Nintendo wii U (westy_1981)
New recipes for the New Year –
New recipes for the New Year –
For the chocolate lovers – from Chef John Byrne of Food Fanatics - looks fancy but doesn't take a lot of time to cook
Ingredients:
6oz Milk chocolate, chopped
6oz Bittersweet chocolate, chopped
1/2c Baileys
1/2c Heavy Cream
1/2t Vanilla
1/4c Sugar
5 Egg yolks
Whipped cream and chocolate shavings for garnish, if desired
1. Melt chocolate in stainless steel bowl.
2. In medium sized pan, bring the Baileys, heavy cream, and sugar to a boil until the sugar is dissolved. Place aside and cool for 10 minutes.
3. In a heat-proof bowl, whisk egg yolks, add in heavy cream gradually and cook over medium heat, stirring with a wooden spoon for about four minutes until the mix coats the back of the wooden spoon. (Do not scramble the mix with too much heat).
4. Pour the custard over the chocolate mix and let stand for two minutes.
5 Transfer to a blender and puree until smooth, pass through a fine strainer into eight 4oz ramekins and chill for two hours.
Roasted Root Vegetables with Lemon Thyme and Aged Balsamic
1pt Carrots, peeled, trimmed and cut into ¾ inch chunks
1pt Parsnips, peeled, trimmed and cut into ¾ inch chunks
1pt Turnips, peeled, trimmed and cut into ¾ inch chunks
1pt Rutabaga, peeled, trimmed and cut into ¾ inch chunks
1pt Golden Beets, peeled, trimmed and cut into ¾ inch chunks
1pt Celery Root, peeled, trimmed and cut into ¾ inch chunks
1cup Shallot, peeled, trimmed and cut into ½ inch slices
2oz Olive Oil
1T Salt, Kosher
3T Lemon Thyme, leaves stripped and stems discarded
3T aged Balsamic Vinegar
2T Parsley, chopped roughly
TT Salt and Pepper
Preheat oven to 400 degrees
Toss Carrots, Parsnips, Turnips, Rutabaga, Beets, Celery Root, Shallot, Olive Oil and Salt in a large bowl. Transfer to a large baking dish and ensure the vegetables are single layer and not stacked up on one another (use two baking dishes if necessary).
Place in the oven and roast for 30 minutes. After 30 minutes, remove the dish and fold in the Lemon Thyme. Return to the oven and continue to roast for 10 minutes or until the vegetables are tender but not mushy.
Remove from the oven and gently fold in the Balsamic Vinegar. Taste one more time and adjust Salt and Pepper to your liking. Platter the Vegetables, sprinkle lightly with Parsley and serve.
Crusty White Blood Pudding Bites
Comments: Served along with a salad or green vegetables, this hot hors-d'oeuvre is perfect to begin a festive meal.
White blood pudding is a veal sausage that can easily be found at grocery stores.
Servings: 4
Ingredients Preparation
• 1 pound [454 g] flaky pastry dough
• 1 cup [250 mL] blueberry jam
• 1/2 teaspoon [2.5 mL] savory
• 4 pieces white blood pudding, halved into shorter pieces
• 1 egg, beaten
• Salt and pepper, to taste Preheat oven to 425°F [220°C].
Cover a baking sheet with greaseproof paper.
Roll the cut flaky pastry dough into 8 equal parts.
Brush dough with 3 tablespoons [45 mL] of blueberry jam.
Sprinkle with savory; lightly salt and pepper.
Top each part of dough with a piece of white blood pudding.
Roll dough all around white blood pudding pieces.
Brush dough with beaten egg.
Arrange rolled bites, dough down, apart onto prepared baking sheet.
Bake into preheated oven for approximately 25 minutes, until golden and really fluffy.
Serve immediately, cut side up and a wooden pick in each piece of blood pudding, along with remaining blueberry into a small serving bowl to dip in.
Raisin Tarts
Comments: Tradition at its best that takes us back to the country side.
Servings: 6
Ingredients Preparation
• 1 cup [250 mL] molasses
• 1 cup [250 mL] water
• 1/2 cup [125 mL] brown sugar
• 1/4 teaspoon [1 mL] ground nutmeg
• 2 tablespoons [30 mL] cornstarch
• 1/4 cup [60 mL] cold water
• 2 tablespoons [30 g] butter
• 8 ounces [227 g] raisins
• 6 cooled baked tart shells Into a casserole, bring together molasses, water, brown sugar and nutmeg to a boil.
Lower heat to low.
Dilute cornstarch in cold water.
Mix into hot mixture stirring.
Cook, whipping, until thick.
Stir in butter and raisins.
Evenly spoon mixture into tart crusts.
Leave to cool at room temperature for 2 hours before serving.
Dried Fruits Stuffing
Comments: A stuffing made of rolled oats instead of bread, a contrasting texture to softened fruits thant can be baked on-the-side or inside the poultry.
Servings: 6
Ingredients Preparation
• 8 ounces [227 g] raisins
• 12 stoned dried prunes, halved
• 12 stoned dates, chopped
• 6 dried apricots, quartered
• 1 cup [250 mL] Cognac
• 3 tablespoons [45 g] butter
• 1 yellow sweet pepper, membranes removed and seeded, into strips
• 1 red sweet pepper, membranes removed and seeded, into strips
• 3 cups [750 mL] vegetable broth
• 2 tablespoons [30 mL] pumpkin seeds
• 1 1/2 cups [375 mL] rolled oats
• Salt and pepper, to taste Into a bowl, mix together raisins, prune halves, chopped dates, dried apricot quarters and Cognac.
Lightly salt, pepper generously and leave to soak.
Preheat oven to 350°F [180°C].
To bake the stuffing separately, butter a large shallow baking dish.
Melt butter into large frypan over medium heat.
Soften all sweet peppers strips stirring for 5 minutes.
Pour in vegetables broth, add pumpkin seeds and bring to a boil.
Leave to reduce by half.
Add dried fruits along with soaking liquid; bring to a boil.
Remove from heat.
Transfer mixture into a large clean bowl.
Mix in rolled oats.
Evenly spoon stuffing into prepared baking dish, or stuff poultry.
Cover dish with foil; bake stuffing into preheated oven for 40 minutes.
Remove foil, mix and bake for 5 minutes more.
Remove from oven, and serve.
Beets with Pistachio Nuts
Comments: Always spectacular, beets are a must at Christmas.
Servings: 4
Ingredients Preparation
• 4 ounces [113 g] butter
• 1 large onion, chopped
• 8 cooked medium beets, peeled then quartered
• 2 tablespoons [30 mL] brown sugar
• 1/4 teaspoon [1 mL] ground nutmeg
• 1 tablespoon [15 mL] red wine vinegar
• 4 ounces [113 g] shelled pistachio nuts, chopped
• Salt and pepper, to taste Melt butter into a frypan.
Really lightly brown chopped onion over medium heat, for approximately 5 minutes.
Add beet pieces; fry for 3 minutes.
Sprinkle all over with brown sugar and ground nutmeg.
Pour in red wine vinegar; salt and pepper to taste.
Transfer into a serving bowl.
Sprinkle all over with chopped pistachio nuts, and serve.
Stuffed Pork Crown Roast
Comments: A spectacular piece of meat to serve when dining with friends.
Ask your butcher to tie the crown [some will even prepare the stuffing for you].
Serve along all kinds of desired side dishes.
Servings: 8
Ingredients Preparation
• 1 [8-rib] pork crown roast
• 2 cups [500 mL] orange juice
• 2 onions, halved
• 2 carrots, cut into medium pieces
• 2 celery stalks, cut into medium pieces
• Salt and pepper, to taste
Stuffing
• 6 slices white bread, crumbled
• 1/2 cup [125 mL] dry red wine
• 1 pound [454 g] sausage meat
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 celery stalks, finely chopped
• 1 teaspoon [5 mL] finely chopped thyme
• 1 tablespoons [15 mL] finely chopped orange rind
• 8 drained canned apricot halves
• 2 eggs, beaten Preheat oven to 425°F [220°C].
Line a roasting pan with greaseproof paper.
For the stuffing, transfer white bread crumbs into a large bowl.
Pour in dry red wine; leave to soak for 5 minutes.
Mix in sausage meat, chopped onion, garlic, celery, thyme, orange rind, apricot halves and beaten eggs.
Delicately mix until well blended.
Transfer pork crown roast into roasting pan; salt and pepper roast.
Fill the middle of pork crown roast with stuffing.
Baste with orange juice.
Arrange onion halves, carrot pieces and celery pieces all around the meat.
Roast into preheated oven for 30 minutes.
Lower oven temperature to 375°F [190°C].
Cover with foil and roast for approximately 1 hour more, until a meat thermometer inserted in the meat registers 140°F [60°C].
Remove from oven; leave to rest for 10 minutes before serving.
For the chocolate lovers – from Chef John Byrne of Food Fanatics - looks fancy but doesn't take a lot of time to cook
Ingredients:
6oz Milk chocolate, chopped
6oz Bittersweet chocolate, chopped
1/2c Baileys
1/2c Heavy Cream
1/2t Vanilla
1/4c Sugar
5 Egg yolks
Whipped cream and chocolate shavings for garnish, if desired
1. Melt chocolate in stainless steel bowl.
2. In medium sized pan, bring the Baileys, heavy cream, and sugar to a boil until the sugar is dissolved. Place aside and cool for 10 minutes.
3. In a heat-proof bowl, whisk egg yolks, add in heavy cream gradually and cook over medium heat, stirring with a wooden spoon for about four minutes until the mix coats the back of the wooden spoon. (Do not scramble the mix with too much heat).
4. Pour the custard over the chocolate mix and let stand for two minutes.
5 Transfer to a blender and puree until smooth, pass through a fine strainer into eight 4oz ramekins and chill for two hours.
Roasted Root Vegetables with Lemon Thyme and Aged Balsamic
1pt Carrots, peeled, trimmed and cut into ¾ inch chunks
1pt Parsnips, peeled, trimmed and cut into ¾ inch chunks
1pt Turnips, peeled, trimmed and cut into ¾ inch chunks
1pt Rutabaga, peeled, trimmed and cut into ¾ inch chunks
1pt Golden Beets, peeled, trimmed and cut into ¾ inch chunks
1pt Celery Root, peeled, trimmed and cut into ¾ inch chunks
1cup Shallot, peeled, trimmed and cut into ½ inch slices
2oz Olive Oil
1T Salt, Kosher
3T Lemon Thyme, leaves stripped and stems discarded
3T aged Balsamic Vinegar
2T Parsley, chopped roughly
TT Salt and Pepper
Preheat oven to 400 degrees
Toss Carrots, Parsnips, Turnips, Rutabaga, Beets, Celery Root, Shallot, Olive Oil and Salt in a large bowl. Transfer to a large baking dish and ensure the vegetables are single layer and not stacked up on one another (use two baking dishes if necessary).
Place in the oven and roast for 30 minutes. After 30 minutes, remove the dish and fold in the Lemon Thyme. Return to the oven and continue to roast for 10 minutes or until the vegetables are tender but not mushy.
Remove from the oven and gently fold in the Balsamic Vinegar. Taste one more time and adjust Salt and Pepper to your liking. Platter the Vegetables, sprinkle lightly with Parsley and serve.
Crusty White Blood Pudding Bites
Comments: Served along with a salad or green vegetables, this hot hors-d'oeuvre is perfect to begin a festive meal.
White blood pudding is a veal sausage that can easily be found at grocery stores.
Servings: 4
Ingredients Preparation
• 1 pound [454 g] flaky pastry dough
• 1 cup [250 mL] blueberry jam
• 1/2 teaspoon [2.5 mL] savory
• 4 pieces white blood pudding, halved into shorter pieces
• 1 egg, beaten
• Salt and pepper, to taste Preheat oven to 425°F [220°C].
Cover a baking sheet with greaseproof paper.
Roll the cut flaky pastry dough into 8 equal parts.
Brush dough with 3 tablespoons [45 mL] of blueberry jam.
Sprinkle with savory; lightly salt and pepper.
Top each part of dough with a piece of white blood pudding.
Roll dough all around white blood pudding pieces.
Brush dough with beaten egg.
Arrange rolled bites, dough down, apart onto prepared baking sheet.
Bake into preheated oven for approximately 25 minutes, until golden and really fluffy.
Serve immediately, cut side up and a wooden pick in each piece of blood pudding, along with remaining blueberry into a small serving bowl to dip in.
Raisin Tarts
Comments: Tradition at its best that takes us back to the country side.
Servings: 6
Ingredients Preparation
• 1 cup [250 mL] molasses
• 1 cup [250 mL] water
• 1/2 cup [125 mL] brown sugar
• 1/4 teaspoon [1 mL] ground nutmeg
• 2 tablespoons [30 mL] cornstarch
• 1/4 cup [60 mL] cold water
• 2 tablespoons [30 g] butter
• 8 ounces [227 g] raisins
• 6 cooled baked tart shells Into a casserole, bring together molasses, water, brown sugar and nutmeg to a boil.
Lower heat to low.
Dilute cornstarch in cold water.
Mix into hot mixture stirring.
Cook, whipping, until thick.
Stir in butter and raisins.
Evenly spoon mixture into tart crusts.
Leave to cool at room temperature for 2 hours before serving.
Dried Fruits Stuffing
Comments: A stuffing made of rolled oats instead of bread, a contrasting texture to softened fruits thant can be baked on-the-side or inside the poultry.
Servings: 6
Ingredients Preparation
• 8 ounces [227 g] raisins
• 12 stoned dried prunes, halved
• 12 stoned dates, chopped
• 6 dried apricots, quartered
• 1 cup [250 mL] Cognac
• 3 tablespoons [45 g] butter
• 1 yellow sweet pepper, membranes removed and seeded, into strips
• 1 red sweet pepper, membranes removed and seeded, into strips
• 3 cups [750 mL] vegetable broth
• 2 tablespoons [30 mL] pumpkin seeds
• 1 1/2 cups [375 mL] rolled oats
• Salt and pepper, to taste Into a bowl, mix together raisins, prune halves, chopped dates, dried apricot quarters and Cognac.
Lightly salt, pepper generously and leave to soak.
Preheat oven to 350°F [180°C].
To bake the stuffing separately, butter a large shallow baking dish.
Melt butter into large frypan over medium heat.
Soften all sweet peppers strips stirring for 5 minutes.
Pour in vegetables broth, add pumpkin seeds and bring to a boil.
Leave to reduce by half.
Add dried fruits along with soaking liquid; bring to a boil.
Remove from heat.
Transfer mixture into a large clean bowl.
Mix in rolled oats.
Evenly spoon stuffing into prepared baking dish, or stuff poultry.
Cover dish with foil; bake stuffing into preheated oven for 40 minutes.
Remove foil, mix and bake for 5 minutes more.
Remove from oven, and serve.
Beets with Pistachio Nuts
Comments: Always spectacular, beets are a must at Christmas.
Servings: 4
Ingredients Preparation
• 4 ounces [113 g] butter
• 1 large onion, chopped
• 8 cooked medium beets, peeled then quartered
• 2 tablespoons [30 mL] brown sugar
• 1/4 teaspoon [1 mL] ground nutmeg
• 1 tablespoon [15 mL] red wine vinegar
• 4 ounces [113 g] shelled pistachio nuts, chopped
• Salt and pepper, to taste Melt butter into a frypan.
Really lightly brown chopped onion over medium heat, for approximately 5 minutes.
Add beet pieces; fry for 3 minutes.
Sprinkle all over with brown sugar and ground nutmeg.
Pour in red wine vinegar; salt and pepper to taste.
Transfer into a serving bowl.
Sprinkle all over with chopped pistachio nuts, and serve.
Stuffed Pork Crown Roast
Comments: A spectacular piece of meat to serve when dining with friends.
Ask your butcher to tie the crown [some will even prepare the stuffing for you].
Serve along all kinds of desired side dishes.
Servings: 8
Ingredients Preparation
• 1 [8-rib] pork crown roast
• 2 cups [500 mL] orange juice
• 2 onions, halved
• 2 carrots, cut into medium pieces
• 2 celery stalks, cut into medium pieces
• Salt and pepper, to taste
Stuffing
• 6 slices white bread, crumbled
• 1/2 cup [125 mL] dry red wine
• 1 pound [454 g] sausage meat
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 celery stalks, finely chopped
• 1 teaspoon [5 mL] finely chopped thyme
• 1 tablespoons [15 mL] finely chopped orange rind
• 8 drained canned apricot halves
• 2 eggs, beaten Preheat oven to 425°F [220°C].
Line a roasting pan with greaseproof paper.
For the stuffing, transfer white bread crumbs into a large bowl.
Pour in dry red wine; leave to soak for 5 minutes.
Mix in sausage meat, chopped onion, garlic, celery, thyme, orange rind, apricot halves and beaten eggs.
Delicately mix until well blended.
Transfer pork crown roast into roasting pan; salt and pepper roast.
Fill the middle of pork crown roast with stuffing.
Baste with orange juice.
Arrange onion halves, carrot pieces and celery pieces all around the meat.
Roast into preheated oven for 30 minutes.
Lower oven temperature to 375°F [190°C].
Cover with foil and roast for approximately 1 hour more, until a meat thermometer inserted in the meat registers 140°F [60°C].
Remove from oven; leave to rest for 10 minutes before serving.
Smack Shack Biscuits and Country Sausage Gravy
Smack Shack Biscuits and Country Sausage Gravy
Country Sausage Gravy
What started as a food truck is now one of the most popular seafood restaurants in the Twin Cities! Smack Shack, in Minneapolis' trendy North Loop neighborhood, is known for all things lobster... from lobster rolls to lobster guacamole! Chef and Owner Josh Thoma shares this -
1 cup ground Andouille sausage
1/2 cup unsalted butter
1/2 cup all purpose flour
1 quart whole milk
4 oz thyme
Salt and black pepper
1. In a medium saucepan, melt half of the butter over medium heat.
2. Add sausage and saute, stirring continually, until sausage has broken apart and browned thoroughly.
3. Add remaining butter and melt.
4. Whisk in flour 1 TB at a time, until butter, flour, and sausage form a roux.
5. Continue to cook for 5 minutes, stirring continually.
6. Gradually add milk and whisk in until all roux has dissolved into the milk, creating a smooth gravy.
7. Pick thyme off stem and rough chop. Add to gravy.
8. Grind fresh black pepper into gravy and add salt to taste.
9. Serve over your favorite buttermilk biscuits and top with two eggs.
Country Sausage Gravy
What started as a food truck is now one of the most popular seafood restaurants in the Twin Cities! Smack Shack, in Minneapolis' trendy North Loop neighborhood, is known for all things lobster... from lobster rolls to lobster guacamole! Chef and Owner Josh Thoma shares this -
1 cup ground Andouille sausage
1/2 cup unsalted butter
1/2 cup all purpose flour
1 quart whole milk
4 oz thyme
Salt and black pepper
1. In a medium saucepan, melt half of the butter over medium heat.
2. Add sausage and saute, stirring continually, until sausage has broken apart and browned thoroughly.
3. Add remaining butter and melt.
4. Whisk in flour 1 TB at a time, until butter, flour, and sausage form a roux.
5. Continue to cook for 5 minutes, stirring continually.
6. Gradually add milk and whisk in until all roux has dissolved into the milk, creating a smooth gravy.
7. Pick thyme off stem and rough chop. Add to gravy.
8. Grind fresh black pepper into gravy and add salt to taste.
9. Serve over your favorite buttermilk biscuits and top with two eggs.
the beat workout you have ever had (killing it 86)
Rate 2015 (James)
Bah humbug (TOOLMONKEY)
Pork Tenderloin With Black-Eyed Peas
This is an up-scaled New Years dinner. In the South we have only black eyed peas, greens, hog jowl and cornbread.
Folklore has it that greens gets you money and peas are for good luck.
Redeye glaze:
2 ounces country ham scraps or prosciutto
1-2 teaspoons vegetable oil (optional)
3 tablespoons shallots, coarsely chopped
1/2 cup strong coffee or espresso
2 cups pork stock or low-salt chicken broth
3 tablespoons sorghum syrup or honey
2 tablespoons apple cider vinegar
Black-eyed peas with spiced butter:
7 tablespoons unsalted butter, divided
1 cup minced yellow onion
1/4 cup minced garlic
8 cups low-salt chicken broth
2 cups dried black-eyed peas, soaked overnight, drained
5 bay leaves, divided
Kosher salt
1 tablespoon each crushed toasted coriander and fennel seeds
1 1x3" strip lemon peel, all white pith removed
1 teaspoon cayenne pepper
Tenderloin and assembly:
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon (packed) light brown sugar
2 1 1/4-pound trimmed pork tenderloins
2 tablespoons vegetable oil
1 cup bread-and-butter pickles, blended to a coarse purée
For redeye glaze:
Heat a medium heavy saucepan over medium heat. Add ham and sauté until golden brown, adding vegetable oil as needed if the ham scraps are lean. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.
Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.
For black-eyed peas with spiced butter:
Melt 3 tablespoons butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.
Strain peas, reserving broth. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD: Can be made 2 days ahead.
Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm and discard bay leaves and lemon peel from spice butter before serving.
For tenderloin and assembly:
Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.
Preheat oven to 350°F. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140°F, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, for 10 minutes.
Reheat peas and spice butter. Cut pork into 1/4"-1/2"-thick slices. Transfer to plates and spoon pickle purée over. Serve with peas drizzled with spoonfuls of spice butter.
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Top 10 Secret Recipes of 2015
As we prepare to welcome 2016, lets take a look back at the 10 best secret recipes from the past year.
10. Famous Amos Chocolate Chip Cookies
Famous Amos chocolate chip cookies are crunchy and packed with rich chocolate chips. Perfect for dunking in a glass of milk or all by themselves.
Get The Recipe Here: Famous Amos(tm) Chocolate Chip Cookies ? The Restaurant Recipe Blog
9. Panera Bread Bistro French Onion Soup
Caramelized onions in a rich beef broth with croutons and cheese. Easy to prepare and so enjoyable.
Get The Recipe Here: Panera Bistro(tm) French Onion Soup ? The Restaurant Recipe Blog
8. Starbucks Vanilla Spice Latte
Their vanilla spice latte combines espresso with a cardamom spiced vanilla syrup and fresh steamed milk.
Get The Recipe Here: Starbucks(tm) Vanilla Spice Latte ? The Restaurant Recipe Blog
7. Chipotle’s Pork Carnitas
Pork shoulder is seasoned well and slow cooked until the meat is tender and easily shreds.
Get The Recipe Here: Chipotle?s(tm) Pork Carnitas ? The Restaurant Recipe Blog
6. Taco Bell Beefy 5-Layer Burrito
Seasoned ground beef is layered with refried beans, nacho cheese, sour cream and Cheddar cheese in a flour tortilla.
Get The Recipe Here: Taco Bell Beefy 5-Layer Burrito ? The Restaurant Recipe Blog
5. Applebees Southwest Shrimp Fettuccine
The southwest shrimp fettuccine is seasoned with just the right amount of spice, then topped with a fresh black bean and corn salsa.
Get The Recipe Here: Applebee?s(tm) Southwest Shrimp Fettuccine ? The Restaurant Recipe Blog
4. Red Lobster Crab Alfredo
Red Lobster’s(tm) crab alfredo puts a delicious twist on the classic pasta dish.
Get The Recipe Here: Red Lobster?s(tm) Crab Alfredo ? The Restaurant Recipe Blog
3. KFC Chicken Pot Pie
Tender pieces of chicken, diced potatoes, green peas and carrots in a savory sauce. Covered with a flaky, buttery crust and baked to golden perfection. This home-style dish is a great way to make use of leftovers from a previous nights chicken dinner.
Get The Recipe Here: KFC(tm) Chicken Pot Pie ? The Restaurant Recipe Blog
2. TGI Friday’s Pretzel Sticks and Beer Cheese Dip
Fresh baked pretzel sticks are served with a hot cheese sauce flavored with beer.
Get The Recipe Here: TGI Friday?s Pretzel Sticks and Beer Cheese Dip ? The Restaurant Recipe Blog
1. Olive Garden’s Chocolate Chip Cookie Dough Cheesecake
A rich and delicious cheesecake flavored with chocolate chip cookie dough.
Get The Recipe Here: Olive Garden?s Chocolate Chip Cookie Dough Cheesecake ? The Restaurant Recipe Blog
...
10. Famous Amos Chocolate Chip Cookies
Famous Amos chocolate chip cookies are crunchy and packed with rich chocolate chips. Perfect for dunking in a glass of milk or all by themselves.
Get The Recipe Here: Famous Amos(tm) Chocolate Chip Cookies ? The Restaurant Recipe Blog
9. Panera Bread Bistro French Onion Soup
Caramelized onions in a rich beef broth with croutons and cheese. Easy to prepare and so enjoyable.
Get The Recipe Here: Panera Bistro(tm) French Onion Soup ? The Restaurant Recipe Blog
8. Starbucks Vanilla Spice Latte
Their vanilla spice latte combines espresso with a cardamom spiced vanilla syrup and fresh steamed milk.
Get The Recipe Here: Starbucks(tm) Vanilla Spice Latte ? The Restaurant Recipe Blog
7. Chipotle’s Pork Carnitas
Pork shoulder is seasoned well and slow cooked until the meat is tender and easily shreds.
Get The Recipe Here: Chipotle?s(tm) Pork Carnitas ? The Restaurant Recipe Blog
6. Taco Bell Beefy 5-Layer Burrito
Seasoned ground beef is layered with refried beans, nacho cheese, sour cream and Cheddar cheese in a flour tortilla.
Get The Recipe Here: Taco Bell Beefy 5-Layer Burrito ? The Restaurant Recipe Blog
5. Applebees Southwest Shrimp Fettuccine
The southwest shrimp fettuccine is seasoned with just the right amount of spice, then topped with a fresh black bean and corn salsa.
Get The Recipe Here: Applebee?s(tm) Southwest Shrimp Fettuccine ? The Restaurant Recipe Blog
4. Red Lobster Crab Alfredo
Red Lobster’s(tm) crab alfredo puts a delicious twist on the classic pasta dish.
Get The Recipe Here: Red Lobster?s(tm) Crab Alfredo ? The Restaurant Recipe Blog
3. KFC Chicken Pot Pie
Tender pieces of chicken, diced potatoes, green peas and carrots in a savory sauce. Covered with a flaky, buttery crust and baked to golden perfection. This home-style dish is a great way to make use of leftovers from a previous nights chicken dinner.
Get The Recipe Here: KFC(tm) Chicken Pot Pie ? The Restaurant Recipe Blog
2. TGI Friday’s Pretzel Sticks and Beer Cheese Dip
Fresh baked pretzel sticks are served with a hot cheese sauce flavored with beer.
Get The Recipe Here: TGI Friday?s Pretzel Sticks and Beer Cheese Dip ? The Restaurant Recipe Blog
1. Olive Garden’s Chocolate Chip Cookie Dough Cheesecake
A rich and delicious cheesecake flavored with chocolate chip cookie dough.
Get The Recipe Here: Olive Garden?s Chocolate Chip Cookie Dough Cheesecake ? The Restaurant Recipe Blog
...
Womanising (tellersquill)
Anyone else had this virus? (kompany4)
New Year's Motivation (James)
Mince Pies (Suspirio)
Eggplant Involtini
2 large eggplants (1 1/2 pounds each), peeled
6 tablespoons vegetable oil
Kosher salt and pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
1 slice hearty white sandwich bread, torn into 1-inch pieces
8 ounces (1 cup) whole-milk ricotta cheese
1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
1/4 cup plus 1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1. Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat.
2. Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
3. While eggplant cooks, heat remaining 1 tablespoon oil in 12-inch broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
4. Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, lemon juice, and 1/2 teaspoon salt in medium bowl.
5. With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
6. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining 1/4 cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.
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Lasagna Bolognese
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 ounces pancetta (Italian bacon), finely chopped
Kosher salt, freshly ground pepper
1 cup dry white wine
1 cup whole milk
1 14.5-ounce can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh pasta dough:
1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more
4 large eggs, room temperature
Béchamel:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Pinch of freshly ground nutmeg
Kosher salt
Assembly:
Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan
Special equipment: A pasta maker
Up to two days ahead
Make the Bolognese sauce
Pulse onion, carrot, and celery in a food processor until finely chopped.
Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.
Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours.
Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
Up to one day ahead
Make the fresh pasta dough
Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.
Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
Make the noodles
Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles.
If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.
Make the béchamel
Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
Day of
Reheat the sauces
Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
Cook the noodles
Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
Assemble the lasagna
Preheat oven to 350°F. Coat a 13x9" baking dish with butter.
Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.
Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.
How to sub store-bought
Homemade pasta is great: It's rich, and can be rolled very thin. But of course it's not your only option: Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap. Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.
Epicurious
30 Tips for Nutrition & Training (James)
making better use of the time spent on Facebook etc (westy_1981)
Kettle Corn
Kettle Corn
Make your own Kettle Corn from scratch, it's so easy.
1/4 cup coconut oil or vegetable oil
1/4 cup popcorn
2 tablespoons sugar
1/2 teaspoon salt
In a large pot add oil over high heat. Heat oil for a moment or two, and add popcorn, sugar, and salt. If using a Whirley Pop start to turn the handle. Pop popcorn and remove from heat as you hear the popping begin to wind down. If using a standard pot you may want want to gently agitate the pot while cooking. Place popcorn into a bowl immediately.
Make your own Kettle Corn from scratch, it's so easy.
1/4 cup coconut oil or vegetable oil
1/4 cup popcorn
2 tablespoons sugar
1/2 teaspoon salt
In a large pot add oil over high heat. Heat oil for a moment or two, and add popcorn, sugar, and salt. If using a Whirley Pop start to turn the handle. Pop popcorn and remove from heat as you hear the popping begin to wind down. If using a standard pot you may want want to gently agitate the pot while cooking. Place popcorn into a bowl immediately.
Three-Pepper Sauce
Three-Pepper Sauce
Comments: A traditional, popular sauce.
Add a little salt if you use unsalted beef broth.
This sauce can be prepared ahead of time and reheated after adding 1 cup [250 mL] water, before serving.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] pink peppercorns
1 tablespoon [15 mL] black peppercorns
2 tablespoons [30 mL] green peppercorns
3 tablespoons [45 g] butter
4 French shallots, finely chopped
4 tablespoons [35 g] all-purpose flour
6 cups [1.5 L] hot beef broth
Into a coffee grinder, grind together half of pink, black and green peppercorns.
Melt butter into a large casserole.
Stirring, fry chopped French shallots over medium heat for 4 minutes.
Sprinkle all over with flour; mix.
Stirring, slowly pour hot beef broth into casserole.
Add all ground and whole peppercorns.
Lower heat and leave to simmer for 5 minutes.
Remove casserole from heat.
Leave sauce to rest for 5 minutes before serving.
Comments: A traditional, popular sauce.
Add a little salt if you use unsalted beef broth.
This sauce can be prepared ahead of time and reheated after adding 1 cup [250 mL] water, before serving.
Servings: 4
Ingredients Preparation
3 tablespoons [45 mL] pink peppercorns
1 tablespoon [15 mL] black peppercorns
2 tablespoons [30 mL] green peppercorns
3 tablespoons [45 g] butter
4 French shallots, finely chopped
4 tablespoons [35 g] all-purpose flour
6 cups [1.5 L] hot beef broth
Into a coffee grinder, grind together half of pink, black and green peppercorns.
Melt butter into a large casserole.
Stirring, fry chopped French shallots over medium heat for 4 minutes.
Sprinkle all over with flour; mix.
Stirring, slowly pour hot beef broth into casserole.
Add all ground and whole peppercorns.
Lower heat and leave to simmer for 5 minutes.
Remove casserole from heat.
Leave sauce to rest for 5 minutes before serving.
Burnt Baked Custard-Style Vanilla Tapioca
Burnt Baked Custard-Style Vanilla Tapioca
Comments: An easy dessert that can be prepared the day before.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] quick cooking tapioca
1/4 cup [60 g] sugar
1/4 cup [60 mL] maple syrup
1 pinch salt
2 eggs
2 cups [500 mL] milk
1/2 teaspoon [2.5 mL] vanilla extract
2 tablespoons [30 mL] brown sugar
1/2 teaspoon [2.5 mL] ground vanilla
4 tablespoons [60 mL] maple sugar
Into a casserole, mix together tapioca, sugar, maple syrup, salt, eggs, milk and vanilla extract.
Leave to rest for 10 minutes.
Cook mixture stirring over low heat for approximately 6 minutes, until just boiling.
Immediately pour mixture into a large bowl, then transfer into a larger bowl already filled with icy water.
Leave to cool for 15 minutes stirring every once in a while.
Evenly spoon tapioca into 4 individual heat-proof serving bowls.
Refrigerate overnight.
To serve, preheat oven broiler until really hot.
Into a bowl, mix together brown sugar, ground vanilla and maple sugar.
Evenly sprinkle tapioca with mixture.
Arrange bowls onto a baking sheet.
Brown mixture under preheated oven broiler for approximately 3 minutes, to melt both sugars.
Leave to cool for 5 minutes before serving.
Comments: An easy dessert that can be prepared the day before.
Servings: 4
Ingredients Preparation
4 tablespoons [60 mL] quick cooking tapioca
1/4 cup [60 g] sugar
1/4 cup [60 mL] maple syrup
1 pinch salt
2 eggs
2 cups [500 mL] milk
1/2 teaspoon [2.5 mL] vanilla extract
2 tablespoons [30 mL] brown sugar
1/2 teaspoon [2.5 mL] ground vanilla
4 tablespoons [60 mL] maple sugar
Into a casserole, mix together tapioca, sugar, maple syrup, salt, eggs, milk and vanilla extract.
Leave to rest for 10 minutes.
Cook mixture stirring over low heat for approximately 6 minutes, until just boiling.
Immediately pour mixture into a large bowl, then transfer into a larger bowl already filled with icy water.
Leave to cool for 15 minutes stirring every once in a while.
Evenly spoon tapioca into 4 individual heat-proof serving bowls.
Refrigerate overnight.
To serve, preheat oven broiler until really hot.
Into a bowl, mix together brown sugar, ground vanilla and maple sugar.
Evenly sprinkle tapioca with mixture.
Arrange bowls onto a baking sheet.
Brown mixture under preheated oven broiler for approximately 3 minutes, to melt both sugars.
Leave to cool for 5 minutes before serving.
Pomegranate, Carrots, Parsnip and Sweet Peppers
Pomegranate, Carrots, Parsnip and Sweet Peppers
Comments: A little color on the table is always nice during the winter time.
Servings: 4
Ingredients Preparation
4 carrots, cut into short pieces
4 parsnips, cut into short small pieces
4 celery stalks, cut into short small pieces
2 sweet yellow peppers, membranes removed and seeded, into strips
1 sweet red pepper, membranes removed and seeded, into strips
1 sweet green pepper, membranes removed and seeded, into strips
1 medium onion, into strips
1/2 cup [125 mL] extra-virgin olive oil
4 thyme sprigs
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 g] sugar
2 tablespoons [30 mL] pomegranate seeds
Salt and pepper, to taste
Preheat oven to 375°F [190°C].
Into a large bowl, mix together carrot, parsnip and celery pieces, sweet yellow, red and green pepper strips, onion strips, olive oil, thyme sprigs, finely chopped fresh parsley and sugar.
Salt and pepper to taste.
Transfer into a baking dish; cover with al foil.
Bake into preheated oven for 1 hour.
Remover al foil, and sprinkle all over with pomegranate seeds.
Bake for 10 minutes more.
Serve immediately.
Comments: A little color on the table is always nice during the winter time.
Servings: 4
Ingredients Preparation
4 carrots, cut into short pieces
4 parsnips, cut into short small pieces
4 celery stalks, cut into short small pieces
2 sweet yellow peppers, membranes removed and seeded, into strips
1 sweet red pepper, membranes removed and seeded, into strips
1 sweet green pepper, membranes removed and seeded, into strips
1 medium onion, into strips
1/2 cup [125 mL] extra-virgin olive oil
4 thyme sprigs
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 g] sugar
2 tablespoons [30 mL] pomegranate seeds
Salt and pepper, to taste
Preheat oven to 375°F [190°C].
Into a large bowl, mix together carrot, parsnip and celery pieces, sweet yellow, red and green pepper strips, onion strips, olive oil, thyme sprigs, finely chopped fresh parsley and sugar.
Salt and pepper to taste.
Transfer into a baking dish; cover with al foil.
Bake into preheated oven for 1 hour.
Remover al foil, and sprinkle all over with pomegranate seeds.
Bake for 10 minutes more.
Serve immediately.
Three-Meat Mushroom Beer Meat Pie
Three-Meat Mushroom Beer Meat Pie
Comments: Nice meat pieces cooked in a mushroom sauce are good but it is even better with the beer.
Servings: 4
Ingredients Preparation
8 ounces [227 g] beef cubes
8 ounces [227 g] pork cubes
8 ounces [227 g] veal cubes
Flour
3 tablespoons [45 mL] vegetable oil
2 cups [50 mL] brown beer
2 tablespoons [30 g] butter
1 large onion, finely chopped
1 pound [454 g] fresh mushrooms, cleaned then quartered
2 cloves garlic, finely chopped
1/2 teaspoon [2.5 mL] thyme
1/2 teaspoon [2.5 mL] sage
1 1/2 teaspoons [7.5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] beef broth
2 [9-inch / 23-cm each] pie shells
1 egg, beaten
Roll all meat cubes in flour until completely coated.
Salt and pepper meat cubes.
Heat oil into a large frypan.
Brown meat cubes over medium heat for approximately 6 minutes, until golden on all sides.
Pour in brown beer; bring to a boil scraping the bottom of the frypan.
Pour into a large bowl.
Melt butter into the same frypan; add chopped onion, mushroom wedges and chopped garlic.
Brown over medium heat for 5 minutes.
Sprinkle with thyme, sage, salt and pepper.
Add meat cubes along with cooking juices.
Pour in beef broth, lower heat and cook over medium heat for 20 minutes.
Remove from heat.
Preheat oven to 375°F [190°C].
Line a pie plate with one of pie shells.
Evenly spoon in meat cubes and vegetables.
Cover with remaining pie shell; seal edges then cut any excess dough.
Brush all over with beaten egg.
Bake into preheated oven for approximately 50 minutes, until golden.
Serve immediately.
Comments: Nice meat pieces cooked in a mushroom sauce are good but it is even better with the beer.
Servings: 4
Ingredients Preparation
8 ounces [227 g] beef cubes
8 ounces [227 g] pork cubes
8 ounces [227 g] veal cubes
Flour
3 tablespoons [45 mL] vegetable oil
2 cups [50 mL] brown beer
2 tablespoons [30 g] butter
1 large onion, finely chopped
1 pound [454 g] fresh mushrooms, cleaned then quartered
2 cloves garlic, finely chopped
1/2 teaspoon [2.5 mL] thyme
1/2 teaspoon [2.5 mL] sage
1 1/2 teaspoons [7.5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] beef broth
2 [9-inch / 23-cm each] pie shells
1 egg, beaten
Roll all meat cubes in flour until completely coated.
Salt and pepper meat cubes.
Heat oil into a large frypan.
Brown meat cubes over medium heat for approximately 6 minutes, until golden on all sides.
Pour in brown beer; bring to a boil scraping the bottom of the frypan.
Pour into a large bowl.
Melt butter into the same frypan; add chopped onion, mushroom wedges and chopped garlic.
Brown over medium heat for 5 minutes.
Sprinkle with thyme, sage, salt and pepper.
Add meat cubes along with cooking juices.
Pour in beef broth, lower heat and cook over medium heat for 20 minutes.
Remove from heat.
Preheat oven to 375°F [190°C].
Line a pie plate with one of pie shells.
Evenly spoon in meat cubes and vegetables.
Cover with remaining pie shell; seal edges then cut any excess dough.
Brush all over with beaten egg.
Bake into preheated oven for approximately 50 minutes, until golden.
Serve immediately.
Scallops, Bacon,Caviar and Zabaglione Sauce
Scallops, Bacon,Caviar and Zabaglione Sauce
Comments: Exquisite bites for the Holidays.
Servings: 4
Ingredients Preparation
20 medium scallops
1/2 teaspoon [2.5 mL] ground white pepper
10 slices bacon, halved
4 tablespoons [60 mL] caviar [approximately 60 g / 2 ounces]
Zabaglione Sauce
4 egg yolks
1/2 cup [125 mL] white wine
2 tablespoons [30 g] butter [at room temperature], diced
Preheat oven to 375°F [190°C].
Cover a baking sheet with greaseproof paper.
Pepper scallops; roll each scallop in a bacon slice half.
Arrange, bacon down, apart onto prepared baking sheet.
Bake for 15 minutes.
Meanwhile, to prepare the zabaglione sauce, into a large metal bowl using an electric whip, beat together egg yolks, white wine and butter dices until foamy.
Transfer bowl over simmering water.
Whip for approximately 8 minutes, to get a really thick zabaglione sauce.
Evenly spoon onto 4 individual medium plates.
Top sauce with 5 scallops, alternating bacon and scallop on top, on each plate.
Evenly spoon caviar over each scallop.
Serve immediately.
Comments: Exquisite bites for the Holidays.
Servings: 4
Ingredients Preparation
20 medium scallops
1/2 teaspoon [2.5 mL] ground white pepper
10 slices bacon, halved
4 tablespoons [60 mL] caviar [approximately 60 g / 2 ounces]
Zabaglione Sauce
4 egg yolks
1/2 cup [125 mL] white wine
2 tablespoons [30 g] butter [at room temperature], diced
Preheat oven to 375°F [190°C].
Cover a baking sheet with greaseproof paper.
Pepper scallops; roll each scallop in a bacon slice half.
Arrange, bacon down, apart onto prepared baking sheet.
Bake for 15 minutes.
Meanwhile, to prepare the zabaglione sauce, into a large metal bowl using an electric whip, beat together egg yolks, white wine and butter dices until foamy.
Transfer bowl over simmering water.
Whip for approximately 8 minutes, to get a really thick zabaglione sauce.
Evenly spoon onto 4 individual medium plates.
Top sauce with 5 scallops, alternating bacon and scallop on top, on each plate.
Evenly spoon caviar over each scallop.
Serve immediately.
6 Steps to get back into it! (James)
Wim Hof - The Iceman (Moctezuma)
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Starbucks Caramel Frappuccino
1 cup cooled coffee
1 cup milk
2 tablespoons caramel syrup
1-2 cups of ice (depending on how thick you'd like it)
whipped cream and caramel sauce for topping
Place the liquids (coffee and milk) in the blender first. Add the caramel syrup and then the ice. Blend until smooth. Drizzle caramel down your glass before you pour in the frappuccino. Top with whipped cream and caramel sauce.
Three Beginners Nutrition FAQs (James)
Morning (wombleBhoy)
Body balance balls (fit for 50)
new member
I have been working on finding a recipe for the Perkins Cranberry Nut muffins and have tried many of the ones I have found online and none of them have been right so invented my own which I will post to an existing thread on this site. I'm actually pretty proud of myself because I am not a natural cook, however this recipe that I created by trial and error is super easy. It takes less than 10 min of prep time, and has a equally minimal clean up time.
what is a good squat?? (toke)
Sour Cream Green Bean Casserole
For years we have always had a green bean casserole with cream of mushroom soup topped with the French-fried onions for Christmas dinner. This year we tried this one and it was really good.
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion diced
1 cup sour cream
3 cans 14.5 ounce French style green beans drained
2 cups cheddar cheese shredded
1/2 cup buttery round crackers crumbled
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and 1 tbsp butter melted, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Anyone affected by the floods? (kitty)
Cheesecake Factory Thai Lettuce Wraps
6 medium to large butter lettuce leaves (also know as boston bib or just bib lettuce)
8 ounces cooked skinless chicken breast, cut into thick strips (optional)
1 large carrot, julienned
1/2 cup bean sprouts
1/2 cup brown rice noodles
1/2 cup cucumber, sliced and quartered
1/4 cup red onion, thinly sliced
1/4 cup rice vinegar
1 tsp raw honey or coconut nectar
pinch of sea salt
2 tbsp Savory Peanut Dipping Sauce
In a small bowl mix together rice vinegar, honey and a pinch of sea salt. Add cucumber and red onion. Place in refrigerator for 1 hour.
Fill a medium sauce pan about halfway with water. Bring to a boil and add brown rice noodles. Remove from heat and let the noodles sit for about 2 – 4 minutes or until they are tender. Drain water and place rice noodles in a small bowl.
Remove the hard stems from the butter lettuce and place on a large platter. Place carrots and bean sprouts in small dishes and add to platter. Remove cucumber mixture from refrigerator and position on platter. Next add both the chicken and noodles to the platter.
If you made your peanut sauce beforehand and it’s refrigerated you’ll want to warm it up a little. Place in the microwave for about 10-15 seconds. Add sauce dish to the platter.
To serve your lettuce wraps, use one lettuce leaf and fill with carrots, bean sprouts, cucumber mixture, noodles, chicken and top with peanut sauce.
Savory Peanut Dipping Sauce
2 tbsp smooth natural peanut butter
2 tbsp low sodium tamari or soy sauce
2 tsp rice wine vinegar
1 clove garlic, minced
red pepper flakes (optional)
1 tsp sesame oil (optional)
Mix together all the ingredients until smooth.
Makes 2 servings
Louis van Gaal on the brink? (Oldy)
Best way to smoke? Vape/Pipe/bong? (Boss Redd)
Portishead (Suspirio)
to Ron, my fellow moderators, members and guests -
from my home to yours and straight from the heart -
MERRY CHRISTMAS!
KW - Marygrace
MERRY CHRISTMAS!
KW - Marygrace
**CHRISTMAS** (wombleBhoy)
Dairy Queen Candy Cane Chill Blizzard
2 cups vanilla ice cream, divided
2 tablespoons milk
2 candy canes, broken into smaller pieces
1/4 cup chocolate chunks
Place 1 cup of ice cream in a blender with the milk and broken up candy canes.
Pulse until the candy canes and milk are incorporated.
Remove the mixture from the blender and add the additional cup of ice cream and the chocolate chunks.
Using the back of a spoon mix the vanilla ice cream into the mixture until it is fully incorporated.
Add more milk or ice cream to achieve the desired consistency.
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Merry Christmas from us at MuscleTalk (James)
Panera Turkey-Cranberry Flatbread Sandwich
1/2 cup unsweetened dried cranberries
1 teaspoon packed fresh thyme leaves
3/4 water
1/3 cup granulated sugar
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
juice of 1/2 lemon
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch + 2 tablespoons water (to form a slurry)
for the flatbread sandwiches:
1 1/2 pounds cooked, sliced turkey
5 oz Boursin garlic and herb cheese (not difficult to find)
2 to 3 oz baby kale, baby arugula, or spinach
3 pieces naan (I used Trader Joes plain variety), halved (or use your favorite flatbread)
Make the cranberry mostarda:
In a small saucepan, combine the cranberries, thyme, and water. Bring to a boil, reduce heat, and simmer for 3 to 4 minutes. Add sugar, mustard, vinegar, and lemon juice and simmer, stirring frequently, for about 5 minutes, until sauce has reduced slightly.
Whisk together cornstarch and remaining water to form a slurry. Continue stirring cranberry mixture and stream in the slurry. Cook for another 2 to 3 minutes, until sauce has thickened (remember, sauce will continue to thicken as it cools.). Remove from heat and set aside to cool to room temperature, then transfer to an airtight jar and refrigerate until ready to use.
Assemble the sandwiches:
So I already told you to halve the flatbreads, but refer to the photos above if you haven’t done this: I like to cut them on the diagonal to give them a nice, elongated look. From here, you’re going to divide up the ingredients as you see fit: I’ve given you enough of each quantity to have a little latitude with the toppings, but I’ll order them for you.
First, warm your naan a little if you’d like: it makes for a nice, cosy sandwich. While you’re at it, consider warming your turkey a bit as well as you assemble everything. Spread some of the Boursin cheese on each flatbread as you would a condiment: get a satisfying layer on there, but not too much. Next, spoon out your cranberry mostarda and spread evenly over top: again, a little goes a long way here. Time for the greens: stack a nice pile on top of the cheese and cranberries, and press lightly so everything stays in place. Top each with 4 ounces of warm turkey each (a-ha! no flexibility on that one), and season with salt and pepper.
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Bacon Cheeseburger Dip
8 Bacon strips
1/2 lb Ground beef
1 clove Garlic
1/2 Onion
2 tbsp Ketchup
1/4 cup Mayonnaise
1 tbsp Worcestershire sauce
1/2 cup Cheddar cheese
4 oz Cream cheese
1/2 cup Mozzarella
1/2 cup Sour cream
1 can Rotel
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef,
return skillet to stove, and reduce heat to low. Reserve 2 tablespoons of bacon for garnish.
Add the rest of the ingredients and cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Garnish it with the remaining bacon.
Keep in the slow cooker set to Low to serve.
SILLY GYM THOUGHTS 2015 (SeanR)
Mrs. Field's Cranberry White Chocolate Cookies
1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 eggs
1/4 tsp. vanilla extract
2 3/4 cups all-purpose flour
1 cup rolled oats (not instant)
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 cups chopped dried cranberries
1 cup chopped walnuts (I omitted these, we don't usually put nuts in our cookies)
3/4 cup white chocolate chunks (I used white baking chips)
Preheat the oven to 350 degrees.
In a large bowl, cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed.
In another bowl, mix together the flour, oats, baking powder, baking soda, salt and cinnamon.
Stir the dry ingredients into the wet stuff until blended. Stir in the cranberries, walnuts, and white chocolate.
Spoon 1/4 cup portions 2 inches apart onto a nonstick surface (parchment paper, silicone mat, or Release foil [I just greased my cookie sheet, none of that fancy stuff for me]) on baking sheets. Bake for 15 to 18 minutes, or until the edges of the cookies are just beginning to brown - the cookies will still be soft in the center. Allow the cookies to cool for at least 15 minutes before serving.
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Sandbakkelse
Sandbakkelse
• 1/2 bup butter
• 1/2 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
-In an electric mixer bowl, place butter and sugar and beat until light and fluffy.
-Add egg yolk and extract and continue beating well.
-Stir in the flour, make marble sized balls and place one in a sandbakkelse fluted shell.
-With your thumb press down dough to cover bottom and sides , making a 1/8-inch thick shell.
-Put the filled shells on a cookie sheet and bake in a a preheated 375-degree oven for 8 to 10 minutes.
-Remove from cookie sheets, put on wire rack to cool slightly. With the tip of a knife loosen shell and turn out on wire rack to finish cooling.
-Makes 4 dozen sandbakkelse
• 1/2 bup butter
• 1/2 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
-In an electric mixer bowl, place butter and sugar and beat until light and fluffy.
-Add egg yolk and extract and continue beating well.
-Stir in the flour, make marble sized balls and place one in a sandbakkelse fluted shell.
-With your thumb press down dough to cover bottom and sides , making a 1/8-inch thick shell.
-Put the filled shells on a cookie sheet and bake in a a preheated 375-degree oven for 8 to 10 minutes.
-Remove from cookie sheets, put on wire rack to cool slightly. With the tip of a knife loosen shell and turn out on wire rack to finish cooling.
-Makes 4 dozen sandbakkelse
Holiday Thumbs
Holiday Thumbs
Thumbs come in many flavors, but the originals include Cinnamon Sugar, Chocolate Chip, Ginger Clove, Peanut Butter Sea Salt.
2 sticks of butter
1.5 tsp of vanilla
5 Tbls. sugar
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cinnamon
2.5 cups of flour
Directions:
Cream butter and sugar. Add vanilla and mix. Add in cinnamon, nutmeg and cardamom. Slowly add in flour.
Hand roll, press thumbprint into cookies and bake at 350 degrees for 12 minutes.
Thumbs come in many flavors, but the originals include Cinnamon Sugar, Chocolate Chip, Ginger Clove, Peanut Butter Sea Salt.
2 sticks of butter
1.5 tsp of vanilla
5 Tbls. sugar
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cinnamon
2.5 cups of flour
Directions:
Cream butter and sugar. Add vanilla and mix. Add in cinnamon, nutmeg and cardamom. Slowly add in flour.
Hand roll, press thumbprint into cookies and bake at 350 degrees for 12 minutes.
Using resipes apps
Hi guys,
I just wanted to ask if you prefer using google / websites / apps or reading books instead?
I mean there are loads of sites and apps to use for cooking.
Can we trust them? I found some really pretty ones on the Google Play store, for example.
Merry Christmas!!
I just wanted to ask if you prefer using google / websites / apps or reading books instead?
I mean there are loads of sites and apps to use for cooking.
Can we trust them? I found some really pretty ones on the Google Play store, for example.
Merry Christmas!!
O’Charley’s® Ooey Gooey Caramel Pie
O’Charley’s® Ooey Gooey Caramel Pie
A nice treat for your holiday! Graham cracker crust filled with creamy caramel and topped with whipped topping, chocolate chips and pecans.”
Caramel Pie
10 inch graham cracker pie shell
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup brown sugar
3 eggs
½ teaspoon vanilla extract
1/4 teaspoon salt
Preparation:
Preheat the oven to 350 degrees F. In a medium saucepan, combine caramels, butter and milk. Cook over low heat. Do not stir with a plastic spoon. Stir frequently until mixture is smooth. Remove from heat.
In a large bowl, combine sugar, eggs, vanilla, and salt.
Gradually add the caramel mixture. Stir well.
Pour mixture into pie crust. Bake for 45 minutes. Remove from oven. Refrigerate. Follow next two steps right before serving slices.
Whipped Topping
7 ounce can Reddi whip®
Preparation:
Place a single layer of Reddi whip® topping over each pie slice when it is served. Placing whipped topping on the pie before serving time will result in the whipped topping melting before it is needed.
Toppings
2 tablespoons mini chocolate chips
2 tablespoons pecan chips
Preparation:
Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.
Tip: To slow down the browning of a pie during baking, wrap strips of aluminum foil around the edge of the pie. Use this technique to prevent an extra golden brown crust.
A nice treat for your holiday! Graham cracker crust filled with creamy caramel and topped with whipped topping, chocolate chips and pecans.”
Caramel Pie
10 inch graham cracker pie shell
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup brown sugar
3 eggs
½ teaspoon vanilla extract
1/4 teaspoon salt
Preparation:
Preheat the oven to 350 degrees F. In a medium saucepan, combine caramels, butter and milk. Cook over low heat. Do not stir with a plastic spoon. Stir frequently until mixture is smooth. Remove from heat.
In a large bowl, combine sugar, eggs, vanilla, and salt.
Gradually add the caramel mixture. Stir well.
Pour mixture into pie crust. Bake for 45 minutes. Remove from oven. Refrigerate. Follow next two steps right before serving slices.
Whipped Topping
7 ounce can Reddi whip®
Preparation:
Place a single layer of Reddi whip® topping over each pie slice when it is served. Placing whipped topping on the pie before serving time will result in the whipped topping melting before it is needed.
Toppings
2 tablespoons mini chocolate chips
2 tablespoons pecan chips
Preparation:
Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.
Tip: To slow down the browning of a pie during baking, wrap strips of aluminum foil around the edge of the pie. Use this technique to prevent an extra golden brown crust.
Making A Murderer (Netflix) (Boss Redd)
Whats your plans for NYE....???!!!! (gavin882)
Next Shape-Up - January 4th 2016 (James)
Bodybuilding Over The Christmas Period (James)
Easy cocktails for your holiday parties
Cranberry Kir Royale (4 servings)
2 cups frozen cranberries, plus ½ cup for garnish
¼ c sugar
2 T orange juice
1 t orange zest
1 bottle champagne
Add cranberries, orange juice, zest and sugar to a large pan over medium heat-until berries break down slightly and liquid is syrupy. Pour into a blender and process -- be careful because hot liquid expands when you blend it. Strain and discard any solids and set aside to cool.
Pour 2 tablespoons of cranberry orange syrup into the bottom of 4 chilled champagne flutes. Add a few cranberries and top each glass off with champagne.
Blood Orange Sparkler
1½ oz vodka
1½ oz. orange blood orange puree
Top with club soda
Garnish with a blood orange wheel or slice.
Chocolate Mint Martini
1.5 oz green crème de Menthe schnapps
1.5 oz Light crème de cocoa
1 oz cream
Shake on ice and strain into a martini glass. Garnish with dark chocolate shavings or mini candy cane. This is a pale green cocktail so it makes a good holiday visual.
Whiskey Brûlée
Made with equal parts whiskey, ginger beer and orange juice, the real stand-out in this cocktail is the garnish. A brûléed orange slice, made by dusting a thin orange slice with sugar on both sides then searing in a pan, adds a bit of sweetness and a rich scent to be savored with every sip.
1 part whiskey
1 part ginger beer
1 part orange juice
Serve over ice and garnish with brûléed orange wheel.
Snowflake Martini
.75 oz Kahlua coffee liquor
.75 oz Godiva chocolate liquor
1.5 oz dark rum
3 oz 2% milk
Shake on ice and strain into a martini glass. Garnish with white and dark chocolate shavings
Pumpkin Martini
1 oz Vanilla vodka
1 oz Baileys irish cream
.5 oz cinnamon schnapps
.5 oz Kahlua coffee liquor
Shake on ice and strain into a martini glass. Garnish with a light dusting of nutmeg
Hot Buttered Brandy (batch recipe)
1.5 gallons apple cider
1 liter brandy
1.5 tbsp fresh ground nutmeg
1/8 cup whole cloves
1 lb melted butter
Warm cider with nutmeg and cloves. Heat slowly until its steams but don't let it boil. Add brandy and butter and pour into warmed glass mug. Garnish with cinnamon stick
2 cups frozen cranberries, plus ½ cup for garnish
¼ c sugar
2 T orange juice
1 t orange zest
1 bottle champagne
Add cranberries, orange juice, zest and sugar to a large pan over medium heat-until berries break down slightly and liquid is syrupy. Pour into a blender and process -- be careful because hot liquid expands when you blend it. Strain and discard any solids and set aside to cool.
Pour 2 tablespoons of cranberry orange syrup into the bottom of 4 chilled champagne flutes. Add a few cranberries and top each glass off with champagne.
Blood Orange Sparkler
1½ oz vodka
1½ oz. orange blood orange puree
Top with club soda
Garnish with a blood orange wheel or slice.
Chocolate Mint Martini
1.5 oz green crème de Menthe schnapps
1.5 oz Light crème de cocoa
1 oz cream
Shake on ice and strain into a martini glass. Garnish with dark chocolate shavings or mini candy cane. This is a pale green cocktail so it makes a good holiday visual.
Whiskey Brûlée
Made with equal parts whiskey, ginger beer and orange juice, the real stand-out in this cocktail is the garnish. A brûléed orange slice, made by dusting a thin orange slice with sugar on both sides then searing in a pan, adds a bit of sweetness and a rich scent to be savored with every sip.
1 part whiskey
1 part ginger beer
1 part orange juice
Serve over ice and garnish with brûléed orange wheel.
Snowflake Martini
.75 oz Kahlua coffee liquor
.75 oz Godiva chocolate liquor
1.5 oz dark rum
3 oz 2% milk
Shake on ice and strain into a martini glass. Garnish with white and dark chocolate shavings
Pumpkin Martini
1 oz Vanilla vodka
1 oz Baileys irish cream
.5 oz cinnamon schnapps
.5 oz Kahlua coffee liquor
Shake on ice and strain into a martini glass. Garnish with a light dusting of nutmeg
Hot Buttered Brandy (batch recipe)
1.5 gallons apple cider
1 liter brandy
1.5 tbsp fresh ground nutmeg
1/8 cup whole cloves
1 lb melted butter
Warm cider with nutmeg and cloves. Heat slowly until its steams but don't let it boil. Add brandy and butter and pour into warmed glass mug. Garnish with cinnamon stick
Should footballers wages be capped? (BMH)
MuscleTalk Shape-Up Competition (Sept - Dec 2015) Voting Now Up! (James)
Peppermint Pinwheel Cookies
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Peppermint Frosting
1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth
Southern Living
Wreath Cookies
1 (12-oz.) package vanilla candy coating, broken up
Green paste food coloring
2 1/2 cups coarsely crushed mini shredded whole wheat cereal biscuits (we tested with vanilla creme-flavored Frosted Mini Wheats)
Mini candy-coated chocolate pieces, red cinnamon candies, swirled holiday white morsels
Microwave vanilla candy coating in a medium bowl at MEDIUM (50% power) 3 minutes, stirring after every minute. Stir in desired amount of food coloring. Add cereal, stirring gently to coat. Drop cereal mixture by heaping tablespoonfuls onto wax paper; shape each spoonful into a wreath. Decorate with assorted candies. Let cookies stand about 30 minutes until firm.
Oxmoor House
Peanut Butter Snowballs
1 cup powdered sugar, plus 2 tablespoons
3 tablespoons soft butter
1/2 cup creamy peanut butter
12 ounces white chocolate candy coating
sprinkles for decorating
Line a cookie sheet with parchment or waxed paper.
Combine 1 cup powdered sugar, butter and peanut butter in a large bowl, stirring until completely mixed and smooth.
Sprinkle the remaining powdered sugar on a clean work surface and form the dough into a log shape 12 inches long. Cut into inch pieces and roll each between your palms to make smooth balls. Place on the prepared bake sheet and chill in the refrigerator for 30 minutes.
In a medium bowl, melt the candy coating in 30 second intervals in the microwave, stirring until completely smooth. Dip the balls into the candy coating, return to the lined sheet and add sprinkles as desired while coating is still wet. Return to the refrigerator until ready to serve.
What gifts are you getting for the other half? (Jason)
Reggie yates, dying for a six pack (simonboyle)
Fried Oyster Candy
Fried Oyster Candy
1 (8 oz.) pkg. cream cheese
1 1/2 lb. powdered sugar (more or less)
2 tbsp. vanilla
Dipping chocolate
Chopped nuts
Mix cream cheese and vanilla. Add powdered sugar, a little at a time, until you can
form small balls without sticking to your hands. Put balls on tray. Place in refrigerator
until light crust forms. Dip in melted chocolate and roll in ground peanuts.
this is the name of the recipe - I did not name it - but they are good - just remember to keep refrigerated
1 (8 oz.) pkg. cream cheese
1 1/2 lb. powdered sugar (more or less)
2 tbsp. vanilla
Dipping chocolate
Chopped nuts
Mix cream cheese and vanilla. Add powdered sugar, a little at a time, until you can
form small balls without sticking to your hands. Put balls on tray. Place in refrigerator
until light crust forms. Dip in melted chocolate and roll in ground peanuts.
this is the name of the recipe - I did not name it - but they are good - just remember to keep refrigerated
Red-Nosed Reindeer
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies® cereal
Canned frosting or decorating gel
Food coloring
12 regular pretzel twists
12 red gum drops
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's(R) Rice Krispies(R) cereal. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. Frost the tops of the 1 1/2-inch circles.
For each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and gum drops. Best if served the same day.
Mushroom Palmiers AKA Elephant Ears
1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
Do ahead
Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8–10 minutes before serving.
Epicurious
Fried Green Beans with Spicy Dipping Sauce
Bean Recipe
vegetable oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 pound green beans
Preheat oil to 375 degrees F.
Dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
Dip Recipe
1 cup mayonnaise
2 1/2 tablespoons sirachi chili sauce
6 green onions, whites only, coarsely chopped
4 garlic, coarsely chopped
1/2 teaspoon prepared horseradish
Place ingredients in blender or food processor and mix til smooth.
Woolworth's Macaroni & Cheese
Woolworth's Macaroni & Cheese
This recipe makes 7 lbs 4 ozs of product or 18 seven ounce portions or 42 three ounce portions.
Step 1 - Macaroni (Cook the macaroni the night before.)
water 2 quarts
salt 1 ounce
elbow macaroni 1 pound uncooked (cooked yield - 3 lbs 9 oz) (after standing overnight = 4 lbs 10 oz)
Bring slated water to a boil. Add macaroni. Stir with spoon to prevent sticking together.
Cook gently - about 15 minutes. Drain. Wash in cold water to remove excess starch.
Cover with cold water again and allow to stand overnight in the refrigerator.
Step 2 - Sauce (Prepare day of service.)
shortening 4 ounces (Woolworths used Primex or M.F.B.)
flour 2 ounces
salt 1/2 ounce
black pepper 1/4 teaspoon
Add flour and seasonings to melted shortening. Blend with wire whip until smooth.
Step 3 - Milk
Liquid Non-Fat Skim Milk 1 1/2 quarts
Add warm milk to sauce mixture gradually. Stir with wire whip to prevent lumping.
Bring to a boil and cook gently for 5 minutes. Remove from heat.
Step 4 - Cheese
Old English Cheese* 7 ounces
Break cheese into small pieces and add to sauce as soon as sauce is removed from heat.
Allow to melt and blend until uniform.
Step 5 - Cooked Macaroni
Cooked Macaroni 4 lbs 10 ounces
Drain the cooked macaroni from Step 1 that has been in the refrigerator overnight.
Add it to the sauce and blend.
Step 6 - Pan
Shortening 1/4 ounce
Grease a steam table pan with shortening. Empty the macaroni with sauce into it.
Step 7 - Add Topping and Bake
Old English Cheese* 7 ounces
Grate or crumble cheese (which has been refrigerated). Distribute evenly over top of macaroni so that
the entire top is covered. Bake in a 400° oven until cheese has melted and turned a golden brown.
This recipe makes 7 lbs 4 ozs of product or 18 seven ounce portions or 42 three ounce portions.
Step 1 - Macaroni (Cook the macaroni the night before.)
water 2 quarts
salt 1 ounce
elbow macaroni 1 pound uncooked (cooked yield - 3 lbs 9 oz) (after standing overnight = 4 lbs 10 oz)
Bring slated water to a boil. Add macaroni. Stir with spoon to prevent sticking together.
Cook gently - about 15 minutes. Drain. Wash in cold water to remove excess starch.
Cover with cold water again and allow to stand overnight in the refrigerator.
Step 2 - Sauce (Prepare day of service.)
shortening 4 ounces (Woolworths used Primex or M.F.B.)
flour 2 ounces
salt 1/2 ounce
black pepper 1/4 teaspoon
Add flour and seasonings to melted shortening. Blend with wire whip until smooth.
Step 3 - Milk
Liquid Non-Fat Skim Milk 1 1/2 quarts
Add warm milk to sauce mixture gradually. Stir with wire whip to prevent lumping.
Bring to a boil and cook gently for 5 minutes. Remove from heat.
Step 4 - Cheese
Old English Cheese* 7 ounces
Break cheese into small pieces and add to sauce as soon as sauce is removed from heat.
Allow to melt and blend until uniform.
Step 5 - Cooked Macaroni
Cooked Macaroni 4 lbs 10 ounces
Drain the cooked macaroni from Step 1 that has been in the refrigerator overnight.
Add it to the sauce and blend.
Step 6 - Pan
Shortening 1/4 ounce
Grease a steam table pan with shortening. Empty the macaroni with sauce into it.
Step 7 - Add Topping and Bake
Old English Cheese* 7 ounces
Grate or crumble cheese (which has been refrigerated). Distribute evenly over top of macaroni so that
the entire top is covered. Bake in a 400° oven until cheese has melted and turned a golden brown.
Woolworth's Fresh Chicken Salad (made from fowl)
Woolworth's Fresh Chicken Salad (made from fowl)
(For 2 lbs 11 ozs of salad)
Boiled Chicken Meat* 1 lb (Cooked per poultry #1)
Chop chicken into small cubes. To the size of 1/4 inch. Do not grind or mince.
Celery (cleaned) 1 lb
Wash and dry celery. Chop into uniform pieces of little less than 1/4 inch square.
Salt 1/4 oz
Pepper 1/2 tsp
Combine chicken, celery and seasonings.
Salad Dressing** 12 ozs
Add salad dressing and mix until evenly distributed.
NOTE: Prepare fresh daily.
* Only solid pieces of chicken are to be used. Skin, gristle, and gizzards are not
to be found in chicken salad. Gizzards and liver are for giblet gravies. Skins are
to be used for croquettes only. If the supply of skins is in excess of croquette
production, such skin is to be thrown out.
(For 2 lbs 11 ozs of salad)
Boiled Chicken Meat* 1 lb (Cooked per poultry #1)
Chop chicken into small cubes. To the size of 1/4 inch. Do not grind or mince.
Celery (cleaned) 1 lb
Wash and dry celery. Chop into uniform pieces of little less than 1/4 inch square.
Salt 1/4 oz
Pepper 1/2 tsp
Combine chicken, celery and seasonings.
Salad Dressing** 12 ozs
Add salad dressing and mix until evenly distributed.
NOTE: Prepare fresh daily.
* Only solid pieces of chicken are to be used. Skin, gristle, and gizzards are not
to be found in chicken salad. Gizzards and liver are for giblet gravies. Skins are
to be used for croquettes only. If the supply of skins is in excess of croquette
production, such skin is to be thrown out.
Woolworth's Cole slaw
Woolworth's Cole slaw
2 lb green cabbage, quartered, cored and shredded fine
3 tb vinegar, cider or malt
2/3 c mayonnaise
1 ea onion, small, grated (optnl)
2 ea carrot, medium, grated
4 ts salt
Directions:
In a large mixing bowl, toss the cabbage with the vinegar and salt.
Grate the carrots and optional onion directly into the bowl. Add the
mayonnaise and toss well.
The slaw can be served immediately, but it is much better -- more melded
and tender -- if allowed to stand and tossed occasionally for 30 minutes to
1 hour. For a very limp slaw, refrigerate several hours or overnight.
The law on cole slaw is cabbage and vinegar. All the rest is
interpretation. Adjust the recipe to taste: Add more mayonnaise,
substitute sour cream or yogurt for some (but not all) of the mayonnaise,
or add a supplement of one or the other. Add diced green and/or red pepper
if you have one, celery or caraway seeds if you like that kind of thing, or
shredded celery for an extra fresh taste.
2 lb green cabbage, quartered, cored and shredded fine
3 tb vinegar, cider or malt
2/3 c mayonnaise
1 ea onion, small, grated (optnl)
2 ea carrot, medium, grated
4 ts salt
Directions:
In a large mixing bowl, toss the cabbage with the vinegar and salt.
Grate the carrots and optional onion directly into the bowl. Add the
mayonnaise and toss well.
The slaw can be served immediately, but it is much better -- more melded
and tender -- if allowed to stand and tossed occasionally for 30 minutes to
1 hour. For a very limp slaw, refrigerate several hours or overnight.
The law on cole slaw is cabbage and vinegar. All the rest is
interpretation. Adjust the recipe to taste: Add more mayonnaise,
substitute sour cream or yogurt for some (but not all) of the mayonnaise,
or add a supplement of one or the other. Add diced green and/or red pepper
if you have one, celery or caraway seeds if you like that kind of thing, or
shredded celery for an extra fresh taste.
Lunch Counter Lingo Glossary.
Lunch Counter Lingo Glossary.
Adam and Eve on a raft: Two poached eggs on toast.
baby, moo juice, Sweet Alice or cow juice: Milk.
crowd: Three of anything (possibly from the old saying, "Two's company, three's a crowd").
draw one: Coffee
fifty-five: A glass of root beer.
gentleman will take a chance: Hash.
groundhog: Hot dog.
houseboat: A banana split, made with ice cream and sliced bananas.
in the alley: Serve as a side dish.
Mike and Ike or the twins: Salt and pepper shakers.
Murphy: Potatoes, so called because of their association with the Irish diet of potatoes, Murphy being a common Irish name.
Noah's boy: A slice of ham, because Ham was Noah's second son.
wreck 'em: Scramble the eggs.
Adam and Eve on a raft: Two poached eggs on toast.
baby, moo juice, Sweet Alice or cow juice: Milk.
crowd: Three of anything (possibly from the old saying, "Two's company, three's a crowd").
draw one: Coffee
fifty-five: A glass of root beer.
gentleman will take a chance: Hash.
groundhog: Hot dog.
houseboat: A banana split, made with ice cream and sliced bananas.
in the alley: Serve as a side dish.
Mike and Ike or the twins: Salt and pepper shakers.
Murphy: Potatoes, so called because of their association with the Irish diet of potatoes, Murphy being a common Irish name.
Noah's boy: A slice of ham, because Ham was Noah's second son.
wreck 'em: Scramble the eggs.
Woolworth's Peanut Butter Pie
Woolworth's Peanut Butter Pie
Years ago, a friend worked the Woolworth’s lunch counter in Birmingham. Her specialty was Peanut Butter pie. For some time, I had the recipe but managed to lose it. This is what my brother and I have cobbled together from what we remembered.
1 box Pudding, the kind you cook with milk
2 cups Milk
1 cup Peanut Butter (smooth or crunchy)
1 cup Powered Sugar
1 prepared Pie shell
1. Prepare pudding according to package instructions.
2. Mix the Peanut Butter with the powered sugar. Add more
sugar if the peanut butter is still sticky.
3. With mixer, combine pudding mix and peanut butter mix.
4. Pour into pie shell and allow to cool.
Makes 8-12 servings.
The Elvis variation:
Use Banana pudding and it tastes just like a banana and peanut butter sandwich
Years ago, a friend worked the Woolworth’s lunch counter in Birmingham. Her specialty was Peanut Butter pie. For some time, I had the recipe but managed to lose it. This is what my brother and I have cobbled together from what we remembered.
1 box Pudding, the kind you cook with milk
2 cups Milk
1 cup Peanut Butter (smooth or crunchy)
1 cup Powered Sugar
1 prepared Pie shell
1. Prepare pudding according to package instructions.
2. Mix the Peanut Butter with the powered sugar. Add more
sugar if the peanut butter is still sticky.
3. With mixer, combine pudding mix and peanut butter mix.
4. Pour into pie shell and allow to cool.
Makes 8-12 servings.
The Elvis variation:
Use Banana pudding and it tastes just like a banana and peanut butter sandwich
Woolworth's Apple Dumplings With Vanilla Sauce on a Bed of Cherries
Woolworth's Apple Dumplings With Vanilla Sauce on a Bed of Cherries
1 can 10 "Butter Me Not" Biscuits, separated
5 Winesap, Rome or Washington Red Apples, cored and rinsed with cold water
5 Tablespoons Butter, melted
1 cup granulated sugar
1 1/2 teaspoons Apple Pie Spice
Or,
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1 12 oz. can Mountain Dew
2 teaspoons Pure Vanilla Extract
1 can Cherries for Pie
Spray a 9"X13" dish or pan with Butter Spray, or lightly grease it with butter
Prepare apples: Core and rinse each apple with cold water. Dry off with paper
towels.
Prepare biscuits: Separate biscuit dough into 10 pieces. Flatten each piece
of dough into a circle. Wrap one biscuit around each apple HALF. Join,
pressing together to make a seam. Place, seam side down, in baking pan. Leave
top of pastry open so you can access the apple core.
Make Sauce: Combine and bring to boil the butter, sugar, Mountain Dew, and
cinnamon. Add the Vanilla Extract.
NOTE: Do NOT use Imitation Vanilla Extract. The results will NOT be the same
if you do!
Pour half the sauce mixture over pies and bake at 3500 F. for about 20
minutes.
Add Cherries: Pour contents of can of cherries in the dish, spreading it
around the apples.
Baste Dumplings with remaining half of the sauce and continue baking until
golden brown.
To serve: Scoop cherries from dish and place some in the bottoms of five
individual serving dishes. Lift apple dumpling and place on top
1 can 10 "Butter Me Not" Biscuits, separated
5 Winesap, Rome or Washington Red Apples, cored and rinsed with cold water
5 Tablespoons Butter, melted
1 cup granulated sugar
1 1/2 teaspoons Apple Pie Spice
Or,
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1 12 oz. can Mountain Dew
2 teaspoons Pure Vanilla Extract
1 can Cherries for Pie
Spray a 9"X13" dish or pan with Butter Spray, or lightly grease it with butter
Prepare apples: Core and rinse each apple with cold water. Dry off with paper
towels.
Prepare biscuits: Separate biscuit dough into 10 pieces. Flatten each piece
of dough into a circle. Wrap one biscuit around each apple HALF. Join,
pressing together to make a seam. Place, seam side down, in baking pan. Leave
top of pastry open so you can access the apple core.
Make Sauce: Combine and bring to boil the butter, sugar, Mountain Dew, and
cinnamon. Add the Vanilla Extract.
NOTE: Do NOT use Imitation Vanilla Extract. The results will NOT be the same
if you do!
Pour half the sauce mixture over pies and bake at 3500 F. for about 20
minutes.
Add Cherries: Pour contents of can of cherries in the dish, spreading it
around the apples.
Baste Dumplings with remaining half of the sauce and continue baking until
golden brown.
To serve: Scoop cherries from dish and place some in the bottoms of five
individual serving dishes. Lift apple dumpling and place on top
Woolworths VANILLA PEANUT BUTTER PIE
Woolworths VANILLA PEANUT BUTTER PIE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Peanut butter
1 c Powdered sugar
1 pk Instant vanilla pudding
1 x Baked pie shell
1 x Cool Whip whipped topping
Mix peanut butter and powdered sugar;crumble.Prepare instant
pudding according to package directions.Spread most of crumble on
bottom of baked pie shell.Pour prepared pudding over.Cover with Cool
Whip. Sprinkle with remaining crumble.Chill at least 1 hour.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Peanut butter
1 c Powdered sugar
1 pk Instant vanilla pudding
1 x Baked pie shell
1 x Cool Whip whipped topping
Mix peanut butter and powdered sugar;crumble.Prepare instant
pudding according to package directions.Spread most of crumble on
bottom of baked pie shell.Pour prepared pudding over.Cover with Cool
Whip. Sprinkle with remaining crumble.Chill at least 1 hour.
Woolworth's Banana Roll
Woolworth's Banana Roll
serves 12
One 8-inch round cake layer may be made with this batter. Prepare as directed below. Bake in a 350-degree oven for about 30 minutes.
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.
Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
serves 12
One 8-inch round cake layer may be made with this batter. Prepare as directed below. Bake in a 350-degree oven for about 30 minutes.
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.
Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
Kresge's Chili Burgers
Kresge's Chili Burgers
6 pounds ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 tablespoons chili powder
4 tablespoons paprika
2 tablespoon salt
1 tablespoon pepper
Brown ground beef with onions in large skillet, drain fat. Stir in remaining ingredients and simmer on low an hour, or until liquid has evaporated. Serve on buns. Makes 12 servings.
6 pounds ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 tablespoons chili powder
4 tablespoons paprika
2 tablespoon salt
1 tablespoon pepper
Brown ground beef with onions in large skillet, drain fat. Stir in remaining ingredients and simmer on low an hour, or until liquid has evaporated. Serve on buns. Makes 12 servings.
Woolworth's Frito Pie
Woolworth's Frito Pie
2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish
Cook bacon in heavy skillet until fat is rendered. Add onion and
garlic and cook until onion is softened.
Add ground chuck and cook over medium high heat, stirring and
breaking up lumps, until browned, 3 to 4 minutes. Pour off excess
fat and add salt, chili powder, cumin, and tomato paste.
Slowly add water and simmer 10 min, adding more water if necessary.
Add beans until heated through.
Divide corn chips among individual wide shallow bowls, top with
chili. Sprinkle cheese on top.
Garnish with onion and jalapeno if desired.
2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish
Cook bacon in heavy skillet until fat is rendered. Add onion and
garlic and cook until onion is softened.
Add ground chuck and cook over medium high heat, stirring and
breaking up lumps, until browned, 3 to 4 minutes. Pour off excess
fat and add salt, chili powder, cumin, and tomato paste.
Slowly add water and simmer 10 min, adding more water if necessary.
Add beans until heated through.
Divide corn chips among individual wide shallow bowls, top with
chili. Sprinkle cheese on top.
Garnish with onion and jalapeno if desired.
Woolworth's Reuban Sandwich
Woolworth's Reuban Sandwich
Ingredients:
2 slices rye bread
3 ounces corned beef slices
2 tablespoons sauerkraut
1 tablespoon thousand island dressing
1 slice swiss cheese
softened butter
Directions:
Lightly butter one side of rye bread and place buttered side down
on griddle (or in a skillet). Place swiss cheese slice on bread.
Top cheese with corned beef slices. Top cheese slices with sauerkraut.
Take second piece of rye bread and spread salad dressing on one side.
Place this side down over the sandwich. Spread outer side with butter.
Grill on both sides, turning once, and pressing down on sandwich with
pancake flipper.
Ingredients:
2 slices rye bread
3 ounces corned beef slices
2 tablespoons sauerkraut
1 tablespoon thousand island dressing
1 slice swiss cheese
softened butter
Directions:
Lightly butter one side of rye bread and place buttered side down
on griddle (or in a skillet). Place swiss cheese slice on bread.
Top cheese with corned beef slices. Top cheese slices with sauerkraut.
Take second piece of rye bread and spread salad dressing on one side.
Place this side down over the sandwich. Spread outer side with butter.
Grill on both sides, turning once, and pressing down on sandwich with
pancake flipper.
Woolworth'S Lunch Counter Chop Suey Chow Mein
Woolworth'S Lunch Counter Chop Suey Chow Mein
(Circa 1950)
Yield: 4 Servings
Ingredients
1 tb lard or crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned
-sprouts
from canned mushrooms; (1
-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Stick y steamed white rice
Fried chow mein noodles
soy sauce
Instructions
PRESSURE COOKER --
Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown
meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and
liquids from canned vegetables. Cover. Set rocker (pot only had one
pressure setting). Heat until you get a steady rocking and cook 10
minutes.
Cool of its own accord.
Stir in vegetables and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop
suey; extra soy sauce. (And they always brought catsup.)
(Circa 1950)
Yield: 4 Servings
Ingredients
1 tb lard or crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned
-sprouts
from canned mushrooms; (1
-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Stick y steamed white rice
Fried chow mein noodles
soy sauce
Instructions
PRESSURE COOKER --
Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown
meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and
liquids from canned vegetables. Cover. Set rocker (pot only had one
pressure setting). Heat until you get a steady rocking and cook 10
minutes.
Cool of its own accord.
Stir in vegetables and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop
suey; extra soy sauce. (And they always brought catsup.)
Woolworth's Ham Salad Sandwiches
Woolworth's Ham Salad Sandwiches
Servings: 2
1 (1-inch) slice baked ham -- DICED
1/4 cup finely diced celery -- more if desired
sweet pickle relish -- as desired
salad dressing (not mayo) -- as needed* Miracle Whip
salt and fresh ground black pepper -- to taste
4 slices whole wheat bread -- toasted
2 each lettuce leaves -- optional
DICE the ham slice (this is very important, do not grind or chop it); add the diced celery;
then add enough pickle relish and Kraft's Salad Dressing (not Mayo); season it to your likings
and mix well.
Spread the ham salad onto two of the toasted whole wheat bread slices, top with a lettuce leaf
and place the last toast slices on. Cut each sandwich diagonally. Serve with chips.
Servings: 2
1 (1-inch) slice baked ham -- DICED
1/4 cup finely diced celery -- more if desired
sweet pickle relish -- as desired
salad dressing (not mayo) -- as needed* Miracle Whip
salt and fresh ground black pepper -- to taste
4 slices whole wheat bread -- toasted
2 each lettuce leaves -- optional
DICE the ham slice (this is very important, do not grind or chop it); add the diced celery;
then add enough pickle relish and Kraft's Salad Dressing (not Mayo); season it to your likings
and mix well.
Spread the ham salad onto two of the toasted whole wheat bread slices, top with a lettuce leaf
and place the last toast slices on. Cut each sandwich diagonally. Serve with chips.
Woolworth Cheesecake
1 box graham cracker crumbs (3 cups) more for thicker crust
3/4 cup powdered sugar
1 stick melted butter
1 8oz cream cheese
1 cup sugar
2 tsps vanilla
1 3oz box lemon jello
1 cup hot water
1 can evaporated milk
1st place can of evaporated milk in freezer, it needs to be ice cold (about 30 minutes)
2nd. Mix Jello with 1 cup hot water in small bowl, stir until dissolved and put in freezer for a quick set, you want it to thicken some but NOT set stir once about 20 minutes, then put in refrigerator until ready to use.
3rd. Mix graham cracker crumbs, powdered sugar, and melted butter until well blended, put 3/4 of it in bottom of 9X13 pan. Press to form crust, save rest of mixture for later.
4th. Mix cream cheese, 1 cup sugar and vanilla until well blended, set aside.
5th. When Jello starts to thicken it is time to start. Open can of evaporated milk and pour into large bowl and beat until fluffy and looks like whipped cream. Add cream cheese mixture until well blended, slowly mix in the jello, pour into pan, sprinkle with remaining graham cracker crumbs, refrigerate about two hours before serving, store covered in refrigerator.
See’s Candy Fudge
4 1/2 cups sugar
3 (12 ounce) packages chocolate chips
1/2 lb margarine
1 teaspoon vanilla
1 (12 ounce) can evaporated milk
7 ounces marshmallow cream
2 cups nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk.
Biol 7 to 8 minutes, stirring often (rolling boil).
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallows together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
Cut into squares before firm.
Pumpkin Pie-Baked Oats
Pumpkin Pie-Baked Oats
If you have ever enjoyed leftover pumpkin pie right out of the refrigerator, you understand just how wonderful this dish is. With all the familiar flavor of pumpkin pie (and pumpkin is a very healthy vegetable, you know), steel cut oats will make a breakfast you will crave all year long.
Serves 8
11/2 cups steel cut oats
1 cup pumpkin purée
2 large eggs, whisked
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
11/2 cups warm water
1 teaspoon vanilla
Preheat the oven to 375°F. Butter a 2-quart casserole with a lid. In a small saucepan, toast the steel cut oats over medium high heat, swirling the pan until they smell toasty. Take off the heat.
In a large bowl, mash the pumpkin purée and beat in the eggs, maple syrup, cinnamon, cloves, nutmeg, and salt. Whisk in the milk, water, and vanilla, then stir in the toasted oats.
Scrape into the prepared casserole, smooth the top, and put the lid on the casserole. Bake for 50 to 55 minutes. If you shake the pan it will jiggle but be set in the middle. Take off the lid and let cool for 10 minutes before serving.
This keeps for 1 week, tightly covered, in the refrigerator.
If you have ever enjoyed leftover pumpkin pie right out of the refrigerator, you understand just how wonderful this dish is. With all the familiar flavor of pumpkin pie (and pumpkin is a very healthy vegetable, you know), steel cut oats will make a breakfast you will crave all year long.
Serves 8
11/2 cups steel cut oats
1 cup pumpkin purée
2 large eggs, whisked
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
11/2 cups warm water
1 teaspoon vanilla
Preheat the oven to 375°F. Butter a 2-quart casserole with a lid. In a small saucepan, toast the steel cut oats over medium high heat, swirling the pan until they smell toasty. Take off the heat.
In a large bowl, mash the pumpkin purée and beat in the eggs, maple syrup, cinnamon, cloves, nutmeg, and salt. Whisk in the milk, water, and vanilla, then stir in the toasted oats.
Scrape into the prepared casserole, smooth the top, and put the lid on the casserole. Bake for 50 to 55 minutes. If you shake the pan it will jiggle but be set in the middle. Take off the lid and let cool for 10 minutes before serving.
This keeps for 1 week, tightly covered, in the refrigerator.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Choose Pumpkin Cheesecake Bars instead of Boxed Brownie Mix (which is high sugar).
Step 1 (Crust)
3 Tbsp. butter – at room temperature
1 c. almond meal
½ c. coconut flour
2 Tbsp. pure maple syrup
Step 2
16 oz. cream cheese – at room temperature
15 oz. pumpkin purée
¼ c. pure maple syrup
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ tsp. salt
Step 3
3 eggs
1. Preheat oven to 325º. Lightly grease a 9”x9” pan.
2. Using a fork or pastry blender, mix butter and maple syrup into the flours until it forms small balls and pieces. Mixture will be very crumbly.
3. Pat mixture into the bottom of pan. Bake for 7-10 minutes. Remove from the oven and cool.
4. Whip cream cheese (from step 2) on medium speed for one minute. Add pumpkin purée, maple syrup, vanilla and spices, continue to beat for 30 seconds.
5. Add eggs (from step 3) one at a time until just incorporated into batter. Pour over prepared pie crust.
6. Create a water bath by placing ½-1” of water in a roasting pan or pan large enough to hold the 9”x9” pan. Make sure the water level is below the top edge of the pan.
7. Place cheesecake into the water bath and bake 60 minutes, until the cheesecake has set, but still jiggles.
8. Turn off the oven and crack the oven door open. Allow cheesecake to rest in the oven 15-30 minutes.
9. Remove from oven and run a knife around the edge of the pan. Allow to cool completely before slicing.
Choose Pumpkin Cheesecake Bars instead of Boxed Brownie Mix (which is high sugar).
Step 1 (Crust)
3 Tbsp. butter – at room temperature
1 c. almond meal
½ c. coconut flour
2 Tbsp. pure maple syrup
Step 2
16 oz. cream cheese – at room temperature
15 oz. pumpkin purée
¼ c. pure maple syrup
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ tsp. salt
Step 3
3 eggs
1. Preheat oven to 325º. Lightly grease a 9”x9” pan.
2. Using a fork or pastry blender, mix butter and maple syrup into the flours until it forms small balls and pieces. Mixture will be very crumbly.
3. Pat mixture into the bottom of pan. Bake for 7-10 minutes. Remove from the oven and cool.
4. Whip cream cheese (from step 2) on medium speed for one minute. Add pumpkin purée, maple syrup, vanilla and spices, continue to beat for 30 seconds.
5. Add eggs (from step 3) one at a time until just incorporated into batter. Pour over prepared pie crust.
6. Create a water bath by placing ½-1” of water in a roasting pan or pan large enough to hold the 9”x9” pan. Make sure the water level is below the top edge of the pan.
7. Place cheesecake into the water bath and bake 60 minutes, until the cheesecake has set, but still jiggles.
8. Turn off the oven and crack the oven door open. Allow cheesecake to rest in the oven 15-30 minutes.
9. Remove from oven and run a knife around the edge of the pan. Allow to cool completely before slicing.
Crispy Nuts
Crispy Nuts
Cut carbs this holiday season - Choose Roasted Nuts instead of Peanut Brittle (which has corn syrup in it).
4 cups of any of the following types of nuts:
• Walnut halves and pieces, preferably fresh shelled
• Raw peanuts, preferably skinless
• Pine nuts
• Almonds, preferably skinless but almonds with skins will work
• Raw macadamia nuts
2 tsp. salt
Filtered water
1. Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.
2. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
3. Store in the refrigerator, as the fats in nuts can go rancid quickly .
Cut carbs this holiday season - Choose Roasted Nuts instead of Peanut Brittle (which has corn syrup in it).
4 cups of any of the following types of nuts:
• Walnut halves and pieces, preferably fresh shelled
• Raw peanuts, preferably skinless
• Pine nuts
• Almonds, preferably skinless but almonds with skins will work
• Raw macadamia nuts
2 tsp. salt
Filtered water
1. Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.
2. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
3. Store in the refrigerator, as the fats in nuts can go rancid quickly .
Marin Restaurant & Bar Cioppino
Marin Restaurant & Bar Cioppino
Marin Restaurant & Bar in Minneapolis, MN offers a fabulous menu of holiday specials, breakfast, brunch, lunch, dinner and dessert. For the holiday this year they are offering cioppino, jumbo lump crab salad, and Grass Run Farms prime rib. Here’s their cioppino recipe:
Cioppino Soup Base
Serves 8
1 cup Garlic, chopped
1 cup Yellow Onion, diced
½ tbsp. Vegetable Oil
1 tsp. Harissa
2 tsp. Fresh Oregano, chopped
2 tsp. Fresh Basil, chopped
½ cup White Wine
1 cup Fish Stock
1 can Whole Peeled Tomatoes (28 oz.), diced
1 tsp. Salt
¼ tsp. Ground Black Pepper
Heat oil in a large sauce pot over medium heat. Cook garlic slowly until it becomes golden, season with salt and pepper. Add onions and cook them 3-4 minutes until translucent, but not brown. Add harissa and stir until the harissa begins to form a fond on the bottom of the pot. Add fresh herbs (oregano and basil). Deglaze pan with white wine and let bubble for a couple minutes until mostly evaporated. Add the remaining ingredients and stir. Taste and adjust seasoning as needed. Cook for 10-15 minutes until the flavors come together. Cool and store for later use or use immediately be following the rest of the recipe below.
To finish the Cioppino
Serves 1
2 ea. Large Prawns
2 oz. King Crab Meat
6 ea. Mussels
1 ea. Diver Scallop
1 tsp. Vegetable Oil
¼ tsp. Salt
1/8 tsp. Ground Black Pepper
6 oz. Cioppino Soup Base (recipe above)
1 ea. Fingerling Potato
5 ea. Grape Tomato, blanched and peeled
1 oz. Baby Fennel, braised
2 Tbsp. Fresh Lemon Juice (juice of ½ a lemon)
1 tsp. Mixed herb salad
1 ea. Grilled Baguette
Season prawns and scallop with salt and pepper. In a saucepan set over high heat, sear the scallop and prawns. When the scallop and prawns are about halfway cooked (about 2 minutes), add the king crab, mussels, vegetables, and warm cioppino soup base. Lower the heat and simmer in for about 3-5 minutes, or until the mussels have opened and the crab is warm. Finish with lemon juice. Taste and adjust seasoning as needed. Garnish each bowl with herb salad and grilled bread.
Marin Restaurant & Bar in Minneapolis, MN offers a fabulous menu of holiday specials, breakfast, brunch, lunch, dinner and dessert. For the holiday this year they are offering cioppino, jumbo lump crab salad, and Grass Run Farms prime rib. Here’s their cioppino recipe:
Cioppino Soup Base
Serves 8
1 cup Garlic, chopped
1 cup Yellow Onion, diced
½ tbsp. Vegetable Oil
1 tsp. Harissa
2 tsp. Fresh Oregano, chopped
2 tsp. Fresh Basil, chopped
½ cup White Wine
1 cup Fish Stock
1 can Whole Peeled Tomatoes (28 oz.), diced
1 tsp. Salt
¼ tsp. Ground Black Pepper
Heat oil in a large sauce pot over medium heat. Cook garlic slowly until it becomes golden, season with salt and pepper. Add onions and cook them 3-4 minutes until translucent, but not brown. Add harissa and stir until the harissa begins to form a fond on the bottom of the pot. Add fresh herbs (oregano and basil). Deglaze pan with white wine and let bubble for a couple minutes until mostly evaporated. Add the remaining ingredients and stir. Taste and adjust seasoning as needed. Cook for 10-15 minutes until the flavors come together. Cool and store for later use or use immediately be following the rest of the recipe below.
To finish the Cioppino
Serves 1
2 ea. Large Prawns
2 oz. King Crab Meat
6 ea. Mussels
1 ea. Diver Scallop
1 tsp. Vegetable Oil
¼ tsp. Salt
1/8 tsp. Ground Black Pepper
6 oz. Cioppino Soup Base (recipe above)
1 ea. Fingerling Potato
5 ea. Grape Tomato, blanched and peeled
1 oz. Baby Fennel, braised
2 Tbsp. Fresh Lemon Juice (juice of ½ a lemon)
1 tsp. Mixed herb salad
1 ea. Grilled Baguette
Season prawns and scallop with salt and pepper. In a saucepan set over high heat, sear the scallop and prawns. When the scallop and prawns are about halfway cooked (about 2 minutes), add the king crab, mussels, vegetables, and warm cioppino soup base. Lower the heat and simmer in for about 3-5 minutes, or until the mussels have opened and the crab is warm. Finish with lemon juice. Taste and adjust seasoning as needed. Garnish each bowl with herb salad and grilled bread.
This transformation in six months... I call bull**** (FatboyGinger)
Baker's Square Candy Cane Pie
Chocolate Filling:
2 (6-inch) pre-made Oreo cookie crusts
3 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces baking semi-sweet chocolate
12 tablespoons butter, room temperature
1 cup heavy whipping cream
White Chocolate Filling:
3 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/8 teaspoon mint extract
3/4 cup sugar
4 ounces white baking chocolate
12 tablespoons butter, room temperature
1 cup heavy whipping cream
Whipped Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
8 round peppermint candies, crushed
Directions for the chocolate filling:
1. With an electric mixer using a whisk attachment, beat heavy cream until soft peaks appear. Place in a bowl and refrigerate until ready to use.
2. Melt baking chocolate in a microwave-safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.
3. With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
4. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
5. Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
6. In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
7. Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.
8. Carefully fold in the chilled heavy whipping cream until well blended.
9. Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.
Directions for the white chocolate filling:
1. With an electric mixer using a whisk attachment, beat heavy cream and mint extract until soft peaks appear. Place in a bowl and refrigerate until ready to use.
2. Melt white baking chocolate in a microwave safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.
3. With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
4. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
5. Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
6. In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
7. Slowly pour in the cooled white baking chocolate and the eggs. Beat until well combined.
8. Carefully fold in the chilled heavy whipping cream until well blended.
9. Pour the filling over the chocolate filling in the cookie crust. Cover with saran wrap and refrigerate.
Directions for the homemade whipped topping:
1. Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.
2. Place heavy whipping cream, powdered sugar, and vanilla extract in the mixing bowl and mix on high for 1 to 2 minutes or until soft peaks have formed.
3. Spread or pipe whipped cream onto the top of the pie.
4. Garnish with crushed peppermint candies, if desired.
5. Place pie in the freezer until ready to serve.
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