Tupperware? (pauld)
Famous Dave's Smoked Texas Beef Brisket
Famous Dave's Smoked Texas Beef Brisket
Prep:
Ensure brisket is completely thawed before smoking
Check thickness of fat. Fat should be 1/4" to 3/8". Trim as needed.
Brisket should have a raw weight of 10 to 14 lbs.
Season each piece with Brown Sugar, Famous Dave's Retail Rib Rub and Black Pepper.
Smoking:
Smoke briskets for 12 to 14 hours
Maintain Smoker at 225ºF.
Use whole log wood. Hickory, Maple or Oak, whatever works best for you
Place brisket on smoker rack, fat side up; flat side towards hottest part of smoker
Set a timer to check brisket temperature after ten hours
Do not open and close smoker as brisket is smoking. Keep closed for consistent smoke
Smoke brisket to 195ºF.
Holding:
Briskets should hold a minimum of 1 hour before using from the smoker. This will keep the juices from purging.
Serving:
Cut brisket in half where the point ends and flat begins
Slice approximately ¼" thick across the grain.
Prep:
Ensure brisket is completely thawed before smoking
Check thickness of fat. Fat should be 1/4" to 3/8". Trim as needed.
Brisket should have a raw weight of 10 to 14 lbs.
Season each piece with Brown Sugar, Famous Dave's Retail Rib Rub and Black Pepper.
Smoking:
Smoke briskets for 12 to 14 hours
Maintain Smoker at 225ºF.
Use whole log wood. Hickory, Maple or Oak, whatever works best for you
Place brisket on smoker rack, fat side up; flat side towards hottest part of smoker
Set a timer to check brisket temperature after ten hours
Do not open and close smoker as brisket is smoking. Keep closed for consistent smoke
Smoke brisket to 195ºF.
Holding:
Briskets should hold a minimum of 1 hour before using from the smoker. This will keep the juices from purging.
Serving:
Cut brisket in half where the point ends and flat begins
Slice approximately ¼" thick across the grain.
GRILLED CHICKEN DRUMMIES with Angry Sauce or Garlic Pepper Glaze
GRILLED CHICKEN DRUMMIES
24 chicken wing drumettes
- prepared poultry brine, packaged or homemade (see Good to Know below)*
- canola or olive oil
- fresh ground black pepper, to taste
- deep disposable foil pan (approx. 17x12x3")
- Angry Sauce or Garlic Pepper Glaze
Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. Preheat both sides of grill to high; clean grill. Cook chicken with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more each next side. Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drummies on top of the meaty parts to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 165° (about 20 min.). Working in batches, transfer chicken to a large mixing bowl; toss with sauce or glaze to coat. Cover with foil and let stand 5-10 min.
Good to Know:
Make a brine by combining 2 qts. water with ⅓ cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using.
ANGRYSAUCE: In a medium mixing bowl, whisk together ⅓ cup ketchup, ⅓ cup superfine sugar, ⅓ cup Kowalski's Kalbi Marinade and 1 ½ tsp. of chile-garlic paste (or more or less to taste). Use immediately or store, covered, in the refrigerator for up to 5 days.
GARLIC PEPPER GLAZE: In a medium mixing bowl, whisk together ¾ cup Lucille's Kitchen Garden Garlic Pepper Jam and 2 tbsp. rice wine vinegar. Use immediately or store, covered, in the refrigerator for up to 5 days.
24 chicken wing drumettes
- prepared poultry brine, packaged or homemade (see Good to Know below)*
- canola or olive oil
- fresh ground black pepper, to taste
- deep disposable foil pan (approx. 17x12x3")
- Angry Sauce or Garlic Pepper Glaze
Submerge chicken in brine; cover and let soak in the refrigerator 20 min. or up to 1 hr. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. Preheat both sides of grill to high; clean grill. Cook chicken with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4-5 min. more each next side. Turn one side of grill off (or move coals to one side). Move all the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drummies on top of the meaty parts to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken with cover down, turning occasionally, until it reaches 165° (about 20 min.). Working in batches, transfer chicken to a large mixing bowl; toss with sauce or glaze to coat. Cover with foil and let stand 5-10 min.
Good to Know:
Make a brine by combining 2 qts. water with ⅓ cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using.
ANGRYSAUCE: In a medium mixing bowl, whisk together ⅓ cup ketchup, ⅓ cup superfine sugar, ⅓ cup Kowalski's Kalbi Marinade and 1 ½ tsp. of chile-garlic paste (or more or less to taste). Use immediately or store, covered, in the refrigerator for up to 5 days.
GARLIC PEPPER GLAZE: In a medium mixing bowl, whisk together ¾ cup Lucille's Kitchen Garden Garlic Pepper Jam and 2 tbsp. rice wine vinegar. Use immediately or store, covered, in the refrigerator for up to 5 days.
No-bake Ancient Grain Bars
No-bake Ancient Grain Bars
Ingredients
1/4 cup light brown sugar
1/4 cup honey
1/4 cup almond butter
3 cups Cheerioes + Ancient Grains
1/4 cup dried cranberries
1 tablespoon flax seeds
Instructions
1. Lightly oil the bottom and sides of an 8x8 baking dish and set aside.
2. In a large saucepan, melt the sugar, honey and almond butter until it is smooth. Add in the cereal and stir until it is evenly coated with the mixture. Then stir in the cranberries and flax seed.
3. Press the mixture into the oiled baking dish and use a spatula to smooth out the top. Cover the pan and place the bars in the fridge to chill until hardened, about 2 hours. Remove and slice and serve.
Ingredients
1/4 cup light brown sugar
1/4 cup honey
1/4 cup almond butter
3 cups Cheerioes + Ancient Grains
1/4 cup dried cranberries
1 tablespoon flax seeds
Instructions
1. Lightly oil the bottom and sides of an 8x8 baking dish and set aside.
2. In a large saucepan, melt the sugar, honey and almond butter until it is smooth. Add in the cereal and stir until it is evenly coated with the mixture. Then stir in the cranberries and flax seed.
3. Press the mixture into the oiled baking dish and use a spatula to smooth out the top. Cover the pan and place the bars in the fridge to chill until hardened, about 2 hours. Remove and slice and serve.
Portabella Marinade
Portabella Marinade
1 1/5 cup olive oil
1/2 cup red wine vinegar
1/4 cup Dijon mustard
1 tbsp chopped garlic
Instructions:
Combine all ingredients.
1 1/5 cup olive oil
1/2 cup red wine vinegar
1/4 cup Dijon mustard
1 tbsp chopped garlic
Instructions:
Combine all ingredients.
Pan Roasted Pork Tenderloin with Apples
Pan Roasted Pork Tenderloin with Apples
Ingredients
3 Tablespoons Olive Oil
1-2 Pork Tenderloins, approximately 2 pounds, seasoned liberally on all sides with salt and pepper
2 Apples, peeled and sliced
1 Yellow Onion, halved and sliced thin
1 Teaspoon Chopped Fresh Rosemary
1/2 Cup Apple Cider
1/4 Cup Chicken Stock
1 Tablespoon Dijon Mustard
Directions
Preheat oven to 375.
Heat the olive oil in a large oven-safe skillet over medium high heat.
Add the pork tenderloins and sear until browned on all sides, about five minutes total. Remove the pork to a plate.
To the same skillet over medium-high heat add the apples and onions. Saute until the onions just begin to brown, about 4-5 minutes. Stir in the rosemary, apple cider, chicken stock and dijon and bring to a heavy simmer.
Place the pork on top of the apple/onion mixture and transfer the pan to the oven. Roast for 10-15 minutes or until a thermometer inserted into the thickest part of the pork reads about 145 degrees.
Let the pork rest for a couple minutes and then slice and serve topped with the apples and onions. Serves 4-6
Ingredients
3 Tablespoons Olive Oil
1-2 Pork Tenderloins, approximately 2 pounds, seasoned liberally on all sides with salt and pepper
2 Apples, peeled and sliced
1 Yellow Onion, halved and sliced thin
1 Teaspoon Chopped Fresh Rosemary
1/2 Cup Apple Cider
1/4 Cup Chicken Stock
1 Tablespoon Dijon Mustard
Directions
Preheat oven to 375.
Heat the olive oil in a large oven-safe skillet over medium high heat.
Add the pork tenderloins and sear until browned on all sides, about five minutes total. Remove the pork to a plate.
To the same skillet over medium-high heat add the apples and onions. Saute until the onions just begin to brown, about 4-5 minutes. Stir in the rosemary, apple cider, chicken stock and dijon and bring to a heavy simmer.
Place the pork on top of the apple/onion mixture and transfer the pan to the oven. Roast for 10-15 minutes or until a thermometer inserted into the thickest part of the pork reads about 145 degrees.
Let the pork rest for a couple minutes and then slice and serve topped with the apples and onions. Serves 4-6
Grilled farmhouse meatloaf sandwich
GRILLED FARMHOUSE MEATLOAF SANDWICH
- unsalted butter, at room temperature
4 slices sourdough bread
2 tbsp. Stonewall Kitchen Farmhouse Chutney
- handful fresh arugula
3-4 slices leftover meatloaf, less than ½" thick, warmed a bit in the microwave
3 tbsp. Kowalski's Herb Spread
Butter one side of each slice of bread. Place ½ of the bread slices, buttered side down, on a nonstick skillet or griddle preheated to medium. Spread chutney evenly on the bread s
lices in the skillet; top evenly with arugula and meatloaf. Spread herb spread on
un-buttered
side of the remaining slices of bread; place on top of the
meatloaf,
buttered side up. Cook sandwiches on
first
side until the bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until sandwich is hot and bread is dark golden-brown. Cut each sandwich in half on the diagonal; serve immediately.
Makes 2.
- unsalted butter, at room temperature
4 slices sourdough bread
2 tbsp. Stonewall Kitchen Farmhouse Chutney
- handful fresh arugula
3-4 slices leftover meatloaf, less than ½" thick, warmed a bit in the microwave
3 tbsp. Kowalski's Herb Spread
Butter one side of each slice of bread. Place ½ of the bread slices, buttered side down, on a nonstick skillet or griddle preheated to medium. Spread chutney evenly on the bread s
lices in the skillet; top evenly with arugula and meatloaf. Spread herb spread on
un-buttered
side of the remaining slices of bread; place on top of the
meatloaf,
buttered side up. Cook sandwiches on
first
side until the bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until sandwich is hot and bread is dark golden-brown. Cut each sandwich in half on the diagonal; serve immediately.
Makes 2.
Meatloaf hash
MEATLOAF HASH
2 pkgs. (20 oz. each) Kowalski's Quick & Easy Veggies (such as Root Veggie Blend or Sweet Potatoes), butter pats removed from container
1 tbsp. plus 1 ½ tsp. olive oil (approx.), divided
2 ½ cups (approx.) diced cold meatloaf, in ½" dice
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 fried or poached eggs
1 tbsp. finely minced fresh herbs
In a large mixing bowl, toss contents of veggie containers (except butter) with about 1 tbsp. oil until evenly coated. Transfer to 2 rimmed nonstick baking sheets lined with parchment paper; roast in a preheated 450° oven until edges are browned and veggies are tender (about 25 min.), rotating pans halfway through. Heat remaining oil in an extra-large nonstick skillet over medium-high heat. Add meatloaf; cook and stir until meatloaf is hot. Gently stir in roasted veggies; season hash to taste with salt and pepper. Top with eggs and fresh herbs. Serve immediately.
Serves 4.
2 pkgs. (20 oz. each) Kowalski's Quick & Easy Veggies (such as Root Veggie Blend or Sweet Potatoes), butter pats removed from container
1 tbsp. plus 1 ½ tsp. olive oil (approx.), divided
2 ½ cups (approx.) diced cold meatloaf, in ½" dice
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 fried or poached eggs
1 tbsp. finely minced fresh herbs
In a large mixing bowl, toss contents of veggie containers (except butter) with about 1 tbsp. oil until evenly coated. Transfer to 2 rimmed nonstick baking sheets lined with parchment paper; roast in a preheated 450° oven until edges are browned and veggies are tender (about 25 min.), rotating pans halfway through. Heat remaining oil in an extra-large nonstick skillet over medium-high heat. Add meatloaf; cook and stir until meatloaf is hot. Gently stir in roasted veggies; season hash to taste with salt and pepper. Top with eggs and fresh herbs. Serve immediately.
Serves 4.
Amazon Prime - worth it? (Manimal)
Chili's Ranchero Chicken Quesadilla
sliced chicken breast
flour tortillas
shredded cheddar cheese
Ranchero Sauce
2 tablespoons cooking oil
1/4 cup of chopped onion
2 cloves of garlic, chopped
1 serrano or jalapeno chile, seeded and diced
3 cups diced tomatoes
1 tablespoon oregano
1/2 teaspoon ground chile
Make the Ranchero Sauce
Heat the oil, and saute the garlic, serrano and onions for 2-3 minutes.
Reduce the heat and add in the tomatoes.
Cook the tomatoes for about 5 or 6 minutes until they become wilted.
Add in the seasonings and simmer for about 5 more minutes.
You can serve the sauce as is, or you can let the sauce cool and blend it.
Make the Quesadilla
Grill or saute the chicken.
Mix the chicken and the sauce together.
Butter the outside of your tortilla.
Add the cheese, and chicken/ranchero sauce filling.
Fold the tortilla and cook in a hot skillet.
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How to Freeze Chopped Onions
5 pounds chopped
Chop onions into the desired size. Lay chopped onions evenly on a cookie sheet. Do not let onions overlap. Ideally do not let the onions touch. When frozen individually, they will freeze best, and they will be best to use. You can place plastic wrap over the onions, and add another layer if desired. Wrap onions with plastic wrap and place into the freezer.
When the onions have frozen completely, divide onions into small portions. I like to freeze mine in 1 and 2 cup portions. Place chopped onions into small plastic bags, date the plastic bags, and put the bags into the freezer.
The frozen onions are best used within 3 to 4 months.
Chop onions into the desired size. Lay chopped onions evenly on a cookie sheet. Do not let onions overlap. Ideally do not let the onions touch. When frozen individually, they will freeze best, and they will be best to use. You can place plastic wrap over the onions, and add another layer if desired. Wrap onions with plastic wrap and place into the freezer.
When the onions have frozen completely, divide onions into small portions. I like to freeze mine in 1 and 2 cup portions. Place chopped onions into small plastic bags, date the plastic bags, and put the bags into the freezer.
The frozen onions are best used within 3 to 4 months.
School Lunchroom Cafeteria Rolls
I can remember how good these were back in the day. Makes a lot but I think it can be cut by 2/3 and still be really good.
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
Coconut Tres Leche Cake recipe from Saguaro
Coconut Tres Leche Cake recipe from Saguaro
Saguaro is a family-owned restaurant in South Minneapolis, offering a new twist on Mexican food. Called "AZ-Mex," Saguaro's cuisine is a perfect blend of flavors and fresh, innovative ingredients with just the right amount of kick.
Coconut Tres Leches
Serves 12
Cake
2 cups flour
1 tablespoon baking powder
12 eggs, separated
2 cups sugar
1 teaspoon vanilla
Soak
2 14-oz cans coconut milk
2 13.5-oz cans sweetened condensed milk
2 12-oz cans evaporated milk
Directions:
Generously spray a cake pan and place parchment on the bottom.
Sift the flour and baking powder together in a small bowl and set aside.
In a stand mixer with a paddle attachment, whip the egg yolks, sugar, and vanilla together until pale yellow and fluffy.
Using a whisk attachment, whip the egg whites to medium peaks.
Gently fold the egg whites into the egg yolk mixture until just combined.
In three parts, fold the flour mixture until just combined.
In a 350 degree oven, bake in a 9 x 13 pan for 1 hour or until toothpick comes out clean when poked in the center.
After the cake is cooled, remove the cake from the pan and cover the pan with plastic wrap, getting into the corners and letting the plastic hang off the sides to handle. Place the cake back into the cake pan.
Mix together the milks (coconut milk may be lumpy, heat first to remove) and prick the cake with a knife. Pour the mixture into the cake and cover, letting soak.
Once completely soaked in, place a cutting board on top of the cake pan and flip upside down. Remove the pan and the plastic wrap and slice.
Saguaro is a family-owned restaurant in South Minneapolis, offering a new twist on Mexican food. Called "AZ-Mex," Saguaro's cuisine is a perfect blend of flavors and fresh, innovative ingredients with just the right amount of kick.
Coconut Tres Leches
Serves 12
Cake
2 cups flour
1 tablespoon baking powder
12 eggs, separated
2 cups sugar
1 teaspoon vanilla
Soak
2 14-oz cans coconut milk
2 13.5-oz cans sweetened condensed milk
2 12-oz cans evaporated milk
Directions:
Generously spray a cake pan and place parchment on the bottom.
Sift the flour and baking powder together in a small bowl and set aside.
In a stand mixer with a paddle attachment, whip the egg yolks, sugar, and vanilla together until pale yellow and fluffy.
Using a whisk attachment, whip the egg whites to medium peaks.
Gently fold the egg whites into the egg yolk mixture until just combined.
In three parts, fold the flour mixture until just combined.
In a 350 degree oven, bake in a 9 x 13 pan for 1 hour or until toothpick comes out clean when poked in the center.
After the cake is cooled, remove the cake from the pan and cover the pan with plastic wrap, getting into the corners and letting the plastic hang off the sides to handle. Place the cake back into the cake pan.
Mix together the milks (coconut milk may be lumpy, heat first to remove) and prick the cake with a knife. Pour the mixture into the cake and cover, letting soak.
Once completely soaked in, place a cutting board on top of the cake pan and flip upside down. Remove the pan and the plastic wrap and slice.
Starting up Business. (inflames27)
Roasted Vegetable Salad Recipe
SERVES 4 (AS A SIDE)
PREP 15 MINUTES (PLUS COOLING)
COOK 20 MINUTES
400g cauliflower, cut into florets
1 red capsicum, thickly sliced
400g kent pumpkin, peeled,
cut into thin wedges
1 tablespoon extra virgin olive oil
250 packet cooked whole baby beetroot,
quartered (see Amira’s tip)
60g baby spinach
¼ cup chopped walnuts, toasted
2 tablespoons dried cranberries
1 quantity Orange, Tahini and Mint
dressing (see recipe, right)
2 teaspoons orange zest
¼ cup fresh mint leaves
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper (see Amira’s tip).
2 Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.
3 Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
4 Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve.
NUTRITION: (per serve) 1326kJ; 20.3g fat; 2.2g sat fat; 9.8g protein; 21.8g carbs; 8.1g fibre; 0mg chol; 190mg sodium.
Losing Weight with Kiwi Diet
How the kiwi diet is applied? Is it possible to lose weight by eating kiwi?
If you need to lose weight fast, this diet is for you. Because, with kiwi diet, you can lose 2 kilos in 4 days.
DOES KIWI SLIM ME DOWN? HOW? WHAT EFFECTS DOES IT HAVE?
● Kiwi makes digestion easy, increases metabolism rate and prevents constipation.
Kiwi is an all-round fruit and consumed as a fruit and for cosmetic and medical purposes as well. Besides, it is full of minerals and vitamins. It is rich in vitamins A, B, C and E. Along with its immune system strengthening effect, it is a very curative fruit with its calcium, magnesium, potassium, iron and phosphorus content. It cleans your skin from toxins and it is effective on decreasing cellulite. Besides all these features, the most mportant feature of kiwi is that it helps losing weight.
For how many days the kiwi diet should be applied?
Kiwi diet should be applied for only 4 days. Don’t apply it for more than 4 days. If you want to apply it again, you should have a 4-day break. In every meal of the 4 day period, kiwi is eaten.
● Kiwi Diet Menu:
Breakfast: 1 kiwi, 1 water glass of yoghurt, 1 slice of bread.
Snack: 1 kiwi
Noon: 1 bowl of vegetable soup, kiwi until you are full.
Snack: 1 kiwi
Evening: 1 kiwi, 2 boiled eggs, 1 portion of vegetable meal or 100 grams of meat.
Footnote 1: You can consume sugar-free chamomile tea in order to comfort your stomach at night and sleep comfortably.
Footnote 2: During the 4-day period of the diet, drinking beverages except sugar-free tea and water is forbidden.
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Applebee's Grilled Chicken Caesar Salad
Salad Dressing
1/2 cup Real mayonnaise
3 tablespoons white vinegar
3 tablespoons Parmesan cheese, grated
Meat
2 boneless skinless chicken breasts
Salad
1 Dole Caesar Salad Kit
Make the Salad Dressing: Thin the mayonnaise with the vinegar in a small bowl with a lid. Stir in the black pepper and grated cheese. Refrigerate until ready to serve or you can use the dressing in the kit.
Grill the Chicken: Heat a George Foreman Grill. Cook the chicken until done.Let the meat rest for a few minutes to let the juices set.
Prepare the Salad The Dole Salad kit comes with lettuce, parmesan cheese and garlic croutons. Divide the contents of the kit on two large plates. Slice the chicken breasts into thin slices and place on top of the salad.
Serve with dressing on the side.
Notes: Applebee’s has had several versions of the Caesar salad on the menu. They have added garlic shrimp, Italian chicken, grilled salmon and steak to the classic salad to create a wonderfully hearty dinner. Add your favorite spice rub to the meat of your choice, grill and place on top of the salad to create a restaurant quality salad in no time at all.
Makes 2 large dinner salads
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Rechargeable Wet & Dry Shavers (Oldy)
Wendy’s Classic Greek Fresh Stuffed Pita
Wendy’s Classic Greek Fresh Stuffed Pita
1 cup crumbled feta cheese
6 cups romaine lettuce (chopped)
1/2 cup tomato (seeded and diced)
1/4 cup cucumber (thinly sliced and chopped)
1/4 cup red cabbage (shredded)
1/4 cup red onion (diced)
1/4 cup carrot (shredded)
4 pita breads
Dressing
1/2 cup water
1 pinch dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 pinch ground black pepper
1 pinch parsley
1 pinch oregano
1 pinch thyme
1 pinch basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
The dressing is made by dissolving the gelatin in the water. Heat in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar and whisk the oil into it. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, basil and thyme. Let the dressing cool for about 15 minutes before you begin to add the cheese and egg substitute. Whisk until slightly thicker, and then chill. Overnight refrigeration makes the dressing thicker, if so desired.
The Greek topping is made by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
The salad is prepared by mixing the romaine lettuce, red cabbage and shredded carrot in a large bowl and then tossing.
Make the sandwiches by microwaving each pita for 20 seconds.
Then, fold each pita in half as you would a taco, and add 1 to 1 1/2 cups of the romaine mix into the bread.
Top with 1/2 to 1/3 cup of the Greek topping onto each sandwich.
Pour a tablespoon of the dressing over each sandwich and serve immediately.
1 cup crumbled feta cheese
6 cups romaine lettuce (chopped)
1/2 cup tomato (seeded and diced)
1/4 cup cucumber (thinly sliced and chopped)
1/4 cup red cabbage (shredded)
1/4 cup red onion (diced)
1/4 cup carrot (shredded)
4 pita breads
Dressing
1/2 cup water
1 pinch dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 pinch ground black pepper
1 pinch parsley
1 pinch oregano
1 pinch thyme
1 pinch basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
The dressing is made by dissolving the gelatin in the water. Heat in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar and whisk the oil into it. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, basil and thyme. Let the dressing cool for about 15 minutes before you begin to add the cheese and egg substitute. Whisk until slightly thicker, and then chill. Overnight refrigeration makes the dressing thicker, if so desired.
The Greek topping is made by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
The salad is prepared by mixing the romaine lettuce, red cabbage and shredded carrot in a large bowl and then tossing.
Make the sandwiches by microwaving each pita for 20 seconds.
Then, fold each pita in half as you would a taco, and add 1 to 1 1/2 cups of the romaine mix into the bread.
Top with 1/2 to 1/3 cup of the Greek topping onto each sandwich.
Pour a tablespoon of the dressing over each sandwich and serve immediately.
Chick-Fil-A Honey Roasted BBQ Sauce
Chick-Fil-A Honey Roasted BBQ Sauce
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 teaspoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring
1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water
1. Combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan. Place over medium heat, and then heat until boiling. Stir. Remove the pan from the heat and let it cool uncovered for 10 minutes. Add the vinegar, smoke flavoring, and lemon juice.
2. While the sauce cools, vigorously whisk the egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes, or until the color is pale yellow.
3. Drizzle the cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
Note: The vinegar kills any potentially harmful bacteria from the raw egg. If you are concerned, use a pasteurized egg product as a substitute.
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 teaspoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring
1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water
1. Combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan. Place over medium heat, and then heat until boiling. Stir. Remove the pan from the heat and let it cool uncovered for 10 minutes. Add the vinegar, smoke flavoring, and lemon juice.
2. While the sauce cools, vigorously whisk the egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes, or until the color is pale yellow.
3. Drizzle the cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
Note: The vinegar kills any potentially harmful bacteria from the raw egg. If you are concerned, use a pasteurized egg product as a substitute.
Steak Salt
Steak Salt
Flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
Flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
Lone Star Steakhouse Steak Sauce
Lone Star Steakhouse Steak Sauce
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added.
Serve with Steak Salt:
Flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added.
Serve with Steak Salt:
Flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
El Pollo Loco Mexican Beans
El Pollo Loco Mexican Beans
1 tablespoon vegetable oil
1 whole serrano chili
1/4 teaspoon serrano chili, ground
1 (28 ounce) can pinto beans
1/3 cup water
Heat oil and whole chile in sauce pan.
When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
1 tablespoon vegetable oil
1 whole serrano chili
1/4 teaspoon serrano chili, ground
1 (28 ounce) can pinto beans
1/3 cup water
Heat oil and whole chile in sauce pan.
When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
Big Mouth Sandwich
Big Mouth Sandwich
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt or seasoned salt
2 California avocados - sliced
1 French bread loaf or long loaf
garlic salt - to taste
8 ounces refried beans
1 can shredded lettuce
1 tomato - sliced
2 green onions - sliced
1/2 cup cheddar cheese - shredded
taco sauce - optional
Brown ground beef very thoroughly; drain well, Stir in salt and chili powder; keep hot.
Halve, peel and slice avocados into flat slices.
Split French bread in half lengthwise. Lightly toast cut sides under broiler.
Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using.
Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat.
Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using.
Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt.
Cover with top half of bread; cut into serving sized sandwiches.
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt or seasoned salt
2 California avocados - sliced
1 French bread loaf or long loaf
garlic salt - to taste
8 ounces refried beans
1 can shredded lettuce
1 tomato - sliced
2 green onions - sliced
1/2 cup cheddar cheese - shredded
taco sauce - optional
Brown ground beef very thoroughly; drain well, Stir in salt and chili powder; keep hot.
Halve, peel and slice avocados into flat slices.
Split French bread in half lengthwise. Lightly toast cut sides under broiler.
Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using.
Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat.
Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using.
Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt.
Cover with top half of bread; cut into serving sized sandwiches.
Meatball Quiche
Meatball Quiche
Servings: 4
Ingredients Preparation
1 pound [454 g] lean ground beef
1 cup [250 mL] fine breadcrumbs
1 egg, beaten
1 teaspoon [5 mL] dried oregano
3 tablespoons [45 mL] finely chopped fresh parsley
1 teaspoon [5 mL] finely chopped fresh chives
1 teaspoon [5 mL] paprika
1 teaspoon [5 mL] garlic salt
3 tablespoons [45 mL] olive oil
6 large eggs
1/2 cup [125 mL] light cream [15%]
1 teaspoon [5 mL] grated nutmeg
1 tablespoon [15 ml] finely chopped fresh chervil
1 tablespoon [15 mL] finely chopped fresh parsley
1 [8-inch / 20-cm] pie shell
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Into a bowl, mix together ground beef, breadcrumbs, beaten egg, dried oregano, freshly chopped parsley and chives, paprika and garlic salt.
Pepper then shape mixture into 12 meatballs; roll in flour to coat.
Heat olive oil into a large frypan.
Brown meatballs on all sides, apart over medium heat, turning often.
Remove from heat and reserve.
Into a large bowl, whip together eggs, cream, grated nutmeg and fresly chopped chervil and parsley.
Salt and pepper mixture; pour into pie shell.
Evenly top with meatballs.
Bake into preheated oven for approximately 40 minutes, until pie crust is golden and filling set.
Remove from oven.
Leave to rest for 5 minutes before serving.
Servings: 4
Ingredients Preparation
1 pound [454 g] lean ground beef
1 cup [250 mL] fine breadcrumbs
1 egg, beaten
1 teaspoon [5 mL] dried oregano
3 tablespoons [45 mL] finely chopped fresh parsley
1 teaspoon [5 mL] finely chopped fresh chives
1 teaspoon [5 mL] paprika
1 teaspoon [5 mL] garlic salt
3 tablespoons [45 mL] olive oil
6 large eggs
1/2 cup [125 mL] light cream [15%]
1 teaspoon [5 mL] grated nutmeg
1 tablespoon [15 ml] finely chopped fresh chervil
1 tablespoon [15 mL] finely chopped fresh parsley
1 [8-inch / 20-cm] pie shell
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Into a bowl, mix together ground beef, breadcrumbs, beaten egg, dried oregano, freshly chopped parsley and chives, paprika and garlic salt.
Pepper then shape mixture into 12 meatballs; roll in flour to coat.
Heat olive oil into a large frypan.
Brown meatballs on all sides, apart over medium heat, turning often.
Remove from heat and reserve.
Into a large bowl, whip together eggs, cream, grated nutmeg and fresly chopped chervil and parsley.
Salt and pepper mixture; pour into pie shell.
Evenly top with meatballs.
Bake into preheated oven for approximately 40 minutes, until pie crust is golden and filling set.
Remove from oven.
Leave to rest for 5 minutes before serving.
Spicy Spaghetti
Spicy Spaghetti
Comments: An excellent dish to serve on a cold winter day.
It is always possible to add a vegetable such as zucchini or eggplant.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] extra-virgin olive oil
1 red onion, thinly sliced
1 pound [454 g] lean ground beef
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 mL] finely chopped fresh chives
1/2 teaspoon [2.5mL] pink peppercorns
2 yellow sweet peppers, membranes removed and seeded, dices
2 hot peppers, membranes removed and seeded, diced
2 tomatoes, quartered
2 cups [500 mL] vegetable broth
1 pound [454 g] spaghetti
Salt, to taste
Heat olive oil into a large frypan over medium heat.
Fry red onion slices stirring for 3 minutes.
Add ground beef; fry crumbling the meat using a wooden spoon for 5 minutes.
Mix in freshly chopped parsley and chives along with pink peppercorns.
Add yellow sweet pepper and hot pepper dices along with tomato wedges.
Fry stirring over medium heat for 2 minutes.
Salt mixture.
Pour in vegetable broth; bring to a boil.
Lower heat and leave to simmer for 8 minutes.
Meanwhile, into a large casserole filled with salted boiling water, boil pasta for approximately 7 minutes, until 'al dente'.
Well drain spaghetti.
Serve, coated with spicy sauce.
Comments: An excellent dish to serve on a cold winter day.
It is always possible to add a vegetable such as zucchini or eggplant.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] extra-virgin olive oil
1 red onion, thinly sliced
1 pound [454 g] lean ground beef
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 mL] finely chopped fresh chives
1/2 teaspoon [2.5mL] pink peppercorns
2 yellow sweet peppers, membranes removed and seeded, dices
2 hot peppers, membranes removed and seeded, diced
2 tomatoes, quartered
2 cups [500 mL] vegetable broth
1 pound [454 g] spaghetti
Salt, to taste
Heat olive oil into a large frypan over medium heat.
Fry red onion slices stirring for 3 minutes.
Add ground beef; fry crumbling the meat using a wooden spoon for 5 minutes.
Mix in freshly chopped parsley and chives along with pink peppercorns.
Add yellow sweet pepper and hot pepper dices along with tomato wedges.
Fry stirring over medium heat for 2 minutes.
Salt mixture.
Pour in vegetable broth; bring to a boil.
Lower heat and leave to simmer for 8 minutes.
Meanwhile, into a large casserole filled with salted boiling water, boil pasta for approximately 7 minutes, until 'al dente'.
Well drain spaghetti.
Serve, coated with spicy sauce.
Spicy Tequila Chicken Wings
Spicy Tequila Chicken Wings
Comments: For those who like it hot.
Serve along with corn chips.
Servings: 4
Ingredients Preparation
1 cup [250 mL] Tequila
1 cup [250 mL] orange juice
2 teaspoons [10 mL] ground chile
48 chicken wing pieces
1/4 cup [60 mL] honey
45 mL [3 tablespoons] hot taco spices
2 limes, cut into wedges
Into a large bowl, mix together Tequila, orange juice and ground chile.
Add chicken wing pieces.
Mix to coat well.
Cover with plastic wrap and refrigerate for at least 2 hours.
To cook, preheat oven to 425°F [220°C].
Cover a baking sheet with grease-proof paper.
Transfer chicken wing pieces onto paper toweling to dry them out.
Arrange chicken wing pieces apart onto prepared baking sheet.
Brush pieces with honey, then sprinkle with hot taco spices.
Roast into preheated oven for approximately 40 minutes turning once, until done.
Serve chicken wing pieces, garnished with lime wedges.
Comments: For those who like it hot.
Serve along with corn chips.
Servings: 4
Ingredients Preparation
1 cup [250 mL] Tequila
1 cup [250 mL] orange juice
2 teaspoons [10 mL] ground chile
48 chicken wing pieces
1/4 cup [60 mL] honey
45 mL [3 tablespoons] hot taco spices
2 limes, cut into wedges
Into a large bowl, mix together Tequila, orange juice and ground chile.
Add chicken wing pieces.
Mix to coat well.
Cover with plastic wrap and refrigerate for at least 2 hours.
To cook, preheat oven to 425°F [220°C].
Cover a baking sheet with grease-proof paper.
Transfer chicken wing pieces onto paper toweling to dry them out.
Arrange chicken wing pieces apart onto prepared baking sheet.
Brush pieces with honey, then sprinkle with hot taco spices.
Roast into preheated oven for approximately 40 minutes turning once, until done.
Serve chicken wing pieces, garnished with lime wedges.
Date-Cranberry Squares From:
Date-Cranberry Squares
Comments: These are favorites all year long, even though they are perfect for the Holidays.
Date mixture can be doubled; by adding more cranberries and as less dates, you can add a little acidity which is really nice in your mouth.
Servings: 4
Ingredients Preparation
1/2 cup [125 mL] water
8 ounces [227 g] individually frozen cranberries
8 ounces [227 g] pitted dates
1 cup [200 g] sugar
1 tablespoon [15 mL] cornstarch
2 tablespoons [30 mL] cold water
1 teaspoon [5 mL] finely grated clementine rind
2 tablespoons [30 g ] butter, for the baking pan
210 g [1 1/2 cups] all-purpose flour
1 teaspoon [5 mL] baking soda
1 teaspoon [5 mL] salt
1 cup [225 g] butter
1 cup [250 mL] brown sugar
2 cups [500 mL] rolled oats
1 clementine, cut into thin segment slices, to decorate
Few whole cranberries, to decorate
Into a large casserole, mix together water, cranberries, dates and sugar.
Cook for 5 minutes, stirring over low heat, to get a date puree.
Remove from heat; crush using a puree presser.
Into a small bowl, dilute cornstarch in cold water; mix into cranberry-date puree.
Mix in finely grated clementine rind.
Transfer back into casserole.
Cook over medium heat for 5 minutes, then remove from heat.
Cover; leave to cool completely.
Preheat oven to 350°F [180°C].
Butter a 9 x 13-inch [13 x 33-cm] baking dish.
Into a bowl, sift together flour, baking soda and salt.
Add butter, brown sugar and rolled oats.
Break-up butter using a fork, stirring to get a crumbly mixture.
Spoon half of rolled oat mixture over the bottom of prepared baking dish.
Press lightly.
Evenly top with cranberry-date mixutre.
Evenly sprinkle all over with remaining rolled oat mixture.
Press really lightly.
Bake into preheated oven, for approximately 35 minutes, until just golden.
Remove from oven .
Leave to cool completely before cutting into into squares.
Garnish each square with a slice of clementine, and a whole cranberry.
Comments: These are favorites all year long, even though they are perfect for the Holidays.
Date mixture can be doubled; by adding more cranberries and as less dates, you can add a little acidity which is really nice in your mouth.
Servings: 4
Ingredients Preparation
1/2 cup [125 mL] water
8 ounces [227 g] individually frozen cranberries
8 ounces [227 g] pitted dates
1 cup [200 g] sugar
1 tablespoon [15 mL] cornstarch
2 tablespoons [30 mL] cold water
1 teaspoon [5 mL] finely grated clementine rind
2 tablespoons [30 g ] butter, for the baking pan
210 g [1 1/2 cups] all-purpose flour
1 teaspoon [5 mL] baking soda
1 teaspoon [5 mL] salt
1 cup [225 g] butter
1 cup [250 mL] brown sugar
2 cups [500 mL] rolled oats
1 clementine, cut into thin segment slices, to decorate
Few whole cranberries, to decorate
Into a large casserole, mix together water, cranberries, dates and sugar.
Cook for 5 minutes, stirring over low heat, to get a date puree.
Remove from heat; crush using a puree presser.
Into a small bowl, dilute cornstarch in cold water; mix into cranberry-date puree.
Mix in finely grated clementine rind.
Transfer back into casserole.
Cook over medium heat for 5 minutes, then remove from heat.
Cover; leave to cool completely.
Preheat oven to 350°F [180°C].
Butter a 9 x 13-inch [13 x 33-cm] baking dish.
Into a bowl, sift together flour, baking soda and salt.
Add butter, brown sugar and rolled oats.
Break-up butter using a fork, stirring to get a crumbly mixture.
Spoon half of rolled oat mixture over the bottom of prepared baking dish.
Press lightly.
Evenly top with cranberry-date mixutre.
Evenly sprinkle all over with remaining rolled oat mixture.
Press really lightly.
Bake into preheated oven, for approximately 35 minutes, until just golden.
Remove from oven .
Leave to cool completely before cutting into into squares.
Garnish each square with a slice of clementine, and a whole cranberry.
Mom's Favorite Family Recipes
Mom's Favorite Family Recipes
My Mom and Grandma were great cooks. They cooked all kinds of great dishes for their families. Many of the recipes they used were handed down from other family members and some came from old cookbooks. When I would ask for one of the recipes that I remembered from my childhood, many times my Mom would reach in a kitchen drawer and pull out an old piece of yellowed paper that she had written the recipe on many years ago. I decided that these recipes needed to be preserved for my children and theirs.
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My Mom and Grandma were great cooks. They cooked all kinds of great dishes for their families. Many of the recipes they used were handed down from other family members and some came from old cookbooks. When I would ask for one of the recipes that I remembered from my childhood, many times my Mom would reach in a kitchen drawer and pull out an old piece of yellowed paper that she had written the recipe on many years ago. I decided that these recipes needed to be preserved for my children and theirs.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
what is the last thing you rhink of before you go asleep (boothy86)
The Special One (Oldy)
Panera Baked Potato Soup
5 russet potatoes
4 cans chicken broth
1 teaspoon thyme
1 teaspoon basil
9 strips thick cut smoked bacon, cooked until crisp
2 cups whole milk
1 tablespoon freeze dried chives
4 tablespoons cornstarch
6 tablespoons whole milk
salt and pepper, to taste
cheddar cheese, for garnish
green onions, for garnish
In a large pot, simmer the potatoes in the chicken broth with the thyme and basil until tender, but not falling apart.
Add the crumbled bacon, whole milk, and chives. Season with salt and pepper, to taste.
Bring to a simmer.
Mix the cornstarch with the 6 tablespoons of whole milk.
Add the cornstarch mixture and stir until thickened. Simmer again.
Serve each bowl topped with cheddar cheese and green onions.
Broiled Tilapia Parmesan
Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Add all ingredients to list
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Add all ingredients to list
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
TGI Friday Jack Daniels Ribs
Serves: 4
BBQ Sauce
1 head garlic
1 tablespoon olive oil
½ cup water
1 cup pineapple juice
¼ cup teriyaki sauce
1 tablespoon soy sauce
1 cups dark brown sugar
3 tablespoons lemon juice
¼ cup finely minced white onion
2 tablespoon's Jack Daniel's whiskey
1 heaping tablespoon crushed pineapple
¼ teaspoon cayenne pepper
Ribs
1½ teaspoons paprika
½ teaspoon salt
¼ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon ground cayenne pepper
2 racks baby back ribs
Preheat oven to 300 degrees.
Cut ½-inch off of the head of garlic. Remove the outer layers of papery skin. Put the garlic in a small ramekin and drizzle with the olive oil. Cover with foil and bake 1 hour. Let cool.
Meanwhile, begin cooking ribs. Mix all spices for rub together (paprika and next 7 ingredients.)Rub mixture on ribs. Place ribs on a baking tray and place in oven (use the same oven that the garlic is in) for 2½ hours.
Next, make the sauce. In a medium saucepan, combine the water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar. Bring to a boil, stirring occasionally. Reduce heat to bring it down to a simmer.
Squeeze 2 teaspoons of garlic out of the head of roasted garlic and add to the saucepan.
Add the lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper.
Let sauce simmer for 30 to 40 minutes, or until reduced by half. Yield is 1 cup.
Preheat grill or grill pan to high heat. Grill ribs for 3 to 4 minutes per side and then baste with sauce and serve.
TANNING Q & A - WITH LOUISE FROM LIQUID SUN RAYZ UK (backafter16yrs)
Men's classic physique (Reficx)
Chili's Southwestern Egg Rolls
1 T oil
1 1/2 bunches scallions, finely chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Pinch of cayenne (optional)
1 15 oz can black beans, drained and rinsed
3/4 of a cooked chicken breast, roughly chopped
3 TBSP heated frozen spinach, drained
1 small handful of fresh cilantro
1/4 c water (or more, if needed)
1 tsp kosher salt (1/2 tsp table salt)
Black pepper to taste
2 TBSP frozen corn
2 TBSP red bell pepper
2 c pepper jack cheese, freshly grated
8 7" flour tortillas
Oil for frying
Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.
To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.
Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.
Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.
Begin heating about 3" of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside.
Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.
Seasonal Affected Disorder (SAD), Bodybuilding and Nutrition (James)
Panera Creamy Tomato Soup
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes
1 cup chicken stock (or vegetable stock)
2 tablespoons sugar
1/4 cup half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste
In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the half and half, basil, oregano and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread!
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
MuscleTalk Members Interview phil3030 (James)
Kai Greene in Edinburgh (Joeschop)
Chili's Guacamole
4 avocados
1/2 cup Pico de Gallo
1 -2 ear corn
1 -2 whole jalapeno
3 tablespoons lime juice
4 teaspoons cilantro
2 teaspoons salt
Husk and wash corn, then deep fry for 1 minute.
Wash jalapeno peppers and deep fry for 1 minute.
Place corn on the cob and jalapeno peppers on a gas grill and cook until slightly blackened on each side.
Remove corn kernels from cob and measure out 1 cup of kernels.
Finely chop jalapeno peppers after removing stem.
Mash the avocados in a large bowl.
Mix in pico de gallo, fire-roasted corn kernels, jalapenos, lime juice, cilantro, and salt.8Garnish with grated cotija cheese and serve with tortilla chips and salsa.
Pico de Gallo
1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)
Chili's Fajita Nachos
16 tortilla chips (Large and whole, not broken)
1 vidalia onion (cut in half and sliced)
1/2 cup mild cheddar cheese (shredded)
1 (1 ounce) envelope of fajita seasoning mix
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 cup lettuce (shredded)
1 uncooked boneless chicken breast (cut in strips)
1/2 cup monterey jack cheese (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
Saute the chicken, onions, & peppers as directed on the seasoning pack.When done, drain mixture and set aside.
Place the tortilla chips in a circle on a large plate that is oven proof or microwaveable.
Layer the chicken, onions, & peppers on top of the tortilla chips.
Layer the shredded cheeses on top of the chicken, and top with jalepeno peppers.
Place the plate in oven at 350 degrees just until the cheeses are melted or microwave on medium.
When the nachos are ready, add the shredded lettuce in the middle of the platter.
Top the lettuce with the salsa & the sour cream and guacamole.
Free private online task organisers (James)
20% off ebay - today only (Skrewdriver)
Industrial Carpet Tiles (irdan)
alflutop (shuggyboy)
technogym plates? (gaz999)
Gianni’s Roasted Turkey Breast with Spinach & Prosciutto Stuffing
Gianni’s Roasted Turkey Breast with Spinach & Prosciutto Stuffing
A Thanksgiving dinner that you can cook in under 2 hours. You won’t believe the complex flavor of the moist tender breast and the mellow spinach and salty prosciutto stuffing.
• 1 4 Pound turkey breast, deboned and butterflied
• 2 pounds fresh spinach
• ½ onion, finely diced
• ½ cup grated parmigiano
• 6 slices prosciutto
• 5 tablespoons extra virgin olive oil
• 3 sprigs fresh flat Italian parsley
• 3 lemon slices
• 4 leaves fresh sage
• 1 cup dry white wine
• 1 cup water or broth
• Sea salt and black pepper to taste
Instructions
1. Heat the oven to 375 degrees.
2. Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
3. When the oil is hot saute the onions until they are translucent and tender.
4. Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
5. Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
6. Add more spinach until all of it is wilted.
7. Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
8. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
9. Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
10. Put the prosciutto slices in a single layer over the spinach.
11. Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
12. In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
13. Rub a tablespoon of olive oil well all over.
A Thanksgiving dinner that you can cook in under 2 hours. You won’t believe the complex flavor of the moist tender breast and the mellow spinach and salty prosciutto stuffing.
• 1 4 Pound turkey breast, deboned and butterflied
• 2 pounds fresh spinach
• ½ onion, finely diced
• ½ cup grated parmigiano
• 6 slices prosciutto
• 5 tablespoons extra virgin olive oil
• 3 sprigs fresh flat Italian parsley
• 3 lemon slices
• 4 leaves fresh sage
• 1 cup dry white wine
• 1 cup water or broth
• Sea salt and black pepper to taste
Instructions
1. Heat the oven to 375 degrees.
2. Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
3. When the oil is hot saute the onions until they are translucent and tender.
4. Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
5. Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
6. Add more spinach until all of it is wilted.
7. Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
8. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
9. Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
10. Put the prosciutto slices in a single layer over the spinach.
11. Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
12. In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
13. Rub a tablespoon of olive oil well all over.
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Bonefish Grill Salmon with lemon butter
4-6 (8 oz.) portions salmon filets
4 cups raw spinach
2 ounces olive oil
pinch salt
8-12 ounces (2 oz. per fish portion) crumbled gorgonzola bleu cheese
4-6 tablespoons (1 Tbsp. per fish portion) bacon, diced and cooked
4-6 ounces (1 oz. per fish portion) lemon butter (see below for recipe)
Season Salmon and cook to desired temperature. After you place the salmon on the grill, saute the spinach with olive oil, garlic and a pinch of salt. When salmon is almost done, top with sautéed spinach and crumbled Gorgonzola cheese. Cover and allow cheese to melt. Pull salmon off the grill and place on a serving platter. Top with lemon butter and diced bacon.
Lemon Butter Sauce:
1/2 cup dry white wine
1/4 cup heavy cream
3 teaspoons salt
3 tablespoons lemon juice
10 tablespoons unsalted butter, chilled
Simmer wine and lemon juice for 15 minutes. Slowly add cream and cook until slightly thick. Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.
Serves 4-6
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Black Pepper Vanilla Fudge
Black Pepper Vanilla Fudge
Comments: Pepper gives some 'zing' and personality to the traditional vanilla fudge.
Servings: 4
Ingredients Preparation
2 cups [500 mL] brown sugar
1/2 cup [125 mL] evaporated milk
1/2 cup [115 g] butter
1/2 teaspoon [2.5 mL] salt
1/2 cup [125 mL] icing sugar
1 teaspoon [5 mL] vanilla extract
4 tablespoons [60 mL] grossly ground black pepper
Butter a shallow dish.
Line dish with plastic wrap larger than de dish.
Into a heavy casserole, mix together brown sugar, evaporated milk, butter and salt.
Using a woooden spoon, melt brown sugar over medium heat stirring.
Lower heat and leave to simmer, stirring from time to time for approximately 20 minutes, until a candy thermometer indicates 235°F [112°C].
Pour mixture into the bowl of an electric beater.
Using a flat whip at low speed, beat mixture mixing in icing sugar.
Mix in vanilla extract.
Beat at medium speed for 5 minutes.
Pour into prepared dish; smooth top using a spatula.
Refrigerate for at least 45 minutes.
To serve, remove from refrigerate; unmold onto a cutting board.
Remove plastic wrap and cut vanilla fudge, using a small cutter, into small rounds.
Pour grossly ground black pepper onto a small plate.
Roll the outside of each vanilla fudge round into black pepper until coated.
Serve.
Comments: Pepper gives some 'zing' and personality to the traditional vanilla fudge.
Servings: 4
Ingredients Preparation
2 cups [500 mL] brown sugar
1/2 cup [125 mL] evaporated milk
1/2 cup [115 g] butter
1/2 teaspoon [2.5 mL] salt
1/2 cup [125 mL] icing sugar
1 teaspoon [5 mL] vanilla extract
4 tablespoons [60 mL] grossly ground black pepper
Butter a shallow dish.
Line dish with plastic wrap larger than de dish.
Into a heavy casserole, mix together brown sugar, evaporated milk, butter and salt.
Using a woooden spoon, melt brown sugar over medium heat stirring.
Lower heat and leave to simmer, stirring from time to time for approximately 20 minutes, until a candy thermometer indicates 235°F [112°C].
Pour mixture into the bowl of an electric beater.
Using a flat whip at low speed, beat mixture mixing in icing sugar.
Mix in vanilla extract.
Beat at medium speed for 5 minutes.
Pour into prepared dish; smooth top using a spatula.
Refrigerate for at least 45 minutes.
To serve, remove from refrigerate; unmold onto a cutting board.
Remove plastic wrap and cut vanilla fudge, using a small cutter, into small rounds.
Pour grossly ground black pepper onto a small plate.
Roll the outside of each vanilla fudge round into black pepper until coated.
Serve.
Vegetable, Meatball and Orzo Soup
Vegetable, Meatball and Orzo Soup
Comments: Orzo : a form of short-cut pasta, shaped like a large grain of rice.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] vegetable oil
16 really small raw lean ground beef balls
2 carrots, peeled then diced
1 large onion, chopped
1 small fennel, minced
1 clove garlic, finely chopped
6 cups [1.5 L] beef broth
2 cups [500 mL] water
4 ounces [113 g] orzo
4 ounces [113 g] frozen small peas
1 tablespoon [15 mL] lemon juice
1/2 teaspoon [2.5 mL] salt
1/2 teaspoon [2.5 mL] freshly ground black pepper
Heat half of vegetable oil into a large frypan.
Lightly brown ground beef balls on all sides, for approximately 8 minutes.
Use a slotted spoon to transfer the meatballs onto a plate.
Heat remaining oil into a large casserole.
Brown together carrot dices, chopped onion, minced fennel and chopped garlic over medium heat for 4 minutes.
Pour in beef broth and water.
Bring to a boil; cover and leave to boil for 10 minutes.
Add orzo, frozen small peas, browned meatballs and lemon juice.
Salt, pepper, cover and leave to cook over medium heat for 15 minutes.
Laddle soup into warm soup bowls, and serve.
Comments: Orzo : a form of short-cut pasta, shaped like a large grain of rice.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] vegetable oil
16 really small raw lean ground beef balls
2 carrots, peeled then diced
1 large onion, chopped
1 small fennel, minced
1 clove garlic, finely chopped
6 cups [1.5 L] beef broth
2 cups [500 mL] water
4 ounces [113 g] orzo
4 ounces [113 g] frozen small peas
1 tablespoon [15 mL] lemon juice
1/2 teaspoon [2.5 mL] salt
1/2 teaspoon [2.5 mL] freshly ground black pepper
Heat half of vegetable oil into a large frypan.
Lightly brown ground beef balls on all sides, for approximately 8 minutes.
Use a slotted spoon to transfer the meatballs onto a plate.
Heat remaining oil into a large casserole.
Brown together carrot dices, chopped onion, minced fennel and chopped garlic over medium heat for 4 minutes.
Pour in beef broth and water.
Bring to a boil; cover and leave to boil for 10 minutes.
Add orzo, frozen small peas, browned meatballs and lemon juice.
Salt, pepper, cover and leave to cook over medium heat for 15 minutes.
Laddle soup into warm soup bowls, and serve.
Dried Tomato Ground Beef Balls, Onion Sauce
Dried Tomato Ground Beef Balls, Onion Sauce
Comments: The particular taste of dried tomatoes flavor this dish.
Excellent served along with freshly boiled parsley wax and string beans.
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] lean ground beef
1 teaspoon [5 mL] garlic powder
1 teaspoon [5 mL] onion powder
1 1/2 cups [375 mL] fine breadcrumbs
2 eggs, beaten
2 ounces [60 g] dried tomatoes, really finely chopped
1 teaspoon [5 mL] finely chopped fresh thyme
1 tablespoon [15 mL] finely grated orange rind
3 tablespoons [45 mL] vegetable oil
2 cups [500 mL] beef broth
2 tablespoons [30 g] butter
2 onions, diced
4 ounces [113 g] dried tomatoes, chopped
2 tablespoons [30 mL] light cream [15%]
Salt and pepper, to taste
Into a large bowl, mix together ground beef, garlic powder, onion powder, 1 cup [250 mL] of the breadcrumbs, beaten eggs, finely chopped dried tomatoes and fresh thyme along with grated orange rind.
Salt and pepper then shape mixture into small meatballs.
Roll in remaining breadcrumbs to coat.
Heat vegetable oil into a frypan.
Add and brown meatballs stirring often over medium heat for 20 minutes.
Pour in 1 cup [250 mL] of the beef broth; leave to simmer for 15 minutes.
Meanwhile, melt butter into a clean frypan.
Soften onion dices stirring often for 3 minutes.
Add chopped dried tomatoes; fry for 2 minutes more.
Pour in remaining beef broth and leave to simmer for 5 minutes.
Stir in cream.
Add done meatballs into tomato sauce.
Mix, then remove from heat.
Serve immeditately.
Comments: The particular taste of dried tomatoes flavor this dish.
Excellent served along with freshly boiled parsley wax and string beans.
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] lean ground beef
1 teaspoon [5 mL] garlic powder
1 teaspoon [5 mL] onion powder
1 1/2 cups [375 mL] fine breadcrumbs
2 eggs, beaten
2 ounces [60 g] dried tomatoes, really finely chopped
1 teaspoon [5 mL] finely chopped fresh thyme
1 tablespoon [15 mL] finely grated orange rind
3 tablespoons [45 mL] vegetable oil
2 cups [500 mL] beef broth
2 tablespoons [30 g] butter
2 onions, diced
4 ounces [113 g] dried tomatoes, chopped
2 tablespoons [30 mL] light cream [15%]
Salt and pepper, to taste
Into a large bowl, mix together ground beef, garlic powder, onion powder, 1 cup [250 mL] of the breadcrumbs, beaten eggs, finely chopped dried tomatoes and fresh thyme along with grated orange rind.
Salt and pepper then shape mixture into small meatballs.
Roll in remaining breadcrumbs to coat.
Heat vegetable oil into a frypan.
Add and brown meatballs stirring often over medium heat for 20 minutes.
Pour in 1 cup [250 mL] of the beef broth; leave to simmer for 15 minutes.
Meanwhile, melt butter into a clean frypan.
Soften onion dices stirring often for 3 minutes.
Add chopped dried tomatoes; fry for 2 minutes more.
Pour in remaining beef broth and leave to simmer for 5 minutes.
Stir in cream.
Add done meatballs into tomato sauce.
Mix, then remove from heat.
Serve immeditately.
Meatball Pizza From:
Meatball Pizza
Comments: This crisp crust covered with tiny meatballs and melted cheese will become the family's favorite.
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] extra-vigin olive oil, for the pan
1 pound [454 g] lean ground beef
1 cup [250 mL] fine breadcrumbs
1 egg, beaten
1 teaspoon [5 mL] dried oregano
3 tablespoons [45 mL] finely chopped fresh parsley
1 teaspoon [5 mL] finely chopped fresh chives
1 teaspoon [5 mL] paprika
1 teaspoon [5 mL] garlic salt
Pepper, to taste
3 tablespoons [26.25 g] all-purpose flour
5 tablespoons [75 mL] extra-vigin olive oil
1 pound [454 g] pizza dough
1/4 cup [60 mL] tomato coulis
1 small onion, finely chopped
8 ounces [227 g] grated Mozzarella cheese
Brush a 9-inch [23-cm] pizza baking sheet with olive oil; set aside.
Into a bowl, mix together ground beef, breadcrumbs, beaten egg, dried oregano, freshly chopped parsley and chives, paprika and garlic salt.
Pepper then shape mixture into 12 meatballs; roll in flour to coat.
Heat 3 tablespoons [45 mL] of remaining olive oil into a large frypan.
Brown meatballs on all sides, apart over medium heat, turning often.
Preheat oven to 400°F [200°C].
Roll pizza dough to the size of the pizza baking sheet.
Transfer dough onto pizza baking sheet.
Evenly spoon tomato coulis all over the dough.
Sprinkle all over with chopped onion and grated Mozzarella cheese.
Nicely arrange meatballs on top of pizza.
Sprinkle all over with remaining olive oil.
Bake into preheated oven to brown dough until golden.
Remove from oven.
Leave to rest for 5 minutes, before serving.
Comments: This crisp crust covered with tiny meatballs and melted cheese will become the family's favorite.
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] extra-vigin olive oil, for the pan
1 pound [454 g] lean ground beef
1 cup [250 mL] fine breadcrumbs
1 egg, beaten
1 teaspoon [5 mL] dried oregano
3 tablespoons [45 mL] finely chopped fresh parsley
1 teaspoon [5 mL] finely chopped fresh chives
1 teaspoon [5 mL] paprika
1 teaspoon [5 mL] garlic salt
Pepper, to taste
3 tablespoons [26.25 g] all-purpose flour
5 tablespoons [75 mL] extra-vigin olive oil
1 pound [454 g] pizza dough
1/4 cup [60 mL] tomato coulis
1 small onion, finely chopped
8 ounces [227 g] grated Mozzarella cheese
Brush a 9-inch [23-cm] pizza baking sheet with olive oil; set aside.
Into a bowl, mix together ground beef, breadcrumbs, beaten egg, dried oregano, freshly chopped parsley and chives, paprika and garlic salt.
Pepper then shape mixture into 12 meatballs; roll in flour to coat.
Heat 3 tablespoons [45 mL] of remaining olive oil into a large frypan.
Brown meatballs on all sides, apart over medium heat, turning often.
Preheat oven to 400°F [200°C].
Roll pizza dough to the size of the pizza baking sheet.
Transfer dough onto pizza baking sheet.
Evenly spoon tomato coulis all over the dough.
Sprinkle all over with chopped onion and grated Mozzarella cheese.
Nicely arrange meatballs on top of pizza.
Sprinkle all over with remaining olive oil.
Bake into preheated oven to brown dough until golden.
Remove from oven.
Leave to rest for 5 minutes, before serving.
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Starbucks Pumpkin Cream Cheese Muffins
Cream Cheese Filling:
8 oz softened Cream Cheese
½ cup Sugar
1 tsp Vanilla
Candied Pumpkin Seeds:
½ cup Pumpkin Seeds
3 tbsp Sugar
¼ tsp Cinnamon
Muffin Batter
2 cup Flour
1 tsp Baking Soda
¼ tsp Salt
½ cup Sugar
½ cup Brown Sugar
1/3 cup vegetable oil
1 cup Pumpkin Puree
2 Eggs
¼ cup Milk
1½ tsp Cinnamon
1 tsp Ground Ginger
½ tsp Ground Cloves
½ tsp Ground Allspice
Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.
Line cookie sheet with parchment paper.
Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.
Preheat oven to 350.
Place paper liners in muffin tin(s).
Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
Add milk and remaining flour. Mix until combined.
Fill each liner about ? full.
Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
Sprinkle with 4-5 pumpkin seeds.
Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
Cool before serving.
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Olive Garden Tortellini al Forno
1 pkg. tortellini (9 oz.) , prepared according to package directions
6 tablespoons butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 pieces of crispy cooked bacon
1 tablespoon sliced scallions
In a small saucepan combine butter and heavy cream over medium heat. When the cream and butter begin to bubble slightly add Parmesan cheese. Stir in Parmesan cheese, and whisk in cheese until it melts completely.
Place 8 to 10 pieces of tortellini in each dish for a serving. Pour cheese over tortellini and add crumbled bacon and sliced scallions over the tortellini.
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Restaurant/Bakery Apple Pie Filling and Crust
It's that time of the year for enjoying holiday baking - making luscious desserts like your favorite restaurants and bakeries.
Canned Apple Pie Filling
Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!
Preparation time: 35 minutes. Makes 6 quarts
Ingredients:
• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 10 cups of water
• 6 pounds of tart apples, washed, peeled and thinly sliced (I use Granny Smith apples - Washington State)
Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.
Instructions:
• In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt
• Stir in the water and lemon juice with a wire whisk
• Cook and stir until bubbly and thick; remove from heat
• Pack apples into clean, hot canning jars leaving an inch from the top of the jar (see note below)
• Fill with the hot syrup, leaving 1/2 inch space from the top of the jar
• Remove air bubbles by running a knife around the insides of each jar
• Close the jars with sterile lids and rims (see note below)
• Process in a boiling water bath for 20 minutes
• Use a jar tongs to remove the jars from water
• Place the jars on a dish towel to dry and allow the jars to cool for several hours
• Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)
Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.
For Apple Pie:
• Pour 1 quart apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter
• Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam
• Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling
Pie Crust Recipe
Preparation time: 20 minutes. Makes one pie crust.
Ingredients:
• 1 1/4 cups of flour
• 3/4 teaspoon salt
• 6 tablespoons shortening (use Crisco's new no trans-fat shortening, its in a green can)
• 1/4 cup of ice water
Instructions:
• Combine flour and salt in a mixing bowl
• Add shortening and blend with a pastry blender until crumbly and size of peas
• Slowly add ice water (about a table spoon at a time) until the mixture holds together (do not make dough too dry or too wet. Handle dough gently or it will be tough)
• Form the dough into a ball
• Press the dough down and roll it out into a circle about 1/8 inch thick on a lightly floured surface or pastry cloth
• Ease the dough into the pie plate and gently press it on the bottom and sides of the pan and use a kitchen shears to trim over-hanging pastry about 1/2 - 3/4 inch from the plates edge
• Then tuck this "extra" dough underneath itself so it comes to the edge of the pan and then "flute" the edge.
To Bake Without The Filling: Prick the crust with a fork all over (bottom and sides)
• Line the dough with aluminum foil and fill with dry beans (see picture)
• Bake at 450 degrees F for 5 minutes and then remove the beans and foil
• Bake 5-6 minutes longer or until golden
To Bake With Filling:
• Preheat oven to 450 degrees F
• Do not prick the dough as above
• Fill and bake as directed by the specific recipe
Looking for Halloween recipes??
http://ift.tt/1MMua3j
Canned Apple Pie Filling
Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!
Preparation time: 35 minutes. Makes 6 quarts
Ingredients:
• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 10 cups of water
• 6 pounds of tart apples, washed, peeled and thinly sliced (I use Granny Smith apples - Washington State)
Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.
Instructions:
• In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt
• Stir in the water and lemon juice with a wire whisk
• Cook and stir until bubbly and thick; remove from heat
• Pack apples into clean, hot canning jars leaving an inch from the top of the jar (see note below)
• Fill with the hot syrup, leaving 1/2 inch space from the top of the jar
• Remove air bubbles by running a knife around the insides of each jar
• Close the jars with sterile lids and rims (see note below)
• Process in a boiling water bath for 20 minutes
• Use a jar tongs to remove the jars from water
• Place the jars on a dish towel to dry and allow the jars to cool for several hours
• Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)
Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.
For Apple Pie:
• Pour 1 quart apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter
• Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam
• Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling
Pie Crust Recipe
Preparation time: 20 minutes. Makes one pie crust.
Ingredients:
• 1 1/4 cups of flour
• 3/4 teaspoon salt
• 6 tablespoons shortening (use Crisco's new no trans-fat shortening, its in a green can)
• 1/4 cup of ice water
Instructions:
• Combine flour and salt in a mixing bowl
• Add shortening and blend with a pastry blender until crumbly and size of peas
• Slowly add ice water (about a table spoon at a time) until the mixture holds together (do not make dough too dry or too wet. Handle dough gently or it will be tough)
• Form the dough into a ball
• Press the dough down and roll it out into a circle about 1/8 inch thick on a lightly floured surface or pastry cloth
• Ease the dough into the pie plate and gently press it on the bottom and sides of the pan and use a kitchen shears to trim over-hanging pastry about 1/2 - 3/4 inch from the plates edge
• Then tuck this "extra" dough underneath itself so it comes to the edge of the pan and then "flute" the edge.
To Bake Without The Filling: Prick the crust with a fork all over (bottom and sides)
• Line the dough with aluminum foil and fill with dry beans (see picture)
• Bake at 450 degrees F for 5 minutes and then remove the beans and foil
• Bake 5-6 minutes longer or until golden
To Bake With Filling:
• Preheat oven to 450 degrees F
• Do not prick the dough as above
• Fill and bake as directed by the specific recipe
Looking for Halloween recipes??
http://ift.tt/1MMua3j
French Toast Casserole
1 1/2 cups dark brown sugar
3/4 cup unsalted butter
6 tablespoons light corn syrup
1/8 teaspoon salt
3 cups whole milk
4 large eggs, beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons white sugar
1 1/2 teaspoons ground cinnamon
1 loaf of french bread cut in 1/2 inch slices
Lightly grease a 9x13-inch casserole dish.
Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
Arrange bread slices atop the syrup layer in the casserole dish.
Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.
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Chick-fil-A Polynesian Sauce
1 cup California French or Catalina dressing
3 teaspoons apple cider vinegar
6 tablespoons Honey
Whisk together, place in an airtight container and refrigerate.
If you do a search for Kraft Catalina Salad Dressing on this site you can make homemade dressing for this sauce.
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Dinosaur Bar-B-Que Honey Hush Corn Bread
Dinosaur Bar-B-Que Honey Hush Corn Bread
Recipe from: Dinosaur Bar-B-Que
Any Southern cookin' conjures up corn bread.
This is sweet and mellow and goes great with the tanginess of bar-b-que.
Makes 9 servings
1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup melted butter
2 tablespoons honey
Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
Cool for 10 minutes in the pan before cutting into squares.
Variation: Cheddar-Jalapeno Honey Hush Corn Bread
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.
Recipe from: Dinosaur Bar-B-Que
Any Southern cookin' conjures up corn bread.
This is sweet and mellow and goes great with the tanginess of bar-b-que.
Makes 9 servings
1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup melted butter
2 tablespoons honey
Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
Cool for 10 minutes in the pan before cutting into squares.
Variation: Cheddar-Jalapeno Honey Hush Corn Bread
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.
Chili's Grilled Chicken Fettuccine
2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 1/2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces fettucine, cooked and drained
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat throughout. Sprinkle Parmesan cheese if desired.
Spicy Ground Beef Soup
Spicy Ground Beef Soup
Comments: A soup that reminds us of really spicy Chinese or Berber soups.
It is possible to get a milder or spicier soup adding less or more hot pepper.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] vegetable oil
1 onion, diced
1 pound [454 g] lean ground beef
1 hot pepper, chopped
1 sweet potato, peeled then diced
2 medium zucchinis, cubed
2 cloves garlic, minced
1/2 teaspoon [2.5 mL] caraway
1 pinch cinnamon
6 cups [1.5 L] beef broth
2 cups [500 mL] tomato coulis
2 tablespoons [30 mL] freshly chopped cilantro
Salt and pepper, to taste
Heat 2 tablespoons [30 mL] of the oil into a large casserole.
Fry onion dices over medium heat for 3 minutes.
Add remaining oil, then ground beef; fry for 7 minutes breaking-up the meat into large chunks [do not crumble].
Add chopped hot pepper, sweet potato dices and zucchini cubes.
Sprinkle all over with minced garlic, caraway and cinnamon.
Salt, pepper aand fry over medium heat for 2 minutes.
Pour in beef broth ad tomato coulis.
Bring to a boil, stirring.
Lower heat and leave to simmer slowly for 25 minutes.
Laddle into shallow soup plates.
Garnish with freshly chopped cilantro, and serve.
Comments: A soup that reminds us of really spicy Chinese or Berber soups.
It is possible to get a milder or spicier soup adding less or more hot pepper.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] vegetable oil
1 onion, diced
1 pound [454 g] lean ground beef
1 hot pepper, chopped
1 sweet potato, peeled then diced
2 medium zucchinis, cubed
2 cloves garlic, minced
1/2 teaspoon [2.5 mL] caraway
1 pinch cinnamon
6 cups [1.5 L] beef broth
2 cups [500 mL] tomato coulis
2 tablespoons [30 mL] freshly chopped cilantro
Salt and pepper, to taste
Heat 2 tablespoons [30 mL] of the oil into a large casserole.
Fry onion dices over medium heat for 3 minutes.
Add remaining oil, then ground beef; fry for 7 minutes breaking-up the meat into large chunks [do not crumble].
Add chopped hot pepper, sweet potato dices and zucchini cubes.
Sprinkle all over with minced garlic, caraway and cinnamon.
Salt, pepper aand fry over medium heat for 2 minutes.
Pour in beef broth ad tomato coulis.
Bring to a boil, stirring.
Lower heat and leave to simmer slowly for 25 minutes.
Laddle into shallow soup plates.
Garnish with freshly chopped cilantro, and serve.
PF Chang's Kung Pao Chicken
1 lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
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Panera Bistro French Onion Soup
4 sweet onions, sliced
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon basil
4 cans sodium reduced beef broth
1/4 cup sherry
1 tablespoon balsamic reduction
cheese croutons
shredded gruyere and asiago, for garnish
In a large pot, saute sliced onions with the butter and olive oil.
Add the sugar as this will help caramelize.
Cook for 20-30 minutes until nicely browned. Add the thyme, basil, and season with salt and pepper, to taste. Cook for 1 minute.
Add the beef broth and let simmer for 30 minutes. Add the sherry and the vinegar. Simmer for additional 5 minutes.
Pour into individual bowls. Garnish with croutons and cheese. Serve immediately. If you would like melted cheese, broil the soup for a minute.
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Cider Apple Doughnuts
Cider Apple Doughnuts
Just like grand-mothers used to bake, eaten plain or sprinkled with icing sugar.
*To cut the dough, try using a glass and a metal thimble, dipped in flour, like grand-mothers used to do.
Servings: Approximately 36 doughnuts
Ingredients Preparation
3 eggs
1 cup [200 g] sugar
1/4 cup [60 g] butter, melted
1 cup [250 mL] cider
2 cups [500 mL] milk,more if needed
4 1/2 cups [630 g] all-purpose flour
1 1/2 teaspoons [7.5 mL] baking powder
1 teaspoon [5 mL] baking soda
1 1/2 teaspoons [7.5mL] salt
1 teaspoon [5 mL] ground nutmeg
1 pinch ground cinnamon
2 apples
1/4 cup [60 mL] vegetable oil
2 tablespoons [30 mL] icing sugar
Into the bowl of an electric beater, beat together eggs and sugar for approximately 5 minutes, until thick and pale.
Mix in melted butter, cider and milk.
Into a large bowl, sift together flour, baking powder, baking soda and salt along with ground nutmeg and cinnamon.
Using a flat whip or a spatula, slowly mix flour mixture into eggs mixture to get a smooth dough, adding a little mor milk if needed.
Peel, core and grate apples; add to dough.
Cover with a clean cloth; refrigerate for 30 minutes.
Into a deep-fryer, heat vegetable oil until boiling.
Meanwhile, onto a floured surface, roll dough until 1/4-inch [6-mm] thick.
Using a pastry cutter*, cut-out approximately 36 doughnuts.
Brown 4 or 5 doughnuts at a time into boiling oil, for approximately 3 minutes on each side.
Using metal slotted spoon, transfer done doughnuts onto paper toweling.
Repeat with remaining dough.
Just like grand-mothers used to bake, eaten plain or sprinkled with icing sugar.
*To cut the dough, try using a glass and a metal thimble, dipped in flour, like grand-mothers used to do.
Servings: Approximately 36 doughnuts
Ingredients Preparation
3 eggs
1 cup [200 g] sugar
1/4 cup [60 g] butter, melted
1 cup [250 mL] cider
2 cups [500 mL] milk,more if needed
4 1/2 cups [630 g] all-purpose flour
1 1/2 teaspoons [7.5 mL] baking powder
1 teaspoon [5 mL] baking soda
1 1/2 teaspoons [7.5mL] salt
1 teaspoon [5 mL] ground nutmeg
1 pinch ground cinnamon
2 apples
1/4 cup [60 mL] vegetable oil
2 tablespoons [30 mL] icing sugar
Into the bowl of an electric beater, beat together eggs and sugar for approximately 5 minutes, until thick and pale.
Mix in melted butter, cider and milk.
Into a large bowl, sift together flour, baking powder, baking soda and salt along with ground nutmeg and cinnamon.
Using a flat whip or a spatula, slowly mix flour mixture into eggs mixture to get a smooth dough, adding a little mor milk if needed.
Peel, core and grate apples; add to dough.
Cover with a clean cloth; refrigerate for 30 minutes.
Into a deep-fryer, heat vegetable oil until boiling.
Meanwhile, onto a floured surface, roll dough until 1/4-inch [6-mm] thick.
Using a pastry cutter*, cut-out approximately 36 doughnuts.
Brown 4 or 5 doughnuts at a time into boiling oil, for approximately 3 minutes on each side.
Using metal slotted spoon, transfer done doughnuts onto paper toweling.
Repeat with remaining dough.
Wonder Bread
Wonder Bread
Classic White. This is it — the loaf that made Wonder Bread a household name. It’s soft, white and as wholesome as childhood itself. Wonder Bread builds strong bodies 8 ways. Love the red, yellow and blue balloons that still appear on the packaging.
1/4 cup water
2 1/2 teaspoons dry yeast
2 - 3 tablespoons sugar
2 teaspoons salt
1⁄4 cup instant potato flakes
1⁄4 cup powdered milk
1/4 cup unsalted butter - melted
4 cups unbleached all-purpose flour
1/4 cup semolina
(or, another 1/4 cup all-purpose or bread flour)
melted butter for glazing
Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor.
Proofing the yeast first eliminates some of the yeast taste from the final product.
Makes 2 lb loaf.
Preheat oven to 350F.
Bake 30 to 35 minutes until evenly browned.
Classic White. This is it — the loaf that made Wonder Bread a household name. It’s soft, white and as wholesome as childhood itself. Wonder Bread builds strong bodies 8 ways. Love the red, yellow and blue balloons that still appear on the packaging.
1/4 cup water
2 1/2 teaspoons dry yeast
2 - 3 tablespoons sugar
2 teaspoons salt
1⁄4 cup instant potato flakes
1⁄4 cup powdered milk
1/4 cup unsalted butter - melted
4 cups unbleached all-purpose flour
1/4 cup semolina
(or, another 1/4 cup all-purpose or bread flour)
melted butter for glazing
Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor.
Proofing the yeast first eliminates some of the yeast taste from the final product.
Makes 2 lb loaf.
Preheat oven to 350F.
Bake 30 to 35 minutes until evenly browned.
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Chili's Guiltless Chicken Platter
Pueblo Rice
2 tablespoons oil
2 tablespoons butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 teaspoon seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice
Chicken and Vegetables
4 (6-oz.) chicken breasts
3 1/2 cups veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2 3/4 cups pueblo rice (see recipe below)
To make the Pueblo Rice: Saute the veggies in the oil and butter until cooked. Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer. Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes. Remove from heat, and let stand until rice is tender. (Makes more than needed for the recipe)
To make the chicken and vegetables: Grill chicken breasts about 4 1/2 minutes on each side. Place veggies in the microwave to steam approx. 2 minutes. Place thawed corn in the microwave to steam approx. 3 minutes. Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.
Serves 4
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Bonefish Grill Oysters Rockefeller
It is time to enjoy oysters.
Is there any truth to the old adage that you should only eat oysters in months that end with the letter “R”?
Skip Bennett, the founder and owner of Island Creek Oysters, based out of Duxbury, Mass., was asked if there was any truth to the axiom.
The saying came about in the era before refrigeration when it was best not to transport oysters during warm summer months, Bennett says. But there are still reasons that oysters are best during cooler months.
“Oysters get ready to spawn in May and June and start to spawn in July, and the meat gets creamy and overbearing. Once they spawn, not much is left in the shell and it’s not until September that they start to fill out again,” Bennett says. So in November they are probably at peak.
fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)
Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.
Creamed Spinach (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream
Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.
Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.
Makes about 40-50 oysters
Is there any truth to the old adage that you should only eat oysters in months that end with the letter “R”?
Skip Bennett, the founder and owner of Island Creek Oysters, based out of Duxbury, Mass., was asked if there was any truth to the axiom.
The saying came about in the era before refrigeration when it was best not to transport oysters during warm summer months, Bennett says. But there are still reasons that oysters are best during cooler months.
“Oysters get ready to spawn in May and June and start to spawn in July, and the meat gets creamy and overbearing. Once they spawn, not much is left in the shell and it’s not until September that they start to fill out again,” Bennett says. So in November they are probably at peak.
fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)
Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.
Creamed Spinach (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream
Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.
Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.
Makes about 40-50 oysters
Eunuchs in China (BROKEN)
Boston Market Cinnamon Apples
5 cups sliced and peeled apples
1/2 cup water
2 tablespoons cornstarch
1/2 cup brown sugar
1 teaspoon cinnamon
1 pinch of salt
2 tablespoons butter
Preheat oven to 350 degrees F.
Place apples in a baking dish.
Whisk water, cornstarch, brown sugar and cinnamon together until well blended.
Pour the brown sugar mixture over the apples, sprinkle with a pinch of salt and dot with butter.
Cover with foil and bake for 40-45 min. Stir every 15 min., cook until fork tender but not mushy.
Serve with pork, ham or turkey.
Panera Wild Blueberry Muffins
for the topping:
1/3 c. coarse (or raw) sugar
1/3 c. all-purpose flour
4 T. unsalted butter, cold and cut into four pieces
for the muffins:
1½ c. all-purpose flour
¾ c. granulated white sugar
2 t. baking powder
½ t. salt
1/3 c. vegetable oil
1 large egg
old-fashioned buttermilk (see directions for measurement)
2 t. vanilla extract
1 c. frozen wild blueberries
Preheat oven to 400 degrees. Line one 6-cup jumbo muffin pan with paper liners.
In a small bowl, combine the coarse sugar, ? cup flour and cold butter. Using a pastry cutter, mix the
topping well, until it is fine and crumbly. Store in refrigerator while making muffin batter.
In a large bowl, whisk together the 1 and ½ cups of flour, sugar, baking powder and salt. In a 1-cup
glass measuring cup, measure the oil and add the egg. Whisk together. Pour in enough buttermilk until
liquid is 8 fluid ounces... a little more than ? cup of buttermilk. Add the vanilla and whisk again.
Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a
few streaks of flour remain. Add the blueberries and mix gently until evenly distributed in the muffin
batter.
Divide batter evenly between 6 muffin cups (about ½ cup batter each). Sprinkle the top of each muffin
generously with the topping.
Bake muffins on the center rack of oven for 28 - 30 minutes, or until toothpick inserted in center of
muffin comes out clean. Allow to cool completely. Store in an air-tight container for up to 2 days.
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Ginger Wild Cod Fillet, Rice and Vegetables Bundles
Ginger Wild Cod Fillet, Rice and Vegetables Bundles
Comments: For this dish we use parchment paper for a nicer presentation but foil, which cooks faster, can also be used.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] vinegar
1/2 teaspoon [2.5 g] sugar
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] freshly grated ginger
4 frozen wild cod fillets, thawed
2 cups [500 mL] instant long grain brown rice, boiled and drained
6 green onions, thinly sliced lengthwise
2 carrots, peeled then cut into short fine strips
1/2 cup [125 mL] Asian sesame dressing
4 approximately 13-inch [33-cm] square pieces parchment paper or al foil
Preheat oven to 425°F [220°C].
Into a shallow dish, mix together vinegar, sugar, soy sauce and fershly grated ginger.
Lay in fish fillets; completely coat with marinade; set aside.
Fold parchement paper or al foil pieces in half; open-up as a book.
Evenly arrange drained rice on one half of each piece being careful not to cover the fold.
Reserving marinade, cover rice with drained fish fillets.
Evenly top with green onion slices and carrot strips.
Evenly sprinkle all over with dressing and remaining marinade.
Fold other half of parchement paper or al foil pieces on top of mixture as you would closing a book.
Firmly fold each side of parchement paper or al foil pieces sealing bundles.
Transfer onto a baking sheet.
Bake in the middle of preheated oven for approximately 8 minutes, until fish is no longer translucent and vegetables soft.
Delicately open-up bundles, being careful with the steam, to check if the fish is done, easily boroken-up with a fork.
Leave to rest for 5 minutes before serving.
Comments: For this dish we use parchment paper for a nicer presentation but foil, which cooks faster, can also be used.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] vinegar
1/2 teaspoon [2.5 g] sugar
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] freshly grated ginger
4 frozen wild cod fillets, thawed
2 cups [500 mL] instant long grain brown rice, boiled and drained
6 green onions, thinly sliced lengthwise
2 carrots, peeled then cut into short fine strips
1/2 cup [125 mL] Asian sesame dressing
4 approximately 13-inch [33-cm] square pieces parchment paper or al foil
Preheat oven to 425°F [220°C].
Into a shallow dish, mix together vinegar, sugar, soy sauce and fershly grated ginger.
Lay in fish fillets; completely coat with marinade; set aside.
Fold parchement paper or al foil pieces in half; open-up as a book.
Evenly arrange drained rice on one half of each piece being careful not to cover the fold.
Reserving marinade, cover rice with drained fish fillets.
Evenly top with green onion slices and carrot strips.
Evenly sprinkle all over with dressing and remaining marinade.
Fold other half of parchement paper or al foil pieces on top of mixture as you would closing a book.
Firmly fold each side of parchement paper or al foil pieces sealing bundles.
Transfer onto a baking sheet.
Bake in the middle of preheated oven for approximately 8 minutes, until fish is no longer translucent and vegetables soft.
Delicately open-up bundles, being careful with the steam, to check if the fish is done, easily boroken-up with a fork.
Leave to rest for 5 minutes before serving.
Easy White Shell Pasta Dish
Easy White Shell Pasta Dish
Servings: 4
Ingredients Preparation
1 pound [454 g] small shells pasta noodles
2 cups [500 mL] cream [15%]
1 teaspoon [5 mL] Dijon mustard
2 cups [450 g] grated white double Cheddar cheese
Into a large casserole, boil pasta noodles into unsalted boiling water until 'al dente', for approximately 8 minutes.
Drain and reserve.
Into a large frypan, heat cream over medium heat.
Stir in Dijon mustard and grated cheese until completely melted.
Remove from heat, then stir in drained pasta noodles until well coated.
serve immediately.
Servings: 4
Ingredients Preparation
1 pound [454 g] small shells pasta noodles
2 cups [500 mL] cream [15%]
1 teaspoon [5 mL] Dijon mustard
2 cups [450 g] grated white double Cheddar cheese
Into a large casserole, boil pasta noodles into unsalted boiling water until 'al dente', for approximately 8 minutes.
Drain and reserve.
Into a large frypan, heat cream over medium heat.
Stir in Dijon mustard and grated cheese until completely melted.
Remove from heat, then stir in drained pasta noodles until well coated.
serve immediately.
Beef and Pork Stew
Beef and Pork Stew
Servings: 4
Ingredients Preparation
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] stewing beef cubes
1/2 pound [227 g] pork shoulder cubes
1/2 pound [227 g] peeled pearl onions
1 [1 3/4-ounce / 50-g] pack stew sauce mix
1 cup [250 mL] cold water
1/2 cup [125 mL] boiling water
1/2 pound [227 g] cleaned small fresh white mushrooms
Preheat oven to 375°F [190°C].
Heat oil into a large oven-safe casserole.
Brown together beef and pork cubes on all sides.
Use a slotted spoon to transfer the meat into a plate; set aside.
Add pearl onions to casserole; brown stirring for a few minutes.
Mix together sauce mix and cold water until smooth.
Stir in boiling water then add all reserved meat cubes.
Bring to a boil stirring.
Cover and bake into preheated oven for 2 hours.
Mix in mushrooms.
Bake for 35 to 45 minutes more before serving.
Servings: 4
Ingredients Preparation
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] stewing beef cubes
1/2 pound [227 g] pork shoulder cubes
1/2 pound [227 g] peeled pearl onions
1 [1 3/4-ounce / 50-g] pack stew sauce mix
1 cup [250 mL] cold water
1/2 cup [125 mL] boiling water
1/2 pound [227 g] cleaned small fresh white mushrooms
Preheat oven to 375°F [190°C].
Heat oil into a large oven-safe casserole.
Brown together beef and pork cubes on all sides.
Use a slotted spoon to transfer the meat into a plate; set aside.
Add pearl onions to casserole; brown stirring for a few minutes.
Mix together sauce mix and cold water until smooth.
Stir in boiling water then add all reserved meat cubes.
Bring to a boil stirring.
Cover and bake into preheated oven for 2 hours.
Mix in mushrooms.
Bake for 35 to 45 minutes more before serving.
Cereals Apple Crisp
Cereals Apple Crisp
Comments: If desired, add as much as 1/4 cup [60 mL] brown sugar with really tart apples.
Servings: 6
Ingredients Preparation
6 cups [1.5 L] apple slices*
1 tablespoon [15 mL] lemon juice
1 cup [250 mL] apple cinnamon muesli cereals
3 tablespoons [45 mL] brown sugar
2 tablespoons [17.5 g] all purpose flour
1/2 teaspoon [2.5 mL] cinnamon
1 tablespoon [15 g] butter or margarine, melted
2 tablespoons [30 mL] apple juice or water
Preheat oven to 375°F [190°C].
*Peel, core and thinly slice apples.
Arrange apple slices into an 8-cup [2-L] baking dish.
Sprinkle all over with lemon juice.
Into a small bowl, mix together cereals, brown sugar, flour and cinnamon.
Mix in melted fat using a fork until well mixed.
Pour in apple juice or water.
Evenly sprinkle mixture all over apple slices.
Bake into preheated oven for approximately 18 to 20 minutes, until golden brown.
Lightly cover with al foil.
Bake for 10 minutes more, until apple slices are soft.
Leave to cool slightly before serving, lukewarm.
Comments: If desired, add as much as 1/4 cup [60 mL] brown sugar with really tart apples.
Servings: 6
Ingredients Preparation
6 cups [1.5 L] apple slices*
1 tablespoon [15 mL] lemon juice
1 cup [250 mL] apple cinnamon muesli cereals
3 tablespoons [45 mL] brown sugar
2 tablespoons [17.5 g] all purpose flour
1/2 teaspoon [2.5 mL] cinnamon
1 tablespoon [15 g] butter or margarine, melted
2 tablespoons [30 mL] apple juice or water
Preheat oven to 375°F [190°C].
*Peel, core and thinly slice apples.
Arrange apple slices into an 8-cup [2-L] baking dish.
Sprinkle all over with lemon juice.
Into a small bowl, mix together cereals, brown sugar, flour and cinnamon.
Mix in melted fat using a fork until well mixed.
Pour in apple juice or water.
Evenly sprinkle mixture all over apple slices.
Bake into preheated oven for approximately 18 to 20 minutes, until golden brown.
Lightly cover with al foil.
Bake for 10 minutes more, until apple slices are soft.
Leave to cool slightly before serving, lukewarm.
Pasta Antipasto Salad
Pasta Antipasto Salad
Ingredients Preparation
3 cups [750 mL] fusilli pasta noodles
1 [19-ounce / 540-mL] can chick peas, drained
1 carrot [peeled then thinly sliced]
1 zucchini [thinly sliced]
1 large tomato [grossly chopped]
1/2 cup [115 g] grated Parmesan cheese
1/2 cup [125 mL] pure olive oil
1 clove garlic, minced
1/4 cup [60 mL] red wine vinegar
1/2 teaspoon [2.5 mL] dry mustard
1/2 teaspoon [2.5 mL] oregano
1/2 teaspoon [2.5 mL] basil
1/4 teaspoon [1 mL] rosemary
1/4 teaspoon [1 mL] ground black pepper
Boil pasta noodles into salted boiling water until 'al dente'.
Drain.
Into a large bowl, mix together still warm pasta noodles, drained chick peas, carrot and zucchini slices, chopped tomato and grated Parmesan cheese.
Into a small bowl, whip together olive oil, minced garlic, red wine vinegar, dry mustard, oregano, basil, rosemary and black pepper.
Pour all over pasta noodles mixture; mix until well coated.
Refrigerate for at least 3 hours before serving.
Ingredients Preparation
3 cups [750 mL] fusilli pasta noodles
1 [19-ounce / 540-mL] can chick peas, drained
1 carrot [peeled then thinly sliced]
1 zucchini [thinly sliced]
1 large tomato [grossly chopped]
1/2 cup [115 g] grated Parmesan cheese
1/2 cup [125 mL] pure olive oil
1 clove garlic, minced
1/4 cup [60 mL] red wine vinegar
1/2 teaspoon [2.5 mL] dry mustard
1/2 teaspoon [2.5 mL] oregano
1/2 teaspoon [2.5 mL] basil
1/4 teaspoon [1 mL] rosemary
1/4 teaspoon [1 mL] ground black pepper
Boil pasta noodles into salted boiling water until 'al dente'.
Drain.
Into a large bowl, mix together still warm pasta noodles, drained chick peas, carrot and zucchini slices, chopped tomato and grated Parmesan cheese.
Into a small bowl, whip together olive oil, minced garlic, red wine vinegar, dry mustard, oregano, basil, rosemary and black pepper.
Pour all over pasta noodles mixture; mix until well coated.
Refrigerate for at least 3 hours before serving.
Leg pain (Lew86)
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Pizza Hut Pizza Sliders
Pizza Hut Pizza Sliders
The mini-version of Pizza Hut's famous pizza! Enjpy your favorite take-out with all your favorite toppings.
Dough
1⅓ cups water
2 teaspoons sugar
1¼ teaspoon salt
2 tablespoons olive oil
2 tablespoons corn meal
3¼ cups flour {we used all-purpose}
1 teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1½ teaspoon yeast {about 1 package}
Egg Mixture for brushing
1 egg yolk
1 tablespoon of water
Pizza Sauce
1 small can tomato paste
1 clove garlic, minced
1 teaspoon butter
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ - 1 cup of water
Toppings
Sausage and Pepperoni, or your favorites
Mozzarella Cheese
Instructions
Pizza Dough for Bread Machine
Place ingredients in bread machine according to manufacturers instructions. We add the dry then the wet in ours.
After the bread machine is done, roll dough onto floured surface.
Pizza Dough by Hand
Mix dry ingredients together
Add wet ingredients and stir until combined
Pizza Sauce
Melt butter over medium heat in a small sauce pan.
Mince garlic and add to pan and saute for 2 minutes.
Add tomato paste and dried herbs and combine.
Stir in water to achieve desired consistency, usually takes at least ½ cup.
Simmer for 5 minutes to join flavors.
Pizza Sliders
Roll out dough and cut with 4 inch cookie cutter
Form the dough making a ridge around about ¼ inch
Brush with egg mixture
Add 1-2 teaspoons Pizza Sauce
Top with your favorite toppings
Bake at 400 degrees for about 9 - 11 minutes
The mini-version of Pizza Hut's famous pizza! Enjpy your favorite take-out with all your favorite toppings.
Dough
1⅓ cups water
2 teaspoons sugar
1¼ teaspoon salt
2 tablespoons olive oil
2 tablespoons corn meal
3¼ cups flour {we used all-purpose}
1 teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1½ teaspoon yeast {about 1 package}
Egg Mixture for brushing
1 egg yolk
1 tablespoon of water
Pizza Sauce
1 small can tomato paste
1 clove garlic, minced
1 teaspoon butter
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ - 1 cup of water
Toppings
Sausage and Pepperoni, or your favorites
Mozzarella Cheese
Instructions
Pizza Dough for Bread Machine
Place ingredients in bread machine according to manufacturers instructions. We add the dry then the wet in ours.
After the bread machine is done, roll dough onto floured surface.
Pizza Dough by Hand
Mix dry ingredients together
Add wet ingredients and stir until combined
Pizza Sauce
Melt butter over medium heat in a small sauce pan.
Mince garlic and add to pan and saute for 2 minutes.
Add tomato paste and dried herbs and combine.
Stir in water to achieve desired consistency, usually takes at least ½ cup.
Simmer for 5 minutes to join flavors.
Pizza Sliders
Roll out dough and cut with 4 inch cookie cutter
Form the dough making a ridge around about ¼ inch
Brush with egg mixture
Add 1-2 teaspoons Pizza Sauce
Top with your favorite toppings
Bake at 400 degrees for about 9 - 11 minutes
Chick-fil-A Chicken Tortilla Soup
1 pound chicken breast
1 can black beans
1 can northern beans
1 can Rotel tomatoes
1 1/2 cups chicken stock
1 package taco seasoning
1 can cream corn
1 cup frozen corn kernels
3/4 cup half and half
Chopped green onion, sour cream, shredded cheese to garnish
In your slow cooker, add in chicken breasts, black beans, northern beans, Rotel, stock and taco seasoning. Cook on low 6 hours or on high 3 hours.
Remove lid and shred chicken right inside of slow cooker using two forks. Stir in cream corn and frozen corn kernels and keep lid off cooking another 20 minutes on high (this will let some of the liquid evaporate and give you a thicker soup). Right before you're ready to serve, stir in your half and half. Ladle soup into bowls and garnish with toppings.
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