TOMATO & COTTAGE CHEESE RECIPE 3 DIFFERENT WAYS!!!
#tomatopastecottagecheeserecipe #stuffedtomatocottagecheeserecipe #tomatoandcottagecheeserecipe
TOMATO & COTTAGE CHEESE RECIPE 3 DIFFERENT WAYS:
Steak tomatoes
Roma/ vine tomatoes
Cottage cheese
Salt
Pepper
Oven baked steak fries:
Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon
Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup
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White Pizza Sauce Recipe | Garlic Pizza Sauce | White Sauce
Smooth, thick and delicious... perfect sauce for Cheese Pizza, Pizza Bianca or any yummy white sauce based pizza. This sauce tastes absolutely scrumptious, a great combination of alfredo sauce and béchamel sauce. Give it a try!
Written Recipe:
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Wild Garlic Muffin Recipe | Foraging Recipes
This is the first wild garlic recipe I make every year! I LOVE the soft, buttery texture, the pungent taste of garlic and cheddar and the simple ritual of creating them.
Sometimes I make scones, sometimes muffins! Muffins are a little bit softer and more moist (triggered?). They also don’t require any rolling, you just drop the batter into a muffin tin! Easy peasy.
Here’s my go-to recipe for 6 delicious wild garlic muffins:
Preheat the oven to 200C and brush the inside of a muffin tin well with oil.
Beat one egg with 50ml of melted butter or vegetable oil and 125ml of milk. In a separate bowl mix 125g self-raising flour with ½ tsp baking powder, 100g grated cheese, a handful of chopped wild garlic and some salt and pepper.
Now mix the wet and dry ingredients together and spoon into your muffin tin! Bake for around 25 minutes, until the tops are golden brown!
And now.. Enjoy!!
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English Muffins a La 1/4 English Ellen (lots of Crooks and Nannies!!!!????????????)
In this video I demonstrate how to make English Muffins including a second batch with an Italian twist!
Here is a direct link to this recipe in printable format!
Please go to my website for more videos and recipes in pdf format for easy printing!
EllensBreadMachineRecipes.Com
English Muffins a La 1/4 English Ellen
400g Half and Half or whole milk
1 egg slightly beaten
540g King Arthur Bread Flour
25g sugar
9g salt
60g salted butter (if you only have unsalted butter, use that and add another gram of salt.)
7g SAF instant yeast
For the griddle:
Semolina flour and butter
(You can probably use cornmeal, but I haven’t tried it.)
Before dough course is finished, prepare an electric griddle or a large skillet by spreading softened butter on it. Sprinkle it with semolina or cornmeal. DO NOT HEAT THE GRIDDLE YET!
If you don’t have an electric griddle, use two large skillets.
Note: This dough will be a little wet. Do not add flour.
When the dough is complete, deflate slightly and weigh the hunk of dough. Divide by 16. Weigh the chunks of dough so your English Muffins will be uniform size. This recipe makes 16 small muffins but you can make them bigger.
Make 16 balls of dough and place them on the COLD griddle. Flatten them a bit. Cover them for 20 minutes with parchment or a dish towel. They will not rise to a major degree but will puff up a bit.
After 20 minutes, uncover the balls, sprinkle tops with semolina. Turn griddle on low heat. Cook until the bottoms are golden brown then flip to brown other side. They are done when they’ve reached 200 degrees. If they are getting too brown but not yet 200 degrees inside, put in cookie sheet and bake at 350 for a few minutes until done.
Cool on a rack. When cool, fork split as shown in the video. (If you cut them open with a knife they won’t have the nooks and crannies!) Toast well and spread with high quality butter and/or jam or jelly of your choice.
Freeze whatever you’re not going to eat on day of making them in freezer bags. You’ll definitely want to fork split them before freezing.
Enjoy!