Cake sin Huevos

Un paquete chico de mantequilla derretida (4 oz)

Una lata de leche condensada   

Una taza de harina sin preparar

Una cucharadita de polvo de hornear

Una cucharadita de esencia de vainilla

Una taza de nueces picadas

Preparación:

Mezclar todos los ingredientes y hornear a 350F hasta que al insertar un palito,éste salga limpio.                                                                                                                      

                                                                                                                     

Un Desayuno Diferente

Post by Бон Апети / Bon Apeti.

From the blog My Fridge Food:

UPSIDE DOWN POTATO ONION

image: http://myfridgefood.com/media/6902/upside-down-onion-001.jpg

Photo by: Hizzoners

Description

Looks good in the center of the table!

Details

Cooking Time:		45
Recipes Makes:		4
Calories:		346
Carbs:		23.1
Fat:		23.3
Protein:		13.1

Ingredients Related Tips

2 1/2 tablespoons butter

12 sprigs thyme, strip the leaves from the stems (optional)

1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick)

1 lb. red potatoes, washed and very thinly sliced

2 tablespoons olive oil

sea salt and cracked black pepper

2 cups of Cheese: you can use whatever you like, I used:

1/2 cup grated gruyere

1/2 cup crumbled feta

1 cup grated mozzarella

Directions

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

submitted by Hizzoners - much more here!

You Might Also Like

Read more at http://myfridgefood.com/recipes/salads-and-sides/upside-down-potato-onion#KfAZgdk6PPDZlJak.99

Cauliflower Buffalo Bites

From the Blog 12 Tomatoes:

Cauliflower Buffalo Bites

Yields 6 cups

Ingredients

• 6-7 cups fresh cauliflower florets
• 1/3 cup water
• 1/4 cup all-purpose flour (or rice flour, if making vegan)
• 1 tablespoon unsalted butter (or vegan alternative), melted
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• kosher salt and freshly ground pepper, to taste
• 1/3 cup hot sauce (Frank’s Red, etc.)

Directions

1. Preheat oven to 450º F and lightly grease a baking sheet with non-stick spray.
2. Combine flour, water, garlic powder, onion powder, salt and pepper in a medium bowl. Whisk together.
3. Dredge cauliflower completely in flour batter and gently shake off excess. Then transfer to baking sheet.
4. Place baking tray in oven and bake for 10-12 minutes, or until batter sets. Flip florets over and cook for another 5.
5. In a medium bowl, whisk together hot sauce and melted butter until smooth and combined.
6. Remove cauliflower from oven and brush hot sauce over all the florets, until coated thoroughly.
7. Return to oven and bake for an additional 10 minutes, or until vegetables have absorbed sauce and are crispy enough to your liking.
8. Remove from oven and let cool 10-15 minutes before serving.

Recipe adapted from The Lean Clean Eating Machine

Moist Apple Cake With Caramel Topping

Ingredients

Cake
2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners' sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Directions

Cake
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake
Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.
Original Moist Apple Cake With Caramel Topping Recipe Recipe found at Grandmothers Kitchen Recipes.

Beef with Broccoli/ Broccoli con Carne (receta adaptada a mi manera)

This recipe comes  from the blog 12 Tomatoes:

Beef With Broccoli

(makes 4 servings)

Ingredients

MARINADE

• 1 1/2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon cooking oil
• 1 teaspoon dry sherry
• black pepper to taste

SAUCE

• 2 tablespoons oyster sauce
• 1 teaspoon dry sherry
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 1 teaspoon cornstarch

BEEF AND BROCCOLI

• 1lb flank steak
• 3/4lb broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, minced

Directions

1. In a bowl, combine the ingredients of the marinade. Ad the beef, and let marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the sauce and set aside.
3. Cook the broccoli in a small pot of boiling, salted water for 2 minutes then drain thoroughly.
4. Heat a large wok or skillet on high heat (don't use a non-stick skillet, or at the very least don't use a teflon coated skillet due to the high heat used in this recipe) until a drop of water sizzles and instantly evaporates on the surface of the pan.
5. Add the oil and swirl to coat. Immediately add the beef and spread out all over the surface of the wok or pan in a single layer, and allow to fry undisturbed for 1 minute. Flip the beef slices over, then add the garlic to the pan to fry for an additional 30 seconds. Pour in the sauce, add the broccoli and bring to a boil. Cook and stir until the sauce thickens (about 30 to 45 seconds). Serve hot over rice.
6. Enjoy!

Recipe adapted from The Pioneer Woman

Receta en Español:

Muchas veces uno recibe una receta que le gusta para hacerla, pero si uno sabe un poco de cocina, la adapta de acuerdo a los ingrdientes con los que se cuenta, o hasta uno la simplifica. Eso es lo que pasó con esta receta de mi blog preferido de cocina, 12 Tomatoes; por supuesto que lo prefiero después de este:

Allí va:

Ingredientes:

Bolitas de carne molida  (como 20)

2 tazas de brócoli 

aceite

1 cucharada de ajos molidos

Salsa para Marinar la carne:

3 cucharadas de siyau

1 cucharadita de maizena 

1 cucharadita de aceite

1 chorro de sherry para cocinar

pimienta al gusto

Salsa para aderezar el guiso:

 1 cucharada de siyau

2 cucharadas de salsa de ostiones

1 cucharón de caldo de pollo (cuando hagan sopa de pollo, le echan un poco del caldo al guiso)

una cucharadita de Sherry para cocinar

una cucharadita de maizena

Preparación: 

Marinar la carne por 10 minutos en la mezcla indicada para marinarla.

En un wok, echar el aceite y saltear la carne marinada hasta que se dore ligeramente.

Luego echar el ajo y saltear un poco.  Luego echarle el brócoli, saltearlo un ratito, y luego echar inmediatamente el caldo de pollo, el siyau,  el sherry, la salsa de ostiones y la maizena diluida en  un poco de caldo.

Remover hasta que espese la salsa.  Servir con arroz graneado.   

Saltado de Pollo con Col

Versión en Inglés:
CHICKEN CABBAGE STIR FRY 
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

 Versión en Español:
Ingredientes:
3 pechugas de pollo
1 cucharadita de aceite vegetal 
3 tazas de col picada
1 cucharada de maizena
1/2 cucharadita de polvo de gengibre
1/4 de cucharadita de ajos en polvo
1/2 taza de agua
1 cucharada de siyau 

Preparación:
Cortar el pollo en trozos
Calentar el aceite en la sartén y agregar el pollo, y saltear en fuego mediano, dándole vuelta constantemente, hasta que se fría bien.
Agregar la col y saltear por dos minutos hasta que esté tierna y crocante
Mezclar la maizena con los sazonadores; agregar agua y siyau y mezclar bien, para disolver grumos.
Agregar esta salsa a la mezcla de pollo con col.
Remover sobre el fuego hasta que la salsa espese y el pollo esté enteremante cubierto por ella; como un minuto.
Las sobras se deben de refrigerar dentro de un lapso de dos horas.

Egg Drop Soup

From the Blog 12 Tomatoes, I bring  you a popular chinese soup which is soooo good that anybody can eat a whole big bowl!

Chinese Recipe: Our Favorite Egg Drop Soup

Meat & Poultry » Chicken , Soup , Chinese , Comfort Food

This simple Chinese soup is a combination of beaten eggs and chicken broth at its most basic level. We began to wonder, though, how can one add extra flavor to the dish without getting in the way of that smooth, silky texture just the basic dish imparts?

The trick, it turned out, was to infuse the soup with additional flavor like one might with tea. We added a cinnamon stick, then put some peppercorns, and a few other spices in a tea ball (a tea bag works just as well) and let those flavors infuse in the soup at a low simmer before before adding the egg. Because of the simplicity of this soup, it's best served as a light appetizer, but if you'd like to make it a meal, feel free to add chopped tofu or mushrooms. Keep reading below for this great recipe...

Our Favorite Egg Drop Soup

(makes 6 cups)

Ingredients

• 4 cups chicken broth
• 1 tablespoon and 1 teaspoon cornstarch
• 3 large eggs
• 1/2 tablespoon soy sauce
• 1/2" fresh ginger
• 1/2 teaspoon peppercorns
• 1 cinnamon stick
• 1 teaspoon white pepper
• 1/2 teaspoon sesame oil

Directions

1. Whisk together 1 tablespoon cornstarch and chilled or room temperature chicken stock.
2. Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes.
3. Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed.
4. In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour.
5. Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately. To garnish, top with sliced scallions.
6. Enjoy!

Recipe adapted from Gimme Some Oven

Bacon Broccoli Cheddar Bread Bowl

This recipe has been shared from the blog 12 Tomatoes and i s supposed to be a wonderful "companion"for those chilly days! 

One-Pot Soup Recipe: Bacon Broccoli Cheddar Bread Bowl

Vegetables & Greens » Broccoli , Eggs, Cheese & Dairy » Cheese , Soup , Autumn, Winter , Bacon ,Family-friendly

Broccoli cheddar soup is a yummy staple in our winter meal cycle, but throw it all into a bread bowl and our love for the dish skyrockets…we scarf it down and then immediately plan out when we’ll get to have it again in the (very) near future.

It’s possible you are not quite as big broccoli cheddar—or soup—enthusiasts as we are, but we guarantee you’ll flip for this rich and creamy meal. Now, everyone knows that soup is the perfect dish for when the weather takes a turn, but this recipe will give you a hankering for it even when the weather’s perfect; it’s just that good. Plus, it’s a perfectly easy soup to make and only dirties one pot. Clean up is seriously a breeze, because, chances are, you’ve eaten up your soup vessel, leaving only your spoons for the dishwasher! Dust off your soup pots, you know what you’re making for dinner tonight!

Bacon Broccoli Cheddar Soup

Serves 6

Ingredients

• 5 cups broccoli florets, plus extra for garnish
• 4 cups low-sodium chicken broth
• 2 1/2 cups cheddar cheese, grated
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 6 bread bowls, tops cut off
• 4 slices bacon, plus extra for garnish
• 3 cloves garlic, minced
• 1 large white onion, chopped
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 teaspoons kosher salt, or to taste
• freshly ground pepper, to taste

Directions

1. In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.
2. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes.
3. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn.
4. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.
5. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.
6. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot.
7. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate.
8. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.
9. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

Recipe adapted from The Little Epicurean