Great mini documentary on the Goonies. Quite possibly the finest film ever made. Goonies never say die! http://ift.tt/1AVO4Br..
Time traveling. Forwards or backwards? (Trident)
If you were given the chance to travel back or forwards in time, which would you choose? There are conditions though. If you go backwards you cannot change anything that will effect your future but you can relive a moment or simply observe events. If you ..
30 minutes or less
30 minutes or less
Who said you can’t make a good meal in no time? Strapped for time? You can still eat homemade and healthy!!! All in under 30 minutes or less!
Herbed Chicken, Orzo, and Zucchini
• Makes: 4 servings
• Start to Finish 20 mins
• 1 cup dried orzo
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 1 teaspoon dried basil
• 3 tablespoons olive oil
• 2 medium zucchini, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon snipped fresh dill
• Lemon wedges (optional)
• Snipped fresh dill (optional)
1. Prepare orzo according to package directions; drain. Cover and keep warm.
2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.
3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.
Who said you can’t make a good meal in no time? Strapped for time? You can still eat homemade and healthy!!! All in under 30 minutes or less!
Herbed Chicken, Orzo, and Zucchini
• Makes: 4 servings
• Start to Finish 20 mins
• 1 cup dried orzo
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 1 teaspoon dried basil
• 3 tablespoons olive oil
• 2 medium zucchini, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon snipped fresh dill
• Lemon wedges (optional)
• Snipped fresh dill (optional)
1. Prepare orzo according to package directions; drain. Cover and keep warm.
2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.
3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.
Water in take? (Smokey87)
What should your daily intake be? I googled it and the answer I got ranged from 1-4 litres...
Six Nations 2015 (phil3030)
Predictions? Doesn't come much bigger than a Friday night opener Wales v England. Looking forward to this one despite having nearly enough players for a team out through injury! Going to stay patriotic.1. England2. France3. Ireland4. Wales5. Scotland6. It..
The Best French Onion Soup
5 tablespoons unsalted butter, divided
3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 1/2 cups dry white wine
6 cups homemade beef broth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 baguette
1 garlic clove, cut in half lengthwise
2 teaspoons sherry, preferably Fino or Manzanilla
4 ounces Gruyère cheese, grated (about 1 cup)
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
4 servings
Epicurious
Chicken and Cornbread Dumplings
Chicken
3 skinned, bone-in chicken breasts (about 1 1/2 lb.)
6 skinned and boned chicken thighs (about 1 lb.)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/2 pound carrots, sliced
1/2 pound parsnips, sliced
4 celery ribs, sliced
1 sweet onion, chopped
2 (10 3/4-oz.) cans cream of chicken soup
1 (32-oz.) container chicken broth
Cornbread Dumplings
1 1/2 cups all-purpose flour
1/2 cup self-rising yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons butter, melted
1/4 teaspoon dried thyme
2 teaspoons chopped fresh flat-leaf parsley
1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.
Southern Living
Thomas English Muffins
Thomas English Muffins
Split it – toast it – top it! These are the #1 selling English muffin in the world! Samuel Bath Thomas used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. Used for everything from toasting, breakfast sandwiches, quickie pizzas, eggs benedict, French toast, snacks, desserts – you name it – the list is endless. And these are really easy to make right in your own kitchen! Enjoy!
1 pound all-purpose or bread flour
1 teaspoon salt
1 1/2 tablespoon dry yeast
1 teaspoon sugar
1 cup warm milk
2 ounces butter, melted
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 degrees F) milk (Microwaved). Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Split it – toast it – top it! These are the #1 selling English muffin in the world! Samuel Bath Thomas used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. Used for everything from toasting, breakfast sandwiches, quickie pizzas, eggs benedict, French toast, snacks, desserts – you name it – the list is endless. And these are really easy to make right in your own kitchen! Enjoy!
1 pound all-purpose or bread flour
1 teaspoon salt
1 1/2 tablespoon dry yeast
1 teaspoon sugar
1 cup warm milk
2 ounces butter, melted
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 degrees F) milk (Microwaved). Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Study Skills (Wes Borland)
Hi All, I'm starting an accountancy qualification through my employer. I'm going down the home study route to begin with but may go for tuition later. For students past and present what methods worked well for you during your studies? Thanks..
IMS Treatment (Branch666)
Just had this today on my back. Iv been struggling with back pain for the last 6months, tried everything to stop it and no luck at all. A guy from my gym told me about this treatment and I tried it today with a guy called Gary Fleming in Harrogate, thi..
snapped tendon (johnny....)
Snapped my tendon on my pec, ive had my op and now on the mend. Anyone know anything I can take to help strengthen it? Cheers..
RIP Leonard Nimoy (westbelfastguy)
Genuinely sad now. 83 seems a very young age to die these days. The geek in me is properly in mourning...
Expulsion from school for hitting another boy (Blub2abs)
Hi all, thought this would be a good place to get advice on this topic, what with so many dads on here. My nephew (otherwise a lovely, lovely young nine y.o) got into a barney during a footie match at school, apparently he knocked some lad's tooth out in ..
Cool Cheesecake Sauce
Cool Cheesecake Sauce
Its delicious with fresh berries, cherries or peaches. Try it layered in a parfait or simply poured over fruit and cake or brownies.
1 8 - ounce package cream cheese, softened
1/2 cup light sour cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
In a mixing bowl, beat cream cheese and sour cream with an electric mixer until fluffy and combined. Add powdered sugar and vanilla; beat until smooth. Cover and chill in the refrigerator at least 1 hour.
Its delicious with fresh berries, cherries or peaches. Try it layered in a parfait or simply poured over fruit and cake or brownies.
1 8 - ounce package cream cheese, softened
1/2 cup light sour cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
In a mixing bowl, beat cream cheese and sour cream with an electric mixer until fluffy and combined. Add powdered sugar and vanilla; beat until smooth. Cover and chill in the refrigerator at least 1 hour.
Easy Spiced Pastries
Easy Spiced Pastries
My preference is homemade pie crust - and I have also used flour tortillas! Just watch your bake time.
1/2 15 - ounce package rolled refrigerated unbaked piecrust (1 crust)
1 tablespoon butter, melted
2 tablespoons packed brown sugar
1/2-1 teaspoon pumpkin or apple pie spice
Preheat oven to 400 degrees F. Unroll piecrust according to package directions using the microwave method. Place on a lightly floured surface. Brush piecrust with melted butter. Sprinkle with brown sugar and pie spice.
Use a pastry wheel or pizza cutter to cut dough into 1 1/2- to 2-inch squares (some of the edges may be smaller). Place on an ungreased large cookie sheet, leaving a small space between pastries.
Bake about 8 minutes or until golden brown. Serve warm or cool.
My preference is homemade pie crust - and I have also used flour tortillas! Just watch your bake time.
1/2 15 - ounce package rolled refrigerated unbaked piecrust (1 crust)
1 tablespoon butter, melted
2 tablespoons packed brown sugar
1/2-1 teaspoon pumpkin or apple pie spice
Preheat oven to 400 degrees F. Unroll piecrust according to package directions using the microwave method. Place on a lightly floured surface. Brush piecrust with melted butter. Sprinkle with brown sugar and pie spice.
Use a pastry wheel or pizza cutter to cut dough into 1 1/2- to 2-inch squares (some of the edges may be smaller). Place on an ungreased large cookie sheet, leaving a small space between pastries.
Bake about 8 minutes or until golden brown. Serve warm or cool.
Chocolate Panini
Chocolate Panini
This grilled dessert bread is filled with chopped chocolate. Serve it alone or with fresh fruit.
8 3/4-inch thick slices challah bread or Hawaiian sweet bread
2 tablespoons butter, melted
4 -6 ounces semisweet chocolate, finely chopped
Powdered sugar
Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down; sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan; weigh down top of sandwiches with a large heavy skillet.
Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)
To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.
This grilled dessert bread is filled with chopped chocolate. Serve it alone or with fresh fruit.
8 3/4-inch thick slices challah bread or Hawaiian sweet bread
2 tablespoons butter, melted
4 -6 ounces semisweet chocolate, finely chopped
Powdered sugar
Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down; sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan; weigh down top of sandwiches with a large heavy skillet.
Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)
To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.
Quick Strawberry Cheesecake
Quick Strawberry Cheesecake
2 ounces Brie cheese, softened
1 3 - ounce package cream cheese, softened
2 -3 tablespoons sugar
1 teaspoon lemon juice
2 cups sliced fresh strawberries
1/2 cup butter toffee-glazed sliced almonds
Honey (optional)
Remove and discard the rind from the Brie. In a medium bowl, beat Brie, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.
Divide half of the strawberries among four parfait glasses or water goblets. Top with half of the cheese mixture and half of the almonds. Repeat layers once more. If desired, drizzle with honey.
2 ounces Brie cheese, softened
1 3 - ounce package cream cheese, softened
2 -3 tablespoons sugar
1 teaspoon lemon juice
2 cups sliced fresh strawberries
1/2 cup butter toffee-glazed sliced almonds
Honey (optional)
Remove and discard the rind from the Brie. In a medium bowl, beat Brie, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.
Divide half of the strawberries among four parfait glasses or water goblets. Top with half of the cheese mixture and half of the almonds. Repeat layers once more. If desired, drizzle with honey.
Pineapple Upside-Down Cake Sundaes
Pineapple Upside-Down Cake Sundaes
1/4 cup butter
1/4 cup packed brown sugar
1 tablespoon honey
1/8 teaspoon ground cinnamon
1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
1 pint dulce de leche or vanilla ice cream
1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
4 maraschino cherries with stems
Whipped cream
In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
1/4 cup butter
1/4 cup packed brown sugar
1 tablespoon honey
1/8 teaspoon ground cinnamon
1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
1 pint dulce de leche or vanilla ice cream
1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
4 maraschino cherries with stems
Whipped cream
In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
Outdoor toys from when you were a kid (James)
These days kids are all skateboarding, scooters and BMX which are all great. Indeed, skateboards and BMX were around when I was a kid. But skateboards were narrower back then. Bring back pogo sticks, Choppers and space hoppershttp://i.thestreet.com/files/..
Northerners trying to talk to you on the Tube.... (Blub2abs)
(Taken from 'Newsbiscuit')Northerners to be trained in Tube etiquettehttp://www.newsbiscuit.com/wp-content/uploads/2015/02/348-london-tube.jpg Following a spate of incidents involving Northerners chatting to random strangers, British Transport Police have..
spices and food (a dream)
If you guys do i've been adding garlic to my rice and paprika to my chicken what do you guys use?..
Provençal Beef Daube
2 pounds boneless chuck roast, trimmed and cut into chunks
1 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1/2 cup boiling water
1/2 ounce dried porcini mushrooms
3/4 teaspoon salt, divided
Cooking spray
1/2 cup red wine
1/4 cup fat-free, lower-sodium beef broth
1/3 cup pitted niçoise olives
1/2 teaspoon freshly ground black pepper
2 large carrots, peeled and thinly sliced
1 large onion, peeled and chopped
1 celery stalk, thinly sliced
1 (15-ounce) can whole tomatoes, drained and crushed
1 teaspoon whole black peppercorns
3 flat-leaf parsley sprigs
3 thyme sprigs
1 bay leaf
1 (1-inch) strip orange rind
1 tablespoon water
1 teaspoon cornstarch
1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 teaspoons chopped fresh thyme
Preparation
1. Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
2. Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
3. Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
4. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
3 More Ways with Dried Porcini Mushrooms
1. Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.
2. Enrich soups and stews with soaking liquid and mushrooms.
3. Use soaking liquid and mushrooms as the base for pasta sauce.
Countdown Funny (James)
I know this was made up and didn't air, but it still makes me chuckle http://ift.tt/1wpp9SO..
Beef Taco Bake
Beef Taco Bake
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup green onions, chopped
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking
dish. Cover. Bake at 400F. for 30 minutes or until hot.
Sprinkle with remaining cheese.
Serves 4.
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup green onions, chopped
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking
dish. Cover. Bake at 400F. for 30 minutes or until hot.
Sprinkle with remaining cheese.
Serves 4.
Lost mobile phone (Sessen Ryu)
Done a really stupid thing. Was so busy at work today, I went into the men's toilet cubicle and took some work documents I needed to read whilst I sat on the bog. After I finished what I needed to I started looking at my mobile. I am pretty sure I then pl..
Lost mobile phone (Sessen Ryu)
Done a really stupid thing. Was so busy at work today, I went into the men's toilet cubicle and took some work documents I needed to read whilst I sat on the bog. After I finished what I needed to I started looking at my mobile. I am pretty sure I then pl..
Posole
1 tablespoon canola oil
2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces
4 cups fat-free, lower-sodium chicken broth
1 2/3 cups chopped onion (about 1 medium)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/8 teaspoon crushed red pepper
4 large garlic cloves, minced
2 (15.5-ounce) cans white hominy, rinsed and drained
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup packaged angel hair slaw
1/2 cup thinly sliced radishes (4 radishes)
1/2 cup diced peeled avocado
2 limes, each cut into 4 wedges (optional)
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.
2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.
Oxmoor House
Steroids (Tony2b)
Hello just need some more info about that things if any one was trying them picture-- http://ift.tt/1DZV8AG..
help to buy scheme (dazzz)
can someone explain this to me? I dont understand it You won’t be charged loan fees for the first 5 years of owning your home.In the sixth year, you’ll be charged a fee of 1.75% of the loan’s value. After this, the fee will increase every year. The increa..
KFC Chicken Pot Pie
KFC Chicken Pot Pie
Tender pieces of the world’s best chicken, diced potatoes, green peas and carrots in a savory home-style sauce. Covered with a flaky, buttery crust and freshly baked to golden perfection. It’s a classic.
• 2 Potatoes, peeled and cooked
• 2/3 cup frozen Peas
• 2 cans Cream of Chicken Soup
• 2 Carrots, peeled and cooked
• 2 tablespoons frozen onion
• 2 cups of cooked Chicken
• 1 dash each Salt and Pepper
• 1 dash MSG
• 1 can of Biscuits or homemade biscuit dough
• Butter
1. In a bowl combine all cooked vegetables and chicken.
2. Add the cream of chicken soup and seasoning. The mixture should be thick but not too thick. If the mixture is too thick, add some milk to the mixture.
3. Scoop the mixture into individual pie pans.
4. Use the biscuits to make the crust.
5. Roll out the biscuit dough thin and place on top.
6. Brush dough with butter.
7. Bake in a 375 F oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.
Tender pieces of the world’s best chicken, diced potatoes, green peas and carrots in a savory home-style sauce. Covered with a flaky, buttery crust and freshly baked to golden perfection. It’s a classic.
• 2 Potatoes, peeled and cooked
• 2/3 cup frozen Peas
• 2 cans Cream of Chicken Soup
• 2 Carrots, peeled and cooked
• 2 tablespoons frozen onion
• 2 cups of cooked Chicken
• 1 dash each Salt and Pepper
• 1 dash MSG
• 1 can of Biscuits or homemade biscuit dough
• Butter
1. In a bowl combine all cooked vegetables and chicken.
2. Add the cream of chicken soup and seasoning. The mixture should be thick but not too thick. If the mixture is too thick, add some milk to the mixture.
3. Scoop the mixture into individual pie pans.
4. Use the biscuits to make the crust.
5. Roll out the biscuit dough thin and place on top.
6. Brush dough with butter.
7. Bake in a 375 F oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.
The Dark Side of Bulking Shakes and opportunity to interview B (BROKEN)
I never really took on bulking shakes, preferring protein shakes, however I recently started on them. I have noticed massive bulking gains, somewhere around 4-5kg fatty muscle a week, probably around 98.73% fatty, 1.27% muscle.Anyway this may be great, bu..
Honey Pecan Chicken Thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme
8 skinned and boned chicken thighs
3/4 cup honey, divided
3/4 cup Dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
1/2 teaspoon curry powder
Garnish: Italian parsley sprigs
Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
Bake at 375° for 40 minutes or until chicken is done.
Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.
Southern Living
How much would you pay to enter a race? (stinking_dylan)
Just curious, but I'm becoming increasingly annoyed at the fees being charged by race organisers (I'm not even going to start on 'tough mudder' style events). Cardiff Half Marathon charges £25 for affiliated entry, which I felt was high. I've just recieve..
The power of bulking shakes ** plus bonus interview with DoubleR ** (Rob Reynolds)
I had never heard of bulking shakes when I started bodybuilding. After a couple of years I read about the idea of bulking shakes and invented my own recipes over time. We all talk about power of good nutrition time after time but the power of bulking shak..
Bit more advise...... (brittas)
It's well documented on here that me and my ex have split. Our finances are now separate and I pay child maintenance but I was overly generous during the months it took to get this sorted and she did take me for a ride a little bit. That's just some backg..
Your fav cover-version of a song (twiztid clown)
Whats your fav? Mines is either Mushroomhead's cover of 'crazy' br Seal or BoySetsFire's cover of Elton John's 'Rocket Man'..
Xmas Nunber 1 single,,whats it gonna be?? (Trident)
What do you think folks?? i think girls aloud are going to hold on with "ill stand by you" infact im gonna google on over and check out the betting odds on this one,lol Scored bigtime with a bet 10 years ago on "stay another day" E17...holding th..
Xmas Nunber 1 single,,whats it gonna be?? (Trident)
What do you think folks?? i think girls aloud are going to hold on with "ill stand by you" infact im gonna google on over and check out the betting odds on this one,lol Scored bigtime with a bet 10 years ago on "stay another day" E17...holding th..
Do you prefer to train with or without a training partner? (Rob Reynolds)
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Post the last film you watched with your own rating out of 10, a short (or long if you want) review and if you can be bothered a link from http://www.imdb.com/ or where ever. I'll start!!!! The Collecttion http://ift.tt/1uPYxsK 5/..
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solitary fitness (johnny....)
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Faux Cassoulet (Southern version)
6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 pound boneless country-style pork ribs, cut into 1 1/2-inch pieces
12 ounces thick bacon, chopped
1 small onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 (28-oz.) can whole tomatoes, drained and chopped
3 garlic cloves, minced
1 (16-oz.) package smoked sausage, sliced
2 (15.8-oz.) cans great Northern beans, drained and rinsed
3/4 cup reduced-sodium chicken broth
2 tablespoons chopped parsley
2 teaspoons chopped thyme
2 teaspoons chopped oregano
2 teaspoons chopped rosemary
2 tablespoons butter, melted
1 1/2 cups panko (Japanese breadcrumbs)
1. Sprinkle chicken with salt and pepper; cook half of chicken in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side. Remove from skillet; repeat with 1 Tbsp. oil and remaining chicken. Wipe skillet clean. Sprinkle pork with salt and pepper, and sauté in remaining 2 Tbsp. hot olive oil in skillet, 3 minutes or until browned. Remove pork; wipe skillet clean.
2. Preheat oven to 300°. Cook bacon in skillet over medium heat, stirring occasionally, 8 minutes or until crisp; drain bacon, reserving 2 Tbsp. drippings in skillet. Add onion, carrots, and celery, and cook over medium heat, stirring occasionally, 8 minutes. Stir in chopped tomatoes, and cook 1 minute. Add garlic, and cook 1 minute.
3. Add bacon, sausage, and reserved pork to tomato mixture; bring to a simmer. Stir in beans and next 5 ingredients. Season with salt and pepper. Arrange chicken in a single layer, skin side up, in a large baking dish. Spoon bean mixture over chicken.
4. Stir together melted butter and breadcrumbs, and sprinkle over cassoulet. Bake at 300° for 2 1/2 to 3 hours or until golden brown and bubbly. Let stand 10 minutes before serving.
Southern Living
Sesame Chicken Thigh Paillard with Peanut Sauce
6 skinned and boned chicken thighs
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko (Japanese breadcrumbs)
1/4 cup sesame seeds
1/4 cup canola oil
Peanut Sauce
1. Place each chicken thigh between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle thighs with 1 tsp. salt and 1/4 tsp. pepper.
2. Place flour in a shallow dish. Place eggs in a second dish. Stir together panko, sesame seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour; shake off excess. Dip in eggs, and dredge in panko mixture, pressing to adhere.
3. Cook 3 chicken thighs in 1 Tbsp. hot oil in a large nonstick skillet over medium heat 3 minutes. Add 1 Tbsp. oil, turn chicken, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining oil and chicken. Serve with Peanut Sauce.
Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup lite soy sauce
1/4 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons dark sesame oil
Process peanut butter, soy sauce, cilantro, lime juice, honey, and dark sesame oil in a blender or food processor until smooth. Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.
Southern Living
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hate these scum. i got spammed a few months back cos some ex-mate had me in his address booka nd my home and works mail ended up getting multiple friend request shte. now, i've logged in at work and there's a mail from an agency pimping a position to me b..
Starting points for setting up your own cafe... (Moctezuma)
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Starting points for setting up your own cafe... (Moctezuma)
Looking for a good starting reference for opening up your own café. Would be interested in learning from people on here if there are any that have done it from scratch.I was very impressed by a café in Newcastle called the Scrumpy Willow and the Singing K..
10-Clove Gravy
10 cloves peeled garlic, sliced
2 peeled shallots, sliced
2 sprigs tarragon
1 1/2 to 2 1/2 cups light red wine (such as Pinot Noir)
4 tablespoons unsalted butter + more to taste
1 to 1 1/2 cups turkey drippings (defatted) or stock
2 to 3 teaspoons kecap manis (Indonesian sweet soy sauce)
Place garlic, shallots, tarragon and wine in a saucepan and bring to a simmer on medium-high. Cook until vegetables are soft and wine is reduced to about 1/2 cup, about 20 minutes. Remove tarragon sprigs. Whisk in butter, 1 tablespoon at a time. Whisk in drippings or stock.
If desired, use an immersion blender and process the sauce to slightly break up the garlic and shallots. The gravy is also good with whole slices of garlic and shallots. Stir in 2 teaspoons kecap manis. Taste and adjust butter, kecap manis or drippings as needed.
Yields: Makes about 1 1/2 cups
2 peeled shallots, sliced
2 sprigs tarragon
1 1/2 to 2 1/2 cups light red wine (such as Pinot Noir)
4 tablespoons unsalted butter + more to taste
1 to 1 1/2 cups turkey drippings (defatted) or stock
2 to 3 teaspoons kecap manis (Indonesian sweet soy sauce)
Place garlic, shallots, tarragon and wine in a saucepan and bring to a simmer on medium-high. Cook until vegetables are soft and wine is reduced to about 1/2 cup, about 20 minutes. Remove tarragon sprigs. Whisk in butter, 1 tablespoon at a time. Whisk in drippings or stock.
If desired, use an immersion blender and process the sauce to slightly break up the garlic and shallots. The gravy is also good with whole slices of garlic and shallots. Stir in 2 teaspoons kecap manis. Taste and adjust butter, kecap manis or drippings as needed.
Yields: Makes about 1 1/2 cups
Seafood Treasure Basket
Seafood Treasure Basket
2 cups chicken broth
2 ounces shrimp
2 ounces squid
2 ounces scallops
2 ounces sliced fish fillets
1/4 cup chopped tomato
1 teaspoon chicken-broth granules
1 teaspoon salt
1/4 cup chopped carrots
1/4 cup green peas
1 teaspoon sugar
1/8 cup chopped fresh ginger
Noodle basket:
2 cups vegetable oil (or enough to deep-fry noodle blocks)
4 packages (3 ounces each) Asian or ramen noodles
2 large lettuce leaves for garnish
In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.
Makes 4 servings.
2 cups chicken broth
2 ounces shrimp
2 ounces squid
2 ounces scallops
2 ounces sliced fish fillets
1/4 cup chopped tomato
1 teaspoon chicken-broth granules
1 teaspoon salt
1/4 cup chopped carrots
1/4 cup green peas
1 teaspoon sugar
1/8 cup chopped fresh ginger
Noodle basket:
2 cups vegetable oil (or enough to deep-fry noodle blocks)
4 packages (3 ounces each) Asian or ramen noodles
2 large lettuce leaves for garnish
In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.
Makes 4 servings.
Shrimp Po'boy
Shrimp Po'boy
To marinate the shrimp
1 cup buttermilk
1 teaspoon Crystal's hot sauce
1 pound shrimp (size 31-40 per pound), deveined, tails removed
Mix buttermilk and hot sauce in a large bowl. Add shrimp and toss to coat. Refrigerate 2-8 hours.
For the dredging flour
½ cup Ritz crackers
2 cups flour
1 tablespoon salt
2 teaspoons Creole seasoning
2 teaspoons garlic powder
2 teaspoons thyme
1 teaspoon onion powder
Grind Ritz crackers in blender. Combine all remaining ingredients in mixing bowl.
For the NOLA Remoulade sauce
1¼ cups mayonnaise
¼ cup Creole mustard
¼ cup chopped fresh parsley
2 tablespoons sliced green onions
1 tablespoon lemon juice
1 teaspoon Crystal's hot sauce
½ teaspoon ground black pepper
½ teaspoon blackened seasoning
1 pinch salt
Combine all ingredients in medium bowl. Whisk until well-blended.
For the sandwiches
1 large loaf or 2 medium loaves French bread (about 18 inches total)
Melted butter
4 cups shredded iceberg lettuce
12 tomato slices
16 pickle slices
For the bread: Trim off the ends of the French bread. Cut the loaf or loaves to make four equal pieces, each about 4½ inches long. Cut each piece through the middle to make a bun. Brush the bread's cut sides with butter. Grill bread, creating diamond-shape grill marks.
For the shrimp: Dust shrimp with po'boy flour. Shake well, coating shrimp in flour mix. Fry shrimp in 350-degree oil for 4 minutes, until light golden brown.
To assemble: Spread remoulade on the top and bottom of each French bread "bun." Place shrimp, lettuce, tomatoes and pickles on the bottom bun. Add top bun and secure with toothpicks. Cut sandwiches diagonally.
Makes 4 servings.
To marinate the shrimp
1 cup buttermilk
1 teaspoon Crystal's hot sauce
1 pound shrimp (size 31-40 per pound), deveined, tails removed
Mix buttermilk and hot sauce in a large bowl. Add shrimp and toss to coat. Refrigerate 2-8 hours.
For the dredging flour
½ cup Ritz crackers
2 cups flour
1 tablespoon salt
2 teaspoons Creole seasoning
2 teaspoons garlic powder
2 teaspoons thyme
1 teaspoon onion powder
Grind Ritz crackers in blender. Combine all remaining ingredients in mixing bowl.
For the NOLA Remoulade sauce
1¼ cups mayonnaise
¼ cup Creole mustard
¼ cup chopped fresh parsley
2 tablespoons sliced green onions
1 tablespoon lemon juice
1 teaspoon Crystal's hot sauce
½ teaspoon ground black pepper
½ teaspoon blackened seasoning
1 pinch salt
Combine all ingredients in medium bowl. Whisk until well-blended.
For the sandwiches
1 large loaf or 2 medium loaves French bread (about 18 inches total)
Melted butter
4 cups shredded iceberg lettuce
12 tomato slices
16 pickle slices
For the bread: Trim off the ends of the French bread. Cut the loaf or loaves to make four equal pieces, each about 4½ inches long. Cut each piece through the middle to make a bun. Brush the bread's cut sides with butter. Grill bread, creating diamond-shape grill marks.
For the shrimp: Dust shrimp with po'boy flour. Shake well, coating shrimp in flour mix. Fry shrimp in 350-degree oil for 4 minutes, until light golden brown.
To assemble: Spread remoulade on the top and bottom of each French bread "bun." Place shrimp, lettuce, tomatoes and pickles on the bottom bun. Add top bun and secure with toothpicks. Cut sandwiches diagonally.
Makes 4 servings.
How to Saute perfect scallops
1. Bay scallops (left on plate) are found mainly along the Eastern Seaboard and are about 1/2 inch in diameter. Although small, this scallop is sweet. It's in season only during fall. Calico scallops, often called bay scallops in the West, are slightly larger but not quite as sweet. Calico scallops are in season from about May to December.
2. Sea scallops run to 11/2 inches in size. Color ranges from light beige to light pink. They are in season from fall to spring. When buying scallops, know the difference between "wet" scallops, which are soaked in tripolyphosphate solution, and "dry" scallops, which are not soaked. Wet scallops appear very shiny and white. The extra water in these scallops causes them to shrink when cooked, and the sweet natural flavor of the scallop is diminished by a slight aftertaste similar to baking soda.
Dry scallops appear firmer and milkier in color. These scallops are usually marked "dry" and retain their moisture during cooking.
3. Scallops can be sauteed, baked, broiled or cooked on the grill as kebabs. To saute sea scallops, heat a skillet on medium-high. Lightly coat the skillet with a half-and-half blend of canola and olive oil. Cook about 30 seconds on each side or until lightly browned. Turn heat to low, and cook for 3-5 minutes.
4. To grill, season scallops with light soy sauce, teriyaki or your favorite seasonings. Soak wood skewers in water for at least 30 minutes and skewer scallops. Grill about 3 minutes on each side. Bay scallops lend themselves to broiling or baking. Lightly season with fresh lemon and herbs or bread crumbs. Sear in a saute pan, then bake in a 350-degree oven for 10-12 minutes.
2. Sea scallops run to 11/2 inches in size. Color ranges from light beige to light pink. They are in season from fall to spring. When buying scallops, know the difference between "wet" scallops, which are soaked in tripolyphosphate solution, and "dry" scallops, which are not soaked. Wet scallops appear very shiny and white. The extra water in these scallops causes them to shrink when cooked, and the sweet natural flavor of the scallop is diminished by a slight aftertaste similar to baking soda.
Dry scallops appear firmer and milkier in color. These scallops are usually marked "dry" and retain their moisture during cooking.
3. Scallops can be sauteed, baked, broiled or cooked on the grill as kebabs. To saute sea scallops, heat a skillet on medium-high. Lightly coat the skillet with a half-and-half blend of canola and olive oil. Cook about 30 seconds on each side or until lightly browned. Turn heat to low, and cook for 3-5 minutes.
4. To grill, season scallops with light soy sauce, teriyaki or your favorite seasonings. Soak wood skewers in water for at least 30 minutes and skewer scallops. Grill about 3 minutes on each side. Bay scallops lend themselves to broiling or baking. Lightly season with fresh lemon and herbs or bread crumbs. Sear in a saute pan, then bake in a 350-degree oven for 10-12 minutes.
How to make crab puffs
How to make crab puffs
1. Start with the right ingredients, especially fresh wonton papers. Usually fresh is better, but for crab puffs, canned works just as well and costs a lot less.
2. In a large bowl, mix 3 ounces of room-temperature cream cheese, 4 ounces of canned crabmeat, 1 green-onion stalk, minced, and 1/2 teaspoon of garlic salt.
3. Place 1 teaspoon of the filling in the center of a wonton paper. Paint a line of water on the edges with your finger.
4. Fold paper into a triangle.
5. Gently press out all excess air and pinch the edges shut.
6. Meanwhile, fill a wok or deep-frying pan with several inches of canola oil and heat on high. The oil is ready when a stream of tiny bubbles rises from the tip of a chopstick dipped into the oil. Begin gently sliding the puffs into the oil, cooking no more than six at a time. Cook for several minutes, turning when the bottom turns golden brown.
7. Remove when both sides are golden. Serve plain or with sweet-and-sour or spicy sauce.
1. Start with the right ingredients, especially fresh wonton papers. Usually fresh is better, but for crab puffs, canned works just as well and costs a lot less.
2. In a large bowl, mix 3 ounces of room-temperature cream cheese, 4 ounces of canned crabmeat, 1 green-onion stalk, minced, and 1/2 teaspoon of garlic salt.
3. Place 1 teaspoon of the filling in the center of a wonton paper. Paint a line of water on the edges with your finger.
4. Fold paper into a triangle.
5. Gently press out all excess air and pinch the edges shut.
6. Meanwhile, fill a wok or deep-frying pan with several inches of canola oil and heat on high. The oil is ready when a stream of tiny bubbles rises from the tip of a chopstick dipped into the oil. Begin gently sliding the puffs into the oil, cooking no more than six at a time. Cook for several minutes, turning when the bottom turns golden brown.
7. Remove when both sides are golden. Serve plain or with sweet-and-sour or spicy sauce.
Rich and Creamy Tonkotsu Ramen Broth
Rich and Creamy Tonkotsu Ramen Broth
Makes about 3 quarts, serving 6 to 8.
Note: This broth takes a full day or at least overnight to make (about 2 hours of active attention, 12 to 18 hours total). Plan accordingly. Unused broth can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. This recipe is for the broth only. For a full meal, you will need ramen-style noodles and toppings of your choice, which could include sliced braised pork belly, soft boiled eggs, sliced green onions, raw enoki mushrooms and blanched baby bok choy leaves.
3 lb. pig trotters, split lengthwise or cut crosswise into 1-in. disks (ask your butcher to do this for you)
2 lb. chicken backs and carcasses, skin and excess fat removed
2 tbsp. vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
1 (3-in.) knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen green onions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 oz. whole mushrooms or mushroom scraps
1 lb. slab pork fatback
Directions
Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
Meanwhile, heat vegetable oil in a medium cast-iron or nonstick skillet over high heat until lightly smoking. Add onions, garlic and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken’s spines.
Return bones to pot along with charred vegetables, leeks, whites from green onions, mushrooms and pork fatback. Top with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatbck is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until broth is finished.
Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.
Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheesecloth. Skim liquid fat from top with a ladle and discard.
Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all) and serve with cooked ramen noodles and toppings as desired.
Makes about 3 quarts, serving 6 to 8.
Note: This broth takes a full day or at least overnight to make (about 2 hours of active attention, 12 to 18 hours total). Plan accordingly. Unused broth can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. This recipe is for the broth only. For a full meal, you will need ramen-style noodles and toppings of your choice, which could include sliced braised pork belly, soft boiled eggs, sliced green onions, raw enoki mushrooms and blanched baby bok choy leaves.
3 lb. pig trotters, split lengthwise or cut crosswise into 1-in. disks (ask your butcher to do this for you)
2 lb. chicken backs and carcasses, skin and excess fat removed
2 tbsp. vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
1 (3-in.) knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen green onions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 oz. whole mushrooms or mushroom scraps
1 lb. slab pork fatback
Directions
Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
Meanwhile, heat vegetable oil in a medium cast-iron or nonstick skillet over high heat until lightly smoking. Add onions, garlic and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken’s spines.
Return bones to pot along with charred vegetables, leeks, whites from green onions, mushrooms and pork fatback. Top with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatbck is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until broth is finished.
Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.
Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheesecloth. Skim liquid fat from top with a ladle and discard.
Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all) and serve with cooked ramen noodles and toppings as desired.
Chorizo Maple Syrup
Chorizo Maple Syrup
1 lb. fresh chorizo
1 ¼ cups pure maple syrup
½ tsp. stone-ground mustard
In a large skillet over medium-high heat; cook and crumble sausage until meat is no longer pink (10-12 min.), stirring frequently. Drain fat from meat, if desired. Stir in maple syrup and mustard; heat through. Serve warm. Makes about 2 cups.
1 lb. fresh chorizo
1 ¼ cups pure maple syrup
½ tsp. stone-ground mustard
In a large skillet over medium-high heat; cook and crumble sausage until meat is no longer pink (10-12 min.), stirring frequently. Drain fat from meat, if desired. Stir in maple syrup and mustard; heat through. Serve warm. Makes about 2 cups.
Apple-Cranberry Maple Syrup
Apple-Cranberry Maple Syrup
2 tart apples, peeled, cored and sliced
¼ cup firmly packed brown sugar
2 tbsp. dried cranberries
¼ tsp. ground cinnamon
¼ tsp. kosher salt
2 tbsp. unsalted butter
½ cup pure maple syrup
2 tbsp. chopped walnuts
Directions:
In a medium sauté pan over medium heat, combine first 6 ingredients. After the butter begins to bubble, cook until apples are tender (about 10 min.), stirring occasionally. Add maple syrup; heat through. Stir in walnuts before serving. Serve warm. Makes about 1 cup.
2 tart apples, peeled, cored and sliced
¼ cup firmly packed brown sugar
2 tbsp. dried cranberries
¼ tsp. ground cinnamon
¼ tsp. kosher salt
2 tbsp. unsalted butter
½ cup pure maple syrup
2 tbsp. chopped walnuts
Directions:
In a medium sauté pan over medium heat, combine first 6 ingredients. After the butter begins to bubble, cook until apples are tender (about 10 min.), stirring occasionally. Add maple syrup; heat through. Stir in walnuts before serving. Serve warm. Makes about 1 cup.
Sopa de Frijoles Negros - Cuban Black Bean Soup
Sopa de Frijoles Negros - Cuban Black Bean Soup
Serves 4 to 6
Here's a very quick take on a Cuban classic. It's the perfect heartwarming dinner for a freezing night. Serve with salad and cornbread.
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 14-1/2 ounce can peeled tomatoes, chopped, with the juices
1 4-ounce diced green chilies
2 teaspoons ground cumin or more to taste
4- 16 ounce cans black beans, drained and rinsed
2 cups or more low sodium chicken or vegetable broth
Diced green onions for garnish
Chopped cilantro for garish
Slices of fresh lime for garnish
In a large heavy saucepan, heat the oil over medium-high and sauté the onion and bell pepper until tender, about 10 minutes. Stir in the tomatoes with the juices, chilies and cumin. Reduce the heat and simmer until the vegetables are soft, about 10 minutes. Stir in the beans. Remove about 1 cup of the beans and turn into a separate bowl and smash with the back of a fork. Return the beans to the pot. Bring the soup to a simmer, thinning with more broth if necessary. Serve garnished with the onion, cilantro and serve with slices of lime.
Serves 4 to 6
Here's a very quick take on a Cuban classic. It's the perfect heartwarming dinner for a freezing night. Serve with salad and cornbread.
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 14-1/2 ounce can peeled tomatoes, chopped, with the juices
1 4-ounce diced green chilies
2 teaspoons ground cumin or more to taste
4- 16 ounce cans black beans, drained and rinsed
2 cups or more low sodium chicken or vegetable broth
Diced green onions for garnish
Chopped cilantro for garish
Slices of fresh lime for garnish
In a large heavy saucepan, heat the oil over medium-high and sauté the onion and bell pepper until tender, about 10 minutes. Stir in the tomatoes with the juices, chilies and cumin. Reduce the heat and simmer until the vegetables are soft, about 10 minutes. Stir in the beans. Remove about 1 cup of the beans and turn into a separate bowl and smash with the back of a fork. Return the beans to the pot. Bring the soup to a simmer, thinning with more broth if necessary. Serve garnished with the onion, cilantro and serve with slices of lime.
Arroz con Leche - Cuban Rice Pudding
Arroz con Leche - Cuban Rice Pudding
Serves 8
Don't be put off by the amount of time it will take to simmer the rice and milk to creamy perfection. The advance prep work is a cinch
½ cup white rice
1-1/2 cups water
1 half-inch lemon zest
1 cinnamon stick
4 cups milk
1 cup sugar
Generous pinch salt
1 teaspoon vanilla extract
Ground cinnamon
Turn the rice, water, lemon peel and cinnamon stick into a saucepan, bring to a boil reduce the heat and cook until the rice is soft, about 10 minutes. Add the milk,, salt, vanilla and sugar. Bring to a boil, the reduce the heat to a simmer and cook, uncovered, stirring occasionally, until the mixture is very thick and the rice has absorbed the milk. Remove and discard the cinnamon and serve in bowls garnished with fresh pineapple and bananas.
Serves 8
Don't be put off by the amount of time it will take to simmer the rice and milk to creamy perfection. The advance prep work is a cinch
½ cup white rice
1-1/2 cups water
1 half-inch lemon zest
1 cinnamon stick
4 cups milk
1 cup sugar
Generous pinch salt
1 teaspoon vanilla extract
Ground cinnamon
Turn the rice, water, lemon peel and cinnamon stick into a saucepan, bring to a boil reduce the heat and cook until the rice is soft, about 10 minutes. Add the milk,, salt, vanilla and sugar. Bring to a boil, the reduce the heat to a simmer and cook, uncovered, stirring occasionally, until the mixture is very thick and the rice has absorbed the milk. Remove and discard the cinnamon and serve in bowls garnished with fresh pineapple and bananas.
just drinks
Margarita
*Batch recipe
Ingredients:
3 liters lemon juice
3 liters water
2 liters sugar
1 cup orange juice
2 liters Durango tequila
Directions:
Fill glass with ice. Top with the mix. Shake. Pour over ice.
Smokey Bandit Margarita
Ingredients:
1 ½ oz. Durango tequila
½ oz. triple sec
2 oz. watermelon juice
6 each mint leaves
1 oz. sour
Directions:
Add all ingredients. Add ice. Shake. Dump over ice.
El Camino
Ingredients:
2 oz. Anejo
¾ oz. Grand Marnier
½ oz. Lime Juice
½ oz. Pomegranate Puree
Soda
Directions:
Add Ingredients over ice. Shake. Strain.
*Batch recipe
Ingredients:
3 liters lemon juice
3 liters water
2 liters sugar
1 cup orange juice
2 liters Durango tequila
Directions:
Fill glass with ice. Top with the mix. Shake. Pour over ice.
Smokey Bandit Margarita
Ingredients:
1 ½ oz. Durango tequila
½ oz. triple sec
2 oz. watermelon juice
6 each mint leaves
1 oz. sour
Directions:
Add all ingredients. Add ice. Shake. Dump over ice.
El Camino
Ingredients:
2 oz. Anejo
¾ oz. Grand Marnier
½ oz. Lime Juice
½ oz. Pomegranate Puree
Soda
Directions:
Add Ingredients over ice. Shake. Strain.
lobster manicotti
LOBSTER MANICOTTI FRA DIAVOLO
Start to finish: 1 hour
Servings: 5
2 tablespoons olive oil
2 medium yellow onions, chopped
1 teaspoon red pepper flakes (more or less, to taste)
3 cloves garlic, thinly sliced
28-ounce can crushed fire-roasted tomatoes
2 tablespoons lemon juice
Kosher salt and ground black pepper
7 ounces cooked lobster meat, drained, patted dry and roughly chopped (about 1 mounded cup)
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh basil, plus extra for garnish
8-ounce box wide lasagna noodle sheets (10 sheets)
Grated romano cheese (optional)
In a medium saucepan over medium-high, heat the oil. Add the onion and cook until tender and beginning to brown, 6 to 8 minutes. Transfer half of the onions to a medium bowl. Add the red pepper flakes and garlic to the saucepan and continue to cook for 3 to 4 minutes. Add the tomatoes and cover. Cook, stirring occasionally, for 15 to 20 minutes. Stir in the lemon juice, then season with salt and pepper. Set aside.
Add the lobster, ricotta and basil to the bowl of onion. Stir to combine, then season with salt and pepper.
Heat the oven to 400 F. Bring a large pot of salted water to a boil. Spread 1/2 cup of the sauce over the bottom of a 9-by-9-inch baking dish.
Cook the pasta in the boiling water according to package directions, then drain well. Working quickly and carefully with one sheet of pasta at a time, lay a pasta sheet flat in front of you. Spoon 1/4 cup of the lobster-ricotta filling across the bottom edge of the pasta sheet. Roll the pasta away from you, forming a tube around the filling. Lay the rolled and filled pasta (manicotti) on the sauce in the baking dish.
Repeat with the remaining pasta sheets, filling and lining the manicotti in a row in the prepared pan. Spoon the remaining sauce over the tops of the manicotti. Bake for 20 to 25 minutes, or until the sauce is bubbling and browning around the edges. Serve topped with basil and grated romano, if desired.
Start to finish: 1 hour
Servings: 5
2 tablespoons olive oil
2 medium yellow onions, chopped
1 teaspoon red pepper flakes (more or less, to taste)
3 cloves garlic, thinly sliced
28-ounce can crushed fire-roasted tomatoes
2 tablespoons lemon juice
Kosher salt and ground black pepper
7 ounces cooked lobster meat, drained, patted dry and roughly chopped (about 1 mounded cup)
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh basil, plus extra for garnish
8-ounce box wide lasagna noodle sheets (10 sheets)
Grated romano cheese (optional)
In a medium saucepan over medium-high, heat the oil. Add the onion and cook until tender and beginning to brown, 6 to 8 minutes. Transfer half of the onions to a medium bowl. Add the red pepper flakes and garlic to the saucepan and continue to cook for 3 to 4 minutes. Add the tomatoes and cover. Cook, stirring occasionally, for 15 to 20 minutes. Stir in the lemon juice, then season with salt and pepper. Set aside.
Add the lobster, ricotta and basil to the bowl of onion. Stir to combine, then season with salt and pepper.
Heat the oven to 400 F. Bring a large pot of salted water to a boil. Spread 1/2 cup of the sauce over the bottom of a 9-by-9-inch baking dish.
Cook the pasta in the boiling water according to package directions, then drain well. Working quickly and carefully with one sheet of pasta at a time, lay a pasta sheet flat in front of you. Spoon 1/4 cup of the lobster-ricotta filling across the bottom edge of the pasta sheet. Roll the pasta away from you, forming a tube around the filling. Lay the rolled and filled pasta (manicotti) on the sauce in the baking dish.
Repeat with the remaining pasta sheets, filling and lining the manicotti in a row in the prepared pan. Spoon the remaining sauce over the tops of the manicotti. Bake for 20 to 25 minutes, or until the sauce is bubbling and browning around the edges. Serve topped with basil and grated romano, if desired.
chocolate coconut patty pie
this pie is reminiscent of that dark chocolate and coconut confection of a Mounds candy bar
For the coconut crust:
4 tablespoons (1/2 stick) unsalted butter, softened
14-ounce bag sweetened shredded coconut, divided
Pinch of salt
For the custard:
3 large egg yolks
1 cup heavy cream
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon all-purpose flour
Pinch salt
Pinch fresh nutmeg
For the chocolate glaze:
1/2 cup heavy cream
8 ounces (1 1/3 cups) semi-sweet chocolate chips
Pinch salt
1/2 teaspoon vanilla extract
Heat the oven to 350 F.
To prepare the crust, in a food processor combine the butter, all but 1 cup of the coconut, and the salt. Pulse until the mixture begins to come together but before it forms a ball, about 40 pulses. Transfer the mixture to a 9-inch pie plate. Press the coconut mixture evenly over the bottom and up sides of the pan to form crust.
Set the pie plate on a baking sheet. Bake for 15 minutes, or until the edges begin to brown. Transfer the pie plate to a wire rack to cool completely. Leave the oven on.
Meanwhile, prepare the custard filling. In a large bowl, mix together the egg yolks, cream, coconut milk and vanilla. In a small bowl, whisk together the sugar, flour, salt and nutmeg, then add to the liquid ingredients. Mix well and set aside.
When the coconut crust is cool, sprinkle the bottom with the remaining 1 cup of coconut and pour the custard over it. Bake until set, 30 to 40 minutes. Remove from oven, set on a cooling rack and let cool.
While the pie cools, prepare the chocolate glaze.
In a small saucepan over medium heat, bring the heavy cream to a boil. Place the chocolate in a medium bowl, then pour the hot cream over it. Let sit for 1 to 2 minutes, then stir until the chocolate is completely melted. Stir in the vanilla and salt until the mixture is glossy.
When the pie has cooled, but is still just warm to the touch, pour the chocolate glaze over it, spreading it evenly all the way to the edge of the crust. Refrigerate, uncovered, until the filling is set, about 2 hours. Cover the pie and keep refrigerated until ready to serve.
For the coconut crust:
4 tablespoons (1/2 stick) unsalted butter, softened
14-ounce bag sweetened shredded coconut, divided
Pinch of salt
For the custard:
3 large egg yolks
1 cup heavy cream
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon all-purpose flour
Pinch salt
Pinch fresh nutmeg
For the chocolate glaze:
1/2 cup heavy cream
8 ounces (1 1/3 cups) semi-sweet chocolate chips
Pinch salt
1/2 teaspoon vanilla extract
Heat the oven to 350 F.
To prepare the crust, in a food processor combine the butter, all but 1 cup of the coconut, and the salt. Pulse until the mixture begins to come together but before it forms a ball, about 40 pulses. Transfer the mixture to a 9-inch pie plate. Press the coconut mixture evenly over the bottom and up sides of the pan to form crust.
Set the pie plate on a baking sheet. Bake for 15 minutes, or until the edges begin to brown. Transfer the pie plate to a wire rack to cool completely. Leave the oven on.
Meanwhile, prepare the custard filling. In a large bowl, mix together the egg yolks, cream, coconut milk and vanilla. In a small bowl, whisk together the sugar, flour, salt and nutmeg, then add to the liquid ingredients. Mix well and set aside.
When the coconut crust is cool, sprinkle the bottom with the remaining 1 cup of coconut and pour the custard over it. Bake until set, 30 to 40 minutes. Remove from oven, set on a cooling rack and let cool.
While the pie cools, prepare the chocolate glaze.
In a small saucepan over medium heat, bring the heavy cream to a boil. Place the chocolate in a medium bowl, then pour the hot cream over it. Let sit for 1 to 2 minutes, then stir until the chocolate is completely melted. Stir in the vanilla and salt until the mixture is glossy.
When the pie has cooled, but is still just warm to the touch, pour the chocolate glaze over it, spreading it evenly all the way to the edge of the crust. Refrigerate, uncovered, until the filling is set, about 2 hours. Cover the pie and keep refrigerated until ready to serve.
Bacon-apple baked pancake
BACON-APPLE BAKED PANCAKE
Servings: 4
3/4 cup whole milk
1 egg
1 tablespoon canola or vegetable oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
Kosher salt
1 large apple
8 strips bacon
1/4 cup packed brown sugar
1 teaspoon cinnamon
Heat the oven to 375 F.
In a blender, combine the milk, egg, oil and vanilla. Blender until smooth. With the blender running on low, sprinkle in the flour, sugar, baking powder and 1/2 teaspoon salt. Stop blending as soon as the mixture is smooth. Set aside.
Use an apple corer or melon baller to core the apple, but leave the fruit intact. Set the apple on its side, then cut it into thin round slices. Set aside.
Heat a large oven-safe skillet over medium. Add the bacon and cook for 6 to 7 minutes on one side. Spoon out and discard about half of the fat in the pan, then turn the bacon strips to cook on the other side, laying them flat and evenly over the bottom of the pan. Top the bacon with the apple slices, arranging them evenly. Cover the pan and cook for 2 minutes.
Mix together the brown sugar, cinnamon and a pinch of salt, then sprinkle the mixture over the apples. Carefully and evenly pour the pancake batter over the apples and bacon. Place the skillet in the oven and bake until lightly browned and cooked through, about 20 minutes.
Let the pancake cool for 5 minutes. Use a paring knife to loosen the edges of the pancake, then overturn a large serving plate over the skillet. Invert the skillet to release the pancake onto the plate. Cut into wedges.
Servings: 4
3/4 cup whole milk
1 egg
1 tablespoon canola or vegetable oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
Kosher salt
1 large apple
8 strips bacon
1/4 cup packed brown sugar
1 teaspoon cinnamon
Heat the oven to 375 F.
In a blender, combine the milk, egg, oil and vanilla. Blender until smooth. With the blender running on low, sprinkle in the flour, sugar, baking powder and 1/2 teaspoon salt. Stop blending as soon as the mixture is smooth. Set aside.
Use an apple corer or melon baller to core the apple, but leave the fruit intact. Set the apple on its side, then cut it into thin round slices. Set aside.
Heat a large oven-safe skillet over medium. Add the bacon and cook for 6 to 7 minutes on one side. Spoon out and discard about half of the fat in the pan, then turn the bacon strips to cook on the other side, laying them flat and evenly over the bottom of the pan. Top the bacon with the apple slices, arranging them evenly. Cover the pan and cook for 2 minutes.
Mix together the brown sugar, cinnamon and a pinch of salt, then sprinkle the mixture over the apples. Carefully and evenly pour the pancake batter over the apples and bacon. Place the skillet in the oven and bake until lightly browned and cooked through, about 20 minutes.
Let the pancake cool for 5 minutes. Use a paring knife to loosen the edges of the pancake, then overturn a large serving plate over the skillet. Invert the skillet to release the pancake onto the plate. Cut into wedges.
Party Time Recipes
Party Time Recipes
Bacon-Wrapped Poppers
12 fresh extra-large jalapenos, washed and dried
2 oz regular or roasted red pepper
flavored cream cheese
½ freshly roasted red pepper, peeled and sliced into thin strips
24 slices bacon
3 oz pulled pork or cooked Italian sausage, peeled and crumbled
toothpicks
Steam Whistle Killer BBQ Sauce
1 bottle Steam Whistle Pilsner
2 cup Heinz ketchup
¼ cup brown sugar
¼ cup white vinegar
3 Tbsp honey
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp dried mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp fresh ground pepper
½ tsp ground coriander seed
¼ tsp cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
1. Cut jalapenos in half and remove membrane and seeds.
2. Use a table knife to gently spread the cream cheese mixture across the jalapeno.
3. Top cream cheese with pulled pork or crumbled sausage and one strip of red pepper.
4. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno, securing with a toothpick as you go.
5. Cook over indirect heat for about 30-50 minutes on preheated barbecue at about 300ºF until bacon is cooked and cheese is bubbly. Serve with Steam Whistle Killer BBQ Sauce.
Steam Whistle Killer BBQ Sauce
1. Add all ingredients into a medium-sized pot. Bring mixture to a boil, stirring constantly; simmer until slightly thick, about 20 minutes. Refrigerate unused sauce.
Bacon-Wrapped Poppers
12 fresh extra-large jalapenos, washed and dried
2 oz regular or roasted red pepper
flavored cream cheese
½ freshly roasted red pepper, peeled and sliced into thin strips
24 slices bacon
3 oz pulled pork or cooked Italian sausage, peeled and crumbled
toothpicks
Steam Whistle Killer BBQ Sauce
1 bottle Steam Whistle Pilsner
2 cup Heinz ketchup
¼ cup brown sugar
¼ cup white vinegar
3 Tbsp honey
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp dried mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp fresh ground pepper
½ tsp ground coriander seed
¼ tsp cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
1. Cut jalapenos in half and remove membrane and seeds.
2. Use a table knife to gently spread the cream cheese mixture across the jalapeno.
3. Top cream cheese with pulled pork or crumbled sausage and one strip of red pepper.
4. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno, securing with a toothpick as you go.
5. Cook over indirect heat for about 30-50 minutes on preheated barbecue at about 300ºF until bacon is cooked and cheese is bubbly. Serve with Steam Whistle Killer BBQ Sauce.
Steam Whistle Killer BBQ Sauce
1. Add all ingredients into a medium-sized pot. Bring mixture to a boil, stirring constantly; simmer until slightly thick, about 20 minutes. Refrigerate unused sauce.
4 ways to doctor your favorite comfort food – mac and cheese
4 ways to doctor your favorite comfort food – mac and cheese
CLASSIC MACARONI AND CHEESE
Start to finish: 30 minutes
Servings: 8
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 cups shredded extra-sharp cheddar cheese
2 cups shredded Gruyere or comte cheese
Kosher salt and ground black pepper
1 pound small pasta, such as shells or elbows, cooked according to package directions
In a large saute pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Whisking continuously, pour in the milk. Cook, stirring frequently, until the mixture thickens and comes to a simmer, about 2 minutes. Remove the pan from the heat. Stir in the mustard and both cheeses, 1/2 cup at a time, stirring to melt. Season with salt and pepper. Stir in the pasta. Serve immediately or follow one of the variations below.
POTATO CHIP BAKED
Spoon the macaroni and cheese into individual gratin dishes or a large casserole dish. Crush a bag of potato chips, then sprinkle them over the mac and cheese. Bake at 350 F for 20 minutes, or until golden and bubbly. For added punch, use flavoured potato chips, such as salt and vinegar, ranch or barbecue.
MIDWESTERN
In a large skillet over medium-high heat, saute 1 diced yellow onion, 1 diced red bell pepper and 1 cup chopped ham in 1 tablespoon vegetable oil until the onion is translucent. Add 2 teaspoons smoked paprika and 2 tablespoons chopped jarred jalapenos. Stir into the macaroni and cheese, then serve.
GREEN GODDESS
Cut 1 bunch of asparagus into 1-inch pieces. Cook in a skillet over medium-high in 1 tablespoon butter until just tender. Add to the macaroni and cheese along with 1/4 cup each chopped fresh chives, tarragon and basil, the zest of 1 lemon, and an additional tablespoon of Dijon mustard. Mix well, then serve.
CLASSIC MACARONI AND CHEESE
Start to finish: 30 minutes
Servings: 8
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 cups shredded extra-sharp cheddar cheese
2 cups shredded Gruyere or comte cheese
Kosher salt and ground black pepper
1 pound small pasta, such as shells or elbows, cooked according to package directions
In a large saute pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Whisking continuously, pour in the milk. Cook, stirring frequently, until the mixture thickens and comes to a simmer, about 2 minutes. Remove the pan from the heat. Stir in the mustard and both cheeses, 1/2 cup at a time, stirring to melt. Season with salt and pepper. Stir in the pasta. Serve immediately or follow one of the variations below.
POTATO CHIP BAKED
Spoon the macaroni and cheese into individual gratin dishes or a large casserole dish. Crush a bag of potato chips, then sprinkle them over the mac and cheese. Bake at 350 F for 20 minutes, or until golden and bubbly. For added punch, use flavoured potato chips, such as salt and vinegar, ranch or barbecue.
MIDWESTERN
In a large skillet over medium-high heat, saute 1 diced yellow onion, 1 diced red bell pepper and 1 cup chopped ham in 1 tablespoon vegetable oil until the onion is translucent. Add 2 teaspoons smoked paprika and 2 tablespoons chopped jarred jalapenos. Stir into the macaroni and cheese, then serve.
GREEN GODDESS
Cut 1 bunch of asparagus into 1-inch pieces. Cook in a skillet over medium-high in 1 tablespoon butter until just tender. Add to the macaroni and cheese along with 1/4 cup each chopped fresh chives, tarragon and basil, the zest of 1 lemon, and an additional tablespoon of Dijon mustard. Mix well, then serve.
10 easy ideas with simple crock pot shredded meat
10 EASY IDEAS WITH SIMPLE CROCK POT SHREDDED MEAT
No time for a slow cooker? Combine all the ingredients plus an extra 1/2 cup of liquid in a large saucepan. Simmer, covered, for 1 hour, then proceed with the recipe.
Start to finish: 4 to 5 hours on high, 8 to 10 hours on low
Servings: 4
1 large yellow onion, thinly sliced
1 cup white wine, low-sodium chicken broth or apple cider
1 1/2 pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon Italian herb mix
1 teaspoon kosher salt
In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones. Use the meat in one of the following dinner ideas:
Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapenos. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.
Sloppy Joes: Mix in 1 cup barbecue sauce, 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.
Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.
Upside down cottage pie: Whisk together 1/2 cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1 1/2 cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.
Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.
Marmalade nachos: Drain the meat and stir in 1/2 cup orange marmalade, 1/2 teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeno peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.
Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in 1/4 cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.
Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with 1/2 cup plain Greek yogurt and 1/2 cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.
Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.
Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and 3/4 cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.
No time for a slow cooker? Combine all the ingredients plus an extra 1/2 cup of liquid in a large saucepan. Simmer, covered, for 1 hour, then proceed with the recipe.
Start to finish: 4 to 5 hours on high, 8 to 10 hours on low
Servings: 4
1 large yellow onion, thinly sliced
1 cup white wine, low-sodium chicken broth or apple cider
1 1/2 pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon Italian herb mix
1 teaspoon kosher salt
In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones. Use the meat in one of the following dinner ideas:
Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapenos. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.
Sloppy Joes: Mix in 1 cup barbecue sauce, 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.
Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.
Upside down cottage pie: Whisk together 1/2 cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1 1/2 cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.
Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.
Marmalade nachos: Drain the meat and stir in 1/2 cup orange marmalade, 1/2 teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeno peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.
Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in 1/4 cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.
Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with 1/2 cup plain Greek yogurt and 1/2 cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.
Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.
Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and 3/4 cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.
10 easy ideas with simple crock pot shredded meat
10 EASY IDEAS WITH SIMPLE CROCK POT SHREDDED MEAT
No time for a slow cooker? Combine all the ingredients plus an extra 1/2 cup of liquid in a large saucepan. Simmer, covered, for 1 hour, then proceed with the recipe.
Start to finish: 4 to 5 hours on high, 8 to 10 hours on low
Servings: 4
1 large yellow onion, thinly sliced
1 cup white wine, low-sodium chicken broth or apple cider
1 1/2 pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon Italian herb mix
1 teaspoon kosher salt
In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones. Use the meat in one of the following dinner ideas:
Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapenos. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.
Sloppy Joes: Mix in 1 cup barbecue sauce, 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.
Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.
Upside down cottage pie: Whisk together 1/2 cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1 1/2 cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.
Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.
Marmalade nachos: Drain the meat and stir in 1/2 cup orange marmalade, 1/2 teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeno peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.
Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in 1/4 cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.
Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with 1/2 cup plain Greek yogurt and 1/2 cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.
Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.
Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and 3/4 cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.
No time for a slow cooker? Combine all the ingredients plus an extra 1/2 cup of liquid in a large saucepan. Simmer, covered, for 1 hour, then proceed with the recipe.
Start to finish: 4 to 5 hours on high, 8 to 10 hours on low
Servings: 4
1 large yellow onion, thinly sliced
1 cup white wine, low-sodium chicken broth or apple cider
1 1/2 pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon Italian herb mix
1 teaspoon kosher salt
In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones. Use the meat in one of the following dinner ideas:
Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapenos. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.
Sloppy Joes: Mix in 1 cup barbecue sauce, 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.
Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.
Upside down cottage pie: Whisk together 1/2 cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1 1/2 cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.
Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.
Marmalade nachos: Drain the meat and stir in 1/2 cup orange marmalade, 1/2 teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeno peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.
Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in 1/4 cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.
Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with 1/2 cup plain Greek yogurt and 1/2 cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.
Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.
Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and 3/4 cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.
Franklin Barbecue BBQ Brisket
Franklin Barbecue BBQ Brisket
Franklin Barbecue is a barbecue trailer has become the most popular barbecue restaurant in Austin, Texas, which is to say it is some of the most popular barbecue in the country. Here’s their recipe for a really moist and flavorful brisket - so simple - so delicious! The secret is the temperatures which it is cooked!
1 (8-10 pound) first-quality beef brisket, untrimmed
Salt and coarsely ground pepper
1/4 cup Worchestershire sauce
1/4 water
Sprinkle the brisket on both sides with salt and pepper. Combine the Worchestershire sauce and water in a mister.
Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300.
Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165.
Remove the brisket from the smoker. Spray it with some of the Worchestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.
Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200 degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.
Franklin Barbecue is a barbecue trailer has become the most popular barbecue restaurant in Austin, Texas, which is to say it is some of the most popular barbecue in the country. Here’s their recipe for a really moist and flavorful brisket - so simple - so delicious! The secret is the temperatures which it is cooked!
1 (8-10 pound) first-quality beef brisket, untrimmed
Salt and coarsely ground pepper
1/4 cup Worchestershire sauce
1/4 water
Sprinkle the brisket on both sides with salt and pepper. Combine the Worchestershire sauce and water in a mister.
Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300.
Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165.
Remove the brisket from the smoker. Spray it with some of the Worchestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.
Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200 degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.
Pecan Toffee
1 1/2 cups chopped pecans, divided
1 cup sugar
1 cup butter, softened
1/3 cup water
5 (1.55-ounce) milk chocolate bars, broken into small pieces
Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.
Southern Living
Macaroni and Cheese with Caramelized Onions and Bacon
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
4 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
1/8 teaspoon brown sugar
1/4 cup chopped fresh parsley
1/4 cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot pepper sauce
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
Preheat an oven to 400 degrees F (200 degrees C).
Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.
All Recipes
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Sticky Finger Wings
Sticky Finger Wings
4 pounds split chicken wings or drumettes, thawed if frozen
1 cup sweet and sour sauce
1/2 cup honey
1/4 cup Thai sweet chili sauce
1 tablespoon soy sauce
3 cloves garlic, chopped
1 teaspoon ground ginger
1. Preheat oven to 425 degrees F. Line a 10- x 15-inch rimmed baking sheet with aluminum foil. Place wings in a single layer.
2. Bake 30 minutes; drain any excess liquid.
3. In a large bowl, combine remaining ingredients; mix well. Reserve 1/2 cup mixture; set aside.
4. Add wings to remaining mixture in bowl and toss until evenly coated; return wings to baking sheet.
5. Bake an additional 25 to 30 minutes, or until sauce begins to caramelize and wings are crispy. Toss wings in reserved mixture and serve immediately.
4 pounds split chicken wings or drumettes, thawed if frozen
1 cup sweet and sour sauce
1/2 cup honey
1/4 cup Thai sweet chili sauce
1 tablespoon soy sauce
3 cloves garlic, chopped
1 teaspoon ground ginger
1. Preheat oven to 425 degrees F. Line a 10- x 15-inch rimmed baking sheet with aluminum foil. Place wings in a single layer.
2. Bake 30 minutes; drain any excess liquid.
3. In a large bowl, combine remaining ingredients; mix well. Reserve 1/2 cup mixture; set aside.
4. Add wings to remaining mixture in bowl and toss until evenly coated; return wings to baking sheet.
5. Bake an additional 25 to 30 minutes, or until sauce begins to caramelize and wings are crispy. Toss wings in reserved mixture and serve immediately.
French Toast in a Mug!
French Toast in a Mug!
2 slices bread, cut into 1/2-inch cubes
1/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1. Coat a 12-ounce microwaveable coffee mug with cooking spray. Place bread cubes in mug and press down lightly.
2. In a small bowl, whisk milk, egg, vanilla, sugar, cinnamon, and salt. Pour egg mixture over bread cubes and let soak in for 1 minute.
3. Microwave on high 1 minute, then add 10 seconds at a time till it’s set.
2 slices bread, cut into 1/2-inch cubes
1/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1. Coat a 12-ounce microwaveable coffee mug with cooking spray. Place bread cubes in mug and press down lightly.
2. In a small bowl, whisk milk, egg, vanilla, sugar, cinnamon, and salt. Pour egg mixture over bread cubes and let soak in for 1 minute.
3. Microwave on high 1 minute, then add 10 seconds at a time till it’s set.
Chocolate Napoleons
Chocolate Napoleons
2 sheets frozen puff pastry (from a 17-ounce box), thawed
2 (4-serving-size) packages instant chocolate pudding and pie filling
1 3/4 cups cold milk, divided
1 (8-ounce) container frozen whipped topping, thawed
2 cups confectioners’ sugar
1/4 teaspoon unsweetened cocoa
1. Preheat oven to 400 degrees F. Bake pastry sheets according to package directions; let cool.
2. In a medium bowl, combine chocolate pudding mix and 1-1/2 cups milk; whisk until thickened, then fold in whipped topping. Spread over 1 sheet of pastry. Place second pastry sheet flat side up over pudding. Using a baking sheet, press down over top to evenly distribute pudding and to flatten pastry, just until filling begins to ooze out the sides.
3. In a medium bowl, whisk confectioners’ sugar and remaining milk until a smooth icing is formed. Reserve 2 tablespoons of icing and set aside.
4. Pour remaining icing over top of pastry and spread to the edges. Stir cocoa powder into reserved icing until well blended. Spoon mixture into a resealable plastic bag and using scissors, snip off one corner of bag. Drizzle glaze in 12 lines lengthwise over icing. Gently drag a butter knife through the lines to create a swirled effect. (See photo.) Chill at least 4 hours, or until firm. Cut into squares and serve, or cover loosely and chill until ready to serve.
2 sheets frozen puff pastry (from a 17-ounce box), thawed
2 (4-serving-size) packages instant chocolate pudding and pie filling
1 3/4 cups cold milk, divided
1 (8-ounce) container frozen whipped topping, thawed
2 cups confectioners’ sugar
1/4 teaspoon unsweetened cocoa
1. Preheat oven to 400 degrees F. Bake pastry sheets according to package directions; let cool.
2. In a medium bowl, combine chocolate pudding mix and 1-1/2 cups milk; whisk until thickened, then fold in whipped topping. Spread over 1 sheet of pastry. Place second pastry sheet flat side up over pudding. Using a baking sheet, press down over top to evenly distribute pudding and to flatten pastry, just until filling begins to ooze out the sides.
3. In a medium bowl, whisk confectioners’ sugar and remaining milk until a smooth icing is formed. Reserve 2 tablespoons of icing and set aside.
4. Pour remaining icing over top of pastry and spread to the edges. Stir cocoa powder into reserved icing until well blended. Spoon mixture into a resealable plastic bag and using scissors, snip off one corner of bag. Drizzle glaze in 12 lines lengthwise over icing. Gently drag a butter knife through the lines to create a swirled effect. (See photo.) Chill at least 4 hours, or until firm. Cut into squares and serve, or cover loosely and chill until ready to serve.
Fifties-Style Salisbury Steak
Fifties-Style Salisbury Steak
1 (10-3/4-ounce) can condensed cream of mushroom soup, divided
1 pound ground beef
1/3 cup dry bread crumbs
1/2 cup finely chopped onion
1 egg, beaten
2 teaspoons chopped fresh parsley, plus extra for garnish (optional)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup milk
1 1/2 cups sliced fresh mushrooms
1. In a large bowl, thoroughly combine 1/4 cup soup, the ground beef, bread crumbs, onion, egg, 2 teaspoons chopped fresh parsley, the garlic powder, and pepper. Shape into firm patties.
2. Coat a large skillet with cooking spray. Over medium-high heat, cook half the patties until browned on both sides. Remove from skillet and set aside; repeat procedure with remaining patties. Spoon off fat.
3. In same skillet, mix together remaining soup, the milk, and mushrooms, then return patties to skillet. Reduce heat to low, cover, and cook 20 minutes or until patties are cooked through and no pink remains, turning occasionally.
4. Garnish with parsley, if desired, and serve.
1 (10-3/4-ounce) can condensed cream of mushroom soup, divided
1 pound ground beef
1/3 cup dry bread crumbs
1/2 cup finely chopped onion
1 egg, beaten
2 teaspoons chopped fresh parsley, plus extra for garnish (optional)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup milk
1 1/2 cups sliced fresh mushrooms
1. In a large bowl, thoroughly combine 1/4 cup soup, the ground beef, bread crumbs, onion, egg, 2 teaspoons chopped fresh parsley, the garlic powder, and pepper. Shape into firm patties.
2. Coat a large skillet with cooking spray. Over medium-high heat, cook half the patties until browned on both sides. Remove from skillet and set aside; repeat procedure with remaining patties. Spoon off fat.
3. In same skillet, mix together remaining soup, the milk, and mushrooms, then return patties to skillet. Reduce heat to low, cover, and cook 20 minutes or until patties are cooked through and no pink remains, turning occasionally.
4. Garnish with parsley, if desired, and serve.
Cajun Popcorn Chicken
1 1/4 cups all-purpose flour
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
2 eggs
1 cup vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1. In a large resealable plastic bag, combine flour, Cajun seasoning, paprika, salt, and pepper; mix well and set aside.
2. In a medium bowl, lightly beat eggs.
3. In a medium saucepan over medium heat, heat oil until hot but not smoking.
4. Place about 1/4 of the chicken pieces into flour mixture and shake until evenly coated. Place chicken in egg, remove with slotted spoon, and place back into flour mixture, shaking until all chicken pieces are evenly coated.
5. Place chicken in hot oil and fry 3 to 4 minutes, or until light golden brown, and chicken is no longer pink in center. Remove to a paper towel-lined platter. Repeat with remaining chicken.
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
2 eggs
1 cup vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1. In a large resealable plastic bag, combine flour, Cajun seasoning, paprika, salt, and pepper; mix well and set aside.
2. In a medium bowl, lightly beat eggs.
3. In a medium saucepan over medium heat, heat oil until hot but not smoking.
4. Place about 1/4 of the chicken pieces into flour mixture and shake until evenly coated. Place chicken in egg, remove with slotted spoon, and place back into flour mixture, shaking until all chicken pieces are evenly coated.
5. Place chicken in hot oil and fry 3 to 4 minutes, or until light golden brown, and chicken is no longer pink in center. Remove to a paper towel-lined platter. Repeat with remaining chicken.
Buffalo's Cafe Poblano Pepper Chicken Wings
These wings have a slight spice with the tang and texture of fire roasted poblano peppers. It makes for a great flavor on wings, but also works on grilled chicken and sandwiches as well!
Wings
• Peanut oil
• 5 Pound Chicken wings
Sauce
• 1 Poblano Pepper
• 2 Cup Franks Red Hot Sauce
• 1/2 Cup Parkay Margarine
• 1 Tablespoon Dry Parsley Flakes
• 1 Tablespoon Dried Minced Onions
• 1 Teaspoon Granulated garlic
• 1 Teaspoon Ground Sage
For the wings:
Place 5 lbs. of chicken wings in a 350 degree deep fat fryer
Cook for 10 minutes, or until the chicken wings have reached a 165 degree internal temperature
Remove from oil and shake well
For the sauce:
Mince or blend Poblano Pepper and place in a sauce pan over medium heat
Allow pepper to soften, stirring frequently
Add remaining ingredients to the pan
Allow sauce to simmer for 10 minutes, stirring occasionally
Pour over freshly cooked wings
Wings
• Peanut oil
• 5 Pound Chicken wings
Sauce
• 1 Poblano Pepper
• 2 Cup Franks Red Hot Sauce
• 1/2 Cup Parkay Margarine
• 1 Tablespoon Dry Parsley Flakes
• 1 Tablespoon Dried Minced Onions
• 1 Teaspoon Granulated garlic
• 1 Teaspoon Ground Sage
For the wings:
Place 5 lbs. of chicken wings in a 350 degree deep fat fryer
Cook for 10 minutes, or until the chicken wings have reached a 165 degree internal temperature
Remove from oil and shake well
For the sauce:
Mince or blend Poblano Pepper and place in a sauce pan over medium heat
Allow pepper to soften, stirring frequently
Add remaining ingredients to the pan
Allow sauce to simmer for 10 minutes, stirring occasionally
Pour over freshly cooked wings
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Creamy Chicken and Broccoli Casserole
1 (12-ounce) package steam-in-bag broccoli florets
1 tablespoon canola oil
1 cup prechopped onion
2 (8-ounce) packages presliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1. Preheat broiler.
2. Prepare broccoli in microwave according to package directions.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.
A Punjabi Eton Mess from Urbanrajah's Kitchen
Hi all............
Today I have share a recipes that touched with rosewater and cardamom, baked then crushed with delicious cream and swirled through with defrosted forest fruits.:p:p:lol:
Serves 8+
Ingredients:
Rose & Cardamom Meringues
4 egg whites
200g caster sugar
1 tsp rose water
½ tsp cardamom powder
For the Mess
400ml double cream, whisked into peaks
3tbs forest fruit or similar soft fruit, I used frozen fruit and de-frosted in a little water
1 tbs raspberry jam
1 tbs Crème de Framboise or Cassis
Preparation:
How To Make Meringues
Using a large bowl, whisk the egg whites until they start to form stiff peaks, i.e. as you remove the whisk you’ll see the mix rise. Now gradually add in the sugar and keep whisking until the ingredients combine to form a slick gorgeously glossy look. You’ll know that the mixture is ready if you tip the bowl upside down and the ingredients don’t fall out! Sprinkle in the cardamom powder and swirl with the rose water.
Pre-heat your oven to approx. 140C/Gas Mark 1. Line a baking tray with grease proof paper and using a tablespoon scoop a full blob of the meringue mix onto the tray with confidence. Keep repeating until the bowl is empty. Bake for 40 minutes, they should take on a lightly tanned appearance. Now turn the oven off and LEAVE the meringues in the oven for at least 4 hours or overnight if possible.
How To Make A Mess
Grab a large bowl and gently crush two thirds of the meringues (keep the others as little treats to enjoy with a cup of tea), decant the whipped cream, pop in the jam and forest fruits and tenderly swish the ingredients around until you have a gorgeous riot of colour. Drizzle the booze (Crème de Framboise) over the top.
Serve the Punjabi Mess immediately in pudding bowls or glasses.
Today I have share a recipes that touched with rosewater and cardamom, baked then crushed with delicious cream and swirled through with defrosted forest fruits.:p:p:lol:
Serves 8+
Ingredients:
Rose & Cardamom Meringues
4 egg whites
200g caster sugar
1 tsp rose water
½ tsp cardamom powder
For the Mess
400ml double cream, whisked into peaks
3tbs forest fruit or similar soft fruit, I used frozen fruit and de-frosted in a little water
1 tbs raspberry jam
1 tbs Crème de Framboise or Cassis
Preparation:
How To Make Meringues
Using a large bowl, whisk the egg whites until they start to form stiff peaks, i.e. as you remove the whisk you’ll see the mix rise. Now gradually add in the sugar and keep whisking until the ingredients combine to form a slick gorgeously glossy look. You’ll know that the mixture is ready if you tip the bowl upside down and the ingredients don’t fall out! Sprinkle in the cardamom powder and swirl with the rose water.
Pre-heat your oven to approx. 140C/Gas Mark 1. Line a baking tray with grease proof paper and using a tablespoon scoop a full blob of the meringue mix onto the tray with confidence. Keep repeating until the bowl is empty. Bake for 40 minutes, they should take on a lightly tanned appearance. Now turn the oven off and LEAVE the meringues in the oven for at least 4 hours or overnight if possible.
How To Make A Mess
Grab a large bowl and gently crush two thirds of the meringues (keep the others as little treats to enjoy with a cup of tea), decant the whipped cream, pop in the jam and forest fruits and tenderly swish the ingredients around until you have a gorgeous riot of colour. Drizzle the booze (Crème de Framboise) over the top.
Serve the Punjabi Mess immediately in pudding bowls or glasses.
Grilled Peanut Butter Butella and Banana Sammy
Grilled Peanut Butter Butella and Banana Sammy
Sometimes you just need a grilled peanut butter, banana and nutella sandwich.
2 Slices good quality bread
Smooth, creamy peanut butter
Nutella
1/2 Banana
Unsalted butter, softened
Heat a skillet to medium heat.
Spread one side of the bread with peanut butter, and the other with Nutella. add slices of banana and close the sandwich.
Butter one side of the bread and place on the heated skillet. spread a layer of butter on the other side while the sandwich is cooking.
Cook until lightly golden and flip to the other side. cook again until golden and remove from heat.
Let cool for a moment so as to not burn your mouth, and then enjoy!
Sometimes you just need a grilled peanut butter, banana and nutella sandwich.
2 Slices good quality bread
Smooth, creamy peanut butter
Nutella
1/2 Banana
Unsalted butter, softened
Heat a skillet to medium heat.
Spread one side of the bread with peanut butter, and the other with Nutella. add slices of banana and close the sandwich.
Butter one side of the bread and place on the heated skillet. spread a layer of butter on the other side while the sandwich is cooking.
Cook until lightly golden and flip to the other side. cook again until golden and remove from heat.
Let cool for a moment so as to not burn your mouth, and then enjoy!
Nutella Cookies and Cream Pie
Nutella Cookies and Cream Pie
This creamy Nutella cheesecake pie topped with chocolate cookies is sure to have you smiling in no time at all.
1 Refrigerated pie crust
1 (8 Ounce) package cream cheese, softened
3/4 Cup sweetened condensed milk
1 Cup sour cream
1 Cup Nutella
2 1/2 Cup Cool Whip, divided
12-15 Chocolate cream filled cookies, chopped
Bake the pie crust in a 10 inch pie plate according to the package directions. Let cool completely.
Beat the cream cheese until creamy. Add the milk and sour cream and beat again. Remove 2 cups of batter and set aside. Beat in the Nutella and 1/2 cup Cool Whip. Spoon into the bottom of the cooled pie crust.
Fold the 2 cups of Cool Whip into the reserved batter. Spoon gently onto the Nutella batter in the pie crust. Refrigerate for 4 hours or over night. Before serving, cover the top of the pie with the cookie crumbles.
This creamy Nutella cheesecake pie topped with chocolate cookies is sure to have you smiling in no time at all.
1 Refrigerated pie crust
1 (8 Ounce) package cream cheese, softened
3/4 Cup sweetened condensed milk
1 Cup sour cream
1 Cup Nutella
2 1/2 Cup Cool Whip, divided
12-15 Chocolate cream filled cookies, chopped
Bake the pie crust in a 10 inch pie plate according to the package directions. Let cool completely.
Beat the cream cheese until creamy. Add the milk and sour cream and beat again. Remove 2 cups of batter and set aside. Beat in the Nutella and 1/2 cup Cool Whip. Spoon into the bottom of the cooled pie crust.
Fold the 2 cups of Cool Whip into the reserved batter. Spoon gently onto the Nutella batter in the pie crust. Refrigerate for 4 hours or over night. Before serving, cover the top of the pie with the cookie crumbles.
Sarah Palin's Moose Chili
Sarah Palin's Moose Chili
1 pound moose hamburger (or caribou or beef)
1 pkg of regular chili seasoning mix
1 pkg of hot chili seasoning mix
2 16-ounce cans of tomato sauce
8 16-ounce cans of kidney beans
Over a medium flame brown the meat in a large stove top pan.
Once it is browned, transfer the meat to a Crock-Pot if you are using one. Add the chili seasoning mixes, tomato sauce and drained kidney beans. Reserve half the liquid if a thinner chili is desired.
Stir the chili, bring to a boil, and then simmer for at least one hour.
Serve with your favorite toppings like cheese, sour cream, green onions or more. Enjoy.
1 pound moose hamburger (or caribou or beef)
1 pkg of regular chili seasoning mix
1 pkg of hot chili seasoning mix
2 16-ounce cans of tomato sauce
8 16-ounce cans of kidney beans
Over a medium flame brown the meat in a large stove top pan.
Once it is browned, transfer the meat to a Crock-Pot if you are using one. Add the chili seasoning mixes, tomato sauce and drained kidney beans. Reserve half the liquid if a thinner chili is desired.
Stir the chili, bring to a boil, and then simmer for at least one hour.
Serve with your favorite toppings like cheese, sour cream, green onions or more. Enjoy.
Dakota Bread
2 cups warm water (110 degrees)
1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix
2 tablespoons honey
2 tablespoons vegetable oil
3 1/2 cups bread flour
1 3/4 teaspoons salt
1 teaspoon instant or rapid-rise yeast
3 tablespoons raw unsalted pepitas
3 tablespoons unsalted sunflower seeds
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 large egg lightly beaten
1. Grease large bowl. Line rimmed baking sheet with parchment paper. In bowl of stand mixer, combine water, cereal, honey, and oil and let sit for 10 minutes.
2. Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower seeds to dough and knead for 1 minute longer. Turn out dough onto lightly floured counter and knead until seeds are evenly distributed, about 2 minutes.
3. Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes.
4. Gently press down on center of dough to deflate. Transfer dough to lightly floured counter and shape into tight round ball. Place dough on prepared sheet. Cover dough loosely with plastic and let rise at room temperature until almost doubled in size, 60 to 90 minutes.
5. Adjust oven racks to upper-middle and lowest positions and heat oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small bowl. Using sharp knife, make ¼-inch-deep cross, 5 inches long, on top of loaf. Brush loaf with egg and sprinkle seed mixture evenly over top.
6. Place 8½ by 4½-inch loaf pan on lowest oven rack and fill with 1 cup boiling water. Place baking sheet with dough on upper-middle rack and reduce oven to 375 degrees. Bake until crust is dark brown and bread registers 200 degrees, 40 to 50 minutes. Transfer loaf to wire rack and let cool completely, about 2 hours
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