"A friend of mine learned this in culinary school, and I've adopted it as my own ever since."
Yes, that is really the name for this hideous dish. The French name is a little suspicious as well "Pigeonneau a la Crapaudine" I would read that as "pigeons that look like crap". I was going to wait to post anything from this classic book of French Cookery circa 1960, but these squab just had to be seen.
Oh. (Gulp.) Hello. I guess I’ve been a little MIA lately, haven’t I? Sorry about that… Remember that secret I told you about? Well…it’s been keeping me kind of busy. I…
"I think everyone who is fortunate enough to be home with a lot of free time right now is like, 'Well, guess I'm going to start baking some stuff,'" said one baker.
I remember showing school essays to my dad growing up. Hes a really good writer and so getting his feedback before I turned a paper in usually
The Jewish New Year celebration starts in one week. Year 5774 is gonna be sick.
This recipe for crustless quiche muffins is one I've been working on for several months, ever since the girls and I fell in love with the ones from Paradise Cafe and Bakery. What we didn't fall in love with was the enormous calorie and fat count, because the quiche muffins from Paradise, while completely cheesy and delicious, are practically the nutritional equivalent of a 6-ounce prime rib. I thought it would be nice to have a quiche muffin for breakfast that was full of protein, low in calories and fat and reasonably portable for busy mornings; also one that didn't require me to skip lunch because I'd already consumed a jillion calories. These muffins are a good size and they're nice and dense. Eat one with a banana or an orange or even a container of yogurt and you've got a nice, sustaining breakfast that will stick with you. Or, heck, these things are so light in terms of calories and fat, you could have one for a quick snack in the afternoon when you need a jolt of energy-revving protein to carry you through the remainder of the work day and on into that dinner prep-homework-bath-and-bed-time routine. In spite of the long ingredient list, these muffins mix up in a big hurry: It's mostly just a matter of opening packages and dumping ingredients into a mixing bowl. CRUSTLESS QUICHE MUFFINS Ingredients: 1 1/2 cups Egg Beaters refrigerated egg 2 whole eggs, beaten 1 cup skim milk 2 cups Bisquick Heart-Smart baking mix (or the regular kind, if you'd prefer) 1 7-oz package reduced-fat sharp cheddar cheese 1 cup reduced-fat grated parmesan cheese (or, again, the regular kind, your pref) 1 1/2 cups chopped onion 1 16-oz package frozen spinach 2 teaspoons salt, or to taste (you can always use less in the recipe and add more to each portion) 1/2 teaspoon ground nutmeg 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes, optional Directions: Preheat oven to 350 degrees. Thaw spinach by emptying bag into a colander and running lukewarm water over it until soaked; allow to drain while you put everything else together. In a medium mixing bowl, combine all other ingredients and stir. Squeeze out the drained spinach in the colander, pressing it to remove as much water as possible (I always use the edge of a plastic measuring cup.) Add the spinach to the egg mixture, stirring to make sure all the spinach gets un-clumped. Take two regular muffin pans and spray them thoroughly with non-stick spray. Then spray them again. And again. Why, you ask? Because I learned from painful experience that if you don't make those muffin cups as non-stick-able as possible, you will be prying your little crustless quiches out with a chisel, leaving half of them adhering firmly to your pan. Fill the muffin cups all the way full - they will pouf up a bit into the traditional domed muffin shape - and you will get a yield of about 21 muffins. If you fill them slightly less full, your muffins will be appreciably smaller, but you can get a full two dozen out of your quiche mixture. Really, it's whatever you prefer. Bake muffins for 35-40 minutes, until set and a toothpick inserted in a center muffin comes out clean. Allow muffins to cool completely before removing from pan. You may need to gently go around each one with a knife to loosen them. Store in the fridge (we put ours in gallon-sized plastic bags) and reheat by microwaving for about a minute per muffin. Delicious! Nutritional Information: Servings: 21 muffins as prepared with lower calorie/fat ingredients Total Calories: 136.7; Total Fat: 5.5g (Saturated: 1.3g; Polyunsatured: 0.3g; Monounsaturated: 0.6); Cholesterol: 36.1mg; Sodium: 623.6mg; Potassium: 145.5mg; Total Carbohydrates: 13.9g (Dietary Fiber: 0.5g; Sugars: 1.6g); Protein: 8.7g Weight Watchers Points Plus: 3 per muffin
easy & yummy breakfast! these easy breakfast muffins are so good! #foodie #easyrecipes #breakfast
So in honor of National Fried Chicken Day, on Friday, July 6, here is a thoughtfully curated, comprehensive guide to the best fried chicken this country has to offer.
Because your fantasy kitchen might not be what you expected.
Make your weeknights less hectic with these easy, comforting slow-cooker recipes that will please a crowd.
Are you unsure if the leftover chicken is freezeable? How long can cooked chicken sit out before it goes bad? Find out in this article.
JF Ptak Science Books Post 1486 Hildegard of Bingen (ca. 1098-1179) was a polymathic religious visionary1, composer and writer who was a well-know intellectual whose work attracted the attention of people at all levels, not the least of which were...
If you’ve followed along for a while, I’m guessing that you probably love dim sum as much as I do. Since dim sum tends to be a fat laden meal, I often try to make these treats a bit hea…
Now lets do some freestyle cooking for today, what I am thinking of is combination of chicken and shitake mushrooms which is a great combination as they complement each others flavour. Now its just a matter of picking up a sauce that will be good for it and I guess...
Oh. (Gulp.) Hello. I guess I’ve been a little MIA lately, haven’t I? Sorry about that… Remember that secret I told you about? Well…it’s been keeping me kind of busy. I…
This recipe comes from a magazine from Quebec. It's healthy. In the cooking time, I included the 2 hours in the fridge. I tried it last week and liked it a lot. I used homemade applesauce (unsweetened). I used more cinnamon and omitted the nutmeg. I guess splenda would be great instead of brown sugar to make it healthier. And I used 1% fat milk.
All of you trekkies will be familiar with this one. Hasperat is a notoriously spicy Bajoran dish in the Star Trek universe. It looks a little bit like a burrito and is made using a specially prepared brine, which if made correctly causes the eyes to water and sears the tongue. I guess it would be pretty nerdy of you to sneak this yummy wrap into the theatre and enjoy it while watching the midnight showing of the upcoming Star Trek movie by J.J. Abrams, which I'm totally not going to do... Live long and prosper, yo! EDIT: Earlier today a Bajoran woman beamed into my apartment and told me that my Harperat recipe was good, but slightly off. She said it needed to be brined in order to be an acceptable hasperat recipe, and she finds that the easiest way to do this is add some chopped hot pickled veggies. Also, she said, the green stuff is spinach, not alfalfa sprouts. Go figure.
My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked.
Bigos is a popular Polish stew which is usually made out cabbage and meat. Like the Burgoo it differs in preparation from region to region and from family to family.
What’s your all-time favorite food? Like if you had to eat ONE kind of food the rest of your life, what would it be? Italian? Mexican? Thai? I guess it’s not really fair to ask that que…
Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol
