Tuesday, October 30, 2007
Well, they weren't hot at all, more like, buttery. The wings were okay, but I still have yet to find wings better than Fat Head's in good old Pittsburgh!
Saturday, October 27, 2007
Tuesday, October 23, 2007
Josh and I both thought it a little bland. Maybe some ne or even a lager beer would have gave it the extra shot of flavor it needed.
This recipe comes from foodnetwork.com and instead of using penne, I used mini cheese and mini meat ravioli. I also made Giada's simple tomato sauce, which is the base of this recipe and had a bit leftover for a future use. The simple tomato sauce is pretty darn tasty and it'd work well on it's own.
Sunday, October 21, 2007
Add the flour/broth mixture to the skillet and simmer lightly until thickened, stirring constantly. Season with salt and pepper to taste.
Sunday, October 14, 2007
Friday, October 12, 2007
1/2 Cup Soy Garden (butter replacement)
Combine flour and baking soda; add to banana mixture, beating until just combined. Stir in chopped walnuts.
Pour into lined muffin tins. I sprinkled mine with a little extra wheat bran.
Bake at 350° for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
Tuesday, October 9, 2007
Sunday, October 7, 2007
Monday, October 1, 2007
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons of Starbucks Cinnamon Dolce Syrup
Wheat bran (for sprinkling on top)
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, vanilla and syrup. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Pour into lined muffin tins and sprinkle with wheat bran. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
1 (15 ounce) can solid pack pumpkin
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups water
1 (14 1/2-ounce) can vegetable broth
4 teaspoons olive oil, divided
2 cups chopped cremini mushrooms (about 6 ounces)
1/2 cup chopped onion
1 1/2 cups Arborio rice
1 cup marsala wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.
Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.