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White Castle Casserole
2 lb. ground beef
1 box dry onion soup mix, use both packages
2 tubes (12 oz. each) crescent rolls
8-10 slices American cheese
Mustard, to taste
Dill pickles
Preheat oven to 350°. Lightly spray a 9x13-in. baking dish with cooking spray and set aside.
In a skillet add oil and brown and crumble the ground beef with the dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible.
Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan.
Bake for 15-20 minutes or until the top is golden brown and the cheese is melted.
To serve, cut into squares and serve with additional condiments if desired.
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Olive Garden Black Tie Mousse Cake
½ cup butter, softened
1 cup sugar
3 large (or extra large) eggs
1 tsp vanilla
1/3 cup dutch baking cocoa
½ cup flour
Layer 2: NO BAKE Chocolate Cheesecake
8 oz cream cheese (may use ? less fat)
½ cup sugar
¼ cup dutch baking cocoa
½ cup heavy cream
¼ cup powdered sugar
Layer 3: NO BAKE Cheesecake
8 oz cream cheese (may use ? less fat)
½ cup sugar
½ cup heavy cream
¼ cup powdered sugar
Layer 4: Dark Chocolate/White Chocolate Ganache:
1 cup heavy whipping cream
2 Tbsp butter
10-12oz (1 bag) dark chocolate chips
¼ cup white chocolate chips
Nestle mini chocolate chips
LAYER 1 CAKE: Preheat oven to 350*F. Lightly grease a 9" springform pan.
In a medium bowl cream butter & sugar with a hand mixer. Add eggs one at a time, beating well after each addition. Add vanilla & mix well. Sift cocoa & flour & add to mixture, until combined. Batter will be thick, but light & fluffy; not pourable, but easily spreadable.
Bake cake at 350*F for 20-25 minutes until a toothpick comes out clean when inserted in the center of the cake. Remove from oven & cool completely; may even use the freezer to speed process along.
LAYER 2 NO BAKE CHOCOLATE CHEESECAKE: In a bowl, beat cream cheese with sugar until incorporated. Add cocoa & blend well. Set aside.
In a stand mixer whisk heavy cream until it starts to get fluffy. Add powdered sugar a little at a time. Whisk until stiff peaks are achieved. (**May do the whipped cream mixtures for both cheesecake layers together at the same time in your mixer & then divide in half evenly.)
Add whipped cream to the chocolate mixture & beat until well combined. Cover bowl & put in refrigerator.
LAYER 3 NO BAKE CHEESECAKE: In a bowl, beat cream cheese with sugar until incorporated. Set aside.
In a stand mixer whisk heavy cream until it starts to get fluffy. Add powdered sugar a little at a time. Whisk until stiff peaks are achieved. (**This step may have already been done if you did it the same time as the whipped cream for the chocolate cheesecake.)
Add whipped cream to the cream cheese mixture & beat until well combined. Cover bowl & put in refrigerator.
ASSEMBLE FIRST 3 LAYERS: Once cake is cooled you may run a knife along the edges & release the spring-form edge to help ensure it's ability to release after all the layers are complete. If you release the edge, put the edge back on & then continue with the layers.
Spread the chocolate cheesecake mixture evenly over the cooled chocolate cake.
Spread the plain cheesecake mixture evenly over the chocolate cheesecake mixture.
Cover pan with saran wrap (try not to let it touch the cheesecake) & freeze for 4-6 hours in the freezer.
After the cake is frozen. Use a warm offset spatula to run along the edge of the pan & remove the spring-form edge. (Keep cake on the base.)
GANACHES: Put dark & white chocolate chips in separate bowls.
In a small saucepan on LOW, heat heavy cream & butter until it just comes to a boil.
Measure 3-4 Tbsp of the cream/butter mixture & put it on top of the white chocolate chips. Pour remaining butter/cream mixture over the dark chocolate chips. Let cream melt chocolate chips & then stir them up in their separate bowls. Let the ganache cool slightly until spreading consistency.
Using a cooling rack placed on a cookie sheet, set cake on cooling rack (the ganache that falls off the cake will be caught in the cookie sheet, underneath the cooling rack) & pour dark chocolate ganache over the top of the cake; spread evenly with an offset spatula.
When the chocolate drips over the edges, smooth the ganache with your spatula & immediately apply mini chocolate chips to the sides before the ganache hardens from the frozen cake. Continue around all sides of the cake saving extra dark chocolate ganache to swirl with the white ganache on top & enough to pipe a border for the edges.
Once the cake is ganached & chocolate chips decorate the sides, drizzle the white chocolate ganache on the top. Add small dollups of dark chocolate ganache (saving enough to pipe a border on the edges) & using a toothpick/knife swirl the two ganaches together.
Use the remaining dark chocolate ganache to pipe a border around the edge, once the ganache has set/thickened a little bit, but still soft enough to work with.
Store cake in freezer. Cut & enjoy cake frozen.
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Olive Garden Peaches 'N Cream Cheesecake
1 egg
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
=== FILLING ===
2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices -- drained well
=== TOPPING ===
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature. For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully -- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
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Pearl Barley Marinated Tomatoes Salad
Pearl Barley Marinated Tomatoes Salad
Comments: For an even nicer salad, use a mix of red and yellow tomatoes, but use any ripe and tasty tomatoes.
It is alos possible to use bulgur or brown rice instead of barley.
Servings: 6
Ingredients Preparation
1 cup [250 mL] pearl barley
17 1/2 ounces [500 g] heirloom tomatoes, chopped
1 bunch fresh basil, chopped
2 tablespoons [30 mL] extra-virgin olive oil
1 small clove garlic, finely minced
1/2 teaspoon [2.5 mL] kosher salt
Freshly ground black pepper, to taste
Boil barley into a large casserole filled with boiling water until tender, for approximately 20 minutes.
Drain, rinse under cold water, then drain well.
While cooking the barley, into a large bowl, toss together chopped tomatoes and basil, olive oil, minced garlic, kosher salt and freshly ground black pepper.
Mix in drained barley, and serve.
Comments: For an even nicer salad, use a mix of red and yellow tomatoes, but use any ripe and tasty tomatoes.
It is alos possible to use bulgur or brown rice instead of barley.
Servings: 6
Ingredients Preparation
1 cup [250 mL] pearl barley
17 1/2 ounces [500 g] heirloom tomatoes, chopped
1 bunch fresh basil, chopped
2 tablespoons [30 mL] extra-virgin olive oil
1 small clove garlic, finely minced
1/2 teaspoon [2.5 mL] kosher salt
Freshly ground black pepper, to taste
Boil barley into a large casserole filled with boiling water until tender, for approximately 20 minutes.
Drain, rinse under cold water, then drain well.
While cooking the barley, into a large bowl, toss together chopped tomatoes and basil, olive oil, minced garlic, kosher salt and freshly ground black pepper.
Mix in drained barley, and serve.
Pizzagaina
I make mine like this -
PIZZAGAINA
Cheeses:
2 batches homemade ricotta or 3 lbs Ricotta store bought
1/4 lb Provolone
1/2 large Mozzarella
3 eggs slightly beaten
3 tablespoons grated Parmesan
optional - bits of sweet Easter cheese
optional - my cheese blend of pecorino romano, asiago, parmesan, etc. with cracked black pepper
Meats: I eyeball all this -
1/4 lb Pepperoni
1/4 lb Prosciutto
1/4 lb Genoa salami or sopressata
1/4 lb sweet sausage browned and crumbled
1/4 lb mortadella, sliced and chopped
1/4 lb capicola (hot ham), very thinly sliced
Chop all filling ingredients finely, & mix together.
Pie Dough:
3 cups flour
1/2 tsp salt
1 tablespoon sugar
1/2 lb butter or lard or Crisco cut into cubes, then put in the freezer to get ice cold
2 eggs
Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together.
Divide part ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour.
Use an 9 or 10 inch inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top.
Fill with the cheese/meat mixture, but don’t pack or compress it, nevertheless making sure that there are no air bubbles in the filling.
Bake at 350 degrees for 1½ hours.
Sometimes I use my bread dough recipe in place of this crust recipe and assemble after the second rise.
We like it served with spaghetti/marinara sauce spooned over top.
And I make a meat-lovers as well.
So filling - so good.
My aunt made it with ham and hard-cooked eggs - whatever you like.
PIZZAGAINA
Cheeses:
2 batches homemade ricotta or 3 lbs Ricotta store bought
1/4 lb Provolone
1/2 large Mozzarella
3 eggs slightly beaten
3 tablespoons grated Parmesan
optional - bits of sweet Easter cheese
optional - my cheese blend of pecorino romano, asiago, parmesan, etc. with cracked black pepper
Meats: I eyeball all this -
1/4 lb Pepperoni
1/4 lb Prosciutto
1/4 lb Genoa salami or sopressata
1/4 lb sweet sausage browned and crumbled
1/4 lb mortadella, sliced and chopped
1/4 lb capicola (hot ham), very thinly sliced
Chop all filling ingredients finely, & mix together.
Pie Dough:
3 cups flour
1/2 tsp salt
1 tablespoon sugar
1/2 lb butter or lard or Crisco cut into cubes, then put in the freezer to get ice cold
2 eggs
Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together.
Divide part ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour.
Use an 9 or 10 inch inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top.
Fill with the cheese/meat mixture, but don’t pack or compress it, nevertheless making sure that there are no air bubbles in the filling.
Bake at 350 degrees for 1½ hours.
Sometimes I use my bread dough recipe in place of this crust recipe and assemble after the second rise.
We like it served with spaghetti/marinara sauce spooned over top.
And I make a meat-lovers as well.
So filling - so good.
My aunt made it with ham and hard-cooked eggs - whatever you like.
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Special Italian Easter Pizza
1/2 pound bulk Italian sausage
olive oil
1 (1 pound) loaf frozen bread dough, thawed
1/2 pound sliced mozzarella cheese
1/2 pound sliced cooked ham
1/2 pound sliced provolone cheese
1/2 pound sliced salami
1/2 pound sliced pepperoni
1 (16 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
8 eggs, beaten
1 egg
1 teaspoon water
Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
Preheat oven to 350 degrees F (175 degrees C).
Oil the bottom and sides of a 10-inch springform pan with olive oil.
Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
Sprinkle half the Parmesan cheese over the ricotta.
Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
Pour remaining beaten eggs over the last layer of Parmesan cheese.
Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Cook's Note:
In many traditional Italian homes this recipe calls for the addition of hard-boiled eggs. They can be added to this recipe - simply slice 4 hard boiled eggs and layer with the meats and cheeses; bake like normal.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Cracker Barrel Mushroom Braised Pot Roast
Cracker Barrel Mushroom Braised Pot Roast
1 3 to 4 pound chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
2 cups beef broth
2 tablespoons gravy master
2 tablespoons butter
1 pound cremini mushrooms sliced or white button mushrooms
1/2 teaspoon salt
Instructions
Season roast with salt and pepper. Add vegetable oil to the Instant Pot. Sear roast on all sides until brown. Add 1 chopped onion to the Instant Pot along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Use the meat setting button for 90 minutes. Allow the pot to release by using the natural release method. While the pot is releasing the pressure, naturally saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Oven directions:
Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Preheat oven to 350 degrees. Cook the roast for 30 minutes for each pound of beef. When you remove the roast from the oven saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Crockpot Directions:
Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
1 3 to 4 pound chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
2 cups beef broth
2 tablespoons gravy master
2 tablespoons butter
1 pound cremini mushrooms sliced or white button mushrooms
1/2 teaspoon salt
Instructions
Season roast with salt and pepper. Add vegetable oil to the Instant Pot. Sear roast on all sides until brown. Add 1 chopped onion to the Instant Pot along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Use the meat setting button for 90 minutes. Allow the pot to release by using the natural release method. While the pot is releasing the pressure, naturally saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Oven directions:
Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Preheat oven to 350 degrees. Cook the roast for 30 minutes for each pound of beef. When you remove the roast from the oven saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Crockpot Directions:
Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
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Ultimate Carrot Cake
1 1/2 cups chopped pecans
1 tablespoon butter, melted
1/8 teaspoon kosher salt
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1/2 cup canola oil
3 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
3 cups grated carrots
1 cup peeled and grated Granny Smith apple
1 cup sweetened flaked coconut
Candied Carrot Curls
Brown Sugar-Cream Cheese Frosting
1. Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
2. Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
4. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
Candied Carrot Curls
Parchment paper
Vegetable cooking spray
1 or 2 large peeled carrots
1 cup water
1 cup sugar
Sugar (optional)
1. PREPARE CARROTS. Preheat oven to 225°. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Remove 15 to 20 long strips from carrots, using a vegetable peeler. (Strips will get wider as you get close to the core of the carrot.)
2. COOK AND DRAIN. Bring 1 cup water and 1 cup sugar to a boil in a large heavy-duty saucepan over medium-high heat. Add carrot strips, and reduce heat to medium-low. Simmer carrot strips 15 minutes. Drain in a wire-mesh strainer, and cool 5 minutes.
3. BAKE THE STRIPS. Spread cooked carrot strips 1 inch apart in a single layer on prepared baking sheet. Bake at 225° for 30 minutes. As the carrot strips bake, they will begin to look translucent. Remove from oven. (Strips will be warm but cool enough to handle.)
4. CREATE THE CURLS. Working quickly, wrap each carrot strip around the handle of a wooden spoon, forming curls. Gently slide off spoon. Sprinkle with sugar, if desired. Let curls sit at room temperature until completely dry (about 30 minutes).
Brown Sugar-Cream Cheese Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
7 cups powdered sugar
Beat softened cream cheese, butter, and brown sugar at medium speed with an electric mixer until creamy. Add vanilla, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Increase speed to high; beat 1 minute or until smooth.
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“Bacon”, Sweet Potato, Brown Rice Breakfast
Very nice breakfast. Recommend to all.
?Bacon?, Sweet Potato, Brown Rice Breakfast | FashionPro.info
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Best Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla
Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
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Duck Dynasty Pinto Beans & Sausage
1 16 oz package (1 lb) Dry Pinto Beans
1 2.4 oz package Zatarains Red Bean Seasoning
3 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon garlic, chopped
1 ham bone or ham hock, (I used a bone from our Christmas Ham)
1 16 oz package Andouille or Smoked Sausage
white or brown rice, cooked
Sort beans and remove any broken beans or pebbles, Rinse the beans and place in a large bowl and fill with water to cover the beans. Soak beans overnight or at least 6 hours. I add about a tablespoon of baking soda to minimize the gases.
In the morning drain off the water and rinse the beans. Fill a 6 quart slow cooker with fresh water about 3/4 of the way from the top. Add the ham bone and red bean seasoning packet. Turn the slow cooker to high and cover.
In a medium size skillet melt the butter with the olive oil, then add the onion and the garlic. Cook stirring occasionally until the vegetables are translucent in color, about 7 minutes.
Add the onions and garlic to the beans. Stir everything together and cook the beans on high for the first hour and then reduce the heat to low and cook for a additional 4 hours or until the beans are tender.
The last 45 minutes of cooking cut the sausage into one inch slices and lightly brown in a med-large skillet. Drain off any grease and add to the beans. Continue cooking for 45 minutes.
Serve with rice and Mexican Cornbread (recipe below).
Cook's Note: Andouille Sausage is a Cajun Sausage, so it can be a bit spicy. If you want a milder sausage I recommend using regular smoked sausage or even a turkey sausage.
Recipe Yields: 6-8 servings
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Pringles Chicken Nuggets
Pringles Chicken Nuggets
2 chicken breasts
1 or 2 handfuls of Original Pringles
2 eggs
oil, for frying
Into a bowl, crush the chips in small pieces.
Mix the eggs into a second bowl.
Cut the chicken breasts into nugget-size pieces.
Soak each piece of chicken into the eggs, and then into the Pringles’ crumbs. They should be covered in crumbs.
You want oil about 1,5 cm deep. So the actual volume depends on the diameter of your pan, but keep pouring, you’ll never have too much oil. Or just use a deep fryer if you happen to have one.
Heat up the pan on medium heat, and fry the nuggets about 2 minutes per side until they get a light golden/yellowish color. Set them aside.
Just before it’s time to serve, heat the pan of oil up on high heat and put in the almost ready nuggets. They should get crispy and brown. Be careful, it only takes about a minute per side.
2 chicken breasts
1 or 2 handfuls of Original Pringles
2 eggs
oil, for frying
Into a bowl, crush the chips in small pieces.
Mix the eggs into a second bowl.
Cut the chicken breasts into nugget-size pieces.
Soak each piece of chicken into the eggs, and then into the Pringles’ crumbs. They should be covered in crumbs.
You want oil about 1,5 cm deep. So the actual volume depends on the diameter of your pan, but keep pouring, you’ll never have too much oil. Or just use a deep fryer if you happen to have one.
Heat up the pan on medium heat, and fry the nuggets about 2 minutes per side until they get a light golden/yellowish color. Set them aside.
Just before it’s time to serve, heat the pan of oil up on high heat and put in the almost ready nuggets. They should get crispy and brown. Be careful, it only takes about a minute per side.
Applebee's Honey BBQ Chicken Sandwich
HONEY BBQ SAUCE
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/2 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor
SANDWICH
1 boneless skinless chicken breast
1 large round bun, toasted
1 slice cheddar cheese
1 slice of Monterey jack cheese
2 slices cooked bacon
1 slice of tomato
2 slices of onion
shredded lettuce
pickle slices
Make the Barbecue Sauce
Combine all ingredients in saucepan and simmer for 20 minutes.
Grill the Chicken
Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade. Add the cheese slices at the end of cooking to let melt.
Build the Sandwich
Place the chicken on the bottom of the bun and add all of the other sandwich ingredients.
Andy's Five Pepper Chicken Wings
1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers
2 red chile peppers, seeded an
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened....
Recipes: Recipe - Andy's Five Pepper Chicken Wings | recipesfinder.com
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers
2 red chile peppers, seeded an
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened....
Recipes: Recipe - Andy's Five Pepper Chicken Wings | recipesfinder.com
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Baker's Square French Silk Pie
1 cup unsalted butter, softened
1½ cups sugar
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
Whipped cream or Cool Whip
Baked pie crust
Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust.
Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
Add chocolate and vanilla and beat until incorporated.
Add eggs, two at a time, beating 5 minutes after each addition.
Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust.
Add prepared whipped topping,
You can garnish with shaved bittersweet chocolate as well.
Notes
First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell.
Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate.
WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.
The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.
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Sauerbraten
1 teaspoon whole cloves
1 bunch parsley (6 stems reserved, 1/3 cup leaves finely chopped)
1 small bundle thyme
4 pound eye of round roast
2 cups red wine
2 cups red wine vinegar
2 small yellow onions (thinly sliced)
2 carrots (peeled and thinly sliced on a bias)
2-3 tablespoons olive oil
4 slices thick-sliced bacon (medium diced, about 1 heaping cup)
1 1/2 tablespoons granulated sugar
1/4 cup ginger snap cookies (crushed by hand or in a food processor)
Kosher salt and freshly ground black pepper (to taste)
Parsley Salad
2 carrots (peeled and shaved into ribbons)
1 red onion (peeled and thinly sliced)
1 bunch parsley leaves
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper (to taste)
In a piece of cheesecloth, add the peppercorns, cloves, 6 parsley stems and thyme. Gather up and secure with butchers twine. Set aside.
In a large baking dish, add beef roast, wine, vinegar, onions, carrots and cheesecloth bundle. Place in the refrigerator to marinate for 2 hours.
Preheat oven to 325ºF.
Remove roast from marinade and pat dry. Season on all sides with salt and pepper. Strain the marinade, reserving the vegetables/sachet and the liquid separately.
Place a large Dutch oven over medium-high heat and add 2-3 tablespoons olive oil. Sear the meat on all sides until a deep golden brown crust forms, 12-15 minutes. Remove the meat to a platter. Drain oil from the pan. Return heat to medium and add the bacon. Cook, stirring occasionally until crisp. Add reserved onions and carrots from marinade and cook for 5 more minutes. Add reserved marinade, scraping any brown bits off the bottom of the pan and season the liquid with salt and pepper. Add the sachet and the meat. Bring liquid to a simmer. Remove from heat. Cover and carefully transfer to oven for 2 1/2 hours. After 1 hour, begin basting the meat every half hour.
Remove the roast to a cutting board and tent with foil.
Strain cooking liquid into a saucepan and place over medium heat. Add sugar and ground gingersnaps. Bring to a simmer and continue to stir until thickened. Season with salt and pepper then stir in the parsley.
To serve, slice the roast into ½-inch thick pieces and transfer to a serving platter. Spoon a generous amount of sauce over the top.
For the Parsley Salad: in a medium bowl, add the carrot ribbons, red onion, parsley and red wine vinegar and toss to combine. Season with Kosher salt and freshly ground black pepper.
Helpful Tip: make ahead! After cooking the roast, bring to room temperature. Then chill the roast in the sauce overnight. The next day, reheat and serve for better flavor absorption.
The Chew
Stone Frying Pans?
Hi, is there any good web resource on stone frying pans? Has anyone ever used a stone frying pan before? I know this is a relatively new technology in the kitchen. I tried researching on them and came out dry. The only decent resource I can find is stone frying pans. Anybody have any health tips, brand recommendations, or other information? Thanks in advance for your help!
Smothered Chicken
3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided ( McCormick Grill Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy
1 teaspoon crushed garlic
Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided ( McCormick Grill Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy
1 teaspoon crushed garlic
Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
Brussels - Terror Attack!! (On The Flop)
Heart Healthy Salsa
1 cup diced zucchini
1 cup red onions, chopped
2 red peppers, seeded and diced
2 green peppers, seeded and diced
4 tomatoes, diced
3 garlic cloves, minced
1/2 cup fresh cilantro
1 teaspoon black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt
Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend.
If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.
1 cup red onions, chopped
2 red peppers, seeded and diced
2 green peppers, seeded and diced
4 tomatoes, diced
3 garlic cloves, minced
1/2 cup fresh cilantro
1 teaspoon black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt
Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend.
If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.
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Applebee's Simmered Beef Sandwich
JALAPENO SLAW
1/4 head green cabbage, should be about 2 1/2 cups (can use red cabbage, or a combo of both)
1 medium red onion, halved lengthwise, and thinly sliced
3 medium jalapeno peppers, sliced thin
3 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 limes, juice of, about 1/4 cup
1 tablespoon granulated sugar (can use Splenda)
BEEF and SEASONINGS
2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth
Make the Slaw
In a large bowl, mix the cabbage, red onion, and jalapeno slices.
In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar.
Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper
Make the Beef
Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve. Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches buns with cole slaw.
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Monte Cristo Party Sliders
1 package 12-count King's Hawaiian Rolls
1/4 pound deli-sliced honey ham
1/4 pound deli-sliced smoked turkey
1/4 pound gruyere, sliced
1 stick butter, melted
1 egg, well beaten
3 tablespoons dijon mustard
Powdered sugar
Line a 8x8 or 9x9 square baking pan with aluminum foil and spray very lightly with cooking spray. Remove rolls from packaging without separating them and slice in half horizontally with a serrated knife. Place both bottom portions of rolls side-by-side in the bottom of a 9x9 square pan.
Layer ham, turkey and cheese evenly over rolls and then place top of rolls on cheese. Whisk together butter, egg and dijon. Pour over tops of buns.
Cover rolls with tented foil (don’t let the foil touch the buns) and bake at 350 degrees F for 20 minutes. Uncover and continue to bake for 10 more minutes. Remove and let rest for another ten. Cut and dust with powdered sugar before serving!
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Hot Cranberry Tea
3 1/2 quarts water
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks
In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks
In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
The difference of understanding diet (Sharkz)
Cadbury Eggs
½ cup Corn Syrup (Light)
¼ cup Butter, softened
3 cups Powdered Sugar
1 tsp Vanilla
Yellow Food Coloring
12 oz Light Cocoa Candy Chips or Milk Chocolate Chips
¼ tsp Invertase (optional)
Cream butter, vanilla, and corn syrup together.
Gradually add powdered sugar a little at a time until fully incorporated.
If you want the creamy/liquid center like the real Cadbury Eggs add the Invertase (They will liquify within 2-3 days). If you don't want to purchase Invertase, you can still make this recipe just fine. They'll still have the Cadbury egg flavor, it will just be more solid.
Transfer around ⅓ of your filling to a separate bowl. Add yellow food coloring until it reaches your desired shade.
Refrigerate white and yellow filling for around 30 minutes.
Line a baking sheet with parchment paper. Roll yellow filling into 1 inch balls and place them on the parchment paper.
Return yellow balls to the fridge until firm (around 30-45 minutes).
Flatten white filling mixture into a circle. Place your yellow ball in the middle, and wrap the white around it into an egg shape. Return to parchment paper. Place in fridge or freezer until solid.
Melt chocolate in the microwave for 30 second increments until smooth.
With a fork, dip your eggs into the melted chocolate until covered completely.
Return chocolate covered eggs to the parchment paper and refrigerate until set.
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Applebee's Roasted Garlic Sirloin
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Serves 2
Old-fashioned Chocolate malt
I have a friend who told me that when her mother or father would make her a chocolate malt as a youngster, they would put a raw egg in it before mixing it up. I never heard of this before and never saw any recipes with a raw egg in it. Anyone have a clue if this is something that used to be done or if this might just be this particular family's own recipe. Thanks so much!
New here
Hello everyone! I am new to this forum but I have a passion for food and recipes. I like some of the recipes from restaurants and I watch a lot of cooking shows. I hope to learn a lot!:D
Chinese Clay Pot Rice with Chicken
one of my favorite recipes :) I post the link:
Recipes: Recipes - Chinese Clay Pot Rice with Chicken | recipesfinder.com
1 tablespoon vegetable oil
2 thick slices back bacon or Canadian bacon, cut into bite-size pieces
5 cloves garlic, peeled and smashed
3 large chicken legs -- boned, skinned, and cut into large chunks
1/2 cup dark soy sauce, or to taste
2 tablespoons oyster sauce
1 1/2 tablespoons light-colored soy sauce
2 cups uno
Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute.
Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.
Recipes: Recipes - Chinese Clay Pot Rice with Chicken | recipesfinder.com
1 tablespoon vegetable oil
2 thick slices back bacon or Canadian bacon, cut into bite-size pieces
5 cloves garlic, peeled and smashed
3 large chicken legs -- boned, skinned, and cut into large chunks
1/2 cup dark soy sauce, or to taste
2 tablespoons oyster sauce
1 1/2 tablespoons light-colored soy sauce
2 cups uno
Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute.
Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.
here's a bit of meat recipes, ideal for dinner
Here you can find some meat recipes! I get along very well with these recipes appe ... good at all
Find your recipe Meat speciality in http://ift.tt/1R4Gexm
Find your recipe Meat speciality in http://ift.tt/1R4Gexm
Maple-Bourbon Glazed Chicken Wings with Real Mayonnaise - See more at: http://recipes
I recommend for dinner one of my favorite dishes :) link: Recipes: Recipe - Maple-Bourbon Glazed Chicken Wings with Real Mayonnaise <br> | recipesfinder.com
36 chicken wings
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup pure maple or pancake syrup
1/2 cup ketchup
1/4 cup bourbon or whiskey
1 teaspoon hot pepper sauce* (optional)
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
Cut tips off wings; cut wings in half at joint.
In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in Hellmann's® or Best Foods® Real Mayonnaise until smooth.
Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.
36 chicken wings
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup pure maple or pancake syrup
1/2 cup ketchup
1/4 cup bourbon or whiskey
1 teaspoon hot pepper sauce* (optional)
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
Cut tips off wings; cut wings in half at joint.
In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in Hellmann's® or Best Foods® Real Mayonnaise until smooth.
Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.
California Pizza Kitchen BBQ Chicken Bacon Pizza
For the Crust
1 teaspoon dry active yeast
1 1/4 Cup warm water
1 Cup cake flour (not self-rising)
2 1/2-3 Cup all purpose flour
2 teaspoon salt (I usually half this)
olive oil
For the Sauce
BBQ Sauce
24 oz Ketchup
3/4 Cup Brown Sugar
3/4 Worcestershire Sauce
Blackened Chicken
1/4 teaspoon paprika
A pinch of salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme
A pinch ground white pepper
A pinch of onion powder
For the Pizza
1/3 Cup Smoked Gouda
1- 1 1/2 cups Mozzarella
2 Pieces Turkey Bacon (Or regular), cooked and chopped
1 Chicken Breast, cooked and shredded (see recipe above)
1/4 Red onion sliced ridiculously thin
1/4 Bunch of Cilantro, chopped
For the Crust
Add yeast to warm water & allow to sit for 10 min. In a large bowl, combine flours and salt. Add the yeast mixture & stir to form a soft dough. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, adding more flour as needed. Coat a bowl with olive oil. Place the dough in the bowl, turning it once to coat with oil. Cover and let rise in a warm place. The dough should double in volume (1-1 1/2 hours). Flatten the dough and divide in half. Shape each piece into a ball & let raise for another hour. Add toppings and bake at 425 for 15-20 min.
For the Blackened Chicken
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breast with cooking spray on both sides, then coat the chicken breast evenly with the spice mixture.
Cook in a med-high skillet one minute on each side and finish in a 350 degree oven about 20-30 min.
For the Pizza
After rolling out the crust place a layer of BBQ sauce on the dough. Sprinkle the chicken, onion and bacon and top with cheeses.
Bake at 425 for 10-20 min depending on the size you made your pizza. Just watch until the cheesy is bubbly and beginning to brown. Remove from oven and sprinkle with cilantro.
makes 2 14" pizzas
Running Itunes from an android tablet, or an android iPod equivalent (Irish Beast)
BBQ Sauce for Chicken
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine salt and pepper to taste
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired. - See more at: Recipes: recipes - BBQ Sauce for Chicken | recipesfinder.com
Great sauce :)
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine salt and pepper to taste
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired. - See more at: Recipes: recipes - BBQ Sauce for Chicken | recipesfinder.com
Great sauce :)
Laser Hair Removal - Is it worth it? (wolverine83)
McDonald's® Lobster
McDonald's® Lobster Sandwich
From: McDonald's® restaurants
Serving: 1
Ingredients Preparation
1\2 cup [125 mL] cooked Maine lobster meat dices [fresh is best]
1 1\2 tablespoon [22.5 mL] mayonnaise
Pinch of salt
1 lettuce leaf
1 small hoagie roll
Mix together lobster dices, mayonnaise and salt.
Half hoagie roll lengthwise.
Lay lettuce leaf over bottom half.
Spread lobster mixture all over lettuce.
Top off sandwich with top half of roll.
From: McDonald's® restaurants
Serving: 1
Ingredients Preparation
1\2 cup [125 mL] cooked Maine lobster meat dices [fresh is best]
1 1\2 tablespoon [22.5 mL] mayonnaise
Pinch of salt
1 lettuce leaf
1 small hoagie roll
Mix together lobster dices, mayonnaise and salt.
Half hoagie roll lengthwise.
Lay lettuce leaf over bottom half.
Spread lobster mixture all over lettuce.
Top off sandwich with top half of roll.
Sunny Ham Pizza
Sunny Ham Pizza
Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation
3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs
Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.
Sunny Ham Pizza
Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation
3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs
Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.
Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation
3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs
Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.
Sunny Ham Pizza
Comments: A special, really nice pizza that can even be served at breakfast.
At lunch time, serve this pizza along with any hot sauce and a Greek salad.
Servings: 4
Ingredients Preparation
3/4 to 1 cup [190 to 250 mL] dried tomato pesto
2 tablespoons [30 mL] balsamic vinegar
1 approximately 12-inch [30-cm] pizza crust dough
1 [14-ounce / 398-mL] can artichoke hearts packed in water, well drained then quartered
1 1/2 cups [340 g] grated Emmental cheese
5 ounces [140 g] smoked or dried ham such as prosciutto or Bayonne ham slices, chiseled
1/2 medium onion, chopped
10 cherry-tomatoes, halved
4 large eggs
Preheat oven to 425°F [220°C].
Mix together dried tomato pesto and balsamic vinegar into a small bowl.
Evenly spread all over pizza dough.
Evenly top with artichoke heart wedges; sprinkle all over with grated Emmental cheese.
Evenly garnish with chiseled smoked or dried ham, chopped onion and cherry-tomato halves.
Transfer onto a pizza baking plate.
Bake onto lower rack of preheated oven for appoximately 25 minutes.
Remove pizza from oven a few minutes before the end of baking time.
Delicately break eggs, one at a time into a small bowl, and pour apart on the pizza.
Transfer back into oven.
Bake eggs to get sunny side-up eggs.
To go faster it is also possible to broil to eggs, but make sure to watch carefully as egg yolks should remain runny.
Remove done pizza from oven.
Cut pizza into 4 equal parts, between the eggs.
Serve immediately.
Rosemary Garlic Pork Roast
Rosemary Garlic Pork Roast
Comments: Serve along with mixed steamed root vegetables.
These seasonings are also excellent served along with any roasted meat.
It is also possible to leave any meat to marinate in the mixture before cooking.
Servings: 10 to 12
Ingredients Preparation
1 [6 1/2-pound / 3-kg] piece boned pork leg or shoulder
Juice of 2 well-rinsed oranges
1 cup [250 mL] white Port wine
Seasonings
4 tablespoons [60 mL] fennel seeds
1 1/2 tablespoons [22.5 mL] crushed chiles
1 1/2 tablespoons [22.5 mL] caraway seeds
4 green onions, sliced
Grated rind of 1 well-rinsed orange
6 tablespoons [90 mL] chiseled fresh rosemary leaves
2/3 cup [160 mL] olive oil
6 large garlic cloves, chopped
3 tablespoons [45 mL] sea salt
1 1/2 tablespoons [22.5 mL] ground white pepper
3 tablespoons [45 mL] brown sugar
Mix together all seasonings.
Remove string all around the piece of meat; open-up the meat.
Sprinkle all over with the juice of 1 of the oranges, then with 3/4th of seasonings mixture.
Tightly tie back the piece of meat.
Transfer roast onto a large plate; cover all over with remaining seasonings mixture.
Refrigerate, uncovered for 1 to 2 days, until ready to roast the meat, according to your taste.
Then, transfer roast into a roasting pan just large enough to hold the piece of meat 1 hour before roasting.
Preheat oven to 325°F [160°C].
Pour the juice from remaining orange along with white Port wine all around the roast.
Loosely cover meat with al foil.
Transfer onto lower rack of preheated oven; roast for 4 hours, turning meat after 2 hours and removing al foil 1 hour before the end of roasting time.
Remove done meat from oven.
Leave to rest for 30 minutes.
Serve directly from the roasting pan or slice and arrange pork slices onto a large serving plate; serve coated with cooking juices.
Comments: Serve along with mixed steamed root vegetables.
These seasonings are also excellent served along with any roasted meat.
It is also possible to leave any meat to marinate in the mixture before cooking.
Servings: 10 to 12
Ingredients Preparation
1 [6 1/2-pound / 3-kg] piece boned pork leg or shoulder
Juice of 2 well-rinsed oranges
1 cup [250 mL] white Port wine
Seasonings
4 tablespoons [60 mL] fennel seeds
1 1/2 tablespoons [22.5 mL] crushed chiles
1 1/2 tablespoons [22.5 mL] caraway seeds
4 green onions, sliced
Grated rind of 1 well-rinsed orange
6 tablespoons [90 mL] chiseled fresh rosemary leaves
2/3 cup [160 mL] olive oil
6 large garlic cloves, chopped
3 tablespoons [45 mL] sea salt
1 1/2 tablespoons [22.5 mL] ground white pepper
3 tablespoons [45 mL] brown sugar
Mix together all seasonings.
Remove string all around the piece of meat; open-up the meat.
Sprinkle all over with the juice of 1 of the oranges, then with 3/4th of seasonings mixture.
Tightly tie back the piece of meat.
Transfer roast onto a large plate; cover all over with remaining seasonings mixture.
Refrigerate, uncovered for 1 to 2 days, until ready to roast the meat, according to your taste.
Then, transfer roast into a roasting pan just large enough to hold the piece of meat 1 hour before roasting.
Preheat oven to 325°F [160°C].
Pour the juice from remaining orange along with white Port wine all around the roast.
Loosely cover meat with al foil.
Transfer onto lower rack of preheated oven; roast for 4 hours, turning meat after 2 hours and removing al foil 1 hour before the end of roasting time.
Remove done meat from oven.
Leave to rest for 30 minutes.
Serve directly from the roasting pan or slice and arrange pork slices onto a large serving plate; serve coated with cooking juices.
Bean Curd Pad Thaï
Bean Curd Pad Thaï
Servings: 4
Ingredients Preparation
11 1/4 ounces [320 g] rice vermicelli
2 tablespoons [30 mL] fish sauce
2 teaspoons [10 mL] tamarind paste
2 teaspoons [10 g] sugar
1/2 dried red chile
3 tablespoons [45 mL] canola oil
4 large eggs
4 cloves garlic, minced
4 2/3 ounces [130 g] small shrimp
8 1/2 ounces [240 g] firm bean curd, diced
2 green onions, grossly chopped [1 ounce / 30 g]
1 cup [250 mL] soy bean sprouts
Boil, drain then reserve rice vermicelli.
Into a small bowl, well mix together fish sauce, tamarind paste, sugar and chile.
Heat 1 tablespoon [15 mL] of the canola oil in a frypan over high heat.
Add eggs and cook into a really thin omelet.
Transfer onto a cutting board; cut omelet into approximately 1/4-inch [6-mm] wide strips.; set aside.
Pour remaining canola oil into frypan over high heat.
Fry together minced garlic and shrimp stirring from time to time until shrimp turn pink, for approximately 4 minutes; transfer onto a plate.
Add bean curd dices chopped green onions and half of soy bean sprouts to frypan.
Cook stirring from time to time for 3 minutes.
Transfer mixture onto the plate along with the shrimp.
Add reserved rice vermicelli, omelet strips and tamarind paste mixture to frypan.
Cook, stirring, until vermicelli is really hot.
Mix in reserved shrimp and bean curd dices.
Cook until really hot and well mixed.
Garnish with remaining soy bean sprouts, and serve.
Servings: 4
Ingredients Preparation
11 1/4 ounces [320 g] rice vermicelli
2 tablespoons [30 mL] fish sauce
2 teaspoons [10 mL] tamarind paste
2 teaspoons [10 g] sugar
1/2 dried red chile
3 tablespoons [45 mL] canola oil
4 large eggs
4 cloves garlic, minced
4 2/3 ounces [130 g] small shrimp
8 1/2 ounces [240 g] firm bean curd, diced
2 green onions, grossly chopped [1 ounce / 30 g]
1 cup [250 mL] soy bean sprouts
Boil, drain then reserve rice vermicelli.
Into a small bowl, well mix together fish sauce, tamarind paste, sugar and chile.
Heat 1 tablespoon [15 mL] of the canola oil in a frypan over high heat.
Add eggs and cook into a really thin omelet.
Transfer onto a cutting board; cut omelet into approximately 1/4-inch [6-mm] wide strips.; set aside.
Pour remaining canola oil into frypan over high heat.
Fry together minced garlic and shrimp stirring from time to time until shrimp turn pink, for approximately 4 minutes; transfer onto a plate.
Add bean curd dices chopped green onions and half of soy bean sprouts to frypan.
Cook stirring from time to time for 3 minutes.
Transfer mixture onto the plate along with the shrimp.
Add reserved rice vermicelli, omelet strips and tamarind paste mixture to frypan.
Cook, stirring, until vermicelli is really hot.
Mix in reserved shrimp and bean curd dices.
Cook until really hot and well mixed.
Garnish with remaining soy bean sprouts, and serve.
Berry Basil Parfait
Berry Basil Parfait
Comments: Coconut milk has to be refrigerated for 6 to 12 hours before using.
Prepare at least 3 hours before serving, even though fruits mixture will keep overnight and whipped coconut cream for up to 1 week, refrigerated into an airtight container.
Servings: 6 to 8
Ingredients Preparation
2 cups [500 mL] frozen mixed berries
1/2 cup [100 g] sugar
3/4 cup [190 mL] orange juice
1 [1-tablespoon / 7-g] pack unflavored gelatine
3 tablespoons [45 mL] water
1 tablespoon [1 tablespoon] balsamic vinegar
Frozen blackberries, partially thawed, to decorate
6 to 8 fresh basil leaves, to decorate
Coconut Whipped Cream
1 [14-ounce / 400-mL] can cold coconut milk, refrigerated for 6 to 12 hours
1 tablespoon [15 mL] maple syrup
1/2 teaspoon [2.5 mL] almond extract
Into a food processor, puree together frozen mixed berries, sugar and orange juice until smooth; set aside.
Sprinkle unflavored gelatine into a small casserole; pour in water and balsamic vinegar; leave to rest for 5 minutes.
Stirring, dissolve gelatine over low heat.
Remove from heat before mixing in reserve berries mixture.
Evenly our into 6 to 8 see-through dessert glasses.
Refrigerate for at least 3 hours, until set.
For the coconut whipped cream, delicately remove cold coconut milk from the refrigerator.
Really slowly turn the can over; open-up the can.
Slowly pour coconut water into an airtight container [refrigerate and use for smoothies].
Using an electric beater, whip coconut cream until of whipped cream consistency.
Whip in maple syrup and almond extract.
Use this whipped cream immediately or keep for up to 1 week, refrigerated into an airtight container.
Just before serving, top each parfait with partially thawed blackberries, then with a dollop coconut whipped cream.
Decorate each a fresh basil leaf and, serve.
Comments: Coconut milk has to be refrigerated for 6 to 12 hours before using.
Prepare at least 3 hours before serving, even though fruits mixture will keep overnight and whipped coconut cream for up to 1 week, refrigerated into an airtight container.
Servings: 6 to 8
Ingredients Preparation
2 cups [500 mL] frozen mixed berries
1/2 cup [100 g] sugar
3/4 cup [190 mL] orange juice
1 [1-tablespoon / 7-g] pack unflavored gelatine
3 tablespoons [45 mL] water
1 tablespoon [1 tablespoon] balsamic vinegar
Frozen blackberries, partially thawed, to decorate
6 to 8 fresh basil leaves, to decorate
Coconut Whipped Cream
1 [14-ounce / 400-mL] can cold coconut milk, refrigerated for 6 to 12 hours
1 tablespoon [15 mL] maple syrup
1/2 teaspoon [2.5 mL] almond extract
Into a food processor, puree together frozen mixed berries, sugar and orange juice until smooth; set aside.
Sprinkle unflavored gelatine into a small casserole; pour in water and balsamic vinegar; leave to rest for 5 minutes.
Stirring, dissolve gelatine over low heat.
Remove from heat before mixing in reserve berries mixture.
Evenly our into 6 to 8 see-through dessert glasses.
Refrigerate for at least 3 hours, until set.
For the coconut whipped cream, delicately remove cold coconut milk from the refrigerator.
Really slowly turn the can over; open-up the can.
Slowly pour coconut water into an airtight container [refrigerate and use for smoothies].
Using an electric beater, whip coconut cream until of whipped cream consistency.
Whip in maple syrup and almond extract.
Use this whipped cream immediately or keep for up to 1 week, refrigerated into an airtight container.
Just before serving, top each parfait with partially thawed blackberries, then with a dollop coconut whipped cream.
Decorate each a fresh basil leaf and, serve.
Dunkin Donuts Bread Pudding
2/3 cup granulated sugar
4 large eggs
1 and 1/3 cup half and half
1 cup milk
1 Tablespoon grated lemon peel
1 teaspoon vanilla extract
12 donuts
Whisk sugar and eggs until light and fluffy.
Add half and half, milk, lemon, and vanilla and whisk together.
Tear donuts into golf ball size pieces.
Fold donuts into milk mixture and allow to sit 10 minutes.
Heat oven to 375 degrees F.
Spray a 8x12 inch baking dish with non-stick spray.
Bake at 375 degrees 45 minutes or until brown on top and firm in the center.
Remove pan from oven and cool on a wire rack 5 to 10 minutes.
Serve with Lemon Sauce and fresh strawberries or your favorite berry.
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Mini Spinach Calzones
5 ounces frozen chopped spinach, thawed and drained well
4 ounces reduced fat cream cheese
2 tbs green onion, finely chopped
1 tbs grated Parmesan cheese
10 ounce package pizza dough
1 tbs milk
water
pepper, to taste
Prep time: 30 mins :: Baking time: 8 mins :: Standing Time: 5 mins
To make filling:
In a medium mixing bowl stir together the spinach, cream cheese, green onion, Parmesan cheese and pepper. Set aside.
Unroll pizza dough. On a lightly floured surface, roll dough into a 15-inch square. Using a knife, cut into 25 three inch squares.
Spoon 1 rounded tsp of filling onto each dough square. Brush edges of each square with water. Lift a corner of each square and stretch over the filling to the opposite corner, making a triangle. Press edges of dough well with a fork to seal.
Line a baking sheet with foil; lightly grease the foil. Arrange the calzones on the baking sheet. Prick tops of calzones with a fork. Brush milk over the calzones.
Bake at 425 degrees for 8 – 10 minutes or until golden. Let stand for 5 minutes before serving. Serve with marinara sauce.
Makes 25 mini-calzones.
4 ounces reduced fat cream cheese
2 tbs green onion, finely chopped
1 tbs grated Parmesan cheese
10 ounce package pizza dough
1 tbs milk
water
pepper, to taste
Prep time: 30 mins :: Baking time: 8 mins :: Standing Time: 5 mins
To make filling:
In a medium mixing bowl stir together the spinach, cream cheese, green onion, Parmesan cheese and pepper. Set aside.
Unroll pizza dough. On a lightly floured surface, roll dough into a 15-inch square. Using a knife, cut into 25 three inch squares.
Spoon 1 rounded tsp of filling onto each dough square. Brush edges of each square with water. Lift a corner of each square and stretch over the filling to the opposite corner, making a triangle. Press edges of dough well with a fork to seal.
Line a baking sheet with foil; lightly grease the foil. Arrange the calzones on the baking sheet. Prick tops of calzones with a fork. Brush milk over the calzones.
Bake at 425 degrees for 8 – 10 minutes or until golden. Let stand for 5 minutes before serving. Serve with marinara sauce.
Makes 25 mini-calzones.
Garlic Crusted Shrimp
Garlic Crusted Shrimp
6 cloves garlic
1/2 cup plain panko bread crumbs
1 cup cherry tomatoes
Handful flat-leaf parsley or basil leaves
1 pound peeled and deveined large raw shrimp
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 lemon
Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.
Meanwhile, cut each tomato in half, scooping out and discarding as many of the seeds as possible. Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.
Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half the toasted garlic-panko mixture.
Divide among individual plates. Squeeze lemon juice over each portion, being careful not to add any seeds. Sprinkle with the remaining panko mixture. Serve right away.
6 cloves garlic
1/2 cup plain panko bread crumbs
1 cup cherry tomatoes
Handful flat-leaf parsley or basil leaves
1 pound peeled and deveined large raw shrimp
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 lemon
Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.
Meanwhile, cut each tomato in half, scooping out and discarding as many of the seeds as possible. Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.
Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half the toasted garlic-panko mixture.
Divide among individual plates. Squeeze lemon juice over each portion, being careful not to add any seeds. Sprinkle with the remaining panko mixture. Serve right away.
Jellies, Jams & More !
Jellies, Jams & More
A collection of recipes for making jelly, jam, syrups and more!
Discount Cookbook Club Members Get This Cookbook Free (password required):
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A collection of recipes for making jelly, jam, syrups and more!
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Are my goals realistic? (jmce7991)
Irish Corned Beef and Cabbage
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water or chicken broth
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Luck o' the Irish Brownie
4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring
1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Starbucks Smoked Butterscotch Latte
4 ounces of espresso or strong brewed coffee
4 ounces of milk (warmed and frothed)
2 to 3 tablespoons Butterscotch syrup
1 to 2 drops liquid smoke
whipped cream if desired
In a coffee cup add espresso or strong brewed coffee. Add syrup, you can adjust according to your own personal desired sweet level. Add warm frothed milk to the coffee. Spoon the frothed milk bubbles on top of the coffee or top with sweetened whipped cream if desired.
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YaYa's Famous Baklava Cheesecake
Crust
4 tbsp butter, melted
Phyllo dough (about 20 sheets)
Cheesecake filling
2 8-ounce packages cream cheese, softened
2/3 cup sugar
2 tbsp all purpose flour
3 eggs
2/3 cup sour cream
6 tbsp honey
1 1/2 tsp ground cinnamon
Walnut filling and topping
3 3/4 cups finely chopped walnuts
3 tsp cinnamon
6 tbsp butter, melted
10 tbsp honey
1. Preheat oven to 300 degrees.
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream, honey and cinnamon. Beat on low speed until well combined. Set aside.
5. In a medium sized bowl, toss together 2 1/2 cups of chopped walnuts, 2 tsp ground cinnamon, 4 tbsp melted butter and 6 tbsp of honey. Set aside.
6. Grease a 9 inch springform pan and cover the outside with aluminum foil so that it’s ready for a water bath.
7. To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Layer the melted butter between the phyllo sheets so that they stick together.
8. Once the crust is ready, add a small amount of cheesecake filling to the pan. It should be just enough to thinly coat the bottom of the crust.
9. Add the walnut filling in an even layer on top of the cheesecake filling.
10. Add the remaining cheesecake filling and spread into an even layer.
11. Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 50-60 minutes. The edges should be firm but the center will still be a little jiggly.
13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
14. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
15. Remove cheesecake from oven and chill until completely cool and firm.
16. To finish off cheesecake, toss together remaining 1 1/4 cups walnuts, 1 tsp cinnamon, 2 tbsp melted butter and 4 tbsp honey. Top cheesecake with whipped cream and walnut mixture.
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Reese’s Fudge
3 cups Reese's peanut butter chips (this was 2 bags for me)
14.5 oz sweetened condensed milk
1 cup milk chocolate morsels
Line an 8x8 (or 9x9) baking dish with parchment or wax paper. Set aside.
In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.
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Biaggi's Ristorante Italiano Restaurant MUSHROOM CHICKEN ALFREDO
Biaggi's Ristorante Italiano Restaurant MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious dish! It's an easy way to dress up packaged noodles and sauce.
2 1/2 cups Alfredo sauce
3/4 cup chicken broth
1 1/2 cups rotisserie chicken, pulled
1/2 cup wild mushrooms, sliced
1/2 teaspoon garlic puree
1/4 teaspoon Italian parsley, chopped
1/4 cup walnuts, chopped
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt and pepper
16 oz Gemelli pasta
1/4 teaspoon cracked black pepper
4 sprigs fresh basil
Place the Alfredo sauce, chicken broth, pulled chicken, wild mushrooms, garlic puree, parsley,
walnuts, salt and pepper in a large saute pan and bring to a boil, stirring continuously.
Reduce the heat to low and continue to stir and cook for one minute. Remove from heat,
cover and set aside.
Prepare the pasta according to the directions on the package, drain 90% of water; add the sauce to the pasta, toss over medium high heat for 1 to 2 minutes. Remove from heat and place on a large
serving platter. Garnish with cracked pepper and basil. Makes 3-4 servings.
Enjoy more St. Joseph Day recipes -
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All you need is one skillet to make this delicious dish! It's an easy way to dress up packaged noodles and sauce.
2 1/2 cups Alfredo sauce
3/4 cup chicken broth
1 1/2 cups rotisserie chicken, pulled
1/2 cup wild mushrooms, sliced
1/2 teaspoon garlic puree
1/4 teaspoon Italian parsley, chopped
1/4 cup walnuts, chopped
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt and pepper
16 oz Gemelli pasta
1/4 teaspoon cracked black pepper
4 sprigs fresh basil
Place the Alfredo sauce, chicken broth, pulled chicken, wild mushrooms, garlic puree, parsley,
walnuts, salt and pepper in a large saute pan and bring to a boil, stirring continuously.
Reduce the heat to low and continue to stir and cook for one minute. Remove from heat,
cover and set aside.
Prepare the pasta according to the directions on the package, drain 90% of water; add the sauce to the pasta, toss over medium high heat for 1 to 2 minutes. Remove from heat and place on a large
serving platter. Garnish with cracked pepper and basil. Makes 3-4 servings.
Enjoy more St. Joseph Day recipes -
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Rí Rá Irish Pub BOXTY BITES
Rí Rá Irish Pub BOXTY BITES
Traditional Irish potato cakes, or boxty, It is thought that boxty dates back to the days or the Irish famine, presumably to make the potatoes stretch further. There are a couple of different recipes, but all contain finely grated, raw potatoes served fried.
INGREDIENTS FOR BOXTY CAKE BATTER: 1 lb cold mashed potatoes • 2 cups all purpose flour • 1 tablespoon baking powder • 2 tablespoons chopped parsley • 1 green onion minced • whole milk
DIRECTIONS: Combine mash, flour, baking powder, parsley and onion in mixing bowl. • Slowly add milk until it reaches a thick pancake batter consistency, about 3 cups. • Heat a nonstick pan and add a little butter to fry the cakes. • Dollop 2 tablespoons of the batter for each cake allowing to spread out to the size of a silver dollar. • Cook until bubbles form, flip and cook on other side until cake stands high and is golden brown.
INGREDIENTS FOR BOXTY BITES (makes 3 cakes): 3 ounces arugula • 3 strips of bacon, small diced • seasonal tomato, small diced • balsamic glaze • 3 boxty cake
DIRECTIONS: Dice bacon and saute until golden brown. • Add arugula to bacon and saute until just wilted. • Divide bacon and arugula on top of 3 warm boxty cakes. • Garnish boxty cakes with small diced tomato and balsmic glaze.
Traditional Irish potato cakes, or boxty, It is thought that boxty dates back to the days or the Irish famine, presumably to make the potatoes stretch further. There are a couple of different recipes, but all contain finely grated, raw potatoes served fried.
INGREDIENTS FOR BOXTY CAKE BATTER: 1 lb cold mashed potatoes • 2 cups all purpose flour • 1 tablespoon baking powder • 2 tablespoons chopped parsley • 1 green onion minced • whole milk
DIRECTIONS: Combine mash, flour, baking powder, parsley and onion in mixing bowl. • Slowly add milk until it reaches a thick pancake batter consistency, about 3 cups. • Heat a nonstick pan and add a little butter to fry the cakes. • Dollop 2 tablespoons of the batter for each cake allowing to spread out to the size of a silver dollar. • Cook until bubbles form, flip and cook on other side until cake stands high and is golden brown.
INGREDIENTS FOR BOXTY BITES (makes 3 cakes): 3 ounces arugula • 3 strips of bacon, small diced • seasonal tomato, small diced • balsamic glaze • 3 boxty cake
DIRECTIONS: Dice bacon and saute until golden brown. • Add arugula to bacon and saute until just wilted. • Divide bacon and arugula on top of 3 warm boxty cakes. • Garnish boxty cakes with small diced tomato and balsmic glaze.
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McDonald's Chicken Nuggets
2 lbs. Chicken (1 lb. white meat + 1 lb. dark meat)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Pepper
2 Eggs, beaten
1 Cup of Flour + 1 tsp. salt
1.5 Cups of Oil for frying (I used Corn Oil)
1) Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.
2) Cube chicken and place in a food processor. Add parsley, oregano, pepper, 1 tsp. salt and combine well. Blend chicken until it has all been taken apart and is a fine paste.
3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with.
4) Roll the chicken paste mixture into approximately 30 ping-pong ball-sized balls (smaller than a golf ball).
5) Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.
6) Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).
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Wendy’s Fondue Fries
Wendy’s Fondue Fries
French Fries are topped with a cheese fondue sauce made of Gruyere cheese, and applewood smoked bacon
• 1 tablespoon butter
• 1 tablespoon flour
• 1/8 teaspoon salt
• 3/4 cup of milk
• 1/2 to 3/4 cup shredded Gruyere cheese
• 4 pieces applewood smoked bacon, cooked and crumbled
• 16 ounces frozen french fries
In a small saucepan over medium heat melt 1 tablespoon butter, when the butter is melted add flour. Stir in flour and cook for approximately 1 minute or until the flour begins to become fragrant like cooked pie crust. Add in salt. Add half of the milk in and stir until the mixture thickens, then add in remaining milk. Stir until the sauce is thick, add shredded cheese, stir until all of the cheese melts. You can thin down the sauce with additional milk if desired.
French Fries are topped with a cheese fondue sauce made of Gruyere cheese, and applewood smoked bacon
• 1 tablespoon butter
• 1 tablespoon flour
• 1/8 teaspoon salt
• 3/4 cup of milk
• 1/2 to 3/4 cup shredded Gruyere cheese
• 4 pieces applewood smoked bacon, cooked and crumbled
• 16 ounces frozen french fries
In a small saucepan over medium heat melt 1 tablespoon butter, when the butter is melted add flour. Stir in flour and cook for approximately 1 minute or until the flour begins to become fragrant like cooked pie crust. Add in salt. Add half of the milk in and stir until the mixture thickens, then add in remaining milk. Stir until the sauce is thick, add shredded cheese, stir until all of the cheese melts. You can thin down the sauce with additional milk if desired.
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Popeye's Chicken Tenders
2 cups buttermilk
1/2 teaspoon hot sauce
12 chicken tenders (about 1 1/2 pounds)
2 cups flour
1 teaspoon cayenne pepper
1 teaspoon fresh ground pepper
1 teaspoon paprika
1 egg
1 cup buttermilk
1/2 cup hot sauce
1/4 teaspoon salt
vegetable oil to fill skillet to 2-inch depth
blue cheese dressing, ranch dressing or your preferred sauce for dipping
Place buttermilk and hot sauce into a thick zip-top bag and add the chicken. Massage with your fingers to coat all the pieces well and chill several hours or overnight.
In another zip-top bag, combine flour, cayenne, black pepper and paprika. In a flat bowl or deep plate combine egg with buttermilk, hot sauce and salt and beat well.
Using a deep skillet or wok, add vegetable oil to a 2 inch depth and heat over medium hot heat until it reaches 350º F on an instant read or deep fry thermometer. While oil is heating, arrange 2 wire cooling racks on bake sheets lined with foil. Remove chicken from its overnight marinade and place on one of the racks to drip and drain several minutes. When oil reaches 350º F, dip pieces of chicken into the buttermilk mixture, then back into the bag of flour, shaking to remove excess. Set on the wire rack to drip and dry again a few minutes before frying.
Fry pieces of chicken about 5 minutes (depending on size of the strips) turning with tongs until the chicken is evenly browned and cooked through. Drain on the second (clean) wire rack for a few minutes before serving with your desired dipping sauce.
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Mile-High White Chocolate Hummingbird Cake
1 (8-oz.) can crushed pineapple in juice
2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
2 (3.4-oz) packages vanilla instant pudding mix
6 large eggs
2 1/2 cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting
Garnish: toasted pecans
1. Preheat oven to 350°.
2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
4. Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
5. Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator.
Note: Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.
Note:
To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.
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Four Seasons Crab Cakes
Four Seasons Crab Cakes
This recipe was shared by the chef at the Four Seasons in Boston in 1996. Heavy on crab, light on fillers - the way a crab cake should be.
Yield
8 large crab cakes
1.
o 1 lb. Maine crab, picked clean of any shells
o juice of 1/2 lemon
o 1 finely chopped scallion
o 1/4 cup diced red pepper
o 3/4 tsp Old Bay Seasoning
o 1 tbs Dijon mustard
o 1/2 cup mayo or lite mayo
o Flour for dredging
o 1 egg lightly beaten
o Panko bread crumbs (no substitutions allowed)
1.
1. Combine first five ingredients, and next two ingredient, separately. Then mix all together gently with your hands. Add about 1/2 cup Panko. Form into crab cakes, coat gently in flour, then in egg, and finally in more Panko. Preheat oven to 350. Saute the crab cakes in olive oil on both sides, a total of about 5 minutes, at medium heat level. Then transfer to a baking pan and bake 5-8 minutes, depending on thickness, to cook through.
This recipe was shared by the chef at the Four Seasons in Boston in 1996. Heavy on crab, light on fillers - the way a crab cake should be.
Yield
8 large crab cakes
1.
o 1 lb. Maine crab, picked clean of any shells
o juice of 1/2 lemon
o 1 finely chopped scallion
o 1/4 cup diced red pepper
o 3/4 tsp Old Bay Seasoning
o 1 tbs Dijon mustard
o 1/2 cup mayo or lite mayo
o Flour for dredging
o 1 egg lightly beaten
o Panko bread crumbs (no substitutions allowed)
1.
1. Combine first five ingredients, and next two ingredient, separately. Then mix all together gently with your hands. Add about 1/2 cup Panko. Form into crab cakes, coat gently in flour, then in egg, and finally in more Panko. Preheat oven to 350. Saute the crab cakes in olive oil on both sides, a total of about 5 minutes, at medium heat level. Then transfer to a baking pan and bake 5-8 minutes, depending on thickness, to cook through.
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