I've always had Mac computers. This is because I bought into the whole idea that if you want to create things, Macs were better. Perhaps they were once but I'm not convinced that remains the case. I need a new computer and I'm seriously considering a PC f..
Help With Pictures! (PAGAN)
Any chance someone who's not a mong like me go into my journal and quote my last picture post and sort them out so they show please?..
Homemade Chicken Gravy
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 quart cold chicken stock
1/3 cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper
Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir
until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and
season with salt, white pepper, and cayenne pepper.
Chef John
1/2 cup all-purpose flour
1 quart cold chicken stock
1/3 cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper
Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir
until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and
season with salt, white pepper, and cayenne pepper.
Chef John
Tendonitis Help (A.D)
Ive seemed to be suffering badly from tendonitis, ive got bad tennis elbow in one arm, which im trying to treat, also had it in my knee to.But recently during squatting ive triggered what seems to be upper adductor tendonitis in one leg, ive been resting ..
Khudayarov 460kg...Raw or not? (silent rep)
http://youtu.be/Y5W7yQ_dewk The comments that follow ...funny tho...
DREW WALKER / UKBFF Junior / 1 week out (AlexFodor)
Put together this 'Trailer' of a little of Drew's final week training, more to follow but will be after the Finals tomorrow, watch in HD... https://www.youtube.com/watch?v=6XMeSlDAdHw..
Sweet Potato and Black Bean Chili
2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
1/2 teaspoon ground dried chipotle pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Chef John
1/2 teaspoon ground dried chipotle pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Chef John
Texting the wrong person (WhiteSnake)
Ever done that?I mean embarrassing texts. Like the other day I was texting the missus and then a female colleague was texting me.Then the female colleague texts she's going for a shower and I replied with a naughty text thinking it was the missus who was ..
What's your favourite documentary? (Manimal)
American Nomad for me:https://www.youtube.com/w...8wcz0&spfreload=10..
Uploading photos from Android (chris182)
I've tried to upload photos from my android phone, is this a problem in general with Android ? Does it need to be done on the laptop? When I try to upload something I get an error message, I get the same message when I try to upload photos to Facebook..
Changing from oil to gas heating. (cu3ed)
Just discovered our boiler is rusted and leaking. Have been told bug the fella looking into it, that instead of getting a new boiler we should change to gas as it would be so much more cheaper to run. Anyone know what kind of price i could be looking at?..
Baked Spaghetti with Sausage
Baked Spaghetti with Sausage
1 Tbsp olive oil
1 small yellow onion
2 cloves garlic
½ lb. Italian Sausage
1 (6 oz.) can tomato paste
1 (28 oz.) can diced or crushed tomatoes
½ tsp salt
1 Tbsp sugar
12 oz. spaghetti
2 oz. feta cheese
¼ cup grated parmesan
1 cup shredded mozzarella
Dice the onion and mince the garlic. Cook both in a large pot with one tablespoon of olive oil over medium-low heat until soft and transparent (about 5 minutes).
Add the Italian sausage to the pot and cook through (breaking it up into pieces as you cook). Add the tomato paste, stir and cook for about 2-3 minutes more or until the tomato paste takes on a slightly darker color. Add the diced or crushed tomatoes, salt, and sugar. Stir and heat through.
Preheat the oven to 350 degrees. Bring a large pot of water to a boil (this can be done while you’re preparing the sauce in step 2). Cook the pasta according to the package directions (boil for 7-10 minutes). Drain the cooked past and then stir into the meat sauce.
Prepare an 8×8 inch casserole dish by coating with non-stick spray. Add half of the spaghetti mixture to the dish. Sprinkle withe feta cheese. Add the rest of the spaghetti, sprinkle with parmesan cheese, and then top with mozzarella.
Bake the spaghetti for 30 minutes in the 350 degree oven. Let rest for about 10 minutes before cutting into eight pieces and serving.
1 Tbsp olive oil
1 small yellow onion
2 cloves garlic
½ lb. Italian Sausage
1 (6 oz.) can tomato paste
1 (28 oz.) can diced or crushed tomatoes
½ tsp salt
1 Tbsp sugar
12 oz. spaghetti
2 oz. feta cheese
¼ cup grated parmesan
1 cup shredded mozzarella
Dice the onion and mince the garlic. Cook both in a large pot with one tablespoon of olive oil over medium-low heat until soft and transparent (about 5 minutes).
Add the Italian sausage to the pot and cook through (breaking it up into pieces as you cook). Add the tomato paste, stir and cook for about 2-3 minutes more or until the tomato paste takes on a slightly darker color. Add the diced or crushed tomatoes, salt, and sugar. Stir and heat through.
Preheat the oven to 350 degrees. Bring a large pot of water to a boil (this can be done while you’re preparing the sauce in step 2). Cook the pasta according to the package directions (boil for 7-10 minutes). Drain the cooked past and then stir into the meat sauce.
Prepare an 8×8 inch casserole dish by coating with non-stick spray. Add half of the spaghetti mixture to the dish. Sprinkle withe feta cheese. Add the rest of the spaghetti, sprinkle with parmesan cheese, and then top with mozzarella.
Bake the spaghetti for 30 minutes in the 350 degree oven. Let rest for about 10 minutes before cutting into eight pieces and serving.
Homemade Ferrero Rocher
Homemade Ferrero Rocher
100 g hazelnut wafer biscuits, crushed
150 g hazelnuts
200 g Nutella (I used crunchy hazelnut chocolate spread)
250 g semi-sweet dark chocolate (or milk chocolate) (I used 150 gr chocolate+4,5 tablespoons oil)
Preheat the oven to 180C. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)
Put them in the refrigerator for 45 minutes to firm up. Melt the dark chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
100 g hazelnut wafer biscuits, crushed
150 g hazelnuts
200 g Nutella (I used crunchy hazelnut chocolate spread)
250 g semi-sweet dark chocolate (or milk chocolate) (I used 150 gr chocolate+4,5 tablespoons oil)
Preheat the oven to 180C. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)
Put them in the refrigerator for 45 minutes to firm up. Melt the dark chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
Millionaire Tuxedo Fudge
Millionaire Tuxedo Fudge
Coconut Layer
2 cups granulated sugar 500 mL
Pinch salt
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract 5 mL
1⁄2 cup sweetened flaked coconut 125 mL
Chocolate Layer
2 cups granulated sugar 500 mL
2 tbsp unsweetened cocoa powder 30 mL
Pinch salt Pinch
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract 5 mL
1⁄2 cup pecans, in large pieces 125 mL
(optional)
• Makes about 31⁄2 lbs (1.75 kg)
• 8- or 9-inch (20 or 23 cm) square pan, lined with parchment or buttered
To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.
Coconut Layer
2 cups granulated sugar 500 mL
Pinch salt
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract 5 mL
1⁄2 cup sweetened flaked coconut 125 mL
Chocolate Layer
2 cups granulated sugar 500 mL
2 tbsp unsweetened cocoa powder 30 mL
Pinch salt Pinch
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract 5 mL
1⁄2 cup pecans, in large pieces 125 mL
(optional)
• Makes about 31⁄2 lbs (1.75 kg)
• 8- or 9-inch (20 or 23 cm) square pan, lined with parchment or buttered
To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.
Buffalo Bites
Buffalo Bites
6 boneless, skinless chicken-breast halves
3 tablespoons extra-light vegetable-oil spread
1 tablespoon hot paprika
1 tablespoon hot-pepper sauce
1/4 teaspoon garlic powder
3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese
jimcama, celery and carrot sticks
Place chicken breasts on a cutting board so the tubular fillet (along outer edge of each breast half) faces up. Pull the fillet from each breast. Cut each breast lengthwise into thirds. (When you're done, you'll have 24 strips - including fillets.) Thread chicken on skewers.
Wrap exposed ends of skewers with foil. Arrange chicken on a broiler rack.
Melt spread in a small saucepan over low heat. Stir in paprika, hot- pepper sauce and garlic powder. Brush all over chicken. Let stand 30 minutes.
Meanwhile, put all dressing ingredients except 2 tablespoons of the blue cheese in a blender or food processor. Blend until smooth, scraping down sides of container once or twice as necessary. Stir in remaining blud cheese.
Turn broiler to high.
Broil chicken 4 inches from heat source 5 mins, turning once. Remove foil from skewers. Arrange chicken on a platter. Serve with Blue-Cheese Dip and vegetable sticks
6 boneless, skinless chicken-breast halves
3 tablespoons extra-light vegetable-oil spread
1 tablespoon hot paprika
1 tablespoon hot-pepper sauce
1/4 teaspoon garlic powder
3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese
jimcama, celery and carrot sticks
Place chicken breasts on a cutting board so the tubular fillet (along outer edge of each breast half) faces up. Pull the fillet from each breast. Cut each breast lengthwise into thirds. (When you're done, you'll have 24 strips - including fillets.) Thread chicken on skewers.
Wrap exposed ends of skewers with foil. Arrange chicken on a broiler rack.
Melt spread in a small saucepan over low heat. Stir in paprika, hot- pepper sauce and garlic powder. Brush all over chicken. Let stand 30 minutes.
Meanwhile, put all dressing ingredients except 2 tablespoons of the blue cheese in a blender or food processor. Blend until smooth, scraping down sides of container once or twice as necessary. Stir in remaining blud cheese.
Turn broiler to high.
Broil chicken 4 inches from heat source 5 mins, turning once. Remove foil from skewers. Arrange chicken on a platter. Serve with Blue-Cheese Dip and vegetable sticks
Angels on Horseback
Angels on Horseback
1/2 cup olive oil
6 tablespoons lemon juice
1 teaspoon oregano
1 garlic clove, minced
Salt and pepper, to taste
Tabasco sauce, to taste
12 large shrimp, peeled
plain white breadcrumbs
1/4 cup butter, melted
6 thin slices smoked bacon, cut in half
paprika or white pepper
1 tablespoon lemon juice or crisp dry wine
2 slices low-moisture Mozzarella cheese
Combine marinade ingredients. Marinate shrimp overnight in mixture.
Remove shrimp from marinade. Immediately roll, undrained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp.
Wrap bacon around shrimp. Season with paprika (or white pepper), lemon juice (or crisp dry wine), and top with Mozzarella cheese.
Add marinade to 1/8 in. in bottom of broiler pan. Broil slowly on low heat until done.
Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking.
Alternative method of preparation: Saute shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.
1/2 cup olive oil
6 tablespoons lemon juice
1 teaspoon oregano
1 garlic clove, minced
Salt and pepper, to taste
Tabasco sauce, to taste
12 large shrimp, peeled
plain white breadcrumbs
1/4 cup butter, melted
6 thin slices smoked bacon, cut in half
paprika or white pepper
1 tablespoon lemon juice or crisp dry wine
2 slices low-moisture Mozzarella cheese
Combine marinade ingredients. Marinate shrimp overnight in mixture.
Remove shrimp from marinade. Immediately roll, undrained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp.
Wrap bacon around shrimp. Season with paprika (or white pepper), lemon juice (or crisp dry wine), and top with Mozzarella cheese.
Add marinade to 1/8 in. in bottom of broiler pan. Broil slowly on low heat until done.
Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking.
Alternative method of preparation: Saute shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.
Turkey Fettuccine
Turkey Fettuccine
1/2 pound fettuccine
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
Dash of ground pepper
2 cups chopped skinless turkey breast (about 10 ounces)
1 (4-ounce) jar or can sliced mushrooms, drained
1/4 cup chopped fresh parsley
In a large pot of boiling salted water, cook fettuccine to desired doneness; drain, then place in a large bowl.
Meanwhile, in a medium saucepan, melt the butter over low heat. Stir in the flour and cook, stirring, 1 to 2 minutes.
Raise heat to medium and gradually stir in the milk and broth. Continue to cook, stirring, until sauce is thickened.
Add the Parmesan cheese, salt, pepper, turkey, and mushrooms and continue to cook, stirring occasionally, until turkey is hot.
Mix in the parsley. Serve the turkey-mushroom mixture over the fettuccine.
1/2 pound fettuccine
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
Dash of ground pepper
2 cups chopped skinless turkey breast (about 10 ounces)
1 (4-ounce) jar or can sliced mushrooms, drained
1/4 cup chopped fresh parsley
In a large pot of boiling salted water, cook fettuccine to desired doneness; drain, then place in a large bowl.
Meanwhile, in a medium saucepan, melt the butter over low heat. Stir in the flour and cook, stirring, 1 to 2 minutes.
Raise heat to medium and gradually stir in the milk and broth. Continue to cook, stirring, until sauce is thickened.
Add the Parmesan cheese, salt, pepper, turkey, and mushrooms and continue to cook, stirring occasionally, until turkey is hot.
Mix in the parsley. Serve the turkey-mushroom mixture over the fettuccine.
Turkey Hash Cakes
Turkey Hash Cakes
2 cups mashed potatoes
4 cups finely chopped cooked turkey
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup dry bread crumbs
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup chopped parsley
3 eggs, slightly beaten
1/4 to 1/2 cup vegetable oil for sauteeing, as needed
In a large bowl, combine all ingredients except oil; mix well. Form mixture into pancakes.
Heat enough oil over medium-high heat to coat a large skillet; saute pancakes on each side, adding additional oil as needed, until pancakes are golden brown, then drain on paper towels. Serve hot.
Notes
Leftover mashed potatoes will work well, but if you don't have any, instant mashed potatoes are fine, too. You can also use store-bought cooked boneless turkey parts -- whatever's easiest!
Serve with a homemade cranberry mayonnaise, which we make by combining 1 cup mayonnaise with 1/4 cup whole berry cranberry sauce.
Good with leftover chicken or pork!
2 cups mashed potatoes
4 cups finely chopped cooked turkey
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup dry bread crumbs
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup chopped parsley
3 eggs, slightly beaten
1/4 to 1/2 cup vegetable oil for sauteeing, as needed
In a large bowl, combine all ingredients except oil; mix well. Form mixture into pancakes.
Heat enough oil over medium-high heat to coat a large skillet; saute pancakes on each side, adding additional oil as needed, until pancakes are golden brown, then drain on paper towels. Serve hot.
Notes
Leftover mashed potatoes will work well, but if you don't have any, instant mashed potatoes are fine, too. You can also use store-bought cooked boneless turkey parts -- whatever's easiest!
Serve with a homemade cranberry mayonnaise, which we make by combining 1 cup mayonnaise with 1/4 cup whole berry cranberry sauce.
Good with leftover chicken or pork!
Crap Question (faipdeooiad)
I apologise for this question now as it's about poo. Does anyone know why one would feel more energetic after going for a barry white? I've noticed more and more recently i can feel sluggish, even have a headache before i go for a Jimmy Choo, I'll go and ..
Making a movie on the cheap (Suspirio)
Has anyone here ever made a movie or know someone else who has? I'm talking cheap amateur stuff. Not Porn. I mean telling a proper story or even a comedy. I imagine digital would be the only way to go. Equipment wise, what would you need to do it? What ca..
Any good whey protein deals for black friday? (addictive)
hi guys i know it's black friday today, just wondering if you lot have got any good deals on whey protein? I can't hardly find any. I usually have the Optimum Nutrition Gold Standard Whey for around £47-48. Let us know please as I don't want to miss out :..
Apple Mansion Cake
Apple Mansion Cake
2 (8-ounce) cartons Cool Whip, thawed
1 cup sour cream
1 (20-ounce) can apple pie filling, chopped and divided
1 (3.4-ounce) package instant vanilla pudding
1 teaspoon apple pie spice
24 whole graham crackers
In a large bowl, stir together Cool Whip, sour cream, 1 1/4 cups of apple pie filling, pudding mix and apple pie spice until well blended. Spoon into a plastic bag and cut off the corner of the bag for piping.
On a large serving plate or dish, arrange 4 graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture onto the crackers and top with 4 more crackers. Repeat layers three times. Loosely cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator and let sit for about 15 minutes to soften. Garnish with chopped walnuts and serve with reserved apple pie filling, if desired.
Notes
Make sure to chop the apple pie filling small enough to fit through the small hole in the piping bag.
2 (8-ounce) cartons Cool Whip, thawed
1 cup sour cream
1 (20-ounce) can apple pie filling, chopped and divided
1 (3.4-ounce) package instant vanilla pudding
1 teaspoon apple pie spice
24 whole graham crackers
In a large bowl, stir together Cool Whip, sour cream, 1 1/4 cups of apple pie filling, pudding mix and apple pie spice until well blended. Spoon into a plastic bag and cut off the corner of the bag for piping.
On a large serving plate or dish, arrange 4 graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture onto the crackers and top with 4 more crackers. Repeat layers three times. Loosely cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator and let sit for about 15 minutes to soften. Garnish with chopped walnuts and serve with reserved apple pie filling, if desired.
Notes
Make sure to chop the apple pie filling small enough to fit through the small hole in the piping bag.
Old-Fashioned Hootenanny Cake
Old-Fashioned Hootenanny Cake
6 eggs
1/2 tsp salt
1 cup milk
1 cup flour
( I also added a good pinch of sugar)
Preheat oven to 400º. Place 6 TBSP of real butter in a 9x13 pan. Place in oven to let butter melt. In the meantime, mix remaining ingredients in a blender. Pour batter into hot melted butter and bake for 15-20 minutes. It will puff up so don't be worried. Cool slightly, cut into squares and serve with maple syrup or berries. Top off with powdered sugar!
6 eggs
1/2 tsp salt
1 cup milk
1 cup flour
( I also added a good pinch of sugar)
Preheat oven to 400º. Place 6 TBSP of real butter in a 9x13 pan. Place in oven to let butter melt. In the meantime, mix remaining ingredients in a blender. Pour batter into hot melted butter and bake for 15-20 minutes. It will puff up so don't be worried. Cool slightly, cut into squares and serve with maple syrup or berries. Top off with powdered sugar!
Prized Lemon Crazy Cake
Prized Lemon Crazy Cake
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest
1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting
You can double this recipe, just use a 9x13 baking pan.
You can add more lemon zest for a stronger lemon taste, or use lemon frosting or a lemon glaze.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan.
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest
1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting
You can double this recipe, just use a 9x13 baking pan.
You can add more lemon zest for a stronger lemon taste, or use lemon frosting or a lemon glaze.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan.
Proper squatting technique? (wayne91)
Do you have to squat with your abs tight & stomach sucked in as much as possible or can you just squat without doing any of these? Thanks...
Proper squatting technique (wayne91)
Do you have to squat with your abs tight & stomach sucked in as much as possible or can you just squat without doing any of these? Thanks...
House of Blues Sweet Potato Hash
1 1/2 pounds sweet potatoes; peeled and 1/2-inch diced
2 Tablespoons salted butter
2 Tablespoons vegetable oil
1 Cup diced onion; 1/2-inch cubes
1 Cup diced celery; 1/2-inch cubes
2 cloves garlic; minced
1 Cup diced red bell pepper; 1/2-inch cubes
1 Cup diced green bell pepper; 1/2-inch cubes
1/4 teaspoon red pepper flakes; crushed
Salt and freshly ground black pepper
6 Servings
Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.
In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft.
Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes.
Add the potatoes and cook until they are just heated through, about 1 minute.
Season with salt and pepper to taste. Serve hot.
2 Tablespoons salted butter
2 Tablespoons vegetable oil
1 Cup diced onion; 1/2-inch cubes
1 Cup diced celery; 1/2-inch cubes
2 cloves garlic; minced
1 Cup diced red bell pepper; 1/2-inch cubes
1 Cup diced green bell pepper; 1/2-inch cubes
1/4 teaspoon red pepper flakes; crushed
Salt and freshly ground black pepper
6 Servings
Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.
In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft.
Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes.
Add the potatoes and cook until they are just heated through, about 1 minute.
Season with salt and pepper to taste. Serve hot.
Earn while helping people
Hi everyone! I just registered on TalkToChef and I want to share this opportunity to Chefs like me who wants to help people and at the same time, earn extra income.
The website are offering help for those chef and regular home cook seeking professional advice online when dealing with their everyday cooking questions by means of live video chat.
TalkToChef has about 460 chefs already taking advantage of the platform by sharing their professional expertise and getting profit from the comfort of their homes. But it is not a regular with an hourly payment rate.
After video session, Foodie will send a donations which is correlated to the value
he/she received from having your professional consultation and 80% of it will go the chefs.
If you want to grab this great opportunity, like I did, you can register on this link goo.gl/XD0g8M and start using TalkToChef today.
Have a nice day!
Jenina
The website are offering help for those chef and regular home cook seeking professional advice online when dealing with their everyday cooking questions by means of live video chat.
TalkToChef has about 460 chefs already taking advantage of the platform by sharing their professional expertise and getting profit from the comfort of their homes. But it is not a regular with an hourly payment rate.
After video session, Foodie will send a donations which is correlated to the value
he/she received from having your professional consultation and 80% of it will go the chefs.
If you want to grab this great opportunity, like I did, you can register on this link goo.gl/XD0g8M and start using TalkToChef today.
Have a nice day!
Jenina
Last Film You Watched! (Boss Redd)
Post the last film you watched with your own rating out of 10, a short (or long if you want) review and if you can be bothered a link from http://www.imdb.com/ or where ever. I'll start!!!! The Collecttion http://ift.tt/1uPYxsK 5/..
How to do freestanding pull up bar? (Damien948)
Hello!I would like to ask you about DIY pull up bar. Unfortunately I'm not able to choose pull up bar for walls or for ceiling, because it won't work in my house. I can buy pull up bar for door frame, but I am not sure about this soultion - I think it wou..
Opportunity for the Chefs out there!
Hi everyone! I just registered on TalkToChef and I want to share this opportunity to Chefs like me who wants to help people and at the same time, earn extra income.
The website are offering help for those chef and regular home cook seeking professional advice online when dealing with their everyday cooking questions by means of live video chat.
TalkToChef has about 460 chefs already taking advantage of the platform by sharing their professional expertise and getting profit from the comfort of their homes. But it is not a regular with an hourly payment rate.
After video session, Foodie will send a donations which is correlated to the value
he/she received from having your professional consultation and 80% of it will go the chefs.
If you want to grab this great opportunity, like I did, you can register on this link goo.gl/XD0g8M and start using TalkToChef today.
Have a nice day!
Jenina
The website are offering help for those chef and regular home cook seeking professional advice online when dealing with their everyday cooking questions by means of live video chat.
TalkToChef has about 460 chefs already taking advantage of the platform by sharing their professional expertise and getting profit from the comfort of their homes. But it is not a regular with an hourly payment rate.
After video session, Foodie will send a donations which is correlated to the value
he/she received from having your professional consultation and 80% of it will go the chefs.
If you want to grab this great opportunity, like I did, you can register on this link goo.gl/XD0g8M and start using TalkToChef today.
Have a nice day!
Jenina
Poundland milkshake shaker (chris182)
Thought I'd share, it's a sozali on the go shaker and it's excellent. It does look hideous it has a mixing gauze that's worked better than other I've used so far, made my protein shake 100% lump free and it was really frothy. They a..
Bigfoot (Muscle)
Some interesting videos from ThinkerThunker youtuber This guy is a filmmaker, animator, artist, works with CGI, sound engineering and knows what costs and resources would be required to fake or hoax something I have seen the Roger Patterson video analysed..
I'm back! (Trish)
I've been away from here for a few months (been a tad poorly, I'll leave that there) So, I'm sticking myself back in the beginners box.... Probably never got out of it to begin with 😳 Let me guess..... Redwing is still banging on about supplements, pr..
Techno Gym Seated Leg Curl. (Sideeffectwhu)
Has to be the worst most constructed piece of apparatus. People are instead trying to do standing leg curls on the leg extension machine because they cannot get full range on motion on the leg curl. Has anyone mastered this machine ok or is it just me...
I'm back! (Trish)
I've been away from here for a few months (been a tad poorly, I'll leave that there) So, I'm sticking myself back in the beginners box.... Probably never got out of it to begin with 😳 Let me guess..... Redwing is still banging on about supplements, pr..
did you see the fight (normanstanleyfletchr)
for a bargain http://www.standard.co.uk...42.html?cmpid=facebook..
A strange physics question. (jack5r)
I did this a while ago and then questoned it. I wanted an ice cold protein shake and the blender was broken so I used some ice cubes. I wanted to make the drink cold as quickly as possible. My first thought was, I'll put the ice cubes in the shake ..
legs push pull (nick2009)
I'm currently doing legs push pull but when it comes to pull day after back excercises I'm too fatigued to do biceps. Do u think just doing a few sets on my rest day would help ?..
Devastation (dementia)
Video of chernobyl devastation. Anyone know what the background music is?http://flightclub.jalopni...ully-haunti-1663713085..
Focus Fitness UK - Funded Personal Training Qualification (MuscleTalk Message)
http://ift.tt/1rC9DAC a Personal Trainer with Focus Fitness UK Academy and gain a Diploma in Fitness and Personal Training Dougie Freedman ex-football club manager, ex-international footballer started the company with former..
Alone on Thanksgiving with an 18yo. (Medic)
So after working the last few days of watching the city burn I find myself alone with an 18yo. I think I should crack her open. I love getting to open a new box. I have been behaved and busting my arse in the gym and at work. I deserve to open the box and..
What to to with Thanksgiving leftovers
Turkey Salad
Always a winner
3 cups turkey shredded
1 jar diced Pimentos
1 can Water chestnuts drained and chopped
2 boiled eggs chopped
3/4 cup Mayonnaise
1/4 cup prepared yellow Mustard
1/4 cup Sweet pickle chopped
2 tablespoons Sweet pickle juice
1/4 cup Dill pickle chopped
2 tablespoons Dill pickle juice
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Mix all ingredients retaining juice from pimentos.
You may have to add a little more mayo to get the right consistency.
Always a winner
3 cups turkey shredded
1 jar diced Pimentos
1 can Water chestnuts drained and chopped
2 boiled eggs chopped
3/4 cup Mayonnaise
1/4 cup prepared yellow Mustard
1/4 cup Sweet pickle chopped
2 tablespoons Sweet pickle juice
1/4 cup Dill pickle chopped
2 tablespoons Dill pickle juice
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Mix all ingredients retaining juice from pimentos.
You may have to add a little more mayo to get the right consistency.
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Cult of Crossfit (aaronjamesukuk)
What do you think of it? I liken them to ex lifters making progress who've turned Mormon. How do you know somebody does crossfit? Because it's the first thing they'll ****ing tell you!..
Help me buy the right home gym equipment? (please?) (SG)
Righto, I've moved into my new house and I have enough space to have a proper permanently set up weights area. I've looked at Argos and Fitnes Superestore hich the forum links to. I need something that I can obviously use to bench on, but also that ..
Who doesn't watch tv? (aaronjamesukuk)
I don't. I find myself getting irritated by having lies, biased views and car crash tv thrown at me so I have become very selective with what tv shows and news I'm exposed to. I'm also far more productive, open minded and sensitive of the w..
PeaGreen (faipdeooiad)
I saw another thread somewhere else on the forum about recovering after an accident and got me thinking I hadn't seen anything from PeaGreen for a while - does anyone here know how he's getting on?..
Username? (Aleexander)
Hi there how do I change my username as I always forget this one? thanks :) alex..
Crystals in cake
I recently made a pumpkin sheet cake with cream cheese frosting. The cake had crunchy "things" throughout. Felt like you were biting down on ground glass, but nothing was apparent to the eye, and no ill effects on the digestion. Could this be undissolved sugar? Only white sugar was used.
Thanksgiving Leftover Guide
Thanksgiving Leftover Guide
Delicious and creative recipes to make use of all that leftover food from Thanksgiving
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Delicious and creative recipes to make use of all that leftover food from Thanksgiving
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Skillet Cheese Steak
Skillet Cheese Steak
1 tablespoon olive oil
2 cups sliced green bell peppers
1 small thinly sliced onion
1 pound cubed steak, cut into serving pieces
1 (26 oz) can Hunt's Four Cheese Spaghetti Sauce
1/2 cup steak sauce
6 ounces thinly sliced mozzarella cheese
Brown peppers and onion in hot oil; add steak and brown on both sides.
Add and mix spaghetti sauce and steak sauce.
Simmer covered, 5 minutes until sauce is bubbly.
Top with cheese; continue to simmer until cheese is melted.
Serves 3
1 tablespoon olive oil
2 cups sliced green bell peppers
1 small thinly sliced onion
1 pound cubed steak, cut into serving pieces
1 (26 oz) can Hunt's Four Cheese Spaghetti Sauce
1/2 cup steak sauce
6 ounces thinly sliced mozzarella cheese
Brown peppers and onion in hot oil; add steak and brown on both sides.
Add and mix spaghetti sauce and steak sauce.
Simmer covered, 5 minutes until sauce is bubbly.
Top with cheese; continue to simmer until cheese is melted.
Serves 3
Getting a fake degree? (Suspirio)
How common is this and how likely is it that you'll get caught? My GF's brother has just gotten a job off the back of a law degree he purchased online for $200. It's not a legal job he's got, you just needed to be a graduate to apply. Do employers not che..
How common is it to die from food poisoning? (Suspirio)
I can't remember the last time I've heard of a case like this. It would appear that simply not properly reheating a bit of turkey properly cost one woman her life. How sad and how strange.http://www.dailymail.co.u...-dinner-chain-pub.html..
No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake
This recipe comes from Pillsbury. We make this every year for Thanksgiving and Christmas. It's really light and good.
We always use the Cool Whip, but you can substitute whipped cream if you wish.
Make sure the cream cheese is room temperature or it won't mix right and you will have lumps.
**Graham Cracker Crust**
1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbs softened butter
Mix well and press into bottom and sides of
a 9" pie pan.
**Pumpkin Cheesecake filling**
1 8oz pk of cream cheese, room temperature
1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups cool whip
Mix well, cream cheese, pumpkin mix and sugar until smooth.
Fold the cool whip into the pumpkin mixture until well incorporated.
Spoon into prepared 9" graham cracker crust and spread to fill.
Refrigerate at least 2-hours prior to serving.
Serve with whipped cream topping.
This recipe comes from Pillsbury. We make this every year for Thanksgiving and Christmas. It's really light and good.
We always use the Cool Whip, but you can substitute whipped cream if you wish.
Make sure the cream cheese is room temperature or it won't mix right and you will have lumps.
**Graham Cracker Crust**
1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbs softened butter
Mix well and press into bottom and sides of
a 9" pie pan.
**Pumpkin Cheesecake filling**
1 8oz pk of cream cheese, room temperature
1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups cool whip
Mix well, cream cheese, pumpkin mix and sugar until smooth.
Fold the cool whip into the pumpkin mixture until well incorporated.
Spoon into prepared 9" graham cracker crust and spread to fill.
Refrigerate at least 2-hours prior to serving.
Serve with whipped cream topping.
Pub Roast Beef Dinner (Suspirio)
http://ift.tt/1Ec18BU You go to a bog standard pub and order roast beef dinner. The above is what you get. It cost £7.99. On a scale of one to ten how happy would you be with your purchase?..
police traffic offence letter.. help (dazzz)
I've just had a letter through the door "notice of intended prosecution" Driver failing to comply with traffic signs. It doesn't say exactly what i did and i dont know what it was either. 1) how do i find out 2) what am i looki..
Prepare Best Dishes with Indian Spices
Indian cuisine is characterized by the extensive use of numerous spices. It may be called the “heartbeat” of an Indian kitchen. Prepare Best Dishes with Indian Spices online.
The point of heavy-duty bearing type selection (Twi76js)
XuanXing overloaded elements XuanXing guide high rigidity are basically the same.Overloaded application guidance, guidance must be combined with the feature of overloading to consider. Work in constant pressure overloading, high correlation in high correl..
2014 IFBB MEN'S WORLD AMATEUR CHAMPIONSHIPS (bodybuildingbrazil)
Coverage - Results, photos & videos: http://ift.tt/1venoJo..
Mr Spielberg is at it again (welshwizard10)
http://ift.tt/15ohw82 I'll actually go watch this by myself if I have too...
Changing from oil to gas heating. (cu3ed)
Just discovered our boiler is rusted and leaking. Have been told bug the fella looking into it, that instead of getting a new boiler we should change to gas as it would be so much more cheaper to run. Anyone know what kind of price i could be looking at?..
Post a video that leaves you transfixed (Suspirio)
I can't stop watching this clip. http://ift.tt/1rpRLc2..
Chef John's Make-Ahead Turkey Gravy
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper
PREP 20 min.
COOK 1 hr 55 min.
READY IN 2 hrs 15 min.
Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock; discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper
PREP 20 min.
COOK 1 hr 55 min.
READY IN 2 hrs 15 min.
Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock; discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Does your wife/gf know the name of the U.S President and UK prime minister? (Boss Redd)
So the idea is to ask your wife/gf the names of both these people and report back. If you are female yourself, then you can vote (honestly). Anyway my gf is 27 and she knew Obama, but not Dave lol..
Snowvember is unreal
Does this help to get traction? I would be afraid the roof is going to cave in.
They burned it down. (Medic)
Well they burned down my city last night. Is this justice? A police officer was attacked and defended himself. When a Grand Jury decided to not indict the response was terroristic. Looting, arson, and shootings is this justice? Medic..
Skillet Stuffing
2 large shallots, roughly chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs, lightly beaten
Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.
Epicurious
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs, lightly beaten
Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.
Epicurious
Southern Sweet Potato Pie
2 sweet potatoes
2 cups white sugar
3/4 cup evaporated milk
1/2 cup butter, melted
1/4 cup dark corn syrup
2 eggs, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/4 teaspoon salt
1 (9 inch) unbaked deep dish pie crust
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.
2 cups white sugar
3/4 cup evaporated milk
1/2 cup butter, melted
1/4 cup dark corn syrup
2 eggs, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/4 teaspoon salt
1 (9 inch) unbaked deep dish pie crust
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.
Pecan-Pumpkin Drops
4.5 ounces all-purpose flour (about 1 cup)
4.75 ounces whole-wheat flour (about 1 cup)
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of ground nutmeg
2 tablespoons cold butter, cut into small pieces
1 cup canned pumpkin
3/4 cup plus 1 tablespoon low-fat buttermilk
1/2 cup coarsely chopped pecans, toasted
Cooking spray
1. Preheat oven to 425°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.
3. Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.
4.75 ounces whole-wheat flour (about 1 cup)
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of ground nutmeg
2 tablespoons cold butter, cut into small pieces
1 cup canned pumpkin
3/4 cup plus 1 tablespoon low-fat buttermilk
1/2 cup coarsely chopped pecans, toasted
Cooking spray
1. Preheat oven to 425°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.
3. Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.
Snowvember - is it over?
NO -
I finally got dug out yesterday - 2 plows and 8 men - only to find extensive property damage and extensive damage to my car.
NOT A HAPPY CAMPER!
I finally got dug out yesterday - 2 plows and 8 men - only to find extensive property damage and extensive damage to my car.
NOT A HAPPY CAMPER!
Pumpkin Pie in a Sheet Pan
Pumpkin Pie in a Sheet Pan
Cooking spray
DOUGH:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
FILLING:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Cooking spray
DOUGH:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 teaspoon kosher salt
5 cups all-purpose flour, plus more for dusting
1 large egg
FILLING:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for serving
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll 18-inch-wide heavy-duty aluminum foil, a 1-inch round cookie cutter
Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Pumpkin Pie Icebox Cake
Pumpkin Pie Icebox Cake
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups pecans
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Position 2 racks in the center of the oven and preheat to 400 degrees F. Stir together the granulated sugar and cinnamon in a small bowl.
Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets. Brush both sides of the dough rounds with the melted butter and sprinkle the tops with the cinnamon-sugar.
Bake the dough rounds, rotating the baking sheets once halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
While the pie dough bakes, spread the pecans out on another baking sheet and bake until toasted, about 8 minutes. Allow to cool and finely chop.
Meanwhile, combine 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5 minutes.
Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the excess baked dough scraps in a bowl. Repeat with the remaining baked dough round. Use your hands to crumble the excess baked dough scraps into bite-sized pieces.
Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with another third of the pumpkin cream, then the crumbled baked dough scraps. Finish with the remaining third pumpkin cream and remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans into the sides of the cake. Beat the remaining tablespoon confectioners' sugar and 1/2 cup heavy cream together until soft peaks form and slather on top of the cake. Cut into slices with a serrated knife.
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups pecans
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Position 2 racks in the center of the oven and preheat to 400 degrees F. Stir together the granulated sugar and cinnamon in a small bowl.
Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets. Brush both sides of the dough rounds with the melted butter and sprinkle the tops with the cinnamon-sugar.
Bake the dough rounds, rotating the baking sheets once halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
While the pie dough bakes, spread the pecans out on another baking sheet and bake until toasted, about 8 minutes. Allow to cool and finely chop.
Meanwhile, combine 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5 minutes.
Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the excess baked dough scraps in a bowl. Repeat with the remaining baked dough round. Use your hands to crumble the excess baked dough scraps into bite-sized pieces.
Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with another third of the pumpkin cream, then the crumbled baked dough scraps. Finish with the remaining third pumpkin cream and remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans into the sides of the cake. Beat the remaining tablespoon confectioners' sugar and 1/2 cup heavy cream together until soft peaks form and slather on top of the cake. Cut into slices with a serrated knife.
Sugar-Cranberry Pie
Sugar-Cranberry Pie
THE CRUST:
1 tablespoon butter
5 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2/3 cup plus 2 tablespoons ice water
THE FILLING:
1 tablespoon butter
4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
1 1/2 cups sugar, divided
3 whole cloves
1 teaspoon fresh lemon juice
1 tablespoon light corn syrup
1 tablespoon cornstarch
1 tablespoon fresh orange zest
1 bag (24 ounces) fresh cranberries
THE GARNISH:
1 cup granulated sugar
For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
To assemble: Preheat the oven to 425 degrees F.
Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.
THE CRUST:
1 tablespoon butter
5 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2/3 cup plus 2 tablespoons ice water
THE FILLING:
1 tablespoon butter
4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
1 1/2 cups sugar, divided
3 whole cloves
1 teaspoon fresh lemon juice
1 tablespoon light corn syrup
1 tablespoon cornstarch
1 tablespoon fresh orange zest
1 bag (24 ounces) fresh cranberries
THE GARNISH:
1 cup granulated sugar
For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
To assemble: Preheat the oven to 425 degrees F.
Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.
Three-Bread Stuffing
Three-Bread Stuffing
1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan
Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.
1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan
Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.
Ultimate Potato Gratin
Ultimate Potato Gratin
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter, plus more for greasing the gratin dish
4 garlic cloves, finely chopped
1/2 bunch fresh chives, finely chopped to 1/4 cup
Sea salt and freshly ground black pepper
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of an ovenproof casserole dish.
In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter, plus more for greasing the gratin dish
4 garlic cloves, finely chopped
1/2 bunch fresh chives, finely chopped to 1/4 cup
Sea salt and freshly ground black pepper
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of an ovenproof casserole dish.
In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes
medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
Marbled Pumpkin Cheesecake
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PREP 30 min.
COOK 1 hr 10 min.
READY IN 7 hrs 40 min.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PREP 30 min.
COOK 1 hr 10 min.
READY IN 7 hrs 40 min.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Concord Grape and Pear Pie
For the pie crust:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
Tapered shirts (Kaneda)
Anyone know of any well tapered off the rack shirts? Tried a few and all way too baggy around the waist. I usually just go down a size as I don't have to wear a tie at work but I've got a wedding coming up so I'll need to be able to do up the collar and w..
Concord Grape and Pear Pie
For the pie crust:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
Is anyone on Muscletalk Sponsored? (kinghelmet)
Afternoon guys, hope you're all well. Just curious to see if anyone sponsored or has been, who by and what it's like? We would all love to be sponsored but would you like to be posting about that company 24/7 promoting their products? Basically I'm trying..
Angel Biscuits
1/2 cup warm water (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 teaspoon sugar
5 cups all-purpose flour
3 tablespoons sugar
5 teaspoons baking powder
1 1/2 teaspoons table salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/2 cup shortening, cubed
2 cups buttermilk
Parchment paper
1/4 cup butter, melted and divided
1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.
3. Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with 2 Tbsp. melted butter.
4. Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.
Southern Living
1 (1/4-oz.) envelope active dry yeast
1 teaspoon sugar
5 cups all-purpose flour
3 tablespoons sugar
5 teaspoons baking powder
1 1/2 teaspoons table salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/2 cup shortening, cubed
2 cups buttermilk
Parchment paper
1/4 cup butter, melted and divided
1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.
3. Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with 2 Tbsp. melted butter.
4. Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.
Southern Living
Easy Skillet Apple Pie
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated pie crusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Southern Living
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated pie crusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Southern Living
Grandma's Green Bean Casserole
3 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans (14.5 ounce) French style green beans, drained
2 cup cheddar cheese, shredded
1/2 cup buttery round crackers, crumbled
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and 1 tbsp butter melted, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
2 tbsp all-purpose flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans (14.5 ounce) French style green beans, drained
2 cup cheddar cheese, shredded
1/2 cup buttery round crackers, crumbled
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and 1 tbsp butter melted, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Apple Slab Pie
Crust
5 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon table salt
2 cups cold butter, cubed
1 1/2 cups ice-cold water
Filling
2 tablespoons butter
3 pounds tart apples, peeled and sliced (about 6 large)
1 cup dried cranberries
1/2 cup firmly packed dark brown sugar
6 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 teaspoons table salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons heavy cream
1 large egg
1/2 cup amaretto liqueur (optional)
1. Prepare Crust: Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until butter is pea-sized. Gently stir in 3/4 cup ice-cold water until blended. Add remaining 3/4 cup ice-cold water, and stir until a dough forms. Shape into a ball, using your hands. (If dough feels dry, add up to 4 Tbsp. cold water, 1 Tbsp. at a time, until dough comes together. Butter should not be fully incorporated into dough; you will be able to see small butter pieces.)
2. Turn dough out onto a floured surface, and knead lightly 10 times or until dough begins to look smooth. Divide in half, and shape into two 7- x 5-inch rectangles. Wrap rectangles in plastic wrap, and chill 1 hour.
3. Prepare Filling: Melt 2 Tbsp. butter in a Dutch oven or large saucepan over medium heat. Add apples; cook, stirring occasionally, 3 minutes. Increase heat to medium-high, and add cranberries and next 8 ingredients. Cook, stirring occasionally, 3 minutes. Remove from heat, and chill 20 minutes.
4. Assemble Pie: Preheat oven to 375°. Line a 15- x 10-inch jelly-roll pan with 2 layers of aluminum foil, allowing 2 to 3 inches to extend over short sides.
5. Roll 1 dough rectangle into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Transfer to prepared pan, allowing dough to hang over edges. Gently press dough into corners of pan. Top with apple mixture. Chill until ready to use.
6. Whisk together cream and egg. Roll remaining dough into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Place dough over apple mixture. Trim excess dough from top and the bottom crusts; crimp edges. Cut slits in top for steam to escape. Brush with egg mixture.
7. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden and bubbly. Cool on a wire rack 10 minutes. Lift pie from pan, using foil sides as handles, and transfer to wire rack. Serve warm or at room temperature.
Note: Dough may be chilled up to 3 days or frozen up to 1 month.
Southern Living
5 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon table salt
2 cups cold butter, cubed
1 1/2 cups ice-cold water
Filling
2 tablespoons butter
3 pounds tart apples, peeled and sliced (about 6 large)
1 cup dried cranberries
1/2 cup firmly packed dark brown sugar
6 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 teaspoons table salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons heavy cream
1 large egg
1/2 cup amaretto liqueur (optional)
1. Prepare Crust: Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until butter is pea-sized. Gently stir in 3/4 cup ice-cold water until blended. Add remaining 3/4 cup ice-cold water, and stir until a dough forms. Shape into a ball, using your hands. (If dough feels dry, add up to 4 Tbsp. cold water, 1 Tbsp. at a time, until dough comes together. Butter should not be fully incorporated into dough; you will be able to see small butter pieces.)
2. Turn dough out onto a floured surface, and knead lightly 10 times or until dough begins to look smooth. Divide in half, and shape into two 7- x 5-inch rectangles. Wrap rectangles in plastic wrap, and chill 1 hour.
3. Prepare Filling: Melt 2 Tbsp. butter in a Dutch oven or large saucepan over medium heat. Add apples; cook, stirring occasionally, 3 minutes. Increase heat to medium-high, and add cranberries and next 8 ingredients. Cook, stirring occasionally, 3 minutes. Remove from heat, and chill 20 minutes.
4. Assemble Pie: Preheat oven to 375°. Line a 15- x 10-inch jelly-roll pan with 2 layers of aluminum foil, allowing 2 to 3 inches to extend over short sides.
5. Roll 1 dough rectangle into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Transfer to prepared pan, allowing dough to hang over edges. Gently press dough into corners of pan. Top with apple mixture. Chill until ready to use.
6. Whisk together cream and egg. Roll remaining dough into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Place dough over apple mixture. Trim excess dough from top and the bottom crusts; crimp edges. Cut slits in top for steam to escape. Brush with egg mixture.
7. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden and bubbly. Cool on a wire rack 10 minutes. Lift pie from pan, using foil sides as handles, and transfer to wire rack. Serve warm or at room temperature.
Note: Dough may be chilled up to 3 days or frozen up to 1 month.
Southern Living
Concord Grape and Pear Pie
For the pie crust:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
1 large egg, beaten
Coarse sugar, for sprinkling
For the filling:
1 pound concord grapes (about 4 cups grapes)
3/4 cup granulated sugar
3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears)
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Special equipment:
9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped
Make the pie dough:
In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Make the filling:
Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
Roll out the dough:
On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
Assemble pie:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.
Black Friday Deals (Carl_T)
Anybody out for the Black Friday deals this Friday? I've had a few emails off amazon with offers. But I'm after a laptop hopefully at a decent price. Any sites/offers? Thanks Carl..
A1 Steak Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tablespoon Dijon Mustard
1 Tablespoon Bottled Grated Orange Peel
2 Tablespoon Heinz Ketchup
2 Tablespoon Heinz Chili Sauce
1. Bring all ingredients to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in clean bottle.
4. Cap tightly and refrigerate to use within 90 days.
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tablespoon Dijon Mustard
1 Tablespoon Bottled Grated Orange Peel
2 Tablespoon Heinz Ketchup
2 Tablespoon Heinz Chili Sauce
1. Bring all ingredients to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in clean bottle.
4. Cap tightly and refrigerate to use within 90 days.
Boston Market Cranberry Sauce
1 pound can Jellied Cranberry Sauce
1 (10 ounce) jar Orange Marmalade
1/4 teaspoon Ground Ginger
2 cups fresh Cranberries, sliced
1/3 cup Walnuts, chopped fine
In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low.
Stir often.
Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp).
Remove from heat and stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use within a week to 10 days.
1 (10 ounce) jar Orange Marmalade
1/4 teaspoon Ground Ginger
2 cups fresh Cranberries, sliced
1/3 cup Walnuts, chopped fine
In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low.
Stir often.
Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp).
Remove from heat and stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use within a week to 10 days.
Anxiety issues (Carl_T)
So after my thread the other day about poor sleeping, I've came to the conclusion im suffering really bad with anxiety due to my shift changing and me going back onto nights for 3 months. If any of you remember my previous posts will know how bad i su..
Looking for Pumpkin Pie Cheeseckae Recipe
My wife and I are having Thanksgiving dinner at our home this year and she asked me to help with the dinner. We cook well together and enjoy spending time together in the kitchen. She asked me to make a Pumpkin pie cheesecake. Not a pumpkin cheesecake, but a two layer dessert with cheesecake and pumpkin pie and cheesecake. I have seen them, but am having troubles finding a recipe (other than no bake). Do any of you have a recipe for this?
My Favorite Mac-n-Cheese
I have to confess, I rarely use measuring spoons for seasonings. I have never written this recipe down before and am estimating the amounts. I hope you like this as much as my family has.
4 tbsp. Flour
4 tbsp. Butter
2 cups Cream
3 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Provolone Cheese
1/2 cup Shredded Romano Cheese
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 tsp Ground Cumin
1 tbsp. Fresh Basil
Macaroni (preferably fresh homemade pasta)
Mix flour and spices in a small bowl, melt butter, whisk in flour mix, gradually add cream whisking constantly, cook over a medium heat until sauce begins to thicken stirring occasionally, add cheese stirring frequently. Cook pasta, once cheese is melted and the sauce is thick and smooth, taste and season to taste. Pour over pasta and enjoy!
4 tbsp. Flour
4 tbsp. Butter
2 cups Cream
3 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Provolone Cheese
1/2 cup Shredded Romano Cheese
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 tsp Ground Cumin
1 tbsp. Fresh Basil
Macaroni (preferably fresh homemade pasta)
Mix flour and spices in a small bowl, melt butter, whisk in flour mix, gradually add cream whisking constantly, cook over a medium heat until sauce begins to thicken stirring occasionally, add cheese stirring frequently. Cook pasta, once cheese is melted and the sauce is thick and smooth, taste and season to taste. Pour over pasta and enjoy!
Underactive Thyroid (CoLFC)
I'm just gonna post this here in general because I'm not sure where to else to post it so if any mods wan't to move it please do... Ok so I've got a few questions for anyone in the same boat or anyone else who knows anything about this topic. Friday gone ..
Vegetable Tian
3 tbsp olive oil, divided, plus more for greasing the pan
2 large yellow onion, cut in half and sliced
2 clove garlic, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lb medium tomatoes
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tbsp fresh thyme leaves, plus extra sprigs
2 oz gruyere cheese, grated
Preheat oven to 375 degrees F (190 degrees C). Brush a 9 x 13 x 2 inch baking dish or 3 quart casserole with olive oil.
In a medium saute pan, heat 2 tablespoons olive oil and cook onions over medium-low heat until translucent, about 8 to 10 minutes. Add garlic and cook for another minute. Spread onion mixture on the bottom of the prepared baking dish.
Slice potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon olive oil. Cover dish with aluminum foil and bake until the potatoes are tender, about 35 to 40 minutes. Uncover the dish, remove thyme sprigs, sprinkle cheese on top, and bake for another 30 minutes until browned. Serve warm.
2 large yellow onion, cut in half and sliced
2 clove garlic, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lb medium tomatoes
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tbsp fresh thyme leaves, plus extra sprigs
2 oz gruyere cheese, grated
Preheat oven to 375 degrees F (190 degrees C). Brush a 9 x 13 x 2 inch baking dish or 3 quart casserole with olive oil.
In a medium saute pan, heat 2 tablespoons olive oil and cook onions over medium-low heat until translucent, about 8 to 10 minutes. Add garlic and cook for another minute. Spread onion mixture on the bottom of the prepared baking dish.
Slice potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon olive oil. Cover dish with aluminum foil and bake until the potatoes are tender, about 35 to 40 minutes. Uncover the dish, remove thyme sprigs, sprinkle cheese on top, and bake for another 30 minutes until browned. Serve warm.
Triple-Chocolate Cheesecake
Crust:
2/3 cup old-fashioned rolled oats
8 chocolate graham cracker sheets
2 tablespoons dark brown sugar
1/8 teaspoon salt
1 tablespoon butter, melted
1 large egg white
Baking spray with flour
Filling:
1 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons cake flour
1/4 teaspoon salt
12 ounces fat-free cream cheese, softened
10 ounce 1/3-less-fat cream cheese, softened
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 ounce milk chocolate, melted and cooled
2 cups frozen light whipped topping, thawed and divided
1 cup blackberries
1. Preheat oven to 350°.
2. To prepare crust, spread oats on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350° for 22 minutes. Cool completely on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.
5. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.
2/3 cup old-fashioned rolled oats
8 chocolate graham cracker sheets
2 tablespoons dark brown sugar
1/8 teaspoon salt
1 tablespoon butter, melted
1 large egg white
Baking spray with flour
Filling:
1 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons cake flour
1/4 teaspoon salt
12 ounces fat-free cream cheese, softened
10 ounce 1/3-less-fat cream cheese, softened
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 ounce milk chocolate, melted and cooled
2 cups frozen light whipped topping, thawed and divided
1 cup blackberries
1. Preheat oven to 350°.
2. To prepare crust, spread oats on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350° for 22 minutes. Cool completely on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.
5. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.
Growing a beard - trim the tache or not? (brittas)
Ok, so I seem to have jumped on the current beard bandwagon. I actually only intended to have some stubble but as I've crossed the border from stubble to beard, I quite like it and get a few compliments from women. So it's here to stay for the next couple..
No sit ups (flash_123)
When I am doing workout for abs I don't include sit ups. I only do leg all kinds of leg raises. Because sit ups tend to hurt my back. Anyone else notice back ache while doing sit ups?..
Anyone a web developer? (chorleylad)
Hello Is there anyone on here any experience with putting together a website? I'm looking at building a website aimed at Ltd Company Contractors/Freelancers to buy their insurance. The site needs to be able to produce a quote based on various options inpu..
Stuff you can get OTC in Europe but not in UK? (Blub2abs)
I'm back in England in a week or two, and wondered if there's anything I can get here that I can't in the UK, 'roids aside that is...
Caffeine Content (Mick of Gateshead)
Seems the amount being put in pre workouts is getting a bit ridiculous now and quite frankly I cant think it being very safe. Are people really taking the recommened does that are advertised in some of them, I purchased ripped freak and that is 250mg scoo..
All machine routine advice? (GeeNorth)
Hi all, this is my first post, nice to have found a great site. Now I know that machines aren't necessarily liked in muscle circles but please bear with me. I am a 42 year old out of shape guy who has decided to make the change. I haven't done any real ex..
Name of TV show help? (evertonfc)
Can anyone help with the name of a US Tv show. Totally forgot the name and can't seem to find anything online. Was usuall 4-6 EX Military servicemen and 4-5 tasks over the hour they had to complete, the person who came last got kicked out and left the rem..
new tablet (turkeyjoe)
i have 150 to spend on a tablet so many to choose from any recommendations ?..
Skillet Southern Pecan Pie
1/2 (14.1-oz.) package refrigerated pie crusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon (can substitute vanilla extract)
1 1/2 cups pecan halves
1. Preheat oven to 325°. Fit pie crust into a 10-inch cast-iron skillet; sprinkle pie crust with powdered sugar.
2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
Southern Living
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon (can substitute vanilla extract)
1 1/2 cups pecan halves
1. Preheat oven to 325°. Fit pie crust into a 10-inch cast-iron skillet; sprinkle pie crust with powdered sugar.
2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
Southern Living
Mocha-Espresso Cream Pie
Crust
1 (9-oz.) package chocolate wafers
1/2 cup finely chopped toasted pecans
1/2 cup butter, melted
Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons instant espresso
2 cups half-and-half
4 large egg yolks
2 ounces bittersweet chocolate baking squares, chopped
2 tablespoons butter
Topping
Coffee Whipped Cream
1. Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.
Coffee Whipped Cream
2 cups heavy cream
1 tablespoon coffee liqueur
1/3 cup sugar
Beat heavy cream and coffee liqueur at medium-high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Note: We tested with Kahlúa coffee liqueur.
Southern Living
1 (9-oz.) package chocolate wafers
1/2 cup finely chopped toasted pecans
1/2 cup butter, melted
Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons instant espresso
2 cups half-and-half
4 large egg yolks
2 ounces bittersweet chocolate baking squares, chopped
2 tablespoons butter
Topping
Coffee Whipped Cream
1. Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.
Coffee Whipped Cream
2 cups heavy cream
1 tablespoon coffee liqueur
1/3 cup sugar
Beat heavy cream and coffee liqueur at medium-high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Note: We tested with Kahlúa coffee liqueur.
Southern Living
What electric shaver (chris182)
I've had an istubble for a while now but I've went to use it and it's broken, according to my wife it must have broke by itself but it's clearly been water damaged. Anyway I've told my mother I need a new one for Christmas and she has ..
How to get perfectly sliced homemade bread
How to get perfectly sliced homemade bread
.
The picture below is of slices from two recent homemade loaves sliced with our Chef's Choice 610 electric slicer..
.
.
I have a Chef's Choice 610 electric slicer and mainly use it to slice homemade bread. It cost about $ 115. It slices a whole loaf in about a minute. If you have one, try slicing bread on thickness setting 10 or 12. It makes perfect slices. I couldn't be more pleased with the slicer.
.
Also works great to slice meat and cheese. It will make slices from 3/4-inches thick down to paper thin deli-meat slices.
.
I bought this when I got tired of trying to slice homemade loaves with a bread knife or other gadgets.
.
We bought this slicerfrom Loews Hardware, Amazon also carries it.
.
The picture below is of slices from two recent homemade loaves sliced with our Chef's Choice 610 electric slicer..
.
.
I have a Chef's Choice 610 electric slicer and mainly use it to slice homemade bread. It cost about $ 115. It slices a whole loaf in about a minute. If you have one, try slicing bread on thickness setting 10 or 12. It makes perfect slices. I couldn't be more pleased with the slicer.
.
Also works great to slice meat and cheese. It will make slices from 3/4-inches thick down to paper thin deli-meat slices.
.
I bought this when I got tired of trying to slice homemade loaves with a bread knife or other gadgets.
.
We bought this slicerfrom Loews Hardware, Amazon also carries it.
Your favourite training videos. (jack5r)
I saw this a few years ago before I even really knew the difference between powerlifting and olympic weightlifting. It was the most insane training video I had ever seen. If you haven't witnessed him before, here he is, the legend Pyrros Dimas. https://ww..
How much Peanut butter do you take. (Sideeffectwhu)
I just bought a 340g of Whole earth crunchy organic peanut butter and was wondering how much I can safely take or how long should it last. I know its boring but after watching the Arsenal v Man Utd game and coming home whilst the band was setting up and p..
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..
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