Epic Mint Choc Chip Layer Cake Recipe | Cupcake Jemma
Jamie and the guys at Hotpoint were kind enough to invite me along to their flashy kitchen at Food Tube HQ to try out some new kit, so I thought what better way to test things out than a Mint Choc Chip layer cake! ….Sponsored by Hotpoint
Recipe –
For the cake
550g caster sugar
525g plain flour
95g cocoa powder
3/4 tsp salt
1.5 tsp bicarbonate of soda
200g dark choc chips
350ml cold coffee
350ml buttermilk
320ml vegetable oil
5 large free range eggs
1/4 tsp peppermint extract
For the buttercream –
500g unsalted butter, soft
1125g icing sugar, sifted
6-7 tbs whole milk
1/2 tsp peppermint extract
green food colour paste (optional)
Crystallised mint leaves and extra choc chips for decorating.
This recipe will make a 7 inch cake which serves up to 24 portions.
If you make this recipe, yay! Don’t forget to use the #LoveYourKitchen in any tweets or posts!
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How to Peel a Tomato from Flammarion’s “French Cooking”
Learn how to peel a tomato in this clip from the DVD accompanying Flammarion’s forthcoming book, “French Cooking: Classic Recipes and Simple Techniques”.
“French Cooking” offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques, cooking methods, sauces and stuffings, eggs, dough. Each method is explained in text and photographs, with twenty-four further clarified on the accompanying ninety-minute DVD.
Organized in courses, 125 classic recipes are graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Practical resources complete the volume, including visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.
Join Zagat as we explore California coastal cuisine from dock to dish with chef Michael Cimarusti of Los Angeles’ Providence restaurant. For more videos, subscribe to Zagat’s channel here: http://goo.gl/AaWZHT
How To Make Fantastic Breakfast Pizza – DIY Food & Drinks Tutorial – Guidecentral
Guidecentral is a fun and visual way to discover DIY ideas learn new skills, meet amazing people who share your passions and even upload your own DIY guides. We provide a space for makers to share their handmade crafts, home decor projects, fashion and beauty tips, homemade recipes and other life hacks with our global community.
Download the free Guidecentral app to browse thousands of DIY projects on-the-go.
– Google Play: https://play.google.com/store/apps/details?id=guidecentral.howto.diy.crafts
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– Amazon Kindle Store: http://www.amazon.com/Guidecentral-Handmade-Homemade-Projects-Instructions/dp/B00KDJTSGU/
The Guidecentral Maker Program lets you earn money by sharing your DIY projects. Learn more at https://www.guidecentr.al/maker-program
About this DIY project:
– Title: Make Fantastic Breakfast Pizza
– Maker: Dianne Maydee Mandal – https://www.guidecentr.al/maker/pinkgingersnaps
– View the full step-by-step tutorial on Guidecentral: https://www.guidecentr.al/make-fantastic-breakfast-pizza
Supplies:
– Half a cup of shredded melting cheese
– 1 10 inch flour tortilla or thin pizza crust
– Half a cup of sliced bacon (whatever kind you like)
– Half a cup of crumbled hash brown
– 4-5 quail eggs or 1 chicken egg
– Quarter cup sun dried tomatoes in olive oil, sliced thinly
Panko-Crusted Eggplant with Arugula and Parmesan – Eat Clean with Shira Bocar
Eggplant is well known for its beauty as well as its unique taste. It’s low in calories, with just 35 per cup. It contains no fat, and its high fiber content can help you feel full, making this nightshade a healthy addition to any diet. Instead of reaching for potato chips when you have a craving for a crispy treat, thin-sliced fried eggplant with panko provides a satisfying crunch with tons of flavor and less fat!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Panko-Crusted Eggplant with Arugula and Parmesan – Eat Clean with Shira Bocar
https://www.youtube.com/user/everydayfoodvideos
Former Vegan Talks About Why She Switched To The Paleo Diet
Episode #38 “Heath Squier & Gary Collins talks with 49yr old Former Vegan Veronica Culver who talks about the Paleo Diet transforming not only her life & body but her daughters health also. She confirms that The Paleo Diet is the easiest way to lose weight. As a former Vegan she had many issues with weight. Now that she has gone Paleo she has noticed incredible body issues and has found the fountain of youth.” The Primal Show with Former FDA Investigator & Author Gary Collins & CEO Of Julian Bakery, Inc. Heath Squier interviews Veronica Culver on her secret to looking young and finding the Paleo fountain of youth. Website: http://instagram.com/veronicaculvernpb/
Like the Paleo principles of anti-inflammation but don’t want to consume animals
then try a Pegan diet. Check out this great episode talking about the Pegan Diet ( Fusion Of Paleo & Vegan Diet Principles)
Online “Real Paleo Store”
http://www.JulianBakery.com/Paleo
Primal Power Method Book (Amazon) (Gary Collins)
http://amzn.com/0983929831
Primal Power Method Meal Guide By Gary Collins (Amazon)
http://amzn.com/1493553496
Check out Heath Squier’s complete diet here:
http://www.PaleoInc.com/Diet
Copycat KFC / Kentucky Fried Chicken Original Recipe, Secret ingredients
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Secret ingredient:
-1 TEASPOON ground Oregano
-1 tablespoon ground Basil
-1 TEASPOON ground Tarragon
-1 tablespoon ground Marjoram
-1 tablespoon ground Sage
-1 tablespoon ground Black pepper
-1 tablespoon ground White pepper
-1 TEASPOON ground Chili
-1 tablespoon ground Paprika
-3 tablespoon ground Salt
-1 tablespoon Onion Powder
-3 tablespoon granulated garlic
-3 Cup All-purpose Flour (375 grams)
Batter process:
-2 eggs
-Cup milk
Frying process:
-1 Gallon of Corn Oil (first 8 to 10 minutes at 320 Fahrenheit, maximum temperature for 1-3 minutes)
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Music information
Song 1:Kevin_MacLeod_-_Cattails
Download link:http://incompetech.com/music/royalty-free/?keywords=cattails
Song 2-3-4:
Jason_Shaw_-_JENNYS_THEME
Jason_Shaw_-_MOUNTAIN_SUN
Jason_Shaw_-_TENNESEE_HAYRIDE
All of them License with the a commercial purpose under http://creativecommons.org/licenses/by/3.0/
Special thanks for those producer and their fantastic music!
Tortilla Recipe – How To Make Homemade Flour Tortillas
Make your own tortillas with this easy flour tortilla recipe! While corn tortillas dominate through most of Mexico, when you get close to the US-Mexico border, you will find flour tortillas much more common.
Full details and printable tortilla recipe card at: http://hilahcooking.com/how-to-make-tortillas/
They are usually made with lard, but you can use oil (as I’ve done) or vegetable shortening. In fact, I’d say from my experience eating tacos and tortillas all across this great state, while lard is typical in Mexico and in the border towns on both sides, shortening becomes the preferred fat as you head Northward towards San Antonio.
And while corn remains very popular to hold such fillings as carnitas and al pastor, flour tortillas are almost always what you will find cradling your breakfast tacos and accompanying your fajita plates.
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Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.
For over 250 video recipes, visit http://hilahcooking.com
Chicken Cacciatore Recipe : Picking Oregano for Chicken Cacciatore Recipe
Learn how to pick oregano to make a chicken cacciatore recipe with expert cooking tips in this free traditional Italian cuisine video clip.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Mary Berry’s Pesto Lemon Chicken (The Herb Garden)
Lately, I’ve begun watching more cooking shows and videos. It’s both fun and frustrating see the final outcome of my endeavors. I learned of Mary Berry watching The Great British Bake Off on PBS, she is a gem. So when I came across her latest BBC2 special (Mary Berry’s Absolute Favourites), I wanted to share it. Enjoy and happy cooking!
Featured in Episode 03, The Herb Garden, where Mary takes inspiration from the herb garden and makes a special lemon drizzle cake.
Man Finds Chicken Fried Rat In Order Of KFC Chicken Tenders
A Los Angeles man found a rat in his chicken tenders he purchased from KFC. The man claims he took the fried rat back to the store and they confirmed it was a rat. Then he was offered a free meal.
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Homestyle Crispy Buffalo Chicken Wings – Kitchen Conundrums with Thomas Joseph
Buffalo-style chicken wings have become one of the most popular bar foods across the country. But you don’t need to go out for really great wings. You can easily make them at home with a few tricks from Buffalo native, Thomas Joseph.
Recipe: http://www.marthastewart.com/1097729/buffalo-chicken-wings
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More “Primary Ingredient” Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
https://www.youtube.com/user/everydayfoodvideos
Waffle French Toast Recipe – Laura Vitale – Laura in the Kitchen Episode 726
To get the recipe, check out my website: http://www.LauraintheKitchen.com
DAILY VLOGS:: https://www.youtube.com/TheVitales
Laura’s Beauty Channel: https://www.youtube.com/VitaleStyle
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
When I first saw this recipe I knew I would love it. It surely did not let me down. It will easily become one of our go to quick dinners. Visit www.rachaelrayshow.com for her recipe and be sure to check out www.facebook.com/realcookingathome for our version.
vegetarian pie recipes vegetarian dumplings recipe vegetarian recipes indian vegetarian sweets
vegetarian pie recipes vegetarian dumplings recipe vegetarian recipes indian vegetarian sweets
More Tag:vegetarian curry,types of vegetarians,vegetarian pot pie,vegetarian recipes for kids,vegetarian times recipes,menu vegetarian,vegetarian grilling,vegetarian taco recipe,one pot vegetarian meals,vegetarian eggplant recipes,vegetarian tacos recipe,vegetarian ham
Pepperoni Clams and Mussels Seafood Recipe by the BBQ Pit Boys
Fresh steamed clams and mussels covered with slices of pepperoni and garlic in a butter sauce makes for a tasty side dish for most anything barbecue. And it’s real easy to do on the grill as shown by the BBQ Pit Boys.
Learn more about the Paleo Diet Recipes
http://tinyurl.com/jvp9nhs
You can learn how to make any food in the paleo diet with only a few steps. There are many different variety of foods in the recipes. It is easy to make. The paleo diet is one of the healthiest way of eating. Since it works with anyone’s genetics. There many kind of benefits from this diet, like improved sleep, and improved immune system, and others.
As you can see there’s a lot of good benefits from this diet.
Check out this Quick and Easy recipe for Basic Chinese Fried Chicken.
Add to any sauce and create your favorite popular take-out Chinese/ Indo-Chinese dishes like Lemon, Kung Pao, Orange, Sweet and sour, Manchurian, Chilli Chicken and MANY more…
OR enjoy as is, dipped in your favorite dipping sauce for a quick and easy snack..
Ingredients:
1lb Chicken Breast (Cut into cubes)
1/4 Tsp Salt
1/4 Tsp Pepper
1 Medium size Egg
3 Tbsp Cornflour
Oil for frying (Any, except olive oil)
Thanks for watching.
~A
Music: iMovie jingles
FTC: This video is not sponsored
Liquid nitrogen ice cream at Dinner by Heston Blumenthal
Instant ice cream at the end of the meal.
Crushed strawbrries are put into the bottom of the cone. A fresh vanilla custard is oput into the mixer bowl and then liquid nitrogen is added while the mixture is churned. The ice cream scoop is topped with either: hazalnut praline; freeze-dried raspberries; sugar-coated fennel seeds; or apple flavour popping candy. Enjoy!
Hello everyone,
Today’s recipe is Crispy Veggie Pockets. In french this is also known as Vol-Au-Vent. You can fill any type of filling in pastry shells (pockets). I tried in white sauce and it turned out to be delicious.
Easiest appetizer to adorn your dinner party.
Filling Ingredients:
Butter: 1tbsp
All Purpose Flour: 1tbsp
Milk: 1 Cup
Vegetables: 1 Cup. As per your choice
Chilly Flakes: 1tbps
Cheese: 1/4 Cup (optional)
Sal & Pepper: As per your taste.
Pastry Sheets: To make crispy pockets.
Chocolate Swiss Meringue Buttercream Frosting (on pudding filled chocolate cupcakes)
This is the recipe I used and it was based on the recipe on this blog:
http://www.runningwithspatulas.com/2012/03/chocolate-swiss-meringue-buttercream-cupcakes.html
My half recipe was enough to frost about 10 cupcakes.
(this is a half recipe, whole recipe is on the blog in the link above)
2 extra large eggs
1/2 cup plus one tablespoon granulated white sugar
1/2 tsp vanilla
1 cup cool butter cut into 1 tbsp cubes (cold enough so that you can cut it into cubes, but not frozen solid cold)
1/2 cup and 1/8 cup (just over half a cup) of chocolate chips, melted and cooled.
Fill a saucepan with water and heat on the stove on medium heat until the water starts to simmer, turn heat down to medium -low.
Place bowl on top of pot making sure the bottom of the bowl isn’t touching the water.
Add the sugar and the egg white and start whisking immediately and constantly over the hot water on the stove. Whisk until you no longer can feel any sugar between your fingers in the egg whites, this happens fairly quickly. The egg white will be safe when they reach 140F (pretty much the same time the sugar will be dissolved).
** I will get the question, “what if I don’t have a thermometer? ” You basically need to heat the egg whites until they are hot. How hot? Hot enough so that you still can put your fingers in it to test for the dissolved sugar, but can’t leave them in there for long without feeling pain from the heat.
Once the egg whites are hot enough and the sugar is dissolved take the bowl off the pot and continue beating with an electric mixer (stand or hand). Beat the egg whites until they are thick and glossy with soft peaks.
The temperature of the bowl must not feel hot at all. Generally by the time your egg whites get thick and glossy enough their temperature will have come down to room temp. If you egg whites are still warm, they will melt the butter when you add it.
This process can take about 10 to 15 minutes. This is not a fast frosting.
Now add the butter one cube at a time, beating after each addition. Continue to beat until you get something smooth and satiny and looking like frosting.
If your mixture look curdled keep beating! This part may take a while. If it looks soupy and runny, put the bowl in the fridge for a few minutes and then try beating again.
Once you get frosting, slowly add the melted and COOLED chocolate. Hot melted chocolate will melt the butter in the frosting = runny frosting. If you do this, chill it a bit and try again with the beating.
You should end up with some smooth, satiny, fluffy, creamy, wonderfully chocolaty frosting that pipes like a dream.
For some excellent troubleshooting tips and tricks, please go to this blog:
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
They even tell you how to freeze and/or refrigerate it.
Paneer Kulcha Recipe Video – Indian Stuffed Bread recipe by Bhavna
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RECIPE DESCRIPTION:
Ingredients
For the dough
3 cups all purpose flour (maida)
1/2 tsp Baking powder
1/8th tsp Baking Soda
1 tbsp sugar
Salt to taste (approx 1 tsp)
1/4 cup oil
1/2 cup Yogurt
1 tbsp Ghee
For the filling
1 red onion (gives a great color)
2-3 green chillies, v thinly sliced (or as per taste)
1/4 tsp carom seeds (ajwain)
1/2 tsp grated ginger
1/4 tsp cumin
1/4 tsp fennel (optional)
1 cup paneer
Few sprigs of cilantro, chopped finely
A little salt (make sure to adjust accordingly since the dough has salt too)
DIRECTION:
Place all the dry ingredients for the dough together and mix well.
Now add the wet ingredients to the dry mixture.
Mix well.
Place this mixture on a lightly floured surface
and knead well for few minutes
until it becomes a smooth pliable dough
Place it in a bowl, cover and let it sit for 1-2 hours.
Meanwhile mix all the ingredients for the filling together in another bowl.
fter the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.
Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.
Bring all the sides of the dough together to the top, covering the filling.
Bunch it up together, pinch it so that it closes completely.
Now lightly using your palm, press down the dough.
You will see that the seam has almost disappeared.
Now using a rolling pin, very gently roll the filled dough.
Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.
Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
Serve them warm with daal curry.
EMI’S SCALLOPED POTATOES recipe, vegetarian, vegan, side dish, Hectanooga1 on youtube, VIDEO # 1170
EMI’S SCALLOPED POTATOES, vegetarian, vegan, side dish, Hectanooga1 on youtube
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WRITTEN RECIPE BELOW
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EMI’S SCALLOPED POTATOES
Preheat oven to 400 Fahrenheit (200 C)
Peel and slice 4 – 6 potatoes (approx. 5 cups)
Boil until fork tender.
Heat 3 T olive oil in an oven safe casserole dish.
Add 1/4 cup flour, and cook until flour thickens.
Combine and mix together:
2 cups milk (any milk of your choice, I used almond milk)
2 Tablespoons corn starch
1 TO 1 1/2 teaspoon salt
1/2 teaspoon pepper
Any other seasonings of your choice, (garlic, dehydrated onion, sage, etc.)
Add to oil and flour mixture, and cook till thickened.
Add drained potatoes to the sauce, fold to cover all the
potatoes, bake at 400 F until top is browned.
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Hungry for more? Find everything for this recipe at http://rdy.cr/dad7b1. Savor tasty KIN EATS videos & recipes here: http://bit.ly/KinEats. Find the full Braised Chicken Thighs recipe by clicking on “Show more” below.
Who doesn’t love a creamy, inexpensive one pot wonder? This one from Louise Leonard of thelusherie.com will have your mouth watering! The braised chicken with yellow raisins, pearl onions with a touch of cream is such a satisfying flavor combination. Simply Divine!
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Braised Chicken Thighs with Allspice, Golden Raisins and Pearl Onions
(Serves 4)
4 bone-in chicken thighs
½-1 tsp allspice
Sea salt, to taste
Black pepper, to taste
¼ cup AP flour
3 tbsp extra virgin olive oil
¼ bottle white wine
2 cups chicken stock
1 tbsp white wine vinegar
1 tbsp honey
5 cloves garlic, minced
¾ lb pearl onions
½ cup golden raisins
2 sprigs thyme, tied with twine
2 bay leaves
2 tbsp heavy cream
¼ bunch parsley, chopped
Wash the chicken thighs and pat very dry. Season both sides of the chicken with allspice, salt and pepper. Place the flour in a bowl and dredge each chicken thigh through it to coat very well. Shake off any excess flour and set aside. Heat a deep skillet over high heat. When the pan is smoking, add the olive oil. Starting skin side down, sear the chicken until golden brown, about 5-7 minutes. Turn over each piece of chicken and sear the other side another 5 minutes. Turn the heat down to medium and add the white wine, scraping all the brown bits from the bottom of the pan. This step is imperative, since those morsels are what will give the braise its deep flavor. Add the chicken stock, vinegar, honey, garlic, onions, raisins, thyme, bay leaves and seared chicken. Season again with salt and pepper and bring back to a boil. Turn down the heat to medium low and cover. Cook until the bone becomes slightly loose and the chicken is cooked, approximately 15-20 minutes.
When the chicken is done, remove the thyme and bay leaves and discard. Using a slotted spoon, scoop the chicken, onions and raisins onto a platter and tent with foil. Turn the heat back up to high to reduce the cooking liquid by half. Remove from the heat and add the cream. Adjust the seasoning if necessary.
Pour the sauce over the chicken, garnish with parsley and serve immediately.
This chicken is delicious served with mashed potatoes, polenta, egg noodles or whatever starch you fancy!
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Slushy Fruit Punch Recipe for the Holidays | RadaCutlery.com
Kristi from Rada Cutlery demonstrates how to make the perfect party punch. The luscious slush punch may be a holiday themed recipe, but it can be tweaked for serving at different points throughout the year.
Video Transcript:
Hi, Kristi at the Rada kitchen and today I’m going to make a recipe from our cookbook titled “Santa’s Favorite Holiday Treats and Christmas Sweets”. This has delicious snacks like holiday crunch. You can fill your gift trays with butter-rum brittle. You can finish off your holiday dinner with traditional pies like Carmel apple and fudge pecan.
Today I’m going to make a luscious slush punch.
The ingredients you’ll need to make the luscious slush punch are :
1 1/4 cup sugar,
3 cups water,
1 3-ounce package of strawberry gelatin mix,
1/3 cup lemon juice,
2 3/4 cup pineapple juice,
4 cups of orange juice,
and you need a 2-liter bottle of lemon-lime soda.
Now, on the stovetop in a large pan, we’re going to take our 3 cups of water, the sugar, and the strawberry gelatin and mix that together. We’re going to bring it to a boil, and we want it to boil for 3 minutes. My mixture of sugar, water, and gelatin has been boiling for 3 minutes.
I’m going to remove it from the burner, and it’s all melted together. Now I’m going to add the 1/3 cup lemon juice, the 4 cups of orange juice, and 2 3/4 of the pineapple juice. Once you have all the ingredients combined, I’m going to put it in a container because we have to freeze it.
I’m going to use an ice cream pail. I have my punch in a container, and I’m going to put that in the freezer until it’s frozen solid. My party is about to begin, and I have my luscious slush punch that I had in the freezer. I did let it thaw a little bit so that you can get it out of the container.
You’ll just put that in your punch bowl, and the 2 liter bottle of the lemon-lime soda, and you’ll have to break it up a little bit to get it slushy. After you get the ice all stirred in, it’s ready to serve. I guarantee that people will rave about your punch recipe. That’s in the “Santa’s Treats and Holiday Sweets”. It’s got over 130 for snacks, appetizers, and desserts.
How To Make THE BEST Deviled Eggs: Easy Delicious Deviled Eggs Recipe
Easy Delicious Ranch Style Deviled Eggs Recipe
How To Make The Best Deviled Eggs
Fill a pot up with water and place it over high heat
Once it comes to a boil add 6 eggs
Boil for 15 minutes then place in a bowl of ice water and allow the eggs to sit in the ice water for an hour to cool off
Remove the shell from the eggs
Split them in one half the long way
Scoop out the egg yolk and place it in a mixing bowl
Smash the yolk up with a fork until smooth
Season with 1-1/2 tsps of sugar, 1/2 tsp of black pepper, 1/2 tsp of old bay seasoning, 1/2 tsp of salt, 1/4 tsp of garlic powder and 1/4 tsp of onion powder then stir well
Add 2 tbs of mayo, 1 big tbs of ranch dressing, 3 tsps of sweet relish and 1 tsp of yellow mustard
Mix together until well blended
Scoop mixture into eggs
Garnish eggs with 1 tbs of paprika and 1 stalk of a finely chopped scallion
Here’s another quick healthy main meal idea for all of you busy mums out there! SUBSCRIBE for more #fitfor15 videos every Tuesday, tell me all about your health journey in the comments below!
Sometimes you just want something quick to make thats light, tastes fresh and is really good for you!
Here’s what I did for this recipe, but you can add any type of vegetable you fancy!
Cucumber
Tuna in SPRING WATER!! (really important!)
Sweet Pepper
Avocado
Onion
Light Mayo
Cherry Tomatoes
Carefully scoop out the flesh of your cucumber to make a little boat shape.
Mix tuna, pepper, onion with a dash of light mayo and mix.
Fill the tuna boat with the mixture
Top with sliced avocado and tomatoes
Enjoy at any time of the day as this contains NO complex carbs!
This is a great meal for spring and summer when you don’t want anything too heavy. I love it but it’s great for kids too!
Serve with a side salad to bulk it up a little, or have it as a light lunch.
Let me know what you think! 🙂
Send me your pics if you try out my recipes! I’m loving all of the ones you guys are tweeting me 🙂
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Di Dapur Nostalgia kali ini, Gerry Girianza berbagi resep sapo tahu, yang mengingatkannya pada masa-masa kuliah yang serba irit. Let’s get cooking!
Pie fillings come in many shapes, sizes and flavors, from sweet to savory. But in every presentation, crust is key. Whether you’re making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour.
Jacques Pépin returns to public television with 26 brand new programs. Each show begins with a 30-second recipe which even novices can prepare in just minutes.
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Four dishes follow, complemented by Jacques’ sharing of valuable quick tips, techniques, stories from his life and the inspirations behind his creations.
