Brined and Grilled Shrimp

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Bought these shrimp from Costco. Size 16/20 shell on.



2 cups water

•1/4 cup Kosher salt

•1/4 cup sugar

•1/4 cup Zatarain’s Extra Spicy Crawfish, Shrimp and Crab Boil

•2 cups of ice



Boil water add salt, sugar and crab boil. Let steep a few mins.

Add ice to bring up to 4 C.

Make sure bring is cold.



Brine for 20-25 min

Rinse 1-2 times



Rub with oil and Zatartain’s



Grill 2 min per side on hot grill.

If you use 20/24 grill 1 1/2 min per side.

Could use the oven but have never tried it.



Enjoy



dave

Muffins, Muffins, Muffins

Muffins, Muffins, Muffins



How to make muffins:



1. Line the pan(s) with paper or foil liners; coat the liners with cooking spray. (For savory muffins, dust with flour after spraying.)



2. Fill each liner 2/3 to 3/4 full with batter and bake at 350 degrees F until a toothpick comes out clean.



1. Streusel: Make the topping: Mix 2/3 cup each chopped pecans, brown sugar and flour, and 1/4 teaspoon salt; work in 5 tablespoons cold cubed butter. Make the batter: Mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups, sprinkle with the topping and bake 20 to 25 minutes.



2. Earl Grey: Make Streusel Muffins (No. 1), replacing the pecans with oats, reducing the sour cream to 3/4 cup and adding 1/3 cup strong Earl Grey tea with the vanilla.



3. Coffee Cake: Make Streusel Muffins (No. 1), doubling the topping; divide among 18 prepared muffin cups and bake.



4. Snickerdoodle: Make cinnamon crumble: Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon; mash in 1/2 stick softened butter. Make the batter for Streusel Muffins (No. 1). Stir 1/2 cup of the cinnamon crumble into the batter; divide among 12 prepared muffin cups and top with the remaining crumble. Bake 25 to 28 minutes.







5. Ginger-Lemon Minis: Make Gingerbread Muffins (No. 6), dividing the batter among 36 to 48 prepared mini muffin cups. Bake 16 to 18 minutes. Make a dent in each muffin while still warm; cool. Fill with jarred lemon curd.



6. Gingerbread: Mix 2 cups flour, 2 tablespoons cocoa powder, 1 tablespoon ground ginger, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk 1 stick melted butter, 1/2 cup each sugar and molasses, 1/4 cup milk and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes.



7. Ginger-Fig: Make Gingerbread Muffins (No. 6), adding 1/4 cup finely chopped dried figs and 1/4 teaspoon orange zest with the eggs.



8. Sugar-and-Spice Minis: Make Gingerbread Muffins (No. 6), adding 1/2 teaspoon pepper with the flour and 1 tablespoon finely grated ginger with the eggs. Divide among 36 to 48 prepared mini muffin cups and sprinkle with chopped crystallized ginger. Bake 16 to 18 minutes.



9. Banana: Mix 2 cups flour, 1/2 cup chopped nuts, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 3/4 cup brown sugar, 1 stick melted butter, 1/2 cup each mashed banana and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes.



10. Apple-Cranberry: Make Banana Muffins (No. 9), adding 1/2 teaspoon cinnamon with the flour and replacing the nuts with dried cranberries and the banana with applesauce. Top with dried apples and dried cranberries before baking.





11. Sweet Potato–Chocolate: Make Banana Muffins (No. 9), replacing the nuts with mini chocolate chips and the banana with canned sweet potato purée.



12. Pumpkin: Make Banana Muffins (No. 9), adding 1 teaspoon pumpkin pie spice with the flour, omitting the nuts and replacing the banana with canned pure pumpkin. Top with hulled pumpkin seeds and turbinado sugar before baking.



13. Persimmon: Make Banana Muffins (No. 9), adding 1/2 teaspoon cinnamon and 1/4 teaspoon ground cardamom with the flour, omitting the nuts and replacing the banana with 3/4 cup puréed, peeled persimmons.



14. Chocolate: Melt 6 tablespoons butter with 1/2 cup chopped bittersweet chocolate. Mix 1 3/4 cups flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 1 cup milk, 1 egg and 1 teaspoon vanilla, then stir into the flour mixture. Stir in the melted chocolate mixture. Divide among 12 prepared muffin cups and bake 22 to 28 minutes.



15. Cherry-Chocolate: Thaw, drain and chop 1 cup frozen pitted cherries. Make Chocolate Muffins (No. 14), adding the cherries with the flour and 1/4 teaspoon almond extract with the vanilla.



16. Chocolate Macaroon: Mix 1 1/2 cups shredded coconut, 1 beaten egg white, 2 tablespoons sugar and 1/4 teaspoon vanilla. Make Chocolate Muffins (No. 14), filling the cups halfway with the batter; top with the coconut mixture and the remaining batter, then bake.



17. Candy Cane: Make Chocolate Muffins (No. 14), adding 1/4 cup crushed peppermint candies with the flour. Sprinkle with more crushed candies before baking.



18. Blueberry-Corn Tops: Make Corn Muffins (No. 23), replacing the regular flour with cake flour and adding 3/4 cup blueberries with the flour; increase the sugar by 2 tablespoons and the baking powder by 1 teaspoon, and reduce the milk to 1/3-2/3 cup. Arrange 1/3-cup mounds of batter 2 inches apart on oiled baking sheets. Chill 30 minutes, then bake at 375 degrees F, 16 to 18 minutes.



19. Mexican Hot Cocoa: Make Chocolate Muffins (No. 14), adding 1 teaspoon cinnamon with the flour. Bake and cool, then insert a cinnamon stick into each and top with halved mini marshmallows.



20. Chocolate-Pecan Pie: Make Chocolate Muffins (No. 14). Make a dent in each while still warm; cool. Cook 1/4 cup each brown sugar, corn syrup and butter with 1 beaten egg and 1 teaspoon each cornstarch and vanilla over medium heat, stirring, until thick. Stir in 3/4 cup chopped pecans; cool. Spoon the pecan mixture over the muffins.



21. Nutella: Make Chocolate Muffins (No. 14), replacing the bittersweet chocolate with Nutella (melt the butter, then mix with the Nutella) and adding 1/3 cup chopped hazelnuts with the flour.



22. Mocha: Make Chocolate Muffins (No. 14), adding 1/4 cup crushed chocolate-covered espresso beans with the flour and 2 teaspoons instant espresso powder with the vanilla.



23. Corn: Mix 1 1/2 cups each flour and cornmeal, 1/3 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 2/3 cup each sour cream and milk, 1 stick melted butter and 2 eggs; fold into the flour mixture. Divide the batter among 12 prepared muffin cups and bake at 400 degrees F, 20 to 25 minutes.



24. Corn-Pineapple: Sauté 1 cup finely diced pineapple in 2 tablespoons each butter and brown sugar, 5 minutes; cool. Make Corn Muffins (No. 23), adding the pineapple with the flour.



25. Maple-Bacon: Make Corn Muffins (No. 23), omitting the sugar, adding 3 slices chopped cooked bacon with the flour and replacing the milk with maple syrup.



26. Jalapeno-Cheddar: Make Corn Muffins (No. 23), adding 1 small chopped caramelized onion, 1 chopped jalapeno and 1 cup diced sharp cheddar with the flour.



27. Corn-Sausage: Make Corn Muffins (No. 23), using only 1 1/4 cups each flour and cornmeal and adding 1/2 pound chopped cooked sausage, 1/2 cup corn, 2 sliced scallions and 1/2 teaspoon dried sage with the flour.



28. Sweet Butter: Mix 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter and 2/3 cup sugar until fluffy, then beat in 2 eggs and 1 teaspoon vanilla. Slowly beat in the flour mixture and 1/3 cup milk in alternating batches. Divide among 12 prepared muffin cups and bake 20 to 25 minutes.



29. Eggnog: Make Sweet Butter Muffins (No. 28), adding 1 teaspoon nutmeg with the flour. When cool, dip the tops in a mixture of 1 cup confectioners' sugar and 2 tablespoons white rum.



30. Coconut: Make Sweet Butter Muffins (No. 28), adding 1 cup shredded coconut with the flour and 1/4 teaspoon coconut extract with the vanilla.



31. Red Currant: Make Sweet Butter Muffins (No. 28), filling the muffin cups one-third of the way; top each with 1 teaspoon red currant jelly, then top with the remaining batter and bake.



32. Cider-Cinnamon: Make Sweet Butter Muffins (No. 28), replacing the milk with apple cider. Brush the warm muffins with melted butter and sprinkle with cinnamon sugar.



33. Stollen: Make Sweet Butter Muffins (No. 28), beating in 1/3 cup marzipan with the butter and 1/2 teaspoon almond extract with the vanilla. Brush the warm muffins with melted butter and dust with confectioners' sugar.



34. Panettone: Make Sweet Butter Muffins (No. 28), adding 1/2 cup each raisins and minced candied citrus peel with the flour. Sprinkle with coarse sugar before baking.



35. Salted Caramel Minis: Mix 1/2 cup jarred dulce de leche and 1/4 teaspoon kosher salt. Make Sweet Butter Muffins (No. 28), swirling the dulce de leche mixture into the batter. Divide among 36 to 48 prepared mini muffin cups. Bake 16 to 18 minutes.



36. Whole-Grain: Mix 1 cup all-purpose flour, 1/2 cup each whole-wheat flour and chopped dried fruit, 1/4 cup oats, 1 tablespoon wheat germ, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 1/2 cup each yogurt, vegetable oil and brown sugar, 2 eggs and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups. Bake 20 to 25 minutes.



37. Peanut-Apricot: Make Whole-Grain Muffins (No. 36), reducing the all-purpose flour to 3/4 cup and whisking in 1/2 cup each peanut butter and chopped dried apricots with the vanilla.



38. Carrot: Make Whole-Grain Muffins (No. 36), adding 2 grated carrots, 1/2 cup raisins, 1/4 cup each shredded coconut and sunflower seeds, and 1/2 teaspoon cinnamon with the flour; add 1/2 teaspoon lemon zest with the vanilla.



39. Spice: Mix 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups and sprinkle with coarse sugar. Bake 20 to 25 minutes.



40. Fruitcake: Soak 3/4 cup dried fruit in brandy overnight; drain and chop. Make Spice Muffins (No. 39), adding 1/2 cup of the dried fruit and 1/2 cup chopped pecans with the flour. Top with the remaining dried fruit and more pecans before baking.



41. Pear-Ginger: Make Spice Muffins (No. 39), replacing 1 cup of the flour with finely crushed graham cracker crumbs and adding 1 chopped peeled pear with the flour and 1 teaspoon grated ginger with the vanilla.



42. Sugar Plum: Minis Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground almonds and adding 1 teaspoon orange zest with the vanilla. Divide among 36 to 48 prepared mini muffin cups. Top each with a prune half and sprinkle with coarse sugar. Bake 16 to 18 minutes.



43. Rudolph Minis: Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground pistachios, omitting the spices and replacing the vanilla with 1/2 teaspoon almond extract. Divide among 36 to 48 prepared mini muffin cups and bake 16 to 18 minutes. Make a dent in each while still warm; fill with a candied cherry and top with more pistachios.



44. Ham and Cheese: Make Herb Muffins (No. 46), omitting the parsley and adding 1 cup shredded havarti, 2/3 cup diced ham, 1/4 cup grated parmesan and 1 small chopped caramelized onion with the flour.



45. Grapefruit-Poppy: Make Spice Muffins (No. 39), omitting the spices and adding 2 tablespoons poppy seeds and 2 teaspoons grapefruit zest with the vanilla.



46. Herb: Mix 2 cups flour, 1/4 cup chopped parsley, 1 tablespoon sugar, 2 teaspoons baking powder and 3/4 teaspoon salt. Whisk 1 1/4 cups milk, 1 egg and 2 tablespoons melted butter; fold into the flour mixture. Divide among 12 prepared muffin cups and bake at 400 degrees F, 16 to 20 minutes.



47. Cheese Ball Minis: Make Herb Muffins (No. 46), adding 1 1/2 cups shredded sharp cheddar, 3 ounces diced cream cheese and 1/4 cup grated parmesan with the flour. Divide among 36 to 48 prepared mini muffin cups; sprinkle with chopped almonds. Bake 12 to 14 minutes.



48. Spinach: Make Herb Muffins (No. 46), adding 1/2 cup thawed frozen spinach (squeezed dry),1 chopped caramelized onion, 1 cup crumbled feta and 2 tablespoons chopped dill with the flour.



49. Potato-Bacon: Make Herb Muffins (No. 46), replacing 1/2 cup of the flour with instant potato flakes and adding 3 slices chopped cooked bacon with the flour; replace the parsley with chives, increase the salt to 1 1/4 teaspoons and increase the milk to 1 1/2 cups.



50. Bacon and Egg: Make Herb Muffins (No. 46), omitting the parsley and adding 6 slices chopped cooked bacon, 3/4 cup shredded Swiss cheese and 4 chopped scrambled eggs with the flour. Bake, then top with more cheese and broil until golden, 1 minute

Geordie guy tries electric chair.LOL (rob211080)

http://ift.tt/1x5yVNE I almost cried watching this...

ring in 2015

In Celebration



Serves 1



5 oz. of Cava (or any dry sparkling white wine)



.75 oz. of Pierre Ferrand Cognac



2 dashes of Angostura Bitters



1 dash of Peychaud Bitters



1 sugar cube



1 lemon peel



In a mixing glass add the Pierre Ferrand and Cava. Add ice and mix gently. Next, in a Champagne Flute add a sugar cube and both bitters. Strain contents of mixing glass into the flute and garnish with a lemon peel.



It's About Thyme



Serves 1



2 oz. Death's Door Gin



½ oz. Thyme infused simple syurp*



½ oz. fresh lemon juice



3 drops Green Chartreuse



Fresh Thyme



Add all ingredients into a mixing tin with ice, shake and strain into a martini or vintage coupe glass. Garnish with a fresh sprig of thyme.



*Thyme infused simple syrup. 2 cups water, 1 cup sugar, 2 fresh sprigs of thyme. Heat water and sugar until sugar dissolves, add thyme, remove from the heat and allow to steep for 10-15 minutes (to taste). Strain and chill. Will last up to 1 month, covered and refrigerated.



Erik the Red (nonalcoholic)



Serves 1



1.5 oz. fresh lime juice



1.5 oz. of ginger syrup*



1 dash Fee Brothers Old Fashioned Bitters



Fresh lemon and lime wheels



Charged water/soda water



(Add 2 oz. of vodka and you have a Moscow Mule)



In a mixing tin add, lime juice, ginger syrup, Fee Bros bitters, ice and shake. Add soda water and strain into a Collins glass with ice. Garnish with a lemon and lime wheel.



*To make ginger syrup. Mix 8 oz. of freshly juiced ginger root into 24 oz. of basic simple syrup. Yields 4 cups and will last up to one month covered and refrigerated.

Gluten Free Cookies

GLUTEN-FREE CHOCOLATE CRACKLE COOKIES



1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour



½ cup cocoa powder



1 tsp. baking powder



¼ tsp. baking soda



½ tsp. salt



1 ½ cups brown sugar



3 eggs



1 tsp. vanilla



4 oz. unsweetened chocolate



4 tbsp. unsalted butter



-sugar



-confectioner's sugar



In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner's sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.



Makes 18.



GLUTEN-FREE SUGAR COOKIE CUTOUTS



1 cup unsalted butter, at room temperature



1 cup sugar



2 egg yolks



1 tsp. almond extract



½ tsp. vanilla extract



2 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour



¼ tsp. salt



In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.



Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.



Makes about 4 dozen.



GLUTEN-FREE MOLASSES COOKIES



2 ¼ cups Pamela's Gluten-Free Artisan Flour Blend



1 tsp. baking soda



1 ½ tsp. Kowalski's Ground Ginger



1 ¼ tsp. Kowalski's Ground Cinnamon



½ tsp. Kowalski's Ground Cloves



¼ tsp. Kowalski's Ground Allspice



¼ tsp. Kowalski's Coarse Ground Black Pepper



¼ tsp. kosher salt



12 tbsp. unsalted butter, room temperature



⅓ cup brown sugar



⅓ cup sugar, plus more for rolling



1 egg yolk, room temperature



1 tsp. pure vanilla extract



½ cup unsulfured molasses



In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.



Makes 24.



Note: This recipe also works well with all-purpose flour instead of the gluten free flour.



GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES



1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour



¼ tsp. kosher salt



½ cup roasted and salted shelled pistachios



½ tsp. vanilla extract



½ cup unsalted butter, cold, cut into ¼" pieces



1 egg yolk



2 tbsp. heavy cream, plus more for brushing the cookies



1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish



Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.



Makes 24.

New Potato Gratin with White Cheddar and Bacon

New Potato Gratin with White Cheddar and Bacon



Preheat oven to 375°F



Ingredients:



8 strips bacon



1 leek, cleaned, trimmed, halved and thinly sliced, white and very light green parts only



1 tablespoon unsalted butter



1 tablespoon olive oil



4 pounds new potatoes, thoroughly washed and sliced ⅛ inch thick, rinsed.



4 clove garlic, peeled and very finely chopped



½ pound White Cheddar cheese, finely grated.



3 cups heavy cream



Kosher salt and freshly ground white pepper



1 tablespoon unsalted butter, chilled and cut into small pieces.



2 tablespoons fresh thyme, finely chopped



¼ cup dried bread crumbs



Unsalted butter, softened, to grease casserole



1. Preheat oven to 375°F. Grease a large casserole dish with the softened butter. Set aside.



2. Line a rimmed baking sheet with parchment and place the bacon in a single layer over the parchment. Bake for 12 to 15 minutes until the bacon is cooked but not crisp. Remove the bacon from the pan and drain on paper towels. When the bacon has cooled, squeeze the bacon between paper towels to thoroughly remove all the grease. Coarsely chop the bacon and set aside.



3. Heat 1 tablespoon each of unsalted butter and olive oil in a skillet. Add the sliced leeks and saute just until beginning to soften. Remove from heat and set aside.



4. Working in layers, starting with the potatoes, line the dish with an even layer of sliced potatoes, overlapping to completely cover bottom of baking dish. Scatter some of the sautéed leeks and chopped bacon over the potatoes.



5. Next, sprinkle a small amount of each cheese over the potato layer. Lightly salt and pepper, then add a little of the chopped garlic and the minced fresh thyme.



6. Repeat this process, reserving about a half cup of the cheese and 1 teaspoon of the minced thyme to top the gratin.



7. You should have about 4 nice layers when you are finished. Now pour the heavy cream over the layers SLOWLY. Use just enough cream to thinly cover the potatoes, no more. Cover the baking dish tightly with aluminum foil and bake in pre-heated oven for 50 minutes to an hour. At this point, check the potatoes for doneness.



8. When potatoes are tender, remove the foil and sprinkle remaining cheese, bread crumbs and rosemary and return the oven, uncovered, for 10 to 15 minutes to brown.



Rosemary Potato Wedges



Serves 4



Ingredients:



4 Russet or baking potatoes



¼ cup vegetable oil



Kosher salt and freshly ground pepper



5 sprigs fresh rosemary leaves, removed from stems and finely chopped



1. Preheat oven to 375°F. Line a stainless steel baking sheet with parchment.



2. Scrub potatoes and cut in half length-wise. Cut each half in half once more. Now, depending on the size of the potato, cut each potato quarter into wedges. You will want to cut each quarter into 3 to 4 wedges.



3. Pour the vegetable oil in a large bowl. Toss in the potato wedges and coat the wedges thoroughly with the oil. Spread oil coated potato wedges evenly over the parchment-lined rimmed baking sheet.



4. Season potatoes with salt and pepper then evenly sprinkle the chopped rosemary over the potatoes and place in preheated oven for 35 to 45 minutes, depending on the size of the potato wedges. Serve immediately or keep warm in a 250°F oven until ready to serve.



Pommes Anna



Ingredients:



1 ½ pounds russet potatoes, peeled



½ cup unsalted butter, clarified



Kosher salt and freshly ground black pepper



1. Preheat the oven to 425F.



2. Slice the potatoes as thin as possible using a mandoline or Japanese slicer, transferring them as they are sliced to a large bowl of cold water.



3. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick, with some of the clarified butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.



4. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425F oven for 30 minutes.



5. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.



6. Invert the potato cake onto a cutting board and cut it into 8 wedges.

New Potato Gratin with White Cheddar and Bacon Preheat oven to 375°F Ingredients:

New Potato Gratin with White Cheddar and Bacon



Preheat oven to 375°F



Ingredients:



8 strips bacon



1 leek, cleaned, trimmed, halved and thinly sliced, white and very light green parts only



1 tablespoon unsalted butter



1 tablespoon olive oil



4 pounds new potatoes, thoroughly washed and sliced ⅛ inch thick, rinsed.



4 clove garlic, peeled and very finely chopped



½ pound White Cheddar cheese, finely grated.



3 cups heavy cream



Kosher salt and freshly ground white pepper



1 tablespoon unsalted butter, chilled and cut into small pieces.



2 tablespoons fresh thyme, finely chopped



¼ cup dried bread crumbs



Unsalted butter, softened, to grease casserole



1. Preheat oven to 375°F. Grease a large casserole dish with the softened butter. Set aside.



2. Line a rimmed baking sheet with parchment and place the bacon in a single layer over the parchment. Bake for 12 to 15 minutes until the bacon is cooked but not crisp. Remove the bacon from the pan and drain on paper towels. When the bacon has cooled, squeeze the bacon between paper towels to thoroughly remove all the grease. Coarsely chop the bacon and set aside.



3. Heat 1 tablespoon each of unsalted butter and olive oil in a skillet. Add the sliced leeks and saute just until beginning to soften. Remove from heat and set aside.



4. Working in layers, starting with the potatoes, line the dish with an even layer of sliced potatoes, overlapping to completely cover bottom of baking dish. Scatter some of the sautéed leeks and chopped bacon over the potatoes.



5. Next, sprinkle a small amount of each cheese over the potato layer. Lightly salt and pepper, then add a little of the chopped garlic and the minced fresh thyme.



6. Repeat this process, reserving about a half cup of the cheese and 1 teaspoon of the minced thyme to top the gratin.



7. You should have about 4 nice layers when you are finished. Now pour the heavy cream over the layers SLOWLY. Use just enough cream to thinly cover the potatoes, no more. Cover the baking dish tightly with aluminum foil and bake in pre-heated oven for 50 minutes to an hour. At this point, check the potatoes for doneness.



8. When potatoes are tender, remove the foil and sprinkle remaining cheese, bread crumbs and rosemary and return the oven, uncovered, for 10 to 15 minutes to brown.



Rosemary Potato Wedges



Serves 4



Ingredients:



4 Russet or baking potatoes



¼ cup vegetable oil



Kosher salt and freshly ground pepper



5 sprigs fresh rosemary leaves, removed from stems and finely chopped



1. Preheat oven to 375°F. Line a stainless steel baking sheet with parchment.



2. Scrub potatoes and cut in half length-wise. Cut each half in half once more. Now, depending on the size of the potato, cut each potato quarter into wedges. You will want to cut each quarter into 3 to 4 wedges.



3. Pour the vegetable oil in a large bowl. Toss in the potato wedges and coat the wedges thoroughly with the oil. Spread oil coated potato wedges evenly over the parchment-lined rimmed baking sheet.



4. Season potatoes with salt and pepper then evenly sprinkle the chopped rosemary over the potatoes and place in preheated oven for 35 to 45 minutes, depending on the size of the potato wedges. Serve immediately or keep warm in a 250°F oven until ready to serve.



Pommes Anna



Ingredients:



1 ½ pounds russet potatoes, peeled



½ cup unsalted butter, clarified



Kosher salt and freshly ground black pepper



1. Preheat the oven to 425F.



2. Slice the potatoes as thin as possible using a mandoline or Japanese slicer, transferring them as they are sliced to a large bowl of cold water.



3. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick, with some of the clarified butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.



4. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425F oven for 30 minutes.



5. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.



6. Invert the potato cake onto a cutting board and cut it into 8 wedges.

Flat Iron Steak and Prawns

Flat Iron Steak and Prawns



4 ounces Filet



2 ounces Pinot-Mushroom Sauce



6 ounces White Cheddar Mashed Potatoes



6-8 fresh water prawns, grilled



2 ounces Meyer Lemon Butter sauce



1/8 wedge lemon



Grill steak choice to desired doneness. Spoon cheddar mash to left rear of plate. Place steak in front of mash to left and prawns to right. Spoon Meyer lemon butter sauce over prawns. Serve with steak sauce in ramekin behind steak. Garnish with lemon and chive mix over prawns.



White Cheddar Mashed Potatoes



1 pound peeled potatoes, diced 2"



1 5/8 ounces butter



¼ tablespoon Thyme, minced



2 fluid ounces heavy cream, warmed



2 fluid ounces sour cream



¼ teaspoon white pepper



1/3 tablespoon salt



2 ounces White Cheddar cheese, shredded



2 tablespoons green onions, sliced thin



Steam potatoes. When cooked tender (approximately 50 minutes). Check with skewer for doneness. When potatoes are just about done, Put cream, sour cream and butter in sauce pot, bring to simmer, reduce heat to low and hold while potatoes are cooking. Rice potatoes.



Mix Thyme, salt and pepper to warm cream blend. Then add cream mix, cheddar and scallions into riced potatoes. (Do not add all liquids at once, add to achieve desired consistency).



Candy Cane Martini



1/2oz Midori



1 oz. Crème de Menthe



1 oz. Crème de Cacao



½ oz. Fresh Cream



Shaken and served up in a glass rimmed with crushed candy cane.



Blu Cubed



1 ½ oz. Stoli Bluberi vodka



1 oz. Kinky Blue



½ oz. blueberry juice



Shaken and served with a blueberry garnish.

Lamb T-Bone with squash salad and spinach pesto

Lamb T-Bone with squash salad and spinach pesto



Ingredients:



4-8 lamb chops (t-bones)



Olive oil, as needed



Salt and pepper, as needed



½ lb. bacon, rough chopped



¼ onion, finely diced



3 cloves roasted garlic



½ c. dried cherries



¼ c. Parmesan cheese



1 c. chicken stock



3 cups baby kale



Spinach pesto, as needed



Directions:



Season the lamb with salt and pepper and rub with olive oil. Let sit at room temp until ready to cook.



To make the stew, render the bacon in a heavy bottomed pot over medium high heat just until crispy. Add the onion, garlic and cherries and sauté, stirring often until softened. Add the garbanzo beans and stir. Add the chicken stock and parmesan and simmer until starts to thicken. Stir in the baby kale right before serving so the leaves just wilt and don't overcook.



When ready sear the chops in a hot pan or grill them.



To plate place a spoonful of the spinach pesto on the plate and spoon some garbanzo beans over. Top with the Lamb Chop.



Spinach pesto



Ingredients:



2 cups spinach



1 cup basil leaves



½ cup Parmesan



2 tbsp. walnuts, toasted



5 garlic cloves



¼ cup olive oil



Salt and pepper to taste



Directions:



Combine all ingredients in food processor and blend until pesto consistency.



Kale, Granny Smith Apple and Delicata Squash Salad



Ingredients:



4 cups baby kale or savoy kale



1 Granny Smith apple, julienned



1-2 Delicata squash, cut into rings and roasted with olive oil, salt and pepper



1 oz. pecans, toasted



1 tbsp. crystalized ginger, finely chopped



1 oz. dried cranberries



Hard cider vinaigrette, as needed



Directions:



Combine the salad ingredients in a bowl and drizzle with the vinaigrette. Place an equal amount on plates and finish with fresh cracked pepper.



Hard Cider Vinaigrette



Ingredients:



3 cups hard cider



1 cup cider vinegar



½ cup maple syrup



½ cup Dijon mustard



¼ cup roasted garlic



3 cup olive oil



Salt and pepper, to taste



Directions:



Combine all ingredients, slowly add the oil using the hand blender until incorporated. Adjust seasonings if needed.

Banana Brownie Sticky Toffee Puddings

1 (18.4-oz.) package fudge brownie mix

3 ripe bananas, mashed (about 1 3/4 cup)

1 cup sugar

1/2 cup light corn syrup

1/2 cup butter

1/4 teaspoon table salt

3 1/2 cups heavy cream, divided

Garnish: chopped chocolate-covered toffee candy bars



1. Prepare brownie mix according to package directions, stirring in mashed bananas just before transferring mixture to a 9-inch square pan. Bake according to package directions.



2. Meanwhile, stir together sugar, next 3 ingredients, and 1 1/4 cups heavy cream in a medium saucepan. Cook over low heat, stirring often, 35 to 45 minutes or until dark amber. Stir in 1 cup heavy cream, and increase heat to medium. Cook, stirring constantly, about 5 minutes or until slightly thickened. Remove from heat, and cool 5 minutes.



3. Cut cooled banana brownies into 3/4-inch cubes. Layer brownie cubes and desired amount of sticky toffee sauce in each of 12 small jars or bowls. Beat remaining 1 1/4 cups heavy cream at high speed with an electric mixer until soft peaks form; spoon over puddings. Drizzle with more sauce, if desired.



Note: Refrigerate cooled sauce in an airtight container up to 3 days. To soften, microwave at 30 second intervals, stirring until soft.



Southern Living

Peanut Butter-Pretzel Bonbons

1 cup creamy peanut butter

4 ounces cream cheese

1 cup powdered sugar

1 cup crushed pretzels

1 12-ounce package Ghirardelli® Dark Melting Wafers



Line a baking sheet or tray with waxed paper. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. Stir in powdered sugar and pretzels. Shape the peanut butter mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.

Place Ghirardelli® Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.

Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. Place dipped balls back on baking sheet. Chill for 30 minutes or until firm.



To store, place in a single layer in an airtight container. Refrigerate for up to 1 week or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.



Prep: 30 minutes

Freeze: 15 minutes

Chill: 30 minutes

El Chico Cheese Enchiladas

2 tablespoons flour

2 tablespoons vegetable oil

1 teaspoon salt

1/2 cup chili powder

1/2 cup paprika

1 Quart of water

12 corn tortillas

oil for heating corn tortillas

3/4 pound shredded American cheese

chopped white onions optional



In a medium sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust. Add in salt, chili powder, and paprika. Stir to combine, begin to add in water, begin with 1/4 of the water. When the sauce becomes thick add in the next quarter of water, and repeat until the sauce is complete.



Preheat oven to 350 degrees. Heat corn tortillas in either the microwave by sprinkling a little water on the tortillas and wrapping them in a clean dish towel, or heat them in a small skillet with a little vegetable oil.



To assemble the enchiladas, spread a little sauce in the bottom of the dish. Place 1 1/2 tablespoons of cheese in the center of the corn tortilla and roll. Place the rolled tortilla in the baking dish. Fill the pan with your enchiladas and then top with the sauce. Heat for about 15 minutes or until the cheese melts. Some people like to add some chopped white onion on top.

What kind of porn do you watch? (wolverine83)

I was reading a gay news/article site I frequent and there was an article about a Reddit conversation where 'straight' guys were saying they sometimes liked watching gay porn, for a number of reasons. Of course some guys just thought they must be gay or a..

Coffee delight –

Coffee delight –



Coffee can be made in various coffee makers, etc. – here’s a few you may want to try –

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Do you cook with coffee?

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If science enables us to be able to reverse the aging process should it be an option? (BMH)

As above and also should someone be able to stay at a pre determined age say...20 for ever.If all disease could be cured in future it would essentially mean you live for ever unless(and unfortunately law of averages) you die of unnatural causes accident,m..

All the best for 2015! (Trident)

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Home audio systems. (Smokey87)

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Turns out all my whinging about neck and shoulder pain could be down to me having the above. I have done my own research and got a few things to try, but I was wondering if anyone else on hear has had this and if so any tips on shifting it as quickly as p..

Raising Cane's Dipping Sauce

1 cup mayonnaise (I prefer Dukes)

1/2 cup Heinz ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon freshly ground pepper



In a small bowl combine all ingredients and mix until well blended. Store in an air-tight container for a few hours before serving. Will stay good in a container for up to 2 weeks

Spicy Tarragon Yogurt Chicken

1 bunch fresh tarragon sprigs, leaves only

1/2 cup plain Greek-style yogurt

1/4 cup harissa sauce (see footnote for recipe link)

2 garlic cloves, peeled

2 tablespoons vinegar or citrus juice

1 tablespoon ground cumin

2 teaspoons kosher salt

4 large chicken breast halves

1/4 cup harissa sauce, for garnish

4 sprigs tarragon, for garnish



Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.

Garnish with harissa sauce and a sprig of tarragon.



Chef John

Problems posting (Floydy)

Is anyone having trouble with posting at the moment?I find I'm logging in and after I begin typing a post the whole site disappears from my screen and I lose everything and have to begin again, losing my post in the process. I thought perhaps my unfinishe..

New Year Resolutions... (Jason)

Personally I am not a big fan of New Year resolutions. Generally I feel that, say in August, you feel you might do X when the New Year comes is a bit daft when it most often better to just get on with it. I can see the idea though, new year, fresh start. ..

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Hi all been i have been looking changing car for sometime now, after changing jobs i now require a diesel. I was looking at few cars like a mazda6, but they would be push me to breaking point fiancé wise. So i have changed my plan and going to go for a S4..

What to do with a beef roast?

We have all kinds of roasts and I need something to do that is different, We are tired of pot roasts, sandwich meat etc. What can I do that is different?

What to do with a beef roast?

Looking for new ideas for roasts other than hot beef sandwiches, stew and potatoes and gravy.



I am out of ideas and we have a freezer full of beef roasts. (We farm)



Thank you!

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Lol (silent rep)

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Last minute new year trip (ShakyMetal)

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Chinese Five Spice BBQ or Dipping Sauce

Chinese Five Spice BBQ or Dipping Sauce



I made this to add to pulled pork when making pork filled buns.

Good as an asian style dipping or bbq sauce.



Makes about 1 cup



1/2 cup Sweet Baby Rays barbecue sauce or similar bbq sauce

1 Tablespoon soy sauce

1 Tablespoon olive oil

2 or 3 Tablespoons brown sugar

1 Tablespoon Teriyaki sauce or Worcestershire sauce

1 Tablespoon rice vinegar

1 teaspoon garlic chili sauce or Sriracha or hot sauce like Tabasco

1 teaspoon liquid hickory smoke or smoked paprika powder

1/2 teaspoon Chinese Five Spice Powder

1 teaspoon sesame oil

1/4 teaspoon ground ginger powder



Mix in a well bowl in small bowl. Store in fridge.

Househusband (Suspirio)

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Cheese ball Recipe

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PS: If you have the recipe card, could you post the front side and back side of the recipe card?

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Streaming tv (Sonic2)

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Happy days (Muscle)

1English Chelsea 2-0 West Ham Match bettingChelsea @ 1/3Win 2English Burnley 0-1 Liverpool Match bettingLiverpool @ 17/20Win 3English Crystal Palace 1-3 Southampton Match bettingSouthampton @ 6/5Win 4English Manchester Utd 3-1 Newcastle Match bettingManch..

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Top 10 Secret Recipes of 2014

As we prepare to welcome 2015, lets take a look back at the 10 best secret recipes from the past year.





1. Olive Garden Stuffed Chicken Marsala







Oven-roasted chicken breast is stuffed with Italian cheeses and sun-dried tomatoes, then topped with a creamy Marsala wine sauce with mushrooms.



Olive Garden Stuffed Chicken Marsala : The Restaurant Recipe Blog







2. Panera Bread Creamy Tomato Soup







This delicious tomato soup is seasoned with garlic and fresh basil to create a blend of wonderful flavors.



Panera Bread Creamy Tomato Soup : The Restaurant Recipe Blog







3. IHOP Cinn-a-Stack Pancakes







If the thought of fluffy pancakes layered with cinnamon-sugar and cream cheese icing is heavenly to you, then you will be excited to try this secret recipe. IHOP’s Cinn-A-Stack pancakes are a seasonal addition to the IHOP menu, but now you can prepare this delectable breakfast creation at home year-round.



IHOP Cinn-a-Stack Pancakes : The Restaurant Recipe Blog







4. Joe's Crab Shack Blue Crab Dip







This blue crab dip is full of flavor and ridiculously easy to prepare. For the best results, use fresh crab meat.



Joe?s Crab Shack Blue Crab Dip : The Restaurant Recipe Blog







5. Pepperidge Farm Mint Milano Cookies







These simple yet elegant cookies have the perfect balance of exquisite cookie and luxuriously rich mint chocolate filling. These cookies are the perfect snack or can make a great gift for a friend. Everyone loves a Milano cookie.



Pepperidge Farm Mint Milano Cookies : The Restaurant Recipe Blog







6. Longhorn Steakhouse Mac and Cheese







Longhorn Steakhouse makes a delicious macaroni and cheese that is loaded with four flavorful cheeses. You have to love the ooey gooey cheesy goodness of this dish.



Longhorn Steakhouse Mac and Cheese : The Restaurant Recipe Blog







7. Good Humor Strawberry Shortcake Ice Cream Bars







Vanilla ice cream with a strawberry flavored center and a strawberry cake coating.



Good Humor Strawberry Shortcake Ice Cream Bars : The Restaurant Recipe Blog







8. Hooter's Irresistible Daytona Wings



These wings are tossed in a sticky, sweet and spicy sauce that is completely addictive.



Hooter?s Irresistible Daytona Wings : The Restaurant Recipe Blog







9. Applebee's Spicy Queso Blanco



This dip is cheesy, spicy and perfect for dipping chips in.



Applebee?s Spicy Queso Blanco : The Restaurant Recipe Blog







10. Boston Market Cornbread



Boston Market makes a delicious corn bread that they serve with their meals. What makes this sweet corn bread so special is its fluffy cake-like texture.



Boston Market Cornbread : The Restaurant Recipe Blog

Violence Solves Nothing (Suspirio)

Do you agree with the often repeated mantra that violence solves nothing?..

Merry Christmas!

To Ron, my fellow moderators and our members -



nothing fancy - but straight from the heart -



I wish you all a very blessed holiday season -



from my home to yours!



Kitchen Witch

Happy Christmas to all (James)

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what did Santa bring you? (dazzz)

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Business idea - am I wasting my time? (ads1234)

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Anyone got any lifting or gym based goals for the New Year? (silent rep)

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Are You Training Today or Tomorrow? (don marcos)

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Happy Christmas (i like poached eggs)

Best wishes to everyone for Christmas and New Year..

Cannabis (Suspirio)

Should it be totally legalised and therefore taxed and controlled?..

Christmas dinner? (welshwizard10)

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Is it just me or do you hate nye celebrations (chris182)

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Vitacost 10$ Off Coupon All Products (jay1233)

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Executions (dementia)

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car insurance price increase? (sl)

Hi guys I've been checking insurance for some cars in the last month. I have noticed one ore two insurance companies have increased their prices in the last week. Could there be any correlation to Christmas timings? Or do most insurance companies r..

Why it’s OK to overindulge at Xmas (James)

I posted this study last year Christmas over-eating does not result in excess fat deposition in humansClaus S, Helpers SL, Reindeer RTRNLapland Journal of EndocrinologyDec 2002, Vol 2002 (12): p1-3 The consumption of excess calories leading to the synthes..

Cranberry Recipes

Cranberry Recipes



Over 65 cranberry recipes that make a perfect addition to your holiday meals.



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

fashion advice (update) (dazzz)

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Does playing video games in after 20's remind you of your childhood? (Rob Reynolds)

I was always a huge video games player all my life. I owned all the consoles up till my teens you name it Atari, Nintendo, Sega, Nintendo 64, Playstation 1 and 2, Wii. But if now I play video games it take me back to my childhood, going to buy a Playstati..

Do you think your life will be cool if it was all about bodybuilding? (Rob Reynolds)

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Have you ever felt like going into wilderness? (Rob Reynolds)

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Hi.. Again (Lew86)

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Weight training and running (fit for 50)

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Anyone keep reptiles? (Ox)

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Media subversion !!! (Muscle)

http://ift.tt/1Bdrsdk..

MuscleTalk Top Articles for 2014! (Jason)

Though some of you might be quite interested in what articles received the most traffic during 2014. Here's the Top 10. Note how they are pretty much all gear related. 10. A Glute Abscess - My Story - http://www.muscletalk.co....cle-glute-abscess.aspx 9...

completely letting go (WGBM)

how many of you have already got in to 'Christmas mode' ? i'm well bad, my diet has been shiiiite for the last couple of weeks and i've only been gym twice a week for the same time! proper slacking today, treats being handed around work, I usually say no ..

Are you buying yourself a Christmas present? (stinking_dylan)

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How many of you have already wound down for Christmas? (Jason)

Just wondering how many of you have actually finished for the Christmas holidays already? Also, how many of you are at work and have already given up i.e. see it like games day at school?..

Beef Samosas

2 large potatoes, peeled

1 cup frozen peas, thawed

2 tbsp vegetable oil

1/2 tsp cumin seeds

1 bay leaves, crushed

2 large onion, finely chopped

1 lb ground beef

4 clove garlic, crushed

1 tbsp fresh ginger root, minced

1/2 tsp black pepper, ground

1 1/2 tsp salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tsp chili powder

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

2 tbsp fresh cilantro, chopped

2 tbsp green chili pepper, chopped

1 qt oil, for deep frying

1 (16 ounce) package phyllo dough



Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat oil in a large, heavy saucepan over high heat.

Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Bacon Brownies

1/4 pound bacon, cut into 1/4-inch dice

2 tablespoons honey

1/2 cup melted butter

1 cup brown sugar

1/4 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs, lightly beaten

3/4 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1/2 cup chocolate chips



Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.

Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.

Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.

Cheesy Sausage Balls

1 cup cooked quinoa, chilled

1 tablespoon cornstarch

1/4 teaspoon black pepper

4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)

1 pound reduced-fat pork sausage (such as Jimmy Dean)

Cooking spray



1. Preheat oven to 375°.



2. Combine first 5 ingredients in a bowl. Shape mixture into 40 (1 1/2-inch) balls. Place balls on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 18 minutes or until lightly browned and done.

Pimiento Cheese Gougères

1/2 cup butter, cut up

3/4 teaspoon kosher salt

1 1/4 cups all-purpose flour

1 (4-oz.) jar diced pimiento, drained

4 large eggs

1 1/2 cups (6 oz.) finely shredded sharp Cheddar cheese

1 1/2 teaspoons Dijon mustard

1/4 teaspoon ground red pepper

Parchment paper



1. Preheat oven to 425°. Bring first 2 ingredients and 1 cup water to a rolling boil in a 3-qt. saucepan over medium heat; cook, stirring constantly, 1 minute. Add flour all at once, and beat vigorously with a wooden spoon 1 minute or until mixture is smooth and pulls away from sides of pan, forming a ball of dough. Reduce heat to low, and cook, stirring constantly, 2 minutes. (Dough will begin to dry out.) Remove from heat, and let stand 5 minutes.



2. Meanwhile, pat pimiento dry with paper towels, and finely chop.



3. Add eggs to dough, 1 at a time, stirring until blended after each addition. (If dough separates, don't worry. It will come back together.) Add pimiento, cheese, and next 2 ingredients; stir 2 minutes or until fully combined.



4. Drop half of dough by level tablespoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets.



5. Bake at 425° for 10 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Reduce temperature to 325°, switch baking sheets, and bake 10 to 12 more minutes or until golden and crisp. Cool on baking sheets 5 minutes. Repeat procedure with remaining dough. Serve warm.

Note:



Make Ahead: Freeze completely cooled gougères in a zip-top freezer bag up to 1 month. To reheat, place frozen gougères on baking sheets, cover loosely with aluminum foil, and bake at 350° for 10 minutes or until warm.



Southern Living

Meyer Lemon Cream with Graham Crackers and Sea Salt

3 large eggs

2/3 cup sugar

2 teaspoons finely grated Meyer or regular lemon zest

1/2 cup fresh Meyer or regular lemon juice

2 tablespoons unsalted butter, cut into pieces

1 1/2 cups chilled heavy cream

6 graham crackers, crumbled

Flaky sea salt (such as Maldon)



Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.



Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.



Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.



DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.



3 more ideas for … Meyer Lemon Cream



The tart layer in this easy dessert—made by enriching lemon curd with heavy cream— is so good, you'll want to make it the base of other sweets, too. A few suggestions:



Cake Slather cream on a slice of vanilla pound cake at teatime (or snack time).



Tart Chill, then spoon into a prebaked tart shell, garnish with whipped mascarpone, and you've instantly got lemon cream pie.



Fruit and Cream Layer in bowls with fresh fruit. Finish with a bit of raw sugar.

Ricotta Pimiento Cheese

Cornmeal Tarts with Ricotta Pimiento Cheese



2 cups self-rising white cornmeal mix

2 cups buttermilk

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1/4 cup butter, melted

2 tablespoons sugar

Ricotta Pimiento Cheese (see below)



Preheat oven to 400°. Stir together cornmeal mix, buttermilk, flour, eggs, butter, and sugar just until moistened. Spoon batter into 2 lightly greased miniature muffin pans, filling two-thirds full. Bake, in batches, 15 minutes or until golden brown. Cool 5 minutes. Scoop about 1 tsp. from top of each muffin; discard or reserve for another use. Spoon about 1 tsp. Ricotta Pimiento Cheese into each muffin; place on a baking sheet. Bake at 400° for 3 to 4 minutes or until cheese melts.



Ricotta Pimiento Cheese



1 cup (4 oz.) shredded pepper Jack cheese

3/4 cup (3 oz.) shredded sharp Cheddar cheese

1/2 cup whole-milk ricotta cheese

2 tablespoons mayonnaise

1 tablespoon drained diced pimiento

1/4 teaspoon ground black pepper

1/8 teaspoon table salt

1/8 teaspoon ground red pepper



Stir together pepper Jack cheese, Cheddar cheese, ricotta cheese, mayonnaise, pimiento, ground black pepper, salt, and ground red pepper in a small bowl. Store in refrigerator up to 3 days.



Southern Living

What 2,000 Calories Look Like (Manimal)

One impressive weight gain shake http://ift.tt/1wZuqUo..

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Very sad time here in glasgow as 6 confirmed dead and many in hodpital #prayforglasgow..

Not enough time to train, dammit! (Floydy)

How do you guys fit in your training sessions at this time of the year what with Christmas shopping, parties and preparations to sort out?I haven't trained at all since the middle of last week. This happens occasionally...when I have something on my mind ..

Brussels Sprout Leaves with Chorizo and Toasted Almonds

1/2 cup skin-on almonds (not roasted)

6 ounces Spanish chorizo, thinly sliced

3 tablespoons olive oil

2 garlic cloves, thinly sliced

2 teaspoons fresh thyme leaves

2 pounds brussels sprouts, stems trimmed, halved, leaves separated

Kosher salt, freshly ground pepper

1 tablespoon Sherry vinegar or red wine vinegar



Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.



Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).



Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.



Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.

Brûléed Mashed Sweet Potatoes

6 cups hot mashed sweet potatoes (about 4 pounds)

3/4 cup whole milk

3 tablespoons butter, softened

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Cooking spray

1/2 cup packed brown sugar



Preheat broiler.



Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes)

Apple Bread Pudding with Caramel Sauce

1 loaf French bread

1/2 pound butter

1/2 pound sugar

1 tablespoon butter for baking dish

2 Opal Apples

1 teaspoon cinnamon

3 egg yolks

1 cup sugar

1 each vanilla bean split or a teaspoon vanilla extract

1 pint heavy cream

1/4 pound butter, chilled

3/4 cup brown sugar

1 pint heavy cream

1/2 teaspoon salt

Crème anglaise (see below)

Sauce Anglaise

Caramel Sauce



Preheat oven to 375 degrees. Wash, peel, and core apples. Slice apples thin, this works well with a mandoline. Combine sugar and butter in a bowl, mix until well blended. Cut bread into 3/8 inch slices. Spread the sugar and butter mixture on the bread. Make small sandwiches of the bread by using two slices of buttered bread, place 2 or 3 apple slices in the middle with a sprinkle of cinnamon. Butter a 9 x 13 inch baking dish. Place the butter sandwiches into the baking dish, between each sandwich add 1 or 2 slices of apple.



Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well. When the creams reaches the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixture to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken.



Pour sauce over the bread in the baking dish, cover the dish. Place the 9 x 13 inch baking dish into a water bath, and bake for approximately 40 minutes. Remove cover and bake uncovered for 10 minutes.



While the bread pudding is cooking in the oven prepare the caramel sauce by combining the sugar and butter in pot and cook over a medium-high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.



To serve place a portion of the bread pudding on a plate and drizzle with the caramel sauce.

Bananas Foster Coffee Cake

1 1/2 cups mashed ripe bananas

7 tablespoons light rum, divided

2 cups brown sugar, divided

1 1/2 cups soft butter, divided

2 teaspoons vanilla extract, divided

8 ounces cream cheese, softened

2 large eggs

3 1/4 cups plus 3 Tbsp. all-purpose flour, divided

5/8 teaspoon table salt, divided

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups chopped pecans

1 teaspoon ground cinnamon

1 cup granulated sugar

2 cups heavy cream



1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, 1/2 cup brown sugar, and 1/4 cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.



2. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar; beat until fluffy. Beat in eggs 1 at a time.



3. Stir together 3 cups flour, 1/2 tsp. salt, and next 2 ingredients; add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.



4. Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter; stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.



5. Combine granulated sugar, 3 Tbsp. flour, and 1/8 tsp. salt in a saucepan over medium heat. Add cream and 1/2 cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in 1/4 cup rum and 1 tsp. vanilla.



Make-Ahead Tip



Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.



Southern Living

Christmas Conundrum... (rokkus3)

How do MT? Happy Christmas to all :) Got a little conundrum to deal with and was hoping you sound-minded fitness freaks may be able to add a new perspective on it. Basically I was due to go visit my other half's family down south this crimbo but my little..

Texas Roadhouse Rolls

1 cup warm milk (100 degrees)

1 package or 2 1/4 teaspoons active dry yeast

1/3 cup sugar

3 1/2 cups all-purpose four, plus more for the board

1 egg

1/3 cup butter, melted plus 1/4 cup butter, melted (optional)

1 teaspoon salt

1/2 cup softened butter

1 teaspoon cinnamon

2 tablespoons honey

2 tablespoons powdered sugar

Honey Cinnamon Butter



In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.



When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .



Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

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MT co-owner Jason got married yesterday! I attended a lovely ceremony Christmas themed. Please join me in wishing Jason and Clare a lovely life together..

Milk Gravy

2 tablespoons unsalted butter

3/4 teaspoon sea salt, or as needed

1/4 cup all-purpose flour

1/2 teaspoon freshly ground black pepper

2 cups whole milk

1/8 teaspoon cayenne pepper



In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. You want to be sure the mixture does not brown. Slowly whisk in the milk and add the salt. Cook over medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.



Makes 2 Cups

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White Cake with Cranberry Filling and Orange Buttercream

FILLING

1 (12-oz.) jar cherry preserves

3/4 cup granulated sugar

1/4 cup fresh orange juice

3 1/2 cups fresh cranberries*

BUTTERCREAM

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

1/4 teaspoon table salt

1 (32-oz.) package powdered sugar

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

1 to 2 Tbsp. milk (optional)

ADDITIONAL INGREDIENT

Basic White Cake layers



1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.



2. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.



3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.



*Frozen cranberries, thawed, may be substituted.



Basic White Cake



1 cup butter, softened

2 cups sugar

1 tablespoon loosely packed orange zest

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

1 cup milk

8 large egg whites

Shortening



1. Preheat oven to 325°. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended. Combine flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.



2. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.



3. Bake at 325° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Frost as desired.



Note: Cake layers may be baked in 3 (8-inch) square disposable aluminum foil pans. Increase bake time to 26 to 30 minutes.



Southern Living

Cranberry Cheese Log

1 (10-oz.) package fresh or frozen cranberries, thawed

1 cup red wine

3/4 cup sugar

5 fresh sage leaves

3 fresh thyme sprigs

1 cinnamon stick

1/4 teaspoon table salt

1/4 teaspoon ground allspice

1 (8-oz.) package cream cheese, softened

Assorted crackers



1. Stir together first 8 ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 15 to 18 minutes or until about one-fourth of liquid remains. Remove from heat, and cool 20 minutes. Discard thyme sprigs, sage leaves, and cinnamon stick.



2. Place cream cheese on a serving platter. Spoon desired amount of cranberry mixture over cream cheese. Serve with crackers.



Southern Living

Mocha-Pecan Mud Pie

1/2 cup chopped pecans

Vegetable cooking spray

1 teaspoon sugar

1 pint light coffee ice cream, softened

1 pint light chocolate ice cream, softened

1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)

1 (6-ounce) ready-made chocolate crumb piecrust

2 tablespoons light chocolate syrup



Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.



Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.



Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.



Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.



Southern Living