Nikon D5000 October 2012 shot by Solomon Gursky
photomanip by me Scrigni di Sfoglia ai Funghi, su letto di Porri recipe by "Jasmin et Coco" | Nuove emozioni culinarie
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1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce.
Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.
Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

High Altitude (3500-6500 ft):
Heat oven to 375°F.
In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes.
In step 3, bake 25 to 30 minutes.
Make the Most of This Recipe Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours.
Add 5 to 10 minutes to the bake time to heat thoroughly.

Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 60);
Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g);
Cholesterol 10mg;
Sodium 430mg;
Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com https://farm4.staticflickr.com/3405/3253282205_96c5478858_b.jpg

Chocolate Éclairs by Martha Stewart - Baking Handbook, for my one year blogoversary! For the recipe, visit my blog Paris Pastry: www.parispastry.blogspot.com https://farm5.staticflickr.com/4058/4327206443_458518e712_b.jpg

Cinnamon Swirl French Toast with Maple Mix Berry Sauce by Culinary Cory for culinarycory.com https://farm4.staticflickr.com/3563/3376610201_9fa827856d.jpg

I have finally kept a promise to a flickr friend :) The recipe of Mille-Feuille is on my blog https://farm5.staticflickr.com/4009/4391667075_1d31527e18.jpg

Published on the front page of a popular food blog. This is a fusion of French & Japanese cuisine. Simple set up with just an SB800 & bouncing off a small umbrella to my left. You really don't need big fancy lightings for small items like this. You get more textures & depth on the food with just a light coming from the side.

 copyright©2012 williamcho
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Lately a project on food photography teaming up with another renowned photographer David Ng. So far we are happy shooting exclusive cuisines as we get to taste it after the session... Simple set-up. Just one studio lamp lighting through a diffuser (just tracing paper) from behind with a silver reflector from the opposite direction as fill. 2 small adjustable swivel mirrors carefully positioned and directed to reflect highlights on selected areas. The simulated color of white wine was created simply by adding a teaspoon of coke to water. Opening from Friday, 20th April 2012. Check it out and tell me about it. Serving hours : 11.30am to 3pm (lunch), 6pm -10pm (dinner). Le Petit Paradis is located at 125, East Coast Road @ Alibaba (opposite I12 Katong and Awfully Chocolate). Enjoy... pp: Topazlab for sharpening & color boost. Image Theft is a CRIME. Please REPORT IT like I do. https://farm8.staticflickr.com/7130/7066812779_23873d17af_b.jpg

A gougère (pronounced: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.

In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

recipe

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It's time to shake things up for the Superbowl! cookincanuck.blogspot.com/2010/01/bacon-cheddar-cheese-sc... https://farm5.staticflickr.com/4038/4272787385_4025a2ed09_b.jpg

French cheese puffs made from páte a choux and Gruyere cheese. They're soft, fluffy, and have the nutty flavor of toasted cheese! Find the recipe at garrettkern.com/?p=370 . Photo by kern.justin (www.thewindypixel.com. https://farm4.staticflickr.com/3546/3373965588_6c12caea67.jpg

Playing around with the macro setting on the camera today. This is Jacques Pépin's gourgères recipe; not hard to use at all, but I'm not sure if mine puffed as much as they were supposed to. Next time, I'll add a teensy bit more cayenne, because the spice didn't come through. Otherwise, dreamy - I even had a chance to use some sel gris from L'Epicerie in Paris, snatched up on our last trip there. https://farm1.staticflickr.com/51/174766980_c8f554b07e.jpg

Using Ruhlman's new ratios. theeverydayfoodie.com/ Sunday with potlucks and pigpickins! https://farm4.staticflickr.com/3412/3543142643_4296ac8619.jpg