Shower Recipes

• Salt
• 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
• 1 cup finely grated Parmigiano-Reggiano
• 1 tablespoon ground black pepper, plus more for finishing the dish
• 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
• Good olive oil

Cacio E Pepe

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Anniversary , Winter , Lunch , Main course , Cheese , Pasta , Sugar Conscious , No Sugar Added , Quick & Easy , Easter , Boil , Parmesan , easy , High Fiber , Christmas , weeknight , Simmer , Father's Day , pastas , Back to School , Shower

Author: Mark Bittman

It Is Among The Most Basic, Simplest Pastas There Is, And Suddenly Trendy To Boot. Why? Because When Made Right, It Is Incredible.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 6

• Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
• Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
• Plate and dust each dish with additional pecorino and pepper. Serve immediately.

@context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams

• 2 sticks butter, softened, more for buttering pan
• 2 cups sifted all-purpose flour (measured after sifting)
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 7-ounce tube almond paste
• 4 egg yolks, room temperature
• 1 teaspoon almond extract
• 1 cup sour cream
• 1 teaspoon baking soda
• Confectioners' sugar, for sifting over cake

Almond Cake

Dessert , Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Cakes , Wheat/Gluten-Free , Spring , Dairy Free , Summer , Easter , Mother's Day , Almond , Engagement Party , Party , Shower , Cake

Author: Amanda Hesser

This Exquisite Recipe Came To The Times In A 2001 Article By Amanda Hesser About The First Meal Her Now Mother-in-law, Elizabeth Friend, Prepared For Her. The Meal Ended With This Simple Almond Cake. Ms. Hesser Wrote: "it Had A Crust, Fragile Like A Dry Leaf, That Led To A Moist, Downy Layer Of Ground Almonds And Sugar. It Was A Perfect Dessert. And It Punctuated One Of The Great Meals Of My Life." It's Not The Prettiest Cake In The World - Ms. Friend Called It "the Shar-pei Of Cakes" Because It Crumbles On The Edges And Falls In The Middle - But It Is Flawless Otherwise. If You Care About Looks, Dust It With Confectioners' Sugar And Top It With Fresh Berries As We've Done In The Picture. It Also Improves With Age And Can Be Made 1 To 2 Weeks Ahead. Store It Covered In Or Out Of The Fridge. Finally, This Recipe Makes Two 8-inch Cakes, So Give One Away Or Freeze One For A Rainy Day.

Time: 1h45m

Yield: 2 8-inch cakes, 8 servings each

Number Of Ingredients: 10

• Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
• Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
• Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.

@context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram

• 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
• 2 large tomatoes (about 1 pound total), coarsely chopped
• 1 bunch scallions, chopped
• 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
• 1 7-ounce package feta, crumbled, divided
• 1/2 cup coarsely chopped fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Kosher salt and freshly ground black pepper

Cucumber, Tomato And Feta Salad

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , No-Cook , Lunch , Tomato , Spring , No Sugar Added , Fourth of July , Summer , appetizer , Salad , Quick & Easy , Vegetable , Side , Family Reunion , Healthy , Picnic , Potluck , Backyard BBQ , Father's Day , Party , Buffet , Shower , Feta , Cucumber

Author: Bon Appétit Test Kitchen

This Classic Refreshing Salad Pairs Perfectly With Grilled Lamb .

Yield: Makes 8 servings

Number Of Ingredients: 9

• Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 3 eggs
• 1 2/3 cups sugar
• 1 teaspoon vanilla extract
• 1 cup Hellmann's mayonnaise
• 1 1/3 cups water

Chocolate Mayonnaise Cake

Desserts , Dessert , Chocolate , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Egg , Bon Appétit , Small Plates , Family Reunion , High Fiber , Potluck , Birthday , Engagement Party , Valentine's Day , Shower , Cake , Mixer , Mayonnaise

Author: Internetnut

I Can't Recall Where I Got This Recipe I Think At Hellmann's Website. It's A Moist Yummy Chocolate Cake Great With Peanut Butter Frosting. My Family Really Loved This Cake.

Time: 45m

Yield: 6-8 serving(s)

Number Of Ingredients: 9

• Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.
• In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
• In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.

• For the carrot cake:
• 1 tablespoon unsalted butter, for greasing the pans
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt or table salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 2 cups packed light brown sugar
• 4 large eggs, at room temperature
• 1 cup safflower or canola oil
• 1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
• Optional additions:
• 2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
• 2/3 cup dark or golden raisins
• For the cream cheese frosting:
• 2 (8-ounce) packages cream cheese, chilled
• 11 tablespoons unsalted butter, softened at room temperature
• 1 1/3 cup confectioners' sugar, sifted after measuring
• 1 tablespoon pure vanilla extract
• Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

Carrot Cake With Cream Cheese Frosting

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Cream Cheese , Easter , Birthday , Party , Carrot , Shower , Cake

Author: Nick Malgieri

Nick Malgieri, The Director Of Baking And Pastry Programs At The Institute Of Culinary Education In New York City, Created This Recipe Exclusively For Epicurious. In Lieu Of A Supersweet Cream Cheese Frosting, This Recipe Contains Slightly Less Sugar, So The Tangy Cream Cheese Flavor Really Sings. We Love It, But If You Have A Sweet Tooth, Feel Free To Add Up To 1 Additional Cup Of Confectioners' Sugar. You Can Also Bake This Cake In A 9- By 13-inch Baking Pan. The Baking Time Is About The Same, But You'll Only Need Half The Frosting To Cover The Top Of The Cake. For More On Carrot Cake, Including Tips From Malgieri, See Classic Recipes: Carrot Cake.

Yield: 1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake

Number Of Ingredients: 22

• Make the cake:
• Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
• Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
• Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
• Once the cake is completely cool, make the frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
• Frost the cake:
• Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.

• 2 ¼ pounds rhubarb
• ⅓ cup orange juice
• 1 cup white sugar
• 1 pinch salt
• 2 cups cold heavy whipping cream
• 2 tablespoons white sugar

Rhubarb Fool

Desserts , Dessert , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Custards and Pudding Recipes , Milk/Cream , Wheat/Gluten-Free , Fruit , Anniversary , Small Plates , Spring , Quick & Easy , Easter , Boil , Mother's Day , Family Reunion , Cocktail Party , Picnic , Chill , Birthday , Engagement Party , Party , Shower , Mixer , Rhubarb

Author: Rachel

Rhubarb Is Cooked Until Tender, Then Chilled And Layered With Sweetened Whipped Cream To Make A Summertime, Backyard Bbq Favorite!

Time: 2h25m

Yield: 8

Number Of Ingredients: 6

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

Calories 345.6 calories, Carbohydrate 36.7 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 13.8 g, Sodium 27.8 mg, Sugar 30.4 g

• 2 eggs
• 1-1/2 cups water
• 1/3 cup butter, melted
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 2 cans (6 oz. each) crabmeat, drained, flaked
• 1 stalk celery, finely chopped
• 4 green onions, sliced
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup apricot preserves
• 1 tsp. Sriracha sauce (hot chili sauce)

Mini Crab Cakes

Trusted Brands: Recipes and Tips , Bake , Bon Appétit , Cream Cheese , Easter , Appetizers , Cocktail Party , Engagement Party , Chive , Party , New Year's Eve , Shower , Mixer , Crab , Sauces & Condiments , Dannon Oikos®

Author: My Food And Family

Thrill The Party Crowd With These Mini Crab Cakes In Your Appetizer Lineup. Making Mini Crab Cakes Is A Whole Lot Easier Than You Might Think When You Use Ingredients Like Stove Top Stuffing, Canned Crab Meat, Celery And Green Onions!

Time: 30m

Yield: 20 servings, 2 mini crab cakes and about 1 tsp. sauce each

Number Of Ingredients: 10

• Heat oven to 400ºF.
• Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
• Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
• Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
• Serve crab cakes with sauce.

Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 36 g

• 1/2 ounce dried porcini mushrooms*
• 2/3 cup dry red wine
• 2 tablespoons (1/4 stick) butter
• 6 ounces crimini (baby bella) mushrooms, halved or quartered if large
• 6 ounces shiitake mushrooms, stemmed, sliced
• 2 tablespoons minced shallot (about 1 large)
• 2 teaspoons chopped fresh thyme
• 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
• 1 baguette, cut into 1/4-inch-thick slices

Baked Brie With Mushrooms And Thyme

Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Cheese , Sugar Conscious , appetizer , Thyme , Mushroom , Engagement Party , Oscars , Party , Shower , Brie

Author: Rick Rodgers

Yield: Makes 6 to 8 servings

Number Of Ingredients: 9

• Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
• Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
• Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

• 36 strawberries (about two 1-pint baskets), unhulled
• 1 1/2 cups semisweet chocolate chips (about 9 ounces)
• 1 tablespoon vegetable shortening
• 1 1/2 cups chocolate sprinkles (about 6 ounces)

Double-dipped Strawberries

Dessert , Chocolate , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Wheat/Gluten-Free , Bon Appétit , Small Plates , Dairy Free , Summer , Cocktail Party , Vegan , Chill , Birthday , Strawberry , Valentine's Day , Shower , Pittsburgh , Pennsylvania

Author: Ellen Lebow

Yield: Makes 36

Number Of Ingredients: 4

• Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.
• Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)

• 1 x 2kg/4lb 8oz salmon , filleted to give two sides, skin on
• 1 lemon , sliced
• good handful mixed herbs such as parsley , dill, chervil or tarragon
• 2 bay leaves
• 1-2 shallots , thinly sliced
• splash white wine

Roasted Salmon

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Dinner , Wheat/Gluten-Free , Lunch , Lunch , Main course , Sugar Conscious , Dairy Free , No Sugar Added , Roast , Quick & Easy , Healthy , Paleo , Fish , Salmon , Chive , Buffet , Shower

Author: Good Food Team

Cooking Whole Sides Of Salmon For A Centrepiece Is A Sociable And Special Way Of Eating

Time: 1h20m

Yield: Serves 6 generously

Number Of Ingredients: 6

• Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
• Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).

Calories 606 calories, Fat 37 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 68 grams protein, Sodium 0.39 milligram of sodium