Latest Movie :
Recent Movies

Strawberry Meringue Cake




Ingredients

  • 1 cup chopped pecans
  • Parchment paper
  • Masking tape
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups sugar, divided
  • egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • (8-oz.) containers mascarpone cheese
  • 2 teaspoons vanilla extract
  • 3 cups whipping cream
  • 4 1/2 cups sliced fresh strawberries $
  • Halved fresh strawberries $

Preparation

  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
  2. 2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
  3. 3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
  4. 4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
  5. 5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
  6. 6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
  7. 7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
  8. 8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
  9. 9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.
{[['']]}

COMIDA DE ETIQUETA.

Los dueños de casa se servirán una porción que permita que no terminen antes que el invitado.
En estos casos no se pasa la sal, la pimienta ni la mantequilla unos a otros. Son los sirvientes los que hacen todo el servicio.

Ningún invitado se sentará a la mesa con el cigarrillo encendido; corresponde encenderlos en la sobremesa si se colocan los ceniceros. correspondientes.

En una comida de etiqueta no se rehúsa ningún plato, si no es del gusto se sirve una cantidad mínima y no tiene importancia que se deje intacta la pequeña cantidad servida.

Cuando se acepta comer, se colocan el tenedor y el cuchillo en la orilla derecha del plato, el tenedor con los dientes hacia abajo (cuando uno o ambos han sido usados).

La cuchara de postre o el tenedor según lo que se use, o los dos se colocan en el plato vacío, igual que en el caso anterior, el tenedor quedará con los dientes hacia abajo. La cuchara a la izquierda, el tenedor a la derecha o el cubierto solo en el centro del plato.
Lo mismo pueden quedar el tenedor y el cuchillo en el centro del plato.

Cuando el café no se toma en la mesa y los dueños de casa invitan a pasar a otro recinto, los caballeros se ponen de pie y en ese momento pueden disfrutar de un cigarrillo o de un cigarro puro.
{[['']]}

PERUVIAN-STYLE ROASTED CHICKEN WITH SWEET ONIONS








Ingredients: 

  • 1 1/2 teaspoon expeller-pressed canola oil, plus more for oiling the pan
  • 1 1/2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon fine sea salt
  • 1 1/4 teaspoon ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoons white wine vinegar
  • 2 large sweet onions, peeled and thickly sliced
  • 1 chicken, cut into 10 serving pieces*
  • 2 red or yellow bell peppers, cored, seeded and cut into chunks
  • 1 lemon, sliced

Method: 

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving. 

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.
{[['']]}

Recipes

{[['']]}

CHOCOLATE EARTH BALLS




Ingredients: 
  • 1 cup peanut butter
  • 1/3 cup honey
  • 2 teaspoons carob powder or unsweetened organic cocoa powder
  • 1/2 cup raisins
  • 3/4 cup unsweetened shredded coconut, divided
  • 1/2 cup semisweet chocolate chips (gluten-free, if desired)
  • 1/4 cup sesame seeds
  • 1/4 cup finely chopped nuts (walnuts, pecans, etc.)
Method: 
Before measuring the peanut butter, stir it up well.
Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.

Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.

{[['']]}

TOFU CHILI



Ingredients: 
  • 1 (14 ounce) package extra-firm tofu, drained
  • 2 tablespoons extra virgin olive oil
  • 1 large green bell pepper, cored, seeded and chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño, stemmed, seeded and finely chopped (optional)
  • 2 cups fresh or frozen corn
  • 1 1/2 cup gluten-free vegetable broth or water
  • 1 (15 ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes, with their liquid
  • 1 (14 ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Salt or gluten-free tamari, to taste
Method: 
Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. 

Heat oil in a large Dutch oven or soup pot over medium high heat. Add pepper, onion, jalapeño and corn and cook for 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt or tamari and stir well. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. Ladle chili into bowls and serve.
{[['']]}

THE NEW ENGLANDAH BURGAH



Ingredients: 
  • 1 pound 80-85% lean ground beef
  • 1/4 cup pure maple syrup, plus more for basting
  • 4 thick slices applewood smoked bacon
  • 1 MacIntosh apple
  • 4 slices Vermont cheddar cheese
  • 2 hamburger rolls
  • Salt and pepper to taste
Method: 
In a medium bowl, combine the beef, 1/4 cup maple syrup, and salt and pepper to taste. Mix well using your hands. Form into 2 8-ounce patties. Set aside in the refrigerator. 

Cook the bacon on the grill, in a skillet, or in the oven. Peel and slice the apple. Place in small bowl and sprinkle lemon juice over the slices to prevent browning. 

Place the apple slices on grill and cook for about one minute on each side. Remove and set aside. 
Grill the burgers over high heat, turn after 3 or 4 minutes and move to a cooler part of the grill. Drizzle some maple syrup over the burgers as they cook. Toast the buns as the burgers cook. 
When the burgers are cooked to your liking, take two slices or more of bacon and place on top of each burger. Arrange some apple slices on top of the bacon. 

Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute. 
Place the burgers on the buns. Enjoy.
{[['']]}

SWEET ITALIAN SAUSAGE WITH ZUCCHINI AND TOMATOES




Ingredients: 
  • 6 links sweet Italian sausage*
  • 2 tablespoons extra virgin olive oil*
  • 4 large garlic cloves, finely chopped
  • 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
  • 1 pound zucchini, cut into 1/2-inch pieces
  • 3/4 pound mixed red and yellow cherry or grape tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • Salt and pepper
Method: 
Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat. Add garlic and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes. 

When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until tomatoes are just softened, about 1 minute more. Transfer to a large platter and serve.


{[['']]}

CITRUS BOW TIE PASTA




Ingredients: 
  • 1 pound bow tie pasta, preferably whole wheat or spelt
  • 1 ripe avocado, peeled and cubed
  • 3 green onions, both green and white parts, chopped
  • 3/4 cup crumbled feta cheese
  • 2 ripe Roma tomatoes, seeded and chopped
  • 1/2 cup packed chopped cilantro or flat-leaf parsley
  • 1/4 cup freshly squeezed lemon or lime juice
  • 1/3 cup garlic-infused olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
Method: 
Cook pasta in boiling salted water according to package directions. Drain, but do not rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions, feta, tomatoes and cilantro. Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine. Season with salt and pepper and serve warm or cold.
{[['']]}

BANANA NICE CREAM




Ingredients: 
  • 1 (10 ounce) package frozen EARTH University Banana Chunks, or 2 bananas, sliced and frozen
  • 1 cup unsweetened soymilk
  • 2 tablespoons smooth almond butter or peanut butter
Method: 
1. Put bananas, soymilk and almond butter into a blender.
2. Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
3. Pour into two bowls and serve.
{[['']]}

Recent Posts

Labels

Labels

Labels

Quas molestias excepturi

Quas molestias excepturi

At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum...

Quas molestias excepturi
Impedit quo minus id

Impedit quo minus id

At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum...

Impedit quo minus id
Voluptates repudiandae kon

Voluptates repudiandae kon

At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum...

Voluptates repudiandae kon
Mauris euismod rhoncus tortor

Mauris euismod rhoncus tortor

At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum...

Mauris euismod rhoncus tortor

Search

Followers

Pages

Subscribe me now

My Service

Banner 468 X 60

Powered by Blogger.

Translate

Main Nav

Popular Posts

Popular Posts

Sponsors

 
Support : Creating Website | Johny Template | Mas Template
Copyright © 2011. Daily Recipes - All Rights Reserved
Template Created by Creating Website Published by Mas Template
Proudly powered by Blogger