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I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Jun 3, 2006 #313
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Rachael and I got together to craft our own Christmas Candy Houses. In order to save time, we opted to craft them with graham wafer crackers instead of making gingerbread. By the end of it, we were sick of smelling and tasting sugar!
I made this for a potluck gathering, it turned out really well as it reheated under the broiler perfectly :-) Now I must write out my recipe so I can test it again...
Once I finalize this recipe, I will post it up on my food blog:
Okay, here's my working recipe (means I just came up with this recipe and have yet to work out any tweaks it might need in the write up of hte recipe.)
Take 2-4 medium russet potatoes, washed and cleaned.
Poke holes for steam to escape with fork on 4 sides and top and bottom,
then place inside a bowl large enough where a cover/plate or another bowl can cover on top, and cook on high for 4 min + 1-2 min per extra potato ( if 2 med. potatoes, then 5-6 min). Test with fork for doneness, add more cooking time if needed.
Take potatoes out and slice in half with a wet knife lenght wise, careful not to cut through entirely, then cut it crosswise in the same fashion into fourths.
Take a loaf pan and and line with foil, shining side out, grease bottom of foil with a bit of olive oil, then place potatoes in.
Dressing: take 2 cloves finely minced garlic & 3 tbsp. Olive Oil, heat up until garlic aroma comes out and garlic is softened. Use back of spoon to squash garlic bits a bit to release more flavour. Sprinkle coarse sea salt and fresh cracked pepper over potatoes, then drizzle dressing on top, use brush if need to spread better. place in oven while finishing off ribs (approx. 20 mins) at 350F on the middle rack to allow the tops of potato to get crunchy and lovely.
When ready, scoop up entire potato onto plate and allow it to fall open. Then garnish with chopped green onions/scallions or parsley.
Buono Appetito
I revised an old recipe I had to freshen up the holiday classic of making shortbread cookies. I simply fell in love with the dough... ice cream like texture flecked with ruby red dried cranberries.... hmmm maybe La Casa Gelato could make a new flavour of gelato to add to their 208+ flavours...
Chocolate Velvet Cake with Dolce de Leche filling and caramel butter cream frosting. Made with love for my friend Irene's Birthday party. I'll be posting my recipe up on my foodblog sometime soon.
I think next time I would only combine two of the three components, such as the chocolate cake with the Dolce de leche filling, and use whipping cream as the frosting instead, to reduce the sweetness.
I've come up with a new glaze for fish, since I'm trying to find more ways to eat fish, it being so good for our bodies. It turned out fairly well, tasted great, just have to tweak the proportions of cornstarch I added...
served with pan fried garlic green beans and sliced steamed potatoes.
Once I finalize this recipe, I will post it up on my food blog:
first attempt at cheese fondue... not bad, though i think I would like to revise my recipe next time and try different cheeses. i made my own heater system: 4 tealight candle inside a stainless steel container, and fit a bowl atop it. It worked great.
tomato, basil, ground pork, and potato gnocchi
a new recipe of mine... will have to jot it down from memory now... darn.
Made this for our Italian dinner night... was scrumptious with a nice bottle of Castiglioni 2004 Chianti and a cozy fire while snowing outside... :-D
Chocolate Velvet Cake with Dolce de Leche filling and caramel butter cream frosting. Made with love for my friend Irene's Birthday party.
Used this for the first time:
www.pillsbury.com/products/rolls/Refrigerated/RecipeCreat...
Greek Calzones Before
Filling:
Dried Tomato Spread
Handful of sliced olives
1-2 medium canned Artichokes, chopped
Feta
Fresh Basil/Chives
Baked per package for about 17 minutes
My first time cooking cornish hen. I decided to roast it on top of a medley of veggies, kind of rustic Italian style. It was yummy...
Chocolate Velvet Cake with Dolce de Leche filling and caramel butter cream frosting. Made with love for my friend Irene's Birthday party.
letting it carmelize, under same temp. with out tenting, every so oftern brush sauce over to add to carmelized layers
Used this for the first time:
www.pillsbury.com/products/rolls/Refrigerated/RecipeCreat...
Greek Calzones Before
Filling:
Dried Tomato Spread
Handful of sliced olives
1-2 medium canned Artichokes, chopped
Feta
Fresh Basil/Chives
Baked per package for about 17 minutes
Hands are busy chopping red peppers on a wooden board while other ingredients await their turn on a rustic table in a cozy kitchen setting.
A hand stirs a bubbling stew filled with vibrant vegetables and beans in a large pot. The kitchen is warm and inviting, perfect for creating comfort food on a sunny afternoon.
New recipe Wednesday, While you wait you can check out more great recipes at www.dininginwithdanielle.com
#chrisdoeswhat #dininginwithdanielle
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