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Pleasant Hearth Cabinet Style 50000 BTU's Pellet Stove

Pleasant Hearth Cabinet Style 50000 BTU's Only today $500.00


This 50000 BTU cabinet pellet burning stove provides efficient and effective indoor zone heating for areas up to 2200 square feet. This stove is EPA certified with an 85-percent efficiency rating, and with a particulate emissions rating at 0.69g/hr. Here, perfect for single-family or mobile home use with little assembly required. This Pleasant Hearth pellet burning stove has an air wash system for cleaner air, spring chrome handle, a solid cast iron door featured with an arched decor and a ceramic glass viewing area. Features: a) 50000 BTU, b) 120-pound. Hopper, c) 85-percent Efficiency, d) Auto Ignition, e) Heating up to 2200 square feet, f) Includes Outside Air Kit, and Convection Blower, g) Mobile Home Approved, h) EPA Certified, i) Made In the USA. Warranty: 5-Year Limited. Assembly Dimensions: 24-inch length, 26-inch width, 25.75-inch height, weight 179.8-pound.


Top Price $500.00 You decide.We just found out
MIGMAGIN…

10 shamelessly appetizing cheese dishes

Fish with a cheese crust

INGREDIENTS 1kg of fish fillets 4 eggs 200g of cheese 1 lemon 150g of flour Parsley A pinch of fish spices
PREPARATION 1. Sprinkle the fish with the juice from a lemon and the spices. Put it in the fridge for 20 to 40 minutes.
2. Whisk the eggs and add the finely grated cheese.
3. Coat the fillets in the flour and then the cheese batter
4. Fry each side of the fish with butter for 5 to 7 minutes.
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WATERMELON STRAWBERRY LIME SLUSH

Watermelon and strawberry slush with a hint of lime for a refreshing summertime treat!
As the first watermelon enters the house, there is a rush of excitement.  Never seen out of season here, everyone gathers to fulfill their prolonged craving.  Three short months in New England, that’s pretty much it.
I actually had no plan to create slushies today, yet I found myself with a giant half watermelon completely frozen.

Because, well… it was in my freezer.
Apparently when you send a 9 year old boy down to the basement because the watermelon does not fit in the kitchen refrigerator, you need to give explicit instructions as to where said watermelon should go.

Which leads me to my advice regarding this drink.  It will make your life a heck of a lot easier if you cut the watermelon before freezing it.  Just in case you weren’t sure.
Watermelons take a really, really long time to defrost.
After hacking into that beautiful partially frozen monster, successfully avoiding a trip to the emergency room, …

RASPBERRY MASCARPONE TART WITH CHOCOLATE COOKIE CRUST

A dark chocolate cookie crust filled with whipped mascarpone and topped with raspberries.  Perfect for Valentine’s Day! Do you do anything special for Valentine’s Day?  We really don’t go like to go crazy for this “holiday”, our life is crazy enough 🙂  Although you won’t find us in a restaurant,  maybe I’ll make dessert.   Sometimes I’ll make a heart shaped breakfast for the kids, or some heart shaped cookies.  So creative I know!
Stepping away from the hearts this year, but I definitely think that for Valentine’s Day chocolate is a must!  That’s why I started this tart with a dark chocolate cookie crust.  The rich chocolate flavor goes perfectly well with the smooth creamy whipped mascarpone filling.  Mascarpone cheese is a little indulgent (and challenging to spell!) but what better excuse than love to bake with the best ingredients.
A few simple raspberries are the topping.  I just love the gorgeous color they gave this tart.  I went with a super simple diagonal placement zig-zag typ…

CHERRY GALETTES WITH ALMOND SOUR CREAM CRUST

Another month has passed and it’s time for Mystery Dish!  This month’s host was Sarah at The Pajama Chef.  She put together an great list of items including:  coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, flavored oils, herbs, cornmeal and hot peppers.  Since cherries are one of the few fruits I love, and they are only in season for approximately 12 seconds each year, I knew they had to be in my recipe.  Visions of pastry danced in my head.
When served up a fruit pie, I tend to eat all the crust and leave the fruit on my plate.  I can truly embrace a “pie” with a higher crust to filling ratio.  How I love the galette (French),  also sometimes known as a crostata (Italian).  Regardless of the origins, who doesn’t love more buttery flaky crust?
We had to use at least 3 ingredients in our mystery dish, so I decided to add some almonds and sour cream into my pie crust.   Sour cream made a really rich tender pastry, it reminded me a lot of …