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THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. PERFECT CRESCENT DINNER ROLLS Attach the dough hook to the mixer and turn on to low speed to help the mixture cool down while the yeast develops. In a small bowl, mix together the warm water and ½ T. sugar. Add the yeast and give one quick stir. Let the yeast sit for 5-10 minutes, or until it is foamy and bubbly. Add the yeast mixture to the mixer. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. RHUBARB UPSIDE DOWN ALMOND CAKE Instructions. Preheat the oven to 350 degrees. Line the base of a 9" round cake pan or springform pan with parchment paper. Grease the sides of the pan. Cut the rhubarb into diamonds that are about 1" long. Sprinkle ¼ cup of the sugar evenly over the bottom of the pan. TANGLED/RAPUNZEL BIRTHDAY PARTY The Birthday Cake. Doubles as a present (thanks, Barbie Rapunzel!) The girls colored pictures from the Tangled movie. Most printables are free! We played pin the frying pan on Flynn Rider. The girls loved it! I sewed little burlap satchels and filled them with crowns and other princess paraphernalia for party favors.THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. PERFECT CRESCENT DINNER ROLLS Attach the dough hook to the mixer and turn on to low speed to help the mixture cool down while the yeast develops. In a small bowl, mix together the warm water and ½ T. sugar. Add the yeast and give one quick stir. Let the yeast sit for 5-10 minutes, or until it is foamy and bubbly. Add the yeast mixture to the mixer. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. RHUBARB UPSIDE DOWN ALMOND CAKE Instructions. Preheat the oven to 350 degrees. Line the base of a 9" round cake pan or springform pan with parchment paper. Grease the sides of the pan. Cut the rhubarb into diamonds that are about 1" long. Sprinkle ¼ cup of the sugar evenly over the bottom of the pan. TANGLED/RAPUNZEL BIRTHDAY PARTY The Birthday Cake. Doubles as a present (thanks, Barbie Rapunzel!) The girls colored pictures from the Tangled movie. Most printables are free! We played pin the frying pan on Flynn Rider. The girls loved it! I sewed little burlap satchels and filled them with crowns and other princess paraphernalia for party favors. FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. TAHINI OLIVE OIL CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place the almond flour, coconut sugar, gelatin, baking powder, baking soda, and salt in a mixing bowl. Whisk together. Add the olive oil, maple syrup, vanilla, milk, and tahini to the dry ingredients and mix together until well combined. Add the chocolate chips and mix in DIY BROWN SUGAR HONEY FACIAL SCRUB Instructions. Place the brown sugar and honey in a small bowl and mix together well. Store in a jar with an air tight lid. Keep at room temperature. TO USE: Wash face well. Apply a small amount of scrub (about ½ t.) to wet skin and massage gently in a circular motion. Avoid eye area. Rinse face well and pat dry. 3.2.2925. SIMPLE FRESH HERBED GARLIC BUTTER Instructions. Place all ingredients in a small saucepan and put on the stove over low heat until the butter has just melted. Remove from heat and let sit at least 10 minutes before brushing so that the flavors have a minute to infuse. (You could also place all of the ingredients in a small bowl and microwave them for about 30 seconds). DANDELION BUNDT CAKE FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour a 9-10 cup bundt pan and set aside. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.LEMON CURD MOUSSE
Chill until cold ( at least 2-3 hours). Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping. Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag. Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom ofeach dish.
ALMOND MILK CHOCOLATE CHIP COOKIES Line a baking sheet with parchment paper. Beat the coconut oil and coconut palm sugar together in a mixing bowl for 1 minutes. Beat in the maple syrup, almond butter, and vanilla. Add the egg and beat in until combined. Add the dried almond pulp, coconut flour, baking soda, and salt to the mixture and beat in until very well combined. HOW TO MAKE HOMEMADE GRAPE JUICE Place grapes in a stock pot and fill with enough water to just barely cover the grapes.Bring the grapes and water to a simmer. Using a potato masher or similar tool, smash the grapes down a bit to allow better juice extraction. After crushing the grapes, simmer for another 10-15 minutes. Once the grapes are broken down and very, very soft PASSION FRUIT GLAZED NEW YORK-STYLE CHEESECAKE FOR THE GLAZE: Cut the passionfruits in half and scoop out the flesh into a small saucepan. Add the lemon juice, honey, cornstarch, and water, and whisk together until the cornstarch dissolves. Bring the mixture just to a boil over medium/high heat,THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. ABOUT THE KITCHEN MCCABE Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography.. My name is Kayley. I am a culinary graduate with a passion for making and baking pretty things. I am a Freelance Recipe Developer, as well as a food photographer and writer.I live in a little town at the tip of Northern Utah. I started this blog in 2013 as a way to catalog the recipes I developed. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. BROWNED BUTTER VANILLA BEAN MADELEINES Place the ⅔ cup all-purpose flour, almond flour, sugar, and salt in a mixing bowl. Whisk to combine and set aside. In another mixing bowl, add the eggs, vanilla bean paste, orange zest, and orange juice and whisk until the eggs are frothy. Pour the egg mixture into the bowl of dry ingredients along with ⅓ of the browned butter. FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined.THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. ABOUT THE KITCHEN MCCABE Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography.. My name is Kayley. I am a culinary graduate with a passion for making and baking pretty things. I am a Freelance Recipe Developer, as well as a food photographer and writer.I live in a little town at the tip of Northern Utah. I started this blog in 2013 as a way to catalog the recipes I developed. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. BROWNED BUTTER VANILLA BEAN MADELEINES Place the ⅔ cup all-purpose flour, almond flour, sugar, and salt in a mixing bowl. Whisk to combine and set aside. In another mixing bowl, add the eggs, vanilla bean paste, orange zest, and orange juice and whisk until the eggs are frothy. Pour the egg mixture into the bowl of dry ingredients along with ⅓ of the browned butter. FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. ABOUT THE KITCHEN MCCABE Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography.. My name is Kayley. I am a culinary graduate with a passion for making and baking pretty things. I am a Freelance Recipe Developer, as well as a food photographer and writer.I live in a little town at the tip of Northern Utah. I started this blog in 2013 as a way to catalog the recipes I developed. THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. COCONUT MERINGUE RICE PUDDING + CARDAMOM POACHED Bring mixture to a boil, stirring to dissolve sugar. Let boil for about five minutes, or until reduced by about ⅓. Remove from heat and strain out the cardamom pods and seeds. Place syrup back in the pot and bring back to a boil. Add the grapefruit sections to INDIVIDUAL STRAWBERRY SHORTCAKES Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpat mats. Place the 1½ C. sliced strawberries in a bowl and sprinkle with the ½ C. sugar. Toss to coat and refrigerate until ready to assemble shortcakes. Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix. DIY BROWN SUGAR HONEY FACIAL SCRUB Instructions. Place the brown sugar and honey in a small bowl and mix together well. Store in a jar with an air tight lid. Keep at room temperature. TO USE: Wash face well. Apply a small amount of scrub (about ½ t.) to wet skin and massage gently in a circular motion. Avoid eye area. Rinse face well and pat dry. 3.2.2925. DANDELION BUNDT CAKE FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour a 9-10 cup bundt pan and set aside. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. SPICED HOT CHOCOLATE LAYER CAKE Instructions. Preheat the oven to 350 degrees. Grease and flour three 8 inch round baking pans. Line the bottoms of each pan with a circle of parchment paper. Place the flour, sugar, cocoa powder, salt, baking powder, baking soda, and espresso powder in a large bowl and whisk tocombine.
HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions. WATERMELON CANTALOUPE LEMONADE Bring the mixture to a boil. Let boil for 1 minute and remove from heat. Transfer the cantaloupe/lemonade base to a pitcher or container and chill in the refrigerator. To make the lemonade: Fill a glass ¼ full with the cantaloupe/lemonade base. Fill the glass with ice. Pour the watermelon juice carefully over the ice until the glass is ¾full.
BUTTERNUT SQUASH BROWN RICE W/ ROSEMARY CARAMELIZED ONIONS Instructions. Heat the olive oil in a large saute pan to medium/high. add the butternut squash, onion, and rosemary, and saute for 7-9 minutes, stirring every 30 seconds or so, until the squash and onion have begin to develop some caramel color and are tender. Add Salt andPepper to taste.
THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925.LEMON CURD MOUSSE
Chill until cold ( at least 2-3 hours). Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping. Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag. Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom ofeach dish.
FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925.LEMON CURD MOUSSE
Chill until cold ( at least 2-3 hours). Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping. Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag. Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom ofeach dish.
FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions. THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. PISTACHIO CAKE + RASPBERRY ROSE BUTTERCREAM Set aside. Whisk together 1 cup of the ground pistachios (set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing bowl. In another mixing bowl, beat butter on high until creamy, about 2 minutes. Add the sugar and beat for another 2 minutes. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions. DIY BROWN SUGAR HONEY FACIAL SCRUB Instructions. Place the brown sugar and honey in a small bowl and mix together well. Store in a jar with an air tight lid. Keep at room temperature. TO USE: Wash face well. Apply a small amount of scrub (about ½ t.) to wet skin and massage gently in a circular motion. Avoid eye area. Rinse face well and pat dry. 3.2.2925. DANDELION BUNDT CAKE FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour a 9-10 cup bundt pan and set aside. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. INDIVIDUAL STRAWBERRY SHORTCAKES Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpat mats. Place the 1½ C. sliced strawberries in a bowl and sprinkle with the ½ C. sugar. Toss to coat and refrigerate until ready to assemble shortcakes. Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix. RHUBARB UPSIDE DOWN ALMOND CAKE Instructions. Preheat the oven to 350 degrees. Line the base of a 9" round cake pan or springform pan with parchment paper. Grease the sides of the pan. Cut the rhubarb into diamonds that are about 1" long. Sprinkle ¼ cup of the sugar evenly over the bottom of the pan.SPICED APPLE COULIS
Cut them into large cubes and place in a saucepan along with the butter, sugar, cinnamon, lemon juice, lemon zest, and brandy. Cover and cook on low heat until the apples are very tender. Place the cooked apples in a food processor or blender and puree until very smooth. Add the 1 T. of water if you desire a thinner puree. WATERMELON CANTALOUPE LEMONADE Bring the mixture to a boil. Let boil for 1 minute and remove from heat. Transfer the cantaloupe/lemonade base to a pitcher or container and chill in the refrigerator. To make the lemonade: Fill a glass ¼ full with the cantaloupe/lemonade base. Fill the glass with ice. Pour the watermelon juice carefully over the ice until the glass is ¾full.
BUTTERNUT SQUASH BROWN RICE W/ ROSEMARY CARAMELIZED ONIONS Instructions. Heat the olive oil in a large saute pan to medium/high. add the butternut squash, onion, and rosemary, and saute for 7-9 minutes, stirring every 30 seconds or so, until the squash and onion have begin to develop some caramel color and are tender. Add Salt andPepper to taste.
THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925.LEMON CURD MOUSSE
Chill until cold ( at least 2-3 hours). Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping. Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag. Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom ofeach dish.
FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.THE KITCHEN MCCABE
This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free. I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled puddingmixture.
RECIPE INDEX
Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle. See More >>. RHUBARB MAGIC CUSTARD CAKE Preheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925.LEMON CURD MOUSSE
Chill until cold ( at least 2-3 hours). Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping. Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag. Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom ofeach dish.
FRESH PINEAPPLE ICE CREAM Instructions. Place the fresh pineapple, sugar, salt, and egg yolks in a blender and puree until very smooth. Run the mixture through a fine mesh sieve to remove the pineapple fibers and place puree in a saucepan. Heat the saucepan on medium/high and whisk constantly until it comes to a boil. Remove from heat and scrap mixture into a bowl. HOW TO MAKE A 4-COURSE RESTAURANT QUALITY MEAL AT … I know cooking a big, fancy, multi-course meal at home can sound intimidating. And rightly so! It’s easy to enjoy a nice meal at a restaurant when they do all the prep, cooking, clean-up and deal with the stress. BUT it doesn’t necessarily have to be a stressful thing to do it yourself. Making aRead More » APRICOT NECTAR RECIPE & TUTORIAL Place apricots and water in a large stock pot. Bring to a simmer and reduce heat to medium. Let simmer for ½ hour, or until the apricots are super soft and completely broken down. Run the apricot/water mixture through a sieve, pushing the apricots through with a spoon, collecting the puree and liquid in a large bowl. CHERRY ALMOND MERINGUE BUTTER CAKE Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions. THE BEST HOMEMADE POPPY SEED DRESSING Place all ingredients except for the poppyseeds in a blender. Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate. 3.2.2925. PISTACHIO CAKE + RASPBERRY ROSE BUTTERCREAM Set aside. Whisk together 1 cup of the ground pistachios (set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing bowl. In another mixing bowl, beat butter on high until creamy, about 2 minutes. Add the sugar and beat for another 2 minutes. HOMEMADE SALTED CARAMEL ICE CREAM Pour half of the caramel into an air tight container and set out at room temperature to cool. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla. Refrigerate until cold. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions. DIY BROWN SUGAR HONEY FACIAL SCRUB Instructions. Place the brown sugar and honey in a small bowl and mix together well. Store in a jar with an air tight lid. Keep at room temperature. TO USE: Wash face well. Apply a small amount of scrub (about ½ t.) to wet skin and massage gently in a circular motion. Avoid eye area. Rinse face well and pat dry. 3.2.2925. DANDELION BUNDT CAKE FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour a 9-10 cup bundt pan and set aside. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. INDIVIDUAL STRAWBERRY SHORTCAKES Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpat mats. Place the 1½ C. sliced strawberries in a bowl and sprinkle with the ½ C. sugar. Toss to coat and refrigerate until ready to assemble shortcakes. Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix. RHUBARB UPSIDE DOWN ALMOND CAKE Instructions. Preheat the oven to 350 degrees. Line the base of a 9" round cake pan or springform pan with parchment paper. Grease the sides of the pan. Cut the rhubarb into diamonds that are about 1" long. Sprinkle ¼ cup of the sugar evenly over the bottom of the pan.SPICED APPLE COULIS
Cut them into large cubes and place in a saucepan along with the butter, sugar, cinnamon, lemon juice, lemon zest, and brandy. Cover and cook on low heat until the apples are very tender. Place the cooked apples in a food processor or blender and puree until very smooth. Add the 1 T. of water if you desire a thinner puree. WATERMELON CANTALOUPE LEMONADE Bring the mixture to a boil. Let boil for 1 minute and remove from heat. Transfer the cantaloupe/lemonade base to a pitcher or container and chill in the refrigerator. To make the lemonade: Fill a glass ¼ full with the cantaloupe/lemonade base. Fill the glass with ice. Pour the watermelon juice carefully over the ice until the glass is ¾full.
BUTTERNUT SQUASH BROWN RICE W/ ROSEMARY CARAMELIZED ONIONS Instructions. Heat the olive oil in a large saute pan to medium/high. add the butternut squash, onion, and rosemary, and saute for 7-9 minutes, stirring every 30 seconds or so, until the squash and onion have begin to develop some caramel color and are tender. Add Salt andPepper to taste.
THE KITCHEN MCCABE
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PEACH & BLUEBERRY PIE October 20, 2019 By Kayley6 Comments
I’m keeping things super simple tonight. I seem to be a bit short when it comes to things to say lately and this is all I have right now: It is not peach season. I know this. You’d much prefer an apple pie right now, maybe, or a pumpkin. I’ve been sitting on thispeach…
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HEIRLOOM TOMATO GALETTE + HERBED RICOTTA October 6, 2019 By KayleyLeave a Comment
*This Heirloom Tomato Galette + Herbed Ricotta recipe post is sponsored by Café Appliances & RC Willey. All words and opinions are my own. I get a little tomato crazy come the Fall. All year long I’ve waited for fresh, garden tomatoes. As soon as sunflowers start popping up along the country roads I travel…Read More »
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*This recipe for Creamed Swiss Chard & Eggs is brought to you in partnership with Frieling USA. All words and opinions are my own. Baked eggs are a major thing in my home. Especially for my children. For some of you, that morning cereal is routine. The clinking sounds of little crunchy morsels hitting…Read More »
ZUCCHINI BLOSSOM FRITTERS September 22, 2019 By Kayley1 Comment
 Zucchini Blossom Fritters are a new thing to me. You know how it goes – Dishes pass your awareness that you can’t possibly make because they require very specific ingredients that can only be sourced one way and you don’t happen to have a flourishing garden, or a currant bush, or a truffle…Read More »
BROWNED BUTTER VANILLA BEAN MADELEINES September 8, 2019 By KayleyLeave a Comment
*These Chocolate-dipped Browned Butter Vanilla Bean Madeleines are brought to you in partnership with Nielson-Massey Vanillas. All words and opinions, as always, belong to me.See More Blog Posts
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