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laperlerose

September, 2019

  • 18 September

    Creamy Baked Spaghetti Casserole

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

  • 7 September

    Snickers Cookie Bars | Episode 1382

    Get the written recipe on my website: http://www.LauraintheKitchen.com Recipe: Makes 12 or 16 depending on size For the crust: 1 cup of all purpose flour 1/4 tsp of salt 1/2 cup of Unsalted Butter, softened at room temperature 1/4 cup of Granulated Sugar 1 tsp of vanilla bean paste or Extract For the caramel layer: 10 oz of Soft Caramels 2 Tbsp of Heavy Cream 2/3 cup of Salted Roasted Peanuts For the chocolate: 8 oz of Semisweet Chocolate (use good bar chocolate instead of chips if you can) 2 Tbsp of unsalted butter Process: 1) Preheat your oven to 350 degrees, line a 8x8 inch pan with parchment paper, spray with some non stick spray and set aside. 2) In a bowl, quickly cream together the butter, sugar and vanilla. Stir in the flour and salt, mix until a dough forms, and pat the dough in your prepared pan. 3) Use a fork and pierce the surface of the dough, pop it in the oven for 20 minutes or until golden brown, allow to cool. 4) In a microwave safe bowl, add the caramels and cream, melt in a microwave in 30 second intervals until smooth, stir in the peanuts, pour mixture over the crust, slow to cool for just 5 minutes. 5) In a separate microwave bowl, add the butter and chocolate and melt in the microwave same as the caramels. Pour over the caramel, smooth the top and pop it in the fridge until set. Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

August, 2019

  • 31 August

    How To Make Homemade Graham Crackers

    To get the printable recipe: http://www.LauraintheKitchen.com Measurements: 2 cups of All Purpose Flour 1 cup of Whole Wheat Flour 1 tsp of Baking Soda 1/4 tsp of Salt 1/4 tsp of Cinnamon 1 cup of Unsalted Butter, softened at room temperature 1/2 cup of Brown Sugar 2 Tbsp of Granulated Sugar 2 Tbsp of Honey 2 tsp of Vanilla Extract 3 to 4 Tbsp of Milk or Water Process: 1) In the bowl of a standing mixer fitted with a paddle attachment, add the butter, brown sugar, granulated sugar, honey and vanilla, mix for a couple minutes on medium speed until it looks fluffy and creamy. 2) Add all the dry ingredients and start mixing, slowly add a little water at a time until a dough forms and doesn’t feel too dry to the touch. 3) Form the dough into 2 disks, wrap in plastic wrap and pop it in the fridge for about half an hour to an hour or until it feels a little firmer. 4) Preheat your oven to 350 degrees, take two pieces of parchment paper cut to about 17 x 15 inches, place one of the disks on one piece of parchment, place another piece of parchment over the top and roll out the dough so it’s just about the same size as the parchment paper (watch video for clear instructions on this because it’s a little hard to explain). 5) Score the dough into squares, pierce each square with a fork then slide the whole thing onto a baking sheet and pop it in the oven for 15 to 20 minutes or until the edges become a lovely deep golden-brown. Repeat with the other disk of dough. 6) As soon as they come out of the oven, re-score them so they break apart easily when cooled completely. Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen #dessert #cookies #recipes

  • 28 August

    Dinner at Nonna’s

    We captured this moment with the intention of sharing pieces of it throughout recipes here and there, but then realized that it's beautiful on it's own. This is what a typical evening with my nonna looks like, and oh how I wish it wasn't just once a year. When you're in the moment it feels like you've captured everything, but then when I watch it back I wish the camera never stopped. Nonna has appeared on Laura in the Kitchen several times, here are some of her recipes: Nonna's Fruit Tart Recipe: https://www.youtube.com/watch?v=0r8zA-Ukq9A&t=3s Nonna's Stuffed Calamari Recipe: https://www.youtube.com/watch?v=DzO_CxtmxuQ Nonna's Stuffed Peppers Recipe: https://www.youtube.com/watch?v=f1B7O4rZX5E Nonna's Spaghetti with Clams: https://www.youtube.com/watch?v=ITAhZxMg5PM Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

  • 27 August

    [EN] Tuscan Pasta Salad / سلطة توسكان بالمعكرونة – CookingWithAlia – Episode 741

    The first Panzani Maroc salad video I am sharing with you is this delicicous Tuscan salad recipe rich in Italian flavours and fresh ingredients!! You will absolutely love it! Try it and let me kow what you think! RECIPE: https://www.cookingwithalia.com/741-tuscan-pasta-salad/ INGREDIENTS: 250 grams (9 oz) Farfalle Panzani Pasta 100 grams (3.5 oz) dried tomato 2 red bell pepper 80 grams (2.8 oz) black olives, cut into slices 60 grams (2.1 oz) parmesan cheese, grated 80 grams (2.8 oz) fresh spinach and basil For the dressing: 350 milliliters olive oil 4 tablespoons white vinegar 4 tablespoons water 2 teaspoons dried thyme 2 teaspoons dried basil 2 garlic cloves, finely grated Salt and pepper, to taste DIRECTIONS: Step 1: Prepare the dressing 1- In a bowl, whisk the water, white vinegar, salt, and pepper until well combined. 2- Add the grated garlic, then add the olive oil little by little while whisking until you obtain a homogenous mixture. 3- Add the dried thyme and basil and mix well. Step 2: Prepare the salad 1- In a large pot of salted boiling water, cook pasta for about 8 to 10 minute. Rinse under cold water and drain. 2- Cut the red bell pepper into cubes. 3- Cut the dried tomato into medium chunks. 4- In a salad bowl, combine the pasta with the dried tomato, red bell pepper, black olives, fresh spinach and basil, and parmesan cheese. 5- Give the dressing a quick mix then pour it over salad. Toss and serve!

  • 27 August

    Salades de pâtes pour l’été avec Panzani – CookingWithAlia

    I am so excited to reveal my upcoming collaboration with Panzani Maroc! My team and I personally love Panzani products and is often used in our studio to prepare different lunches. So I was very happy to receive a call from their team for a potential collaboration. For the summer, I developed delicious Italian summer salads that you can eat warm or cold, and that you can have for a quick lunch or take with you in your beach outings, picnics, and potlucks with friends and family. I am posting the first salad today, Stay tuned!!! أنا جد متحمسة لأشارك معكم سلسلة الوصفات الجديدة التي حضرتها بالتعاون مع Panzani Maroc ! فريقي وأنا شخصيا نحب منتجات Panzani وكثيرا ما نستخدمهم في الاستوديو لإعداد وجبات غداء مختلفة. لذلك كنت سعيدة جدًا لما تلقيت مكالمة من فريق Panzani لهذه الكولابوراسيون. اولا قمت بتطوير سلطات منعشة بنكهة إيطالية مميزة يمكنك تناولها دافئة أو باردة، كوجبة غداء سريعة أو اخذها معكم الى الشاطئ والنزهات مع الأصدقاء والعائلة. هذا الأسبوع نقوم بنشر 2 من هذه الوصفات السلطة. ترقبوها ابتداءا من اليوم #CookingWithAlia #Panzani #Collaboration #ItalianFood #ItalianSalads #Salads #Summer #NewSeries #AmazingRecipes #ItalianChefInYou #Fresh #Recipes

  • 21 August

    Lemon & Basil Pan Seared Cod

    To get this complete #recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Nothing inspires me more than fresh ingredients, and this is the time of year for fresh #basil and #lemons! This cod is so quick and easy, there's no excuse not to make it any night of the week! Instagram: http://www.instagram.com/mrsvitale Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

  • 14 August

    Most Delicious Summer Corn Chowder

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

  • 11 August

    [EN] Steamed Lamb Head / رأس الخروف مبخر – CookingWithAlia – Episode 738

    One of the unique dishes in Moroccan cuisine is "Steamed Lamb Head"... yep. It is! Now, you may like it or you may not, I have 2 thoughts regarding this: 1- This is a sustainable consumption of an animal. If we were to kill an animal for food, then consume the entire animal at least out of respect for this lost life. 2- Respect other cultures. You may not agree with others, and that's fin, but you have to respect the difference. RECIPE: https://www.cookingwithalia.com/738-lamb-head/ INGREDIENTS: 1 lamb head 1 tablespoon vegetable oil 1/2 teaspoon cumin 1/2 teaspoon coriander powder 1/2 teaspoon salt 1 tomato, sliced Water To serve: Chili pepper, to taste Cumin, to taste Salt, to taste DIRECTIONS: 1- In a small bowl, combine the vegetable oil, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of salt. Mix well. 2- Brush the head of the lamb with the oil spice mixture and set aside. 3- Fill the bottom part of a steamer or couscous pot with water and add a sliced tomato. The tomato will prevent your pot from getting a dark color. 4- Place the head in the top part of the steamer or the couscous cooker, tongue facing down. This will keep the skin in a good shape. 5- Cover with a layer of parchment paper then cover again with a layer of foil paper. Let steam for 1 hour and 30 minutes. 6- Serve with chili pepper, cumin, salt.

  • 10 August

    Homemade Cherry Pie Recipe 🥧

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen