jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-53-419′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Halloween:the perfect excuse to eat all the chocolate you get your hands on. And what better way to enjoy chocolate than a chocolate-coated Gala apple with M&Ms,peanut butter and granola,and drizzled with white chocolate (not all on one). We had some old microwaveable dark and white chocolate wafers in our pantry,along with some half &half in our fridge,so we set up a ghetto double-boiler and went to work! Directions:Wash the apples and dry. Remove the stems. Poke chopstick through the core. Set a pot with a few inches of water and put on high. Set pyrex bowl large enough to rest in the pot. Once boiling,turn to medium. Line pan with foil and spray with non-stick spray. Melt 1lb. dark chocolate in the bowl. Add in half &half as necessary and stir frequently. Once melted,keep at low. Dip and spin apples in chocolate using spoon to cover completely. Then dip and spin apples in bowl with your desired topping. Place in pan to cool. Once chocolate has hardened a bit,fridge the pan until ready to serve!
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-52-409′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Ever since the new Julie &Julia movie came out,there’s been a flurry of boeuf bourguignon recipes! That being said,we wanted to stay authentic and so we looked up the original Julie Child recipe and it is a mouthful –lots of detail and precision which we can’t afford on a hectic weeknight. So we decided to try out this 1994 recipe courtesy Epicurious and Bon Appetit (go epicurious!) We halved the recipe and it was delicious. And so,with pride,we can say we’ve cooked our first French dish! Bon appetit jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-50-403′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});With just a small napa cabbage,shredded chicken,and some kitchen staples,we managed to make this wonderful soup courtesy Bon Appetit &Epicurious. Mods:If you don’t have sherry like us,use some seasoned sweet rice wine like mirin. We also omitted the tahini paste and added a touch more soy sauce. The ginger was a bit hot so put it in with the chicken stock to cook it a little longer. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-49-236′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});A quick and healthy way to enjoy fish! This dish helped us survive in college when we got tired of ramen. We recently started adding Old Bay to this to kick things up a notch (big ol’Maryland pride here!) Ingredients:2 fish fillets –stick to white fish like tilapia and catfish 1/2 cup italian breadcrumbs 2 tbsp Old Bay seasoning Butter (best) or olive oil Directions:Line baking sheet with foil and pre-heat oven to 400F. Rinse fish fillets with water and gently pat dry. In a large flat dish,mix breadcrumbs with Old Bay. Dip fish in crumb mixture and coat. Place 2-3 thin slices of butter on baking sheet underneath each fillet. If using oil,sprinkle a little oil underneath each fillet. Top with 2-3 slices of butter or a sprinkling of oil for each fillet. Cook for 10 mins or until the fish flakes with a fork.  |  | |
| Copyright ©2012 YumYum Panda - All Rights Reserved | ||