Allison cooks

Recipe from:  https://cooking.nytimes.com/recipes/6648-dutch-baby INGREDIENTS Yield: 3 to 4 servings 3 large eggs, at room temperature ½ cup all-purpose flour ½ cup whole milk, at room temperature 1 tablespoon sugar Pinch of nutmeg 4 tablespoons unsalted butter Syrup, preserves, confectioners' sugar or cinnamon sugar PREPARATION Step 1 Heat oven to 425 degrees. Step 2 Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand. Step 3 Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer. Step 4 Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Recipe adapted from:  https://pinchofyum.com/burst-tomato-pappardelle Ingredients: one  8.8 ounce  package of  DeLallo Egg Pappardelle 1 – 2   cups   cherry tomatoes 1 – 2   cup   sweet corn , cut off the cob  (about 2 ears) 1 – 2   cups   zucchini  half-moons  (about 1 small zucchini) 2  cloves minced  garlic juice of  1   lemon salt  to taste 1/2   cup   heavy cream 1/4   cup   Parmesan  and/or 1/4 cup  basil  for topping Directions: Pasta:  Cook the pasta according to package directions. Toss with oil and set aside. Make the sauce:  Add your cherry tomatoes into a pan with oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce. Add the veggies:  Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. ...