Recipes

A dozen hearty, satisfying, healthy breakfast recipes. Morning Light | Epicurious.com

 

12 Great Ways to Use Hard-Boiled Eggs: 12 Great Ways to Use Hard-Boiled Eggs | Epicurious.com

 

Best Baked Ziti

BA’s Best Baked Ziti Recipe - Bon Appétit

 

thanks for the link, found some nice ideas.

 

Asian Greens Guide

Asian Greens Guide - Photo Gallery | SAVEUR

 

Crawfish boil pasta with mushrooms crispy potatoes and crawfish butter

 

Roasted Tomato and Feta Guacamole

Ingredients

• 1 heaping cup cherry tomatoes, sliced in half
• 2 tablespoons olive oil
• salt and pepper to roast
• 4 ripe Haas avocados, pitted and sliced into chunks
• 1 small yellow onion, peeled and finely diced (a heaping 1/2 cup)
• 1 jalapeño, seeded and finely diced
• juice of 2 limes
• 1/4 cup coarsely chopped fresh cilantro
• heaping 1/3 cup crumbled feta
• salt and pepper to taste
• corn chips for serving

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place tomato halves, cut side up, on the baking sheet. Drizzle lightly with olive oil and sprinkle generously with salt and pepper. Roast until bubbling and slightly wrinkled and dry, about 15 minutes. Remove from the oven dan plow to cool on the pan until cool enough to handle. Place all of the tomatoes on a cutting board and coarsely chop.
2. In a medium bowl, combine avocado chunks, onion, jalapeño, lime juice, and cilantro. Coarsely mash with a fork or a potato masher. Add tomatoes, feta crumbles, salt and pepper. Stir to combine. Taste and season as necessary. Cover and chill in the refrigerator for about an hour before serving. Serve with corn chips.

 

slider porn

 

Chicken with 40 Cloves of Garlic.

To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cook quickly, meaning less time for the garlic to mellow, but a mere 4-minute head start in the microwave softens it, and a pinch of sugar helps the cloves brown in the rendered chicken fat in the pan. Fresh thyme, sherry, and cream make a luscious sauce, and mashing half of the garlic into the sauce ensures that there’s sweet garlic flavor in every bite.

less
Serves 4
You will need three or four heads of garlic to yield 40 cloves. You can substitute four bone-in, skin-on chicken breasts (halved crosswise) for the thighs, but reduce the cooking time in step 3 to 15 to 20 minutes.

Ingredients

• 40 garlic cloves, peeled
• 2 teaspoons vegetable oil
• 1/2 teaspoon sugar
• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1/2 cup dry sherry
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss garlic in bowl with 1 teaspoon oil and sugar. Microwave garlic until slightly softened, with light brown spotting, about 4 minutes, stirring halfway through microwaving.
   
   2. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken in skillet, skin side down, and cook until skin is well browned, 7 to 10 minutes. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet. Reduce heat to medium-low, add garlic, and cook until evenly browned, about 1 minute.
   
   3. Off heat, add sherry to skillet. Return skillet to medium heat and bring sherry to simmer, scraping up any browned bits. Cook until sherry coats garlic and pan is nearly dry, about 4 minutes. Stir in broth, cream, cornstarch mixture, thyme, and bay leaf and simmer until slightly thickened, about 3 minutes. Return chicken to skillet, skin side up, with any accumulated juices. Transfer skillet to oven and bake until chicken registers 175 degrees, 18 to 22 minutes.
   
   4. Transfer chicken and half of garlic to serving dish. Discard thyme and bay leaf. Using potato masher, mash remaining garlic into sauce, and season with salt and pepper to taste. Pour half of sauce around chicken. Serve, passing remaining sauce separately.
   

 

OK FG, I guess we can all find this stuff on the internet, have you got any Original stuff to share? Soups for Instance, Diverse Beef Meals, Stuff we can cook with the sort of Ingredients readily available in Dumaguete and Good Beef is not one of them I might Add. After all, It is Dumaguete you are moving too so really, you will need to think along these lines. Pizza is always a bowl of contention, what about Home cooked varieties. Burgers even.

Just saying my friend. Well asking really.

JP