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Mini Chocolate Cream Tarts
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45 Tarts
Servings
45 Tarts
Mini Chocolate Cream Tarts
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Servings
45 Tarts
Servings
45 Tarts
Ingredients
Servings: Tarts
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, combine 1 cup of sugar, cocoa, cornstarch, and salt.
  3. Combine and whisk in milk and egg yolks.
  4. Cook over medium-low heat until mixture thickens, whisking constantly.
  5. Boil for 1 minute. Stir in vanilla. Bake phyllo shells on baking sheets for 3 minutes or until slightly crisp.
  6. Cool on wire rack.
  7. Fill each shell with approx. 1 tablespoon of chocolate filling.
  8. In a medium bowl with an electric mixer on high speed, beat egg whites until foamy; stir in cream of tartar.
  9. Gradually add remaining 1/4 cup of sugar, beating until stiff peaks form.
  10. Spread meringue over top of each tart, making sure to seal edges.
  11. Bake tarts on baking sheets for approx. 5–7 minutes or until lightly browned.
  12. Serve warm or refrigerate before serving.
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The Nutcracker’s Pasta Carbonara
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The Nutcracker’s Pasta Carbonara
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Instructions
  1. Cook linguine according to package directions.
  2. In a large skillet, fry bacon over medium heat; turning occasionally until crisp (approx. 5 minutes).
  3. Using a slotted spoon, transfer bacon to a paper towel covered plate; drain all but 1 tablespoon of drippings.
  4. Add shallot to skillet and cook, stirring until softened (approx. 2 minutes).
  5. In a medium bowl, whisk eggs, egg yolks, Pecorino, salt, and pepper; set aside.
  6. Drain pasta, reserving 1 cup cooking liquid. Add pasta, bacon, and oil to skillet mixture; toss to coat.
  7. Remove pan from heat.
  8. Add egg mixture, tossing constantly.
  9. Gradually add reserved cooking liquid, tossing until sauce is creamy.
  10. Sprinkle with parsley and extra Pecorino cheese, if desired.
  11. Serve at once.
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Moroccan Eggs in a Basket
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Moroccan Eggs in a Basket
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Instructions
  1. In a sauté pan, heat olive oil over medium-high heat and cook garlic, stirring for 1–2 minutes or until fragrant.
  2. Add garbanzo beans, cook for 3–4 minutes or until softened; then mash garbanzo beans using back of a fork.
  3. Stir in cucumber and garam masala, cook for approx. 4–5 minutes, or until cucumber is slightly softened.
  4. Fold in spinach and cook for approx. 1–2 minutes, or until spinach wilts.
  5. Season with salt and pepper.
  6. Make holes using a spoon or spatula in middle of vegetable mixture, add butter in the holes and allow butter to melt; then crack eggs into the hole.
  7. Cover pan and cook for approx. 4 minutes, or until eggs are cooked to desired doneness.
  8. Slide onto a plate and serve.
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Zucchini Fritters with Poached Eggs
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Servings
4 servings
Servings
4 servings
Zucchini Fritters with Poached Eggs
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Grate zucchini on coarse side of box grater.
  3. Place zucchini in colander and sprinkle with 1/2 teaspoon salt.
  4. Allow to stand for 30 minutes.
  5. Using a tea towel, squeeze out and discard liquid.
  6. In a mixing bowl, stir together zucchini, 1 beaten egg, 2 tablespoons of chives, flour, parsley, mustard, garlic, remaining 1/2 teaspoon of salt, and pepper.
  7. Stir in parmesan cheese.
  8. Line baking sheet with parchment paper and spray lightly with cooking spray.
  9. Scoop 1/4 cup zucchini mixture and shape into thin patty; repeat with remaining zucchini mixture. Lay patties on parchment paper, 1-inch apart.
  10. Bake for 7 minutes or until browned around edges. Turn over; cook for approx.
  11. 5 minutes (until golden & crisp).
  12. In a saucepan set over medium heat, pour in enough water to come three inches up the side; add vinegar and bring to simmer. Crack eggs into a dish; slide one at a time into simmering water.
  13. Cook approx. 3–4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
  14. Top zucchini fritters with poached eggs; garnish with remaining chives.
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Eggs Benedict
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8 servings
Servings
8 servings
Eggs Benedict
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8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Eggs: In a large saucepan or deep skillet, heat 2–3 inches of water, vinegar, and 1/8 teaspoon of salt to boiling; adjust heat to keep liquid simmering gently. Break eggs into a small bowl, one at a time. Hold bowl close to surface of pan and slip eggs into water. Cook eggs until whites are completely set and yolks begin to thicken, but are not hard (approx. 3–5 minutes), do not stir. Lift eggs from water with slotted spoon; drain well on a platter lined with paper towels. Keep warm.
  2. Hollandaise: In a small nonreactive saucepan, whisk together egg yolks, water, and lemon juice until blended. Cook over low heat; whisking constantly, until mixture bubbles alongside the pan. Whisk in butter until it is melted and sauce is thickened. Remove pan from heat immediately. Stir in salt and paprika.
  3. Muffin: Top each muffin half with 1 bacon slice, 1 egg, and approx. 1 to 1-1/2 tablespoons of hollandaise sauce. Garnish with chives. Serve immediately.
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