TIFFANY CUPS
This mouthful is delightful and so cute in mini-ramekins. Creamy vanilla is comforting with a strong Irish Cream accent. I suggest garnishing with whipped cream.-Tiffany Rampey, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in liqueur and vanilla., Transfer to four stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 20-25 minutes or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Garnish with coarse sugar and orange curls if desired.
Nutrition Facts : Calories 208 calories, Fat 18g fat (10g saturated fat), Cholesterol 157mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
TIFFANI'S ULTIMATE LUX BURGERS
Steps:
- For the special sauce: Whisk together the mayonnaise, ketchup, gherkins, sriracha and mustard in a small bowl until fully blended.
- For the burgers: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through.
- Meanwhile, heat the oil in a large saute pan over medium-high heat. When the oil shimmers, add the onions and cook, stirring frequently, until the onions are golden and caramelized, about 15 minutes.
- In a medium bowl, gently mix together the meat, Worcestershire, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the meat into 6 equal portions and form each into a ball. Take one of the balls in your palm and, using the thumb of your other hand, gently poke straight into it to just beyond its center. Gently create a small cavity in the ball by pinching the meat between your thumb from the inside and your forefinger on the outside, pressing outward with your thumb and using the forefinger to maintain the round shape from the outside. Take care to leave the meat at least 1/4 inch thick. Fill the cavity with 1 to 1 1/2 ounces of the blue cheese. Gently and carefully close the opening in the meat around the cheese, being careful to seal it fully. Gently press the sphere between your palms to flatten it a bit, being careful not to create any openings. Repeat with the remaining meat and cheese.
- Preheat the broiler. Put the buns on a baking sheet with the insides facing up. Toast the buns until golden, 2 to 3 minutes.
- Heat a grill to medium-high heat and oil the grill grates. When hot, add 2 to 4 burgers, leaving space to comfortably flip them, and grill 2 to 3 minutes on each side for medium. Repeat with the remaining burgers.
- To assemble the burgers, arrange the bottom buns on a clean, dry work surface. Spread each with 1 to 2 tablespoons of the special sauce and then top with some of the caramelized onions, a burger, tomato slice, lettuce leaf, avocado slices, 1 slice of bacon, cut in half, and finally, the top of the bun slathered with more special sauce.
TIFFANY'S SWEET AND SPICY MEATBALLS
Prepared meatballs are baked with bell peppers and pineapple in a sweet, hot and sour sauce for an easy meal with little clean up.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
- Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
- Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
Nutrition Facts : Calories 444 calories, Carbohydrate 37.3 g, Cholesterol 125.7 mg, Fat 20.7 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 655.1 mg, Sugar 14.3 g
TIFFANY'S CHOCOLATE CHIP COOKIES
Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
- Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
- Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.5 g, Cholesterol 35.8 mg, Fat 15.4 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 7.9 g, Sodium 252.2 mg, Sugar 21.1 g
BREAKFAST EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°F).
- Beat eggs and season with salt and pepper, to taste.
- Add eggs halfway into each tin of a greased muffin tin.
- Add desired toppings.
- Bake for 20 minutes.
- Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper
Provided by Lorna Maseko
Categories Breakfast
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
- Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
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