domingo, 26 de febrero de 2017

{Potato Leek Soup}

This warm soup gets fresh flavor from rosemary and parsley.

4.2 k

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2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk

$2.99 thru 02/25

1/2 cup heavy cream
Salt and freshly ground black pepper

Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly.


{Pasta and Easy Italian Meat Sauce}

Here is a meaty tomato sauce that doesn't need to cook for a long time to be delicious. The sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy -- where butter and cream, as well as milk, are essential to the cuisine.

3.2 k

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4 tablespoons butter
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
1 can (28 ounces) whole tomatoes
1/2 cup milk

$2.99 thru 02/25

1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pound fettuccine
Grated Parmesan, for serving

Kraft Grated Cheese 100% Parmesan
Buy One Get One 50% Off thru 02/25


Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.


Reserve some of the pasta cooking water, and add a little to the sauce if it seems too thick. The water is ideal for adjusting the consistency of the sauce, and the starch in the water helps the sauce adhere to the pasta.


{Classic french toast, by Martha Stewart}

Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.



6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)


Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

miércoles, 22 de febrero de 2017

{Rigatoni Pie}

0 Reviews

With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, ... More

Recipe courtesy of Food Network Kitchen

Rigatoni Pie
Total:2 hr 5 minActive: 45 min
Yield: 8 servings
Level: Intermediate

6 tablespoons extra-virgin olive oil
9 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes in juice
One 15-ounce can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan cheese

Special equipment: a 9-inch springform pan

Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.

Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with 1 tablespoon olive oil.

Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.

Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Copyright 2016 Television Food Network, G.P. All rights reserved.

{Tissue-paper pom-pom sheep craft}

{DIY tutorial: tissue tassel garland}

viernes, 17 de febrero de 2017

{Strawberry Chocolate Cake}

Strawberry Chocolate Cake Recipe

Chocolate cake with chocolate frosting, chocolate ganache, and sweet strawberries!
This is the BEST chocolate cake recipe!

Serves: 12
Prep time: 20 minutos
Cook time: 30-35 minutos
Total time: 55 minutos

En el mercado

- For the Cake:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

- For the Frosting:

1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled to room temperature

- For the Ganache:

3/4 cup semi-sweet chocolate chips or chopped chocolate
3/4 cup heavy cream

- Garnish:

24 ounces strawberries

En la cocina

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Cake recipe from Hershey’s


viernes, 10 de febrero de 2017

{Bacon and egg pie}

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves: 6

This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.

For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep.

- For the rich shortcrust pastry

275g/9¾oz plain flour
pinch of fine salt
135g/4½oz cold unsalted butter, cubed
1 medium free-range egg, beaten
1 tsp lemon juice

- For the filling

1 tbsp vegetable oil
1 large onion, finely chopped
1 garlic clove, crushed
200g/7oz unsmoked streaky bacon, cut into cubes
200g/7oz pork loin, cut into roughly 1.5cm/½in cubes
5 medium free-range eggs
100g/3½oz cream cheese
100g/3½oz mature cheddar, grated
1 tbsp chopped chives
1 free-range egg, beaten, to glaze
salt and freshly ground black pepper


To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
Mix the egg with the lemon juice and three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.
For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft.
Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely.
Preheat the oven to 200C/400F/Gas 6.
Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.
When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid.
Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them.
Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre.
Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold.

lunes, 6 de febrero de 2017