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Crab Rangoon Egg Rolls
2 cups vegetable oil
5 oz crab meat (drained)
6 oz cream cheese (at room temperature)
1 clove garlic (minced)
1 green onion (thinly sliced)
1 tsp Worcestershire sauce
1/2 tsp salt
1 dash lemon juice
12 egg roll wrappers
In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined.
Stir in crab until mixed completely through.
Place two tablespoons of crab mixture on each egg roll wrapper and roll up. See post for detailed instructions on this step.
Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.
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Olive Cheese Bread
One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Preheat the oven to 325 degrees F.
Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!
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Cheesecake factory crispy cuban rolls
CHEESECAKE FACTORY CRISPY CUBAN ROLLS
Shredded pork (leftover is fine) and Swiss cheese in a dill pickle/parmesan/mustard flavored béchamel sauce stuffed in lumpia wrappers and served with their sweet mustard sauce.
Servings: 20 rolls
Ingredients
• 3 oz. Béchamel Sauce* see below (can use bottled)
• 1/4 cup Dill Pickles, minced
• 1-1/2 oz. Parmesan Cheese, grated
• 2 Tbls. Yellow Mustard
• 2 Tbls. Parsley, chopped
• 2 tsps. Kosher Salt
• 1/2 tsp. Black Pepper, ground
• 2-1/4 lbs. Pork Shoulder, braised, shredded 1/2” pieces*
• 12 oz. Swiss Cheese, grated
• 6 oz. Ham, cut into small, thin strips
• 20 ea. Lumpia Wrapper (large round)**recipe below (can use store bought)
• As Needed Egg Wash (2 eggs + 2 Tbls. water mixed together)
• As Needed Cornstarch
• As Needed Sweet Mustard Sauce (see our recipe below)
Instructions
1. Place the béchamel sauce, dill pickles, parmesan cheese, mustard, chopped parsley, salt and pepper into a mixing bowl, gently folding to incorporate with a rubber spatula.
2. Add the shredded pork shoulder, Swiss cheese and ham into the bowl, gently folding to incorporate with a rubber spatula.
3. Lay several of the lumpia wrappers onto a clean dry work surface. Cover the remaining wrappers with plastic wrap until needed.
4. Brush 1" of the top edge with egg wash. Place a 1-1/2 oz. portion of the mix onto the center of each wrapper.
5. Tightly bring the bottom edge of the wrapper up and over the filling. Fold both sides of the wrapper in and over the filling and gently roll upward like a “burrito.” The finished roll should be about 4-1/2” long and 1” wide. Lightly dust the outside of the rolls with cornstarch.
6. Fry the rolls (a few at a time) in “deep” oil set at a temperature of approximately 350° (F) for 5 minutes or until golden brown and crispy. Remove any excess oil from the cooked rolls.
7. Serve the Crispy Cuban Rolls with Sweet Mustard Sauce on the side.
CHEESECAKE FACTORY SWEET MUSTARD SAUCE
Yields: 2 1/2 Cups
Ingredients
• 1-1/2 cups Mayonnaise
• 3 Tbls. Sugar
• 2 Tbls. White Vinegar
• 1/2 cup Whole Grain Mustard
• 1 oz. Dijon Mustard
• 1 oz. Yellow Mustard
Instructions
1. Place all of the ingredients into a mixing bowl and stir together until thoroughly and evenly combined.
2. Keep refrigerated until ready to serve.
Basic Bechamel Sauce
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg – optional
• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Lumpia Wrappers
Makes 8 or more wrappers
Total Time
20 minutes
Ingredients
1.
o 1 cup flour
o 1 egg
o Corn, grapeseed, or other neutral oil as needed
Preparation
1.
1. 1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.
Shredded pork (leftover is fine) and Swiss cheese in a dill pickle/parmesan/mustard flavored béchamel sauce stuffed in lumpia wrappers and served with their sweet mustard sauce.
Servings: 20 rolls
Ingredients
• 3 oz. Béchamel Sauce* see below (can use bottled)
• 1/4 cup Dill Pickles, minced
• 1-1/2 oz. Parmesan Cheese, grated
• 2 Tbls. Yellow Mustard
• 2 Tbls. Parsley, chopped
• 2 tsps. Kosher Salt
• 1/2 tsp. Black Pepper, ground
• 2-1/4 lbs. Pork Shoulder, braised, shredded 1/2” pieces*
• 12 oz. Swiss Cheese, grated
• 6 oz. Ham, cut into small, thin strips
• 20 ea. Lumpia Wrapper (large round)**recipe below (can use store bought)
• As Needed Egg Wash (2 eggs + 2 Tbls. water mixed together)
• As Needed Cornstarch
• As Needed Sweet Mustard Sauce (see our recipe below)
Instructions
1. Place the béchamel sauce, dill pickles, parmesan cheese, mustard, chopped parsley, salt and pepper into a mixing bowl, gently folding to incorporate with a rubber spatula.
2. Add the shredded pork shoulder, Swiss cheese and ham into the bowl, gently folding to incorporate with a rubber spatula.
3. Lay several of the lumpia wrappers onto a clean dry work surface. Cover the remaining wrappers with plastic wrap until needed.
4. Brush 1" of the top edge with egg wash. Place a 1-1/2 oz. portion of the mix onto the center of each wrapper.
5. Tightly bring the bottom edge of the wrapper up and over the filling. Fold both sides of the wrapper in and over the filling and gently roll upward like a “burrito.” The finished roll should be about 4-1/2” long and 1” wide. Lightly dust the outside of the rolls with cornstarch.
6. Fry the rolls (a few at a time) in “deep” oil set at a temperature of approximately 350° (F) for 5 minutes or until golden brown and crispy. Remove any excess oil from the cooked rolls.
7. Serve the Crispy Cuban Rolls with Sweet Mustard Sauce on the side.
CHEESECAKE FACTORY SWEET MUSTARD SAUCE
Yields: 2 1/2 Cups
Ingredients
• 1-1/2 cups Mayonnaise
• 3 Tbls. Sugar
• 2 Tbls. White Vinegar
• 1/2 cup Whole Grain Mustard
• 1 oz. Dijon Mustard
• 1 oz. Yellow Mustard
Instructions
1. Place all of the ingredients into a mixing bowl and stir together until thoroughly and evenly combined.
2. Keep refrigerated until ready to serve.
Basic Bechamel Sauce
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg – optional
• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Lumpia Wrappers
Makes 8 or more wrappers
Total Time
20 minutes
Ingredients
1.
o 1 cup flour
o 1 egg
o Corn, grapeseed, or other neutral oil as needed
Preparation
1.
1. 1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.
Hello everyone
Hi, my name is Darian. I have been a member for sometime, but I have never posted. I really enjoy this site and I love all the recipes.
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The Eggbert's Sunriser
8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving
Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.
Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.
In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.
Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.
4 servings
Ree Drummond, The Pioneer Woman
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Black Angus BBQ Baby Back Ribs
Black Angus BBQ Baby Back Ribs
Fall-off-the-bone ribs seasoned with spices, slow roasted, and finished over an open flame. Using a soysauce/vinegar mop.
2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Durkee Ancho pepper
2 tsp. dry mustard
2 tsp. black pepper
- Combine ingredients well and rub on ribs.
- Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back.
- Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs.
- Cook ribs over indirect heat (250°F-300°F) for 3-4 hours.
- Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities.
- Add more charcoal to the fire as the cooking progresses in order to maintain temperature.
- After 3 or 4 hours of slow barbequing, arrange the ribs on a shallow-sided disposable aluminum pan.
- Mop them on both sides with the mixture below.
- Cook for another hour, mop again, turn.
- Baste the ribs and check the coals at least once every hour for the next 3-4 hours.
- Baste on both sides well with your preferred BBQ sauce .
- Sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well in heavy duty aluminum foil.
- Allow to rest in the foil for 30 minutes.
- When ribs are done, they will be fall-off-the-bone tender.
- Total cooking time is approximately 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked.
-The ribs are done when falling-off-the-bone tender.
MOP:
1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce
Fall-off-the-bone ribs seasoned with spices, slow roasted, and finished over an open flame. Using a soysauce/vinegar mop.
2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Durkee Ancho pepper
2 tsp. dry mustard
2 tsp. black pepper
- Combine ingredients well and rub on ribs.
- Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back.
- Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs.
- Cook ribs over indirect heat (250°F-300°F) for 3-4 hours.
- Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities.
- Add more charcoal to the fire as the cooking progresses in order to maintain temperature.
- After 3 or 4 hours of slow barbequing, arrange the ribs on a shallow-sided disposable aluminum pan.
- Mop them on both sides with the mixture below.
- Cook for another hour, mop again, turn.
- Baste the ribs and check the coals at least once every hour for the next 3-4 hours.
- Baste on both sides well with your preferred BBQ sauce .
- Sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well in heavy duty aluminum foil.
- Allow to rest in the foil for 30 minutes.
- When ribs are done, they will be fall-off-the-bone tender.
- Total cooking time is approximately 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked.
-The ribs are done when falling-off-the-bone tender.
MOP:
1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce
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Lasagna Stuffed Shells
18 jumbo pasta shells
1 1/2 pounds ground beef
1/2 onion chopped
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
2 eggs
3 cups ricotta or cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, about 30 minutes.
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Carnival Cruise Strawberry Bisque
2 cups Strawberries, frozen
3 tbsp. Sugar
1 cup Milk
2/3 cup Heavy cream
1/4 cup Sour Cream
Fresh mint, for flavoring and garnish
In a blender, puree the strawberries, milk, heavy cream and sour cream until smooth. Stir in the sugar.
Refrigerate overnight (or about 8 hours). Add mint as a garnish (also adds a great flavor), and also some chopped fresh strawberries, if desired.
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Deep-Fried Creamy Chicken Gravy
1/2 cup unsalted butter
1/2 yellow onion, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 1/2 cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
1/2 cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
Breading:
1 cup all-purpose flour, or as needed for dredging
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying
Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.
Notes
These came out a lot creamier than what I wanted, so these chicken croquettes are more like deep-fried chicken gravy.
Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.
Chef John
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Red Lobster's Parrot Bay Coconut Shrimp and Sauce
Red Lobster's Parrot Bay Coconut Shrimp and Sauce
1 cup plain bread crumbs
1/4 cup cornstarch (mix with coconut and bread crumbs)
1 cup sweetened coconut flakes
1/2 cup pina colada mix
1 tablespoon powdered sugar
3 tablespoons spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)
Red Lobster Pina Colada Dipping Sauce
1 cup pina colada mix
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar PLUS
1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoons cold water
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.
Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Red Lobster Pina Colada Sauce 2
8oz can crushed pineapple (with juice)
1 cup Pina Colada drink mix
1 cup sour cream
sugar to taste
Mix together all ingredients.
Place in the fridge for atleast 30 minutes.
Serve chilled or room temp on the side with coconut shrimp.
1 cup plain bread crumbs
1/4 cup cornstarch (mix with coconut and bread crumbs)
1 cup sweetened coconut flakes
1/2 cup pina colada mix
1 tablespoon powdered sugar
3 tablespoons spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)
Red Lobster Pina Colada Dipping Sauce
1 cup pina colada mix
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar PLUS
1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoons cold water
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.
Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Red Lobster Pina Colada Sauce 2
8oz can crushed pineapple (with juice)
1 cup Pina Colada drink mix
1 cup sour cream
sugar to taste
Mix together all ingredients.
Place in the fridge for atleast 30 minutes.
Serve chilled or room temp on the side with coconut shrimp.
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French Dip Sandwiches
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 can beef stock
1 bay leaf
3 whole black peppercorns
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 teaspoon garlic powder
Bread
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, stock, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for
10 to 12 hours, or until meat is very tender.
Split French rolls or hoagie buns, and spread with butter. Bake 10 minutes, or until heated through.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches.
Used reserved broth for dipping.
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Me Frois sauce
Newbie here. I am desperate to find a recipe for La Frois sauce, a regional favorite in western NY.
Bob Evan's Sausage Biscuits and Gravy
Bob Evan's Sausage Biscuits and Gravy
A hearty breakfast favorite! Excellent home-baked buttermilk biscuits and gravy.
Bob Evans Style Buttermilk Biscuits
• 2 cups self-rising flour
• 1⁄4 teaspoon baking soda
• 1⁄4 cup butter or 1⁄4 cup margarine
• 3⁄4 cup buttermilk
1. Preheat oven to 425f or 220c.
2. In a medium mixing bowl stir together flour and baking soda.
3. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center. Add the buttermilk all at once; stir until moistened.
4. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
5. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
6. Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
7. Bake for 10 to 15 minutes or until golden.
8. Remove biscuits from baking sheet and serve hot.
Bob Evan's Sausage Gravy
1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
A hearty breakfast favorite! Excellent home-baked buttermilk biscuits and gravy.
Bob Evans Style Buttermilk Biscuits
• 2 cups self-rising flour
• 1⁄4 teaspoon baking soda
• 1⁄4 cup butter or 1⁄4 cup margarine
• 3⁄4 cup buttermilk
1. Preheat oven to 425f or 220c.
2. In a medium mixing bowl stir together flour and baking soda.
3. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center. Add the buttermilk all at once; stir until moistened.
4. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
5. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
6. Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
7. Bake for 10 to 15 minutes or until golden.
8. Remove biscuits from baking sheet and serve hot.
Bob Evan's Sausage Gravy
1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
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Cheeseburger Stuffed Baked Potatoes
2 large baking potatoes
1 pound ground turkey or beef
1 small sweet onion diced
1 tablespoon ketchup
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1 tablespoon dill relish
8 ounces shredded cheese your choice
4 Roma tomatoes diced
4 cups finely shredded cabbage or lettuce
salt and pepper to taste
Scrub potatoes, and prick all over with a fork. Cook in microwave approximately 8 minutes, turning once. Potatoes are done when a fork can be poked to the center easily with very little resistance.
While potatoes cook, spray a skillet with cooking spray or add a little olive oil and heat over medium-high heat. Add onion to hot skillet, and cook until tender, approximately three minutes.
Add ground meat, ketchup, mustard, Worcestershire sauce, and salt. Stir well, and cook and crumble the meat until cooked through.
Slice cooked potatoes in half lengthwise, and use a fork to fluff up the cooked potato, leaving the skin intact. Sprinkle with salt and pepper, and sprinkle a little cheese over the top. Spread a spoonful of meat over the potato, and sprinkle more cheese over the meat. Arrange cabbage and tomatoes over the potatoes, and serve.
4 servings
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New member
Hello everyone! I'm Paola and I want to study English very well. I love cooking and I hope you can help me!
New member
Hi! I am Paola, I come from Italy. I will study English very well. I love cooking and I hope this site help me. Can I write or comment recipes? Excuse me for the language. You're my teacher if you want!
Disney World Ratatouille
1 large eggplant
1 Tbsp. olive oil plus more for the ceramic dish
3 tsp. Herbs de Provence
2 tsp. garlic, minced
8 tomatoes, sliced
1 large zucchini, sliced
1 large red onion, sliced
1 large green pepper, sliced
10 large mushrooms, sliced
2 cups Mozarella, grated
Parmesan, freshly grated
Salt and Pepper
Peel the eggplant and dice. In a medium fry pan, add the olive oil and heat over medium heat. Add the eggplant, 2 tsp. Herbs de Provence and the garlic and stir fry until the eggplant is lightly browned. Preheat oven to 350F. Oil a 12x16" ceramic dish, add the eggplant scattered across the bottom. Add 4 of the slice tomatoes with the eggplant. Salt and pepper to taste and then grate a desired amount of Parmesan cheese on. Continue to layer veggies and salt and pepper and sprinkle Parmesan with each layer. Finish with the remaining 4 sliced tomatoes, salt and pepper to taste and sprinkle with the remaining 1 tsp. of Herbs de Provence. Sprinkle with the 2 cups mozzarella and desired amount of Parmesan. Bake in the oven for 45-55 min. until veggies are tender and the cheese has browned.
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Tomato Aspic
4 or 5 very ripe, medium tomatoes
1 envelope gelatin
½ tsp. salt
¼ tsp. freshly ground black pepper
Juice of ½ lemon
½ tsp. Worcestershire sauce
2 tbl. finely chopped parsley
1 tbl. finely chopped celery leaves
Mayonnaise for garnish
Peel and core the tomatoes.
Cut them in half and press them into a measuring cup. You should have two cups of firmly packed tomatoes with their juice.
Spoon out about two tablespoons of the tomato juice into a small bowl. Add the gelatin and mix it well with the juice.
Put half the tomatoes and the gelatin into a medium saucepan and bring just to a boil, stirring until the gelatin is completely dissolved.
Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves. Stir to combine well.
Pour into a loaf pan or small mold. Cover with plastic wrap and refrigerate several hours or overnight.
Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.
Serves 6-8
Songs that drag on and on.... (Floydy)
Dominos Recipes
Dominos Philly Cheese Steak Pizza
Make your own Domino’s Pizza – hand-tossed crust and thin crust recipes included!
• Domino’s hand tossed pizza crust – recipe follows
• 1/2 cup provolone cheese, plus an extra 1/4 cup for the dough
• 3/4 cup shredded American cheese
• 6 ounces mushrooms, sliced[4]
• 1 medium white onion, sliced
• 1 medium green bell pepper, sliced
• 1/3 pound deli roast beef, chopped
• 3 tablespoons olive
• Salt and pepper to taste
Make hand-tossed dough recipe up until the kneading process.
1. Add provolone cheese, and continue recipe until dough is ready to bake.
2. Preheat the oven to 500 degrees.[8]
3. In a large skillet, heat oil over medium-high heat.
4. Add the peppers, onions and mushrooms to the skillet.
5. Saute until onions and peppers are starting to caramelize, roughly 15 minutes.[5]
6. Add the roast beef pieces, and saute until heated through.
7. Add salt and pepper to taste.
8. Spread the vegetable and steak mixture over the top of the pizza dough.[4]
9. Top with provolone and American cheeses.
10. Bake for 9-12 minutes, or until top is browned and bubbly.
11. Let pizza rest for a few minutes.
12. Slice into 8 pieces and serve.
Philly Cream Cheese Steak Pizza
A twist on Dominos Philly Cheese Steak Pizza, this version contains cream cheese.
• For an extra-creamy treat, spread some Alfredo sauce on top of the dough just before adding the vegetables and steak.
• For an all-natural pizza, substitute a medium cheddar cheese for the processed American kind.
• For an added kick, slice a jalapeno pepper and saute it with the onion, green pepper and mushrooms.
Dominos Hand Tossed Pizza Dough
Dominos changed the recipe for their pizzas at the end of 2009, and the new style is reflected here.
• 2 1/2 cups bread flour
• 2 1/2 cups high-gluten flour
• 1 tablespoon sugar
• 1 3/4 cups warm water
• 1 teaspoon yeast, NOT rapid-rise
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 cup cornmeal
Dominos Hand Tossed Pizza Sauce Ingredients
• 4 cups pizza sauce
• 1/2 cup water
• 2 tablespoons granulated sugar
• 2 teaspoons oregano, dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
Dominos Hand Tossed Pizza Topping Ingredients
• 8 cups part skim mozzarella cheese, shredded
1. Start the dough by adding 3 teaspoons sugar to the yeast in 1 3/4 cups warm water.
2. In a large bowl, mix both flours with 2 teaspoons salt.
3. Wait for yeast mixture to form a foam, then add it to the flour mixture.
4. Knead with hands or a dough hook until smooth.
5. Place dough in a plastic bag and refrigerate. For best results, wait at least a full day to use.
6. Make the sauce by bringing all ingredients to a boil, then simmering, covered, for 1/2 hour, stirring occasionally.
7. Allow the sauce to cool, and keep refrigerated until ready to use.
8. Once the dough is ready, preheat the oven to 450 degrees Fahrenheit.
9. Sprinkle cornmeal onto work surface.
10. Divide the dough into four balls and stretch into four pizzas, each about 12 inches in diameter.
11. Sprinkle the crust with 1/2 teaspoon garlic powder.
12. Spoon the sauce over each pizza, leaving about one inch of the crust edge bare.[8]
13. Top each pizza with 2 cups mozzarella cheese.
14. Bake for about 12 minutes, until crust is crisp and golden brown.
15. Let cool slightly, then slice into 8 pieces, and serve.
Domino's Thin Pizza Dough
Makes 1 large or 2 small pizzas
2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt
Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight. When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Domino's WISCONSIN 6 CHEESE PIZZA
Parmesan Asiago Crust
3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup parmesan cheese
1/8 cup asiago cheese
Toppings
1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano
Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy. Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended. Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.
Repeat until all the flour is gone. Set the dough onto a floured area and knead for about five minutes. Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.
Heat oven to 450 degrees. Place the dough onto a floured area and work into a 14-inch round. Top with sauce and then the cheeses. Finish up with a dusting of the oregano. Place on bottom rack for about 10 minutes or until done.
Domino's Chicken Wings
Serves 6
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing
Preheat oven to 425 degrees.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pans. Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
Make your own Domino’s Pizza – hand-tossed crust and thin crust recipes included!
• Domino’s hand tossed pizza crust – recipe follows
• 1/2 cup provolone cheese, plus an extra 1/4 cup for the dough
• 3/4 cup shredded American cheese
• 6 ounces mushrooms, sliced[4]
• 1 medium white onion, sliced
• 1 medium green bell pepper, sliced
• 1/3 pound deli roast beef, chopped
• 3 tablespoons olive
• Salt and pepper to taste
Make hand-tossed dough recipe up until the kneading process.
1. Add provolone cheese, and continue recipe until dough is ready to bake.
2. Preheat the oven to 500 degrees.[8]
3. In a large skillet, heat oil over medium-high heat.
4. Add the peppers, onions and mushrooms to the skillet.
5. Saute until onions and peppers are starting to caramelize, roughly 15 minutes.[5]
6. Add the roast beef pieces, and saute until heated through.
7. Add salt and pepper to taste.
8. Spread the vegetable and steak mixture over the top of the pizza dough.[4]
9. Top with provolone and American cheeses.
10. Bake for 9-12 minutes, or until top is browned and bubbly.
11. Let pizza rest for a few minutes.
12. Slice into 8 pieces and serve.
Philly Cream Cheese Steak Pizza
A twist on Dominos Philly Cheese Steak Pizza, this version contains cream cheese.
• For an extra-creamy treat, spread some Alfredo sauce on top of the dough just before adding the vegetables and steak.
• For an all-natural pizza, substitute a medium cheddar cheese for the processed American kind.
• For an added kick, slice a jalapeno pepper and saute it with the onion, green pepper and mushrooms.
Dominos Hand Tossed Pizza Dough
Dominos changed the recipe for their pizzas at the end of 2009, and the new style is reflected here.
• 2 1/2 cups bread flour
• 2 1/2 cups high-gluten flour
• 1 tablespoon sugar
• 1 3/4 cups warm water
• 1 teaspoon yeast, NOT rapid-rise
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 cup cornmeal
Dominos Hand Tossed Pizza Sauce Ingredients
• 4 cups pizza sauce
• 1/2 cup water
• 2 tablespoons granulated sugar
• 2 teaspoons oregano, dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
Dominos Hand Tossed Pizza Topping Ingredients
• 8 cups part skim mozzarella cheese, shredded
1. Start the dough by adding 3 teaspoons sugar to the yeast in 1 3/4 cups warm water.
2. In a large bowl, mix both flours with 2 teaspoons salt.
3. Wait for yeast mixture to form a foam, then add it to the flour mixture.
4. Knead with hands or a dough hook until smooth.
5. Place dough in a plastic bag and refrigerate. For best results, wait at least a full day to use.
6. Make the sauce by bringing all ingredients to a boil, then simmering, covered, for 1/2 hour, stirring occasionally.
7. Allow the sauce to cool, and keep refrigerated until ready to use.
8. Once the dough is ready, preheat the oven to 450 degrees Fahrenheit.
9. Sprinkle cornmeal onto work surface.
10. Divide the dough into four balls and stretch into four pizzas, each about 12 inches in diameter.
11. Sprinkle the crust with 1/2 teaspoon garlic powder.
12. Spoon the sauce over each pizza, leaving about one inch of the crust edge bare.[8]
13. Top each pizza with 2 cups mozzarella cheese.
14. Bake for about 12 minutes, until crust is crisp and golden brown.
15. Let cool slightly, then slice into 8 pieces, and serve.
Domino's Thin Pizza Dough
Makes 1 large or 2 small pizzas
2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt
Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight. When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Domino's WISCONSIN 6 CHEESE PIZZA
Parmesan Asiago Crust
3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup parmesan cheese
1/8 cup asiago cheese
Toppings
1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano
Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy. Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended. Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.
Repeat until all the flour is gone. Set the dough onto a floured area and knead for about five minutes. Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.
Heat oven to 450 degrees. Place the dough onto a floured area and work into a 14-inch round. Top with sauce and then the cheeses. Finish up with a dusting of the oregano. Place on bottom rack for about 10 minutes or until done.
Domino's Chicken Wings
Serves 6
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing
Preheat oven to 425 degrees.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pans. Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
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Red Lobster’s Stuffed Lobster Tail
Red Lobster’s Stuffed Lobster Tail
Enjoy a Red Lobster lobdterfest favorite right at home.
Crab Stuffing
• ⅔ cup crab meat
• ⅔ cup cheese and Garlic croutons (crushed) or any flavored pre-made crouton that you can find at your local grocery store
• ¼ cup. prepared Alfredo sauce
• 1 tsp. fresh lemon juice
• ½ tsp. salt-free all-purpose seasoning
Garlic Butter Sauce
• ¼ cup butter
• ⅛ cup olive oil
• ½ tsp. minced garlic
• ½ tsp. salt
• ⅛ cup fresh parsley
• ¼ tsp. pepper
• ½ lemon, juice of
Stuffed Lobster Tails
• 4 Maine lobster tails
• Your crab stuffing mixture
• Garlic butter sauce
• ¼ cup Monterey Jack cheese
1. Preheat oven to 425 degrees.
Prepare Crab Stuffing
1. In a large bowl, combine crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning.
2. Set aside for later.
3. Prepare garlic butter Sauce
4. In skillet, heat together butter and olive oil and sauté garlic.
5. Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
6. Set aside for later.
Cut Lobster Tail
1. With a sharp knife or kitchen shears, cut completely through Maine lobster tail from base of flippers to the top. Do not cut through flippers.
2. Break open last shell segment closest to the tail and roll the two sides outward to open lobster.
3. Remove vein. If necessary, use a pan of ice water to remove veins from the meat.
4. Gently lift meat from shell leaving meat attached at tail end. This keeps meat from sticking to shell when cooked and makes it easier to eat.
5. Place meat back into shell.
6. Repeat with other lobster tails.
Stuff Lobster Tail
1. Place Maine tails in a square glass baking dish or on a baking sheet.
2. For each tail, split crab stuffing into four equal portions. and shape stuffing in an oval shape similar to the opening between the two halves of the tail.
3. For each tail, gently place stuffing on the opening from tail to end, having it sit up a little, and keeping the stuffing off the lobster meat. Do not press stuffing into the cavity.
4. For each tail, brush stuffing and lobster meat evenly with garlic butter.
5. For each tail, split cheese into four equal portions and place the Monterey Jack cheese on top of the stuffing only, ensuring that the lobster and stuffing are evenly covered.
Bake Lobster Tail
1. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
2. Serve with melted butter and lemon
Enjoy a Red Lobster lobdterfest favorite right at home.
Crab Stuffing
• ⅔ cup crab meat
• ⅔ cup cheese and Garlic croutons (crushed) or any flavored pre-made crouton that you can find at your local grocery store
• ¼ cup. prepared Alfredo sauce
• 1 tsp. fresh lemon juice
• ½ tsp. salt-free all-purpose seasoning
Garlic Butter Sauce
• ¼ cup butter
• ⅛ cup olive oil
• ½ tsp. minced garlic
• ½ tsp. salt
• ⅛ cup fresh parsley
• ¼ tsp. pepper
• ½ lemon, juice of
Stuffed Lobster Tails
• 4 Maine lobster tails
• Your crab stuffing mixture
• Garlic butter sauce
• ¼ cup Monterey Jack cheese
1. Preheat oven to 425 degrees.
Prepare Crab Stuffing
1. In a large bowl, combine crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning.
2. Set aside for later.
3. Prepare garlic butter Sauce
4. In skillet, heat together butter and olive oil and sauté garlic.
5. Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
6. Set aside for later.
Cut Lobster Tail
1. With a sharp knife or kitchen shears, cut completely through Maine lobster tail from base of flippers to the top. Do not cut through flippers.
2. Break open last shell segment closest to the tail and roll the two sides outward to open lobster.
3. Remove vein. If necessary, use a pan of ice water to remove veins from the meat.
4. Gently lift meat from shell leaving meat attached at tail end. This keeps meat from sticking to shell when cooked and makes it easier to eat.
5. Place meat back into shell.
6. Repeat with other lobster tails.
Stuff Lobster Tail
1. Place Maine tails in a square glass baking dish or on a baking sheet.
2. For each tail, split crab stuffing into four equal portions. and shape stuffing in an oval shape similar to the opening between the two halves of the tail.
3. For each tail, gently place stuffing on the opening from tail to end, having it sit up a little, and keeping the stuffing off the lobster meat. Do not press stuffing into the cavity.
4. For each tail, brush stuffing and lobster meat evenly with garlic butter.
5. For each tail, split cheese into four equal portions and place the Monterey Jack cheese on top of the stuffing only, ensuring that the lobster and stuffing are evenly covered.
Bake Lobster Tail
1. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
2. Serve with melted butter and lemon
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Question (Gymrat99)
Disney World Nutella Waffle Sandwich
Disney World Nutella Waffle Sandwich
1 cup Carbon's Golden Malted Pancake and Waffle Mix*
5 ounces water
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons butter, melted
Nutella Hazelnut Spread
fresh blueberries
fresh strawberries, sliced
banana slices
* I highly suggest using Carbon's Golden Malted Waffle Mix. It's the flour Disney uses and it makes a huge difference in the taste. It comes with buttermilk and malt powder already in the mix and that's what gives Disney waffles their distinct (and delicious) flavor.
Preheat waffle iron.
Whisk egg and water together in large bowl. Stir in vanilla. Add Waffle Mix and sugar. Mix well until lumps are gone. Pour in melted butter and stir.
Ladle batter into preheated waffle iron and close. Let cook until golden brown. Remove carefully and set on plate.
Spread a generous amount of Nutella over the surface of the waffle. Top with fresh fruit. Fold in half (if you can) or serve flat and eat with a fork and knife.
1 cup Carbon's Golden Malted Pancake and Waffle Mix*
5 ounces water
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons butter, melted
Nutella Hazelnut Spread
fresh blueberries
fresh strawberries, sliced
banana slices
* I highly suggest using Carbon's Golden Malted Waffle Mix. It's the flour Disney uses and it makes a huge difference in the taste. It comes with buttermilk and malt powder already in the mix and that's what gives Disney waffles their distinct (and delicious) flavor.
Preheat waffle iron.
Whisk egg and water together in large bowl. Stir in vanilla. Add Waffle Mix and sugar. Mix well until lumps are gone. Pour in melted butter and stir.
Ladle batter into preheated waffle iron and close. Let cook until golden brown. Remove carefully and set on plate.
Spread a generous amount of Nutella over the surface of the waffle. Top with fresh fruit. Fold in half (if you can) or serve flat and eat with a fork and knife.
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Beef with shiitake mushrooms
8 tablespoons (1 stick) butter
1 large shallot or green onion, minced
1/2 pound fresh shiitake mushrooms, stemmed
3/4 cup Madeira
1 cup (or more) veal stock, or 2 1/2 cups canned low-salt chicken broth
and 1/2 cup unsalted beef broth boiled until reduced to 1 cup
Salt and freshly ground pepper
6 6-ounce beef tournedos, about 2-inches thick
1 1/2 pounds fresh shiitake mushrooms, stemmed and cut julienne
Melt 4 tablespoons butter in heavy medium skillet over medium heat.
Add shallot and stir 1 minute. Add 1/2 pound mushrooms and saute until soft, about 5 minutes. Add Madeira and 1 cup stock and cook 10 minutes. Transfer to blender and puree. Season with salt and pepper.
Pat beef dry. Season with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add beef and cook about 5 minutes per side for medium-rare. Transfer to plate.
Cover and keep warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1 1/2 pounds mushrooms and saute until soft, about 5 minutes. Season with salt and pepper.
Set 1 steak in center of each plate. Spoon sauce over. Surround with mushroom julienne and serve.
6 servings
1 large shallot or green onion, minced
1/2 pound fresh shiitake mushrooms, stemmed
3/4 cup Madeira
1 cup (or more) veal stock, or 2 1/2 cups canned low-salt chicken broth
and 1/2 cup unsalted beef broth boiled until reduced to 1 cup
Salt and freshly ground pepper
6 6-ounce beef tournedos, about 2-inches thick
1 1/2 pounds fresh shiitake mushrooms, stemmed and cut julienne
Melt 4 tablespoons butter in heavy medium skillet over medium heat.
Add shallot and stir 1 minute. Add 1/2 pound mushrooms and saute until soft, about 5 minutes. Add Madeira and 1 cup stock and cook 10 minutes. Transfer to blender and puree. Season with salt and pepper.
Pat beef dry. Season with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add beef and cook about 5 minutes per side for medium-rare. Transfer to plate.
Cover and keep warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1 1/2 pounds mushrooms and saute until soft, about 5 minutes. Season with salt and pepper.
Set 1 steak in center of each plate. Spoon sauce over. Surround with mushroom julienne and serve.
6 servings
Rice And Sausage Casserole
Rice And Sausage Casserole
4 cups of cooked brown rice
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped green pepper
1/4 cup of chopped red pepper
1 cup of sliced mushrooms
3 tablespoons of olive oil
3 tablespoons of butter
1 pound of cooked sausage, drained
A dash of Tabasco sauce
Saute all of the vegetables in the olive oil and butter for about 5 minutes.
Mix the cooked vegetables along with the sausage and Tabasco sauce into the cooked rice.
Place the rice mixture into a buttered casserole and bake at 350 degrees until hot.
4 cups of cooked brown rice
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped green pepper
1/4 cup of chopped red pepper
1 cup of sliced mushrooms
3 tablespoons of olive oil
3 tablespoons of butter
1 pound of cooked sausage, drained
A dash of Tabasco sauce
Saute all of the vegetables in the olive oil and butter for about 5 minutes.
Mix the cooked vegetables along with the sausage and Tabasco sauce into the cooked rice.
Place the rice mixture into a buttered casserole and bake at 350 degrees until hot.
Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
Coconut Shrimp:
1/2 lb medium to large shrimp, peeled, tail on, deveined, and butterflied
1/2 cup flour
1/2 cup pina colada drink mix (I used Coco Real)
2 tbsp water (or you can sub coconut rum if you want to be wild and crazy!)
1/2 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
nonstick cooking spray
Pina Colada Sauce:
8oz can crushed pineapple (with juice)
1 cup Pina Colada drink mix (I used Coco Real)
1 cup sour cream
Directions:
For the shrimp:
Preheat oven to 375 degrees.
Line a baking sheet with aluminum and coat with non stick cooking spray.
Make a breading station with three bowls/plates: one with flour, one with shredded coconut and panko, and one mixed with pina colada drink mix and water.
Dip the shrimp in pina colada mix first (letting excess drip off), then flour, then back in pina colada mix, then coconut panko.
Lay coated shrimp on lined baking sheet in 3 or 4 rows.
Once all shrimp are on the baking sheet, spray with non stick spray.
Bake for 20 minutes, turning over half way through so they brown on both sides.
Serve warm with pina colada dipping sauce.
For the sauce:
Mix together all 3 ingredients.
Place in the fridge for atleast 30 minutes.
Serve chilled or room temp on the side with coconut shrimp.
Coconut Shrimp:
1/2 lb medium to large shrimp, peeled, tail on, deveined, and butterflied
1/2 cup flour
1/2 cup pina colada drink mix (I used Coco Real)
2 tbsp water (or you can sub coconut rum if you want to be wild and crazy!)
1/2 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
nonstick cooking spray
Pina Colada Sauce:
8oz can crushed pineapple (with juice)
1 cup Pina Colada drink mix (I used Coco Real)
1 cup sour cream
Directions:
For the shrimp:
Preheat oven to 375 degrees.
Line a baking sheet with aluminum and coat with non stick cooking spray.
Make a breading station with three bowls/plates: one with flour, one with shredded coconut and panko, and one mixed with pina colada drink mix and water.
Dip the shrimp in pina colada mix first (letting excess drip off), then flour, then back in pina colada mix, then coconut panko.
Lay coated shrimp on lined baking sheet in 3 or 4 rows.
Once all shrimp are on the baking sheet, spray with non stick spray.
Bake for 20 minutes, turning over half way through so they brown on both sides.
Serve warm with pina colada dipping sauce.
For the sauce:
Mix together all 3 ingredients.
Place in the fridge for atleast 30 minutes.
Serve chilled or room temp on the side with coconut shrimp.
Garlic and Herbs Roast Chicken
Garlic and Herbs Roast Chicken
Comments: For an even more flavorful chicken, use fresh herbs [parsley and thyme can be substituted]
Servings: 4
Ingredients Preparation
1 [3 to 3 1/2-pound / 1.4 to 1.6-kg] air-chilled roasting chicken
3 unpeeled cloves garlic
1 handful fresh parsley sprigs
1 handful fresh thyme sprigs
1 small lemon
1 tablespoon [15 mL] olive oil
1 teaspoon [5 mL] fresh thyme leaves
Salt and pepper, to taste
Preheat oven to 450°F [230°C].
Remove any string from the chicken; remove neck and giblets [reserve for stock if desired].
Remove and discard any excess fat from the cavity.
Tuck wing tips under the chicken; transfer chicken onto already oiled rack in a roating pan.
Crush garlic cloves using the flat side of blade of a large knife.
Fill the cavity with crushed garlic cloves, parsley sprigs and thyme sprigs.
Half lemon; squeeze the juice all over the chicken then add lemon halves to the cavity.
Drizzle chicken with olive oil; massage into the skin of breast, thighs, legs and wings with the palm of your hand.
Top chicken with thyme leaves; salt and pepper.
Roast chicken into preheated oven for 30 minutes.
Lower oven temperature to 375°F [190°C].
Roast chicken for 45 to 60 minutes more, until a meat thermometer inserted into the thickest part of thighs registers 185°F [85°C] and juices run, no longer pink, clear when pierced into the thickest part of thighs.
Transfer done chicken onto a large serving plate.
Loosely covered with al foil, leave chicken to rest for 10 minutes vefore carving.
Comments: For an even more flavorful chicken, use fresh herbs [parsley and thyme can be substituted]
Servings: 4
Ingredients Preparation
1 [3 to 3 1/2-pound / 1.4 to 1.6-kg] air-chilled roasting chicken
3 unpeeled cloves garlic
1 handful fresh parsley sprigs
1 handful fresh thyme sprigs
1 small lemon
1 tablespoon [15 mL] olive oil
1 teaspoon [5 mL] fresh thyme leaves
Salt and pepper, to taste
Preheat oven to 450°F [230°C].
Remove any string from the chicken; remove neck and giblets [reserve for stock if desired].
Remove and discard any excess fat from the cavity.
Tuck wing tips under the chicken; transfer chicken onto already oiled rack in a roating pan.
Crush garlic cloves using the flat side of blade of a large knife.
Fill the cavity with crushed garlic cloves, parsley sprigs and thyme sprigs.
Half lemon; squeeze the juice all over the chicken then add lemon halves to the cavity.
Drizzle chicken with olive oil; massage into the skin of breast, thighs, legs and wings with the palm of your hand.
Top chicken with thyme leaves; salt and pepper.
Roast chicken into preheated oven for 30 minutes.
Lower oven temperature to 375°F [190°C].
Roast chicken for 45 to 60 minutes more, until a meat thermometer inserted into the thickest part of thighs registers 185°F [85°C] and juices run, no longer pink, clear when pierced into the thickest part of thighs.
Transfer done chicken onto a large serving plate.
Loosely covered with al foil, leave chicken to rest for 10 minutes vefore carving.
Traditional Meat Loaf
Traditional Meat Loaf
Comments: Serve along with white rice, or a green salad.
Just as good served cold, even as a sandwich filling.
Servings: 6
Ingredients Preparation
1 cup [250 mL] fast-cooking rolled oats
1/2 cup [125 mL] milk
2 pounds [900 g] ground beef
1 onion, finely chopped
1 carrot, peeled then finely chopped
1 celery stalk, finely chopped
2 eggs, beaten
2 tablespoons [30 mL] Worcestershire sauce
1/4 cup [60 mL] ketchup
1/4 teaspoon [1 mL] freshly chopped rosemary
1 cup [250 mL] tomato coulis
Salt and pepper, to taste
Preheat oven to 325°F [160°C].
Into a bowl, leave rolled oats to soak in milk.
Into a clean bowl, mix together ground beef, finely chopped onion, carrot and celery along with beaten eggs, Worcestershire sauce, ketchup and freshly chopped rosemary.
Mix in drained rolled oats; salt and pepper mixture.
Transfer into a 2-pound [900-g] bread pan.
Cover with tomato coulis.
Bake into preheated oven for approximately 1 hour, until a meat thermometer inserted in the middle of loaf registers 160°F [71°C].
Remove from oven.
Leave to restfor 10 minutes before serving.
Comments: Serve along with white rice, or a green salad.
Just as good served cold, even as a sandwich filling.
Servings: 6
Ingredients Preparation
1 cup [250 mL] fast-cooking rolled oats
1/2 cup [125 mL] milk
2 pounds [900 g] ground beef
1 onion, finely chopped
1 carrot, peeled then finely chopped
1 celery stalk, finely chopped
2 eggs, beaten
2 tablespoons [30 mL] Worcestershire sauce
1/4 cup [60 mL] ketchup
1/4 teaspoon [1 mL] freshly chopped rosemary
1 cup [250 mL] tomato coulis
Salt and pepper, to taste
Preheat oven to 325°F [160°C].
Into a bowl, leave rolled oats to soak in milk.
Into a clean bowl, mix together ground beef, finely chopped onion, carrot and celery along with beaten eggs, Worcestershire sauce, ketchup and freshly chopped rosemary.
Mix in drained rolled oats; salt and pepper mixture.
Transfer into a 2-pound [900-g] bread pan.
Cover with tomato coulis.
Bake into preheated oven for approximately 1 hour, until a meat thermometer inserted in the middle of loaf registers 160°F [71°C].
Remove from oven.
Leave to restfor 10 minutes before serving.
Apple Baked Ham
Apple Baked Ham
Comments: Even though this is the best ham of all, feel free to add your favorite spices.
Excellent served along with tiny potatoes, green vegetables...
Servings: 6
Ingredients Preparation
1 approximately [8 1/2-pound / 4-kg] bone-in fresh ham, preferably shank end
1 tablespoon [15 mL] ground pepper
1 tablespoon [15 mL] thyme
1 tablespoon [15 mL] oregano
1 cup [250 mL] brown sugar
1/2 cup [125 mL] Cognac
6 large apples, cored
2 cinnamon sticks
Preheat oven to 350°F [180°C].
Line a roasting pan with grease-proof paper.
Lay in ham.
Cover with grease-proof paper, then with al foil.
Bake in preheated oven for 90 minutes.
Remove from oven; remove al foil, and grease-proof paper.
Using a sharp knife, cut shallow 'x's all over the rind.
Sprinkle ham with ground pepper, thyme and oregano.
Cover ham with brown sugar.
Pour Cognac all over prepared ham.
Transfer roasting pan back into oven.
Bake for 30 minutes more.
Arrange cored apples and cinnamon sticks all around the ham.
Bake for 45 minutes more.
Remove cinnamon sticks, and serve.
Comments: Even though this is the best ham of all, feel free to add your favorite spices.
Excellent served along with tiny potatoes, green vegetables...
Servings: 6
Ingredients Preparation
1 approximately [8 1/2-pound / 4-kg] bone-in fresh ham, preferably shank end
1 tablespoon [15 mL] ground pepper
1 tablespoon [15 mL] thyme
1 tablespoon [15 mL] oregano
1 cup [250 mL] brown sugar
1/2 cup [125 mL] Cognac
6 large apples, cored
2 cinnamon sticks
Preheat oven to 350°F [180°C].
Line a roasting pan with grease-proof paper.
Lay in ham.
Cover with grease-proof paper, then with al foil.
Bake in preheated oven for 90 minutes.
Remove from oven; remove al foil, and grease-proof paper.
Using a sharp knife, cut shallow 'x's all over the rind.
Sprinkle ham with ground pepper, thyme and oregano.
Cover ham with brown sugar.
Pour Cognac all over prepared ham.
Transfer roasting pan back into oven.
Bake for 30 minutes more.
Arrange cored apples and cinnamon sticks all around the ham.
Bake for 45 minutes more.
Remove cinnamon sticks, and serve.
Panera Ham and Swiss Baked Egg Souffles
1 tablespoon butter, melted
1 sheet (1/2 package) frozen puff pastry dough, thawed
6 eggs
2 tablespoons milk
2 tablespoons whipping cream
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese, divided
2 ounces thick sliced ham, cut into small cubes
1 tablespoon canned and drained pimento or minced fresh red bell pepper
Preheat oven to 375 degrees F. Brush four 3-inch ramekins with some of the melted butter, reserving the rest.
Roll the thawed sheet of puff pastry lightly with a rolling pin into a 12-inch square. Cut into four 6-inch squares. Fit one square of pastry into each of the ramekins, leaving the corners overhanging the dish.
In a medium bowl, beat the eggs well, then remove 1 tablespoon and set aside. Whisk in the milk and cream. Add the Swiss cheese and half of the parmesan cheese, stirring. Microwave in 30-second increments on high setting, stirring well after each. This should take about 3 increments to reach a soft-scrambled egg stage yet still just slightly runny. Stir in the ham and pimento.
Spoon one quarter of the egg mixture (about ¼ cup) into each ramekin and sprinkle with the remaining parmesan cheese. Gently fold the corners of the pastry loosely over the top. Brush dough with the remaining beaten egg.
Bake 25-30 minutes until the dough is golden brown and cooked through. Cool on a cooling rack for 5 minutes and remove from the ramekins, or serve in the dishes.
Notes
The puff pastry dough should not appear wet on the cut edges when it is well baked. If necessary, extend the time by 5 minutes until those edges appear completely cooked.
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Beefy Slawghetti
2 bags broccoli slaw (24 oz.)
1 lb. ground beef (preferably lean)
1 cup spaghetti sauce
cooking spray
1 cup mushrooms
1/4 cup Parmesan cheese
1 T crushed red pepper (optional)
1. Coat a skillet with olive oil or cooking spray of choice. Warm on medium-high heat. Add broccoli slaw and 1/2 cup of water. Cover skillet. Cook broccoli slaw on medium-high for 2-3 minutes, stirring occasionally, until water begins to dissolve.
2. Add beef and optional mushrooms to your same skillet. Cover. Continue to cook on medium-high heat, stirring occasionally, for 10-12 minutes (or until broccoli slaw is soft and beef is browned).
Note: I used 93 % fat-free ground beef since this is a one pot meal and I didn’t want excess fat soaking into the rest of my dish.
3. Make sure the water added earlier is mostly dissolved. If not, drain. Add sauce to your same skillet, stirring until uniform. Cover. Cook on medium-low heat, stirring occasionally, for 2-3 minutes.
4. Serve into bowls and top with optional crushed red pepper and Parmesan cheese.
Serves 4
300 calories per serving
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Disney World Canadian Cheddar Cheese Soup
1/2 pound smoked bacon, cut into small pieces
4 tablespoons butter, cut into chunks
3 celery rib, diced
1 red onion, diced
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese, grated
1 tablespoon Worcestershire Sauce
1 tablespoon Tabasco Sauce
Salt and Pepper, to taste
1/2 cup warm (amber-colored) beer
chives, finely chopped, for garnish
crispy crumbled smoked bacon, for garnish
Cook bacon in a large pot until fat is rendered out. Add the butter. Once the butter has melted, add the onions and celery and cook until tender and onions are translucent. Add the flour and mix well, creating a roux (looks like paste).
Pour in chicken stock and let simmer. Stir constantly until lumps no longer appear. While the stock is simmering, warm up milk in a second large pot or in your microwave. You want it slightly warm, not hot.
Once milk has warmed, carefully add it to the pot of chicken stock, stirring constantly to thicken. Reduce heat to low and slowly add the cheese, a little at a time. Mix well until melted.
Add salt, pepper, Worcestershire Sauce, Tobasco Sauce and warm beer, stirring continuously. Simmer on low another 15 minutes. Then ladle into bowls. Top with crispy, crumbled bacon and chives. Serve with warm rolls or pretzel bread.
Serves 8-10
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Disney World Sci-Fi Dine In Theater BLT Soup
2 (10 ounce) cans condensed tomato soup
2 cans (use the empty ones from the tomato soup) of whole milk
1 tablespoon basil
ground pepper, to taste
lettuce, shredded
bacon, cooked until crispy and crumbled
Pour soup into a saucepan on medium-high heat. Add in milk. Stir well, until lumps disappear. Add basil and pepper. Stir. Reduce heat to low and let simmer 10 minutes while you make the bread crisps (recipe follows).
Ladle into bowls and pile shredded lettuce in center of soup. Top with crumbled bacon. Garnish with 2 seasoned bread crisps.
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A Mini Dairy Queen Cookbook
A Mini Dairy Queen Cookbook
It’s February – so cold – temps below zero – snow – and DAIRY QUEEN! Luv February! The “seasonal” DQ restaurants and ice cream stands open for business. Too cold to leave the warmth of home? Make your own…….
Dairy Queen Ice Cream - soft serve
2 envelopes Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
Soak Knox gelatin in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatin, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can. Process as
Dairy Queen Strawberry Sauce
• 1 1/3 cup sugar
• 4 pounds strawberries, hulled and sliced
• 1/2 lemon, juiced
1. Add the sliced strawberries, sugar, and lemon juice to a large pot on low heat. Stir well. The strawberries will start to lose their moisture, but no need to add water.
2. Continue cooking for about 15 min. Let the sauce cool.
3. Remove a third of the sauce and blend in a blender. Return to the rest of the sauce.
4. Pour into jars and refrigerate.
Dairy Queen Hard Chocolate Sauce
6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together. When melted, add oil. Pour over ice cream and it will harden.
It’s February – so cold – temps below zero – snow – and DAIRY QUEEN! Luv February! The “seasonal” DQ restaurants and ice cream stands open for business. Too cold to leave the warmth of home? Make your own…….
Dairy Queen Ice Cream - soft serve
2 envelopes Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
Soak Knox gelatin in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatin, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can. Process as
Dairy Queen Strawberry Sauce
• 1 1/3 cup sugar
• 4 pounds strawberries, hulled and sliced
• 1/2 lemon, juiced
1. Add the sliced strawberries, sugar, and lemon juice to a large pot on low heat. Stir well. The strawberries will start to lose their moisture, but no need to add water.
2. Continue cooking for about 15 min. Let the sauce cool.
3. Remove a third of the sauce and blend in a blender. Return to the rest of the sauce.
4. Pour into jars and refrigerate.
Dairy Queen Hard Chocolate Sauce
6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together. When melted, add oil. Pour over ice cream and it will harden.
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Whispering Canyon Cafe Cornbread
2 cups cornmeal
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable or canola oil
1 egg, beaten
2 cups milk
3 tablespoons honey
Preheat oven to 350-degrees. Grease a 9x13" glass casserole dish with cooking spray. Set aside.
Place all five dry ingredients in a large mixing bowl and stir. In a second bowl, mix the oil, egg, milk and honey together. Slowly, add the wet ingredients into the dry ingredients bowl. Mix gently, just until the ingredients are incorporated, using a whisk or electric mixer set on low. Do not over mix.
Pour batter into prepared pan and bake at 350-degrees for 25 minutes until golden brown and toothpick inserted in center comes out clean. Let cool. Cut into large triangles and serve with spreadable butter.
Walt Disney's Chili
1 lb. dried pinto beans
2 white onions, chopped
1/4 cup vegetable oil
1 cup celery, chopped
2 garlic cloves, finely chopped
2 lbs. lean ground beef
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon thyme
1-2 jalapenos, chopped
1 (28-ounce) can diced tomatoes
salt and pepper, to taste
Sort and soak pinto beans in cold water overnight.
Drain water. Place beans into a large pot. Add in chopped onions. Pour in enough water so that it comes up 2-inches above beans. Cover with lid and heat on medium-low for 2 hours until beans are tender.
Pour vegetable oil into a second large pot. Add in celery and garlic. Heat on medium for 5-6 minutes until tender. Add in ground beef and cook until browned, crumbling the meat with a spatula or spoon.
When meat has browned, add in seasonings and jalapenos. Pour in can of tomatoes. Salt and pepper to taste. Stir well. Reduce heat to medium-low and cook covered for 1 hour.
After beans have cooked for 2 hours, drain water. Pour beans into meat mixture. Salt and pepper again and stir well to combine. Cover with lid and cook for an additional 30 minutes.
Ladle chili into bowls and top with cheddar cheese. Serve with a side of saltine crackers or Whispering Canyon Cafe Cornbread. Enjoy!!
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Cakes +
Cakes +
Over 50 Cakes & Other Baked Goods Recipes
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Over 50 Cakes & Other Baked Goods Recipes
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Disney World Loaded Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
¾ cup diced celery
4 large Russet potatoes, diced
4 medium red potatoes, diced*
¼ cup flour
2 cups chicken stock (broth works fine too)
Salt and pepper, to taste
4 cups heavy whipping cream
1 (15 oz) can corn, drained (optional, I just added it because it sounded good!)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream (and can of corn if you want it) and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
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King Ranch Chicken Soup
Topping:
1 avocado, cut into cubes
1 large Roma tomato, cut into small dice
1/4 cup diced red onion
2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro (optional) pinch of salt
Soup:
2 tablespoons vegetable oil
1 large onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, very finely minced
2 pounds skinless boneless chicken breast, cut into cubes
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (15-ounce) can crushed tomatoes, undrained
4 cups chicken broth
5 drops Tabasco sauce, or to taste
2 cups half-and half
1 (4 ounce) package cream cheese, cut into small cubes
2 cups Velveeta cheese, cut into small cubes
Garnish:
3 corn tortillas, cut into wide strips
1 1/2 cup vegetable oil for frying
Lime slices or wedges
Make the topping by combining avocado, tomato, onion, lime juice, cilantro and salt. Stir well and refrigerate while soup cooks.
In a large dutch oven, heat the oil and saut onion and celery 2 3 minutes until vegetables are transparent. Add garlic and stir and cook another minute until fragrant. Toss chicken with chili powder, cumin, salt and pepper and add to the pan. Saute, stirring frequently, for about 5 minutes until chicken is cooked through.
Add tomatoes, broth and Tabasco, bring to a boil, then lower to a simmer for 20 minutes. Combine half-and-half and cream cheese in a microwaveable bowl and microwave on half-power in 30 second increments until cream cheese is melted. Stir until smooth then add to the soup along with the Velveeta. Simmer and stir until cheese is melted and soup is smooth. Taste and adjust seasonings as desired.
Serve ladled into individual bowls, topped with a spoonful of the topping, some of the fried tortilla strips and pass lime wedges at the table to add to each serving as desired.
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Layered Apple Pie With Phyllo Crust
1/2 cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
1/4 cup (packed) dark brown sugar
2 1/2 teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
1/4 cup fresh lemon juice
2 1/2 pounds Gala apples, preferably small (about 6)
Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15–20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
Do Ahead
Pie can be made 1 day ahead; store at room temperature.
Cooks' Note
A mandoline is essential for creating the thin, elegant layers of this pie filling. You may want to serve it with a knife and a fork, since the large slices of apples are easier to eat when sliced into
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Deep-Fried Oreos
1 cup pancake mix
2/3 cup whole milk
1 large egg
2 teaspoons vegetable oil
18 Oreo cookies
additional vegetable oil or canola oil for frying
confectioner’s sugar (optional)
1. Freeze 18 Oreo cookies for about an hour.
2. Fill a heavy cooking pot with 2-3 inches of cooking oil and heat to 375°F.
3. Combine pancake mix, milk, egg, and 2 teaspoons vegetable oil in large bowl and whisk until smooth.
4. Dip a cookie in the mixture and completely cover it so you can’t see through the batter.
5. Carefully drop the coated cookie(s) in the hot oil and fry on each side just until golden brown.
6. Remove cookie from oil with tongs and drain on paper towels.
7. Dust with confectioner’s sugar and enjoy while still warm.
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Chipotle Grilled Chicken Marinade
1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)
Soak dry chilies overnight in water, until soft. Remove seeds.
Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.
You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.
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Popular Super Bowl 50 Recipes –
Popular Super Bowl 50 Recipes –
Why not try KFC Cajun Honey Chicken Wings, Texas Roadhouse TNT Cheese Dip, Buffalo Wild Wings Buffalito , Piada Chicken Tenders, Chipotle’s Crispy Chicken Tacos, Pittsburgh Steelers Roethlis-Burger, Broncos: Buffalo-glazed chicken breast, Panther Pizza Pockets, Carolina Panthers: Carolina Pulled Pork Sandwich , plus many more!
Why not try KFC Cajun Honey Chicken Wings, Texas Roadhouse TNT Cheese Dip, Buffalo Wild Wings Buffalito , Piada Chicken Tenders, Chipotle’s Crispy Chicken Tacos, Pittsburgh Steelers Roethlis-Burger, Broncos: Buffalo-glazed chicken breast, Panther Pizza Pockets, Carolina Panthers: Carolina Pulled Pork Sandwich , plus many more!
Really Healthy & Tasty Smoothie
The strawberry banana smoothie is by far my favourite. Try it and tell me what you think. It uses everyday fruit but I've also included some more exotic superfoods to spice it up and increase the nutritional punch!
Strawberry Banana Smoothie Recipe
The Ingredients
1 cup healthy milk (almond, coconut, hemp, raw milk) of your choice or kefir
1 fresh or frozen medium banana
1 cup fresh or frozen strawberries
The Add-ons
1-2 cups green leafy vegetable (spinach, kale, lettuce, or beet greens)
1 tablespoon cacao, maca, coconut oil, and/or bee pollen
1 serving of your preferred protein powder
A little spice: cinnamon, ginger, or cayenne pepper
A dash of sea salt
Show Time
Put all the ingredients into your high speed blender and blend for 30-45 seconds or until the desired consistency is reached.
Nutrition Information
Calories: 310
Fat: 9g
Protein: 10g
Carbohydrates: 48g
Fiber: 6g
Sugar: 31g
Vitamin A: 10% RDA
Vitamin C: 162% RDA
Calcium: 32% RDA
Iron: 6% RDA
Strawberry Banana Smoothie Recipe
The Ingredients
1 cup healthy milk (almond, coconut, hemp, raw milk) of your choice or kefir
1 fresh or frozen medium banana
1 cup fresh or frozen strawberries
The Add-ons
1-2 cups green leafy vegetable (spinach, kale, lettuce, or beet greens)
1 tablespoon cacao, maca, coconut oil, and/or bee pollen
1 serving of your preferred protein powder
A little spice: cinnamon, ginger, or cayenne pepper
A dash of sea salt
Show Time
Put all the ingredients into your high speed blender and blend for 30-45 seconds or until the desired consistency is reached.
Nutrition Information
Calories: 310
Fat: 9g
Protein: 10g
Carbohydrates: 48g
Fiber: 6g
Sugar: 31g
Vitamin A: 10% RDA
Vitamin C: 162% RDA
Calcium: 32% RDA
Iron: 6% RDA
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Epi's 50-Ingredient Super Bowl Nachos
6 (9-ounce) bags restaurant-style tortilla chips
For the Spinach-Artichoke Dip Nachos:
2 cups store-bought or homemade spinach dip, warmed
1 large yellow onion, thinly sliced, caramelized
12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
10 ounces grated Fontina cheese (about 4 cups)
1 1/2 ounces finely grated Parmesan (about 1/2 cup)
3/4 cup cherry tomatoes, quartered
For the Loaded Potato Skin Nachos:
1 pound sliced bacon
2 large russet potatoes (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
3 cups ridged potato chips (about 3 ounces)
8 ounces grated cheddar (about 2 1/2 cups)
8 ounces grated Monterey Jack (about 2 1/2 cups)
3/4 cup sour cream, plus more for serving
2 scallions, thinly sliced
1/2 teaspoon paprika
2 tablespoons sliced chives
1/2 avocado, diced
For the Baby Back Rib Nachos
4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
1/2 cup barbecue sauce, plus more for serving
1 pound shredded smoked mozzarella (about 4 cups)
1/2 cup coarsely chopped pickled jalapeños
1 cup store-bought or homemade vinegary slaw
1/4 cup finely chopped white onion
2 tablespoons cilantro leaves with tender stems
For the Meat Lover’s Pizza Nachos:
4 cups marinara sauce, drained in a paper towel-lined colander
6 ounces Canadian bacon, cubed
10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup black olives, pitted, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons basil leaves, torn
For the Buffalo Chicken Nachos:
4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
4 ounces crumbled blue cheese (about 2/3 cup)
1 small red onion, thinly sliced
1 stalk celery with leaves, thinly sliced
2 pickled pepperoncini peppers, seeded, sliced
For serving:
2 cups stre-bought or homemade queso dip
1 crispy tostada bowl or taco salad shell
Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8–10 minutes. Then finish with fresh toppings.
For the Spinach-Artichoke Dip Nachos:
Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
After baking, top with sliced tomatoes.
For the Loaded Potato Skin Nachos:
Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes. Transfer to another paper towel-lined plate.
Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
For the Baby Back Rib Nachos:
Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
For the Meat Lover's Pizza Nachos:
Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
For the Buffalo Chicken Nachos:
Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
To serve:
While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.
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