Just A Thought

3amcravings:

Linguine with Two-Cheese Sauce (by tlboyd05)

bricolagerecipes:

Time for another visual recipe! This is one of my favorite Colombian dishes. Plantains (patacones) are served with many dishes and in many shapes and sizes. But this recipe follows the steps to make the base for one of my favorite ‘snack foods’ where they serve them with chicken, cheese and pink sause on top. 

(Keep in mind though, you need a loooooot of oil, maybe a whole bottle to cover about 4 or 5 plantains. And eh- yes, this is not healthy food. But tasty yes. Very tasty.)

click here to see at bigger size

(Source: bricolagerecipes)

2way-street:

love is only a chapter in a guy’s life, but it’s a girl’s whole world.

(via 2way-street-deactivated20111129)

I miss fresh handmade dumplings.

(via gastronomyfiles)

shelovesasianfood:

Taiyaki (via ann&ming)

Sort of like a pancake, & usually has red bean filling.

popcutesweet:

Pasta Sauces

Although there are many different types of pasta available with many different flavors, the majority of the taste from a pasta dish comes from the sauce. The lighter the sauce is the more noticeable the pasta’s taste will be. The size and shape of the pasta or noodles should be taken into consideration when determining the type of sauce to use. There are some general guidelines to follow when selecting a sauce, but do not be afraid to experiment with combining different shapes and sauces to see what appeals to your personal taste. Some general guidelines are shown below.

Matching Pasta to Sauce

Shaped Pasta
Examples: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route, rotini, and trenne
Sauce: Thick tomato sauces, meat sauces, chunky sauces, and cheese sauces 

Tubular Pasta
Examples: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, paccheri, penne, rigatoni, tortiglioni, and ziti
Sauce: Thick tomato sauces, meat sauces, chunky sauces, and thick cream sauces

Strand Pasta
Examples: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces. 

Ribbon Pasta
Examples: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette
Sauce: For the wider dried pastas - meat sauces, thick tomato sauces, and thick cream sauces. For narrow or fresh pastas - Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces. 

Soup Pasta
Examples: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti
Sauce: Light sauces, mainly used in broth or soups with a light base. 

Stuffed Pasta
Examples: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Sauce: Light tomato sauce, light cream based sauce, and broth

(Source: snowin-you)

thecakebar:

Cookie Monster Cookies!

I have a confession. I’m an adult and I still love Sesame Street :x  xD  :@

Do you have a problem with that??? because we can take it outside NY style. Nobody better say anything about Sessame Street or Mr. Rogers. This is where I draw the line. :D

Now that I made that completely clear. You may proceed to the Cookie Monster Cookie recipe… :::ehem:::: :::ehem::: :::::composes herself::::.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe:

Basic Sugar Cookie  Printable Version Here

**Please note: I seem to buy huge cookie cutters so I’ve adjusted this recipe to make a large batch of dough (15-20 LARGE cookies). It can easily be halved.

 
**Also you DO NOT CHILL this dough before cutting

 
Ingredients:·        

 2 cups of butter     

2 cups of sugar   

2 teaspoons of vanilla extract    

1 teaspoon of almond extract       

2 eggs  

4 teaspoons baking powder       

6 cups flour

Directions:

1.   Preheat oven to 375 degrees.

2.   In the bowl of your mixer cream butter and sugar until smooth.

3.   Beat in extracts and eggs.

continue recipe here

Need help? contact me @thecakebar

eattonguyen:

Every since I first saw this picture, I have been dying to make a fruit bowl. Normally, I do not have enough time in the mornings to prepare an intricate breakfast. It is usually just overnight oats for me. However, I had some time to spare today. The nectarine bowl was a bit tricky to create. I messed up on my first nectarine, but the second one was perfect. I loved being able to eat my oatmeal, then the bowl!

• 1 yellow nectarine
• 1/3 cup old fashioned oats
• 1/3 cup unsweetened soy milk
• 1 tbsp PB2 powdered peanut butter
• 2 tbsp Fage Total 0% Greek Yogurt
• 1/4 tsp honey
• 1 tsp cinnamon
• 1 tbsp almonds, chopped

1. Slice the top, where the pit should begin, off the nectarine.
2. Use a paring knife to create a circle outline around the pit, then a melon ball scooper to make a deep bowl. This will help in removing the pit.
3. Sprinkle 1/4 tsp cinnamon into the bowl.
4. Steam the bowl for about 20-25 minutes. The nectarine will release some of its juice during this process.
5. Once the nectarine is done, remove it from the steamer, then prepare the oats and milk to desired consistency either in the microwave or on the stove top. 
6. In a separate bowl, combine the PB2, greek yogurt, honey, and the remaining cinnamon. 
7. Scoop the oatmeal into the nectarine. Top it with the greek yogurt mixture and chopped almonds.

This sandwich looks soooooo good. 

seann365:

Day 272

272/365

9/29/11

Got home early from my Immunology exam and decided to make a prime rib sandwich today following Jeff Mauro’s recipe. It was really good!