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Ingredients
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Gear up for Super Bowl Sunday with these crowd-pleasing fried chicken wings with a quartet of homemade sauces. Perfect for game day snacking, these wings are sure to score big with your guests. Whether you're craving the classic tang of buffalo, the zesty punch of lemon pepper, the tropical heat of mango habanero, or the comforting richness of BBQ, these wings have it all. So, gather your friends and family, grab a cold drink, and get ready to enjoy the ultimate Super Bowl spread with these delectable wings stealing the show.
Bon Appetit!
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Instructions
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Celebrate love with this three-course Valentine's Day meal. Start with a Heart-Shaped Caprese Salad before diving into the main course of Pan-seared Scallops with Truffle Mushroom Pappardelle Pasta. Complete with heart-shaped Frosted Chocolate Sugar Cookies for dessert, to add a sweet touch to your romantic celebration. Each course is crafted to make your evening unforgettable.
Bon Appetit!
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Ingredients
Instructions
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Ingredients
Instructions
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Ingredients
Instructions
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Serves: 4-6
Prep time: 15 mins
Cook time: 35-40 mins
Ingredients
Instructions
Serves: 4-6
Prep time: 5 mins
Cook time: 10-15 mins
Ingredients
Instructions
Serves: 4-6
Prep time: 5 mins
Cook time: 40-45 mins
Ingredients
Instructions
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Ingredients
Instructions
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Ingredients
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Ingredients
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Cinnamon Roll Macarons Recipe photo by Taste of Home
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Soup: Serves 4-6 people
Grilled Cheese: Serves 1
Cook time: 45 mins
Ingredients
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Serves 4-6 people
Cook time: 45 mins
Ingredients
Instructions
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Serves 4-6 people
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Chef Danielle Sepsy has created a delightful combination of Summer Brunch Recipes perfect for entertaining friends and family this summer. Both recipes are delicious and easy to prepare when you have houseguests. The recipes are made with the Mineral B Pro Omelette Pan and Fry Pan, that can be used on stove top and in the oven, and transition beautifully to table top presentation. Chef Danielle is the founder and creative genius behind The Hungry Gnome, the popular and innovative wholesale bakery and catering company based in NYC.
Summer Frittata Ingredient
Instructions
1. Preheat stove at 375 degrees
2. Mix eggs, parsley, cream
3. Heat pan on stove.
4. Sweat zucchini, onions, corn, salt, pepper, olive oil, butter in fry pan
5. Once vegetables are tender, sprinkle feta cheese and pour egg mixture over the top
6. Lay tomatoes on top
7. Place frittata in oven for 15-20 minutes
Corn PANCAKES INGREDIENT
Instructions
1. Combine dry ingredients: flour, cornmeal, salt, sugar and baking soda
2. Separately combine wet ingredients: egg, vanilla, oil, and buttermilk
3. Combine dry and wet ingredients together
4. Melt butter in fry pan on stove
5. Pour pancake batter and flip when brown
Pancake toppings:
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Serves 4-6 people
Prep time: 30mins
Cook time: 30 mins
This zucchini tart by @samanthabroderick is a beautiful and delicious way to showcase the bounty of summer. Made using a perforated tart mold with a removable bottom, the crust turns out perfectly crisp and golden brown every time. This dish is as impressive as it is tasty, making it perfect for entertaining. Plus, the perforated tart mold makes for a stunning presentation that is sure to impress your guests. Whether you're an experienced baker or just starting out, this recipe is a must-try for anyone who loves fresh, seasonal flavors.
bon appétit!
Ingredients
olive oil
2-3 zucchinis thinly sliced
4 eggs
3 tbsp crème fraîche
3/4 c. mozzarella cheese shredded
1 tbsp chopped chives
salt & pepper to taste
pie crust
Instructions
1. preheat oven to 400 degrees
2. sauté zucchini in olive oil in the MINERAL B country fry pan with salt and pepper until tender
3. while the zucchini sauté, whip eggs, crème fraîche, shredded cheese and chives
4. prep perforated round pie & tart mold with nonstick spray (I used avocado oil)
5. roll out pie crust on a silicone baking mat and then place in tart mold
6. once zucchini is tender, combine with egg mixture and pour into pie crust
7. bake for 30 minutes at 400 degrees until the crust looks golden brown
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Serves 4 people
Prep time: 30 mins
Cook time: 15-20 mins
This delicious Asparagus, Goat Cheese & Mushroom Frittata recipe is perfect for brunch or a quick dinner. Made with fresh asparagus, sautéed mushrooms, and creamy goat cheese, this frittata is a flavorful and healthy dish. With just a few simple ingredients and easy steps, you can whip up this tasty meal in no time. It's also a great way to use up leftover vegetables in your fridge. Enjoy the perfect balance of savory and creamy flavors in every bite! Achieving the perfect balance of flavors and textures requires careful attention to each step. Baked to perfection by @capturebytkco in the Mineral B PRO Carbon Steel Omelette Pan.
bon appétit!
Ingredients
2 tablespoons olive oil, divided,
6 oz Asparagus, trimmed and cut into ½ inch pieces
4 oz oyster mushrooms
6 large eggs
1/4 cup creme fraiche
2 tablespoons chopped flat-leaf parsley
4 oz goat cheese
Kosher salt, freshly ground pepper
Instructions
1. In a large mixing bowl, whisk together 6 large eggs, crème fraîche, and the chopped flat-leaf parsley. Mix in half of goat cheese and season with kosher salt and freshly ground pepper to taste.
2. Begin by preheating the oven to 350°F and positioning a rack in the upper third. In a MINERAL B PRO Omelette Pan, heat 1 tablespoon of olive oil over medium heat. Add the trimmed and chopped asparagus and cook, stirring often, until it softens. This should take approximately 5 minutes. Next, add the oyster mushrooms and continue to stir frequently. Cook until the mushrooms have softened and all the liquid has evaporated, which will take about 8-10 minutes.
3. Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Pour the egg mixture over the mushrooms, making sure to distribute it evenly by shaking the pan. Allow the frittata to cook without stirring until the edges start to set. This should take about 5 minutes.
4. Sprinkle 1/4 cup of goat cheese over the top of the eggs and place the skillet in the preheated oven. Cook the frittata until it turns a beautiful golden brown and the center is set, for approximately 15-20 minutes.
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Makes about 22 macarons
Prep time: 1 hr
Cook time: 15 mins
Indulge in the sweet and delicate flavors of raspberry and rose with this delightful macaron recipe made by @marissamakes__. These vibrant and elegant treats with a luscious raspberry and rose buttercream are sure to impress your tastebuds and satisfy your sweet tooth. Follow the recipe and enjoy the beautiful aroma and taste of these raspberry rose macarons - the perfect spring treat!
bon appétit!
Ingredients
*For best results, measure ingredients in grams using a food scale
For the macaron shells:
100g egg whites
100g caster sugar (or granulated white sugar)
1/4 tsp cream of tartar
110g finely ground almond flour
110g confectioner's sugar
1/2 tsp rosewater
1-2 drop pink gel food coloring for added color
For the filling:
225g (~1c) unsalted butter, softened to room temp
390g (~3c) confectioner's sugar
1-2 tbsp milk
1 tsp vanilla extract
1 tsp rosewater
1/4 c raspberry jam
pink food coloring (optional)
Instructions
To make the shells:
1. In a stand mixer fitted with a whisk attachment (or you can use a hand mixer and mixing bowl) beat the egg whites with cream of tartar on medium high until soft peaks.
2. Add the caster sugar, one tablespoon at a time until fully incorporated. Add the Rosewater and beat the meringue until you achieve stiff, glossy peaks.
3. Preheat the oven to 325F.
4. Add food coloring to the meringue, folding it in gently with a silicone spatula so as not to deflate it. Be careful not to overmix.
5. Sift in the almond flour and confectioner's sugar. Using a "J" motion, fold carefully into the meringue. You'll know it is properly mixed when it flows off the spatula easily enough to make a figure-8 without breaking, and the fallen batter leaves a ridge for about 10 seconds. Fold slowly and check often so you don't overmix.
6. Transfer the batter to a reusable piping bag with a round tip.
7. Pipe the macaron shells onto a silicon macaron baking mat at a 90 degree angle, using the lines as a sizing guide.
8. Let the piped shells rest for 20-40 minutes uncovered, or until they are dry to the touch.
9. When they are dry, bake for about 15 minutes total, rotating the tray every 5 minutes. They are fully baked when they do not move when gently touched.
10. Allow to cool on the mat for at least 15 minutes before removing. If they stick a little bit, allow to cool for a few more minutes before removing.
To make the filling:
1. Beat the butter in a stand mixer fitted with a paddle attachment until smooth and fluffy.
2. Add confectioner's sugar and milk and continue to beat until smooth and fluffy.
3. Add the extracts and coloring if desired. Fit the reusable piping bag with your desired tip and transfer the buttercream into the bag.
4. To assemble the macarons, arrange every other shell to be bottom side up - these are your base shells. Neatly pipe each base-shell with a buttercream ring around the edge. In the center of the buttercream, place about 1/2 teaspoon of raspberry jam. Place another macaron shell on top to create the sandwich.
5. Repeat with the rest of the macaron shells, plate, and enjoy!
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Serves 6 people
Prep time: 35mins
This easy, breezy, and CHEESEY egg salad recipe is a quick and easy way to use up leftover Easter eggs. Make it into finger sandwiches, serve on toasted bread with lettuce, or dip some crackers into it for a satisfying lunch or snack. Customize with your favorite herbs or add-ins like celery, onion, avocado, or bacon.
bon appétit!
Ingredients
1 dozen hard boiled eggs
1 c cheddar cheese, freshly grated
1 c pepper jack cheese, freshly grated
1/2 c mayonnaise
1 tbsp mustard
2 cloves of garlic
1 tsp smoked paprika
salt and pepper to taste
Instructions
1. Peel your hard boiled eggs, rinse them off with water to make sure there are no remaining egg shells
2. Using a julienne blade on a mandoline or a cheese grater, shred up the eggs into small pieces. Using a mandoline will result in larger egg pieces, while a cheese grater will give smaller, more fine pieces - do as you prefer! Transfer to a large mixing bowl.
3. Add in the freshly grated cheeses - this will be about half of a 7oz block of each cheese - you can do 2 cups of one type of cheese, but the pepper jack adds a nice, subtle kick.
4. Add in the mayonnaise, mustard, press in the garlic cloves (feel free to add more if you like it garlicky!), paprika, and salt & pepper. Mix it all together, making sure all ingredients get evenly distributed.
5. Serve it up on some toasted bread for egg salad sandwiches, or in a bowl with a side of crackers to eat like a dip!
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Serves 8-10 people
Prep time: 40 mins
Rest time: 3 hours
Cook time: 25 mins
Indulge in a little chocolate heaven with our decadent chocolate tart recipe!! This tart is made with a game-changing hazelnut crust that you can make ahead of time, leveling it up from every regular old tart crust. Rich, creamy, and oh-so-delicious, this crowd-pleasing dessert is the perfect treat to satisfy your sweet tooth. Try it out for Easter or switch up the tart toppings and serve it up for any occasion.
bon appétit!
Ingredients
*For best results, measure ingredients in grams using a food scale
For the hazelnut tart crust:
150g (~2/3c) butter, softened
100g (~1/2c) powdered sugar
60g (~1/2c) ground hazelnuts
1 egg
a pinch of salt
250g (~2c) flour
For the chocolate filling:
375g (~1 1/2c) half & half
225g (~1 1/2c) dark chocolate
90g (~1/2c) milk chocolate
15g (~2tsp) honey
Instructions
Hazelnut Crust:
1. Beat the softened butter in a mixing bowl or stand mixer until creamy.
2. Add the powdered sugar and ground hazelnuts and mix to combine.
3. Add the egg and salt and mix until smooth.
4. Add the flour a little bit at a time and mix briefly, then wrap the dough in cellophane and place in the refrigerator for at least an hour.
5. Take the dough out of the fridge and roll it out on a floured work surface. Roll your dough onto your rolling pin and unravel it over your perforated tart mold.
6. Press the dough against the edges of the tart mold with your finger to form a right angle and slightly raise the edges with your thumb and forefinger.
7. Let your dough rest in the refrigerator again for at least an hour ideally overnight.
8. Bake your crust in a preheated oven at 325°F for 20-25 minutes until golden brown.
Chocolate Filling:
1. Bring the cream and honey to a low boil in a saucepan.
2. Meanwhile, crush your chocolate and place into a large mixing bowl.
3. When the mixture comes to boil, remove from heat and pour some of it over your chocolate and whisk to combine and melt the chocolate. Repeat this until you've used up the entire milk mixture, mixing well each time. When you're done, your chocolate mixture should form into a thick ganache-like texture.
4. Pour the chocolate into your baked tart crust and place in the fridge for at least 1 hour.
5. When your tart has completely cooled, decorate with chocolate eggs and serve!
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Serves 4 people
Prep time: 40 mins
Cook time: 50 mins
Feeling lucky and oh-so-satisfied with this hearty Shepherd's Pie! Who needs a pot of gold when you've got a warm and comforting dish like this? Made extra beautiful with our LE TUBE Pastry Press to pipe the potato puree on top. Try it out for yourself!
bon appétit!
Ingredients
For the Meat:
700g (~1.5lb) ground beef or lamb
1 carrot
1 celery stalk
1 small onion
1 clove of garlic
100g (~3/4 c)frozen peas
300 ml (~1 1/4 c) beef stock
200 ml (~3/4 c) tomato puree or crushed tomatoes
1 tbsp Worcestershire sauce
1 bouquet garni
1 tbsp olive oil
Salt and ground pepper
For the potato topping:
1 kg (~2lb) potatoes for mashing
45 g (~1/4 c) soft butter
150 ml (~3/4 c) milk
150 g (~1 3/4 c) grated cheddar
Nutmeg to taste
Salt and ground pepper to taste
Instructions
1. Peel the potatoes, cut them into quarters and place in a large stewpan of salted water. Bring to a boil and cook until soft.
2. Peel the onion, garlic clove and carrot. Dice them up into small pieces, along withe the celery.
3. Heat 1 tbsp of olive oil in a frying pan, saute pan, or braiser then add the onions and garlic. Sweat for 5 minutes over medium heat. Add the carrots and celery. Continue cooking for 5 minutes.
4. Add the minced meat and mix, making sure it is all cooked until the meat browns.
5. Pour in the stock and the tomato purée, the bouquet garni, the Worcestershire sauce and the peas. Season with salt and pepper.
6. Simmer over low heat for 20-30 minutes, stirring occasionally. At the end of cooking, remove the bouquet garni.
7. Meanwhile, mash them, then add the milk, butter, cheddar cheese and a little nutmeg, and stir until you get a smooth purée. Adjust seasoning. You can also use a hand mixer to remove any lumps.
8. Place the potato purée in a Le Tube canister with a star tip nozzle on the 50 ml position.
9. Preheat the oven to 190°C.
10. Place the meat in a gratin dish, pie dish, or baking dish (or if you prepared the meat in beautiful, oven-safe cookware, like the AFFINITY Braiser, you can cook it right in that) you and pipe the mashed potatoes on top, making waves with Le Tube for beautiful presentation.
11. Bake in the oven for 30 minutes. Serve while hot.
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Serves 6 people
Prep time: 40 mins
Cook time: 50 mins
Ingredients
Instructions
Pie Crust Instructions
1. Beat the butter in a mixing bowl or in a food processor bowl until it becomes soft,
2. Add the icing sugar and hazelnut powder and mix,
3. Add the egg and salt and mix until smooth,
4. Add the flour and mix briefly, then place the dough in cellophane for at least an hour in the refrigerator
5. Take your dough out of the fridge and roll out on a floured work surface,
6. Roll out your dough on your rolling pin and roll it out on your pie cutter,
7. Press the dough against the edges of the cutter with your finger to form a right angle and slightly raise the edges with your thumb and forefinger,
8. Place your dough in the refrigerator for at least an hour or ideally overnight,
9. Bake your pie crust in a preheated oven at 160° for 25 to 30 minutes.
Mocha Creme
1. Melt your chocolate in a bain-marie,
2. At the same time, heat your cream with the honey and instant coffee,
3. Once starts to boil, pour it over your melted chocolate in three stages, stirring between each stage,
4. Place the crémeux in the fridge for 30 minutes,
5. Once your crémeux has cooled, pour it over your pie crust and set aside until the next step.
Sponge Cake
1. Whip your egg whites until they are frothy and add the sugar then continue to whip until you have a nice meringue,
2. Add the 30g of egg yolk to your egg whites and mix gently,
3. Now you can add your sifted flour and starch and mix gently with a spatula,
4. Prepare your mixture with a smaller diameter than your pie and bake for 20 minutes at 200°.
Tiramisu cream
1. In a mixing bowl or food processor, beat the egg yolks, sugar and vanilla powder until they double in size,
2. Add the mascarpone and whisk until the mixture is smooth,
3. Place to one side,
4. Whip your cream until firm and add your vanilla cream and mascarpone mixture to your whipped cream, mixing with a whisk until smooth.
Assemble the tart
1. Pour a long espresso and set it aside in a dish.
2. Place your sponge fingers on your chocolate pie crust.
3. Drizzle with coffee.
4. Cover your sponge cake with a good layer of tiramisu cream.
5. Fill a piping bag fitted with a 16mm fluted tip and pipe the top of your tart.
6. Sprinkle generously with unsweetened cocoa powder.
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Serves: 2-4
Prep time: 15 mins
Cook time: 45 mins
Ingredients
Instructions
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serves 6-8
Prep time: 15 mins
Cook time: 35 mins
Ingredients
Instructions
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Makes 9 cups
Prep time: 40 mins
Cook time: 20 mins
Ingredients
Instructions
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Serves 1
Prep time: 2 mins
Cook time: 5 mins
Ingredients
Instructions
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Serves 8 people
Ingredients
Instructions
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Serves 2 people
Prep time: 10 mins
Cook time: 20 mins
Ingredients
Instructions
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Serves 4 people
Prep time: 10 mins
Cook time: 45 mins
Ingredients
Instructions
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