2014年12月30日

Cream Scones

From Martha Stewart Living Omnimedia
Top these classic scones with strawberry jam and softly whipped cream.

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--
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cream scones

Courtesy of Martha Stewart

Yields: 8 to 10 scones

Ingredients
U.S. Metric Conversion chart

2 cup(s) all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoon(s) sugar, plus more for sprinkling
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1/3 cup(s) heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving

Directions

Preheat oven to 400 degrees. Line a baking sheet withPaper Products Manufacturerparchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. ielts writing Stir lightly with fork just until the dough comes together (do not overmix).
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Tour productsServe warm or at room temperature, topped with strawberry preserves and whipped cream.
  


Posted by れあ at 15:53Comments(0)

2014年12月22日

You can buy Tovala’s $399 smart oven starting today

Tovala, a $399 smart oven out of Y Combinator promising to perfectly cook ready-made meals in under 30 minutes is finally available for purchase.

It can bake, boil and steam meals at up to 550 degrees Fahrenheit in 10 to 30 minutes and works with either prepackaged Tovala meals or your own food. However, the real money maker for the startup will be in the meal delivery service offshore company.

It’s a crowded space with Postmates and other restaurant delivery as well as meal kits more similar to Sun Basket and Blue Apron. However, Tovala offers what it believes is a quicker way to make meals and with less clean-up.

“This is one of the biggest complaints with the meal kit companies – after all the cooking, you’re left with a ton of pots, pans and plates to clean. There’s literally no clean up required with our meals.” co-founder David Rabie said china vpn.

Right now, Tovala has two subscription plans: 3 single-serving meals for $36 or 3 double-serving meals for $72. Compare that to Blue Apron’s offering at 3 double-serving meals for $60 a week or the family plan serving two recipes per week at four servings each for $72.





Tovala tells TechCrunch it will eventually add a family plan as well as breakfast and dessert meals. For now you can choose from entrees like miso-glazed salmon or Moroccan chicken with chickpeas, goat cheese & corn pasta, for example.

Each Tovala packaged meal can feed up to four people, are made from scratch in the Tovala kitchen, and consist of 400 to 800 calories per serving. The startup also has a recipe library for creating meals with special diet restrictions such as paleo, vegan and gluten-free, if those are your preferred options.

We interviewed Tovala’s co-founders Rabie and Bryan Wilcox back in March when the company first launched. Check out the video below to see our original review a few months ago and get an idea of how this smart oven works.

Those interested in purchasing one for themselves or finding out more can go to Tovala.com Travel Statistics.  


Posted by れあ at 15:57Comments(0)

2014年12月17日

Stuffed Mushrooms

From Woman's Day
This reader’s stuffed mushrooms pack big flavors into a tiny package.

By Kathleen Valle

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Nutritional Information


Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
stuffed mushrooms

Tina Rupp; Food styling by Christine Albano; Prop styling by Polar M200Marina Malchin

Yields: 20 (cost per mushroom of $0.42)

Total Time: 45 min

Prep Time: 20 min

Oven Temp: 350

Ingredients
U.S. Metric Conversion chart

20 medium (about 1 pound) white mushrooms
1 tablespoon(s) unsalted butter
2 tablespoon(s) olive oil
1/2 small onion, finely chopped
1/2 small green pepper, finely diced
Black pepper
1 clove(s) garlic, finely chopped
1 can(s) (6-ounce) minced clams
2 tablespoon(s) fresh lemon juice
1/4 cup(s) chopped fresh flat-leaf parsley
3/4 cup(s) bread crumbs
1/4 cup(s) grated Parmesan
1/4 cup(s) coarsely grated mozzarella

Directions

Heat oven to 350 degrees F. Separate the stems from the mushroom caps. Finely chop the stems.
Heat the butter and 1 tablespoon oil in a large skillet over medium heat. travel industry research Add the onion, green pepper, and black pepper and cook, covered, stirring occasionally, for 4 minutes.
Add the mushroom stems and garlic and cook, stirring, until tender, 2 to 3 minutes. Stir in the clams and cook for 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the lemon juice, then the parsley, bread crumbs, and cheeses.
On a large rimmed baking sheet, toss the mushrooms in the nuskin hong kongremaining tablespoon oil and arrange stem-side up. Divide the bread crumb mixture among the caps (about 1 heaping tablespoon each) and bake until the mushrooms are golden brown and tender, 20 to 25 minutes.
  


Posted by れあ at 13:06Comments(0)

2014年12月08日

Smoky Vegetarian Beet Reubens

From Food & Wine
With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese, and homemade Russian dressing.

By Todd Ginsberg

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Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
smoky vegetarian beet reubens

Christina Holmes

Serves: 4

Total Time: 1 hr 45 min

Prep Time: 30 min

Oven Temp: 350

Ingredients
U.S. Metric Conversion chart

1 large (about 14 ounces) beet
1 tablespoon(s) extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon(s) coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup(s) mayonnaise
1 tablespoon(s) ketchup
1 tablespoon(s) sweet pickle relish
1 tablespoon(s) lemon juice, freshly squeezed
8 slice(s) rye bread
Unsalted butter, softened, for brushing
1/2 cup(s) sauerkraut, drained and warmed wine offer
6 slice(s) Swiss cheese

Directions

Preheat the oven to 350 degrees F. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast it for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice it crosswise, 1/4 inch thick. Transfer the slices to a Cardboard Displays plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
In a bowl, whisk the mayonnaise with the ketchup, relish, and lemon juice. Season the Russian dressing with salt and pepper.
Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 lafite rothschild slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut, and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half, and serve.
  


Posted by れあ at 13:12Comments(0)