the code and food blogger

Ingredients 4 tablespoons butter, divided 3 large eggs, room temperature 1/2 cup 2% milk 1/4 cup canned sweet potatoes in syrup, mashed 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 cup maple syrup 1/4 cup chopped pecans PREPARATION Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Meanwhile, in a large bowl, whisk eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes. In a small saucepan, combine syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup. Nutrition Facts 1 serving: 261 calories, 14g fat (6g saturated fat), 115mg cholesterol, 210mg sodium, 30g carbohydrate (19g su...

Ingredients 1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta 2 jars (24 ounces each) marinara sauce 1 jar (15 ounces) Alfredo sauce 2 cups shredded part-skim mozzarella cheese, divided 1/2 cup reduced-fat ricotta cheese 1/2 cup shredded provolone cheese 1/2 cup grated Romano cheese TOPPING: 1/2 cup grated Parmesan cheese 1/2 cup panko (Japanese) bread crumbs 3 garlic cloves, minced 2 tablespoons olive oil Minced fresh parsley or basil, optional PREPARATION Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a large saucepan combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese. In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oi...

Ingredients 1 tablespoon cornmeal 1 loaf (1 pound) frozen pizza dough, thawed 1 cup shredded mozzarella cheese 1 cup ready-to-use grilled chicken breast strips 4 bacon strips, cooked and crumbled 2 cups shredded romaine 1 cup fresh arugula 1/4 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon grated lemon zest 1/2 teaspoon pepper 1 medium tomato, thinly sliced 1 medium ripe avocado, peeled and sliced 1/4 cup loosely packed basil leaves, chopped PREPARATION Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes. Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and ...

Ingredients 1 package (6 ounces) stuffing mix 4 large eggs 1/4 cup yellow mustard 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 8 boneless skinless chicken thighs (about 2 pounds) Oil for frying WAFFLES: 1-3/4 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1-3/4 cups 2% milk 2 large eggs, room temperature 1/2 cup butter, melted 2 teaspoons vanilla extract Maple syrup PREPARATION Prepare stuffing mix according to package directions; cool. Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere. In an electric skillet, heat 1/2 in. of oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep ...

Ingredients 1 package (8 ounces) cream cheese, softened 6 tablespoons lemon curd, divided 2 teaspoons grated lemon zest 1/8 teaspoon almond extract 2 large eggs, room temperature 2 tablespoons heavy whipping cream 1 tablespoon poppy seeds 3 tablespoons butter 6 flour tortillas (6 inches) 1-1/3 cups fresh blackberries 1/4 cup seedless blackberry spreadable fruit PREPARATION In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside. In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, greasing pan as needed. Spread about 3 tablespoons cream cheese mixture over each tortilla to within ...

Ingredients 1/4 cup butter 6 medium apples, peeled and chopped 2 tablespoons sugar 1 tablespoon honey 1 teaspoon ground cinnamon 1 teaspoon vanilla extract WAFFLES: 2 cups all-purpose flour 2 tablespoons quick-cooking grits 1 tablespoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs, room temperature 2 cups buttermilk 1 cup reduced-fat ricotta cheese 1/2 cup canola oil 2 teaspoons vanilla extract 1-1/2 cups fat-free vanilla Greek yogurt Fresh blueberries, optional PREPARATION In a large skillet, melt butter over medium-high heat. Add apples, sugar, honey, cinnamon and vanilla; cook and stir until apples are crisp-tender, 10-12 minutes. Remove from heat and keep warm. Preheat waffle maker. In a large bowl, whisk flour, grits, cornstarch, baking soda and salt. In another bowl, whisk eggs, buttermilk, ricotta, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to m...

Ingredients 3 cups cubed peeled butternut squash 2 teaspoons olive oil 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon coarsely ground pepper 4 large eggs, room temperature 1-1/2 cups 2% milk 1/2 cup all-purpose flour 1/4 teaspoon cayenne pepper 2 cups shredded sharp white cheddar cheese 1/4 cup grated Parmesan and Romano cheese blend 1 tablespoon butter 1 tablespoon minced fresh chives PREPARATION Preheat oven to 400°. Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm. In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and ...

Ingredients 3 cups fresh blueberries 4 cups sugar 1 tablespoon pomegranate juice 1-1/2 teaspoons lemon juice 1 pouch (3 ounces) liquid fruit pectin 2 tablespoons finely chopped crystallized ginger 1/2 teaspoon ground ginger PREPARATION In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. Stir in crystallized and ground ginger. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner. Nutrition Facts 2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein. O...

Ingredients 3 tablespoons olive oil, divided 1 small onion, finely chopped 2 garlic cloves, minced 3/4 cup marinara sauce, divided 1/2 cup finely chopped or shredded part-skim mozzarella cheese 1/2 cup dry bread crumbs 1 teaspoon Italian seasoning 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound ground chicken 4 slices part-skim mozzarella cheese 4 hamburger buns, split and toasted 1/4 cup shredded Parmesan cheese Fresh basil leaves, optional PREPARATION In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly. In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties. In the same skillet, heat remaining 2 tablespoons oil ove...

Ingredients 2 medium sweet orange peppers, chopped 2 medium ripe avocados, peeled and cubed 1 container (10-1/2 ounces) cherry tomatoes, halved 1 cup fresh or frozen corn, thawed 1/2 medium red onion, finely chopped DRESSING: 1/4 cup seasoned rice vinegar 3 tablespoons lime juice 2 tablespoons olive oil 1/2 cup fresh cilantro leaves 2 garlic cloves, halved 2 teaspoons sugar 1/2 teaspoon kosher salt 1/4 teaspoon pepper PREPARATION ace the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours. Nutrition Facts 1 cup: 187 calories, 12g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

Ingredients 15 medium apples (about 5 pounds), peeled and chopped 1 cup water 1/3 cup sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt PREPARATION Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator. Nutrition Facts 2/3 cup: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 26g carbohydrate (22g sugars, 3g fiber), 0 protein.

Ingredients 2 eggs 1 cup sugar 2 cups cold mashed potatoes (mashed with milk and butter) 3/4 cup buttermilk 2 tablespoons butter, melted 1 teaspoon vanilla or almond extract 4-1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground nutmeg 1/8 teaspoon ground ginger Oil for deep-fat frying Additional sugar, optional PREPARATION In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired. ...

lemon coriander soup is made by cooking some herbs or vegetables and then adding them to a vegetable stock. later lemon and coriander leaves are added. my recipe is different as i have not used any store brought vegetable stock 1 tablespoon toasted sesame oil or any neutral flavoured oil 1 teaspoon finely chopped ginger or 1-inch ginger 1 teaspoon finely chopped garlic or 3 to 4 medium garlic cloves ¼ cup chopped spring onion whites or 2 small spring onions or ¼ cup finely chopped onions ¼ to ⅓ cup finely chopped carrots or 1 small to medium carrot 1 to 1.25 cups chopped mushrooms or 4 to 5 white button mushrooms 1 green chilli - chopped 1 lemongrass stalk - optional crushed black pepper or black pepper powder as required salt as required 4 cups water or sodium free vegetable stock 2 tablespoons lemon juice or add as per taste ⅓ cup chopped coriander leaves 1 to 2 tablespoons chopped spring onion greens (scallions) or chives - optional for g...

Jalebi is a popular Indian dessert made with maida and sugar syrup. Served during festivals and special occasions, this traditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeezy bottle, which makes it much simpler. The golden rule to make amazing Jalebis, is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri. It is mostly prepared on festivals like Diwali and Holi, though you can make it as per your mood and cravings. It is also a delightful evening s...

Ingredients 6 pounds very fresh striped bass or bluefish 2 cups flour 1 tablespoon kosher salt ¼ cup freshly cracked black pepper ¼ cup Old Bay spice mix 6 eggs ...

Ingredients For the brine: 1 cup kosher salt ½ cup granulated sugar For the fish: 4 flounder fillets, approximately 1 1/2 pounds, or any thin, low-fat white fish Kosher salt and ground black pepper, to taste Neutral oil, like canola or grapeseed ...

Ingredients Extra-virgin olive oil 1 ½ pounds medium green zucchini, cut into 3/4-inch cubes Kosher salt and black pepper 1 ½ pounds yellow summer squash, cut into 3/4-inch cubes 1 large onion, diced (about 1 1/2 cups) 6 ...

Ingredients For the pudding: 2 cups whole milk ½ cup heavy cream 1 teaspoon vanilla extract ¾ cup granulated sugar 4 egg yolks 2 tablespoons cornstarch ...

Ingredients 4 large very ripe (lightly speckled) bananas, peeled 3 cups whole milk 1 cup heavy cream 300 grams sugar (about 1 1/2 cups) 60 grams cornstarch (about 1/2 cup) 1 van...

Ingredients 2 cups heavy or light cream, or half-and-half 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract ⅛ teaspoon salt 5 egg yolks ½ cup sugar, more for topping Preparation Heat oven to 325 degrees. In a saucepan, combine cream, vanilla ...