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Tropical Paradise Pie
1½ cup butter, melted
3 cups firmly packed brown sugar
6 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 cup chopped macadamia nuts
1 cup coconut
2 cups white chocolate chips
vanilla ice cream
caramel sauce
more chopped macadamia nuts, optional
Preheat oven to 325 degrees. Grease a jelly roll pan (this is the bakers half sheet size - it’s like 11½ inch x 16½ x 1 or you could use 2 9×13 inch pans. The pie may be a little thicker and may take a little longer to cook).
In a large bowl, combine sugar and melted butter; beat with electric mixer. Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well.
Stir in nuts, coconut, and white chocolate chips. Pour batter into prepared pan.
Bake 40+ minutes until a toothpick inserted in the center comes out clean.
Serve warm, or reheat individual servings in the microwave (10 seconds for a serving). Top with ice cream drizzled with caramel sauce then sprinkled with chopped macadamia nuts. Or just eat them like a brownie or bar cookie. They are also excellent that way too.
Makes 24.
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Cheesecake Factory Crispy Chicken Costolleta
Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.
Serves 4
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Famous Dave's Country Roasted Chicken
Famous Dave's Country Roasted Chicken
Seasoning – combine- store airtight in pantry.
1⁄2 cup kosher salt
1⁄2 cup paprika
1⁄2 cup lemon pepper
1⁄2 cup Mrs. Dash seasoning mix
Roast Chicken
1 (6 lb) roasting chickens
2 (16 ounce) bottle Italian dressing
1 (8 ounce) bottle lemon juice
1⁄3 cup roast chicken seasoning (above)
Place the chicken in a 2 gallon sealable plastic bag.
Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain.
Season generously with 1/3 cup Roast Chicken Seasoning.
Preheat the oven to 375.
Arrange chicken on a rack in a baking pan.
Tent loosely with foil.
Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
Let stand for 10 minutes before carving.
Seasoning – combine- store airtight in pantry.
1⁄2 cup kosher salt
1⁄2 cup paprika
1⁄2 cup lemon pepper
1⁄2 cup Mrs. Dash seasoning mix
Roast Chicken
1 (6 lb) roasting chickens
2 (16 ounce) bottle Italian dressing
1 (8 ounce) bottle lemon juice
1⁄3 cup roast chicken seasoning (above)
Place the chicken in a 2 gallon sealable plastic bag.
Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain.
Season generously with 1/3 cup Roast Chicken Seasoning.
Preheat the oven to 375.
Arrange chicken on a rack in a baking pan.
Tent loosely with foil.
Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
Let stand for 10 minutes before carving.
Choux a La Creme French Cream Puffs
For the pastry:
8 oz water
8 oz milk
7 oz grams butter
13 oz flour, sifted
a pinch of salt
9 eggs
For the filling:
34 oz milk
16 egg yolks
4 sticks vanilla
9 oz sugar
4 oz flour, sifted
1 spoon butter
For the whipped cream
1 1/2 heavy whipping cream
3 tablespoons sugar
Powdered sugar to dust
Line a baking sheet with parchment and pre heat oven at 390 F.
Warm up the milk and turn off heat.
Add the seeds from the vanilla sticks and cover with a lid.
In a medium large pot add water, milk (the one without vanilla), butter and a pinch of salt and bring to a boil.
Remove from heat and turn off heat.
Immediately add flour and mix well with a whisk until well combined.
Allow the dough to cool a little then add eggs, one by one, mixing well after each egg is added until fully incorporated. You need the composition to resemble chewing gum and be a bit sticky. If not add one more egg.
Transfer the dough to a large pastry bag fitted with a flower tip. Pipe rounds onto each prepared pan and do a little swirl for a more spectacular result. If you don’t have a flower tip: with a spoon, drop a dollop of dough (about the size of a walnut) in the baking sheet but not very close to each other (about 2? apart).
Bake for about 20 minutes. Do not open the oven for the first 15 minutes.
When all dough is done, let the puffs cool and cut in half, horizontally.
For the filling: Take the 16 yolks and mix with sugar and flour and beat well then add the vanilla infused milk little by little. Move to a saucepan and boil while stirring continuously with a whisk until stiff. Remove from heat and add butter. Then make the whipped cream.
Fill the puffs with vanilla cream and whipped cream and I dust with powdered sugar.
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How to make Molasses Substitute
How to make Molasses Substitute
Turned off by the price of molasses or simply out of it? There are several substitutions that you can try.
Replace one cup of molasses with one of the following:
• 1 cup dark corn syrup, honey or maple syrup
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar, plus 1/4 cup water
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match. The maple syrup or dark corn syrup would be the next best choice.
If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.
Do not use blackstrap molasses as a substitute for light or dark molasses. It has a strong, bitter taste, and isn't very sweet. It's more likely to wreck your recipe than help it.
Looking for a Substitute Because Your Molasses Crystallized?
That's actually really easy to fix. Just pour the molasses into a pan, and heat it slowly, until the sugar crystals dissolve back into the molasses, or heat it in the microwave at 30 second intervals, until the same happens. Measure out what you need for your recipe. Then, transfer the rest to an air-tight container, and place it back in your pantry. Molasses will keep for several years, so as long as it still looks and tastes good, it's still okay to use.
Note: If your molasses is in a glass container, you can heat it in it's container, instead of pouring it into a pan. Just fill a pan with water, and place your jar of molasses in the pan to create a double boiler. That'll leave you with one less pan to scrub.
Molasses Measuring Tip:
Before you measure molasses or other sticky syrups, like corn syrup, take a minute to spray the measuring cup with cooking spray. It'll keep the syrup from sticking to the cup, so it pours out easily, and minimizes waste. Running your measuring cup under hot water will have a similar effect.
Turned off by the price of molasses or simply out of it? There are several substitutions that you can try.
Replace one cup of molasses with one of the following:
• 1 cup dark corn syrup, honey or maple syrup
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar, plus 1/4 cup water
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match. The maple syrup or dark corn syrup would be the next best choice.
If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.
Do not use blackstrap molasses as a substitute for light or dark molasses. It has a strong, bitter taste, and isn't very sweet. It's more likely to wreck your recipe than help it.
Looking for a Substitute Because Your Molasses Crystallized?
That's actually really easy to fix. Just pour the molasses into a pan, and heat it slowly, until the sugar crystals dissolve back into the molasses, or heat it in the microwave at 30 second intervals, until the same happens. Measure out what you need for your recipe. Then, transfer the rest to an air-tight container, and place it back in your pantry. Molasses will keep for several years, so as long as it still looks and tastes good, it's still okay to use.
Note: If your molasses is in a glass container, you can heat it in it's container, instead of pouring it into a pan. Just fill a pan with water, and place your jar of molasses in the pan to create a double boiler. That'll leave you with one less pan to scrub.
Molasses Measuring Tip:
Before you measure molasses or other sticky syrups, like corn syrup, take a minute to spray the measuring cup with cooking spray. It'll keep the syrup from sticking to the cup, so it pours out easily, and minimizes waste. Running your measuring cup under hot water will have a similar effect.
How to make castor sugar and other sugars
Castor sugar may not be easy to track down, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super-fine consistency. Here's how to make your own castor sugar in seconds. Castor sugar may not be easy to track down, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super-fine consistency. Here's how to make your own castor sugar in seconds.
1. Place granulated sugar in a food processor or blender.
2. Pulse until it reaches a super-fine, but not powdery consistency.
3. Allow the sugar to settle for a few minutes. Then, use it in place of the castor sugar called for in your recipe.
Tips:
1. Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.
2. You can also make your own powdered sugar, muscavado sugar, brown sugar and colored sugar at home.
Difference between Granulated Sugar and Castor Sugar
Sucrose, table sugar, is mainly extracted from either sugarcane or sugar beet.
Sugar is processed through a long process. First the juice is extracted, and then purified with lime and heat. Then it is further processed, and it eventually separates into sugar crystals and molasses. The sugar crystals are bleached and refined to give the end product, which we buy at the supermarket. This is the traditional white sugar.
Some of the forms of sugar available are granulated white sugar or table sugar, superfine (castor or caster) sugar, coarse (decorators or pearl) sugar, crystal sugar, confectioners, powdered or icing sugar, invert sugar, brown sugar, raw sugar, Demerara sugar, Muscovada or Barbados sugar, Turbinado sugar, etc.
Each one has its specific uses especially for cooking and baking. The type of sugar used is extremely important, especially in baking. This is true, as the size of the sugar crystal affects the amount of air that can be incorporated into the baking batter, especially during the creaming of the sugar and fat or butter. The size of the crystal will also affect how quickly the sugar will dissolve in the batter. All these factor effect the look, consistency and taste of the finished baking product.
The most commonly used sugar is the granulated sugar. This is the sugar that we use on a daily basis, as well as in most recipes. Granulated sugar is well recognized due to its paper-white color and fine crystals. They are able to dissolve better when added to recipes or heated. When heated, granulated sugar tends to take on a toffee-like color and flavor, which is why it is also often used in the production of caramel.
Granulated white sugar, also known as table sugar, has medium-sized granules, about 0.5 mm across. The medium size of the granules allows the sugar to incorporate more air into the batter, as oppose to most other types of sugar. However, the size of the sugar crystals may vary from difference manufactures. Some may be too fine, while some may be too large. Mixing granulated sugar with sugar syrup and molding them in lumps leads to the production of sugar cubes.
Castor sugar is also known as caster sugar, superfine sugar, ultrafine sugar or bar sugar. It is a type of granulated sugar that has superfine granulated crystals, usually 0.35 mm. The term castor or caster sugar is mainly used in UK English and its Commonwealth countries. In North America, it is sold as super fine sugar. In Canada, specifically in British Columbia, it is termed as berry sugar. The term ‘castor’ refers to a form of sieve called castor, as the grains of the sugar are fine enough to fit through the said sieve.
The super fine size of the sugar crystals allow the sugar to dissolve almost instantly. It is often used to sweeten cold beverages, such as iced tea, lemonade and other drinks, which is why it is also often termed as bar sugar.
In baking, it is commonly used to make meringue and frosting. Some cake or cookie recipes do call for castor sugar, however, most use granulated sugar, as granulated sugar allows more air to be incorporated in to the batter, which results in a softer and fluffier cake. In order to substitute for castor sugar, one can simply run the granulated sugar through a food processor for a couple of minutes until the granules have reduced in size.
How To Make Powdered Sugar (Confectioner's Sugar)
If you have granulated sugar on hand, you can make your own powdered sugar in under two minutes.
1. in the blender for each cup of powdered sugar needed.
2. Blend at high speed until the sugar turns to powder.
3. Use immediately, or store in an air-tight container.
Tips:
1. To prevent caking and improve thickening ability (important when making icing), add 1-2 Tablespoons of corn starch for each cup of sugar made.
2. Sugar may etch your blender bowl, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.
How To Make Brown Sugar
Brown sugar couldn't be easier to make if you have granulated sugar and molasses in your pantry. You may discover you never need to buy brown sugar, you can use this simple recipe and save cupboard space.
How to Make Light Brown Sugar from White Sugar and Molasses
1. Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.
2. Stir with a fork until completely mixed. Your brown sugar is now ready for use!
How to Make Dark Brown Sugar from White Sugar
1. Measure one cup of granulated sugar and two tablespoons of molasses into a mixing bowl.
2. Stir with a fork until it is completely mixed, then use it as dark brown sugar.
How to Make Dark Brown Sugar from Light Brown Sugar
1. Measure one cup of light brown sugar and one tablespoon of molasses into a mixing bowl.
2. Stir with a fork until it is completely mixed, then use it as dark brown sugar.
This simple recipe works because molasses is a byproduct of making white sugar. It contains sugar and some protein, minerals and vitamins. It doesn't go to waste. Molasses is added back into white sugar to make brown sugar. Light brown sugar contains about 3.5 percent molasses and dark brown sugar contains about 6.5 percent molasses. By adding molasses to white sugar you are doing exactly what happens at the sugar factory.
Brown Sugar Alternatives If Don't Have Molasses
• Try adding a tablespoon of maple syrup in a cup of granulated sugar. Like molasses, it will give a different flavor element. Real maple syrup works best, but maple-flavored syrup could be used in a pinch.
• Agave nectar can also be used, mixing a tablespoon in with a cup of granulated sugar.
• Buckwheat honey has a strong flavor much like molasses and you may use it as well, mixing a tablespoon into a cup of white granulated sugar.
• Rum flavoring may also add a flavor similar to molasses to a dish. Just use white sugar in your recipe and add a couple of drops to the mixture. Rum is made by fermenting and distilling sugarcane juice or molasses. It's not wise to use actual rum as it won't have enough of the concentrated flavor and will add more liquid and alcohol to the recipe, requiring other adjustments.
How To Make Colored Sugar
Making your own colored sugar is easier than you think. It's also likely that you already have everything you need right there in your kitchen.
• Granulated sugar, sanding sugar or raw sugar
• Food coloring (liquid is often preferred over gel)
• Plastic sandwich bag or waxed paper
How to Make Colored Sugar
Homemade sugars can be any color you like.
1. Place sugar in a plastic zipper bag or on a piece of waxed paper.
2. Add a drop of food coloring and mix until the color is evenly distributed throughout the sugar.
o The plastic bag works perfectly because you can knead the sugar without a lot of mess.
3. Continue to add food coloring one drop at a time until you are satisfied with the color.
o Five drops of food coloring will typically create pale colors. Add more to intensify the color.
4. Break up any lumps in the sugar.
5. Either use your colored sugar immediately or allow it to dry.
o To dry the sugar, spread it out in a thin, even layer on wax paper or a baking sheet. It should be dry in about 15-20 minutes.
6. Store in an air-tight container. It'll keep for a really long time in the pantry, so make a bunch.
Tips for Homemade Colored Sugar
• If your sugar comes out darker than you'd like, simply add more sugar to the mix.
• Liquid food coloring is easier to mix into the sugar. It's less sticky, so it doesn't clump like gel food coloring. However, some bakers prefer the brighter colors possible with gel food coloring. Experiment and see which you prefer.
• The colored sugar may be a little lumpy. After it dries, run it through a sifter or sieve to return it to its original texture.
• You can also use this technique to color coconut.
• Flavor you sugar by adding a drop or two of extract while coloring it.
• When sprinkling sugar on top of frosted cookies or cakes, do it when the icing is nice and fresh. The sugar will stick better and make less of a mess.
Tips for Homemade Colored Sugar
• If your sugar comes out darker than you'd like, simply add more sugar to the mix.
• Liquid food coloring is easier to mix into the sugar. It's less sticky, so it doesn't clump like gel food coloring. However, some bakers prefer the brighter colors possible with gel food coloring. Experiment and see which you prefer.
• The colored sugar may be a little lumpy. After it dries, run it through a sifter or sieve to return it to its original texture.
• You can also use this technique to color coconut.
• Flavor you sugar by adding a drop or two of extract while coloring it.
• When sprinkling sugar on top of frosted cookies or cakes, do it when the icing is nice and fresh. The sugar will stick better and make less of a mess.
1. Place granulated sugar in a food processor or blender.
2. Pulse until it reaches a super-fine, but not powdery consistency.
3. Allow the sugar to settle for a few minutes. Then, use it in place of the castor sugar called for in your recipe.
Tips:
1. Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.
2. You can also make your own powdered sugar, muscavado sugar, brown sugar and colored sugar at home.
Difference between Granulated Sugar and Castor Sugar
Sucrose, table sugar, is mainly extracted from either sugarcane or sugar beet.
Sugar is processed through a long process. First the juice is extracted, and then purified with lime and heat. Then it is further processed, and it eventually separates into sugar crystals and molasses. The sugar crystals are bleached and refined to give the end product, which we buy at the supermarket. This is the traditional white sugar.
Some of the forms of sugar available are granulated white sugar or table sugar, superfine (castor or caster) sugar, coarse (decorators or pearl) sugar, crystal sugar, confectioners, powdered or icing sugar, invert sugar, brown sugar, raw sugar, Demerara sugar, Muscovada or Barbados sugar, Turbinado sugar, etc.
Each one has its specific uses especially for cooking and baking. The type of sugar used is extremely important, especially in baking. This is true, as the size of the sugar crystal affects the amount of air that can be incorporated into the baking batter, especially during the creaming of the sugar and fat or butter. The size of the crystal will also affect how quickly the sugar will dissolve in the batter. All these factor effect the look, consistency and taste of the finished baking product.
The most commonly used sugar is the granulated sugar. This is the sugar that we use on a daily basis, as well as in most recipes. Granulated sugar is well recognized due to its paper-white color and fine crystals. They are able to dissolve better when added to recipes or heated. When heated, granulated sugar tends to take on a toffee-like color and flavor, which is why it is also often used in the production of caramel.
Granulated white sugar, also known as table sugar, has medium-sized granules, about 0.5 mm across. The medium size of the granules allows the sugar to incorporate more air into the batter, as oppose to most other types of sugar. However, the size of the sugar crystals may vary from difference manufactures. Some may be too fine, while some may be too large. Mixing granulated sugar with sugar syrup and molding them in lumps leads to the production of sugar cubes.
Castor sugar is also known as caster sugar, superfine sugar, ultrafine sugar or bar sugar. It is a type of granulated sugar that has superfine granulated crystals, usually 0.35 mm. The term castor or caster sugar is mainly used in UK English and its Commonwealth countries. In North America, it is sold as super fine sugar. In Canada, specifically in British Columbia, it is termed as berry sugar. The term ‘castor’ refers to a form of sieve called castor, as the grains of the sugar are fine enough to fit through the said sieve.
The super fine size of the sugar crystals allow the sugar to dissolve almost instantly. It is often used to sweeten cold beverages, such as iced tea, lemonade and other drinks, which is why it is also often termed as bar sugar.
In baking, it is commonly used to make meringue and frosting. Some cake or cookie recipes do call for castor sugar, however, most use granulated sugar, as granulated sugar allows more air to be incorporated in to the batter, which results in a softer and fluffier cake. In order to substitute for castor sugar, one can simply run the granulated sugar through a food processor for a couple of minutes until the granules have reduced in size.
How To Make Powdered Sugar (Confectioner's Sugar)
If you have granulated sugar on hand, you can make your own powdered sugar in under two minutes.
1. in the blender for each cup of powdered sugar needed.
2. Blend at high speed until the sugar turns to powder.
3. Use immediately, or store in an air-tight container.
Tips:
1. To prevent caking and improve thickening ability (important when making icing), add 1-2 Tablespoons of corn starch for each cup of sugar made.
2. Sugar may etch your blender bowl, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.
How To Make Brown Sugar
Brown sugar couldn't be easier to make if you have granulated sugar and molasses in your pantry. You may discover you never need to buy brown sugar, you can use this simple recipe and save cupboard space.
How to Make Light Brown Sugar from White Sugar and Molasses
1. Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.
2. Stir with a fork until completely mixed. Your brown sugar is now ready for use!
How to Make Dark Brown Sugar from White Sugar
1. Measure one cup of granulated sugar and two tablespoons of molasses into a mixing bowl.
2. Stir with a fork until it is completely mixed, then use it as dark brown sugar.
How to Make Dark Brown Sugar from Light Brown Sugar
1. Measure one cup of light brown sugar and one tablespoon of molasses into a mixing bowl.
2. Stir with a fork until it is completely mixed, then use it as dark brown sugar.
This simple recipe works because molasses is a byproduct of making white sugar. It contains sugar and some protein, minerals and vitamins. It doesn't go to waste. Molasses is added back into white sugar to make brown sugar. Light brown sugar contains about 3.5 percent molasses and dark brown sugar contains about 6.5 percent molasses. By adding molasses to white sugar you are doing exactly what happens at the sugar factory.
Brown Sugar Alternatives If Don't Have Molasses
• Try adding a tablespoon of maple syrup in a cup of granulated sugar. Like molasses, it will give a different flavor element. Real maple syrup works best, but maple-flavored syrup could be used in a pinch.
• Agave nectar can also be used, mixing a tablespoon in with a cup of granulated sugar.
• Buckwheat honey has a strong flavor much like molasses and you may use it as well, mixing a tablespoon into a cup of white granulated sugar.
• Rum flavoring may also add a flavor similar to molasses to a dish. Just use white sugar in your recipe and add a couple of drops to the mixture. Rum is made by fermenting and distilling sugarcane juice or molasses. It's not wise to use actual rum as it won't have enough of the concentrated flavor and will add more liquid and alcohol to the recipe, requiring other adjustments.
How To Make Colored Sugar
Making your own colored sugar is easier than you think. It's also likely that you already have everything you need right there in your kitchen.
• Granulated sugar, sanding sugar or raw sugar
• Food coloring (liquid is often preferred over gel)
• Plastic sandwich bag or waxed paper
How to Make Colored Sugar
Homemade sugars can be any color you like.
1. Place sugar in a plastic zipper bag or on a piece of waxed paper.
2. Add a drop of food coloring and mix until the color is evenly distributed throughout the sugar.
o The plastic bag works perfectly because you can knead the sugar without a lot of mess.
3. Continue to add food coloring one drop at a time until you are satisfied with the color.
o Five drops of food coloring will typically create pale colors. Add more to intensify the color.
4. Break up any lumps in the sugar.
5. Either use your colored sugar immediately or allow it to dry.
o To dry the sugar, spread it out in a thin, even layer on wax paper or a baking sheet. It should be dry in about 15-20 minutes.
6. Store in an air-tight container. It'll keep for a really long time in the pantry, so make a bunch.
Tips for Homemade Colored Sugar
• If your sugar comes out darker than you'd like, simply add more sugar to the mix.
• Liquid food coloring is easier to mix into the sugar. It's less sticky, so it doesn't clump like gel food coloring. However, some bakers prefer the brighter colors possible with gel food coloring. Experiment and see which you prefer.
• The colored sugar may be a little lumpy. After it dries, run it through a sifter or sieve to return it to its original texture.
• You can also use this technique to color coconut.
• Flavor you sugar by adding a drop or two of extract while coloring it.
• When sprinkling sugar on top of frosted cookies or cakes, do it when the icing is nice and fresh. The sugar will stick better and make less of a mess.
Tips for Homemade Colored Sugar
• If your sugar comes out darker than you'd like, simply add more sugar to the mix.
• Liquid food coloring is easier to mix into the sugar. It's less sticky, so it doesn't clump like gel food coloring. However, some bakers prefer the brighter colors possible with gel food coloring. Experiment and see which you prefer.
• The colored sugar may be a little lumpy. After it dries, run it through a sifter or sieve to return it to its original texture.
• You can also use this technique to color coconut.
• Flavor you sugar by adding a drop or two of extract while coloring it.
• When sprinkling sugar on top of frosted cookies or cakes, do it when the icing is nice and fresh. The sugar will stick better and make less of a mess.
Mini Eclairs
For the dough:
16 oz water
9 oz butter
2 oz caster sugar
12 oz flour
6 eggs
a pinch of salt
For the glaze:
4 oz milk chocolate
2 oz butter
1 tablespoon water
2 tbsp vegetable oil
2 tbsp cocoa powder
For the cream:
1 Dr Oetker chocolate pudding
handful of unsalted peanuts
Preheat the oven at 425 F
Put water in a large pan, add butter and warm until butter is melted.
Add caster sugar, a pinch of salt and stir until the sugar melts.
When the sugar has melted, pull the pan from the heat and add the flour all at once and mix as quickly and thoroughly with a whisk, until the flour is completely incorporated.
Let the dough cool down to reach room temperature, then gradually add the eggs, one at a time, stirring after each egg until completely incorporated.
Line a baking sheet with baking/wax paper and fill a pastry bag fitted with a large plain tip with the dough, then pipe out oblong shapes on the baking sheet.
Bake for 10 minutes at 425 F then reduce temperature to 350 F. Continue baking until golden brown, 20-25 minutes more.
Turn off oven and slightly open the door but don't take eclairs out, allow them to dry in oven about 15 minutes. Transfer to a wire rack to cool slightly.
For the cream: Ground peanuts until you almost get a powder. Make the pudding as instructed on the package then add the finely grounded peanuts.
For glaze, take a saucepan, break chocolate pieces in, add butter, oil and water and bring to a boil. Keep boiling until you get an homogeneous cream. Then add 2 tablespoons of cocoa powder and mix with a whisk to make sure no cocoa powder lumps are left. Allow to cool a little and when it's thick enough, dip half the eclairs in, lightly shaking the excess. Leave to harden.
Then cut eclairs through the middle, lengthwise, fill half the eclairs with the cream recipe above and close.
Vitmain/mineral, EFA & other supplementation (Inulin etc) (TREACLE)
Outback Steakhouse Steak, Seasoning and Herb Butter
Outback Steakhouse Steak, Seasoning and Herb Butter
Outback Steakhouse Steak Seasoning
½ - 1 teaspoon Salt
2 teaspoon Paprika
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
Mix all ingredients together in a small bowl. This recipe yields about 8 teaspoons of seasoning.
Outback Steakhouse Herb Butter
makes about 1/2 cup
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.
Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.
Mix together seasoning ingredients. Dry steak with paper towel and rub each side with olive oil. Sprinkle rub on both sides of steaks—rubbing in to disperse flavors.
Grill steaks or BBQ grill or for stove-top, use a large cast iron skillet over medium-high heat; press down on steak with spatula or tongs to sear the edges. Cook until done to preference. Top with a pat of Herb Butter right before serving… after the steak rests for 5-10 minutes.
Outback Steakhouse Steak Seasoning
½ - 1 teaspoon Salt
2 teaspoon Paprika
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
Mix all ingredients together in a small bowl. This recipe yields about 8 teaspoons of seasoning.
Outback Steakhouse Herb Butter
makes about 1/2 cup
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.
Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.
Mix together seasoning ingredients. Dry steak with paper towel and rub each side with olive oil. Sprinkle rub on both sides of steaks—rubbing in to disperse flavors.
Grill steaks or BBQ grill or for stove-top, use a large cast iron skillet over medium-high heat; press down on steak with spatula or tongs to sear the edges. Cook until done to preference. Top with a pat of Herb Butter right before serving… after the steak rests for 5-10 minutes.
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Cheesecake Factory Carrot Cake Cheesecake
16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (I omitted)
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened (I used 4 oz.)
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
Dash of salt
1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)
2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)
5.Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Cheesecake Factory Key Lime Pie Cheesecake
5 tablespoons butter, melted
2 tablespoons sugar, plus 1¼ cups, plus ¼ cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
¾ cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
In a large bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.
In a pan dissolve the gelatin and the key lime juice, about 4-5 minutes. Add 1¼ cups of the sugar, eggs, egg yolks, and lime zest. Mix well.
Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.
In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and put into another bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
In a bowl of an stand mixer with a whip attachment, place the egg whites, pinch of salt and remaining ¼ cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Be careful not to break it up. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
The plastic wrap will keep it from forming a film over the cheesecake.
Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form.
For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
Cut the cake into individual servings. Garnish with candied lime zest.
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Panera Chicken Strawberry Salad Recipe
Salad:
1 pound boneless, skinless chicken breasts (about 2 breasts)
salt, to taste
black pepper, to taste
1 bag 16 ounce spring mix (about 10 cups)
2 cups sliced strawberries (about half a quart)
1 cup blueberries
1 cup canned pineapple wedges in 100% juice
1 cup canned no-sugar-added mandarin oranges
1/4 cup slivered almonds
Strawberry Poppy Seed Dressing:
2 cups chopped strawberries
1/2 cup white balsamic vinegar (or regular, but the dressing will be darker)
1/4 cup canola oil
1 tablespoon stevia (or your favorite no-calorie sweetener)
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon poppy seeds
Preheat a grill pan or indoor grill to medium heat. Season both sides of the chicken with salt and pepper, to taste.
Coat the grill pan with nonstick cooking spray, and grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165° F. Remove from the heat and let rest before slicing diagonally in thin strips.
To assemble the salad, gently toss all of the ingredients together and serve the sliced chicken on top.
To make the dressing: Combine all of the dressing ingredients except the poppy seeds together in a high-speed blender or food processor and mix until smooth.
Stir in the poppy seeds and transfer to an airtight bottle or container with a lid (like a mason jar) and store in the refrigerator.
Drizzle 1/2 cup of the dressing on the salad and toss to combine.
If you choose to plate the salads individually, each serving yields about 2 1/2 cups of spring mix, 4 ounces of chicken, 1/2 cup of strawberries, 1/4 cup of blueberries, 1/4 cup of pineapple, 1/4 cup of mandarin oranges, 1 tablespoon of almonds, and 2 tablespoons of dressing.
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Parmesan Cheese Bites
Parmesan Cheese Bites
Comments: These small bites do not stay for long on the table!
Servings: 80 bites
Ingredients Preparation
20 large slices white bread
1/3 cup [75 g] softened butter
1/2 pound [227 g] cream cheese
1/4 cup [60 mL] mayonnaise
2 green onions, finely chopped
1/2 teaspoon [2.5 mL] dill seeds
1/2 cup [115 g] freshly grated Parmesan cheese
Using a 1 1/2-inch [4-cm] in diameter cutter, cut 4 rounds out of each slice of bread.
Lightly butter one side of each round with butter; arrange rounds onto a cookie sheet and broil until toasted on both sides, turning rounds only once.
Into a small bowl, mix together remaining butter, cream cheese, mayonnaise, chopped green onions and dill seeds until smooth and creamy.
Spread 1 teaspoon [5 mL] cream cheese mixture over buttered side of bread rounds; sprinkle with freshly grated Parmesan cheese and arrange onto a clean baking sheet.
Bread rounds can now be frozen, side-by-side, then transfered into an airtight container and kept frozen until ready to use; it is not necessary to thaw these rounds before reheating.
Preheat oven broiler.
Broil bread rounds, 4 inches [10 cm] from heat for 3 to 5 minutes, until golden brown.
Comments: These small bites do not stay for long on the table!
Servings: 80 bites
Ingredients Preparation
20 large slices white bread
1/3 cup [75 g] softened butter
1/2 pound [227 g] cream cheese
1/4 cup [60 mL] mayonnaise
2 green onions, finely chopped
1/2 teaspoon [2.5 mL] dill seeds
1/2 cup [115 g] freshly grated Parmesan cheese
Using a 1 1/2-inch [4-cm] in diameter cutter, cut 4 rounds out of each slice of bread.
Lightly butter one side of each round with butter; arrange rounds onto a cookie sheet and broil until toasted on both sides, turning rounds only once.
Into a small bowl, mix together remaining butter, cream cheese, mayonnaise, chopped green onions and dill seeds until smooth and creamy.
Spread 1 teaspoon [5 mL] cream cheese mixture over buttered side of bread rounds; sprinkle with freshly grated Parmesan cheese and arrange onto a clean baking sheet.
Bread rounds can now be frozen, side-by-side, then transfered into an airtight container and kept frozen until ready to use; it is not necessary to thaw these rounds before reheating.
Preheat oven broiler.
Broil bread rounds, 4 inches [10 cm] from heat for 3 to 5 minutes, until golden brown.
Fresh Mushroom Spinach Salad
Fresh Mushroom Spinach Salad
Ingredients Preparation
1 pound [454 g] fresh spinach leaves
1 pound [454 g] fresh mushrooms
1/2 cup [125 mL] olive oil
2 tablespoons [30 mL] lemon juice
2 tablespoons [30 mL] tomato juice
1 egg, beaten
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] garlic salt
1/8 teaspoon [0.5 mL] black pepper
12 well-drained well-fried bacon slices, crumbled
2 hard-boiled eggs, sliced
Rinse spinach leaves under cold running water; drain onto paper toweling then refrigerate leaves into crisp vegetables drawer, for quite a few hours.
Just before serving, clean and remove ends of mushroom stems before slicing mushrooms; tear spinach leaves apart into pieces.
Into a salad bowl, mix together really cold torn spinach leaves and mushroom slices.
Into a small bowl, whip togehter olive oil, lemon juice, tomato juice, beaten egg, salt, garlic salt and black pepper into a light salad dressing.
Pour salad dressing all over torn spinach leaves and mushroom slices.
Serve salad sprinkled with bacon crumbs, garnished with hard-boiled egg slices.
Ingredients Preparation
1 pound [454 g] fresh spinach leaves
1 pound [454 g] fresh mushrooms
1/2 cup [125 mL] olive oil
2 tablespoons [30 mL] lemon juice
2 tablespoons [30 mL] tomato juice
1 egg, beaten
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] garlic salt
1/8 teaspoon [0.5 mL] black pepper
12 well-drained well-fried bacon slices, crumbled
2 hard-boiled eggs, sliced
Rinse spinach leaves under cold running water; drain onto paper toweling then refrigerate leaves into crisp vegetables drawer, for quite a few hours.
Just before serving, clean and remove ends of mushroom stems before slicing mushrooms; tear spinach leaves apart into pieces.
Into a salad bowl, mix together really cold torn spinach leaves and mushroom slices.
Into a small bowl, whip togehter olive oil, lemon juice, tomato juice, beaten egg, salt, garlic salt and black pepper into a light salad dressing.
Pour salad dressing all over torn spinach leaves and mushroom slices.
Serve salad sprinkled with bacon crumbs, garnished with hard-boiled egg slices.
Dijon Mustard Dill Marinade
Dijon Mustard Dill Marinade
Comments: Excellent for shellfish as well as fish.
Ingredients Preparation
1/4 cup [60 mL] oil
3 tablespoons [45 mL] white wine vinegar
2 tablespoons [30 mL] freshly minced dill
1 tablespoon [15 mL] Dijon mustard
2 cloves garlic, crushed
Into a bowl, whip together oil, white wine vinegar, minced dill, Dijon mustard and crushed garlic.
Marinate shellfish or fish into mixture, refrigerated, before barbecueing.
Comments: Excellent for shellfish as well as fish.
Ingredients Preparation
1/4 cup [60 mL] oil
3 tablespoons [45 mL] white wine vinegar
2 tablespoons [30 mL] freshly minced dill
1 tablespoon [15 mL] Dijon mustard
2 cloves garlic, crushed
Into a bowl, whip together oil, white wine vinegar, minced dill, Dijon mustard and crushed garlic.
Marinate shellfish or fish into mixture, refrigerated, before barbecueing.
Grilled Chicken BLT Pasta Salad
Grilled Chicken BLT Pasta Salad
Comments: Serve this salad along with chopped cucumber, add small pieces of fresh broccoli or create your own variations.
Serve this salad warm or refrigerate it and serve it cold; its great both ways!
Servings: 4 to 6
Ingredients Preparation
12 ounces [340 g] chicken whites
8 ounces [227 g] multi-colored pasta twists [3 cups / 750 mL]
4 slices turkey bacon
3 cups [750 mL] romaine lettuce
1 large tomato
1/3 cup [80 mL] mayonnaise
1/4 cup [60 mL] water
1 tablespoon [15 mL] barbecue sauce
1 1/2 teaspoons [7.5 mL] vinegar
1/4 teaspoon [1 mL] ground pepper
Preheat barbecue.
Grill chicken whites onto hot barbecue rack.
Meanwhile, boil pasta noodles following package directions; drain.
Fry turkey bacon slices until erally crisp; crumble into small bits.
Break-up lettuce into small pieces; dice tomato.
Mix together mayonnaise, water, barbecue sauce, vinegar and ground pepper into a large bowl until well blended.
Add drained pasta noodles to mayonnaise mixture stirring until well coated.
Cut chicken whites into bite-size pieces; add to noodles along with crisp bacon bits, lettuce pieces and tomato dices.
Mix well, and serve.
Comments: Serve this salad along with chopped cucumber, add small pieces of fresh broccoli or create your own variations.
Serve this salad warm or refrigerate it and serve it cold; its great both ways!
Servings: 4 to 6
Ingredients Preparation
12 ounces [340 g] chicken whites
8 ounces [227 g] multi-colored pasta twists [3 cups / 750 mL]
4 slices turkey bacon
3 cups [750 mL] romaine lettuce
1 large tomato
1/3 cup [80 mL] mayonnaise
1/4 cup [60 mL] water
1 tablespoon [15 mL] barbecue sauce
1 1/2 teaspoons [7.5 mL] vinegar
1/4 teaspoon [1 mL] ground pepper
Preheat barbecue.
Grill chicken whites onto hot barbecue rack.
Meanwhile, boil pasta noodles following package directions; drain.
Fry turkey bacon slices until erally crisp; crumble into small bits.
Break-up lettuce into small pieces; dice tomato.
Mix together mayonnaise, water, barbecue sauce, vinegar and ground pepper into a large bowl until well blended.
Add drained pasta noodles to mayonnaise mixture stirring until well coated.
Cut chicken whites into bite-size pieces; add to noodles along with crisp bacon bits, lettuce pieces and tomato dices.
Mix well, and serve.
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Cheesecake Factory Chocolate Chip Cookie Dough Cheesecake
Crust
2/3 package of Oreos, crushed
4 Tbls butter, melted
Cheesecake
2 1/2 pounds cream cheese, softened - cut into 1 inch chunks
1 1/2 cups sugar
1/8 tsp salt
1/3 cup sour cream
2 tsp lemon juice
2 tsp vanilla
6 eggs, plus 2 egg yolks
1 Tlbs butter, melted
Cookie Dough
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla
2 cups flour
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
Prepare the crust: Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.
Prepare the Cheesecake: Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.
Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.
Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.
To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.
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Cheesecake Factory Raspberry Lemonade
1 cup water
1 cup sugar
1 cup freshly squeezed lemon juice
1 1/2 cups fresh or frozen raspberries
Extra sugar for the rim of your glass
Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
Puree the raspberries in a blender or food processor and pour in the simple syrup and lemon juice.
Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.
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Chick-fil-A Peppermint Chocolate Chip Milkshake
2 C vanilla ice cream
½ C milk
1-2 tsp peppermint extract or 1-2 Tbsp peppermint Torani syrup (to taste)
4 crushed up candy canes
¼ C semi sweet chocolate chips
Whipped cream for topping
extra crushed candy cane to sprinkle on top.
Put ice cream, milk, extract and candy canes in blender.
Blend until smooth.
Add in chocolate chips and pulse for a few seconds.
Top off with whipping cream and crushed candy cane.
Makes 2 shakes
See's Chocolate Walnut Fudge
See's Chocolate Walnut Fudge
The fudge is pure chocolately goodness and melt-in-your-mouth smooth. “Is Mary See real?” Absolutely! She’s not just an iconic figure found on boxes of See’s Candies; she was also the inspiration behind today’s flourishing candy business. Mary took pride in her candy recipes, insisting on using only the finest and freshest ingredients—a tradition continued by See’s Candies. Her favorite candy was her very own homemade Chocolate Walnut Fudge.
• 4 1⁄2 cups sugar
• 3 (6 ounce) packages chocolate chips
• 1⁄2 lb butter
• 1 teaspoon vanilla extract
• 1 (12 ounce) can evaporated milk
• 7 ounces marshmallow cream
• 2 cups nuts
1. Mix 4 1/2 cups sugar with one (1) can evaporated milk.
2. Boil exactly 9 minutes, stirring often (rolling boil).
3. Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted butter
4. Cream margarine and marshmallow together and add chocolate chips.
5. Pour hot mixture over chocolate mixture.
6. After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
7. Cut into squares before firm.
8. This recipe makes about 5 lbs of fudge.
NOTE – some additional tips –
Use 12 oz. semi-sweet and 6 oz. milk chocolate chips
Use butter – not margarine
The fudge is pure chocolately goodness and melt-in-your-mouth smooth. “Is Mary See real?” Absolutely! She’s not just an iconic figure found on boxes of See’s Candies; she was also the inspiration behind today’s flourishing candy business. Mary took pride in her candy recipes, insisting on using only the finest and freshest ingredients—a tradition continued by See’s Candies. Her favorite candy was her very own homemade Chocolate Walnut Fudge.
• 4 1⁄2 cups sugar
• 3 (6 ounce) packages chocolate chips
• 1⁄2 lb butter
• 1 teaspoon vanilla extract
• 1 (12 ounce) can evaporated milk
• 7 ounces marshmallow cream
• 2 cups nuts
1. Mix 4 1/2 cups sugar with one (1) can evaporated milk.
2. Boil exactly 9 minutes, stirring often (rolling boil).
3. Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted butter
4. Cream margarine and marshmallow together and add chocolate chips.
5. Pour hot mixture over chocolate mixture.
6. After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
7. Cut into squares before firm.
8. This recipe makes about 5 lbs of fudge.
NOTE – some additional tips –
Use 12 oz. semi-sweet and 6 oz. milk chocolate chips
Use butter – not margarine
Vitmain/mineral, EFA & other supplementation (Inulin etc) (TREACLE)
Jamba Juice Peanut Butter Chocolate Smoothie
1 banana, sliced and frozen
1/2 cup chocolate milk (I use chocolate Almond Milk)
1 tbsp peanut butter (I use crunchy)
1 large handful baby spinach
Place all ingredients in blender and pulse until smooth and creamy.
Serve immediately.
Notes
This is a recipe for one. Which means you need to make it in a single serve blender, which you can easily do using a standard blender base and a mason jar (see this post). Or you can double the recipe if you need to use a standard sized blender pitcher, and just freeze any extras for later!
If you'd like to cut down on some of the sugar, feel free to use regular milk (or almond milk) and a tablespoon of dark cocoa powder. I've done this several times and like it a lot-- less sweet (of course), but delicious and super chocolatey!
Velvet Turtle Restaurant's Pepper Steak
Velvet Turtle Restaurant's Pepper Steak
Now out of business, their recipes are still around. NY strip steak with mushrooms and onion with a demi-glaze – topped with Maitre d'Hotel Butter.
2 tablespoons butter
3 tablespoons mushrooms, chopped
1 tablespoon green onion, minced
1 slice bacon, cooked, crumbled
salt and pepper
6 ounces New York strip steak
1/4 cup beef consomme
2 tablespoons red wine
Maitre d'Hotel Butter
1 1/2 tablespoon butter
1/2 teaspoon parsley, minced
salt and pepper
1 dash lemon juice
Melt half the butter in small skillet. Add mushrooms, green onion and bacon. Saute until onion is tender. Season steak with salt and pepper.
Melt remaining butter in another skillet and add steak. Cook until browned on both sides. Remove steak from skillet and keep warm.
Pour consomme and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sauteed vegetables.
Top with a dollop of Maitre d'Hotel Butter.
Maitre d'Hotel Butter: Combine all until well blended.
Now out of business, their recipes are still around. NY strip steak with mushrooms and onion with a demi-glaze – topped with Maitre d'Hotel Butter.
2 tablespoons butter
3 tablespoons mushrooms, chopped
1 tablespoon green onion, minced
1 slice bacon, cooked, crumbled
salt and pepper
6 ounces New York strip steak
1/4 cup beef consomme
2 tablespoons red wine
Maitre d'Hotel Butter
1 1/2 tablespoon butter
1/2 teaspoon parsley, minced
salt and pepper
1 dash lemon juice
Melt half the butter in small skillet. Add mushrooms, green onion and bacon. Saute until onion is tender. Season steak with salt and pepper.
Melt remaining butter in another skillet and add steak. Cook until browned on both sides. Remove steak from skillet and keep warm.
Pour consomme and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sauteed vegetables.
Top with a dollop of Maitre d'Hotel Butter.
Maitre d'Hotel Butter: Combine all until well blended.
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Chocolate Pudding Pie with Salted Peanut Crust
For the crust
1/4 cup salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin)
2 tablespoons sugar
3/4 cup graham cracker crumbs (finely ground in a food processor)
4 tablespoons (2 oz) unsalted butter, melted
1.5 ounces bittersweet chocolate, finely chopped
For the filling
1/3 cup sugar
1/3 cup unsweetened cocoa powder, preferably natural
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
3 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Classic Whipped Cream, optional
2 tablespoons salted, roasted peanuts, optional
1. Position rack in lower third of the oven; preheat to 350°F.
2. To make the crust: Blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened. Spread in a 9-inch pie plate, using the bottom of a glass to press evenly over the bottom and up the sides. Bake until crust begins to set and colors slightly (12-14 minutes). If it puffs up while baking, press gently with the back of a fork.
3. Remove from oven, sprinkle chopped chocolate over bottom, and let soften for 1-2 minutes. With a pastry brush or back of a spoon, spread chocolate evenly all over. Cool, then chill until chocolate sets (about 30 minutes).
4. To make the filling: Whisk sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Add 3 TBSP of milk; whisk into a smooth paste. Whisk in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping sides, until it thickens and bubbles at edges (about 5-8 minutes). Continue to cook and stir for 1 minute; add chocolate and stir briskly until melted and pudding is smooth (30 seconds more). Remove from heat; stir in vanilla. Scrape into crust and level it with a spatula. Let cool for 1 hour, then refrigerate. Once filling is cool, cover and chill for several hours, or overnight. Top with Classic Whipped Cream; sprinkle with peanuts, if desired.
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Dulce de Leche Ice Cream
1 tablespoon butter
2 tablespoons packed brown sugar
1 cup chopped pecans
1 can (about 13.4 ounces) dulce de leche (I used Nestle la Lechera brand)
8 ounces fat-free whipped topping, defrosted
1 teaspoon vanilla
Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.
Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped topping and fold gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.
Place in a airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.
Try sprinkling it with a little sea or kosher salt before serving. It's amazing!
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Gordon Biersch Garlic Fries
1 lb french fries
1 Tablespoon light olive oil
2 teaspoons garlic, finely minced
2 teaspoons parsley, finely minced
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
1. Bake or fry french fries until crispy.
2. Combine the remaining ingredients while the french fries are cooking.
3. Pour cooked french fries into a large bowl and spoon the garlic blend over them. Next, toss them until they are well coated.
Surprising Oranges
Surprising Oranges
Comments: Resembles a refreshing baked Alaska.
Servings: 4
Ingredients Preparation
4 large Navel oranges
2 cups [500 mL] orange sherbet
2 egg whites
Pinch of cream of tartar
1/2 cup [125 mL] fruit or extra-fine sugar
Dash of almond extract
Fresh spearmint or mint leaves
Candied orange peel strips
Well rinse then dry oranges.
Cut then discard top quarters off oranges.
Without penetrating the flesh of the oranges; turn oranges over and slice off stem ends so that oranges will sit flat.
Carefully spoon out the flesh; reserve for another use.
Arrange hollowed peel cups onto a baking sheet already lined with waxed paper.
Freeze orange peel cups for approximately 30 minutes, until rigid.
Evenly fill orange peel cups with orange sherbet packing it firmly into each cup with the back of a spoon.
Return to freezer for at least 30 minutes, up to 2 days.
Shortly before serving, preheat oven to 425°F [220°C].
Into a glass bowl, beat egg whites using an electric beater until frothy.
Beat in cream of tartar, then slowly beat in sugar.
Beat for approximately 3 more minutes, until glossy and stiff peaks form.
Beat in almond extract.
Arrange sherbet filled orange cups onto a baking sheet.
Using 2 spoons or a pipping bag fitted with a star tip, completely top oranges with meringue.
Bake into preheated oven for 2 minutes.
Lower oven temperature to 375°F [190°C].
Bake for 3 to 5 minutes more, until meringue is set and lightly browned.
Decorate with oranges with spearmint or mint leaves and candied orange peel strips.
Serve immediately.
Comments: Resembles a refreshing baked Alaska.
Servings: 4
Ingredients Preparation
4 large Navel oranges
2 cups [500 mL] orange sherbet
2 egg whites
Pinch of cream of tartar
1/2 cup [125 mL] fruit or extra-fine sugar
Dash of almond extract
Fresh spearmint or mint leaves
Candied orange peel strips
Well rinse then dry oranges.
Cut then discard top quarters off oranges.
Without penetrating the flesh of the oranges; turn oranges over and slice off stem ends so that oranges will sit flat.
Carefully spoon out the flesh; reserve for another use.
Arrange hollowed peel cups onto a baking sheet already lined with waxed paper.
Freeze orange peel cups for approximately 30 minutes, until rigid.
Evenly fill orange peel cups with orange sherbet packing it firmly into each cup with the back of a spoon.
Return to freezer for at least 30 minutes, up to 2 days.
Shortly before serving, preheat oven to 425°F [220°C].
Into a glass bowl, beat egg whites using an electric beater until frothy.
Beat in cream of tartar, then slowly beat in sugar.
Beat for approximately 3 more minutes, until glossy and stiff peaks form.
Beat in almond extract.
Arrange sherbet filled orange cups onto a baking sheet.
Using 2 spoons or a pipping bag fitted with a star tip, completely top oranges with meringue.
Bake into preheated oven for 2 minutes.
Lower oven temperature to 375°F [190°C].
Bake for 3 to 5 minutes more, until meringue is set and lightly browned.
Decorate with oranges with spearmint or mint leaves and candied orange peel strips.
Serve immediately.
Easy Chickpeas
Easy Chickpeas
Ingredients Preparation
2 tablespoons [30 mL] extra-virgin olive oil
3 cloves garlic, minced
1 cup [250 mL] chopped fresh Italian tomatoes
Generous pinch chile flakes
1 1/2 cups [375 mL] drained boiled cooled or canned chickpeas
1/4 teaspoon [1 mL] salt
Freshly ground black pepper, to taste
Heat olive oil into a casserole.
Stir-fry minced garlic.
Mix in chopped tomatoes and chile flakes.
Leave to simmer for 2 minutes.
Mix in chickpeas; heat through.
Salt, pepper, and serve.
Ingredients Preparation
2 tablespoons [30 mL] extra-virgin olive oil
3 cloves garlic, minced
1 cup [250 mL] chopped fresh Italian tomatoes
Generous pinch chile flakes
1 1/2 cups [375 mL] drained boiled cooled or canned chickpeas
1/4 teaspoon [1 mL] salt
Freshly ground black pepper, to taste
Heat olive oil into a casserole.
Stir-fry minced garlic.
Mix in chopped tomatoes and chile flakes.
Leave to simmer for 2 minutes.
Mix in chickpeas; heat through.
Salt, pepper, and serve.
Orange Roast Duck
Orange Roast Duck
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
Orange Roast Duck
Orange Roast Duck
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
Baked Vegetable Beef Cube Casserole
Baked Vegetable Beef Cube Casserole
Servings: 4
Ingredients Preparation
1 2/3 pounds [755 g] stewing beef cubes
1 tablespoon [15 mL] canola oil
16 peeled pearl onions
10 slices bacon, minced
2 tablespoons [17,5 g] flour
1/2 cup [125 mL] maple syrup
1 [340-mL / 12-ounce] pale beer
2 cups [500 mL] beef broth
3 tablespoons [45 mL] tomato paste
3 carrots, peeled then cut into pieces
1 bay leaf
1 sprig thyme
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Pat dry beef cubes using paper toweling.
Into an oven-safe casserole, heat canola oil over medium-high heat.
Brown beef cubes, a few at a time, turning often for 2 to 3 minutes.
Transfer beef cubes onto a plate; reserve.
Remove excess melted fat from casserole.
Brown together pearl onions and minced bacon for 2 to 3 minutes.
Transfer meat cubes back to casserole; sprinkle all over with flour.
Stirring, pour in maple syrup, beer and beef broth.
Bring to a boil scraping the bottom of the casserole using a wooden spoon to loosen any brown bits.
Mix in tomato paste, carrot pieces, bay leaf and thyme sprig.
Salt, pepper, cover and bake into preheated oven for 2 hours 30 minutes, until meat cubes can be cut with a fork.
Servings: 4
Ingredients Preparation
1 2/3 pounds [755 g] stewing beef cubes
1 tablespoon [15 mL] canola oil
16 peeled pearl onions
10 slices bacon, minced
2 tablespoons [17,5 g] flour
1/2 cup [125 mL] maple syrup
1 [340-mL / 12-ounce] pale beer
2 cups [500 mL] beef broth
3 tablespoons [45 mL] tomato paste
3 carrots, peeled then cut into pieces
1 bay leaf
1 sprig thyme
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Pat dry beef cubes using paper toweling.
Into an oven-safe casserole, heat canola oil over medium-high heat.
Brown beef cubes, a few at a time, turning often for 2 to 3 minutes.
Transfer beef cubes onto a plate; reserve.
Remove excess melted fat from casserole.
Brown together pearl onions and minced bacon for 2 to 3 minutes.
Transfer meat cubes back to casserole; sprinkle all over with flour.
Stirring, pour in maple syrup, beer and beef broth.
Bring to a boil scraping the bottom of the casserole using a wooden spoon to loosen any brown bits.
Mix in tomato paste, carrot pieces, bay leaf and thyme sprig.
Salt, pepper, cover and bake into preheated oven for 2 hours 30 minutes, until meat cubes can be cut with a fork.
Dehydrated Apple Pie
Dehydrated Apple Pie
Servings: 1 [8-inch / 20-cm] pie
Ingredients Preparation
1 cup [250 mL] dehydrated apples
2 1/2 cups [625 mL] hot water
1/4 teaspoon [1 mL] salt
1/2 cup [100 g] sugar
2 cups [500 mL] quick-cooking tapioca
2 teaspoons [10 mL] lemon juice
2 [8-inch / 20-cm each] pie shells
1/4 teaspoon [1 mL] cinnamon
1/2 teaspoon [2.5 mL] nutmeg
1 tablespoon [15 g] butter
Preheat oven to 400°F [200°C].
Mix together dehydrated apples, hot water and salt into a casserole.
Leave to rest for 20 minutes.
Bring to a boil and leave to simmer, covered stirring from time to time, for 20 minutes.
Mix in half of sugar.
Slowly mix in already mixed with tapioca remaining sugar.
Leave to simmer until thickened, remove from heat, stir in lemon juice.
Leave to cool completely.
Line an 8-inch [20-cm] pie plate with a pie shell.
Well mix cinnamon and nutmeg into apple filling; pour into pie shell.
Cut butter into tiny pieces; sprinkle all over filling.
Cover with remaining pie shell.
Cut a few slits on top of pie for steam to escape.
Seal edges and remove any excess dough.
Bake pie into preheated oven for 40 to 45 minutes, until golden brown.
Servings: 1 [8-inch / 20-cm] pie
Ingredients Preparation
1 cup [250 mL] dehydrated apples
2 1/2 cups [625 mL] hot water
1/4 teaspoon [1 mL] salt
1/2 cup [100 g] sugar
2 cups [500 mL] quick-cooking tapioca
2 teaspoons [10 mL] lemon juice
2 [8-inch / 20-cm each] pie shells
1/4 teaspoon [1 mL] cinnamon
1/2 teaspoon [2.5 mL] nutmeg
1 tablespoon [15 g] butter
Preheat oven to 400°F [200°C].
Mix together dehydrated apples, hot water and salt into a casserole.
Leave to rest for 20 minutes.
Bring to a boil and leave to simmer, covered stirring from time to time, for 20 minutes.
Mix in half of sugar.
Slowly mix in already mixed with tapioca remaining sugar.
Leave to simmer until thickened, remove from heat, stir in lemon juice.
Leave to cool completely.
Line an 8-inch [20-cm] pie plate with a pie shell.
Well mix cinnamon and nutmeg into apple filling; pour into pie shell.
Cut butter into tiny pieces; sprinkle all over filling.
Cover with remaining pie shell.
Cut a few slits on top of pie for steam to escape.
Seal edges and remove any excess dough.
Bake pie into preheated oven for 40 to 45 minutes, until golden brown.
Steak 'n Shake Milkshake and Olde Soda Shoppe Malts
Steak 'n Shake Milkshake and Olde Soda Shoppe Malts
Steak and Shake milkshakes uses real ice cream and milk in the drink. Along with its classic flavors of banana, chocolate, mocha, orange, strawberry, and vanilla, they also make specialty shakes featuring flavors such as Peanut Butter Cup, Chocolate Chip Cookie Dough, Butter Pecan, Mint Cookies and Cream, and Turtle Caramel Nut.
• 2 cups vanilla ice cream
• 1/2 cup 2 percent milk[
• 1 ounce vanilla syrup
• Non-dairy whipped topping
• 2 cherries with stems
1. Combine the ice cream, milk, vanilla syrup, and sugar in a blender.
2. Blend the mixture for a minute or so until smooth.
3. Divide the mixture into two glasses.
4. Garnish each shake with whipped topping and a cherry. Serve.
5. Blend the mixture for a minute or so until smooth.
6. Divide the mixture into two glasses.
7. Garnish each shake with whipped topping and a cherry. Serve.
To make the different flavors outside of the Steak and Shake Vanilla Milkshake recipe, try one of the following variations.
1. Add in 7 sliced strawberries to make the Steak and Shake Strawberry Milkshake recipe.
2. Add 2 tbsp of chocolate syrup for the Steak and Shake Chocolate Milkshake recipe.
3. Combine the vanilla recipe with 1 tbsp of instant coffee and 2 tbsp of chocolate syrup to make the Steak and Shake Mocha Milkshake recipe.
4. Add in pieces of crumbled chocolate chip cookie dough to make the Steak and Shake Chocolate Chip Cookie Dough Milkshake recipe.
5. Add ¼ cup chocolate syrup and a drop of peppermint extract to make the Steak and Shake Mint Cookies and Cream Milkshake recipe.
• If you’d like to make a healthier version of the classic Steak and Shake vanilla milkshake, use a fat-free vanilla ice cream brand and replace the whole milk with skim milk or rice milk. You could also add silken tofu to the mixture for a bit of protein.[
Like old soda shoppe malts?
http://ift.tt/251g8Su
Steak and Shake milkshakes uses real ice cream and milk in the drink. Along with its classic flavors of banana, chocolate, mocha, orange, strawberry, and vanilla, they also make specialty shakes featuring flavors such as Peanut Butter Cup, Chocolate Chip Cookie Dough, Butter Pecan, Mint Cookies and Cream, and Turtle Caramel Nut.
• 2 cups vanilla ice cream
• 1/2 cup 2 percent milk[
• 1 ounce vanilla syrup
• Non-dairy whipped topping
• 2 cherries with stems
1. Combine the ice cream, milk, vanilla syrup, and sugar in a blender.
2. Blend the mixture for a minute or so until smooth.
3. Divide the mixture into two glasses.
4. Garnish each shake with whipped topping and a cherry. Serve.
5. Blend the mixture for a minute or so until smooth.
6. Divide the mixture into two glasses.
7. Garnish each shake with whipped topping and a cherry. Serve.
To make the different flavors outside of the Steak and Shake Vanilla Milkshake recipe, try one of the following variations.
1. Add in 7 sliced strawberries to make the Steak and Shake Strawberry Milkshake recipe.
2. Add 2 tbsp of chocolate syrup for the Steak and Shake Chocolate Milkshake recipe.
3. Combine the vanilla recipe with 1 tbsp of instant coffee and 2 tbsp of chocolate syrup to make the Steak and Shake Mocha Milkshake recipe.
4. Add in pieces of crumbled chocolate chip cookie dough to make the Steak and Shake Chocolate Chip Cookie Dough Milkshake recipe.
5. Add ¼ cup chocolate syrup and a drop of peppermint extract to make the Steak and Shake Mint Cookies and Cream Milkshake recipe.
• If you’d like to make a healthier version of the classic Steak and Shake vanilla milkshake, use a fat-free vanilla ice cream brand and replace the whole milk with skim milk or rice milk. You could also add silken tofu to the mixture for a bit of protein.[
Like old soda shoppe malts?
http://ift.tt/251g8Su
Korean Recipes
Korean Recipes
A collection of authentic Korean dishes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
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A collection of authentic Korean dishes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
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Harvey Price - Is it just me? (Dr Z)
Self defence - Would you know what to do? (Floydy)
Ruby Tuesday Shrimp Pasta Parmesan
15 medium shrimp (frozen Precooked, thawed)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon + 3 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
1 tbsp. dried thyme
¼ tsp crushed red pepper flakes
2 cloves of garlic, minced
1 large tomato, deseeded and chopped
1/2 cup + 1 cup chicken or vegetable broth
2 tbsp all purpose flour
1 cup heavy whipping cream
¼ tsp ground nutmeg
1/2 package penne pasta
Prepare pasta according to package instructions.
In a medium bowl combine 1 tbsp olive oil, oregano salt, & pepper.
Toss oil mixture with thawed shrimp, and heat in a medium skillet until warmed through.
Remove shrimp from skillet.
Melt 1 tablespoon of butter and olive oil in the skillet.
Add onion, red pepper flakes and thyme.
Cook until onion is clear and soft, roughly 5 minutes.
Add garlic and tomato and sauté for roughly 2 minutes.
Add 1/2 cup of broth.
Allow to simmer until liquid evaporates, approximately 3-5 minutes.
Transfer this mixture to the shrimp bowl and toss.
Again in the same pan melt the remaining 3 tablespoons of butter over medium heat.
Whisk in flour until blended.
Stir in cream, remaining broth, and nutmeg.
Increase heat to high, and continue to stir.
Once sauce is simmering, reduce heat to low and continue to simmer until sauce thickens (about 10 minutes.
Add salt & pepper to taste.
Remove from heat and toss with cooked pasta.
Serve warm shrimp mixture over pasta and top with parmesan cheese.
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Panda Express Sweet Fire Chicken
1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups diced pineapple, fresh or canned
1/2 cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
For the chicken
1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
Heat olive oil in a large skillet over medium high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.
Serve immediately, garnished with green onions.
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The Perfect Burger (aka The Crunch Burger)
1½ pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Canola oil
Thin slices of white American cheese
Thin slices of white cheddar cheese
Sliced beef steak tomatoes
Sliced dill pickles
Sliced red onion
Romaine lettuce
Martin's seeded soft burger buns
potato chips
6-inch wooden skewers
Dijon mustard
Horseradish mustard
Ketchup
1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick. TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.
2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center.
3. Season the outside of the burger liberally with salt and pepper. Do not season the meat mixture itself or add herbs or onions or garlic to it. That is meatloaf. We are making burgers.
4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke. Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.
5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.
6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.
Bobby Flay
Cici's Spinach Alfredo Pizza
1/2 package frozen spinach, thawed, water squeezed out
8 ounces Mozzarella cheese, shredded
1 recipe Alfredo Sauce (below)
1 pizza crust, unbaked
Pre-heat oven to 450 F.
Lay the pizza crust out on a stone or flat baking sheet. Spread a thin layer of the Alfredo sauce on the dough, then top with as much spinach as you’d like. Finish off by sprinkling on the cheese and bake until the cheese is bubbling and just starting to brown, 12 – 15 minutes.
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Cracker Barrel Chocolate Chip Pecan Pie
3 eggs
1/2 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted margarine
1 cups pecans
3 tablespoons semi sweet chocolate chips
Plain pastry shell
Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
You could serve this chocolate pecan pie with a scoop of vanilla ice cream. I like to keep this pie in the refrigerator between servings, I think helps the pie to set up better.
Red Hot & Blue BBQ’s Smoked Dry Ribs,Potato Salad and Creamy Coleslaw
Red Hot & Blue BBQ’s Smoked Dry Ribs,Potato Salad and Creamy Coleslaw
The original recipes from the Red Hot & Blue BBQ.
Red Hot & Blue BBQ’s Potato Salad
• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1⁄2 cup finely chopped green onion top
• 1 1⁄4 cups mayonnaise
• 1 3⁄4 teaspoons celery seeds
• 1 3⁄4 teaspoons salt
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
1. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
2. Serve at room temp for up to 2 hours after making -- refrigerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
3. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
4. ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
RED HOT AND BLUE BBQ’S ST. LOUIS STYLE SMOKED DRY RIBS
Ask for St Louis-style “Skirt Removed” Pork Ribs at your grocery or butcher store.
Step 1: Rinse
Remove the ribs from the package and rinse under cold water. After rinsing, place on paper
towels to drain.
Step 2: Fire up the Grill & Smoke for 3-4 Hours with Indirect Heat and Hickory Wood
At Red Hot & Blue, we smoke our ribs fresh daily – low & slow. That means at a very, very
low temperature and at very long cooking times.
To adjust our recipe so you can cook at home, fire up your grill, placing the coals and wood
chips to the opposite side of the grill or using an external firebox. To cook your ribs
low and slow, you need to use an indirect heat method. If you place your ribs directly over
the heat they will burn before they are cooked properly.
When the temperature of your grill reaches 200-225°F with indirect heat, place your St.
Louis-style ribs bone side down. Add hickory wood chips for that signature smoky-flavor.
Because the thickness of the slabs of pork will vary, adjust your cooking time accordingly.
With indirect heat it will take approximately 3-4 hours to thoroughly cook. When the meat
begins to pull away from the bone-one-quarter-one-third of an inch, your ribs are ready to
season with dry rub.
Step 3: Coat with Red Hot & Blue Memphis Shake Dry Rub
Lightly coat your ribs with a diluted mixture of Red Hot & Blue’s Mojo Mild Barbeque Sauce
and water so the Memphis Dry Rub will adhere to the ribs. Coat meat evenly with Dry Rub,
covering the entire surface. Red Hot & Blue Memphis Shake Dry Rub is delicious on smoked chicken wings, too!
Step 4: Serve
Bask in the compliments of a job well done.
RED HOT AND BLUE BBQ’S CREAMY SOUTHERN COLE SLAW DRESSING
With a hint of spicy, this creamy, Southern, sweet slaw dressing is sure to be a crowd pleaser!
Makes 4-6 servings
½ c. mayonnaise
1 tbsp. prepared spicy brown mustard
2 tbsp. honey
1/8 tsp. celery seed
1 lb. shredded Cabbage
Shredded carrots
Mix together mayonnaise, spice brown mustard, honey, and celery seed. Pour over chopped cabbage and carrots and mix well.
The original recipes from the Red Hot & Blue BBQ.
Red Hot & Blue BBQ’s Potato Salad
• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1⁄2 cup finely chopped green onion top
• 1 1⁄4 cups mayonnaise
• 1 3⁄4 teaspoons celery seeds
• 1 3⁄4 teaspoons salt
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
1. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
2. Serve at room temp for up to 2 hours after making -- refrigerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
3. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
4. ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
RED HOT AND BLUE BBQ’S ST. LOUIS STYLE SMOKED DRY RIBS
Ask for St Louis-style “Skirt Removed” Pork Ribs at your grocery or butcher store.
Step 1: Rinse
Remove the ribs from the package and rinse under cold water. After rinsing, place on paper
towels to drain.
Step 2: Fire up the Grill & Smoke for 3-4 Hours with Indirect Heat and Hickory Wood
At Red Hot & Blue, we smoke our ribs fresh daily – low & slow. That means at a very, very
low temperature and at very long cooking times.
To adjust our recipe so you can cook at home, fire up your grill, placing the coals and wood
chips to the opposite side of the grill or using an external firebox. To cook your ribs
low and slow, you need to use an indirect heat method. If you place your ribs directly over
the heat they will burn before they are cooked properly.
When the temperature of your grill reaches 200-225°F with indirect heat, place your St.
Louis-style ribs bone side down. Add hickory wood chips for that signature smoky-flavor.
Because the thickness of the slabs of pork will vary, adjust your cooking time accordingly.
With indirect heat it will take approximately 3-4 hours to thoroughly cook. When the meat
begins to pull away from the bone-one-quarter-one-third of an inch, your ribs are ready to
season with dry rub.
Step 3: Coat with Red Hot & Blue Memphis Shake Dry Rub
Lightly coat your ribs with a diluted mixture of Red Hot & Blue’s Mojo Mild Barbeque Sauce
and water so the Memphis Dry Rub will adhere to the ribs. Coat meat evenly with Dry Rub,
covering the entire surface. Red Hot & Blue Memphis Shake Dry Rub is delicious on smoked chicken wings, too!
Step 4: Serve
Bask in the compliments of a job well done.
RED HOT AND BLUE BBQ’S CREAMY SOUTHERN COLE SLAW DRESSING
With a hint of spicy, this creamy, Southern, sweet slaw dressing is sure to be a crowd pleaser!
Makes 4-6 servings
½ c. mayonnaise
1 tbsp. prepared spicy brown mustard
2 tbsp. honey
1/8 tsp. celery seed
1 lb. shredded Cabbage
Shredded carrots
Mix together mayonnaise, spice brown mustard, honey, and celery seed. Pour over chopped cabbage and carrots and mix well.
Longhorn Steakhouse Parmesan Crusted Chicken
2 large chicken breasts, sliced in half horizontally, and pounded thin
1 cup Lea & Perrin's Chicken Marinade
2 teaspoons vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese shredded
2 ounces Fontina cheese, shredded
Cheese Sauce (optional)
1/2 cup heavy cream
1/2 cup cheese blend
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese , shredded
2 ounces Fontina cheese, shredded
Slice chicken breasts in half horizontally, and place into a zip top bag and add marinade. The chicken should marinate for at least 30 minutes, it is better if you allow it to marinate longer. I like to let mine marinate overnight when possible.
Heat a large skillet to medium heat. Add a vegetable oil. When the vegetable oil heats up add chicken. Cook the chicken for 6 to 7 minutes on one side, then flip over, and cook on the other side for 4 to 5 minutes. The chicken should have a lightly browned outside edge.
While the chicken is cooking toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina). If you desire make the cheese sauce by heating together the heavy cream and 1/2 cup of the cheese in a small skillet over low heat. Also add the Panko bread crumbs to a small bowl and add the melted butter. Toss the Panko bread crumbs with the melted butter until they are lightly coated with butter. Set your oven to broil.
To assemble the chicken place chicken on a oven safe dish or pan and add about 1 tablespoon of cheese sauce to the chicken, then add shredded cheese blend, then top with buttered Panko Bread Crumbs. Do this for each of the chicken breasts.
Place the chicken under the broiler and broil for a 3 to 4 minutes or until the cheese begins to brown.
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In-N-Out Double Double Animal Style Cheeseburger
For the burgers:
16 ounces ground beef, 75/25 if possible
8 slices American cheese, from the deli (not the plastic wrapped kind)
6-8 teaspoons prepared yellow mustard (not the fancy kind)
salt, to taste
2 onions, diced
1/2 cup water
4 cheap, store brand hamburger buns
6 tablespoons butter, divided
pickles, lettuce, tomatoes - I prefer my burger plain, but add toppings if you must
For the secret sauce:
2 tablespoons ketchup
2 tablespoons mayonnaise
2 teaspoons white vinegar
1 teaspoon dill pickle relish
Heat a medium skillet over medium heat. Melt 2 tablespoons of butter in the skillet and add the diced onions. Cook, stirring occasionally, for about 15 minutes. When the onions are soft and beginning to brown, add 1/4 cup of water and continue cooking, stirring occasionally, until the water has evaporated. Repeat with the remaining 1/4 cup of water. After about 30 minutes of cooking the onions should be golden brown, soft, melty, and pure perfection. Sprinkle with salt. Set aside.
While the onions are cooking prepare the secret sauce. Stir together the ketchup, mayo, vinegar, and relish. Set aside.
Heat a griddle or large cast iron skillet to medium. Melt the remaining butter on the hot griddle and place the buns, cut side down, on the griddle. Cook until golden brown. Spread around 1 tablespoon of the sauce on the bottom of each bun. Set aside.
Turn the heat to high. While the skillet is heating, form the meat into 8 small balls of meat, loosely compacted. Place the balls of meat a few inches apart on the griddle and sprinkle the tops with salt. Let cook one minute. Flip the balls over and immediately take a small plate (or flat spatula that doesn't have holes for the meat to squish through) and press the meat flat, forming a thing patty the same diameter as your bun. Squirt about one teaspoon of mustard on each patty. Cook for 1-2 minutes and flip again. Immediately place the cheese on each patty and top half of the pattys with a heaping spoonful of the onions. Cook 1 minute or until patties are cooked through and cheese is beginning to melt.
Use a spatula to pick up one of the patties without the onions and place it on top of a patty with the onions. Let cook for 30 more seconds to meld everything together.
Remove from griddle to the grilled buns. Top with lettuce, tomato, and pickles, if desired.
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Beef Satay
1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers
Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Chef John
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Panera's Iced Green Tea
6 bags of a good green tea (I used Yogi Perfect green Tea)
a tea kettle or a pot
the peel of clementine (or 1/2 an orange)
the juice of 1 lemon
32 oz of water
10 Truvia packets
1 full drop of liquid vanilla stevia
a container that holds 32 oz of water
In a pot or a tea kettle heat up your water and bring to a boil. Once the water comes to a boil, add in your tea bags and orange peel and remove from heat. Let the tea bags steep for about 2 hours or until water is at a warm/cool temperature. Remove tea bags and orange peel from your tea water and add in half of your tea water to a 32 oz. container. Then add in your Truvia, stevia, and lemon juice. Add the rest of your tea, shake your tea, and refrigerate.
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Zabaglione
1/2 cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
1/4 cup dry Marsala wine
Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
Spoon custard over the strawberries. Serve while custard is still warm.
Cook's Note:
Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.
Chef John
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Panera Turkey, Apple & Cheddar Sandwich
4 slices marble rye bread
2 slices butter lettuce
2 oz. turkey
1 oz. white cheddar cheese, sliced
Walnut, Cranberry & Apple Slaw
1/2 c. sliced cabbage
1/4 c. dried cranberries
1/4 c. walnuts, chopped
1/4 red delicious apple, chopped
Dressing
1/4 c. plain greek yogurt
1 tbsp. fresh squeezed lemon juice
1 tsp. apple cider vinegar
1 tsp. raw organic honey
Combine all slaw ingredients in a medium-sized bowl. In a separate small bowl, whisk together yogurt, lemon juice, vinegar & honey. Drizzle dressing over slaw mix & stir until evenly coated. On once slice of bread layer lettuce, turkey, cheese and slaw. Top with second slice of bread.
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