Jamie Oliver - Sainsbury's Recipes

Jamie Oliver - Sainsbury's Recipes

You can't miss out on this Jamie Oliver's World Famous Sainsbury recipes. This 76 pages eBook contains mouth watering lunches, dinners, and snack ideas.

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Moonen's Cod-Wich

Moonen's Cod-Wich
Recipe courtesy Rick Moonen, Oceana Restaurant, New York City
Beer-bettered, golden-fried cod filet sammies with Moonen's signature tartar sauce.

BEER BATTER
3/4 cup all purpose flour
2 teaspoons baking powder
1 whole egg
1 cup very cold beer
Pinch salt
Pinch cayenne

In a large combine all the above ingredients together and let sit 1 hour covered.

FISH
1 cup vegetable oil
4 (5-inch) cod fillets

Heat oil in a high sided saute pan to about 350 degrees. Pat dry the cod fillets and coat evenly with the beer batter. Fry fillets in the hot oil until golden brown on both sides. Drain on paper towels. Serve hot with a generous amount of tartar sauce.

TARTAR SAUCE:
1/2 cup chopped cornichons
1/4 cup chopped capers
3 medium shallots, peeled and rough chopped
1 cup mayonnaise
1 teaspoon Dijon mustard
3 heaping tablespoons dill
4 heaping tablespoons chives
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
1/2 cup olive oil

Using a food processor fitted with the sharp blade, add cornichons, capers, and shallots, to the work bowl. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds to well. Open the pour spout, and with the motor running, slowly add the oil in stream. Remove tartar sauce to am air-tight container and refrigerate for 24 hours before using to allow flavors to develop. Makes 3 cups.


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I was watching that low paid workers show on BBC and heard that about 5 million workers on the UK are on low pay and some/all of them get a total of £11 billion per year from the government to top up their wages so they can live. £11 billion in benefits a..

Sweet Tomatoes Broccoli Madness Salad




Salad:

1/4 cup cashews
1 big head broccoli
6 slices cooked, chopped bacon
1/3 cup dried cranberries or raisins
1/4 cup thinly-sliced red onion

Dressing:

1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar
salt and pepper, to taste

Preheat the oven to 350 degrees F. Add the cashews to a small baking sheet and cook 10 minutes. Toss them around halfway through. Remove from oven and cool.
Wash the broccoli and cut it or break it by hand into bite-sized florets. You can use it raw or blanch it to tenderize it slightly if you don't like raw broccoli. If using it raw dry it well with paper towels and skip to step 4.
To blanch: boil a big saucepan of water, add the broccoli and cook 2 minutes. Remove immediately with a slotted spoon and place in a big bowl of ice water to stop the cooking and cool it off. Drain well in a colander and then pat dry with paper towels.
In a large mixing bowl whisk together the mayo, sugar and vinegar until smooth.
Add the broccoli, cashews, bacon, cranberries and onion. Toss well and let it sit 10 - 15 minutes before serving. Toss again. Salt and pepper to taste.
Chill the leftovers up to 3 - 4 days.


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Blue Mesa Grill Grilled Navajo Chicken on Fettuccine

Blue Mesa Grill Grilled Navajo Chicken on Fettuccine
Source: Blue Mesa Grill Dallas, Texas
Note: This pasta has always been a best seller at the restaurant. Make it with grilled chicken, a mild chile cream sauce, fresh roasted corn, and cotija cheese.

1 slice bacon, minced
2 cloves garlic, minced
1/2 cup yellow onion, minced
2 teaspoons chile powder
2 cups tomato puree
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 chicken bouillon cube
1 cup corn kernels, fresh roasted, cut off the cob
(save a bit for garnish)
1/2 cup water
1 cup light cream
Salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast,
seasoned, grilled and cut into pieces
1 pound fettuccine
Grated cotija or Parmesan cheese

Bring a large stockpot of water to a boil. Drop in the fettuccine and cook until al dent. Drain in a colander.

Meanwhile, sauté the bacon in a large skillet until lightly browned. Add the onion and garlic and cook until onion is translucent. Do not let the garlic brown. Stir in the chile powder, tomato puree, oregano, cumin, salt and pepper, and 1/2 of a bouillon cube. Reduce the heat and simmer the sauce for about 4-5 minutes, stirring occasionally until the ingredients thicken slightly. Remove from heat and set aside.

Place 1 cup of the roasted corn and the water in a blender and puree. Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well. Adjust salt and pepper to taste.

Return the sauce to a low heat and add the pasta. Toss the pasta in sauce until it is well coated. Mound the pasta on individual plates and arrange the chicken pieces on top. Garnish with grated cotija or parmesan cheese and a few roasted corn kernels.
Servings: 6


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Portillo's Chocolate Cake Shake




6 scoops chocolate ice cream
1 big slice (about 2 cup) chocolate cake, prepared with chocolate frosting
splash of milk

In a blender, combine ice cream with chocolate cake, crumbled. Add milk and blend.
Makes two servings.


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CHILI RECIPES Here I go again - but this time I am not on my soapbox - I'm on the CH

CHILI RECIPES

Here I go again - but this time I am not on my soapbox - I'm on the CHILI POT!
Now that fall is fast approaching it's time to prepare some old family favorites. What I like about chili (with or without beans) is that there is so much you can do with it.

Use it on nachos, spaghetti/pasta, top a baked potato or a baked sweet potato and add some grated cheese, serve for breakfast with an egg on top, or over an omlette, over spaghetti squash and if thick enough for your fork to stand up in it - loosemeat sammies/slyders.

Try wrapping in a taco shell (soft or hard) for a quick and easy treat, chili dogs, loaded fries, loaded bloomin' onions, tamale pie, enchiladas, taco salad, bake under a grits or cornbread crust.

Turn it into a casserole and top with your favorite cheese. Try it on hash browns or fried taters and onions, stuff into peppers or squash, use as a filling for chimichangas (burritos), if it's a meat chili add beans or corn, add ketchup to sweeten it a bit for sloppy joes, add to meatloaf, add queso for a nice dip, sauce for a taco pizza.

Why not try it over mac and cheese? Or over a waffle? Stuff into biscuits and add cheese. Frito pie. Pour onto polenta. Try it!

First let's start with the $25,000 Chili Cookoff Winners:


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Improving my diet? (NEO-BAHAMUT-)

I see a lot of threads on here telling people to 'clean up their diet'. So i'm not great with eating myself. Hence why I weigh more than I should. Is there a good place to find out what foods we should be putting in our baskets. What about those that are ..

Bobbie's Cafe Beef Tips

Bobbie's Cafe Beef Tips
Source: Bobbie's Cafe, Skiatook, Oklahoma
Tender, juicy beef in a delicious gravy served over noodles. Add mushrooms if you like.

1 (3 to 4 pound) inside round or roast
Oil (enough to cover bottom of pan)
1 medium sliced onion
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
Water (enough to cover meat)

Cube the beef into bite size pieces. Season to taste. Roll in flour and brown in hot oil. Drain oil and cover with water. Put into roaster and cook until tender.

Make a flour paste (or mix 2 packages of brown gravy mix) and pour into boiling broth. Stir well to prevent lumping. Top with hot noodles and serve.


One Pan Orecchiette Pasta




2 tablespoons olive oil
1/2 onion, diced
8 ounces spicy Italian sausages, casings removed
3 1/2 cups low-sodium chicken broth, divided, or as needed
1 1/4 cups orecchiette pasta, or more to taste
1/2 cup roughly chopped arugula, or to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
salt to taste

Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Chef John


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Texas Roadhouse Roadkill




1 lb 20/80 or 15/85 ground beef
1 tsp seasoning salt
3 Tbsp A-1 steak sauce
3 Tbsp worcestershire sauce
1 large egg
1/2 tsp pepper
1 medium onion
4 oz button mushrooms
3 slices monterey jack cheese
salt and pepper
garlic powder

In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg.
Preheat oven to 400 degrees F.

When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.

Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.

Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.

Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven.


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German Goulash




1 tsp. vegetable oil
1 lb. lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 tsp. oregano
1 tsp. freshly ground black pepper
1 tsp. seasoned salt (such as Lawry's)
1/4 c. red wine
2 (15 oz) cans fire-roasted tomatoes
1 (2.25 oz) can sliced olives
1.5 cups cubed cheddar cheese
1.5 cups uncooked macaroni noodles

Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
Season with oregano, black pepper and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.


Hormel Beanless Chili

Hormel Beanless Chili
Now you can make it at home! Great on hotdogs or for loosemeat sammies. And if you want to add beans - you can.

1 lb ground beef
1 tablespoon bacon grease
6 cups cold water
1/4 cup cornstarch
1/2 cup flour
8 oz canned tomato sauce
4 tablespoons mild chili powder
1 tablespoon paprika
1 tablespoon dried onion flakes
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt
1 cup Fritos corn chips, crushed

Brown meat with bacon grease in 4-quart dutch oven. When browned, pour off excess grease except for 2 tablespoons. In a 2-quart mixing bowl, add water. Whisk in cornstarch until fully blended. Whisk in flour until fully blended. Whisk in tomato sauce until fully blended. Stir into the water mixture chili powder, paprika, dried onion, cumin, garlic powder, pepper and salt. Mix well. Add water mixture to meat in dutch oven. Stir in the crushed Fritos. Bring to a boil and then reduce to a simmer. Simmer 45 minutes. Stir well and scrape bottom of pot every 5 minutes to prevent burning. Serve as is or blend slightly with hand blender for a smoother chili. Serve over hot dogs, etc.


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Brennan's Bistro Free Form Lasagna

Brennan's Bistro Free Form Lasagna
Brennan's Bistro of Wayside, Virginia Beach, Virginia shared this shrimp filled lasagna dish topped with a creamy cheese sauce.

7 medium shrimp, peeled and deveined
2 ounces fennel confit
1 ounce oven dried tomatoes
1 teaspoon chopped fresh garlic
1 tablespoon extra virgin olive oil
3 ounces crab stock
3 ounces heavy cream
2 ounces Asiago cheese
2 tomato lasagna sheets
5 fresh spinach leaves


Heat 10-inch sauté pan. Add oil. Sauté garlic until light brown. Add shrimp and sauté. Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce.

Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.

Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.


KFC Original Recipe Fried Chicken

KFC Original Recipe Fried Chicken
I found this in an email from a friend - not sure of the source but will give it a try soon -


1 frying chicken cut into 8 pieces

Brine
8 cups water
1/3 cup salt
1 tablespoon MSG

6 to 10 cups soybean oil (vegetable oil)

Breading
9 ounces all-purpose flour (2 cups)
1 tablespoon plus 1 teaspoon salt
1 tablespoon MSG (monosodium glutamate)
2 teaspoons granulated sugar
2 teaspoons ground tellicherry pepper
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1/2 teaspoon ground savory
1/2 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon ground marjoram
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper

Dredge
4 eggs
2 cups skim milk



1. Dissolve 1/3 cup salt and 1 tablespoon MSG in 8 cups water. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and blot dry.

2. Heat oil in a deep fryer to 300° F.

3. Make the breading by combining all ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated, let chicken sit for 2 minutes in the breading, shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 18 to 20 minutes or until the chicken is golden brown. Drain chicken on a rack for at least 5 minutes before serving.

TIDBITS

This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes.

If you want to keep the chicken warm until it's all cooked, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200° F.


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Cheddar's Monte Cristo Sandwich



A Monte Cristo has it’s origin in the Croque Monsieur in the sense it is ham and cheese sandwich that is cooked. In the South, this sandwich is battered and deep-fried. It is warm, crunchy, crispy, and you can even sprinkle it will powdered sugar, and some people enjoy theirs with raspberry preserves.

4 slices of sliced bread
4 slices of smoked turkey
4 slices of ham
2 slices of American cheese
2 slices of Monterey Jack or Pepper Jack cheese
Prepared pancake batter (enough for six pancakes)
Powdered Sugar
cooking oil for frying

Make the sandwiches ahead of time. Make two sandwiches with 2 slices of smoked turkey, 2 slices of ham, and one slice of American cheese, and one slice of Monterey jack cheese. Wrap the sandwiches individually snuggly with plastic wrap. Place the sandwich in the refrigerator for at least one hour. You may want to do this overnight.

Preheat oil to about 320 degrees. Use you favorite pancake batter, make enough batter to prepare about six 4-inch pancakes. Gently unwrap the sandwiches and dip into the batter. Place the battered sandwich in hot oil and cook until golden. If you need to be sure to flip the sandwich over so both sides brown evenly.

Place the sandwich on a wire rack to drain. Allow the sandwich to rest for about 1 minute, then cut the sandwich, and dust with powdered sugar if desired.


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Music thread (Floydy)

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Sea and Suds Gulf Shrimp Salad

Sea and Suds Gulf Shrimp Salad
Sea and Suds Oyster Bar and Restaurant, Gulf Shores, Alabama
This is so easy and so delicious! Whips up in no time. A favorite for shrimp lovers.


1 pound boiled shrimp, 50-60 count, peeled
2 hard boiled eggs, peeled
1 1/2 tablespoons sweet relish
1/2 cup celery, finely diced
1 small bell pepper, diced
1/4 cup green onions, chopped
1/3 cup mayonnaise
2 teaspoons ketchup
2 teaspoons Old Bay Seafood seasoning

Add all ingredients except shrimp and blend well. then mix in shrimp thoroughly. Refrigerate for 12 hours before serving.
Servings: 4


Shake Shack's Roker Burger




Burger
1 pound best quality all-natural beef, freshly ground from whole muscle cuts
Kosher salt, to taste
Freshly ground black pepper, to taste
8 slices American cheese
4 potato sandwich rolls
¼ cup butter, melted
1 cup of your favorite pulled pork in BBQ sauce, warmed
½ cup red-eye mayo (recipe follows)
12 kosher dill pickle chips
Canola oil

Red-eye mayo
½ cup best quality store-bought mayonnaise, extra heavy
1 ½ teaspoons espresso
1 ½ teaspoons white vinegar
1 ½ teaspoons maple syrup
Pinch salt and pepper

Red-eye mayo:

Using a whisk, combine all ingredients in a small bowl until smooth and homogeneous in color. Note: Red-eye mayo can be made in advance and stored in the refrigerator for up to 3 days.

To assemble the burger:

1. Open buns and brush insides with melted butter. Then place buttered side down in a large skillet heated over medium heat and toast inside of buns until golden brown, about 30 seconds.

2. Remove buns from the skillet and spoon on about 2 tablespoons of red-eye mayo on the tops of each bun. Places buns off to the side.

3. Heat a well-seasoned cast-iron skillet over medium-high heat until almost smoking.

4. While the pan is heating, divide ground beef into four equal balls, about 4 ounces each. Season the outside of each ball liberally with kosher salt and freshly ground pepper.

5. Once pan is heated, place balls into skillet, evenly spaced apart. Using the back of a firm spatula, press down upon each ball until a ¾-inch-thick patty forms.

6. Allow pressed patties to cook for 1 1/2 minutes until a deep brown sear forms on the bottom of each patty.

7. Using the spatula, gently release each patty from the pan by slipping the tip of the spatula between the bottom of the burger and the pan, and then flip over. Place two slices of cheese on top of each patty once flipped and continue to cook until the cheese is melted and creamy. About another 1 ½ minutes.

8. Remove the patties from the skillet using the spatula and place on the prepared buns. Divide the pulled pork into 4 equal portions and place on top of burgers. Then top each burger with 3 pickle slices. Close top bun and enjoy.

Servings: 4


Cheesecake Factory Creme Brulee French Toast




1 1.5 lb loaf Brioche sliced thick (about 8- one inch slices) day old is best
5 large eggs
1 egg yolk
1¼ cups half and half
1 tablespoon vanilla
2 tablespoon sugar
butter for cooking
Maple Cream Syrup:
1 cup heavy cream
½ cup butter
½ cup brown sugar
¼ teaspoon maple extract
dash salt
½ teaspoon vanilla

Beat eggs, egg yolk, half and half, vanilla and sugar together in a 9x13 pan.
Place the bread in the pan and let the bread soak up the egg on one side for about 5 minutes, then turn and let soak on other side. If the bread does not fit all at once in the pan, let the bread soak, then remove to plate to allow other pieces to fit in pan. Let any excess egg mixture drip off into pan.
Heat frying pan or griddle up to 350 degrees. Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking the first side, sprinkle a small amount of sugar on the uncooked side. Flip and cook other side until golden and sugar is caramelized.
Serve with Maple Cream Syrup.
Syrup: Place cream, butter and brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple extract, dash of salt and vanilla.

Notes
-The cooking time will vary according to the pan/heat source you are using. I use a built in griddle, which gets hotter than the typical griddle (plug in type). I've also used a Teflon pan over a flame. I believe the best crust is formed on the french toast when using a cast iron or other non Teflon type coated pan. This allows the sugar to form a bit of a caramelized layer on the outside of the french toast. That said, this recipe tastes delicious when using an electric griddle with a Teflon coating. If you are cooking several batches you may need to wipe out the pan to prevent the bread from sticking to the melted sugar. Remember to butter the pan after each batch.
-Remember the bread is thick, and time needs to be allowed to cook the inside of the french toast as well as the outside of the bread. Don't turn the heat up too high, or the outside will burn and you'll be left with a soggy inside. We're looking for tender and creamy, not soggy.
-You can find Brioche in many specialty bakeries. I have also used a Challah loaf.
-Store any leftover syrup in refrigerator, covered. It will keep for a month or so. Just heat up when ready to use.


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I've lived here 3 years now and literally in the last 18 months since I've stopped partaking in the animal holocaust, some of my roof tiles have started to come loose. What do? I consulted Morrissey on the matter but he was busy on tour and my organic ..

you won't believe it -

Black Cherry Kool-Aid Rub

(This rub can be used on any kind of pork or chicken)

1 cup brown sugar
1/4 cup paprika
1/8 cup salt
2 Tbsp. onion powder
3 Tbsp. garlic powder
2 Tbsp. black pepper
2 tsp. cayenne
2 tsp. ground mustard
1 tsp. cumin
4 tsp. black cherry Kool-Aid

Mix all ingredients together and generously apply rub to meat, then wrap meat in foil or plastic wrap and let sit for at least 24 hours.


Cherry Kool-Aid Ribs
1 packet (23 oz.) unsweetened cherry Kool-Aid mix
¼ cup brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
½ tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 rack St. Louis spare ribs
¼ cup yellow mustard
1 cup of your favorite BBQ sauce (optional)

Instructions

Create dry rub by mixing Kool-aid mix, brown sugar, salt, paprika, chili powder, dry mustard, onion powder, and garlic powder together in a bowl and set aside. Remove the membrane from the back of the ribs and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.

Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.

Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky. Remove the ribs from the grill, slice and serve.

* Alternatively you can use a smoker according to manufacturer’s instructions.


Kool-Aid Pickles
1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
You can also try it without sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice

Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.

County Fair Style Kool-Aid® Drop Doughnuts

2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
Add all ingredients to list

Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.


Lemon Pepper Chicken II

2/3 cup dry lemonade mix
2 teaspoons ground black pepper
1 (16 ounce) bottle Italian-style salad dressing
6 skinless, boneless chicken breast halves



To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.


kool aid orange chicken

2 TBS orange kool-aid
1 C. BBQ sauce
chicken cut into strips

*cook chicken strips til no longer pink (about 5 min.) combine kool aid & BBQ sauce then pour over chicken, stir & cook til warmed through



Deep Fried Kool-Aid Balls

Whisk:
2 eggs
– 1/2 cup water (100 ml)
– 2 Tablespoons vegetable oil (30 ml)
– 1 package of Kool-Aid, any flavor (.15 oz or 4.3 grams)

Add:
– 1 box of white cake mix (15.25 oz or 432 grams) (batter will be thick)

Glaze:
2 Tablespoons water (30 ml)
1 cup Confectioners Sugar

Form into balls. Deep fry at 360*F. Fry 3 minutes (depending on size) Drain. Drizzle with glaze
whilte still warm.


Skewered Honey-Balsamic Chicken

Skewered Honey-Balsamic Chicken

5 chicken thighs; skinless, boneless

Marinade:
2 tbs balsamic vinegar
2 tbs Worcestershire sauce
2 tsp onion powder
2 tbs honey
1 tsp pepper
2 cloves garlic; crushed
1 tsp ginger; grated
1 tbs oil
sesame seeds; for sprinkling on top
honey; extra, (optional)
Extra Optional Ingredients
salt to taste



Cut chicken thighs into 1/2 inch pieces.

In a separate bowl, mix the marinade and pour over the chicken. Add salt to taste. Mix completely so that all the chicken pieces are covered. Let marinade for 1-2 hours.

Drain and skewer a few chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat to med/low and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown. Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.

Baste with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve.You can keep them warm in a 200 deg oven.


Roast Lemon Pepper Chicken & Potatoes

Roast Lemon Pepper Chicken & Potatoes

1 pounds potatoes; sliced 1/4 inch thick
1 medium onion; thinly sliced
Olive oil cooking spray
6 large chicken drumsticks; skin removed
2 teaspoons Kosher salt; or to taste
Freshly ground black pepper
Lemon pepper; to taste
1 teaspoon Paprika

Preheat oven to 450. Spray a large roasting pan thoroughly with cooking spray. Add sliced potatoes and onions, spray with olive oil, season with salt and pepper and toss to coat. Spread in an even layer. Lay chicken on top of vegetables. Season with salt, lemon pepper and half of paprika. Turn chicken over and season other side. Cover pan with foil and roast chicken in upper third of oven for 20 minutes. Remove the foil and roast for another 30 minutes until chicken is cooked through and potatoes are tender.


Chicken Fried Rice

Chicken Fried Rice
a great way to use up leftover rice and leftover chicken!

1 tbsp oil
2 Eggs; (up to 3), lightly beaten
3 green onions
1 clove garlic
1 tsp fresh ginger; grated
2 cups cooked rice; cold
2 tbsp Soy sauce
1/2 cup chicken; shredded, cooked
1/2 cup frozen peas; thawed

Heat half of the oil and scramble the eggs until thoroughly cooked. Remove from pan and set aside.
Heat the remaining oil and add onions, garlic and ginger. Saute for 30 seconds. Add rice and stir-fry for 2-3 minutes. Add soy sauce, chicken, peas, eggs and season to taste.
Cook for a minute, and serve while hot.


Seamark Seafood Chef Bubba's Deviled Crabs

Seamark Seafood Chef Bubba's Deviled Crabs
From: Seamark Seafood, Kitty Hawk, N.C - A delicious crab coquette sauteed with onions, celery, green peppers and seasoned with Old Bay, rolled and oven baked.

1 pound regular or backfin crabmeat, remove shells
2 tablespoons minced onions
2 tablespoons minced celery
1 tablespoon minced green pepper
3 tablespoons chopped fresh parsley
1 tablespoon Old Bay Seasoning
3 eggs, beaten
4 cups fresh bread crumbs
1 teaspoon Worcestershire sauce
3 teaspoons baking powder
1/2 teaspoon Tabasco sauce
16 to 18 natural crab or aluminum shells

Combine and mix all ingredients well. Spoon into shells, heaping up in the center. Bake in 400 degree F preheated oven for 15 to 20 minutes, until golden brown on top.

NOTE: If you use natural shells, wash them in 1 part vinegar and 2 parts water before using.


Nun Amen Ra (crooks)

Who is this guy? I can't find out anything about him other than his own self promotion. A video is spreading across facebook claiming he eats one 1250 cal vegan meal a day, and in 2012 he set a natty deadlift world record. He talks like an alien or someth..

Body rejecting animal products after just a few weeks on a vegan diet? (The_Twig)

Hey guys, so I have been eating a 100% vegan diet now for the last 4-6 weeks (not sure of the actual start date). Last night, my girlfriend and her family had some garlic bread which I ended up having about 5 slices of. I then woke up at about 4am, swi..

Rumbi Spicy Hawaiian Teriyaki Chicken Bowl




Rumbi Rice:

2½ cups water
1 (14oz) can coconut milk (about 1½ cups; I used light coconut milk)
½ Tbsp sugar
2 cups long grain white rice
1 (15oz) can red beans, drained and rinsed

Spicy Hawaiian Teriyaki Sauce:

¾ cups Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
1 tsp soy sauce
2 tsp chili garlic sauce (in the Asian section of the grocery store; I used the one in the clear plastic jar with the green lid.)
1 tsp fresh ginger
pinch of salt
1 Tbsp of brown sugar
1 Tbsp cornstarch (if needed)
1 Tbsp COLD water (if needed)

Vegetables & Chicken:

2 chicken breasts (about 2 cups, cubed)
Salt & Pepper
1 Tbsp canola oil
4 carrots, peeled and grated (approximately 1½ cups)
3 celery stalks, washed and sliced (approximately 1½ cups)
1 zucchini, chopped into small cubes (approximately 1½ cups)
1½ cups chopped broccoli florets (approximately ½-3/4 large head of broccoli)

RICE: Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving. [If you don’t have a rice cooker: Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.]
TERIYAKI SAUCE: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water and SLOWLY add to sauce. You want it to be slightly thicker than the jarred teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it. I actually could have gone without thickening mine. Just heating it up would have been perfect.)
VEGETABLES & CHICKEN: Season chicken with salt & pepper & grill for 4 minutes on each side, or until cooked through. Allow chicken to rest before cutting into cubes; you can let the chicken rest while you cook the vegetables (it will help keep the juices inside.) Heat canola oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (about equal amounts.) Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp per bowl).


BP Monitors / Recommendations (Irish Beast)

Does anyone know of decent offers at the moment as Im trying to get my down a bit. Need a half decent one with a large sleeve. Had one once but was so inconsistent I binned it and was meant to be a good one. Any offers or recommendations please folks??..

Farage and Trump sharing a stage (Floydy)

Later on tonight. What do think this is about then guys?http://ift.tt/2bPo3ho..

Little City Restaurant Sun-Dried Tomato Chicken Salad

Little City Restaurant Sun-Dried Tomato Chicken Salad
A nice twist on chicken salad. Great way to use leftovers or a rotisserie chicken.

3/4 cup rehydrated sun-dried tomatoes
1 pound diced grilled chicken
3/4 cup chopped toasted walnuts
5 tablespoons diced red onion
3/4 cup diced celery
Salt, pepper to taste
1 1/8 cups mayonnaise
1/3 teaspoon yellow mustard

Rehydrate sun-dried tomatoes in hot water; drain and cool.
Combine chicken, walnuts, onion, celery, salt and pepper. Mix together the mayo and mustard. Add to chicken mixture with tomatoes and adjust seasonings.


Are you a psychopath? (Floydy)

Short test for you.http://ift.tt/1rZVVXT..

Cookie company's 75 calorie lemon oatmeal cookies

I'm trying to find the recipe for low fat low calorie cholesterol free lemon oatmeal cookies. They are kind of a cake like cookie. Anyone have one?


Disney World Chocolate Peanut Butter Sandwiches




30 graham crackers ( sheets, split in half )
3/4 cup creamy peanut butter
1 pound chocolate candy coating

Melt chocolate in microwave or stove top according to directions on package. Take one piece of graham cracker and dip in chocolate. Shake cracker to get rid of excess chocolate and place on a small cookie sheet covered with wax paper. Repeat with remaining graham cracker pieces. Place cookie sheet in the freezer for about 10 minutes to help the chocolate harden faster.

Pull the chocolate-covered crackers out of the freezer and spread 2 tablespoons of peanut butter on each one. Push the peanut butter all the way to the edge and try to get it as even as possible. Once you have topped all of the crackers with peanut butter, return cookie sheet to the freezer and let harden for about 10 minutes.

Remove the cookie sheet and using the rest of your melted chocolate, spoon a couple of spoonfuls onto each cracker, until all the peanut butter is covered. Make sure that you also have enough to spread on the sides of each cookie (I found that it helped to use a plastic knife to do the sides). Place sandwich cookies back in the fridge for about 5 minutes.

Remove the cookies from the freezer one last time and using the small amount of chocolate leftover, drizzle on top of each sandwich cookie. Keep cookies in the fridge until you are ready to eat them (they tend to melt and get all gooey very quickly!).

30 Servings


Experiences buying a new car. (Dr Z)

Is it just me getting older and grumpier? I remember a time when, if you walked into a car dealer you were set upon the second you tried to have a look around. Once they sussed you were actually looking to buy you were then treated like Royalty. Now, it a..

Tarantula's (Johnny Napalm)

I got my first about four months ago. It's a Chile rose. I find them truly fascinating to watch. I'm after a giant white knee now. Anybody else keep them?..

More productive with a routine? (Johnny Napalm)

I'm off school for six weeks and am at my wit's end with boredom ,plus broken sleep patterns, eating junk food etc.. Haven't touched a weight since the PCA British finals. I moan about work and not having enough time etc, but I've realised..

What do 'they' know that we don't ??? (Skrewdriver)

For the first time since the cold war, the German Government is advising it's people to stockpile food and water in case of a national emergency..... - bit strange, no!!??? http://ift.tt/2bcgcs3 ???..

Cheesecake Factory Chicken Costoletta




8 - 2(ounce) Chicken Tenderloins
½ c. All-Purpose Flour
2 Large Eggs
1 c. Panko Breadcrumbs
1 Lemon, zest
¼ c. Pecorino Romano Cheese, grated
¼ c. Extra Virgin Olive Oil
2 tbsp. Butter

For the Sauce

1 tbsp. Extra Virgin Olive Oil
1 tbsp. All-Purpose Flour
2 Cloves Garlic, minced
¼ c. Milk
¾ c. Heavy Cream
¼ c. Fat Free Chicken Stock
1 Lemon, juice only
1 tbsp. Butter

For the Chicken

Using a meat mallet, flatten the tenderloins so that they are even in thickness.
Gather three bowls. In one, place the flour. In the second, add the eggs and whisk them with a fork. In the third, combine the breadcrumbs, lemon zest and cheese.
Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.
Heat a large nonstick saute pan over medium heat and add the oil and butter. Once melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. You may need to do this in two batches.
Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside.

For the Sauce

Melt the oil in a medium saucepan over low-medium heat and add the garlic.
Saute 1-2 minutes then whisk in the flour.
Whisk in the milk, heavy cream, chicken stock and lemon juice and bring to a boil over medium-high heat until the sauce has thickened; approximately 3-5 minutes.
Next, stir in the butter and pour desired amount of sauce over the chicken.


Log House Gumbo

Log House Gumbo
Log House Restaurant, Biloxi, Mississippi
Gumbo is what momma made. Mommas are all different - and so is their gumbo. Sometimes it’s caramel colored roux, okra, tomatoes, shrimp and crab seasoned delicately and thickened slightly to the viscosity of a soup or it can be a chocolate brown roux, thick as a stew and brimming with lumps of chicken and sausage, or some have no roux at all and are served entirely with greens and legumes. Most are served over rice. Enjoy the flavors of this gumbo passed down from somebodys' momma.

1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
6 tablespoons vegetable oil
1 1/2 tablespoons flour
1 quart water
2 bay leaves
1 tablespoon ketchup
1 tablespoon minced garlic
Pinch of red pepper
Pinch of black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste
1 can okra
2 cups canned tomatoes
1 pound cleaned raw shrimp
1/2 pound fresh crab meat
1 1/2 teaspoons gumbo file

Braise onions, celery and green pepper in 2 tablespoons of oil.

In a separate pot mix 4 tablespoons of oil with flour. Brown well to make a French roux. Add water, bay leaves, ketchup, garlic, red and black pepper, Worcestershire sauce and Tabasco sauce to vegetable mixture. Salt to taste. Cook gently until vegetables are done and flavors well blended.

Add okra, tomatoes, shrimp and crab. Thicken with roux and simmer briefly, adding water as needed, until the seafood is done. Add gumbo file and serve over rice.
Makes 6 servings.


New to this group

Hi guys how are u,can anyone send me a nice moist carrot cake and vanilla muffin


IHOP Cheesecake Pancakes




1 1/2 cups hulled and sliced strawberries
2 tablespoons strawberry jam, seedless
1 1/4 cups flour, all-purpose
1 1/4 cups buttermilk
1 egg, large
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Salt to taste
2 cups frozen cheesecake, chopped
Cooking spray
Whipped cream topping

In a bowl; mix the strawberries, jam and 2 tablespoons warm water. Once mixed,set aside.
Preheat the oven to 200 degrees Fahrenheit.
Using a blender, pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a bowl. Gently stir in the cheesecake pieces, keeping them whole.
Use the cooking spray to coat a large nonstick skillet or griddle. Heat it up over medium heat.
Pour about 1/4 cup batter into the skillet for each pancake, working in batches.
Cook about 4 minutes or until bubbly on top, then flip and cook about 2 more minutes or until the other side is golden brown.
Transfer the finished pancakes to a baking sheet and keep warm in the pre-heated oven.
Serve the pancakes topped with the strawberry sauce and top with whipped cream.


Some help on a legal matter please (Johnny Napalm)

Long story short. Dvla are attempting to charge me with no insurance on a vehicle I owned earlier this year. The car wasn't being used but I forgot to declare it Sorn. When I got the reminder about it, (as I was giving the car to my girlfriend's s..

PPI (Floydy)

On Saturday a form came through my letterbox from a PPI claim company. They said they could trace back any monies owed to me up to 25 years ago, all I would need to do would be to send them a credit report which they would organise to be sent to me first ..

Cheddar Cheese Soup from Le Cellier Canada

Cheddar Cheese Soup from Le Cellier Canada - Epcot - Disney World
Enjoy this creamy, cheesy soup anytime you want! Another regional cuisine inspired by the provinces of Canada.

Yield: 6 servings

1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives


1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.


Retrieving Deleted Text Messages (Trunks)

Has anyone had any success in retrieving deleted text messages that are more than a year old through their mobile phone operator? I assume there is a cut off point when there is no way to retrieve those texts. Does anyone know what that cut off point is f..

Lunch Lady's Homemade Pizza




2 2/3 c. all-purpose flour
3/4 c. nonfat dry milk powder
2 T. + 1 1/4 t. sugar
2 t. active dry yeast
1/2 t. salt
1 2/3 c. warm water
1 1/4 t. vegetable oil
1/2 lb. Italian sausage
1/2 lb. lean ground beef
1/2 jar (7 oz.) pizza sauce
16 oz. part-skim mozzarella cheese, shredded

Grease and flour a metal (1/2-sized) sheet pan (18"x13"). Preheat oven to 475 degrees.
In a large bowl, whisk together the flour, milk powder, sugar, yeast and salt. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If there are a few lumps remaining, it's OK.
Spread the pizza dough into the prepared sheet pan, being sure the dough is spread evenly and to the edges of the pan. Set aside to rest for about 20 minutes.
Meanwhile, brown the Italian sausage and ground beef together until cooked completely. Drain and set aside.
Bake the un-topped crust for about 12 minutes. Remove the crust and top with the pizza sauce, then the cooked sausage and beef mixture and then the shredded cheese.
Return the pizza to the oven and bake for an additional 12-15 minutes, or until top is well browned.


Holiday training (She)

Soo do you train when you go on holiday ? I know I do I allways check before I go anywhere to make sure there is a gym to use. I come back looking better then when I went lol...

Aggressive Female Drivers (CitizenKane)

I've noticed recently that a disproportionate amount (the vast majority in fact) of the aggressive drivers/tailgaters, etc. that I encounter on the roads these days are women. Statistically males have always been the more dangerous drivers, so is this..

Please read - very important

It's been a while since I posted food recalls - and I started it again.

http://ift.tt/2bvwj92

There are recalls for meats, veggies, spices, bread mixes, etc. that you may have in your pantry/freezer/refrigerator.

I hope you take a moment to take a peek - and I hope you don't have any of it!

KW


Food recalls 2016

It's been a while since I have posted these - so let's start over -


2016 PCA MuscleTalk Championships - Results (James)

See the results from the 2016 PCA MuscleTalk Championships through the link:http://ift.tt/2bMGzcb Pics to follow..

SmoQue N Bones Famous Pulled Pork Sandwich

SmoQue N Bones Famous Pulled Pork Sandwich
Located in Toronto, Ontario, Canada, SmoQue N Bones is known for its outstanding foods.

Pulled Pork

5-7lbs Boston Pork Butt
3 tbsp Salt
3 tbsp Pepper
1 cup Italian Seasoning
1 cup Basil
1 cup Oregano

1 cup Thyme
1 cup Wood Chips
Garlic Butter, to taste
Buttermilk Sandwich Bun
1 cup Creamy Coleslaw
Smokey BBQ Sauce, to taste

15 Servings

In a hotel pan, generously season the pork butt by rubbing salt, pepper, Italian seasoning, basil, oregano, thyme (and any other herbs deemed tasty) over the surface area of the meat.
Marinate for 4-6 hours in the refrigerator.
Set BBQ to 300°F, and place a cup of wood chips in with the charcoal. If using a gas BBQ, put wood chips in the smoker box.
Turn the Pork so that the fat side is facing up, and the meat side is resting in the hotel pan. Place the hotel pan in the BBQ, and close the lid.
Cook until internal temperature of meat reaches 195°F. You may need to add more coals and more wood chips depending on the size of the Pork Butt and the length of time it needs to cook.
Once cooked, remove from grill and let sit for 30 mins before pulling apart. After 30 mins, begin to pull the pork apart. It should be soft enough that it requires very little strength and should be done by hand.
Spread garlic butter over a toasted buttermilk sandwich bun. Put desired amount of pulled pork on the bottom bun (we recommend 4oz).
Finish the sandwich with a generous helping of creamy coleslaw, followed by a healthy amount of smokey BBQ sauce.


Trader Joe’s Mac and Cheese




1 oz (1/4 cup) butter
2 oz (a little less than 1/2 cup) all-purpose flour
4 oz good quality white Cheddar cheese, grated
3 oz good quality Havarti cheese, grated
2 oz good quality Gouda cheese, grated
1 oz good quality Swiss cheese, grated
3/4 tsp salt
24 oz milk (3 cups) whole milk (or 2% for less calories)
white pepper
nutmeg
1 lb De Cecco elbow pasta

Start by putting a large pot of water on to boil the pasta-make sure to salt it well.
Now, start making the cheese sauce, but if the pasta water comes to a boil before you add the cheese to the sauce you are making, turn it down.
Melt the butter in a medium sized pan over medium heat, then add the flour and stir well.
Continue to cook while stirring for about 3 to 4 minutes, but do not let it brown. (Cooking the flour well is important because the sauce will have a “raw-flour” taste if it isn’t cooked long enough.)
Have the milk close by in a jug that is easy to pour from, and add a little drop of milk. The milk should sizzle and steam immediately, if it doesn’t, turn up the heat a little. Once the milk does sizzle, begin adding a little at a time, and stirring quickly to keep the sauce smooth. The secret to not having lumps in white sauce is to gradually increase the amount of milk you add each time; if you add too much at once, especially early on, chances are you will end up with lumpy sauce (which is completely reparable with an immersion blender)!
Start with about 2 tablespoons of milk, then 2 more, then a little more each time. Once the sauce begins to form, you can add more milk each time. Just make sure all the milk has been absorbed after each addition, before adding more.
Once the sauce is finished, add salt, nutmeg and white pepper to taste, and lower the heat.
At this point, add the pasta to the boiling water. Stir well, and stir the white sauce, too, so it doesn’t stick. Now, add the grated cheeses to the white sauce, and stir until it is melted, adjusting the heat if necessary. Stir constantly or it will stick.
When the pasta is ready (al dente), drain and return to the pot and stir in the cheese sauce; serve hot.

NOTE: The following recipe will make enough cheese sauce (about 4 1/2 cups) for about 2 lbs of pasta. Because the cheese sauce freezes perfectly, it’s worth making a larger batch and freezing half for another time. To make less sauce, halve the sauce recipe.


Bacon-Pork Chops with BBQ Glaze

Bacon-Pork Chops with BBQ Glaze


4 6-7 ounce Boneless Pork Loin Chops 1 1/4-inch thick
1 tsp coarse salt
1/2 cup lager beer
1/2 cup chicken broth, reduced-sodium

4 slices thick-cut Bacon
4 tbsp barbecue sauce
1 tsp canola oil




Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.

Mix together barbecue sauce and beer.

Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.

Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.

Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.

Serves 4


Chicken Fried Pork Chops

Chicken Fried Pork Chops



4 (4-oz.) boneless pork loin chops

1/4 cup all-purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

2 to 3 tablespoons milk

1/2 cup Italian-style dry bread crumbs

2 tablespoons vegetable oil



1 of 3 To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2 of 3 In shallow bowl, combine flour, seasoned salt and garlic powder; mix well. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture; dip in milk. Coat well with bread crumbs.
3 of 3 Heat oil in 10-inch skillet over medium heat until hot. Add pork chops; cook 6 to 8 minutes or until slightly pink in center.


KFC 11 herbs and spices?

The Chicago Tribune is reporting that it may have uncovered Col. Harland Sanders' secret original recipe for his famed KFC chicken.

A freelance reporter for the newspaper said he stumbled upon the recipe at the home of Joe Ledington, a nephew of the colonel by marriage, while paging through a scrapbook once owned by Sanders' late wife, Claudia Sanders. The the scrapbook was passed down through various family members since Claudia Sanders died in 1997. Ledington said the book – which contains photos of the Sanderses' wedding, original franchise agreements and original photos of overseas restaurant openings.

The recipe was handwritten on a piece of paper tucked into an envelope that contained a copy of Claudia Sanders' will, he said.

But in an email to the Courier-Journal, a KFC spokesperson said the recipe isn't theirs. "Many people have made these claims over the years and no one has been accurate – this one isn't either," the email said. "Though, we imagine that might make some tasty fried chicken, too."

You would expect them to make this statement even if this is the real deal.

2 cups flour
2/3 tablespoons of salt
1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper


Empress Sisi's Pancakes




3 tablespoons raisins
3 tablespoons dark rum
1 cup whole milk
5 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
2 tablespoons butter
4 tablespoons icing sugar (for dusting)

In a small bowl, soak the raisins in rum for about 15 minutes.

In a medium bowl, whisk the milk, eggs, sugar and vanilla. Gradually add flour to make a smooth batter.

In a large skillet, heat 2 tablespoons of butter over medium heat.

Pour the batter into the pan and cook for 5-6 minutes, or until the Kaiserschmarrn slightly sets and the bottom is lightly golden.

Flip the pancake and cook the other side. If the Kaiserschmarrn breaks into pieces, it’s fine. It is also possible to cut it into quarters before turning it over, quarter by quarter.

Add the raisins soaked in rum.

Using a spatula or a fork, tear the pancake into bite size pieces as it continues to cook for a few minutes.

Serve in a dish. Dust with icing sugar and serve for example, with strawberry compote.

Strawberry Compote

16 oz fresh strawberries
Juice of half a lemon
1/4 cup sugar

Cut strawberries coarsely.

Put the strawberries, lemon juice and sugar in a saucepan and simmer over low heat for 15 to 20 minutes, while stirring regularly.


McGregor Vs Diaz: Who do you think will win? (The_Twig)

Being Irish myself and a fan of McGregor I hope McGregor takes the win, but I am doubtful ever since I now know how "brosciency" and superstitious his coach is. IMO Mcgregor only dominated featherweights because he had a big reach advantage d..

Summertime Fresh Fruit Sundaes [or oven]

Summertime Fresh Fruit Sundaes [or oven]

Comments: Excellent with any seasonal fresh fruit such as pears, peaches, nectarines, apples, apricots, garnished if desired with a few colorful cranberries.
If desired, bake this fruits sauce into a preheated 325°F [160°C] oven, for 25 minutes.

Ingredients Preparation

4 peaches, peeled and stoned
4 prunes, peeled and stoned
1/2 cup [125 mL] well packed brown sugar
1/4 cup [60 mL] Peach Schnapps, Amaretto Liqueur, Grand Marnier Liqueur or orange juice
1 tablespoon [15 mL] lemon juice
2 tablespoons [30 g] butter, into pieces
4 cups [1 L] pure [if possible] vanilla ice cream
Roasted slivered almonds
Fancy plain wafers



Cut fruits into approximately 1/2-inch [1.3-cm] thick segments [approximately 8 per fruit]; arrange into an al foil dish.
Into a bowl, beat together brown sugar, Peach Schnapps, Amaretto Liqueur, Grand Marnier Liqueur or orange juice and lemon juice.
Pour mixture over fruit segments; dot with butter pieces.
Tightly cover with al foil.
Barbecue over just warm charcoals for 20 to 30 minutes, until softened, shaking dish every once in a while to well coat fruits segments with sauce.
Uncover; stir well.
Scoop vanilla ice cream into individual dessert bowls; top with hot mixed fruits sauce.
Sprinkle with roasted slivered almonds and decorate with fancy plain wafers.
Serve immediately.


Just Another Barbecued Chicken Parts [or stove]

Just Another Barbecued Chicken Parts [or stove]

Comments: Coated chicken parts can also be fried into a frypan on the stove.

Ingredients Preparation

1/4 cup [60 mL] ketchup
3 tablespoons [45 mL] cider vinegar
1 tablespoon [15 mL] horseradish
2 teaspoons [10 mL] brown sugar
1 clove garlic, minced
1/8 teaspoon [0.5 mL] thyme
1/4 teaspoon [1 mL] black pepper
1 chicken, cut into parts



Preheat barbecue.
Mix together all ingredients, except black pepper and chicken, into a saucepan.
Cook, stirring until thickened, for approximately 5 minutes.
Remove from heat.
Stir in black pepper.
Coat chicken parts with mixture.
Barbecue, covered with al foil and turning once, until no longer pink inside.


Cheesy Grilled Potato Slices

Cheesy Grilled Potato Slices

Servings: 4
Ingredients Preparation

4 potatoes
Olive oil
8 slices of cheese, into pieces



Preheat barbecue.
Slice potatoes into 1/8-inch [0.3-cm] thick slices.
Brush slices on both sides with olive oil.
Barbecue potato slices for 2 minutes; turn potato slices over.
Top each slice with a piece of cheese.
Barbecue for 2 minutes more.


Mexican-Style Garlic Marinated Shrimps

Mexican-Style Garlic Marinated Shrimps
!
Servings: 12
Ingredients Preparation

4 pounds [1.8 kg] raw medium-size shrimps, shelled and deveined
A little butter [or to taste]

Garlic Marinade

1/2 cup [125 mL] vegetable oil
2 teaspoons [10 mL] seasoned salt
1 teaspoon [5 mL] lemon pepper
4 cloves garlic, minced
2 cups [500 mL] Mexican-style salsa
1 cup [250 mL] vinegar
1/4 cup [60 mL] Worcestershire sauce
1 teaspoon [5 mL] coriander seeds
1 cup [250 mL] minced parsley



Into a bowl, mix together all marinade ingredients [vegetable oil, seasoned salt, lemon pepper, garlic, salsa, vinegar, Worcestershire sauce, coriander seeds and parsley].
Stir in shrimps.
Cover and refrigerate for 1 to 2 hours.
Remove shrimps from marinade; drain lightly, reserving both, shrimps and marinade separately.
Thread shrimps onto metal skewers.
Barbecue, brushing shrimps with marinade and turning skewers once, until shrimps turn pink.


A Patriotic Chicken Salad

A Patriotic Chicken Salad


Ingredients:

- Several large handfuls of spinach

- 1/3 cup raspberries

- 1/3 cup blueberries

- 1/4 cup chopped fresh basil

- 4 oz. chicken breast, sliced

- Sliced cherry tomatoes for garnish

Dressing:

- Juice of 1/2 lemon

- 1/3 cup olive oil

- 1 tsp minced fresh garlic

Directions: Put dressing ingredients in small jar, seal jar, and shake until mixed. Combine spinach, berries, basil, and dressing, then toss ingredients with salad tongs. Place tossed salad on plate, top with chicken breat, and garnish the edges with the cherry tomatoes. Makes one serving.d


Hawaiian Pasta Salad

Hawaiian Pasta Salad


8 oz rotini or bow tie pasta
1 (14oz) can pineapple tidbits, juice reserved
1 red pepper, diced
2 cups diced ham
1 green onion, thinly sliced

Dressing

½ cup mayonnaise or dressing
¼ cup sour cream
1 tablespoon dijon mustard
⅓ cup pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
¼ teaspoon garlic powder
black pepper to taste



Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.


Cracker Barrel Grilled Chicken Tenderloins

Cracker Barrel Grilled Chicken Tenderloins
(without the grill)
Oh so finger licking good, with an ooey gooey glaze that is just to die for - just another great country dish from Cracker Barrel!


Ingredients:
4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
1 - 8 oz bottle Italian Dressing (I prefer zesty italian)
2 - teaspoons fresh or bottled lime juice
4 - teaspoons honey

Directions:
Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end.

In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine.

Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.

Remove chicken from the refrigerator and add to a large skillet (marinade and chicken).

Cook the tenders in a non-stick pan uncovered until golden brown in color, but not dry. Start the stove temperature at medium-high to get things going.

After the mixture comes to a boil reduce the heat to medium-low and continue cooking.

You just want them to simmer until all the liquid has cooked down (this can take up to 40 minutes).

You still want a bit of glaze left in the pan. When chicken is done remove and serve.


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Hot to make stuffed burgers

HOT TO MAKE STUFFED BURGERS


1. Make the patties by shaping 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.

2. Top four of the patties with an onion slice and your favorite kind of shredded cheese.

Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.

3. Seal the edges with a fork to keep all that melty goodness inside the burgers.

4. Grill the burgers over medium heat until they reach 160°.
This lets the filling heat through without the outside becoming overcooked. (If you're using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.


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Monterey's Tex Mex Queso




1 pound American cheese
1/2 cup chopped yellow onion
1/2 cup thinly sliced celery
2 large green peppers such as anaheim or hatch peppers, diced fine
1/3 cup milk
2 tablespoons butter

The real secret to a flavorful queso is sauteeing your vegetables until they are cooked almost all of the way through, you want there to be a tough of crunch when you begin to add in your American cheese. Place the choppped onion, thinly sliced celery, and diced peppers in a saute pan over medium heat, add the two tablespoons of butter, and saute until the onions are translucent. In a medium pot add American cheese, sauteed vegetables, and milk. Heat on a low to a medium heat until the cheese is melted.

Yield: approximately 2 1/2 cups


Over 240 Burgers+ recipes.............

BURGERS OR BUST!!!!

Whether it's classic beef or an alternative (elk, anyone?), burgers are a summer classic. Here a few (over 240 recipes plus "others") for you to enjoy -

HOT TO MAKE STUFFED BURGERS
1. Make the patties by shaping 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.
2. Top four of the patties with an onon slice and your favorite kind of shredded cheese.
Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.
3. Seal the edges with a fork to keep all that melty goodness inside the burgers.
4. Grill the burgers over medium heat until they reach 160°.
This lets the filling heat through without the outside becoming overcooked. (If you're using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.


001) THE BASIC HAMBURGER
This Basic Hamburger is easy to make and tastes great.
Serves 4

For The Patties:
1lb/500g ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on medium heat under the grill, on the barbecue or in a pan untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/170F.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.


002) HAM, CHEESE, MUSHROOM, CHICKEN BURGER
Serves 4

For The Patties:
1lb/500g chicken meat ground or finely chopped
2-3 thin slices ham finely chopped
2-3 thin slices cheese finely chopped
a little canned mushroom (about the same quantity) finely chopped
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt, less or none if the ham is salty
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the top half of the roll.


003 HONEY CHICKEN BURGER WITH SWEET POTATO CHIPS
Serves: 2
Honey chicken burger with sweet potato chips is packed with veggies, with an easy cabbage and beetroot slaw and baby kale instead of lettuce. There's plenty of protein in this recipe and the sweet potatoes are full of vitamins A, C, potassium and plenty more minerals, which help you fit and healthy. Plus, instead of lettuce, we've gone for baby kale for an extra health boost.

2 large sweet potatoes
2 chicken breasts
2 tbsp honey
3 crushed garlic cloves
baby kale
burger bun

For the slaw:
2 tbsp low-fat natural yogurt
1 tbsp light mayo
½ tsp turmeric
1 tsp tahini
1 lemon
⅛ head white cabbage
1 cooked beetroot
¼ red onion
1 tbsp white wine vinegar
large pinch of chopped parsley

Next time, swap the sweet potato chips for chunky potato wedges

Heat the oven to 350F/200C, gas 6. Peel and cut 2 large sweet potatoes into fries. Heat 1tbsp oil in an oven tray, then add the fries. Put 2 chicken breasts on another oven tray and cook both for 25 mins. Mix the honey with 3 crushed garlic cloves then, halfway through the cooking time, brush the chicken with the honey and turn the sweet potato chips.
Mix yogurt with the mayo, turmeric, tahini and a squeeze of lemon. Shred the white cabbage, cooked beetroot and red onion. Mix with 1 tbsp white wine vinegar and a little chopped parsley. Put a few baby kale leaves in a burger bun, top with slaw, chicken and a dollop of yogurt.


004) SMOKED CHILI CHICKEN BURGER

1 tablespoon olive oil
1 teaspoon smoked sweet paprika
1 teaspoon dried chilli flakes
2 chicken breast fillets, trimmed and sliced lengthways
2 bread rolls, halved
rocket (arugula) leaves, to serve

LEMON MAYONNAISE
¼ cup mayonnaise
1 tablespoon lemon juice
Combine.

Combine the oil, paprika and chilli and pour over the chicken. Preheat a barbecue or char-grill pan over high heat. Cook the chicken for 2 minutes each side or until cooked through.
Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve.


005) BUFFALO BURGERS WITH MOZZARELLA WITH TOMATO, BASIL AND BUFFALO MOZZARELLA SALAD

1 kg buffalo minced meat
1 small Red Onion finely chopped
2 tablespoons wholegrain Mustard
2 Cloves Garlic finely sliced
2 teaspoons Worcestershire sauce
Few drops of Tabasco
Salt & Pepper
Olive Oil
250 g Buffalo Mozzarella cut into slices
8 soft bread rolls, halved
Few sprigs of Thyme leaves picked
Ketchup to serve

BUFFALO MOZZARELLA SALAD
2 ripe beef Tomatoes
2 250 gram balls of Buffalo Mozzarella
1 Red Onion
Generous drizzle of Olive Oil
Balsamic vinegar
Lemon Juice
Sea Salt & freshly ground black pepper
Small bunch of Basil leaves roughly chopped
Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up.
When you’re ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl – this will encourage the cheese to melt down nicely.
In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the burger between the bread with a dollop of ketchup, if using.
BUFFALO MOZZARELLA SALAD
For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon juice over. Season the salad to taste then scatter with the chopped basil.


006) SUPER BURGERS

2 pounds lean ground beef
1/2 lb. ground pork
1/2 cup breadcrumbs
1 x large egg
1/2 cup minced onion
1 clove garlic, minced
1 tbsp chopped fresh oregano
2 tbsp finely chopped sundried tomato
1 tbsp salt
2 cups grated smoked cheddar
8 Poppyseed egg buns
Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.


007) MACADAMIA HAMBURGERS

2kg ground beef
1 1/2 teaspoon sugar
1 1/4 teaspoon salt
1/3 cup celery, finely chopped
2 tablespoons Macadamia Oil
225g dry roasted unsalted Macadamias, crushed

Mix all ingredients together in a large bowl. Form hamburger patties and bake or fry. Serve on Turkish bread with rocket, tomato, roast beetroot, caramelized onion and garlic aioli.


008) MCMUMMY BURGERS

500g beef or lamb mince
½ cup dried breadcrumbs
1 carrot, finely grated
1 onion, grated
1 egg
½ teaspoon salt
1 tablespoon oil
buns, lettuce, tomato and cheese, for serving

EXTRA SPECIAL SAUCE:
¼ cup tomato sauce
2 tablespoons mayonnaise
1 teaspoon French mustard
Combine.

Combine all ingredients except oil together and form into burgers with wetted hands. Heat oil in a large non-stick frying pan and cook burgers, covered, for 5 minutes or until golden brown on underside. Turn over and cook, covered, for a further 3 minutes until cooked through. Serve in buns with lettuce, tomato, cheese and sauce.


009) TANDOORI GOAT BURGERS

6500g goat mince – making sure it is not too lean or else the meat will be dry
1 onion finely diced
1 clove garlic finely chopped
1 egg
Salt and pepper
Rosemary chopped finely
1 jar of Tandoori paste
Feta cheese
1 Red Capsicum
1 eggplant
Rocket
Sourdough buns

Using your hands mix the onion, garlic, egg, rosemary and 4 table spoon of tandoori paste through the goat mince until very well incorporated, season with salt and pepper and mix again. Cover and let it stand whilst you prepare the vegetables. Either buy prepared capsicum and eggplant that have been cooked and marinated in olive oil or prepare them yourself. For capsicum slice the sides from the capsicum and place them skin side up under a hot grill. Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel skins off and place fruit into a bowl pour over some olive oil and crushed garlic.

For eggplant slice thin pieces lengthways down the eggplant brush with olive oil (which if you want could have had crushed garlic in it) and grill or fry on one side until cooked then brush the uncooked side with oil and turn and cook. Allow to drain on some absorbent paper.

Put some oil in a fry pan or on the BBQ grill and shape goat patties to your desired size and thickness and fry until cooked. Make sure you cook the patties all the way through and not go for the medium rare.

Cut buns in half and toast. Place tandoori burger on bun put a slice of capsicum on top of meat then a slice of eggplant then a few thin slices of feta and lastly some rocket. Put the top on the bun.


010) JACK'S BIG MAC

4 Hamburger buns - cut in 3
500g Heart smart beef mince
1 medium onion - REALLY finely diced
1 iceburg lettuce - finely shredded
4 slices cheddar cheese singles (it can't be real cheese)
Pickle slices - optional

SPECIAL SAUCE
1/2 cup mayonnaise (not whole egg style)
3 Tbsp Thousand Island dressing
4 tspn Sandwich pickle relish
1 Tbsp grated Onion
1 tspn white Vinegar
1/4 tspn Balsamic Vinegar
1 tspn Sugar
1/4 tspn Salt
Combine Special Sauce ingredients in a bowl, mix well and set aside in the fridge for the flavours to combine.

Lightly toast the bun layers.

Divide the mince into 8 portions and form into wide thin patties. Fry patties til cooked in a little oil or use cooking spray.

ASSEMBLE:
Lower bun
1 Tbsp Special sauce
1/2 tspn chopped onion
Shredded lettuce
Beef patty
1 slice cheese
Middle bun
1 Tbsp Special Sauce
1/2 tspn Onion
Shredded lettuce
Beef patty
Sliced pickles
Top of bun


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Cool - no bake desserts!

Thought I'd share some easy dessert recipes for those that have a bit of a sweet tooth - I hope you enjoy them -


Semifreddo with Honeyed Peaches

8 oz. (about 1 c.) very cold crème fraîche or sour cream
1/4 c. confectioners' sugar
8 oz. very cold heavy cream
1/4 c. shelled unsalted pistachios, chopped
2 tbsp. fresh lime juice
1 tbsp. honey
4 ripe peaches, thinly sliced
1/4 c. small fresh mint leaves


Line an 8 1⁄2"-x-4 1⁄2" loaf pan with plastic wrap, leaving an overhang on all four sides.
Using an electric mixer with the whisk attachment, beat the crème fraîche until soft peaks form, 1 to 2 minutes. Add the sugar, whisking to combine.
With the mixer on low speed, gradually beat in cream. Increase speed and beat until stiff peaks form, 2 to 3 minutes.
Fold in pistachios, then transfer to the prepared pan. Freeze until set, at least 4 hours.
Ten minutes before serving, make the peach topping: In a medium bowl, whisk together lime juice and honey. Add peaches and toss to coat. Let sit, tossing occasionally, until peaches begin to release their liquid, at least 5 minutes.
Invert the semifreddo onto a serving platter and remove the plastic. Fold the mint into the peaches, then spoon the mixture and any juices over the semifreddo.


Key Lime Icebox Cakes

8 key limes or 2 regular limes
4 oz. cream cheese
1/2 c. sweetened condensed milk
1 c. very cold heavy cream
60 thin gingersnap cookies (we used two 5.2-oz. boxes of Anna's Ginger Thins)


Finely zest the limes. Transfer 1 teaspoon to a small bowl and set aside. Juice the limes (you should have about 4 tablespoons total).
Using an electric mixer with the whisk attachment, beat the cream cheese until smooth, 1 to 2 minutes. Add the sweetened condensed milk, lime juice and all but the reserved teaspoon zest; beat until smooth, 2 to 3 minutes.
Gradually add the cream, mixing to incorporate. Increase speed and beat until stiff peaks form, 1 to 2 minutes.
Make individual icebox cakes: Create stacks of 5 cookies by layering 2 teaspoons of the cream mixture between each cookie and on top, then sprinkle with the reserved lime zest. Refrigerate for at least 3 hours and up to 1 day. After 3 hours, cover lightly with plastic wrap.


No-Bake Chocolate Mousse Pie

7 oz. chocolate wafer cookies (about 32; we used Nabisco Famous Wafers)
6 tbsp. unsalted butter, melted, plus 4 tbsp.
10 oz. bittersweet chocolate, chopped
2 1/2 c. plus 1 1/2 c. heavy cream
1/4 c. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Chocolate curls, for serving


In a food processor, pulse the cookies to form fine crumbs. Add 6 tablespoons melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
Meanwhile, in a heavy-bottomed saucepan, bring 1/3 cup water to a boil. Reduce heat to low and stir in the chocolate, marshmallows and remaining 4 tablespoon butter until melted. Transfer to a large bowl.
Using an electric mixer, beat 1 1/2 cups of the cream in a second large bowl until stiff peaks form. Fold teh cream into the chocolate mixture. Transfer to the prepared pie dish, spreading evenly and chill until firm, about 1 hour or up to 1 day.
One hour before serving, whip the remaining 1 1/2 cups cream with confectioners' sugar and cocoa powder until stiff. Spoon over the mousse and refrigerate for at least 1 hour (and up to 1 day). Top with the chocolate curls just before serving, if desired.


No-Bake Raspberry Cheesecake Pots
Cheesecake Batter

1½ package cream cheese
3 tbsp. granulated sugar
1 c. heavy cream
1 tbsp. fresh lemon juice

Other Ingredients

8 graham crackers
12 oz. fresh raspberries
½ c. raspberry jam
8 glass jars

Using an electric mixer, beat the cream cheese and sugar until smooth.
Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.
Variation: Chocolate-Hazelnut Cheesecake Batter: Omit the lemon juice. Fold 1/2 cup chocolate-hazelnut spread (such as Nutella) into the cheesecake batter until fully incorporated.


No-Bake Strawberry Cheesecake

Crust

6 whole lowfat honey graham crackers (2‑squares each)
2 tbsp. butter, melted

Filling

1 box strawberry-kiwi flavor gelatin
.67 c. boiling water
1 tub cottage cheese
2 bricks fat-free cream cheese
2 tbsp. sugar
2 tsp. strawberry extract or 1 tsp vanilla extract

Topping

1 pt. fresh strawberries
2 tbsp. Strawberry jelly
Garnish: small mint leaves

Note - I use the real products - no fat-free, etc.

Coat an 8 x 3-in. springform pan with nonstick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.
Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.

Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.


No-Bake Hot Cocoa Cake

2 c. heavy cream
½ c. sour cream
½ c. confectioners' sugar
½ c. hot cocoa mix (use one without milk powder)
1 tsp. pure vanilla extract
¼ tsp. kosher salt
70 chocolate wafer cookies (we used Famous Chocolate Wafers, about 1½ 9-ounce package)

Using an electric mixer on high, beat the heavy cream, sour cream, confectioners’ sugar, hot cocoa mix, vanilla, and salt in a large bowl until stiff peaks form.
Dab some of the cream mixture on one cookie and place it in the center of a serving platter (the cream will help keep it in place). Repeat with 6 cookies, arranging them around and touching the center cookie.
Spread 1/2 cup of the cream mixture on top, spreading over the cookies, leaving a 1/2-inch border around the edge. Place a cookie in the center of the cream and arrange 6 cookies around it. Repeat with 1/2 cup of the cocoa cream and 7 cookies to make 10 layers of cookies total. Top with the remaining cream.
Refrigerate at least 2 hours and up to overnight. Sprinkle with crushed chocolate cookies before serving, if desired.


Chocolate-Peanut Butter Refrigerator Cake

2½ c. heavy (whipping) cream
1 bag peanut butter chips
18 whole chocolate graham crackers


Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.


Chocolate-Raspberry Trifle
⅓ c. dark crème de cacao liqueur or dark rum
⅓ c. brewed black coffee or water
2 tub refrigerated chocolate pudding
1 c. reduced-fat sour cream
2 c. heavy (whipping) cream
3 tbsp. confectioners’ sugar
1 chocolate-marble loaf cake or pound cake (14 oz)
1 bar bittersweet chocolate
3 baskets (1⁄2 pt each) red raspberries (reserve 8 berries for garnish)

Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided.
Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day.
Sprinkle with remaining chocolate shavings; garnish with reserved berries.
Can be prepared through Step 3 up to 1 day ahead. Refrigerate covered.


No-Bake Mocha Roll

1 10.75-oz store-bought frozen poundcake
2 large egg yolks
½ c. sugar
2 tbsp. cornstarch
1⅓ c. whole milk
¼ c. instant coffee
6 oz. semisweet chocolate chips
¾ c. heavy cream
14 chocolate-covered coffee beans

Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won't need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
With a rolling pin, roll slices into a rectangle, roughly 12 1/2" x 9 1/2" (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
Gradually whisk half the milk-sugar mixture into the yolks. Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll--style. Gently roll onto serving platter.
Scrape 1/3 cup of the reserved whipped cream mixture into resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.

Have ready a serving surface at least 14 x 4 inches. If you don’t have a platter or tray that size, cover a piece of heavy cardboard, a plastic-foam board or a baking sheet with foil. Can be made up to 2 days ahead.


Ice Cream Sandwich Sundae Icebox Cake
Yield: 12 servings
Layers of ice cream sandwiches, caramel, hot fudge and Cool Whip, topped with chopped peanuts and maraschino cherries.

24 ice cream sandwiches (homemade or store-bought)
1 (12-ounce) jar caramel topping (or substitute homemade)
1 (12-ounce) jar hot fudge topping (or substitute homemade
1 (8-ounce) Cool Whip
Chopped peanuts
Maraschino cherries

1. Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
2. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
3. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
4. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.



Cheesecake Stuffed Strawberries
Serves: 18-24 strawberries

1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the strawberries will determine how many you can fill)
2 oz White chocolate
Graham crumbs

Cheesecake Filling

6 oz Cream Cheese, softened
4 tablespoons powdered sugar
1 teaspoon of lemon juice
rind from 1 lemon
3 tablespoons heavy cream


Wash strawberries and dry well.
Cut the tops off the strawberries and hollow out the center using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted
Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then graham crumbs and place on a parchment lined pan.
Meanwhile, beat cream cheese, heavy cream, sugar, lemon juice and lemon rind if using until smooth and creamy.
Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
Pipe the cream cheese mixture into each strawberry. Garnish with sprinkles or graham crumbs.



No Bake Buckeye Bars
Yield: one 8 inch square pan

Crust

1 cup chocolate graham cracker crumbs (about 1 sleeve of graham crackers)
6 tbsp unsalted butter, melted

Peanut Butter Layer

3/4 cup creamy peanut butter
8 oz (one package) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream

Chocolate Ganache

1/2 cup chocolate chips
1/4 cup heavy cream

Melted peanut butter for drizzling on top if desired
Crust

Blend the chocolate graham crackers in a blender or food processor until they are crumbs.
In a small mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
In a lined or unlined 8 or 9 inch square baking pan, press the crumbs firmly into the pan.
Place the pan in the refrigerator for 30-60 minutes.

Peanut Butter Filling

In a large mixing bowl, combine the peanut butter, cream cheese, powdered sugar, and vanilla extract and beat using an electric mixer until well combined.
In a smaller mixing bowl, beat the heavy cream until stiff peaks form.
Add the heavy cream mixture to the peanut butter mixture and beat on low to incorporate.
Spread the peanut butter filling evenly on top of the crust.
Cover the pan with plastic wrap and place in the freezer for 5 hours.

Chocolate Ganache

Place chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until just before boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the bars.
Cover in plastic wrap and return the bars to the fridge or freeze until the ganache is set.
Cut into squares, garnish with melted peanut butter if desired. Serve chilled from the fridge or frozen from the freezer.