Foodenator

Looking for a non-traditional dessert for your Easter Sunday dinner?

Check out these awesome cupcakes. Perfect for Easter

Ingredients

nocoupons

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts

For the frosting:

nocoupons

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Popularity: 32%

Last year, the staff at Foodenator was proud to bring you a guide to hunting a rabbit for your Easter dinner. So many people will settle for the traditional lamb or baked ham for their Easter meal but we say, why settle for something you can eat any time? Please refer back to our “catching the easter bunny guide” from last year and then follow our simple recipe below to make a dish your children will not soon forget.

Rabbit Coq Au Vin
8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.
Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

Popularity: 19%

Decisions, Decisions…every year at this time when entering the kitchen, we must decide between eating a real egg or a cadbury egg. Choosing the real egg might seem like an easy choice for a health nut, but let’s examine the facts.

First, the Cadbury egg requires no preparation. All that needs to be done to eat the egg is peel off the foil. Second, once you can get past the outer chocolate shell the inside of the egg is actually the same color and you don’t have to worry about un-edible shells or those gross white particles that sometimes float in raw eggs. With the chocolate shell the carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.  Finally, you won’t be at risk for salmonella with the Cadbury egg and your sweet cravings will be cured for a good 24 hours.

If you choose the chicken egg, beware! Consuming raw eggs is unhealthy for individuals and will raise cholesterol, especially in men. Also, if you choose to cook the egg, it will be at least an 8 minute process. You will have to start with breaking the egg into a separate container, then cooking it to your liking in a pan. Then you will have to wash all the dishes that you made eating the egg.

Foodenator Staff suggests choosing the Cadbury Egg 9 times out of 10 over the Chicken Egg

Popularity: 46%

Foodenator discovered this interesting and tasty article while searching the internet for images with chicks eating beet salads….

Real men eat salads. I know this because I am a dude. Right now, in my fridge, I have five bottles of hot sauce, a jar of Cheez Whiz and half a pack of hot dogs. But recently I went to lunch with a couple of buds, and I ordered a salad. I ordered it hard.

It was a basic frissée salad with bacon, shallots and a poached egg, tossed in a light vinaigrette. Frissée is a curly, toothsome leaf, bitter enough to balance bacon and egg but still possessed of a pleasant spring.

My friends laughed at me. They pointed. One ordered a burger, the other fried calamari. I was chastised for not eating “man food.”

For those of you who aren’t familiar with this gender normative term, “man food” is food that you’d imagine a lumberjack or a cowboy or a Viking would eat. Towers of butter-soaked pancakes. Pots of napalm-hot chili. Meat on a bone.

Thoroughly unsubtle, “man food” is rustic fare meant to satisfy a hearty appetite. Quantity is prized over quality. Calories are “fun points.” The more “fun points,” the tastier the belly filler.
But sometimes a dude needs a change. Specifically, a salad. A fresh, crisp, crunchy salad. Salads offer breathers between manly meals. Spinach, cucumber, tomato, red onions, mushrooms, chickpeas, oil and vinegar — that is my usual jam.

KEEP READING about MAN SALADS, YO! >>> Read the rest of this entry »

Popularity: 19%

To keep it short and sweet – your food is bad when its zombi-fied! Watch out.

Zombie food is a viral disease that only affects food – because food is not alive – and it is currently a big danger in the south. As summer progresses up north – beware of zombie food. It won’t be a problem for your health, but man will it STINK.

Popularity: 55%

our food PI failed to discover what is happening in this sandwich. can you help? also, we need assistance with this one.

Popularity: 23%

Most of the time when you are buying a frozen pizza, you are sacrificing quality and taste for the convenience of throwing the pizza in your own oven. California Pizza Kitchen has been offering several flavors of their large pizza for quite some time but more recently started to market a personal pizza made for one. The most common flavors you might see at the grocery store include the cheese pizza and margherita flavors. At first glance, the pizza appears to be the same as their larger pizzas but once you take your first bite you will know there is a difference.

1. The crust of the personal pizza is not as crisp or flaky when following either the microwave or the traditional oven directions.

2. The cheese pizza does not have the same amount of cheese as their large pizza

3. When microwaving the pizza, the edges will cook almost too much and the

center will still need additional time.

When your grocery store is having a sale on these pizzas, you can often purchase them for about $2.00 a pizza. The price and the size of the pizza make it perfect to take to work for lunch as well. Overall the pizza is a good deal but don’t go into the purchase thinking it will compare in any way to actually visiting the restaurant.

Foodenator gives this product 3.5 out of 5 stars

Popularity: 37%

Today is not a good day to eat like a fatty. In fact, don’t even eat OUT. Go home and make something awesome, like a Jim Connolly Birthday Sandwich.

We just got werd that Procter and Gamble is recalling some of its sexiest Pringle flavors ever: “Restaurant Cravers Cheeseburger” and “Family Faves Taco Night” are both GONERS. The reason is due to tainted nasty HPV – (not Human Papaloma Virus) Salmonella-tainted hydrolyzed vegetable protein.

The tainting is causing grief for other companies too – Nestle Professional North America just recalled for about 6,000 pounds (3 TONS, approximately 24.5 pigs-worth) of ready-to-eat bacon, and Ruiz Foods is recalling ready-to-eat beef, whatever the hell that is.

For more info on the awful Pringle situation, watch this video, yo.

Popularity: 32%

According to Foodenator Expert Statisticians, the top things you people are looking for lately are :

Popularity: 28%

This is sandwhich was basically made from random things that I had laying around my kitchen when I couldn’t think of anything else to make for dinner. The sandwich derives its name from the famous James Connolly since it was created during the week of his 28th birthday.

Ingrediants:

1 bagel, any flavor you like

1 avacado

1 Tomato

Italian Blend cheese

*Onions are optional

**Preheat the oven to about 375

First, peel and mash the avocado with a little bit of garlic powder. You can add a tiny bit of lemon juice so that it doesn’t turn brown. Next, toast the bagel on medium so that it is a little crispy. Spread the avocado on the bagel and then layer with slices of tomato. Lay both slices of the bagel on a baking sheet and top off with an Italian blend of cheeses. Bake your sandwich in the oven until the cheeses are melting, about 8-10 minutes depending on the strength of your oven.

Popularity: 46%