Its only a dog. (dementia)
Arnold Schwarzenegger - 69 Years Old | Age Is Just A Number (Half full)
Beef Tenderloin w/ Millstone Dry Rub
Beef Tenderloin w/ Millstone Dry Rub
from Evins Mill near Smithville, Tennessee
A tenderk juicy beef tenderloin flavored with millstone dry rub (recipe included).
1 beef tenderloin trimmed of excess fat and silver skin
1/2 - 3/4 cup millstone dry rub
Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
Preheat oven to 350F.
Sear at high heat on all sides.
Transfer to roasting pan w/ wire grate roasting rack.
Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
20 - 30 minutes will achieve a medium rare to medium respectively.
As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
Slice thin and serve!
Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!
Millstone Dry Rub
1/2 cup kosher salt
1/2 cup brown sugar, packed
3T coffee, Turkish grind (very fine)
2T ground paprika
2T granulated garlic
1T ground cumin
1T ground cinnamon
1t ground cloves
1t ground ginger
1t ground mace
1t ground coriander
1/2t ground black pepper
1/2t crushed red pepper flakes
1/4t ground cayenne pepper
Combine all ingredients in bowl with wire whisk.
Makes approximately 2 cups.
This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.
from Evins Mill near Smithville, Tennessee
A tenderk juicy beef tenderloin flavored with millstone dry rub (recipe included).
1 beef tenderloin trimmed of excess fat and silver skin
1/2 - 3/4 cup millstone dry rub
Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
Preheat oven to 350F.
Sear at high heat on all sides.
Transfer to roasting pan w/ wire grate roasting rack.
Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
20 - 30 minutes will achieve a medium rare to medium respectively.
As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
Slice thin and serve!
Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!
Millstone Dry Rub
1/2 cup kosher salt
1/2 cup brown sugar, packed
3T coffee, Turkish grind (very fine)
2T ground paprika
2T granulated garlic
1T ground cumin
1T ground cinnamon
1t ground cloves
1t ground ginger
1t ground mace
1t ground coriander
1/2t ground black pepper
1/2t crushed red pepper flakes
1/4t ground cayenne pepper
Combine all ingredients in bowl with wire whisk.
Makes approximately 2 cups.
This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.
Should I just leave? (StudentOfTheBody)
Chick-fil-A Coleslaw
4 teaspoons distilled white vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 cup mayonnaise
2 (10-ounce) bags fine shredded cabbage, chopped to one-eighth inch
1/4 cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve.
Makes 6-8 servings.
Career advice (Carl_T)
Apfelkuechen (Apple Cake) from the Chalet Inn
Apfelkuechen (Apple Cake)
From THE CHALET INN where the Blue Ridge Mountains meet the Smoky Mountains in Western North Carolina.
A simple and delicious German apple cake with that old-fashioned goodness!
Serves 6 to 8
11 oz plain flour
8 oz sugar
5 oz butter
2 egg yolks
pinch salt
1 lb cooking apples (or drained, canned apples)
juice of 1 lemon
pinch cinnamon
2 oz raisins
2 oz ground hazelnuts
2 oz ground almonds
2 tablespoons apricot jam
2 oz icing sugar
2 tablespoons kirsch or cherry brandy
Sieve the flour into a bowl. Stir in 5 oz of the sugar and rub in the butter. Add egg yolks and salt, and mix quickly to a dough. Chill for 20 minutes. Roll out half the dough to line a 10 inch flan ring. Bake at 400 degrees F. for 15 minutes. Peel, core and slice the apples and mix with remaining sugar, lemon juice, cinnamon, raisins and nuts. Moisten with a little water to blend. Spoon into the baked pastry shell and smooth out. Roll out the remaining dough to cover the filling (you can also make decorative strips to cover the flan). Bake in the preheated oven for 30 minutes. Cool in the pan overnight.
Warm the jam and spread over the cake. Combine the icing sugar and kirsch, spread over the jam and leave to set.
From THE CHALET INN where the Blue Ridge Mountains meet the Smoky Mountains in Western North Carolina.
A simple and delicious German apple cake with that old-fashioned goodness!
Serves 6 to 8
11 oz plain flour
8 oz sugar
5 oz butter
2 egg yolks
pinch salt
1 lb cooking apples (or drained, canned apples)
juice of 1 lemon
pinch cinnamon
2 oz raisins
2 oz ground hazelnuts
2 oz ground almonds
2 tablespoons apricot jam
2 oz icing sugar
2 tablespoons kirsch or cherry brandy
Sieve the flour into a bowl. Stir in 5 oz of the sugar and rub in the butter. Add egg yolks and salt, and mix quickly to a dough. Chill for 20 minutes. Roll out half the dough to line a 10 inch flan ring. Bake at 400 degrees F. for 15 minutes. Peel, core and slice the apples and mix with remaining sugar, lemon juice, cinnamon, raisins and nuts. Moisten with a little water to blend. Spoon into the baked pastry shell and smooth out. Roll out the remaining dough to cover the filling (you can also make decorative strips to cover the flan). Bake in the preheated oven for 30 minutes. Cool in the pan overnight.
Warm the jam and spread over the cake. Combine the icing sugar and kirsch, spread over the jam and leave to set.
Red Robin Seasoned Oven-Baked Fries
4 tablespoons vegetable oil
2 pounds russet potatoes, cut into wedges
1 tablespoon Red Robin seasoning, divided
Preheat oven to 400° F.
Place the potatoes in a large bowl. Toss with vegetable oil. Sprinkle in 1/2 tablespoon seasoning, toss well to coat.
On 2 baking sheets, lay fries out in a single layer (not touching). Sprinkle the remaining 1/2 tablespoon (more or less to taste) over fries.
Bake for approximately 40 minutes, flip fries half way through. I also rotated the baking sheets, top to bottom and bottom to top.
Red Robin seasoning
3 tablespoons salt
1 tablespoon instant tomato soup mix
2 teaspoons chili powder (don't over do it with this spice)
1/4 teaspoon cumin
1/4 teaspoon ground black pepper (try to use fresh pepper corns)
Mix all ingredients in a small bowl.
Pound Shops/Discount Stores (Trunks)
I want to become a personal trainer (brose005)
Wendy’s Summer Berry Chicken Salad
1 chicken breast
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 teaspoon dried parsley
2 teaspoons vegetable oil
4 ounces lettuce mix
1/4 cup blackberries, washed
1/4 cup sliced strawberries
1 tablespoon feta cheese
5 or 6 pieces of dried apple chips
Marzetti® Simply Dressed® Light Blackberry Vinaigrette
Season chicken breast with salt, pepper, garlic powder, and dried parsley. Place a small skillet over medium heat. Add vegetable oil to the skillet. Allow the pan to get hot, the oil should almost smoke, add the chicken. Cook chicken on each side for 5 to 7 minutes or until the chicken is done. Remove chicken from skillet. Allow the chicken to rest about 5 minutes before slicing into bite sized pieces.
In a large bowl add salad, blackberries, sliced strawberries, feta cheese, and apple chips. Add cut up pieces of chicken to the salad. Pour over Marzetti® Simply Dressed® Light Blackberry Vinaigrette as you desire.
What could Ambam bench? (Manimal)
Pumpkin Bars
Pumpkin Bars
From PRIMROSE HOUSE GIFT SHOP & GUEST COTTAGE in Dayton, Virginia
A perfect fall goodie. Very easy to make as well. Decorate with your favorite "seasonal/holiday" decorations.
2 cups Flour
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Baking Soda
1/4 tsp. Salt
4 Eggs
1 (15 oz.) can of Pumpkins
1 2/3 cups Sugar
1 cup Oil
Mix together the first five ingredients. In a large bowl beat together eggs, pumpkin, sugar, and oil. Gradually beat into flour mixture. Bake at 350 degrees for 25 to 30 minutes.
Icing:
1 (3 oz) Package Cream Cheese
1/4 cup Butter
1 tsp. Vanilla
2 cups Sifted Confectioners' Sugar
Beat well.
Decorate any way you want - chopped nuts, halved pecan or walnuts, festive candies for the holiday (i.e. top with pumpkins, candy corn, etc.)
From PRIMROSE HOUSE GIFT SHOP & GUEST COTTAGE in Dayton, Virginia
A perfect fall goodie. Very easy to make as well. Decorate with your favorite "seasonal/holiday" decorations.
2 cups Flour
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Baking Soda
1/4 tsp. Salt
4 Eggs
1 (15 oz.) can of Pumpkins
1 2/3 cups Sugar
1 cup Oil
Mix together the first five ingredients. In a large bowl beat together eggs, pumpkin, sugar, and oil. Gradually beat into flour mixture. Bake at 350 degrees for 25 to 30 minutes.
Icing:
1 (3 oz) Package Cream Cheese
1/4 cup Butter
1 tsp. Vanilla
2 cups Sifted Confectioners' Sugar
Beat well.
Decorate any way you want - chopped nuts, halved pecan or walnuts, festive candies for the holiday (i.e. top with pumpkins, candy corn, etc.)
Anybody up on housing structural movement? (Bookerman)
Kneaders Cinnamon French Toast and Caramel Syrup
French Toast:
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices (if you don't live near Kneaders, try this recipe!)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup
For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side. Optional: serve with whipped cream and strawberries on top.
For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
Big Sam has ceased to be! (Oldy)
Frozen food packaging (Psychofak)
Brexit media fearmongering , In/Out (doc)
Veracruz Style Fish - “Pescado Veracruzano”
Veracruz Style Fish - “Pescado Veracruzano”
Recipe by Shannon Bard, Executive Chef of Zapoteca in Portland, ME a top Mexican restaurant
4-6 oz whitefish fillets, (i.e. Cod, Red Snapper or Halibut)
1 teaspoon salt
½ cup lime juice, preferably fresh squeezed
¼ cup olive oil
1 small white onion, thinly sliced
4 garlic cloves, minced
6 Tomatoes on the Vine, diced
2 cups green manzanilla olives, halved
2 teaspoon spanish capers
2 teaspoon black raisins
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
¼ cup pickled jalapenos (jalapenos en escebeche or store bought)
1 teaspoon salt
¼ cup cilantro leaves, chopped
2 Beefsteak Tomatoes, sliced (optional garnish)
Lightly pat the fish fillets dry with a paper towel and evenly season with 1 teaspoon of salt. Place the fillets into a glass baking dish and cover with the fresh squeazed lime juice. Place the bowl in the refrigerator and marinate for 30 minutes to 1 hour.
Meanwhile, heat ¼ cup of olive oil in a large sauce pan or dutch oven over medium-high heat until the oil is very hot and begins to shimmer. Stir in the onion slices and cook for 3-5 minutes until the onions begin to soften. Add the garlic to the pan and continue to cook the mixture for another minute and the garlic begins to cook. Stir in the tomatoes and cook the mixture for an additional 10 minutes until the tomatoes begin to soften and release their juices.
Reduce the heat to medium-low and add the olives, capers, raisins, bay leaves, thyme, oregano and pickled jalapenos to the pan. Season with 1 teaspoon of salt and cook for an additional 15 minutes.
Remove the fish from the marinade and gently nestle on top of the sauce. Cover and cook for 4 minutes. Gently flip the fish and cook the other side for an additional 4 minutes until the fish is opaque and begins to flake. Remove the bay leaves, oregano and thyme sprigs. Sprinkle with chopped cilantro, taste and season with additional salt if desired and serve. Optional garnish – 12 slices of grilled tomato.
Recipe by Shannon Bard, Executive Chef of Zapoteca in Portland, ME a top Mexican restaurant
4-6 oz whitefish fillets, (i.e. Cod, Red Snapper or Halibut)
1 teaspoon salt
½ cup lime juice, preferably fresh squeezed
¼ cup olive oil
1 small white onion, thinly sliced
4 garlic cloves, minced
6 Tomatoes on the Vine, diced
2 cups green manzanilla olives, halved
2 teaspoon spanish capers
2 teaspoon black raisins
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
¼ cup pickled jalapenos (jalapenos en escebeche or store bought)
1 teaspoon salt
¼ cup cilantro leaves, chopped
2 Beefsteak Tomatoes, sliced (optional garnish)
Lightly pat the fish fillets dry with a paper towel and evenly season with 1 teaspoon of salt. Place the fillets into a glass baking dish and cover with the fresh squeazed lime juice. Place the bowl in the refrigerator and marinate for 30 minutes to 1 hour.
Meanwhile, heat ¼ cup of olive oil in a large sauce pan or dutch oven over medium-high heat until the oil is very hot and begins to shimmer. Stir in the onion slices and cook for 3-5 minutes until the onions begin to soften. Add the garlic to the pan and continue to cook the mixture for another minute and the garlic begins to cook. Stir in the tomatoes and cook the mixture for an additional 10 minutes until the tomatoes begin to soften and release their juices.
Reduce the heat to medium-low and add the olives, capers, raisins, bay leaves, thyme, oregano and pickled jalapenos to the pan. Season with 1 teaspoon of salt and cook for an additional 15 minutes.
Remove the fish from the marinade and gently nestle on top of the sauce. Cover and cook for 4 minutes. Gently flip the fish and cook the other side for an additional 4 minutes until the fish is opaque and begins to flake. Remove the bay leaves, oregano and thyme sprigs. Sprinkle with chopped cilantro, taste and season with additional salt if desired and serve. Optional garnish – 12 slices of grilled tomato.
Carrabba's Rigatoni Martino
1 lb. Rigatoni Pasta
¼ c. Sun Dried Tomatoes, chopped
8oz. Sliced Mushrooms
¼ c. Chopped Scallions
1 tbsp. Extra Virgin Olive Oil
8 oz. Grilled Chicken, cooked and sliced thin
3 c. Marinara Sauce
1 c. Heavy Cream (or Half and Half)
Ricotta Cheese, as desired
Cook pasta according to package directions; drain.
While pasta is cooking add oil to a large saute pan and add tomatoes, mushrooms and scallions. Cook until the mushrooms start to soften; approximately 5 minutes; then add the chicken, sauce and cream. Mix well and simmer over low heat until the pasta is ready.
Add the cooked pasta back to the pot; then pour the sauce over the top. Mix well and place in a serving bowl. Dollop with ricotta cheese or keep cheese in a separate bowl for guests to serve themselves.
It's now illegal to use BBC iPLayer without a licence. (Oldy)
Hillary v The Donald (Trunks)
Margaritaville Jerk Shrimp Fajitas
Margaritaville Jerk Shrimp Fajitas
Can't find Jammin' Jerk shrimp? You can easily make your own Jammin' Jamaican Jerk Sauce - recipe follows. full of flavor and packed with a bit of hit - Enjoy.
Serves 2
Fajitas:
1 (8-oz.) package Jammin’ Jerk Shrimp
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 slices of red onion
4 flour tortillas
Garnishes:
guacamole
sour cream
salsa
chopped cilantro
Stove Top Directions: Saute Jammin’ Jerk Shrimp, 1/2 red pepper sliced, 1/2 yellow pepper sliced and 2 slices of red onion in a dry medium size pan over medium heat for 8-10 minutes. Divide shrimp, peppers and onion between 4 warmed flour tortillas. Top each with guacamole, sour cream and/or salsa. Sprinkle with chopped cilantro.
Grill Directions: Preheat grill to medium-high. Place Jammin’ Jerk Shrimp in foil pan on grill. Coat 1/2 red pepper, 1/2 yellow pepper and thick red onion slices with olive oil and place directly on grill. Cook for 8-10 minutes, turning often until vegetables are tender and shrimp is done. Slice peppers and onions. Fill 4 warmed flour tortillas. Top each with guacamole, sour cream, salsa and/or chopped cilantro.
Jammin' Jamaican Jerk Sauce
You can prepare it on many types of meat including seafood. Everyone loves jerk chicken! You can use it as a dipping sauce as well. See the note below.
1/2 c olive oil
2 Tbsp thyme - I use fresh
1 bunch scallions, chopped
1 inch thick ginger, chopped
6-8 cloves garlic, chopped
3 medium brown onions
6 scotch bonnet peppers or jalapenos, sliced
2 Tbsp allspice, ground
1 Tbsp black pepper
1 tsp salt
1 Tbsp nutmeg, ground
2 stick cinnamon, broken
1/2 c soy sauce
1 c orange juice
1 c white vinegar
1/2 c brown sugar, firmly packed
2 Tbsp sugar
Puree the ingredients in a food processor or blender until smooth.
Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
NOTE: For all meat, except seafood, marinade overnight. Seafood can marinate for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping! Try marinating chicken legs and thighs for 8 hours - bake or grill - so good! Add rice and fried plantains - you've got a Jamaican meal!
Can't find Jammin' Jerk shrimp? You can easily make your own Jammin' Jamaican Jerk Sauce - recipe follows. full of flavor and packed with a bit of hit - Enjoy.
Serves 2
Fajitas:
1 (8-oz.) package Jammin’ Jerk Shrimp
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 slices of red onion
4 flour tortillas
Garnishes:
guacamole
sour cream
salsa
chopped cilantro
Stove Top Directions: Saute Jammin’ Jerk Shrimp, 1/2 red pepper sliced, 1/2 yellow pepper sliced and 2 slices of red onion in a dry medium size pan over medium heat for 8-10 minutes. Divide shrimp, peppers and onion between 4 warmed flour tortillas. Top each with guacamole, sour cream and/or salsa. Sprinkle with chopped cilantro.
Grill Directions: Preheat grill to medium-high. Place Jammin’ Jerk Shrimp in foil pan on grill. Coat 1/2 red pepper, 1/2 yellow pepper and thick red onion slices with olive oil and place directly on grill. Cook for 8-10 minutes, turning often until vegetables are tender and shrimp is done. Slice peppers and onions. Fill 4 warmed flour tortillas. Top each with guacamole, sour cream, salsa and/or chopped cilantro.
Jammin' Jamaican Jerk Sauce
You can prepare it on many types of meat including seafood. Everyone loves jerk chicken! You can use it as a dipping sauce as well. See the note below.
1/2 c olive oil
2 Tbsp thyme - I use fresh
1 bunch scallions, chopped
1 inch thick ginger, chopped
6-8 cloves garlic, chopped
3 medium brown onions
6 scotch bonnet peppers or jalapenos, sliced
2 Tbsp allspice, ground
1 Tbsp black pepper
1 tsp salt
1 Tbsp nutmeg, ground
2 stick cinnamon, broken
1/2 c soy sauce
1 c orange juice
1 c white vinegar
1/2 c brown sugar, firmly packed
2 Tbsp sugar
Puree the ingredients in a food processor or blender until smooth.
Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
NOTE: For all meat, except seafood, marinade overnight. Seafood can marinate for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping! Try marinating chicken legs and thighs for 8 hours - bake or grill - so good! Add rice and fried plantains - you've got a Jamaican meal!
Bonefish Grill Bang Bang Shrimp Tacos
Sauce:
½ cup mayonnaise
1 - 2 tablespoons hot sauce (or more, to taste)
1/3 cup sweet chili sauce
1/2 teaspoon rice or white vinegar
Breading
1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup all-purpose flour
½ cup Japanese panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
oil for deep frying - vegetable, coconut or canola
1 pound medium shrimp, peeled and deveined, tails removed
Tacos:
8 corn tortillas
shredded iceberg or romaine lettuce
1 - 2 large organic tomatoes, diced
sour cream
sliced or diced avocado, optional
In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
Set up the dredging station:
Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.
Bread the shrimp:
One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board.
To Cook:
Heat 1/4 to 1/2 inch of oil in a large frying pan over medium heat. When the oil shimmers it's ready - you can test it by dropping one of the shrimp in - it should sizzle and start cooking right away.
Fry the shrimp in batches so the pan isn't overcrowded, for 3 to 4 minutes turning them over so both sides cook, until lightly golden brown. Add more oil as needed in between batches and let it heat up. Drain the shrimp on a wire rack or paper-towel lined plate.
To assemble:
Warm the tortillas in a hot frying pan and stuff each one with a few shrimp, drizzle generously with sauce, top with lettuce, tomato and sour cream.
Last Film You Watched! (Boss Redd)
Bacon Corn Relish
Bacon Corn Relish
1/4 cup dried porcini mushroom
8 slices chopped bacon
1/2 red onion; finely chopped
2 ears corn
parsley
Finely grind 1/4 cup dried porcini mushrooms in a spice grinder. Cook 8 slices chopped bacon in a large skillet over medium heat, stirring, until almost crisp, about 10 minutes. Pour off most of the drippings; add 1/2 finely chopped red onion, the ground mushrooms and the kernels from 2 ears of corn to the skillet. Cook, stirring, until the corn is tender, about 3 minutes; stir in some chopped parsley.
1/4 cup dried porcini mushroom
8 slices chopped bacon
1/2 red onion; finely chopped
2 ears corn
parsley
Finely grind 1/4 cup dried porcini mushrooms in a spice grinder. Cook 8 slices chopped bacon in a large skillet over medium heat, stirring, until almost crisp, about 10 minutes. Pour off most of the drippings; add 1/2 finely chopped red onion, the ground mushrooms and the kernels from 2 ears of corn to the skillet. Cook, stirring, until the corn is tender, about 3 minutes; stir in some chopped parsley.
Peanut Butter Pretzel Bites
Peanut Butter Pretzel Bites
1 cup peanut butter
2 tbsp soft butter
1/2 cup powdered sugar
3/4 cup brown sugar
1 bag pretzels
1 bag semi sweet choc chips
Original recipe makes 60 Servings
Combine peanut butter and butter in large bowl. Add sugars. Roll into small teaspoon sized balls. Sandwich them between two pretzels. After all pretzels are filled, place sandwiches on a tray and freeze for 30 mins. Microwave chips til melted. Dip sandwiches halfway in choc and return to tray. Freeze again until serving.
1 cup peanut butter
2 tbsp soft butter
1/2 cup powdered sugar
3/4 cup brown sugar
1 bag pretzels
1 bag semi sweet choc chips
Original recipe makes 60 Servings
Combine peanut butter and butter in large bowl. Add sugars. Roll into small teaspoon sized balls. Sandwich them between two pretzels. After all pretzels are filled, place sandwiches on a tray and freeze for 30 mins. Microwave chips til melted. Dip sandwiches halfway in choc and return to tray. Freeze again until serving.
The Best Red Velvet Churros (Baked)
The Best Red Velvet Churros (Baked)
1 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
⅓ cup reduced-fat butter
2 tablespoons olive oil
1 cup water
¼ cup brown sugar
2 teaspoons red food colouring (or 1 tablespoons beetroot juice)
½ teaspoon salt
1 teaspoon pure vanilla extract
1 large egg, at room temperature
¼ cup caster sugar
Preheat the oven to 200°C | 390°F. Line a baking sheet with parchment (baking) paper and set aside.
In a medium-sized bowl, whisk together the flour and cocoa powder. Set aside.
In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food colouring and salt; bring to a boil for 5 minutes, mixing occasionally. Add the flour/cocoa powder mixture to the liquid, stirring with large wooden spoon until well blended.
Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated (it will look like it's not coming together, but keep beating)!
Spoon dough into a strong double lined pastry bag with a large star tip nozzle (or use a cookie press). Squeeze dough onto prepared baking sheet in 4-inch (10 cm) length strips, with 1-inch (about 2cm) between each churro to allow to expand. Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 176°C | 350°F, and bake for an additional 7-10 minutes to allow the centres to set. Remove from the oven and coat in sugar immediately.
Serve with Nutella or chocolate of choice!
Notes
*You must use a good quality double sided piping bag or a cookie press! Use a large star nozzle if you can. When piping, divide the dough in half inside the piping bag with your fingers and pipe a little at a time. The dough is quite thick so you will need to be careful with this part to ensure you don't burst your piping bag.
1 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
⅓ cup reduced-fat butter
2 tablespoons olive oil
1 cup water
¼ cup brown sugar
2 teaspoons red food colouring (or 1 tablespoons beetroot juice)
½ teaspoon salt
1 teaspoon pure vanilla extract
1 large egg, at room temperature
¼ cup caster sugar
Preheat the oven to 200°C | 390°F. Line a baking sheet with parchment (baking) paper and set aside.
In a medium-sized bowl, whisk together the flour and cocoa powder. Set aside.
In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food colouring and salt; bring to a boil for 5 minutes, mixing occasionally. Add the flour/cocoa powder mixture to the liquid, stirring with large wooden spoon until well blended.
Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated (it will look like it's not coming together, but keep beating)!
Spoon dough into a strong double lined pastry bag with a large star tip nozzle (or use a cookie press). Squeeze dough onto prepared baking sheet in 4-inch (10 cm) length strips, with 1-inch (about 2cm) between each churro to allow to expand. Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 176°C | 350°F, and bake for an additional 7-10 minutes to allow the centres to set. Remove from the oven and coat in sugar immediately.
Serve with Nutella or chocolate of choice!
Notes
*You must use a good quality double sided piping bag or a cookie press! Use a large star nozzle if you can. When piping, divide the dough in half inside the piping bag with your fingers and pipe a little at a time. The dough is quite thick so you will need to be careful with this part to ensure you don't burst your piping bag.
Fresh Apple Salsa
Fresh Apple Salsa
Makes about 3 cups
1-1/2 pounds Honey Crisp or Harrison apples, peeled, halved, cored and diced
1/2 cup minced green onions
2 tablespoons minced, seeded jalapeño chiles
1/3 cup fresh lime juice
2 tablespoons honey or agave syrup
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste.
In a medium bowl, toss all the ingredients together. This may be made up to 6 hours ahead.
Makes about 3 cups
1-1/2 pounds Honey Crisp or Harrison apples, peeled, halved, cored and diced
1/2 cup minced green onions
2 tablespoons minced, seeded jalapeño chiles
1/3 cup fresh lime juice
2 tablespoons honey or agave syrup
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste.
In a medium bowl, toss all the ingredients together. This may be made up to 6 hours ahead.
Cocktail sauce
Cocktail sauce
1 quart chili sauce
4 tablespoons horseradish, grated
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon Tabasco sauce
1/2 teaspoon lemon pepper
Mix all ingredients together in a stainless mixing bowl. Transfer to a 2 quart container and label, date
and refrigerate for service.
1 quart chili sauce
4 tablespoons horseradish, grated
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon Tabasco sauce
1/2 teaspoon lemon pepper
Mix all ingredients together in a stainless mixing bowl. Transfer to a 2 quart container and label, date
and refrigerate for service.
for Vikings fans - SKOL VIKINGS STEAK TACO TAILGATE
SKOL VIKINGS STEAK TACO TAILGATE
2 lb. marinated grass-fed flank steak
12 (6" diameter) whole wheat tortillas
- Purple and Gold Salsa
- other toppings, your choice: thinly sliced radishes, fresh cilantro, sliced avocado and crumbled queso fresco
- yellow and blue corn tortilla chips, for serving
Preheat grill or broiler to high; grill or broil steak for 4-5 min. per side until desired doneness is reached. Allow steak to rest for 10 min. Heat tortillas a few at a time on still-hot grill just until warm and pliable, turning once (about 1 min. total). Slice steak thinly on the diagonal. Fill warm tortillas with slices of steak and top with salsa and other toppings of your choice; serve immediately. Serve remaining salsa with tortilla chips.
Serves 6.
You can substitute your favorite bottled marinade.
PURPLE & GOLD SALSA:
In a medium mixing bowl, combine :
1 cup diced seedless purple grapes
1 cup diced organic black plums
1 cup diced mango
½ cup diced red (purple) onion
1 minced jalapeño pepper,
zest and juice of 1 lime
Season with kosher salt and freshly ground black peppercorns to taste.
2 lb. marinated grass-fed flank steak
12 (6" diameter) whole wheat tortillas
- Purple and Gold Salsa
- other toppings, your choice: thinly sliced radishes, fresh cilantro, sliced avocado and crumbled queso fresco
- yellow and blue corn tortilla chips, for serving
Preheat grill or broiler to high; grill or broil steak for 4-5 min. per side until desired doneness is reached. Allow steak to rest for 10 min. Heat tortillas a few at a time on still-hot grill just until warm and pliable, turning once (about 1 min. total). Slice steak thinly on the diagonal. Fill warm tortillas with slices of steak and top with salsa and other toppings of your choice; serve immediately. Serve remaining salsa with tortilla chips.
Serves 6.
You can substitute your favorite bottled marinade.
PURPLE & GOLD SALSA:
In a medium mixing bowl, combine :
1 cup diced seedless purple grapes
1 cup diced organic black plums
1 cup diced mango
½ cup diced red (purple) onion
1 minced jalapeño pepper,
zest and juice of 1 lime
Season with kosher salt and freshly ground black peppercorns to taste.
Is This What It's Come To?? (crooks)
Chipotle Lime Tortilla Chips
There is a recipe on this site for Chipotle Guacamole, and these chips are a very nice complement.
9 tortilla shells
2 teaspoons Kosher salt
6 tablespoons bacon fat, warmed
1/4 cup lime juice
Mix lime juice and salt in a small bowl.
Cut tortillas into triangles.
Brush both sides of tortilla pieces with bacon fat.
Brush both sides of tortilla pieces with lime juice mixture.
Bake at 350 for 15 minutes flipping over half way.
Animation from your youth (Floydy)
Gym in Hammersmith (London) I can use whilst on a course (gingernut)
Datbtrue`s site is now down due to an illness, with a poor prognosis. (Dumbat)
Bread Cornucopia
5 - 5 1/2 cups flour
3 Tbsp sugar
2 envelopes Rapid Rise Yeast
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk
1 cup water
1/3 cup butter, cut into pieces
one egg, beaten - for egg wash
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a large bowl combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 - 130); butter does not need to melt completely. Mixture will appear curdled.
Stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic 2 - 5 mins). Cover and let rest on floured surface approx 15 mins.
While dough is resting; shape horns out of tin foil. (This recipe made 2 fairly large cornucopias – but you could make one giant one or many tiny ones)
Roll dough into ropes and wrap around tinfoil horn. It is up to you if you want to go all the way around the tinfoil or not. Jo did and I didn’t and they both worked great.
As soon as you are done wrapping, they are ready to go in the oven. There is no need for a second rise.
Just before putting bread in the oven, use the beaten egg to do an egg wash. (Using a pastry brush, gently brush egg over entire cornucopia)
Bake until golden brown, about 20 - 30 minutes.
Let cool until you are able to handle it without burning yourself but not completely cool.
Gently remove dough from tin foil and then set tin foil back inside, loosely, to finish cooling.
Fill with whatever bounty you like!
I think this may work even better with stiffer bread dough. This one, while delicious, is fairly soft.
Oh yes, and as you can tell in the pics - we braided 3 ropes of dough together for the top of the cornucopia just to fancy it up a bit.
Personal Hotspot (O2 network) Faster? (bigpoppapump)
Who is still around from the early days? (Irish Beast)
Keith Richards' Lost Weekend (Floydy)
WABBA Diploma in Personal Training ~ Reviews (EllieLouise)
Best FIFA Goals (On games consoles!) (Manimal)
Cheesy Buffalo Chicken Stuffed French Bread
Cheesy Buffalo Chicken Stuffed French Bread
1 loaf soft French bread
olive oil, for drizzling
kosher salt + pepper
1 clove garlic
1/3 cup grated parmesan
8 ounces cream cheese, at room temperature
1/4 cup ranch dressing (homemade or store-bought)
1/2 cup buffalo sauce + more for serving
1/2 teaspoon smoked paprika
1 1/2 -2 cups shredded chicken*
1 1/2 cups shredded cheddar cheese
1/2 cup crumbled blue cheese
fresh cilantro + jalapenos + green onions, for serving
Preheat the oven to 375 degrees F.
Take your french bread and place it on a rimmed baking sheet. Remove the top 1/3 of the bread and then pull out some of the insides to create a space for the chicken filling. Just be careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of your french bread with olive oil and sprinkle with salt + pepper. Now grab the scraps of bread and tear them into pieces. Toss with 2 tablespoons olive oil, the garlic, parmesan, salt and pepper. Place both the french bread and the bread scraps in the oven. Bake for 8-10 minutes or until the breadcrumbs are toasted. Remove everything from the oven.
In a medium mixing bowl, beat together the cream cheese, ranch dressing, buffalo sauce and paprika until combined. Stir in the chicken, half the cheddar cheese, and all of the blue cheese. Gently spread the filling into the french bread in an even layer. Top with the remaining cheddar cheese. Bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Remove and top with the breadcrumbs, cilantro, jalapeños and green onions. Serve with more buffalo sauce and ranch if desired. Eat!
1 loaf soft French bread
olive oil, for drizzling
kosher salt + pepper
1 clove garlic
1/3 cup grated parmesan
8 ounces cream cheese, at room temperature
1/4 cup ranch dressing (homemade or store-bought)
1/2 cup buffalo sauce + more for serving
1/2 teaspoon smoked paprika
1 1/2 -2 cups shredded chicken*
1 1/2 cups shredded cheddar cheese
1/2 cup crumbled blue cheese
fresh cilantro + jalapenos + green onions, for serving
Preheat the oven to 375 degrees F.
Take your french bread and place it on a rimmed baking sheet. Remove the top 1/3 of the bread and then pull out some of the insides to create a space for the chicken filling. Just be careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of your french bread with olive oil and sprinkle with salt + pepper. Now grab the scraps of bread and tear them into pieces. Toss with 2 tablespoons olive oil, the garlic, parmesan, salt and pepper. Place both the french bread and the bread scraps in the oven. Bake for 8-10 minutes or until the breadcrumbs are toasted. Remove everything from the oven.
In a medium mixing bowl, beat together the cream cheese, ranch dressing, buffalo sauce and paprika until combined. Stir in the chicken, half the cheddar cheese, and all of the blue cheese. Gently spread the filling into the french bread in an even layer. Top with the remaining cheddar cheese. Bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Remove and top with the breadcrumbs, cilantro, jalapeños and green onions. Serve with more buffalo sauce and ranch if desired. Eat!
Taco Chicken Bowls
Taco Chicken Bowls
Serves: 6
1½ lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
15 oz. can black beans
½ lb. frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ tsp dried oregano
¼ tsp cayenne pepper
Freshly cracked pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced (or fresh cilantro)
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.
Serves: 6
1½ lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
15 oz. can black beans
½ lb. frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ tsp dried oregano
¼ tsp cayenne pepper
Freshly cracked pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced (or fresh cilantro)
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.
Buffalo Falafel & Garlic Blue Cheese Fries Pitas with Ranch Style Tzatziki
Buffalo Falafel & Garlic Blue Cheese Fries Pitas with Ranch Style Tzatziki
Garlic Blue Cheese Fries:
4 medium size potatoes or sweet potatoes (or a mix)
2 cloves garlic; finely minced
2 tablespoons fresh parsley or basil; chopped
1 tablespoon kosher salt + pepper; to taste
1/4 cup olive oil
4 ounces blue cheese; crumbled
Falafel:
2 (16 ounce) cans chickpeas; drained and rinsed
1/2 sweet onion; roughly chopped
2 cloves garlic
1 tablespoon olive oil
1/2 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon cumin
A good pinch of salt and pepper
1 small bunch fresh cilantro
1 cup prepared buffalo sauce
4 homemade or store-bought pitas; warmed
Ranch Style Tzatziki:
1/2 cup your favorite ranch dressing
1/3 cup plain greek yogurt
1/2 teaspoon apple cider vinegar
1//2 teaspoon dried oregano
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 hothouse cucumber; chopped
Original recipe makes 4 Servings
Ranch Style Tzatziki
Add the ranch dressing, greek yogurt, apple cider vinegar, dried oregano, lemon juice and olive oil to a bowl. Mix until combined and then stir in the cucumber. Store, covered in the fridge until ready to serve.
!The Rest
Preheat oven to 425 degrees F.
Place cut potatoes in a large bowl and drizzle with oil, garlic, parsley or basil, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes onto a greased wire rack on top of a baking sheet and baking them as directed above. But this way is a bit of a pain. Once the fries are cooked, remove them from the oven and toss with the blue cheese and fresh chopped basil.
While the fries are baking, prepare the falafel. In a food processor, combine the chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt and pepper. Puree until smooth. Add the cilantro and pulse a few times.
Once the mixture is combined, scoop out about 1-2 tablespoons worth and form into small balls. Place the falafel on a baking sheet (if baking) or a plate (if frying).
To bake the falafel, preheat the oven to 400 degrees F.
Bake on a greased cookie sheet for about 20 minutes or until crisp on top and cooked through. Remove from the oven and gently toss with buffalo sauce. Return the falafel to the cookie sheet and bake 5 minutes longer.
To fry the falafel, add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.
Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then immediately toss with buffalo sauce.
To serve place the falafel on a warm pita. Top with fries and drizzle with extra buffalo sauce, blue cheese and green onions. Wrap up and serve with the Ranch style Tzatziki.
Garlic Blue Cheese Fries:
4 medium size potatoes or sweet potatoes (or a mix)
2 cloves garlic; finely minced
2 tablespoons fresh parsley or basil; chopped
1 tablespoon kosher salt + pepper; to taste
1/4 cup olive oil
4 ounces blue cheese; crumbled
Falafel:
2 (16 ounce) cans chickpeas; drained and rinsed
1/2 sweet onion; roughly chopped
2 cloves garlic
1 tablespoon olive oil
1/2 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon cumin
A good pinch of salt and pepper
1 small bunch fresh cilantro
1 cup prepared buffalo sauce
4 homemade or store-bought pitas; warmed
Ranch Style Tzatziki:
1/2 cup your favorite ranch dressing
1/3 cup plain greek yogurt
1/2 teaspoon apple cider vinegar
1//2 teaspoon dried oregano
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 hothouse cucumber; chopped
Original recipe makes 4 Servings
Ranch Style Tzatziki
Add the ranch dressing, greek yogurt, apple cider vinegar, dried oregano, lemon juice and olive oil to a bowl. Mix until combined and then stir in the cucumber. Store, covered in the fridge until ready to serve.
!The Rest
Preheat oven to 425 degrees F.
Place cut potatoes in a large bowl and drizzle with oil, garlic, parsley or basil, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes onto a greased wire rack on top of a baking sheet and baking them as directed above. But this way is a bit of a pain. Once the fries are cooked, remove them from the oven and toss with the blue cheese and fresh chopped basil.
While the fries are baking, prepare the falafel. In a food processor, combine the chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt and pepper. Puree until smooth. Add the cilantro and pulse a few times.
Once the mixture is combined, scoop out about 1-2 tablespoons worth and form into small balls. Place the falafel on a baking sheet (if baking) or a plate (if frying).
To bake the falafel, preheat the oven to 400 degrees F.
Bake on a greased cookie sheet for about 20 minutes or until crisp on top and cooked through. Remove from the oven and gently toss with buffalo sauce. Return the falafel to the cookie sheet and bake 5 minutes longer.
To fry the falafel, add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.
Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then immediately toss with buffalo sauce.
To serve place the falafel on a warm pita. Top with fries and drizzle with extra buffalo sauce, blue cheese and green onions. Wrap up and serve with the Ranch style Tzatziki.
Houlihan's Chocolate Cappuccino Cake
Houlihan's Chocolate Cappuccino Cake
Rich chocolate layered cake with chocolate ganache, covered with espresso icing. Served with scoops of super-premium vanilla and chocolate ice cream, then topped with caramel and chocolate sauces.
Chocolate Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk*
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans; set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, milk, vegetable oil and vanilla. Using an electric mixer on low speed, combine all ingredients until smooth. Continue beating for 2 minutes on medium speed. Gently stir in boiling water.
Divide batter evenly between pans. Bake for 26 to 28 minutes or until a pick inserted in the center comes out clean. Allow to cool for 10 minutes of a wire rack and remove from pans. Cool completely before frosting with your favorite frosting.
*Can use 1/2 cup milk and 1/2 cup buttermilk
Chocolate Ganache
8 ounces semisweet chocolate, coarsely chopped *if using chips - 1 1/3 c. - 8 oz. of chips are NOT 1 c.
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It is perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
NOTE - the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies.
Espresso Icing
½ cup milk
1 to 2 teaspoons espresso powder
1 cup unsalted butter, at room temperature
5 to 6 cups confectioner’s sugar
1 teaspoon vanilla extract
Place one cake round on cake platter.
To prepare frosting:
Stir 1 to 2 teaspoons espresso powder into milk. (If you like a stronger coffee flavor add 2 teaspoons)
Place butter in large mixing bowl and using an electric mixer, beat butter until fluffy. Add confectioner’s sugar (start with 5 cups), milk and vanilla; blend until smooth. If frosting is to thin for spreading, add additional confectioner’s sugar.
Top with ganache (if using) while ganache is still warm (spreads easier). When set, spread a generous amount of frosting on the cake round that is on the platter. Add the second baked chocolate cake layer and frost the top and sides. Refrigerate until serving.
Rich chocolate layered cake with chocolate ganache, covered with espresso icing. Served with scoops of super-premium vanilla and chocolate ice cream, then topped with caramel and chocolate sauces.
Chocolate Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk*
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans; set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, milk, vegetable oil and vanilla. Using an electric mixer on low speed, combine all ingredients until smooth. Continue beating for 2 minutes on medium speed. Gently stir in boiling water.
Divide batter evenly between pans. Bake for 26 to 28 minutes or until a pick inserted in the center comes out clean. Allow to cool for 10 minutes of a wire rack and remove from pans. Cool completely before frosting with your favorite frosting.
*Can use 1/2 cup milk and 1/2 cup buttermilk
Chocolate Ganache
8 ounces semisweet chocolate, coarsely chopped *if using chips - 1 1/3 c. - 8 oz. of chips are NOT 1 c.
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It is perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
NOTE - the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies.
Espresso Icing
½ cup milk
1 to 2 teaspoons espresso powder
1 cup unsalted butter, at room temperature
5 to 6 cups confectioner’s sugar
1 teaspoon vanilla extract
Place one cake round on cake platter.
To prepare frosting:
Stir 1 to 2 teaspoons espresso powder into milk. (If you like a stronger coffee flavor add 2 teaspoons)
Place butter in large mixing bowl and using an electric mixer, beat butter until fluffy. Add confectioner’s sugar (start with 5 cups), milk and vanilla; blend until smooth. If frosting is to thin for spreading, add additional confectioner’s sugar.
Top with ganache (if using) while ganache is still warm (spreads easier). When set, spread a generous amount of frosting on the cake round that is on the platter. Add the second baked chocolate cake layer and frost the top and sides. Refrigerate until serving.
Starbucks Pink Drink
12 Large Strawberries, Hulled
1½ Tablesppons Granulated Sugar
¾ Cup Acai Green Tea, Chilled
1 Cup Ice Cubes
¾ Cup Coconut Milk
Place 8 strawberries, sugar, chilled tea ,and ice in a blender. Blend until smooth.
Divide drink between 2 large glasses. Top with coconut milk.
Garnish with remaining strawberries if desired.
Books (Trunks)
120 Lip-Smacking Good Jam Recipes
120 Lip-Smacking Good Jam Recipes
Make great tasting and inexpensive jams, easily, at home without the preservatives and chemicals you will find in the store-bought brands.
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
Make great tasting and inexpensive jams, easily, at home without the preservatives and chemicals you will find in the store-bought brands.
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
Pepperidge Farm Milano Cookies
Pepperidge Farm Milano Cookies
Ah, the classic Milano cookie. Simple. Elegant. The perfect balance of exquisite cookies and luxuriously rich chocolate—in irresistible varieties to match any mood.
For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar
To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
To make ganache: In a small saucepan over medium heat, melt butter then add cream.
In a heatproof bowl, combine chocolate chips and powdered sugar.
As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.
Ah, the classic Milano cookie. Simple. Elegant. The perfect balance of exquisite cookies and luxuriously rich chocolate—in irresistible varieties to match any mood.
For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar
To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
To make ganache: In a small saucepan over medium heat, melt butter then add cream.
In a heatproof bowl, combine chocolate chips and powdered sugar.
As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.
Red Robin BLTA
2 croissants, sliced
2 slices cooked bacon
1/2 avocado, sliced
2 large lettuce leaves
1 juicy on the vine tomato
mayonnaise
Spread croissant slices with mayonnaise. Layer bacon, avocado slices, lettuce, and tomato in the center of croissant slices.
Serves 2
L-Theanine reviewers needed to write honest review 0.99 pounds (JamieCook)
L-Theanine reviewers needed to write honest review 0.99 pounds (JamieCook)
Help with Low energy. (J Vickers)
Trenton Tomato Pie Pizza
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
3/4 teaspoon kosher salt
8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature
All-purpose flour (for surface)
5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
3/4 teaspoon extra-virgin olive oil
Crushed red pepper flakes (for serving; optional)
Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10–12 minutes.
Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.
Epicurious
Dual Sim Phone Recommendation/Query Dr Z? (Wes Borland)
Lone Star Chicken Enchiladas and Amarillo Cheese Fries and Dip
Lone Star Chicken Enchiladas and Amarillo Cheese Fries and Dip
Lone Star Chicken Enchiladas
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.
3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese
In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Lone Star's Amarillo Cheese Fries and Dip
8 oz. bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
Lone Star Chicken Enchiladas
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.
3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese
In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Lone Star's Amarillo Cheese Fries and Dip
8 oz. bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
Red Dwarf back tonight (dazzz)
T.U.E athletes (dirtyvest)
Shrimp Corndogs with Mustard Aioli
4 quarts canola oil (for frying)
Mustard Aioli
2 large egg yolks
2-3 tablespoons warm water
1 clove garlic (grated)
1/2 lemon (juiced)
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
1 cup canola oil
Kosher salt and freshly ground black pepper (to taste)
Cornmeal Batter
3 cups yellow cornmeal
1 1/2 cups all purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon Kosher salt
1 tablespoon sugar
1 1/2 cups buttermilk
1 1/4 cups water (plus more if needed)
1 egg
Shrimp
1 1/2 pounds jumbo shrimp (peeled, deveined, tails removed)
3 tablespoons cornstarch
Kosher salt and freshly ground black pepper (to taste)
1 pack skewers (8-inch)
In a large Dutch oven, heat the oil to 360ºF. Place a rack inside a baking sheet.
In the carafe of a blender add the egg yolks and warm water and blend to combine. Add garlic, lemon juice, grainy mustard, and Dijon mustard, and blend to combine. While the blender is running, slowly drizzle in the oil until the mixture becomes thick and creamy. Season with salt and pepper. Refrigerate until ready to use.
In a large bowl, add the cornmeal, flour, baking soda, salt, and sugar, and whisk to combine. In another large bowl, add the buttermilk, water, and egg, and whisk to combine. Add the wet mixture to the dry mixture and mix to combine. Let rest for 5 minutes. If the batter seems too thick, add a few tablespoons of water. Pour the batter into a large bowl and set aside.
On a skewer, thread one shrimp lengthwise, keeping as straight as possible. Continue to skewer all of the shrimp on individual skewers and place the finished shrimp skewers on a baking sheet. Season with salt and pepper. Roll each skewered shrimp in the cornstarch, shaking off any excess, then dip into the batter.
Add the shrimp to the oil and fry until golden brown and crispy, about 3 minutes. Remove to the rack. Season with salt. Serve with mustard aioli.
Tip: If serving at a party, keep corndogs warm on a baking rack fitted in a baking sheet in a 200ºF oven.
Michael Symon
The Chew
Do You Use Erection Pills? (BLADE_79)
Cheese Ball from the Sea
Cheese Ball from the Sea
Ingredients Preparation
8 ounces [227 g] cream cheese
1 can salad shrimps, rinsed and drained
8 ounces [227 g] canned crabmeat, tuna fish or salmon
1/4 teaspoon [1 mL] Tabasco sauce
1 teaspoon [5 mL] minced onion
Chopped parsley
Chopped nuts
Diced cheese, to taste
Soda crackers, Melba toasts or other crackers
Beat cream cheese until creamy; mix in salad shrimps, crabmeat, tuna fish or salmon, Tabasco sauce and minced onion.
Cream into a blender.
Shape into a ball and refrigerate, wrapped in waxed paper, for 30 minutes.
Before serving, roll cheese ball in chopped parsley and chopped nuts.
Garnish all around with your choice of cheese dices.
Serve, along with soda crackers, Melba toasts or other crackers.
Ingredients Preparation
8 ounces [227 g] cream cheese
1 can salad shrimps, rinsed and drained
8 ounces [227 g] canned crabmeat, tuna fish or salmon
1/4 teaspoon [1 mL] Tabasco sauce
1 teaspoon [5 mL] minced onion
Chopped parsley
Chopped nuts
Diced cheese, to taste
Soda crackers, Melba toasts or other crackers
Beat cream cheese until creamy; mix in salad shrimps, crabmeat, tuna fish or salmon, Tabasco sauce and minced onion.
Cream into a blender.
Shape into a ball and refrigerate, wrapped in waxed paper, for 30 minutes.
Before serving, roll cheese ball in chopped parsley and chopped nuts.
Garnish all around with your choice of cheese dices.
Serve, along with soda crackers, Melba toasts or other crackers.
Easy Chocolate Cheesecake
Easy Chocolate Cheesecake
Servings: 8
Ingredients Preparation
1 3/4 cups [440 mL] chocolate cookie or Graham cracker crumbs
2 tablespoons [30 g] sugar
1/3 cup [75 g] melted butter or margarine
Filling
2 [4-ounce / 113-g each] packages sweet chocolate chipits
2 eggs
2/3 cup [160 mL] corn syrup
1/3 cup [80 mL] heavy cream
1 1/2 teaspoons [7.5 mL] vanilla
2 [8-ounce / 227-g each] packages cream cheese, cubed and softened
Preheat oven to 325°F [160°C].
Combine cookie or cracker crumbs, sugar and melted butter or margarine into a 9-inch [23-cm] pie plate or springform pan, until well mixed.
Press into pie plate or over bottom and 1 1/4 inches [3 cm] up sides of springform pan.
Microwave 1 1/2 packages [6 ounces / 170 g] of chocolate chipits into a microwave-safe bowl on 'HIGH' for 1 1/2 to 2 minutes, until almost melted, stirring after 1 minute.
Stir until completely melted; reserve.
Mix together eggs, corn syrup, cream and vanilla into a blender until smooth.
Motor still running, slowly add cream cheese cubes blending until smooth.
Blend in reserved melted chocolate.
Pour into pie shell.
Bake into preheated oven for 50 to 55 minutes, until firm.
Leave to cool completely, onto a wire rack.
Cover and refrigerate.
Just before serving, melt remaining chocolate chipits.
Drizzle all over cheesecake.
Servings: 8
Ingredients Preparation
1 3/4 cups [440 mL] chocolate cookie or Graham cracker crumbs
2 tablespoons [30 g] sugar
1/3 cup [75 g] melted butter or margarine
Filling
2 [4-ounce / 113-g each] packages sweet chocolate chipits
2 eggs
2/3 cup [160 mL] corn syrup
1/3 cup [80 mL] heavy cream
1 1/2 teaspoons [7.5 mL] vanilla
2 [8-ounce / 227-g each] packages cream cheese, cubed and softened
Preheat oven to 325°F [160°C].
Combine cookie or cracker crumbs, sugar and melted butter or margarine into a 9-inch [23-cm] pie plate or springform pan, until well mixed.
Press into pie plate or over bottom and 1 1/4 inches [3 cm] up sides of springform pan.
Microwave 1 1/2 packages [6 ounces / 170 g] of chocolate chipits into a microwave-safe bowl on 'HIGH' for 1 1/2 to 2 minutes, until almost melted, stirring after 1 minute.
Stir until completely melted; reserve.
Mix together eggs, corn syrup, cream and vanilla into a blender until smooth.
Motor still running, slowly add cream cheese cubes blending until smooth.
Blend in reserved melted chocolate.
Pour into pie shell.
Bake into preheated oven for 50 to 55 minutes, until firm.
Leave to cool completely, onto a wire rack.
Cover and refrigerate.
Just before serving, melt remaining chocolate chipits.
Drizzle all over cheesecake.
Master Pilaf
Master Pilaf
Ingredients Preparation
1 tablespoon [15 g] butter
2 tablespoons [30 mL] oil
1 onion, chopped
1 cup [250 mL] grains [your choice - see below]
Stock
Special Touch
1/4 pound [113 g] cleaned fresh mushroom slices
1/4 cup [60 mL] raisins
1/2 cup [125 mL] thawed frozen peas
1 peeled carrot, diced
Canadian bacon cut into 1/4-inch [6-mm] dices, to taste
1 1/2 teaspoon [7.5 mL] marjoram, thyme or rosemary
If you want to add an ingredient of the special touch, check to see when to add it.
Into a casserole, heat together butter and oil, over medium heat.
Add chopped onion; stir-fry for 5 minutes.
Mix in grains; stir-fry for 1 minute.
Pour in stock, cover and lower heat to low.
Leave to simmer until tender.
Special Touch
Stir-fry mushroom slices along with chopped onion for 3 to 4 minutes before adding grains.
Mix in raisins 5 minutes before the end of cooking time.
Mix in thawed green peas 5 minutes before the end of cooking time.
Stir-fry carrot dices along with chopped onion, 2 to 3 minutes before adding grains.
Mix in Canadian bacon dices 10 minutes before the end of cooking time.
Stir in marjoram, thyme or rosemary, before adding grains.
One 1 cup [250 mL] of any of these grains
Grain Liquid Cooking Time
Barley [Pearl] 3 cups [750 mL] 1 hour
Barley [Whole] 3 cups [750 mL] 1:15 hours
Buckwheat [Kosha] 2 cups [500 mL] 12 to 15 minutes
Bulgur 2 cups [500 mL] 25 to 30 minutes
Millet 2 1/2 cups
[750 mL] 45 minutes
Quinoa 2 cups [500 mL] 30 to 35 minutes
ex: 1 c. pearl barley, 3 c. liquid, cook 1 hour
Ingredients Preparation
1 tablespoon [15 g] butter
2 tablespoons [30 mL] oil
1 onion, chopped
1 cup [250 mL] grains [your choice - see below]
Stock
Special Touch
1/4 pound [113 g] cleaned fresh mushroom slices
1/4 cup [60 mL] raisins
1/2 cup [125 mL] thawed frozen peas
1 peeled carrot, diced
Canadian bacon cut into 1/4-inch [6-mm] dices, to taste
1 1/2 teaspoon [7.5 mL] marjoram, thyme or rosemary
If you want to add an ingredient of the special touch, check to see when to add it.
Into a casserole, heat together butter and oil, over medium heat.
Add chopped onion; stir-fry for 5 minutes.
Mix in grains; stir-fry for 1 minute.
Pour in stock, cover and lower heat to low.
Leave to simmer until tender.
Special Touch
Stir-fry mushroom slices along with chopped onion for 3 to 4 minutes before adding grains.
Mix in raisins 5 minutes before the end of cooking time.
Mix in thawed green peas 5 minutes before the end of cooking time.
Stir-fry carrot dices along with chopped onion, 2 to 3 minutes before adding grains.
Mix in Canadian bacon dices 10 minutes before the end of cooking time.
Stir in marjoram, thyme or rosemary, before adding grains.
One 1 cup [250 mL] of any of these grains
Grain Liquid Cooking Time
Barley [Pearl] 3 cups [750 mL] 1 hour
Barley [Whole] 3 cups [750 mL] 1:15 hours
Buckwheat [Kosha] 2 cups [500 mL] 12 to 15 minutes
Bulgur 2 cups [500 mL] 25 to 30 minutes
Millet 2 1/2 cups
[750 mL] 45 minutes
Quinoa 2 cups [500 mL] 30 to 35 minutes
ex: 1 c. pearl barley, 3 c. liquid, cook 1 hour
Steak 'n Shake Chili
Steak 'n Shake Chili
A 50's style chili loaded with beef, beans and spices but yet not that spicy! A family favorite.
2 tablespoons oil
1 1/2 pound ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola
Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute.
Add all to crockpot. Drain beef and beans before adding to crockpot. Let simmer on LOW for 6 hours or on HIGH for 2 hours.
A 50's style chili loaded with beef, beans and spices but yet not that spicy! A family favorite.
2 tablespoons oil
1 1/2 pound ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola
Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute.
Add all to crockpot. Drain beef and beans before adding to crockpot. Let simmer on LOW for 6 hours or on HIGH for 2 hours.
Chicken Chili Verde
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper
4 tablespoons vegetable oil, divided
4 quarts chicken stock
1 cup yellow onions, diced
1 cup celery, diced
1/2 cup green bell peppers, diced
1/2 cup poblano peppers, diced
1 tablespoon garlic, minced
2 tablespoons jalapeno pepper, minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne
4 cups tomatillos, large diced
3 cups canned great northern white beans, rinsed
1. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
2. In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.
3. Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.
4. Remove chicken and any stock from pan. Set aside.
5. Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers, poblano peppers and remaining 1 teaspoon salt, sweat until tender. Add in the minced garlic, minced jalapenos, cumin, cayenne and tomatillos, reduce heat. Shred the chicken and fold into the chili. Allow to simmer until the tomatillos break down a little and chicken is very tender, about 30 minutes.
6. Fold in the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary.
Big Ejaculator (Trunks)
Slipped discs (Branch666)
Philippines Death Squads (Manuforti)
Mushroom Meatloaf
1 pound ground pork breakfast sausage
1 pound ground beef
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 can condensed cream of mushroom soup
1 can mushrooms
Preheat oven to 350.
In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup and the mushrooms over meatloaf, roll up and seal edges. Place in a loaf pan.
Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
Note
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Starbucks Iced Coconut Mocha Macchiato
chocolate sauce (I used Ghiradelli)
a shot of espresso (or use one teaspoon instant espresso and a few ounces of hot water or 4 ounces of strong coffee)
1 cup of coconut milk
ice
whipped cream
In a glass layer the chocolate sauce, espresso, and coconut milk. Add in the ice. Top with whipped cream and additional chocolate sauce. (Or caramel!) And enjoy.
If you don’t have espresso you can also use 1 cup of cold brew or leftover coffee!
Olive Garden Chicken Alfredo Spaghetti Pie
1 package (16 ounces) of spaghetti noodles
1/2 cup cooked pancetta
1-2 cups of homemade Alfredo (see comments for Alfredo recipe suggestions)
2 cups Italian cheese shredded cheese blend
1/2 cup grated parmesan cheese
1 refrigerated pie crust (or homemade if you really want)
1 to 1 1/2 lb chicken breast, sliced
Olive oil
Salt
Pepper
Garlic Powder
Italian Seasoning
Preheat oven to 350 degrees.
Bring a pot of water to a boil and put noodles in. Cook until al dente.
While cooking, put a pastry pie shell into a deep dish pie pan.
Drain the excess water from the pasta and then add in 1 1/2 cups shredded Italian cheese and parmesan cheese. Stir quickly so the cheese doesn't get gloppy.
Pour the pasta evenly into the pie shell. Top with remaining 1/2 cup Italian cheese.
Bake for about 25 minutes, or until cheese on top is bubbling and brown.
While baking, grill chicken on stove top in a small amount of cooking oil. Toss chicken before cooking in pepper, salt, garlic powder, onion powder, and Italian seasoning.
Make the alfredo sauce as well.
When pasta comes out of oven, top with chicken and alfredo sauce. Reserve extra alfredo sauce for people to add.
Alfredo Sauce
3 oz wt butter
1 TBSP Garlic
2 TBSP All Purpose Flour
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
Salt and black pepper to taste
Sautee the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
Add the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer. Remove from heat.
Serve the Alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.
Note: The key to making the best alfredo sauce is quality ingredients like a good butter and freshly grated parmesan cheese. Your alfredo sauce will be as good as the ingredients you put into it.
Windows update (doc)
Outback Crab Stuffed Shrimp
Outback Crab Stuffed Shrimp
Deep fried butterflied shrimp, stuffed with crab and drizzled with Lemon Butter Sauce.
Stuffing:
¼ pound Butter
¼ pound Diced onion
¼ pound Diced Celery
1 ½ tsp. Chopped Garlic
2 Tbs. Sliced Green Onions
¼ tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. White Pepper
1 cup Bread Crumbs
¼ pound Lump Crab Meat
Place sauté pan over medium heat. Place butter in the pan and allow to melt.
Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.
Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.
Lemon Pepper Butter:
½ cup Water
2 Tbs. Flour
1 ½ Tbs. Lemon Juice
½ pound Butter
1 tsp. Lemon Pepper Spice
Combine water, lemon juice, flour and seasonings in a sauce pan.
Over high flame, whisk until mixture thickens. Remove from heat.
3. Slowly add softened butter in small amounts until all is blended.
Cooking Shrimp:
Butterfly shrimp.
Place flour in a container and toss shrimp until completely coated.
Deep fry shrimp at 350 degrees for 1 1/2 minutes.
Place 1 Tbs. of hot stuffing onto each cooked shrimp.
Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.
Deep fried butterflied shrimp, stuffed with crab and drizzled with Lemon Butter Sauce.
Stuffing:
¼ pound Butter
¼ pound Diced onion
¼ pound Diced Celery
1 ½ tsp. Chopped Garlic
2 Tbs. Sliced Green Onions
¼ tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. White Pepper
1 cup Bread Crumbs
¼ pound Lump Crab Meat
Place sauté pan over medium heat. Place butter in the pan and allow to melt.
Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.
Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.
Lemon Pepper Butter:
½ cup Water
2 Tbs. Flour
1 ½ Tbs. Lemon Juice
½ pound Butter
1 tsp. Lemon Pepper Spice
Combine water, lemon juice, flour and seasonings in a sauce pan.
Over high flame, whisk until mixture thickens. Remove from heat.
3. Slowly add softened butter in small amounts until all is blended.
Cooking Shrimp:
Butterfly shrimp.
Place flour in a container and toss shrimp until completely coated.
Deep fry shrimp at 350 degrees for 1 1/2 minutes.
Place 1 Tbs. of hot stuffing onto each cooked shrimp.
Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.
Hi everybody, Im new to the forum.
:roll: Im a panzarotti lover, and Im looking for a recipe to be able to know the secret to making my panzarroties bubbly and crispy. like the restraunt tarratinoes.I sure could use the help. thanks.:
Almost 2 years without alcohol (Sideeffectwhu)
trying to get back into training after injury (killing it 86)
Running shoe recommendations (dazzz)
utback Crab Stuffed Mushrooms with Lemon Butter Sauce
Outback Crab Stuffed Mushrooms with Lemon Butter Sauce
Sautéed mushrooms stuffed with lump crab meat served over a creamy lemon butter sauce.
Crab Stuffed Mushrooms
1 doz mushrooms (stems removed and saved for later)
4 Tbs butter
2 Tbs sweet red pepper chopped
1 Tbs fresh chives chopped
1/2 tsp Cajun seasoning or Old Bay
1 6oz. can Crab meat (or could use fresh lumped crab meat)
5-6 Tbs Panko bread crumbs
*add a little bread crumbs and melted butter to tops of mushrooms before baking.
Wash mushrooms, remove stems and place mushrooms on lightly greased baking pan.
In a skillet melt butter, add sweet pepper, Cajun seasoning and about 4-5 mushroom stems that have been coarsely chopped. Saute for 3 to 4 minutes, add chives and mix well. Then add bread crumbs, mix, then finally stir in the crab meat.
Spoon crab meat mixture into mushrooms, sprinkle with a little bit of bread crumbs and drizzle with melted butter. Place in 350 degree oven for approx 17-20 minutes or until thermometer reads 165 degrees.
Lemon Butter Sauce with Capers
Juice from 1 lemon
1 tsp grated lemon rind
1/4 cup butter
1/2 cup dry white wine
2 tsp corn starch
1 Tbs Capers
Salt and Pepper to taste
In a sauce pan, melt butter. Add lemon juice and grated rind. Bring to boil. Mix the white wine and corn starch in small bowl and add to boiling mixture. Reduce heat, stir until slightly thickened, add capers, salt and pepper.
Sautéed mushrooms stuffed with lump crab meat served over a creamy lemon butter sauce.
Crab Stuffed Mushrooms
1 doz mushrooms (stems removed and saved for later)
4 Tbs butter
2 Tbs sweet red pepper chopped
1 Tbs fresh chives chopped
1/2 tsp Cajun seasoning or Old Bay
1 6oz. can Crab meat (or could use fresh lumped crab meat)
5-6 Tbs Panko bread crumbs
*add a little bread crumbs and melted butter to tops of mushrooms before baking.
Wash mushrooms, remove stems and place mushrooms on lightly greased baking pan.
In a skillet melt butter, add sweet pepper, Cajun seasoning and about 4-5 mushroom stems that have been coarsely chopped. Saute for 3 to 4 minutes, add chives and mix well. Then add bread crumbs, mix, then finally stir in the crab meat.
Spoon crab meat mixture into mushrooms, sprinkle with a little bit of bread crumbs and drizzle with melted butter. Place in 350 degree oven for approx 17-20 minutes or until thermometer reads 165 degrees.
Lemon Butter Sauce with Capers
Juice from 1 lemon
1 tsp grated lemon rind
1/4 cup butter
1/2 cup dry white wine
2 tsp corn starch
1 Tbs Capers
Salt and Pepper to taste
In a sauce pan, melt butter. Add lemon juice and grated rind. Bring to boil. Mix the white wine and corn starch in small bowl and add to boiling mixture. Reduce heat, stir until slightly thickened, add capers, salt and pepper.
Anyone tried a hemp / CBD oil vape? (Faux Real)
Quitting Bodybuilding (tellersquill)
California Pizza Kitchen Chicken Alfredo Pizza
1 Pillsbury pizza dough or homemade
1 1/2 cups cooked or grilled, shredded chicken
2 Tbsp butter
1/4 tsp garlic powder
1/8 tsp onion powder
1 Tbsp flour, plus more for dusting
1/2 cup + 2 Tbsp heavy cream
1/2 cup + 2 Tbsp whole milk
2 oz finely shredded Parmesan cheese (1/2 cup)
Salt and freshly ground black or white pepper, to taste
cornmeal, for dusting
4 oz shredded Mozzarella cheese (1 cup)
6 slices bacon, cooked and chopped
1 Tbsp extra virgin olive oil
1 1/2 Tbsp chopped green onions
Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
To assemble pizza:
On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.
Smoked Bread
Smoked Bread
Yield Makes one 8-inch loaf
2 tablespoons wood chips for smoking, such as Cameron’s
165 grams all-purpose flour (about 1 1/4 cups), more as needed
160 grams whole-wheat flour (about 1 1/4 cups)
1 3/4 teaspoons active dry yeast
7 tablespoons extra-virgin olive oil, plus more as needed
5 grams kosher salt (1 1/2 teaspoons)
5 grams sugar (1 teaspoon)
Flaky sea salt
To rig up a stovetop smoker, take a large stockpot with a tightfitting cover and line the bottom with foil. Pour in wood chips. Place a steamer basket in the pot, removing the center shaft if necessary (it unscrews). Put all-purpose and whole wheat flours in a round 9-inch cake pan. Place the cake pan in the pot. Cover the pot with the lid and then cover the seal around the pot with more foil to ensure that no smoke escapes. Turn heat to high under the pot for about 5 minutes to start the smoke (you should smell it), then turn off heat and let sit for 30 minutes. Remove the cake pan of flour and let flour cool.
Place 3/4 cup lukewarm water (105 to 115 degrees) in a large bowl or in the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir 5 tablespoons of oil, salt and sugar into yeast mixture. Stir in smoked flour until a soft dough forms (you may need to add more all-purpose flour or some water, depending on the consistency of your dough, you want it soft but not sticky).
Turn dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
In an 8- or 9-inch loaf pan add remaining 2 tablespoons of oil. Transfer the dough to the loaf pan, cover with a dish towel and let rest for 20 to 30 more; the dough should rise somewhat.
Heat oven to 400 degrees. Brush the top of the dough with olive oil and sprinkle lightly with flaky sea salt. Bake for 30 to 35 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Transfer pan to a wire cooling rack and let cool 10 minutes before removing bread from loaf pan to finish cooling on the rack. Serve warm or at room temperature.
Yield Makes one 8-inch loaf
2 tablespoons wood chips for smoking, such as Cameron’s
165 grams all-purpose flour (about 1 1/4 cups), more as needed
160 grams whole-wheat flour (about 1 1/4 cups)
1 3/4 teaspoons active dry yeast
7 tablespoons extra-virgin olive oil, plus more as needed
5 grams kosher salt (1 1/2 teaspoons)
5 grams sugar (1 teaspoon)
Flaky sea salt
To rig up a stovetop smoker, take a large stockpot with a tightfitting cover and line the bottom with foil. Pour in wood chips. Place a steamer basket in the pot, removing the center shaft if necessary (it unscrews). Put all-purpose and whole wheat flours in a round 9-inch cake pan. Place the cake pan in the pot. Cover the pot with the lid and then cover the seal around the pot with more foil to ensure that no smoke escapes. Turn heat to high under the pot for about 5 minutes to start the smoke (you should smell it), then turn off heat and let sit for 30 minutes. Remove the cake pan of flour and let flour cool.
Place 3/4 cup lukewarm water (105 to 115 degrees) in a large bowl or in the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir 5 tablespoons of oil, salt and sugar into yeast mixture. Stir in smoked flour until a soft dough forms (you may need to add more all-purpose flour or some water, depending on the consistency of your dough, you want it soft but not sticky).
Turn dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
In an 8- or 9-inch loaf pan add remaining 2 tablespoons of oil. Transfer the dough to the loaf pan, cover with a dish towel and let rest for 20 to 30 more; the dough should rise somewhat.
Heat oven to 400 degrees. Brush the top of the dough with olive oil and sprinkle lightly with flaky sea salt. Bake for 30 to 35 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Transfer pan to a wire cooling rack and let cool 10 minutes before removing bread from loaf pan to finish cooling on the rack. Serve warm or at room temperature.
Ham Hash Topped with Eggs in Mustard Cream Sauce
Ham Hash Topped with Eggs in Mustard Cream Sauce
from The Grand Anne Bread and Breakfast in Keokuk, Iowa
They have an extensive menu of fabulous foods. This is their signature ham hash - a must-try recipe for you to enjoy!
Yields 4 servings
3 plus 1 tablespoons butter
3 tablespoons oil
3 large potatoes, peeled, cooked and cubed
½ pound ham chopped
1 tablespoon finely minced onion
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
1 cup milk
4 hard cooked eggs, peeled and sliced
In large skillet, heat 3 tablespoons butter with oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture until crispy brown.To make mustard cream sauce, melt remaining tablespoon butter in small saucepan. Stir in flour and mustard. Add milk and continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir. When hash is finished cooking, place in serving bowl. Pour sauce over middle of hash. Serve at once. Nice with toast or biscuits.
(Cretia’s changes to recipe are as follows.) Bake a ham to slice for serving. Clean and slice unpeeled potatoes in slicer. Add chopped green onions, dash cayenne, dash black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon parsley, all to taste. Then cook in olive oil until heated through. Turn off skillet but keep covered. Just before being ready to serve, turn on skillet and cook for another five minutes. Make mustard cream sauce as above about half hour before serving. Also boil the eggs by bringing them to a boil and then turning them off and letting them set on the hot burner for one half hour to finish cooking.
To serve, slice baked ham and serve on one side of the plate, and place cooked potatoes and onions mixture on opposite side of plate. Using egg slicer, slice one egg and place in the middle of the potatoes in a fan position. Pour mustard cream sauce over eggs and potatoes or serve mustard cream sauce in a ramekin on the side. Young people usually really like this dish.
from The Grand Anne Bread and Breakfast in Keokuk, Iowa
They have an extensive menu of fabulous foods. This is their signature ham hash - a must-try recipe for you to enjoy!
Yields 4 servings
3 plus 1 tablespoons butter
3 tablespoons oil
3 large potatoes, peeled, cooked and cubed
½ pound ham chopped
1 tablespoon finely minced onion
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
1 cup milk
4 hard cooked eggs, peeled and sliced
In large skillet, heat 3 tablespoons butter with oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture until crispy brown.To make mustard cream sauce, melt remaining tablespoon butter in small saucepan. Stir in flour and mustard. Add milk and continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir. When hash is finished cooking, place in serving bowl. Pour sauce over middle of hash. Serve at once. Nice with toast or biscuits.
(Cretia’s changes to recipe are as follows.) Bake a ham to slice for serving. Clean and slice unpeeled potatoes in slicer. Add chopped green onions, dash cayenne, dash black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon parsley, all to taste. Then cook in olive oil until heated through. Turn off skillet but keep covered. Just before being ready to serve, turn on skillet and cook for another five minutes. Make mustard cream sauce as above about half hour before serving. Also boil the eggs by bringing them to a boil and then turning them off and letting them set on the hot burner for one half hour to finish cooking.
To serve, slice baked ham and serve on one side of the plate, and place cooked potatoes and onions mixture on opposite side of plate. Using egg slicer, slice one egg and place in the middle of the potatoes in a fan position. Pour mustard cream sauce over eggs and potatoes or serve mustard cream sauce in a ramekin on the side. Young people usually really like this dish.
Red Robin Bonzai Burger
1 pound lean ground beef
salt and pepper to taste
1 cup teriyaki sauce, divided (my favorite store-bought is Kikkoman, or see recipe below!)
4 slices sharp cheddar cheese
8 pineapple slices
8 tomato slices
1 cup shredded lettuce
mayo
4 burger buns with sesame seeds
Teriyaki sauce
½ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup brown sugar
1 tablespoon honey
¾ teaspoon ground ginger
1 teaspoon minced garlic
(If using store-bought teriyaki sauce, skip down to step two!) For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to rest until ready to use.
In a medium bowl combine ground beef, salt and pepper to taste, and ? cup teriyaki sauce. Mix well, then form into 4 equal sized patties.
Place pineapple slices and patties on a preheated grill rack. Grill patties over medium heat for 4-6 minutes on each side until cooked through to desired doneness. When fully cooked, turn off the grill, transfer pineapples to a platter or serving tray, and place a slice of cheddar cheese on top of each burger patty (still on the grill). Cover the grill until cheese is melty (about 1-2 minutes).
Assemble burgers by spreading mayo on the insides of the burger burns. Top bottom half of bun with burger patty, teriyaki sauce, pineapple slices, tomatoes, and shredded lettuce. Serve warm.
Bodybuilding gyms in Belfast? (SubZero83)
Captain Jefferds Inn Cinnamon Walnut Coffee Cake
Captain Jefferds Inn Cinnamon Walnut Coffee Cake
Located in Kennebunkport, Maine, this B&B is known for their lovely ambiance, fabulous service and delicious foods. And this is just another of their wonderful recipes.
Cake
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp salt
2/3 cup butter or margarine, softened = 10 2/3 Tbsp.
1 cup sugar
½ cup packed brown sugar
2 eggs
1 cup buttermilk
Topping
½ cup packed brown sugar
½ cup chopped walnuts
½ tsp. cinnamon
¼ tsp. nutmeg
Sift flour, baking powder, baking soda, cinnamon and salt together and set aside. Cream the butter or margarine with the sugars until light and fluffy. Add the eggs one at a time, beating well after each. Add the dry ingredients alternately with the buttermilk, beating well after each addition. Spread the batter into a greased and floured 9 x 13 inch baking dish. Combine the topping ingredients and sprinkle on the batter. Cover with foil and refrigerate overnight. In the morning, remove foil and bake 35 to 40 minutes in a preheated 350° F oven.
Located in Kennebunkport, Maine, this B&B is known for their lovely ambiance, fabulous service and delicious foods. And this is just another of their wonderful recipes.
Cake
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp salt
2/3 cup butter or margarine, softened = 10 2/3 Tbsp.
1 cup sugar
½ cup packed brown sugar
2 eggs
1 cup buttermilk
Topping
½ cup packed brown sugar
½ cup chopped walnuts
½ tsp. cinnamon
¼ tsp. nutmeg
Sift flour, baking powder, baking soda, cinnamon and salt together and set aside. Cream the butter or margarine with the sugars until light and fluffy. Add the eggs one at a time, beating well after each. Add the dry ingredients alternately with the buttermilk, beating well after each addition. Spread the batter into a greased and floured 9 x 13 inch baking dish. Combine the topping ingredients and sprinkle on the batter. Cover with foil and refrigerate overnight. In the morning, remove foil and bake 35 to 40 minutes in a preheated 350° F oven.
How to remove everything off a windows PC? (Trunks)
Slow Cooker Chipotle Barbacoa
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves
Sauce
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice
Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook’s note.
Warm a heavy bottom pot over medium high heat, until water dripped over top sizzles. Add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
To create burrito: Layer pico de gallo, Cilantro Lime Rice, Jalapeno Lime Corn Salad and Barbacoa on a large flour tortilla. Additional toppings of Guacamole, sour cream and cheddar cheese are also exceptional.
Serves 12
Pico de Gallo (makes about 4 cups)
6 large plum tomatoes
1/2 medium white onion, finely diced
1/2 bunch cilantro, chopped
2 jalapeños, seeded, and finely diced
2 cloves garlic, minced
2-4 Tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt, more to taste
Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
Allow the flavors to develop at room temperature for at least 30 minutes before serving.
Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving.
Cilantro Lime Rice
2 cups water
1 cup long-grain jasmine rice
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil (or any flavorless oil)
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoon fresh lemon juice
1 teaspoon orange juice
In a medium saucepan over high heat bring water to a boil. Add rice, bay leaf and salt. Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes.
Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
Jalapeno Lime Corn Salad
1 lb supersweet yellow corn
2 jalapenos, very finely chopped (de-veined and de-seeded)
½ cup finely diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
Juice of 1 small lemon
1½ tsp kosher salt
¼ tsp pepper
Mix all the ingredients together and let sit for an hour to let the flavors meld together.
Guacamole
1 medium jalapeño, (deseeded, deveined and minced)
¼ cup fresh minced red onion
2 tablespoons chopped cilantro
8 ripe avocado
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice (a squeeze)
1 teaspoon kosher salt
Add jalapeño, onion and cilantro in a medium size bowl. Slice avocados in half and place one pit in the bowl. Scoop out avocado and add to bowl. Add lemon and lime juices and salt. Use a fork to mash avocado to preferred consistency.
Cover avocado pit with guacamole to keep it from oxidizing (it really works) and press plastic wrap on to top of guacamole until ready to serve.
makes approximately 2 1/2-3 cups, serves 10 - 1/4 cup servings
Cook’s note: to prepare the sauce without a blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.
Reliable laptop recommendation (Skrewdriver)
Supplements for a suitcase (Floydy)
When's the last time you went out to a club purely to dance? (Trunks)
Kw's bistro recipes
KW'S BISTRO RECIPES
Here I go again! Nothing like turning my kitchen into my own little bistro! I hope you try some of the recipes and you enjoy them.
A French bistro (bistrot) is traditionally a small, casual restaurant, catering to people who live or work in the neighborhood. It is the place to get a hearty and inexpensive meal without a lot of formality.
French bistro cooking features simple homestyle meals with ample portions, perhaps served with a glass of red wine.
Here I go again! Nothing like turning my kitchen into my own little bistro! I hope you try some of the recipes and you enjoy them.
A French bistro (bistrot) is traditionally a small, casual restaurant, catering to people who live or work in the neighborhood. It is the place to get a hearty and inexpensive meal without a lot of formality.
French bistro cooking features simple homestyle meals with ample portions, perhaps served with a glass of red wine.
Overcoming Insomnia (Oldy)
New and injured... (photogeneric)
Metrolpolitan Bakery Thai Vegetable Soup
Metrolpolitan Bakery Thai Vegetable Soup
This soup takes some time, and possibly a visit to the specialty food shop, but it's worth it. Plus, you can freeze it for later.
4 cups vegetable stock
2 lime leaves
1 lemon grass stalk, top removed and cut in half lengthwise and into 2 inch pieces
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon galangal root, grated
2 small Thai chilies, stemmed, sliced thin
1 potato, peeled and diced small
1 cup Asian pumpkin or melon, peeled and diced small
1 carrot peeled, diced small
1 leek, white part only, washed and diced
2 celery ribs, washed, trimmed and diced small
½ teaspoon curry powder
2 tablespoons fish sauce
4 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 ½ cups green beans, stemmed and cut into fourths
1 ½ cups green beans, stemmed and cut into fourths
1 ½ cups broccoli florets
1 cup bok choy or mustard greens, shredded
12 ounces coconut milk
2 tablespoons each Thai basil, cilantro and mint, washed and roughly chopped
Lime wedges
¼ pound cooked noodles for serving (optional), such as whole wheat or soba
Combine vegetable stock and lime leaves in a small pan over medium heat. Lightly smash the lemongrass using a mallet to release the perfume and add to stock. Bring stock to a boil then reduce to a very gentle simmer for 20 minutes. Pour stock through a strainer and reserve. Discard lime leaves and lemongrass.
Heat 2 tablespoons of oil in a large pot over medium low heat. Add garlic, galangal, celery, carrot and leeks. Cook for a few minutes to release their flavor then stir in potato, pumpkin and curry powder. Cook for a few minutes more, then stir in fish sauce, rice wine vinegar and soy sauce. Cook until rice wine vinegar is reduced and absorbed by the vegetables. Stir in the reserved stock, chilies and coconut milk. Simmer gently for 5 minutes.
Meanwhile, bring a small pot of water to a boil and add a pinch of salt. Add broccoli and green beans to boiling water and cook for 1 minute. Remove broccoli and green beans from water and add to the soup. Stir in shredded greens and mixed herbs. Remove soup from heat. Adjust seasoning with kosher salt.
Ladle soup into serving bowls and place a small mound of cooked noodles in the center of the bowls (optional). Serve with a wedge of lime and some additional Thai basil leaves.
Chef's Note: Lime leaves, galangal root, and Asian pumpkin or melon are available at most Asian supermarkets and some speciality stores. The lime leaves may be dried and kept in an airtight container for three months. The galangal root may be wrapped and kept in the freezer for one month.
This soup takes some time, and possibly a visit to the specialty food shop, but it's worth it. Plus, you can freeze it for later.
4 cups vegetable stock
2 lime leaves
1 lemon grass stalk, top removed and cut in half lengthwise and into 2 inch pieces
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon galangal root, grated
2 small Thai chilies, stemmed, sliced thin
1 potato, peeled and diced small
1 cup Asian pumpkin or melon, peeled and diced small
1 carrot peeled, diced small
1 leek, white part only, washed and diced
2 celery ribs, washed, trimmed and diced small
½ teaspoon curry powder
2 tablespoons fish sauce
4 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 ½ cups green beans, stemmed and cut into fourths
1 ½ cups green beans, stemmed and cut into fourths
1 ½ cups broccoli florets
1 cup bok choy or mustard greens, shredded
12 ounces coconut milk
2 tablespoons each Thai basil, cilantro and mint, washed and roughly chopped
Lime wedges
¼ pound cooked noodles for serving (optional), such as whole wheat or soba
Combine vegetable stock and lime leaves in a small pan over medium heat. Lightly smash the lemongrass using a mallet to release the perfume and add to stock. Bring stock to a boil then reduce to a very gentle simmer for 20 minutes. Pour stock through a strainer and reserve. Discard lime leaves and lemongrass.
Heat 2 tablespoons of oil in a large pot over medium low heat. Add garlic, galangal, celery, carrot and leeks. Cook for a few minutes to release their flavor then stir in potato, pumpkin and curry powder. Cook for a few minutes more, then stir in fish sauce, rice wine vinegar and soy sauce. Cook until rice wine vinegar is reduced and absorbed by the vegetables. Stir in the reserved stock, chilies and coconut milk. Simmer gently for 5 minutes.
Meanwhile, bring a small pot of water to a boil and add a pinch of salt. Add broccoli and green beans to boiling water and cook for 1 minute. Remove broccoli and green beans from water and add to the soup. Stir in shredded greens and mixed herbs. Remove soup from heat. Adjust seasoning with kosher salt.
Ladle soup into serving bowls and place a small mound of cooked noodles in the center of the bowls (optional). Serve with a wedge of lime and some additional Thai basil leaves.
Chef's Note: Lime leaves, galangal root, and Asian pumpkin or melon are available at most Asian supermarkets and some speciality stores. The lime leaves may be dried and kept in an airtight container for three months. The galangal root may be wrapped and kept in the freezer for one month.
Andes Mint Brownies
1/2 cup unsalted butter (1 stick)
6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)
2 large eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
1 teaspoon instant espresso granules, optional but recommended
pinch salt, optional and to taste
3/4 cup all-purpose flour
28 Andes mints (one 4.6-ounce package), unwrapped and each mint diced into thirds
Topping
1 cup semi-sweet chocolate chips
28 Andes mints (one 4.6-ounce package), unwrapped and each mint diced into thirds
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
Brownies - In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
Add the flour and stir until smooth and combined without overmixing.
Making sure the batter isn't excessively warm so the Andes don't melt (if yours seems on the warm side, wait for a minute or two before adding Andes), add the Andes. Working quickly and with a light hand, fold Andes into the batter using a spatula or spoon, making sure not to overwork the batter or the Andes will melt.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. The toothpick test is somewhat unreliable because you may hit melted, gooey Andes, but toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
Topping - In a small microwave-safe bowl, add chocolate chips, and heat on high power to melt, about 1 minute. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted can be stirred smooth.
Evenly pour the chocolate over brownies (they don't have to be completely cooled), smoothing the top lightly with a spatula or offset knife; set aside on rack while you unwrap and dice the Andes.
After chocolate has cooled for about 8 to 10 minutes, evenly sprinkle the Andes. The chocolate needs to be warm enough so the Andes will melt into it just enough to adhere, but not too warm or they'll melt completely (not a bad thing in terms of taste, but not what I was going for visually); use your judgment about when to sprinkle them.
Place pan on wire rack and allow to cool uncovered for about 4 hours, or until chocolate has set completely, before slicing. Alternatively, cover with a sheet of foil to prevent fridge smells, and place pan in fridge for about 2 hours, or until sufficiently chilled for slicing. Lift brownies out using foil overhang, slice, and serve. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I prefer these brownies slightly chilled and store them in the fridge.
Snickerdoodle Blondie Bars
Snickerdoodle Blondie Bars
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 large eggs
* 3 teaspoons vanilla extract
* 2 2/3 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
For the topping:
* 1 1/2 teaspoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 to 3/4 cup chopped pecans, optional
Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-inch square baking pan.
Mix topping ingredients; sprinkle over top. Bake 35 to 40 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars. Yield: about 1-1/2 dozen bars.
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 large eggs
* 3 teaspoons vanilla extract
* 2 2/3 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
For the topping:
* 1 1/2 teaspoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 to 3/4 cup chopped pecans, optional
Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-inch square baking pan.
Mix topping ingredients; sprinkle over top. Bake 35 to 40 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars. Yield: about 1-1/2 dozen bars.
Hillary v The Donald (Trunks)
Purple Aki in the news again (PartyBoy)
MR O 2016 - streaming (tonks52)
Unprovoked Assault - Would you go to the police? (Trunks)
Two-Egg Golden Cake
Two-Egg Golden Cake
2 1/4 cup [315 g] cake flour
1 1/2 cups [300 g] sugar
1 teaspoon [5 mL] salt
3 teaspoons [15 mL] baking powder
1/2 cup [115 g] shortening
1 cup [250 mL] milk
1 1/2 teaspoon [7.5 mL] vanilla
2 eggs
Preheat oven to 350°F [180°C].
Grease and line 2 [9-inch / 23-cm] pans or 1 [13 x 9 x 2-inch / 33 x 23 x 5-cm] pan.
Sift together cake flour, sugar, salt and baking powder.
Cut in shortening; pour in 3/4 cup [190 mL] of the milk and vanilla.
Beat for 2 minutes, at medium speed.
Pour in remaining 60 mL [1/4 cup] milk; add eggs.
Beat for 2 minutes more.
Bake into 9-inch [23-cm] pans for 25 to 30 minutes, or into rectangular pan for 35 to 40 minutes.
2 1/4 cup [315 g] cake flour
1 1/2 cups [300 g] sugar
1 teaspoon [5 mL] salt
3 teaspoons [15 mL] baking powder
1/2 cup [115 g] shortening
1 cup [250 mL] milk
1 1/2 teaspoon [7.5 mL] vanilla
2 eggs
Preheat oven to 350°F [180°C].
Grease and line 2 [9-inch / 23-cm] pans or 1 [13 x 9 x 2-inch / 33 x 23 x 5-cm] pan.
Sift together cake flour, sugar, salt and baking powder.
Cut in shortening; pour in 3/4 cup [190 mL] of the milk and vanilla.
Beat for 2 minutes, at medium speed.
Pour in remaining 60 mL [1/4 cup] milk; add eggs.
Beat for 2 minutes more.
Bake into 9-inch [23-cm] pans for 25 to 30 minutes, or into rectangular pan for 35 to 40 minutes.
Meat Loaf
Meat Loaf
1 1/2 pounds [680 g] lean ground beef
2/3 cup [160 mL] dry breadcrumbs
1 cup [250 mL] onion barbecue sauce, divided
1 egg, beaten
1 [8-ounce / 227-g] pack long grain and wild rice stuffing mix
1 [10-ounce / 284-g] pack frozen chopped spinach, thawed and well drained
1 large peeled carrot, shredded
Preheat oven to 350°F [180°C].
Combine ground beef, breadcrumbs, half of onion barbecue sauce and beaten egg.
Roll out mixture, between 2 sheets of waxed paper, into a 15 x 10-inch [37.5 x 25-cm] rectangle.
Prepare stuffing mix according to package directions; mix in drained spinach and shredded carrot.
Spread stuffing over meat mixture.
Roll-up, starting at 10-inch [25-cm] side.
Thighly wrap in plastic wrap; refrigerate for several hours or overnight.
Unwrap, transfer onto a baking sheet and bake into a preheated oven for 1 hour.
Brush meat loaf with remaining half of onion barbecue sauce.
Bake for 15 minutes more, until glazed.
1 1/2 pounds [680 g] lean ground beef
2/3 cup [160 mL] dry breadcrumbs
1 cup [250 mL] onion barbecue sauce, divided
1 egg, beaten
1 [8-ounce / 227-g] pack long grain and wild rice stuffing mix
1 [10-ounce / 284-g] pack frozen chopped spinach, thawed and well drained
1 large peeled carrot, shredded
Preheat oven to 350°F [180°C].
Combine ground beef, breadcrumbs, half of onion barbecue sauce and beaten egg.
Roll out mixture, between 2 sheets of waxed paper, into a 15 x 10-inch [37.5 x 25-cm] rectangle.
Prepare stuffing mix according to package directions; mix in drained spinach and shredded carrot.
Spread stuffing over meat mixture.
Roll-up, starting at 10-inch [25-cm] side.
Thighly wrap in plastic wrap; refrigerate for several hours or overnight.
Unwrap, transfer onto a baking sheet and bake into a preheated oven for 1 hour.
Brush meat loaf with remaining half of onion barbecue sauce.
Bake for 15 minutes more, until glazed.
Mushroom Rounds
Mushroom Rounds
Servings: 40 bites
Butter
1 1/2 cups [125 mL] finely chopped mushrooms
1/2 sweet green pepper, finely chopped
5 green onions, finely chopped
Chopped parsley, to taste
Salt and pepper, to taste
Garlic salt, to taste
1 cup [250 mL] cream
[15 % m.s.g.]
1 tablespoon [15 mL] cornstarch diluted into 1 tablespoon [15 mL] water
Fresh bread slices
Cook chopped mushrooms, green pepper and green onions in melted butter; mix in parsley, salt, pepper and garlic salt.
Stir in cream.
Mix in cornstarch/water mixture; stir until of mayonnaise consistency [if needed, add more cornstarch/water mixture].
Refrigerate for 1 hour.
Remove crusts from slices of bread; flatten slices with a rolling pin.
Butter bread slices; spread with mushroom mixture.
Roll bread slices; secure with toothpicks.
Slice rolls; bake slices into a preheated 400°F [200°C] oven for 10 minutes.
Stuffed rolls can easily be frozen, before slicing.
Servings: 40 bites
Butter
1 1/2 cups [125 mL] finely chopped mushrooms
1/2 sweet green pepper, finely chopped
5 green onions, finely chopped
Chopped parsley, to taste
Salt and pepper, to taste
Garlic salt, to taste
1 cup [250 mL] cream
[15 % m.s.g.]
1 tablespoon [15 mL] cornstarch diluted into 1 tablespoon [15 mL] water
Fresh bread slices
Cook chopped mushrooms, green pepper and green onions in melted butter; mix in parsley, salt, pepper and garlic salt.
Stir in cream.
Mix in cornstarch/water mixture; stir until of mayonnaise consistency [if needed, add more cornstarch/water mixture].
Refrigerate for 1 hour.
Remove crusts from slices of bread; flatten slices with a rolling pin.
Butter bread slices; spread with mushroom mixture.
Roll bread slices; secure with toothpicks.
Slice rolls; bake slices into a preheated 400°F [200°C] oven for 10 minutes.
Stuffed rolls can easily be frozen, before slicing.
Creamy Broccoli Soup
Creamy Broccoli Soup
2 [10-ounce / 284-mL each] cans chicken broth
2 [10-ounce / 284-mL each] cans water
2 potatoes, peeled and diced
1 large broccoli, cut into small pieces
1/2 cup [125 mL] mayonnaise-style salad dressing
Salt and pepper, to taste
Bring together chicken broth and water to a boil.
Add and boil together potato dices and broccoli pieces, until tender.
Pour into a blender and puree until smooth.
Pour soup back into saucepan.
Whisk in salad dressing.
Salt, pepper, reheat over low heat and serve.
2 [10-ounce / 284-mL each] cans chicken broth
2 [10-ounce / 284-mL each] cans water
2 potatoes, peeled and diced
1 large broccoli, cut into small pieces
1/2 cup [125 mL] mayonnaise-style salad dressing
Salt and pepper, to taste
Bring together chicken broth and water to a boil.
Add and boil together potato dices and broccoli pieces, until tender.
Pour into a blender and puree until smooth.
Pour soup back into saucepan.
Whisk in salad dressing.
Salt, pepper, reheat over low heat and serve.
Molasses and Rum Baked Beans
Molasses and Rum Baked Beans
1 pound [454 g] small white Great Northern or navy beans
8 cups [2 L] cold water
2 tablespoons [30 mL] olive oil
1 large onion, chopped
2 large cloves garlic, minced
1/4 pound [113 g] bacon [6 slices] or salt pork, chopped
1 1/2 teaspoons [7.5 mL] freshly grated gingerroot or
1/2 teaspoon [2.5 mL] ground ginger, or to taste
1/2 cup [125 mL] chili sauce or ketchup
1/4 cup [60 mL] packed brown sugar
1/2 cup [125 mL] molasses
1/4 cup [60 mL] dark Rum
2 teaspoons [10 mL] dry mustard
Salt and pepper, to taste
Transfer beans into a large bowl; pour in enough cold water to cover.
Leave to soak overnight.
On the next day, heat olive oil into a frypan; just melt together chopped onion and minced garlic.
Drain soaked beans.
Transfer drained beans into a large saucepan; pour in cold water.
Bring to a boil, then lower heat.
Cover and leave to simmer for approximately 1 1/4 hours, until tender.
Drain beans, reserving cooking liquid; transfer beans into a 10-cup [2.5-L] casserole dish or bean jar.
Preheat oven to 300°F [150°C].
Into a medium-size frypan, melt chopped bacon or salt pork until fat accumulates.
Mix in just melted chopped onion and minced garlic and, if desired, freshly grated ginger [add dry ginger later, along with dry mustard].
Leave to simmer, stirring over medium heat until onion is tender, not browned.
Stir onion mixture into beans; pour in 1/2 cup [125 mL] of reserved cooking liquid, chili sauce or ketchup, brown sugar, molasses, dark Rum, dry mustard, salt and pepper.
Reheat, covered into a preheated oven until really hot, pouring in more of reserved cooking liquid if needed.
1 pound [454 g] small white Great Northern or navy beans
8 cups [2 L] cold water
2 tablespoons [30 mL] olive oil
1 large onion, chopped
2 large cloves garlic, minced
1/4 pound [113 g] bacon [6 slices] or salt pork, chopped
1 1/2 teaspoons [7.5 mL] freshly grated gingerroot or
1/2 teaspoon [2.5 mL] ground ginger, or to taste
1/2 cup [125 mL] chili sauce or ketchup
1/4 cup [60 mL] packed brown sugar
1/2 cup [125 mL] molasses
1/4 cup [60 mL] dark Rum
2 teaspoons [10 mL] dry mustard
Salt and pepper, to taste
Transfer beans into a large bowl; pour in enough cold water to cover.
Leave to soak overnight.
On the next day, heat olive oil into a frypan; just melt together chopped onion and minced garlic.
Drain soaked beans.
Transfer drained beans into a large saucepan; pour in cold water.
Bring to a boil, then lower heat.
Cover and leave to simmer for approximately 1 1/4 hours, until tender.
Drain beans, reserving cooking liquid; transfer beans into a 10-cup [2.5-L] casserole dish or bean jar.
Preheat oven to 300°F [150°C].
Into a medium-size frypan, melt chopped bacon or salt pork until fat accumulates.
Mix in just melted chopped onion and minced garlic and, if desired, freshly grated ginger [add dry ginger later, along with dry mustard].
Leave to simmer, stirring over medium heat until onion is tender, not browned.
Stir onion mixture into beans; pour in 1/2 cup [125 mL] of reserved cooking liquid, chili sauce or ketchup, brown sugar, molasses, dark Rum, dry mustard, salt and pepper.
Reheat, covered into a preheated oven until really hot, pouring in more of reserved cooking liquid if needed.
Metropolitan Bakery Rosemary Olive Oil Cake
Metropolitan Bakery Rosemary Olive Oil Cake
Philadelphia, PA - offers breads, coffee, tea & espresso, pastries, sandwiches, pizza plus a variety of desserts, sweets and specialty food items.
This luscious, zesty cake is so simple to whip up! Try the variations for a nice change.
¾ cup extra virgin olive oil
¾ cup granulated sugar
2 large eggs
1 cup plus 1 tablespoon all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
¾ cup heavy cream
Preheat oven to 350 degrees F.
Brush a 2 ¾ inch by 10 inch loaf pan with melted butter or nonstick spray and set aside.
In the bowl of an electric mixer with the whisk attachment, combine olive oil, sugar and eggs. Mix on low speed until blended then increase to medium speed. Mix until light and sugar is dissolved, about 3 minutes. In a separate bowl whisk together the cake flour, baking soda and baking powder and salt. On medium low speed, alternately add flour mixture and cream in three additions. Mix until well blended. Pour batter into prepared pans. Place cake in a preheated oven on the middle rack and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Place the sprig of herb in the center of the batter to bake.
Remove cake to a cooling rack to cool completely.
Variations
Stir either of the following ingredient combinations into the final batter before filling the cake pan:
2 teaspoons fresh, chopped rosemary, grated zest of 1 orange, and a sprig of rosemary for garnish.
2 teaspoons fresh, chopped thyme, grated zest of 1 lemon, and a sprig of thyme for garnish.
Glaze
½ cup fresh orange juice (lemon juice if thyme is used)
1 tablespoon granulated sugar
Combine orange juice and sugar in a small saucepan over medium heat. Stir and bring to a simmer. Cook until reduced and slightly thickened. Brush top of cake with glaze.
Philadelphia, PA - offers breads, coffee, tea & espresso, pastries, sandwiches, pizza plus a variety of desserts, sweets and specialty food items.
This luscious, zesty cake is so simple to whip up! Try the variations for a nice change.
¾ cup extra virgin olive oil
¾ cup granulated sugar
2 large eggs
1 cup plus 1 tablespoon all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
¾ cup heavy cream
Preheat oven to 350 degrees F.
Brush a 2 ¾ inch by 10 inch loaf pan with melted butter or nonstick spray and set aside.
In the bowl of an electric mixer with the whisk attachment, combine olive oil, sugar and eggs. Mix on low speed until blended then increase to medium speed. Mix until light and sugar is dissolved, about 3 minutes. In a separate bowl whisk together the cake flour, baking soda and baking powder and salt. On medium low speed, alternately add flour mixture and cream in three additions. Mix until well blended. Pour batter into prepared pans. Place cake in a preheated oven on the middle rack and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Place the sprig of herb in the center of the batter to bake.
Remove cake to a cooling rack to cool completely.
Variations
Stir either of the following ingredient combinations into the final batter before filling the cake pan:
2 teaspoons fresh, chopped rosemary, grated zest of 1 orange, and a sprig of rosemary for garnish.
2 teaspoons fresh, chopped thyme, grated zest of 1 lemon, and a sprig of thyme for garnish.
Glaze
½ cup fresh orange juice (lemon juice if thyme is used)
1 tablespoon granulated sugar
Combine orange juice and sugar in a small saucepan over medium heat. Stir and bring to a simmer. Cook until reduced and slightly thickened. Brush top of cake with glaze.
Inscription à :
Articles (Atom)