Best Food Blog

Monday, February 1, 2016

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

1 preheat oven to 350 degrees fahrenheit. line 18 muffin tin cups with paper liners.
2 in large mixer bowl, cream butter and sugar, then beat in eggs. add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
3 fill muffin cups 2/3 full. bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean). let cool completely. remove from muffin tin.
4 combine topping ingredients and frost cooled cupcakes. store in refrigerator.

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

1 preheat oven to 375 degrees. grease a 9- by 13-inch baking pan.
2 mix the flour, baking powder and salt and set aside.
3 blend butter and eggs.
4 add sugar and vanilla.
5 fold in flour mixture with root . do not overbeat.
6 pour into prepared pan.
7 bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
8 frost when cool.
9 to make frosting:.
10 mix ingredients until smooth. if too thick, add more root . if too thin, add more powdered sugar until you get a consistency that is easy to spread.

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

1 heat the oil in a large nonstick skillet over medium heat. add the garlic and sauté 1 minute, just until fragrant.
2 add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes. stir in the chili powder, salt, and pepper add the root , tomato sauce, green chilies (if using), and worcestershire sauce.
3 bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. stir in the scallions. pile rolls or buns. serve with sweet-potato chips and prepared coleslaw.

Total Time: 5 mins Preparation Time: 5 mins

1 pour 1/2 cold root into bottom of each glass. carefully add 1 scoop of ice cream (about 1/2 cup) to each glass. slowly fill the glass with another 1/2 cup root . serve with a spoon and a straw. eat slowly, scooping the ice cream and root together with your spoon, make sure you use a straw to drink up every last bit of this delicious drink!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 place vegetables in a large saucepan. cover with cold water, add 1tsp salt and the bay leaf. bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. drain.
2 preheat the oven to 425*f(220*c).
3 let the vegetables cool, then dice. place them in a large bowl, add the onion, rosemary and olive oil. season well with salt and pepper and toss to coat the vegetables with the oil.
4 place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Servings: 4
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups)
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup)
2 medium carrots, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
1 tablespoon olive oil
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
3 cups vegetable broth or 3 cups chicken broth
1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or great northern beans)
2 teaspoons snipped fresh thyme

1 in a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
2 spread vegetables in a single layer in the roasting pan.
3 roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree f oven.
4 in a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
5 simmer, covered, 5 minutes (or until vegetables are tender).
6 stir in thyme.
7 for a thicker soup, mash vegetables and beans slightly.