Maggies Mentions


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Pretty Rose Shaped Apple Baked Dessert by Cooking with Manuela

2015-03-13 119 p

Photo Courtesy of CookingWithManuela.com

This is such a pretty dessert! Manuela from Cooking with Manuela shows you how to make these delicious rose shaped apple baked delights using just two apples, apricot preserves, pastry dough, cinnamon and a sprinkle of powdered sugar is added after baking.

I can’t wait to try this! Get the Recipe Here or see the video below

Thank you Manuela!

 

 

 

 


 

 

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Smoked Mozzarella Meatballs Recipe Food Network Giada De Laurentiss

ID-100274303

Giada De Laurentiis has an easy recipe for Smoked Mozzarella Meatballs on her cooking show Giada At Home. She uses, parsley, bread crumbs, grated onion, ketchup, Parmesan cheese, hamburger, veal, and more. The smoked mozzarella goes in the center for extra flavor.

 

 

 

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Photo Courtesy of tiramisustudio  at FreeDigitalPhotos.net


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How To Make Ricotta Cheese Recipe/Video by Epicurious

ID-100315388Homemade Ricotta cheese it is easier to make then you think, if you have never made it before. With just four ingredients and a cheesecloth you can have creamy delicious Ricotta in under 30 minutes. Put it on Pizza, in Lasagna, Ravioli, Cannoli, Desserts, Top Crostini with Ricotta, a drizzle of olive oil, smoked ham, tomato and basil. Try this homemade version and you may not buy grocery store Ricotta cheese again according to Epicurious!

Get the easy Ricotta Cheese recipe Here

See the Video Here

Thanks Epicurious…

Enjoy :}

 

 

Photo Courtesy of Apolonia at FreeDigitalPhotos.net


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Hearty Curry Chicken Soup Recipe

ID-10085824This hearty soup is loaded with flavor and the curry blends well with all the ingredients, especially the chicken.

Cooking the chicken with a bit of the curry spice before adding it to the soup, brings out even more of the spice in each bite.

Adding the chicken at the very last, keeps it from falling apart and losing flavor. If you prefer dark meat, you could use that too or both.

 

 

2  Pounds Chicken (skinless, boneless, cut into bite size pieces)
4 Cups Chicken Stock
1 Cup Water
1 Green Pepper chopped
1 Onion chopped
2 Carrots chopped
2 Stalks Celery chopped
2 Tablespoons Parsley (Fresh)
3 tsps Curry Powder
1 small can Stewed Tomato’s
1Tablespoon Corn Starch (optional)
Salt and Pepper to taste
1 TBS Olive Oil

In a large cooking pot add Olive oil, salt and pepper to taste, 1 tsp of curry powder and the pieces of chicken, cook until done.
Remove from pot and set aside.
To the same cooking pot, (add a bit more oil if needed) saute onion, carrots, celery and green pepper until the vegetables are just soft.
Add the stewed tomato’s and the remaining 2 tsps of curry powder. (If you would like a more curry flavor add to taste).
Pour in the Chicken Stock and bring to a light simmer for 20 minutes. Add the chicken at the very last just to heat through.
Top with a bit of fresh Parsley when serving.

Serves 4

If you would like to have a thicker soup – Mix Corn Starch in 1/4 cup water, add to stew mixture and let simmer a couple minutes to thicken.

Enjoy :}

Photo Courtesy of rakratchada torsap at FreeDigitalPhotos.net


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Breakfast Crepes – Blintz Recipe

ID-100155656I remember trying these light, delicious, blintz for the first time at a friends house when I was a kid. It was a tradition of sorts that her mom make these up at least one Sunday each month. They have a light pancake,  crepes consistency that hold the filling quite well. You could add a different flavor like almond  instead of the vanilla and top it with with fruit preserves like blueberry, raspberry, strawberry and a dollop of sour cream.

Filling

1 cup Ricotta Cheese
1 (3 ounce) package softened cream cheese
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch of Salt
Mix the ricotta and cream cheese by hand in a mixing bowl or with a mixer until smooth. Stir in the sugar, egg and vanilla extract and mix until combined. Keep refrigerated until you are ready to finish the crepes.

Batter

1 – 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
2 cups milk
3 tablespoons unsalted butter, melted (divided)
1/4 teaspoon vanilla extract
Dry Ingredients: Sift flour, sugar and salt into a bowl and set aside.

Wet Ingredients: Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add wet mixture to the dry ingredients and stir until blended into a smooth batter. The batter will be thin. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours)

Heat a crepe pan or small non stick skillet over medium heat. Brush the pan with melted butter. Pour 1/3 cup batter into the pan, swirl and coat the bottom moving the batter around the bottom of the pan to make it even. Once the first side is set and has a little color, about 2 minutes, turn over to the other side about 1 minute more. Stack the crepes between layers of parchment paper until ready for use.

Heat the filling just a bit in the microwave. Spoon 2-3 tablespoons of the cheese filling onto each crepe and fold like a burrito, going from bottom to top, turning in the sides. Place the crepes seam side down in a skillet with melted butter and cook until heated through about 2 minutes have a bit of crisp and more color.

Serve immediately, 2 – 3 crepes per serving, with your choice of  fruit preserves.

Photo Courtesy of FreeDigitalPhotos.net

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Butternut Squash Soup Recipe by North Loves South

Perfect soup on a cold day!


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Homemade Fluffy Buttermilk Pancakes Recipe for Pancake Day

ID-100106262Every once in a while I like to serve breakfast for dinner and with it being Pancake Day (also known as Shrove Tuesday, Fat Tuesday and Mardi Grau,) on the menu tonight we will celebrate with yummy pancakes.

I love the convenience of cooking up pancakes, mixing up the homemade batter to be put on a hot skillet and in minutes you have a treat with your choice of toppings. Some of my family members go with the traditional melted butter and maple syrup , others prefer chocolate chips cooked into the pancake with a whip topping. I prefer honey over my pancakes and adding blueberries and raspberries. No matter how you like your pancakes, this is a great batter to start with and dress up your pancakes anyway you like.

 

1 cup Self Rising Flour
2 TBS Sugar
1 tsp baking powder
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons Milk
1 egg
2 TBS Butter, melted
1 tsp Vanilla

In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat buttermilk, milk, eggs, vanilla and melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour the wet mixture into the dry mixture and whisk until just blended. (Do not over mix!)

Using a ladle, pour onto hot skillet (about 1/2 cup full) for each pancake.

When you see bubbles forming on the top, carefully flip to cook a couple minutes more on the other side.

Serve with fresh berries or toppings your choice.

Serves 4

Photo Courtesy of rakratchada torsapFreeDigitalPhotos.net

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