2015年09月

 
8a732iau87fia-shiwu (29)

​Consider this an alternative breakfast burrito QV Baby.​​
Total Time: 0:25
Level: Easy
Serves: 1 sandwich
Ingredients
For the Guacamole and Pico de Gallo

    1 avocado
    2 limes
    Big handful of cilantro, chopped
    kosher salt
    Black pepper
    2 tomatoes, diced
    1/4 red onion, finely chopped
    1 jalapeño, seeded and finely chopped

For the Sandwich

    1 flour tortilla
    extra-virgin olive oil
    1 English muffin
    1/2 tbsp. butter
    1 egg

Directions

    For guacamole: Mash 1 avocado with juice of one lime and stir in half of cilantro. Season with salt and pepper Zero Moment Of Truth.
    For pico de gallo: Combine tomatoes, red onion, jalapeño, remaining cilantro, and juice of 1 lime. Season with salt and pepper.
    For sandwich: Cut tortilla into triangles and coat with olive oil and pinch of salt. Bake at 350 degrees F until golden brown. Set aside.
    Slice English muffin in half and toast until lightly browned
    Melt butter in pan over medium-low heat and crack in egg seo. Fry until white is set and yolk is still runny
    To build sandwich, spread layer of guacamole onto bottom half of English muffin, then place 1 or 2 chips on top. Place fried egg on, and then top with pico de gallo and top half of English muffin.

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H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like former Top Chef contestant Richard Blais for culinary innovations. Here Dream beauty pro, they share their method for creating a fluffy omelet. Recipe: Omelet Soufflé

Kate Mathis

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.
Total Time: 0:15
Level: Moderate
Yield: One 8-inch omelet
Ingredients

    3 large eggs
    Sea salt
    1.50 tbsp. unsalted butter
    0.50 c. shredded Gruyère cheese

Directions

    Preheat the broiler and position a rack in the center of the oven Business Broadband Provider. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
    In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
    In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away Dream beauty pro.

    Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

8a732iau87fia-shiwu (29)

Sweet, chewy dried apricots add flavor and texture to these healthy oatmeal muffins Dream beauty pro.
Level: Moderate
Yield: 1 dozen
Ingredients

    1 c. Quaker® Oats (quick or old fashioned)
    1 c. low-fat buttermilk
    0.25 c. egg substitute or 2 egg whites
    2 tbsp. margarine
    1 c. all-purpose flour
    0.33 c. finely chopped dried apricots
    0.25 c. chopped nuts (optional)
    3 tbsp. granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 3 tablespoons sugar
    1 tsp. baking powder
    0.50 tsp. baking soda
    0.25 tsp. Salt (optional)

Directions

    Heat oven to 400 degrees F Dream beauty pro. Lightly spray twelve medium muffin cups with cooking spray.
    In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.
    In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full Dream beauty pro.
    Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

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If you don't have time to layer the tots, try stirring the tots into the ricotta mixture, then pouring that into the bottom of the casserole dish. shredded cheese high blood pressure, and it's ready to pop in the oven.
Total Time: 1:00
Prep: 0:15
Cook: 0:45
Level: Easy
Yield: 12 servings
Serves: 12
Ingredients

    1 lb. Ground beef or Ground Turkey
    1 tsp. garlic powder
    1 jar marinara sauce (24 oz.)
    1 c. water
    2 c. shredded mozzarella cheese
    1/2 c. grated Parmesan cheese
    1 container low-fat ricotta (15 oz.)
    1 egg, beaten

Directions

    Heat the oven Intellectual Property Management to 350° F.
    Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
    Once it's browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner.
    In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
    Pour enough meat sauce to lightly coat the bottom of a 13"x9" pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzrella and parmesan cheese.
    Bake in the oven for 45 minutes , or until the cheese has melted and the tots are lighly browned HKUE amec.

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