Sugar Free Lemon Pie

This recipe is for my friend Sal Buttaci, Author of Flashing My Shorts and his wife Sharon 3 cups skim milk 2 pkg. sugr free French Vanilla instant pudding 1 pkg. Crystal Light Lemonade 16 oz. lite whipped topping 2 graham cracker pie crusts (lite/fat free) Mix first 3 ingredients.? Fold in whipped topping.? Pour into 2 pie crusts.? Chill overnight.? Enjoy Guys!

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Sugar Free Lemon Pie

Summertime…

It is summer in the northern hemisphere and I have really been enjoying it to the absolute fullest.? Eating, hanging out with friends (old and new) and family, traveling and eating some more.? I have picked out some pictures to highlight the first couple of days of our trip to Washington, DC and then to Pittsburgh before we headed to see family for the remaining 2+ weeks. Washington, DC Checking out the dino’s at the Smithsonian Crashing the Smithsonian staff picnic in the National Mall The White House bee keeper’s collecting honey Pittsburgh, PA (The Strip District) Best little donut shop!? Tiny and with little donuts… German Chocolate Favorite spice shop ever! Best sandwiches ever!? White bread, French fries, coleslaw and your choice of meat…very efficient these Pittsburghers! Pastrami somewhere under all of the sides… Greek treats from one of the street vendors.? Delicious!!!! Greek street vendors… Once we left Pittsburgh we headed to Tony’s family to celebrate the 4th of

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Summertime…

Summertime…

It is summer in the northern hemisphere and I have really been enjoying it to the absolute fullest.? Eating, hanging out with friends (old and new) and family, traveling and eating some more.? I have picked out some pictures to highlight the first couple of days of our trip to Washington, DC and then to Pittsburgh before we headed to see family for the remaining 2+ weeks. Washington, DC Checking out the dino’s at the Smithsonian Crashing the Smithsonian staff picnic in the National Mall The White House bee keeper’s collecting honey Pittsburgh, PA (The Strip District) Best little donut shop!? Tiny and with little donuts… German Chocolate Favorite spice shop ever! Best sandwiches ever!? White bread, French fries, coleslaw and your choice of meat…very efficient these Pittsburghers! Pastrami somewhere under all of the sides… Greek treats from one of the street vendors.? Delicious!!!! Greek street vendors… Once we left Pittsburgh we headed

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Summertime…

Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.? The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts. ? Ices – These contain neither eggs nor milk and are made with pure fruit juice , honey and crushed ice, all blended together then frozen. ? Granitas – Are Italian ices with a snow like texture. ? Sherbet – This is made from mixtures of light syrups.? It is a fine-textured fruit dessert generally water based.? Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.? Gelatin or egg white may be added to make sherbet smoother.? ? Sorbet – This is a French version of sherbet, made in the same way. ? Frappes – Similar to sherbet, but they have a softer texture.? Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage. ? Parfaits – Consist of ice cream alternately layered with topping in a tall glass.? The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.? Parfaits should be frozen without being stirred. ?

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Frozen Desserts

LeCreuset Enamel-on-Steel Stockpot, 6 – Quart – Chefs Catalog

Foodbuzz Daily Special ?These are Beautiful! The enamel-on-steel construction of Le Creuset stockpots provides uniform heating for slow-simmering soups and spaghetti sauce or cooking pasta. The 6-quart size is ideal for cooking pasta or rice, and for boiling whole potatoes or sweet potatoes for mashing. The mainstay of French chefs for nearly a century, Le Creuset cookware features bold and bright colors in a variety of shapes and sizes to suit any culinary need. Each cookware piece is skillfully finished by hand. Imported. Dishwasher-safe, but hand washing is recommended. 6-quart capacity. Product Features • Enamel on heavy-gauge carbon steel construction makes stockpot easy to lift and pour • Stainless-steel rim on base and lid prevents chips and cracks • Enameled glossy porcelain coating is impermeable to odors and stains • Easy-clean enamel surfaces are scratch-resistant • Foods will not react with the enameled finish • Superior conduction of heat promotes faster cooking times • Even distribution and retention of heat ensures cookware stays hot longer • Heavy, tight-fitting lid seals in heat and flavors • Sure-grip phenolic knob is ovenproof to 400 F • Suited for all heat sources including electric, gas, ceramic, induction and halogen top • Bright color choices coordinate with virtually any home décor

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LeCreuset Enamel-on-Steel Stockpot, 6 – Quart – Chefs Catalog

Crossini Nonstick French Fry Baking Sheet – Chefs Catalog

? Foodbuzz Daily Special Innovative thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results. Crossini nonstick baking sheet bakes any breaded food in the oven to a deliciously light crispy texture without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings. Use this perforated pan to make healthy homemade potato chips, croutons or seasoned breadcrumbs, and easily roast vegetables, nuts and seeds without turning. End chute slides food directly onto a platter for ease in serving. Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release. Wide rim allows ease handling in and out of the oven. Oven safe up to 500 degrees F. Designed by Kaiser, leading German manufacturer of bakeware for more than 150 years. Hand wash. Product Features • Thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results • Healthy way to prepare any breaded, frozen food without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings • Bake frozen or homemade breaded appetizers, potato chips, croutons • Roast nuts, vegetables or seeds without turning • End chute slides baked food directly onto a platter for ease in serving • Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release of foods for easy serving and cleanup • Wide rim for ease in handling

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Crossini Nonstick French Fry Baking Sheet – Chefs Catalog

Spinach Dip Chicken

This dish is quick and simple with many change possibilities.? I topped this dish with French fried onions but you can use Panko instead of French fried onions. You can use about about a pound of shrimp (cooked, peeled and cleaned) instead of the chicken. Or use Imitation crab meat cut into bite

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Spinach Dip Chicken

Mushroom Mac & Cheese

This is another dish I’ve worked lup for Marx Foods using the mushrooms they were kind enough to send me.? I think this is the best yet!? It’s even good cold and heats nicely in the microwave.? Plus, it’s simple, easy and QUICK.?? 6 oz. penne or shell pasta 6 slices pre-cooked bacon, crumbled 1 Tbl . Olive Oil 2 Tbl. Flour 1 cup milk ¼ cup chopped mushrooms (I used MarxFoods’ Morel Mushrooms) 1 cup shredded cheese (I use a Mexican blend) Salt & pepper to taste Panko crumbs French fried onions ? ? Cook pasta according to package.? In a 3 qt. saucepan, heat oil on med. Heat.? Whisk in flour and cook about 30 seconds, whisking constantly.? Gradually whisk in milk, add mushrooms and heat to a boil on medium-high heat.? Stir in cheese and stir until cheese melts.? Stir in pasta and bacon.? Spoon into baking dish .? Sprinkle with Panko and then French fried onions.? (I do a thin layer of Panko and a thin layer over 1/2 of the dish with the French fried onions, just in case someone would rather not have them).? Broil until starting to brown. ? Changes – Use ham instead of bacon.? Add a little cooked broccoli for added color, texture and taste.? Change the cheese flavor by using Pepper Jack or Swiss. ?

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Mushroom Mac & Cheese

Are You an International Cook?

Don’t be intimidated by foreign cookery. Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Soy sauce makes it Chinese. Garlic makes it good. Now you are an international cook. This was sent to me by a friend and I loved it so much I had to share.

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Are You an International Cook?

Chicken Pretzel Casserole

Pretzels butter cream of chicken soup cheddar cheese chicken onions (optional) water As you can see from the ingredient list, you probably have most, if not all, already in your kitchen.? This recipe was originally sent to me making it without the chicken and water.? I made those changes and used a different kind of pretzel and not as many (original used 2 lbs.).? With these changes, this dish came out wonderfully delicious! See the full recipe at Martha’s Kitchen Korner . Think With Your Taste Buds – I topped mine with French fried onions.? You can also add extra cheese, some walnuts would make a nice addition.? You might even add some chopped celery.

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Chicken Pretzel Casserole

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