R.I.P. Hot Rod Rowdy Roddy Piper (Bookerman)
Outback Black Bread
2 1/2 c. room temperature water (100°-110°F)
4 T. butter, margarine or vegetable oil
2 T. caramel color
1/2 c. honey
3 1/2 c. wheat flour
3-4 c. all purpose flour
2 T. cocoa
2 T. active dry yeast
2 T. vital wheat gluten
2 t. salt
cornmeal
Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.
Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes.
Allow to raise in the bowl, covered with plastic wrap, until doubled, about 20-30 minutes.
Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans.
Allow to rise till double, about 20 minutes.
Bake at 350 degrees for 20-25 minutes.
Note
This recipe makes 3 medium 8"x4" loaves: bake @ 350°F for 30-35 minutes (or)
2 large 9"x5" loaves: bake @ 350° for 35-40 minutes.
VPN or proxy recommendations (HELLBOY..)
What is the origin of your username? (CitizenKane)
Position and location of post boxes (James)
Credit cards (jack5r)
Today's training session... (Floydy)
Small town gym help (John.d.88)
Rockin1000 - Learn to fly (Dr Z)
Members Interview Aaron Hallett & elle.mac (James)
Controversial question! Steroids and illness? (kitty)
Apprentice - ***** Sacked ** SPOILER ALERT ** (Red_Alert)
Knife Sharpening (Suspirio)
Applebee's Bruschetta Chicken
SCAMPI BUTTER SAUCE
1/2 to 1 c. butter
1 tbsp. finely minced fresh garlic
8 oz. clam juice
1/4 c. flour
1 tbsp. minced parsley
1/3 c. white wine
Juice of 1/2 lemon
1 tsp. dry basil
1/4 tsp. nutmeg
Salt and pepper to taste
1/2 c. half and half
BRUSCHETTA
6 roma tomatoes, diced
2 cloves garlic, chopped
3 Tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 Tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
CHICKEN and VEGETABLES
4 boneless skinless chicken breasts
1 large onion, sliced fajita style
1 red pepper sliced fajita style
1 green pepper sliced fajita style
Make the Scampi Sauce
Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 1/2 hour to 45 minutes.
Make the Bruschetta
Whisk together chopped garlic, vinegar, salt, pepper, and parsley.When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Cook the Chicken and Vegetables
Grill the chicken breasts and vegetables until done. Place the vegetables on the plate, add the chicken then top with the sauce and the add the bruschetta.
Fame (Suspirio)
Bodybuilder Matt Kroc is Transgender (wolverine83)
Capital Grille Au Gratin Potatoes
3 Medium Russet Potatoes, peeled
3 tbsp. Butter, divided
2 Cloves Garlic, minced
1 tbsp. All-Purpose Flour
1½ c. Heavy Cream
½ c. Shredded White Cheddar Cheese
½ c. Shredded Jarlsburg Cheese
½ c. Grated Pecorino Romano Cheese
2 c. Potato Chips
1 c. French Fried Onions
Preheat oven to 350 degrees.
Using a mandoline or a sharp knife, thinly slice potatoes and place into your ramekins. (You may have to cut the potatoes in order to fit them if the potato is too large). Place the ramekins on a baking sheet.
In a small saucepan, melt 1 tbsp. of butter over low heat; then add the garlic. Saute garlic for 1 minute; then whisk in flour to form a roux.
Stir in the heavy cream and mix until the roux has dissolved; then add your cheeses.
Simmer the sauce for 5-8 minutes until all of the cheese has melted; then pour the mixture over the potatoes in each ramekin. (Fill as much as you can to the top leaving space to add your topping).
While the sauce is cooking, add the potato chips and fried onions to your food processor and pulse until the mixture is crumbly.
Melt the remaining 2 tbsp. of butter and add to the topping. Mix well then sprinkle the topping over each ramekin.
Place the entire pan into the oven and bake 30-40 minutes until the topping is golden brown and the potatoes are tender.
Wick gyms (Thomas8883)
Cheesecake Factory BBQ Ranch Chicken Salad
BBQ Ranch Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
4 tablespoons BBQ of choice
1 tablespoon Hidden Valley Ranch powder
1 small garlic clove, grated
cracked black pepper, to taste
Crispy Onion Straws:
1 large red onion (about the size of a grapefruit)
1 1/2-2 cups buttermilk
1 2/3 cup flour
1 tablespoon salt
dash of cayenne
fresh cracked pepperCanola Oil (enough to fill bottom of pan about 1/2-3/4 inch)
Salad:
4 chicken breasts
1 cup BBQ sauce of choice, divided
salt and pepper, to taste
3-4 heads of Romaine lettuce, chopped
2 tomatoes, diced
2 ears corn, shucked rinsed and kernels cut from the cob
1 can black beans, rinsed and drained
1 avocado, diced
Fresh cilantro, chopped (optional)
For the Dressing:
Mix all ingredients together and set aside until ready to serve.
For the Crispy Onion Straws:
Cut both ends off of the red onion and peel off the papery skin. Slice into thin rounds (as thin as you can get them). Separate all the little rings and lay them into a shallow baking dish and cover with buttermilk (1 1/2 -2 cups). Allow to sit for 30-45 minutes. Mix together flour, salt, cayenne, and black pepper in a large bowl.
Heat oil in a deep skillet to 350°-375° (I love my cast iron). Using tongs, remove a small amount of the onions from the dish and allow excess buttermilk to drip off. Toss the onions in the flour mixture, shake off excess and then place into the hot oil. Shallow fry until crispy and golden (be sure to flip partway through). It takes about 2-3 minutes per side.
Remove from oil and place onto a place that has papertowels on it to allow it to drain. Repeat until all onions have been cooked. Set aside until ready to use.
For the Salad:
Season chicken with salt and pepper on both sides. Spray grill with non-stick spray and pre-heat to medium high heat. Cook the chicken for about 4-6 minutes per side (until cooked completely through). During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce (make sure to get both sides). Remove from grill and set aside to rest for 3 minutes. Cut into bite sized cubes.
Disperse lettuce evenly among four large salad plates or bowls. Next, add equal amounts of the tomato, corn, black beans, and avocado. Top each salad with a cubed up chicken breast followed by a handful of the onion straws. Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce. If desired add a sprinkle of cilatro on top. Serve.
Macaroni & Cheese Casserole
Macaroni and Cheese Casserole
7 ounces elbow macaroni
1 can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 1/2 cups crushed rich round crackers
6 oz can sliced mushrooms, drained
3/4 cup milk
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped pimento
2 hard-cooked eggs, cut into wedges
Cook elbow macaroni according to package directions. Drain well.
Combine soup, shredded cheddar cheese, 1 cup of the crushed rich round crackers, sliced mushrooms, milk, onion, green bell pepper, and pimento. Stir in cooked macaroni. Turn mixture into a 2-quart casserole. Sprinkle with the remaining 1/2 cup crushed crackers.
Bake in a 325 degree oven for 50 to 60 minutes or till hot. Top with hard-cooked eggs.
7 ounces elbow macaroni
1 can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 1/2 cups crushed rich round crackers
6 oz can sliced mushrooms, drained
3/4 cup milk
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped pimento
2 hard-cooked eggs, cut into wedges
Cook elbow macaroni according to package directions. Drain well.
Combine soup, shredded cheddar cheese, 1 cup of the crushed rich round crackers, sliced mushrooms, milk, onion, green bell pepper, and pimento. Stir in cooked macaroni. Turn mixture into a 2-quart casserole. Sprinkle with the remaining 1/2 cup crushed crackers.
Bake in a 325 degree oven for 50 to 60 minutes or till hot. Top with hard-cooked eggs.
Setting a target using other peoples photos (LeanStartup)
Should I buy a refurbished Iphone? (gusj)
Windows 10 Hours away ... how do you feel about it? (redwing)
Gingersnap Mocha Cookies
Gingersnap Mocha Cookies
Ingredients
For the cookies
½ cup (8 Tbsp.) unsalted butter, at room temperature
½ cup packed brown sugar
½ cup molasses
1 ½ tsp. water
1 tsp. baking soda
1 ½ cup all-purpose flour
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
½ cup granulated sugar, for rolling the cookies into
For the filling
3 Tbsp. semisweet chocolate chips
3 Tbsp. milk chocolate chips
4 Tbsp. unsalted butter, at room temperature
½ cup powdered sugar
1 tsp. hot brewed coffee (I used Caribou Reindeer Blend)
Instructions
For the cookies
1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
3. Add hot water and baking soda and mix.
4. Add flour mixture and mix until well blended and no streaks of flour remain.
5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
6. Cover dough with plastic wrap and refrigerate for 2 hours.
7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
8. Place the granulated sugar into a shallow bowl.
9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
11. Cool cookies completely.
For the filling
1. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
2. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
3. Add the powdered sugar and mix well.
4. Add the hot coffee and mix until well blended, smooth and creamy.
5. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp. at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
6. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp. of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
7. Top with remaining cookies to make sandwiches and enjoy.
Ingredients
For the cookies
½ cup (8 Tbsp.) unsalted butter, at room temperature
½ cup packed brown sugar
½ cup molasses
1 ½ tsp. water
1 tsp. baking soda
1 ½ cup all-purpose flour
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
½ cup granulated sugar, for rolling the cookies into
For the filling
3 Tbsp. semisweet chocolate chips
3 Tbsp. milk chocolate chips
4 Tbsp. unsalted butter, at room temperature
½ cup powdered sugar
1 tsp. hot brewed coffee (I used Caribou Reindeer Blend)
Instructions
For the cookies
1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
3. Add hot water and baking soda and mix.
4. Add flour mixture and mix until well blended and no streaks of flour remain.
5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
6. Cover dough with plastic wrap and refrigerate for 2 hours.
7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
8. Place the granulated sugar into a shallow bowl.
9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
11. Cool cookies completely.
For the filling
1. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
2. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
3. Add the powdered sugar and mix well.
4. Add the hot coffee and mix until well blended, smooth and creamy.
5. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp. at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
6. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp. of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
7. Top with remaining cookies to make sandwiches and enjoy.
4 gluten-free recipes for cookies
GLUTEN-FREE CHOCOLATE CRACKLE COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
½ cup cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ½ cups brown sugar
3 eggs
1 tsp. vanilla
4 oz. unsweetened chocolate
4 tbsp. unsalted butter
-sugar
-confectioner's sugar
In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner's sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 18.
GLUTEN-FREE SUGAR COOKIE CUTOUTS
1 cup unsalted butter, at room temperature
1 cup sugar
2 egg yolks
1 tsp. almond extract
½ tsp. vanilla extract
2 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. salt
In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.
Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.
Makes about 4 dozen.
GLUTEN-FREE MOLASSES COOKIES
2 ¼ cups Pamela's Gluten-Free Artisan Flour Blend
1 tsp. baking soda
1 ½ tsp. Kowalski's Ground Ginger
1 ¼ tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Cloves
¼ tsp. Kowalski's Ground Allspice
¼ tsp. Kowalski's Coarse Ground Black Pepper
¼ tsp. kosher salt
12 tbsp. unsalted butter, room temperature
⅓ cup brown sugar
⅓ cup sugar, plus more for rolling
1 egg yolk, room temperature
1 tsp. pure vanilla extract
½ cup unsulfured molasses
In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 24.
Note: This recipe also works well with all-purpose flour instead of the gluten free flour.
GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. kosher salt
½ cup roasted and salted shelled pistachios
½ tsp. vanilla extract
½ cup unsalted butter, cold, cut into ¼" pieces
1 egg yolk
2 tbsp. heavy cream, plus more for brushing the cookies
1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish
Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.
Makes 24.
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
½ cup cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ½ cups brown sugar
3 eggs
1 tsp. vanilla
4 oz. unsweetened chocolate
4 tbsp. unsalted butter
-sugar
-confectioner's sugar
In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner's sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 18.
GLUTEN-FREE SUGAR COOKIE CUTOUTS
1 cup unsalted butter, at room temperature
1 cup sugar
2 egg yolks
1 tsp. almond extract
½ tsp. vanilla extract
2 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. salt
In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.
Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.
Makes about 4 dozen.
GLUTEN-FREE MOLASSES COOKIES
2 ¼ cups Pamela's Gluten-Free Artisan Flour Blend
1 tsp. baking soda
1 ½ tsp. Kowalski's Ground Ginger
1 ¼ tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Cloves
¼ tsp. Kowalski's Ground Allspice
¼ tsp. Kowalski's Coarse Ground Black Pepper
¼ tsp. kosher salt
12 tbsp. unsalted butter, room temperature
⅓ cup brown sugar
⅓ cup sugar, plus more for rolling
1 egg yolk, room temperature
1 tsp. pure vanilla extract
½ cup unsulfured molasses
In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 24.
Note: This recipe also works well with all-purpose flour instead of the gluten free flour.
GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. kosher salt
½ cup roasted and salted shelled pistachios
½ tsp. vanilla extract
½ cup unsalted butter, cold, cut into ¼" pieces
1 egg yolk
2 tbsp. heavy cream, plus more for brushing the cookies
1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish
Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.
Makes 24.
3 potato sides to enjoy
New Potato Gratin with White Cheddar and Bacon
Preheat oven to 375°F
Ingredients:
8 strips bacon
1 leek, cleaned, trimmed, halved and thinly sliced, white and very light green parts only
1 tablespoon unsalted butter
1 tablespoon olive oil
4 pounds new potatoes, thoroughly washed and sliced ⅛ inch thick, rinsed.
4 clove garlic, peeled and very finely chopped
½ pound White Cheddar cheese, finely grated.
3 cups heavy cream
Kosher salt and freshly ground white pepper
1 tablespoon unsalted butter, chilled and cut into small pieces.
2 tablespoons fresh thyme, finely chopped
¼ cup dried bread crumbs
Unsalted butter, softened, to grease casserole
1. Preheat oven to 375°F. Grease a large casserole dish with the softened butter. Set aside.
2. Line a rimmed baking sheet with parchment and place the bacon in a single layer over the parchment. Bake for 12 to 15 minutes until the bacon is cooked but not crisp. Remove the bacon from the pan and drain on paper towels. When the bacon has cooled, squeeze the bacon between paper towels to thoroughly remove all the grease. Coarsely chop the bacon and set aside.
3. Heat 1 tablespoon each of unsalted butter and olive oil in a skillet. Add the sliced leeks and saute just until beginning to soften. Remove from heat and set aside.
4. Working in layers, starting with the potatoes, line the dish with an even layer of sliced potatoes, overlapping to completely cover bottom of baking dish. Scatter some of the sautéed leeks and chopped bacon over the potatoes.
5. Next, sprinkle a small amount of each cheese over the potato layer. Lightly salt and pepper, then add a little of the chopped garlic and the minced fresh thyme.
6. Repeat this process, reserving about a half cup of the cheese and 1 teaspoon of the minced thyme to top the gratin.
7. You should have about 4 nice layers when you are finished. Now pour the heavy cream over the layers SLOWLY. Use just enough cream to thinly cover the potatoes, no more. Cover the baking dish tightly with aluminum foil and bake in pre-heated oven for 50 minutes to an hour. At this point, check the potatoes for doneness.
8. When potatoes are tender, remove the foil and sprinkle remaining cheese, bread crumbs and rosemary and return the oven, uncovered, for 10 to 15 minutes to brown.
Rosemary Potato Wedges
Serves 4
Ingredients:
4 Russet or baking potatoes
¼ cup vegetable oil
Kosher salt and freshly ground pepper
5 sprigs fresh rosemary leaves, removed from stems and finely chopped
1. Preheat oven to 375°F. Line a stainless steel baking sheet with parchment.
2. Scrub potatoes and cut in half length-wise. Cut each half in half once more. Now, depending on the size of the potato, cut each potato quarter into wedges. You will want to cut each quarter into 3 to 4 wedges.
3. Pour the vegetable oil in a large bowl. Toss in the potato wedges and coat the wedges thoroughly with the oil. Spread oil coated potato wedges evenly over the parchment-lined rimmed baking sheet.
4. Season potatoes with salt and pepper then evenly sprinkle the chopped rosemary over the potatoes and place in preheated oven for 35 to 45 minutes, depending on the size of the potato wedges. Serve immediately or keep warm in a 250°F oven until ready to serve.
Pommes Anna
Ingredients:
1 ½ pounds russet potatoes, peeled
½ cup unsalted butter, clarified
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425F.
2. Slice the potatoes as thin as possible using a mandoline or Japanese slicer, transferring them as they are sliced to a large bowl of cold water.
3. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick, with some of the clarified butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.
4. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425F oven for 30 minutes.
5. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
6. Invert the potato cake onto a cutting board and cut it into 8 wedges.
Preheat oven to 375°F
Ingredients:
8 strips bacon
1 leek, cleaned, trimmed, halved and thinly sliced, white and very light green parts only
1 tablespoon unsalted butter
1 tablespoon olive oil
4 pounds new potatoes, thoroughly washed and sliced ⅛ inch thick, rinsed.
4 clove garlic, peeled and very finely chopped
½ pound White Cheddar cheese, finely grated.
3 cups heavy cream
Kosher salt and freshly ground white pepper
1 tablespoon unsalted butter, chilled and cut into small pieces.
2 tablespoons fresh thyme, finely chopped
¼ cup dried bread crumbs
Unsalted butter, softened, to grease casserole
1. Preheat oven to 375°F. Grease a large casserole dish with the softened butter. Set aside.
2. Line a rimmed baking sheet with parchment and place the bacon in a single layer over the parchment. Bake for 12 to 15 minutes until the bacon is cooked but not crisp. Remove the bacon from the pan and drain on paper towels. When the bacon has cooled, squeeze the bacon between paper towels to thoroughly remove all the grease. Coarsely chop the bacon and set aside.
3. Heat 1 tablespoon each of unsalted butter and olive oil in a skillet. Add the sliced leeks and saute just until beginning to soften. Remove from heat and set aside.
4. Working in layers, starting with the potatoes, line the dish with an even layer of sliced potatoes, overlapping to completely cover bottom of baking dish. Scatter some of the sautéed leeks and chopped bacon over the potatoes.
5. Next, sprinkle a small amount of each cheese over the potato layer. Lightly salt and pepper, then add a little of the chopped garlic and the minced fresh thyme.
6. Repeat this process, reserving about a half cup of the cheese and 1 teaspoon of the minced thyme to top the gratin.
7. You should have about 4 nice layers when you are finished. Now pour the heavy cream over the layers SLOWLY. Use just enough cream to thinly cover the potatoes, no more. Cover the baking dish tightly with aluminum foil and bake in pre-heated oven for 50 minutes to an hour. At this point, check the potatoes for doneness.
8. When potatoes are tender, remove the foil and sprinkle remaining cheese, bread crumbs and rosemary and return the oven, uncovered, for 10 to 15 minutes to brown.
Rosemary Potato Wedges
Serves 4
Ingredients:
4 Russet or baking potatoes
¼ cup vegetable oil
Kosher salt and freshly ground pepper
5 sprigs fresh rosemary leaves, removed from stems and finely chopped
1. Preheat oven to 375°F. Line a stainless steel baking sheet with parchment.
2. Scrub potatoes and cut in half length-wise. Cut each half in half once more. Now, depending on the size of the potato, cut each potato quarter into wedges. You will want to cut each quarter into 3 to 4 wedges.
3. Pour the vegetable oil in a large bowl. Toss in the potato wedges and coat the wedges thoroughly with the oil. Spread oil coated potato wedges evenly over the parchment-lined rimmed baking sheet.
4. Season potatoes with salt and pepper then evenly sprinkle the chopped rosemary over the potatoes and place in preheated oven for 35 to 45 minutes, depending on the size of the potato wedges. Serve immediately or keep warm in a 250°F oven until ready to serve.
Pommes Anna
Ingredients:
1 ½ pounds russet potatoes, peeled
½ cup unsalted butter, clarified
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425F.
2. Slice the potatoes as thin as possible using a mandoline or Japanese slicer, transferring them as they are sliced to a large bowl of cold water.
3. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick, with some of the clarified butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.
4. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425F oven for 30 minutes.
5. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
6. Invert the potato cake onto a cutting board and cut it into 8 wedges.
IOS apple (doc)
Grab a free training bar (KustomKitGymEquipment)
Show me your watches (TOOLMONKEY)
Knowing when a woman is coming on to you (Suspirio)
Would you rather? (Mick of Gateshead)
Advice (1990liam)
Too many redirects (billy2shots)
Tropical Delight
Tropical Delight
Comments: *To toast coconut : preheat oven to 350°F [180°C].
Evenly spread coconut onto a baking sheet.
Toast into preheated oven for approximately 8 to 10 minutes, until light golden brown, stirring every few minutes.
Servings: 6
Ingredients Preparation
1 [4-serving] box instant vanilla pudding mix
1 [19-ounce / 54-mL] can crushed pineapple with juice
1 cup [250 mL] plain yogurt
1 [10-ounce / 284-mL] can whole mandarin orange segments, well drained
1 banana, sliced
Toasted coconut*, to taste
Mix together instant vanilla pudding mix and crushed pineapple with juice.
Blend in yogurt, drained mandarin orange segments and banana slices.
Evenly spoon into individual dishes.
Refrigerate for 5 minutes before serving, garnished with toasted coconut.
Comments: *To toast coconut : preheat oven to 350°F [180°C].
Evenly spread coconut onto a baking sheet.
Toast into preheated oven for approximately 8 to 10 minutes, until light golden brown, stirring every few minutes.
Servings: 6
Ingredients Preparation
1 [4-serving] box instant vanilla pudding mix
1 [19-ounce / 54-mL] can crushed pineapple with juice
1 cup [250 mL] plain yogurt
1 [10-ounce / 284-mL] can whole mandarin orange segments, well drained
1 banana, sliced
Toasted coconut*, to taste
Mix together instant vanilla pudding mix and crushed pineapple with juice.
Blend in yogurt, drained mandarin orange segments and banana slices.
Evenly spoon into individual dishes.
Refrigerate for 5 minutes before serving, garnished with toasted coconut.
Zesty Ground Meat Patties
Zesty Ground Meat Patties
Comments: Onion barbecue sauce has a tomato flavor with a hint of onion taste, perfect with meats.
Servings: 4
Ingredients Preparation
1 pound [454 g] ground meat
1/3 cup [80 mL] onion barbecue sauce
Preheat barbecue to MEDIUM intensity.
Into a bowl, mix together ground veal and 1/4 cup [60 mL] of onion barbecue sauce until well combined.
Shape into 4 patties.
Barbecue onto hot barbecue rack for approximately 15 minutes, until no longer pink inside, brushing meat with remaining onion barbecue sauce and turning once after 8 minutes.
Serve.
Comments: Onion barbecue sauce has a tomato flavor with a hint of onion taste, perfect with meats.
Servings: 4
Ingredients Preparation
1 pound [454 g] ground meat
1/3 cup [80 mL] onion barbecue sauce
Preheat barbecue to MEDIUM intensity.
Into a bowl, mix together ground veal and 1/4 cup [60 mL] of onion barbecue sauce until well combined.
Shape into 4 patties.
Barbecue onto hot barbecue rack for approximately 15 minutes, until no longer pink inside, brushing meat with remaining onion barbecue sauce and turning once after 8 minutes.
Serve.
Barbecue Honey Mustard Dip
Barbecue Honey Mustard Dip
Comments: Excellent served along with chicken.
Servings: 1 cup [250 mL]
Ingredients Preparation
1/2 cup [125 mL] mayonnaise
1/4 cup [60 mL] milk
1/4 cup [60 mL] honey mustard barbecue sauce
Well mix together all the ingredients, just before serving.
Comments: Excellent served along with chicken.
Servings: 1 cup [250 mL]
Ingredients Preparation
1/2 cup [125 mL] mayonnaise
1/4 cup [60 mL] milk
1/4 cup [60 mL] honey mustard barbecue sauce
Well mix together all the ingredients, just before serving.
2k to spend on a nice watch (I Am A Myth)
Bi women getting raped...what are the numbers??? (Blub2abs)
Still some body fat, try to pack on muscle or cut ? (Colinzor)
NOLVADEX LETROZOLE (1990liam)
Applebee's Honey Pepper Sirloin
2 (7 oz.) sirloin steaks
salt & black pepper, to taste
vegetable oil
Honey Pepper Sauce
1 cup Teriyaki sauce
1 cup water
1/2 cup honey
1/4 cup brown sugar
1/4 cup red wine vinegar
2 dashes Tabasco sauce
1 pinch Cajun seasoning
1 tablespoon black pepper
Honey Pepper Sauce: Combine all but honey and pepper in saucepan and heat to a light boil. Stir in honey and mix well. Add pepper and remove from heat. Thicken slightly (till just lightly coats a spoon) using slurry (cornstarch & water).
Steaks: Preheat the grill. Rub the sirloin with vegetable oil, then season with salt and pepper. Grill the sirloin for 2 to 4 minutes per side or until done. Serve sirloin with some honey pepper sauce poured over it.
Serves 2
Dads looking at getting a sports car. (Adum)
Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies
Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies
Yields 24 big cookies
Momofuku's version of the classic chocolate chip cookie with crunchy cornflakes, gooey marshmallows & mini chocolate chips!
Caramelized Cornflakes
Ingredients
1 1/2 cups cornflakes
6 tablespoons milk powder
2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter
Directions
1. Preheat the oven to 275˚F.
2. Lightly crush the cornflakes in a bowl.
3. Mix together the milk powder, sugar and salt.
4. Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
5. Spread out cornflake mixture on a lined baking sheat and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
6. Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.
Cookies
Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan
1 cup unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes
Directions
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.
3. Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.
Yields 24 big cookies
Momofuku's version of the classic chocolate chip cookie with crunchy cornflakes, gooey marshmallows & mini chocolate chips!
Caramelized Cornflakes
Ingredients
1 1/2 cups cornflakes
6 tablespoons milk powder
2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter
Directions
1. Preheat the oven to 275˚F.
2. Lightly crush the cornflakes in a bowl.
3. Mix together the milk powder, sugar and salt.
4. Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
5. Spread out cornflake mixture on a lined baking sheat and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
6. Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.
Cookies
Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan
1 cup unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes
Directions
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.
3. Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.
Bi women getting raped...what are the numbers??? (Blub2abs)
Fat Gripz for men with big hands (Muscle)
Heavy bruising after work out (chantelle1708xx)
Pina Colada Pie
Pina Colada Pie
1/2 cup pineapple juice
2 tbs lime juice
1/4 cup sugar
1-1/2 tsp cornstarch
1/4 cup shredded coconut
1 tbs light rum
One (14 oz) ready-to-serve frozen coconut cream pie
In small saucepan, combine pineapple juice, lime juice, sugar and cornstarch. Cook, stirring constantly, over medium heat, until mixture is bubbly and slightly thickened. Remove from heat, stir in coconut and rum. Pour hot mixture into medium bowl. Chill in freezer 10 minutes. Serve over pie.
Makes 6 servings.
1/2 cup pineapple juice
2 tbs lime juice
1/4 cup sugar
1-1/2 tsp cornstarch
1/4 cup shredded coconut
1 tbs light rum
One (14 oz) ready-to-serve frozen coconut cream pie
In small saucepan, combine pineapple juice, lime juice, sugar and cornstarch. Cook, stirring constantly, over medium heat, until mixture is bubbly and slightly thickened. Remove from heat, stir in coconut and rum. Pour hot mixture into medium bowl. Chill in freezer 10 minutes. Serve over pie.
Makes 6 servings.
Almond Skillet Coffee Cake
Almond Skillet Coffee Cake
3/4 cup butter
1-1/2 cups sugar
2 eggs, beaten
1-1/2 cups all-purpose flour
Pinch salt
1 tablespoon almond extract
1/2 cup sliced almonds
2 teaspoons sugar
Melt butter; cool. Add sugar and beaten eggs, one at a time. Add flour, salt and extract. Mix well, Pour into 9-10-inch foil lined skillet. Leave excess foil lapping. Sprinkle almonds over mixture. Press almonds with a fork into mix. Sprinkle 2 teaspoons sugar over almonds. Bake at 350F 30-40 minutes. Remove cake from skillet and cool completely before removing foil. The iron skillet is the secret to this recipe. Let cool before serving for best taste. Slice into 1/2 inch pieces Serve with coffee.
Serves 8-10
3/4 cup butter
1-1/2 cups sugar
2 eggs, beaten
1-1/2 cups all-purpose flour
Pinch salt
1 tablespoon almond extract
1/2 cup sliced almonds
2 teaspoons sugar
Melt butter; cool. Add sugar and beaten eggs, one at a time. Add flour, salt and extract. Mix well, Pour into 9-10-inch foil lined skillet. Leave excess foil lapping. Sprinkle almonds over mixture. Press almonds with a fork into mix. Sprinkle 2 teaspoons sugar over almonds. Bake at 350F 30-40 minutes. Remove cake from skillet and cool completely before removing foil. The iron skillet is the secret to this recipe. Let cool before serving for best taste. Slice into 1/2 inch pieces Serve with coffee.
Serves 8-10
1917 War Cake
1917 War Cake
1 cup corn syrup
1 cup cold water
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon Crisco (which was lard back then)
1 teaspoon soda
2 Cups flour
1/2 teaspoon baking powder
Preheat oven to 325F. Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco. When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir. Pour into greased tube pan. Bake for 1 hour at 325F.
1 cup corn syrup
1 cup cold water
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon Crisco (which was lard back then)
1 teaspoon soda
2 Cups flour
1/2 teaspoon baking powder
Preheat oven to 325F. Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco. When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir. Pour into greased tube pan. Bake for 1 hour at 325F.
T.G.I. Friday's Sizzling Chicken Fajita
1 large package flour tortillas
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into thin strips
1 medium yellow onion, roughly chopped
Grilled chicken breast strips (homemade or store-bought)
Sour Cream
Guacamole
Salsa
Shredded Mexican Cheese blend
1. Cook the peppers and onions in a few drops of olive oil over medium heat in a large skillet. Add a pinch of salt while they cook. Once they are wilted and cooked through remove them from the heat.
2. Present a large platter or lazy susan with bowls of sour cream, guacamole, cheese and salsa. Assemble fajitas by placing warm chicken and vegetables in a tortilla then adding whatever condiments you can. Wrap up and enjoy!
blood work results (burf)
Taco Bell Pork and Bean Chalupas
Pork and Beans:
2 1/2 cups pinto beans
3 lb pork roast
7 cups water
1/2 cup chopped onion
1 1/2 tsp minced garlic
1 TBS salt
2 TBS chili powder
1 TBS cumin
1 tsp oregano
2- 4oz cans of chopped green chilies
2 oz jar of pimentos
Fry Bread:
5 cups flour
2 tsp baking powder
2 tsp salt
2 cups milk
First, start the pork and beans. Rinse the beans to make sure they are clean. Put everything into a heavy stock pot. Cover and simmer for 5 hours, stirring about every hour. If the liquid cooks out too much, add a little more water.
After the 5 hours, take out the roast and shred with a fork. Remove fat. Return the meat to the pot, stir and cooked uncovered for about 30 minutes.
Start the fry bread. Combine dry ingredients the bowl of a mixer. Slowly incorporate milk. Once dough starts forming a ball, dump onto floured surface and knead for 5 minutes. Then form the dough into a ball and rest on the counter for 5-10 minutes.
Heat up several cups of oil in a frying pan. Once the oil is hot enough, tear off small pieces of the dough (a little more than golf ball size). Stretch out without tearing. Roll out with a rolling pin till about 1/4" thick in the shape of a circle. Cut a couple of small slits in the center.
Fry 1-2 two at a time 30 seconds on each side.
Drain on paper towels.
When the pork and the fry bread are both done, serve up. Top with shredded lettuce, cheese, tomatoes, and sour cream.
Introducing Huel: The Future of Food (James)
Da Yoof of today (Arfie)
Does anyone know what happened to these Bodybuilders? (nzn1)
Garlic Fried Chicken
Garlic Fried Chicken
2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt
Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the refrigerator overnight. When
ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some
vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides.
Lower the heat and cover skillet and cook for 35-40 minutes.
2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt
Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the refrigerator overnight. When
ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some
vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides.
Lower the heat and cover skillet and cook for 35-40 minutes.
Beef Wellington From Hell's Kitchen
Beef Wellington From Hell's Kitchen
The most infamous dish from Gordon Ramsay's Hell's Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection.
Ingredients
For mushroom duxelles:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For herb crepe:
1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans
For beef Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk
Directions
1. To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
2. In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
3. To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
4. Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
5. Preheat the oven to 400º F.
6. To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
7. Cover cooled filet with Dijon mustard.
8. To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
9. Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.
10. In a bowl, mix together egg yolk and milk.
11. Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
12. Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.
The most infamous dish from Gordon Ramsay's Hell's Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection.
Ingredients
For mushroom duxelles:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For herb crepe:
1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans
For beef Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk
Directions
1. To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
2. In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
3. To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
4. Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
5. Preheat the oven to 400º F.
6. To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
7. Cover cooled filet with Dijon mustard.
8. To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
9. Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.
10. In a bowl, mix together egg yolk and milk.
11. Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
12. Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.
Shrimp and Corn Fritters
Shrimp and Corn Fritters
Yield: 16 fritters
Ingredients
For the remoulade
• 2/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon capers, drained and chopped
• 1 clove garlic, minced
• 3/4 teaspoon dried tarragon
• 3/4 teaspoon paprika
• 1/8-1/4 teaspoon cayenne pepper
For the fritters
• 1 medium onion, chopped
• 1 jalapeño, finely minced
• 2 cups corn kernels (fresh or frozen)
• 1 pound uncooked shrimp, peeled, deveined, and chopped into small pieces
• 2 beaten eggs
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• canola or vegetable oil
Instructions
1. Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. Combine all of the fritter ingredients in a large bowl. Refrigerate for 15-20 minutes.
3. Preheat the oven to 200 degrees and place a baking sheet lined with paper towels in the oven. Pour enough oil into a 10-inch skillet to cover the bottom. Preheat over medium-high heat until shimmering.
4. Measure 1/4 cup portions of the fritter mixture and flatten into a disc with your hands. Carefully place into the hot oil. Cook for 3 minutes per side, until golden brown. Drain on the paper towel lined baking sheet in the oven and repeat in batches of 4 or 5 fritters until all bater has been used. Serve while hot.
Yield: 16 fritters
Ingredients
For the remoulade
• 2/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon capers, drained and chopped
• 1 clove garlic, minced
• 3/4 teaspoon dried tarragon
• 3/4 teaspoon paprika
• 1/8-1/4 teaspoon cayenne pepper
For the fritters
• 1 medium onion, chopped
• 1 jalapeño, finely minced
• 2 cups corn kernels (fresh or frozen)
• 1 pound uncooked shrimp, peeled, deveined, and chopped into small pieces
• 2 beaten eggs
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• canola or vegetable oil
Instructions
1. Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. Combine all of the fritter ingredients in a large bowl. Refrigerate for 15-20 minutes.
3. Preheat the oven to 200 degrees and place a baking sheet lined with paper towels in the oven. Pour enough oil into a 10-inch skillet to cover the bottom. Preheat over medium-high heat until shimmering.
4. Measure 1/4 cup portions of the fritter mixture and flatten into a disc with your hands. Carefully place into the hot oil. Cook for 3 minutes per side, until golden brown. Drain on the paper towel lined baking sheet in the oven and repeat in batches of 4 or 5 fritters until all bater has been used. Serve while hot.
Mojito Grilled Shrimp Salad
Mojito Grilled Shrimp Salad
4 servings
1 pound peeled and deveined large shrimp (about 36)
Coarse salt and pepper to taste
1 tablespoon olive oil, divided
8 cups baby arugula
1 ripe avocado, peeled and thinly sliced
1 large fresh mango, peeled and thinly sliced
1/2 cup sliced Vidalia or other sweet onions
2 tablespoons fresh lime juice
2 tablespoons light rum or orange juice
1 tablespoon finely chopped fresh mint
1 teaspoon sugar
1. Preheat grill to 350F-400F (medium-high).
2. Combine shrimp, salt, pepper, and 1 teaspoon of oil in a medium bowl. Thread 6 shrimp onto each of 6 (10-inch) skewers. Grill shrimp for 2 minutes on each side or until done. Remove shrimp from skewers.
3. Whisk remaining 2 teaspoons oil, lime juice, rum or orange juice, mint and sugar in a small bowl.
4. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango, and onion. Drizzle with dressing.
4 servings
1 pound peeled and deveined large shrimp (about 36)
Coarse salt and pepper to taste
1 tablespoon olive oil, divided
8 cups baby arugula
1 ripe avocado, peeled and thinly sliced
1 large fresh mango, peeled and thinly sliced
1/2 cup sliced Vidalia or other sweet onions
2 tablespoons fresh lime juice
2 tablespoons light rum or orange juice
1 tablespoon finely chopped fresh mint
1 teaspoon sugar
1. Preheat grill to 350F-400F (medium-high).
2. Combine shrimp, salt, pepper, and 1 teaspoon of oil in a medium bowl. Thread 6 shrimp onto each of 6 (10-inch) skewers. Grill shrimp for 2 minutes on each side or until done. Remove shrimp from skewers.
3. Whisk remaining 2 teaspoons oil, lime juice, rum or orange juice, mint and sugar in a small bowl.
4. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango, and onion. Drizzle with dressing.
Chili’s Shanghai Wings
Chili’s Shanghai Wings
Several years ago, Chili’s Restaurant served Shanghai Wings, they have since taken them off the menu. This is a great recipe to have on hand because it is so easy to change the sauce that is served with it. Try using frozen chicken nuggets for a quick meal or just for noshing.
Sauce
• 1¼ cups water
• 1 tablespoon cornstarch
• ¾ cup brown sugar
• ¼ cup soy sauce
• 2 tablespoons fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• ¼ teaspoon crush red pepper flakes
Chicken
• Oil for frying
• 2 pounds boneless, skinless chicken breasts cut into large chunks
• 1 cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 1 egg
• 1 cup milk
Instructions
Chicken
1. Cut chicken into chunks and chill while you are making the sauce
2. Heat oil in large saucepan or skillet
3. Combine dry ingredients and place in shallow bowl for dipping
4. Combine egg and milk and place in shallow bowl for dipping
5. Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture
6. Fry chicken until golden brown
7. Place on paper towel to drain
Sauce
1. In a small saucepan, combine water and cornstarch and whisk until dissolved
2. Add the rest of ingredients
3. Bring to boil, reduce heat and simmer 10 - 15 minutes.
4. Coat chicken with sauce
Several years ago, Chili’s Restaurant served Shanghai Wings, they have since taken them off the menu. This is a great recipe to have on hand because it is so easy to change the sauce that is served with it. Try using frozen chicken nuggets for a quick meal or just for noshing.
Sauce
• 1¼ cups water
• 1 tablespoon cornstarch
• ¾ cup brown sugar
• ¼ cup soy sauce
• 2 tablespoons fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• ¼ teaspoon crush red pepper flakes
Chicken
• Oil for frying
• 2 pounds boneless, skinless chicken breasts cut into large chunks
• 1 cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 1 egg
• 1 cup milk
Instructions
Chicken
1. Cut chicken into chunks and chill while you are making the sauce
2. Heat oil in large saucepan or skillet
3. Combine dry ingredients and place in shallow bowl for dipping
4. Combine egg and milk and place in shallow bowl for dipping
5. Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture
6. Fry chicken until golden brown
7. Place on paper towel to drain
Sauce
1. In a small saucepan, combine water and cornstarch and whisk until dissolved
2. Add the rest of ingredients
3. Bring to boil, reduce heat and simmer 10 - 15 minutes.
4. Coat chicken with sauce
Chicken Lo Mein
Chicken Lo Mein
An easy and delicious Budget Friendly Meal your family will love .
Ingredients
• 1 pound boneless skinless chicken breasts, cut into strips
• ¼ cup Kraft Asian Toasted Sesame Dressing
• ½ pound spaghetti, uncooked
• 2 garlic cloves, minced
• ½ peppers, sliced thinly {red, green, orange and/or yellow}
• ½ cup chicken broth
• 1 tablespoon peanut butter
• ¼ cup soy sauce
Instructions
1. Cook spaghetti in boiling water as directed on the box.
2. Slice chicken into thin strips.
3. Add dressing to large skillet and heat.
4. Add the chicken and garlic, cook for 3 minutes or until chicken is done with no pink inside
5. Add vegetables, broth and peanut butter.
6. Stir-fry for additional 3-4 minutes.
7. Drain spaghetti, stir into chicken mixture and soy sauce.
8. Heat through.
Variations
Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing, add the chicken and garlic.
Pork Lo Mein: Substitute 1 pound pork tenderloin or pork chops, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.
An easy and delicious Budget Friendly Meal your family will love .
Ingredients
• 1 pound boneless skinless chicken breasts, cut into strips
• ¼ cup Kraft Asian Toasted Sesame Dressing
• ½ pound spaghetti, uncooked
• 2 garlic cloves, minced
• ½ peppers, sliced thinly {red, green, orange and/or yellow}
• ½ cup chicken broth
• 1 tablespoon peanut butter
• ¼ cup soy sauce
Instructions
1. Cook spaghetti in boiling water as directed on the box.
2. Slice chicken into thin strips.
3. Add dressing to large skillet and heat.
4. Add the chicken and garlic, cook for 3 minutes or until chicken is done with no pink inside
5. Add vegetables, broth and peanut butter.
6. Stir-fry for additional 3-4 minutes.
7. Drain spaghetti, stir into chicken mixture and soy sauce.
8. Heat through.
Variations
Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing, add the chicken and garlic.
Pork Lo Mein: Substitute 1 pound pork tenderloin or pork chops, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.
Bourbon Whiskey Meatballs
Bourbon Whiskey Meatballs
Easy and delicious meatballs with a little kick.
Serves: 10 servings
Ingredients
• 1 bag frozen meatballs
• ½ cup ketchup, heaping
• ⅓ cup brown sugar, packed
• ¼ cup Bourbon Whiskey
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire Sauce
Instructions
1. Combine all ingredients, except meatballs
2. Add meatballs to Crock Pot and cover with sauce
3. Cook on high for 1 hour, turn down and continue cooking for at least 1 hour
4. You want to be sure all the alcohol is cooked out, so low and slow is best
Easy and delicious meatballs with a little kick.
Serves: 10 servings
Ingredients
• 1 bag frozen meatballs
• ½ cup ketchup, heaping
• ⅓ cup brown sugar, packed
• ¼ cup Bourbon Whiskey
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire Sauce
Instructions
1. Combine all ingredients, except meatballs
2. Add meatballs to Crock Pot and cover with sauce
3. Cook on high for 1 hour, turn down and continue cooking for at least 1 hour
4. You want to be sure all the alcohol is cooked out, so low and slow is best
Apple Pie Shake
Apple Pie Shake
A perfect treat during Apple Season which will soon be here!
½ can apple pie filling, chopped roughly
• 2 containers {6 oz} Vanilla yogurt {you can also use Apple}
• ½ teaspoon cinnamon
• Dash of nutmeg
• 5-6 large scoops of vanilla ice cream
• Garnish: crushed vanilla wafers
1. Place all ingredients in the blender and mix until smooth
2. Serve with crushed vanilla wafers if you like
A perfect treat during Apple Season which will soon be here!
½ can apple pie filling, chopped roughly
• 2 containers {6 oz} Vanilla yogurt {you can also use Apple}
• ½ teaspoon cinnamon
• Dash of nutmeg
• 5-6 large scoops of vanilla ice cream
• Garnish: crushed vanilla wafers
1. Place all ingredients in the blender and mix until smooth
2. Serve with crushed vanilla wafers if you like
The meat man (breeves)
Recruitment Agencies (Suspirio)
Jordan Fitness - Cheap Weight plates (wannabbig2)
Outback Steakhouse Steak
Outback Steakhouse Steak
Each steak at Outback is expertly seasoned and seared to order over a red-hot grill. It’s how they seal in every steaks bold flavor. This seasoning rub goes on all your steaks and can be used on pork as well.
• 4 pieces top sirloin steaks or 4 pieces rib eye steaks
•
• Seasoning
• 4 -6 teaspoons salt (depending on taste)
• 4 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon turmeric
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Select the cut of meat that you prefer. Outback Steakhouse uses USDA choice cut steaks in their restaurant. Use a steak of similar quality at home.
Season your steak on both sides.
Use a cast iron skillet or a stove top grill pan to cook the steak. Pan sear the steak in butter to seal in the juices. It is the juices from the meat along with the butter and seasoning rub that creates the mouth watering Outback Steakhouse steak. Steaks will retain the juiciness that is reminiscent of the Outback style.
Cook your steak to the desired temperature. Outback cooks their steaks slightly under the ordered temperature. You can always toss it back on the grill, as they do at their restaurant.
Maybe you would prefer a marinade -
OUTBACK STEAK MARINADE
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked. After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove the steak from the refrigerator. Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.
Each steak at Outback is expertly seasoned and seared to order over a red-hot grill. It’s how they seal in every steaks bold flavor. This seasoning rub goes on all your steaks and can be used on pork as well.
• 4 pieces top sirloin steaks or 4 pieces rib eye steaks
•
• Seasoning
• 4 -6 teaspoons salt (depending on taste)
• 4 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon turmeric
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Select the cut of meat that you prefer. Outback Steakhouse uses USDA choice cut steaks in their restaurant. Use a steak of similar quality at home.
Season your steak on both sides.
Use a cast iron skillet or a stove top grill pan to cook the steak. Pan sear the steak in butter to seal in the juices. It is the juices from the meat along with the butter and seasoning rub that creates the mouth watering Outback Steakhouse steak. Steaks will retain the juiciness that is reminiscent of the Outback style.
Cook your steak to the desired temperature. Outback cooks their steaks slightly under the ordered temperature. You can always toss it back on the grill, as they do at their restaurant.
Maybe you would prefer a marinade -
OUTBACK STEAK MARINADE
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked. After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove the steak from the refrigerator. Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.
Momofuku Birthday Cake
birthday cake:
4 cups cake flour or 3 and 1/2 c. AP flour + 1/2 cup cornstarch
3 tsp. baking powder
3/4 cup rainbow sprinkles
1 stick salted butter, room temperature [if you only have unsalted, add 1/4 tsp salt to dry ingredients]
2/3 cup vegetable shortening
2 and 1/2 cups granulated sugar
6 tbsp. light brown sugar, tightly packed
6 large eggs
1 cup buttermilk or almond milk + dash of apple cider vinegar
2/3 cup canola oil
4 tsp. clear imitation vanilla extract
birthday cake crumbs:
1 cup granulated sugar
3 tbsp. light brown sugar, tightly packed
1.5 cup cake flour or 1.5 cups AP flour minus 3 tbl flour + 3 tbl cornstarch
1 tsp. baking powder
3/4 tsp. salt
4 tbsp. rainbow sprinkles
1/4 cup canola oil
1/4 cup nonfat Greek yogurt [can use 1/4 cup oil here instead if you're not feeling the healthy sub]
1.5 tbsp. clear imitation vanilla extract
birthday cake soak:
1/2 cup milk
2 tsp McCormick brand clear imitation vanilla extract [I ran out of clear vanilla here and used regular. This is probably the best place to use regular vanilla if you run out of clear vanilla]
birthday cake frosting:
2 sticks salted butter, room temperature
1/2 cup vegetable shortening
4 ounces cream cheese, room temperature
1/4 cup light corn syrup
2 tbsp clear imitation vanilla extract
2 1/2 cups powdered sugar
pinch baking powder
pinch lime juice (optional)
for the birthday cake:
Preheat the oven to 350. Grease two 9? cake pans and a 9×13 pan extremely well. I used the PAM baking spray with flour on top of non-stick pans and had zero problems. Set aside.
Whisk together the flour, baking powder, and 1/2 cup sprinkles in a small bowl. Set the dry ingredients aside for later.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.
Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn pale. Don’t stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.
With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.
Pour out the batter into the prepared pans, spreading it out into an even layer. Cover with the remaining sprinkles.
Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.
for the birthday cake crumb:
Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.
Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters. Mix in the yogurt, if using. This will make the clusters more sticky and less clumpy, but they will harden after baking!
Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.
for the birthday cake soak:
Whisk together the milk and vanilla in a small cup or bowl.
for the birthday cake frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.
Add the corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.
Add the powdered sugar, baking powder, and lime juice, if using, on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.
assembling the layer cake:
Trim the edges off of the two 9? cake layers. Line one 9? cake pan with enough foil to cover the interior and and hang off the edges so you can lift the cake out later. Grease foil. Crumble the cake from the 9×13 pan into the foil and use your hands to press down into a flat, even layer. This is the bottom layer of the cake.
Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak. [I just kind of poured half of it over the cake]
Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.
Ease a sheet of acetate in between the bottom cake layer and the side of the pan until you have a clear ring of acetate at least 9-10 inches tall, or high enough to support the height of the finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.
[Alternatively, you could try using a silpat here in place of the acetate to support the cake during freezing. I haven't tried it, but the cake is pretty sturdy and I think mine would have been okay.]
Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Garnish the frosting with the remaining birthday crumbs.
Freeze the cake for at least 12 hours to set the cake and filling and to make the unmolding much easier.)
Three hours before serving, remove the pan from the freezer, and lift the cake out of the pan by the foil edges. Here, it’s easiest if one person gently holds the cake with both hands around the acetate while the other peels the foil off the bottom. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. Wrapped well in plastic, it can be refrigerated for up to 5 days.
MuscleTalk Members Interview redwing (James)
NASA to announce Earth 2.0? (Suspirio)
PS4 backup - external hdd (westbelfastguy)
Brain Fog.. (turps89)
iPhone 6 plus (faipdeooiad)
Womens Running (MusclefoodDMG)
Not your normal squatting injury (silent rep)
Panera Fuji Apple Chicken Salad
2 boneless, skinless chicken breasts pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
¼ red onion thinly sliced
¾ cu pecan halves (such as Diamond of California)
½ cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go here for a great homemade version)
1 cup fuji apple salad dressing store-bought ( I prefer the one by Lighthouse, it's my fav!) or homemade (click here for a recipe)
Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.
Top Five Tips For Using An Electric Smoker
Electric smokers provide an easy way to produce delicious barbecue for your entire family. A smoker produces tender, flavorful dinners you crave. Continue reading to learn the top five tips professional smokers use.
Instead of putter water in your water pan, try adding beer, wine or fruit juice. This allows the food you are cooking to absorb the flavors, while keeping your food moist and juicy.
The type of wood you put in the smoke greatly affects the flavor of the food. Adding hickory chips gives your food a subtle hit of bacon, while applewood enhances the food with a hint of sweetness.
Rub your meat to hold in moisture and flavor the meat. Don't hold back on the seasonings. Pat the meat dry with a paper towel and then press the rub all over the meat.
Oil your grill grate before placing food in the smoker. This will help prevent the food from sticking to the smoker.
Resist the urge to check on your meat. Every time you open the smoker, you let heat out, which can cause the food to cook unevenly.
The tips located above will help ensure that your meals will be as good as the professionals. Use them the next time you want a smoked dinner fit for a king.
Instead of putter water in your water pan, try adding beer, wine or fruit juice. This allows the food you are cooking to absorb the flavors, while keeping your food moist and juicy.
The type of wood you put in the smoke greatly affects the flavor of the food. Adding hickory chips gives your food a subtle hit of bacon, while applewood enhances the food with a hint of sweetness.
Rub your meat to hold in moisture and flavor the meat. Don't hold back on the seasonings. Pat the meat dry with a paper towel and then press the rub all over the meat.
Oil your grill grate before placing food in the smoker. This will help prevent the food from sticking to the smoker.
Resist the urge to check on your meat. Every time you open the smoker, you let heat out, which can cause the food to cook unevenly.
The tips located above will help ensure that your meals will be as good as the professionals. Use them the next time you want a smoked dinner fit for a king.
Do you have any minor or silly harmless addictions? (Suspirio)
Ashley Madison Hacked... (Smokey87)
Ketogenic Diets and strength/hypertrophy training? (Morbidly_SoBeast)
Glutes are painfull (James1511)
Chicago style Hot Dog
All-beef frankfurter, steamed or grilled
Poppyseed bun
Yellow mustard
White onion, chopped or diced
Roma tomato, chopped or sliced
Sweet pickle relish (bright green, if you can find it)
Pickled sport peppers (or can substitute with pepperoncini peppers)
Dill pickle spear
Dash of celery salt
Place the hot dog in the bun. Layer with remaining ingredients, including one pickle spear and topped with a dash of celery salt. Chow down and try not to make a mess!
Macaroni Salad
I have made many different recipes for macaroni salad over the years. I just tried this one and it is without a doubt the best I have ever made or tasted.
Makes 16 servings
•
16 ounces uncooked elbow macaroni
•
4 carrots, shredded
•
1 large red onion, chopped
•
1/2 green bell pepper, seeded and chopped
•
1/2 red bell pepper, seeded and chopped
•
1 cup chopped celery
•
2 cups mayonnaise
•
1 (14 ounce) can sweetened condensed milk
•
1/2 cup white sugar
•
1/2 cup white vinegar
•
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery.
3. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.
4. Make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Makes 16 servings
•
16 ounces uncooked elbow macaroni
•
4 carrots, shredded
•
1 large red onion, chopped
•
1/2 green bell pepper, seeded and chopped
•
1/2 red bell pepper, seeded and chopped
•
1 cup chopped celery
•
2 cups mayonnaise
•
1 (14 ounce) can sweetened condensed milk
•
1/2 cup white sugar
•
1/2 cup white vinegar
•
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery.
3. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.
4. Make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Honey-Crust Stuffed Apples
Honey-Crust Stuffed Apples
Servings: 6
Ingredients Preparation
1/4 cup [60 mL] chopped dates
1/4 cup [60 mL] honey
2 tablespoons [30 mL] chopped pecans
2 teaspoons [10 mL] grated lemon rind
1/2 cup [125 mL] Graham cracker crumbs
1 teaspoon [5 mL] cinnamon
6 baking apples
2 teaspoons [10 mL] grated lemon rind
1/3 cup [75 g] butter, melted
3/4 to 1 cup [190 to 250 mL] honey
Preheat oven to 400°F [200°C].
Combine chopped dates, 1/4 cup [60 mL] honey, chopped pecans and grated lemon rind.
Into a clean bowl, combine Graham cracker crumbs and cinnamon.
Core then peel top third of each apple.
Brush apples with melted butter; roll apples into Graham cracker crumbs cinnamon mixture until completely coated.
Arrange coated apples into a 10 x 6 x 2-inch [25 x 15 x 5-cm] baking dish.
Evenly spoon chopped dates mixture in the middle of each apple.
Pour remaining 3/4 to 1 cup [190 to 250 mL] honey all over and around stuffed apples.
Bake into preheated oven for approximately 30 minutes, until done, coating apples with melted honey every 10 minutes.
Servings: 6
Ingredients Preparation
1/4 cup [60 mL] chopped dates
1/4 cup [60 mL] honey
2 tablespoons [30 mL] chopped pecans
2 teaspoons [10 mL] grated lemon rind
1/2 cup [125 mL] Graham cracker crumbs
1 teaspoon [5 mL] cinnamon
6 baking apples
2 teaspoons [10 mL] grated lemon rind
1/3 cup [75 g] butter, melted
3/4 to 1 cup [190 to 250 mL] honey
Preheat oven to 400°F [200°C].
Combine chopped dates, 1/4 cup [60 mL] honey, chopped pecans and grated lemon rind.
Into a clean bowl, combine Graham cracker crumbs and cinnamon.
Core then peel top third of each apple.
Brush apples with melted butter; roll apples into Graham cracker crumbs cinnamon mixture until completely coated.
Arrange coated apples into a 10 x 6 x 2-inch [25 x 15 x 5-cm] baking dish.
Evenly spoon chopped dates mixture in the middle of each apple.
Pour remaining 3/4 to 1 cup [190 to 250 mL] honey all over and around stuffed apples.
Bake into preheated oven for approximately 30 minutes, until done, coating apples with melted honey every 10 minutes.
Bow-Tie Salad, Roasted Zucchini and Shallots
Bow-Tie Salad, Roasted Zucchini and Shallots
Comments: Instead of bow-tie shaped pasta noodles, you can use spiral or shell pasta noodles.
Servings: 8
Ingredients Preparation
1/2 pound [227 g] French shallots, peeled then grossly chopped
1/2 pound [227 g] stemmed button mushrooms, cleaned then halved
1/2 cup [125 mL] olive oil
1/4 cup [60 mL] balsamic vinegar
3 cloves garlic, minced
2 medium zucchinis, into 1-inch [2.5-cm] long pieces
1 pound [454 g] bow-tie shaped pasta noodles
1/2 teaspoon [2.5 mL] pepper
1/4 teaspoon [1 mL] salt
1 [1-ounce / 280-g] piece fresh Parmesan cheese
Preheat oven to 350°F [180°C].
Into a square 8-inch [20-cm] baking dish, mix together chopped French shallots, mushroom halves, 1/4 cup [60 mL] of the olive oil, 3 tablespoons [45 mL] of the balsamic vinegar, and minced garlic.
Mix well
Roast uncovered into preheated oven for approximately 30 minutes, to soften the shallots.
Mix in zucchini pieces; roast for approximately 20 to 25 minutes, until zucchini pieces are tender yet still a little firm.
Meanwhile, into a large casserole filled with salted boiling water, cook pasta noodles for approximately 8 minutes, until tender yet still a little crisp, 'al dente'.
Drain well into a sieve; cool under cold running water, then really well drain.
Transfer pasta noodles into a large glass bowl; mix in vegetables, and remaining olive oil and balsamic vinegar.
Pepper, salt and mix well.
Taste to check for seasonings.
Using a potato peeler, top the salad with large Parmesan cheese shavings.
Serve at room temperature.
Comments: Instead of bow-tie shaped pasta noodles, you can use spiral or shell pasta noodles.
Servings: 8
Ingredients Preparation
1/2 pound [227 g] French shallots, peeled then grossly chopped
1/2 pound [227 g] stemmed button mushrooms, cleaned then halved
1/2 cup [125 mL] olive oil
1/4 cup [60 mL] balsamic vinegar
3 cloves garlic, minced
2 medium zucchinis, into 1-inch [2.5-cm] long pieces
1 pound [454 g] bow-tie shaped pasta noodles
1/2 teaspoon [2.5 mL] pepper
1/4 teaspoon [1 mL] salt
1 [1-ounce / 280-g] piece fresh Parmesan cheese
Preheat oven to 350°F [180°C].
Into a square 8-inch [20-cm] baking dish, mix together chopped French shallots, mushroom halves, 1/4 cup [60 mL] of the olive oil, 3 tablespoons [45 mL] of the balsamic vinegar, and minced garlic.
Mix well
Roast uncovered into preheated oven for approximately 30 minutes, to soften the shallots.
Mix in zucchini pieces; roast for approximately 20 to 25 minutes, until zucchini pieces are tender yet still a little firm.
Meanwhile, into a large casserole filled with salted boiling water, cook pasta noodles for approximately 8 minutes, until tender yet still a little crisp, 'al dente'.
Drain well into a sieve; cool under cold running water, then really well drain.
Transfer pasta noodles into a large glass bowl; mix in vegetables, and remaining olive oil and balsamic vinegar.
Pepper, salt and mix well.
Taste to check for seasonings.
Using a potato peeler, top the salad with large Parmesan cheese shavings.
Serve at room temperature.
Mediterranean-Style Sandwich
Mediterranean-Style Sandwich
Comments: A sandwich called 'pan-bagnat'.
Servings: 4
Ingredients Preparation
1 French bread stick
Lemon juice
Olive oil
Tomato dices
Well-drained capers
Ripe olive slices
Any color[s] sweet pepper dices, membranes removed and seeded
Chopped green onions
Freshly chopped herb[s] of your choice
Half baguette lengthwise and remove inside of bread; also reserve crusts.
Into a bowl, mix together the inside of the bread, lemon juice, olive oil, tomato dices, drained capers, ripe olive slies, any color sweet pepper dices, chopped green onions and your choice freshly chopped herb[s].
Stuff reserved bread crusts with mixture.
Close then cut bread into 4 equal parts, or slice bread, and enjoy.
Comments: A sandwich called 'pan-bagnat'.
Servings: 4
Ingredients Preparation
1 French bread stick
Lemon juice
Olive oil
Tomato dices
Well-drained capers
Ripe olive slices
Any color[s] sweet pepper dices, membranes removed and seeded
Chopped green onions
Freshly chopped herb[s] of your choice
Half baguette lengthwise and remove inside of bread; also reserve crusts.
Into a bowl, mix together the inside of the bread, lemon juice, olive oil, tomato dices, drained capers, ripe olive slies, any color sweet pepper dices, chopped green onions and your choice freshly chopped herb[s].
Stuff reserved bread crusts with mixture.
Close then cut bread into 4 equal parts, or slice bread, and enjoy.
Veal Cubes
Veal Cubes
Comments: Serve along with rice, and vegetables.
Servings: 4
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] stewing milk-fed veal cubes
1 orange, juice and grated rind
1/4 cup [60 mL] orange juice concentrate
2 tablespoons [30 mL] soy sauce
Salt and pepper, to taste
Heat oil over high heat into a casserole.
Brown veal cubes into hot oil.
Stir in orange juice, orange juice concentrate and soy sauce.
Cook over low heat for 10 to 15 minutes longer.
Salt and pepper before serving, sprinkled with grated orange rind.
Comments: Serve along with rice, and vegetables.
Servings: 4
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] stewing milk-fed veal cubes
1 orange, juice and grated rind
1/4 cup [60 mL] orange juice concentrate
2 tablespoons [30 mL] soy sauce
Salt and pepper, to taste
Heat oil over high heat into a casserole.
Brown veal cubes into hot oil.
Stir in orange juice, orange juice concentrate and soy sauce.
Cook over low heat for 10 to 15 minutes longer.
Salt and pepper before serving, sprinkled with grated orange rind.
Crisp Parmesan Chicken Pieces
Crisp Parmesan Chicken Pieces
Servings: 4
1 clove garlic, peeled
1/2 cup [115 g] butter or margarine
2 ounces [56 g] 1-inch [2.5-cm] each Parmesan cheese cubes, at room temperature
2 slices of bread, cut into 4 pieces
3 ounces [85 g] unsalted blanched almonds
1 teaspoon [5 mL] salt
1/4 teaspoon [1 mL] poultry seasoning
Hint of ground black pepper
1 [2 to 3-pound / 900-g to 1.4-kg] chicken fryer, cut into parts then cleaned
Preheat oven to 400°F [200°C ].
Butter a 9 x 13 x 2-inch [3-L] baking dish.
Use a food processor to mince garlic clove.
Remove garlic rubbing the bowl all around; evenly arrange into buttered bakin dish.
Add butter or margarine; melt into preheated oven.
Wipe food processor bowl before grating in Parmesan cheese.
Transfer into a bowl.
Crumble bread pieces before adding to the cheese.
Chop unsalted blanched almonds; add to mixture.
Season mixture with salt, poultry seasoning and ground black pepper.
Evenly spread seasoned breadcrumbs onto a sheet of wax paper.
Remove baking dish from oven.
Coat chicken pieces with melted garlic butter, then with seasoned breadcrumbs until well coated.
Arrange into baking dish, skin side up.
Bake chicken pieces uncovered into preheated oven for approximately 1 hour, until tender.
Serve immediately.
Servings: 4
1 clove garlic, peeled
1/2 cup [115 g] butter or margarine
2 ounces [56 g] 1-inch [2.5-cm] each Parmesan cheese cubes, at room temperature
2 slices of bread, cut into 4 pieces
3 ounces [85 g] unsalted blanched almonds
1 teaspoon [5 mL] salt
1/4 teaspoon [1 mL] poultry seasoning
Hint of ground black pepper
1 [2 to 3-pound / 900-g to 1.4-kg] chicken fryer, cut into parts then cleaned
Preheat oven to 400°F [200°C ].
Butter a 9 x 13 x 2-inch [3-L] baking dish.
Use a food processor to mince garlic clove.
Remove garlic rubbing the bowl all around; evenly arrange into buttered bakin dish.
Add butter or margarine; melt into preheated oven.
Wipe food processor bowl before grating in Parmesan cheese.
Transfer into a bowl.
Crumble bread pieces before adding to the cheese.
Chop unsalted blanched almonds; add to mixture.
Season mixture with salt, poultry seasoning and ground black pepper.
Evenly spread seasoned breadcrumbs onto a sheet of wax paper.
Remove baking dish from oven.
Coat chicken pieces with melted garlic butter, then with seasoned breadcrumbs until well coated.
Arrange into baking dish, skin side up.
Bake chicken pieces uncovered into preheated oven for approximately 1 hour, until tender.
Serve immediately.
Euro, US Dollar, British Pound: anthony.jordan55@yahoo.com (fundone2000RZ)
Starbucks Orange Cake
2 oranges
4 large eggs
¾ cup agave nectar or honey
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours before serving.
e-readers v paperback books (Skrewdriver)
recommend me a good blender (badman)
When does it all turn to ****? (Bolt077)
BANTING | BABY MARROW & CHEDDAR ROSTI RECIPE | 3g Carbs per Rosti
https://youtu.be/zwtOKXPs_Pk
Cape Malay Deli
http://ift.tt/1Mgxxid
PLEASE SHARE. PLEASE SUBSCRIBE
Ingredients
1/2 Cup flax meal
1/2 Cup pumpkin seed meal
2 tsp baking powder
1/2 Tsp salt
2 Free range eggs
1 Cup grated cheese
3 Baby marrow, grated
Coconut oil for frying
Instructions
Mix the flax meal, pumpkin seed meal, baking powder and salt together in a mixing bowl. Add eggs, cheese and baby marrow and mix well. Melt some coconut oil in a pan on a medium-high heat and scoop a table spoon of batter into the pan. Fry untill brown and firm on the one side and then flip and fry the other side.
Yields 8 - 10 Rostis
3g Carb per Rosti
Cape Malay Deli
http://ift.tt/1Mgxxid
PLEASE SHARE. PLEASE SUBSCRIBE
Ingredients
1/2 Cup flax meal
1/2 Cup pumpkin seed meal
2 tsp baking powder
1/2 Tsp salt
2 Free range eggs
1 Cup grated cheese
3 Baby marrow, grated
Coconut oil for frying
Instructions
Mix the flax meal, pumpkin seed meal, baking powder and salt together in a mixing bowl. Add eggs, cheese and baby marrow and mix well. Melt some coconut oil in a pan on a medium-high heat and scoop a table spoon of batter into the pan. Fry untill brown and firm on the one side and then flip and fry the other side.
Yields 8 - 10 Rostis
3g Carb per Rosti
Indian-Flavored Chicken Pieces
Indian-Flavored Chicken Pieces
Comments: Can easily be frozen before adding the yogurt.
Preparation time : 15 minutes
Cooking time : 1 hour
Servings: 4
Ingredients Preparation
1 [2 1/2-pound / 1.13 kg] chicken
2 tablespoons [30 mL] vegetable oil
3 onions, chopped
1 apple
Juice of 1 lemon
2 tablespoons [30 mL] curry powder
1 cup [250 mL] water
1/2 cup [125 mL] plain yogurt
Salt and pepper, to taste
Cut chicken into 10 to 12 parts; salt and pepper.
Heat vegetable oil into a casserole.
Add chopped onions and chicken pieces
Brown over medium heat turning often.
Meanwhile, peel, core and grate apple; sprinkle with lemon juice.
Remove casserole from heat; add grated apple and curry powder.
Mix well, for approximately 3 minutes, then pour in water.
Cook half-covered for approximately 40 minutes longer, until chicken is well-done.
Well dilute yogurt in the sauce just before serving.
Comments: Can easily be frozen before adding the yogurt.
Preparation time : 15 minutes
Cooking time : 1 hour
Servings: 4
Ingredients Preparation
1 [2 1/2-pound / 1.13 kg] chicken
2 tablespoons [30 mL] vegetable oil
3 onions, chopped
1 apple
Juice of 1 lemon
2 tablespoons [30 mL] curry powder
1 cup [250 mL] water
1/2 cup [125 mL] plain yogurt
Salt and pepper, to taste
Cut chicken into 10 to 12 parts; salt and pepper.
Heat vegetable oil into a casserole.
Add chopped onions and chicken pieces
Brown over medium heat turning often.
Meanwhile, peel, core and grate apple; sprinkle with lemon juice.
Remove casserole from heat; add grated apple and curry powder.
Mix well, for approximately 3 minutes, then pour in water.
Cook half-covered for approximately 40 minutes longer, until chicken is well-done.
Well dilute yogurt in the sauce just before serving.
Anyone know of good gym near hitchin/stevenage (mrdoc79)
Longhorn Steakhouse Parmesan Crusted Chicken
4 boneless, skinless chicken, 1/2” thick (pounded or cut to thickness)
Marinade:
1/4 c. vegetable oil
1/4 c. ranch dressing
1 1/2 T. Worcestershire sauce
1/2 t. vinegar
1/2 t. lemon juice
1 1/2 t. minced garlic
1/4 teaspoon pepper
Ranch Spread:
1/4 cup grated Parmesan
1/4 cup ranch dressing
Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1/4 teaspoons garlic powder
1/3 cup shredded Parmesan
2 tablespoons melted butter
1 cup shredded provolone
Combine ingredients for marinade and pour over chicken. Marinate in refrigerator for 2-3 hours or overnight.
Grill 12-15 minutes, until chicken is done. Set aside.
Ranch spread: mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Spread 1 T. onto each chicken breast.
Mix bread crumbs, garlic powder, shredded Parmesan and butter. The crumbs should be evenly moistened. Sprinkle over chicken spread.
Position rack 6-8” from broiler. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish.
Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.
Serve immediately.
Help needed (Daddio)
Show tanning (brotherfromanother)
range of motion exercises? (wayne91)
Celebs getting skinny - is this about skin tightening?? (Blub2abs)
No-Bake Cherry Cheese Pie
No-Bake Cherry Cheese Pie
Servings: 6 to 8
Ingredients Preparation
8 3/4 ounces [250 g] cream cheese
10 1/2 ounces [300 mL] sweetened condensed milk
1/3 cup [80 mL] fresh lemon juice
1 teaspoon [5 mL] vanilla
1 [9-inch / 23-cm] cooled baked Graham cracker pie crust
Approximately 19 onces [540 mL] canned cherry pie filling, refrigerated
Beat cream cheese until foamy.
Slowly beat in sweetened condensed milk until well blended.
Stir in fresh lemon juice and vanilla.
Evenly pour into cooled pie crust.
Refrigerate pie until filling is firm, for approximately 3 hours.
Serve pie garnished with as much as desired of cold cherry pie filling.
Servings: 6 to 8
Ingredients Preparation
8 3/4 ounces [250 g] cream cheese
10 1/2 ounces [300 mL] sweetened condensed milk
1/3 cup [80 mL] fresh lemon juice
1 teaspoon [5 mL] vanilla
1 [9-inch / 23-cm] cooled baked Graham cracker pie crust
Approximately 19 onces [540 mL] canned cherry pie filling, refrigerated
Beat cream cheese until foamy.
Slowly beat in sweetened condensed milk until well blended.
Stir in fresh lemon juice and vanilla.
Evenly pour into cooled pie crust.
Refrigerate pie until filling is firm, for approximately 3 hours.
Serve pie garnished with as much as desired of cold cherry pie filling.
Tex-Mex Ground Chicken or Turkey Loaf
Tex-Mex Ground Chicken or Turkey Loaf
Comments: For a change, pour 1/2 cup [125 mL] salsa all over the loaf 15 minutes before the end of baking time. Delicious!
Servings: 4
Ingredients Preparation
1 pound [454 g] ground chicken or turkey
3/4 cup [190 mL] frozen or drained canned corn kernels
1/2 cup [125 mL] chopped sweet red or green pepper, membranes removed and seeded
1/2 cup [125 mL] mayonnaise
2 green onions, sliced
2 tablespoons [30 mL] chicken broth or 2 pouches instant chicken broth mix
1/3 cup [80 mL] breadcrumbs
2 teaspoons [10 mL] chili powder
Preheat oven to 350°F [180°C].
Well mix together all the ingredients into a bowl.
Delicately pack mixture into an 8 x 4-inch [1.5-L] baking pan; smooth top of mixture.
Bake into preheated oven for approximately 1 hour, until juices run clear when pierced with a fork.
Leave to rest for 10 minutes before slicing.
Comments: For a change, pour 1/2 cup [125 mL] salsa all over the loaf 15 minutes before the end of baking time. Delicious!
Servings: 4
Ingredients Preparation
1 pound [454 g] ground chicken or turkey
3/4 cup [190 mL] frozen or drained canned corn kernels
1/2 cup [125 mL] chopped sweet red or green pepper, membranes removed and seeded
1/2 cup [125 mL] mayonnaise
2 green onions, sliced
2 tablespoons [30 mL] chicken broth or 2 pouches instant chicken broth mix
1/3 cup [80 mL] breadcrumbs
2 teaspoons [10 mL] chili powder
Preheat oven to 350°F [180°C].
Well mix together all the ingredients into a bowl.
Delicately pack mixture into an 8 x 4-inch [1.5-L] baking pan; smooth top of mixture.
Bake into preheated oven for approximately 1 hour, until juices run clear when pierced with a fork.
Leave to rest for 10 minutes before slicing.
Baked Beans with Parm Ham
Baked Beans with Parm Ham
Comments: *Leave navy beans to soak in cold water overnight.
Serve beans along with crusty bread, and a green salad.
Servings: 4
Ingredients Preparation
1 pound [454 g] navy beans, soaked* and drained
5 cups [1.25 L] water
4 tablespoons [60 L] olive oil
2 medium onions, sliced
2 cloves garlic, crushed
2 celery stalks, chopped
2 1/4 pounds [1 kg] canned peeled tomatoes
4 ounces [113 g] chopped Parm ham
1 tablespoon [15 mL] freshly chopped basil
or
2 teaspoons [10 mL] dried
2 tablespoons [30 mL] tomato paste
Transfer navy beans into a large casserole.
Pour in water then bring to a boil over medium heat.
Lower heat and leave beans to simmer slowly until soft, for approximately 45 minutes.
Remove from heat; drain and reserve beans.
Into a clean large casserole, heat olive oil over medium heat until hot.
Soften together onion slices and crushed garlic until onion slices are translucent, yet not colored.
Mix in chopped celery, tomatoes with juice, and chopped Parm ham.
Cook stirring for 3 minutes.
Mix in freshly chopped or dried basil, tomato paste and reserved drained beans.
Lower heat, cover and leave to heat slowly for 30 minutes sstirring from tine to time.
Pour into a warm serving bowl, and serve.
Comments: *Leave navy beans to soak in cold water overnight.
Serve beans along with crusty bread, and a green salad.
Servings: 4
Ingredients Preparation
1 pound [454 g] navy beans, soaked* and drained
5 cups [1.25 L] water
4 tablespoons [60 L] olive oil
2 medium onions, sliced
2 cloves garlic, crushed
2 celery stalks, chopped
2 1/4 pounds [1 kg] canned peeled tomatoes
4 ounces [113 g] chopped Parm ham
1 tablespoon [15 mL] freshly chopped basil
or
2 teaspoons [10 mL] dried
2 tablespoons [30 mL] tomato paste
Transfer navy beans into a large casserole.
Pour in water then bring to a boil over medium heat.
Lower heat and leave beans to simmer slowly until soft, for approximately 45 minutes.
Remove from heat; drain and reserve beans.
Into a clean large casserole, heat olive oil over medium heat until hot.
Soften together onion slices and crushed garlic until onion slices are translucent, yet not colored.
Mix in chopped celery, tomatoes with juice, and chopped Parm ham.
Cook stirring for 3 minutes.
Mix in freshly chopped or dried basil, tomato paste and reserved drained beans.
Lower heat, cover and leave to heat slowly for 30 minutes sstirring from tine to time.
Pour into a warm serving bowl, and serve.
Natchitoches Meat Pies
5 teaspoons vegetable oil
3/4 pound 85 percent lean ground beef
3/4 pound ground pork
Salt and pepper
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and minced
6 scallions, white parts minced, green parts sliced thin
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoon all-purpose flour
1 cup chicken broth
DOUGH
4 cups (20 ounces) all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
8 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup chicken broth
2 large eggs, lightly beaten
1 quart vegetable oil for frying
1. FOR THE FILLING: Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add beef, pork, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until no longer pink, 8 to 10 minutes. Transfer meat to bowl.
2. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add onion, bell pepper, scallion whites, ½ teaspoon salt, and ½ teaspoon pepper and cook until vegetables are just starting to brown, 3 to 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds.
3. Return meat and any accumulated juices to skillet with vegetables. Sprinkle flour over meat and cook, stirring constantly, until evenly coated, about 1 minute. Add broth, bring to boil, and cook until slightly thickened, about 3 minutes. Transfer filling to bowl and stir in scallion greens. Refrigerate until completely cool, about 1 hour. (Filling can be refrigerated for up to 24 hours.)
4. FOR THE DOUGH: Process flour, salt, and baking powder in food processor until combined, about 3 seconds. Add shortening and pulse until mixture resembles coarse cornmeal, 6 to 8 pulses. Add broth and eggs and pulse until dough just comes together, about 5 pulses. Transfer dough to lightly floured counter and knead until dough forms smooth ball, about 20 seconds. Divide dough into 16 equal pieces. (Dough can be covered and refrigerated for up to 24 hours.)
5. Line rimmed baking sheet with parchment paper. Working with 1 piece of dough at a time, roll into 6-inch circle on lightly floured counter. Place ¼ cup filling in center of dough round. Brush edges of dough with water and fold dough over filling. Press to seal, trim any ragged edges, and crimp edges with tines of fork. Transfer to prepared sheet. (Filled pies can be covered and refrigerated for up to 24 hours.)
6. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in second rimmed baking sheet. Add 1 quart oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Place 4 pies in oil and fry until golden brown, 3 to 5 minutes per side, using slotted spatula or spider to flip. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Transfer pies to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining pies. Serve.
Cook's Country
RichPlanet TV is back on the telly, sky 192 and freesat 402, saturday at midnight (Muscle)
Posting Video Clips to Muscletalk (Ian4996)
Anyone got a tattoo they regret? (gusj)
Managed to gain 24lbs in weight in only 12 days. (Bawbag)
Does your training go into safety mode on the run up to an holiday? (SeanR)
Ruby Tuesday's Copycat Asian Glazed Salmon
½ C. brown sugar
⅓ C. soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. fresh ginger, chopped finely
1 tsp. dried red pepper flakes
1 tsp. garlic powder
1 tablespoon fresh lime juice
4 salmon fillets
Preheat oven to 350. Mix together the brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic powder and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish. Pour the sauce over the fillets, coating well. Bake for 8-10 minutes. Serve over rice.
Ranch Chicken Rice Salad
Ranch Chicken Rice Salad
Comments: Serve hot or cold, garnished with 4 small bunches fresh parsley if desired.
Servings: 4
Ingredients Preparation
2 cups [500 mL] minute rice
1 teaspoon [5 mL] vegetable oil
3/4 pound [340 g] chicken strips
1 1/2 cups [375 mL] fresh string beans, each cut into 3 parts
3 carrots, peeled then thinly sliced sideways
3 tablespoons [45 mL] chopped walnuts
2 tablespoons [30 mL] freshly chopped parsley
1 [12-ounce / 340-mL] can corn kernels, drained
4 tablespoons [60 mL] Ranch salad dressing with bacon
Boil rice according to instructions on the box.
Meanwhile, heat vegetable oil into a large non-stick frypan.
Stir-fry chicken strips for 1 minute.
Mix in string bean pieces and carrot slices; stir-fry for 5 minutes over medium heat.
Mix in chopped walnuts and parsley along with corn kernels.
Stir-fry for 1 more minute.
Mix in done rice and salad dressing, and serve.
Comments: Serve hot or cold, garnished with 4 small bunches fresh parsley if desired.
Servings: 4
Ingredients Preparation
2 cups [500 mL] minute rice
1 teaspoon [5 mL] vegetable oil
3/4 pound [340 g] chicken strips
1 1/2 cups [375 mL] fresh string beans, each cut into 3 parts
3 carrots, peeled then thinly sliced sideways
3 tablespoons [45 mL] chopped walnuts
2 tablespoons [30 mL] freshly chopped parsley
1 [12-ounce / 340-mL] can corn kernels, drained
4 tablespoons [60 mL] Ranch salad dressing with bacon
Boil rice according to instructions on the box.
Meanwhile, heat vegetable oil into a large non-stick frypan.
Stir-fry chicken strips for 1 minute.
Mix in string bean pieces and carrot slices; stir-fry for 5 minutes over medium heat.
Mix in chopped walnuts and parsley along with corn kernels.
Stir-fry for 1 more minute.
Mix in done rice and salad dressing, and serve.
Shrimp Fra Diavolo
Shrimp Fra Diavolo
(Devil's shrimp)
Approx 25 minutes preperation time
Serves 4 people
Ingredients:
24 pieces of Jumbo Shrimp (6 pieces per person)
3 roasted red peppers
1 tsp of fresh chopped garlic
1 tbsp of Extra virign olive oil
12 mushrooms- thinly chopped
½ white onion- diced
1 lb fettuccini noodles (Chef recommends Barilla, but any pasta made with semolina durham wheat is fine)
1 can of crushed red tomatoes (quart size)
1 tsp crushed red pepper flakes
1 cup white cooking wine
Roast and clean the peppers in advance, then julienne
In a large saute pan, begin with olive oil, shrimp and garlic on low heat until the shrimp are almost all pink and the garlic is lightly browned. Then add add red peppers, onions, mushrooms and continue to cook them down. Deglaze with white wine and add tomatoes, crushed red pepper, let simmer on medium heat about 10 more minutes, serve over cooked noodles.
(Devil's shrimp)
Approx 25 minutes preperation time
Serves 4 people
Ingredients:
24 pieces of Jumbo Shrimp (6 pieces per person)
3 roasted red peppers
1 tsp of fresh chopped garlic
1 tbsp of Extra virign olive oil
12 mushrooms- thinly chopped
½ white onion- diced
1 lb fettuccini noodles (Chef recommends Barilla, but any pasta made with semolina durham wheat is fine)
1 can of crushed red tomatoes (quart size)
1 tsp crushed red pepper flakes
1 cup white cooking wine
Roast and clean the peppers in advance, then julienne
In a large saute pan, begin with olive oil, shrimp and garlic on low heat until the shrimp are almost all pink and the garlic is lightly browned. Then add add red peppers, onions, mushrooms and continue to cook them down. Deglaze with white wine and add tomatoes, crushed red pepper, let simmer on medium heat about 10 more minutes, serve over cooked noodles.
char grilled burger
char grilled burger
4th of July burgers
Caramelized onions
2 tsp vegetable oil
2 red onions, sliced
¼ Tsp. kosher salt
Burgers
1 pound ground sirloin (80/20)
2 pounds ground Chuck (80/20)
½ cup crème fraiche or sour cream
1 tbsp. garlic, minced
1 Tsp. Worcestershire sauce
1 tbsp. kosher salt
2 Tsp. black pepper, ground
Assembly
8 slices approx. 4oz Sharp aged cheddar
¼ cup garlic Aioli
8 brioche buns, sliced horizontally
1. Heat 2 teaspoons oil in a nonstick skillet over medium-low heat and swirl to evenly coat. Add red onions and ¼ teaspoon salt and cook for 15 minutes or until golden brown, stirring occasionally. (Tip: to enhance flavor, stir in ½ Tbsp. red wine vinegar and cook 1 minute.) Remove from heat and keep warm.
2. Preheat grill or grill pan.
3. Combine all burger ingredients in a medium bowl and mix until incorporated.
4. Form the ground meat into eight patties.
5. Grill over moderately high heat until well-browned approx. 5 minutes. Flip the burgers, top with Cheese and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are cooked to medium-rare.
6. Spread the Garlic Aioli on the buns.
7. Place burgers on the bottom half of buns. (Tip: Add your favorite toppings as desired. IE. Crispy bacon, caramelized onions, Cole slaw.)
8. Place top half of bun on burgers and serve right away.
4th of July burgers
Caramelized onions
2 tsp vegetable oil
2 red onions, sliced
¼ Tsp. kosher salt
Burgers
1 pound ground sirloin (80/20)
2 pounds ground Chuck (80/20)
½ cup crème fraiche or sour cream
1 tbsp. garlic, minced
1 Tsp. Worcestershire sauce
1 tbsp. kosher salt
2 Tsp. black pepper, ground
Assembly
8 slices approx. 4oz Sharp aged cheddar
¼ cup garlic Aioli
8 brioche buns, sliced horizontally
1. Heat 2 teaspoons oil in a nonstick skillet over medium-low heat and swirl to evenly coat. Add red onions and ¼ teaspoon salt and cook for 15 minutes or until golden brown, stirring occasionally. (Tip: to enhance flavor, stir in ½ Tbsp. red wine vinegar and cook 1 minute.) Remove from heat and keep warm.
2. Preheat grill or grill pan.
3. Combine all burger ingredients in a medium bowl and mix until incorporated.
4. Form the ground meat into eight patties.
5. Grill over moderately high heat until well-browned approx. 5 minutes. Flip the burgers, top with Cheese and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are cooked to medium-rare.
6. Spread the Garlic Aioli on the buns.
7. Place burgers on the bottom half of buns. (Tip: Add your favorite toppings as desired. IE. Crispy bacon, caramelized onions, Cole slaw.)
8. Place top half of bun on burgers and serve right away.
Refrigerator Pickles
Refrigerator Pickles
8 cups sliced vegetables
1 cup sliced onion
5 cloves garlic, sliced
½ cup sugar
4 tablespoons salt (sea salt preferred)
2 cups white vinegar
2 cups water
Optional: fresh herbs, dried chilis, mustard seed or celery seed, whole cloves or star anise
Pack two (2) quart-sized wide mouth mason jars with vegetables, onions and garlic.
In a medium pot on the stove, bring sugar, salt, vinegar and water to a boil. Immediately and carefully, using a ladle and funnel, add hot liquid to jars. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour. Transfer to refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.
To pickle, choose one or more of the following:
Cucumbers, small whole, or larger sliced
Summer Squash or Zucchini, cubed or thinly sliced
Onions – red, white, yellow, whole pearl
Garlic – whole peeled cloves
Peppers – bell or hot
Cauliflower
Radishes – small whole or larger sliced
Carrots – sliced
Asparagus
Green or yellow beans
Rhubarb
Beets – cooked and cubed or sliced
Kohlrabi – sliced
Cabbage – shredded
Relish – chopped cucumbers, onions, garlic, carrots, peppers
8 cups sliced vegetables
1 cup sliced onion
5 cloves garlic, sliced
½ cup sugar
4 tablespoons salt (sea salt preferred)
2 cups white vinegar
2 cups water
Optional: fresh herbs, dried chilis, mustard seed or celery seed, whole cloves or star anise
Pack two (2) quart-sized wide mouth mason jars with vegetables, onions and garlic.
In a medium pot on the stove, bring sugar, salt, vinegar and water to a boil. Immediately and carefully, using a ladle and funnel, add hot liquid to jars. Place lids and screw on bands tightly. Turn upside down on your counter and let sit for one hour. Transfer to refrigerator and allow a few days for flavors to blend. Pickles will last several weeks to a few months in the refrigerator.
To pickle, choose one or more of the following:
Cucumbers, small whole, or larger sliced
Summer Squash or Zucchini, cubed or thinly sliced
Onions – red, white, yellow, whole pearl
Garlic – whole peeled cloves
Peppers – bell or hot
Cauliflower
Radishes – small whole or larger sliced
Carrots – sliced
Asparagus
Green or yellow beans
Rhubarb
Beets – cooked and cubed or sliced
Kohlrabi – sliced
Cabbage – shredded
Relish – chopped cucumbers, onions, garlic, carrots, peppers
Secret Service Pizza Delight
Secret Service Pizza Delight
Makes 4 Servings
Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup tapioca flour
¼ teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon salt
⅓ cup flax seed meal
½ cup warm water
½ tablespoon butter or grapeseed oil
For the Sauce:
¾ cup tomato sauce
1 tablespoon basil pesto or grapeseed oil
1 tablespoon hot sauce
1 tablespoon pizza seasoning
For the Toppings:
¼ cup diced red bell peppers
1 cup spinach
¼ cup dairy-free cheese, or regular cheese if you can have dairy
½ cup diced zucchini
Drizzle of hot sauce (shhh, that's the secret ingredient)
Preparation:
To make the Crust: Preheat the oven to 375°F. In a large mixer bowl, thoroughly combine the crust ingredients with a mixer paddle or a wooden spoon. Line a large baking sheet with a piece of parchment paper, and place the dough on top. Place another piece of parchment paper on top and roll the dough out with a rolling pin until it's a thin even circular crust. Take off the top piece of parchment paper and bake the crust for 20 minutes.
Meanwhile, mix the sauce ingredients in a small bowl. Once the pizza crust is light brown, remove it from the oven and raise the oven temperature to 400°F. Remove the bottom piece of parchment paper, and place the crust back on the baking sheet. Evenly spread the sauce on the pizza crust, and put the diced red bell peppers on top of the sauce. Place the spinach on next and then sprinkle the cheese over the spinach.
Finally, evenly place the zucchini on top of the pizza and drizzle some hot sauce on top if you like spicy food. Put the pizza back in the oven for 10 to 12 minutes, or until the cheese has melted. Remove from oven, and enjoy! I hope you liked the secret ingredient.
Makes 4 Servings
Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup tapioca flour
¼ teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon salt
⅓ cup flax seed meal
½ cup warm water
½ tablespoon butter or grapeseed oil
For the Sauce:
¾ cup tomato sauce
1 tablespoon basil pesto or grapeseed oil
1 tablespoon hot sauce
1 tablespoon pizza seasoning
For the Toppings:
¼ cup diced red bell peppers
1 cup spinach
¼ cup dairy-free cheese, or regular cheese if you can have dairy
½ cup diced zucchini
Drizzle of hot sauce (shhh, that's the secret ingredient)
Preparation:
To make the Crust: Preheat the oven to 375°F. In a large mixer bowl, thoroughly combine the crust ingredients with a mixer paddle or a wooden spoon. Line a large baking sheet with a piece of parchment paper, and place the dough on top. Place another piece of parchment paper on top and roll the dough out with a rolling pin until it's a thin even circular crust. Take off the top piece of parchment paper and bake the crust for 20 minutes.
Meanwhile, mix the sauce ingredients in a small bowl. Once the pizza crust is light brown, remove it from the oven and raise the oven temperature to 400°F. Remove the bottom piece of parchment paper, and place the crust back on the baking sheet. Evenly spread the sauce on the pizza crust, and put the diced red bell peppers on top of the sauce. Place the spinach on next and then sprinkle the cheese over the spinach.
Finally, evenly place the zucchini on top of the pizza and drizzle some hot sauce on top if you like spicy food. Put the pizza back in the oven for 10 to 12 minutes, or until the cheese has melted. Remove from oven, and enjoy! I hope you liked the secret ingredient.
Grilled Zucchini with Walnut-Caraway Granola and Carrot Dressing
Grilled Zucchini with Walnut-Caraway Granola and Carrot Dressing
Granola:
1 cup dried oats
¾ cup walnuts, chopped fine
2 Teaspoons caraway seeds
1 Teaspoon fresh thyme, minced
1 Teaspoon mustard powder
3 Tablespoons Tamari (or soy sauce)
1 Tablespoon real maple syrup (or honey)
2 Teaspoons sriracha (or your favorite hot sauce)
2 Tablespoons Olive oil
Combine dry ingredients in a bowl. In a separate bowl, combine all wet ingredients. Toss dry with wet. Spread onto a baking sheet and bake at 375 for 25 minutes, stirring often, so everything gets nice and toasty.
Carrot Dressing:
12 oz fresh carrot juice
zest and juice of 1 lemon
½ cup olive oil
salt
Reduce carrot juice by half. In a blender combine all ingredients and blend until emulsified. Season with salt.
Zucchini:
2 lb. zucchini
½ cup balsamic vinegar
1 teaspoon salt
fresh ground black pepper
Cut zucchini into sixths, lengthwise. Marinate two hours. Grill in a very hot grill pan or grill until done.
Drizzle Carrot dressing on plate, top with zucchini, then granola, a touch of salt and balsamic vinegar.
Granola:
1 cup dried oats
¾ cup walnuts, chopped fine
2 Teaspoons caraway seeds
1 Teaspoon fresh thyme, minced
1 Teaspoon mustard powder
3 Tablespoons Tamari (or soy sauce)
1 Tablespoon real maple syrup (or honey)
2 Teaspoons sriracha (or your favorite hot sauce)
2 Tablespoons Olive oil
Combine dry ingredients in a bowl. In a separate bowl, combine all wet ingredients. Toss dry with wet. Spread onto a baking sheet and bake at 375 for 25 minutes, stirring often, so everything gets nice and toasty.
Carrot Dressing:
12 oz fresh carrot juice
zest and juice of 1 lemon
½ cup olive oil
salt
Reduce carrot juice by half. In a blender combine all ingredients and blend until emulsified. Season with salt.
Zucchini:
2 lb. zucchini
½ cup balsamic vinegar
1 teaspoon salt
fresh ground black pepper
Cut zucchini into sixths, lengthwise. Marinate two hours. Grill in a very hot grill pan or grill until done.
Drizzle Carrot dressing on plate, top with zucchini, then granola, a touch of salt and balsamic vinegar.
Macaroni Grill Bella Napoli
Macaroni Grill Bella Napoli
Deep-fried pasta in a rich, creamy sauce.
1/2 pound pasta sheets, may substitute won tons
Oil, for deep-frying
Asiago Cream Sauce
2 cups heavy whipping cream
1/16 teaspoon chicken soup base
1/2 cup plus 2 tablespoon Asiago cheese
1/2 tablespoon cornstarch
1 ounce water
2 to 3 cups mozzarella cheese
Kalamata olive, sliced
Banana peppers, sliced
Chopped tomato
1/2 to 1 cup Asiago cheese, grated
1 piece cooked Italian sausage
1 piece cooked, sweet Italian sausage
Make cream sauce first by heating the cream until very hot and just bubbly, but not to a boil. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)
Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.
Assembly: Preheat oven to 400 degrees F and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake until cheese just starts to brown.
Yield: 4 servings
Deep-fried pasta in a rich, creamy sauce.
1/2 pound pasta sheets, may substitute won tons
Oil, for deep-frying
Asiago Cream Sauce
2 cups heavy whipping cream
1/16 teaspoon chicken soup base
1/2 cup plus 2 tablespoon Asiago cheese
1/2 tablespoon cornstarch
1 ounce water
2 to 3 cups mozzarella cheese
Kalamata olive, sliced
Banana peppers, sliced
Chopped tomato
1/2 to 1 cup Asiago cheese, grated
1 piece cooked Italian sausage
1 piece cooked, sweet Italian sausage
Make cream sauce first by heating the cream until very hot and just bubbly, but not to a boil. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)
Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.
Assembly: Preheat oven to 400 degrees F and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake until cheese just starts to brown.
Yield: 4 servings
Inscription à :
Articles (Atom)