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Vellutata di piselli, broccoli e salmone
Story and recipe on my blog - translator in sidebar: oggipanesalamedomani.it/2015/02/09/vellutata-piselli-broc...
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Looking for a low-carb dinner that’s light, flavorful, and totally satisfying?
This Keto Garlic Lemon Halibut checks all the boxes! 🍋🐟
Pan-seared to perfection in a cast iron skillet, the halibut comes out flaky on the inside and golden on the outside.
🔗 Get the full recipe here:
👉 www.castironketo.net/blog/keto-garlic-lemon-halibut/
It’s paired with a luscious lemon-garlic butter sauce that’s fresh, zesty, and keto-approved, perfect for brightening up your dinner table without the carbs.
This dish is:
✅ Low in net carbs
✅ High in protein and healthy fats
✅ Naturally gluten-free
✅ Ready in under 30 minutes
Serve it with sautéed greens, cauliflower mash, or a crisp side salad for a complete keto meal. Ideal for busy weeknights or when you want to impress guests with minimal effort and maximum flavor.
Balsamic cherry pie with black pepper
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/23/pie-di-ciliegie/
Balsamic cherry pie with black pepper
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/23/pie-di-ciliegie/
Balsamic cherry pie with black pepper
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/23/pie-di-ciliegie/
Crepes with herbs, grilled vegetables and feta sauce
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/07/22/crepes-alle-verdur...
Crepes with herbs, grilled vegetables and feta sauce
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/07/22/crepes-alle-verdur...
INGREDIENTS
Biscuits
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons butter or margarine, melted
1/4 cup sugar
Strawberry Mixture
1 1/2 pints (3 cups) fresh strawberries, sliced
1/3 cup sugar
Whipped Cream
1/2 cup whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla, if desired
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
2. Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
3. In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
4. To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.
Find more recipes at www.pillsbury.com.
Grilled little gemlettuce with Caesar dressing
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/30/lattuga-griglia/
Crepes with herbs, grilled vegetables and feta sauce
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/07/22/crepes-alle-verdur...
Salsa
1 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon honey
Dash red pepper sauce
1 medium mango, peeled, seed removed and diced
2 tablespoons finely chopped red onion
Salmon
3 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon grated gingerroot
1 lb salmon fillets
1. In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
2. In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
3. Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
4. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.
Find more recipes at www.bettycrocker.com.
Grilled little gemlettuce with Caesar dressing
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/30/lattuga-griglia/
Grilled little gemlettuce with Caesar dressing
Story and recipe on my blog: www.oggipanesalamedomani.it/2014/06/30/lattuga-griglia/
INGREDIENTS
6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury® Golden Layers® refrigerated original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
Find more recipes at www.pillsbury.com.
INGREDIENTS
Buns
1 can (11 oz) Pillsbury® refrigerated breadsticks
Filling
1 egg
3 tablespoons dried minced onion
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Progresso® plain bread crumbs
1 lb lean ground beef
Dipping Sauce
1/2 cup ketchup
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place on ungreased cookie sheet.
2. Bake at 375°F. for 10 to 12 minutes or until lightly browned. Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until slightly cooled. Split each in half, keeping tops and bottoms together to form miniature buns.
3. Reduce oven temperature to 350°F. Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well. Press ground beef mixture into thin layer in bottom of ungreased 13x9-inch pan.
4. Bake at 350°F. for 14 to 16 minutes or until thoroughly cooked. Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise). Fill buns with miniature burgers. Place ketchup in small bowl for dipping sauce. Serve immediately.
Find more recipes at www.pillsbury.com.
Mango milkshake recipe / Fresh Mango Milkshake can be prepared in 5 mins, it is a filling drink and tastes delicious when made with sweet, juicy mangoes.
Recipe Link: asmallbite.com/mango-milkshake-recipe-fresh-mango-milkshake/
INGREDIENTS
Salad
4 (9-oz.) pkg. refrigerated cheese-filled tortellini
3 (6-oz.) jars marinated artichoke hearts, drained, reserving liquid
1 (15-oz.) can small pitted ripe olives, drained
1 (7.25-oz.) jar roasted red bell peppers, drained, cut into thin strips
12 oz. salami, cut into 1/2-inch cubes
2 medium zucchini, quartered lengthwise, sliced (2 cups)
Dressing
1/4 cup balsamic or red wine vinegar
1/4 cup chopped fresh basil or 3 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 garlic cloves, minced
DIRECTIONS
1. In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, coarsely chop artichoke hearts. In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
3. In medium bowl, combine 3/4 cup of the reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors. If desired, garnish with shredded fresh Parmesan cheese.
Find more recipes at www.pillsbury.com.
I think this rose milk recipe doesn’t need any intro, it’s basically cold milk flavoured with rose syrup. I always prepare this rose syrup in large quantity during summer and prepare rose milk every now and then. I even try to avoid hot drinks like coffee / tea which I regularly have it in the morning and evening (unavoidable habit). Though their are numerous rose syrup brands in market to make the work simpler, preparing from scratch by ourselves, always gives a delight. This homemade rose syrup recipe lends more flavour, and we can also avoid food colour by using beetroot juice. From my childhood I am always fascinated at the first sight of this rose milk and till today we can see this rose milk in the menu cards of all restaurants and juice shops in Tamilnadu. It is always a evergreen drink and a perfect thirst quencher for summer.
2 1/2 cups Rice Chex® cereal
3/4 cup butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 1/3 cups granulated sugar
2 teaspoons vanilla
1 egg
3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
2 cups powdered sugar
3 to 4 tablespoons milk
Betty Crocker® decorating gel, in colors desired
1. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
2. Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
3. Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
4. In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.
Find more recipes at www.bettycrocker.com.
Craving something light, fresh, and keto-approved?
Dive into this delicious, Keto-Friendly Tuna Poke Bowl, bursting with bold flavors and clean ingredients.
Featuring sashimi-grade tuna, crunchy veggies, and a savory sesame-ginger marinade, this bowl brings the tropical poke experience straight to your low-carb lifestyle.
Perfect for lunch, dinner, or meal prep, it's high in protein, packed with healthy fats, and completely customizable with keto toppings like avocado, cucumber, cauliflower rice, and more.
In just minutes, you’ll have a vibrant, satisfying meal that doesn’t compromise your macros.
👉 Full recipe + tips here: www.castironketo.net/blog/keto-friendly-tuna-poke-bowl/
Ice gola is not just another summer recipe under the sun. It is a dish with which each one of us associate our school days. Yet when we become parents we forbid our children to have this ingenious Indian dessert labeling it 'unhealthy'. Strictly speaking, ice gola is a street food which we all enjoy! So why deprive your kids? Let them enjoy this summer recipe from your own kitchen.
Like most other street food, this Indian dessert ice candy is very easy to make at home. This summer recipe basically consists of crushed ice flavoured with different types of syrups; that is it. All you have to do is frost the ice with clean water and use a good quality syrup.
Ingredients For Ice Gola:
1. Crushed ice (a handful for each gola)
2. Molds for the candy
3. Stick to hold the candy 1 (each)
4. Sugar syrup 1 tablespoon (each)
5. Salt 1 pinch (each)
6. Black salt (kala namak) few pinches
7. Sherbet syrup of choice 2-4 tablespoons
Procedure For Making Ice Gola:
1. The street venders use an ice crushing machine but you can grind the ice with a blender. You can do this provided you have the right blades for it.
2. Otherwise, the manual method is to tie a few pieces of ice in a cloth and then pound it with a hammer or rolling pin (baylan).
3. Once the crush is ready you can either mold it into a round shape buy cupping your hands or you can put it into the molds of different shapes.
4. Compress the ice around the head of the stick as the centre to hold the candy. 5. Now keep the candy in a bowl of similar size and pour the syrup of your choice on it. You can also pour juice concentrate or sherbet mix.
6. Season it with salt and black salt.
Let you kids enjoy ice gola that is hygienic and see them have fun with colourful lips.
The dish golas (Rs 30, Rs 40, Rs 50) come with a spoon instead of a stick and are decorated with milkmaid, jellied fruits and the dry fruit dish gola is topped with dry fruits.
So Enjoy Ice Gola Dish....
Zucchini slaw with tomatoes, basil and mozzarella - a simple summertime side dish. Get the recipe on the Craftsy Blog. #beCraftsy
Watch Oreo Milkshake Recipe video in English by Sonia Goyal.
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Watch Oreo Milkshake Recipe video in Hindi by Sonia Goyal.
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Oreo milkshake is a quick and easy milkshake recipe which is made with Oreo biscuits, ice cream and milk served with topping of choco chips. It tastes similar of chocolate milkshake.
It is a universally loved dessert which needs ZERO cooking skills to put the ingredients together. It is the best breakfast or snack recipe not only for kids but also for everyone.
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Print Oreo Milkshake Recipe in English
Print Oreo Milkshake Recipe in Hindi
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It is ridiculously hot right now and I was looking for a no-bake dessert so that I wouldn't have to turn the oven on. I found a recipe and changed it a bit and it turned out really well. It tastes like thin mints!
Thin Mint Icebox Cake
Ingredients:
Nonstick cooking spray
Mint and regular Oreo Cookies (about 12-14 of each)
2 tbsp butter
14 ounces semisweet chocolate (you can use chips, but will need some to shave)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1/2 tsp mint extract
Directions
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
Crush or use food processor to crush 12-14 regular Oreo cookies, combine with 2 tbsp melted butter and press into the prepared spring form pan.
Crush and reserve 12-14 mint oreos for filling
Make chocolate-ricotta mixture:
Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
Add warm chocolate; blend until smooth.
In a large bowl, beat cream with 1/2 tsp mint extract until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
Spoon half the chocolate-ricotta mixture on top of Oreo crust; smooth top. Cover with remaining crushed oreos; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper.
Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Serve with Mint Whipped Cream.
Mint Whipped Cream:
•1 cup heavy cream
•1/4 cup sugar
•1/2 tsp mint extract
Whip cream and sugar until almost stiff. Add mint extract; beat until cream holds peaks.
Edited from
www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc...
A frittata with a secret ingredient: Greek yogurt. Great on a hot summer day, for a picnic or to take to the beach.
Ingredients for a 28 cm tarte pan: 800 g zucchini (roughly grated), 100 g aged cheese such as Bergkäse (finely grated), 15 pitted black olives (sliced), 5 scallions (minced), ½ bunch dill, ½ bunch parsley, 5 twigs mint and lemon balm each (all herbs chopped), 3 tbsp butter, 3 eggs (M-size), 2 tbsp Greek yogurt (10 %), 3 tbsp pine nuts, 150 g flour, 2 tbsp semolina, salt, pepper, freshly grated nutmeg
Melt butter and brush the tarte pan, let cool. In a bowl, mix zucchini with eggs thoroughly using your hands. Add yogurt, half of pine nuts, olives, scallions, herbs, and cheese, and finally, mix in flour and semolina. Season with salt, pepper, and nutmeg. Pour the mixture into the tarte pan and sprinkle with pine nuts and butter. In the preheated oven (160°C), bake the frittata for about 50min until golden brown. Enjoy lukewarm or cold, and with a salad with a cooling yogurt dressing.
Source: www.zeit.de/zeit-magazin/2017/31/zucchini-omelett-backofe...
Also pictured: cucumber water, cucumbers and kohlrabi crudités with hummus.