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BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit. IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift together NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
ROASTED SALMON WITH HERB BUTTER Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Season well with salt and pepper and spread 1 tsp mustard over each fillet. Spread 1 Tbsp herb butter over each fillet and then sprinkle with the minced herbs. Lay lemon slices LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit. IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift together NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
ROASTED SALMON WITH HERB BUTTER Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Season well with salt and pepper and spread 1 tsp mustard over each fillet. Spread 1 Tbsp herb butter over each fillet and then sprinkle with the minced herbs. Lay lemon slices LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift togetherLEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curdSKILLET BAKED EGGS
kosher salt and pepper. Instructions. Preheat the oven to 400 degrees. Heat a 6 1/2 inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner. Add butter and swirl around the pan until the bottom is coated. Crack two eggs intoPOKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets of GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish PASTA WITH PANCETTA AND ASPARAGUS Add the asparagus and cook until bright green and barely tender, about 4 mins more. Add the white wine and cook until reduced by half. Stir in the mascarpone, lemon zest and juice, cheese, and about 1 cup reserved pasta water. Season with salt and pepper and cook until slightly thickened and bubbly. Reduce heat to low. ROASTED SALMON WITH HERB BUTTER Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Season well with salt and pepper and spread 1 tsp mustard over each fillet. Spread 1 Tbsp herb butter over each fillet and then sprinkle with the minced herbs. Lay lemon slices SIMPLE MINI CHEESECAKE CONES 50 mini waffle cones 2 1/2 inches. Instructions. Pour the heavy cream into a mixing bowl and whip to soft peaks. Add the confectioners sugar and continue whipping to firm peaks. Beat cream cheese in a separate bowl until smooth. Add in jam and continue beating until combined.JALAPEÑO PALOMA
Jalapeño Paloma. Pour some salt onto a plate, then rub the edges of two tumblers with a grapefruit slice and dip into salt. Fill the glasses with ice. Combine all the ingredients over ice in a cocktail shaker. Shake vigorously and pour into two glasses. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! RECIPES - WHAT SHOULD I MAKE FOR... My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadentfood, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit.LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
POKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets ofCRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! RECIPES - WHAT SHOULD I MAKE FOR... My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadentfood, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit.LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
POKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets ofCRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
BOOK COOKIES
Butter and sugar are transformed into book cookies to celebrate the release of a brilliant new book. My mom has tried to explain to me for years how quickly time passes as you get older. And with the exception of sitting in the lobby of the doctor’s office or standing four deep in line at a deli counter, she’s right.SKILLET BAKED EGGS
kosher salt and pepper. Instructions. Preheat the oven to 400 degrees. Heat a 6 1/2 inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner. Add butter and swirl around the pan until the bottom is coated. Crack two eggs intoCRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift together IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2POKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets of EASY INDIVIDUAL CHICKEN POT PIE Preheat oven to 400 degrees. Divide the chicken and vegetable mixture between the four ramekins. Very lightly roll out the puff pastry and cut into rectangles, squares or circles. Cover the ramekins and allow the pastry to slightly overhang. Brush THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE Instructions. Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes. Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper VEGETABLE POT PIE WITH BISCUIT TOPPING Vegetable Stew. Preheat oven to 400 degrees F. Set a dutch oven or heavy bottomed pot over medium heat and melt the butter. Add the onion to the pot and saute until translucent, about 4 mins. Add the carrots, parsnips, potatoes, mushrooms, and garlic to ROASTED SALMON WITH HERB BUTTER Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Season well with salt and pepper and spread 1 tsp mustard over each fillet. Spread 1 Tbsp herb butter over each fillet and then sprinkle with the minced herbs. Lay lemon slices EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish BOURBON CHAMPAGNE COCKTAIL 2 oz bourbon. 1 oz Grand Marnier. splash of orange juice. Champagne (prosecco or cava can be substituted) maraschino cherries and orange twists, for garnish. Instructions. Combine the bourbon, Grand Marnier, and a splash of orange juice in a champagne flute. Top with champange and garnish with an orange twist and maraschino cherries. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.CRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish BOURBON CHAMPAGNE COCKTAIL 2 oz bourbon. 1 oz Grand Marnier. splash of orange juice. Champagne (prosecco or cava can be substituted) maraschino cherries and orange twists, for garnish. Instructions. Combine the bourbon, Grand Marnier, and a splash of orange juice in a champagne flute. Top with champange and garnish with an orange twist and maraschino cherries. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.CRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2BOOK COOKIES
Butter and sugar are transformed into book cookies to celebrate the release of a brilliant new book. My mom has tried to explain to me for years how quickly time passes as you get older. And with the exception of sitting in the lobby of the doctor’s office or standing four deep in line at a deli counter, she’s right.BAKED BUFFALO WINGS
Whisk together the corn starch, garlic powder, and salt. Toss the chicken wings into the corn starch mixture (a sealed ziplock bag works great to get them evenly coated) and place the wings on the lined sheet pan, separating the pieces. Roast for about 30 mins, flip the wings and rotate the pan.RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift together CHICKEN BREASTS WITH CREAMY SPINACH SAUCE Add the spinach to the pan. Cook the spinach until wilted. Add the cream, stock, parmesan, and nutmeg to the pan and bring to a boil. Add the chicken to the pan and turn to coat. Cook in the oven just until the chicken is cooked through. Remove the chicken to a ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.POKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets of THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE Instructions. Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes. Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper SOUTH ORANGE SLOPPY JOE SANDWICH Lay down one long slice of bread and layer with 1/3 of the corned beed or roast beef. Dollop on some coleslaw and spread over meat. Spread some Russian dressing over the slaw and lay a couple slices of Swiss on top. Place a slice of bread on top and repeat with the LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish BOURBON CHAMPAGNE COCKTAIL 2 oz bourbon. 1 oz Grand Marnier. splash of orange juice. Champagne (prosecco or cava can be substituted) maraschino cherries and orange twists, for garnish. Instructions. Combine the bourbon, Grand Marnier, and a splash of orange juice in a champagne flute. Top with champange and garnish with an orange twist and maraschino cherries. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.CRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish BOURBON CHAMPAGNE COCKTAIL 2 oz bourbon. 1 oz Grand Marnier. splash of orange juice. Champagne (prosecco or cava can be substituted) maraschino cherries and orange twists, for garnish. Instructions. Combine the bourbon, Grand Marnier, and a splash of orange juice in a champagne flute. Top with champange and garnish with an orange twist and maraschino cherries. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.CRAB EGGS BENEDICT
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaisesauce.
IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2BOOK COOKIES
Butter and sugar are transformed into book cookies to celebrate the release of a brilliant new book. My mom has tried to explain to me for years how quickly time passes as you get older. And with the exception of sitting in the lobby of the doctor’s office or standing four deep in line at a deli counter, she’s right.BAKED BUFFALO WINGS
Whisk together the corn starch, garlic powder, and salt. Toss the chicken wings into the corn starch mixture (a sealed ziplock bag works great to get them evenly coated) and place the wings on the lined sheet pan, separating the pieces. Roast for about 30 mins, flip the wings and rotate the pan.RAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift together CHICKEN BREASTS WITH CREAMY SPINACH SAUCE Add the spinach to the pan. Cook the spinach until wilted. Add the cream, stock, parmesan, and nutmeg to the pan and bring to a boil. Add the chicken to the pan and turn to coat. Cook in the oven just until the chicken is cooked through. Remove the chicken to a ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.POKÉMON GO COOKIES
Sugar Cookies: Sift flour, baking soda and salt together, set aside. Cream butter and sugar. Add the egg and mix to combine. Add the flour in two batches, and blend until mixture just holds together. Add vanilla and mix to combine. Roll out between two sheets of THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE Instructions. Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes. Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper SOUTH ORANGE SLOPPY JOE SANDWICH Lay down one long slice of bread and layer with 1/3 of the corned beed or roast beef. Dollop on some coleslaw and spread over meat. Spread some Russian dressing over the slaw and lay a couple slices of Swiss on top. Place a slice of bread on top and repeat with the LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit. IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! SHAKSHUKA WITH LAMB MEATBALLS Stir in the spices and toast a couple minutes longer. Add the tomatoes, stock, sugar and herbs and cook a few minutes. Nestle in the cooked lamb meatballs and cook an additional five minutes. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression. Cover and cook until the eggs are cooked butthe
BEEF WELLINGTON WITH RED WINE SAUCE Cover and allow the beef to rest at least 15 mins before slicing and serving. Red Wine Sauce. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook untilthe wine is
EASY ROSÉ SANGRIA
watermelon wedges, for garnish (optional) Instructions. Stir the rosé, orange liqueur, vanilla vodka, and blue agave together in a pitcher. Add the fruit, cover and chill for at least an hour (or up to overnight). Pour into glasses to serve with a hefty spoonful of fruit. IRISH WHISKEY BRAISED SHORT RIBS Add the sugar, tomato paste, and Worcestershire sauce. Deglaze with the Irish whiskey and then stir in the beef stock. Season with salt and pepper. Nestle the short ribs and herbs into the braising liquid. Cover and cook, turning occasionally, until very tender, 2 – 2QUICK PICKLED PEARS
Let’s make Quick Pickled Pears. Combine the sugar, salt and spices in a medium saucepan. Whisk in the water and cider vinegar. Bring to a simmer and whisk until sugar is dissolved. Pour over the chopped pears, cool, cover and refrigerate until ready to use. Tips forsuccess.
GRILLED SWORDFISH WITH HERB BUTTER Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm. Grilled Swordfish. Preheat your grill to med/high heat. Rub the oil on both sides of the fish NUT-FREE LINZER COOKIES 1/2 cup raspberry preserves, well stirred. confectioners sugar, for dusting. Instructions. Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Contine to beat and add the egg yolks, one at time, beating after eachaddition.
LEMON THYME CARAMEL CORN Instructions. Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt. ROASTED FISH WITH CITRUS Roasted Fish with Citrus. Preheat the oven to 450 degrees and line a sheet pan with parchment. Cut the fish into filets and remove skin if desired. Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper. EASY RECIPES FOR BREAKFAST, LUNCH, DINNER & MORE! Learn to cook creative tasty meals with easy recipes perfect for the mom on the go or the aspiring dinner party host. Get inspired, let Cathy Roma from What Should I Make For show you how! STUFFED ZUCCHINI BOATS When you’re ready to bake, spoon the sausage mixture into the boats, top with cheese and bake! Let’s make Stuffed Zucchini Boats. Saute the onion and green bell peppers in olive oil until softened. Add the mushroom and saute 3-4 mins more. Stir in the garlic and cook one more min. Add the crumbled sausage and brown. EASY INDIVIDUAL CHICKEN POT PIE Preheat oven to 400 degrees. Divide the chicken and vegetable mixture between the four ramekins. Very lightly roll out the puff pastry and cut into rectangles, squares or circles. Cover the ramekins and allow the pastry to slightly overhang. BrushRAINBOW LAYER CAKE
red, orange, yellow, green, blue, and purple gel food coloring. Instructions. Vanilla Rainbow Cake. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and cut out six parchment rounds to line the bottom of the pans. Set aside. Sift togetherLEMON MERINGUE TART
Whip the egg whites and cream of tarter on high speed until soft peaks form. Gradually add the sugar while whipping and continue to whip until stiff peaks form. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd BOURBON CHAMPAGNE COCKTAIL 2 oz bourbon. 1 oz Grand Marnier. splash of orange juice. Champagne (prosecco or cava can be substituted) maraschino cherries and orange twists, for garnish. Instructions. Combine the bourbon, Grand Marnier, and a splash of orange juice in a champagne flute. Top with champange and garnish with an orange twist and maraschino cherries. THE BEST CHEESEBURGER SUB Turn off the heat. Split each roll lengthwise on top, but don’t cut fully through the bottom. Scoop out some of the bread from the middle and spread each sub roll with some mayonnaise. Divide the beef between the rolls. Drizzle with sub sauce and sprinkle with parmesan. Top with lettuce, tomatoes and onion and serve. FRENCH ONION & LEEK SOUP Instructions. Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot. Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden. Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. SAUSAGE SHEET PAN DINNER WITH CAULIFLOWER AND BROCCOLI Line a sheet pan with parchment paper. Scatter the broccoli, cauliflower, and red onion evenly on the tray. Nestle the sausages into the vegetables. Place the head of garlic in the corner of the pan, cut-side up. Drizzle 3 Tbsp of olive oil over the pan, being sure the garlic gets a good drizzle. SIMPLE MINI CHEESECAKE CONES 50 mini waffle cones 2 1/2 inches. Instructions. Pour the heavy cream into a mixing bowl and whip to soft peaks. Add the confectioners sugar and continue whipping to firm peaks. Beat cream cheese in a separate bowl until smooth. Add in jam and continue beating until combined. * Skip to primary navigation * Skip to main content * Skip to primary sidebar* About Cathy Roma
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MEDITERRANEAN MEZZE PLATTER WITH ROSEMARY GARLIC GRILLED LAMBCOCONUT LAMB CURRY
MEXICAN MULE
ONE POT CREAMY CHICKEN PASTA GRILLED ONION AND SWISS FLATBREAD This gooey, crispy grilled onion and swiss flatbread makes the perfect shareable summer appetizer! Today’s post is sponsored by Finlandia Imported Cheese. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For… Welcome back grilling season with this easy grilled onion and swissflatbread that…
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TOFFEE MATZO BRITTLE Toffee matzo brittle (aka matzo crack) is crispy matzo layered with caramel, chocolate, pecans, and coconut in this delectable (and highly addictive) Passover treat. My boys have never met a box of matzo that they didn’t like (or a stack of toffee matzo brittle). It barely makes it in the door from the store and…Read On →
APPETIZERS/SNACKS
MINI CHEESY TWICE-BAKED POTATOES BACON AND CHEDDAR JALAPEÑO POPPERS MAX’S FAVORITE GUACAMOLE MARGARITA WATERMELON BITESMAIN DISHES
EASY BREADED CHICKEN BREASTS PAN SEARED LAMB CHOPS BEEF WELLINGTON WITH RED WINE SAUCE ROAST TURKEY IN PARTSSIDE DISHES
PESTO TORTELLINI PASTA SALADTEX-MEX PASTA SALAD
ITALIAN POTATO SALAD GRILLED POTATO SALAD WITH HERB VINAIGRETTECAKES AND CUPCAKES
PUMPKIN CUPCAKES WITH WHIPPED CREAM FROSTING EASY BANANA CAKE WITH CREAM CHEESE ICING SOUR CREAM COFFEE CAKERAINBOW LAYER CAKE
COCKTAILS AND DRINKS PEACH SANGRIA SLUSHIESEASY ROSÉ SANGRIA
HOT BUTTERED RUM
BOURBON CHAMPAGNE COCKTAILSALADS
SHRIMP SALAD
GRILLED PEACH SALAD WITH HONEY VINAIGRETTE PEACH AND BURRATA SALAD CHINESE CHICKEN SALADPRIMARY SIDEBAR
HEY THERE, I’M CATHY. My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. Learn More about Cathysearch...
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