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This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/parmesan-potato-stacks Ingredients Makes about 4-6 servings 3 tbsp (45g) butter, melted 2 tbsp (25g) Parmesan cheese 1 tsp (3g) garlic powder 1 tsp thyme leaves salt and freshly ground black pepper 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick) 1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline. 2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly. 3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. 4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour. 5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme. Background Music: http://www.audionetwork.com/browse/m/track/tiger-balm_35158?category=23213 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
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This video is about how to make Egg & Veggie muffins- Healthy Low Calorie breakfast Egg & Veggie Muffins 12 eggs (egg whites can be substituted) 12 mushrooms, sliced 1/4 onion chopped 1/4 large green pepper chopped 1 cup spinach chopped 18 cherry tomatoes, sliced in half Salt and pepper Beat eggs, add chopped spinach, salt and pepper. Saute mushrooms, green peppers and onions in a non-stick skillet (no oil needed). In greased muffin tin, or even better a silicone muffin tin, put 1/4 cup egg mixture, add teaspoon of sautéed veggies, top with 3 cherry tomato halves. Bake in 350* oven for 20 minutes.
Potato Soufflé is an easy recipe for such a comforting dish perfect for fall tables. Love the way it puffs in the oven and how the steam comes out when you start dig in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste. Ingredients: Makes 4 servings 2 tbsp (30g) butter, plus extra for greasing 3 tsp breadcrumbs, for coating the ramekins 1 large potato (300g), cooked with peel on 1 1/3 cups (85g) mature Cheddar, grated 1/3 cup (30g) Parmesan Cheese, grated 2 tbsp fresh chives 2 eggs freshly ground black pepper 6 tbsp milk paprika, for garnish Directions 1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs. 2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well. 3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine. 4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine. 5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture. 6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden. For the full recipe check my blog: http://www.homecookingadventure.com/recipes/potato-souffle Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
These healthy egg muffin cups can be made in advance, have less than 50 calories per muffin, and are packed with tons of protein and veggies!
Get the full recipe here: http://shwymy.co/egg-muffin-cups
FROM THE BLOG:
These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good :)
Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack the eggs! I used 4 whole eggs and 4 egg whites. Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Read the rest of the post and get the recipe here: http://shwymy.co/egg-muffin-cups
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