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Chicken Tonight
Hello I will give a chicken tonight recipe book for any recipe book that's awesome. Get it here Free Recipe Book ? Viral Bigi and send your own download link or any how you wish to share it.
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Mumbo Sauce
1 cup distilled white vinegar
1 cup sugar
1/2 cup pineapple juice
1 can 6 ounce tomato paste
2 tablespoons water
4 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon Texas Pete or Chrystal hot sauce
1 teaspoon Sriracha
Gently simmer, stirring occasionally (do not boil), until sauce has thickened and flavors have concentrated, about 20 minutes. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.
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Abuelo's Tilapia Veracruz
2 tilapia fillets
1/2 teaspoon Lawry's Seasoned Salt
1 tablespoon clarified butter
VERACRUZ SAUCE
1 teaspoon butter, Clarified
1/2 teaspoon garlic, chopped
4 scallops
2 shrimp, peeled
1/4 cup diced tomato
6 poblano peppers, roasted and julienned into 1/4-inch pieces
1 dash Lawry's Seasoned Salt
1 tablespoon white wine
1/4 cup major peter's bloody mary mix
1 guero chile
2 green olives, sliced
For the fish: Season two Tilapia fillets with Lawry's seasoned salt. Place 1 tablespoon clarified butter in saute pan. Preheat pan over medium flame. Place Tilapia fillets in saute pan with the skin side facing up.
Saute for 1 minute.Turn the fillets and place in oven at 400F for 2 minutes to finish. Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
For the sauce:.Heat butter over medium heat. Add garlic, scallops and shrimp.Saute for 1 minute.
Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds. Add white wine to mixture and reduce. Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.Remove from flame and pour over fish.
Notes
Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.
Serves 2
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Outback Steakhouse Toowoomba Pasta
Outback Steakhouse Toowoomba Pasta
A blend of baby portabella mushrooms, onions, parmesan cheese and shrimp that is combined with fettuccine pasta for a hearty and flavorful dish.
1⁄2 cup butter
1 1⁄2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3⁄4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon coriander
1⁄4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1⁄2 cup chopped green onion (about 2-3)
16 ounces fettuccine pasta
shredded fresh parmesan cheese
• Cook fettuccine as directed.
1. Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
2. Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
3. Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
4. Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
5. In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.
A blend of baby portabella mushrooms, onions, parmesan cheese and shrimp that is combined with fettuccine pasta for a hearty and flavorful dish.
1⁄2 cup butter
1 1⁄2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3⁄4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon coriander
1⁄4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1⁄2 cup chopped green onion (about 2-3)
16 ounces fettuccine pasta
shredded fresh parmesan cheese
• Cook fettuccine as directed.
1. Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
2. Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
3. Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
4. Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
5. In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.
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Red Lobster Tartar Sauce
1/2 cup mayonnaise
1 1/2 tablespoons chopped white onions
1 tablespoon finely diced carrot
1 tablespoon pickle relish - do not use dill relish
1 1/2 teaspoons sugar
1/4 teaspoon salt
In a small bowl combine all ingredients. It is best if you store this sauce in the refrigerator for about 30 minutes before serving. You can keep this for 7 days in the refrigerator.
Papa John's Pizza
Crust:
8 cups all-purpose flour
6 Tablespoons sugar
6 3/4 teaspoons fast rising yeast
1 1/2 teaspoons salt
3 cups very warm water (120 to 130 degrees F)
6 Tablespoons vegetable oil
Sauce:
3 (10.34 ounce) cans tomato puree
3/4 cups water
3 teaspoons sugar
3 teaspoons olive oil
3/4 teaspoon lemon juice
3/4 teaspoon salt
3/4 teaspoon oregano
3/8 teaspoon basil
3/8 teaspoon thyme
3/8 teaspoon garlic powder
Combine all ingredients in a large sauce pan over medium heat. Bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.
Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.
Makes 3 pizzas
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Delicious Coffee Recipes
Delicious Coffee Recipes
A huge collection of some of the most popular and well-known coffee recipes, and some recipes for coffee related pastries.
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
A huge collection of some of the most popular and well-known coffee recipes, and some recipes for coffee related pastries.
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 Wallbanger Cake
Cake:
1 box (about 18.75 ounces) yellow cake mix
1 cup vegetable oil
4 large eggs
¼ cup Galliano® liqueur
¼ cup vodka
1 package (3-ounces) vanilla instant pudding mix
¾ cup fresh orange juice
Glaze:
1 cup sifted powdered sugar
1 Tablespoon fresh orange juice
1 Tablespoon Galliano
1 teaspoon vodka
Preheat oven to 350 F. Grease and flour a Bundt pan or spray with floured vegetable spray.
Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed fo 3 minutes.
Pour evenly into prepared Bundt pan and tap gently on the counter to release any air bubbles. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.) Let rest for 5 minutes. Gently loosen edges around the rims with a thin rubber spatula. Invert and unmold from Bundt pan onto a cake platter, then glaze while warm.
For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.) Drizzle over the warm cake and let cool to room temperature for glaze to set.
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Famous Dave’s Baby Back Sizzlers
Famous Dave’s Baby Back Sizzlers
Another famous ribs recipe from Famous Dave.
8 pounds loin baby back ribs
32 ounces Robust Wishbone Italian dressing
2 Tbsp hot pepper sauce
1 Tbsp crushed red pepper flakes
Chinese Dragon Sauce:
Combine in blender:
2 cups frozen tangerine juice concentrate
2 cups Kikkoman's teriyaki glaze
1 cup light brown sugar
1/4 cup spicy hot brown mustard
1/4 cup sweet pickle relish
1 tsp toasted sesame seed oil
1 tsp liquid smoke
Lightly pulse to mix. Simmer in saucepan over low heat for 15 minutes before basting ribs
Marinate ribs in mixture of Italian dressing, hot pepper sauce and red pepper flakes in refrigerator for at least 8 hours. Smoke ribs at 225 degrees for 3 hours and cool. Cover with Dragon Sauce and refrigerate until ready to use. Char-grill and baste with Dragon Sauce.
Another famous ribs recipe from Famous Dave.
8 pounds loin baby back ribs
32 ounces Robust Wishbone Italian dressing
2 Tbsp hot pepper sauce
1 Tbsp crushed red pepper flakes
Chinese Dragon Sauce:
Combine in blender:
2 cups frozen tangerine juice concentrate
2 cups Kikkoman's teriyaki glaze
1 cup light brown sugar
1/4 cup spicy hot brown mustard
1/4 cup sweet pickle relish
1 tsp toasted sesame seed oil
1 tsp liquid smoke
Lightly pulse to mix. Simmer in saucepan over low heat for 15 minutes before basting ribs
Marinate ribs in mixture of Italian dressing, hot pepper sauce and red pepper flakes in refrigerator for at least 8 hours. Smoke ribs at 225 degrees for 3 hours and cool. Cover with Dragon Sauce and refrigerate until ready to use. Char-grill and baste with Dragon Sauce.
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P.F. Chang's Orange Peeled Chicken
4 chicken breast, boneless, skinless
3/4 cups flour
1/4 cup orange peels
2 tablespoons corn starch
2 tablespoon garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasonings
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
extra virgin olive oil
For the Orange Peeled Sauce:
1 cup tomato sauce
3 ounces orange juice
3 ounces chicken broth
1/4 cup brown sugar
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon chili paste
1/4 teaspoon black pepper
Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.
Mix all ingredients for the orange peeled sauce together and set aside.
Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.
Mix cornstarch and flour together, pour over chicken, toss well.
Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.
Remove from pan and set aside.
If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive oil, add orange peel and garlic, cook for 1 minute, pour in sauce.
Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.
Add chicken to sauce, toss to coat and cook 5 minutes more.
Serve over hot rice, sprinkled with green onions.
4 servings
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Olive Garden Fontina Cheese Sauce
6 Tabspoons butter
6 Tabspoons flour
3 cups milk
1 teaspoon Cajun seasoning
1/2 teaspoon Cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
6 oz. fresh grated Fontina cheese
In a saute pot, whisk flour into melted butter. Slowly pour in milk, continuously whisking.
Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
This sauce thickens up quickly so you may have to a bit more milk.
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Taco Bell Spicy Potato Taco
1 tablespoon olive oil
1 heaping tablespoon white flour
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
Soft taco tortillas
lettuce, shredded
Tomatoes, diced
Colby Monterrey Jack shredded cheese
Spicy Chipotle Sauce (See recipe below)
Preheat oven to 400 degrees.
Place potatoes in a bowl and toss with olive oil.
In another bowl, mix together the white flour, onion powder, garlic powder, paprika, and cayenne pepper.
Toss with the potatoes until coated.
Spread potatoes on a lightly oiled cooking sheet.
Cook for 10 minutes, flip, and then cook for another 10 minutes.
While the potatoes are cooking, heat a frying pan. Once fully heated, place tortillas on it and cook for about a minute on each side. No oil needed.
Prepare chipotle sauce.
Once the potatoes are done, let cool a few minutes then assemble tacos - tortilla, a spoonful of chipotle sauce, potatoes, lettuce, tomatoes, and cheese.
Taco Bell Spicy Chipotle Sauce
1/4 cup sour cream or plain Greek yogurt
1/2 tablespoon white vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon chili powder
Combine all ingredients in a small bowl and mix together until combined.
Store in an airtight container in the refrigerator.
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What spices to buy?
Hi everyone! I'm moving to a new house and I want to learn cooking. I realized this yesterday when I had to spend 30$ for food that day. I know the initial cost of setting up a kitchen is high but I believe they can help me save a lot of money in the long run. What are the food items that I should buy in bulk other than rice, oats and beans? What about the basic spices that I should have so that I can throw in any meal? I'm planning to buy spices online so wondering what all to buy.
Steak 'n Shake Frisco Melt
1 lb ground beef
8 slices sourdough bread
1 tablespoon butter
1/2 onion, sliced thin and caramelized (optional)
8 slices American cheese
4 slices Swiss cheese
Frisco Sauce:
2 Tbsp. Thousand Island
1 Tbsp. Russian dressing
1. If you haven't already prepared the caramelized onions, do so first and set aside. Prepare the Frisco sauce and store in the fridge until ready to use.
2. Roll ground beef into golf ball sized balls. Heat a saute pan to medium high. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more, and add Swiss to one patty, and one American slice to another. Cover saute pan to help melt the cheese. Place on a paper towel to drain fat.
3. Spread butter on bread, toast in a toaster oven or in a clean saute pan until golden. Spread Frisco sauce to each piece of bread. Add warmed caramelized onions to one slice of bread. Add the patties and serve.
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Olive Garden Grilled Chicken Flatbread
1 package of flatbread - this can be purchased at a grocery store
1 chicken breast
1 cup Alfredo sauce
1/2 to 1 grilled red pepper - depends on your personal preference, and how big the pepper is
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 garlic clove
Prepare Alfredo sauce, you can have the recipe, or you can simply cook up some pasta and enjoy some pasta with the Alfredo sauce. Season chicken breast with salt and pepper, and place in a skillet over medium-low heat with 1 tablespoon of cooking oil. Cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side, this should take about 3 to 4 minutes. Slice chicken breast into small slices.
Preheat oven to 350 degrees. Peel garlic clove, cut in half, and rub cut garlic clove over the flat bread. Place cooked sliced chicken breast onto flatbread, coat the bread with Alfredo sauce, top with half of the grilled red peppers, and add sprinkle over mozzarella cheese on top of everything. Place into the oven and heat until the mozzarella cheese melts, this should take 6 to 8 minutes. Remove from oven, and top with remaining grilled red peppers and add chopped basil before serving.
How to grill peppers
There are several ways to grill peppers.
How to grill a pepper in the oven
Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin.
How to grill a pepper on a gas stove top
Turn your flame on high, and with metal tongs place the pepper on the gas burner, flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place pepper into a paper bag to cool for approximately 20 minutes, and the peal off the blackened skin.
Alfredo sauce
1/4 pound (1 stick) butter
2 cups heavy cream
1/2 to 3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper (optional)
In a saucepan, combine the butter and heavy cream. Simmer until all is melted and mixed well. Stir in the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper.
Additional Notes
I have made this with half-and-half, but we prefer the heavy cream. I wouldn’t recommend trying it with plain milk.
Important: DO NOT use store-bought shredded or grated cheese. Preshredded and pregrated cheeses have an anticaking agent in them that can prevent the sauce from setting up.
Optional Cream Cheese Method
Use this if the sauce is a little thin. The sauce can be thin for a variety of reasons: not using heavy cream, not cooking at a high enough temperature, and using preshredded or pregrated cheese. If the finished sauce is still a little thin whisk in 2 tablespoons cream cheese until the sauce thickens.
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Red Lobster Cajun Spice Mix
2 teaspoons cayenne pepper
1 and 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 and 1/4 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Mix all ingredients together and store in an airtight container. This is better if you can blend with a mortar and pestle or in a spice blender.
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Wendy's Chocolate and Vanilla Frosty
Chocolate Frosty
1 container (8 ounces) whipped topping, (I used Cool Whip)
1/4 cup instant chocolate pudding mix, dry
1/2 cup whole milk
1/2 cup ice cubes
Vanilla Frosty
1 container (8 ounces) whipped topping
1/4 cup instant vanilla pudding mix, dry
1/2 cup whole milk
1/2 cup ice cubes
1 teaspoon vanilla extract
Combine all of the ingredients for the chocolate frosty into a blender. Blend until smooth and transfer into a prepared ice cream maker.
Freeze according to manufacturer's instructions.
Remove and enjoy immediately or transfer to the freezer (in an airtight container) if you are making the vanilla frosty to go with it.
For the vanilla frosty, combine all of the ingredients into a blender. Blend until smooth and transfer into a prepared ice cream maker.
Freeze according to manufacturer's instructions.
For the twist - alternate flavors in a large dish. Enjoy immediately.
Freeze any leftovers in an airtight container.
United Noodles: Pork Belly Korean Tacos
United Noodles: Pork Belly Korean Tacos
Eric Fung, Co-owner United Noodles and Kenji Yee, Head Chef, United Noodles UniDeli Restataurant share this Pan Asian dish –
United Noodles: Pork Belly Korean Tacos
Yield: 4 large tacos or 8 small tacos
Ingredients
2 tablespoon gochujang (Korean chili paste)
3 tablespoon of oyster sauce
¼ cup soy sauce
2 teaspoon sugar
1 Asian pear peeled and grated
10 grams garlic, grated (2 teaspoons)
10 grams ginger, grated (2 teaspoons)
1 pound (450 grams) pork belly, thinly sliced
2 tablespoon sesame oil
16 small tortillas or 8 medium tortillas
2 scallions (green onions), finely chopped
Slaw
1 cup kale, finely shredded and massaged
2 tablespoon sesame oil
1 teaspoon sugar
3 tablespoon rice vinegar
1.5 tablespoon fish sauce
1 tablespoon gochu (Korean pepper) flakes
1 tablespoon sesame seeds
1. In a bowl, whisk together soy sauce, oyster sauce, grated Asian pear, sugar, garlic, ginger, and gochujang. Add the pork belly and mix to combine. Let this marinate while you prepare the other ingredients.
2. To make the slaw, mix rice vinegar, fish sauce, sesame oil, and Korean pepper flakes. Add kale and mix to coat. Add sesame seeds. Mix again until evenly distributed.
3. On the grill, over high heat, add pork belly and cook until browned.
4. Heat tortillas over grill on low until soft.
5. To make the tacos, layer two tortillas. Place a layer of pork, followed by slaw.
Eric Fung, Co-owner United Noodles and Kenji Yee, Head Chef, United Noodles UniDeli Restataurant share this Pan Asian dish –
United Noodles: Pork Belly Korean Tacos
Yield: 4 large tacos or 8 small tacos
Ingredients
2 tablespoon gochujang (Korean chili paste)
3 tablespoon of oyster sauce
¼ cup soy sauce
2 teaspoon sugar
1 Asian pear peeled and grated
10 grams garlic, grated (2 teaspoons)
10 grams ginger, grated (2 teaspoons)
1 pound (450 grams) pork belly, thinly sliced
2 tablespoon sesame oil
16 small tortillas or 8 medium tortillas
2 scallions (green onions), finely chopped
Slaw
1 cup kale, finely shredded and massaged
2 tablespoon sesame oil
1 teaspoon sugar
3 tablespoon rice vinegar
1.5 tablespoon fish sauce
1 tablespoon gochu (Korean pepper) flakes
1 tablespoon sesame seeds
1. In a bowl, whisk together soy sauce, oyster sauce, grated Asian pear, sugar, garlic, ginger, and gochujang. Add the pork belly and mix to combine. Let this marinate while you prepare the other ingredients.
2. To make the slaw, mix rice vinegar, fish sauce, sesame oil, and Korean pepper flakes. Add kale and mix to coat. Add sesame seeds. Mix again until evenly distributed.
3. On the grill, over high heat, add pork belly and cook until browned.
4. Heat tortillas over grill on low until soft.
5. To make the tacos, layer two tortillas. Place a layer of pork, followed by slaw.
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Panzanella
2 cups 1/2-inch stale bread cubes, or more to taste
1/4 cup olive oil, or to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
1/2 teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste
Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Chef John
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Red Lobster Shrimp Nachos
Red Lobster Shrimp Nachos
A cheddar/Monterey cheese sauce served over crisp nacho chips, and then topped with pico de gallo and shrimp.
• 1 cup of Mild Cheddar Cheese
• 1/4 cup Monterey Jack Cheese
• 4 ounces Cream Cheese
• 1/4 cup Milk
• 1/4 to 1/2 pound raw peeled and deveined Shrimp
• 2 Plum Tomatoes – diced
• 1 tablespoon Red Onions – chopped fine
• 1 teaspoon Jalapeno Pepper – use more if you like your nachos spicy
• 2 teaspoons chopped Cilantro
• 2 or 3 slices of fresh Jalapeno Pepper
• 2 tablespoons Sour Cream
• 40 to 50 Nacho Chips
1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.
A cheddar/Monterey cheese sauce served over crisp nacho chips, and then topped with pico de gallo and shrimp.
• 1 cup of Mild Cheddar Cheese
• 1/4 cup Monterey Jack Cheese
• 4 ounces Cream Cheese
• 1/4 cup Milk
• 1/4 to 1/2 pound raw peeled and deveined Shrimp
• 2 Plum Tomatoes – diced
• 1 tablespoon Red Onions – chopped fine
• 1 teaspoon Jalapeno Pepper – use more if you like your nachos spicy
• 2 teaspoons chopped Cilantro
• 2 or 3 slices of fresh Jalapeno Pepper
• 2 tablespoons Sour Cream
• 40 to 50 Nacho Chips
1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.
Naked Mango Juice
2 cups (1 and 1/4 of a large mango) mango, peeled and cubed
5 and 1/2 tbsp. orange juice
1/4 cup apple juice
1/3 (3 tbsp. mashed) ripe banana
1 and 1/2 tbsp. lemon juice
Combine all of the ingredients into a blender.
Blend until smooth and no fruit chunks remain.
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Red Robin California Chicken Breast Sandwich
sesame seed hamburger buns
chicken breasts
provolone cheese
guacamole (use my recipe)
bacon
lettuce
tomato
mayonnaise
pickle slices
Start by cooking your chicken breasts. Salt and pepper them and then grill.
Once the chicken is almost finished grilling, melt the provolone cheese onto the chicken breasts.
Toast the sesame seed buns on the grill.
On top of the buns place the chicken, followed by the guacamole, bacon, tomato, pickle, and lettuce.
Add mayonnaise to the bun and close up your sandwich.
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Red Lobster Bacon Wrapped Stuffed Shrimp
Red Lobster Bacon Wrapped Stuffed Shrimp
This appetizer of shrimp, bacon, pepper jack cheese – rightly seasoned and baked or broiled in just minutes was an appetizer featured for just a short while. Now off the menu, but you can still enjoy this at home.
Seasoning
• 1/4 teaspoon Salt
• 1/4 teaspoon Paprika
• 1 dash freshly Ground Pepper
• 1 dash Cayenne Pepper
• 1 dash Allspice
Dipping Sauce
• 1/3 cup Ranch Dressing
• 1/4 teaspoon dried Cilantro
Shrimp
• 5 pieces of thin sliced Bacon
• 5 large Shrimp
• 3 fresh Jalapeños, sliced in 1/2 length-wise
• 1 ounce Monterey Jack Pepper Cheese
Preheat oven to broil.
1. Make the seasoning blend by combining all the ingredients in a small bowl. Mix well. Set aside.
2. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl. Mix well. Set aside.
3. Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy or brown. About 3 minutes per side. When bacon is done drain on paper towels.
4. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the pepper and cheese).
5. Pour 1 cup of water into a small bowl.
6. Add the shrimp and jalapeño peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color.
7. Immediately pour the water out of the bowl, remove the jalapeño slices and pour cold water over the shrimp to stop the cooking. Place the shrimp and jalapeño pepper slices onto paper towels to drain off excess water.
8. Remove the seeds from the jalapeños. You’ll only need 5 of these. Eat the other one now if you like.
9. Place one jalapeño slice into the slit on the back of a shrimp.
10. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeño slice.
11. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut off the excess bacon. Slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
12. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
13. Put the skewered shrimp onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp. Broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
14. Serve with the dipping sauce and over a bed of rice, if desired.
This appetizer of shrimp, bacon, pepper jack cheese – rightly seasoned and baked or broiled in just minutes was an appetizer featured for just a short while. Now off the menu, but you can still enjoy this at home.
Seasoning
• 1/4 teaspoon Salt
• 1/4 teaspoon Paprika
• 1 dash freshly Ground Pepper
• 1 dash Cayenne Pepper
• 1 dash Allspice
Dipping Sauce
• 1/3 cup Ranch Dressing
• 1/4 teaspoon dried Cilantro
Shrimp
• 5 pieces of thin sliced Bacon
• 5 large Shrimp
• 3 fresh Jalapeños, sliced in 1/2 length-wise
• 1 ounce Monterey Jack Pepper Cheese
Preheat oven to broil.
1. Make the seasoning blend by combining all the ingredients in a small bowl. Mix well. Set aside.
2. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl. Mix well. Set aside.
3. Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy or brown. About 3 minutes per side. When bacon is done drain on paper towels.
4. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the pepper and cheese).
5. Pour 1 cup of water into a small bowl.
6. Add the shrimp and jalapeño peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color.
7. Immediately pour the water out of the bowl, remove the jalapeño slices and pour cold water over the shrimp to stop the cooking. Place the shrimp and jalapeño pepper slices onto paper towels to drain off excess water.
8. Remove the seeds from the jalapeños. You’ll only need 5 of these. Eat the other one now if you like.
9. Place one jalapeño slice into the slit on the back of a shrimp.
10. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeño slice.
11. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut off the excess bacon. Slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
12. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
13. Put the skewered shrimp onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp. Broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
14. Serve with the dipping sauce and over a bed of rice, if desired.
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Cafe Rio Sweet Pulled Pork
1 (3-lb) pork loin roast
24 oz. Dr. Pepper
1 (10-oz) can green enchilada sauce
1 (10-oz) can red enchilada sauce
1 cup granulated sugar
¾ cup brown sugar
1 (7-oz) can chipotle chilies in adobo sauce
2-3 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
¼ tsp. cayenne pepper
Place pork roast and Dr. Pepper in slow cooker on high for 5 hours.
Add the rest of the ingredients and continue cooking on low for another 3 hours.
Before serving, remove chipotle chilies, shred the pork and then pour as much liquid as you like over the pork.
Delicious in tacos, burritos, salads, etc.
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Bacon and Macaroni Grilled Cheese
If you want to fix your Dad something special on Father's day try this!
2 slices cibatta bread
2 Tbsp. butter
1/3 cup cheddar mac and cheese
1 slice provolone cheese
2 pieces bacon
Preheat a griddler or panini press.
Butter both slices of bread. Layer the cheese, mac and cheese and bacon on 1 bread slice. Top with the second piece of bread and slightly push them together.
Place sandwich on the grill press and press it down. Cook the sandwich until both sides are golden brown and cheese is melted.
2 slices cibatta bread
2 Tbsp. butter
1/3 cup cheddar mac and cheese
1 slice provolone cheese
2 pieces bacon
Preheat a griddler or panini press.
Butter both slices of bread. Layer the cheese, mac and cheese and bacon on 1 bread slice. Top with the second piece of bread and slightly push them together.
Place sandwich on the grill press and press it down. Cook the sandwich until both sides are golden brown and cheese is melted.
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Spaghetti Warehouse Spaghetti
1/2 pound butter
2 tablespoons finely chopped garlic about 4 to 5 cloves
1/2 cup grated Romano cheese, divided
1/4 cup finely chopped parsley
1/2 pound dry pasta - prepare according to package directions
In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.
Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.
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California Pizza Kitchen Hawaiian BBQ Chicken Pizza
1 large pizza crust store-bought Pillsbury or homemade
barbecue sauce
1 cup grated smoked Gouda cheese, divided (Mozzarella works well, too.)
1 cup cooked and shredded chicken
1 onion, thinly sliced
1 can pineapple chunks
fresh cilantro for topping
Preheat oven according to pizza crust instructions and prepare pizza baking pan/stone, if using.
Toss 2 tablespoons of barbecue sauce with the cooked, chopped chicken to coat it. Set aside.
Spread 1/3 cup (more or less, depending on preference) barbecue sauce over pizza crust. Add a layer of ½ cup of cheese over the barbecue sauce. Next, top with chicken, the reserved cheese, sliced onion and pineapple.
Bake for about 10 minutes. Top with fresh cilantro
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Panera Soba Noodle
2 Boneless skinless chicken breasts
2 tsp sesame oil
½ a small yellow onion
½ cup sliced mushrooms (shitake, or cremini work nicely)
2 tbsp soy sauce
1 tsp brown sugar
2 tsp sriracha plus more to taste
1 medium carrot, peeled and julienned
4 cups chicken broth
2 cups water
½ cup yellow miso
8 oz soba noodles
¼ cup red cabbage, sliced thin
½ cup Napa cabbage, chopped
1 cup loosely packed fresh baby spinach
½ tsp sesame seeds
1 tsp chopped cilantro, for garnish
1/3 cup Lemon Pepper & Herb Marinade
In a sealable container combine the chicken and marinade and
toss to coat. Set aside to marinade for 4 hours or overnight.
Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
Stir in the soy sauce, brown sugar and sriracha until well combined.
Add the carrots and cook for another minute before stirring in the broth, water and miso. Cook gently stirring until the miso has fully dissolved.
Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
Stir in the spinach and ladle into individual bowls.
Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.
Lemon Pepper & Herb Marinade
1/3 cup extra virgin olive oil
2 teaspoon rice wine vinegar
¼ teaspoon smoked paprika
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon lemon pepper
¼ teaspoon rosemary
¼ teaspoon basil
½ teaspoon salt
Combine all ingredients in a bowl, stirring well to combine.
Use the mixture to marinate chicken for 4 hours to overnight before cooking.
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California Pizza Kitchen Thai Chicken Salad
3 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
Dressing + marinade
1 cup sweet chili sauce
1/2 cup rice vinegar
1/2 cup lite canned coconut milk
6 tablespoons brown sugar
4 garlic cloves, pressed or finely minced
2 tablespoosn creamy peanut butter
2 teaspoon-sized knobs of ginger, grated
2 limes, juiced
1 tablespoon soy sauce
Preheat oven to 375 degrees F. Spray a baking dish with non-stick spray. Season chicken with salt and pepper, then place in the baking dish.
Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and pour half of the sauce over the chicken, turing chicken to coat completely. Set remaining sauce aside to dress the salad with.
Bake chicken for 25-30 minutes, or until it is cooked through.
Salad
1 small napa cabbage, chopped
1/2 small red cabbage, chopped
6 green onions, sliced
1 large cucumber, peeled, sliced and quartered
2/3 cup chopped or sliced carrots
2/3 cup edamame
2/3 cup torn fresh cilantro
2/3 cup chopped peanuts
While chicken is cooking, combine all salad ingredients, except for peanuts, in a large bowl and toss. When chicken has finished cooking, let cool for a few minutes then either shred or cut into chunks. Serve salad, top with chicken, top with peanuts, then top with dressing.
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How to Make Nutella Chocolate Chip Cookies
Awesome recipe for soft, ;)slightly chewy chocolate chunk cookies, with lots of chocolate inside. They are simply melting in your mouth, served alongside a cold cup of milk turn to be one of the best treats ever.:D
https://www.youtube.com/watch?v=aOj3joki0J8
https://www.youtube.com/watch?v=aOj3joki0J8
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Cheesecake Factory Bang Bang Shrimp
I read they removed this from the menu.
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 cup Panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pound medium shrimp, peeled and deveined
For the sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
1 teaspoon rice vinegar
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.
KFC Brown Gravy
2 cups low sodium beef broth
1/4 teaspoon Kitchen Bouquet or Worcestershire sauce (see note)
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 tablespoons water
2 tablespoons cornstarch
salt and pepper to taste
Place broth, butter, Kitchen Bouquet, onion powder and paprika into a 2 quart saucepan and bring to a boil for 2 minutes. Lower heat to a simmer.
In a small bowl, stir together the water and cornstarch to form and very smooth paste, called a slurry. Dip about 2 tablespoons of the hot broth into the slurry and stir until pourable and smooth, then stir the slurry into the simmering broth. Continue to cook and stir until the mixture is of the consistency you like, about 3 more minutes. (The gravy will thicken slightly more off the heat). Taste and add salt and pepper as desired.
Notes
Kitchen Bouquet or Worcestershire sauce is added for color and deeper flavor, and can be omitted if desired.
This recipe is appropriate for a chicken or vegetable gravy as well; simply substitute a good quality low-sodium chicken or vegetable broth for the beef.
Makes: 2 cups of gravy
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Hot Brown Sandwich
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp
In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.
Hot Brown SandwichFor each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler, approximately 4 to 5 minutes or until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Makes 4 servings of two open-faced sandwiches each.
Inspired by J. Graham Brown inventor of the Hot Brown Sandwich
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Whipped Cool Treat
Whipped Cool Treat
Servings: 4
Ingredients Preparation
1/2 cup [125 mL] cold water
1 [1-tablespoon / 7-g] pack unflavored gelatin
2 cups [500 mL] vanilla ice cream
Fresh strawberry slices, to taste
Fresh whole strawberries, to decorate
Almond slices, to taste
Pour cold water into a small saucepan; sprinkle with unflavored gelatin.
Cook over medium stirring, for 3 to 4 minutes; remove from heat.
Soften ice cream into a blender; mix in dissolved gelatin.
Pour 4 tablespoons [60 mL] of mixture on the bottom of each of 4 dessert cups.
Top with fresh strawberry slices alternately with ice cream mixture to fill the cups.
Top with whole fresh strawberries and almond slices.
Servings: 4
Ingredients Preparation
1/2 cup [125 mL] cold water
1 [1-tablespoon / 7-g] pack unflavored gelatin
2 cups [500 mL] vanilla ice cream
Fresh strawberry slices, to taste
Fresh whole strawberries, to decorate
Almond slices, to taste
Pour cold water into a small saucepan; sprinkle with unflavored gelatin.
Cook over medium stirring, for 3 to 4 minutes; remove from heat.
Soften ice cream into a blender; mix in dissolved gelatin.
Pour 4 tablespoons [60 mL] of mixture on the bottom of each of 4 dessert cups.
Top with fresh strawberry slices alternately with ice cream mixture to fill the cups.
Top with whole fresh strawberries and almond slices.
Italian-Style Cold Cuts Sandwich
Italian-Style Cold Cuts Sandwich
Comments: For this sandwich, it is possible to use white, brown, cornbread or mutigrains bread slices, or small tomato kaiser rolls.
These sandwiches taste even better when refrigerated overnight.
Refrigerated, the filling will keep for 6 to 7 days into a covered bowl.
As it protects the bread, brush the inside of a baguette or other bread with olive oil to prevent bread from becoming too soggy.
Servings: 2
Ingredients Preparation
4 slices of bread or rolls
2 slices mortadella
2 slices capicollo, salami, black forest ham or Hungarian salami
2 slices Mozzarella, Gruyere or Cheddar cheese
Garnishings
1 sweet red pepper
2 teaspoons [10 mL] olive oil
1 teaspoon [5 mL] wine vinegar
1 small clove garlic, finely chopped
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Half sweet red pepper; remove membranes and seeds.
Just blacken halves into preheated oven.
Leave to cool, peel then cut sweet red pepper halves into strips.
Into a bowl, mix together olive oil, wine vinegar and chopped garlic along with some salt and pepper.
Add sweet red pepper strips; leave to marinate for at least 1 hour.
Brush 1 side of each slice of bread with 1/2 teaspoon [2.5 mL] of the marinade.
Top 2 of bread slices with 1 slice mortadella, 1 slice capicollo, salami, black forest ham or Hungarian salami, then with 1 slice Mozzarella, Gruyere or Cheddar cheese.
Top with remaining bread slices, oiled side down.
Individually wrap sandwiches; refrigerate until ready to serve.
Comments: For this sandwich, it is possible to use white, brown, cornbread or mutigrains bread slices, or small tomato kaiser rolls.
These sandwiches taste even better when refrigerated overnight.
Refrigerated, the filling will keep for 6 to 7 days into a covered bowl.
As it protects the bread, brush the inside of a baguette or other bread with olive oil to prevent bread from becoming too soggy.
Servings: 2
Ingredients Preparation
4 slices of bread or rolls
2 slices mortadella
2 slices capicollo, salami, black forest ham or Hungarian salami
2 slices Mozzarella, Gruyere or Cheddar cheese
Garnishings
1 sweet red pepper
2 teaspoons [10 mL] olive oil
1 teaspoon [5 mL] wine vinegar
1 small clove garlic, finely chopped
Salt and pepper, to taste
Preheat oven to 350°F [180°C].
Half sweet red pepper; remove membranes and seeds.
Just blacken halves into preheated oven.
Leave to cool, peel then cut sweet red pepper halves into strips.
Into a bowl, mix together olive oil, wine vinegar and chopped garlic along with some salt and pepper.
Add sweet red pepper strips; leave to marinate for at least 1 hour.
Brush 1 side of each slice of bread with 1/2 teaspoon [2.5 mL] of the marinade.
Top 2 of bread slices with 1 slice mortadella, 1 slice capicollo, salami, black forest ham or Hungarian salami, then with 1 slice Mozzarella, Gruyere or Cheddar cheese.
Top with remaining bread slices, oiled side down.
Individually wrap sandwiches; refrigerate until ready to serve.
Vegetarian Curry Recipes
Vegetarian Curry Recipes
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(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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Peaches-and-Cream Frozen Pops
1/4 cup sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large, slightly firm peeled peaches, chopped
1 tablespoon fresh lemon juice
1/3 cup heavy whipping cream
1. Combine first 5 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer 5 minutes or until peaches are very tender, stirring frequently. Place peach mixture and lemon juice in a food processor; process until smooth. Refrigerate 1 hour. Stir in cream.
2. Divide peach mixture evenly among 8 (4-ounce) ice-pop molds. Top with lid, and insert a craft stick into center of each mold; freeze 6 hours or until thoroughly frozen.
Strawberry Balsamic Frozen Yogurt
12 ounces strawberries, hulled and quartered
1 1/2 cups (12 oz.) whole-milk vanilla yogurt
2 1/2 tablespoons honey
1 tablespoon cherry balsamic or regular balsamic vinegar
1/4 teaspoon freshly ground black pepper, optional
Pinch of salt
1. In a food processor, pulse strawberries until almost smooth. Transfer to a large bowl and whisk in remaining ingredients until well combined.
2. Freeze in an ice cream maker according to instructions and transfer to a container with a lid. Freeze until firm, about 4 hours. Let soften for about 15 to 20 minutes at room temperature before scooping.
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Wendy's Copycat Berry Almond Chicken Salad
1/2 chicken breast, pounded thin
1/3 cup blueberries
1/3 cup strawberries
3 cups romaine lettuce or mixed greens
1/8 toasted almonds with sea salt
Shaved parmesan or asiago
Raspberry/Acai Fat Free Salad Dressing
2 teaspoons Dijon mustard
1/2 cup Acai Blend Juice
1 tablespoon raspberry jam
1 tablespoon cornstarch
Salt and pepper to taste
1/2 cup water
1 tablespoon apple cider vinegar
Heat the acai juice in a small sauce pan, whisk in the mustard and raspberry jam and heat until melted. Whisk the corn starch and vinegar together. Bring mixture to a simmer and add the cornstarch/vinegar mixture. Simmer until thickened and add salt and pepper to taste. Add 1/2 cup water and whisk and let cool. Refrigerate, if too thick add a little more water to desired thickness.
Season the chicken breast and grill in a grill pan until cooked through.
Add the lettuce to a individual large bowl and top with the strawberries, blueberries, almonds and Parmesan. Top with warm sliced chicken and drizzle with dressing.
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PRINCE 2 (sl)
Cheesecake Factory Tex Mex Egg Rolls
For the Egg Rolls:
1 package Egg Roll Wrappers
1 (15 oz) can Black Beans, rinsed and drained
1 cup corn
1 green bell pepper, diced
2 medium tomatoes, diced, (pat dry with a paper towel to remove some of the liquid)
1 small onion, diced
1-2 chicken breasts, cooked and shredded (optional)
1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 cup shredded cheese (optional)
2-3 Tbsp Oil for light frying
For the Creamy Cilantro Dipping Sauce:
6 oz. cream cheese
1/4 cup sour cream
1 bunch cilantro
3 heaping Tbsp of your favorite salsa
In a large mixing bowl combine black beans, corn, pepper, tomatoes, onion, chicken, cumin, garlic powder, chili powder and cheese.
Open Egg roll wrappers and place a moist rag over them to keep them from drying out.
Grab one wrapper and place it on your counter with one corner pointing towards you. Place a heaping spoonfull of mixture on the eggroll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.
In a large skillet over medium high heat, drizzle 2-3 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Continually rotate them in the pan so that you toast all sides, but don’t burn them. Once toasted, place egg rolls on a paper towel to dry.
For the dipping sauce, blend all sauce ingredients in a food processor until smooth.
Note
You may use more oil and deep fry these, but we find pan frying them works well!
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Panera Bacon Turkey Bravo Sandwich
Special Sauce:
1 cup mayonnaise
½ cup ketchup
2 tablespoons lemon juice, freshly squeezed
½ teaspoon dried mustard
1 teaspoon Worcestershire sauce
Dash of hot sauce, more or less to taste
Sandwich fixings:
1 loaf herbed parmesan focaccia
6 tomato slices
Romaine lettuce
Thinly sliced turkey
12 slices bacon, cooked
6 slices smoked gouda
Take two pieces of focaccia and spread on the special sauce.
On top of one piece of bread layer lettuce, turkey, bacon, tomato and cheese!
Top with the other slice of bread!
Notes
The recipe is made for 6 servings, but can be easily scaled down to just one or a couple sandwiches!
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Has anyone tried MCA, the free online culinary school?
Hi all,
I'm Allie, a single mom who wanted to learn some home cooking. So I went online and searched for some free cooking classes, but no luck. Then, I found MCA, which is a great online culinary school. It's free for the first 3 months, and then only a couple of bucks per month.
So far, so good. Really good. They gave me over 300 recipes from Europe and beyond, dozens of video lessons and more. So, before I upgrade into paid account, I'd like to get some input from its existing members over here, if you please. I mean, if the free version is that good, what else can I expect in a paid one?
Please share your experience, ok? Thanks!
P.S. If you're interested in it, here's the url: masterchefacademy (dot com)
Have a great day:)
Allie Novak
I'm Allie, a single mom who wanted to learn some home cooking. So I went online and searched for some free cooking classes, but no luck. Then, I found MCA, which is a great online culinary school. It's free for the first 3 months, and then only a couple of bucks per month.
So far, so good. Really good. They gave me over 300 recipes from Europe and beyond, dozens of video lessons and more. So, before I upgrade into paid account, I'd like to get some input from its existing members over here, if you please. I mean, if the free version is that good, what else can I expect in a paid one?
Please share your experience, ok? Thanks!
P.S. If you're interested in it, here's the url: masterchefacademy (dot com)
Have a great day:)
Allie Novak
Has anyone tried MCA, the free online culinary school?
Hi all,
I'm Allie, a single mom who wanted to learn some home cooking. So I went online and searched for some free cooking classes, but no luck. Then, I found MCA, which is a great online culinary school. It's free for the first 3 months, and then only a couple of bucks per month.
So far, so good. Really good. They gave me over 300 recipes from Europe and beyond, dozens of video lessons and more. So, before I upgrade into paid account, I'd like to get some input from its existing members over here, if you please. I mean, if the free version is that good, what else can I expect in a paid one?
Please share your experience, ok? Thanks!
P.S. If you're interested in it, here's the url: masterchefacademy (dot com)
Have a great day:)
Allie Novak
I'm Allie, a single mom who wanted to learn some home cooking. So I went online and searched for some free cooking classes, but no luck. Then, I found MCA, which is a great online culinary school. It's free for the first 3 months, and then only a couple of bucks per month.
So far, so good. Really good. They gave me over 300 recipes from Europe and beyond, dozens of video lessons and more. So, before I upgrade into paid account, I'd like to get some input from its existing members over here, if you please. I mean, if the free version is that good, what else can I expect in a paid one?
Please share your experience, ok? Thanks!
P.S. If you're interested in it, here's the url: masterchefacademy (dot com)
Have a great day:)
Allie Novak
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Disney World Mac and Cheese Hot Dog
8 ounces of elbow macaroni
8 ounces American cheese
3 to 4 ounces of half and half or heavy cream
1/2 teaspoon truffle oil
8 slices of bacon, cooked crispy and crumbled into small pieces.
8 hot dogs
8 hot dog buns
Cook pasta according to package directions. In a small pot heat together American cheese, and half and half, stir continually until sauce a smooth and creamy texture. Add truffle oil into macaroni and cheese, blend oil into the cheese sauce. When pasta is done pour pasta into cheese sauce, coat pasta with cheese sauce. Cook or warm hot dogs. Place hot dogs into buns, and then spoon a couple of tablespoons of macaroni and cheese over hot dogs. Add crumbled bacon on top of macaroni and cheese.
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Momofuku Apple Pie Cake
for the brown butter cake:
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt OR 1/2 teaspoon table salt
1/4 teaspoon cinnamon
4 tablespoons brown butter
3/4 cup granulated sugar
1/4 cup tightly packed brown sugar
2 eggs
1/2 cup almond milk + ½ tablespoon apple cider vinegar (or buttermilk)
2 tablespoons neutral-tasting oil
1 teaspoon pure vanilla extract
for the crumb:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon table salt
3 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 1/2 tablespoons water
for the cheesecake (choose 1 option):
healthy option #1:
this cheesecake
healthy option #2: (this one will taste the most healthy...to the point of being an acquired taste. Adding a few tablespoons of cream cheese to this is recommended.)
¾ cup cottage cheese
2/3 cup low fat plain yogurt or Greek yogurt
1 tablespoon flour
4 tablespoons brown sugar
¼ teaspoon salt
1 egg
Zest and juice of 1/2 lemon
Full-fat option #3:
8 ounces cream cheese, softened to room temperature (if it's at all cold, this will be a pain to beat. Make sure it's completely soft at room temperature)
Scant 3/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons almond milk
1 large egg
Zest and juice of 1/2 lemon
for the apple pie filling:
juice from 1/2 a medium lemon
2-3 large Granny Smith apples (I used one huge Granny Smith and one SweeTango apple)
1 tablespoons unsalted butter
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
for the cider soak:
1/4 cup apple cider (can try subbing apple juice, applesauce, pear juice, or a citrus juice if you like—whatever tastes good to you. The taste isn’t very noticeable with such a small amount)
dash of cinnamon
1. Make the cake.
2. Make the crumb.
3. Make the cheesecake.
4. Make the filling.
5. Assemble.
Make the cake:
Preheat the oven to 350F. Grease a 9x13 pan well (I used a butter wrapper with a little additional butter. Line with greased parchment paper if you’re not confident in your abilities to remove cake from a greased pan).
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
Combine the browned butter and the sugars and beat with an electric mixer until well-combined. Scrape down the sides of the bowl, add your eggs and mix on medium-high for another 2-3 minutes. Scrape down the sides of the bowl again.
With the mixer on low speed, slowly stream in the buttermilk, oil, and vanilla. Beat for 2-3 minutes, until the mixture is completely homogenous. This is important to keep your cake from being bumpy rather than smooth. Beat until there are no streaks or uneven patches anywhere in the batter (this can take several minutes). If in doubt, keep going. Scrape down the sides and bottom of the bowl again.
With the mixer on low speed, add the dry ingredients and mix for 45 to 60 seconds, just until the mixture comes together. I like to stop before everything is perfectly incorporated and finish off the mixing with a gentle hand to ensure the batter doesn’t get over mixed.
Pour the batter into your prepared pan, using a rubber spatula to spread the batter evenly. Bake for 20-25 minutes, checking at the 20 minute mark for doneness. The cake should rise and puff slightly and should spring back under your finger when tested. It’s done when the center no longer jiggles.
Remove your cake from the oven and place the entire pan onto a wire rack to cool completely.
Bake the crumb:
Keep your oven at 350F. Line a cookie sheet with parchment paper.
Whisk together the flour, sugar, and salt in a large bowl until evenly distributed.
Add the melted butter and water and stir using a small wooden spoon or spatula to incorporate the wet with the dry. Stir until everything comes together, making sure to incorporate all the dry ingredients—you want a bunch of mostly uniform pebble-sized chunks. If there are too many crumbs the size of sand with just a few larger pebbles, the crumbs will bake unevenly and scorch in spots. Add more water, a teaspoon at a time, until the mixture comes together into pea-size crumbles clustering together.
Spread the clusters into the middle of your prepared sheet pan and use your spoon or spatula to spread them out evenly into small clusters, breaking them up as you go. Bake for 15-20 minutes. They should be golden and slightly moist when you take them out; they will harden as they cool. Remove from the oven and place the pan on a wire rack to cool completely.
Store in an airtight container for up to 1 week, or in the fridge or freezer for up to 1 month.
Bake the liquid cheesecake:
Turn your oven down to 300F. Grease an 8×8 glass baking dish.
For the healthy cheesecake: Combine all ingredients in a high-power blender and blend until very smooth with no chunks. Pour into the prepared pan and bake for about 20 minutes. It should be firm and set on the outside with a slight jiggle in the middle.
For the full-fat cheesecake: In a large bowl, beat your cream cheese with an electric mixer for two minutes until creamy and soft. Scrape down the sides of the bowl using a rubber spatula, add the sugar, and mix for 2 minutes until the sugar has dissolved into the cream cheese and mixture no longer looks grainy.
Whisk together the cornstarch and salt in a medium bowl. Stream in the milk, whisking as you pour, making sure your cornstarch doesn’t lump. Add your egg and whisk again until your slurry is homogenous.
With your mixer on low speed, stream in the egg slurry and beat for 3-4 minutes until your mixture is smooth and loose. Scrape down the sides of the bowl again, checking for any unincorporated ingredients.
Pour the cheesecake batter into your prepared pan, place in the oven, and bake for about 15 minutes. When it’s done, your cheesecake filling should be firmer and more set towards the outside and still a big jiggly in the center. If it seems too jiggly, give it another 5 minutes. Don’t let it begin to brown or poof up; that’s bordering on overdone.
Remove from the oven and let cool completely; like any cheesecake or curd tart, it will continue to bake itself and set while cooling.
When fully cooled, mash it up into a spreadable consistency.
Store in the refrigerator for up to 1 week.
Make your apple pie filling:
Squeeze the lemon into a bowl of water big enough to hold and cover your apple slices.
Peel your apples and cut them in half, removing the core and seeds. The original recipe calls for you to quarter the apples and cut each quarter into 12 pieces. I say slice each half with 5 cuts lengthwise and 6 cuts width-wise so that you have 48 chunks altogether. Drop your pieces in the lemon water as you slice.
Once you’re ready to cook, drain the water from the apples and discard the lemon water. In a medium saucepan, combine the apples with the butter, brown sugar, cinnamon and salt. Bring to a boil over medium heat, stirring gently to coat and cook evenly. Reduce the heat to low and simmer for 3-6 minutes, so the apples release their liquid and soften, but not so much that they get mushy. My "sauce" almost disappeared by the time my apples were soft, but as long as you have syrupy apples, all is good. Remove pan from heat and let cool completely.
Store in the refrigerator for up to 1 week.
Make your cider soak (do this right before assembly):
Whisk together the cider, sugar and cinnamon.
To assemble:
For step-by-step photos, check out this post. The most important thing is to make sure everything is fully cooled/room temperature before starting. Chilled (but not frozen) cake is easiest to work with.
Use a 6" cake ring to stamp out two full circle of cake for the two layers. I only have a 6" cake pan, so I press that down lightly into the cake for a guide and use a knife to cut out the circles.
Place your 6" cake ring or pan on a cutting board or plate covered with a piece of wax paper. Line the inside of the cake ring with acetate or a sturdy piece of paper (such as a heavy-duty envelope or gift bag) lined with wax paper. Tape paper in place if necessary to form a ring that adheres closely to the shape of the cake ring.
Take the cake remnants left from stamping out the two circles of cake and drop them into the bottom of the cake ring, pressing into a thick, even layer with your hands.
Soak the cake with 1/2 of the cider soak using a pastry brush, or by carefully spooning the cider evenly over the cake layer.
Spread 1/3 of the cheesecake evenly over the top.
Srinkle 1/3 of the pie crumbs evenly over the top.
Spoon 1/2 of the apple pie filling evenly over the top.
Drop a full ring of cake on top of the filling and repeat the soak, 1/3 of the cheesecake, 1/3 of the crumbs, and the rest of the filling.
Slide the last ring of cake on top and finish with the last 1/3 of the cheesecake and pie crumbs. Cover with wax paper and freeze for at least 12 hours.
Remove cake from freezer 2-3 hours before serving to allow it to defrost. Release the cake from the ring by pushing it up and out of the ring (you may end up wearing the ring on your arm while balancing the cake on your hand) or by carefully wrapping the wax paper around the top, inverting the cake to pull off the ring, and then inverting the cake back on a plate right-side up.
Phew! Slice that sucker into wedges and eat that well-deserved cake.
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R.I.P. Muhammad Ali
I have always loved boxing and watching him fight. He was a good man with a good heart.
Muhammad Ali, boxing icon and global goodwill ambassador, dies at 74
The Washington Post
Matt Schudel, Bart Barnes 11 hrs ago
Muhammad Ali, the charismatic three-time heavyweight boxing champion of the world, who declared himself “the greatest” and proved it with his fists, the force of his personality and his magnetic charisma, and who transcended the world of sports to become a symbol of the antiwar movement of the 1960s and a global ambassador for cross-cultural understanding, died June 3 at a hospital in Scottsdale, Ariz., where he was living. He was 74.
His family released a statement confirming his death. The boxer had been hospitalized with respiratory problems related to Parkinson’s disease, which had been diagnosed in the 1980s.
Mr. Ali dominated boxing in the 1960s and 1970s and held the heavyweight title three times. His fights were among the most memorable and spectacular in history, but he quickly became at least as well known for his colorful personality, his showy antics in the ring and his standing as the country’s most visible member of the Nation of Islam.
When he claimed the heavyweight championship in 1964, with a surprising upset of the formidable Sonny Liston, Mr. Ali was known by his name at birth, Cassius Clay. The next day, he announced that he was a member of the Nation of Islam, a move considered shocking at the time, especially for an athlete. He soon changed his name to Muhammad Ali.
“I know where I’m going and I know the truth, and I don’t have to be what you want me to be,” he said at the time, signaling his intent to define his career on his own terms. “I’m free to be what I want.”
Mr. Ali came to represent a new kind of athlete, someone who created his own style in defiance of the traditions of the past. Glib, handsome and unpredictable, he was perfectly suited to television, and he became a fixture on talk shows as well as sports programs.
He often spoke in rhyme, using it to belittle his opponents and embellish his own abilities. “This is the legend of Cassius Clay, the most beautiful fighter in the world today,” he said before his 1964 title bout. “The brash young boxer is something to see, and the heavyweight championship is his destiny.”
One of his assistants, Drew “Bundini” Brown, captured his lithe, graceful presence in the ring, saying Mr. Ali would “float like a butterfly, sting like a bee.” The description entered the vernacular.
A funeral for Mr. Ali will be held in his hometown of Louisville, Kentucky, according to The Associated Press. City officials scheduled a memorial service Saturday.
Mr. Ali appealed to people of every race, religion and background, but during the turbulent, divisive 1960s, he was particularly seen as a champion of African Americans and young people. Malcolm X, who recruited Mr. Ali to the Nation of Islam, once anointed him “the black man’s hero.”
In 1967, after Mr. Ali had been heavyweight champion for three years, he refused to be inducted into the military during the Vietnam War. Despite the seeming contradiction of a boxer advocating nonviolence, he gave up his title in deference to the religious principle of pacifism.
“Why should they ask me to put on a uniform and go 10,000 miles from home and drop bombs and bullets on brown people in Vietnam,” Mr. Ali said in 1967, “while so-called Negro people in Louisville are treated like dogs and denied simple human rights?”
He was supported by the Rev. Martin Luther King Jr., who supported his decision to become a conscientious objector as “a very great act of courage.”
Mr. Ali’s heavyweight title was immediately removed, and he was banned from boxing for more than three years. He was sentenced to five years in prison, but a prolonged appeals process kept him from serving time.
Mr. Ali’s decision outraged the old guard, including many sportswriters and middle Americans, who considered the boxer arrogant and unpatriotic. But as the cultures of youth and black America were surging to the fore in the late 1960s, Mr. Ali was gradually transformed, through his sheer magnetism and sense of moral purpose, into one of the most revered figures of his time.
A casual statement he made in 1966 — “I ain’t got no quarrel with them Viet Cong” — distilled the antiwar views of a generation.
“Ali, along with Robert Kennedy and the Beatles in the persona of John Lennon, captured the ’60s to perfection,” writer Jack Newfield told Thomas Hauser, the author of a 1991 oral biography, “Muhammad Ali: His Life and Times.”
“In a rapidly changing world,” Newfield added, “he underwent profound personal change and influenced rather than simply reflected his times.”
Later, as Mr. Ali’s boxing career receded into the past, and as neurological infirmities left him increasingly slowed and silenced, he became a symbol of unity and brotherhood, someone whose very presence and image acquired an aura of the spiritual. He was greeted by thousands whenever he toured the world.
He “evolved from a feared warrior,” Hauser wrote, “to a benevolent monarch and ultimately to a benign venerated figure.”
In 1996, Mr. Ali stood at the top of a podium during the opening ceremonies of the Summer Games in Atlanta in what became one of the most indelible moments in Olympic history. Shakily holding the torch as an estimated 3 billion people watched on television, Mr. Ali lit the Olympic flame, marking the official beginning of the Games. He stood alone before the world, a fragile, yet still indomitable demigod.
‘I shook up the world!’
Cassius Marcellus Clay Jr. was born Jan. 17, 1942, in Louisville. His father was a sign-painter, and his mother was a domestic houseworker.
Mr. Ali played few sports as a child, but he began boxing at age 12 to exact revenge on a thief who had stolen his bicycle. He quickly became enamored of the sport, and he won several national amateur boxing championships before he graduated from high school in 1960.
That year, he went to the Summer Olympics in Rome and came back with the gold medal in the light-heavyweight division, defeating a three-time European champion from Poland. He was only 18.
Mr. Ali then became a professional fighter, signing a contract with 12 wealthy supporters who called themselves the Louisville sponsoring group, or syndicate. After working briefly with light-heavyweight champion Archie Moore, Mr. Ali joined forces with trainer Angelo Dundee, whom he had met several years earlier. Dundee took Mr. Ali to Miami Beach, Fla., to train at the fabled Fifth Street Gym on a then-run-down street corner.
At the time, greater Miami was as segregated as any city in the South, and Mr. Ali could not try on clothes at white-owned department stores. The police sometimes stopped to question him when he was doing his road work, running several miles over a causeway from Miami to Miami Beach while wearing high-topped boots.
In the ring, Mr. Ali had an unconventional, almost casual style, lightly bouncing on his feet while keeping his hands low at his sides. Some sportswriters considered it an almost suicidal approach, but Dundee trusted in Mr. Ali’s foot speed and quick reflexes, which enabled him to evade punches.
Because of his unusual stance and constant movement, Mr. Ali’s punches arrived from unexpected angles, carrying devastating power. As other fighters hunkered in the center of the ring, with their fists doubled in front of their faces, Mr. Ali danced around them, seemingly at play.
Still known by his original name of Cassius Clay, he began to develop a mass following soon after his first professional fight in 1960. He vanquished one opponent after another, often predicting the round in which he would claim victory. He wore flashy white boxing boots and attracted attention with his comical verse.
From the beginning, Mr. Ali had a flair for showmanship. At 19, he was the subject of a multi-page spread of photographs in Life magazine after he convinced the photographer, Flip Schulke, that he had long trained underwater to improve his endurance and strength. In fact, Mr. Ali had never been in a swimming pool before he posed for the eye-catching pictures.
As the Feb. 25, 1964, title bout with Liston approached, Mr. Ali was a 7-to-1 underdog, and few gave him a chance against the champion, a menacing ex-convict with devastating power. But Mr. Ali, then 22, had filled out to a well-proportioned 6-foot-3 and 210 pounds. He was proudly aware of his physical beauty, especially in contrast to the glowering, silent Liston, whom he taunted as “a big, ugly bear.”
Engaging in a campaign of psychological warfare, Mr. Ali drove to Liston’s training camp at the wheel of a bus, with the slogan “World’s Most Colorful Fighter” painted on the side, challenging the champion to come out and fight him in the street.
“He’s too ugly to be the world champ,” Mr. Ali said. “The world champ should be pretty like me.”
He recited rhymes that reduced Liston to a comic punch line:
Who would have thought when they came to the fight
That they’d witness the launching of a human satellite?
Yes, the crowd did not dream, when they put up their money,
That they would see a total eclipse of the Sonny.
At the weigh-in the day of the fight, Mr. Ali appeared to lose control, shouting at Liston and staging an out-of-control performance unlike anything seen in boxing before. He was fined $2,500 on the spot.
A doctor measured his heart rate at 120 beats per minute and said if Mr. Ali’s elevated blood pressure didn’t return to normal, the fight would be called off. The boxing commission’s physician offered this summary of Mr. Ali’s condition: “emotionally unbalanced, scared to death, and liable to crack up before he enters the ring.”
In fact, it was an elaborate ruse on the part of Mr. Ali and his camp, and within an hour his heart rate and blood pressure were back to normal. Mr. Ali said his plan was to appear deranged, to make Liston think that he was in the ring with an opponent who might actually be crazy.
During the fight itself, Mr. Ali controlled the pace until late in the fourth round, when a burning substance somehow got in his eyes. He could barely see and, after the round, pleaded with Dundee to stop the fight. To this day, no one is sure whether the caustic substance in his eyes was a liniment applied to Liston’s face to stanch bleeding from cuts or whether it was something more nefarious.
Dundee, calling on his years of experience, splashed water in Mr. Ali’s eyes with a sponge and pushed him back in the ring for the fifth round, telling him to keep moving to avoid Liston’s onslaught.
“You can’t quit now,” Dundee said. “This is the big one, Daddy! Run!”
Mr. Ali kept on the move, and his eyes gradually cleared by the end of the fifth round. He resumed his attack in the sixth, pummeling Liston and opening a deep cut under his left eye. As the bell rang to open the seventh round, the demoralized Liston sat on his stool, refusing to continue the fight.
When it was apparent that Mr. Ali was the new champion, he shouted to the sportswriters at ringside, “I am the greatest! I am the greatest! I shook up the world!”
The reign continues
After Mr. Ali’s public conversion to the Nation of Islam — often called the “Black Muslims” at the time — he was seen by many conventional sports fans as a sinister, somewhat alien figure. Seemingly overnight, he had gone from a bubbly, boyish champion with a gift of gab to a quasi-revolutionary.
“The first time I felt truly spiritual in my life was when I walked into the Muslim temple in Miami,” Mr. Ali told Hauser for his 1991 biography.
He abandoned what he called his “slave name” — the original Cassius Marcellus Clay was a white anti-slavery crusader in 19th-century Kentucky — and traveled to Africa, growing close to Malcolm X and other members of the Nation of Islam.
To many white people and Christians of the time, Mr. Ali seemed dangerous, and not just for his ability to throw a punch. Most media outlets continued to refer to him as “Clay,” even as he prepared for a second bout with Liston.
After several delays, the fight took place on May 25, 1965, in Lewiston, Maine. Liston was still favored, but in the opening round, he ended up on his back in the center of the ring as confusion reigned.
Mr. Ali stood over his fallen opponent, shouting and gesturing for him to stand up. But Liston stayed down, his eyes darting from one side to the other. He eventually rose to his feet, and the fight briefly resumed until the referee, former champion Jersey Joe Walcott, stepped between the combatants.
He ruled that Liston had been on the canvas for 10 seconds and that the fight was over: Mr. Ali had retained his title by knockout.
The unexpected finish stirred enormous controversy. Mr. Ali’s knockout blow was dubbed the “phantom punch” by skeptics, and others openly speculated that Liston had taken a “dive” in order to collect a payoff from gamblers. Slow-motion film appeared to show that Mr. Ali landed a short, powerful punch with his right hand on Liston’s jaw, but doubt about the result never completely went away.
After the second Liston match, Mr. Ali marched through a string of challengers, including ex-champ Floyd Patterson and Britons Henry Cooper and Brian London. On Feb. 6, 1967, he faced 6-foot-6-inch Ernie Terrell, who called Mr. Ali “Clay” in the weeks before the fight.
“I’m gonna give him a whupping and a spanking, and a humiliation,” an angry Mr. Ali said before the fight. “I’ll keep on hitting him, and I’ll keep talking. Here’s what I’ll say. ‘Don’t you fall, Ernie.’ Wham! ‘What’s my name?’ Wham! I’ll just keep doing that until he calls me Muhammad Ali. I want to torture him. A clean knockout is too good for him.”
True to his word, and showing a vindictive, even cruel streak, Mr. Ali punished Terrell throughout the bout. Instead of knocking him out, Mr. Ali battered the challenger with a barrage of punches to the eyes as he shouted, “What’s my name?”
“It was a side of him so out of character that to this day I find it hard to believe it was him,” sportswriter Jerry Izenberg told Hauser for “Muhammad Ali: His Life and Times.”
“I saw it. I was there, and it was evil. He was trying to hurt Terrell. Ali went out there to make it painful and embarrassing and humiliating for Ernie Terrell. It was a vicious ugly horrible fight.”
It took months for Terrell’s vision to return to normal.
In March 1967, Mr. Ali won a seventh-round knockout over Zora Folley to run his record to a perfect 28-0. He was 25 and just entering his athletic prime when the legal problems surrounding his refusal to enter the military forced a premature end to his career.
He was condemned as a draft-dodger and denounced in Congress, but he maintained that his Muslim beliefs forbade him to go to war. For three years, Mr. Ali spoke on college campuses and on television shows, including a series of sometimes contentious interviews with sportscaster Howard Cosell.
Mr. Ali’s boxing license was finally restored in 1970, and a year later the U.S. Supreme Court vacated his conviction for draft evasion. After two tuneup fights, the 29-year-old boxer sought to regain his heavyweight title from the new champion, Joe Frazier, in a highly touted fight at New York’s Madison Square Garden on March 8, 1971.
Each boxer was guaranteed at least $2.5 million, the highest payday for any athlete up to that time. Frazier knocked Ali down in the 15th and final round and won the fight by unanimous decision. Afterward, both fighters were treated at hospitals.
Mr. Ali defeated Frazier in a rematch in January 1974, but by then the heavyweight title was in the hands of George Foreman. Mr. Ali sought to recapture his crown by facing Foreman in an international spectacle in Kinshasa, Zaire (now Congo), dubbed the “Rumble in the Jungle.”
Foreman, seven years younger than the 32-year-old Mr. Ali, had won 40 consecutive fights without a loss. None of his previous eight fights had lasted longer than two rounds, including an impressive performance in which he knocked Frazier to the canvas six times.
Before the fight, which took place on Oct. 30, 1974, Mr. Ali used the same kind of verbal attack on Foreman that he had unleashed on Liston a decade earlier. He belittled the hulking champion — then considered surly and unlikable, long before his second act as the affable pitchman of electronic grilling devices — as “the Mummy.”
During the fight, Mr. Ali tried a new and dangerous tactic, which he dubbed “rope-a-dope.” He often backed into the ropes, protecting his face with his hands as he allowed Foreman to slug him with one punch after another.
Somehow, Mr. Ali remained standing as he absorbed the barrage, and the ploy depleted Foreman’s strength and confidence.
“I went out and hit Muhammad with the hardest shot to the body I ever delivered to any opponent,” Foreman told Hauser. “Anybody else in the world would have crumbled.”
Mr. Ali began to goad Foreman in the ring, saying, “Show me something, George. That don’t hurt.” As the bell rang for the eighth round, he told Foreman, “Now it’s my turn.”
He stayed on the ropes for most of the round, parrying Foreman’s blows and fighting back with counterpunches. He landed a solid right hand on Foreman’s chin, driving the champion to the canvas. Mr. Ali’s knockout victory was considered almost miraculous and took on symbolic importance because it took place on African soil.
It had been more than 10 years since Mr. Ali first won the title, and seven years since he relinquished it. When he reclaimed the heavyweight championship in such dramatic fashion, many observers considered it one of the most remarkable displays of endurance and boxing skill in history.
“I fought that fight over in my head a thousand times,” Foreman told Hauser for his biography of Mr. Ali. “And then, finally, I realized I’d lost to a great champion; probably the greatest of all time.”
‘What held him up?’
Muhammad Ali, boxing icon and global goodwill ambassador, dies at 74
The Washington Post
Matt Schudel, Bart Barnes 11 hrs ago
Muhammad Ali, the charismatic three-time heavyweight boxing champion of the world, who declared himself “the greatest” and proved it with his fists, the force of his personality and his magnetic charisma, and who transcended the world of sports to become a symbol of the antiwar movement of the 1960s and a global ambassador for cross-cultural understanding, died June 3 at a hospital in Scottsdale, Ariz., where he was living. He was 74.
His family released a statement confirming his death. The boxer had been hospitalized with respiratory problems related to Parkinson’s disease, which had been diagnosed in the 1980s.
Mr. Ali dominated boxing in the 1960s and 1970s and held the heavyweight title three times. His fights were among the most memorable and spectacular in history, but he quickly became at least as well known for his colorful personality, his showy antics in the ring and his standing as the country’s most visible member of the Nation of Islam.
When he claimed the heavyweight championship in 1964, with a surprising upset of the formidable Sonny Liston, Mr. Ali was known by his name at birth, Cassius Clay. The next day, he announced that he was a member of the Nation of Islam, a move considered shocking at the time, especially for an athlete. He soon changed his name to Muhammad Ali.
“I know where I’m going and I know the truth, and I don’t have to be what you want me to be,” he said at the time, signaling his intent to define his career on his own terms. “I’m free to be what I want.”
Mr. Ali came to represent a new kind of athlete, someone who created his own style in defiance of the traditions of the past. Glib, handsome and unpredictable, he was perfectly suited to television, and he became a fixture on talk shows as well as sports programs.
He often spoke in rhyme, using it to belittle his opponents and embellish his own abilities. “This is the legend of Cassius Clay, the most beautiful fighter in the world today,” he said before his 1964 title bout. “The brash young boxer is something to see, and the heavyweight championship is his destiny.”
One of his assistants, Drew “Bundini” Brown, captured his lithe, graceful presence in the ring, saying Mr. Ali would “float like a butterfly, sting like a bee.” The description entered the vernacular.
A funeral for Mr. Ali will be held in his hometown of Louisville, Kentucky, according to The Associated Press. City officials scheduled a memorial service Saturday.
Mr. Ali appealed to people of every race, religion and background, but during the turbulent, divisive 1960s, he was particularly seen as a champion of African Americans and young people. Malcolm X, who recruited Mr. Ali to the Nation of Islam, once anointed him “the black man’s hero.”
In 1967, after Mr. Ali had been heavyweight champion for three years, he refused to be inducted into the military during the Vietnam War. Despite the seeming contradiction of a boxer advocating nonviolence, he gave up his title in deference to the religious principle of pacifism.
“Why should they ask me to put on a uniform and go 10,000 miles from home and drop bombs and bullets on brown people in Vietnam,” Mr. Ali said in 1967, “while so-called Negro people in Louisville are treated like dogs and denied simple human rights?”
He was supported by the Rev. Martin Luther King Jr., who supported his decision to become a conscientious objector as “a very great act of courage.”
Mr. Ali’s heavyweight title was immediately removed, and he was banned from boxing for more than three years. He was sentenced to five years in prison, but a prolonged appeals process kept him from serving time.
Mr. Ali’s decision outraged the old guard, including many sportswriters and middle Americans, who considered the boxer arrogant and unpatriotic. But as the cultures of youth and black America were surging to the fore in the late 1960s, Mr. Ali was gradually transformed, through his sheer magnetism and sense of moral purpose, into one of the most revered figures of his time.
A casual statement he made in 1966 — “I ain’t got no quarrel with them Viet Cong” — distilled the antiwar views of a generation.
“Ali, along with Robert Kennedy and the Beatles in the persona of John Lennon, captured the ’60s to perfection,” writer Jack Newfield told Thomas Hauser, the author of a 1991 oral biography, “Muhammad Ali: His Life and Times.”
“In a rapidly changing world,” Newfield added, “he underwent profound personal change and influenced rather than simply reflected his times.”
Later, as Mr. Ali’s boxing career receded into the past, and as neurological infirmities left him increasingly slowed and silenced, he became a symbol of unity and brotherhood, someone whose very presence and image acquired an aura of the spiritual. He was greeted by thousands whenever he toured the world.
He “evolved from a feared warrior,” Hauser wrote, “to a benevolent monarch and ultimately to a benign venerated figure.”
In 1996, Mr. Ali stood at the top of a podium during the opening ceremonies of the Summer Games in Atlanta in what became one of the most indelible moments in Olympic history. Shakily holding the torch as an estimated 3 billion people watched on television, Mr. Ali lit the Olympic flame, marking the official beginning of the Games. He stood alone before the world, a fragile, yet still indomitable demigod.
‘I shook up the world!’
Cassius Marcellus Clay Jr. was born Jan. 17, 1942, in Louisville. His father was a sign-painter, and his mother was a domestic houseworker.
Mr. Ali played few sports as a child, but he began boxing at age 12 to exact revenge on a thief who had stolen his bicycle. He quickly became enamored of the sport, and he won several national amateur boxing championships before he graduated from high school in 1960.
That year, he went to the Summer Olympics in Rome and came back with the gold medal in the light-heavyweight division, defeating a three-time European champion from Poland. He was only 18.
Mr. Ali then became a professional fighter, signing a contract with 12 wealthy supporters who called themselves the Louisville sponsoring group, or syndicate. After working briefly with light-heavyweight champion Archie Moore, Mr. Ali joined forces with trainer Angelo Dundee, whom he had met several years earlier. Dundee took Mr. Ali to Miami Beach, Fla., to train at the fabled Fifth Street Gym on a then-run-down street corner.
At the time, greater Miami was as segregated as any city in the South, and Mr. Ali could not try on clothes at white-owned department stores. The police sometimes stopped to question him when he was doing his road work, running several miles over a causeway from Miami to Miami Beach while wearing high-topped boots.
In the ring, Mr. Ali had an unconventional, almost casual style, lightly bouncing on his feet while keeping his hands low at his sides. Some sportswriters considered it an almost suicidal approach, but Dundee trusted in Mr. Ali’s foot speed and quick reflexes, which enabled him to evade punches.
Because of his unusual stance and constant movement, Mr. Ali’s punches arrived from unexpected angles, carrying devastating power. As other fighters hunkered in the center of the ring, with their fists doubled in front of their faces, Mr. Ali danced around them, seemingly at play.
Still known by his original name of Cassius Clay, he began to develop a mass following soon after his first professional fight in 1960. He vanquished one opponent after another, often predicting the round in which he would claim victory. He wore flashy white boxing boots and attracted attention with his comical verse.
From the beginning, Mr. Ali had a flair for showmanship. At 19, he was the subject of a multi-page spread of photographs in Life magazine after he convinced the photographer, Flip Schulke, that he had long trained underwater to improve his endurance and strength. In fact, Mr. Ali had never been in a swimming pool before he posed for the eye-catching pictures.
As the Feb. 25, 1964, title bout with Liston approached, Mr. Ali was a 7-to-1 underdog, and few gave him a chance against the champion, a menacing ex-convict with devastating power. But Mr. Ali, then 22, had filled out to a well-proportioned 6-foot-3 and 210 pounds. He was proudly aware of his physical beauty, especially in contrast to the glowering, silent Liston, whom he taunted as “a big, ugly bear.”
Engaging in a campaign of psychological warfare, Mr. Ali drove to Liston’s training camp at the wheel of a bus, with the slogan “World’s Most Colorful Fighter” painted on the side, challenging the champion to come out and fight him in the street.
“He’s too ugly to be the world champ,” Mr. Ali said. “The world champ should be pretty like me.”
He recited rhymes that reduced Liston to a comic punch line:
Who would have thought when they came to the fight
That they’d witness the launching of a human satellite?
Yes, the crowd did not dream, when they put up their money,
That they would see a total eclipse of the Sonny.
At the weigh-in the day of the fight, Mr. Ali appeared to lose control, shouting at Liston and staging an out-of-control performance unlike anything seen in boxing before. He was fined $2,500 on the spot.
A doctor measured his heart rate at 120 beats per minute and said if Mr. Ali’s elevated blood pressure didn’t return to normal, the fight would be called off. The boxing commission’s physician offered this summary of Mr. Ali’s condition: “emotionally unbalanced, scared to death, and liable to crack up before he enters the ring.”
In fact, it was an elaborate ruse on the part of Mr. Ali and his camp, and within an hour his heart rate and blood pressure were back to normal. Mr. Ali said his plan was to appear deranged, to make Liston think that he was in the ring with an opponent who might actually be crazy.
During the fight itself, Mr. Ali controlled the pace until late in the fourth round, when a burning substance somehow got in his eyes. He could barely see and, after the round, pleaded with Dundee to stop the fight. To this day, no one is sure whether the caustic substance in his eyes was a liniment applied to Liston’s face to stanch bleeding from cuts or whether it was something more nefarious.
Dundee, calling on his years of experience, splashed water in Mr. Ali’s eyes with a sponge and pushed him back in the ring for the fifth round, telling him to keep moving to avoid Liston’s onslaught.
“You can’t quit now,” Dundee said. “This is the big one, Daddy! Run!”
Mr. Ali kept on the move, and his eyes gradually cleared by the end of the fifth round. He resumed his attack in the sixth, pummeling Liston and opening a deep cut under his left eye. As the bell rang to open the seventh round, the demoralized Liston sat on his stool, refusing to continue the fight.
When it was apparent that Mr. Ali was the new champion, he shouted to the sportswriters at ringside, “I am the greatest! I am the greatest! I shook up the world!”
The reign continues
After Mr. Ali’s public conversion to the Nation of Islam — often called the “Black Muslims” at the time — he was seen by many conventional sports fans as a sinister, somewhat alien figure. Seemingly overnight, he had gone from a bubbly, boyish champion with a gift of gab to a quasi-revolutionary.
“The first time I felt truly spiritual in my life was when I walked into the Muslim temple in Miami,” Mr. Ali told Hauser for his 1991 biography.
He abandoned what he called his “slave name” — the original Cassius Marcellus Clay was a white anti-slavery crusader in 19th-century Kentucky — and traveled to Africa, growing close to Malcolm X and other members of the Nation of Islam.
To many white people and Christians of the time, Mr. Ali seemed dangerous, and not just for his ability to throw a punch. Most media outlets continued to refer to him as “Clay,” even as he prepared for a second bout with Liston.
After several delays, the fight took place on May 25, 1965, in Lewiston, Maine. Liston was still favored, but in the opening round, he ended up on his back in the center of the ring as confusion reigned.
Mr. Ali stood over his fallen opponent, shouting and gesturing for him to stand up. But Liston stayed down, his eyes darting from one side to the other. He eventually rose to his feet, and the fight briefly resumed until the referee, former champion Jersey Joe Walcott, stepped between the combatants.
He ruled that Liston had been on the canvas for 10 seconds and that the fight was over: Mr. Ali had retained his title by knockout.
The unexpected finish stirred enormous controversy. Mr. Ali’s knockout blow was dubbed the “phantom punch” by skeptics, and others openly speculated that Liston had taken a “dive” in order to collect a payoff from gamblers. Slow-motion film appeared to show that Mr. Ali landed a short, powerful punch with his right hand on Liston’s jaw, but doubt about the result never completely went away.
After the second Liston match, Mr. Ali marched through a string of challengers, including ex-champ Floyd Patterson and Britons Henry Cooper and Brian London. On Feb. 6, 1967, he faced 6-foot-6-inch Ernie Terrell, who called Mr. Ali “Clay” in the weeks before the fight.
“I’m gonna give him a whupping and a spanking, and a humiliation,” an angry Mr. Ali said before the fight. “I’ll keep on hitting him, and I’ll keep talking. Here’s what I’ll say. ‘Don’t you fall, Ernie.’ Wham! ‘What’s my name?’ Wham! I’ll just keep doing that until he calls me Muhammad Ali. I want to torture him. A clean knockout is too good for him.”
True to his word, and showing a vindictive, even cruel streak, Mr. Ali punished Terrell throughout the bout. Instead of knocking him out, Mr. Ali battered the challenger with a barrage of punches to the eyes as he shouted, “What’s my name?”
“It was a side of him so out of character that to this day I find it hard to believe it was him,” sportswriter Jerry Izenberg told Hauser for “Muhammad Ali: His Life and Times.”
“I saw it. I was there, and it was evil. He was trying to hurt Terrell. Ali went out there to make it painful and embarrassing and humiliating for Ernie Terrell. It was a vicious ugly horrible fight.”
It took months for Terrell’s vision to return to normal.
In March 1967, Mr. Ali won a seventh-round knockout over Zora Folley to run his record to a perfect 28-0. He was 25 and just entering his athletic prime when the legal problems surrounding his refusal to enter the military forced a premature end to his career.
He was condemned as a draft-dodger and denounced in Congress, but he maintained that his Muslim beliefs forbade him to go to war. For three years, Mr. Ali spoke on college campuses and on television shows, including a series of sometimes contentious interviews with sportscaster Howard Cosell.
Mr. Ali’s boxing license was finally restored in 1970, and a year later the U.S. Supreme Court vacated his conviction for draft evasion. After two tuneup fights, the 29-year-old boxer sought to regain his heavyweight title from the new champion, Joe Frazier, in a highly touted fight at New York’s Madison Square Garden on March 8, 1971.
Each boxer was guaranteed at least $2.5 million, the highest payday for any athlete up to that time. Frazier knocked Ali down in the 15th and final round and won the fight by unanimous decision. Afterward, both fighters were treated at hospitals.
Mr. Ali defeated Frazier in a rematch in January 1974, but by then the heavyweight title was in the hands of George Foreman. Mr. Ali sought to recapture his crown by facing Foreman in an international spectacle in Kinshasa, Zaire (now Congo), dubbed the “Rumble in the Jungle.”
Foreman, seven years younger than the 32-year-old Mr. Ali, had won 40 consecutive fights without a loss. None of his previous eight fights had lasted longer than two rounds, including an impressive performance in which he knocked Frazier to the canvas six times.
Before the fight, which took place on Oct. 30, 1974, Mr. Ali used the same kind of verbal attack on Foreman that he had unleashed on Liston a decade earlier. He belittled the hulking champion — then considered surly and unlikable, long before his second act as the affable pitchman of electronic grilling devices — as “the Mummy.”
During the fight, Mr. Ali tried a new and dangerous tactic, which he dubbed “rope-a-dope.” He often backed into the ropes, protecting his face with his hands as he allowed Foreman to slug him with one punch after another.
Somehow, Mr. Ali remained standing as he absorbed the barrage, and the ploy depleted Foreman’s strength and confidence.
“I went out and hit Muhammad with the hardest shot to the body I ever delivered to any opponent,” Foreman told Hauser. “Anybody else in the world would have crumbled.”
Mr. Ali began to goad Foreman in the ring, saying, “Show me something, George. That don’t hurt.” As the bell rang for the eighth round, he told Foreman, “Now it’s my turn.”
He stayed on the ropes for most of the round, parrying Foreman’s blows and fighting back with counterpunches. He landed a solid right hand on Foreman’s chin, driving the champion to the canvas. Mr. Ali’s knockout victory was considered almost miraculous and took on symbolic importance because it took place on African soil.
It had been more than 10 years since Mr. Ali first won the title, and seven years since he relinquished it. When he reclaimed the heavyweight championship in such dramatic fashion, many observers considered it one of the most remarkable displays of endurance and boxing skill in history.
“I fought that fight over in my head a thousand times,” Foreman told Hauser for his biography of Mr. Ali. “And then, finally, I realized I’d lost to a great champion; probably the greatest of all time.”
‘What held him up?’
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