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  • 2025/01/23 04:48
• Mushroom and Ricotta Cheese Frittata
  
  Frittatas aren't just tasty—they're also a fantastic way to use up excess eggs. Paired with leeks, mushroom and arugula for a springy touch, this version works hot or cold and for brunch or lunch Business Server Hosting.
  Total Time: 0:30
  Prep: 0:15
  Level: Easy
  Serves: 4
  Ingredients
  
      2 tbsp. olive oil
      2 leeks
      Kosher salt and pepper
      8 oz. small button mushrooms
      8 large eggs
      0.50 c. part-skim ricotta cheese
      0.25 c. grated Parmesan (1 oz)
      Arugula salad
  
  Directions
  
      Heat oven to 400°F you find online. Heat the oil in a 10-in. nonstick oven-safe skillet over medium heat. Add the leeks and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
      Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes hong kong shopping.
      Meanwhile, in a large bowl, whisk together the eggs, ricotta and Parmesan. Add the egg mixture to the skillet and stir to distribute the ingredients. Transfer to the oven and bake until a knife inserted in the center comes out clean, 16 to 18 minutes. Transfer to a cutting board. Serve with a salad, if desired.
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  • 2015/09/09 12:47
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• Shrimp Skewers Pesto for guests
  
  ​These three ingredient skewers—shrimp, pesto, and lemon—are easy enough for a weeknight or classy enough Managed Firewall Provider.
  Total Time: 0:25
  Prep: 0:15
  Level: Easy
  Yield: 8 skewers
  Ingredients
  
      1 lb. medium or large frozen shrimp, deveined, thawed
      3 lemons, thinly sliced
      8 skewers, soaked in water 20 minutes
      Extra virgin olive oil You beauty, for drizzling
      kosher salt
      Freshly ground black pepper
      1/2 c. pesto
  
  Directions
  
      Preheat grill to medium-high. Skewer shrimp and lemon slice. Drizzle with olive oil and season with salt and pepper. Grill dr reborn, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.
      Brush with pesto and serve.
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  • 2015/09/02 12:01
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• You need 1 large overripe Night Before
  Twas the night before Christmas... and you forgot the fruit cake. Head straight to the kitchen with this recipe: it doesn't require weeks of soaking dried fruit and it's out of the oven in 45 minutes — perfect Mask House. Cut it up on Christmas Day and no one will know the difference.
  
  From: Delish A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!
  
  Level: Easy
  Serves: 24
  Ingredients
  
      3 c. diced mixed dried and glacé fruit
      0.33 c. finely chopped candied ginger
      10 tbsp. butter
      0.66 c. firmly packed light brown sugar
      1 tsp. finely grated lemon rind
      2 tbsp. lemon juice
      0.50 c. brandy
      0.50 tsp. baking soda
      3 eggs
      0.50 c. mashed banana
      1.50 c. all-purpose flour
      0.50 c. self-rising flour
      0.50 c. slivered almonds
  
  Directions
  
      Combine dried and glacé fruit, ginger, butter, sugar, rind, juice, and 1/3 cup of the brandy in medium saucepan; stir over heat until butter is melted and sugar dissolved. Bring to a boil, remove from heat Mask House; stir in soda. Transfer to large bowl; cool.
      Preheat oven to 325 degrees F. Grease 8- by 12-inch rectangular pan; line base and two long sides with parchment paper, extending paper 2 inches above sides.
      Stir egg and banana into fruit mixture, then stir in sifted flours. Spread mixture into pan; sprinkle with nuts.
      Bake cake about 45 minutes. Brush hot cake with remaining brandy, cover with foil; cool in pan. Cut cake into 24 squares. Dust with sifted confectioners' sugar to serve, if you like.
  
  Tips & Techniques
  banana to hong kong hotel get the amount of
  mashed banana required for this
  recipe.
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  • 2015/08/18 19:05
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• Ginger and Pear Upside-Down Cake
  The classic upside-down cake gets a holiday spin with ginger and pear. It's a perfect dessert for You find online Christmas dinner or any other time during the cold winter months.
  
  Total Time: 1:25
  Cook: 0:40
  Level: Moderate
  Serves: 12
  Ingredients
  
      2 stick unsalted butter
      4 medium Bosc pears
      0.50 c. light brown sugar
      0.25 c. honey
      2 tbsp. honey
      2 tbsp. minced crystallized ginger
      2 c. all-purpose flour
      1.50 tsp. baking powder
      1 tsp. cinnamon
      0.25 tsp. ground ginger
      0.25 tsp. freshly grated nutmeg
      0.25 tsp. salt
      1.25 c. granulated sugar
      3 large eggs
      1 tsp. pure vanilla extract
      0.75 c. milk
  
  Directions
  
      Preheat the oven to 350 degrees F. In a 10-inch cast-iron skillet, melt 4 tablespoons of the butter. Add the pears and cook over You find online high heat, stirring, until crisp-tender. Add 4 tablespoons of the butter, the brown sugar, and honey and stir over moderate heat until melted. Off the heat, arrange the pears in an overlapping ring, with the pointed ends facing the center. Fill the center with pears and sprinkle with the crystallized ginger.
      In a medium bowl, whisk the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. In a large bowl, cream the remaining stick of butter. Add the granulated sugar; beat until light and fluffy. Beat in the eggs, 1 at a time. Add the vanilla. Beat in the dry ingredients in 3 additions, alternating with the milk. Spoon the batter evenly over the pears, spreading it to the edge.
      Bake the cake on the bottom oven rack for 30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool for 10 You find online minutes, then invert a plate over the skillet. Quickly invert the skillet to release the cake. Replace any pears that stick to the skillet and drizzle any remaining syrup over the cake. Let cool before serving.
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  • 2015/08/10 11:58
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• Mix flour baking soda
  
  Total Time: 1:10
  Prep: 0:35
  Level: Moderate
  Serves: 12
  Ingredients
  Cake:
  
      2.50 c. all-purpose flour
      2 tsp. baking soda
      0.50 tsp. salt
      1.50 stick unsalted butter or margarine
      2 tsp. vanilla extract
      1.50 c. sugar
      2 large eggs
      1 c. low-fat buttermilk
      1 square unsweetened chocolate
      Milk-Chocolate Frosting (recipe follows)
      Multicolored confetti sprinkles
      White tube icing
  
  Directions
  
      Heat oven to 350°F technology development. Line bottom of two 9-inch-round cake pans with waxed paper. Grease paper.
     
      Beat butter and vanilla in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Gradually add sugar and continue beating 2 minutes. Add eggs, beating until blended after each.
      Reduce mixer speed to low. Beat in flour mixture in 3 additions alternately with the buttermilk until well blended, beginning and ending with flour mixture. Batter will be very thick.
      Remove 1 1/2 cups batter to a bowl. Stir in the melted chocolate. Drop large dollops remaining vanilla batter into prepared pans, leaving spaces between spoonfuls. Spoon chocolate batter between vanilla batter. Run a knife through the batter a few times for a marbleized effect. (No need to smooth tops since the batter spreads as it bakes.
      Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes, then invert on rack, peel off waxed paper and cool completely.
      Up to 8 hours before serving: Place 1 cake layer upside down on a serving platter. Spread 1/2 cup frosting over top business centre. Top with remaining cake layer, right side up. Remove 1/2 cup frosting for decoration; spread remaining over top and sides of cake. Pipe rosettes of reserved frosting on cake using a pastry bag fitted with a star tip. Decorate with sprinkles. Write birthday message using white tube frosting. Refrigerate until 20 minutes before cutting and serving.MILK-CHOCOLATE FROSTINGBring 1 cup heavy cream
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  • 2015/08/06 12:09
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