Bricklayers labourer (David223)
Registered Passports, Driver's Licenses, IDs: anthony.jordan55@yahoo.com (fundone2000UH)
Macy's White Chocolate Bread Pudding
Macy's White Chocolate Bread Pudding
Ingredients
7 large eggs yolks
2 whole eggs
2 teaspoons vanilla extract
3 cups heavy cream
1 cup milk
½ cup sugar
10 ounces white chocolate, about 2 cups chopped
4 cups Challah bread cubes, about 1 loaf
Directions
Preheat the oven to 350 degrees.
Place the egg yolks, eggs, and vanilla extract in a small bowl and mix to combine. Set aside.
Place the cream, milk, and sugar in a 2-quart saucepan over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and it has not quite come to a boil, about 7 minutes. Remove from heat. Add the white chocolate and mix until fully melted. Gradually add the egg mixture in a slow steady stream, whisking all the while.
Place the bread cubes in an 8 x 8-inch pan and cover with the egg-cream mixture. Press the cubes down and let rest for 15 minutes.
Cover with aluminum foil and place in a larger pan filled halfway with very hot water. Transfer to the oven and bake until firm and, when touched in the middle, the custard does not show up on your finger, about 1 hour and 15 minutes. Check to see if you need to replenish the water after 30 minutes. If so, add enough to keep the water level at the halfway point. Serve warm with fresh berries, raspberry sauce or caramel sauce.
Makes 6 servings
Ingredients
7 large eggs yolks
2 whole eggs
2 teaspoons vanilla extract
3 cups heavy cream
1 cup milk
½ cup sugar
10 ounces white chocolate, about 2 cups chopped
4 cups Challah bread cubes, about 1 loaf
Directions
Preheat the oven to 350 degrees.
Place the egg yolks, eggs, and vanilla extract in a small bowl and mix to combine. Set aside.
Place the cream, milk, and sugar in a 2-quart saucepan over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and it has not quite come to a boil, about 7 minutes. Remove from heat. Add the white chocolate and mix until fully melted. Gradually add the egg mixture in a slow steady stream, whisking all the while.
Place the bread cubes in an 8 x 8-inch pan and cover with the egg-cream mixture. Press the cubes down and let rest for 15 minutes.
Cover with aluminum foil and place in a larger pan filled halfway with very hot water. Transfer to the oven and bake until firm and, when touched in the middle, the custard does not show up on your finger, about 1 hour and 15 minutes. Check to see if you need to replenish the water after 30 minutes. If so, add enough to keep the water level at the halfway point. Serve warm with fresh berries, raspberry sauce or caramel sauce.
Makes 6 servings
Bonefish Grill Spicy Tuna Bowl
Bonefish Grill Spicy Tuna Bowl
6 oz. tuna sashimi slices
1 cup cooked Basmati Rice
3 oz. fruit salsa (recipe below)
1 avocado (quartered)
¼ cup carrot slices (thinly sliced)
4 sprigs of Cilantro
Crispy wontons or fried onions for garnish
Directions:
1. Lightly sear the tuna sashimi.
2. On a plate, place tuna sashimi slices on top of cooked rice.
3. Fan avocado slices out and place next to the tuna.
4. Pour fruit salsa over the tuna.
5. Garnish with carrot slices, sprigs of cilantro and crispy wontons.
6. Serve with soy sauce or chile garlic sauce.
Ingredients for Fruit Salsa:
2 cups of pineapple (chopped)
1 Tbsp jalapeno (finely diced)
½ cup red pepper (finely diced)
¼ cup red onion (chopped)
1 Tbsp lime juice
1 Tbsp chili powder
1 Tbsp brown sugar
Cilantro to taste
Salt and pepper to taste
Directions:
1. Core and dice pineapple.
2. Slice jalapeno.
3. Stem, seed, and dice red bell peppers.
4. Peel and chop red onion.
5. Place all ingredients into a mixing bowl and toss to coat evenly.
6 oz. tuna sashimi slices
1 cup cooked Basmati Rice
3 oz. fruit salsa (recipe below)
1 avocado (quartered)
¼ cup carrot slices (thinly sliced)
4 sprigs of Cilantro
Crispy wontons or fried onions for garnish
Directions:
1. Lightly sear the tuna sashimi.
2. On a plate, place tuna sashimi slices on top of cooked rice.
3. Fan avocado slices out and place next to the tuna.
4. Pour fruit salsa over the tuna.
5. Garnish with carrot slices, sprigs of cilantro and crispy wontons.
6. Serve with soy sauce or chile garlic sauce.
Ingredients for Fruit Salsa:
2 cups of pineapple (chopped)
1 Tbsp jalapeno (finely diced)
½ cup red pepper (finely diced)
¼ cup red onion (chopped)
1 Tbsp lime juice
1 Tbsp chili powder
1 Tbsp brown sugar
Cilantro to taste
Salt and pepper to taste
Directions:
1. Core and dice pineapple.
2. Slice jalapeno.
3. Stem, seed, and dice red bell peppers.
4. Peel and chop red onion.
5. Place all ingredients into a mixing bowl and toss to coat evenly.
American Club Three Nut Torte
American Club Three Nut Torte
Rhys Lewis, Executive Chef, American Club, Highland Drive, Kohler, Wisconsin shares this luscious dessert of pecans almonds and walnuts.
2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar
Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside.
Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees F for one hour. Cool.
Dust with powdered sugar, if desired.
Rhys Lewis, Executive Chef, American Club, Highland Drive, Kohler, Wisconsin shares this luscious dessert of pecans almonds and walnuts.
2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar
Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside.
Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees F for one hour. Cool.
Dust with powdered sugar, if desired.
Panera Strawberry Poppy Seed Salad
Dressing:
½ cup orange juice, freshly squeezed
¼ cup water
2 tsp. distilled vinegar
½ tsp. stevia or granulated sugar
2 tsp. Poppy seeds
1 dash salt
Salad:
8 oz chicken
4 cups romaine lettuce, chopped
½ cup strawberries, diced
½ cup blueberries
1 orange or Mandarin orange, peeled,cut into pieces
¼ cup pineapple, sliced into thin pieces
2 Tbsp walnuts, roughly chopped
½ cup poppy seed dressing
For Salad Dressing: In a bowl, add all the ingredients and whisk together until combined. Makes ¾ cups
For Salad: Marinate chicken in ¼ cup poppy seed dressing for 1 - 4 hours.
Heat grill to medium. Cook chicken for about 7 minutes per side until no longer pink.
Meanwhile on two plates, evenly dived the lettuce, strawberries, blueberries, orange, pineapple and walnuts. Add 4 oz chicken to each plate.
Top with 2 Tbsp. of poppy seed dressing to each salad.
Restaurant Style French Toast
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 pinch salt
6 (1 inch thick) slices French bread
1 tablespoon butter, or as needed
Preheat oven to 400 degrees F (200 degrees C).
Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.
Chef John
The Walking Dead Season 5 (Oldy)
What BF am I? Where to go? (NEO-BAHAMUT-)
Morton the Steakhouse Porter House Steak
Morton the Steakhouse Porter House Steak
Enjoy a delicious porterhouse steak on the grill this summer cooked like Morton‘s does it.. Serve with their ay jus.
Makes 6 servings
3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus (optional)
Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water
Notes:
• When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
• Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
• Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
Enjoy a delicious porterhouse steak on the grill this summer cooked like Morton‘s does it.. Serve with their ay jus.
Makes 6 servings
3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus (optional)
Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water
Notes:
• When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
• Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
• Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
Kalua pig slow cooker
KALUA PIG SLOW COOKER RECIPE
INGREDIENTS
Kalua Pork
1 6lbs. pork shoulder/butt roast
1 ½ T. Hawaiian Red Alaea Sea Salt
1 T. soy sauce
1 ½ t. liquid smoke
3 frozen banana leaves
2 c. uncooked medium grain Japanese rice
Sauteed Spinach
1 bunch Spinach
1 medium onion
1 T. rice wine or sake
1 slice bacon
DIRECTIONS
Kalua Pork
Wipe down two pieces of banana leaves with a damp towel. Line the slow cooker with a leaf. Pierce pork all over with a fork and cut the fat in a crisscross pattern. Rub salt then soy sauce and liquid smoke all over meat. Place roast in a slow cooker.
Cover with another banana leaf and the lid. Cook with the fat side up on low for 13 hours.
Place a colander inside a large bowl. Remove the meat from slow cooker and pour all the liquid into the colander. Remove the banana leaves.
Place the pork in another large bowl and shred with two folks.
Let the liquid stand until the fat separates and skim off the excess oil.
Pour in the skimmed liquid onto the shredded pork.
Sautéed Spinach
Rinse one bunch of spinach. Cut bacon into bit-sized pieces. Dice one onion.
Add bacon bits into a large saucepan. Cook on low and stir for 1½ minutes. Add the onions and cook for another 2 minutes.
Increase the heat to medium high. Deglaze with 1 T. rice wine/sake.
Add in spinach. Cook for 2 minutes until leaves have wilted.
Assembly
Cook rice as per package.
Wipe down a piece of banana leaf with a damp towel. Cut into a square and place on plate.
Place one scoop of cooked rice on the left center of the banana leaf.
Add a serving of sautéed spinach next to the rice (center of the leaf)
Add a serving of the kalua pork next to the spinach (right center of the leaf)
INGREDIENTS
Kalua Pork
1 6lbs. pork shoulder/butt roast
1 ½ T. Hawaiian Red Alaea Sea Salt
1 T. soy sauce
1 ½ t. liquid smoke
3 frozen banana leaves
2 c. uncooked medium grain Japanese rice
Sauteed Spinach
1 bunch Spinach
1 medium onion
1 T. rice wine or sake
1 slice bacon
DIRECTIONS
Kalua Pork
Wipe down two pieces of banana leaves with a damp towel. Line the slow cooker with a leaf. Pierce pork all over with a fork and cut the fat in a crisscross pattern. Rub salt then soy sauce and liquid smoke all over meat. Place roast in a slow cooker.
Cover with another banana leaf and the lid. Cook with the fat side up on low for 13 hours.
Place a colander inside a large bowl. Remove the meat from slow cooker and pour all the liquid into the colander. Remove the banana leaves.
Place the pork in another large bowl and shred with two folks.
Let the liquid stand until the fat separates and skim off the excess oil.
Pour in the skimmed liquid onto the shredded pork.
Sautéed Spinach
Rinse one bunch of spinach. Cut bacon into bit-sized pieces. Dice one onion.
Add bacon bits into a large saucepan. Cook on low and stir for 1½ minutes. Add the onions and cook for another 2 minutes.
Increase the heat to medium high. Deglaze with 1 T. rice wine/sake.
Add in spinach. Cook for 2 minutes until leaves have wilted.
Assembly
Cook rice as per package.
Wipe down a piece of banana leaf with a damp towel. Cut into a square and place on plate.
Place one scoop of cooked rice on the left center of the banana leaf.
Add a serving of sautéed spinach next to the rice (center of the leaf)
Add a serving of the kalua pork next to the spinach (right center of the leaf)
BoneYard's Southern Chili
BoneYard's Southern Chili recipe
5 lbs. ground beef
2 c. yellow onion, diced small
2 tbs. minced garlic
1 c. green bell pepper, diced small
½ c. jalapeno, diced small
1 c. celery, diced small
4 c. whole peeled canned tomatoes, with juice
2 tbs. tomato paste
2 c. Dr. Pepper
½ c. brown sugar
1 tsp. ground cumin
1 tsp. red pepper flakes
1 tsp. ground coriander
1 tsp. smoked paprika
2 tbs. chili powder
2 tbs. fresh oregano, chopped
4 Tablespoons fresh sage, chopped
Directions:
In a large pot, over medium heat, cook the ground beef till browned, drain off excess fat and return to the pot. Add the dry spices and tomato paste and saute for 5-6 minutes to develop flavor. Add the garlic and saute for 3 minutes more. Add the diced vegetables (not the tomatoes) and saute for 10-12 minutes, until the onions are soft and translucent. Add the tomatoes, any juices from the canned tomatoes and the Dr. Pepper allow to simmer for 2 hours. Add the fresh herbs and simmer for 30 minutes more. Serve over crumbled up cornbread to keep with the southern theme or go Cincinnati-style and serve it over spaghetti topped with shredded cheese and sour cream.
5 lbs. ground beef
2 c. yellow onion, diced small
2 tbs. minced garlic
1 c. green bell pepper, diced small
½ c. jalapeno, diced small
1 c. celery, diced small
4 c. whole peeled canned tomatoes, with juice
2 tbs. tomato paste
2 c. Dr. Pepper
½ c. brown sugar
1 tsp. ground cumin
1 tsp. red pepper flakes
1 tsp. ground coriander
1 tsp. smoked paprika
2 tbs. chili powder
2 tbs. fresh oregano, chopped
4 Tablespoons fresh sage, chopped
Directions:
In a large pot, over medium heat, cook the ground beef till browned, drain off excess fat and return to the pot. Add the dry spices and tomato paste and saute for 5-6 minutes to develop flavor. Add the garlic and saute for 3 minutes more. Add the diced vegetables (not the tomatoes) and saute for 10-12 minutes, until the onions are soft and translucent. Add the tomatoes, any juices from the canned tomatoes and the Dr. Pepper allow to simmer for 2 hours. Add the fresh herbs and simmer for 30 minutes more. Serve over crumbled up cornbread to keep with the southern theme or go Cincinnati-style and serve it over spaghetti topped with shredded cheese and sour cream.
Matties on Main's Peach Glazed Gentlemen Jack Breakfast Rolls
Matties on Main's Peach Glazed Gentlemen Jack Breakfast Rolls
Sweet Roll Dough
Ingredients
½ cup whole milk
1 ¼-ounce packet active dry yeast (2 ¼ teaspoons)
¼ cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour, plus more for dusting
¾ teaspoon salt
Directions
Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Gentleman Jack Peach Jam
Ingredients
2 cups sugar
2 ½ lbs. Peaches (fresh or frozen)
½ cup Water
¼ cup Gentleman Jack
1 TBSP cornstarch / 1 TBSP water (mixed together into slurry)
Directions
In saucepot, simmer ½ cup of water, Gentleman Jack, and peaches for approximately 20 minutes. Add sugar. Mix cornstarch in 1 TBSP of water to make a slurry and add to mixture while stirring.
Simmer 20 minutes until glossy.
Gentleman Jack Caramel Sauce
Ingredients
2 cups sugar
1/3 cup water
2 TBSP Honey
½ tsp lemon juice
1 ¼ cups whipping cream
¼ cup butter
½ tsp salt
3 TBSP Gentleman Jack
Directions
Bring sugar, water, honey, and lemon juice to a boil and cook until the liquid turns a nice caramel color. Be careful not to burn it, but be sure to get the caramel color started.
Remove the pan from the heat and add the cream. It will bubble a lot and the sugar will harden, but keep stirring until the cream is fully incorporated. Once all is mixed together, add butter, salt, and gentleman jack (still off the heat) and stir until butter is fully melted.
Store for use over baked rolls.
Sweet Roll Construction
8 oz. cream cheese
8 oz. Gentleman Jack Peach Jam (separate recipe)
1 cup blueberries
1 ¾ lbs sweet roll dough
Directions: Roll out dough into rectangle. Blend cream cheese and peach jam in food processor. Spread mixture over dough. Cut into 3 long strands and add frozen blueberries to each strand. Fold the strands shut into large ropes with the filling/blueberries inside (some may squeeze out and that is fine). Roll each rope into a coil and let proof for 90 minutes in a hotel pan. Rolls will rise and fill the pan.
Bake at 350 for about 22 minutes.
Serve rolls with warm caramel sauce poured over the top.
Sweet Roll Dough
Ingredients
½ cup whole milk
1 ¼-ounce packet active dry yeast (2 ¼ teaspoons)
¼ cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour, plus more for dusting
¾ teaspoon salt
Directions
Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Gentleman Jack Peach Jam
Ingredients
2 cups sugar
2 ½ lbs. Peaches (fresh or frozen)
½ cup Water
¼ cup Gentleman Jack
1 TBSP cornstarch / 1 TBSP water (mixed together into slurry)
Directions
In saucepot, simmer ½ cup of water, Gentleman Jack, and peaches for approximately 20 minutes. Add sugar. Mix cornstarch in 1 TBSP of water to make a slurry and add to mixture while stirring.
Simmer 20 minutes until glossy.
Gentleman Jack Caramel Sauce
Ingredients
2 cups sugar
1/3 cup water
2 TBSP Honey
½ tsp lemon juice
1 ¼ cups whipping cream
¼ cup butter
½ tsp salt
3 TBSP Gentleman Jack
Directions
Bring sugar, water, honey, and lemon juice to a boil and cook until the liquid turns a nice caramel color. Be careful not to burn it, but be sure to get the caramel color started.
Remove the pan from the heat and add the cream. It will bubble a lot and the sugar will harden, but keep stirring until the cream is fully incorporated. Once all is mixed together, add butter, salt, and gentleman jack (still off the heat) and stir until butter is fully melted.
Store for use over baked rolls.
Sweet Roll Construction
8 oz. cream cheese
8 oz. Gentleman Jack Peach Jam (separate recipe)
1 cup blueberries
1 ¾ lbs sweet roll dough
Directions: Roll out dough into rectangle. Blend cream cheese and peach jam in food processor. Spread mixture over dough. Cut into 3 long strands and add frozen blueberries to each strand. Fold the strands shut into large ropes with the filling/blueberries inside (some may squeeze out and that is fine). Roll each rope into a coil and let proof for 90 minutes in a hotel pan. Rolls will rise and fill the pan.
Bake at 350 for about 22 minutes.
Serve rolls with warm caramel sauce poured over the top.
Pazzaluna's Braised Beef Lasagna
Pazzaluna's Braised Beef Lasagna
3ea. Fresh Pasta sheets cut to fit inside serving vessel
4 fl.Oz – Tomato Sauce
2 fl. Oz – Roasted Garlic Cream
3oz – Boursin Cheese
3oz – Ricotta Cheese
6oz – Shredded Braised Beef
A.N. – Shredded Mozzarella
1tbl. Chopped Parsley
1. Combine Ricotta and Boursin and mix well and reserve.
2. Ladle 2 fl oz. of tomato sauce on bottom of cast iron pan.
3. Spread ricotta and boursin mixture on one side of a pasta sheet and lay cheese side up on top of tomato sauce.
4. Place half the braised shredded beef on top of that the pasta sheet.
5. Place another pasta sheet spread with the cheese mixture on top of beef cheese side up and the rest of the braised beef then ladle the roasted garlic cream over the beef.
6. Spread the last pasta sheet with the cheese mixture and place that cheese side down on beef.
7. Top with remaining tomato sauce and bake in a 400 degree until an inter temperature of 165 degrees is reached then top with shredded mozzarella and bake until golden brown.
8. Garnish Lasagna with chopped Parsley and serve on a plate lined with a napkin.
3ea. Fresh Pasta sheets cut to fit inside serving vessel
4 fl.Oz – Tomato Sauce
2 fl. Oz – Roasted Garlic Cream
3oz – Boursin Cheese
3oz – Ricotta Cheese
6oz – Shredded Braised Beef
A.N. – Shredded Mozzarella
1tbl. Chopped Parsley
1. Combine Ricotta and Boursin and mix well and reserve.
2. Ladle 2 fl oz. of tomato sauce on bottom of cast iron pan.
3. Spread ricotta and boursin mixture on one side of a pasta sheet and lay cheese side up on top of tomato sauce.
4. Place half the braised shredded beef on top of that the pasta sheet.
5. Place another pasta sheet spread with the cheese mixture on top of beef cheese side up and the rest of the braised beef then ladle the roasted garlic cream over the beef.
6. Spread the last pasta sheet with the cheese mixture and place that cheese side down on beef.
7. Top with remaining tomato sauce and bake in a 400 degree until an inter temperature of 165 degrees is reached then top with shredded mozzarella and bake until golden brown.
8. Garnish Lasagna with chopped Parsley and serve on a plate lined with a napkin.
Bubba Gump Far Out Dip
14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Monterey Jack cheese
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
package tortilla chips
Preheat oven to 350 degrees. In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9 inch baking pan and cover with aluminum foil. Put in the oven and bake for 20 minutes or until the cheese has melted.
Serves 6-8
Pizza Hut Style Dipping Sauce
10 oz tomato sauce
1 Tbsp Italian seasoning
2 tsp oregano
1 tsp garlic powder
Combine all ingredients in slow cooker. Stir. Cover and cook on low for 1-2 hours. Serve warm with breadsticks.
Muscle Tightness (pauld)
Things that annoy your partner that you dont understand (SeanR)
Smack Shack Lobster Soft Scrambled Eggs
Smack Shack Lobster Soft Scrambled Eggs
Ingredients:
3 eggs large size
1 oz. cream cheese (room temperature/diced)
2 oz. claw and knuckle lobster meat
½ oz. butter
Minced Chives
Salt/pepper to taste
Directions:
1. Crack eggs and whisk together until light and foamy, stir cream cheese cubes into egg mixture (add pinch of salt/pepper to taste).
2. Use a medium size skillet on low heat.
3. Start by warming butter in pan.
4. Add combined eggs and cream cheese mixture, stir constantly.
5. Fold in lobster about halfway through.
6. The key to maintain a soft scrambled egg is to stir constantly while cooking.
7. As it reaches a more solid consistency, continue stirring, but turn off the heat to end up with soft scramble finish.
8. Garnish with minced chives and serve with a griddled baguette. Salt/Pepper to taste.
Smack Shack is located in Minneapolis' North Loop at 603 Washington Avenue North. They are open daily from 11 a.m., serving lunch and dinner. On Saturday and Sunday, they serve French Quarter A La Carte brunch from 10 a.m. to 2 p.m. Their brunch offers everything from Crab Benedict to Fried Chicken and Waffles to the more traditional Pancakes and French Toast.
Ingredients:
3 eggs large size
1 oz. cream cheese (room temperature/diced)
2 oz. claw and knuckle lobster meat
½ oz. butter
Minced Chives
Salt/pepper to taste
Directions:
1. Crack eggs and whisk together until light and foamy, stir cream cheese cubes into egg mixture (add pinch of salt/pepper to taste).
2. Use a medium size skillet on low heat.
3. Start by warming butter in pan.
4. Add combined eggs and cream cheese mixture, stir constantly.
5. Fold in lobster about halfway through.
6. The key to maintain a soft scrambled egg is to stir constantly while cooking.
7. As it reaches a more solid consistency, continue stirring, but turn off the heat to end up with soft scramble finish.
8. Garnish with minced chives and serve with a griddled baguette. Salt/Pepper to taste.
Smack Shack is located in Minneapolis' North Loop at 603 Washington Avenue North. They are open daily from 11 a.m., serving lunch and dinner. On Saturday and Sunday, they serve French Quarter A La Carte brunch from 10 a.m. to 2 p.m. Their brunch offers everything from Crab Benedict to Fried Chicken and Waffles to the more traditional Pancakes and French Toast.
Creamed Spinach
Creamed Spinach
Ingredients:
1 stick unsalted butter
½ cup all-purpose flour
½ yellow onion, finely diced
4 cloves garlic, finely minced
2 cups whole milk
Kosher salt and freshly ground black pepper
Pinch white pepper
1 pinch ground nutmeg
4 tablespoons unsalted butter
24 ounces baby spinach
Directions:
1. Melt 1 stick of butter in a large pot. Sprinkle in flour and whisk together. Cook over medium-low heat for five minutes or until light golden brown.
2. Add the onion and garlic and cook until onions are translucent and softened.
3. Whisk in the milk in increments to allow the flour mixture to absorb the milk gradually. This will result in a smoother sauce.
4. Cook, whisking constantly, for another five minutes. Remove from heat.
5. To the cook spinach, melt 4 tablespoons butter in a separate large pot. Add spinach in increments until all incorporated, and cook until just wilted, about 3 to 5 minutes.
6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
Ingredients:
1 stick unsalted butter
½ cup all-purpose flour
½ yellow onion, finely diced
4 cloves garlic, finely minced
2 cups whole milk
Kosher salt and freshly ground black pepper
Pinch white pepper
1 pinch ground nutmeg
4 tablespoons unsalted butter
24 ounces baby spinach
Directions:
1. Melt 1 stick of butter in a large pot. Sprinkle in flour and whisk together. Cook over medium-low heat for five minutes or until light golden brown.
2. Add the onion and garlic and cook until onions are translucent and softened.
3. Whisk in the milk in increments to allow the flour mixture to absorb the milk gradually. This will result in a smoother sauce.
4. Cook, whisking constantly, for another five minutes. Remove from heat.
5. To the cook spinach, melt 4 tablespoons butter in a separate large pot. Add spinach in increments until all incorporated, and cook until just wilted, about 3 to 5 minutes.
6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
Creamy Paprika Cauliflower with Wild Mushrooms
Creamy Paprika Cauliflower with Wild Mushrooms
(Serves 8)
Special equipment: Enameled Cast Iron 2 quart baking dish
Ingredients:
8 tablespoons unsalted butter separated into two-4 tablespoon portions
¼ cup plain breadcrumbs
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One-2 pound head cauliflower, trimmed and cut into 1 inch long florets
1 tablespoon olive oil
8 ounces fresh sliced wild mushrooms
2 tablespoons olive oil
¼ cup flour
2 to 3 tablespoons Agave syrup
3 tablespoons paprika (Not smoked paprika)
3 cup low sodium vegetable broth
Directions:
1. Preheat oven to 400°F. Butter baking dish with 4 tablespoons of the unsalted butter.
2. In a 12-inch skillet, melt 2 tablespoons unsalted butter over high heat. Add the breadcrumbs, thyme, a pinch of salt and a few grinds of pepper and sauté until breadcrumbs are golden and crisp. With a heat-proof silicon spatula, scrape the sautéed breadcrumbs into a small bowl and wipe out the skillet.
3. Melt 1 tablespoon of the butter in the same skillet until the butter begins to brown. Add half of the cauliflower and sauté until well browned. Transfer the browned cauliflower to a bowl and melt the remaining tablespoon of butter. Add the second half of the cauliflower and sauté until browned. Return the first batch of cauliflower to the pan and add the broth. Cook cauliflower until tender-crisp, then remove from heat and add 1 teaspoon freshly ground black pepper.
5. In the same pan, heat the tablespoon of olive oil. Add the mushrooms and cook until all the moisture they release has evaporated. Remove from pan and set aside.
6. Again in the same pan, heat 2 tablespoons of olive oil. Add the flour and, stirring constantly, cook until the flour mixture is golden brown, about 10 minutes.
7. Whisk in the Agave syrup and paprika.
8. Slowly add the stock over medium heat and whisk until the mixture is smooth and creamy.
9. Place the cauliflower and mushrooms in a large mixing bowl. Pour the sauce over the vegetables and toss gently to coat.
10. Spread the mixture into the buttered baking dish and sprinkle the breadcrumbs evenly over the top. Bake until golden and bubbly, about 20 to 30 minutes.
(Serves 8)
Special equipment: Enameled Cast Iron 2 quart baking dish
Ingredients:
8 tablespoons unsalted butter separated into two-4 tablespoon portions
¼ cup plain breadcrumbs
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One-2 pound head cauliflower, trimmed and cut into 1 inch long florets
1 tablespoon olive oil
8 ounces fresh sliced wild mushrooms
2 tablespoons olive oil
¼ cup flour
2 to 3 tablespoons Agave syrup
3 tablespoons paprika (Not smoked paprika)
3 cup low sodium vegetable broth
Directions:
1. Preheat oven to 400°F. Butter baking dish with 4 tablespoons of the unsalted butter.
2. In a 12-inch skillet, melt 2 tablespoons unsalted butter over high heat. Add the breadcrumbs, thyme, a pinch of salt and a few grinds of pepper and sauté until breadcrumbs are golden and crisp. With a heat-proof silicon spatula, scrape the sautéed breadcrumbs into a small bowl and wipe out the skillet.
3. Melt 1 tablespoon of the butter in the same skillet until the butter begins to brown. Add half of the cauliflower and sauté until well browned. Transfer the browned cauliflower to a bowl and melt the remaining tablespoon of butter. Add the second half of the cauliflower and sauté until browned. Return the first batch of cauliflower to the pan and add the broth. Cook cauliflower until tender-crisp, then remove from heat and add 1 teaspoon freshly ground black pepper.
5. In the same pan, heat the tablespoon of olive oil. Add the mushrooms and cook until all the moisture they release has evaporated. Remove from pan and set aside.
6. Again in the same pan, heat 2 tablespoons of olive oil. Add the flour and, stirring constantly, cook until the flour mixture is golden brown, about 10 minutes.
7. Whisk in the Agave syrup and paprika.
8. Slowly add the stock over medium heat and whisk until the mixture is smooth and creamy.
9. Place the cauliflower and mushrooms in a large mixing bowl. Pour the sauce over the vegetables and toss gently to coat.
10. Spread the mixture into the buttered baking dish and sprinkle the breadcrumbs evenly over the top. Bake until golden and bubbly, about 20 to 30 minutes.
Pan Roasted Chicken Breasts
Pan Roasted Chicken Breasts
(Serves 4)
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, peeled and minced
2 tablespoons dry vermouth
1 teaspoon lemon juice
Directions:
1. Preheat oven to 350°F. Pat the chicken dry and set aside.
2. Heat the butter and oil in a large skillet over medium heat.
3. Season the chicken with salt and pepper, then place the chicken in the skillet in a single layer. Sauté chicken breasts until well browned.
4. Turn the chicken over, add the garlic and sauté breasts on the other side until well browned. Remove chicken from heat and place on a heat proof pie plate. Set aside.
5. Return skillet to heat and add the vermouth and lemon juice. Cook the liquid, stirring, until slightly thickened. Pour sauce over chicken, cover plate with foil and place in preheated oven to finish baking. An instant-read thermometer inserted into the thickest part of the chicken breast should real 160°F before removing chicken from oven.
(Serves 4)
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, peeled and minced
2 tablespoons dry vermouth
1 teaspoon lemon juice
Directions:
1. Preheat oven to 350°F. Pat the chicken dry and set aside.
2. Heat the butter and oil in a large skillet over medium heat.
3. Season the chicken with salt and pepper, then place the chicken in the skillet in a single layer. Sauté chicken breasts until well browned.
4. Turn the chicken over, add the garlic and sauté breasts on the other side until well browned. Remove chicken from heat and place on a heat proof pie plate. Set aside.
5. Return skillet to heat and add the vermouth and lemon juice. Cook the liquid, stirring, until slightly thickened. Pour sauce over chicken, cover plate with foil and place in preheated oven to finish baking. An instant-read thermometer inserted into the thickest part of the chicken breast should real 160°F before removing chicken from oven.
Jack in the Box Taco Meat
Jack in the Box Taco Meat
Crunchy tacos topped with American cheese, shredded lettuce and taco sauce.
• 1 pound ground beef
• 1 cups cold water
• 2 tablespoons tomato paste
• 1 tablespoon plain chili powder
• 1 tablespoon masa corn flour
• 1 tablespoon all-purpose flour
• 2 teaspoons salt
• 1 teaspoon Accent seasoning (I used seasoned salt)
• 1 teaspoon garlic powder
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1 dash ground black pepper
• 1 dash cayenne pepper
Brown the ground beef. Add in remaining ingredients and bring to a boil and let boil for five minutes. Let cool slightly. Put in your food processor to puree. For each taco I used 3 tablespoons of meat. Heat your tortillas in the microwave so they are pliable and don’t break.
Fold the tacos over, and then put them in a ziploc bag. Put them on a cookie sheet to freeze individually before putting in a Ziploc..
Heat your fryer or oil in a pot to 350. Fry for 1-2 minutes. Pry open the hot taco (careful!) and add a triangle slice of American cheese, shredded iceburg lettuce, and the Jack in the Box Taco Sauce:
Jack in the Box Taco Sauce:
• 1 cup cold water
• 1/4 cup chili sauce (not ketchup!)
• 2 1/2 tablespoons white vinegar
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Season-All salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground coriander (I left this out because I didn’t have any)
• 1/8 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch smoked paprika (or chipotle chile powder)
Mix all the ingredients in a pan and bring to a boil. Let boil for 5 minutes, then remove from heat to cool. This was very close to the sauce –it could have had a bit more heat and tang to your liking.
Frozen and ready to go for a dip in the fryer and fry, drain, fill and enjoy!
Crunchy tacos topped with American cheese, shredded lettuce and taco sauce.
• 1 pound ground beef
• 1 cups cold water
• 2 tablespoons tomato paste
• 1 tablespoon plain chili powder
• 1 tablespoon masa corn flour
• 1 tablespoon all-purpose flour
• 2 teaspoons salt
• 1 teaspoon Accent seasoning (I used seasoned salt)
• 1 teaspoon garlic powder
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1 dash ground black pepper
• 1 dash cayenne pepper
Brown the ground beef. Add in remaining ingredients and bring to a boil and let boil for five minutes. Let cool slightly. Put in your food processor to puree. For each taco I used 3 tablespoons of meat. Heat your tortillas in the microwave so they are pliable and don’t break.
Fold the tacos over, and then put them in a ziploc bag. Put them on a cookie sheet to freeze individually before putting in a Ziploc..
Heat your fryer or oil in a pot to 350. Fry for 1-2 minutes. Pry open the hot taco (careful!) and add a triangle slice of American cheese, shredded iceburg lettuce, and the Jack in the Box Taco Sauce:
Jack in the Box Taco Sauce:
• 1 cup cold water
• 1/4 cup chili sauce (not ketchup!)
• 2 1/2 tablespoons white vinegar
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Season-All salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground coriander (I left this out because I didn’t have any)
• 1/8 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch smoked paprika (or chipotle chile powder)
Mix all the ingredients in a pan and bring to a boil. Let boil for 5 minutes, then remove from heat to cool. This was very close to the sauce –it could have had a bit more heat and tang to your liking.
Frozen and ready to go for a dip in the fryer and fry, drain, fill and enjoy!
Black Angus Whiskey Pepper Steak
Whiskey Pepper Sauce
1 tablespoon butter
2 tablespoons white onions, chopped
2 cups beef broth
1/4 teaspoon cracked black pepper
1 garlic clove
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Steaks
16 ozs. sirloin steaks (cut into 2 portions)
2 teaspoons cracked black pepper
2 tablespoons butter
Heat up the grill
To make Steaks: Spread pepper over entire surface of steak. Melt 2 tablespoons butter in a skillet over medium high heat sear each side of the steak for 1/12 to 2 minutes or until brown. Then take steaks to a hot grill and grill each side of steak 3 to 5 minutes or till your liking.Salt the steaks lightly as they grill.
To make Sauce: In a sauce pan make the whiskey pepper sauce. Starting with the butter sauteing the onions. Add 1 cup of beef stock add pepper and garlic simmer till reduced in half. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce.
Serves 2
hi all. I'm competing in my first show on 14/06/15 in great Yarmouth at the east Anglia bodybuilding championship 👍 can't wait 💪 (therealelviscoleman)
New article - Being Slightly Different: Muscle Dysmorphia (James)
Monkey Poop
3 ripe bananas
1 cup peanut butter or almond butter
1/4 cup unsweetened coconut flakes
2 TBSP pure maple syrup
splash vanilla
1 (10 oz) bag dairy-free, soy-free chocolate chips
Combine all the ingredients except the chocolate chips in a blender or food processor, and blend until well-combined. Scoop onto a parchment-covered baking sheet:
Freeze for about 30-40 minutes, until hard enough to handle. While those are freezing, melt chocolate in a double boiler. Let cool for 10-15 minutes. Dip each banana/peanut butter ball in the chocolate and return to parchment paper. Place back in freezer to harden.
anybody suffered impotence before low libido (ste1987)
Blood test (Vitamins/Test) in London (Mr Fingers)
Hardcore mens gym for 16-21 yr olds. (mari.gym)
Interesting article about self promotion (sillynarbie)
Low blood pressure (sillynarbie)
becoming a fireman (shyguy2005)
Homemade Spam
Homemade Spam
Yield: 1 loaf of Spam
2 1/2 pounds cubed pork shoulder, refrigerated or frozen (Choose a piece that’s pretty fatty – fat is a good thing in Spam making.)
3 ounces ham
2 cloves garlic, chopped
1 tablespoon + 1/2 teaspoon Morton’s Tender Quick
Preheat oven to 300 F.
Grind the pork shoulder in a meat grinder (I used a tabletop meat grinder, but the KitchenAid meat grinder attachment would probably have been easier). Set aside.
Finely mince the ham with the garlic in a food processor
Dump the pork shoulder, ham/garlic, and Tender Quick into a large bowl and mix by hand until fully combined.
Pack the meat mixture into a bread pan and cover with foil.
Place the bread pan into a large baking dish filled 3/4 full with water.
Place the baking dish in the oven and bake for three hours (the internal temperature of the Spam should reach 155 F).
Remove from the oven, uncover the bread pan and try not to be too grossed out by all of the fat that has emerged from the meat. Nonchalantly dump all of the fat into a jar or can to dispose of later.
Cover the bread pan loosely with foil and place a heavy weight on top of the foil. I took bricks and put them in another bread pan and put that bread pan on the Spam. You may need to get creative, but I’m sure you can find something in your house that will work.
Place the weighed down Spam into the refrigerator and keep it there overnight.
In the morning, your Spam will be ready to use however you choose to use it. Note: The homemade Spam is not canned, so it will not last forever. Keep it as long as you would keep ham.
Yield: 1 loaf of Spam
2 1/2 pounds cubed pork shoulder, refrigerated or frozen (Choose a piece that’s pretty fatty – fat is a good thing in Spam making.)
3 ounces ham
2 cloves garlic, chopped
1 tablespoon + 1/2 teaspoon Morton’s Tender Quick
Preheat oven to 300 F.
Grind the pork shoulder in a meat grinder (I used a tabletop meat grinder, but the KitchenAid meat grinder attachment would probably have been easier). Set aside.
Finely mince the ham with the garlic in a food processor
Dump the pork shoulder, ham/garlic, and Tender Quick into a large bowl and mix by hand until fully combined.
Pack the meat mixture into a bread pan and cover with foil.
Place the bread pan into a large baking dish filled 3/4 full with water.
Place the baking dish in the oven and bake for three hours (the internal temperature of the Spam should reach 155 F).
Remove from the oven, uncover the bread pan and try not to be too grossed out by all of the fat that has emerged from the meat. Nonchalantly dump all of the fat into a jar or can to dispose of later.
Cover the bread pan loosely with foil and place a heavy weight on top of the foil. I took bricks and put them in another bread pan and put that bread pan on the Spam. You may need to get creative, but I’m sure you can find something in your house that will work.
Place the weighed down Spam into the refrigerator and keep it there overnight.
In the morning, your Spam will be ready to use however you choose to use it. Note: The homemade Spam is not canned, so it will not last forever. Keep it as long as you would keep ham.
Restaurant Style Sausage Corn Bread Pudding
8 oz loaf sourdough bread, cubed
6 eggs
1 cup plus 1/2 cup cheddar, shredded, divided
1/4 teaspoon salt
1/8 teaspoon thyme
1/8 pepper, ground
1/8 teaspoon red pepper
1/4 teaspoon dry mustard
1 cup 2% milk
1/2 pound sausage
1 small can creamed corn
green onion optional
Dry bread cubes in oven 15 minutes on 250 degrees.
Preheat oven to 350 degrees after removing bread cubes.
Cook sausage in skillet, stirring to crumble as it cooks. Drain.
Mix eggs, salt, thyme, pepper, red pepper, dry mustard, and milk in a large bowl. Add bread and allow to sit five minutes.
Stir in sausage, 1 c cheese and cream corn.
Pour into a 1 quart casserole dish. Top with remaining ½ c cheese.
Bake, uncovered, at 350 degrees 45 to 55 minutes or until set and cheese is melted and golden.
Allow to cool 5 to 10 minutes before serving.
New Orleans-Style Jambalaya
New Orleans-Style Jambalaya
Comments: A traditional New Orleans' dish, a cousin to the paella.
Servings: 4
2 tablespoons [30 mL] oil
1/2 pound [227 g] raw large shelled deveinded shrimps, thawed if frozen
1 large onion, chopped
1 small sweet green pepper, membranes removed and seeded, chopped
1 medium celery stalk, chopped
1 clove garlic, chopped
8 ounces [227 g] smoked pork sausages [andouilles]
1 cup [250 mL] long grain white rice
1 1/2 cups [375 mL] chicken broth
2 cups [500 mL] drained chopped canned tomatoes
1 teaspoon [5 mL] dried thyme
1/2 teaspoon [2,5 mL] Tabasco sauce
1 bay leaf
Salt and pepper, to taste
Heat oil into a large casserole over medium heat.
Brown shrimps turning oven for approximately 1 minute, tuntil firm.
Using a slotted spoon, remove shrimps from frypan; reserve.
Add chopped onion, sweet green pepper, celery and garlic along with sausages to casserole.
Cook stirring for 2 minutes.
Stir in rice, then pour in chicken broth; add chopped tomatoes, thyme, Tabasco sauce and bay leaf.
Bring to a boil over high heat, lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice has absorbed all the liquid.
Use a fork to mix in reserved shrimps.
Cover and leave to simmer for 5 minutes.
Throw away bay leaf; salt and pepper mixture to taste.
Serve immediately.
Comments: A traditional New Orleans' dish, a cousin to the paella.
Servings: 4
2 tablespoons [30 mL] oil
1/2 pound [227 g] raw large shelled deveinded shrimps, thawed if frozen
1 large onion, chopped
1 small sweet green pepper, membranes removed and seeded, chopped
1 medium celery stalk, chopped
1 clove garlic, chopped
8 ounces [227 g] smoked pork sausages [andouilles]
1 cup [250 mL] long grain white rice
1 1/2 cups [375 mL] chicken broth
2 cups [500 mL] drained chopped canned tomatoes
1 teaspoon [5 mL] dried thyme
1/2 teaspoon [2,5 mL] Tabasco sauce
1 bay leaf
Salt and pepper, to taste
Heat oil into a large casserole over medium heat.
Brown shrimps turning oven for approximately 1 minute, tuntil firm.
Using a slotted spoon, remove shrimps from frypan; reserve.
Add chopped onion, sweet green pepper, celery and garlic along with sausages to casserole.
Cook stirring for 2 minutes.
Stir in rice, then pour in chicken broth; add chopped tomatoes, thyme, Tabasco sauce and bay leaf.
Bring to a boil over high heat, lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice has absorbed all the liquid.
Use a fork to mix in reserved shrimps.
Cover and leave to simmer for 5 minutes.
Throw away bay leaf; salt and pepper mixture to taste.
Serve immediately.
Outback Steakhouse Ranch Dressing
1 packet Hidden Valley Ranch Dressing Mix, Buttermilk Recipe (0.4 oz package or approx. 1 heaping tablespoon)
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup buttermilk
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cayenne pepper (or 1/8 tsp. for less heat, or use 1/4 tsp. paprika)
1/8 tsp. garlic powder
1/8 tsp. onion powder
Whisk together all ingredients in a medium sized bowl. Cover and chill for at least 1 to 2 hours, preferably overnight. Use as dressing for salads or a dip for veggies, fries or chips.
Note
If you are out of buttermilk like I was, add 1/2 tbsp. vinegar into a 1/2 cup measuring cup. Fill the measuring cup the rest of the way full with skim milk and allow to sit for 10 minutes before adding to mixture.
Joe's Crab Shack Stuffed Shrimp Embrochette
Joe's Crab Shack Stuffed Shrimp Embrochette
A definite keeper for shrimp lovers. Stuffed with salad shrimp, Pollock, crab claw, with a bit of jalapeno, Monterey jack and wrapped in bacon.
Serves: 4
20 medium raw shrimp, peeled, deveined, tails removed
1 recipe Joe's Crab Shack Seafood Stuffing
20 jalapeno slices
2 slices Monterey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon
Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut. Lay a slice of jalapeno and a piece of cheese over the stuffing. Wrap each stuffed shrimp in a slice of bacon. Thread 5 shrimp on a bamboo skewer; repeat 3 times. Grill shrimp over a medium flame for 5-7 minutes on both sides.
Joe's Crab Shack Seafood Stuffing
Serves: 6
1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat
Saute celery, onion, and garlic in margarine until translucent.
Add pollock and cook for 5-7 minutes.
Add shrimp and cook for 2 minutes.
Drain most (but not all) of liquid from pan.
Stir in shrimp base and peppers.
Fold in croutons and breadcrumbs.
Fold in crab meat.
NOTES: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree F oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette.
A definite keeper for shrimp lovers. Stuffed with salad shrimp, Pollock, crab claw, with a bit of jalapeno, Monterey jack and wrapped in bacon.
Serves: 4
20 medium raw shrimp, peeled, deveined, tails removed
1 recipe Joe's Crab Shack Seafood Stuffing
20 jalapeno slices
2 slices Monterey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon
Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut. Lay a slice of jalapeno and a piece of cheese over the stuffing. Wrap each stuffed shrimp in a slice of bacon. Thread 5 shrimp on a bamboo skewer; repeat 3 times. Grill shrimp over a medium flame for 5-7 minutes on both sides.
Joe's Crab Shack Seafood Stuffing
Serves: 6
1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat
Saute celery, onion, and garlic in margarine until translucent.
Add pollock and cook for 5-7 minutes.
Add shrimp and cook for 2 minutes.
Drain most (but not all) of liquid from pan.
Stir in shrimp base and peppers.
Fold in croutons and breadcrumbs.
Fold in crab meat.
NOTES: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree F oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette.
Selling a phone I got through insurance..? (jack5r)
Why are low cost flights no-refundable? (newcastle)
Broken fridge (westbelfastguy)
Texas Roadhouse Rib Seasoning
Texas Roadhouse Rib Seasoning
3 tablespoons garlic powder
3 tablespoons dry mustard
3 tablespoons onion powder
1 tablespoon salt
2 teaspoons cayenne pepper
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons msg
Measure 3 tablespoons of garlic powder, 3 tablespoons of dry mustard and 3 tablespoons of onion powder. Pour each seasoning into a mixing bowl.
Add 1 tablespoon of salt, black pepper and paprika to the bowl. Use fresh ground medium-sized pepper if possible.
Add 2 teaspoons of Cayenne pepper and MSG to the bowl. Individuals who are sensitive to MSG can leave off this ingredient, but should substitute an additional 2 teaspoons of salt or salt alternative.
Stir seasonings with a spoon.
Pour all seasonings from the bowl into a zip-top plastic bag, then seal.
Shake the bag vigorously until the seasonings are well blended. The final mix should feature an orange hue.
Cut a diagonal hole on a bottom corner of the bag.
Place the bag inside the seasoning jar and allow the seasoning rub to move from the plastic bag to the jar.
Seal the jar and the seasoning mix is ready to place on ribs.
3 tablespoons garlic powder
3 tablespoons dry mustard
3 tablespoons onion powder
1 tablespoon salt
2 teaspoons cayenne pepper
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons msg
Measure 3 tablespoons of garlic powder, 3 tablespoons of dry mustard and 3 tablespoons of onion powder. Pour each seasoning into a mixing bowl.
Add 1 tablespoon of salt, black pepper and paprika to the bowl. Use fresh ground medium-sized pepper if possible.
Add 2 teaspoons of Cayenne pepper and MSG to the bowl. Individuals who are sensitive to MSG can leave off this ingredient, but should substitute an additional 2 teaspoons of salt or salt alternative.
Stir seasonings with a spoon.
Pour all seasonings from the bowl into a zip-top plastic bag, then seal.
Shake the bag vigorously until the seasonings are well blended. The final mix should feature an orange hue.
Cut a diagonal hole on a bottom corner of the bag.
Place the bag inside the seasoning jar and allow the seasoning rub to move from the plastic bag to the jar.
Seal the jar and the seasoning mix is ready to place on ribs.
Morel Mushroom Omelet
Morel Mushroom Omelet
1 oz. clarified butter
2 eggs whisked with 1 tablespoon water
6 each morel mushrooms – washed and quartered
1 Roma tomato – small diced (seeds and skin removed)
1 oz. crumbled goat cheese, Chevre
1 scallion – julienne (substitute wild leeks if available)
1. Preheat nonstick fry pan and add clarified butter
2. Add morels and sauté for approx. 2-3 minutes until soft and lightly browned. Season with salt and pepper
3. Add eggs and reduce heat to medium to prevent omelet from browning. Stir to incorporate ingredients evenly. Let eggs set slightly and add scallions + half of tomato.
4. Flip omelet over once eggs are firm enough to hold shape. Add remaining tomato + goat cheese to the center of omelet and fold over. Once eggs are cooked through, transfer to a plate.
1 oz. clarified butter
2 eggs whisked with 1 tablespoon water
6 each morel mushrooms – washed and quartered
1 Roma tomato – small diced (seeds and skin removed)
1 oz. crumbled goat cheese, Chevre
1 scallion – julienne (substitute wild leeks if available)
1. Preheat nonstick fry pan and add clarified butter
2. Add morels and sauté for approx. 2-3 minutes until soft and lightly browned. Season with salt and pepper
3. Add eggs and reduce heat to medium to prevent omelet from browning. Stir to incorporate ingredients evenly. Let eggs set slightly and add scallions + half of tomato.
4. Flip omelet over once eggs are firm enough to hold shape. Add remaining tomato + goat cheese to the center of omelet and fold over. Once eggs are cooked through, transfer to a plate.
Charcoal Grilled Chicken Skewers in Ancient Arab Spices
Charcoal Grilled Chicken Skewers in Ancient Arab Spices
Marinated Chicken ingredients
4 boneless, skinless chicken thigh or breast meat (1½ lbs.)
¼ cup Homemade Thick Yogurt (page 189 of cookbook), or Greek yogurt
¼ cup canola oil, plus extra for grilling
2 garlic cloves, finely grated
¼ small yellow onion, finely grated
3 tbsp. Ancient Arab Spice Blend (page 174)
1½ tbsp. Saffron Water (page 199)
2 tsp. sherry vinegar
1 tbsp. fresh lemon juice
Sea salt
Cilantro Yogurt Sauce ingredients
½ cup Homemade Thick Yogurt (page 189), or Greek yogurt
1 tbsp. cilantro, roughly chopped
1 tbsp. fresh lemon juice
A pinch of cayenne
Sea salt
Marinated Chicken directions
Trim the chicken of excess fat. If using breasts, remove the tenders and reserve for another use. Cut the meat into 1½-inch pieces. Whisk the rest of the ingredients in a large mixing bowl. Toss the chicken in the marinade and refrigerate for a minimum of 3 hours and up to overnight.
Cilantro Yogurt Sauce directions
Whisk all the ingredients in a small mixing bowl, then season with salt. Can be made up to 6 hours in advance.
Skewers directions
Use 4 thin metal skewers or if not available, soak long wooden skewers in cold water for 30 minutes. Preheat the charcoal grill to medium-high heat or you can use a gas grill, but the flavor won't be as good. Squeeze the chicken to drain the extra marinade. Skewer the chicken and season with sea salt. Generously oil the grill with the reserved oil, as the marinade makes it easy for the chicken to stick to the grill. Grill the skewers for 3–5 minutes without moving them, until well browned on the outside. Turn the skewers over and cook for about 2 minutes to finish cooking the chicken. Let rest for 3 minutes. Serve with the cilantro yogurt sauce.
Marinated Chicken ingredients
4 boneless, skinless chicken thigh or breast meat (1½ lbs.)
¼ cup Homemade Thick Yogurt (page 189 of cookbook), or Greek yogurt
¼ cup canola oil, plus extra for grilling
2 garlic cloves, finely grated
¼ small yellow onion, finely grated
3 tbsp. Ancient Arab Spice Blend (page 174)
1½ tbsp. Saffron Water (page 199)
2 tsp. sherry vinegar
1 tbsp. fresh lemon juice
Sea salt
Cilantro Yogurt Sauce ingredients
½ cup Homemade Thick Yogurt (page 189), or Greek yogurt
1 tbsp. cilantro, roughly chopped
1 tbsp. fresh lemon juice
A pinch of cayenne
Sea salt
Marinated Chicken directions
Trim the chicken of excess fat. If using breasts, remove the tenders and reserve for another use. Cut the meat into 1½-inch pieces. Whisk the rest of the ingredients in a large mixing bowl. Toss the chicken in the marinade and refrigerate for a minimum of 3 hours and up to overnight.
Cilantro Yogurt Sauce directions
Whisk all the ingredients in a small mixing bowl, then season with salt. Can be made up to 6 hours in advance.
Skewers directions
Use 4 thin metal skewers or if not available, soak long wooden skewers in cold water for 30 minutes. Preheat the charcoal grill to medium-high heat or you can use a gas grill, but the flavor won't be as good. Squeeze the chicken to drain the extra marinade. Skewer the chicken and season with sea salt. Generously oil the grill with the reserved oil, as the marinade makes it easy for the chicken to stick to the grill. Grill the skewers for 3–5 minutes without moving them, until well browned on the outside. Turn the skewers over and cook for about 2 minutes to finish cooking the chicken. Let rest for 3 minutes. Serve with the cilantro yogurt sauce.
Applebee's Sweet Asian Pineapple Burger
1 light hamburger bun
4 ounces raw extra-lean ground beef
1 tablespoon liquid egg whites (about half a large egg white)
dash ground ginger
dash garlic powder
2 tablespoon roughly chopped pineapple chunks (previously packed in juice)
1 slice Colby Jack or Medium Cheddar cheese
2 teaspoons sweet Asian chili sauce
Toast bun halves. In a medium bowl, thoroughly mix beef, egg whites, and seasonings. Evenly form into a patty about 4 inches wide. Bring a skillet sprayed with nonstick spray to medium-high heat. Lay patty in the pan, and top with pineapple.
Use a spatula to press pineapple into the beef, slightly smashing the burger. Cook for 3 to 4 minutes per side, or until cooked to your preference. Top patty with cheese, cover, and cook until melted, about 30 seconds. Spread chili sauce onto the bottom half of the bun, and top with the cheese topped patty. Finish with the top bun half.
Who remembers Max OT? (aaronjamesukuk)
How would you go about improving my physique? (Ian4996)
Cauliflower steak
Cauliflower steak:
Ingredients:
One large head cauliflower
3 medium sized shallots
Blue cheese crumbles
Bacon bits
pinch of salt
pinch of black pepper
pinch of white pepper
olive oil
Directions:
With core facing down slice cauliflower head in two even pieces. Slice one 1/2 inch steak from the cut side repeat with both sides of cauliflower head. You should end up with 4 large flat 1/2 inch steak like cauliflower slices. Brush with olive oil and sprinkle with salt, white pepper and black pepper.
slice or chop shallots to sautee
Heat Olive oil in a large sauté pan, over medium heat. sautee shallots for 3- 5 minutes or until tender and slighty caramelized. Remove shallots and set aside.
Place cauliflower steaks in pan and without turning, cook for 7-8 minutes or until it starts to caramelize. Repeat with the other side.
Plate cauliflower steaks top with caramelized shallots, blue cheese crumbles and chopped bacon bits ( optional)
Ingredients:
One large head cauliflower
3 medium sized shallots
Blue cheese crumbles
Bacon bits
pinch of salt
pinch of black pepper
pinch of white pepper
olive oil
Directions:
With core facing down slice cauliflower head in two even pieces. Slice one 1/2 inch steak from the cut side repeat with both sides of cauliflower head. You should end up with 4 large flat 1/2 inch steak like cauliflower slices. Brush with olive oil and sprinkle with salt, white pepper and black pepper.
slice or chop shallots to sautee
Heat Olive oil in a large sauté pan, over medium heat. sautee shallots for 3- 5 minutes or until tender and slighty caramelized. Remove shallots and set aside.
Place cauliflower steaks in pan and without turning, cook for 7-8 minutes or until it starts to caramelize. Repeat with the other side.
Plate cauliflower steaks top with caramelized shallots, blue cheese crumbles and chopped bacon bits ( optional)
Cauliflower Pizza Crust
Cauliflower Pizza Crust:
Ingredients:
1 Medium head cauliflower
1 small egg, beaten
1 cup mozzarella cheese
2 tablespoon grated parmesan cheese
1 tablespoon cornmeal ( optional)
pinch of salt
Parchment paper
pizza stone or baking sheet
cheesecloth or tea towel
Directions:
Pulse batches of cauliflower until you achieve a rice like texture ( you don't want to over pulse to puree- so air on the side of larger pieces vs puree) looking for a rice like texture. One medium head of cauliflower should yield about 4 cups of "cauliflower rice"
Microwave 4 cups riced cauliflower for about 8-10 minutes or until soft. Alt method, bake for 15 minutes.
Allow the rice to cool .
Once rice is cool scoop it into cheesecloth and begin to squeeze the moisture out. You will have to do this in two or three parts. Once you have squeezed most of the moisture from the rice place in a separate bowl for mixing.
Add in 1 cup mozzarella, 1 beaten egg, 2 Tbsp parmesan, pinch of salt. If your rice is still really wet ( not crumbling in your fingers) you will need to add cornmeal here in order to achieve a "crispy crust" optional, however, it works like a dream!
Combine all ingredients and roll into a ball. Place ball of dough on parchment paper and shape in to crust about 1/3 inch thick. Round, square, triangle, you decide.
Bake crust in 450 oven for about 30 minutes or until golden brown.
Top with your favorite pizza sauce and toppings, return to oven and bake 10 minutes or until toppings are cooked.
Enjoy this gluten free, veggie packed, low carb delight!!
Ingredients:
1 Medium head cauliflower
1 small egg, beaten
1 cup mozzarella cheese
2 tablespoon grated parmesan cheese
1 tablespoon cornmeal ( optional)
pinch of salt
Parchment paper
pizza stone or baking sheet
cheesecloth or tea towel
Directions:
Pulse batches of cauliflower until you achieve a rice like texture ( you don't want to over pulse to puree- so air on the side of larger pieces vs puree) looking for a rice like texture. One medium head of cauliflower should yield about 4 cups of "cauliflower rice"
Microwave 4 cups riced cauliflower for about 8-10 minutes or until soft. Alt method, bake for 15 minutes.
Allow the rice to cool .
Once rice is cool scoop it into cheesecloth and begin to squeeze the moisture out. You will have to do this in two or three parts. Once you have squeezed most of the moisture from the rice place in a separate bowl for mixing.
Add in 1 cup mozzarella, 1 beaten egg, 2 Tbsp parmesan, pinch of salt. If your rice is still really wet ( not crumbling in your fingers) you will need to add cornmeal here in order to achieve a "crispy crust" optional, however, it works like a dream!
Combine all ingredients and roll into a ball. Place ball of dough on parchment paper and shape in to crust about 1/3 inch thick. Round, square, triangle, you decide.
Bake crust in 450 oven for about 30 minutes or until golden brown.
Top with your favorite pizza sauce and toppings, return to oven and bake 10 minutes or until toppings are cooked.
Enjoy this gluten free, veggie packed, low carb delight!!
Seafood Avocado
Seafood Avocado
Prepare the day of serving
Serves: 6
Ingredients:
3 firmly ripe medium-size avocados
24 large pre-cooked shrimp or
3 cups crayfish tails dill flavored
3 teaspoons chopped fresh dill
¾ cup extra virgin olive oil
1 tablespoon dried dill weed
1 tablespoon lemon juice
½ teaspoon black pepper
Salt to taste
Avocados are natures best and go great with everything. When selecting avocados they should respond to slight pressure from your thumb but still firm to the touch. With 3 firmly ripe medium-size avocados selected, slice them in half and carefully remove the seeds. Place the 6 avocado halves on separate serving plates. If they tilt downward on the plate, with a knife remove a small piece of the skin underneath, this will allow the avocado to lay on the plate more horizontal. To the center of each avocado add your preferred seafood selection: 4 each large pre-cooked shrimp or ½ cup crayfish tails (pictured), dill flavored. In a measuring cup add ¾ cup extra virgin olive oil, 1 tablespoon dried dill weed, 1 tablespoon lemon juice, ½ teaspoon black pepper and salt to taste. Vigorously stir, and then drizzle 2-3 tablespoons over each Seafood Avocado plate. Top off by sprinkling a ½ teaspoon chopped fresh dill over each plate and whallah
Prepare the day of serving
Serves: 6
Ingredients:
3 firmly ripe medium-size avocados
24 large pre-cooked shrimp or
3 cups crayfish tails dill flavored
3 teaspoons chopped fresh dill
¾ cup extra virgin olive oil
1 tablespoon dried dill weed
1 tablespoon lemon juice
½ teaspoon black pepper
Salt to taste
Avocados are natures best and go great with everything. When selecting avocados they should respond to slight pressure from your thumb but still firm to the touch. With 3 firmly ripe medium-size avocados selected, slice them in half and carefully remove the seeds. Place the 6 avocado halves on separate serving plates. If they tilt downward on the plate, with a knife remove a small piece of the skin underneath, this will allow the avocado to lay on the plate more horizontal. To the center of each avocado add your preferred seafood selection: 4 each large pre-cooked shrimp or ½ cup crayfish tails (pictured), dill flavored. In a measuring cup add ¾ cup extra virgin olive oil, 1 tablespoon dried dill weed, 1 tablespoon lemon juice, ½ teaspoon black pepper and salt to taste. Vigorously stir, and then drizzle 2-3 tablespoons over each Seafood Avocado plate. Top off by sprinkling a ½ teaspoon chopped fresh dill over each plate and whallah
Caramelized Apple Upside-Down Pie
Caramelized Apple Upside-Down Pie
Comments: Upside-down pie that bakes with it's crust on top.
It is also possible to use any already made crust, fresh or frozen.
Servings: 4 or more
Ingredients Preparation
1 cup [140 g] flour
1/2 teaspoon [2.5 mL] salt
45 mL [3 tablespoons] icing sugar
1/4 pound [113 g] butter
1/2 cup [125 mL] water
1/2 cup [100 g] sugar
3 tablespoons [45 mL] water
8 apples, peeled, cored and sliced
Preheat oven to 450°F [230°C].
Mix together flour, salt and 2 tablespoons [30 mL] icing sugar into a large bowl.
Cut in 3/4th of the 1/4 pound [113 g] butter.
Make a well in the middle; stir in 1/2 cup [125 mL] water.
Mix delicately shaping dough into a ball.
Wrap dough in plastic warp or waxed paper; refrigerate until really cold.
Meanwhile, melt sugar along with 3 tablespoons [45 mL] water over high heat stirring until golden.
Pour this caramel into a nonstick 7 or 8-inch [18 or 20-cm] in diameter pie plate.
Arrange apple slices in circles inside the baking dish, over cooled caramel.
Sprinkle all over with remaining 1 tablespoon [15 mL] icing sugar.
Dot all over with remaining butter.
Roll dough until 1/4-inch [6-mm] thick.
Completely cover apples with dough; delicately lower dough all around the inside of the pie plate, as deep as possible.
Bake pie into preheated oven for 25 to 30 minutes watching carefully as the crust should be golden brown, not more.
Delicately run a knife between the plate and the crust.
Cover pie with a serving plate; unmold still warm pie onto serving plate.
Comments: Upside-down pie that bakes with it's crust on top.
It is also possible to use any already made crust, fresh or frozen.
Servings: 4 or more
Ingredients Preparation
1 cup [140 g] flour
1/2 teaspoon [2.5 mL] salt
45 mL [3 tablespoons] icing sugar
1/4 pound [113 g] butter
1/2 cup [125 mL] water
1/2 cup [100 g] sugar
3 tablespoons [45 mL] water
8 apples, peeled, cored and sliced
Preheat oven to 450°F [230°C].
Mix together flour, salt and 2 tablespoons [30 mL] icing sugar into a large bowl.
Cut in 3/4th of the 1/4 pound [113 g] butter.
Make a well in the middle; stir in 1/2 cup [125 mL] water.
Mix delicately shaping dough into a ball.
Wrap dough in plastic warp or waxed paper; refrigerate until really cold.
Meanwhile, melt sugar along with 3 tablespoons [45 mL] water over high heat stirring until golden.
Pour this caramel into a nonstick 7 or 8-inch [18 or 20-cm] in diameter pie plate.
Arrange apple slices in circles inside the baking dish, over cooled caramel.
Sprinkle all over with remaining 1 tablespoon [15 mL] icing sugar.
Dot all over with remaining butter.
Roll dough until 1/4-inch [6-mm] thick.
Completely cover apples with dough; delicately lower dough all around the inside of the pie plate, as deep as possible.
Bake pie into preheated oven for 25 to 30 minutes watching carefully as the crust should be golden brown, not more.
Delicately run a knife between the plate and the crust.
Cover pie with a serving plate; unmold still warm pie onto serving plate.
Ruby Tuesday's Sonora Chicken Pasta
Ruby Tuesday's Sonora Chicken Pasta
Creamy chicken and pasta with spicy black beans and tomatoes. Serve with a nice side salad and breadsticks. Enjoy Ruby Tuesdays’s Tallcake for Two for dessert.
http://ift.tt/1duLo7i
1 6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4-inch slices
• 10 oz (5/8 lb.) penne pasta, cooked
• 3/4 cup Sonora cheese sauce (recipe follows)
• 1/3 cup spicy black beans
• 1/4 cup diced tomatoes, for garnish
• 1 tsp green onion, sliced
Place pasta in mixing bowl. Add cheese sauce and toss
to coat evenly. Pour into heated bowl. Place chicken
on top of pasta, then ladle black beans on top.
Sprinkle with diced tomatoes and chopped greeen
onions.
Sonoran Cheese Sauce
• 6 tbsp butter or margarine
• 1/2 cup onion, finely chopped
• 1 small clove garlic, minced
• 1/3 cup all-purpose flour
• 1 cup hot water
• 1 tbsp chicken stock
• 1 cup half-and-half
• salt to taste
• 1/2 tsp sugar
• 1/4 tsp hot pepper sauce, or more to taste
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper
• 3/4 cup shredded parmesan cheese
• 3/4 cup Velveeta cheese, cubed
• 3/4 cup prepared salsa (medium hot)
• 1/2 cup sour cream
Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
constantly.
Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
lemon juice, cayenne, and parmesan cheese to sauce.
Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
sour cream to sauce and blend. Makes 5 cups.
Creamy chicken and pasta with spicy black beans and tomatoes. Serve with a nice side salad and breadsticks. Enjoy Ruby Tuesdays’s Tallcake for Two for dessert.
http://ift.tt/1duLo7i
1 6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4-inch slices
• 10 oz (5/8 lb.) penne pasta, cooked
• 3/4 cup Sonora cheese sauce (recipe follows)
• 1/3 cup spicy black beans
• 1/4 cup diced tomatoes, for garnish
• 1 tsp green onion, sliced
Place pasta in mixing bowl. Add cheese sauce and toss
to coat evenly. Pour into heated bowl. Place chicken
on top of pasta, then ladle black beans on top.
Sprinkle with diced tomatoes and chopped greeen
onions.
Sonoran Cheese Sauce
• 6 tbsp butter or margarine
• 1/2 cup onion, finely chopped
• 1 small clove garlic, minced
• 1/3 cup all-purpose flour
• 1 cup hot water
• 1 tbsp chicken stock
• 1 cup half-and-half
• salt to taste
• 1/2 tsp sugar
• 1/4 tsp hot pepper sauce, or more to taste
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper
• 3/4 cup shredded parmesan cheese
• 3/4 cup Velveeta cheese, cubed
• 3/4 cup prepared salsa (medium hot)
• 1/2 cup sour cream
Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
constantly.
Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
lemon juice, cayenne, and parmesan cheese to sauce.
Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
sour cream to sauce and blend. Makes 5 cups.
Abuelos Fire Roasted Queso Dip
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups milk
1 cup Monterey Jack Cheese, grated
1 cup Cheddar Cheese, grated
1 pinch Salt and pepper
Salsa:
1 (15 oz) can Muir Glen Fire Roasted Diced Tomatoes
1 jalapeno, seeded and diced
1/4 red onion, diced
1 lime juice only
1 pinch salt
1 Bag Tortilla Chips
To make salsa: Open tomatoes and drain them well so remove all the liquid from the can. Mash them around well to make sure they are mostly dry. Dice tomatoes and combine with diced jalapeno and diced red onion. Squeeze lime juice over salsa and season with salt. Set aside for later.
To make cheese: In a medium pot over medium heat, add the butter and flour and cook until the butter is melted and forms a roux with the flour (thick paste). Continue to cook over heat for a few minutes until the roux turns a light tan color. Slowly start to add milk to the roux. Whisk continuously as you add the milk so no lumps form. Add the milk in 1/3 cup batches until it's all incorporated. You will need at least two cups of milk to reach the desired consistency. At this point you have a basic bechemel sauce. Continue to simmer this until it thickens. Then stir in all the grated cheese. Once cheese is melted, season with salt and pepper. If the queso dip is too thick, add a bit more milk to thin it.
To serve: In a large bowl, pour all the queso dip and add the salsa directly into the center. Once the dip is served you can just stir the queso and salsa together to make a great dip. While the dip will cool, it won't congeal much so you can keep serving it cold or reheat in the microwave. Serve with tortilla chips.
Makes 4 Cups
MAC / Laptop Software Question (Moctezuma)
Aperol cocktail
Hi
Ingredients:
3 ounces Prosecco (or any sparkling wine)
1 ounce Aperol
splash of soda water, sparkling water, or club soda
garnish of orange
Instructions:
Pour the sparkling wine into a glass of ice cubes. Add the Aperol and then a splash of sparkling water. Float a nice thick slice of orange on top - it will infuse the drink with orangey goodness even more as you sip.
Pour the sparkling wine into a glass of ice cubes. Add the Aperol and then a splash of sparkling water. Float a nice thick slice of orange on top - it will infuse the drink with orangey goodness even more as you sip.
for more recipe visit : 4Cooking2
Ingredients:
3 ounces Prosecco (or any sparkling wine)
1 ounce Aperol
splash of soda water, sparkling water, or club soda
garnish of orange
Instructions:
Pour the sparkling wine into a glass of ice cubes. Add the Aperol and then a splash of sparkling water. Float a nice thick slice of orange on top - it will infuse the drink with orangey goodness even more as you sip.
Pour the sparkling wine into a glass of ice cubes. Add the Aperol and then a splash of sparkling water. Float a nice thick slice of orange on top - it will infuse the drink with orangey goodness even more as you sip.
for more recipe visit : 4Cooking2
4 ways peeling garlic fast
Boil some water in a pot on the fire put garlic cloves until the peels are blooming, then Ankulaiha to a container of cold water and Discard peels quickly and easily.
Click on the garlic cloves with a knife and then put your broad knife Discard peels easily.
Use peeled garlic made from silicon. Is a tube in which you place the garlic cloves and Tdhrgenh Kalshopk on the work surface Vtnfsal peels all lobes in less than 10 seconds.
Put the garlic head full or some lobes in an airtight jar or bowl of stainless, motor vessel speed and power for ten seconds, and then get out lobes, Stagdi peels may be completely separated them.
With these tricks you can prepare garlic bread and a Chinese chicken with garlic without worry
For more visit : cookingtips
fat and famous (turkeyjoe)
Creole-Style Fish Fillets over Rice
Creole-Style Fish Fillets over Rice
Servings: 4
Ingredients Preparation
14 ounces [400 g] any desired frozen fish fillets
1 cup [250 mL] long grain rice
1 ounce [28 g] Creole rice seasonings
1/3 cup [75 g] butter or margarine
1/2 cup [125 mL] sweet green pepper dices, membranes removed and seeded
1 [2-ounce / 56-g] pack Bearnaise sauce mix
1 cup [250 mL] cold water
1/4 teaspoon [1 mL] Cayenne pepper [optional]
1/2 cup [125 mL] seeded tomato dices
Bake fish fillets according to packaging directions.
Meanwhile, prepare rice and Creole rice seasonings until done.
Into a medium casserole, melt butter or margarine over medium heat.
Stir-fry sweet green pepper dices for 2 minutes.
Whip in Bearnaise sauce mix, then slowly stir in cold water and, if desired, Cayenne pepper.
Lower heat and leave to simmer for 1 minute.
Delicately stir in tomato dices.
Evenly spoon rice onto 4 indvidual plates.
Top each serving with a fish fillet.
Coat with sauce, and serve.
Servings: 4
Ingredients Preparation
14 ounces [400 g] any desired frozen fish fillets
1 cup [250 mL] long grain rice
1 ounce [28 g] Creole rice seasonings
1/3 cup [75 g] butter or margarine
1/2 cup [125 mL] sweet green pepper dices, membranes removed and seeded
1 [2-ounce / 56-g] pack Bearnaise sauce mix
1 cup [250 mL] cold water
1/4 teaspoon [1 mL] Cayenne pepper [optional]
1/2 cup [125 mL] seeded tomato dices
Bake fish fillets according to packaging directions.
Meanwhile, prepare rice and Creole rice seasonings until done.
Into a medium casserole, melt butter or margarine over medium heat.
Stir-fry sweet green pepper dices for 2 minutes.
Whip in Bearnaise sauce mix, then slowly stir in cold water and, if desired, Cayenne pepper.
Lower heat and leave to simmer for 1 minute.
Delicately stir in tomato dices.
Evenly spoon rice onto 4 indvidual plates.
Top each serving with a fish fillet.
Coat with sauce, and serve.
Louisiana-Style Cajun Chicken Kaiser Bun
Louisiana-Style Cajun Chicken Kaiser Bun
Serving: 1
Ingredients Preparation
1/4 cup [60 mL] unsalted peanuts
1/2 teaspoon [2.5 mL] sesame seeds
1/4 cup [60 mL] orange juice
1/4 cup [60 mL] barbecue sauce
1 chicken white
1 Cajun-Style kaiser bread
Chili con carne, to taste
Salsa, to taste
Finely chop peanuts and sesame seeds.
Well mix in orange juice and barbecue sauce.
Evenly coat both sides of chicken white with mixture.
Brown into a non-stick frypan over medium heat on both sides turning once until done, no longer pink inside.
Cut chicken white into strips; leave to cool completely.
Toast kaiser bread halves.
Coat inside of bread halves with chili con carne.
Top with cold chicken strips, then with salsa.
Serving: 1
Ingredients Preparation
1/4 cup [60 mL] unsalted peanuts
1/2 teaspoon [2.5 mL] sesame seeds
1/4 cup [60 mL] orange juice
1/4 cup [60 mL] barbecue sauce
1 chicken white
1 Cajun-Style kaiser bread
Chili con carne, to taste
Salsa, to taste
Finely chop peanuts and sesame seeds.
Well mix in orange juice and barbecue sauce.
Evenly coat both sides of chicken white with mixture.
Brown into a non-stick frypan over medium heat on both sides turning once until done, no longer pink inside.
Cut chicken white into strips; leave to cool completely.
Toast kaiser bread halves.
Coat inside of bread halves with chili con carne.
Top with cold chicken strips, then with salsa.
Meat Loaf with Mushroom Sauce
Meat Loaf with Mushroom Sauce
Servings: 6 to 8
Ingredients Preparation
1 [10-ounce / 285-mL] can cream of mushroom and onion soup concentrate
2 pounds[900 g] ground beef
1/3 cup [80 mL] dry breadcrumbs
1/4 cup [60 mL] ketchup
2 eggs, beaten
2 tablespoons [30 mL] Worcestershire sauce
1 teaspoon [5 mL] dry mustard
1/4 teaspoon [1 mL] salt
1/3 cup [80 mL] water
Preheat oven to 350°F [180°C].
Well mix together 1 cup [125 mL] of soup concentrate with all the other ingredients except the water.
Firmly press mixture into an 8-cup [2-L] bread pan.
Bake into preheated oven for 60 to 70 minutes, until meat is no longer pink.
Drain melted liquid; set meat loaf aside for 5 to 10 minutes.
Meanwhile, mix then heat together remaining soup concentrate and water until really hot.
Slice and serve meat loaf, coated with hot mushroom sauce.
Servings: 6 to 8
Ingredients Preparation
1 [10-ounce / 285-mL] can cream of mushroom and onion soup concentrate
2 pounds[900 g] ground beef
1/3 cup [80 mL] dry breadcrumbs
1/4 cup [60 mL] ketchup
2 eggs, beaten
2 tablespoons [30 mL] Worcestershire sauce
1 teaspoon [5 mL] dry mustard
1/4 teaspoon [1 mL] salt
1/3 cup [80 mL] water
Preheat oven to 350°F [180°C].
Well mix together 1 cup [125 mL] of soup concentrate with all the other ingredients except the water.
Firmly press mixture into an 8-cup [2-L] bread pan.
Bake into preheated oven for 60 to 70 minutes, until meat is no longer pink.
Drain melted liquid; set meat loaf aside for 5 to 10 minutes.
Meanwhile, mix then heat together remaining soup concentrate and water until really hot.
Slice and serve meat loaf, coated with hot mushroom sauce.
Chicken Lasagna Rolls or Traditional [oven and/or microwave]
Chicken Lasagna Rolls or Traditional [oven and/or microwave]
Servings: 4 to 6
12 lasagna pasta noodles
3 tablespoons [45 g] butter
1 onion, chopped
1 clove garlic, chopped
2 cups [500 mL] cleaned fresh mushroom slices
6 tablespoons [52.5 g] flour
1 3/4 cups [440 mL] milk
1 cube chicken broth concentrate
14 ounces [400 g] cooked Italian-style chicken white strips
3/4 cup [175 g] grated Parmesan cheese
Preheat oven to 375° [190°C].
Boil pasta noodles in salted boilin water until 'al dente'.
Drain then leave to dry one besides the other onto a clean towel.
Into a bowl, microwave butter on 'HIGH' for 1 minute.
Mix in chopped onion and garlic along with mushroom slices.
Microwave on 'HIGH' for 2 minutes.
Stir in flour, milk and chicken broth concentrate cube.
Microwave on 'HIGH' for 4 minutes.
Mix in cooked chicken strips; microwave on 'HIGH' for 3 minutes.
For lasagna rolls, lay pasta noodles onto a working surface.
Remove chicken stirps and mushroom slices from mixture; evenly arrange all along each noodle.
Roll noodles as you would a cake roll; arrange rolls side-by-side, one of curled ends up, into a rectangular baking dish.
Pour sauce all over lasagna rolls; evenly sprinkle with grated cheese.
Bake into preheated oven for 20 minutes, or microwave on 'HIGH' for 1 to 2 minutes then broil under preheated oven broiler for 2 minutes, until golden, if desired.
For a traditional lasagna, lay 4 pasta noodles side-by-side over the bottom of a rectangular baking dish.
Cover with 1/4th of chicken strips mixture.
Repeat layers ending with the chicken strips mixture.
Evenly sprinkle all over with grated cheese.
Bake into preheated oven for 20 minutes.
Servings: 4 to 6
12 lasagna pasta noodles
3 tablespoons [45 g] butter
1 onion, chopped
1 clove garlic, chopped
2 cups [500 mL] cleaned fresh mushroom slices
6 tablespoons [52.5 g] flour
1 3/4 cups [440 mL] milk
1 cube chicken broth concentrate
14 ounces [400 g] cooked Italian-style chicken white strips
3/4 cup [175 g] grated Parmesan cheese
Preheat oven to 375° [190°C].
Boil pasta noodles in salted boilin water until 'al dente'.
Drain then leave to dry one besides the other onto a clean towel.
Into a bowl, microwave butter on 'HIGH' for 1 minute.
Mix in chopped onion and garlic along with mushroom slices.
Microwave on 'HIGH' for 2 minutes.
Stir in flour, milk and chicken broth concentrate cube.
Microwave on 'HIGH' for 4 minutes.
Mix in cooked chicken strips; microwave on 'HIGH' for 3 minutes.
For lasagna rolls, lay pasta noodles onto a working surface.
Remove chicken stirps and mushroom slices from mixture; evenly arrange all along each noodle.
Roll noodles as you would a cake roll; arrange rolls side-by-side, one of curled ends up, into a rectangular baking dish.
Pour sauce all over lasagna rolls; evenly sprinkle with grated cheese.
Bake into preheated oven for 20 minutes, or microwave on 'HIGH' for 1 to 2 minutes then broil under preheated oven broiler for 2 minutes, until golden, if desired.
For a traditional lasagna, lay 4 pasta noodles side-by-side over the bottom of a rectangular baking dish.
Cover with 1/4th of chicken strips mixture.
Repeat layers ending with the chicken strips mixture.
Evenly sprinkle all over with grated cheese.
Bake into preheated oven for 20 minutes.
Flat Bread Pizzas
Flat Bread Pizzas
Instead of [12-inch / 30-cm] pizza crust, you can use 4 [7-inch / 18-cm] pita breads or 6 split English muffins. If necessary, arrange onto 2 baking sheets; reduce baking time to 10 minutes but rotate after 5 minutes to evenly bake the pizzas.
Servings: 4
1 tablespoon [15 mL] olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 cup [250 mL] cleaned fresh mushroom slices
1 small sweet green or red pepper, membranes removed and seeded, into strips
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 [12-inch / 30-cm] prebaked pizza shell
Approximately 1/2 cup [125 mL] pizza sauce
2 cups [450 g] shredded Mozzarella cheese
Preheat oven to 400°F [200°C].
Into a non-stick skillet, heat olive oil over medium-high heat.
Soften together onion slices, minced garlic, mushroom slices, sweet green or red pepper strips, basil and oregano stirring for approximately 4 minutes.
Transfer pizza shell onto a baking sheet.
Evenly spread pizza sauce all over pizza shell.
Evenly top with seasoned mixed vegetables.
Sprinkle all over with shredded Mozzarella cheese.
Bake into preheated oven for approximately 20 minutes, to melt the cheese.
Instead of [12-inch / 30-cm] pizza crust, you can use 4 [7-inch / 18-cm] pita breads or 6 split English muffins. If necessary, arrange onto 2 baking sheets; reduce baking time to 10 minutes but rotate after 5 minutes to evenly bake the pizzas.
Servings: 4
1 tablespoon [15 mL] olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 cup [250 mL] cleaned fresh mushroom slices
1 small sweet green or red pepper, membranes removed and seeded, into strips
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 [12-inch / 30-cm] prebaked pizza shell
Approximately 1/2 cup [125 mL] pizza sauce
2 cups [450 g] shredded Mozzarella cheese
Preheat oven to 400°F [200°C].
Into a non-stick skillet, heat olive oil over medium-high heat.
Soften together onion slices, minced garlic, mushroom slices, sweet green or red pepper strips, basil and oregano stirring for approximately 4 minutes.
Transfer pizza shell onto a baking sheet.
Evenly spread pizza sauce all over pizza shell.
Evenly top with seasoned mixed vegetables.
Sprinkle all over with shredded Mozzarella cheese.
Bake into preheated oven for approximately 20 minutes, to melt the cheese.
Disney World Cream Cheese Mashed Potatoes
5 pounds Russet potatoes, washed, peeled and cut into large chunks
1/2 cup unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
3/4 cup milk warmed in microwave or on stovetop
1 tablespoon Kosher salt
1/2 teaspoon ground black pepper
Boil cut potatoes in a large pot with enough water to cover them. Cook until tender. Drain water and place potatoes in large mixing bowl.
Mash potatoes using a potato masher or blend on low using an electric mixer. Add in the softened cream cheese, butter, warm milk, salt and pepper to taste. Mix on low until all ingredients are well incorporated.
Note
*For creamier potatoes, add more milk, 1 tablespoon at a time then blend or stir.
1/2 cup unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
3/4 cup milk warmed in microwave or on stovetop
1 tablespoon Kosher salt
1/2 teaspoon ground black pepper
Boil cut potatoes in a large pot with enough water to cover them. Cook until tender. Drain water and place potatoes in large mixing bowl.
Mash potatoes using a potato masher or blend on low using an electric mixer. Add in the softened cream cheese, butter, warm milk, salt and pepper to taste. Mix on low until all ingredients are well incorporated.
Note
*For creamier potatoes, add more milk, 1 tablespoon at a time then blend or stir.
Am I being unreasonable? (relationship advice) (~G~)
MT Bodybuilder 2 MT Cyclist (lewibnb)
Sour Cream Meatballs
Sour Cream Meatballs
Comments: Serve really hot.
Servings: 6
Ingredients Preparation
4 tablespoons [60 g] butter
1/4 cup [60 mL] chopped onion
1 pound [454 g] ground beef
4 1/2 ounces [127.5 g] ground pork
1 egg
1 cup [250 mL] sour cream
1/2 cup [125 mL] white part of bread dices
1/8 teaspoon [0.5 mL] allspice
1/4 teaspoon [1 mL] pepper
3 cups [750 mL] water
1 tablespoon [15 mL] beef or chicken broth concentrate powder
2 tablespoons [17.5 g] flour
Preheat oven to 350°F [180°C].
Melt 2 tablespoons [30 g] of the butter into a large frypan.
Soften chopped onion stirring over low heat for 4 minutes.
Remove from heat before adding ground beef and pork; mix.
Into a bowl, mix together egg and 1/2 cup [125 mL] of the sour cream.
Mix in bread dices stirring until well soaked.
Mix ground meats mixture along with allspice and pepper, until well blended.
Shape mixture into balls using 1 tablespoon [15 mL] mixture for each ball.
Heat remaining butter in frypan; brown meatballs on all sides stirring.
Transfer meatballs into a baking dish.
Bring water and beef or chicken broth concentrate powder to a boil.
Pour over meatballs.
Cover and bake into preheated oven for 15 minutes.
Remove meatballs from broth; set aside.
Strain cooking broth into a casserole.
Mix in flour and remaining sour cream.
Pour in hot broth; bring to a boil, whippping.
Add reserved meatballs; mix delicately until well coated.
Cover and bake into preheated oven for 10 minutes more, until meatballs are really hot, before serving.
Comments: Serve really hot.
Servings: 6
Ingredients Preparation
4 tablespoons [60 g] butter
1/4 cup [60 mL] chopped onion
1 pound [454 g] ground beef
4 1/2 ounces [127.5 g] ground pork
1 egg
1 cup [250 mL] sour cream
1/2 cup [125 mL] white part of bread dices
1/8 teaspoon [0.5 mL] allspice
1/4 teaspoon [1 mL] pepper
3 cups [750 mL] water
1 tablespoon [15 mL] beef or chicken broth concentrate powder
2 tablespoons [17.5 g] flour
Preheat oven to 350°F [180°C].
Melt 2 tablespoons [30 g] of the butter into a large frypan.
Soften chopped onion stirring over low heat for 4 minutes.
Remove from heat before adding ground beef and pork; mix.
Into a bowl, mix together egg and 1/2 cup [125 mL] of the sour cream.
Mix in bread dices stirring until well soaked.
Mix ground meats mixture along with allspice and pepper, until well blended.
Shape mixture into balls using 1 tablespoon [15 mL] mixture for each ball.
Heat remaining butter in frypan; brown meatballs on all sides stirring.
Transfer meatballs into a baking dish.
Bring water and beef or chicken broth concentrate powder to a boil.
Pour over meatballs.
Cover and bake into preheated oven for 15 minutes.
Remove meatballs from broth; set aside.
Strain cooking broth into a casserole.
Mix in flour and remaining sour cream.
Pour in hot broth; bring to a boil, whippping.
Add reserved meatballs; mix delicately until well coated.
Cover and bake into preheated oven for 10 minutes more, until meatballs are really hot, before serving.
Pork Chop with Pancetta Cream Sauce and Red Swiss Chard
Pork Chop with Pancetta Cream Sauce and Red Swiss Chard
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1/4 cup white beans, drained and rinsed
2 tablespoons sundried tomatoes, julienne
2 cups Red Swiss chard, cut 1 inch by 1 inch
To taste Kosher salt
To taste freshly cracked black pepper
1/4 cup pancetta cream sauce, warm
1 each roasted pork chop
3 each roasted whole carrots
Heat the olive oil in a sauté pan; add the garlic and sauté for about 1 minute. Add the beans and sundried tomatoes and sauté for 1 minute. Add the Swiss chard at the very end and sauté until it's just wilted. Season with salt and pepper.
Place the Swiss chard at the top of the plate. Pour the pancetta cream at the bottom of the plate and lean the pork chop up against the Swiss chard and on top of the pancetta cream. Lay 3 roasted carrots on the right side of the plate on top of the Swiss chard.
Serves 1
Pork Chop Roast
1 each bone in pork loin
6 quarts pork chop brine (recipe attached)
1 cup pancetta mix (recipe attached)
1 tablespoon kosher salt
½ tablespoon freshly cracked black pepper
Place the bone-in pork loin in a container that will hold the roast and brine. Cover and place in the refrigerator overnight. When you are ready to cook the roast, remove from the brine and pat dry. Preheat oven to 450 degrees.
Season with salt and pepper on all sides, place the pancetta mix evenly on the outside of the pork roast leaving the bones and ends free of the mix.
Place the roast on a baking rack on top of a baking sheet pan. Place in the oven for about 15 minutes, then turn the oven temperature down to 325 degrees and cook approximately 30 minutes or until the internal temperatures is 130 degrees.
Remove from oven and let rest for 10 minutes before you slice it.
Pork Brine
6 quarts water
1 1/2 cups sugar
1/2 cup salt
1 cup fresh rosemary leaves
6 each bay leaves
2 teaspoons whole black pepper corns
Combine 1 quart of water and the remaining ingredients in a medium sauce pan. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine into a large container and add the rest of the water. Add the pork roast, cover and let sit overnight.
Pancetta Cream Sauce
6 ounces Pancetta mix (recipe below)
32 ounces heavy whipping cream
To taste Kosher salt
To taste freshly cracked black pepper
Brown the pancetta mix in a sauce pan over medium heat.
Add the cream, salt and pepper. Whisk all ingredients together and reduce by one third. Be aware that the sauce will boil over if not watched. Consistency should be slightly thick.
Pancetta Mix
12 ounces Italian pancetta, small dice
1/2 cup fresh garlic, chopped
1/2 cup fresh rosemary, remove stems and chop
1/4 cup olive oil
1 tablespoon Kosher salt
1/2 tablespoon freshly cracked black pepper
Combine all ingredients and use as directed in the pancetta cream sauce.
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1/4 cup white beans, drained and rinsed
2 tablespoons sundried tomatoes, julienne
2 cups Red Swiss chard, cut 1 inch by 1 inch
To taste Kosher salt
To taste freshly cracked black pepper
1/4 cup pancetta cream sauce, warm
1 each roasted pork chop
3 each roasted whole carrots
Heat the olive oil in a sauté pan; add the garlic and sauté for about 1 minute. Add the beans and sundried tomatoes and sauté for 1 minute. Add the Swiss chard at the very end and sauté until it's just wilted. Season with salt and pepper.
Place the Swiss chard at the top of the plate. Pour the pancetta cream at the bottom of the plate and lean the pork chop up against the Swiss chard and on top of the pancetta cream. Lay 3 roasted carrots on the right side of the plate on top of the Swiss chard.
Serves 1
Pork Chop Roast
1 each bone in pork loin
6 quarts pork chop brine (recipe attached)
1 cup pancetta mix (recipe attached)
1 tablespoon kosher salt
½ tablespoon freshly cracked black pepper
Place the bone-in pork loin in a container that will hold the roast and brine. Cover and place in the refrigerator overnight. When you are ready to cook the roast, remove from the brine and pat dry. Preheat oven to 450 degrees.
Season with salt and pepper on all sides, place the pancetta mix evenly on the outside of the pork roast leaving the bones and ends free of the mix.
Place the roast on a baking rack on top of a baking sheet pan. Place in the oven for about 15 minutes, then turn the oven temperature down to 325 degrees and cook approximately 30 minutes or until the internal temperatures is 130 degrees.
Remove from oven and let rest for 10 minutes before you slice it.
Pork Brine
6 quarts water
1 1/2 cups sugar
1/2 cup salt
1 cup fresh rosemary leaves
6 each bay leaves
2 teaspoons whole black pepper corns
Combine 1 quart of water and the remaining ingredients in a medium sauce pan. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine into a large container and add the rest of the water. Add the pork roast, cover and let sit overnight.
Pancetta Cream Sauce
6 ounces Pancetta mix (recipe below)
32 ounces heavy whipping cream
To taste Kosher salt
To taste freshly cracked black pepper
Brown the pancetta mix in a sauce pan over medium heat.
Add the cream, salt and pepper. Whisk all ingredients together and reduce by one third. Be aware that the sauce will boil over if not watched. Consistency should be slightly thick.
Pancetta Mix
12 ounces Italian pancetta, small dice
1/2 cup fresh garlic, chopped
1/2 cup fresh rosemary, remove stems and chop
1/4 cup olive oil
1 tablespoon Kosher salt
1/2 tablespoon freshly cracked black pepper
Combine all ingredients and use as directed in the pancetta cream sauce.
Atlantic smoked salmon chowder
ATLANTIC SMOKED SALMON CHOWDER
YIELDS – APPROXIMATELY 4 QUARTS
INGREDIENTS
2 OZ DICED BACON, FROM SLAB
2 T BUTTER
½ CUP WHITE ONION, DICED SMALL
¼ CUP JALAPENO, SEEDED AND MINCED
1 LB YUKON GOLD POTATOES, PEELED AND CHOPPED INTO ½ PIECES
3 QUARTS FRESH STOCK OR CHICKEN STOCK
1 t FRESH THYME LEAVES
1 t FRESH TARRAGON
1 BAY LEAF
1 & 1/2 LBS FRESH ATLANTIC SALMON, CUT INTO 1" CHUNKS
½ LB SMOKED SALMON, SKINNED AND CUT INTO 1" CHUNKS
1 CUP HEAVY CREAM
SALT TO TASTE
LEA & PERRINS TO TASTE
TABASCO TO TASTE
GARNISH WITH FRESH CRACKED PEPPER, CHOPPED CLOVES & PARSLEY
SERVE WITH CRUSTY BREAD OR OYSTER CRACKERS
DIRECTIONS
PLACE A 6 – 8 QUART HEAVY BOTTOM PAN ON MED HIGH HEAT
ADD BACON, BUTTER AND ONIONS, SAUTE 3 – 5 MINUTES
OR UNTIL ONIONS ARE TENDER, ADD JALAPENOS, POTATOES, STOCK AND HERBS
BRING TO A BOIL
REDUCE THE HEAT AND SIMMER FOR 10 – 15 MINUTES OR UNTIL POTATOES ARE TENDER
USING A MASHER, SMASH POTATOES INTO BITS, THIS WILL THICKEN THE BASE
ADD CREAM, SALMON AND RETURN TO A BOIL
ONCE BOILING, REDUCE HEAT
ADJUST SEASONING WITH SALT/PEPPER/TABASCO/LEA&PERRINS (Worcestershire)
REMOVE FROM HEAT
SERVE
IT IS BEST TO HAVE CHOWDER AFTER IT IS COOLED AND STORED OVERNIGHT IN THE REFRIGERATOR AND RE-HEATED THE NEXT DAY
YIELDS – APPROXIMATELY 4 QUARTS
INGREDIENTS
2 OZ DICED BACON, FROM SLAB
2 T BUTTER
½ CUP WHITE ONION, DICED SMALL
¼ CUP JALAPENO, SEEDED AND MINCED
1 LB YUKON GOLD POTATOES, PEELED AND CHOPPED INTO ½ PIECES
3 QUARTS FRESH STOCK OR CHICKEN STOCK
1 t FRESH THYME LEAVES
1 t FRESH TARRAGON
1 BAY LEAF
1 & 1/2 LBS FRESH ATLANTIC SALMON, CUT INTO 1" CHUNKS
½ LB SMOKED SALMON, SKINNED AND CUT INTO 1" CHUNKS
1 CUP HEAVY CREAM
SALT TO TASTE
LEA & PERRINS TO TASTE
TABASCO TO TASTE
GARNISH WITH FRESH CRACKED PEPPER, CHOPPED CLOVES & PARSLEY
SERVE WITH CRUSTY BREAD OR OYSTER CRACKERS
DIRECTIONS
PLACE A 6 – 8 QUART HEAVY BOTTOM PAN ON MED HIGH HEAT
ADD BACON, BUTTER AND ONIONS, SAUTE 3 – 5 MINUTES
OR UNTIL ONIONS ARE TENDER, ADD JALAPENOS, POTATOES, STOCK AND HERBS
BRING TO A BOIL
REDUCE THE HEAT AND SIMMER FOR 10 – 15 MINUTES OR UNTIL POTATOES ARE TENDER
USING A MASHER, SMASH POTATOES INTO BITS, THIS WILL THICKEN THE BASE
ADD CREAM, SALMON AND RETURN TO A BOIL
ONCE BOILING, REDUCE HEAT
ADJUST SEASONING WITH SALT/PEPPER/TABASCO/LEA&PERRINS (Worcestershire)
REMOVE FROM HEAT
SERVE
IT IS BEST TO HAVE CHOWDER AFTER IT IS COOLED AND STORED OVERNIGHT IN THE REFRIGERATOR AND RE-HEATED THE NEXT DAY
Crock Pot Gumbo
Crock Pot Gumbo (Recipe serves 6)
Ingredients:
• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups chicken broth
• 12 to 16 ounces chicken sausage, sliced about 1/2" thick
• 2 to 3 cups diced cooked chicken
• 1 1/2 cups sliced okra
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• salt, to taste
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• hot cooked rice
Instructions:
· For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
· Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
· Skim off fat. Serve with hot cooked rice.
Ingredients:
• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups chicken broth
• 12 to 16 ounces chicken sausage, sliced about 1/2" thick
• 2 to 3 cups diced cooked chicken
• 1 1/2 cups sliced okra
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• salt, to taste
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• hot cooked rice
Instructions:
· For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
· Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
· Skim off fat. Serve with hot cooked rice.
El Pollo Loco
El Pollo Loco
Broiled or even grilled - enjoy your el poco loco this holiday with your favorite sides.
1 chicken, cut into pieces (leave skin on)
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping the pieces in a single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste the other side. Turn skin side up and broil 6 inches from the heat source, brushing with additional sauce every few minutes until skin is very crispy and golden brown, approximately 5 to 8 minutes for large pieces.
Basting Sauce
Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.
Broiled or even grilled - enjoy your el poco loco this holiday with your favorite sides.
1 chicken, cut into pieces (leave skin on)
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping the pieces in a single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste the other side. Turn skin side up and broil 6 inches from the heat source, brushing with additional sauce every few minutes until skin is very crispy and golden brown, approximately 5 to 8 minutes for large pieces.
Basting Sauce
Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.
Duck Dynasty Banana Pudding
2 sticks of butter
2 c. sugar
1 tsp. salt
3/4 c. all-purpose flour
1-12 oz can of evaporated milk
3/4 c. milk
6 egg yolks
1 tsp. vanilla extract
1 bag vanilla wafers
2 bananas, sliced
In a large double boiler melt the butter over med-low heat. (FYI–My stove cooks hot so you may need to turn the heat up on yours.)
Add the sugar, salt, flour, evaporated milk and regular milk. Stir with a whisk.
Add the egg yolks to the mixture, constantly stirring until thick. (Note–it took me about 30 minutes of stirring for it to thicken.) Add the vanilla extract.
Place the vanilla wafers and bananas into a 9? x 13? Pyrex dish. Pour in mixture.
Chill before serving.
Skin (maxim)
Skin (maxim)
Would this piss you off? (sillynarbie)
Dad bod (sillynarbie)
Carrabbas Marinara Sauce and Lasagna
Carrabbas Marinara Sauce and Lasagna
Carrabba's marinara sauce perfect for Carrabba's lasagne
1 tblsp EVOO
1 small yellow onion, chopped
2 scallions, green and white chopped
4 garlic cloves minced
¼ cup red wine
1 can whole or diced tomatoes in juice (28oz)
1 tsp dry oregano
¼ ts red pepper flakes
¼ ts ground black pepper
) heat oil in saucepan over med heat. Add onion and cook approx 5 minutes. Add scallions and garlic. Cook for about 1-2 minutes.
) Add wine. Pour in tomatoes and juice and crush tomatoes w/ your fingers. If you use diced, you dont need to do that. Add oregano, hot pepper flakes and pepper. Simmer. Reduce heat to med-low and simmer for about 30 minutes. Remember to stir often.
olive oil for pan and lasagne sheets/noodles
1 1/2 pounds of sweet sausage or hot Italian sausage, casings removed. You can substitute for 85% lean beef
5 fresh lasagne sheets or 3 lasagne noodles for each layer (15)
7 cups of your marinara sauce
2 cups Parmesan ( I only use fresh)
1 pound of mozzarella
1 1/2 pounds of ricotta
parsley for garnish
1) Pre-heat oven to 350 and oil a 13×9 inch pan
2) Cook sausage or meat breaking up. Drain any fat and set aside.
3) Boil water and add lasagne sheets or noodles till al dente. Approx 2-3 minutes. Drain and rinse under cold water. Toss the sheets with 2 tbls of olive oil to prevent sticking.
4) Spread 3/4 cup of your sauce on bottom of baking dish, add your noodle sheet, sprinkle with 1/4 of the mozzarella, Parm, sausage, and dot place your ricotta. Top with another 3/4 cup marinara sauce. Repeat 3 times. Top final sheet with 1 cup marinara and the rest of your Parmesan.
5) Cover with foil and bake for 45 minutes. Remove foil and bake for 30 minutes. Let stand for 15 min before serving.
6) There should be left over marinara. You can reheat and add before serving with a little parsley.
Carrabba's marinara sauce perfect for Carrabba's lasagne
1 tblsp EVOO
1 small yellow onion, chopped
2 scallions, green and white chopped
4 garlic cloves minced
¼ cup red wine
1 can whole or diced tomatoes in juice (28oz)
1 tsp dry oregano
¼ ts red pepper flakes
¼ ts ground black pepper
) heat oil in saucepan over med heat. Add onion and cook approx 5 minutes. Add scallions and garlic. Cook for about 1-2 minutes.
) Add wine. Pour in tomatoes and juice and crush tomatoes w/ your fingers. If you use diced, you dont need to do that. Add oregano, hot pepper flakes and pepper. Simmer. Reduce heat to med-low and simmer for about 30 minutes. Remember to stir often.
olive oil for pan and lasagne sheets/noodles
1 1/2 pounds of sweet sausage or hot Italian sausage, casings removed. You can substitute for 85% lean beef
5 fresh lasagne sheets or 3 lasagne noodles for each layer (15)
7 cups of your marinara sauce
2 cups Parmesan ( I only use fresh)
1 pound of mozzarella
1 1/2 pounds of ricotta
parsley for garnish
1) Pre-heat oven to 350 and oil a 13×9 inch pan
2) Cook sausage or meat breaking up. Drain any fat and set aside.
3) Boil water and add lasagne sheets or noodles till al dente. Approx 2-3 minutes. Drain and rinse under cold water. Toss the sheets with 2 tbls of olive oil to prevent sticking.
4) Spread 3/4 cup of your sauce on bottom of baking dish, add your noodle sheet, sprinkle with 1/4 of the mozzarella, Parm, sausage, and dot place your ricotta. Top with another 3/4 cup marinara sauce. Repeat 3 times. Top final sheet with 1 cup marinara and the rest of your Parmesan.
5) Cover with foil and bake for 45 minutes. Remove foil and bake for 30 minutes. Let stand for 15 min before serving.
6) There should be left over marinara. You can reheat and add before serving with a little parsley.
Cracker Barrel Ham and Egg Casserole
Cracker Barrel Ham and Egg Casserole
6 to 8 slices of white bread
5 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup milk
1/2 cup cooked ham, cubed
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees F. Spray 2-quart casserole dish with nonstick spray.
Cut crust off the bread and trim it to fit the casserole dish.
In a bowl beat together the eggs and add in the milk, salt and pepper. Continue to mix.
Pour the eggs over the bread and sprinkle with ham pieces.
Top with cheeseand bake for 20 minutes, uncovered. The casserole is done with the eggs are firm.
6 to 8 slices of white bread
5 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup milk
1/2 cup cooked ham, cubed
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees F. Spray 2-quart casserole dish with nonstick spray.
Cut crust off the bread and trim it to fit the casserole dish.
In a bowl beat together the eggs and add in the milk, salt and pepper. Continue to mix.
Pour the eggs over the bread and sprinkle with ham pieces.
Top with cheeseand bake for 20 minutes, uncovered. The casserole is done with the eggs are firm.
Video card for PC gaming (Irish Beast)
Just need a bit of advice (luke17)
Three Ways To Heaven Cake
Three Ways To Heaven Cake
6 eggs, separated into yolks and whites
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt
FOR THE FILLING
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream
Instructions
Preheat oven to 325 degrees F.
Beat egg yolks well, adding sugar gradually.
Fold in water and vanilla and lemon flavorings.
Fold in cake rumbs.
Beat egg whites until frothy. Add tartar and salt. Beat until still.
Fold egg white mixture into yolk mixture. Pour into ungreased angel food pan and bake 1 hour at 325 degrees.
When cake is cool, remove from pan. Split into three layers.
Prepare filling:
Sprinkle gelatin over cold water and let stand 10 minutes. Dissolve by placing in a pan of hot water.
Drain pineapple and puree apricots. Set aside.
Whip cream, and slowly whip in gelatin.
Divide gelatin and whipped cream mixture into three parts.
Add one fruit to each of the three parts (pineapple, apricot and raspberry). Mix thoroughly.
Spread one fruit mixture onto each of the cake layers.
Frost sides and center of cake with plain whipped cream. Sprinkle top of cake with nuts.
6 eggs, separated into yolks and whites
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt
FOR THE FILLING
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream
Instructions
Preheat oven to 325 degrees F.
Beat egg yolks well, adding sugar gradually.
Fold in water and vanilla and lemon flavorings.
Fold in cake rumbs.
Beat egg whites until frothy. Add tartar and salt. Beat until still.
Fold egg white mixture into yolk mixture. Pour into ungreased angel food pan and bake 1 hour at 325 degrees.
When cake is cool, remove from pan. Split into three layers.
Prepare filling:
Sprinkle gelatin over cold water and let stand 10 minutes. Dissolve by placing in a pan of hot water.
Drain pineapple and puree apricots. Set aside.
Whip cream, and slowly whip in gelatin.
Divide gelatin and whipped cream mixture into three parts.
Add one fruit to each of the three parts (pineapple, apricot and raspberry). Mix thoroughly.
Spread one fruit mixture onto each of the cake layers.
Frost sides and center of cake with plain whipped cream. Sprinkle top of cake with nuts.
Vanilla Dreamboat Dessert
Vanilla Dreamboat Dessert
1 pkg regular golden Oreos, finely crushed {About 36 cookies}
6 Tbsp. butter, melted
1 pkg. {8 oz.} cream cheese, softened
1/4 cup granulated sugar
2 Tbsp. cold milk
1 tub {12 oz.} Cool Whip, divided
2 pkgs. {3.4 oz.} instant vanilla pudding
3 & 1/4 cups whole milk, cold
1 bag white chocolate chips
Directions:
In a large bowl, combine Oreos and butter and mix until crumbs are fully coated.
Press the crumbs into an ungreased 9×13 inch baking dish.
Place the pan in the refrigerator while you work on the additional layers.
In a medium bowl, mix the cream cheese until light and fluffy.
Add 2 Tbsp. milk and sugar and mix well.
Fold in 1 & 1/4 cups Cool Whip.
Spread this mixture over the crust.
In another bowl, {sorry about all the dirty dishes!} combine the vanilla pudding with 3 & 1/4 cups milk and whisk until pudding starts to thicken.
Spread the pudding mixture over the previous cream cheese layer.
Let the dessert rest for about 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top.
Sprinkle the chocolate chips evenly over the top.
Place in the freezer for 1 hour or refrigerator for 4 hours before serving.
1 pkg regular golden Oreos, finely crushed {About 36 cookies}
6 Tbsp. butter, melted
1 pkg. {8 oz.} cream cheese, softened
1/4 cup granulated sugar
2 Tbsp. cold milk
1 tub {12 oz.} Cool Whip, divided
2 pkgs. {3.4 oz.} instant vanilla pudding
3 & 1/4 cups whole milk, cold
1 bag white chocolate chips
Directions:
In a large bowl, combine Oreos and butter and mix until crumbs are fully coated.
Press the crumbs into an ungreased 9×13 inch baking dish.
Place the pan in the refrigerator while you work on the additional layers.
In a medium bowl, mix the cream cheese until light and fluffy.
Add 2 Tbsp. milk and sugar and mix well.
Fold in 1 & 1/4 cups Cool Whip.
Spread this mixture over the crust.
In another bowl, {sorry about all the dirty dishes!} combine the vanilla pudding with 3 & 1/4 cups milk and whisk until pudding starts to thicken.
Spread the pudding mixture over the previous cream cheese layer.
Let the dessert rest for about 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top.
Sprinkle the chocolate chips evenly over the top.
Place in the freezer for 1 hour or refrigerator for 4 hours before serving.
Fried Southern Heaven
Fried Southern Heaven
Fried recipes are true southern food greats. It doesn't get much more southern than this recipe for Fried Southern Heaven. The mixture of okra, onion, tomatoes and corn meal all fried up, makes for perfect soul food recipes.
Ingredients
1/2 pound okra
4 green tomatoes
1 onion
1 cup yellow corn meal
1 tablespoon fresh dill
1/2 tablespoon parsley
2 cloves garlic, minced
3 cups milk
3 tablespoons olive oil
Cut up okra, green tomatoes, and onions and soak in bowl of milk 10 min.
Place corn meal, and spices in large kitchen bag. After soaking, place vegetables in bag and shake.
Place in hot oil and fry till a golden brown, stirring regularly. Removed from oil and let try on paper towel.
Fried recipes are true southern food greats. It doesn't get much more southern than this recipe for Fried Southern Heaven. The mixture of okra, onion, tomatoes and corn meal all fried up, makes for perfect soul food recipes.
Ingredients
1/2 pound okra
4 green tomatoes
1 onion
1 cup yellow corn meal
1 tablespoon fresh dill
1/2 tablespoon parsley
2 cloves garlic, minced
3 cups milk
3 tablespoons olive oil
Cut up okra, green tomatoes, and onions and soak in bowl of milk 10 min.
Place corn meal, and spices in large kitchen bag. After soaking, place vegetables in bag and shake.
Place in hot oil and fry till a golden brown, stirring regularly. Removed from oil and let try on paper towel.
String and Wax Beans Bundles
String and Wax Beans Bundles
Comments: *To serve, use scissors to open-up the bundles.
Servings: 4
Ingredients Preparation
1 1/2 cups [375 mL] fresh string beans
1 1/2 cups [375 mL] fresh wax beans
1 tablespoon [15 mL] tamarind sauce
2 tablespoons [30 mL] olive oil
1 green onion, chopped
4 tablespoons [60 g] butter
6 fresh basil leaves, minced
Salt and pepper, to taste
Preheat barbecue.
Rinse then break-up ends or fresh string and wax beans.
Mix together tamarind sauce, olive oil and chopped green onion into a bowl.
Add beans and leave to marinate for 10 minutes.
Salt, pepper, drain then arrange beans into 2 al foil bundles.
Finely dice butter; add to beans along with freshly minced basil before closing the bundles.
Barbecue onto upper barbecue rack for 7 to 8 minutes.
Unwrap* before serving.
Comments: *To serve, use scissors to open-up the bundles.
Servings: 4
Ingredients Preparation
1 1/2 cups [375 mL] fresh string beans
1 1/2 cups [375 mL] fresh wax beans
1 tablespoon [15 mL] tamarind sauce
2 tablespoons [30 mL] olive oil
1 green onion, chopped
4 tablespoons [60 g] butter
6 fresh basil leaves, minced
Salt and pepper, to taste
Preheat barbecue.
Rinse then break-up ends or fresh string and wax beans.
Mix together tamarind sauce, olive oil and chopped green onion into a bowl.
Add beans and leave to marinate for 10 minutes.
Salt, pepper, drain then arrange beans into 2 al foil bundles.
Finely dice butter; add to beans along with freshly minced basil before closing the bundles.
Barbecue onto upper barbecue rack for 7 to 8 minutes.
Unwrap* before serving.
Fresh Mushroom Yogurt Sundried Tomato Salad
Fresh Mushroom Yogurt Sundried Tomato Salad
Comments: Serve over fresh lettuce or spinach leaves.
Servings: 4
Ingredients Preparation
1 [8-ounce / 227-g] package fresh button mushrooms
2 tablespoons [30 mL] lemon juice
1 clove garlic, minced
1 tablespoon [15 mL] hot mustard
5 tablespoons [75 mL] plain yogurt
2 tablespoons [30 mL] mayonnaise
2 tablespoons [30 mL] heavy whipping cream [35%]
2 tablespoons [30 mL] freshly chopped Italian [flat] parsley
2 tablespoons [30 mL] really finely chopped sundried tomato
Salt and pepper, to taste
Wipe then thinly slice mushrooms; set aside.
Sprinkle mushroom slices with lemon juice to prevent darkening.
Mix in minced garlic.
Into a salad bowl, mix together hot mustard, yogurt, mayonnaise, cream, freshly chopped Italian parsley and really finely chopped sundried tomato.
Well mix together all the ingredients; delicately mix in reserved mushroom slices mixture.
Salt and pepper salad.
Refrigerate until ready to serve.
Comments: Serve over fresh lettuce or spinach leaves.
Servings: 4
Ingredients Preparation
1 [8-ounce / 227-g] package fresh button mushrooms
2 tablespoons [30 mL] lemon juice
1 clove garlic, minced
1 tablespoon [15 mL] hot mustard
5 tablespoons [75 mL] plain yogurt
2 tablespoons [30 mL] mayonnaise
2 tablespoons [30 mL] heavy whipping cream [35%]
2 tablespoons [30 mL] freshly chopped Italian [flat] parsley
2 tablespoons [30 mL] really finely chopped sundried tomato
Salt and pepper, to taste
Wipe then thinly slice mushrooms; set aside.
Sprinkle mushroom slices with lemon juice to prevent darkening.
Mix in minced garlic.
Into a salad bowl, mix together hot mustard, yogurt, mayonnaise, cream, freshly chopped Italian parsley and really finely chopped sundried tomato.
Well mix together all the ingredients; delicately mix in reserved mushroom slices mixture.
Salt and pepper salad.
Refrigerate until ready to serve.
Bruschetta Tasting Chef's Ground Beef Patties
Bruschetta Tasting Chef's Ground Beef Patties
Comments: A regular barbecue sauce has the perfect tomato taste to get basic ground beef patties.
Servings: 4
Ingredients Preparation
1 pound [454 g] ground beef
1/4 to 1/3 cup [60 to 80 mL] regular barbecue sauce
3/4 to 1 cup [190 to 250 mL] dry breadcrumbs
Barbecue sauce, to brush
4 slices Mozzarella cheese
Garnishings
Chopped tomatoes, to taste
Ripe olive slices, to taste
Grated Parmesan cheese, to taste
2 tablespoons [30 mL] any Italian salad dressing
Preheat barbecue to medium intensity.
Into a bowl, mix together ground beef, barbecue sauce and dry breadcrumbs.
Shape mixture into 4 patties of the same thickness.
Barbecue patties onto hot barbecue rack for 10 minutes, turning once.
Mix together chopped tomatoes, ripe olive slices, grated parmesan cheese and Italian salad dressing.
Serve ground beef patties, topped with a slice of cheese, then with garnishings.
Comments: A regular barbecue sauce has the perfect tomato taste to get basic ground beef patties.
Servings: 4
Ingredients Preparation
1 pound [454 g] ground beef
1/4 to 1/3 cup [60 to 80 mL] regular barbecue sauce
3/4 to 1 cup [190 to 250 mL] dry breadcrumbs
Barbecue sauce, to brush
4 slices Mozzarella cheese
Garnishings
Chopped tomatoes, to taste
Ripe olive slices, to taste
Grated Parmesan cheese, to taste
2 tablespoons [30 mL] any Italian salad dressing
Preheat barbecue to medium intensity.
Into a bowl, mix together ground beef, barbecue sauce and dry breadcrumbs.
Shape mixture into 4 patties of the same thickness.
Barbecue patties onto hot barbecue rack for 10 minutes, turning once.
Mix together chopped tomatoes, ripe olive slices, grated parmesan cheese and Italian salad dressing.
Serve ground beef patties, topped with a slice of cheese, then with garnishings.
Burger Le Montagnard
Burger Le Montagnard
Grass-fed beef, Gruyere cheese, Crispy scalloped potatoes, Black Olive ratatouille
For 8 people:
8 Grass-fed beef patty of about 6 oz each
8 good quality Egg buns (we use the one from Franklin Bakery)
16 thin slices of Real Gruyere cheese from French Alps or Switzerland
Ratatouille
1 small onion
1 small zucchini
1 small red bell pepper
¼ cup of canned diced tomato
½ cup of cured black olive
Dice the onion, zucchini, red bell pepper. In a pan on a medium heat, add 2 tbsp of olive oil add the vegetable and cook for 10 mn, add the diced tomato and olive and cook down to for 15 mn on a low burner
Crispy Scalloped potatoes
3 lbs of Russet potatoes
3 cloves of garlic finely chopped
Salt and pepper
Slice potatoes lengthwise, eighth of an inch into enough milk to cover (about 3 cups)
Butter a 2 inches deep baking dish
Line with parchment paper
Layer potatoes overlapping
Brush with butter and some of the chopped garlic
Sprinkle with salt and pepper
Repeat until used up
Baked covered at 350 f for 1.5 hours
Cool down , once cool cut piece to somewhat the size of the patty
Basil puree:
1 cup of packed basil leaves
¼ cup of Extra virgin oil
Plating the burger
Grilled the patty to your liking, place patty to in a baking pan cover top with 2 tbsp of ratatouille, one slice of Gruyere and place in the oven at 400 f until cheese is melted. In the meantime toast the bun, spread the basil puree and place burger on it.
Grass-fed beef, Gruyere cheese, Crispy scalloped potatoes, Black Olive ratatouille
For 8 people:
8 Grass-fed beef patty of about 6 oz each
8 good quality Egg buns (we use the one from Franklin Bakery)
16 thin slices of Real Gruyere cheese from French Alps or Switzerland
Ratatouille
1 small onion
1 small zucchini
1 small red bell pepper
¼ cup of canned diced tomato
½ cup of cured black olive
Dice the onion, zucchini, red bell pepper. In a pan on a medium heat, add 2 tbsp of olive oil add the vegetable and cook for 10 mn, add the diced tomato and olive and cook down to for 15 mn on a low burner
Crispy Scalloped potatoes
3 lbs of Russet potatoes
3 cloves of garlic finely chopped
Salt and pepper
Slice potatoes lengthwise, eighth of an inch into enough milk to cover (about 3 cups)
Butter a 2 inches deep baking dish
Line with parchment paper
Layer potatoes overlapping
Brush with butter and some of the chopped garlic
Sprinkle with salt and pepper
Repeat until used up
Baked covered at 350 f for 1.5 hours
Cool down , once cool cut piece to somewhat the size of the patty
Basil puree:
1 cup of packed basil leaves
¼ cup of Extra virgin oil
Plating the burger
Grilled the patty to your liking, place patty to in a baking pan cover top with 2 tbsp of ratatouille, one slice of Gruyere and place in the oven at 400 f until cheese is melted. In the meantime toast the bun, spread the basil puree and place burger on it.
Texas Roadhouse Killer Ribs
Texas Roadhouse Killer Ribs
To make this Texas Roadhouse Killer Ribs recipe, the meat is scored while frozen, seasoned, and baked at a low heat for several hours. To finish the process, the ribs are grilled and BBQ sauce is applied.
• 1 slab pork loin ribs, frozen
• 1/4 cup Texas Roadhouse rib seasoning
• 2 1/2 cups water
• 1/2 cup liquid smoke
• 2 tablespoons vegetable oil
• 1/4 cup minced fresh onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 3/4 teaspoon salt
• 1 teaspoon liquid smoke
• 1 teaspoon whiskey
• 1/4 teaspoon coarsely ground fresh black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
1. Score the frozen ribs several times on the back of the rack.
2. Allow to thaw overnight.
3. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24-48 hours.
4. Preheat oven to 275 F. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
5. Combine the water and liquid smoke in the large pan. Mix well.
6. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
7. Bake for about five hours. Cook until the ribs nearly fall off the bone.
8. While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
9. Preheat a charcoal or gas grill.
10. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
To make this Texas Roadhouse Killer Ribs recipe, the meat is scored while frozen, seasoned, and baked at a low heat for several hours. To finish the process, the ribs are grilled and BBQ sauce is applied.
• 1 slab pork loin ribs, frozen
• 1/4 cup Texas Roadhouse rib seasoning
• 2 1/2 cups water
• 1/2 cup liquid smoke
• 2 tablespoons vegetable oil
• 1/4 cup minced fresh onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 3/4 teaspoon salt
• 1 teaspoon liquid smoke
• 1 teaspoon whiskey
• 1/4 teaspoon coarsely ground fresh black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
1. Score the frozen ribs several times on the back of the rack.
2. Allow to thaw overnight.
3. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24-48 hours.
4. Preheat oven to 275 F. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
5. Combine the water and liquid smoke in the large pan. Mix well.
6. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
7. Bake for about five hours. Cook until the ribs nearly fall off the bone.
8. While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
9. Preheat a charcoal or gas grill.
10. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
Recomp diets (dazzz)
Anyone got kids doing GCSE's at the moment ? (i like poached eggs)
Creamy Plain, Honey Orange or Maple Yogurt Cheese
Creamy Plain, Honey Orange or Maple Yogurt Cheese
Comments: For a change, try mixing in 2/3 cup [160 mL] honey + 1 teaspoon [5 mL] grated orange rind, or 2/3 cup [160 mL] maple syrup.
Servings: 6
Ingredients Preparation
4 cups [1 L] plain gelatine-free starch-free yogurt
Sugar, to taste
Vanilla, to taste
Fresh berries or fruit pieces, to taste
Icing sugar, to taste
Line a 6-inch [15-cm] sieve with 2 thickenesses cotton cheese over a deep bowl.
Spoon in yogurt.
Cover the bowl then leave yogurt to drip overnight, refrigerated.
Throw away the liquid in the bowl.
Transfer the 'cheese' in the cotton cheese into a smaller bowl.
Just before serving, mix together some sugar and vanilla.
Mix into creamy yogurt cheese.
Spoon approximately 1/3 cup [80 mL] yogurt cheese into an individual dessert bowl or plate.
Serve, each serving garnished with fresh berries or fruit pieces.
Sprinkle with icing sugar, and serve.
Comments: For a change, try mixing in 2/3 cup [160 mL] honey + 1 teaspoon [5 mL] grated orange rind, or 2/3 cup [160 mL] maple syrup.
Servings: 6
Ingredients Preparation
4 cups [1 L] plain gelatine-free starch-free yogurt
Sugar, to taste
Vanilla, to taste
Fresh berries or fruit pieces, to taste
Icing sugar, to taste
Line a 6-inch [15-cm] sieve with 2 thickenesses cotton cheese over a deep bowl.
Spoon in yogurt.
Cover the bowl then leave yogurt to drip overnight, refrigerated.
Throw away the liquid in the bowl.
Transfer the 'cheese' in the cotton cheese into a smaller bowl.
Just before serving, mix together some sugar and vanilla.
Mix into creamy yogurt cheese.
Spoon approximately 1/3 cup [80 mL] yogurt cheese into an individual dessert bowl or plate.
Serve, each serving garnished with fresh berries or fruit pieces.
Sprinkle with icing sugar, and serve.
Tex Mex Chicken Whites with Rice
Tex Mex Chicken Whites with Rice
Servings: 4
Ingredients Preparation
4 chicken whites [approximately 1 1/4 pounds / 560 g]
1 cup [250 mL] salsa
1 cup [250 mL] chicken broth
2 cups [500 mL] minute rice
1 cup [225 g] grated Tex Mex nacho cheese
Into a large frypan, bring together chicken whites, salsa and chicken broth to a boil.
Cover and leave to simmer slowly for 10 minutes.
Bring back to a boil.
Stir in rice.
Sprinkle all over with grated Tex Mex nacho cheese.
Cover then remove from heat.
Leave to rest for approximately 5 minutes, until all the liquid is absorbed.
Serve immediately.
Servings: 4
Ingredients Preparation
4 chicken whites [approximately 1 1/4 pounds / 560 g]
1 cup [250 mL] salsa
1 cup [250 mL] chicken broth
2 cups [500 mL] minute rice
1 cup [225 g] grated Tex Mex nacho cheese
Into a large frypan, bring together chicken whites, salsa and chicken broth to a boil.
Cover and leave to simmer slowly for 10 minutes.
Bring back to a boil.
Stir in rice.
Sprinkle all over with grated Tex Mex nacho cheese.
Cover then remove from heat.
Leave to rest for approximately 5 minutes, until all the liquid is absorbed.
Serve immediately.
Golden Ham Herb Dish
Golden Ham Herb Dish
2 cups [500 mL] California-style mixed frozen vegetables
1 [2 1/8-ounce / 60-g] pack white sauce mix
1 tablespoon [15 mL] freshly chopped dill or parsley
or
1/2 teaspoon [2.5 mL] dried
Approximately 1 cup [250 mL] small cooked ham dices
3/4 cup [175 g] grated Mozzarella cheese
Leave vegetables to thaw; drain well.
Preheat oven to 400°F [200°C].
Prepare white sauce mix according to packaging instructions.
Mix in freshly chopped or dried dill or parsley.
Evenly transfer well-drained vegetables into 4 individual oven-safe dishes.
Evenly top vegetables with ham dices.
Evenly pour white sauce all over mixture.
Evenly sprinkle all over with grated Mozzarella cheese.
Bake into preheated oven for approximately 15 minutes, until golden.
Serve.
2 cups [500 mL] California-style mixed frozen vegetables
1 [2 1/8-ounce / 60-g] pack white sauce mix
1 tablespoon [15 mL] freshly chopped dill or parsley
or
1/2 teaspoon [2.5 mL] dried
Approximately 1 cup [250 mL] small cooked ham dices
3/4 cup [175 g] grated Mozzarella cheese
Leave vegetables to thaw; drain well.
Preheat oven to 400°F [200°C].
Prepare white sauce mix according to packaging instructions.
Mix in freshly chopped or dried dill or parsley.
Evenly transfer well-drained vegetables into 4 individual oven-safe dishes.
Evenly top vegetables with ham dices.
Evenly pour white sauce all over mixture.
Evenly sprinkle all over with grated Mozzarella cheese.
Bake into preheated oven for approximately 15 minutes, until golden.
Serve.
Easy Jumbo Date Nut Muffins
Easy Jumbo Date Nut Muffins
1 [13.2-ounce / 375-g] pack date nut snackin'cake mix
1/3 cup [45 g] all-purpose flour
1 egg, beaten
3/4 cup 190 mL] milk
1/4 cup [60 mL] oil
Preheat oven to 400°F [200°C].
Grease bottoms only of 9 2 1/2 x 1 1/4-inch [6 x 3-cm] muffin cups.
Mix together cake mix and flour into a bowl.
Stir in beaten egg, milk and oil, until dry ingredients are just moistened.
Fill muffins cups with dough.
Bake into preheated oven until golden brown, for 18 to 23 minutes.
1 [13.2-ounce / 375-g] pack date nut snackin'cake mix
1/3 cup [45 g] all-purpose flour
1 egg, beaten
3/4 cup 190 mL] milk
1/4 cup [60 mL] oil
Preheat oven to 400°F [200°C].
Grease bottoms only of 9 2 1/2 x 1 1/4-inch [6 x 3-cm] muffin cups.
Mix together cake mix and flour into a bowl.
Stir in beaten egg, milk and oil, until dry ingredients are just moistened.
Fill muffins cups with dough.
Bake into preheated oven until golden brown, for 18 to 23 minutes.
Spicy Curly Green Cabbage Soup
Spicy Curly Green Cabbage Soup
1 teaspoon [5 mL] canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon [2.5 mL] caraway
1/4 teaspoon [1 mL] ground chili pepper
2 cups [500 mL] peeled tiny white potato wedges
31 1/2-ounces [900 mL] chicken broth
1 cup [250 mL] water
1 bunch curly green cabbage, hard stems removed and leaves finely chopped [7 cups / 1.75 L]
Freshly squeezed juice of 1/2 a lemon
1/2 sweet red pepper, membranes removed and seeded, into tiny dices
Into a large casserole, heat canola oil over medium heat.
Soften chopped onion until translucent.
Stir in chopped garlic, caraway and ground chili pepper.
Mix in potato wedges, chicken broth and water.
Mix in chopped cabbage, large handfuls at a time, adding some more chopped cabbage as soon as the leaves wither.
It will seem that there are too many leaves but their volume will decrease while cooking.
Stir in half of fresh lemon juice.
Cover and leave to simmer over medium-low heat for approximately 15 minutes, until cabbage is soft and potatoes done, easily pierced with the tip of a knife.
Slowly stir in remaining lemon juice, tasting the soup to get the desired flavor.
1 teaspoon [5 mL] canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon [2.5 mL] caraway
1/4 teaspoon [1 mL] ground chili pepper
2 cups [500 mL] peeled tiny white potato wedges
31 1/2-ounces [900 mL] chicken broth
1 cup [250 mL] water
1 bunch curly green cabbage, hard stems removed and leaves finely chopped [7 cups / 1.75 L]
Freshly squeezed juice of 1/2 a lemon
1/2 sweet red pepper, membranes removed and seeded, into tiny dices
Into a large casserole, heat canola oil over medium heat.
Soften chopped onion until translucent.
Stir in chopped garlic, caraway and ground chili pepper.
Mix in potato wedges, chicken broth and water.
Mix in chopped cabbage, large handfuls at a time, adding some more chopped cabbage as soon as the leaves wither.
It will seem that there are too many leaves but their volume will decrease while cooking.
Stir in half of fresh lemon juice.
Cover and leave to simmer over medium-low heat for approximately 15 minutes, until cabbage is soft and potatoes done, easily pierced with the tip of a knife.
Slowly stir in remaining lemon juice, tasting the soup to get the desired flavor.
Chocolate Orange Bavarian Cream
Chocolate Orange Bavarian Cream
2 [1-tablespoon / 7-g each] packs unflavored gelatin
1/2 cup [125 mL] orange juice
2/3 cup [130 g] sugar, divided
4 [1-ounce / 28-g each] semi-sweet chocolate squares
Dash of salt
1/2 cup [125 mL] boiling water
2 eggs, whites and yolks separated
2 cups [500 mL] milk
1 teaspoon [5 mL] vanilla
2 teaspoons [10 mL] finely grated orange rind
1 cup [250 mL] whipping cream, whipped
Sprinkle gelatin over orange juice.
Let stand until gelatin is moistened.
Transfer half of the sugar, chocolate squares, and salt into the top part of a double boiler.
Slowly stir in boiling water.
Cook, stirring over hot yet not boiling water, until completely melted and well blended.
Stir in moistened gelatin; cook, stirring, until gelatin is completely dissolved.
Beat egg yolks into a large bowl.
Slowly pour in melted chocolate mixture.
Stir in milk, vanilla and finely grated orange rind.
Refrigerate, stirring from time to time, until mixture is of the consistency of unbeaten egg white.
Into a clean bowl, beat egg whites until soft peaks form.
Slowly beat in remaining sugar; beat until stiff peaks form.
Fold beaten egg whites into gelatin mixture, then fold in whipped cream.
Turn into a 6-cup [1.5-L] mold.
Refrigerate until set.
Unmold before serving.
2 [1-tablespoon / 7-g each] packs unflavored gelatin
1/2 cup [125 mL] orange juice
2/3 cup [130 g] sugar, divided
4 [1-ounce / 28-g each] semi-sweet chocolate squares
Dash of salt
1/2 cup [125 mL] boiling water
2 eggs, whites and yolks separated
2 cups [500 mL] milk
1 teaspoon [5 mL] vanilla
2 teaspoons [10 mL] finely grated orange rind
1 cup [250 mL] whipping cream, whipped
Sprinkle gelatin over orange juice.
Let stand until gelatin is moistened.
Transfer half of the sugar, chocolate squares, and salt into the top part of a double boiler.
Slowly stir in boiling water.
Cook, stirring over hot yet not boiling water, until completely melted and well blended.
Stir in moistened gelatin; cook, stirring, until gelatin is completely dissolved.
Beat egg yolks into a large bowl.
Slowly pour in melted chocolate mixture.
Stir in milk, vanilla and finely grated orange rind.
Refrigerate, stirring from time to time, until mixture is of the consistency of unbeaten egg white.
Into a clean bowl, beat egg whites until soft peaks form.
Slowly beat in remaining sugar; beat until stiff peaks form.
Fold beaten egg whites into gelatin mixture, then fold in whipped cream.
Turn into a 6-cup [1.5-L] mold.
Refrigerate until set.
Unmold before serving.
Navy Beans with Italian Sausages
Navy Beans with Italian Sausages
1 pound [454 g] navy beans*
6 cups [1.5 L] water
2 tablespoons [30 mL] olive oil
1 1/2 pounds [680 g] Italian sausages
2 cloves garlic, crushed
2 medium onions, finely chopped
2 sweet green peppers, membranes removed and seeded, finely chopped
1 [14-ounce / 398-mL] can tomatoes
1 teaspoon [5 mL] sage
1 tablespoon [15 mL] tomato paste
2 teaspoons [10 g] sugar
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] ground gray pepper
*Leave navy beans to soak in cold water overnight.
On the next day, drain then transfer beans into a large casserole.
Pour in 5 cups [1.25 L] of the water.
Stirring from time to time, bring to a boil over high heat.
Lower heat and leave beans to simmer slowly for 45 minutes, until just softened.
Drain and reserve.
Into a large heavy casserole, heat olive oil over medium-low heat until hot.
Brown Italian sausages in hot oil for approximately 6 to 8 minutes turniing often, until just golden and a little of the fat melted.
Transfer sausages onto a plate; keep warm.
Reserving only 2 tablespoons of melted fat in the casserole, throw away excess melted fat.
Higher heat and soften together crushed garlic and chopped onions and sweet green peppers for 5 to 7 minutes stirring every once in a whilte, until onions are translucent yet not colored.
Stir in tomatoes with juice, and remaining 1 cup [250 mL] water.
Bring to a boil, stirring.
Slightly lower heat and leave to simmer for 3 minutes more.
Stir in sage, tomato paste, sugar, salt and pepper.
Mix in reserved drained navy beans and warm Italian sausages.
Lower heat, cover and leave to simmer slowly for approximately 1 hour more, stirring from time to time, until sausages are well-done and almost all of the liquid evaporated.
Remove from heat.
Serve immediately, or leave to cool completely, refrigerate and reheat mixture on the next day just before serving.
1 pound [454 g] navy beans*
6 cups [1.5 L] water
2 tablespoons [30 mL] olive oil
1 1/2 pounds [680 g] Italian sausages
2 cloves garlic, crushed
2 medium onions, finely chopped
2 sweet green peppers, membranes removed and seeded, finely chopped
1 [14-ounce / 398-mL] can tomatoes
1 teaspoon [5 mL] sage
1 tablespoon [15 mL] tomato paste
2 teaspoons [10 g] sugar
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] ground gray pepper
*Leave navy beans to soak in cold water overnight.
On the next day, drain then transfer beans into a large casserole.
Pour in 5 cups [1.25 L] of the water.
Stirring from time to time, bring to a boil over high heat.
Lower heat and leave beans to simmer slowly for 45 minutes, until just softened.
Drain and reserve.
Into a large heavy casserole, heat olive oil over medium-low heat until hot.
Brown Italian sausages in hot oil for approximately 6 to 8 minutes turniing often, until just golden and a little of the fat melted.
Transfer sausages onto a plate; keep warm.
Reserving only 2 tablespoons of melted fat in the casserole, throw away excess melted fat.
Higher heat and soften together crushed garlic and chopped onions and sweet green peppers for 5 to 7 minutes stirring every once in a whilte, until onions are translucent yet not colored.
Stir in tomatoes with juice, and remaining 1 cup [250 mL] water.
Bring to a boil, stirring.
Slightly lower heat and leave to simmer for 3 minutes more.
Stir in sage, tomato paste, sugar, salt and pepper.
Mix in reserved drained navy beans and warm Italian sausages.
Lower heat, cover and leave to simmer slowly for approximately 1 hour more, stirring from time to time, until sausages are well-done and almost all of the liquid evaporated.
Remove from heat.
Serve immediately, or leave to cool completely, refrigerate and reheat mixture on the next day just before serving.
Inscription à :
Articles (Atom)