What are your plans if you have an 'other half'? What are your plane if you don't? Does it depress you if you don't have a significant other to share the day with? It is purely a creation of the commercial sector to get us to spend money at a time when no..
Would you wear a goggle jacket out in your area? (Suspirio)
Well, would you? I have to say I'm rather tempted.http://ift.tt/1CZ8kEq http://ift.tt/167Cnfz..
Bring out the spud guns (SeanR)
Terrorists abound with AK47s!, but read today that the government is considering arming are front line cops with lazers, i thought great, then noticed it said tazers. To be honest, id rather have a 1.77 air pistol, just in case i miss and get into a shoot..
Creamy Ranch Dipping Sauce
Creamy Ranch Dipping Sauce
from the LA Times
Total time: 25 minutes, plus 2 to 3 hours refrigeration time ; Makes about 1 quart
1 (8-ounce) container cream cheese, softened
1 (16-ounce container) sour cream
1 cup mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste
In a large bowl, mix together the cream cheese, sour cream and mayonnaise until really smooth. Stir in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Adjust seasoning to taste with black pepper, and adjust the salt and vinegar if you desire. Cover and chill until it's needed; the dip tastes it's best if the flavors are allowed to develop for 2 to 3 hours before serving. The dip will keep, covered in the fridge, up to 3 days.
from the LA Times
Total time: 25 minutes, plus 2 to 3 hours refrigeration time ; Makes about 1 quart
1 (8-ounce) container cream cheese, softened
1 (16-ounce container) sour cream
1 cup mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste
In a large bowl, mix together the cream cheese, sour cream and mayonnaise until really smooth. Stir in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Adjust seasoning to taste with black pepper, and adjust the salt and vinegar if you desire. Cover and chill until it's needed; the dip tastes it's best if the flavors are allowed to develop for 2 to 3 hours before serving. The dip will keep, covered in the fridge, up to 3 days.
FB request - Uno's BAKED CHICKEN SPINOCCOLI WITH ZITI PASTA AND PESTO CREAM SAUCE
UNO'S BAKED CHICKEN SPINOCCOLI WITH ZITI PASTA AND PESTO CREAM SAUCE
4 boneless, skinless chicken breast halves
1 cup coarsely chopped fresh broccoli
1 cup fresh spinach
2 Roma tomatoes, chopped
4 oz feta cheese
8 oz shredded mozzarella cheese, divided use
Ziti pasta, cooked according to the instructions on the box (penne or rigatoni may be substituted)
Basil Pesto Cream Sauce (recipe follows)
Preheat oven to 350 degrees F.
Mix the broccoli, spinach and tomatoes together in a bowl and set aside.
Cover the chicken breast with plastic wrap and flatten. A rolling pin works well.
Evenly distribute the ingredients from the bowl in the center of each chicken breast. Sprinkle equal amounts of the feta cheese and half of the mozzarella cheese on top of the broccoli mixture. Wrap the chicken breast tightly around the filling and secure with a toothpick. Sprinkle the remaining mozzarella cheese on top of the chicken breast. Place on a baking sheet or pan.
Bake at 350 degrees F for 30-35 minutes or until the chicken is fully cooked.
Serve over ziti pasta with Basil Pesto Cream Sauce.
BASIL PESTO CREAM SAUCE
3/4 cup of half & half
1 cup low sodium chicken broth
1/2 tablespoon cornstarch
1/4 cup traditional basil pesto (any grocery store carries this)
1 tablespoon butter
1/4 cup grated parmesan cheese
Salt & pepper to taste
In a blender mix the half & half, chicken broth, cornstarch and pesto together; set aside.
Melt the butter in a saucepan over medium heat. Stir in the parmesan cheese and add the half & half mixture. Mix well and simmer for 3 or 4 minutes until the sauce thickens.
Makes 4 servings
4 boneless, skinless chicken breast halves
1 cup coarsely chopped fresh broccoli
1 cup fresh spinach
2 Roma tomatoes, chopped
4 oz feta cheese
8 oz shredded mozzarella cheese, divided use
Ziti pasta, cooked according to the instructions on the box (penne or rigatoni may be substituted)
Basil Pesto Cream Sauce (recipe follows)
Preheat oven to 350 degrees F.
Mix the broccoli, spinach and tomatoes together in a bowl and set aside.
Cover the chicken breast with plastic wrap and flatten. A rolling pin works well.
Evenly distribute the ingredients from the bowl in the center of each chicken breast. Sprinkle equal amounts of the feta cheese and half of the mozzarella cheese on top of the broccoli mixture. Wrap the chicken breast tightly around the filling and secure with a toothpick. Sprinkle the remaining mozzarella cheese on top of the chicken breast. Place on a baking sheet or pan.
Bake at 350 degrees F for 30-35 minutes or until the chicken is fully cooked.
Serve over ziti pasta with Basil Pesto Cream Sauce.
BASIL PESTO CREAM SAUCE
3/4 cup of half & half
1 cup low sodium chicken broth
1/2 tablespoon cornstarch
1/4 cup traditional basil pesto (any grocery store carries this)
1 tablespoon butter
1/4 cup grated parmesan cheese
Salt & pepper to taste
In a blender mix the half & half, chicken broth, cornstarch and pesto together; set aside.
Melt the butter in a saucepan over medium heat. Stir in the parmesan cheese and add the half & half mixture. Mix well and simmer for 3 or 4 minutes until the sauce thickens.
Makes 4 servings
Rice Pudding with Fresh Pears and Honey
1 cup bomba or arborio rice
1/4 teaspoon kosher salt
5 cups whole milk
1/2 cup sugar
1/2 teaspoon orange-flower water
1 pear, sliced
1/3 cup chopped unsalted, roasted pistachios
Honey (for serving)
Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes.
Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
Men United prostate cancer event - through MT community!!! (ACdood)
Firstly this doesn't have to be a men only thing it's just that the demographic on MT is probably going to be predominantly blokes. I would like to organise an event that involves lifting, through this community to raise awareness & money for prostate..
Training twice a day= double the speed of gains? (Rob Reynolds)
Is it possible that if a person trains twice a day and takes 4000 plus calories daily, the speed of his gains are likely to be double as compared to the person who trains once a day?..
Request for filling out the online consulting survey (Goods)
Hello, recently, I have been in the process of creating a project. I would be extremely grateful if you helped me and filled out a survey for me. Almost all the questions are single choice, so it will take you maximum 3 minutes to answer them. Every answe..
Cream of Reuben Soup
Cream of Reuben Soup
5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth
12 ounces fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks
1 8 - ounce can sauerkraut, rinsed and drained
1/2 cup chopped onion
1 -2 cloves garlic, minced
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon ground white pepper
1 bay leaf
1/3 cup cold water
3 tablespoons cornstarch
2 large carrots, coarsely shredded
12 ounces process Swiss cheese slices, cut up
1 cup shredded natural Swiss cheese (4 ounces)
1 cup whipping cream, half-and-half or light cream
Rye Bread Croutons
In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf.
In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons. Makes 8 main-dish servings.
Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.
5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth
12 ounces fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks
1 8 - ounce can sauerkraut, rinsed and drained
1/2 cup chopped onion
1 -2 cloves garlic, minced
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon ground white pepper
1 bay leaf
1/3 cup cold water
3 tablespoons cornstarch
2 large carrots, coarsely shredded
12 ounces process Swiss cheese slices, cut up
1 cup shredded natural Swiss cheese (4 ounces)
1 cup whipping cream, half-and-half or light cream
Rye Bread Croutons
In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf.
In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons. Makes 8 main-dish servings.
Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.
Winter Shortcake - a "can't wait for summer recipe"
Winter Shortcake
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup butter
1 egg, lightly beaten
2/3 cup milk
1 recipe Apple-Cherry Filling (see recipe below)
3/4-1 cup whipping cream, whipped
For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.
Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450 degrees F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.
Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately.
Apple-Cherry Filling
1 21 - ounce can apple pie filling
1 cup frozen tart red cherries
1 teaspoon vanilla
In a saucepan, combine apple pie filling and cherries. Cook and stir the mixture until heated through. Remove from heat. Stir in vanilla.
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup butter
1 egg, lightly beaten
2/3 cup milk
1 recipe Apple-Cherry Filling (see recipe below)
3/4-1 cup whipping cream, whipped
For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.
Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450 degrees F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.
Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately.
Apple-Cherry Filling
1 21 - ounce can apple pie filling
1 cup frozen tart red cherries
1 teaspoon vanilla
In a saucepan, combine apple pie filling and cherries. Cook and stir the mixture until heated through. Remove from heat. Stir in vanilla.
Drug test (bodybuildergb)
Hey everyone . Just a quick question . I have a drug test coming up at the start of march for a new job . I used to smoke weed very day last year but quit at the start of November . I haven't touched the stuff since then and have been exercising 5 day..
Gritscotti
3 cups all-purpose flour
1 1/2 cups instant grits
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
3/4 cup butter, softened
1 tablespoon loosely packed orange zest
4 large eggs
1 1/2 cups sweetened dried cranberries
Parchment paper
1. Preheat oven to 325°. Stir together first 4 ingredients. Beat sugar, butter, and zest at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and cranberries, beating just until blended.
2. Divide dough into 3 equal portions; shape each into a 12 1/2- x 9-inch slightly flattened log, using lightly floured hands. Place about 2 inches apart on a parchment paper-lined baking sheet. Bake at 325° for 30 to 35 minutes or until light brown. Transfer to wire racks; cool 15 minutes. Reduce oven temperature to 300°.
3. Cut each log into 1/4- to 1/2-inch-thick slices using a serrated knife. Place on 3 parchment paper-lined baking sheets.
4. Bake at 300° for 30 to 35 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer cookies, on parchment paper, to wire racks, and cool.
Southern Living
Any builders / DIY experts? (Biggz)
Alright fella's We're in the process of buying a new house, the new house that we're buying is going to need a chimney breast removed downstairs only, from the dining room and then I want to knock the wall through from the dining room in to the kitchen, t..
Starting your own business (TOOLMONKEY)
Those of you who have set up your own business, could you point me in the direction of reliable resources on the internet for putting together business plans, working out start up costs etc., there are a lot out there giving conflicting information...
Forum History (pauld)
I havent been on here for a while. Just wondering what has happened to the forum history? I mean for example in the recipe section there is only one page I can see? I can see the forum was revamped so was the history wiped at the sametime?Cheers..
New "anti-man" getting laid rape laws. (BMH)
First and foremost I'm against "proper rape" ie some dude in a ski balaclava dragging a girl into the bushes. But this new law don't take drunk girls home for sex hasn't been thought through .How many women regret having "one night stands"?,is it now goin..
FB request - Crunchy sweet potaqto patties
I just took a stab at this one - quite simple -
this calls for sliced or wedge cut taters - but the simple coating can be used on patties as well -
3 medium sweet potatoes (about 1 pound total)
3 cups Kellogg's Corn Flakes® cereal
1/4 teaspoon Cinnamon
1 egg, beaten
Place egg in shallow dish. Spread half of the cereal on plate or sheet of wax paper.
Dip potatoes in egg, then roll in cereal, pressing cereal onto potatoes. Place in single layer on baking sheet coated with cooking spray. Add more cereal to plate as needed. This keeps the cereal dry to it sticks to potato.
4. Bake at 425° F for 23 to 28 minutes or until browned and tender. Serve warm.
There is also a chance they are using panko bread crumbs.
I haven't tried this but I will try it both ways and see how they turn out - using panko and cereal.
I may even try Captain Crunch for a sweeter taste.
this calls for sliced or wedge cut taters - but the simple coating can be used on patties as well -
3 medium sweet potatoes (about 1 pound total)
3 cups Kellogg's Corn Flakes® cereal
1/4 teaspoon Cinnamon
1 egg, beaten
Place egg in shallow dish. Spread half of the cereal on plate or sheet of wax paper.
Dip potatoes in egg, then roll in cereal, pressing cereal onto potatoes. Place in single layer on baking sheet coated with cooking spray. Add more cereal to plate as needed. This keeps the cereal dry to it sticks to potato.
4. Bake at 425° F for 23 to 28 minutes or until browned and tender. Serve warm.
There is also a chance they are using panko bread crumbs.
I haven't tried this but I will try it both ways and see how they turn out - using panko and cereal.
I may even try Captain Crunch for a sweeter taste.
Balsamic Vinegar and Honey Pulled-Pork Sliders
Balsamic Vinegar and Honey Pulled-Pork Sliders
1 2 1/2 - 3 - pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 sliders buns or small round dinner rolls, split and toasted
Purchased deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
1 2 1/2 - 3 - pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 sliders buns or small round dinner rolls, split and toasted
Purchased deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
Greek Stuffed Meatballs
Greek Stuffed Meatballs
2 eggs
1 cup seasoned fine dry bread crumbs
1/4 cup finely chopped pimiento-stuffed green olives
1/4 cup finely chopped black olives
1/4 cup chopped flat-leaf (Italian) parsley
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1 pound ground lamb
6 ounces kasseri or feta cheese, cut into 1/2-inch cubes
1 recipe Greek Tomato Sauce
Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
Greek Tomato Sauce
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon olive oil
1 8 - ounce can tomato sauce
1/4 cup dry red wine or beef broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cinnamon
In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.
2 eggs
1 cup seasoned fine dry bread crumbs
1/4 cup finely chopped pimiento-stuffed green olives
1/4 cup finely chopped black olives
1/4 cup chopped flat-leaf (Italian) parsley
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1 pound ground lamb
6 ounces kasseri or feta cheese, cut into 1/2-inch cubes
1 recipe Greek Tomato Sauce
Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
Greek Tomato Sauce
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon olive oil
1 8 - ounce can tomato sauce
1/4 cup dry red wine or beef broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cinnamon
In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.
FB request - Bertucci's Bread Dip
Bertucci's Bread Dip
Serves 4
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)
Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.
Serves 4
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)
Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.
Chicken with Brussels Sprouts and Mustard Sauce
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved
Preparation
1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
Shoulder impingement surgury anyone? (SeanR)
I was wondering if anyone as had the above op and what was the final outcome?, cured or still a pain in the ass? Best...
Is Keto safe in pregnancy (sibs)
Hey guys sorry if this is the wrong section but thought it's kind of general / diet specific. Is palumbo keto or any keto diet safe while pregnant? Anyone have any info or experience. Cheers guys..
meatloaf ingredients
I have always made my meatloaves with onions and peppers. I just recently thought of something,.... Why have I never seen or heard of a meatloaf with diced potatoes, or corn in it? Would that destroy the "chemical properties" of the loaf? I really want to try it, but I would hate to ruin an entire meatloaf experimenting.
Bodyweight, macros and shape. (danburb)
Hi folks, Another question again, you all have been pretty helpful with previous ones.. This time last year i was 11.5 stone and I maintained my weight on 2400 cals roughly, I then dieted down to 11 stone (abs showing) for holidays in August by going down..
Is it racist? (Mick of Gateshead)
We have been on an equality and diversity course today and were told to use the word black to describe a black person and that calling someone coloured could be seen as being racist. Years ago people used the word coloured and black was seen as being raci..
How often do you spend on gym clothes, shoes and accessories? (Rob Reynolds)
I do it every week. Great away to stay motivated!..
FB request - Buca di Beppo Eggplant Parmigiana and Manicotti
Buca di Beppo Eggplant Parmigiana and Manicotti
First make the Béchamel Sauce:
Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan. Melt the butter over medium heat and add the flour. Incorporate completely cooking for five minutes over medium heat.
Meanwhile, bring two cups of milk to a simmer in a sauce pan. When the milk has come to a simmer, add 1/2 teaspoon of salt, a dash of white pepper and a dash of ground nutmeg. Add the roux. Bring the sauce to a simmer and cook for ten minutes. Set aside.
Manicotti Filling:
Crack two eggs in a bowl. Whip lightly. Mix in 12 ounces of ricotta cheese, 1/2 cup each of mozzarella and provolone cheese; 1/4 cup of Romano cheese; 1 teaspoon of salt and 1/4 cup of chopped flat leafed Italian parsley.
Manicotti shells:
Purchase manicotti shells, preferably imported Italian, at the store. Prepare three shells according to package direction, subtracting two minutes of the recommended cooking time. Remove pasta from boiling water and place shells in ice water until completely cold.
Fill the Manicotti shells:
Use a pastry bag fill the pasta shells with the manicotti filling.
Cover the bottom of a small casserole dish with marinara sauce. Place the three stuffed manicotti on top of the marinara sauce. Using a tablespoon cover the manicotti with the Béchamel sauce. Sprinkle lightly with Romano cheese. Bake at 425 degrees F, uncovered, for 25 minutes, or until golden brown.
While the manicotti is baking, prepare your Eggplant parmigiana.
Cut the top end (the stem) off of the eggplant and slice the eggplant lengthwise so that the slices are approx. 1/4 inch thick. Do not use the your first or last slice. You will want to retain the skin edging of the remaining slices.
Next, make an egg wash with six eggs and 1/2 cup of milk, lightly whip until incorporated. Lightly flour the sliced eggplant, then dip the eggplant in the egg wash and cover completely with the bread crumb mixture.*
*Bread crumb mixture
Three parts seasoned bread crumbs and one part Romano cheese.
Fill a sauté pan with a 1/2 inch of olive oil; fry the eggplant on medium high heat. When the fried eggplant is golden brown, remove and place on a cooling rack. Note: Place paper towel underneath the cooling rack.
Place six slices of cooled, fried eggplant on a baking sheet. Top each slice with one ounce of marinara sauce a small handful of bruschetta mixture (diced Roma tomatoes, diced onion, chopped garlic, fresh basil, olive oil and seasoned to taste) and shredded provolone cheese. Bake in a 450 degree F oven or until the cheese melts.
When the eggplant is done remove from the oven. Using a spatula stack the slices into two stacks of three slices each.
Take a large 15 inch serving platter, cover the bottom of the dish with approximately one pint of hot marinara sauce. Using a spatula carefully remove the manicotti from the casserole dish and place on one half of the plate. On the other half of the plate arrange the two stacks of eggplant parmigiana. Garnish the manicotti with fresh chopped Italian parsley and serve.
Makes three manicotti shells and two stacks of eggplant parmigiana.
First make the Béchamel Sauce:
Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan. Melt the butter over medium heat and add the flour. Incorporate completely cooking for five minutes over medium heat.
Meanwhile, bring two cups of milk to a simmer in a sauce pan. When the milk has come to a simmer, add 1/2 teaspoon of salt, a dash of white pepper and a dash of ground nutmeg. Add the roux. Bring the sauce to a simmer and cook for ten minutes. Set aside.
Manicotti Filling:
Crack two eggs in a bowl. Whip lightly. Mix in 12 ounces of ricotta cheese, 1/2 cup each of mozzarella and provolone cheese; 1/4 cup of Romano cheese; 1 teaspoon of salt and 1/4 cup of chopped flat leafed Italian parsley.
Manicotti shells:
Purchase manicotti shells, preferably imported Italian, at the store. Prepare three shells according to package direction, subtracting two minutes of the recommended cooking time. Remove pasta from boiling water and place shells in ice water until completely cold.
Fill the Manicotti shells:
Use a pastry bag fill the pasta shells with the manicotti filling.
Cover the bottom of a small casserole dish with marinara sauce. Place the three stuffed manicotti on top of the marinara sauce. Using a tablespoon cover the manicotti with the Béchamel sauce. Sprinkle lightly with Romano cheese. Bake at 425 degrees F, uncovered, for 25 minutes, or until golden brown.
While the manicotti is baking, prepare your Eggplant parmigiana.
Cut the top end (the stem) off of the eggplant and slice the eggplant lengthwise so that the slices are approx. 1/4 inch thick. Do not use the your first or last slice. You will want to retain the skin edging of the remaining slices.
Next, make an egg wash with six eggs and 1/2 cup of milk, lightly whip until incorporated. Lightly flour the sliced eggplant, then dip the eggplant in the egg wash and cover completely with the bread crumb mixture.*
*Bread crumb mixture
Three parts seasoned bread crumbs and one part Romano cheese.
Fill a sauté pan with a 1/2 inch of olive oil; fry the eggplant on medium high heat. When the fried eggplant is golden brown, remove and place on a cooling rack. Note: Place paper towel underneath the cooling rack.
Place six slices of cooled, fried eggplant on a baking sheet. Top each slice with one ounce of marinara sauce a small handful of bruschetta mixture (diced Roma tomatoes, diced onion, chopped garlic, fresh basil, olive oil and seasoned to taste) and shredded provolone cheese. Bake in a 450 degree F oven or until the cheese melts.
When the eggplant is done remove from the oven. Using a spatula stack the slices into two stacks of three slices each.
Take a large 15 inch serving platter, cover the bottom of the dish with approximately one pint of hot marinara sauce. Using a spatula carefully remove the manicotti from the casserole dish and place on one half of the plate. On the other half of the plate arrange the two stacks of eggplant parmigiana. Garnish the manicotti with fresh chopped Italian parsley and serve.
Makes three manicotti shells and two stacks of eggplant parmigiana.
FB request - St. Elmo's Cocktail Sauce
St. Elmo's Cocktail Sauce - I found this
world famous shrimp cocktail sauce from st. elmo's in indianapolis, in:
st. elmo's shrimp cocktail [original & modified version]
recipe by : st. elmo's restaurant of indianapolis, indiana
serving size : 4 preparation time :0:15
categories : restaurant recipe sauces
seafood shrimp
amount measure ingredient -- preparation method
-------- ------------ --------------------------------
1 small hunk fresh horseradish -- coarsely grated
you need 2 tablespoons of horseradish]
1/2 cup cider vinegar -- for soaking
the sauce:
2 Tbsp vinegar soaked shaved horseradish -- drained
2 cup bennett's chili sauce
2 squirt fresh lemon juice
4 large squirts fresh lime juice
16 jumbo steamed shrimp -- peeled and deveined
leave tails on
lemon wedges -- as desired
original version:
2 Tbsp fresh horseradish -- coarsely grated
1/2 cup cider vinegar
2 cup heinz ketchup
note: the original recipe just calls for the drained-vinegar soaked
fresh horseradish to be added to heinz ketchup - that's all.
here it is: tweezybird as posted to recipe boards
well tom we made it to st elmo's today and though we are $40 lighter in
the wallet i have the much sought after recipe. this is from the
bartender and he even gave us a nice amount to bring home.
he said the "secret" is having the freshest, hottest horseradish, grated
coarsely, soaked overnight in vinegar, strained and mixed with heinz
ketchup. that's it. and believe me it is hot, dh and i love anything
hot, we especially like wasabi and this stuff was set your tongue on
fire hot! the bartender told us that one time the horseradish they were
getting wasn't hot enough and they sent him to chicago to get some
there. as we were at the bar we watched them bring out a tub of
horseradish, grated, of about 30 pounds. they mix it right near the
front door and have a window that overlooks the street.
tom's version: shave the horseradish and place in a covered container
along with the vinegar. refrigerate overnight.
drain the horseradish.
mix two tablespoons of the horseradish with 2 cups of the chili sauce.
add two squirts of fresh lemon juice and four large squirts of fresh
lime juice.
place four cooked shrimp in each serving vessel surround with lemon
wedges and about 1/2 cup of the sauce for each serving.
world famous shrimp cocktail sauce from st. elmo's in indianapolis, in:
st. elmo's shrimp cocktail [original & modified version]
recipe by : st. elmo's restaurant of indianapolis, indiana
serving size : 4 preparation time :0:15
categories : restaurant recipe sauces
seafood shrimp
amount measure ingredient -- preparation method
-------- ------------ --------------------------------
1 small hunk fresh horseradish -- coarsely grated
you need 2 tablespoons of horseradish]
1/2 cup cider vinegar -- for soaking
the sauce:
2 Tbsp vinegar soaked shaved horseradish -- drained
2 cup bennett's chili sauce
2 squirt fresh lemon juice
4 large squirts fresh lime juice
16 jumbo steamed shrimp -- peeled and deveined
leave tails on
lemon wedges -- as desired
original version:
2 Tbsp fresh horseradish -- coarsely grated
1/2 cup cider vinegar
2 cup heinz ketchup
note: the original recipe just calls for the drained-vinegar soaked
fresh horseradish to be added to heinz ketchup - that's all.
here it is: tweezybird as posted to recipe boards
well tom we made it to st elmo's today and though we are $40 lighter in
the wallet i have the much sought after recipe. this is from the
bartender and he even gave us a nice amount to bring home.
he said the "secret" is having the freshest, hottest horseradish, grated
coarsely, soaked overnight in vinegar, strained and mixed with heinz
ketchup. that's it. and believe me it is hot, dh and i love anything
hot, we especially like wasabi and this stuff was set your tongue on
fire hot! the bartender told us that one time the horseradish they were
getting wasn't hot enough and they sent him to chicago to get some
there. as we were at the bar we watched them bring out a tub of
horseradish, grated, of about 30 pounds. they mix it right near the
front door and have a window that overlooks the street.
tom's version: shave the horseradish and place in a covered container
along with the vinegar. refrigerate overnight.
drain the horseradish.
mix two tablespoons of the horseradish with 2 cups of the chili sauce.
add two squirts of fresh lemon juice and four large squirts of fresh
lime juice.
place four cooked shrimp in each serving vessel surround with lemon
wedges and about 1/2 cup of the sauce for each serving.
FB request - Don Pablo's Corn Cake
Don Pablo's Corn Cake
1/2 cup softened butter (do not substitute)
1/3 cup corn flour
1/4 cup water
1 10oz can creamed corn
1/4 cup corn meal
1/3 cup sugar
2 tbsp heavy whipping cream (I use regular milk)
1/4 tsp salt
1/2 tsp baking powder
In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.
In a separate bowl, mix cornmeal, sugar cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8x8 pan. Cover tightly with aluminum foil. Place pan into a 9 x 13 baking pan that is filled 1/3 with hot water.
Bake at 350 (175C) for 50 - 60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Server warm.
NOTE: The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
1/2 cup softened butter (do not substitute)
1/3 cup corn flour
1/4 cup water
1 10oz can creamed corn
1/4 cup corn meal
1/3 cup sugar
2 tbsp heavy whipping cream (I use regular milk)
1/4 tsp salt
1/2 tsp baking powder
In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.
In a separate bowl, mix cornmeal, sugar cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8x8 pan. Cover tightly with aluminum foil. Place pan into a 9 x 13 baking pan that is filled 1/3 with hot water.
Bake at 350 (175C) for 50 - 60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Server warm.
NOTE: The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
requested on FB - Longhorn Steak
I've got these if you are interested -
Longhorn Steakhouse Coffee Rubbed Rib-eye
4 - 1" thick 12 oz. rib-eyes
Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till
needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.
Serves 4
HAWAIIAN GRILLED RIBEYE
LongHorn Steakhouse Copycat Recipe
Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade
Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.
LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.
LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloinwith Portabel
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin
from the tenderloin. Lay the tenderloin out with the smoothest side
up. To ensure a consistent thickness on the grill, fold the tail
end of the tenderloin under itself to form an even thickness. Tie
the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with
oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F
hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot
side for about 20 minutes, turning a quarter turn once every 4-5
minutes. Then slide the roast over to the warm side, loosely cover
it with foil and cook until it reaches your desired doneness, 20 to
30 minutes for medium rare (125° to 130°F), turning once. Remove
from the grill, loosely tent with foil, and let rest for 10
minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat
crosswise into 1/2- to 1-inch slices and arrange onto a serving
platter. Garnish with fresh rosemary sprigs and serve warm with the
sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add
the portabella mushrooms and saute for 3 minutes. Add the white
wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.
Add heavy cream and stir to combine. After 2 minutes add the
chives.
Serves 10-12
Our juicy, signature 18 oz. USDA Choice bone-in ribeye is rubbed with special seasonings and grilled over an open flame.
found this-
COOKING LONGHORN STEAK
Yes. I worked there for five years. The trick isn't the seasoning; it is the meat. There meat is fresh, meaning it isn't aged and has never been frozen. They cook all of their steaks (except the prime rib) on a very hot flat grill (like at the Waffle House) with lemon butter and their special seasoning, which they call "prairie dust." It is basically the same thing as Lawry's. I prefer my steaks on a chargrill with the grill lines, but for my husband I cook his filet "Longhorn Style." I use an iron skillet (you could use any pan) and get is very hot, put butter (not margarine) and a little lemon juice in the skillet and add the steak. The steak should be taken out of the fridge and allowed to come to room temperature before you put it on the heat. Also, flip the steak as it cooks and DO NOT POKE IT TO CHECK TO SEE IF IT IS DONE. That will let all of the juices run out and leave you with dry meat. Finally, before you eat it...let it "rest" for about 2-3 minutes so that the juices can redistribute throughout the steak, otherwise you'll have the same dry meat that I mentioned before. Just to let you know, our manager used to sell lemon butter and prairie dust to faithful customers in portion cups. You might smile nicely and ask.
a little extra -
5 Steak Rubs For Grilling
Chile-cumin spice rub:
3 dried chipotle peppers, stemmed, seeded and chopped
2 dried ancho chiles, stemmed, seeded and chopped
1 T ground cumin
1 T salt
2 t sugar
Cocoa cumin allspice rub:
1 T unsweetened cocoa
4 t ground cumin
2 t allspice
4 t peppercorns
2 t salt
Tarragon mustard seed rub:
3 T dried tarragon
2 T yellow mustard seeds
2 T black peppercorns
1 T salt
Pepper coriander rub:
2 T black peppercorns
2 T coriander seeds
1 T dill seeds
1 1/2 t red pepper flakes
2 1/2 t salt
Star anise coffee rub:
6 whole star anise
2 T whole coffee beans
1 T black peppercorns
2 t salt
1 t sugar
For each rub:.
Combine all ingredients in a spice or coffee grinder until well ground. Rub on any type of steak 2 hours prior to grilling Makes about 1/3 c of each.
Magic Dust
Magic dust
1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Mix ingredients in jar; seal.
Longhorn Steakhouse Coffee Rubbed Rib-eye
4 - 1" thick 12 oz. rib-eyes
Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till
needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.
Serves 4
HAWAIIAN GRILLED RIBEYE
LongHorn Steakhouse Copycat Recipe
Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade
Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.
LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.
LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloinwith Portabel
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin
from the tenderloin. Lay the tenderloin out with the smoothest side
up. To ensure a consistent thickness on the grill, fold the tail
end of the tenderloin under itself to form an even thickness. Tie
the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with
oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F
hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot
side for about 20 minutes, turning a quarter turn once every 4-5
minutes. Then slide the roast over to the warm side, loosely cover
it with foil and cook until it reaches your desired doneness, 20 to
30 minutes for medium rare (125° to 130°F), turning once. Remove
from the grill, loosely tent with foil, and let rest for 10
minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat
crosswise into 1/2- to 1-inch slices and arrange onto a serving
platter. Garnish with fresh rosemary sprigs and serve warm with the
sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add
the portabella mushrooms and saute for 3 minutes. Add the white
wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.
Add heavy cream and stir to combine. After 2 minutes add the
chives.
Serves 10-12
Our juicy, signature 18 oz. USDA Choice bone-in ribeye is rubbed with special seasonings and grilled over an open flame.
found this-
COOKING LONGHORN STEAK
Yes. I worked there for five years. The trick isn't the seasoning; it is the meat. There meat is fresh, meaning it isn't aged and has never been frozen. They cook all of their steaks (except the prime rib) on a very hot flat grill (like at the Waffle House) with lemon butter and their special seasoning, which they call "prairie dust." It is basically the same thing as Lawry's. I prefer my steaks on a chargrill with the grill lines, but for my husband I cook his filet "Longhorn Style." I use an iron skillet (you could use any pan) and get is very hot, put butter (not margarine) and a little lemon juice in the skillet and add the steak. The steak should be taken out of the fridge and allowed to come to room temperature before you put it on the heat. Also, flip the steak as it cooks and DO NOT POKE IT TO CHECK TO SEE IF IT IS DONE. That will let all of the juices run out and leave you with dry meat. Finally, before you eat it...let it "rest" for about 2-3 minutes so that the juices can redistribute throughout the steak, otherwise you'll have the same dry meat that I mentioned before. Just to let you know, our manager used to sell lemon butter and prairie dust to faithful customers in portion cups. You might smile nicely and ask.
a little extra -
5 Steak Rubs For Grilling
Chile-cumin spice rub:
3 dried chipotle peppers, stemmed, seeded and chopped
2 dried ancho chiles, stemmed, seeded and chopped
1 T ground cumin
1 T salt
2 t sugar
Cocoa cumin allspice rub:
1 T unsweetened cocoa
4 t ground cumin
2 t allspice
4 t peppercorns
2 t salt
Tarragon mustard seed rub:
3 T dried tarragon
2 T yellow mustard seeds
2 T black peppercorns
1 T salt
Pepper coriander rub:
2 T black peppercorns
2 T coriander seeds
1 T dill seeds
1 1/2 t red pepper flakes
2 1/2 t salt
Star anise coffee rub:
6 whole star anise
2 T whole coffee beans
1 T black peppercorns
2 t salt
1 t sugar
For each rub:.
Combine all ingredients in a spice or coffee grinder until well ground. Rub on any type of steak 2 hours prior to grilling Makes about 1/3 c of each.
Magic Dust
Magic dust
1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Mix ingredients in jar; seal.
Palmer's Deli and Market (Urbandale, Iowa) Luscious Lemon Bars
Palmer's Deli and Market (Urbandale, Iowa) Luscious Lemon Bars
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup butter
5 slightly beaten eggs
2 1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 teaspoon baking powder
Sifted powdered sugar
For crust: In mixing bowl, combine the 2-1/2 cups flour and 3 tablespoons sugar. Using a pastry blender, cut in butter until mixture is crumbly.
Press into the bottom of a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 minutes or until golden.
For filling: In medium mixing bowl, stir together eggs, the 2-1/2 cups sugar, 1/4 cup flour, lemon peel, lemon juice, and baking powder until combined.
Pour filling over the hot crust. Bake bars in a 350 degree F oven for about 20 minutes more or until lightly browned around the edges and the center is set.
Cool in pan on wire rack. Sprinkle with powdered sugar. Cover; store in refrigerator. Makes 48 bars.
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup butter
5 slightly beaten eggs
2 1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 teaspoon baking powder
Sifted powdered sugar
For crust: In mixing bowl, combine the 2-1/2 cups flour and 3 tablespoons sugar. Using a pastry blender, cut in butter until mixture is crumbly.
Press into the bottom of a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 minutes or until golden.
For filling: In medium mixing bowl, stir together eggs, the 2-1/2 cups sugar, 1/4 cup flour, lemon peel, lemon juice, and baking powder until combined.
Pour filling over the hot crust. Bake bars in a 350 degree F oven for about 20 minutes more or until lightly browned around the edges and the center is set.
Cool in pan on wire rack. Sprinkle with powdered sugar. Cover; store in refrigerator. Makes 48 bars.
Caramel and Chocolate Kettle Corn Crispie Bars
Caramel and Chocolate Kettle Corn Crispie Bars
Being a kettle corn person myself (I LOVE popcorn) this is a keeper -
8 cups kettle corn
1 8 - ounce package chocolate-covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light-color corn syrup
2/3 cup sweetened condensed milk
1/2 cup packed brown sugar
5 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon vanilla
1 12 - ounce package semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted
1/4 cup caramel ice cream topping (optional)
2 -3 teaspoons coarse sea salt
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside. In a very large bowl, toss together the kettle corn, toffee pieces and pecans; set aside.
For caramel sauce: In a small saucepan combine the corn syrup, condensed milk, brown sugar, butter, and granulated sugar. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, for 6 go 8 minutes or until the caramel sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until coated. Transfer mixture to prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
Spread melted chocolate over kettle corn mixture. If you like, drizzle with caramel topping. Sprinkle with sea salt. Chill for 45 to 60 minutes or until chocolate is set. Use foil to lift kettle corn mixture from pan. Use a sharp knife to cut into bars, wiping blade with wet paper towels.
Tip
* Place chocolate pieces in a large microwave-safe bowl. Cook on 50 percent (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice.
Tip
** To make cutting easier, wipe blade of knife with wet paper towels frequently.
Being a kettle corn person myself (I LOVE popcorn) this is a keeper -
8 cups kettle corn
1 8 - ounce package chocolate-covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light-color corn syrup
2/3 cup sweetened condensed milk
1/2 cup packed brown sugar
5 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon vanilla
1 12 - ounce package semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted
1/4 cup caramel ice cream topping (optional)
2 -3 teaspoons coarse sea salt
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside. In a very large bowl, toss together the kettle corn, toffee pieces and pecans; set aside.
For caramel sauce: In a small saucepan combine the corn syrup, condensed milk, brown sugar, butter, and granulated sugar. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, for 6 go 8 minutes or until the caramel sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until coated. Transfer mixture to prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
Spread melted chocolate over kettle corn mixture. If you like, drizzle with caramel topping. Sprinkle with sea salt. Chill for 45 to 60 minutes or until chocolate is set. Use foil to lift kettle corn mixture from pan. Use a sharp knife to cut into bars, wiping blade with wet paper towels.
Tip
* Place chocolate pieces in a large microwave-safe bowl. Cook on 50 percent (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice.
Tip
** To make cutting easier, wipe blade of knife with wet paper towels frequently.
Cherry Bomb Chicken
1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
1 (4 pound) whole chicken, cut into 4 pieces
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
2 tablespoons prepared Thai sweet chili sauce
Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
Preheat an outdoor grill for high heat and lightly oil the grate.
Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
Brush each chicken piece with thyme and oil mixture.
Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Chef John
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requested on FB - Mexican Gravy/Sauce
As per a facebook request –
I did some searching on the web – and I came up with these – maybe you would like to try one.
Tex-Mex Chili Gravy
Makes 1 quart (4 cups) of chili gravy.
Ingredients:
2 cup vegetable oil (I use extra light tasting olive oil…these are the olive oils you see in the store that are recommended for frying) but to be more authentic, you can use lard. It will taste better with lard.
2 cup all purpose flour
Mix all of the following together and have them ready to toss into the pan.
1 teaspoon ground black pepper (if using freshly ground, you may need to reduce the amount. Start with 2 teaspoon and add more later)
2 teaspoons Kosher salt (or 1 teaspoon table salt)
1 tablespoon powdered garlic (“Powdered” garlic? This is very common in Tex-Mex cooking and perfectly acceptable)
2 teaspoons ground cumin (Again, if you are grinding your own, be sure to reduce the amount by half to start off with)
1#8260;2 teaspoon of Mexican oregano (Not Mediterranean oregano. Different plant. Well, in a pinch you can substitute)
2 tablespoons Gebhardt’s chili powder (Or home-made, or in a pinch, paprika. You’ll be surprised how many Tex-Mex restaurants just use paprika)
4 cups of water (Or chicken broth, though I prefer water)
Tex-Mex Chili Gravy Instructions (Updated for 2005):
Heat the oil in the sauce pan or a skillet over medium heat. Stir in the flour with a whisk or wooden spoon and continuously stir for about 3 minutes. What you are looking for is a very light brown roux. You don’t bring the roux any darker because as the roux darkens, the flour loses its thickening ability. What you’re doing is just taking the raw edge off the flour.
After 3 minutes or so of stirring (don’t be afraid to go 4 minutes if it doesn’t look right), turn of the heat, continuing to stir. Dump the powdered ingredients into the roux and stir with a whisk for a few seconds to blend. The residual heat from the roux is going to release some flavorful oils in the cumin, Mexican oregano, and chili powder. Stir in the 4 cups of water.
Turn the heat back on, this time to the low setting, and simmer for 6 minutes, stirring with the whisk every so often. The gravy will have thickened, and will continue to thicken after it is baked with the enchiladas, so you don’t need to continue thickening it.
Taste the gravy (don’t burn your tongue!) and adjust seasonings as needed.
Allow to cool and reserve for use in making Tex-Mex Cheese Enchiladas.
Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.
* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt's or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste
Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.
Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Makes about 4 cups.
RE: A Mexican Gravy/Sauce
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried Mexican oregano
2 tbsp chili powder
2 cups chicken broth or water
Heat lard in skillet over medium-high heat. Stir in flour and continue stirring for 3-4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Chili gravy is very old school Tex-Mex, classically served over cheese enchiladas, and lives on in my memory, especially the places that cooked and served them on a almost-lethal-to-the-touch aluminum platter. It was meant to be a cross between Mexican chile sauce and Anglo brown gravy. I have had more luck finding these old-fashioned types of enchiladas, with the chili gravy, in Texas diners in small towns than in Mexican food places.
Chili Gravy
2Tbsp. lard (or shortening)
2 Tbsp. flour
3 Tbsp. chili powder or ground chiles pasillas
3 Cups warm water
Salt to taste
Melt lard in skillet. Stir in flour. Make a light roux. Add ground chile, water, and salt. Cook until thick.
A Mexican Gravy/Sauce
Here's a light brown chipotle sauce:
2 T butter
2 T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic -- minced
1 t oregano
3 canned chipotle chiles -- seeded and minced
(3 to 4) (These are not all that hot)
2 T adobo sauce from can
2 T sour cream
Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
I did some searching on the web – and I came up with these – maybe you would like to try one.
Tex-Mex Chili Gravy
Makes 1 quart (4 cups) of chili gravy.
Ingredients:
2 cup vegetable oil (I use extra light tasting olive oil…these are the olive oils you see in the store that are recommended for frying) but to be more authentic, you can use lard. It will taste better with lard.
2 cup all purpose flour
Mix all of the following together and have them ready to toss into the pan.
1 teaspoon ground black pepper (if using freshly ground, you may need to reduce the amount. Start with 2 teaspoon and add more later)
2 teaspoons Kosher salt (or 1 teaspoon table salt)
1 tablespoon powdered garlic (“Powdered” garlic? This is very common in Tex-Mex cooking and perfectly acceptable)
2 teaspoons ground cumin (Again, if you are grinding your own, be sure to reduce the amount by half to start off with)
1#8260;2 teaspoon of Mexican oregano (Not Mediterranean oregano. Different plant. Well, in a pinch you can substitute)
2 tablespoons Gebhardt’s chili powder (Or home-made, or in a pinch, paprika. You’ll be surprised how many Tex-Mex restaurants just use paprika)
4 cups of water (Or chicken broth, though I prefer water)
Tex-Mex Chili Gravy Instructions (Updated for 2005):
Heat the oil in the sauce pan or a skillet over medium heat. Stir in the flour with a whisk or wooden spoon and continuously stir for about 3 minutes. What you are looking for is a very light brown roux. You don’t bring the roux any darker because as the roux darkens, the flour loses its thickening ability. What you’re doing is just taking the raw edge off the flour.
After 3 minutes or so of stirring (don’t be afraid to go 4 minutes if it doesn’t look right), turn of the heat, continuing to stir. Dump the powdered ingredients into the roux and stir with a whisk for a few seconds to blend. The residual heat from the roux is going to release some flavorful oils in the cumin, Mexican oregano, and chili powder. Stir in the 4 cups of water.
Turn the heat back on, this time to the low setting, and simmer for 6 minutes, stirring with the whisk every so often. The gravy will have thickened, and will continue to thicken after it is baked with the enchiladas, so you don’t need to continue thickening it.
Taste the gravy (don’t burn your tongue!) and adjust seasonings as needed.
Allow to cool and reserve for use in making Tex-Mex Cheese Enchiladas.
Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.
* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt's or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste
Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.
Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Makes about 4 cups.
RE: A Mexican Gravy/Sauce
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried Mexican oregano
2 tbsp chili powder
2 cups chicken broth or water
Heat lard in skillet over medium-high heat. Stir in flour and continue stirring for 3-4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Chili gravy is very old school Tex-Mex, classically served over cheese enchiladas, and lives on in my memory, especially the places that cooked and served them on a almost-lethal-to-the-touch aluminum platter. It was meant to be a cross between Mexican chile sauce and Anglo brown gravy. I have had more luck finding these old-fashioned types of enchiladas, with the chili gravy, in Texas diners in small towns than in Mexican food places.
Chili Gravy
2Tbsp. lard (or shortening)
2 Tbsp. flour
3 Tbsp. chili powder or ground chiles pasillas
3 Cups warm water
Salt to taste
Melt lard in skillet. Stir in flour. Make a light roux. Add ground chile, water, and salt. Cook until thick.
A Mexican Gravy/Sauce
Here's a light brown chipotle sauce:
2 T butter
2 T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic -- minced
1 t oregano
3 canned chipotle chiles -- seeded and minced
(3 to 4) (These are not all that hot)
2 T adobo sauce from can
2 T sour cream
Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Copycat Chili’s Texas Fries
Copycat Chili’s Texas Fries
• 1 bag of frozen steak fries
• 1 bag of shredded cheese blend
• 1 package of bacon
• 1 jar of jalapeno peppers
• Ranch salad dressing
1. Spread the fries evenly over a cookie sheet and bake according to package.
2. Line strips of bacon on another cookie sheet and bake until crispy.
3. When the fries and bacon are done remove from the oven.
4. Add a thick layer of cheese and jalapenos and crumble the bacon on top of the fries.
5. Return to the oven and bake until the cheese melts.
6. Serve with Ranch salad dressing on the side.
• 1 bag of frozen steak fries
• 1 bag of shredded cheese blend
• 1 package of bacon
• 1 jar of jalapeno peppers
• Ranch salad dressing
1. Spread the fries evenly over a cookie sheet and bake according to package.
2. Line strips of bacon on another cookie sheet and bake until crispy.
3. When the fries and bacon are done remove from the oven.
4. Add a thick layer of cheese and jalapenos and crumble the bacon on top of the fries.
5. Return to the oven and bake until the cheese melts.
6. Serve with Ranch salad dressing on the side.
CROUTONS from Outback Steamhouse
CROUTONS from Outback Steamhouse
2 full loaves of bread (remember: just get the cheap stuff)
1 lb. of real butter (no margarine on this one, sorry)
2 ½ teaspoons Cajun seasoning blend
½ cup finely chopped garlic
Pre-heat your oven to 350 degrees. Cube the bread into about 1 inch square pieces Cut the butter into smaller chunks and place in the microwave for 10 seconds. Stir and return to the microwave for another 5 seconds. It should have the consistency of mayonnaise. Mix the Cajun seasoning and chopped garlic into the butter blend and let sit while you toast the croutons the first time. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 minutes and then remove and let cool completely before moving on to the next step. Gently mix the cool croutons into the butter mix until completely coated. Place the croutons back onto the cookie sheet and bake for an additional 10 minutes at 350°. Check for desired crunchiness and, if needed, toss and return to the oven for an additional 5-10 minutes. Let cool and add to your favorite salad recipe
2 full loaves of bread (remember: just get the cheap stuff)
1 lb. of real butter (no margarine on this one, sorry)
2 ½ teaspoons Cajun seasoning blend
½ cup finely chopped garlic
Pre-heat your oven to 350 degrees. Cube the bread into about 1 inch square pieces Cut the butter into smaller chunks and place in the microwave for 10 seconds. Stir and return to the microwave for another 5 seconds. It should have the consistency of mayonnaise. Mix the Cajun seasoning and chopped garlic into the butter blend and let sit while you toast the croutons the first time. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 minutes and then remove and let cool completely before moving on to the next step. Gently mix the cool croutons into the butter mix until completely coated. Place the croutons back onto the cookie sheet and bake for an additional 10 minutes at 350°. Check for desired crunchiness and, if needed, toss and return to the oven for an additional 5-10 minutes. Let cool and add to your favorite salad recipe
Meat and Potato Pizza
Meat and Potato Pizza
3 tablespoons butter, softened
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 13.8 - ounce package refrigerated pizza dough
2 russet potatoes (about 10 ounces), peeled and very thinly sliced*
7 ounces cooked smoked sausage, thinly sliced
5 slices bacon, crisp-cooked and crumbled
1 cup shredded mozzarella cheese
In a small bowl, combine butter, garlic, and rosemary.
In a 15x10x1-inch baking pan, unroll pizza dough. Press out to a 14x10-inch rectangle. Pinch edges to form a rim. Spread butter mixture over the dough. Top with potatoes, sausage, bacon and cheese. Bake in a 425 degrees . oven for 14 to 16 minutes or until crust is golden brown and potatoes are tender. (There may be a small amount of free butter in the pan). Let stand several minutes before slicing.
Tip
* For the potatoes to cook thoroughly on the pizza, it's important that they're very thinly (and uniformly) sliced. A sharp knife works fine, but a mandolin or food processor makes the job a snap.
3 tablespoons butter, softened
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 13.8 - ounce package refrigerated pizza dough
2 russet potatoes (about 10 ounces), peeled and very thinly sliced*
7 ounces cooked smoked sausage, thinly sliced
5 slices bacon, crisp-cooked and crumbled
1 cup shredded mozzarella cheese
In a small bowl, combine butter, garlic, and rosemary.
In a 15x10x1-inch baking pan, unroll pizza dough. Press out to a 14x10-inch rectangle. Pinch edges to form a rim. Spread butter mixture over the dough. Top with potatoes, sausage, bacon and cheese. Bake in a 425 degrees . oven for 14 to 16 minutes or until crust is golden brown and potatoes are tender. (There may be a small amount of free butter in the pan). Let stand several minutes before slicing.
Tip
* For the potatoes to cook thoroughly on the pizza, it's important that they're very thinly (and uniformly) sliced. A sharp knife works fine, but a mandolin or food processor makes the job a snap.
Chicken and Kielbasa Winter Stew
Chicken and Kielbasa Winter Stew
done in 30 minutes!
1/2 cup chopped onion (1 medium)
1/2 cup sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cloves garlic, minced
1 tablespoon canola or olive oil
2 14 1/2 - ounce cans chicken broth or 3 1/2 cups chicken stock
2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes
1 14 1/2 - ounce can diced tomatoes
1 8-ounce can tomato sauce
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
1 1/2 cup bite-size pieces cooked chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
8 ounces cooked turkey kielbasa, cut into 1/2-inch slices
1/4 cup snipped fresh Italian (flat-leaf) parsley
In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread.
done in 30 minutes!
1/2 cup chopped onion (1 medium)
1/2 cup sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cloves garlic, minced
1 tablespoon canola or olive oil
2 14 1/2 - ounce cans chicken broth or 3 1/2 cups chicken stock
2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes
1 14 1/2 - ounce can diced tomatoes
1 8-ounce can tomato sauce
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
1 1/2 cup bite-size pieces cooked chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
8 ounces cooked turkey kielbasa, cut into 1/2-inch slices
1/4 cup snipped fresh Italian (flat-leaf) parsley
In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread.
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Coconut (Haupia) and Chocolate Pie
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
1 1/4 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Pork Shoulder Al'Diavolo
1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika
Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
Let pork sit at room temperature 1 hour.
Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.
Transfer pork to a cutting board and let rest 30 minutes before slicing.
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Spicy Salsa Homemade Dip
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I recently made my very own home made Salsa dip using fresh ingredients! I have posted the link below to anyone who is interested in seeing how it is made! It contains 6 ingredients that can easily be gotten hold of - If you could let me know what you think that would be great too!
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Hearty Home Cooking Raw Salsa
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Beef Stroganoff with Mushrooms
Beef Stroganoff with Mushrooms
Servings: 4
2 tablespoons [30 g] butter or margarine
1 pound [454 g] 3/4-inch [2-cm] thick slice inside round of beef, cut into thin strips
227 g [1/2 pound] cleaned fresh mushrooms, sliced
1 [10-ounce / 284-mL] can cream of mushroom and onion soup concentrate
1/2 cup [125 mL] sour cream or milk
1/2 teaspoon [2.5 mL] paprika
4 cups [1 L] hot boiled drained noodles
Finely chopped parsley, to garnish
Paprika, to garnish
Into a large frypan, melt 1 tablespoon [15 g] of the butter or margarine over high heat.
Brown then lightly salt and pepper beef strips; set aside.
Melt remaining butter or margarine into the same frypan.
Brown mushroom slices until dry.
Stir in cream of mushroom and onion soup concentrate, sour cream or milk and paprika.
Add reserved beef strips.
Reheat without boiling until really hot.
Serve over hot noodles, garnished with finely chopped parsley and paprika.
Servings: 4
2 tablespoons [30 g] butter or margarine
1 pound [454 g] 3/4-inch [2-cm] thick slice inside round of beef, cut into thin strips
227 g [1/2 pound] cleaned fresh mushrooms, sliced
1 [10-ounce / 284-mL] can cream of mushroom and onion soup concentrate
1/2 cup [125 mL] sour cream or milk
1/2 teaspoon [2.5 mL] paprika
4 cups [1 L] hot boiled drained noodles
Finely chopped parsley, to garnish
Paprika, to garnish
Into a large frypan, melt 1 tablespoon [15 g] of the butter or margarine over high heat.
Brown then lightly salt and pepper beef strips; set aside.
Melt remaining butter or margarine into the same frypan.
Brown mushroom slices until dry.
Stir in cream of mushroom and onion soup concentrate, sour cream or milk and paprika.
Add reserved beef strips.
Reheat without boiling until really hot.
Serve over hot noodles, garnished with finely chopped parsley and paprika.
Buckwheat Pancake Bites with filling
Buckwheat Pancake Bites with filling
Pancake
2 3/4 cups [690 mL] buckwheat flour
1 teaspoon [5 mL] baking soda
3 tablespoons [45 mL] oil
1 3/4 cups [440 mL] cold water
Pinch of salt
Cheesy Vegetable Filling
1 tablespoon [15 g] butter
1/2 cup [125 mL] cleaned minced mushrooms
1/2 cup [125 mL] boiled really-well drained finely chopped spinach leaves
1 tablespoon [15 mL] freshly chopped dill
1 tablespoon [15 mL] freshly chopped chives
1 teaspoon [5 mL] Tabasco sauce
2 cups [500 mL] cream cheese
12 slices smoked salmon [optional]
1 English cucumber
Beat together all pancake ingredients at high speed of an electric beater for 1 minute.
Preheat a non-stick frypan over medium heat.
Pour in some of the dough, enough to get a thin medium-size pancake.
Brown unto golden brown on each side.
Transfer between 2 sheet of waxed paper.
Repeat with remaining dough.
For the filling, heat butter into a large frypan.
Brown minced mushrooms for 2 minutes; remove from heat.
Mix in finely chopped spinach leaves, freshly chopped dill and chives, Tabasco sauce and cream cheese.
Evenly spread mixture over buckwheat pancakes.
If desired, top each with a slcie of smoked salmon.
Roll; really tightly wrap in plastic wrap.
Refrigerate for at least 1 hour.
To serve, cut roll into 1/2-inch [1.3-cm] thick slices.
Clean then slice cucumber into thin slices.
Top each with a slice of roll, and serve.
Pancake
2 3/4 cups [690 mL] buckwheat flour
1 teaspoon [5 mL] baking soda
3 tablespoons [45 mL] oil
1 3/4 cups [440 mL] cold water
Pinch of salt
Cheesy Vegetable Filling
1 tablespoon [15 g] butter
1/2 cup [125 mL] cleaned minced mushrooms
1/2 cup [125 mL] boiled really-well drained finely chopped spinach leaves
1 tablespoon [15 mL] freshly chopped dill
1 tablespoon [15 mL] freshly chopped chives
1 teaspoon [5 mL] Tabasco sauce
2 cups [500 mL] cream cheese
12 slices smoked salmon [optional]
1 English cucumber
Beat together all pancake ingredients at high speed of an electric beater for 1 minute.
Preheat a non-stick frypan over medium heat.
Pour in some of the dough, enough to get a thin medium-size pancake.
Brown unto golden brown on each side.
Transfer between 2 sheet of waxed paper.
Repeat with remaining dough.
For the filling, heat butter into a large frypan.
Brown minced mushrooms for 2 minutes; remove from heat.
Mix in finely chopped spinach leaves, freshly chopped dill and chives, Tabasco sauce and cream cheese.
Evenly spread mixture over buckwheat pancakes.
If desired, top each with a slcie of smoked salmon.
Roll; really tightly wrap in plastic wrap.
Refrigerate for at least 1 hour.
To serve, cut roll into 1/2-inch [1.3-cm] thick slices.
Clean then slice cucumber into thin slices.
Top each with a slice of roll, and serve.
Sweet Tomatoes Whole Wheat Creamy Chipotle Salad
10 cups water
1 tablespoon salt
1 pound whole wheat penne pasta
1 tablespoon canola oil
1 1/3 cups mayonnaise
3 tablespoons soy sauce
3 tablespoons fresh lemon juice
1 1/2 tablespoons brown sugar
1 tablespoon vegetable base powder
2 teaspoons chipotle pepper in adobo sauce (puree)
2 teaspoons finely minced garlic
1 3/4 cups canned kidney beans (drained and rinsed)
1 1/2 cups frozen corn
1 1/2 cups 1/4 inch julienne red bell pepper
1 cup sliced black olives
3/4 cup canned diced green chilies
1/2 cup chopped cilantro
Pasta Directions:
In a large pot bring water and salt to a boil. Add pasta and cook until al dente (soft, but still firm). Immediately drain pasta and flash cool in cold water. Drain water. Coast pasta with oil to prevent sticking.
Dressing:
Combine mayonnaise, soy sauce, fresh lemon juice, brown sugar, vegetable base powder, chipotle pepper in adobo sauce, and minced garlic. Blend all ingredients with either a stick blender or a blender until emulsified.
To assemble, in a large bowl combine pasta, kidney beans, corn, red bell pepper, black olive, red onion, green chilies, and cilantro. Stir to combine. Pour dressing over all and mix until well blended.
Store in an air tight container for at least 30 minutes before serving for best flavor.
Bananas Foster Breakfast Strata
1 tablespoon canola oil
1 tablespoon butter
3 medium bananas, sliced
1/2 cup rum
3/4 cup packed brown sugar
1/2 teaspoon salt
1 cup half-and-half
1/2 cup granulated sugar
4 large eggs, lightly beaten
2 (12-ounce) cans fat-free evaporated milk
1 (1-pound) French bread baguette, cut into 1/2-inch cubes
Cooking spray
Streusel:
1.5 ounces all-purpose flour (about 1/3 cup)
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup old-fashioned rolled oats
1/8 teaspoon salt
1 tablespoon canola oil
2 tablespoons powdered sugar
1. Preheat oven to 350°.
2. To prepare strata, heat a large skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until foamy. Stir in bananas; sauté 1 minute. Carefully add half of rum; cook rum until flames subside. Add remaining rum, 1 cup brown sugar, and 1/2 teaspoon salt; cook 3 minutes or until bananas are soft. Spoon the banana mixture into a large bowl, and press bananas with a pastry blender or fork until chunky. Combine half-and-half, granulated sugar, eggs, and evaporated milk in a bowl, stirring well with a whisk. Add banana mixture and bread cubes, tossing well to coat. Place bread mixture in a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.
3. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, walnuts, and next 3 ingredients (through 1/8 teaspoon salt), stirring well with a whisk. Stir in 1 tablespoon oil. Remove strata from oven; sprinkle evenly with streusel. Bake an additional 30 minutes or until golden and set. Sprinkle with powdered sugar.
Cooking Light
Iphone help (Carl_T)
I keep on getting a storage full message on my iPhone yeah my phone memory is full but I have 14gig available in my iCloud. If i delete a load of photos and free up some space will they still be available in my iCloud?..
Pineapple Potato Salad
You'll Need:
6 small (900 g) kamote (sweet potatoes)
1 medium (100 g) carrot
5 small (750 g) potatoes
15 pcs Baguio beans (snap beans)
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple
2 Tbsp sweet pickle relish
1 Tbsp onion, chopped
1 tsp prepared mustard
1 cup salad dressing or mayonnaise
Procedures :
1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes.
2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
For more recipes, kindly visit All about recipes | Worldwide cuisine
6 small (900 g) kamote (sweet potatoes)
1 medium (100 g) carrot
5 small (750 g) potatoes
15 pcs Baguio beans (snap beans)
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple
2 Tbsp sweet pickle relish
1 Tbsp onion, chopped
1 tsp prepared mustard
1 cup salad dressing or mayonnaise
Procedures :
1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes.
2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
For more recipes, kindly visit All about recipes | Worldwide cuisine
Brats and Beer Cheddar Chowder
Brats and Beer Cheddar Chowder
perfect for the super bowl -
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
1 12 - ounce can beer or 12-ounce bottle ale
In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).
perfect for the super bowl -
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
1 12 - ounce can beer or 12-ounce bottle ale
In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).
Spinach-Mushroom-Sausage Pierogi Bake
Spinach-Mushroom-Sausage Pierogi Bake
1 16 - ounce package frozen potato pierogi
1/3 cup chopped onion
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 - ounce package sliced mushrooms
1 clove garlic, minced
1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
3 ounces cream cheese, cut up
1/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
1 16 - ounce package frozen potato pierogi
1/3 cup chopped onion
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 - ounce package sliced mushrooms
1 clove garlic, minced
1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
3 ounces cream cheese, cut up
1/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
Butter Pecan Sauce
Butter Pecan Sauce
for ice cream, waffles, desserts -
MAKES: 12 servings
• 1/2 cup plus 2 tablespoons packed brown sugar
• 2 tablespoons sugar
• 4 teaspoons cornstarch
• 3/4 cup heavy whipping cream
• 1 tablespoon butter
• 1/2 cup chopped pecans, toasted
• Vanilla ice cream or flavor of your choice
1. In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2-3 minutes or until slightly thickened.
2. Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream. Yield: 1-1/2 cups.
for ice cream, waffles, desserts -
MAKES: 12 servings
• 1/2 cup plus 2 tablespoons packed brown sugar
• 2 tablespoons sugar
• 4 teaspoons cornstarch
• 3/4 cup heavy whipping cream
• 1 tablespoon butter
• 1/2 cup chopped pecans, toasted
• Vanilla ice cream or flavor of your choice
1. In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2-3 minutes or until slightly thickened.
2. Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream. Yield: 1-1/2 cups.
Winter Root Vegetable Soup
3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth
1/2 cup half-and-half cream
salt and ground black pepper to taste
Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Black and White Cookies
1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup sour cream
GLAZE
5 cups (20 ounces) confectioners' sugar, sifted
7 tablespoons whole milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons Dutch-processed cocoa powder, sifted
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda, and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give dough final stir by hand.
3. Using greased ¼-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
4. FOR THE GLAZE: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.
5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)
Cook's Country
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When rice has been cooked in rice cooker what is proper way of storing? Should I take straight from rice cooker and run rice under cold tap until rice is cold then store in fridge or leave to cool then put in fridge? Then take out of fridge and microwa..
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Anyone have much experience of this? I'm due to go in 8 weeks on a stag do to the french alps. I've skiied before about 18 year ago when I was made of rubber and fearless as a kid. Just starting boarding lessons as I fancy something different. Any tips, m..
Chocolate Angel Pie
9 ounces milk chocolate, chopped fine
5 ounces bittersweet chocolate, chopped fine
3 large large egg yolks
1 1/2 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup half-and-half
1 1/4 cups heavy cream, chilled
MERINGUE CRUST
1 tablespoon cornstarch, plus extra for pie plate
1/2 cup (3 1/2 ounces) granulated sugar
3 large egg whites
Pinch cream of tartar
1/2 teaspoon vanilla extract
TOPPING
1 1/3 cups heavy cream, chilled
2 tablespoons confectioners' sugar
Unsweetened cocoa powder
1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.
2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)
3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.
4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.
5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over chocolate. Refrigerate until filling is set, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.
Cook's Country
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I'm an old member of the forum but I didn’t used to post. I usually just watch the threads. But I found something really interesting and I'd like to share it with you! Four months ago, I discovered this forum: http://ift.tt/1GOwUM1 a look at the results..
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Chicken Queso Soup
Chicken Queso Soup
1 onion, finely chopped
3 tablespoons oil
1 teaspoon cumin
1 teaspoon ground red pepper
1 can rotel tomatoes ( tomatoes with green chilies)
1 – 14ounce can diced tomatoes
2 cups chicken broth
4 ounces cream cheese, cut into chunks, and room temperature
1 ½ cups milk
2 cups shredded colby jack cheese
3-4 cups cooked chicken
In a larger pan saute onion in oil until tender and lightly browned.
Add tomatoes, broth, cumin, and red pepper.
Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
Stir in shredded cheese and serve.
jackie austin
1 onion, finely chopped
3 tablespoons oil
1 teaspoon cumin
1 teaspoon ground red pepper
1 can rotel tomatoes ( tomatoes with green chilies)
1 – 14ounce can diced tomatoes
2 cups chicken broth
4 ounces cream cheese, cut into chunks, and room temperature
1 ½ cups milk
2 cups shredded colby jack cheese
3-4 cups cooked chicken
In a larger pan saute onion in oil until tender and lightly browned.
Add tomatoes, broth, cumin, and red pepper.
Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
Stir in shredded cheese and serve.
jackie austin
Slow Cooker Buffalo Chicken Sandwiches
Slow Cooker Buffalo Chicken Sandwiches
2-3 pounds boneless skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
1- 14.5 ounce diced tomatoes
2 tablespoons Franks Hot Pepper Sauce ( Other hot sauce will work as well. If you like it hot, add more.)
3 tablespoons Worcestershire sauce
2 tablespoons mustard
1 tablespoon molasses
1 green pepper, chopped
hamburger or other buns for serving
In a skillet cook onion and green pepper in a tablespoon of oil until tender.
Add onion pepper mixture to crock pot along with the remaining ingredients. (Except buns)
Cook on low for 4-5 hours or until chicken is cooked.
Using 2 forks shred chicken.
Add some of the cooking liquid and serve over buns.
jackie austin
2-3 pounds boneless skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
1- 14.5 ounce diced tomatoes
2 tablespoons Franks Hot Pepper Sauce ( Other hot sauce will work as well. If you like it hot, add more.)
3 tablespoons Worcestershire sauce
2 tablespoons mustard
1 tablespoon molasses
1 green pepper, chopped
hamburger or other buns for serving
In a skillet cook onion and green pepper in a tablespoon of oil until tender.
Add onion pepper mixture to crock pot along with the remaining ingredients. (Except buns)
Cook on low for 4-5 hours or until chicken is cooked.
Using 2 forks shred chicken.
Add some of the cooking liquid and serve over buns.
jackie austin
Cinnamon Apple Crumb Pie
Cinnamon Apple Crumb Pie
1 can apple pie filling
1 unbaked pastry shell
1/2 teaspoon ground cinnamon
4 tablespoons butter, divided
2 cups crushed pecan shortbread cookies(like pecan sandies)
Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining butter in small bowl, and add cookie crumbs. Sprinkle over filling. Cover edges of crust with foil. Bake at 450 for 10 minutes. Remove foil. Reduce heat to 350 and bake 40 minutes more until crust is golden brown and filling bubbles. Cool on wire rack for at least 2 hours
jackie austin
1 can apple pie filling
1 unbaked pastry shell
1/2 teaspoon ground cinnamon
4 tablespoons butter, divided
2 cups crushed pecan shortbread cookies(like pecan sandies)
Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining butter in small bowl, and add cookie crumbs. Sprinkle over filling. Cover edges of crust with foil. Bake at 450 for 10 minutes. Remove foil. Reduce heat to 350 and bake 40 minutes more until crust is golden brown and filling bubbles. Cool on wire rack for at least 2 hours
jackie austin
Apricot Honey Pulled Chicken
Apricot Honey Pulled Chicken
4 pounds chicken( can use combo drumsticks and bone-in thighs)
½ cup honey
½ cup (or soy sauce)
¼ cup Apricot jam
2 Tablespoons olive oil
3 cloves garlic, minced
Sliced scallions, for garnish
Shredded cheese and red onion for topping (optional)
Place all the chicken in the crockpot.
In a bowl, whisk honey, tamari, jam, olive oil & garlic. Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours.
Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Pour some liquid from crockpot over the chicken using a strainer. Top with scallions, red onion and cheese. Serve over rice ,nachos or a roll.
jackie austin
4 pounds chicken( can use combo drumsticks and bone-in thighs)
½ cup honey
½ cup (or soy sauce)
¼ cup Apricot jam
2 Tablespoons olive oil
3 cloves garlic, minced
Sliced scallions, for garnish
Shredded cheese and red onion for topping (optional)
Place all the chicken in the crockpot.
In a bowl, whisk honey, tamari, jam, olive oil & garlic. Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours.
Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Pour some liquid from crockpot over the chicken using a strainer. Top with scallions, red onion and cheese. Serve over rice ,nachos or a roll.
jackie austin
Rolo Bars
Rolo Bars
1 cup butter, softened
1¼ cup packed brown sugar
2 eggs
2 T. milk
2 tsp vanilla
1¾ cup all-purpose flour
1 tsp baking soda
½ tsp salt
2½ cups old fashioned oats
1 cup semi-sweet chocolate chips
1 bag unwrapped Rolos
Preheat oven to 375ºF. Line 9×13 pan with nonstick foil.
Beat butter and sugar. Add eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats. Fold in chocolate chips and Rolos. Press into the dish.
Bake 22-25 mins. until set and lightly golden. Cool before cutting.
jackie austin
1 cup butter, softened
1¼ cup packed brown sugar
2 eggs
2 T. milk
2 tsp vanilla
1¾ cup all-purpose flour
1 tsp baking soda
½ tsp salt
2½ cups old fashioned oats
1 cup semi-sweet chocolate chips
1 bag unwrapped Rolos
Preheat oven to 375ºF. Line 9×13 pan with nonstick foil.
Beat butter and sugar. Add eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats. Fold in chocolate chips and Rolos. Press into the dish.
Bake 22-25 mins. until set and lightly golden. Cool before cutting.
jackie austin
Cranberry-eggnog cheesecake
CRANBERRY-EGGNOG CHEESECAKE
For the Cranberry Mixture:
1 cup granulated sugar
2 tablespoons cornstarch
1½ cups fresh or frozen cranberries
1 cup cranberry juice
For the Crust:
1 cup graham cracker crumbs (about 8 full sheets of graham crackers)
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract
1. Preheat oven to 325 degrees F. Grease a 9-inch springform pan.
2. Make the Cranberry Mixture: In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the cranberry juice until smooth, then stir in the cranberries. Place the pan over medium heat and bring to a rolling boil. Cook and stir for 2 minutes, or until thickened. Remove from the heat.
3. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Drizzle over the melted butter and toss to combine, ensuring that all of the crumbs are moistened. Turn the crumbs into the prepared pan and press into an even layer in the bottom of the pan. Place the springform pan on a rimmed baking sheet. Bake for 10 minutes, then cool on a wire rack.
4. Make the Cheesecake Filling: With an electric mixer on medium-high speed, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. Add the flour and beat until combined, about 1 minute. Reduce the mixer speed to low and add the eggs one at a time, mixing until each is completely combined and scraping the sides of the bowl between each addition. Add the eggnog and vanilla extract and beat until just combined.
5. Pour two-thirds of the cheesecake batter into the prepared pan over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining cranberry mixture). Slowly pour the remaining cheesecake batter into the pan. Return the springform pan to the rimmed baking sheet and bake until the edges are set and the center jiggles slightly, about 1 hour 15 minutes.
6. Place the springform pan on a wire rack and cool for 10 minutes. Run a knife around the edge of the pan and cool for an additional 1 hour. Place the cheesecake in the refrigerator and chill overnight, at least 8 hours. When ready to serve, remove the sides of the pan and top with the remaining cranberry mixture. Leftovers should be stored in the refrigerator for up to 5 days.
jackie austin
(Recipe from Taste of Home)
For the Cranberry Mixture:
1 cup granulated sugar
2 tablespoons cornstarch
1½ cups fresh or frozen cranberries
1 cup cranberry juice
For the Crust:
1 cup graham cracker crumbs (about 8 full sheets of graham crackers)
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract
1. Preheat oven to 325 degrees F. Grease a 9-inch springform pan.
2. Make the Cranberry Mixture: In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the cranberry juice until smooth, then stir in the cranberries. Place the pan over medium heat and bring to a rolling boil. Cook and stir for 2 minutes, or until thickened. Remove from the heat.
3. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Drizzle over the melted butter and toss to combine, ensuring that all of the crumbs are moistened. Turn the crumbs into the prepared pan and press into an even layer in the bottom of the pan. Place the springform pan on a rimmed baking sheet. Bake for 10 minutes, then cool on a wire rack.
4. Make the Cheesecake Filling: With an electric mixer on medium-high speed, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. Add the flour and beat until combined, about 1 minute. Reduce the mixer speed to low and add the eggs one at a time, mixing until each is completely combined and scraping the sides of the bowl between each addition. Add the eggnog and vanilla extract and beat until just combined.
5. Pour two-thirds of the cheesecake batter into the prepared pan over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining cranberry mixture). Slowly pour the remaining cheesecake batter into the pan. Return the springform pan to the rimmed baking sheet and bake until the edges are set and the center jiggles slightly, about 1 hour 15 minutes.
6. Place the springform pan on a wire rack and cool for 10 minutes. Run a knife around the edge of the pan and cool for an additional 1 hour. Place the cheesecake in the refrigerator and chill overnight, at least 8 hours. When ready to serve, remove the sides of the pan and top with the remaining cranberry mixture. Leftovers should be stored in the refrigerator for up to 5 days.
jackie austin
(Recipe from Taste of Home)
Chili's Chicken Crispers
Chili's Chicken Crispers
Enjoy these finger lickin’ good chicken pieces anytime – whether for just noshin’, or as an entree! And they are so easy to make!
Honey Mustard Dressing:
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt
Batter:
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour
1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2. Heat shortening or oil in fryer to 350 degrees F.
3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.
Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.
Serves 4 as an appetizer or 2 as an entree.
Enjoy these finger lickin’ good chicken pieces anytime – whether for just noshin’, or as an entree! And they are so easy to make!
Honey Mustard Dressing:
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt
Batter:
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour
1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2. Heat shortening or oil in fryer to 350 degrees F.
3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.
Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.
Serves 4 as an appetizer or 2 as an entree.
Chili's Awesome Blossom
Chili's Awesome Blossom
1 Prepared Onion
2 1/2 cups Flour
2 teaspoons McCormick Seasoned Salt
1/2 teaspoon Coarsely Ground Pepper
1/4 teaspoon Garlic Powder
1 cup Butter Milk
Dipping Sauce
1/2 cup Sour Cream
2 tablespoons Catsup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon Red Pepper
1 1/2 teaspoons Fresh Horseradish
1/4 teaspoon Paprika
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice water for 1/2 hour so the onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
Dipping Sauce
1/2 cup Sour Cream
2 tablespoons Catsup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon Red Pepper
1 1/2 teaspoons Fresh Horseradish
1/4 teaspoon Paprika
Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.
1 Prepared Onion
2 1/2 cups Flour
2 teaspoons McCormick Seasoned Salt
1/2 teaspoon Coarsely Ground Pepper
1/4 teaspoon Garlic Powder
1 cup Butter Milk
Dipping Sauce
1/2 cup Sour Cream
2 tablespoons Catsup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon Red Pepper
1 1/2 teaspoons Fresh Horseradish
1/4 teaspoon Paprika
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice water for 1/2 hour so the onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
Dipping Sauce
1/2 cup Sour Cream
2 tablespoons Catsup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon Red Pepper
1 1/2 teaspoons Fresh Horseradish
1/4 teaspoon Paprika
Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.
Just Like Disney's 50's Prime Time Cafe Chicken Pot Pie
Just Like Disney's 50's Prime Time Cafe Chicken Pot Pie
Make this famous pot pie for your family!
Serves: 8
2 cups chicken tenderloins, uncooked
1 cups broccoli, tops only
1/2 cups carrots, cubed
1/2 cups celery, cubed
1/4 cups leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half and half
1 cups Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten
Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan che3ese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.
Make this famous pot pie for your family!
Serves: 8
2 cups chicken tenderloins, uncooked
1 cups broccoli, tops only
1/2 cups carrots, cubed
1/2 cups celery, cubed
1/4 cups leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half and half
1 cups Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten
Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan che3ese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.
Panera Bread Bagels and Honey Walnut Cream Cheese Spread
Panera Bread Honey Walnut Cream Cheese Spread
enjoy your bagels with this -
1 8 ounce package of Neufchatel cream cheese
1 tablespoon honey
1 teaspoon molasses
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 tablespoon of chopped walnuts
If desired toast nuts by placing in a skillet over medium heat. Heat just until the walnuts become fragrant. When the walnuts become fragrant remove from the skillet. Watch the skillet closely, there is a short time between the nuts being toasted and burnt. Allow the nuts to cool completely.
In a small bowl combine room temperature cream cheese, honey, molasses, brown sugar, and cinnamon. Stir cream cheese until all of the ingredients are well blended. Chop walnuts and stir into the cream cheese.
Store in an air-tight container in the refrigerator.
Panera Bagels
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1/2 cup warm water
2 cups white flour
1 1/2 cups wheat flour
1 teaspoon of salt
1 1/4 cup warm water
1/2 cup honey
Optional Toppings:
Egg wash
mixture of minced onion, poppyseeds, sesame seeds, minced garlic etc.
Oats
Cheese
In a small bowl, place 1/2 cup warm water, sugar, and yeast. Do not stir and let it sit five minutes. After five minutes, sugar and yeast.
In a large bowl, mix together the flours and salt. Create a well in the middle, and pour in the yeast/sugar mixture. Pour half of the remaining water into the well and mix. Pour in the remaining water, 1/4 cup water at a time until it is a firm, moist dough (you may not need all the water, depending on where you live.)
Knead the dough for 10 minutes on a floured surface. Use additional flour as needed.
Lightly coat a bowl with oil and place dough ball into it. Cover with a damp dish cloth and let it rise for about an hour in a warm place, until doubled in size. After the hour, punch down, cover again, and let rise about another 10 minutes.
Divide dough into about 8 equal pieces. Shape each piece into a dough round.
Gently poke a hole through the center of each dough round with your finger, expanding the hole to be about 1/3 the size of the entire round. Place on an oiled cookie sheet. Repeat with remaining dough rounds.
Cover the dough rounds with a damp kitchen cloth and let rest ten minutes.
In the mean time, preheat oven to 425 degrees. Bring a large pot of water, with 1/4 cup honey added, to a boil.
Lower bagels into pot of honey water using a slotted spoon. Let them boil on each side for about 45 seconds. After boiling, remove with a slotted spoon, shake a little to remove excess water, and place back on cookie sheet. Brush each bagel with egg wash, and if desired, top with toppings. I did half with the everything mixture, and then half with oats on top.
Bake for 20 minutes, and cool on a wire cooling rack.
enjoy your bagels with this -
1 8 ounce package of Neufchatel cream cheese
1 tablespoon honey
1 teaspoon molasses
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 tablespoon of chopped walnuts
If desired toast nuts by placing in a skillet over medium heat. Heat just until the walnuts become fragrant. When the walnuts become fragrant remove from the skillet. Watch the skillet closely, there is a short time between the nuts being toasted and burnt. Allow the nuts to cool completely.
In a small bowl combine room temperature cream cheese, honey, molasses, brown sugar, and cinnamon. Stir cream cheese until all of the ingredients are well blended. Chop walnuts and stir into the cream cheese.
Store in an air-tight container in the refrigerator.
Panera Bagels
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1/2 cup warm water
2 cups white flour
1 1/2 cups wheat flour
1 teaspoon of salt
1 1/4 cup warm water
1/2 cup honey
Optional Toppings:
Egg wash
mixture of minced onion, poppyseeds, sesame seeds, minced garlic etc.
Oats
Cheese
In a small bowl, place 1/2 cup warm water, sugar, and yeast. Do not stir and let it sit five minutes. After five minutes, sugar and yeast.
In a large bowl, mix together the flours and salt. Create a well in the middle, and pour in the yeast/sugar mixture. Pour half of the remaining water into the well and mix. Pour in the remaining water, 1/4 cup water at a time until it is a firm, moist dough (you may not need all the water, depending on where you live.)
Knead the dough for 10 minutes on a floured surface. Use additional flour as needed.
Lightly coat a bowl with oil and place dough ball into it. Cover with a damp dish cloth and let it rise for about an hour in a warm place, until doubled in size. After the hour, punch down, cover again, and let rise about another 10 minutes.
Divide dough into about 8 equal pieces. Shape each piece into a dough round.
Gently poke a hole through the center of each dough round with your finger, expanding the hole to be about 1/3 the size of the entire round. Place on an oiled cookie sheet. Repeat with remaining dough rounds.
Cover the dough rounds with a damp kitchen cloth and let rest ten minutes.
In the mean time, preheat oven to 425 degrees. Bring a large pot of water, with 1/4 cup honey added, to a boil.
Lower bagels into pot of honey water using a slotted spoon. Let them boil on each side for about 45 seconds. After boiling, remove with a slotted spoon, shake a little to remove excess water, and place back on cookie sheet. Brush each bagel with egg wash, and if desired, top with toppings. I did half with the everything mixture, and then half with oats on top.
Bake for 20 minutes, and cool on a wire cooling rack.
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