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Food Safety: Don't cook Raw Red Kidney Beans in a Slow Cooker - Canned Are Okay
Food Safety: Don't cook Raw Red Kidney Beans in a Slow Cooker
With cold weather coming, people are going to be cooking in a slow cooker more.
Careful about cooking raw red kidney beans in a slow cooker.
Raw Red Kidney Beans contain a natural toxin that can make you sick. The toxin
is destroyed by sufficient cooking. Under cooking can even increase the toxin.
When using Red Kidney Beans in a slow cooker, only use canned or pre-cooked beans to make sure they have been cooked sufficiently to remove the toxin.
Here's an article by the Penn State Extension - College of Agricultural Sciences
http://ift.tt/13pjTqn
"....Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). Different types of lectins are found in many species of beans, but are highest in concentration in red kidney beans. The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.
.
As few as 4 or 5 kidney beans can bring on symptoms within 1 to 3 hours. Symptoms include extreme nausea, vomiting, diarrhea, and abdominal pain. Some persons have been hospitalized, but recovery usually occurs about 3 - 4 hours after symptoms appear.
.
Lectins are inactivated with cooking so fully cooked or canned kidney beans are safe to eat. Undercooking may actually increase lectin activity and increase the hazard. This could be a problem when using slow cookers (crock-pots) if time/temperature conditions are not adequate to fully cook the beans. Therefore, when kidney beans are called for in slow cooker recipes, make sure you use only fully pre-cooked or canned beans rather than raw beans....."
With cold weather coming, people are going to be cooking in a slow cooker more.
Careful about cooking raw red kidney beans in a slow cooker.
Raw Red Kidney Beans contain a natural toxin that can make you sick. The toxin
is destroyed by sufficient cooking. Under cooking can even increase the toxin.
When using Red Kidney Beans in a slow cooker, only use canned or pre-cooked beans to make sure they have been cooked sufficiently to remove the toxin.
Here's an article by the Penn State Extension - College of Agricultural Sciences
http://ift.tt/13pjTqn
"....Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). Different types of lectins are found in many species of beans, but are highest in concentration in red kidney beans. The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.
.
As few as 4 or 5 kidney beans can bring on symptoms within 1 to 3 hours. Symptoms include extreme nausea, vomiting, diarrhea, and abdominal pain. Some persons have been hospitalized, but recovery usually occurs about 3 - 4 hours after symptoms appear.
.
Lectins are inactivated with cooking so fully cooked or canned kidney beans are safe to eat. Undercooking may actually increase lectin activity and increase the hazard. This could be a problem when using slow cookers (crock-pots) if time/temperature conditions are not adequate to fully cook the beans. Therefore, when kidney beans are called for in slow cooker recipes, make sure you use only fully pre-cooked or canned beans rather than raw beans....."
Skillet Cocoa Brownies
Skillet Cocoa Brownies
150g unsalted butter, cubed (5.4 oz)
1 1/4 cups sugar
3/4 cup cocoa
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup plain flour
Preheat the oven to 170 C (325 F) and grease and line a skillet or 8×8 pan with baking paper.
Put the unsalted butter, sugar, cocoa, salt and vanilla in a heatproof bowl and place it over a pot of simmering water. Do not let the bowl touch the water.
Stir every so often, until the butter is melted and the mixture combined.
Remove the bowl from the heat. Add the eggs, one at a time, beating well with a wooden spoon or spatula between each addition.
Add the flour and mix it in until it clears. Then beat the mixture vigorously for 40 strokes.
Pour the batter into the skillet and smooth out the top.
Bake for 20 – 25 minutes, until the center is set and a toothpick inserted has moist crumbs. Serves 10 – 12.
150g unsalted butter, cubed (5.4 oz)
1 1/4 cups sugar
3/4 cup cocoa
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup plain flour
Preheat the oven to 170 C (325 F) and grease and line a skillet or 8×8 pan with baking paper.
Put the unsalted butter, sugar, cocoa, salt and vanilla in a heatproof bowl and place it over a pot of simmering water. Do not let the bowl touch the water.
Stir every so often, until the butter is melted and the mixture combined.
Remove the bowl from the heat. Add the eggs, one at a time, beating well with a wooden spoon or spatula between each addition.
Add the flour and mix it in until it clears. Then beat the mixture vigorously for 40 strokes.
Pour the batter into the skillet and smooth out the top.
Bake for 20 – 25 minutes, until the center is set and a toothpick inserted has moist crumbs. Serves 10 – 12.
Autumn Apple Pie Bars
Autumn Apple Pie Bars
Crust
1 1 /4 cup (150 grams) all purpose flour
1 tbsp sugar
1/2 tsp salt
7 tbsp. (70 grams) butter very very soft(almost melted but still in solid form)
1 egg yolk
1 tbsp. water
Filling
3-4 big apples (preferably Granny Smith)
2 tbsp. butter
2 tbsp sugar
1 tsp. cinnamon
2 tbsp. water
Custard
2 eggs
2 tbsp. sugar
3/4 cup heavy cream
Topping
1/2 cup all purpose flour
2 tbsp. brown sugar
1/2 cup chopped walnuts
4 tbsp. cold diced butter
1/2 tsp. cinnamon
pinch of salt
To make the crust
Line a 11X7 pan with parchment paper (I prefer the pan lining paper from Reynolds), leaving some paper hanging over the longer sides.
In the food processor bowl add the flour, sugar, butter, egg yolk, water. Pulse a couple of times until it forms a ball. if it’s too dry add few more drops of water.
With floured hands roll the the into the bottom of the prepared pan, with just 1/2 inch on the sides. Cover with plastic foil and chill for 20-30 minutes.
Meanwhile make the topping followed by the filling and heat the oven to 375F.
When the crust is chilled cover it with parchment paper, fill it with dry beans/uncooked dry rice/baking beads and bake for 15 minutes.
Remove the paper and the beans, reduce the oven temperature to 350F and bake for 5 more minutes.
Cool completely.
To make the topping
In the food processor bowl (since it’s already dirty from the crust) add all the ingredients and pulse until it comes together. It’s gonna be a very soft dough.
Place it on a plastic foil, cover with another foil and shape into a 1 inch thick log. Place it in the freezer until ready to use.
To make the apple filling
Core and slice the apples. Optional you can peel them. I didn't.
Put them in a sauce pan, along with the sugar, water and cinnamon. Cover and cook over low heat for about 13 minutes or until the slices soften.
Remove the lid and cook a little more until the liquid evaporates. I didn’t stir at all the apple slices and the bottom ones got a little caramel on them. It was amazing!
Cool completely.
When the crust and the filling are cooled, spread the apple slices on top of the crust.
To make the custard
In a small bowl, whisk the eggs with the sugar, and heavy cream. Pour over the apple slices.
Put the pie in the heated oven (350F) and bake for 25 minutes or until the custard is set.
Take it out of the oven (without turning off the oven) and grate the topping. I found it’s easier to grate the topping in the food processor so the heat for the hands don’t soften the dough.
Bake for further 15 minutes.
Cool completely before slicing.
Crust
1 1 /4 cup (150 grams) all purpose flour
1 tbsp sugar
1/2 tsp salt
7 tbsp. (70 grams) butter very very soft(almost melted but still in solid form)
1 egg yolk
1 tbsp. water
Filling
3-4 big apples (preferably Granny Smith)
2 tbsp. butter
2 tbsp sugar
1 tsp. cinnamon
2 tbsp. water
Custard
2 eggs
2 tbsp. sugar
3/4 cup heavy cream
Topping
1/2 cup all purpose flour
2 tbsp. brown sugar
1/2 cup chopped walnuts
4 tbsp. cold diced butter
1/2 tsp. cinnamon
pinch of salt
To make the crust
Line a 11X7 pan with parchment paper (I prefer the pan lining paper from Reynolds), leaving some paper hanging over the longer sides.
In the food processor bowl add the flour, sugar, butter, egg yolk, water. Pulse a couple of times until it forms a ball. if it’s too dry add few more drops of water.
With floured hands roll the the into the bottom of the prepared pan, with just 1/2 inch on the sides. Cover with plastic foil and chill for 20-30 minutes.
Meanwhile make the topping followed by the filling and heat the oven to 375F.
When the crust is chilled cover it with parchment paper, fill it with dry beans/uncooked dry rice/baking beads and bake for 15 minutes.
Remove the paper and the beans, reduce the oven temperature to 350F and bake for 5 more minutes.
Cool completely.
To make the topping
In the food processor bowl (since it’s already dirty from the crust) add all the ingredients and pulse until it comes together. It’s gonna be a very soft dough.
Place it on a plastic foil, cover with another foil and shape into a 1 inch thick log. Place it in the freezer until ready to use.
To make the apple filling
Core and slice the apples. Optional you can peel them. I didn't.
Put them in a sauce pan, along with the sugar, water and cinnamon. Cover and cook over low heat for about 13 minutes or until the slices soften.
Remove the lid and cook a little more until the liquid evaporates. I didn’t stir at all the apple slices and the bottom ones got a little caramel on them. It was amazing!
Cool completely.
When the crust and the filling are cooled, spread the apple slices on top of the crust.
To make the custard
In a small bowl, whisk the eggs with the sugar, and heavy cream. Pour over the apple slices.
Put the pie in the heated oven (350F) and bake for 25 minutes or until the custard is set.
Take it out of the oven (without turning off the oven) and grate the topping. I found it’s easier to grate the topping in the food processor so the heat for the hands don’t soften the dough.
Bake for further 15 minutes.
Cool completely before slicing.
Lickin' Chicken
Lickin' Chicken
8 Chicken breasts
1 tsp. Garlic powder
1 tsp. Onion powder
Salt and Pepper to taste
2 Cans Cream of Chicken soup
2 cups Sour cream
8 oz. Shredded Parmesan cheese
2 cups sliced mushrooms, sauteed in butter or olive oil
16 asparagus spears, cooked
Arrange chicken in a greased 9 x 13 inch baking dish. Sprinkle evenly with garlic powder, onion powder, salt and pepper. In a bowl, mix together cream of chicken soup and sour cream. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 375 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears. Makes 8 servings.
8 Chicken breasts
1 tsp. Garlic powder
1 tsp. Onion powder
Salt and Pepper to taste
2 Cans Cream of Chicken soup
2 cups Sour cream
8 oz. Shredded Parmesan cheese
2 cups sliced mushrooms, sauteed in butter or olive oil
16 asparagus spears, cooked
Arrange chicken in a greased 9 x 13 inch baking dish. Sprinkle evenly with garlic powder, onion powder, salt and pepper. In a bowl, mix together cream of chicken soup and sour cream. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 375 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears. Makes 8 servings.
Tavern Chili
Tavern Chili
2 pounds ground beef
2 medium onion, chopped
3 cloves garlic, minced
1 can chopped tomatoes with juice
1 cup tomato sauce
1 can of beer
4 cups kidney beans
3 tablespoons chili powder
3 teaspoons cumin
salt and pepper to taste
3 tablespoons instant Masa corn flour
Cheddar cheese
In a large pot, brown the beef and drain fat.
Add and mix in remaining ingredients except Masa and cheddar cheese.
Simmer for 2 hours, occasionally stirring and tasting.
Stir in Masa to thicken up.
Serve topped with cheese.
2 pounds ground beef
2 medium onion, chopped
3 cloves garlic, minced
1 can chopped tomatoes with juice
1 cup tomato sauce
1 can of beer
4 cups kidney beans
3 tablespoons chili powder
3 teaspoons cumin
salt and pepper to taste
3 tablespoons instant Masa corn flour
Cheddar cheese
In a large pot, brown the beef and drain fat.
Add and mix in remaining ingredients except Masa and cheddar cheese.
Simmer for 2 hours, occasionally stirring and tasting.
Stir in Masa to thicken up.
Serve topped with cheese.
Fall Harvest Chili
Fall Harvest Chili
1 can (15oz) white kidney beans, drained and rinsed
2 cups chicken broth
1 cup canned pure pumpkin (not pumpkin pie filling)
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon dried sage
¼ teaspoon salt
½ pound parsnips, peeled and chopped
1 pound butternut squash, peeled and chopped
Prep parsnips and squash by peeling the skin and chopping into bite sized chunks
Brown chicken in skillet over medium high heat until fully cooked
Add to crock along with remaining ingredients and stir well
Cover and cook on low for 6-8 hours or high for 3-4 or until veggies are to desired tenderness
1 can (15oz) white kidney beans, drained and rinsed
2 cups chicken broth
1 cup canned pure pumpkin (not pumpkin pie filling)
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon dried sage
¼ teaspoon salt
½ pound parsnips, peeled and chopped
1 pound butternut squash, peeled and chopped
Prep parsnips and squash by peeling the skin and chopping into bite sized chunks
Brown chicken in skillet over medium high heat until fully cooked
Add to crock along with remaining ingredients and stir well
Cover and cook on low for 6-8 hours or high for 3-4 or until veggies are to desired tenderness
Delectable Vegetable Dishes
Delectable Vegetable Dishes
The ultimate collection of Tasty Vegetable Recipes!
Yummy and Good For You Too!
Vegetables are something we all know we're supposed to eat a lot of because they're good for us, but they can be bland and boring if not prepared in a tasteful way!
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)
With these delicious recipes your family will be asking for a second helping of vegetables! Here's just a small sampling of just some of the recipes you'll find in this ebook.
BROCCOLI RICE CASSEROLE
APRICOT - GLAZED CARROTS
SWEET AND SOUR CARROTS3
LIMA BEAN-BACON BAKE
BLACK-EYED PEAS WITH SAUSAGE
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
ZUCCHINI PARMESAN
DILLY GREEN TOMATOES
RED HOT CUCUMBERS
SPECTACULAR SWEET CORN
CRACKLY CORN
BAKED APPLE & CARROT CASSEROLE
POTATO CASSEROLE
ONION ROASTED POTATOES
MARINATED MUSHROOMS & VEGETABLES SOUR CREAM CUCUMBER
SWEET SOUR CUCUMBERS
GROUND TURKEY WITH TOMATOES
SPICY CABBAGE
SUN DRIED TOMATOES WITH BASIL & PASTA
BAKED GARLIC CHEESE GRITS
ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA
SUNNY CAULIFLOWER BROCCOLI TOSS
CABBAGE NORWAY
SESAME CUCUMBERS
CHEESY POTATO CASSEROLE
ARTICHOKE SUPREME
CURRIED SUMMER SQUASH
VICHYSQUASH
CORN VEGETABLE MEDLEY
SUNNY GREEN PEPPER BAKE
BAKED SPINACH AND CHEESE
STIR-FRY ZUCCHINI
OKRA CASSEROLE
GRILLED SWEET POTATOES WITH CILANTRO SAUCE
EASY RATATOUILLE
GOLDEN HAM & CHIVE POTATO CAKE
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
The ultimate collection of Tasty Vegetable Recipes!
Yummy and Good For You Too!
Vegetables are something we all know we're supposed to eat a lot of because they're good for us, but they can be bland and boring if not prepared in a tasteful way!
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)
With these delicious recipes your family will be asking for a second helping of vegetables! Here's just a small sampling of just some of the recipes you'll find in this ebook.
BROCCOLI RICE CASSEROLE
APRICOT - GLAZED CARROTS
SWEET AND SOUR CARROTS3
LIMA BEAN-BACON BAKE
BLACK-EYED PEAS WITH SAUSAGE
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
ZUCCHINI PARMESAN
DILLY GREEN TOMATOES
RED HOT CUCUMBERS
SPECTACULAR SWEET CORN
CRACKLY CORN
BAKED APPLE & CARROT CASSEROLE
POTATO CASSEROLE
ONION ROASTED POTATOES
MARINATED MUSHROOMS & VEGETABLES SOUR CREAM CUCUMBER
SWEET SOUR CUCUMBERS
GROUND TURKEY WITH TOMATOES
SPICY CABBAGE
SUN DRIED TOMATOES WITH BASIL & PASTA
BAKED GARLIC CHEESE GRITS
ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA
SUNNY CAULIFLOWER BROCCOLI TOSS
CABBAGE NORWAY
SESAME CUCUMBERS
CHEESY POTATO CASSEROLE
ARTICHOKE SUPREME
CURRIED SUMMER SQUASH
VICHYSQUASH
CORN VEGETABLE MEDLEY
SUNNY GREEN PEPPER BAKE
BAKED SPINACH AND CHEESE
STIR-FRY ZUCCHINI
OKRA CASSEROLE
GRILLED SWEET POTATOES WITH CILANTRO SAUCE
EASY RATATOUILLE
GOLDEN HAM & CHIVE POTATO CAKE
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Zaxby's Chicken Fingers Dipping Sauce
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper, or more to taste
Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper, or more to taste
Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.
Apple Nut Sour Cream Coffee Cake
Apple Nut Sour Cream Coffee Cake
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped (I used apples)
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped (I used apples)
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Herbed Chicken Parmesan
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon
salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender
in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick
skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until
done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe
bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or
until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with
the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and
broil 2 minutes or until the cheese melts
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon
salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender
in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick
skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until
done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe
bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or
until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with
the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and
broil 2 minutes or until the cheese melts
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hi there guys a would class myself as a beginner been to the gym a few times but going to start am trying to find out whens the best time to train as am nightshift a do 4 on 4 off and it messes with my brain a also have a tub of 4kg usn muscle fuel anabol..
Tennessee Whiskey-Pecan Pie
CRUST
1/2 tablespoon butter
1/4 cup finely chopped pecans
Pinch of kosher salt
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
3 to 4 Tbsp. buttermilk
FILLING
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Tennessee whiskey
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
2 1/2 cups lightly toasted pecan halves
REMAINING INGREDIENTS
Vegetable cooking spray
Whiskey Whipped Cream (optional, see below)
Prepare Crust: Melt butter in a small skillet over medium heat,
swirling to coat sides of pan. Add finely chopped pecans, and
sauté 2 minutes or until fragrant and lightly toasted. Sprinkle
pecan mixture with a pinch of salt. Remove pecans from skillet,
and cool completely. Reserve for use in Step 4.
Pulse flour and next 2 ingredients in a food processor 3 or 4 times or
until well combined. Add cubed cold butter and cold shortening; pulse
until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over
flour mixture, and pulse just until moist clumps form. (Add up to 1
Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into
a flat disk, and wrap tightly with plastic wrap. Chill dough at least
1 hour.
Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in
a large saucepan, and bring to a boil over medium heat, whisking
constantly. Cook, whisking constantly, 2 minutes; remove from heat.
Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk
about one-fourth of hot corn syrup mixture into egg mixture; gradually
add egg mixture to remaining corn syrup mixture, whisking constantly.
Stir in lightly toasted pecan halves; cool completely (about 30 minutes).
Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on
a lightly floured surface. Sprinkle dough with sautéed pecans (reserved
from Step 1). Place a piece of plastic wrap over dough and pecans, and
lightly roll pecans into dough. Fit dough into a lightly greased (with
cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour
cooled filling into prepared crust.
Bake at 325° for 50 to 55 minutes or until set; cool pie completely on
a wire rack about 2 hours before slicing. Serve with Whiskey Whipped
Cream, if desired.
Note:
Water or apple juice may be substituted for whiskey.
We tested with Jack Daniel's whiskey.
Whiskey Whipped Cream
1 cup heavy cream
1 teaspoon Tennessee whiskey
3 tablespoons powdered sugar
Beat cream and whiskey at medium-high speed with an electric mixer until
foamy. Gradually add powdered sugar, beating until soft peaks form.
1/2 tablespoon butter
1/4 cup finely chopped pecans
Pinch of kosher salt
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
3 to 4 Tbsp. buttermilk
FILLING
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Tennessee whiskey
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
2 1/2 cups lightly toasted pecan halves
REMAINING INGREDIENTS
Vegetable cooking spray
Whiskey Whipped Cream (optional, see below)
Prepare Crust: Melt butter in a small skillet over medium heat,
swirling to coat sides of pan. Add finely chopped pecans, and
sauté 2 minutes or until fragrant and lightly toasted. Sprinkle
pecan mixture with a pinch of salt. Remove pecans from skillet,
and cool completely. Reserve for use in Step 4.
Pulse flour and next 2 ingredients in a food processor 3 or 4 times or
until well combined. Add cubed cold butter and cold shortening; pulse
until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over
flour mixture, and pulse just until moist clumps form. (Add up to 1
Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into
a flat disk, and wrap tightly with plastic wrap. Chill dough at least
1 hour.
Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in
a large saucepan, and bring to a boil over medium heat, whisking
constantly. Cook, whisking constantly, 2 minutes; remove from heat.
Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk
about one-fourth of hot corn syrup mixture into egg mixture; gradually
add egg mixture to remaining corn syrup mixture, whisking constantly.
Stir in lightly toasted pecan halves; cool completely (about 30 minutes).
Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on
a lightly floured surface. Sprinkle dough with sautéed pecans (reserved
from Step 1). Place a piece of plastic wrap over dough and pecans, and
lightly roll pecans into dough. Fit dough into a lightly greased (with
cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour
cooled filling into prepared crust.
Bake at 325° for 50 to 55 minutes or until set; cool pie completely on
a wire rack about 2 hours before slicing. Serve with Whiskey Whipped
Cream, if desired.
Note:
Water or apple juice may be substituted for whiskey.
We tested with Jack Daniel's whiskey.
Whiskey Whipped Cream
1 cup heavy cream
1 teaspoon Tennessee whiskey
3 tablespoons powdered sugar
Beat cream and whiskey at medium-high speed with an electric mixer until
foamy. Gradually add powdered sugar, beating until soft peaks form.
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Swamp Water Punch (Halloween Recipe)
Swamp Water Punch
With The Floating Arm of Death
Orange juice
ginger ale,
Optional: Alcohol of some kind
Blue food coloring
Put some blue food coloring into the orange juice punch until it turns a disgusting swamp-green color. The color is gross and the orange juice pulp floating around really adds to the effect. People will realize that the punch tastes good, but it will take them awhile to figure out it is orange juice.
Floating Arm-of-Death
orange juice
optional: gummy worms
Freeze the liquid (and gummy worms if desired) in a clean rubber glove. Peel off the rubber glove and float the arm in the punch.
With The Floating Arm of Death
Orange juice
ginger ale,
Optional: Alcohol of some kind
Blue food coloring
Put some blue food coloring into the orange juice punch until it turns a disgusting swamp-green color. The color is gross and the orange juice pulp floating around really adds to the effect. People will realize that the punch tastes good, but it will take them awhile to figure out it is orange juice.
Floating Arm-of-Death
orange juice
optional: gummy worms
Freeze the liquid (and gummy worms if desired) in a clean rubber glove. Peel off the rubber glove and float the arm in the punch.
Kentucky praline popcorn
KENTUCKY PRALINE POPCORN
4 qts. popped popcorn - salt lightly
2 c. coarsely chopped pecans
3/4 c. butter
3/4 c. brown sugar, packed
In a large bowl, mix popcorn and pecans. Combine butter and brown sugar in a small saucepan. Heat, stirring popcorn mixture. Mix well to coat popcorn evenly.
Makes 4 quarts.
4 qts. popped popcorn - salt lightly
2 c. coarsely chopped pecans
3/4 c. butter
3/4 c. brown sugar, packed
In a large bowl, mix popcorn and pecans. Combine butter and brown sugar in a small saucepan. Heat, stirring popcorn mixture. Mix well to coat popcorn evenly.
Makes 4 quarts.
Gougères
1/2 cup water
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature
11/2 cups coarsely grated cheese, such as Gruyère or cheddar (about 6 ounces; see above)
Position the racks to divide the oven into thirds and preheat the oven to 425 degrees
F. Line two baking sheets with silicone baking mats or parchment paper.
Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium
saucepan over high heat. Add the flour all at once, lower the heat to medium-low,
and immediately start stirring energetically with a wooden spoon or heavy whisk.
The dough will come together and a light crust will form on the bottom of the pan.
Keep stirring -- with vigor -- for another minute or two to dry the dough. The
dough should now be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or into
a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow
grease. Let the dough sit for a minute, then add the eggs one by one and beat,
beat, beat until the dough is thick and shiny. Make sure that each egg is
completely incorporated before you add the next, and don't be concerned if the
dough separates -- by the time the last egg goes in, the dough will come together
again. Beat in the grated cheese. Once the dough is made, it should be spooned
out immediately.
Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon
onto the lined baking sheets, leaving about 2 inches of puff space between the
mounds.
Slide the baking sheets into the oven and immediately turn the oven temperature
down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to
back and top to bottom. Continue baking until the gougères are golden, firm,
and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the
pans to racks to cool.
Serving
Gougères are good straight from the oven and at room temperature. I like them
both ways, but I think you can appreciate them best when they're still warm.
Serve with kir, white wine, or Champagne.
Storing
The best way to store gougères is to shape the dough, freeze the mounds on a
baking sheet, and then, when they're solid, lift them off the sheet and pack
them airtight in plastic bags. Bake them straight from the freezer -- no need
to defrost -- just give them a minute or two more in the oven. Leftover puffs
can be kept at room temperature overnight and reheated in a 350-degree-F oven,
or they can be frozen and reheated before serving.
Dorie Greenspan
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature
11/2 cups coarsely grated cheese, such as Gruyère or cheddar (about 6 ounces; see above)
Position the racks to divide the oven into thirds and preheat the oven to 425 degrees
F. Line two baking sheets with silicone baking mats or parchment paper.
Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium
saucepan over high heat. Add the flour all at once, lower the heat to medium-low,
and immediately start stirring energetically with a wooden spoon or heavy whisk.
The dough will come together and a light crust will form on the bottom of the pan.
Keep stirring -- with vigor -- for another minute or two to dry the dough. The
dough should now be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or into
a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow
grease. Let the dough sit for a minute, then add the eggs one by one and beat,
beat, beat until the dough is thick and shiny. Make sure that each egg is
completely incorporated before you add the next, and don't be concerned if the
dough separates -- by the time the last egg goes in, the dough will come together
again. Beat in the grated cheese. Once the dough is made, it should be spooned
out immediately.
Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon
onto the lined baking sheets, leaving about 2 inches of puff space between the
mounds.
Slide the baking sheets into the oven and immediately turn the oven temperature
down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to
back and top to bottom. Continue baking until the gougères are golden, firm,
and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the
pans to racks to cool.
Serving
Gougères are good straight from the oven and at room temperature. I like them
both ways, but I think you can appreciate them best when they're still warm.
Serve with kir, white wine, or Champagne.
Storing
The best way to store gougères is to shape the dough, freeze the mounds on a
baking sheet, and then, when they're solid, lift them off the sheet and pack
them airtight in plastic bags. Bake them straight from the freezer -- no need
to defrost -- just give them a minute or two more in the oven. Leftover puffs
can be kept at room temperature overnight and reheated in a 350-degree-F oven,
or they can be frozen and reheated before serving.
Dorie Greenspan
Chicken in a Pot
1/2 preserved lemon, rinsed well
1 cup water
1/4 cup sugar
5 tablespoons extra-virgin olive oil
2 large sweet potatoes, peeled and each cut into 8 same-sized pieces (you can use white potatoes, if you prefer)
16 small white onions, yellow onions, or shallots
8 carrots, trimmed, peeled, and quartered
4 celery stalks, trimmed, peeled, and quartered
4 garlic heads, cloves separated but not peeled
Salt and freshly ground pepper
3 thyme sprigs
3 parsley sprigs
2 rosemary sprigs
1 chicken, about 4 pounds, preferably organic, whole or cut into 8 pieces, at room temperature
1 cup chicken broth
1/2 cup dry white wine
About 11/2 cups all-purpose flour
About 3/4 cup hot water
Using a paring knife, slice the peel from the preserved lemon and cut it into
small squares; discard the pulp. Bring the water and sugar to a boil in a small
saucepan, drop in the peel, and cook for 1 minute; drain and set aside.
Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the
vegetables and garlic, season with salt and pepper, and sauté until the vegetables
are brown on all sides. (If necessary, do this in 2 batches.) Spoon the vegetables
into a 4 1/2- to 5-quart Dutch oven or other pot with a lid and stir in the herbs
and the preserved lemon.
Return the skillet to the heat, add another tablespoon of oil, and brown the chicken
on all sides, seasoning it with salt and pepper as it cooks. Tuck the chicken into
the casserole, surrounding it with the vegetables. Mix together the broth, wine,
and the remaining olive oil and pour over the chicken and vegetables.
Put 1 1/2 cups flour in a medium bowl and add enough hot water to make a malleable
dough. Dust a work surface with a little flour, turn out the dough, and, working
with your hands, roll the dough into a sausage. Place the dough on the rim of the
pot -- if it breaks, just piece it together -- and press the lid onto the dough to
seal the pot.
Slide the pot into the oven and bake for 55 minutes. Now you have a choice -- you
can break the seal in the kitchen or do it at the table, where it's bound to make
a mess, but where everyone will have the pleasure of sharing that first fragrant
whiff as you lift the lid with a flourish. Whether at the table or in the kitchen,
the best tool to break the seal is the least attractive -- a screwdriver. Use the
point of the screwdriver as a lever to separate the lid from the dough.
Depending on whether your chicken was whole or cut up, you might have to do some
in-the-kitchen carving, but in the end, you want to make sure that the vegetables
and the delicious broth are on the table with the chicken.
Serving
If the chicken is cut up, you can just serve it and the vegetables from the pot.
If the chicken is whole, you can quarter it and return the pieces to the pot or
arrange the chicken and vegetables on a serving platter. Either way, you don't
need to serve anything else but some country bread, which is good for two things:
spreading with the sweet garlic popped from the skins and dunking into the cooking
broth. One of the reasons I like to bring the pot to the table is because it makes
for easy dipping.
Dorie Greenspan
1 cup water
1/4 cup sugar
5 tablespoons extra-virgin olive oil
2 large sweet potatoes, peeled and each cut into 8 same-sized pieces (you can use white potatoes, if you prefer)
16 small white onions, yellow onions, or shallots
8 carrots, trimmed, peeled, and quartered
4 celery stalks, trimmed, peeled, and quartered
4 garlic heads, cloves separated but not peeled
Salt and freshly ground pepper
3 thyme sprigs
3 parsley sprigs
2 rosemary sprigs
1 chicken, about 4 pounds, preferably organic, whole or cut into 8 pieces, at room temperature
1 cup chicken broth
1/2 cup dry white wine
About 11/2 cups all-purpose flour
About 3/4 cup hot water
Using a paring knife, slice the peel from the preserved lemon and cut it into
small squares; discard the pulp. Bring the water and sugar to a boil in a small
saucepan, drop in the peel, and cook for 1 minute; drain and set aside.
Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the
vegetables and garlic, season with salt and pepper, and sauté until the vegetables
are brown on all sides. (If necessary, do this in 2 batches.) Spoon the vegetables
into a 4 1/2- to 5-quart Dutch oven or other pot with a lid and stir in the herbs
and the preserved lemon.
Return the skillet to the heat, add another tablespoon of oil, and brown the chicken
on all sides, seasoning it with salt and pepper as it cooks. Tuck the chicken into
the casserole, surrounding it with the vegetables. Mix together the broth, wine,
and the remaining olive oil and pour over the chicken and vegetables.
Put 1 1/2 cups flour in a medium bowl and add enough hot water to make a malleable
dough. Dust a work surface with a little flour, turn out the dough, and, working
with your hands, roll the dough into a sausage. Place the dough on the rim of the
pot -- if it breaks, just piece it together -- and press the lid onto the dough to
seal the pot.
Slide the pot into the oven and bake for 55 minutes. Now you have a choice -- you
can break the seal in the kitchen or do it at the table, where it's bound to make
a mess, but where everyone will have the pleasure of sharing that first fragrant
whiff as you lift the lid with a flourish. Whether at the table or in the kitchen,
the best tool to break the seal is the least attractive -- a screwdriver. Use the
point of the screwdriver as a lever to separate the lid from the dough.
Depending on whether your chicken was whole or cut up, you might have to do some
in-the-kitchen carving, but in the end, you want to make sure that the vegetables
and the delicious broth are on the table with the chicken.
Serving
If the chicken is cut up, you can just serve it and the vegetables from the pot.
If the chicken is whole, you can quarter it and return the pieces to the pot or
arrange the chicken and vegetables on a serving platter. Either way, you don't
need to serve anything else but some country bread, which is good for two things:
spreading with the sweet garlic popped from the skins and dunking into the cooking
broth. One of the reasons I like to bring the pot to the table is because it makes
for easy dipping.
Dorie Greenspan
taxi licence question? (sl)
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Of years away from fruition
Watch Serena Online
Watch Love Rosie Online
Watch Northern Soul Online
Watch Horns Online
Watch Extraterrestrial Online
Watch Nightcrawler Online
Watch Mr. Turner Online
Watch Ouija Online
Watch John Wick Online
Watch White Bird in a Blizzard Online
Watch Laggies Online
Watch Citizenfour Online
Watch Force Majeure Online
Watch 23 Blast Online
Watch Revenge of the Green Dragons Online
Watch Exists Online
Watch Fury Online
Watch The Best of Me Online
Watch The Book of Life Online
Watch Dracula Untold Online
Man oh man, does Marvel Studios know how to make a story? With their big press event done and over with, there has been a lot of dust kicked up by Kevin Feige and the Marvel Cinematic Universe - all of it going straight into DC and Warner Bros' face! Among all of the news that broke with today's announcements was the confirmation that not only are we getting the Captain Marvel film we've been hearing about forever, but that Carol Danvers is officially the Captain Marvel we're getting.
For now, let's just get excited that Captain Marvel is finally aiming for release on July 6, 2018. Considering this is between parts I and II of The Avengers: Infinity War, perhaps this is going to set up Captain Marvel as a possible teammate for The Avengers sooner than we thought. In case if you missed it, Marvel spent the morning dropping bombs about everything its doing through 2020. Apparently we’re getting Civil War. We’re getting Black Panther. We’re getting more Guardians Of The Galaxy. It’s a pretty great time to be a comic book fan and to be Chadwick Boseman, who was cast as Black Panther this morning.
Now that we know a Captain Marvel movie is coming, and we know that it's Carol Danvers who will be holding the title, the next question, naturally, is in regards to who Marvel could get to play here. Perhaps Katee Sackhoff has been kept in mind when preparing the character for her live-action debut? Considering the actress' name has been bandied about constantly for consideration, it would be a surprise if there wasn't at least a passing thought of approaching her at Marvel Studios. If we were her agent, we'd be on the phone right now.
Our own Eric Eisenberg was present at the special Marvel event this morning and got confirmation that Carol Danvers is the version of Captain Marvel that's being brought to life on the big screen. Of course, the character was originally referred to as Ms. Marvel, but was redubbed Captain Marvel in 2012. The character dates back to 1977, in her original Ms. Marvel incarnation, which saw her and the male version of Captain Marvel (a Kree superhero also known as Mar-Vell) merging DNA after an explosion. Her powers include flight capability, super human abilities, and energy projection/absorption; and she's served NASA and The Air Force, as well as various incarnations of The Avengers and S.H.I.E.L.D.
As much as we learned about Marvel this morning, however, we’re still missing one extremely key detail. Who is going to play Captain Marvel? With Boseman in place, joining the previously announced Benedict Cumberbatch as Doctor Strange, we need a strong, charismatic woman who can compete. The favorite for what seems like a majority of fans, Katee Sackhoff has been linked to the role on several occasions, but nothing has ever come of it. Depressingly, many of those rumors came so long ago that one would think if she was going to be signed, it would have happened and been announced today. Still, with plenty of badass experience (Battlestar Galactica and Longmire), she’s someone who could bring plenty of confidence and swagger to the part.
Watch Love Rosie Online
Watch Northern Soul Online
Watch Horns Online
Watch Extraterrestrial Online
Watch Nightcrawler Online
Watch Mr. Turner Online
Watch Ouija Online
Watch John Wick Online
Watch White Bird in a Blizzard Online
Watch Laggies Online
Watch Citizenfour Online
Watch Force Majeure Online
Watch 23 Blast Online
Watch Revenge of the Green Dragons Online
Watch Exists Online
Watch Fury Online
Watch The Best of Me Online
Watch The Book of Life Online
Watch Dracula Untold Online
Man oh man, does Marvel Studios know how to make a story? With their big press event done and over with, there has been a lot of dust kicked up by Kevin Feige and the Marvel Cinematic Universe - all of it going straight into DC and Warner Bros' face! Among all of the news that broke with today's announcements was the confirmation that not only are we getting the Captain Marvel film we've been hearing about forever, but that Carol Danvers is officially the Captain Marvel we're getting.
For now, let's just get excited that Captain Marvel is finally aiming for release on July 6, 2018. Considering this is between parts I and II of The Avengers: Infinity War, perhaps this is going to set up Captain Marvel as a possible teammate for The Avengers sooner than we thought. In case if you missed it, Marvel spent the morning dropping bombs about everything its doing through 2020. Apparently we’re getting Civil War. We’re getting Black Panther. We’re getting more Guardians Of The Galaxy. It’s a pretty great time to be a comic book fan and to be Chadwick Boseman, who was cast as Black Panther this morning.
Now that we know a Captain Marvel movie is coming, and we know that it's Carol Danvers who will be holding the title, the next question, naturally, is in regards to who Marvel could get to play here. Perhaps Katee Sackhoff has been kept in mind when preparing the character for her live-action debut? Considering the actress' name has been bandied about constantly for consideration, it would be a surprise if there wasn't at least a passing thought of approaching her at Marvel Studios. If we were her agent, we'd be on the phone right now.
Our own Eric Eisenberg was present at the special Marvel event this morning and got confirmation that Carol Danvers is the version of Captain Marvel that's being brought to life on the big screen. Of course, the character was originally referred to as Ms. Marvel, but was redubbed Captain Marvel in 2012. The character dates back to 1977, in her original Ms. Marvel incarnation, which saw her and the male version of Captain Marvel (a Kree superhero also known as Mar-Vell) merging DNA after an explosion. Her powers include flight capability, super human abilities, and energy projection/absorption; and she's served NASA and The Air Force, as well as various incarnations of The Avengers and S.H.I.E.L.D.
As much as we learned about Marvel this morning, however, we’re still missing one extremely key detail. Who is going to play Captain Marvel? With Boseman in place, joining the previously announced Benedict Cumberbatch as Doctor Strange, we need a strong, charismatic woman who can compete. The favorite for what seems like a majority of fans, Katee Sackhoff has been linked to the role on several occasions, but nothing has ever come of it. Depressingly, many of those rumors came so long ago that one would think if she was going to be signed, it would have happened and been announced today. Still, with plenty of badass experience (Battlestar Galactica and Longmire), she’s someone who could bring plenty of confidence and swagger to the part.
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Pumpkin Pie Lasagna
Pumpkin Pie Lasagna
8 oz Cream cheese, softened
1/4 C Heavy whipping cream
1 C Powdered sugar
1/2 can Pumpkin (Libbys 15oz)
1/2 tsp pumpkin pie spice
2 containers Cool Whip (8 oz)
1 Box Graham crackers
1 C Mini chocolate chips
Allow cream cheese to soften to room temperature.
Whip cream cheese until fluffy.
Add heavy cream and continue to beat, increasing speed to medium high until heavy cream is mixed into cream cheese.
Add powdered sugar, pumpkin and pumpkin pie spice. Mix on medium speed until well blended. Add the full can of pumpkin for a stronger flavor
Add 1 of the 8oz container of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for your lasagna.
Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get in the nook and crannies.
Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers.
Sprinkle the top layer with mini chocolate chips.
I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.
8 oz Cream cheese, softened
1/4 C Heavy whipping cream
1 C Powdered sugar
1/2 can Pumpkin (Libbys 15oz)
1/2 tsp pumpkin pie spice
2 containers Cool Whip (8 oz)
1 Box Graham crackers
1 C Mini chocolate chips
Allow cream cheese to soften to room temperature.
Whip cream cheese until fluffy.
Add heavy cream and continue to beat, increasing speed to medium high until heavy cream is mixed into cream cheese.
Add powdered sugar, pumpkin and pumpkin pie spice. Mix on medium speed until well blended. Add the full can of pumpkin for a stronger flavor
Add 1 of the 8oz container of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for your lasagna.
Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get in the nook and crannies.
Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers.
Sprinkle the top layer with mini chocolate chips.
I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.
Pumpkin Chocolate Chip Bubble-Up Bake
Pumpkin Chocolate Chip Bubble-Up Bake
2 cans jumbo buscuits (16 oz each)
1 1/4 cup pumpkin puree
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 3/4 cup brown sugar (packed)
1/3 cup mini semi sweet chocolate chips
Preheat oven to 375
Cut each biscuit into 4 pieces and roll them into balls.
In a large bowl stir together pumpkin, cinnamon, and nutmeg. Drop in the rolled up biscuits and stir to coat. Roll each ball into a bowl of the brown sugar and place them in a greased 8x11" pan. Sprinkle any remaining sugar on top. Sprinkle chocolate chips evenly over the pan.
Bake 35 minutes. Serve warm.
2 cans jumbo buscuits (16 oz each)
1 1/4 cup pumpkin puree
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 3/4 cup brown sugar (packed)
1/3 cup mini semi sweet chocolate chips
Preheat oven to 375
Cut each biscuit into 4 pieces and roll them into balls.
In a large bowl stir together pumpkin, cinnamon, and nutmeg. Drop in the rolled up biscuits and stir to coat. Roll each ball into a bowl of the brown sugar and place them in a greased 8x11" pan. Sprinkle any remaining sugar on top. Sprinkle chocolate chips evenly over the pan.
Bake 35 minutes. Serve warm.
Microwave Ground Veal Stuffed Sweet Green Peppers
Microwave Ground Veal Stuffed Sweet Green Peppers
1 pound [454 g] ground veal
1 cup [250 mL] minute rice
1 teaspoon [5 mL] Worcesteshire sauce
2 slices white bread, crusts removed and crumbled
1/2 teaspoon [2.5 mL] oregano
Salt and pepper, to taste
1 [14-ounce / 398-mL] can stewed tomatoes
4 large sweet green peppers
Any desired grated cheese, to taste [optional]
Into a glass bowl, mix together ground veal, stewed tomatoes, minute rice, Worcestershire sauce, oregano, salt and pepper.
Microwave on 'HIGH' for 5 minutes.
Crumble the meat before mixing in stewed tomatoes.
Microwave on 'HIGH' for 5 minutes.
Mix in rice and white bread crumbs.
Cover with al foil; leave to rest for 5 minutes, then mix together all the ingredients.
While mixture is resting, half sweet green peppers lengthwise; remove membranes and seed peppers.
Evenly stuff sweet green pepper halves with ground veal mixture.
Sprinkle stuffed sweet peppers with grated cheese if desired.
Arrange stuffed sweet pepper halves all around a microwave-safe bacon sheet.
Microwave on 'MEDIUM' for 9 to 11 minutes.
Leave to rest for 5 minutes, before serving.
1 pound [454 g] ground veal
1 cup [250 mL] minute rice
1 teaspoon [5 mL] Worcesteshire sauce
2 slices white bread, crusts removed and crumbled
1/2 teaspoon [2.5 mL] oregano
Salt and pepper, to taste
1 [14-ounce / 398-mL] can stewed tomatoes
4 large sweet green peppers
Any desired grated cheese, to taste [optional]
Into a glass bowl, mix together ground veal, stewed tomatoes, minute rice, Worcestershire sauce, oregano, salt and pepper.
Microwave on 'HIGH' for 5 minutes.
Crumble the meat before mixing in stewed tomatoes.
Microwave on 'HIGH' for 5 minutes.
Mix in rice and white bread crumbs.
Cover with al foil; leave to rest for 5 minutes, then mix together all the ingredients.
While mixture is resting, half sweet green peppers lengthwise; remove membranes and seed peppers.
Evenly stuff sweet green pepper halves with ground veal mixture.
Sprinkle stuffed sweet peppers with grated cheese if desired.
Arrange stuffed sweet pepper halves all around a microwave-safe bacon sheet.
Microwave on 'MEDIUM' for 9 to 11 minutes.
Leave to rest for 5 minutes, before serving.
Boston Market Cornbread
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions, and combine the batter. I generally use a large
mix bowl, and add both boxes together, and add the other ingredients all at once. If you
have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to
use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done,
this takes about 30 minutes, test for doneness.
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions, and combine the batter. I generally use a large
mix bowl, and add both boxes together, and add the other ingredients all at once. If you
have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to
use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done,
this takes about 30 minutes, test for doneness.
Boston Market Macaroni and Cheese
8 ounces dry macaroni
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
dash of pepper
2 cups Milk
1 tablespoon minced onion
1 cup or 1/4 pound American Processed cheese
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt
butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly
add the milk. When all milk is added, you may add the cheese. For this Velveeta, is
really the best, but you can use another brand. Add salt, pepper, and dry mustard.
When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta
mixture to casserole dish. Bake at 400 degrees for 20 minutes.
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
dash of pepper
2 cups Milk
1 tablespoon minced onion
1 cup or 1/4 pound American Processed cheese
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt
butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly
add the milk. When all milk is added, you may add the cheese. For this Velveeta, is
really the best, but you can use another brand. Add salt, pepper, and dry mustard.
When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta
mixture to casserole dish. Bake at 400 degrees for 20 minutes.
Nutribullet or cheap and cheerful (ksg)
Have been considering getting a blender and saw this: http://ift.tt/1wxvYTZ Like the price and that it has a number of cups. However I know the nutribullet and nutrininja are more powerful. Would be used for blending fro..
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Garlic-Lime Chicken with Olives
Garlic-Lime Chicken with Olives
Cooking spray
1 1/2 pounds boneless skinless chicken breast halves
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade.
Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.
Cooking spray
1 1/2 pounds boneless skinless chicken breast halves
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade.
Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.
Boston Market Sweet Potato Casserole
Casserole
4 1/2 to 5 pounds fresh sweet potatoes (yams) or 2 (40-ounce) cans sweet potatoes (yams)
4 tablespoons (1/2 stick) butter
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup dark brown sugar
1/4 cup heavy cream
Nonstick cooking spray
Oatmeal Cookie Crust
1/2 cup all-purpose flour
1 cup dark brown sugar
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 pound (1 stick) butter, at room temperature
2 cups miniature marshmallows
Casserole
Preheat the oven to 350 degrees F. Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. Allow the sweet potatoes to cool until you can handle them, remove foil, and remove skins by simply pushing off the skins from the flesh of the potato. Place the cooked potatoes into a large bowl. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup.
Mash the sweet potatoes with the butter using a pastry blender or a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture. Add the brown sugar and cream and mix well.
Oatmeal Cookie Crust
Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the butter with a fork until you have a crumbly mixture.
If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray. Spreading the sweet potatoes in the pan. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 45 minutes.
4 1/2 to 5 pounds fresh sweet potatoes (yams) or 2 (40-ounce) cans sweet potatoes (yams)
4 tablespoons (1/2 stick) butter
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup dark brown sugar
1/4 cup heavy cream
Nonstick cooking spray
Oatmeal Cookie Crust
1/2 cup all-purpose flour
1 cup dark brown sugar
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 pound (1 stick) butter, at room temperature
2 cups miniature marshmallows
Casserole
Preheat the oven to 350 degrees F. Wrap sweet potatoes in foil, place them on a baking sheet, and bake for about 1 hour. After 1 hour, test by piercing with a fork; if you can pierce them easily, they are done baking. If not, bake them a little longer and test again. Allow the sweet potatoes to cool until you can handle them, remove foil, and remove skins by simply pushing off the skins from the flesh of the potato. Place the cooked potatoes into a large bowl. If using canned sweet potatoes, skip the baking. Just open the cans and drain off the syrup.
Mash the sweet potatoes with the butter using a pastry blender or a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg and beat until you have a uniform mixture. Add the brown sugar and cream and mix well.
Oatmeal Cookie Crust
Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the butter with a fork until you have a crumbly mixture.
If you had turned off the oven, heat it again to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray. Spreading the sweet potatoes in the pan. Top with the marshmallows, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 45 minutes.
Caramel Apple Upside-Down Cake
1 cup (2 sticks) butter, divided
1 cup firmly packed light brown sugar
1 large Granny Smith apple, cored and thinly sliced
1 (15.25-ounce) box butter (or yellow) flavored cake mix
3 large eggs
1 cup water
Preheat the oven to 325° F. Add 1/2 cup (1 stick) of the butter and the brown sugar to a
well-seasoned, medium (about 10.25") cast-iron skillet. Place the skillet over medium heat,
and stir until the butter is melted and the mixture is combined. Remove from the heat.
Melt the remaining 1/2 cup (1 stick) butter in a small bowl in the microwave. In a large
bowl combine the cake mix, eggs, melted butter and 1 cup water. Mix well.
Place the sliced apples in the skillet on top of the caramel mixture arranging them in
whatever fashion you like. Pour the cake batter on top of the apples. Bake 45 to 50
minutes or until a toothpick inserted in the center comes out clean. Immediately cover
the skillet with a platter and invert to remove the cake.
1 cup firmly packed light brown sugar
1 large Granny Smith apple, cored and thinly sliced
1 (15.25-ounce) box butter (or yellow) flavored cake mix
3 large eggs
1 cup water
Preheat the oven to 325° F. Add 1/2 cup (1 stick) of the butter and the brown sugar to a
well-seasoned, medium (about 10.25") cast-iron skillet. Place the skillet over medium heat,
and stir until the butter is melted and the mixture is combined. Remove from the heat.
Melt the remaining 1/2 cup (1 stick) butter in a small bowl in the microwave. In a large
bowl combine the cake mix, eggs, melted butter and 1 cup water. Mix well.
Place the sliced apples in the skillet on top of the caramel mixture arranging them in
whatever fashion you like. Pour the cake batter on top of the apples. Bake 45 to 50
minutes or until a toothpick inserted in the center comes out clean. Immediately cover
the skillet with a platter and invert to remove the cake.
Steriods for a beginner (freshzoal)
Hey guys, a newbie to the forum here and honestly my first thread. So HI ALL :D Alright first off, I'm a medical student, so don't really worry about using less complicated terms when discussing this thread :P So, for the last year I've ..
Chocolate Mint Oreo Cookie Cups
Chocolate Mint Oreo Cookie Cups
1 box chocolate cake mix
2 eggs
½ cup oil
1 tsp mint extract
9 Mint Oreos
½ pkg Mint M&M's
Preheat oven to 350 degrees F. Liberally grease 9 cavities in a standard muffin tin; set aside. Meanwhile, in a large bowl, combine the cake mix, eggs, oil and mint extract and blend until soft.
Take a cookie dough scoop and drop a rounded Tablespoon of dough into the bottom of each greased muffin cup. Press a Mint Oreo into the cookie cup, then top with another rounded Tablespoonful of dough. Use your fingers to tuck the cookie dough around the Oreo to seal it in a cup shape. Top with Mint M&M's.
Bake for approx. 20-25 minutes or until centers appear set and edges are lightly browned. Cool for about 15 minutes in the cups before very gently removing them by running a butter knife around the edges. Cool completely.
jackie austin
1 box chocolate cake mix
2 eggs
½ cup oil
1 tsp mint extract
9 Mint Oreos
½ pkg Mint M&M's
Preheat oven to 350 degrees F. Liberally grease 9 cavities in a standard muffin tin; set aside. Meanwhile, in a large bowl, combine the cake mix, eggs, oil and mint extract and blend until soft.
Take a cookie dough scoop and drop a rounded Tablespoon of dough into the bottom of each greased muffin cup. Press a Mint Oreo into the cookie cup, then top with another rounded Tablespoonful of dough. Use your fingers to tuck the cookie dough around the Oreo to seal it in a cup shape. Top with Mint M&M's.
Bake for approx. 20-25 minutes or until centers appear set and edges are lightly browned. Cool for about 15 minutes in the cups before very gently removing them by running a butter knife around the edges. Cool completely.
jackie austin
Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes
6 medium sweet potatoes
3 T butter, softened
1 t salt
1/2 c orange juice
8 oz crushed pineapple in its own juice, drained
2 T brown sugar
Heat oven to 325 deg F.
Pierce sweet potatoes with fork; bake on ungreased cookie sheet until tender. Cut thin slice from top of each potato; scoop out pulp, leaving a thin shell.
In a large bowl, mash potatoes; stir in remaining ingredients except brown sugar. Spoon into potato shells, sprinkle with brown sugar. Place on ungreased cookie sheet. Bake at 375 deg for 12-15 minutes or until thoroughly heated.
6 medium sweet potatoes
3 T butter, softened
1 t salt
1/2 c orange juice
8 oz crushed pineapple in its own juice, drained
2 T brown sugar
Heat oven to 325 deg F.
Pierce sweet potatoes with fork; bake on ungreased cookie sheet until tender. Cut thin slice from top of each potato; scoop out pulp, leaving a thin shell.
In a large bowl, mash potatoes; stir in remaining ingredients except brown sugar. Spoon into potato shells, sprinkle with brown sugar. Place on ungreased cookie sheet. Bake at 375 deg for 12-15 minutes or until thoroughly heated.
Apple Butterscotch Bundt Cake
Apple Butterscotch Bundt Cake
3 small apples, peeled, chopped (about 2 1/2 cups)
1 cup chopped pecans
1 cup butterscotch chips
1/2 cup packed brown sugar
1 teaspoon apple pie spice
1/4 cup butter, melted
Cake
1 box yellow cake mix
1 box (4-serving size) butterscotch instant pudding and pie filling mix
1 1/3 cups water
1/2 cup butter, softened
4 eggs
Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.
jackie austin
3 small apples, peeled, chopped (about 2 1/2 cups)
1 cup chopped pecans
1 cup butterscotch chips
1/2 cup packed brown sugar
1 teaspoon apple pie spice
1/4 cup butter, melted
Cake
1 box yellow cake mix
1 box (4-serving size) butterscotch instant pudding and pie filling mix
1 1/3 cups water
1/2 cup butter, softened
4 eggs
Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.
jackie austin
Apple Mincemeat Crumble
Apple Mincemeat Crumble
Serves/Yields: 6
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
jackie austin
Serves/Yields: 6
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
jackie austin
most annoying thing at gym (nick2009)
I consider myself friendly and pretty easy going but nothing annoys me more then when in middle of set someone asks can I use that asking for a plate or clips it ruins the whole set. Or when lifting heavy some knob head walks Right in where ur bars moving..
McDonald’s Egg White Delight
McDonald’s Egg White Delight
2 wheat English muffins
2 slices Canadian Bacon
non-stick spray
4 egg whites
salt and pepper if desired
2 slides white Cheddar cheese or other low fat cheese
Toast wheat English muffins in a toaster. In a small skillet heat Canadian bacon until heated through and slightly browned. Remove bacon from the skillet. Separate eggs saving yolks for another recipe. Whisk together the egg whites. Spray a bit of non-stick spray. Place egg whites into the skillet and drop the heat to low. Slowly cook the egg whites. Season with salt and pepper if desired. When the egg whites have cooked assemble the sandwiches.
Divide egg whites into two portions. Place egg whites on the bottom of the English muffins. Add a slide of cheese to each one of the egg muffins. Top with a slice of Canadian bacon and the top bun.
2 wheat English muffins
2 slices Canadian Bacon
non-stick spray
4 egg whites
salt and pepper if desired
2 slides white Cheddar cheese or other low fat cheese
Toast wheat English muffins in a toaster. In a small skillet heat Canadian bacon until heated through and slightly browned. Remove bacon from the skillet. Separate eggs saving yolks for another recipe. Whisk together the egg whites. Spray a bit of non-stick spray. Place egg whites into the skillet and drop the heat to low. Slowly cook the egg whites. Season with salt and pepper if desired. When the egg whites have cooked assemble the sandwiches.
Divide egg whites into two portions. Place egg whites on the bottom of the English muffins. Add a slide of cheese to each one of the egg muffins. Top with a slice of Canadian bacon and the top bun.
Cracker Barrel Chocolate Pecan Pie
Cracker Barrel Chocolate Pecan Pie
3 eggs
1/2 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted margarine
1 cups pecans
3 tablespoons semi sweet chocolate chips
Plain pastry shell
Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
3 eggs
1/2 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted margarine
1 cups pecans
3 tablespoons semi sweet chocolate chips
Plain pastry shell
Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
Roaming tendon issues. (Medic)
I am finding myself with tendon issues. First was the right wrist. Then both patellar tendons in my knees. Now my left elbow the medial epicondyle to be specific. When I am doing triceps my elbow has pain that feels like tearing down into the forearm. I h..
Funny and lame frog joke
Funny and lame frog joke, from Australian sportscaster Kerry O'Keeffe.
A frog goes into a bank and approaches the teller. He can see from her nameplate that her name is Patricia Whack.
"Miss Whack, I'd like to get a $30,000 loan to take a holiday."
Patty looks at the frog in disbelief and asks his name. The frog says his name is Kermit Jagger, his dad is Mick Jagger, and that it's OK, he knows the bank manager. Patty explains that he will need to secure the loan with some collateral.
The frog says, "Sure. I have this," and produces a tiny porcelain elephant, about half an inch tall - bright pink and perfectly formed.
Very confused, Patty explains that she'll have to consult with the bank manager and disappears into a back office. She finds the manager and says, "There's a frog called Kermit Jagger out there who claims to know you and wants to borrow $30,000, and he wants to use this as collateral."
She holds up the tiny pink elephant.
"I mean, what in the world is this?"
The bank manager looks back at her and says, "It's a knick-knack, Patty Whack, give the frog a loan. His old man's a Rolling Stone."
A frog goes into a bank and approaches the teller. He can see from her nameplate that her name is Patricia Whack.
"Miss Whack, I'd like to get a $30,000 loan to take a holiday."
Patty looks at the frog in disbelief and asks his name. The frog says his name is Kermit Jagger, his dad is Mick Jagger, and that it's OK, he knows the bank manager. Patty explains that he will need to secure the loan with some collateral.
The frog says, "Sure. I have this," and produces a tiny porcelain elephant, about half an inch tall - bright pink and perfectly formed.
Very confused, Patty explains that she'll have to consult with the bank manager and disappears into a back office. She finds the manager and says, "There's a frog called Kermit Jagger out there who claims to know you and wants to borrow $30,000, and he wants to use this as collateral."
She holds up the tiny pink elephant.
"I mean, what in the world is this?"
The bank manager looks back at her and says, "It's a knick-knack, Patty Whack, give the frog a loan. His old man's a Rolling Stone."
hi just joined
Retired child psychologist,interested in parrots,+most animals,ethnic cooking+eating,world affairs,politics,recipes,computers,reading,+odd humor
2014 NABBA UNIVERSE - RESULTS (bodybuildingbrazil)
NABBA UNIVERSE - RESULTS AT THE LINK BELOW: http://ift.tt/1oHik0u..
Weird Feeling (westbelfastguy)
I'm sorta proud of myself. Pretty chuffed if am honest. I let myself go, lost my confidence and got into my worst shape in years. Switched gym to one run by a few serious boxers rather than the commercial posey one I was in, got over my fear of training w..
Iron skillet corn bread
corn bread recipe:
Dry ingredients
1 1/4 cups flour
3/4 cups corn meal
1/2 cup sugar
1 teaspoon salt
4 teaspoons baking powder
Combine together in a large bowl
Wet ingredients
3 eggs
1 cup milk
1 heaping tablespoon mayonnaise (almost three level ones)
Mix together in med bowl and add to dry mix
1/3 cup shortening (I use butter flavored crisco) melted in the oven as it preheats to 350 degrees. Pour melted shortening into batter -stir together and then pour mixture back into hot skillet. Careful! This is a skill to not get burned- not for kids to do!
Bake 35 min or until knife inserted into middle comes out clean.
Dry ingredients
1 1/4 cups flour
3/4 cups corn meal
1/2 cup sugar
1 teaspoon salt
4 teaspoons baking powder
Combine together in a large bowl
Wet ingredients
3 eggs
1 cup milk
1 heaping tablespoon mayonnaise (almost three level ones)
Mix together in med bowl and add to dry mix
1/3 cup shortening (I use butter flavored crisco) melted in the oven as it preheats to 350 degrees. Pour melted shortening into batter -stir together and then pour mixture back into hot skillet. Careful! This is a skill to not get burned- not for kids to do!
Bake 35 min or until knife inserted into middle comes out clean.
Asian Turkey Cabbage Cups
1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan;
cook 7 minutes or until turkey is done, stirring frequently. Drain turkey
mixture; place in a large bowl. Add green onions and next 8 ingredients
(through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each
cabbage leaf. Top with peanuts.
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan;
cook 7 minutes or until turkey is done, stirring frequently. Drain turkey
mixture; place in a large bowl. Add green onions and next 8 ingredients
(through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each
cabbage leaf. Top with peanuts.
I want to move to the Western Isles ( Isle of Lewis ). (Sideeffectwhu)
Evening all. Been thinking about this the last few weeks and the feeling is getting stronger all the time. I am 51 and live in a few miles out from Romford, Essex in two bedroom flat right next to a zone 6 station 40 minutes from London Liverpool Street.T..
if you had a million quid (sl)
What would you do if you had 1 million pounds?? I probably just sell the property I live in and add some extra cash in and buy a nice house up too 400k. That will leave me with 800k. Probably buy myself a range rover. Then spend some money on buying a ..
What's your total? (lancs_lad)
Still working my way back from injury (serious ankle break in Jan) but decided to test my maxs this week. I got a total of 400 kg - 160 dead, 130 squat and 110 bench. I know there are a lot of strong people on here but I'm happy with that considering ..
New article: Background of a Powerlifter (James)
We have a new article: Background of a Powerlifter You can access it through the Articles section at the top. Please ask the author questions in the topic in the Power & Strength section...
Paleo Recipe Book - Brand New Paleo Cookbook
Easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food.
100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives.
Desserts, snacks, organs meats, breakfast, main courses, sides, dips… Nothing has been left out!
The cookbook is an instant access eBook so you can get things started right away and don’t have to wait to start making POSITIVE health changes in your life....
For More Information : CLICK HERE
100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives.
Desserts, snacks, organs meats, breakfast, main courses, sides, dips… Nothing has been left out!
The cookbook is an instant access eBook so you can get things started right away and don’t have to wait to start making POSITIVE health changes in your life....
For More Information : CLICK HERE
Paleo Recipe Book - Brand New Paleo Cookbook
Easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food.
100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives.
Desserts, snacks, organs meats, breakfast, main courses, sides, dips… Nothing has been left out!
The cookbook is an instant access eBook so you can get things started right away and don’t have to wait to start making POSITIVE health changes in your life....
MORE INFORMATION : CLICK HERE
100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives.
Desserts, snacks, organs meats, breakfast, main courses, sides, dips… Nothing has been left out!
The cookbook is an instant access eBook so you can get things started right away and don’t have to wait to start making POSITIVE health changes in your life....
MORE INFORMATION : CLICK HERE
culinary mistakes (WGBM)
what meals have you made that have been absolutely awful? or on the other hand really nice? BAD: last week I tried to make a chilli con carne in a slow cooker. don't ever do that, it dissolved into a horrible mushy mess, tasted rank but it was a weeks wor..
Fit Factor 2015 (Fit Body Promotions)
The 1st Fit Factor casting is on 15th Nov in CoventryFor anyone who is interested, I am doing some 121's in prep for the castings at Ultimate Fitness Birmingham on 8-9th November. Email fitfactor@bodypowerexpo.co,uk for a space..
Downloaded content not showing up on WMP via my PS3.... (Barbarian999)
I have Windows 7 and connect it up to my hub via ethernet cable. Recently did a re-install and whilst anything downloaded BEFORE the install (ie stuff I saved on my ext HDD) shows up via WMP on ly PS3, anything I d/load AFTER the re-install is not showing..
Anyone set up their own restaurant/cafe (dirtyvest)
I've always had a hankering and curiosity towards doing something like this, and while in reality I'm not sure I can take the gamble the way my life is currently poised I am also becoming increasingly fed up with my employed life as it. I don't have grand..
cheap lebron 10 shoes. Nike Lebrons 10, Buy Nike Lebrons 10, Cheap Nike Lebrons 10 For Sal (applelee0919)
The Nike LeBrons 10 LeBron James basketball shoes will enhance substantially impact resistance, Phylon midsole is equipped with foot-wide Zoom Air cushion, soft and light foot touches ground sensor combined with a rapid response capacity, provide strong s..
LeBron 11 PS Elite Cheap On Sale Of UK (applelee0919)
The LeBron 11 PS Elite Men’s Basketball Shoe is lighter yet stronger than the LeBron 11 with secure lockdown and exceptional cushioning for the game’s most powerful players.Super-strong and ultra-lightweight, dynamic Flywire cables reinforced with Kevlar ..
we are reliable and efficient suppliers of Pain Medicines,HGH Products,Fat Burning Supplem (christopher101)
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Best music video of the last ten years? (Suspirio)
My favourite for all sorts of reasons. Simple and fun video. http://ift.tt/1rZF1x7..
Mechanics or car buffs. Help!! (Angelus2002)
I`ve been having a kind of grinding/rubbing noise in my Audi A3 the last 3 weeks and decided to take it to my garage. He reckons the differential is gone so i need a new gearbox. Car is only 8 years old with mileage at 77k.Found this on Youtube which is e..
Womens' Bodybuilding RIP (Aaron Hallett)
IFBB are soon to announce that this years Ms Olympia was the last, Bob Chick on MD pretty much confirmed. Do you think it can be saved, if so what do you think needs to happen to save FBB? as the athletes rep do you represent the FBB'ers? Bob Chick ..
Mango Guacamole
2 tablespoons minced white onion
2 limes, juiced
2 serrano chile peppers, or to taste
2 limes, juiced
sea salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1 large mango - peeled, seeded, and chopped
Combine the onion and the juice of 2 limes in a small bowl; allow the onion
to soak in the lime juice for at least 1 hour. Strain and discard the excess
juice. Set the onion aside.
Grind the serrano chile peppers, the juice of 2 limes, and salt together in
a food processor until no large chunks of pepper remain. Add 1 avocado and
process until creamy and smooth; repeat with remaining avocados. Transfer
the mixture to a serving bowl; fold the onion, cilantro, and mango into the
avocado mixture. Serve at room temperature.
2 limes, juiced
2 serrano chile peppers, or to taste
2 limes, juiced
sea salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1 large mango - peeled, seeded, and chopped
Combine the onion and the juice of 2 limes in a small bowl; allow the onion
to soak in the lime juice for at least 1 hour. Strain and discard the excess
juice. Set the onion aside.
Grind the serrano chile peppers, the juice of 2 limes, and salt together in
a food processor until no large chunks of pepper remain. Add 1 avocado and
process until creamy and smooth; repeat with remaining avocados. Transfer
the mixture to a serving bowl; fold the onion, cilantro, and mango into the
avocado mixture. Serve at room temperature.
Spicy Chipotle Shrimp Salad
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper.
Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side
or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool
shrimp for 5 minutes.
Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin).
Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper.
Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side
or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool
shrimp for 5 minutes.
Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin).
Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Owning your own island (faipdeooiad)
It's obviously something none of us are likely ever to do but having seen a story today about mark zuckerberg buying an island, it's got me thinking. Say I was to buy my own tropical island tomorrow from some tinpot dictatorship down old south America ..
Is it bad to use the foam roller too much? (wayne91)
Hey guys. I have been using the foam roller for my legs and lower back for quite some time now. I tend to use it 3 times a week and when I use the foam roller I use it for about 6 minutes each day for 3 days to foam roll my entire legs and lower back. I f..
Red Lobster's Country-Fried Flounder
Red Lobster's Country-Fried Flounder
Serves 6
2 pounds flounder fillets, fresh
1 cup cornmeal
½ tsp. salt
½ tsp. paprika
½ tsp. ground black pepper
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan Fry:
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.
Serves 6
2 pounds flounder fillets, fresh
1 cup cornmeal
½ tsp. salt
½ tsp. paprika
½ tsp. ground black pepper
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan Fry:
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.
Do you ever look back and think you could/should have gone down a different career path? (James)
This question is more for the 35 year old and over, really, but younger members are free to join in if it applies to them. At 42 years old, for the last couple of years, this industry has be tough and, although I remain passionate about it, it's a lot of ..
New Yosemite OS for Mac (Rasputin)
Got it this am foolishly. Dont if you haven't already is buggy as fck and the display looks very poor compared to the last one. Icons looks really low quality like 10 years ago. Wifi bugs a lot and in general just looks pony...
Caramel Apple Pie
1/2 cup unsalted butter
1 cup plus 1 tbsp. sugar
About 1/2 tsp. kosher salt
4 pounds mixed apples, such as Granny Smith and Cripps Pink, peeled and cut into eighths to make 3 qts.
1 large egg yolk
1 tablespoon heavy whipping cream
A 2 1/2-in. apple-shaped cookie cutter is nice to have.
Find at globalsugarart.com; $1.99.
Make pastry and chill (see below).
Meanwhile, melt butter with 1 cup sugar and 1/2 tsp. salt in a heavy 5- to 6-qt. pot over
medium heat. Cook, stirring constantly, until a smoky haze comes from mixture and it turns
deep golden brown, 6 to 9 minutes. Carefully stir apples into caramel (it will bubble and
seize up). Cook, stirring often and reducing heat if needed to maintain a steady simmer,
until apples look mostly translucent and are tender when pierced with a fork (a few will
have fallen apart), about 20 minutes. Transfer apples and caramel to a rimmed baking sheet.
Let cool a bit, then chill until cold.
In a small bowl, whisk egg yolk, cream, and a pinch of salt until well blended. Chill
egg wash airtight up to 1 week.
Unwrap and lightly flour 1 pastry disk, work surface, and rolling pin. Working from
center with short strokes, roll pastry into an even 13-in. round. As you work, lift pastry
using a bench scraper or long metal spatula, and reflour board and pin as needed to keep
it from sticking.
Fold pastry in half and open up into a buttered regular 9-in. pie pan, easing it into
place without stretching. Fill shell with cold apples and caramel; pat into an even mound.
Fold overhanging pastry over apples and trim with scissors to a 1-in. border. Chill scraps
and pie shell.
Roll out second pastry disk the same way as the first to an 11-in. round. Cut shapes
close together with a floured 2 1/2-in. cookie cutter. Transfer to a baking sheet. Gather
and reroll all scraps and cut the same way (you'll have about 25 cutouts total). Chill
cutouts until firm, 15 minutes.
Brush pie border with egg wash. Lay 10 cutouts in a concentric circle around rim of pie,
barely covering the border and barely overlapping one another; brush with egg wash, so
they adhere to one another. Make a second circle the same way with 5 cutouts, overlapping
the first by about 1/2 in. Set 1 cutout in the center.
Freeze pie and remaining cutouts uncovered until cutouts feel very firm, 20 to 30 minutes.
Meanwhile, preheat oven to 350° with racks in center and lower third. Brush pie with egg
wash again and sprinkle with remaining 1 tbsp. sugar.
Bake cutouts on baking sheet until well browned, 20 to 22 minutes. Bake pie until crust
is deeply browned, juices are bubbling, and an instant-read thermometer inserted in center
reaches 180°, 1 1/2 hours; after 45 minutes, set a drip pan on rack under pie, and after
about 1 1/4 hours, tent pie with foil. Cool pie on a rack at least 2 1/2 hours. Serve with
extra cutouts for nibbling.
Make ahead: Up to 1 day at room temperature.
Cutout Pastry
3 cups flour
1/4 cup sugar
1/4 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cold unsalted butter, cut into 1/2-in. cubes
1 large egg yolk
1 tablespoon heavy whipping cream
In a food processor, whirl flour, sugar, and salt. Add butter and pulse until
pieces are almond- and pea-size. Sprinkle 1/4 cup plus 2 tbsp. ice water over
mixture and pulse 3 or 4 times just to distribute.
Dump mixture into a mound on a work surface. Working quickly so butter stays
cold, firmly press dough with heel of hand, pushing dough outward from center.
Scrape dough from work surface using a bench scraper, and toss to redistribute
wet and dry patches. Repeat, pressing on dry patches and tossing to create a
soft dough with no dry spots. Don't overwork; you should see pieces and streaks
of butter.
Divide into 2 portions and gently press each into a 3/4-in.-thick disk. Wrap
each in plastic wrap and chill until firm, at least 2 hours and up to 2 days.
Unwrap and lightly flour first pastry disk, work surface, and rolling pin. If
dough is too firm, let stand about 5 minutes. Working from center with short
strokes, roll pastry into a 12- to 13-in. round that's an even 1/8 in. thick.
As you work, lift round, using a bench scraper, and reflour board and pin as
needed to keep it from sticking.
Fold round in half and open up into a 9-in. pie pan, easing it into place
without stretching. Trim overhang to 1 in.
Roll out second pastry disk the same way as the first to an 11-in. round.
Cut shapes close together with a floured 2 1/2-in. cookie cutter. Transfer
to a baking sheet. Gather and reroll all scraps and cut the same way (you'll
have about 25 cutouts total). Chill cutouts until firm, 15 minutes.
Make ahead: Up to 1 month, frozen airtight.
1 cup plus 1 tbsp. sugar
About 1/2 tsp. kosher salt
4 pounds mixed apples, such as Granny Smith and Cripps Pink, peeled and cut into eighths to make 3 qts.
1 large egg yolk
1 tablespoon heavy whipping cream
A 2 1/2-in. apple-shaped cookie cutter is nice to have.
Find at globalsugarart.com; $1.99.
Make pastry and chill (see below).
Meanwhile, melt butter with 1 cup sugar and 1/2 tsp. salt in a heavy 5- to 6-qt. pot over
medium heat. Cook, stirring constantly, until a smoky haze comes from mixture and it turns
deep golden brown, 6 to 9 minutes. Carefully stir apples into caramel (it will bubble and
seize up). Cook, stirring often and reducing heat if needed to maintain a steady simmer,
until apples look mostly translucent and are tender when pierced with a fork (a few will
have fallen apart), about 20 minutes. Transfer apples and caramel to a rimmed baking sheet.
Let cool a bit, then chill until cold.
In a small bowl, whisk egg yolk, cream, and a pinch of salt until well blended. Chill
egg wash airtight up to 1 week.
Unwrap and lightly flour 1 pastry disk, work surface, and rolling pin. Working from
center with short strokes, roll pastry into an even 13-in. round. As you work, lift pastry
using a bench scraper or long metal spatula, and reflour board and pin as needed to keep
it from sticking.
Fold pastry in half and open up into a buttered regular 9-in. pie pan, easing it into
place without stretching. Fill shell with cold apples and caramel; pat into an even mound.
Fold overhanging pastry over apples and trim with scissors to a 1-in. border. Chill scraps
and pie shell.
Roll out second pastry disk the same way as the first to an 11-in. round. Cut shapes
close together with a floured 2 1/2-in. cookie cutter. Transfer to a baking sheet. Gather
and reroll all scraps and cut the same way (you'll have about 25 cutouts total). Chill
cutouts until firm, 15 minutes.
Brush pie border with egg wash. Lay 10 cutouts in a concentric circle around rim of pie,
barely covering the border and barely overlapping one another; brush with egg wash, so
they adhere to one another. Make a second circle the same way with 5 cutouts, overlapping
the first by about 1/2 in. Set 1 cutout in the center.
Freeze pie and remaining cutouts uncovered until cutouts feel very firm, 20 to 30 minutes.
Meanwhile, preheat oven to 350° with racks in center and lower third. Brush pie with egg
wash again and sprinkle with remaining 1 tbsp. sugar.
Bake cutouts on baking sheet until well browned, 20 to 22 minutes. Bake pie until crust
is deeply browned, juices are bubbling, and an instant-read thermometer inserted in center
reaches 180°, 1 1/2 hours; after 45 minutes, set a drip pan on rack under pie, and after
about 1 1/4 hours, tent pie with foil. Cool pie on a rack at least 2 1/2 hours. Serve with
extra cutouts for nibbling.
Make ahead: Up to 1 day at room temperature.
Cutout Pastry
3 cups flour
1/4 cup sugar
1/4 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cold unsalted butter, cut into 1/2-in. cubes
1 large egg yolk
1 tablespoon heavy whipping cream
In a food processor, whirl flour, sugar, and salt. Add butter and pulse until
pieces are almond- and pea-size. Sprinkle 1/4 cup plus 2 tbsp. ice water over
mixture and pulse 3 or 4 times just to distribute.
Dump mixture into a mound on a work surface. Working quickly so butter stays
cold, firmly press dough with heel of hand, pushing dough outward from center.
Scrape dough from work surface using a bench scraper, and toss to redistribute
wet and dry patches. Repeat, pressing on dry patches and tossing to create a
soft dough with no dry spots. Don't overwork; you should see pieces and streaks
of butter.
Divide into 2 portions and gently press each into a 3/4-in.-thick disk. Wrap
each in plastic wrap and chill until firm, at least 2 hours and up to 2 days.
Unwrap and lightly flour first pastry disk, work surface, and rolling pin. If
dough is too firm, let stand about 5 minutes. Working from center with short
strokes, roll pastry into a 12- to 13-in. round that's an even 1/8 in. thick.
As you work, lift round, using a bench scraper, and reflour board and pin as
needed to keep it from sticking.
Fold round in half and open up into a 9-in. pie pan, easing it into place
without stretching. Trim overhang to 1 in.
Roll out second pastry disk the same way as the first to an 11-in. round.
Cut shapes close together with a floured 2 1/2-in. cookie cutter. Transfer
to a baking sheet. Gather and reroll all scraps and cut the same way (you'll
have about 25 cutouts total). Chill cutouts until firm, 15 minutes.
Make ahead: Up to 1 month, frozen airtight.
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Chef John's Swedish Meatballs
2 tablespoons butter
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons
salt in butter until onion begins to turn translucent, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice,
and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until
golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and
Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt
and black pepper. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat
foil with cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball
mixture. Place meatballs on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into
the center should read at least 160 degrees F (70 degrees C).
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons
salt in butter until onion begins to turn translucent, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice,
and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until
golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and
Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt
and black pepper. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat
foil with cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball
mixture. Place meatballs on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into
the center should read at least 160 degrees F (70 degrees C).
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Sopapilla Cheesecake
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch
rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream
cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and
brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and
sprinkle evenly over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30
minutes. Allow to cool 10 minutes before serving.
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch
rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream
cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and
brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and
sprinkle evenly over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30
minutes. Allow to cool 10 minutes before serving.
White Bean Turkey Chili
White Bean Turkey Chili
Ingredients:
1 pound ground turkey
1/4 cup dried onion flakes or 1 cup fresh diced onions
1/2 cup bell peppers, diced
2 Tablespoons canola oil
1 Tablespoon olive oil
1 Tablespoon garlic powder
1 Tablespoon chili powder
1 Tablespoon dried ground cumin
1/2 teaspoon dried ground coriander
1/2 teaspoon dried ground oregano
1/4 teaspoon smoked seasoning salt
1/8 teaspoon ground black pepper
1 Tablespoon beef flavored soup base or 1 beef bouillon cube
1/4 cup green taco sauce
1 can (14 ounce size) Rotel diced tomatoes with green chilis - with liquid
1 can (6 ounce size) tomato paste
1 can (15 ounce size) northern white beans- with liquid
1 cup water
Directions:
In a saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown.
In another pot saute ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. Add in fried onions and bell peppers.
Add diced tomatoes, tomato paste, green taco sauce, beef bullion, white beans and 1 cup of water to saucepan.
Mix well and simmer for about 15-minutes, stirring occasionally.
Ingredients:
1 pound ground turkey
1/4 cup dried onion flakes or 1 cup fresh diced onions
1/2 cup bell peppers, diced
2 Tablespoons canola oil
1 Tablespoon olive oil
1 Tablespoon garlic powder
1 Tablespoon chili powder
1 Tablespoon dried ground cumin
1/2 teaspoon dried ground coriander
1/2 teaspoon dried ground oregano
1/4 teaspoon smoked seasoning salt
1/8 teaspoon ground black pepper
1 Tablespoon beef flavored soup base or 1 beef bouillon cube
1/4 cup green taco sauce
1 can (14 ounce size) Rotel diced tomatoes with green chilis - with liquid
1 can (6 ounce size) tomato paste
1 can (15 ounce size) northern white beans- with liquid
1 cup water
Directions:
In a saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown.
In another pot saute ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. Add in fried onions and bell peppers.
Add diced tomatoes, tomato paste, green taco sauce, beef bullion, white beans and 1 cup of water to saucepan.
Mix well and simmer for about 15-minutes, stirring occasionally.
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I'm in town for a few weeks, outside of the city. Found a small gym already which has everything I need. The area is quiet and everything seems to close early. I don't really want to go drinking because it's too expensive. Basically I just go work - gym -..
"Crack" cake
1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven...
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven...
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve
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evolutionofbodybuilding.net - The number 1 Source for Bodybuilding and Fitness (MuscleTalk Message)
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Jerk Pork with Peach Relish
1 can (15.25 ounce) Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
1 small onion, coarsely chopped
1 tablespoon fresh thyme leaves
1/4 cup cider vinegar
2 cloves garlic, halved
4 teaspoons grated fresh ginger
2 tablespoons soy sauce
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon ground habanero chili pepper or cayenne pepper
2 (16 ounce) pork tenderloins
1/3 cup finely chopped red onion
1/2 teaspoon finely shredded lime zest
1 tablespoon lime juice
Salt and black pepper
Fresh thyme leaves (optional)
Drain canned peaches, reserving 1/3 cup of the syrup. Combine reserved syrup,
onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce,
jerk seasoning and ground habanero pepper in a blender. Blend until smooth.
Transfer to a large resealable plastic bag set in a shallow dish. Add pork
tenderloins; seal bag. Turn tenderloins to coat. Chill for 4 to 24 hours,
turning bag occasionally.
Meanwhile, for the Peach Relish, chop the drained peach slices. Combine chopped
peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime
juice in a medium bowl. Season to taste with salt and black pepper. Cover and
chill up to 24 hours.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high
heat above pan. Remove pork from marinade; lightly sprinkle with additional
salt and black pepper. Place on grill rack over drip pan. Grill, covered, for
25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a
gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect
grilling. Grill as above.) Remove meat from grill; cover with foil and let
stand for 10 minutes. Slice and serve with Peach Relish. If desired, top with
additional thyme.
1 small onion, coarsely chopped
1 tablespoon fresh thyme leaves
1/4 cup cider vinegar
2 cloves garlic, halved
4 teaspoons grated fresh ginger
2 tablespoons soy sauce
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon ground habanero chili pepper or cayenne pepper
2 (16 ounce) pork tenderloins
1/3 cup finely chopped red onion
1/2 teaspoon finely shredded lime zest
1 tablespoon lime juice
Salt and black pepper
Fresh thyme leaves (optional)
Drain canned peaches, reserving 1/3 cup of the syrup. Combine reserved syrup,
onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce,
jerk seasoning and ground habanero pepper in a blender. Blend until smooth.
Transfer to a large resealable plastic bag set in a shallow dish. Add pork
tenderloins; seal bag. Turn tenderloins to coat. Chill for 4 to 24 hours,
turning bag occasionally.
Meanwhile, for the Peach Relish, chop the drained peach slices. Combine chopped
peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime
juice in a medium bowl. Season to taste with salt and black pepper. Cover and
chill up to 24 hours.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high
heat above pan. Remove pork from marinade; lightly sprinkle with additional
salt and black pepper. Place on grill rack over drip pan. Grill, covered, for
25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a
gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect
grilling. Grill as above.) Remove meat from grill; cover with foil and let
stand for 10 minutes. Slice and serve with Peach Relish. If desired, top with
additional thyme.
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