All Techniques: Food Solution

Friday, October 30, 2015

Haleem Recipe in Urdu

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<div style="text-align: center;">
<b><span style="font-size: x-large;">How to make Haleem at Home</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A Pakistani healthy & delicious dish. </span></span></div>
<div style="text-align: right;">
<br /></div>
<div class="newUrduText" dir="rtl" style="text-align: right;">
<b><span class="recipetitlesmallUrdu" style="font-size: 18pt;">اجزاء:</span></b><br />گوشت(بون لیس) ایک کلو
<br />پیاز ایک پاؤ
<br />دھنیا(پسا ہوا) ایک چائے کا چمچ
<br />گندم ایک پاؤ
<br />دال ماش ایک پاؤ
<br />دال چنا ایک پاؤ
<br />تیل ایک پاؤ
<br />لہسن ادرک (پیسٹ) تین چائے کے چمچ
<br />نمک چائے کے تین چمچ
<br />دال مسور ایک پاؤ
<br />مرچ پاؤڈر تین چائے کے چمچ
<br />زیرہ پاؤڈر ایک چائے کا چمچ
<br />دھنیا پاؤڈر ایک چائے کا چمچ
<br />دال ارہر ایک پاؤ
</div>
<div style="text-align: right;">
<br /></div>
<div class="newUrduText" dir="rtl" style="text-align: right;">
<b><span class="recipetitlesmallUrdu" style="font-size: 18pt;">ترکیب:</span></b><br />گندم
 اور تمام دالوں کو الگ الگ ابال لیں اور اچھی طرح گھوٹ لیں۔ اب گھی میں 
پیاز فرائی کرلیں۔ فرائی ہوئی آدھی پیاز ایک طرف رکھ دیں۔ بقیہ پیاز میں 
لہسن اور تمام مصالحے ڈال کر گوشت بھی شامل کر دیں اور بھونیں۔ اب پانی ڈال
 کر گوشت کو گلنے تک پکائیں۔ اس کے بعد تمام مصالحے اور گندم ڈالیں۔ اچھی 
طرح ہلائیں یہاں تک کے تمام اشیاء یک جان ہو جائیں۔ گرم مصالحہ، بقیہ 
مصالحہ، پیاز، لیموں، ادرک ، اور ہری مرچ ڈال کر سرو کر یں۔
</div>
</div>

Haleem Recipe in Urdu

How to make Haleem at Home A Pakistani healthy & delicious dish. اجزاء: گوشت(بون لیس) ایک کلو پیاز ایک پاؤ دھنیا(پسا ہوا) ایک چا...

Friday, October 30, 2015

How to Make Pizza From Scratch

How to Make Pizza From Scratch

Homemade Pizza Recipe From Scratch Recipe by Laura Vitale Laura in the Kitchen To get this complete recipe with instructions and...

Tuesday, October 27, 2015

How to Make Chinese Almond Cookies

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<div itemprop="name" style="margin-bottom: 10px; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">How to Make Chinese Almond Cookies</span></span></div>
<div style="text-align: center;">
<iframe align="middle " allowfullscreen="" frameborder="0" height="370px" mozallowfullscreen="" scrolling="NO" src="//nicktube.com/embed/EXsdDBhFqio" style="border: 0px; overflow: hidden;" webkitallowfullscreen="" width="600px">
</iframe><br />
<br />
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b><span itemprop="description">Ingredients: (For </span></b></span><span style="font-family: "Trebuchet MS",sans-serif;"><b><span itemprop="description"><span itemprop="description">20 cookies</span>)</span></b></span><br />
<br />
<ul style="text-align: left;">
<li><span itemprop="description">2 ½ cups flour</span></li>
<li><span itemprop="description">
1 cup sugar</span></li>
<li><span itemprop="description">
½ tsp baking soda</span></li>
<li><span itemprop="description">
¼ tsp salt</span></li>
<li><span itemprop="description">
1 cup (2 sticks) butter (can also substitute for lard, or ½ cup butter ½ cup Crisco – but I find all butter tastes best)</span></li>
<li><span itemprop="description">
1 egg</span></li>
<li><span itemprop="description">
1 tsp almond extract</span></li>
<li><span itemprop="description">
1 beaten egg combined with 1 T milk for eggwash</span></li>
<li><span itemprop="description">
¼ cup sliced almonds (whole almonds work as well)</span></li>
</ul>
<span itemprop="description"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span></span></div>
<div style="text-align: left;">
<span itemprop="description"><span style="font-family: "Trebuchet MS",sans-serif;"><b> </b></span><br />
1. Preheat oven to 325 F<br />
2. Whisk together flour, sugar, baking soda, and salt. Cut in butter until coarse crumbs form. Mix in egg and almond extract<br />
3. Scoop out 1 ½ - 2 T dough, roll into a ball, and place on parchment 
paper lined baking sheet. Flatten with bottom of glass that has been 
dipped in flour. Brush with eggwash, and top with almonds. <br />
4. Bake at 325F for 17 min or until edges are golden brown. </span></div>
</div>
</div>

How to Make Chinese Almond Cookies

How to Make Chinese Almond Cookies Ingredients: (For 20 cookies ) 2 ½ cups flour 1 cup sugar ½ tsp baking soda ¼ tsp salt ...

Tuesday, October 27, 2015

Halloween Ghost Cookies-Full Recipe

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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;">Recipe of Halloween Ghost Cookies</span></span></div>
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<br />
<div style="text-align: center;">
<iframe align="middle" allowfullscreen="" frameborder="0" height="370px" mozallowfullscreen="" scrolling="NO" src="//nicktube.com/embed/wshI3SQT4Uo" style="border: 0px; overflow: hidden;" webkitallowfullscreen="" width="600px"></iframe>
</div>
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<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">ingredients: </span></span></b><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(Make </span></span><span itemprop="description">about 1 dozen cookie sandwiches)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<ul style="text-align: left;">
<li><span itemprop="description"><span itemprop="description">1 cup (2 sticks) butter</span></span></li>
<li><span itemprop="description"><span itemprop="description">
1 cup sugar</span></span></li>
<li><span itemprop="description"><span itemprop="description">
2 eggs, room temperature</span></span></li>
<li><span itemprop="description"><span itemprop="description">
2 tsp vanilla extract</span></span></li>
<li><span itemprop="description"><span itemprop="description">
3 cups flour</span></span></li>
<li><span itemprop="description"><span itemprop="description">
½ tsp baking powder</span></span></li>
<li><span itemprop="description"><span itemprop="description">
½ tsp salt</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<span itemprop="description"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span itemprop="description"><span style="font-family: "Trebuchet MS",sans-serif;"><b> </b></span><br />
1. Cream together butter and sugar until light and fluffy. Add eggs, one
 a time, mixing after each addition. Mix in vanilla extract.<br />
2. In a separate bowl, whisk together flour, baking powder, and salt. 
Add dry ingredients to wet in two additions. Divide dough in half, and 
wrap each half in plastic wrap. Refrigerate cookie dough for at least 20
 min in refrigerator or until firm.<br />
3. Generously flour work surface, and roll out cookie dough until about 
1/8” thick. Cut out desired shapes and transfer to a parchment paper 
lined baking sheet. Bake for 9-11 min or until edges are golden brown.</span></div>
</div>

Halloween Ghost Cookies-Full Recipe

Recipe of Halloween Ghost Cookies ingredients: (Make about 1 dozen cookie sandwiches) 1 cup (2 sticks) butter 1 cup sugar ...

Friday, October 09, 2015

Easy & Quick Recipe for Honey Whipped Cream

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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Easy & Quick Recipe for Honey Whipped Cream </span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Add 2 ingredients to whipped cream to make it amazing.</span></span></span> </span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_vGk8EjRQss/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/_vGk8EjRQss?feature=player_embedded" width="320"></iframe></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Recipe Detail</span></b></div>
<br />
<b>Ingredients:</b><br />
– 1 Cup Heavy Whipping Cream<br />
– 3 TBS Honey (You can add more if you you like, I mostly go by feel)<br />
– 1 TSP Vanilla (A TSP of Vanilla just gives it an extra kick of taste)<br />
<br />
<b>Instructions:</b><br />
1. Mix the heaving whipping cream with a hand mixer until it starts to become thick.<br />
2. Add in your Honey and Vanilla and mix until the whipped cream starts to form peaks<br />
3. Spoon or pipe the whipped cream into a container or bowl. Enjoy on
 brownies, ice cream, or cakes but my all-time favorite is pairing it 
with strawberries.<br />
What do you like to pair whipped cream with? Tell us in the comments.</div>

Easy & Quick Recipe for Honey Whipped Cream

Easy & Quick Recipe for Honey Whipped Cream Add 2 ingredients to whipped cream to make it amazing. Recipe Detail Ingre...

Thursday, October 23, 2014

How to Made Velveeta Cheese at Home

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<span style="font-size: x-large;"><b>Made Velveeta Cheese at Home</b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E8HV5Feqf0VKHTuPJiP0bPb1mObRXWoz9ROWk1oAkPH2h7anM_eofOhvHJZQ8qiB39fdDdyXXmHUIlvjlg2OzfexucS50aeR62X_V8YF-ohHxMUnHE3sVEO0Z27o0e5hdP9c4LqXCwqH/s1600/homemade-velveeta-9-600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E8HV5Feqf0VKHTuPJiP0bPb1mObRXWoz9ROWk1oAkPH2h7anM_eofOhvHJZQ8qiB39fdDdyXXmHUIlvjlg2OzfexucS50aeR62X_V8YF-ohHxMUnHE3sVEO0Z27o0e5hdP9c4LqXCwqH/s1600/homemade-velveeta-9-600.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><br /></b></span></div>
<div style="clear: left; text-align: left;">
<span style="font-size: large;"><b>Ingredients:</b></span></div>
<div class="ingredient">
<br />
<ul style="text-align: left;">
<li>¼-ounce packet unflavored gelatin</li>
<li>6 tablespoons dry milk powder</li>
<li>1 cup boiling water</li>
<li>16 ounces mild cheddar cheese, shredded</li>
</ul>
<br />
<br />

</div>
<div style="clear: left; text-align: left;">
<span style="font-size: large;"><b>Directions:</b></span></div>
<div style="clear: left; text-align: left;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">

</div>
<div class="instructions">
1. Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.<br />
<br />

2. Place the unflavored gelatin and dry milk powder in a blender or 
food processor (I used my blender). Pour the boiling water over top and 
immediately pulse to combine. Add the cheddar cheese and puree the 
mixture until smooth. <br />
<br />

3. Immediately pour and scrape the cheese mixture into the prepared 
loaf pan, smoothing it into an even layer with a spatula. Fold the 
excess plastic wrap over the cheese, pressing it against the surface of 
the cheese, ensuring that it is completely covered. Refrigerate for at 
least 12 hours, until set. The cheese will keep in the refrigerator, 
tightly wrapped in plastic wrap, for up to 1 month.<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
<span style="font-size: xx-small;">(Recipe from <a href="http://abc.go.com/shows/the-chew/recipes/block-o-cheese-michael-symon" target="_blank">Michael Symon</a>)</span></div>
</div>
</div>

How to Made Velveeta Cheese at Home

Made Velveeta Cheese at Home Ingredients: ¼-ounce packet unflavored gelatin 6 tablespoons dry milk powder 1 cup boiling wate...

Monday, October 20, 2014

Puff Pastry Margherita Pizza - Recipe

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<div itemprop="name" style="text-align: center;">
<b><span style="font-size: x-large;">Puff Pastry Margherita Pizza</span></b></div>
<div itemprop="name" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEb98SB0jO50RaSOBhVX0CN-LkP-rMsYa7BF-RojytZ1DdZh4bCESZUe0PAFv5TDo_xsGf6RpZWZL8birnw_w2AbGi6n42CBtFx9Q9KU_308FpI4plqhsvrPWIYA7v95l0fRZvVSiw59Yq/s1600/puff_pastry_pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEb98SB0jO50RaSOBhVX0CN-LkP-rMsYa7BF-RojytZ1DdZh4bCESZUe0PAFv5TDo_xsGf6RpZWZL8birnw_w2AbGi6n42CBtFx9Q9KU_308FpI4plqhsvrPWIYA7v95l0fRZvVSiw59Yq/s1600/puff_pastry_pizza.jpg" width="400" /></a></div>
<div itemprop="name" style="text-align: center;">
<br /></div>
Everyone loves pizza. It doesn't matter if you have tomatoes and 
mozzarella or cover it in 10 different kinds of vegetables and meats. No
 matter what combination of toppings you like, that pizza is going to be
 devoured; and with it another 20 to 30 dollars. But what if instead of 
picking up the phone and ordering the same old thick-crusted pizza, you 
made it yourself? And what if instead of pizza dough, you used puff 
pastry?<br />
<br />

Puff pastry is one those great doughs that you can do absolutely 
anything with. Sure, you can make a dessert, but you can also make a 
delicious appetizer or even use a whole sheet as the crust for a pizza. 
What's especially wonderful about using puff pastry for the crust, is 
the pizza actually tastes lighter. Unfortunately it's not. Turns out 
there are just as many calories in puff pastry pizza as there are in 
delivery. But at least you won't have that heavy, food-coma feeling 
after dinner. You'll even be alert enough to play with your kids for 
another hour or so. That alone is incentive enough to give this 
delicious alternative a try.<br />
<br />
<strong>Ingredients</strong><br />

<ul>
<li>1 sheet puff pastry</li>
<li>1 1/2 cups mozzarella cheese, separated</li>
<li>12 cherry tomatoes, sliced</li>
<li>2 Tbsp fresh basil, chopped</li>
</ul>
<strong>Directions</strong><br />

<ol>
<li>Preheat oven to 400°F. Take puff pastry out of freezer and defrost for 10-15 minutes.</li>
<li>Once thawed, roll out pastry to 10-inch square. Prick with a fork, 
place on baking sheet and bake until puffed up and golden, 15-20 
minutes.</li>
<li>When done pull crust out of oven and increase temperature to 450°F.</li>
<li>Sprinkle 1 cup of cheese over whole crust. Evenly place tomatoes on 
top of cheese. Sprinkle remaining cheese over tomatoes. Sprinkle basil 
over cheese. Place pizza back in oven for 5 minutes or until the cheese 
is melted. Slice and serve hot.</li>
</ol>
<br />
<div itemprop="name" style="text-align: center;">
<br /></div>
</div>

Puff Pastry Margherita Pizza - Recipe

Puff Pastry Margherita Pizza Everyone loves pizza. It doesn't matter if you have tomatoes and mozzarella or cover it in 10 dif...

Monday, October 20, 2014

Margherita potato pizza - Recipe Quick & Easy

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<div style="text-align: center;">
<b><span style="font-size: x-large;">Margherita potato pizza recipe</span></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3el1Qmu6g2F0spcvAWdhGqaCiXCtGD7efMqIoAXgGujvCR-Fmi3dpcH2x8HJlHn0IP3pzzTPCjJU9MU9-GBxJoWAP4kd53tVIoRwjDBYXiCHeuvvlIVnFQCBWRKdmfjb-o_qvup5F8lr/s1600/Potato+Crusted+Margherita+Pizza.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3el1Qmu6g2F0spcvAWdhGqaCiXCtGD7efMqIoAXgGujvCR-Fmi3dpcH2x8HJlHn0IP3pzzTPCjJU9MU9-GBxJoWAP4kd53tVIoRwjDBYXiCHeuvvlIVnFQCBWRKdmfjb-o_qvup5F8lr/s1600/Potato+Crusted+Margherita+Pizza.png" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
This pizza is put together in a surprisingly delicious way! For a 
Gluten-free Friday dish, swap a pizza crust for potatoes and toss 
together this Margherita potato pizza recipe.<br />

The fresh tomatoes, basil and mozzarella are a classic combo in a 
Margherita pizza. One main difference in this dish? The crust. Instead 
of dough, we sub potatoes for the base of this pie. This makes an 
amazing, gluten-free side dish or a light lunch served with a tossed 
salad.<br />
<br />
<h3>
<span style="font-size: large;">Recipe</span></h3>
<h3>
<span style="font-size: large;"> </span></h3>
Serves 2-4<br />
<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>2 large baking potatoes, cleaned, peeled and cut into 2-inch cubes</li>
<li>1/3 cup cherry tomatoes, sliced in half</li>
<li>1 garlic clove, minced</li>
<li>3 fresh basil leaves, torn or sliced</li>
<li>1 egg, beaten</li>
<li>1 cup shredded mozzarella cheese</li>
<li>2 tablespoons olive oil, plus more to drizzle</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon ground black pepper</li>
<li>Nonstick cooking spray</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>Preheat your oven to 400 degrees F. Lightly coat a 10-inch baking dish with the nonstick cooking spray and set it aside.</li>
<li>Cook the potatoes (either in the microwave or in a pot of salted, 
boiling water) until they are tender. Drain them, as needed. Allow them 
to cool for about 5 minutes.</li>
<li>After cooling slightly, put the potatoes in a large bowl and add the
 olive oil, egg, garlic, half the cheese, salt and pepper, and toss to 
combine.</li>
<li>Spoon the potato mixture evenly across the bottom of the baking dish and bake for 15 minutes.</li>
<li>Remove the potato pizza from the oven and sprinkle on the remaining 
mozzarella cheese. Next, arrange the tomato slices evenly over the top.</li>
<li>Add the basil pieces last, then drizzle a little olive oil over the 
top, and sprinkle with a bit more salt and ground black pepper.</li>
<li>Bake for another 15 minutes or until the cheese has melted and the potatoes turn golden.</li>
<li>Serve warm.</li>
</ol>
<div style="text-align: center;">
<strong>Slice up a piece of this potato-based pie!</strong></div>
<br />
<div style="text-align: center;">
<br /></div>
</div>

Margherita potato pizza - Recipe Quick & Easy

Margherita potato pizza recipe This pizza is put together in a surprisingly delicious way! For a Gluten-free Friday dish, swap a p...

Monday, October 20, 2014

Margherita pizza with rice crust

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<div itemprop="name" style="text-align: center;">
<b><span style="font-size: x-large;">Margherita pizza with rice crust</span></b></div>
<div itemprop="name" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQC5dL35HZdbeWflZ8ZcIhr6Y9Rsf4GM8BN75iZoil6BLaBQOjF9A" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQC5dL35HZdbeWflZ8ZcIhr6Y9Rsf4GM8BN75iZoil6BLaBQOjF9A" /></a></div>
<div itemprop="name" style="text-align: center;">
<br /></div>
<div itemprop="name" style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: small;">Rice can be used in practically any dish, whether sweet or savory. This 
time, let's take a different turn and use it as a base for the pizza 
instead of the usual pizza dough crust. 
    </span></span><b><span style="font-size: x-large;"></span></b></div>
<div itemprop="name" style="text-align: left;">
<b><span style="font-size: x-large;"><br /></span></b></div>
<div itemprop="name" style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I piqued the interest of my family with the scent of pizza Margherita
 baking in the oven. The house smelled genuinely Italian when the aroma 
started to permeate everywhere. The kids were curious and excited at the
 same time, because there was a pizza cooking in the oven, but they were
 quite sure they hadn't seen me kneading any dough in the kitchen. I 
told them that the pizza base was made of rice, and they gave me big, 
questioning eyes. It had been an eye-opener for them.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
It is possible to make pizza with a rice crust, and it actually 
tastes great. My advice: Make sure your tomato sauce is flavorful and 
tasty.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><span style="font-size: large;">Recipe</span></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Yields one 12-inch pizza</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><em>Ingredients:</em></b></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>1-1/2 cups Arborio rice or similar</li>
<li>3 cups water</li>
<li>Salt</li>
<li>1 egg</li>
<li>1/2 cup Parmesan, grated</li>
<li>Extra virgin olive oil</li>
<li>1/4 medium onion, finely chopped</li>
<li>1-1/2 cups strained tomatoes, tomato puree or passata</li>
<li>Pepper</li>
<li>1/4 teaspoon dried oregano</li>
<li>8 ounces mozzarella, coarsely chopped</li>
<li>Fresh basil leaves</li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><em>Directions:</em></b></div>
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li>In a saucepan on high heat, cook the rice with the water and a dash 
of salt. When it boils, cover the pan partially (leave about an inch of 
an opening), and turn down the heat to the lowest. Simmer for 20 minutes
 or until the water has been completely absorbed by the rice.</li>
<li>When the rice is cooked, transfer it to a bowl. Mix in the egg and the Parmesan.</li>
<li>In an oiled pizza pan, pour the rice mixture, and press to pack it down well. Set aside.</li>
<li>In a saucepan with olive oil over medium heat, sauté the onions. 
After 1 minute, add the strained tomatoes. Cover partially, and simmer 
on low for 15 minutes. Season with salt, pepper and dried oregano.</li>
<li>Pour the tomato sauce onto the rice, and distribute it well with the back of a spoon.</li>
<li>Drizzle with olive oil.</li>
<li>Bake in the oven, preheated to 395 degrees F, on the middle rack for 12 minutes.</li>
<li>Take the pizza out quickly, and distribute the mozzarella on top. 
Bake again for another 3 minutes or until the mozzarella has completely 
melted.</li>
<li>When the pizza is cooked, drizzle with some olive oil and sprinkle with the basil leaves. Serve immediately while hot.</li>
</ol>
</div>

Margherita pizza with rice crust

Margherita pizza with rice crust Rice can be used in practically any dish, whether sweet or savory. This time, let's take a d...

Monday, October 20, 2014

Gluten-free zucchini pizza crust

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<div style="text-align: center;">
<b><span style="font-size: x-large;">A flourless pizza full of veggies</span></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SmllmLebwtFXqRuLoeNr6jitZttDdk4ehzQtnOhP-BOei2TFicHuASYSQX4yWfOsm_enK4-3HHE0XIk33MsUQ8AGFbHRfU5SK38ma1PchR9FXJ4qGRsKTVLjBLc7hk9mO4VdoWmbaQ1z/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SmllmLebwtFXqRuLoeNr6jitZttDdk4ehzQtnOhP-BOei2TFicHuASYSQX4yWfOsm_enK4-3HHE0XIk33MsUQ8AGFbHRfU5SK38ma1PchR9FXJ4qGRsKTVLjBLc7hk9mO4VdoWmbaQ1z/s1600/2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><span style="font-size: large;">Shredded zucchini is the surprise base ingredient in this pizza crust 
recipe. This green summer veggie gives it a whole new spin and keeps 
pizza healthy. 
    </span></i></span><b><span style="font-size: x-large;"></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;"><br /></span></b></div>
<div style="text-align: left;">
<br />
<div style="text-align: left;">
We enjoy experimenting with fun recipes in our home, and this one has 
become a favorite of my family. I think almost everyone has heard of or 
is familiar with similar recipes using vegetables in place of flour in 
pizza recipes, and when I came across this one, I knew it was a 
must-try. If you love zucchini, this is definitely a great recipe to add
 to your dinner rotation. And as a parent, the best part is that kids 
will never even notice the crust is made from vegetables.</div>
<div style="text-align: left;">
<br /></div>
<h3>
Recipe</h3>
<h3>
 </h3>
Yields 4<br />
<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>5 cups fresh zucchini, shredded</li>
<li>1/2 cup pepper Jack, mozzarella or cheddar cheese</li>
<li>1/4 cup Parmesan cheese</li>
<li>1/4 cup almond flour or other desired flour</li>
<li>1 teaspoon dried Italian seasoning</li>
<li>1/2 teaspoon garlic powder</li>
<li>Salt and pepper, to taste</li>
<li>1 egg</li>
</ul>
<strong>Pizza toppings, as desired</strong><br />

<ul>
<li>Extra cheese</li>
<li>Tomato sauce</li>
<li>Fresh vegetables</li>
<li>Pepperoni</li>
<li>Sausage</li>
<li>Olives</li>
<li>Peppers</li>
<li>Onions</li>
<li>Fresh herbs</li>
<li>Pineapples</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.</li>
<li>Place the zucchini in a microwave-safe bowl, and cook on high for 5 
minutes. Allow to cool, and then place the zucchini in a colander lined 
with paper towels. Twist the paper towels and squeeze as much of the 
water from the zucchini as possible.</li>
<li>In a mixing bowl, add the zucchini, egg, cheeses, almond flour and 
seasonings. Mix very well, and place on the baking sheet. Shape the 
mixture into the desired pizza shape, and bake for 20 minutes or until 
golden brown. Remove from the oven.</li>
<li>Top with desired sauce and toppings, and return the pizza to the 
oven. Bake for an additional 10 minutes or until the cheese is melted 
and bubbly. Best served immediately.</li>
</ol>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
<span style="font-size: xx-small;"><em>Inspired by <a href="http://www.closetcooking.com/" target="_blank">closet cooking  </a></em></span></div>
</div>
</div>

Gluten-free zucchini pizza crust

A flourless pizza full of veggies Shredded zucchini is the surprise base ingredient in this pizza crust recipe. This green summer...

Monday, October 20, 2014

Easy, 3-ingredient, yeast-free pizza dough

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<h1 itemprop="name" style="text-align: center;">
Pizza night made easy with the simplest dough on the planet!</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljqaAJAGu1FVjqJqGNQt9AxCONBHMkVnGOw9nSxCEcN7B4YIfvfa8Gs_wKO6Y7HR-0EWdglSfACWscoWHAya3hD5hQdmB8Hgcbc6QjP5ujdzDrxFZa9LLESTUE1AG7e-S09Ndceuh0vRs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljqaAJAGu1FVjqJqGNQt9AxCONBHMkVnGOw9nSxCEcN7B4YIfvfa8Gs_wKO6Y7HR-0EWdglSfACWscoWHAya3hD5hQdmB8Hgcbc6QjP5ujdzDrxFZa9LLESTUE1AG7e-S09Ndceuh0vRs/s1600/1.jpg" width="640" /></a></div>
<h1 itemprop="name" style="text-align: center;">
 </h1>
<div class="blurb" itemprop="description">
        Making homemade pizza dough has never been easier than with this
 three-ingredient recipe. Plain Greek yogurt, self-rising flour and a 
pinch of sugar are all you need to whip up this dough for your next 
pizza night.
    </div>
Pizza night is the night of the week I look forward to the 
most. Pizza dough is a blank canvas that can be used to create anything 
you desire. Yes, making homemade dough from scratch can be 
time-consuming and a pain, but it doesn't have to be anymore. This is 
the easiest pizza dough recipe I have come across, and the best part is 
that it tastes fantastic. There are only three (yes, you read that right
 — three) ingredients in this dough, and there is no rise time. Invite 
your kids into the kitchen to help you prep the dough and make dinner 
fun, not stressful.<br />
<br />
<h3>
Recipe</h3>
<h3>
 </h3>
<br /><a href="http://www.theslowroasteditalian.com/2014/02/2-ingredient-pizza-dough-recipe.html" target="_blank"></a>

<em>This versatile homemade pizza dough uses plain Greek yogurt along
 with self-rising flour and yields a delicious, fun and foolproof way to
 make pizza night a family affair.</em><br />

Prep time: 10 minutes | Bake time: 20 minutes | Total time: 30 minutes<br />

Yields 1 large or 2 small crusts<br />
<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>1 cup Greek yogurt</li>
<li>1-3/4 cups self-rising flour</li>
<li>1 teaspoon organic sugar</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>To the bowl of a stand mixer, add the yogurt, flour and sugar.</li>
<li>Mix the dough on medium-low speed for about 5 minutes or until the 
dough is well combined and pulls away from the sides of the bowl.</li>
<li>Turn the dough onto a generously floured surface, and roll it into 1 large pizza crust or 2 smaller ones.</li>
<li>Top your pizza dough with pizza sauce, cheeses and your favorite 
toppings, and bake at 375 degrees F for 20 minutes or until the crust is
 golden brown.</li>
</ol>
<br />
<br />
<br />
<br />
<div style="text-align: right;">
<span style="font-size: xx-small;">Adapted from <a href="http://www.theslowroasteditalian.com/2014/02/2-ingredient-pizza-dough-recipe.html" target="_blank">The Slow Roasted Italian  </a></span></div>
</div>

Easy, 3-ingredient, yeast-free pizza dough

Pizza night made easy with the simplest dough on the planet! Making homemade pizza dough has never been easier than with t...

Monday, October 20, 2014

15-Minute chickpea, arugula and onion salad

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<div style="text-align: center;">
<b><span style="font-size: x-large;">The quickest healthy (and tasty!) dinner you will ever make is this 15-minute salad</span></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnsMPPpOj-PGq5i38qMxSW4ZklCz7DDrbpIQpnqzsqFwE_Re4iqChjwLYvNC7yx1BJRuQzlkBjr1uOAlxz_WtuPMGuvRhR8nL7Z2a18VfejC7Po2cFLEU9hjIxi8PxnuD5qqPOKg8ReJ/s1600/1L8A3331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnsMPPpOj-PGq5i38qMxSW4ZklCz7DDrbpIQpnqzsqFwE_Re4iqChjwLYvNC7yx1BJRuQzlkBjr1uOAlxz_WtuPMGuvRhR8nL7Z2a18VfejC7Po2cFLEU9hjIxi8PxnuD5qqPOKg8ReJ/s1600/1L8A3331.jpg" width="426" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;"> </span></b></div>
<div style="text-align: center;">
<br /></div>
<div class="blurb" itemprop="description">
        You're tired, you don't know what to cook, and you don't have 
much time. Don't we all go through that? Let's face it: We are always 
pressed for time, especially on weeknights when we are caught between 
work and family.
    </div>
Even though my life is about cooking, I still get frazzled 
when dinnertime arrives and I don't have anything on the table. That's 
when my emergency stash of precooked beans, chickpeas and other shortcut
 ingredients come in handy. They are not at all unhealthy, containing 
just a tad fewer nutrients, so don't worry, you are still feeding your 
family well. The chickpeas went through a long cooking process before 
they were canned, more or less the same way you would have done when you
 cook the dried ones.<br />

This is really such a simple salad that doesn't require any special 
effort in preparing. Dress with a bottle of good extra-virgin olive oil 
and salt and pepper, or add a bit of balsamic vinegar for a sharper 
flavor. Use white or regular, whichever you prefer. It's dinner in 
minutes.<br />
<br />
<h3>
Recipe</h3>
<h3>
 </h3>
<em>Skip cooking the chickpeas from scratch, and instead take a 
shortcut with a can, and you've got a healthy and simple salad that 
takes 15 minutes (even less if your chopping skills are better than 
mine) to prepare. The only "work" you have to do is chop the onions, and
 you are done.</em><br />

Serves 4<br />

Total time: 15 minutes<br />
<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>6 cups precooked bottled or canned chickpeas, drained</li>
<li>1 large red onion, sliced or chopped</li>
<li>2 cups arugula</li>
<li>Extra-virgin olive oil</li>
<li>Balsamic vinegar (white or regular)</li>
<li>Salt</li>
<li>Freshly cracked black pepper</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>In a serving bowl, mix together the chickpeas, onions and arugula.</li>
<li>Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper.</li>
</ol>
<br />
<br />
<div style="text-align: center;">
 </div>
</div>

15-Minute chickpea, arugula and onion salad

The quickest healthy (and tasty!) dinner you will ever make is this 15-minute salad You're tired, you don't k...

Monday, October 20, 2014

Quick & Easy Recipe - Pecan-crusted chicken with green apple slaw

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<h1 itemprop="name" style="text-align: center;">
Pecan-crusted chicken with green apple slaw is a new take on dinner</h1>
<h1 itemprop="name" style="text-align: center;">
 </h1>
<h1 itemprop="name" style="text-align: center;">
<img alt="featured" class="image-replace" data-src="http://cdn-api.skim.gs/images/view/54368ba1ace6c200007ddc1e/16x9?width={width}&ratio={pixel_ratio}" src="http://cdn-api.skim.gs/images/view/54368ba1ace6c200007ddc1e/16x9?width=695&ratio=1" width="695" /> </h1>
<h1 itemprop="name" style="text-align: center;">
 <i><span style="font-size: large;">Weekday recipes have three requirements in my book: healthy, easy and 
tasty. Of course I have a few staples, but sometimes I just want to do 
something new to that plain chicken breast.</span> </i></h1>
<h1 itemprop="name" style="text-align: center;">
<i> </i></h1>
<h1 itemprop="name" style="text-align: center;">
<i><img alt="Pecan crusted chicken with green apple slaw" height="848" src="http://cdn.sheknows.com/articles/2014/10/Karlos_R/spooky/CHUNKY/bu/Pecan_crusted_chicken_1.JPG" width="600" /> </i></h1>
<h1 itemprop="name" style="text-align: center;">
<i> </i></h1>
Normally crusted and coated chicken take far too much time, way too 
many bowls, and you're left with egg and flour everywhere on your 
counter. This quick and easy pecan-crusted chicken is way simpler. It's 
dipped in yogurt instead of a flour-and-egg dredge, and the pecans are 
pulsed just a few times in a food processor before coating, all of which
 takes about five minutes of prep time before cooking.<br />

While the chicken cooks, the apple slaw comes together in minutes. 
Tart green apples, sweet raisins and dried cranberries are the perfect 
mixture for a refreshing topping on the crunchy chicken.<br />

This one definitely fits the weekday recipe criteria.<br />
<br />
<div style="text-align: center;">
<img alt="Pecan crusted chicken with green apple slaw" height="848" src="http://cdn.sheknows.com/articles/2014/10/Karlos_R/spooky/CHUNKY/bu/Pecan_crusted_chicken_2.JPG" width="600" /> </div>
<h1 itemprop="name" style="text-align: center;">
<i> </i></h1>
<h3>
Recipe</h3>
<h3>
 </h3>
<em>This pecan-crusted chicken is a quick and easy dinner that 
changes up the boring chicken routine. For an extra-crispy exterior, 
finish the chicken under the broiler for one to two minutes.</em><br />

Serves 4<br />

Prep time: 10 minutes | Bake time: 20 minutes | Total time: 30 minutes<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>1-1/2 pounds chicken breast</li>
<li>1/2 cup plus 1 tablespoon plain yogurt, divided</li>
<li>3/4 cup pecans</li>
<li>Salt and pepper, to taste</li>
<li>1 green apple, grated</li>
<li>2 tablespoons raisins</li>
<li>2 tablespoons dried cranberries</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>Preheat the oven to 375 degrees F.</li>
<li>Season the chicken with salt and pepper, place it in a bowl with 1/2 cup of plain yogurt, and turn to coat the chicken.</li>
<li>Pulse the pecans in a food processor until finely chopped. Place them in a shallow bowl.</li>
<li>Coat each piece of chicken in the pecans, and place on a greased baking sheet.</li>
<li>Bake the chicken for 20 minutes, until it is cooked through.</li>
<li>Meanwhile, in a small bowl, combine the apples, raisins and 
cranberries. Add the remaining tablespoon of yogurt, and toss to coat. 
Season with salt and pepper, to taste.</li>
<li>Top the chicken with the slaw, and serve.</li>
</ol>
</div>

Quick & Easy Recipe - Pecan-crusted chicken with green apple slaw

Pecan-crusted chicken with green apple slaw is a new take on dinner Weekday recipes have three requirements in my book: health...

Monday, October 20, 2014

Quick & Easy Recipe - Cheddar stone-ground grits with bacon and shrimp

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<h1 itemprop="name" style="text-align: center;">
Travel down South for cheddar stone-ground grits with bacon and shrimp</h1>
<h1 itemprop="name" style="text-align: center;">
<img alt="featured" class="image-replace" data-src="http://cdn-api.skim.gs/images/view/543692b16641780000932dd9/16x9?width={width}&ratio={pixel_ratio}" src="http://cdn-api.skim.gs/images/view/543692b16641780000932dd9/16x9?width=695&ratio=1" width="695" /> </h1>
<h2>
 </h2>
<div style="text-align: left;">
<i><span style="font-size: large;">Cheddar grits with bacon are the Southern comfort dish you need on cold autumn days</span></i></div>
<div style="text-align: left;">
<br /></div>
<div class="blurb" itemprop="description">
        I recently traveled to South Carolina with my family. The meals 
were incredible, and I couldn't get enough fried chicken or cheesy 
shrimp and grits to satisfy my cravings. In fact, I came home wanting 
more and more of these Southern-inspired comfort foods.
    </div>
This past week I ran to the store to pick up some fresh 
shrimp and came home to make this cheddar stone-ground grits with bacon 
and shrimp. You can never go wrong with a big bowl of cheesy grits. This
 recipe is truly a Southern classic.<br />
<div style="text-align: center;">
<img alt="Cheddar stone ground grits with bacon and shrimp" height="661" src="http://cdn.sheknows.com/articles/2014/10/Karlos_R/spooky/CHUNKY/bu/shrimp_and_grits-SK2.jpg" width="600" /> </div>
<div style="text-align: left;">
<br /></div>
<h3>
Cheddar stone-ground grits with bacon and shrimp recipe:</h3>
<em>A true Southern staple recipe made with stone-ground grits along 
with cheese, bacon and shrimp. This dish will leave you wanting more 
after you have cleaned your plate.</em><br />

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes<br />

Serves 2<br />

<h4>
<em>Ingredients:</em></h4>
<ul>
<li>1-1/2 cups water</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon unsalted butter</li>
<li>1/2 cup stone-ground grits</li>
<li>3/4 cup heavy cream</li>
<li>2/3 cup shredded colby jack cheese</li>
<li>2 cooked bacon strips</li>
<li>1 teaspoon olive oil</li>
<li>6 extra-large shrimp, peeled and deveined</li>
</ul>
<h4>
<em>Directions:</em></h4>
<ol>
<li>In a medium-size saucepan, combine the first 5 ingredients. Bring to
 a boil over medium heat, and then reduce to low. Cover, and cook for an
 additional 35 minutes, stirring occasionally.</li>
<li>Remove from heat, and stir in the cheese.</li>
<li>To a skillet over medium heat, add the olive oil. Once the oil is hot, add the shrimp, and cook 2 to 3 minutes on each side.</li>
<li>Place the grits into a shallow dish or bowl. Top with the shrimp and bacon.</li>
</ol>
<br />
<br />
<br />
<div style="text-align: right;">
<span style="font-size: xx-small;">Adapted from <a href="http://www.carolinacreole.com/luquire-family-foods-stone-ground-grits/" target="_blank">Carolina Creole</a></span> </div>
<h3>
 </h3>
<div style="text-align: left;">
<br /></div>
</div>

Quick & Easy Recipe - Cheddar stone-ground grits with bacon and shrimp

Travel down South for cheddar stone-ground grits with bacon and shrimp Cheddar grits with bacon are the Southern comfort dish you...

Monday, October 20, 2014

Maple-Glazed Pork Chops with Brussels Sprouts - Recipe

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<div style="text-align: left;">
<h2 style="text-align: center;">
<span style="font-size: large;"><b>Maple-Glazed Pork Chops with Brussels Sprouts</b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><b> </b></span></h2>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2008/4/13/0/RM0615_Maple-Glazed-Pork-Chops-with-Brussel-Sprouts.jpg.rend.sni12col.landscape.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Maple-Glazed Pork Chops with Brussels Sprouts" border="0" itemprop="image" src="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2008/4/13/0/RM0615_Maple-Glazed-Pork-Chops-with-Brussel-Sprouts.jpg.rend.sni12col.landscape.jpeg" title="Maple-Glazed Pork Chops with Brussels Sprouts" /></a></div>
<div style="text-align: left;">
 </div>
<div style="text-align: left;">
 </div>
<div style="text-align: left;">
 </div>
<div style="text-align: left;">
 </div>
<div style="text-align: left;">
Total Time:
    28 min
<br />Prep:
    10 min
<br />Cook:
    18 min
<br /><br />Yield:
    4 servings
<br /><br />Level:
    Easy</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>
<h2 style="text-align: right;">
<span style="font-size: large;"><b> </b></span></h2>
<h2 style="text-align: left;">
<span style="font-size: large;"><b> </b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><b> </b></span></h2>
<div>
<b>Nutritional Analysis
<br />    Per Serving
</b></div>
<div>
<br />Calories.......................
    423
<br />Total Fat......................
    16.5 g
<br />Saturated Fat
..............    4 g
<br />Protein.........................
    23 g
<br />Total Carbohydrates....
    46 g
<br />Sugar
..........................    37 g
<br />Fiber............................
    2 g
<br />Cholesterol..................
    72 mg
<br />Sodium........................
    284 mg</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<br /></div>
<div>
<br /><div style="text-align: left;">
<b><span style="font-size: large;">Ingredients
</span></b><br />
<br /><ul>
<li>    4 pork loin chops (about 5 ounces each)
</li>
<li>    Salt and freshly ground black pepper
</li>
<li>    2 tablespoons peanut or olive oil
</li>
<li>    1 cup maple syrup
</li>
<li>    1 tablespoon Dijon mustard
</li>
<li>    4 cloves garlic, minced
</li>
<li>    2 teaspoons minced fresh ginger
</li>
<li>    2 cups frozen Brussels sprouts, thawed</li>
</ul>
<div>
 </div>
<div>
<b><span style="font-size: large;">Directions
</span></b><br />
<br />Season both sides of pork with salt and black pepper. Heat 1 
tablespoon of oil in a large skillet over medium-high heat. Add pork to 
hot pan and cook 2 minutes per side, until golden brown. In a medium 
bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. 
Add sauce to pan and bring to a simmer. Add chops to simmering liquid, 
cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce
 reduces and pork is cooked through.
<br />
<br />Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. 
Add the Brussels sprouts and the remaining minced garlic clove. Season 
with salt and pepper. Saute until heated through, about 5 to 7 minutes. 
Serve immediately.<br /><br />Read more at: http://www.foodnetwork.com/recipes/maple-glazed-pork-chops-with-brussels-sprouts-recipe.html?oc=linkback</div>
<br />
</div>
</div>
<h2 style="text-align: left;">
<span style="font-size: large;"><b> </b></span></h2>
<br /></div>
</div>

Maple-Glazed Pork Chops with Brussels Sprouts - Recipe

Maple-Glazed Pork Chops with Brussels Sprouts Total Time: 28 min Prep: 10 min Cook: 18 min Yield: ...

Monday, October 20, 2014

American Chop Suey - Recipe

<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<div style="text-align: center;">
<b><span style="font-size: x-large;">American Chop Suey</span></b></div>
<div style="text-align: center;">
<img height="481" id="irc_mi" src="http://www.doorknockdinners.com/uploads/3/7/4/0/37400103/s813936488437761807_p33_i1_w614.jpeg" style="margin-top: 50px;" width="614" /></div>
     </div>
<div>
</div>
<div>
<div class="info">

<div class="difficulty">
<dl>
<dt>Yield: Serves 8</dt>
<dt> </dt>
</dl>
<div style="text-align: left;">
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
</div>
<div style="text-align: left;">
<ul>
<li>    3 tablespoons butter
</li>
<li>    1 medium yellow onion, chopped
</li>
<li>    1 green bell pepper, stemmed, seeded, and chopped
</li>
<li>    2 garlic cloves, minced
</li>
<li>    1 pound ground beef
</li>
<li>    1 teaspoon dried oregano
</li>
<li>    1 teaspoon dried basil
</li>
<li>    1/2 teaspoon ground black pepper
</li>
<li>    Kosher salt
</li>
<li>    1 (14.5-ounce) can diced tomatoes
</li>
<li>    1 (14.5-ounce) can tomato sauce
</li>
<li>    1/4 cup tomato paste
</li>
<li>    2/3 cup tomato juice
</li>
<li>    Pinch of sugar
</li>
<li>    1 pound elbow macaroni </li>
</ul>
</div>
<dl>
<dt> </dt>
</dl>
<div style="text-align: left;">
<b><span style="font-size: large;"><span style="font-weight: normal;">Directions</span></span></b></div>
<div style="text-align: left;">
<br /></div>
<div>
1. Heat the butter in a large pot over medium heat. Add the onion 
and bell pepper and cook, stirring occasionally, until soft, about 5 
minutes. Add the garlic and cook, stirring, for about 1 minute. Then add
 the ground beef and continue to cook, stirring and breaking up the 
chunks of meat with a spoon. Cook until the meat is no longer pink, 
about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt 
to taste, and mix in well.
<br />
<br />2. Add the canned tomatoes with their juices, the tomato sauce, 
paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
<br />
<br />3. Bring a large pot of salted water to a boil over high heat. Add 
the macaroni and cook, stirring occasionally, until al dente. Drain. Mix
 the macaroni into the chop suey. Serve hot.</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
</div>
 </div>
</div>

American Chop Suey - Recipe

American Chop Suey Yield: Serves 8 Ingredients 3 tablespoons butter 1 mediu...

Sunday, October 19, 2014

How to make Pavlova - Australia

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<b><span style="font-size: x-large;"> </span><span style="font-size: x-large;">Mixed Fruit Pavlovas Recipe</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;"> </span></b><img alt="Mixed Fruit Pavlovas recipe" class="photo" itemprop="image" src="http://www.epicurious.com/images/recipesmenus/2008/2008_november/350686.jpg" title="Mixed Fruit Pavlovas recipe" /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
<b>we learn how to make Australia's beloved Pavlova.
 Chef Lou Jones of The Culinary Institute of America breaks down the 
steps to making this lovely meringue, cream, and fruit confection so 
it's easy to do at home. Watch the videos, check out the recipe, and 
then come back here to comment. Here's a question to get you started: 
Does it matter to you whether Pavlova originated in New Zealand or 
Australia (there's some debate about this matter), or do you care only 
about how it tastes?</b></div>
<div style="text-align: justify;">
<br /></div>
<div id="recipe_summary">
        
            </div>
<div id="recipe_summary" style="text-align: left;">
                    <b>yield</b><br />
                    <span itemprop="recipeYield">Makes 10 servings</span>
            <br />

<br />If you 
don't have a pastry bag, you can spoon the meringue mixture onto the 
traced circles. Smooth the top of each circle and, using the back of a 
spoon, make a depression in the center.

<br />
        <br />
            <br /><h2>
Ingredients</h2>
<strong class="first">For meringues:</strong>
            
            <span itemprop="ingredients">3 egg whites</span><span itemprop="ingredients">3/4 cup plus 2 tablespoons sugar</span><span itemprop="ingredients">1/2 teaspoon cornstarch</span>
        
            
                <strong>For filling:</strong>
            
            <span>1 1/2 cups pastry cream</span><span itemprop="ingredients">1/2 cup heavy cream</span>
        
            
                <strong>To serve:</strong>
            
            <span>1 cup apricot glaze</span><span itemprop="ingredients">3 to 4 cups assorted seasonal fruit such as sliced peaches, apricots, or plums; berries; or grapes</span><span>2 cups raspberry sauce</span><span itemprop="ingredients">1/2 cup powdered sugar</span>

<h2>
Preparation</h2>
<br />
                <strong>Make meringues:</strong><br />
                Preheat oven to 150°F.  Line 2 large baking sheets with 
parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace
 5 circles on each sheet. Turn paper over so markings are on bottom.
In large metal bowl, whisk egg whites until frothy. Gradually whisk in 
sugar, then cornstarch. Attach candy thermometer to bowl and set over 
saucepan of simmering water. Continue whisking until thermometer 
registers 130°F. Remove bowl from heat and, using electric mixer, beat 
mixture at moderately high speed until mixture cools and holds stiff 
peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star 
tip.
            <br />
        
            <br />
                
                Starting at center and working in spiral outward, pipe 
meringue onto 1 traced circle. Pipe second layer in ring around edge to 
form outer wall. Fill remaining circles in same manner.

<br />
        
            <br />
                
                Bake meringues until dry on outside but still soft 
inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel 
meringues from parchment and cool completely on rack. (Meringues can be 
made ahead and stored in airtight container in dry, cool place up to 2 
weeks or frozen in airtight container up to 3 months.)
            <br />
        
    
        
            <br />
                <strong>Make filling:</strong><br />
                Using electric mixer, beat cream until stiff peaks form.

<br />
        
            <br />
                
                In large bowl, whisk pastry cream until smooth. Whisk in
 1/3 of whipped cream to lighten, then fold in remaining whipped cream. 
            <br />
        
    
        
            <br />
                <strong>Assemble and serve:</strong><br />
                In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.

<br />
        
            <br />
                
                Transfer each meringue to serving plate and fill with 3 
tablespoons pastry cream mixture.  Mound fruit on top of cream. Brush 
fruit with glaze. Spoon raspberry sauce alongside on plate, dust 
Pavlovas with powdered sugar, and serve immediately. </div>
<div id="recipe_summary" style="text-align: left;">
 </div>
<div id="recipe_summary" style="text-align: left;">
 </div>
<div class="instructions" id="preparation" itemprop="recipeInstructions">
        
    
    
    
    
    
    
    
    
    
    
    
</div>
<div style="text-align: justify;">
<br /></div>
</div>

How to make Pavlova - Australia

Mixed Fruit Pavlovas Recipe we learn how to make Australia's beloved Pavlova. Chef Lou Jones of The Culinary Institute ...

Sunday, October 19, 2014

Churrasco con Chimichurri Recipe - Argentina

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<b><span style="font-size: x-large;">Churrasco con Chimichurri</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;"><img alt="Flank Steak with Chimichurri recipe" class="photo" itemprop="image" src="http://www.epicurious.com/images/recipesmenus/2001/2001_january/104556.jpg" title="Flank Steak with Chimichurri recipe" /> </span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
<b>In Argentina, this dish is typically made with the country's famous 
grass-fed beef, cooked over a wood fire on a grill grate called a <em>parilla</em> or a cast-iron skillet called a <em>chapa.</em>
 At home, you could use a charcoal or gas grill, a broiler, or even a 
cast-iron grill pan. If you're using a grill and want to add extra smoke
 flavor, toss a handful of soaked wood chips over the coals before 
cooking. </b></div>
<b>
</b><div style="text-align: justify;">
<b>Flank steak is a delicious, but somewhat tough, cut of beef. For the 
best texture, be sure to rest the steak before serving it and slice it 
thinly on the diagonal (across the grain) to sever the tough connective 
tissues. </b></div>
<div style="text-align: justify;">
<br /></div>
<div id="recipe_summary">
        
            <div class="summary_data">
<u>
                    yield                                                        active time                                               total time</u><br />
                    <span itemprop="recipeYield">Makes 4 to 6 servings                                </span><span>10 min                                                    </span><span>30 min</span>
            </div>
<div class="summary_data">
                        <br />
                        <span>
                            
                            
                        </span>
                    </div>
<div class="summary_data">
                        <br />
                        <span>
                            
                            
                        </span>
                    </div>
<div id="recipeIntroText" itemprop="description">
<h4 style="text-align: left;">
Chimichurri is a thick herb sauce that in Argentina is typically served with steak. </h4>
<h4 style="text-align: left;">
 </h4>
</div>
</div>
<div id="ingredients">
        <div id="ingredients_headline_wrapper">
            <h2>
Ingredients</h2>
</div>
<ul class="ingredientsList first no-header">
<li class="ingredient"><span itemprop="ingredients">1 1/2 pounds trimmed flank steak</span></li>
<li class="ingredient"><span itemprop="ingredients">1 1/2 teaspoons kosher salt</span></li>
<li class="ingredient"><span itemprop="ingredients">1/2 teaspoon ground cumin</span></li>
<li class="ingredient"><span itemprop="ingredients">1/2 teaspoon ground coriander</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 teaspoon black pepper</span></li>
<li class="ingredient"><span itemprop="ingredients">1 large garlic clove</span></li>
<li class="ingredient"><span itemprop="ingredients">1 1/2 cups fresh cilantro</span></li>
<li class="ingredient"><span itemprop="ingredients">1 1/2 cups fresh flat-leaf parsley</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 cup distilled white vinegar</span></li>
<li class="ingredient"><span itemprop="ingredients">1/3 cup olive oil</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 teaspoon cayenne</span></li>
</ul>
</div>
<div class="instructions" id="preparation" itemprop="recipeInstructions">
    <h2>
Preparation</h2>
Preheat broiler.
            <br />

Pat steak dry. Stir together 1 teaspoon salt, cumin, 
coriander, and pepper in a small bowl and rub mixture onto both sides of
 steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes 
per side for medium-rare. Transfer to a cutting board and let stand 5 
minutes.
            <br />

Meanwhile, with motor running, add garlic to a food 
processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne,
 and remaining 1/2 teaspoon salt, then pulse until herbs are finely 
chopped.
            <br />

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.<br />
<br />
<div id="nutritional_information" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation">
    <div id="ni_wrapper">
        <h2>
Nutrition Information</h2>
<span class="per-serving">per serving (4 servings)</span><a href="http://www.edamam.com/nutrition_wizard/" id="edamam" target="_blank"><span></span></a>
    </div>
<ul class="clear" style="text-align: justify;">
<li class="clear">Calories................................................<span class="nutriData"><span itemprop="calories"> 456</span></span></li>
<li>
        
        
                Carbohydrates......................................<span class="nutriData"><span itemprop="carbohydrateContent"> 2
            g</span> (1%)</span></li>
<li class="clear">
        
        
                Fat........................................................<span class="nutriData"><span itemprop="fatContent"> 32
            g</span> (50%)</span></li>
<li>
        
        
                Protein.................................................. <span class="nutriData"><span itemprop="proteinContent">37
            g</span> (74%)</span></li>
<li class="clear">
        
            
            Saturated Fat<span class="nutriData"><span itemprop="saturatedFatContent">......................................... 8
            g</span> (42%)</span></li>
<li>
        
        
                Sodium<span class="nutriData"><span itemprop="sodiumContent">.................................................. 981
            mg</span> (41%)</span></li>
<li class="clear">
        
        
                Polyunsaturated Fat<span class="nutriData">............................... 3
            g</span></li>
<li>
        
        
                Fiber....................................................... <span class="nutriData"><span itemprop="fiberContent">1
            g</span> (4%)</span></li>
<li class="clear">
        
        
               Monounsaturated Fat............................. <span class="nutriData">19
            g</span></li>
<li>
        
        
                Cholesterol............................................. <span class="nutriData"><span itemprop="cholesterolContent">116
            mg</span> (39%)</span></li>
</ul>
</div>
<br />

</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<br /></div>
</div>

Churrasco con Chimichurri Recipe - Argentina

Churrasco con Chimichurri In Argentina, this dish is typically made with the country's famous grass-fed beef, cooked over a ...

Sunday, October 19, 2014

Gazpacho Soup Recipe - Spain

<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="tagged" style="text-align: center;">
<b><span style="font-size: x-large;">Gazpacho Soup - Spain </span></b></div>
<div class="tagged" style="text-align: center;">
<b><span style="font-size: x-large;"> </span></b></div>
<div class="tagged" style="text-align: center;">
<img alt="Gazpacho  recipe" class="photo" itemprop="image" src="http://www.epicurious.com/images/recipesmenus/2010/2010_january/357151.jpg" title="Gazpacho  recipe" /> </div>
<div class="tagged" style="text-align: center;">
 </div>
<div class="tagged" style="text-align: center;">
 </div>
<div class="tagged" style="text-align: center;">
<b><span style="font-size: small;">This simple recipe for gazpacho, a vibrant, summery soup, prepared by 
Culinary Institute of America chef Eve Felder. The recipe combines juicy
 tomatoes, cucumbers, red bell peppers, onions, and garlic in a purée 
that's refreshing and nutritious.</span></b></div>
<div class="tagged" style="text-align: center;">
<b><span style="font-size: small;"> </span></b></div>
<div class="tagged" style="text-align: center;">
<div style="text-align: left;">
<b><span style="font-size: small;"><span itemprop="recipeYield">Makes 8 servings</span></span></b></div>
<div style="text-align: left;">
<b><span style="font-size: small;"><span itemprop="recipeYield"> </span>

</span></b></div>
<div id="recipeIntroText" itemprop="description" style="text-align: left;">
This 
tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer 
favorite. The flavor of gazpacho improves if allowed to chill overnight,
 but thereafter this soup has a short shelf life because the tomatoes 
sour very quickly. It this best prepared no more than a day or two 
before it will be eaten.</div>
<div id="recipeIntroText" itemprop="description" style="text-align: left;">
 </div>
<div id="ingredients" style="text-align: left;">
        <div id="ingredients_headline_wrapper">
            <h2>
Ingredients</h2>
</div>
<ul class="ingredientsList first no-header">
<li class="ingredient"><span itemprop="ingredients">3 cups finely diced plum tomatoes, juices reserved</span></li>
<li class="ingredient"><span itemprop="ingredients">2 cups finely diced cucumbers, peeled and seeded</span></li>
<li class="ingredient"><span itemprop="ingredients">1 1/4 cups finely diced onion</span></li>
<li class="ingredient"><span itemprop="ingredients">1 cup finely diced red bell pepper</span></li>
<li class="ingredient"><span itemprop="ingredients">1 tsp minced garlic</span></li>
<li class="ingredient"><span itemprop="ingredients">2 tbsp tomato paste</span></li>
<li class="ingredient"><span itemprop="ingredients">2 tbsp extra-virgin olive oil</span></li>
<li class="ingredient"><span itemprop="ingredients">2 tbsp minced fresh herbs (tarragon, thyme, or parsley)</span></li>
<li class="ingredient"><span itemprop="ingredients">3 cups canned tomato juice</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 cup red wine vinegar, or as needed</span></li>
<li class="ingredient"><span itemprop="ingredients">Juice of 1/2 lemon, or as needed</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 tsp salt, or as needed</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 tsp cayenne pepper, or as needed</span></li>
<li class="ingredient"><span itemprop="ingredients">1 cup tiny croutons</span></li>
<li class="ingredient"><span itemprop="ingredients">1/2 cup thinly sliced chives or scallion greens</span></li>
</ul>
</div>
<h2 style="text-align: left;">
Preparation</h2>
<h2 style="text-align: left;">
 </h2>
<div style="text-align: left;">
                
                1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.

</div>
<div style="text-align: left;">
                
                2. Puree the remaining tomato, cucumber, onion, and 
pepper in a food processor or blender along with the garlic, tomato 
paste, olive oil, and herbs until fairly smooth but with some texture 
remaining.
            </div>
<div style="text-align: left;">
                
                3. Transfer the puree to a mixing bowl. Stir in the 
tomato juice, the red wine vinegar, and lemon juice. Season with salt 
and cayenne to taste. Cover and chill thoroughly, at least 3 hours but 
preferably overnight.
            </div>
<div style="text-align: left;">
                
                4. After chilling, check the seasoning and adjust as 
needed. Serve in chilled bowls, garnished with the reserved vegetables, 
croutons, and chives.
            </div>
<div id="chefNotes" style="text-align: left;">
            <span>Making this recipe yours</span>
            If the soup is too thin for your taste, add about 1 cup of 
freshly made white  bread crumbs before chilling. If it's too thick, the
 consistency can be thinned by adding more tomato juice or water. Part 
of the tomato juice can be replaced with fish broth or clam juice. If 
desired. </div>
<div id="chefNotes" style="text-align: left;">
<br /></div>
<div id="nutritional_information" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation">
    <div id="ni_wrapper">
        <h2 style="text-align: left;">
Nutrition Information</h2>
<div style="text-align: left;">
<span class="per-serving">per serving (8 servings)</span><a href="http://www.edamam.com/nutrition_wizard/" id="edamam" target="_blank"><span></span></a></div>
</div>
<ul class="clear" style="text-align: left;">
<li class="clear">Calories<span class="nutriData"><span itemprop="calories">98</span></span></li>
<li>
        
        
                Carbohydrates<span class="nutriData"><span itemprop="carbohydrateContent">15
            g</span> (5%)</span></li>
<li class="clear">
        
        
                Fat<span class="nutriData"><span itemprop="fatContent">4
            g</span> (6%)</span></li>
<li>
        
        
                Protein<span class="nutriData"><span itemprop="proteinContent">3
            g</span> (5%)</span></li>
<li class="clear">
        
            
            Saturated Fat<span class="nutriData"><span itemprop="saturatedFatContent">1
            g</span> (3%)</span></li>
<li>
        
        
                Sodium<span class="nutriData"><span itemprop="sodiumContent">380
            mg</span> (16%)</span></li>
<li class="clear">
        
        
                Polyunsaturated Fat<span class="nutriData">1
            g</span></li>
<li>
        
        
                Fiber<span class="nutriData"><span itemprop="fiberContent">3
            g</span> (10%)</span></li>
<li class="clear">
        
        
               Monounsaturated Fat<span class="nutriData">3
            g</span></li>
<li>
        
        
                Cholesterol<span class="nutriData"><span itemprop="cholesterolContent">0</span></span></li>
</ul>
</div>
<div id="chefNotes" style="text-align: left;">
<br /></div>
<b><span style="font-size: small;"> </span></b></div>
</div>

Gazpacho Soup Recipe - Spain

Gazpacho Soup - Spain This simple recipe for gazpacho, a vibrant, summery soup, prepared by Culinary Institute of Amer...

Friday, October 10, 2014

Pão de Queijo (Brazilian Cheese Breads)

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="entry-title" style="text-align: center;">
Pão de Queijo (Brazilian Cheese Breads)</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo.jpg" /></a></div>
<h4 class="entry-title" style="text-align: justify;">
<span style="font-size: small;">Cassava, also known as the yucca or manioc, is a tuber originally 
from South America and is a staple throughout most tropical places in 
the world.  This root is so versatile that it has been dubbed 'the bread
 of the tropics'  and is particularly important in many African 
countries where it is used in a meal much like bread is.  The root is 
boiled and then pounded resulting in a sticky paste that is the base for
 various stews and soups.  Prepared in different ways, the cassava 
yields different textures.  Cut into pieces and fried, as it's done 
throughout Central America (<em>yucca frita)</em>, the cassava is like a
 starchy potato.  When the cassava is treated, dried and rolled into 
tiny balls the result is tapioca, the gummy “bubbles” in <em>boba tea. </em></span></h4>
<h4 class="entry-title" style="text-align: justify;">
<span style="font-size: small;"><em> </em></span></h4>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: small;">In Brazilian food culture,
 the tradition of using the cassava root stems back to the foods of the 
indigenous people, who used this plant extensively.  When the Europeans 
arrived, they used the cassava as a replacement for other starches such 
as potatoes or wheat.  <em>Pão de queijo </em>is a popular cheese bread 
and recipes typically call for the use of cassava flour.  There are also
 recipes that use potatoes or corn flour, but cassava flour is the most 
common.  The dough is formed into balls and baked giving the bread a 
crunchy exterior and very chewy interior.</span></div>
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<span style="font-size: small;">You can make these ahead of time by rolling the dough into small 
balls, but instead of baking them off just place the tray into the 
freezer.  Once they're hard, put them in a ziplock bag and keep them in 
the freezer until you're ready to bake.  <em>Pão de queijo </em>served 
straight out of the oven is highly addictive with its wonderful texture,
 melted cheese aroma and convenient “pop-able” size.  Guaranteed, you 
will eat more than you can handle!</span></div>
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<span style="font-size: small;">Makes about 20-25 little breads</span></div>
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<span style="font-size: small;">- 2 1/4 cups of tapioca flour, aka tapioca starch or manioc starch <em>(You can find this in Asian markets or health food stores that carry gluten-free products, eg. Whole Foods)</em><br />
- 1/4 cup of vegetable or canola oil<br />
- 1/2 cup of whole milk<br />
- 2 large eggs, at room temperature <em><br />
</em>- 1/4 cup of freshly grated Parmigiano Reggiano*<br />
- 3/4 cup of freshly and coarsely grated sharp cheddar cheese*<br />
- 1 tsp of kosher or sea salt</span></div>
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<span style="font-size: small;"><em>*I liked this combination but feel free to use whatever cheese you like.</em></span></div>
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Preheat your oven to 375 degrees with the rack placed in the middle.</div>
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<a href="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo-tapioca-flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo-tapioca-flour.jpg" /></a></div>
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<span style="font-size: small;">In a bowl combine the tapioca flour and salt.  In a small pot, heat 
the milk and oil until scalding and turn off the heat.  Slowly 
incorporate the tapioca flour into the pot while stirring with a wooden 
spoon.  At this point your dough will be very dry and lumpy.</span></div>
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<img alt="" src="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo-dough.jpg" title="pao-de-queijo-dough" /></div>
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<span style="font-size: small;">Wait a few minutes for your dough to cool down and add the eggs, one 
at a time, breaking up the eggs with a wooden spoon and kneading them 
into the dough.  Mix until just incorporated, then turn the dough out 
onto a clean surface and with wet or oiled hands lightly knead the 
grated cheese into the dough.  The dough should be very tacky and lumpy,
 so don't overmix.</span></div>
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<span style="font-size: small;">Using wet or oiled hands, start pinching off little ping-pong 
ball-sized pieces and roll them between your hands so they are smooth. 
 Place them on a baking sheet lined with a Silpat or parchment paper. 
 The breads won't really expand so you just need a little space between 
them.</span></div>
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<img alt="" class="alignnone size-full wp-image-5810" src="http://globetrotterdiaries.com/wp-content/uploads/2011/06/pao-de-queijo-balls.jpg" title="pao-de-queijo-balls" /></div>
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<span style="font-size: small;">Bake them at 375 degrees for about 20 minutes or until the outside is
 starting to become firm.  Lower the temperature to 325 and bake for 
another 15-20 minutes so the inside is cooked through.  Enjoy!</span></div>
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Pão de Queijo (Brazilian Cheese Breads)

Pão de Queijo (Brazilian Cheese Breads) Cassava, also known as the yucca or manioc, is a tuber originally from South America and is a...