Bloody Mary Scones – Scones de Bloody Mary

I had been dreaming about preparing scones, they are one of my favorite breads and I have only shared one recipe in Sweet Cannela ����. Originally I had the idea of making sweet scones, but I came across this savory recipe from Ovenly , and I immediately...

Tamarind, Date & Cardamom Loaf Cake – Panqué de Tamarindo, Dátiles y Cardamomo

A coworker knows I have a food blog, and although I am sure he has never visit Sweet Cannela, every time he goes to his hometown, he brings me a seasonal ingredient so I can prepare something with it. He always asks what I prepared, and he wants to see...

Best Artichoke Mushroom Pie

Artichoke Mushroom Pie - Last week, my sister sent me a the full size photo of a fabulous artichoke mushroom savory pie or tart she made for dinner.  She did not include a recipe. When the recipe arrived, she sent the following anecdote...

Chickpea Brownies – Brownies de Garbanzos

For those who have being following me for some time in Sweet Cannela, it might not be a big surprise to know that I love "rare" brownies, as my husband says. I have made avocado, black beans, sweet potatoes, spinach and blueberries brownies. And the...

Jamie Oliver Milk Chicken Recipe

Jamie Oliver Milk Chicken Recipe – I’m taking on one of Jamie Oliver’s best known recipes for chicken prepared in milk . How long has it been since he became a household name as the Naked Chef? That’s how long he’s been...

Pain D’Épices – Pan de Especias

Pain D'Épices 2016-04-27 15:53:12 Yields 8 Write a review Save Recipe Print Prep Time 15 min Cook Time 40 min Total Time 55 min Prep Time 15 min Cook Time 40 min Total Time 55 min Ingredients 165 grams (5.82 oz) whole wheat flour 1 teaspoon baking powder...

Home cooking made easy with Gousto

Today I'm trying out a fantastic new concept from Gousto that's going to make cooking tasty meals oh-so-easy. Their strapline is "Everything you need to cook delicious recipes, delivered weekly". If you love cooking and find the decision making, shopping...

Chicken Croquettes

When I was first working at Meier & Franks in Portland,Oregon in 1955, this was a very popular dish. I loved it. It has returned in popularily as people are again cooking from scratch. Chicken Croquettes Ingredients
3 tbls. butter

1 onion, finely chopped

2 tbls. parsley, finely chopped

1/4 cup all-purpose flour

salt to taste

1/8 tsp. cayenne pepper

1/4 cup chicken broth

2 tbls. milk

1 1/2 cups chicken, finely chopped or ground in processor

1/3 cup bread crumbs plus 1/2 cup bread crumbs to coat/

1 egg, beaten

oil to fry


Directions

Melt butter

Add onion and cook over medium heat until tender

Stir in parsley

Sift flour, salt and cayenne

Add to onion mixture and cook until bubbly

Add chicken broth and milk
Cook and stir constantly for about 2 minutes or until thickened

Put onion mixture, chicken, and 1/3 cup bread crumbs in a mixing bowl and combine

Refrigerate for an hour

Make 8 balls or patties with mixture
Heat oil in fry pan
Coat patties with bread crumbs

Dip in egg
Coat again with bread crumbs
Fry over medium heat until golden brown

Gravy

1 tbls. Chicken fat

2 tbls. flour

1/4 tsp. basil

salt and pepper to taste

1/2 cup milk, 1/2 cup chicken broth

Use the chicken fat

Whisk in flour, basil, and salt and pepper

Cook until bubbly

Add milk,and chicken broth stirring constantly until mixture starts to thicken

Cook for a minute or 2 longer stirring, until it reaches its desire thickness.

Chiles en nogada

Chiles en nogada YIELD Makes 8 (main course) servings ACTIVE TIME2 hrTOTAL TIME3 hr INGREDIENTS For pork 1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces 1 teaspoon salt 1 (1/2-inch-thick) crosswise slice white onion 2 garlic cloves, peeled 1 sprig fresh thyme For filling 1 cup finely chopped white onion 1 tablespoon finely chopped garlic (about 3 large cloves) 2 tablespoons olive oil 2 tablespoons lard or vegetable oil 2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice 1 sprig fresh thyme 2 Turkish bay leaves or 1 California 1 (4-inch) cinnamon stick (preferably Mexican) 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 pinch freshly grated nutmeg (optional) 1 tablespoon cider vinegar, or to taste 1 1/2 teaspoons sugar, or to taste 3/4 teaspoon salt, or to taste 1 small peach 1/3 cup dried apricots, coarsely chopped 1/4 cup raisins 1/4 cup pine nuts 1/3 cup diced (1/3 inch) peeled green apple 1/2 cup diced (1/3 inch) peeled very ripe (black) plantain or firm banana For sauce 1 1/2 cups walnut halves (5 oz) 3/4 cup slivered almonds (2 1/2 oz) plus additional if necessary to thicken sauce 1 1/2 cups whole milk plus additional if necessary to thin sauce 6 oz queso fresco or very mild soft goat cheese, crumbled (1 1/2 cups) 1 tablespoon sugar, or to taste 1/4 teaspoon salt, or to taste For chiles 8 large fresh poblano chiles (2 lb total), roasted and peeled 1/2 cup fresh pomegranate seeds (from 1 pomegranate) PREPARATION Cook pork: Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme. Make filling: Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes. While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch). Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar. Make sauce: Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar. Stuff and bake chiles: Put oven rack in middle position and preheat oven to 350°F. Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.) Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes. Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature. Join our community and receive 20% off everything on the site

Vegetarian Minestone soup

Vegetarian Minestone soup TOTAL TIME 55mins PREP 15 MINS COOK 40 MINS A hearty and healthy soup. Excellent on chilly days. Very easy to prepare. INGREDIENTS Nutrition SERVINGS 4-6 UNITS US 1 tablespoon extra virgin olive oil 3/4 cup chopped onion 3 cups water 2 cups diced zucchini 1 cup diced carrot, peeled 1 cup canned cannellini beans or 1 cup you may use other white beans 3/4 cup diced celery 1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon fresh coarse ground black pepper 28 fluid ounces canned plum tomatoes, dice and include liquid 2 garlic cloves, minced 1/4 cup uncooked ditalini or 1/4 cup elbow mac 50 Ultimate Vegetarian Meals DIRECTIONS Heat oil in a large saucepan over medium-high heat. Add chopped onion and sauté for 4 minutes or until just lightly browned. Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally. Add macaroni, cover and cook an additional 10 minutes. Adjust spices to suit your taste. Serve hot.1/4 cup uncooked ditalini or 1/4 cup elbow macaroni Join our community and receive 20% off everything on the site

How To Make Shrimp Bisque

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Cooking Perfect Chuck Roast

Cooking Perfect Chuck Roast – Cook perfect chuck roast in the crock pot! I didn’t even have to run to the stockyards for this cut of beef. I came across a few pieces of prime beef chuck a few days ago that just screamed to be slow roasted...

Cooking Bison: How To Make Awesome Food

Not long ago, cooking bison (often called buffalo in America - but a very different critter) was something reserved for fancy or exotic restaurants. These days, however, it is making more of a mark in the average household, as more people start to use...

Recipe for Seafood Au Gratin

Seafood Au Gratin Prep 35 m Cook 15 m Ready In 50 m Ingrediants 2 tablespoons olive oil 1 pound fresh shrimp, peeled and deveined 1 pound bay or sea scallops, rinsed and drained 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups hot chicken broth 3 tablespoons chopped shallots 1 (4 ounce) can button mushrooms, drained 1/2 cup white wine 1 pound cooked crab meat Directions Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes. In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes. Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese. Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve. Join our community and receive 20% off everything on the site

Some really easy quiche recipes

Basic Cheese Quiche Directions HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust. TOP with filling in an even layer. BEAT e ggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges. What You Need 1/2 to 1 cup shredded cheese (2 to 4 oz.) 1 Basic Egg & Lemon Juice piecrust (9-inch), baked 1/2 to 1 cup filling (see below) 6 EGGS 1 cup milk 1/2 Prep Time: 15m Cook Time: 40m Yields: 6 Servings Directions HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of piecrust. TOP with asparagus and tomatoes in an even layer. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in piecrust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges. Asparagus Tomato Quiche What You Need 1 basic pie crust (9-inch), baked 1 cup asparagus pieces (1-inch) 3/4 cup shredded Italian cheese blend (3 oz.) 1 cup cherry tomato slices 6 EGGS 1/2 cup milk 1/3 cup sour cream 1/2 tsp. salt 1/4 tsp. white peppe tsp. dried thyme leaves OR other herb; tsp. salt Quiche Lorraine 25 MIN Total Time 2 HR 5 MIN Servings 6 Quiche Lorraine has a savory custard and is usually flavored with bacon and Swiss or Gruyere cheese. Our version of Quiche Lorraine is just that: made with a creamy, cheesy, savory center and baked on a flaky, warm crust for a brunch recipe that’s filling. Savings on 2 ingredient(s) Enter Zip to change location: 98133 Go Ingredients Pastry 1 cup Gold Medal™ all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 8 slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss or Cheddar cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) Directions 1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3 Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. 4 Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. 5 Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. 6 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Join our community and receive 205 off everything on the site.

Fastnachts-german-doughnuts

Fastnachts-german-doughnuts This is a traditional German recipe, you can fry them in vegetable, they're delicious! 25 doughnuts UNITS US 1 cup lukewarm milk 1 fresh yeast cake 3⁄4 cup soft butter 2 tablespoons sugar 6 eggs 6 cups flour 2 teaspoons salt DIRECTIONS Dissolve yeast in lukewarm milk. Sift in flour and salt in bowl. Make a hole in the center. Pour dissolved yeast and all other ingredients into the hole and mix until not sticky. Cover and let rise until doubled. Punch down, then let rest for 10 minutes. Roll out to about 1/4-inch and cut. Let rise another 20-30 minutes. Fry in deep fat until light brown. While still hot, roll in sugar. Join our community and receive 20% off on everything on the site

Watermelon Crush

Recently, I woke up early and was ready to go outside for a nice brisk around the neighborhood. I stared deep into the pure blue sky; the birds were chirping their own melodious tune, as they perched on the tree branches. The leaves were swayed by the...

Korean Baked Eggs

My obsession for Korean drama and love for eggs led me to create this recipe.  After taking the first bite out of this dish, I immediately fell in love with the flavour and was reminded that life sometimes requires us to do things out of our comfort...

Farro with Goat Cheese, Arugula and Blistered Tomatoes

I love farro. My mom is pretty on top of food trends and caught on to this one early on..Not that I'd say it's become a "craze" per se, but it's definitely more common and popular since it first appeared on our dinner table. It's nutty and chewy and...

Healthy Mexican Breakfast

I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its' lumpy, rugged brother, Tempeh, hasn't had his moment yet. I prefer tempeh actually, it's a much more interesting (some would say toothesome) texture and it takes on the flavor...

Cabbage with Dates, Capers and Salami

I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it's very cheap. While it's...

Potato Salad w/ Lots of Garlic, Dill and Mustard

I love all kinds of potato salad. This is a vinegar-y, herby one that I let marinate overnight. I was planning on having it as a cold salad but I had some lemon-infused cheese that was calling out to be used and melted cheese makes everything more exciting...

Beef Barley Soup

1 1/2 pounds boneless lean beef, cubed, 3 tablespoons vegetable oil,1 teaspoon salt;1 teaspoon ground black pepper; 2 teaspoons garlic powder;; 3 (10.5 ounce) cans beef broth; 6 cups water; 4 stalks celery chopped;/div> 6 carrots, chopped<6 green onions, chopped;; 1/2 cup chopped fresh parsle;1 cup barley 1 teaspoon dried thyme. Directions
10 m
Cook
8 h
Ready In
8 h 10 m
In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.