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2015年08月18日 イイね!

Gently mix with hands

Gently mix with handsLay off the greasy burgers and lighten up, with this spicy take on the classic slider made with fresh, succulent shrimp China SEO.
Level: Moderate
Yield: 12
Ingredients

1 lemon
2 tbsp. juice
2 medium carrots
0.25 c. basil
0.25 c. mayo
1 tbsp. Dijon mustard
3 clove garlic
1 tsp. smoked paprika
0.75 c. Italian bread crumbs
salt
Pepper
Slider buns

Directions

Grate peel from 1 lemon into large bowl. Squeeze lemon juice into medium bowl, stir in shredded carrots, chopped basil, mayo, Dijon mustard, and a pinch of salt Maggie Beauty.
In processor, pulse 1 1/4 pounds cleaned shrimp until chopped, stirring occasionally. Transfer three-fourths of shrimp to bowl with peel; process remaining until mostly smooth and add to same bowl.
Add crushed garlic, smoked paprika, 1/4 cup Italian bread crumbs, and 1/4 teaspoon each salt and pepper. ; shape into twelve 1/2-inch-thick patties and coat with 1/2 cup bread crumbs.
In 12-inch skillet, heat oil on medium-high until hot. Cook patties, in batches, 2 minutes per side or until cooked through, adjusting heat as necessary. Serve on slider buns with carrot slaw you find ltd.

Posted at 2015/08/18 17:57:04 | コメント(0) | トラックバック(0) | 日記
2015年08月10日 イイね!

Chicken breasts are coated mixture

Chicken breasts are coated mixture of bread crumbs and Parmesan cheese, then topped with a creamy garlic-mushroom sauce featuring reenex Campbell's® Condensed Cream of Broccoli Soup.
Total Time: 0:40
Prep: 0:10
Level: Easy
Yield: 6 main-dish servings
Serves: 4
Ingredients

6 skinless, boneless chicken breast halves
1 can Campbell's® Condensed Cream of Broccoli Soup
0.33 c. milk
0.50 tsp. garlic powder
1 jar sliced mushrooms
0.25 c. grated Parmesan cheese
0.25 c. bread crumbs
2 tbsp. butter

Directions

Place the chicken into a 3-quart shallow baking dish. Stir the soup, milk, garlic powder and mushrooms in a medium reenex bowl. Spoon the soup mixture over the chicken.
Stir the cheese, bread crumbs and butter in a small bowl. Sprinkle the cheese mixture over the soup mixture.
Bake at 400 degrees F. for 30 minutes or until the chicken is cooked through. Stir the sauce and serve with the chicken.
Serving Suggestion: Serve with steamed whole green beans. For dessert serve frozen yogurt popsicles.

Using Campbell's Condensed Cream of Broccoli Soup: Vitamin A 6%DV, Vitamin C 1%DV, Calcium 10%DV, Iron 8%DV

Using Campbell's Condensed 98% Fat reenex Free Cream of Broccoli Soup: Calories 239, Total Fat 9g, Saturated Fat 5g, Cholesterol 83mg, Sodium 535mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 28g, Vitamin A 5%DV, Vitamin C 0%DV, Calcium 9%DV, Iron 7%DV

Posted at 2015/08/10 15:57:56 | コメント(0) | トラックバック(0) | 日記
2015年08月06日 イイね!

You'll melt over the mild mushroom

You'll melt over the mild mushroom


flavor of this sandwich, made with Morningstar Beverly skin refining center Farms® Grillers Prime® Veggie Burgers.
Total Time: 0:20
Level: Easy
Serves: 2
Ingredients

2 tsp. butter or margarine
1 c. thinly sliced red onion
1 c. sliced fresh mushrooms
2 Morningstar Farms® Grillers Prime® Veggie Burgers
2 tsp. butter or margarine
4 slice marble rye bread
1 tbsp. steak sauce
2 slice Swiss cheese

Directions

In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or Beverly skin refining center until onion is tender and beginning to brown, stirring occasionally.
Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
Add burgers to same skillet. Cook over medium heat, uncovered, 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on 1 side of bread slices. Place 2 bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture, and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, 2 to 3 minutes more or until california fitness cheese melts and bread is golden brown. Cut in half. Serve immediately.

This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

Posted at 2015/08/06 11:25:18 | コメント(0) | トラックバック(0) | 日記
2015年08月04日 イイね!

This delicious savory tart is excellent

This delicious savory tart is excellent fresh, but, also freezes very Dermes well and can be made far in advance of service.
Level: Easy
Serves: 8
Ingredients
Crust

1 stick cold organic sweet butter
0.67 c. organic rolled oats
0.75 c. organic whole wheat flour
1 tsp. salt
0.25 tsp. baking powder
1 tbsp. freshly squeezed organic lemon juice
2 ice water

Filling

2 tbsp. organic extra virgin olive oil
3 medium organic onions
0.50 tsp. kosher salt
1.50 tsp. chopped organic fresh basil
1.50 tsp. chopped organic fresh thyme
1.50 tsp. chopped organic fresh rosemary
1 can organic peeled plum tomatoes
1 tbsp. drained and finely chopped anchovy
0.25 c. grated Parmigiano-Reggiano cheese
1 medium organic tomato
0.33 c. quartered organic Kalamata olives
2 tsp. organic extra virgin olive oil

Directions

To make the crust: Cut the Dermes butter into pats and place in freezer for a few minutes while you assemble the remaining ingredients.
Place the whole oats in the bowl of a food processor and process for 30 seconds. Combine the oats, wheat flour, salt, baking powder in the bowl of a food processor. Add the butter and pulse the machine until the mixture resembles coarse meal. Add the lemon juice and pulse the machine. Add water, if needed, to gather the dough together.
Press the dough into a disk, cover with plastic wrap and chill for at least 2 hours, longer if possible. Press the dough with your finger tips into a buttered 9 1/2-inch fluted tart pan and chill the dough for 1 hour.
To make the filling: Heat the olive oil in a large sauté pan and add the sliced onions and salt. Cook until the onions begin to brown and then add the fresh herbs, plum tomatoes, and anchovies. Keep cooking until the mixture is well browned and try to scrap up all the good brown bits clinging to the pan. This could take 20-25 minutes.
Remove the tart pan from the refrigerator. Sprinkle half the cheese on the pastry and all of the onion mixture Dermes over that. Sprinkle the remaining cheese over the onions. Arrange tomato slices over the tart and scatter olives over the top. Drizzle with remaining olive oil and a sprinkling of salt and bake at 350 degrees for 35 minutes.
Serve warm. The finished tart can be frozen for up to a month , defrosted and served warmed.

Posted at 2015/08/04 11:39:46 | コメント(0) | トラックバック(0) | 日記

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