via Grant’s Self Saucing Pudding Recipe Video by pastryparrot1 | iFood.tv
Filed under: Baking, Baking tips, Cakes, desserts, food, Food & Drinks Tagged: food, Recipes
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Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, November 12, 2017
Grant’s Self Saucing Pudding Recipe Video by pastryparrot1 | iFood.tv
Filed under: Baking, Baking tips, Cakes, desserts, food, Food & Drinks Tagged: food, Recipes
http://ift.tt/2iPWiIS http://ift.tt/2iPWuI7
Sunday, March 26, 2017
Healthy Vegetable Chicken Soup – The Girl Who Ate Everything
This Healthy Vegetable Chicken Soup is FULL of veggies and great to detox when you need to eat healthy! You can definitely make the prep time shorter by buying prechopped veggies if you want.When I say that I’ve been on a month long eating bender I’m not exaggerating. I literally ate my way through New York, …
Source: Healthy Vegetable Chicken Soup – The Girl Who Ate Everything
Filed under: comfort food, food, Food & Drinks, Recipes, soup recipes, soups Tagged: easy soup recipes, food, healthy food, soup, vegetables
Healthy Vegetable Chicken Soup – The Girl Who Ate Everything http://ift.tt/2n6pEnd http://ift.tt/2n6ehf3
Friday, February 10, 2017
Gingerbread Chia Pudding – Eat the Gains
Source: Gingerbread Chia Pudding – Eat the Gains
Filed under: breakfast, Chia seeds, Chocolate, desserts, food, Food & Drinks, Ginger Tagged: Chia seeds, Chocolate, dessert, food
Friday, December 9, 2016
Tuesday, October 13, 2015
Pumpkin Bread Pudding
Pumpkin Bread Pudding
Directions:
1. In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak 4 hours or overnight in the refrigerator.
2. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
3. Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set. Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.
It's that time of the year!! Everything PUMPKIN!! The month of October is my Favorite month of the year!! Cooler weather, trees are starting to turn orange, red & yellow, pumpkin flavors are out, and the best part of the month is...Halloween!! My favorite holiday of the whole year! I love to watch scary gory bloody movies throughout the year, but there is just something about the month of October and Halloween that makes scary movies so much more enjoyable. And being that I live in the South, in the great state of Louisiana, with history of haunted houses, haunted plantations, Tree Farm Massacres, and my favorite of course is The 13th Gate, located in Baton Rouge, La., well I get to really enjoy the holiday. Back to the pumpkin, I absolutely love the flavor. Which can be in just about any recipe, cake, dessert, coffee, even side dishes. I'll be posting some of my favorite recipes, and recipes that just simply look mouth watering. Happy Halloween to all!!!!
Ingredients:
3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread, sliced thick and torn into large chunks
Whipped cream, if desired
Ingredients: 3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread, sliced thick and torn into large chunks
Whipped cream, if desired
Directions:
1. In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak 4 hours or overnight in the refrigerator.
2. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
3. Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set. Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.
Options: You can also bake this recipe in individual ramekins. Just place them on a baking sheet and reduce baking time to 40 to 45 minutes.
Monday, October 5, 2015
Simple Pumpkin Fudge
Ingredients
3⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2⁄3 cup evaporated milk
1⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1⁄2 teaspoons vanilla extract
Instructions
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage. It's best to use a candy thermometer but if you don't have one you can boil the mixture until it gets foamy and once it's foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It's important to remove it from the heat so that the chips don't get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13x9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. Enjoy
Source: Food.com
Tuesday, September 29, 2015
Friday, September 25, 2015
Sunday, September 6, 2015
Shrimp and Grits : Throwdown with Bobby Flay : Food Network
Shrimp and Grits
This dish looks absolutely amazing! And its Bobby’s recipe from throwdown, so im sure it is delicious!!!!
Throwdown with Bobby Flay
Ingredients
Shrimp:
1 1/2 pounds (26-30 count) Shrimp
2 tablespoons Cajun seasoning (recommended: Tony's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
Grits:
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Louisiana Hot Sauce)
1 slice sugar-cured country ham
Directions
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
This dish looks absolutely amazing! And its Bobby’s recipe from throwdown, so im sure it is delicious!!!!
Throwdown with Bobby Flay
Ingredients
Shrimp:
1 1/2 pounds (26-30 count) Shrimp
2 tablespoons Cajun seasoning (recommended: Tony's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
Grits:
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Louisiana Hot Sauce)
1 slice sugar-cured country ham
Directions
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
Thursday, September 3, 2015
Sunday, August 30, 2015
Saturday, August 29, 2015
Wednesday, August 26, 2015
Monday, August 24, 2015
Strawberry rhubarb crisp
Desserts Yummy combination for a great crisp!! I can't wait to try it out!!
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