savvy and sophisticated. I decided to compliment myfirst attempt with Chocolate Bowls with Ice cream, but you can addfruit, frosting, pastry or whipped cream, cake, and mousse. Ipersonally melted chocolate chips, and used this Wilton product tomake smaller and individual sized bowls for a perfect round shape.This would be the perfect Valentine’s Day treat for an intimate dinneror romantic dinner for two. Pinterest has several ideas, recipes, andcreative photos for this trend. Impress your sweetheart by followingthese easy instructions if you’d like to create your own, or search for
local bakeries that serve them. I will continue to create and practiceon my own version of chocolate bowls, but here’s a recipe andinstructions from an expert:Via Alagraham.comChocolate BowlsServes 8For Chocolate Bowls:8 balloons10 ounces good dark chocolate, chopped fine*Make sure you use latex-free balloons if you or those who areeating the chocolate bowls have allergies.Blow up the balloons (you want them small and round, like littlebowls).Line 2 cookie sheets with parchment paper.Boil water in a pan and reduce to simmer.Set another pan or microwavable glass bowl on top of the simmeringwater and put in half of the chocolate (don’t let steam touchchocolate), stir continuously and let it melt.Remove from heat and stir in remaining chocolate until smooth. Drop8 1/2-teaspoons of melted chocolate on parchment paper to make
disks…you are creating the bottom of the bowls (so they don’t leak).Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into themelted chocolate and set on top of the chocolate disks on parchmentpaper.Let set in fridge for about 30 minutes.After 30 minutes take the cookie sheets out and let the bowls sit forabout 5-10 minutes. While pinching the tops of the balloon snip orpoke a hole to release the air…SLOWLY.Photos courtesy of Wilton, Chocloey.com, Alagraham.comWhat’s Valentine’s Day with Chocolate Covered Strawberries??I decided to find out the history of these delectable sweets. Did youknow that the pair was never combined until the 1960’s? The ideacame from Lorraine Lorusso, a young woman from Chicago who firstintroduced the duo at the Stop N’ Shop on Washington Street. TheStop N’ Shop had long been known as a destination for all thingsgourmet, but it was not until Lorusso dipped strawberries in chocolatewas it discovered that chocolate, in its most simplest form, couldmake a treat that rivaled the most complex confectionary delights.The creativity of dipped berries has expanded to a popularphenomenon and ultimate request for Valentine’s Day gifts.Chocolate Covered Strawberries are now made for Weddings,Birthdays, and numerous events.
I’m sure that I don’t speak for myself when I say that I’m grateful thatLorraine Lorusso created this combination! Whether you choose thepopular and lovely Sherrie’s berries, your local bakeries, or yourhome kitchen, this is definitely a must for Valentine’s Day, and a greatway to get creative. Look at this beautiful bouquet fromWomandot.com1Here’s a product that you can use to make your Chocolate CoveredStrawberries creations at home: You may also dip them in choppednuts, chopped oreo cookies, candy, or drizzle them with dark or whitechocolate.Wax paper is necessary! Please remember to allow your strawberriesto dry completely before dipping. Find a cute red box from your localMichael’s, Cake Supply, or Craft store, and give the gift of Dippedberries this Valentine’s day.Photos courtesy of PastriesbyMaria.com, PinkChocolateBreak.com,SimplyRecipes.com, Womandot.com
Not so much a Chocolate Lover? Here’s what you can do forVDay:Heart shaped Shortbread Cookies:I’m sharing my own Shortbread Cookie recipe. You can pick up heart-shaped cookie cutters from your local Michael’s, Walmart, or CakeSupply store. You can add your own touch by topping them with royalicing so you can create a love note, sprinkles, or image.Heat oven to 325Ingredients:1 1/2 stick(s) (3/4 cup) unsalted butter at room temperature1/2 cup(s) confectioners’ sugar1 1/2 teaspoon(s) vanilla extract1 1/3 cup(s) all-purpose flour2 tablespoon(s) granulated sugarBeat butter, confectioners’ sugar and vanilla in a large bowl. Add inflour at a low speed. On a lightly floured surface with a floured rollingpin, roll the dough. Place dough 1 inch apart on ungreased cookiesheet. Bake 11 to 13 minutes until set but not browned. Make sureyour cookies are completely cool before decorating.Recipe courtesy of Pastries by Maria (PastriesbyMaria.com)
Wilton’s Heart Shaped Cheesecake:Ingredients• Crust• 1/4 cup graham cracker crumbs• 1 tablespoon butter , melted• 1 tablespoon granulated sugar• Filling• 4 ounces package cream cheese, softened• 1/4 cup granulated sugar• 1 egg• 1/2 teaspoon clear vanilla extract• 1/4 cup sour cream• 2 tablespoons heavy creamMakes1 mini cheesecakeInstructions:step 1Preheat oven to 350°F. Spray pan with vegetable pan spray.
step 2In small bowl, mix together crust ingredients; press into bottom ofpan. Bake 6 to 7 minutes or until light brown. Cool completely.Reduce oven to 300°F.step 3In medium bowl, beat cream cheese and sugar with electric mixeruntil smooth and creamy. Add egg and vanilla; beat until wellcombined. Add sour cream and heavy cream; blend well. Pour overcrust.step 4Bake 40 to 45 minutes or until filling is firm, but slightly soft in center.Turn off oven; leave cheesecake in oven 30 minutes. Remove fromoven; cool cheesecake completely. Refrigerate at least 2 hoursbefore serving.A must try trend: Pie on a stick!!Here’s a Mini Cherry Pie Recipe that I found viawww.thesweetestoccasion.com• Flour for rolling dough• 2 tablespoons white sugar• 1 large egg, with a splash of water• Cherry jam (or other filling of your choice – think jam, peanut butter or Nutella)• Lollipop sticks (I picked up a package of the oven-safe kind at Michaels)• Heart cookie cutterBefore starting, preheat your oven to 350 degrees. Start by rolling outyour dough until it’s smooth and even, roughly 1/4″ thick. Once yourdough is rolled out, use your cookie cutter to cut out as many heartsas you can. Recombine the scraps of dough and repeat until youhave a whole bunch of little dough hearts.Spoon a bit of cherry jam or your filling of choice in the center of halfof the hearts. (You’ll reserve half of the hearts as tops!) I like to loadmine up as much as I can while still leaving a little border around theoutside of the heart. Place the stick on the dough, top with the otherheart shape, and stabilize the pop with a fork by pressing the forkonto the dough.
Recipe courtesy of : www.thesweetestoccasion.com, photos courtesyof: Thenibble.comAre you making Cake Pops for Valentine’s Day?I found a tip from CakeJournal.com for making the perfect shape“One of the best tips for making consistent round cake pops is to finda small scoop. This one is a 3/4 tablespoon size and it worksperfectly for cake pops.”
Did You Know?By Modern Flavor Staff on January 2, 2015Croquettes are a mixture of minced meat or vegetables, a thick whitesauce, and seasonings that are formed into small cylinders, ovals, orrounds, dipped in beaten egg and breadcrumbs, and deep-fried.Cuisine Maigre (kwih-ZEEN may-GREH) is French for “meatless,lean, or low-fat cooking”. Strict vegetarian cooking is referred to ascuisine vegetarienne.Eggplant is a member of the nightshade family. It’s related to thepotato and the tomato. Though commonly thought of as a vegetable,eggplant is actually a fruit, specifically a berry.Farina is made from a cereal grain. Farina is a bland-tasting flour ormeal that, when cooked in boiling water, makes a hot breakfastcereal. It’s easily digested and rich in protein.Humble Pie is a 17th century English dish, in which the heart, liver,kidney, and other innards of a deer are combined with apples,currents, sugar, and spices and baked as a pie. The servants ate thisinexpensive but filling repast while the gentry dined on venison. Thename comes from the old-English word numble, meaning a deer’sinnards.Watercress, cool running water is the growing ground for thismember of the mustard family, which can often be found in the wild inand around streams and brooks.
Pan Roasted Chickenwith Lemon GarlicGreen BeansServes 4| Hands-On Time: 15m| Total Time: 1hr 15mIngredients6 tablespoons olive2 lemons, 1 thinly sliced, 1 juiced4 cloves garlic, minced1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans8 small red potatoes, quartered4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)Directions• Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.Roast for 50 minutes. Remove the chicken from the dish or skillet.Place the beans and potatoes back in oven for 10 minutes more oruntil the potatoes are tender. Place a chicken breast on each of 4serving plates; divide the green beans and potatoes equally. Servewarm.
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