Orange Cake

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Saratele

Saratele

New England Patriots

New England Patriots

Chocolate Cake

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Chicken and eggs salad

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Ingrediente:

* piept de pui (fiert, la gratar sau la rotisor)

* oua fierte

* morcov

* salata

* cascaval

* maioneza de casa (daca se foloseste alt fel de maioneza nu se adauga iaurt)

* iaurt

Ham and cheese french toast sandwich (Monte Cristo)

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Ingrediente:

* paine
* lapte
* oua
* cascaval (feliat)

* sunca presata (feliata)
* sare
* ulei pentru prajit

Mod de preparare:

Painea se feliaza si se da in lapte. Ouale se bat cu putina sare. Se aseaza o felie de paine, o felie de cascaval, o felie de sunca, iar deasupra inca o felie de paine. Toate acestea impreuna se dau prin ou si se prajesc in ulei  la foc mediu circa 3-4 minute pe fiecare parte. Se serveste cald.

Pofta buna!

French Toast Sandwich

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Ingrediente:

* paine
* lapte
* oua

* branza (4 cheese Italian blend)
* piept de pui
* salata verde
* maioneza
* sare
* ulei pentru prajit

Mod de preparare:

 

Painea se feliaza si se da in lapte. Ouale se bat cu putina sare, dupa ce painea  a fost data in lapte se da prin ou si se prajeste in ulei, circa 3 minute pe fiecare parte. Imediat dupa ce painea s-a pajit se razaleste putina branza (eu am folosit 4 cheese Italian blend, fancy shredded cheese; mozzarella, provolone, parmesan and romano cheeses), pentru a se topi pe paine. Se aseaza o felie de paine, salata verde, pieptul de pui (poate sa fie fiert, la gratar, sau la rotisor, eu am folosit  pieptul de la un pui facut la rotisor) si maioneza (am folosit maioneza facuta in casa, dar si Hellman’s mayonnaise este foarte buna); deasupra se pune inca o felie de paine cu ou prajita si este gata de servit.

Pofta buna!

Roasted Mushrooms with Toasted Buttery Hazelnuts

Roasted Mushrooms with Toasted Buttery Hazelnuts

Recipe courtesy Alex Guarnaschelli

Ingredients

• 3 tablespoons butter
• 2 medium shallots, peeled and thinly sliced
• Kosher salt
• Freshly ground pepper
• 1/2 pound white button mushrooms, cleaned and quartered
• Vermouth
• 2 tablespoons hazelnuts, slightly crushed
• 1/4 teaspoon Hungarian paprika
• Juice from 1 lemon
• 12 slices French bread, toasted

Directions

Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.

While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them “simmer” in the butter over low heat until they turn light brown, about 4 minutes.

Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.

Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.

Mexican Hot Chocolate

 

 

Mexican Hot Chocolate

Recipe courtesy of Marcela Valladolid

Ingredients

• 4 cups whole milk
• 1 (3.1-ounce) disc Mexican chocolate*
• *Can be found in Hispanic and gourmet grocery stores

Directions

In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Claire Robinson’s Dark and Spooky

 

 

 

Claire Robinson's Dark and Spooky

 

Recipe courtesy Claire Robinson for Food Network Magazine 

Ingredients

• Black decorating sugar, for the glass
• Juice of 1 lime, plus 1 lime wedge
• 1/4 cup dark rum
• 1/4 cup ginger beer or all-natural ginger ale
• 1 black gummy spider

Directions

Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.