This wonderful tomato toast recipe is really easy to make. It is the perfect appetizer for dinner and it can also be, a nice little snack just about any time of day. The delicious tomato toast recipe should only take about 15 to 20 minutes to prepare and cook.

Ingredients

• Olive Oil (For Brushing and Drizzling)
• 6 Large Tomatoes (Thickly Sliced)
• 4 Thick Slices of Fresh Bread
• Balsamic Vinegar (For Drizzling)
• 2oz Parmesan Cheese (Shaved)
• Salt and Freshly Ground Black Pepper

Preparation

Start by brushing a heavy frying pan with oil, and placing it over a high heat. Then add the tomato slices and fry them for about three minutes. Flip once and only cook until the tomatoes are soft and slightly blackened. Meanwhile, lightly toast the bread under a grill or in a toaster. Put the Fried tomatoes on the warm toast.

Finish by drizzling each portion with a little olive oil and balsamic vinegar. Then sprinkle each with the Parmesan cheese shavings (You may wont to bake for 10 minutes to melt the cheese) and season with salt and pepper. It’s best to serve this tomato toast immediately after making.

PREPARATION

Crush the hazelnuts and sugar, programming speed 15 seconds to 10, until very fine.

Add the chocolate and 20 seconds to speed crush 9.

Add milk and oil, schedule 7 minutes at 50 º C, 4 speed.

After the nutella, pour into a bowl and let cool.

Nutella Recipes

Nutella brownies
Ingredients

* 85 gr. of Nutella.
* 140 gr. melted butter and cool.
* 2 large eggs.
* 200 gr. grain sugar.
* 125 gr. normal meal.
* 25 gr. cocoa powder.
* A pinch of salt.
* 6 ml vanilla essence.
* Chopped walnuts or hazelnuts, 50-60 gr.

In a bowl or pan, mix the butter with Nutella, eggs and sugar. Add vanilla essence and stir until well blended and smooth. Preheat oven to 165 º C.

Sift flour with cocoa and a pinch of salt. We took on the previous mixture carefully to avoid lumps and mix well.

Add the chopped walnuts or hazelnuts and stir to be distributed uniformly. So that Nutella is a hazelnut cream, hazelnut you’ve missed but I think I like it better with nuts.

Pour on a greased and floured rectangular pan, eliminating the remaining flour, about 20×20 cm. and introduce in the preheated oven for 25 to 30 minutes, as we like.

Muffins with nutella
Ingredients for 12 muffins are: 10 tablespoons butter, 3 / 4 cup sugar 3 large eggs at room temperature 1 / 2 teaspoon vanilla, 1 and 3 / 4 cups flour, 1 / 4 teaspoon salt, 2 teaspoons baking powder and 12 teaspoons of Nutella (1 per muffin).

Preparation: With a blender you beat the butter and sugar until mixture is creamy. Then add the eggs and vanilla and continued beating. Then finally the flour, salt and baking powder sifted in advance.
Placed in individual molds the papers for cupcakes and add a tablespoon of mixture into each one without completely fill the mold. Then add to each teaspoon of nutella mold and with the help of a toothpick or sharp knife is covered a bit of nutella on each part of the mix with the surface.

They take to the oven for 20 to 25 minutes or until a toothpick comes out to introduce clean. When taken out of the oven allowed to cool on a rack and go!!

Nutella mousse cake
Ingredients:
- Cake plate with chocolate or crumbled Oreo cookies with butter

For the Mousse:
- 400 ml cream
- 2 egg whites
- 200 grams of Nutella
- 1 / 2 cup milk
- 3 sheets of gelatin

Coverage:
- 75 g cream
- 75 grams of chocolate fondant
- 30 g butter
- Almond Crocanti

MundoRecetas.com

Instructions:
Mousse:
- We place the base of the cake (or biscuit crumbled cookies) in a removable cast.
- Soak the gelatin in a glass of cold water.
- Water bath Fudimos the Nutella.
- Heat the half glass of milk and disintegrate in the gelatine leaves.
- Add the Nutella and mix ingredients well.
- We tune the previous mixture off the heat.
- Whip the cream and egg whites separately.
- We mix the cream and egg whites with warm Nutella and gently so as not to fall.
- Pour the mousse on the mold.
- We put in the freezer a few hours until set.

Coverage:
- Heat the cream until boiling.
- Remove from heat and add the chocolate and butter, and stir well until the ingredients are fully integrated.
- Pour the mousse and coverage of the curd.
- Decorated with almond crocanti.

WHAT YOU HAVE FUN!

1 package of nacho chips

1 jar of salsa

Cheddar cheese (or your choice)

Green olives

How to make it:

1) Cover a large microwave-safe plate with the nacho chips.

2) On every chip,put about 1 spoonful of salsa.

3) Cover the chips with lots of cheese (either sliced,or grated is fine.)

4) Scatter a few olive on the cheese-covered chips. (If you want to….)

5) Cook in the microwave on high or full power for 1 minute and 20

seconds, or until the cheese is melted.

6) Remove from the microwave carefully, as plate may be very hot.

NOTE: To cook in the oven, preheat to 350 degrees. Place

nacho chips on a pizza pan and follow recipe. Bake

 for about 10 minutes, or until cheese is bubbly.

Makes enough for 4 to 6 people.

1 tablespoon water

1 tablespoon tamari

1 cup pumpkin seeds

How to make it:

1) Combine all of the ingredients in a frying pan and mix.

2) Cook over medium heat, stirring frequently.

3) Keep stirring until seeds begin to puff up and crackle.

4) When over half of the seeds have turned golden brown,

pour them onto a plate to cool.

5) Serve warm with a little salt.

 Makes 1 cup of seeds.

ENJOY!!!!!!

Caramel corn is simply hot, crunchy popcorn drizzled with sweet, hot caramel sauce.  Here’s my own recipe on how to make this delicious treat!

Ingredients

• 1 cup of brown sugar (or one cup of white sugar if you want your caramel to be more buttery)
• 1 stick of butter
• one soup pan
• one medium-large sized bowl (big enough to place your popcorn in without overflowing)
• microwave
• wooden spoon

1. Pop your popcorn.

If you’re making this recipe for yourself only, you’ll only need to pop only one bag of popcorn. If you’re sharing if a friend, you’ll need a least two bags. Make sure that you don’t burn the popcorn, but try to make sure that you pop all the kernels, because biting on a caramel-coated kernel will break off/chip a tooth.

While you’re waiting for the popcorn, let’s get started with the caramel sauce.

2. Preparing the sauce.

Turn your stove onto 5 or 6, whichever melts butter slowly for you. Place the butter in soup pan and once it’s half-melted add your brown or white sugar and slowly stir the mix. Continuously stir the mix, especially around the sides and along the bottom. Failure to do so will result in either burnt caramel (not a pleasant smell) or caramel sauce getting stuck on your burner, which will dry and take forever to scrub off, not to mention give off a hideous smell whenever you use that burner.  If your sauce is runny, add more sugar, if its thick, add either cream or more butter.

3. (Assuming your popcorn is done popping) Pour your popcorn into the bowl and sort out the kernels.

Try to get as many kernels as you can out of your popcorn or try to get the kernels down to the bottom so you won’t accidently bite on one. Be careful, as the kernels will probably be hot. Also take out any burnt pieces as well. Now its time to pour the sauce.

4. Pouring the sauce.

Once the sauce is the right texture for you, slowly drizzle the sauce over the popcorn by either tipping the pot over the popcorn, using your wooden spoon, or using a regular spoon. Once all the sauce has been poured, churn and mix your popcorn so that all the pieces get caramel on them. Once cooled, you can enjoy this mouth-watering snack with friends or by yourself. Be sure to get something to drink as caramel corn will definitely make you thirsty!

Extra tips & Warnings:

• Be careful when handling sauce, as it’s extremely hot and can cause severe burns that will require medical attention. Keep your kids out of the kitchen to be on the safe side.
• Once you pour the caramel, you can add marshmellows, pecans, walnuts, even dried cherries to top your popcorn for an extra treat. Experimenting can help you create your own personal recipe.
• In case you do get burned, immediantly get an ice pack and place it on the area or run the burned skin under cool water.  Once the area is numb, get some burn-ointment and smear it on the skin; wrap in bandaid or guaze. If burn is really serious, go to the hospital or call 911.

And that’s how you make caramel corn. Remember to experiment with toppings for this recipe and share it with friends and family.

Like this article? Read more of my articles below:

http://healthmad.com/health/how-to-reduce-eye-strain-while-on-the-computer-2/ (How to reduce eye strain while on the computer)

http://webupon.com/video/how-to-download-youtube-videos-three-easy-ways/ (How to download youtube videos: three easy ways)

http://quazen.com/kids-and-teens/school-time/how-to-organize-your-bookbag/ (How to organize your bookbag)

Ingredients

• Potatoes boiled and peeled
• Garlic paste
• Salt,
• Oil
• A batter of gram flour or wheat flour

Method

1. Cut the potatoes from the middle, transversely
2. Make a tiny scoop in the centre—1cm. approx. in cross section
3. Mash the substance of the scoop add salt and mix with the garlic paste and sneak it back to the hole
4. Dip only the transverse portion into the batter for a sealing effect
5. Fry it in oil, frying the sealed part is a priority.
6.  Deep fry or fry it shallow.

• 1 bag of plain or light buttered microwave popcorn (I like Orville Reddenbacher’s natural)
• 1 1/2 cubes of white almond bark
• 1 large paper bag

Method

1. Shave the white almond bark onto the plate
2. Dump the shaved bark into the bottom of the large paper bag and set aside
3. Place the unpopped bag of microwave popcorn into the microwave oven and push the button that says “popcorn” – or follow the directions for popping located on the box, keeping in mind the variance in how your microwave cooks
4. Remove the popped popcorn from the microwave oven, being ever so careful, as it is HOT
5. Dump the entire bag of popped popcorn into the large paper bag that you set aside earlier.  Roll the bag up so that you can shake it and so that the contents won’t fall out.  Shake vigorously for several minutes (allowing the bark to melt onto the popcorn)
6. Pour the chocolate popcorn into a bowl and ENJOY!

Additional ideas:

You may add your favorite nuts, food coloring, or any edible mix to create an exciting and unique treat that is both healthy and filling (depending on what you decide to add, of course!)

This Crispy Cheese ball recipe, is really easy to make. The delicious combination of milk, cheddar cheese, flour an egg, tastes amazing deep fried. Seasoned with salt and cayenne pepper, these tasty cheese balls have a bit of a spicy kick to them, that taste great. This scrumptious recipe, makes about 20 cheese balls.

Ingredients

• 8fl oz Milk
• 9oz Plain Flour
• 3oz Butter
• 9oz Cheddar Cheese (Grated)
• 1 Teaspoon Cayenne Pepper
• 3 Eggs (Beaten)
• Salt
• Vegetable Oil (For Deep Frying)

Method

Begin by warming, the milk in a large saucepan, over a medium heat. Stirring constantly, while gradually adding the flour. The add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese. Add salt and pepper to taste, then the cayenne and the beaten eggs.

Allow the mixture to cool. It should now be thick enough to shape into balls. Heat the oil in a large saucepan, until very hot. Deep fry the cheese balls in batches of about six, until they are golden brown. Remove from the pan with a slotted spoon. Let sit on kitchen paper, to drain any excess oil and serve warm!

• Refined flour – 1 cup
• Rice flour – 2 tsp
• Vanaspati – 2 tsp
• Salt – a pinch of
• Powdered sugar – ¾ cup
• Cardamom powder – ½ tsp
• Ghee – 1 tsp

Method

1. Mix together flour, salt and vanaspati with sufficient water to make dough and keep it aside for 1 hour.
2. Mix powdered sugar and cardamom and keep it aside.
3. Make small 6 to 7 rotis from the dough. Keep one on a flat board, apply little ghee on it and sprinkle ¼ tsp of refined flour on it. Make another roti, keep it on the first one, and repeat the procedure. Now roll all these rotis into a tight roll without applying any pressure. Roll from the centre to the side, so that all the layers are clearly visible.
4. Heat vanaspati in a pan, and deep fry this chirotis on a low flame, while frying slightly press the chirotis on the layers so as to make the layers separate. Remove from fire and place it on tissue paper. Spread the sugar mixture on the fried chiroti and store in a dry container. It will remain good for at least 15 days.

• A bagel
• Grated cheese
• Pizza topping
• Green pepper or pepperoni

Method

Put a half bagel on a plate with the cut side up. Sprinkle

grated cheese on top to make a small pile, and add your

favorite pizza topping, such as green pepper or pepperoni.

Microwave the bagel for 20 seconds, and then for an additional

20 seconds, if cheese has not melted. Let cool.