Skip to main content

Plagiarized, Annotated Recipes

Search This Blog

Carol's Guac

on October 23, 2018

Get link
Facebook
X
Pinterest
Email
Other Apps

Per avocado (I used five):

3/4 teaspoon garlic powder
3/4 teaspoon lime juice
splash of sesame oil
splash of olive oil
splash of balsamic vinegar

Mix ingredients well.

Dips

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

Zucchini Crisps

Olive oil or cooking spray 2 medium zucchini (about 1 pound total) 1 to 2 egg whites 1/2 cup grated parmesan cheese 1/2 cup plain, dry breadcrumbs, such as panko A couple pinches sea salt Freshly ground black pepper Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese. Bake zucchini rounds...

Recipe-less Photos

Ratatouille for French class, circa 2015 For Laura and Reina Jaye's Super Bowl party, Sophia, Eli and I made Buffalo chicken dip with pull-apart bread, courtesy of the Pillsbury Dough Boy. I am not sure which football team won that night, but surely we were the ultimate victors. In the future, I might be more careful with the shape of this dish.

Matzo Lasagna (aka Matzagna) aka Hero Recipe of Pesach 2019

From the New York Times ¼ cup extra-virgin olive oil, plus more for serving 4 garlic cloves, thinly sliced 4 anchovies, finely chopped (optional) ½ teaspoon black pepper ¼ teaspoon red-pepper flakes, plus more for serving 2 (28-ounce) cans whole peeled tomatoes ¾ teaspoon fine sea salt, plus more as needed 1 rosemary sprig 1 bay leaf (Barry Vitow honorary addition) 2 ¾ cups/24 ounces whole-milk ricotta, preferably fresh 1 large egg ¼ cup basil leaves, chopped, plus more for serving ¾ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg 1 (10-ounce) box matzo, preferably egg or salted matzo 1 pound fresh mozzarella, sliced, then torn into bite-size pieces ½ cup freshly grated Parmesan 1. Heat oven to 375 degrees. In a large pot over med...

Powered by Blogger