This recipe for sautéed mushrooms can be served on its own, as a side, or over beautifully sautéed chicken, as the two flavors complement each other well. Adapt it as you will: add small amounts of chopped herbs (rosemary, say, or tarragon) or add lemon juice and capers to the pan sauce to make a version of a piccata (we make it this way a lot at home).

Fried shrimp is another story entirely though; I absolutely love it! It’s not as readily available in restaurants here as I’d like it to be however, so I decided it was time to learn to make it at home. I tried a few recipes (including some that were baked), but this fried version from Cook’s Illustrated was far and away my favorite. It’s so easy too – a quick breading process for the shrimp and then just 2 minutes in the oil before they’re ready to eat. You wind up with perfectly golden brown shrimp that have the most crispy coating yet are tender inside. There’s coconut flavor, but not so much that it’s overwhelmingly sweet. I won’t even tell you how many of these shrimp I ate myself after making the recipe, it’s just plain embarrassing... I whipped up a simple sweet and spicy dipping sauce for the shrimp but I would have been just as happy eating them plain.

I’ve never actually made your basic pumpkin pie if you can believe it. There have been some variations on the theme in years past, but I guess plain pumpkin pie always just seems a little boring to me. I know it’s a favorite of many others though, so I tried not to stray too far when looking for a recipe. This one is fun because at its base it’s traditional but then a brown sugar-walnut topping is added to jazz things up just a little bit. It does make the pie pretty brown and blah in appearance (at least until you cut into it) but no biggie. The pie is creamy and rich and the sweet and salty nutty topping is the perfect complement. This is a fairly sweet dessert, which is never a bad thing in my book, but you could probably reduce the sugar in the filling slightly if you were averse to such things.

Mechanical Engineers are visible mostly in any sections of the world today for the reason that their work could be suitable for almost any kinds of businesses.
Therefore, if you are a skilled engineer employment is likely never a problem for you, but in order to really have the best employees, you should be greatly equipped with knowledge about all things that are covered in the study of mechanical engineering.
To be more knowledgeable you could also take an advanced study course with the other subtypes of engineering. Here are some of the pros and cons of being a mechanical engineer.

I hit the jackpot when I found these! Not only do they incorporate whole wheat flour, but we’ve also replaced 3 tablespoons of butter and 2 whole eggs with just 1 tablespoon of oil and an egg white in place of one of the eggs. Best of all, none of the flavor or texture was sacrificed in the process. These are super light and fluffy, slightly tangy and just a touch sweet. They freeze beautifully too so you can definitely make them in advance and pull them out for a quick breakfast anytime. I enjoyed the flavor so much, I even skipped the maple syrup (which pretty much never happens, I adore maple syrup) and just served them with berries to save even a few more calories.

This is a no-fuss, simple one layer cake – perfect for those times when you want cake but don’t want to mess with lots of layers, fillings, and frostings. It has so much going on you won’t miss any of those things, promise! The coconut flavor in the cake comes not only from the shredded coconut mixed into the batter and sprinkled on top, but also from the use of coconut milk in the cake itself. Oh, and there’s also the coconut glaze drizzled over the finished cake as well. It’s pretty much a coconut lover’s dream! Chocolate chunks are distributed throughout the cake and on top so it’s not lacking in that department either. The combination is very reminiscent of Mounds Bars, so good!