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Baked Kale Chips
2 bunches kale
2 heaping tablespoon almond butter (or any savory nut butter)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (or substitute curry powder, we make them both ways)
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don't want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.
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Fresh Pineapple with Maple Syrup
Fresh Pineapple with Maple Syrup
Comments: Preparation time : 5 minutes.
A sweet refreshing dessert to serve on any occasion.
Servings: 6
Ingredients Preparation
1 whole fresh pineapple
1/2 cup [125 mL] maple syrup
1/2 teaspoon [2.5 mL] cinnamon
1/2 teaspoon [2.5 mL] Grand Marnier®
Preheat barbecue to medium intensity.
Into a small bowl, mix together maple syrup, cinnamon and Grand Marnier®; set aside.
Quarter pineapple lengthwise, core then delicately slice wedges into 1/2-inch [1.3-cm] thick slices being careful not to cut through the outside.
Then cut all along each wedge, thus separating every slice but leaving slices onto outside skin.
Arrange wedges, skin side down, onto hot barbecue rack.
Barbecue for approximately 15 minutes, until pineapple is hot, brushing slices with maple syrup every 5 minutes.
Comments: Preparation time : 5 minutes.
A sweet refreshing dessert to serve on any occasion.
Servings: 6
Ingredients Preparation
1 whole fresh pineapple
1/2 cup [125 mL] maple syrup
1/2 teaspoon [2.5 mL] cinnamon
1/2 teaspoon [2.5 mL] Grand Marnier®
Preheat barbecue to medium intensity.
Into a small bowl, mix together maple syrup, cinnamon and Grand Marnier®; set aside.
Quarter pineapple lengthwise, core then delicately slice wedges into 1/2-inch [1.3-cm] thick slices being careful not to cut through the outside.
Then cut all along each wedge, thus separating every slice but leaving slices onto outside skin.
Arrange wedges, skin side down, onto hot barbecue rack.
Barbecue for approximately 15 minutes, until pineapple is hot, brushing slices with maple syrup every 5 minutes.
Butterflied Leg of Lamb, Stuffed Mushroom Caps
Butterflied Leg of Lamb, Stuffed Mushroom Caps
Comments: Boned and laid-out flat on the grill, a butterflied leg of lamb cooks quickly and evenly.
Servings: 8
Ingredients Preparation
1 [5 to 6-pound / 2.3 to 2.7-kg] boned leg of lamb
8 large mushrooms, each about 3 inches [7.6 cm] in diameter
1 1/2 cups [375 mL] finely chopped onion
1/4 cup [60 g] butter
Salt and pepper
Marinade
1 cup [250 mL] olive oil or salad oil
2/3 cup [160 mL] Burgundy wine
1/4 teaspoon [1 mL] thyme
1/2 teaspoon [2.5 mL] oregano
1 teaspoon [5 mL] salt
1/4 teaspoon [1 mL] pepper
Well mix together all marinade ingredients into a large enough shallow glass dish.
Cut some slits into the thick parts of the leg of lamb so that it lays as flat and evenly as possible.
Carefully break the stem from each mushroom and scrape a smooth hollow in the cap reserving stems and scraps.
Lay leg of lamb in marinade; add mushroom caps.
Cover with plastic wrap and leave to marinate, refrigerated, for several hours.
When ready, preheat barbecue to medium-high intensity.
Meanwhile, finely chop reserved mushroom stems and scraps; combine with chopped onion.
Melt butter; add mushroom/onion mixture and cook until tender.
Season to taste with salt and pepper; set aside.
Remove meat from marinade.
Arrange, fat side down onto hot barbecue rack, 5 to 6 inches [12 to 15 cm] over medium-hot charcoals.
Grill for about 45 minutes, turning frequently and basting with marinade.
About 15 minutes before lamb is done, drain mushroom caps; arrange, hollowed side down, onto hot barbecue rack for 5 minutes.
Turn onto rounded side and spoon onion/mushroom mixture into caps.
Comments: Boned and laid-out flat on the grill, a butterflied leg of lamb cooks quickly and evenly.
Servings: 8
Ingredients Preparation
1 [5 to 6-pound / 2.3 to 2.7-kg] boned leg of lamb
8 large mushrooms, each about 3 inches [7.6 cm] in diameter
1 1/2 cups [375 mL] finely chopped onion
1/4 cup [60 g] butter
Salt and pepper
Marinade
1 cup [250 mL] olive oil or salad oil
2/3 cup [160 mL] Burgundy wine
1/4 teaspoon [1 mL] thyme
1/2 teaspoon [2.5 mL] oregano
1 teaspoon [5 mL] salt
1/4 teaspoon [1 mL] pepper
Well mix together all marinade ingredients into a large enough shallow glass dish.
Cut some slits into the thick parts of the leg of lamb so that it lays as flat and evenly as possible.
Carefully break the stem from each mushroom and scrape a smooth hollow in the cap reserving stems and scraps.
Lay leg of lamb in marinade; add mushroom caps.
Cover with plastic wrap and leave to marinate, refrigerated, for several hours.
When ready, preheat barbecue to medium-high intensity.
Meanwhile, finely chop reserved mushroom stems and scraps; combine with chopped onion.
Melt butter; add mushroom/onion mixture and cook until tender.
Season to taste with salt and pepper; set aside.
Remove meat from marinade.
Arrange, fat side down onto hot barbecue rack, 5 to 6 inches [12 to 15 cm] over medium-hot charcoals.
Grill for about 45 minutes, turning frequently and basting with marinade.
About 15 minutes before lamb is done, drain mushroom caps; arrange, hollowed side down, onto hot barbecue rack for 5 minutes.
Turn onto rounded side and spoon onion/mushroom mixture into caps.
Grilled Potato Halves
Grilled Potato Halves
Potatoes
Garlic salt
Seasoned salt
Salt
Pepper
Melted butter
Preheat barbecue.
Scrub then half potatoes lengthwise.
Sprinkle each half with a little garlic salt, seasoned salt, salt and pepper; coat each half with just a little melted butter.
Well wrap into al foil; tightly seal.
Barbecue onto hot high enough barbecue rack to prevent bottom halves from burning, for approximately 20 minutes.
Potatoes
Garlic salt
Seasoned salt
Salt
Pepper
Melted butter
Preheat barbecue.
Scrub then half potatoes lengthwise.
Sprinkle each half with a little garlic salt, seasoned salt, salt and pepper; coat each half with just a little melted butter.
Well wrap into al foil; tightly seal.
Barbecue onto hot high enough barbecue rack to prevent bottom halves from burning, for approximately 20 minutes.
Barbecued Soft-Shell Crabs
Barbecued Soft-Shell Crabs
Servings: 6
Ingredients Preparation
1 cup [250 mL] vegetable oil
2 tablespoons [30 mL] vinegar
1 teaspoon [5 mL] salt
1 teaspoon [5 mL] lemon pepper
1 teaspoon [5 mL] lemon juice
1/4 teaspoon [1 mL] tarragon
1/8 teaspoon [0.5 mL] garlic powder
12 soft-shell crabs
Well mix together vegetable oil, vinegar, salt, lemon pepper, lemon juice, tarragon and garlic powder.
Cover and refrigerate sauce for at least 8 hours.
Preheat barbecue until hot.
Arrange crabs, back down, onto a wire rack.
Barbecue crabs over hot charcoals for 10 minutes, brushing crabs often with sauce.
Turn crabs over; barbecue for 10 minutes more, still brushing crabs often with sauce, until well done.
Servings: 6
Ingredients Preparation
1 cup [250 mL] vegetable oil
2 tablespoons [30 mL] vinegar
1 teaspoon [5 mL] salt
1 teaspoon [5 mL] lemon pepper
1 teaspoon [5 mL] lemon juice
1/4 teaspoon [1 mL] tarragon
1/8 teaspoon [0.5 mL] garlic powder
12 soft-shell crabs
Well mix together vegetable oil, vinegar, salt, lemon pepper, lemon juice, tarragon and garlic powder.
Cover and refrigerate sauce for at least 8 hours.
Preheat barbecue until hot.
Arrange crabs, back down, onto a wire rack.
Barbecue crabs over hot charcoals for 10 minutes, brushing crabs often with sauce.
Turn crabs over; barbecue for 10 minutes more, still brushing crabs often with sauce, until well done.
Chinese-Style Pork Skewers
Chinese-Style Pork Skewers
Comments: Unusual cinnamon, ground clove and anise flavored skewers.
1/4 cup [60 mL] soy sauce
2 tablespoons [30 mL] salad oil
2 cloves garlic, crushed
1 small dried hot chile, crushed
1/2 teaspoon [2.5 g] sugar
1/4 teaspoon [1 mL] anise seeds
1/8 teaspoon [0.5 mL] cinnamon
1/8 teaspoon [0.5 mL] ground clove
1 pound [454 g] lean pork, cut into bite-size strips or cubes
1 small fresh pineapple, into bite-size pieces
1 medium-size sweet green pepper, membranes removed and seeded, into cubes
Combine soy sauce, salad oil, crushed garlic and chile, sugar, anise seeds, cinnamon and ground clove into a bowl.
Add pork pieces; stir gently to coat each piece with marinade.
Refrigerate for 1 to 2 hours, stirring occasionally.
Preheat barbecue until hot.
Alternately thread pork pieces, pineapple pieces and sweet green pepper cubes onto skewers.
Barbecue onto barbecue rack, approximately 5 inches [12.7 cm] from charcoals for 7 to 10 minutes, turning once.
Serve hot.
Comments: Unusual cinnamon, ground clove and anise flavored skewers.
1/4 cup [60 mL] soy sauce
2 tablespoons [30 mL] salad oil
2 cloves garlic, crushed
1 small dried hot chile, crushed
1/2 teaspoon [2.5 g] sugar
1/4 teaspoon [1 mL] anise seeds
1/8 teaspoon [0.5 mL] cinnamon
1/8 teaspoon [0.5 mL] ground clove
1 pound [454 g] lean pork, cut into bite-size strips or cubes
1 small fresh pineapple, into bite-size pieces
1 medium-size sweet green pepper, membranes removed and seeded, into cubes
Combine soy sauce, salad oil, crushed garlic and chile, sugar, anise seeds, cinnamon and ground clove into a bowl.
Add pork pieces; stir gently to coat each piece with marinade.
Refrigerate for 1 to 2 hours, stirring occasionally.
Preheat barbecue until hot.
Alternately thread pork pieces, pineapple pieces and sweet green pepper cubes onto skewers.
Barbecue onto barbecue rack, approximately 5 inches [12.7 cm] from charcoals for 7 to 10 minutes, turning once.
Serve hot.
Red Robin's Whiskey River BBQ Wrap
Red Robin's Whiskey River BBQ Wrap
So easy to make at home! Bbq chicken strips in a ranch/bbq sauce dressing with tortilla strips, lettuce and your favorites - all rolled in a large tortilla shell of your choice.
1 package of Tyson’s Grilled and Ready Chicken Strips – cooked according to package directions
Combine and mix well:
1/2 cup Barbecue Sauce
1/2 cup Light Ranch Dressing
Place tortilla on plate; roll with lettuce, cheese, tortilla strips and chicken. Drizzle sauce over top.
Shredded Cheddar Cheese
Chopped Romaine Lettuce
Tortilla Strips
Large Tortillas
Place tortilla on plate; rill with lettuce, cheese, tortilla strips and chicken. Drizzle sauce over top. Fold up tortilla bottom; fold in sides; secure with picks.
So easy to make at home! Bbq chicken strips in a ranch/bbq sauce dressing with tortilla strips, lettuce and your favorites - all rolled in a large tortilla shell of your choice.
1 package of Tyson’s Grilled and Ready Chicken Strips – cooked according to package directions
Combine and mix well:
1/2 cup Barbecue Sauce
1/2 cup Light Ranch Dressing
Place tortilla on plate; roll with lettuce, cheese, tortilla strips and chicken. Drizzle sauce over top.
Shredded Cheddar Cheese
Chopped Romaine Lettuce
Tortilla Strips
Large Tortillas
Place tortilla on plate; rill with lettuce, cheese, tortilla strips and chicken. Drizzle sauce over top. Fold up tortilla bottom; fold in sides; secure with picks.
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Magnolia Bakery Banana Pudding
1 (14 oz.) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box vanilla instant pudding mix
3 c. heavy cream
1 tsp. vanilla extract
4 c. sliced bananas
1 (12 oz.) box Nilla Wafers
In a large bowl, beat together the sweetened condensed milk and water until well combined. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, whip the cream and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Serves: 8-10
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Its-Its Ice Cream Sandwich
1 1/4 cup [2 & ½ sticks] butter, softened
1 cup dark brown sugar, packed
1/2 cup white sugar
1 egg
2 tsp vanilla extract
1 1/2 cups all-purpose flour
Pinch salt
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 cups old-fashioned oats
9 cups vanilla ice cream (homemade, or your favorite store-bought is fine)
1 pkg chocolate Candiquik
Preheat oven to 375 degrees F. Line two baking pans with silicone liners or spray lightly with cooking spray; set aside.
In a large bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy. Beat in the egg and vanilla extract. Add in the flour, salt, baking soda, cinnamon and cloves until combined. Lastly, stir in the oats.
Drop cookie dough by rounded Tablespoonfuls onto the cookie sheets, about 1-2" apart. Bake for approx. 10 minutes, rotating pans halfway through baking time to ensure they're evenly baked. Cool the cookies on the baking sheets for about 10 minutes before very carefully transferring them to a wire rack to cool completely.
Once cookies are cool, take a cookie and place a huge ½ cup-sized dollop of vanilla ice cream onto one half of the cookie; sandwich with another cookie. Allow the sandwiched cookies to freeze for about 30 minutes to firm up.
Prepare Candiquik according to package directions. Dip half of each sandwich into the Candiquik and return to the prepared sheet to allow the chocolate to set. Store leftovers in the freezer, wrapped up.
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Blue Moon Ice Cream
1 C whole milk
½ C sugar
¼ tsp salt
1 tsp vanilla extract
1½ C heavy whipping cream
½ tsp blue food coloring (or amount needed to get desired color)
3 tsp vanilla pudding mix (the powder)
1 tsp raspberry extract or 1 C raspberries, pureed
1 tsp lemon extract
Scald 1 C milk in a pan (heat it just until it begins to boil).
Add in sugar and salt and stir.
Add in whipping cream, vanilla, pudding, raspberry and lemon extract.
Add blue food coloring to desired color.
Chill in fridge until cold.
Process in ice cream maker.
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Olive Garden Bolognese Sauce
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dry)
1 teaspoon fresh sage
Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. De-glaze pan with wine; let it reduce. Add tomatoes and remaining ingredients and stir; simmer for about 1 hour. Serve over fresh, hot pasta.
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Rubio's Chipotle Tacos
1/2 cup Mayo
1/2 cup Sour Cream
1/2 tsp garlic salt
juice of one lime
2-3 T chopped fresh cilantro
1 T of adobe sauce from a can of chipotle peppers in adobe sauce
2 T milk
Wisk together ingredients and serve over tacos
Layer Tacos as followed:
Warm Corn Tortillas
Cheese
Grilled Chicken
AVOCADO!!! (a must!!)
Creamy Chipotle sauce
Lettuce
Salsa
The Nutritional Source
Hi friends i am new on the Recipe Secrets, Here i want to get and share information about
healthy food, meal guide, diet plan to lose weight. Also discuss healthy recipes and nutrition facts. :)
healthy food, meal guide, diet plan to lose weight. Also discuss healthy recipes and nutrition facts. :)
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Olive Garden Cucumber Salad
1 large cucumber
1 cup cherry tomatoes
1/2 cup sliced black olives
1/2 red onion
1 avocado
1/3 cup banana peppers
Optional: Pepperoncinis, fresh lemon, freshly grated Parmesan cheese
Dressing
2 tablespoons freshly grated Parmesan cheese
1/4 cup olive oil
3 tablespoons regular mayo
2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 packet (.6 ounces) Zesty Italian dressing mix, to taste*
Freshly cracked pepper
Spiralize the cucumber or slice into thin rounds if you don't have a spiralizer.
Halve the cherry tomatoes and slice the olives. Thinly slice the red onion and chop the avocado.
Toss the spiralized cucumber with the tomatoes, olives, onion, avocado, banana peppers, and pepperoncinis if desired. Squeeze fresh lemon over salad.
For the dressing: combine all the ingredients in the blender (start with only 1/3 the packet of Italian dressing mix) and blend until completely smooth. Taste and add the dressing mix to personal preference. (We like the whole packet but it is quite salty!) Add a generous pinch of sugar if desired and freshly cracked pepper.
Toss the salad with the dressing & freshly grated Parmesan cheese and enjoy immediately.
Only top the salad with dressing right before enjoying.
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Houston's Coleslaw
5 cups chopped cabbage about 1/4"x1/4" (not shredded)
1 cup chopped parsley tops (medium - small pieces should not be larger than the cabbage pieces)
1/4 cup chopped green onion tops ( use just the tops )
1/4 teaspoon salt
1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoons honey mustard
1 1/2 teaspoon white vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
Blend and stir first three ingredients add salt and stir well, set aside. Mix all remaining ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day.
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California Pizza Kitchen BBQ Chicken Pizza Dip
2 small chicken breasts
salt and pepper
1 1/4 cup BBQ Sauce
8 ounces cream cheese, softened
1 cup sour cream
1 cup mozzarella cheese, shredded
1/2 cup smoked gouda, shredded
6 slices bacon, cooked and crumbled
handful Cilantro, chopped
Extra bbq sauce and cheese if desired
In a slow cooker set to low, add the chicken and sprinkle with salt and pepper. Allow to cook for 4 hours, or until cooked through. Shred the meat.
In a small bowl, beat the cream cheese until smooth. Add the sour cream and bbq sauce beat again until smooth. Add to the chicken in the slow cooker, stir in cheeses and allow to cook for 2 more hours until hot and bubbly. Serve with bread, pita chips or whatever you desire.
If you want to, add a little extra cheese on top and place under the broiler in individual serving dishes until the cheese is melted. Drizzle with bbq sauce and dot with cilantro.
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Greek Salad with Spinach & Feta Chicken Sausage
1 (12 ounce) package al fresco® Spinach & Feta Chicken Sausage
6 cups romaine lettuce hearts, cut or torn into bite size pieces
1/2 cucumber, skinned and cut on diagonal
6 pitted kalamata olives
1/4 cup crumbled feta cheese
1/2 red onion, sliced into strips
2 medium tomatoes, cut into wedges
1/2 cup Greek Goddess salad dressing
Grill the al fresco Spinach & Feta Chicken Sausage over a medium-high grill, 5 minutes per side.
Slice the sausage on the diagonal into 1/4 inch thick slices.
Set up the salad in a serving bowl or platter and arrange the grilled sausage slices over the romaine lettuce.
Top with the cucumber, olives, feta cheese, red onions, tomatoes.
Toss with Greek Goddess Dressing. Serve immediately.
Cornbread coffee cake with fresh figs and walnut streusel
For the walnut streusel
2⁄3 cup chopped walnuts (or any nut you like, really)
2⁄3 cup light brown sugar, packed
1⁄2 cup rolled oats
1⁄4 cup whole wheat flour
1 tbsp. cinnamon
1⁄2 tsp. salt
8 tbsp. cold unsalted butter, cut into pieces
For the cornbread cake
1⁄2 cup (2 sticks) plus 2 tsp. room-temperature butter
3 cups figs, stems removed, divided
2⁄3 cup granulated sugar
2 large eggs
1 1⁄2 cups cornmeal
1 cup whole wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 1⁄2 cups buttermilk
1 tsp. vanilla paste or extract
1⁄2 cup sour cream
Whipped cream (optional)
Instructions
Make the streusel: In a medium bowl, toss together all the ingredients but the butter, taking care to distribute them all evenly. Add the butter and pinch together with your fingers until it forms a wet crumb.
Make the cake: Preheat your oven to 375° and butter a 12-inch cast-iron skillet with 2 teaspoons butter. Cut 1 cup of figs into eighths. Cut the remaining 2 cups in half lengthwise and set aside.
In a mixer fitted with the paddle attachment, cream together 1⁄2 cup butter and the sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. From this point forward, make sure you scrape down the sides of the bowl periodically with a spatula. Add the cornmeal, roughly 1⁄2 cup at a time, until it's just incorporated. In a medium bowl, sift the flour, baking powder, baking soda, and salt. In another smaller bowl, whisk the buttermilk and vanilla. With the mixer on low, add the sifted flour and buttermilk alternately in three batches, ending with the flour. Using your spatula, fold in the sour cream and the cup of figs cut into eighths.
Spoon half the corn-cake mixture into the bottom of the skillet and spread it out with a spatula. Sprinkle the streusel evenly over the top and finish with the remaining batter. Press the halved figs into the top, pink-flesh-side up, taking care not to cluster them together at the center. Bake uncovered, in the middle of your oven, for 45 to 50 minutes. Cool completely and serve with whipped cream, if using.
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Neapolitan Millionaire Cake
Chocolate Cake
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
Strawberry Cheesecake
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 cup sour cream
4 eggs
3 tbsp strawberry extract
about 20 drops red food color
Vanilla Bean Mousse
1 1/2 tsp powdered gelatin
1 1/2 tablespoons water
2 1/3 cups heavy cream, divided
1/2 cup sugar
2 1/2 tsp vanilla bean paste
Whipped Vanilla Icing
2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla bean paste
1/4 tsp vanilla extract
To make the Chocolate Cake:
1. Preheat oven to 300 degrees.
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix until smooth.
6. Pour into prepared 9 inch pan and bake 35-38 minutes.
7. Remove from oven and let cool for 5-10 minutes in pan, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake dome with a long serrated knife.
To make the Strawberry Cheesecake:
1. Preheat oven to 300 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
2. In a large bowl, blend the cream cheese, sugar and flour. Use low speed to keep less air from getting into the batter.
3. Add the sour cream and 2 eggs. Beat until just combined.
4. Add other 2 eggs, strawberry extract and red color. Beat until combined.
5. Pour the filling into the pan. Drop onto the counter a few times to release any air bubbles.
6. Wrap bottom of pan in aluminum foil and prepare it for a water bath.
7. Place foil wrapped pan in a another pan large enough for a water bath. Fill water pan with warm water about half way up the sides of the springform pan.
8. Bake for 1 hour and 35 minutes.
9. Turn off heat and leave in oven with door closed for 20 minutes or until set. Center of cheesecake will not look fully cooked, but will continue to cook in the oven.
10. Open oven door halfway and let cool for about 10 minutes.
11. Refrigerate until firm 5-6 hours.
12. Remove cheesecake from springform pan.
To make the Vanilla Bean Mousse:
1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes. Place mixer bowl and whisk attachment into the freezer for about 10 minutes.
2. Take bowl out and whisk out of freezer and whisk 2 cups heavy cream at high speed until it begins to thicken.
3. Add sugar and vanilla bean paste and continue whisking on high until stiff peaks form.
4. Heat remaining heavy cream in the microwave for about 30 seconds, or until warm.
5. Add gelatin to heavy cream and stir to combine. Allow to cool.
6. Add gelatin mixture to whipped cream. Stir to incorporate and whip back to stiff peaks, if needed.
To begin putting it all together:
1. Prepare the same springform pan you used to make the cheesecake and cake. Put parchment paper on the bottom and around the edges, sticking up above the top edge of the pan.
2. Place the cheesecake into the cake pan.
3. Pour the vanilla bean mousse on top of the cheesecake and spread evenly.
4. Refrigerate until set, about 2 1/2 hours.
Once the mousse has set, make the Whipped Vanilla Icing:
1. Put mixing bowl and whisk attachment in freezer for about 10 minutes.
2. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
3. Add vanilla extract and powdered sugar and whip on high until thick and creamy.
To finish off the cake:
1. Get cheesecake/mousse out of refrigerator.
2. Place chocolate cake on a cake board, or the plate you will serve it on.
3. Remove cheesecake and mousse layers from springform pan.
4. Spread a thin layer of icing on top of the chocolate cake. You can add a little cocoa to the icing for that layer if you don't want to see the white icing between the cake and cheesecake layer.
5. Place the cheesecake and mousse layers on top of the cake, using the cheesecake to lift it. The cheesecake should end up as the middle layer, with the cake on bottom and the mousse on top.
6. Ice the cake with the whipped icing.
7. Separate remaining icing into three bowls and color one brown with cocoa and one pink with food color. Pipe the three different colors onto the top of the cake in a pattern.
7. Refrigerate until ready to serve.
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Chicken Riggies
1 tablespoon olive oil
4 ounces hot Italian ground sausage
1 cup sliced mushrooms
1 onion, sliced
salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
1/2 cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup water, or as needed
1 1/2 cups chopped hot and sweet peppers
1/2 cup pitted and chopped kalamata olives
3 cloves garlic, minced
1/4 cup chopped Italian flat leaf parsley
1 pound rigatoni
1/2 cup grated Parmigiano-Reggiano or Romano cheese
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Chef John
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Hungry-Man Salisbury Steak
1 ½ lbs. 85% ground beef
1 cup diced onion
1 tbsp minced garlic
2 eggs
¾ cup bread or cracker crumbs
2 cups sliced mushrooms
½ cup diced mushrooms
2 tbsp flour
16 oz beef or veal stock
First do all your prep. Dice the onions, clean and slice the mushrooms, dice the ½ cup of mushrooms. Prep the crumbs. Get out your eggs, flour and stock. Be ready to cook. Get out a medium mixing bowl for the meat mixture, a large sauté pan and a good size baking dish.
Put a large sauté pan on the stove over medium high heat and add a couple of tablespoons of oil or butter. Add ¾ of the diced onion and the minced garlic. Give it a stir to get going then add the ½ cup of diced mushrooms. Cook until onion is translucent. Remove from heat and scrape contents into the mixing bowl. (Don’t rinse or clean the pan yet). Give it about 5 minutes to cool back to room temperature.
When cool, add the meat then add the eggs and crumbs. (I used cracker crumbs because I didn’t have any bread crumbs and I like the slightly different flavor the cracker crumbs give). Mix all this up really well. (I used a blend of 12 oz. ground round, 6 oz. ground chuck and 2 oz. pork sausage.) Form the meat into patties about ½ inch thick and about 6 oz. each (just eyeball it).
Now, put the pan back on the stove, turn the heat to medium-high and add 2-3 tablespoons of oil. Put the patties down in the pan and brown on each side (it’ll take 2-3 minutes per side). Remove and put the patties in a single layer in a baking dish.
OK, so the meat is ready. Now on to the gravy. (See what I mean, this is just a little bit involved, but it’s worth it!).
Add a bit of oil/butter to the pan you used to sauté the onions and mushrooms and brown the meat (about 3 tablespoons total). Sprinkle 3 tablespoons of flour into the oil and whisk it into a roux. This is a “quick roux” and will only take a couple of minutes to come together. Add the stock about a third at a time and keep whisking/stirring. Make sure there are no lumps. Add the rest of the mushrooms and simmer for 20-30 minutes until it thickens.
Preheat the oven to 375. This is when the kitchen is going to really start smelling great with the richness of the beef stock and the earthiness of the mushrooms.
Pour the gravy over the browned meat patties. Cover the dish with foil and put into the oven for about 45 minutes.
Now is the time to make a pot of mashed potatoes and start anticipating the goodness that’s going to come out of the oven.
When done, serve it up. Slather some of the gravy over the mashed potatoes and a bit more on the meat and enjoy.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings: 4
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Cheesecake Factory Bang Bang Shrimp
[B]I first tried this recipe when I lived in Southern California. I have been hooked on the Cheesecake Factory ever since. If you enjoy Shrimp then you will love this recipe.[/B]
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Brie en Croute
1 sheet frozen puff pastry, pre-packaged
1 tablespoon butter
1/2 cup coarsely chopped pecans
1/8 teaspoon ground cinnamon
1 (8-ounce) Brie cheese
1/4 cup brown sugar
1 egg, beaten
Crackers and sliced apples for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well. *I like to scrape the skin off the top of the Brie with a knife before the next step. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. You can use cooking twine to tie off the top but I just fold and pinch it together so it doesn't come open. Brush the beaten egg over top and side of Brie. You can sprinkle white sugar on it if you want. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers and fruit.
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Paella
1 cup Calasparra/Bomba rice
10 threads of saffron
1/4 cup + 3 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
2 pounds palacios dry chorizo
1 8-ounce can tomato paste
½ cup red bell pepper, seeded and diced
1 cup Spanish onion, peeled and diced
2 garlic cloves, crushed and minced
1 cup morel mushrooms, washed and broken in half (optional)
4½ cups chicken stock (or water)
1/2 cup green garlic (or ramps, in season)
1 cup pearl onions, peeled
1/2 cup sunchokes, skin on, cut into bite sized pieces
1/2 cup blanched English peas
1 bunch scallions, green and white part separated
1 pound chicken thighs, boneless skinless
12 little neck clams
16 mussels
6 large shrimp
kosher salt and freshly ground pepper
Directions
1. To a paella pan or large sauté pan, add olive oil and swirl to coat the bottom of the pan. Add Spanish onions and sweat until soft about 4-5 minutes.
2. Now begin to add the flavors in layers. First, add paprika, chorizo, pearl onions, bell peppers, morels, garlic chives, garlic and scallion whites. Season with salt and pepper. Sauté for 2-3 minutes.
3. Next add the sunchokes and saffron, cook for 2 minutes.
4. Add the chicken and cook for 2 minutes.
5. Now add the rice and tomato paste, stir around, evenly coating and cookfor 2-3 min.
6. Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high. Bring to a simmer, add the clams and cook without stirring the rice. Simply rotate the paella pan about 45 degrees every 2 minutes for about 20 minutes or until clams open up.
7. Place the mussels (heel down) equally throughout the pan and cook for 3 minutes.
8. Place the shrimp equally throughout the pan and cook on each side about 2 minutes.
9. Finish with peas, scallion greens and/or any other seasonal vegetable on top. Cook for 5-8 more minutes or until the rice is plumping and cooked. Taste, and adjust with salt and pepper.
10. Keep on high heat, rotating the pan 45 degrees every 2 minutes to create an even crispy bottom called Socarrat, adding stock as needed to fully cook the rice.
11. Once cooked, let rest for 8-10 minutes. Garnish with olive oil.
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Summer Sorbet Trio
1 cup sugar
1/2 cup warm water
3 pounds cubed honeydew melon, cantaloupe, or strawberries, chilled
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1. Combine sugar and water, stirring until sugar dissolves.
2. Puree sugar mixture and remaining ingredients, in 2 batches, in a blender until smooth.
3. Press fruit mixture through a fine sieve into a large bowl using a spatula or the back of a wooden spoon.
4. Pour mixture into freezer container of an ice cream maker; freeze according to manufacturer's instructions (about 30 minutes). Transfer to an airtight container, and freeze at least 3 hours or up to 1 week. Let stand in the refrigerator 30 minutes before serving.
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Macaroni Grill Chicken Pasta Milano
Macaroni Grill Chicken Pasta Milano
A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.
1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)
Cook the pasta according to the package directions.
In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
Add cooked pasta to the pan, and toss to coat.
Serve immediately. Top with additional Parmesan cheese if desired.
A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.
1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)
Cook the pasta according to the package directions.
In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
Add cooked pasta to the pan, and toss to coat.
Serve immediately. Top with additional Parmesan cheese if desired.
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Klondike Bars
Vanilla ice cream:
4 cups heavy cream, divided
2 cups whole milk
1 1/3 cups sugar
Generous pinch of salt
2 tablespoons of vanilla bean paste or 2 vanilla beans
2 tsp. vanilla extract
Chocolate shell:
1 cup bittersweet chocolate, chopped
1 cup milk chocolate chopped (You can also go all bittersweet)
1 cup coconut oil
Line a 9×13 inch pan with one sheet of parchment paper and set aside.
Combine 2 cups of heavy cream with the sugar and salt in a medium saucepan. Add the vanilla bean paste and heat over medium-high heat, stirring occasionally until the sugar is completely dissolved. Remove the mixture from the heat and stir in the remaining 2 cups of cream, the milk and the vanilla extract. Stir well to combine. Cover and place the mixture in your refrigerator until well chilled; about an hour.
Remove the mixture from the refrigerator and freeze in your ice cream maker according to the manufacturer’s instructions. This will most likely take two batches. When the first batch is ready, immediately pour the ice cream into your prepared pan and smooth evenly with an offset spatula. Cover and place in the freezer while you make the second batch of ice cream. Once the second batch is ready, remove the pan from the freezer and pour over the first batch of ice cream. Smooth and even out with an offset spatula.
Cover tightly with saran wrap and place the pan in the freezer for about 4 hours or overnight to give the ice cream a chance to fully harden. When the ice cream has fully hardened, cut into 2 inch squares using a cutter. If you have a penchant for symmetry, you can cut 2 inch square with a knife. You should have about 15 squares, give or take. Return the cut squares to the freezer for about an hour. In the meantime prepare the chocolate shell.
Melt the chocolate over low heat in a medium bowl set over a pan of simmering water. Stir in the coconut oil and heat until the oil is completely dissolved into the chocolate, about 1-2 minutes. Bring the liquid to room temperature. The chocolate will not solidify due to the amount of oil mixed in.
In the meantime, line 2 cookie sheets with parchment paper sprayed with a bit of cooking spray and place inside the freezer. We are going to work in two batches to prevent your bars from melting.
Ice-Cream Bar Assembly:
Pour your melted chocolate into a deep medium sized bowl. Remove the cookies sheets from the freezer and divide your cut squares in two and line them on the frozen cookie sheets. Place one cookie sheet in the freezer. We’re rolling with one cookie sheet at a time.
Working quickly, dip an ice cream square into the bowl of melted chocolate using a large fork or spoon. Make sure the square is completely submerged. Lift the dipped square from the melted chocolate and place on the cold cookie sheet. Repeat with the remaining squares. When the squares from the first batch have been dipped, remove the second cookie sheet from the freezer and place the first sheet inside to chill. Repeat the process with the second batch of ice cream squares.
When all the squares (both batches) have been coated with chocolate, place them in the freezer to chill; about 25 minutes.
Remove the coated squares one sheet at a time from the freezer and repeat the dipping process. They must be dipped twice for a nice hard chocolate coating. When all the bars have been dipped twice, return them to the freezer for 20 more minutes. This makes about 15 coated bars.
Dairy Queen Buster Bars
8 plastic cups
8 popsicle sticks
1/2 gallon vanilla ice cream
1/2 jar hot fudge topping
nut topping (1/4 cup?) or whole Spanish peanuts like a real Buster Bar has
12 oz semi-sweet chocolate chips
3 Tbs. vegetable oil
Line up the plastic cups. Dip 1? or 1 1/2? of ice cream into the bottom of each cup. Tamp it down smooth with the end of the ice cream scoop. Add a dollop of hot fudge on top of the ice cream. Sprinkle with nut topping or peanuts. Scoop more ice cream over the fudge and peanuts, tamping it smooth with the ice cream scoop. Poke a stick in the center of each. Freeze for several hours.
Pour chocolate chips and vegetable oil in a microwave safe bowl. Microwave on 50% power for 30 seconds. Stir and give it another 30 seconds. Continue till melted. Allow it to cool a few minutes.
To remove the ice cream bars from the cups, give them a gentle squeeze. If they don’t release easily, run them under cool water for a few seconds. This should release them from the cups easily.
Dip the bars (a large yogurt container works well for this) or spread chocolate onto the ice cream bars. Place finished bars on waxed paper covered cookie sheet and put them back in the freezer.
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Coldstone Founder's Favorite Summer Ice Cream
1 cup vanilla ice cream
1 brownie
1 tbsp hot fudge sauce
1 tbsp caramel sundae sauce
1 tbsp pecan halves, chopped
Optional: waffle cone bowl
Place ice cream on a silicone mat or cutting board (something non-slip).
Use two wooden spatulas to "smush" the ice cream. This softens it a little (without melting it) and prepares it for toppings.
Add the brownie, hot fudge sauce, caramel sauce, and pecans. Use the spatulas to mix the toppings into the ice cream.
Scrape the ice cream mixture into the serving bowl and enjoy immediately!
Notes
I used a homemade brownie, but feel free to buy store bought instead! You could even buy the pre-packaged brownie bites if you're only making one serving. Entenmann's is my favorite brand.
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Elecrical Consumption
I work part time in a small cafe and we continuously find ways on how to save energy. In the kitchen itself we have lots of electrical appliances also other electrical equipment outside the kitchen. We have done everything from metering our consumption, changing ineffective tools, upgrading the insulation, etc. Now my question is, is there a company or a service provider that will help us manage our energy consumption. I have heard of this but I’m not quite sure on how it works or where we can find this kind of system. Do you have any experiences regarding this?
Hello!
Hello, Maurine here your newest member :) So far I'm enjoying myself reading threads here and I already saved few recipes in my hard drive. Good day to everyone :)
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Avocado Lime Ranch Dressing
I had a Grilled Chicken Market salad from Chick-fil-a and it outstanding with this dressing.
1 avocado
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon vinegar
Scoop avocado from the peel and mash well. Mix, in a bowl or pint jar with mayonnaise and buttermilk.
Add spices and lime juice. Stir well.
1 avocado
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon vinegar
Scoop avocado from the peel and mash well. Mix, in a bowl or pint jar with mayonnaise and buttermilk.
Add spices and lime juice. Stir well.
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Everyday Empanadas
Everyday Empanadas
A tasty collection of empanada recipes.
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 tasty collection of empanada recipes.
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
Razor Clams
Razor Clam Recipes
There are numerous recipes for cooking razor clams. Below are a few of the more popular ones that have been selected for your enjoyment. Please note that you should properly clean all clams (remove and discard all of the gut material) before cooking and all clams should be cooked or otherwise prepared before eating.
Italian Razor Clams
2 tablespoons butter
2 tablespoons light olive oil
4 medium-to-large cleaned, fresh razor clams
Seasoned flour (see above recipe)
1 tablespoon chopped garlic
1 tablespoon capers
Juice of ½ lemon
3 tablespoons dry white wine
salt and pepper
2 tablespoons fresh, chopped parsley
Place sauté pan on medium heat. Add olive oil and one tablespoon of butter. Dredge clams in seasoned flour. Cook 2 minutes. Turn and cook until golden brown, another 2 minutes. Add garlic, capers, lemon juice, wine, parsley and a dash of salt and pepper. Cook on high heat until liquid is reduced. Remove from heat. Melt one tablespoon of butter in pan and swirl until melted to finish golden brown. Serve immediately.
There are numerous recipes for cooking razor clams. Below are a few of the more popular ones that have been selected for your enjoyment. Please note that you should properly clean all clams (remove and discard all of the gut material) before cooking and all clams should be cooked or otherwise prepared before eating.
Italian Razor Clams
2 tablespoons butter
2 tablespoons light olive oil
4 medium-to-large cleaned, fresh razor clams
Seasoned flour (see above recipe)
1 tablespoon chopped garlic
1 tablespoon capers
Juice of ½ lemon
3 tablespoons dry white wine
salt and pepper
2 tablespoons fresh, chopped parsley
Place sauté pan on medium heat. Add olive oil and one tablespoon of butter. Dredge clams in seasoned flour. Cook 2 minutes. Turn and cook until golden brown, another 2 minutes. Add garlic, capers, lemon juice, wine, parsley and a dash of salt and pepper. Cook on high heat until liquid is reduced. Remove from heat. Melt one tablespoon of butter in pan and swirl until melted to finish golden brown. Serve immediately.
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Chunky Monkey Overnight Oats
1 cup rolled oats
1 cup milk
1 teaspoon vanilla extract
2 tablespoons honey
2 teaspoons chia seeds
1/2 cup walnuts, chopped
1/2 cup dark chocolate, chopped (or chocolate chips)
1 banana, diced
Add the oats, milk, vanilla, honey, and chia seeds to a bowl and mix really well. Refrigerate overnight or at least 4 hours.
When ready to eat, stir in the chopped walnuts, dark chocolate, and banana. Top with additional banana slices, walnuts, and chocolate if desired. The overnight oats can be refrigerated up to 3 days.
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Non-Carcinogen Grilling
Non-Carcinogen Grilling
This recipe is from an article regarding a newly discovered marinade recipe that greatly dimishes the cancer-causing compounds on grilled food.
It's the combination of these ingredients that make it work, so you can
adjust them a bit to taste--just don't leave any out.
1/2 cup brown sugar
3 centiliters crushed garlic
1 1/2 teaspoons salt
3 tablespoons mustard
1/4 cup cider vinegar
3 tablespoons lemon juice
6 tablespoons olive oil
Enjoy!
This recipe is from an article regarding a newly discovered marinade recipe that greatly dimishes the cancer-causing compounds on grilled food.
It's the combination of these ingredients that make it work, so you can
adjust them a bit to taste--just don't leave any out.
1/2 cup brown sugar
3 centiliters crushed garlic
1 1/2 teaspoons salt
3 tablespoons mustard
1/4 cup cider vinegar
3 tablespoons lemon juice
6 tablespoons olive oil
Enjoy!
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Outback Steakhouse Honey Wheat Bread
2 ½ cup warm water (100°-110°F)
¼ cup vegetable oil
½ teaspoon Brown gel paste coloring
½ cup honey
2 Tablespoons molasses
3 ½ cups whole-wheat flour
2 Tablespoons cocoa powder
1 teaspoon salt
2 Tablespoons active dry yeast
2-3 cups bread flour
corn meal (for dusting loaves)
parchment paper
In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, coloring, honey and molasses until mixed well.
Add wheat flour to water mixture.
Add cocoa powder & salt, and stir until blended. Cover bowl loosely with plastic wrap and allow mixture to sit for 20 minutes (this will give the flour time to absorb the liquids).
Stir in yeast, then add the bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
Cover bowl with greased plastic wrap.
Allow dough to rise in the bowl until doubled, about 45-60 minutes.
Prepare 2 cookie sheets by lining them with parchment paper, set aside. Divide dough into 4 pieces.
Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves, each approximately 9-10 inches long. Sprinkle with corn meal, and repeat with the remaining 2 pieces of dough.
Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350 degrees F.
Bake at for 40 minutes, rotating pans halfway through baking.
Transfer leaves to a wire rack to cool at least 1 hour before serving
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Starbucks S'mores Frappe
1 cup ice
1 ¼ cup skim milk
1 tbsp instant coffee
3 tbsp chocolate protein powder or ovaltine
1 graham cracker
1 tbsp chocolate syrup
2 marshmallows or 2 tbsp marshmallow fluff
If using marshmallows (instead of marshmallow fluff), place the marshmallows on top of the graham cracker and microwave for 15 seconds or until the marshmallows puff up. Allow to cool while you prepare the rest of the ingredients.
Place all of the ingredients into a blender. Blend until smooth. Pour into a frosty mug of choice and top with whipped cream, graham cracker crumbs, and chocolate syrup.
Makes 1 Frappuccino
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La Madeleine Croquet Monsieur
The sandwich
4 pieces of honey wheat bread
8 slices of ham
2 ounces Swiss cheese
2 teaspoons butter
The sauce
1 tablespoon butter
1 tablespoon flour
1 cup of milk
1/2 cup shredded Swiss cheese
1 pinch of ground black pepper
Assemble two sandwiches with 4 slices of ham, and 1 ounce of Swiss cheese. Butter the sandwiches with 1 teaspoon of butter per sandwich. Either broil the sandwiches in a toaster broiler oven, or toast in a pan.
To make the sauce heat together 1 tablespoon of butter and 1 tablespoon of flour in a small saucepan. Stir the flour and butter in the saucepan over medium heat. Cook the roux for about 2 minutes. Gradually add the milk in small amounts. Stir the milk in until the sauce is smooth and creamy. Once all of the milk is added add the cheese in small amounts. Add in a pinch of black pepper.
When all of the cheese has been added and it has melted through spoon 2 to 3 tablespoons of sauce over the toasted sandwiches. Sprinkle a bit of cheese over each sandwich and place the sandwich back under a hot broiler until the cheese begins to melt and brown.
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Cafe Zupas Poppyseed Dressing
For the Poppyseed Dressing:
1/2 cup apple cider vinegar
1 teaspoon dry mustard powder
1/4 cup red onion, chopped
1/2 teaspoon salt
1 tablespoon poppy seeds
3/4 cup sugar
1 cup vegetable oil (I used half canola, half olive)
For the salad:
16 ounces baby spinach
about 3 cups sliced strawberries
6 ounces bleu cheese, crumbled
1/2 cup sliced almonds, toasted
Add all the dressing ingredients to a blender and blend until smooth. Set aside.
Toss all the salad ingredients except the almonds in a very large bowl. Add as much of the dressing as you want. Add the almonds. Toss and serve immediately.
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Overnight Success Story (skinnylee)
Panera Chicken Apple Salad
8 oz chicken, skinless boneless
¼ cup orange juice, freshly squeezed
1 tsp. black pepper
2 cups romaine lettuce, shredded, divided
2 cups mixed spring mix, divided
1 cup tomatoes, seeded, diced, divided
1 oz goat cheese crumbles, divided or gorgonzola cheese
1 pkg. Simply Balanced Apple Chips, divided
For Dressing:
1 tbsp. apple cider vinegar
2 tbsp. rice vinegar
1 tsp. olive oil
¼ tsp. garlic powder
1 dash salt
1 dash pepper
Optional topping, pecans
Marinate the chicken in the orange juice and 1 tsp. black pepper for at least 30 minutes.
Drain the marinade from chicken and heat the grill to medium. Place the chicken on the grill and cook for about 5 minutes and flip the chicken for about another 5 minutes; cook until no longer pink.
Meanwhile, between two plates, add lettuce, spring mix and tomatoes; set a side.
When chicken is cooked, let it cool for a few minutes and cut into slices. Evenly divide the slices between both plates and place on top of the salad mixture. Top the chicken with goat cheese and apple chips.
To make dressing; add all of the dressing ingredients in a bowl and whisk until combined. Evenly pour the dressing over each salad.
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Natie Bomb Turkey Sandwich
8 slices 12-grain bread
4 slices cheddar cheese
Mayonnaise, to taste
6 ounces thinly sliced turkey
8 slices thick-cut bacon, cooked crisp
1 granny smith apple, cored and cut into thin slices
1/4 cup caramelized onions
Divide the cheese among half the bread slices. Place the cheese and bread slices in the toaster oven and toast until the cheese is melted and the bread is lightly browned. Spread the other slices of bread with mayonnaise. Divide the turkey, bacon, apple, and onion between the mayonnaise slices of bread. Place in the toaster oven and toast until the bread is lightly browned and the other ingredients are warmed. Top the sandwiches with the remaining toasted cheesy bread halves and serve.
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Wendy's Bacon Portabella Mushroom Melt
Burger
14 oz. lean ground beef
1 tsp. seasoning salt, steak spice or to taste
6 cremini mushrooms, sliced
1 Tbsp. butter plus more for buttering the buns
6 strips applewood smoked bacon, cooked crisp
4 cheddar cheese slices
2 brioche buns
Salt and pepper to taste
Cheese Sauce
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup aged cheddar cheese, grated
Salt to taste
pinch of cayenne
Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside.
Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm.
Heat the BBQ to 425 using a flat top or cast iron pan. Cook the burgers for 4-6 min per side or until internal temperature is 160-165F.
Butter the brioche buns and toast on the flat top or grill.
To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.
Rozanek's Bakery St. Louis Gooey Butter Cake
Rozanek's Bakery St. Louis Gooey Butter Cake
This recipe comes from Rozanek's Bakery, St. Louis, Missouri. This bakery has been in business for over 60 years . It's a St. Louis original and an acquired taste not shared by those in other parts of the country. Usually people in other cities said it looks like a mistake, a flat gooey mess. Well, of course, that's what it is and intensely rich.
Yield 1 9-inch square cake
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup butter or 3⁄4 cup margarine
• 1⁄4 cup light corn syrup
• 1 egg
• 1 cup all-purpose flour
• 2⁄3 cup evaporated milk
1. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
2. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
3. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined.
4. Beat in the corn syrup and egg until just combined.
5. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
6. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.
7. Remove to serving plate. Sprinkle with confectioners' sugar.
This recipe comes from Rozanek's Bakery, St. Louis, Missouri. This bakery has been in business for over 60 years . It's a St. Louis original and an acquired taste not shared by those in other parts of the country. Usually people in other cities said it looks like a mistake, a flat gooey mess. Well, of course, that's what it is and intensely rich.
Yield 1 9-inch square cake
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup butter or 3⁄4 cup margarine
• 1⁄4 cup light corn syrup
• 1 egg
• 1 cup all-purpose flour
• 2⁄3 cup evaporated milk
1. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
2. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
3. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined.
4. Beat in the corn syrup and egg until just combined.
5. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
6. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.
7. Remove to serving plate. Sprinkle with confectioners' sugar.
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West End Market’s Grilled Old Hickory Burger
2 Pounds ground beef chuck, formed into 6 patties
2 Tablespoons steak seasoning
6 Slices ham
6 Kaiser rolls, sliced in half
2 Tablespoon unsalted butter, melted
6 Slices American cheese
12 Slices cooked bacon
3/4 Cup barbeque sauce
6 Leaves green lettuce
1 Large tomato, 1/8 inch slices
3 Ounces sliced red onion
4 1/2 ounces dill pickle chips
Step 1:
Preheat a broiler, grill, or grill pan.
Step 2:
Season both sides of hamburger patties with the steak seasoning. Cook hamburgers to an internal temperature of 155 F, remove and cover in foil to keep warm.
Step 3:
Place the ham slices on the grill and cook for a couple of minutes on both sides. Meanwhile, brush the inside of the buns with melted butter and toast under the broiler until golden brown.
Step 4:
To assemble: place a slice of cheese on each burger, then a grilled ham slice. Top with the bacon and transfer to the bottom half of the Kaiser roll. Spoon a couple of tablespoons of the barbeque sauce over each burger.
Step 5:
Place the lettuce, tomato, onion, and pickle chips over the sauce, and finish by setting the other half of the roll on top
Abuelo's Spinach Casserole
5 lbs fresh spinach leaves, cleaned,stemmed and chopped
1 cup smoked bacon, in 1/4 inch dice
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon pureed chipotle chile in adobo
2 cups fresh diced onions
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounces processed cheese, cut into 2 cubes 6 ounces cream cheese, cut into 2 cubes
2 cups frozen whole kernel corn
1/2 cup grated monterey jack and cheddar cheese blend, combined
Preheat oven to 350°F.
Braise spinach in stock pot until limp but still bright green.
Place spinach in strainer and press to remove all water.
Brown bacon in saucepan and drain, discarding drippings.
Add butter to bacon in pan.
Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
Place spinach in cheese mixture and stir well.
Add corn and stir well.
Cook for an additional three minutes stirring continually.
Place in casserole sprayed with cooking spray and top with grated cheese.
Heat in oven until cheese is melted
Serves 8-10
Coffee Ice Cubes
Coffee Ice Cubes
Coffee ice cubes are the secret to a perfect homemade iced coffee.
There’s no other drink which we crave quite as much as a perfect iced coffee on a hot summer’s day. An iced coffee — whether it’s black, an iced latte, or a nitro cold brew — is almost always the first thing we sip on every morning throughout these summer months, and we continue to drink our way through many of these chilled, caffeinated, totally delicious beverages throughout the day.
To make coffee ice cubes, simply brew a batch of coffee, pour it into your ice cube tray, and freeze until solid. You need to plan ahead, but if you make multiple trays-worth at the same time, they’ll keep you going for a while. You may be skeptical about how life-changing these coffee ice cubes can be, but we just ask you to try them, and you’ll understand. Their power lies in their ability to multitask, simultaneously solving all your homemade iced coffee dilemmas. Add a few to your chilled coffee, instead of regular ice, and as they melt they’ll make your coffee stronger, not weaker, as well as cooling your drink down. They work just as well in a homemade iced latte as in a black coffee. You could even add them to cold chocolate milk to create a makeshift mocha. Please don’t blame us when you have no room in your freezer for anything but these delicious frozen cubes of energy.
Coffee ice cubes are the secret to a perfect homemade iced coffee.
There’s no other drink which we crave quite as much as a perfect iced coffee on a hot summer’s day. An iced coffee — whether it’s black, an iced latte, or a nitro cold brew — is almost always the first thing we sip on every morning throughout these summer months, and we continue to drink our way through many of these chilled, caffeinated, totally delicious beverages throughout the day.
To make coffee ice cubes, simply brew a batch of coffee, pour it into your ice cube tray, and freeze until solid. You need to plan ahead, but if you make multiple trays-worth at the same time, they’ll keep you going for a while. You may be skeptical about how life-changing these coffee ice cubes can be, but we just ask you to try them, and you’ll understand. Their power lies in their ability to multitask, simultaneously solving all your homemade iced coffee dilemmas. Add a few to your chilled coffee, instead of regular ice, and as they melt they’ll make your coffee stronger, not weaker, as well as cooling your drink down. They work just as well in a homemade iced latte as in a black coffee. You could even add them to cold chocolate milk to create a makeshift mocha. Please don’t blame us when you have no room in your freezer for anything but these delicious frozen cubes of energy.
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Jason's Deli Mediterranean Wrap
1 Whole Wheat Tortilla
2 slices turkey breast
2 tbsp. Roasted red pepper hummus
1/4 c. diced red onion
2 tbsp. Italian Olive Salad
Handful field greens or spinach
1 Roma Tomato, diced
Cucumber, sliced, desired amount
Spread tortilla with hummus. Layer with remaining toppings. Roll.
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Eating Ice Cream for Breakfast
Eating Ice Cream for Breakfast
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Taco Bell Doritos Locos Taco
1 cup dehydrated cheddar cheese powder
1/2 cup tomato powder
3 teaspoons turmeric powder
1/8 cup of red bell pepper powder
1 Tablespoon of green pepper granulated or powder
1/8 cup of garlic powder
1/8 cup of onion powder
2 teaspoons of ancho chili powder
2 teaspoons of Kernel Season’s nacho cheddar popcorn seasoning
1 cup of masa harina de maiz
2/3 cup of hot water
1 lb ground beef
chopped tomatoes
shredded cheddar cheese
shredded lettuce
sour cream
Taco Bell taco seasoning
Cook beef done and drain.
Mix spices together.
Mix water and harina de maiz. Form into flat pancakes.
Fry into taco shells using a spatula to keeps sides from touching.
Generously sprinkle with seasoning.
Sweet Chick's Buffalo Fried Chicken and Waffles
Sweet Chick's Buffalo Fried Chicken and Waffles
John Seymour, the restaurateur and owner of Sweet Chick, shares his recipe for buffalo chicken & waffles. You can enjoy it plain but it’s a great vehicle for all types of flavors and variations.
For the fried chicken:
• 10-12 pieces of chicken
• 1 gallon water
• 1 Cup sweet tea
• 3/4 Cups salt
• 1/4 Cup pepper
• 1 Tablespoon dried thyme
• 1 Tablespoon oregano
• 1 Tablespoon garlic powder
• Flour, for dredging
• 1 quart buttermilk
• Vegetable oil, for frying
For the buffalo sauce:
• 4 Cups hot sauce, such as Franks
• 1 Pound butter, diced into one inch cubes
• Salt, to taste
• Pepper, to taste
For the blue cheese dressing:
• 1 Cup crumbled blue cheese
• 1 1/2 Cup mayo
• 1 Cup sour cream
• 2 Tablespoons lemon juice
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon paprika
• Salt, to taste
• Pepper, to taste
For the carrots and celery waffles:
• 10 Ounces flour
• 3/4 Teaspoons salt
• 1 Tablespoon plus three fourths teaspoon baking powder
• 4 egg yolks (do not discard the yolks)
• 15 Ounces milk
• 5 Ounces butter, melted
• 4 egg whites
• 3 Tablespoons sugar
• 1 Cup celery, diced
• 2 Cups carrots, shredded
For the fried chicken:
Rinse and pat dry 10-12 pieces of chicken. Combine water, sweet tea, salt, pepper, thyme, oregano, garlic powder and chicken in an air tight container and brine chicken for 24 hours in refrigerator.
Remove the chicken and coat chicken with flour, shaking off the excess. Coat with buttermilk, dredge again, set aside. Fry with vegetable oil at 300 degrees F for 15-20 minutes until done.
For the buffalo sauce:
Place franks hot sauce in a sauce pot and add cubed butter. Bring to boil for 5 minutes, reduce to simmer and continue simmering for 40 minutes until reduced by ¼. Season to taste with salt and pepper and set aside.
For the blue cheese dressing:
In a medium size mixing blow, whisk together all ingredients until thoroughly combined and season to taste with salt and pepper. Set the dressing aside, this can be done in advance and refrigerated.
For the carrots and celery waffles:
Combine flour, salt and baking powder in a mixing bowl. Add egg yolks, milk and melted butter and whisk until combined, small lumps are okay. In a separate bowl, whip egg whites to a soft peak , add sugar. Whip the egg whites and sugar to a stiff peak and gently fold the whites into the large mixing bowl with all other ingredients. Fold in celery and carrots into the waffle batter. Cook waffle in waffle iron until golden brown.
Coat fried chicken in buffalo sauce and plate with celery waffle and blue cheese dressing.
John Seymour, the restaurateur and owner of Sweet Chick, shares his recipe for buffalo chicken & waffles. You can enjoy it plain but it’s a great vehicle for all types of flavors and variations.
For the fried chicken:
• 10-12 pieces of chicken
• 1 gallon water
• 1 Cup sweet tea
• 3/4 Cups salt
• 1/4 Cup pepper
• 1 Tablespoon dried thyme
• 1 Tablespoon oregano
• 1 Tablespoon garlic powder
• Flour, for dredging
• 1 quart buttermilk
• Vegetable oil, for frying
For the buffalo sauce:
• 4 Cups hot sauce, such as Franks
• 1 Pound butter, diced into one inch cubes
• Salt, to taste
• Pepper, to taste
For the blue cheese dressing:
• 1 Cup crumbled blue cheese
• 1 1/2 Cup mayo
• 1 Cup sour cream
• 2 Tablespoons lemon juice
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon paprika
• Salt, to taste
• Pepper, to taste
For the carrots and celery waffles:
• 10 Ounces flour
• 3/4 Teaspoons salt
• 1 Tablespoon plus three fourths teaspoon baking powder
• 4 egg yolks (do not discard the yolks)
• 15 Ounces milk
• 5 Ounces butter, melted
• 4 egg whites
• 3 Tablespoons sugar
• 1 Cup celery, diced
• 2 Cups carrots, shredded
For the fried chicken:
Rinse and pat dry 10-12 pieces of chicken. Combine water, sweet tea, salt, pepper, thyme, oregano, garlic powder and chicken in an air tight container and brine chicken for 24 hours in refrigerator.
Remove the chicken and coat chicken with flour, shaking off the excess. Coat with buttermilk, dredge again, set aside. Fry with vegetable oil at 300 degrees F for 15-20 minutes until done.
For the buffalo sauce:
Place franks hot sauce in a sauce pot and add cubed butter. Bring to boil for 5 minutes, reduce to simmer and continue simmering for 40 minutes until reduced by ¼. Season to taste with salt and pepper and set aside.
For the blue cheese dressing:
In a medium size mixing blow, whisk together all ingredients until thoroughly combined and season to taste with salt and pepper. Set the dressing aside, this can be done in advance and refrigerated.
For the carrots and celery waffles:
Combine flour, salt and baking powder in a mixing bowl. Add egg yolks, milk and melted butter and whisk until combined, small lumps are okay. In a separate bowl, whip egg whites to a soft peak , add sugar. Whip the egg whites and sugar to a stiff peak and gently fold the whites into the large mixing bowl with all other ingredients. Fold in celery and carrots into the waffle batter. Cook waffle in waffle iron until golden brown.
Coat fried chicken in buffalo sauce and plate with celery waffle and blue cheese dressing.
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