Eggplant Parmesan, using the long slice method, I'd have a lot more bubbling golden mozzarella, sauce, parsley and parmesan on it.
Posted on 04/06/2017 4:16:59 PM PDT by Jamestown1630
Eggplant Parmesan, using the long slice method, I'd have a lot more bubbling golden mozzarella, sauce, parsley and parmesan on it.
Eggplant Parmesan is one of my favorites. There used to be a little mom-pop type diner nearby that did an ‘eggplant sub’; basically the casserole as a sandwich.
Chocolate Easter Egg Cake (easy)
This recipe will make you the star of your Easter celebration, and it will be so easy, you’ll do it every year thereafter.
Ingredients:
1 box Betty Crocker DARK Chocolate cake mix (or your favorite brand) - but the DARK chocolate is a must.
prepare mix according to box directions
Use a standard loaf pan - fairly large in size
Spray inside of pan to make for easy removal of cake
Bake according to directions.
When baking is done, cool the cake before removing from cake pan.
The next item is shaping the cake into more of a rounded edge on each corner of the cake. Then, trim the top of the cake to even out the look of an oval egg shape. If the cake is too tall - just trim off an inch or so from the bottom of the cake.
Place trimmed cake on a platter.
When the cake is fully cool, ice the “egg” with a dark chocolate frosting of your choice. When it is fully iced, smooth out the frosting so that it appears shiny and it will form a candy egg appearance.
Next step - using every color - decorate the egg with icing tubes - making squiggly lines, bows, stars, hearts, etc. Or, writing the name of the people who will be attending the Easter event.
To add to the fun, you can make some very small cakes by using the tiny foil pans. All the other steps are the same.
Cover your platter with shiny-side foil. I like to put my large cake in the center and then surround it with all the little eggs.
I’m sorry I don’t have any pictures .. but I’m hoping the directions are clear.
Everybody will be GAGA over it .. and it was so easy.
I just finished chicken enchiladas made in the crockpot. So easy.
Put 2 or 3 chicken breasts in the crockpot and pour a can of enchilada sauce over it. Cook till shreddable and shred right in the pot.
Pour about 1 1/2 cups cheese in and mix.
cut a small package (10-12) of corn tortillas in strips. Mix them in.
Put lid back on and cook about 15 minutes
Turn crockpot off. Top with cheese, olives, and green onions. Put lid back on and wait 10 minutes.
Ready!
Very cute idea!
I tried to find a pic, but here are directions for making little cakes out of a loaf cake; you can just translate it to the bigger one, and a google search on Easter Egg Cake will show lots of decorating options:
http://www.thekitchn.com/how-to-make-individual-easter-cakes-cooking-lessons-from-the-kitchn-81514
It’s smelling good. Used Olive oil for the veggies but then added coco oil with the second wine. And my old pasta didn’t make the cut so it’s going over basmati rice.
Wish I had red bell pepper just for color but
So what? Lol.
Imma throw some garlic in right now.
I was making sun chokes with garlic anyway.
Let us know how it is!
Beef Tenderloin w/ Asian Sauce
METHOD Bake 5 lb trimmed tenderloin roast 400 deg 35-45 min (120 deg
internal for rare--or cook to fave doneness). Set on counter 10-15 min to set
juices, then carve. Plate beef slices. Add Sauce.
SERVE garnished w/ 1/2 c fine-chp peanuts. Add a "green" salad.
ASIAN SAUCE Simmer/heat well 2 tea peanut oil, 1/4 tea ea ginger/curry
powders, minced onion,/gar/cl, tbl ea hot sauce, l/juice, plum jam, 2 tea ea
br/sugar, anchovy paste, 1/2 tea salt, 1/2 c ea soy sauce, coconut milk.
Was that green shoot in the garlic clove advice a myth? I remember being told even by Real Chefs I worked for to avoid using the little green shoot if there was one. Lately I have ignored that rule, used even the shoot, and no one has died.
I often find cloves with green in the middle. I don’t worry much about it, if it’s small and trouble to cut it out. I’m not sure what the argument against it is, unless it’s bitter.
Here’s something on the green shoot:
http://www.davidlebovitz.com/should-you-remove-the-green-germ-from-garlic/
Nice to dodge in here, the political world’s a little hot right now.
I want that eggplant.
Clearly I am lazier than David Leibovitz.
But I do love his recipes.
D/L: I was surprised at the difference that it made. The garlic mayonnaise made without the green sprouts was lively and garlicky. The one with the green germ was just as garlicky, but had a bite and then a hot “burn” at the end when I swallowed it, which I found disagreeable. If I didn’t know that it had the green germ in it, I just might have assumed that was the garlic. But the difference was definitely there.
It begins... think I’ll just watch the action from the kitchen, here.
“...whimsical pasta.”
My favorite! :)
Printing out your recipe and adding Vermouth to my grocery list for tomorrow. And as long as I’m getting Vermouth, I may as well get a bottle of Stoli, too! ;)
I’m glad I answered my PING for this post, LOL! :)
Had to eat JT’s yummy recipe — it was great — while watching this #%*^ on TV. Sigh.
JT - This sounds so simple AND delicious. We’re now harvesting asparagus daily (that one is easy); just cluck and DH will eat it with relish :>)
Plan to try this week.
TIA
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