Is there a better way to bet (Muscle)
Houston's Walnut Apple Cobbler
Houston's Walnut Apple Cobbler
Apple cobbler is always a favorite. Surprise your family with this homemade copycat version of Houston's popular dessert.
Filling
1 cup canned apples, sliced and drained, liquid reserved
1 1/2 cup canned apple liquid
2 cups coarsely chopped walnuts
1 tablespoon cinnamon PLUS
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup clear corn syrup
1 cup brown sugar
Cookie Topping
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup chilled butter
1/2 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add all filling ingredients to mixing bowl and stir well. If you do not have enough apple juice from can of apples, add a little water to make up the difference. Set aside.
For the topping: Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg. Process until blended. Add flour, baking powder and salt. Blend until all is well mixed. Should form a ball quickly. Remove from processor and place between waxed paper. Chill just long enough so dough may be rolled out without sticking to waxed paper.
Spray 11 x 8 x 2" baking pan with cooking spray. Pour filling mixture into baking pan. Cover with rolled out cookie dough topping. Bake at 375 degrees F, 20 - 24 minutes until top is golden brown.
Cobbler should be served hot with crust side down, and a generous serving of your favorite vanilla ice cream on top.
Apple cobbler is always a favorite. Surprise your family with this homemade copycat version of Houston's popular dessert.
Filling
1 cup canned apples, sliced and drained, liquid reserved
1 1/2 cup canned apple liquid
2 cups coarsely chopped walnuts
1 tablespoon cinnamon PLUS
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup clear corn syrup
1 cup brown sugar
Cookie Topping
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup chilled butter
1/2 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add all filling ingredients to mixing bowl and stir well. If you do not have enough apple juice from can of apples, add a little water to make up the difference. Set aside.
For the topping: Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg. Process until blended. Add flour, baking powder and salt. Blend until all is well mixed. Should form a ball quickly. Remove from processor and place between waxed paper. Chill just long enough so dough may be rolled out without sticking to waxed paper.
Spray 11 x 8 x 2" baking pan with cooking spray. Pour filling mixture into baking pan. Cover with rolled out cookie dough topping. Bake at 375 degrees F, 20 - 24 minutes until top is golden brown.
Cobbler should be served hot with crust side down, and a generous serving of your favorite vanilla ice cream on top.
Including detail on cv? (sl)
Buying Jeans - Brand, Fitting - What do you wear/Where to buy? (dng)
Jeans for bodybuilders. . . (dazc)
Anyone else finding it hard to find a good pair of jeans these days? (speydream)
KFC Twisters
1 pound boneless skinless chicken breasts (sliced into strips)
vegetable oil (for deep frying)
1 egg (beaten)
1 cup milk
2 cups flour
2 ½ teaspoons salt
¾ teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 cup romaine lettuce (shredded)
1 tomato (diced)
6 flour tortillas
Pepper Mayonnaise
½ cup mayonnaise
1 teaspoon ground black pepper
1 teaspoon lemon juice
In a medium bowl stir together mayonnaise, 1 teaspoon ground black pepper and lemon juice. Cover and refrigerate until needed.
Combine the beaten egg and milk in a medium bowl. In a plastic bag combine flour, salt, pepper, paprika, garlic powder and baking powder. Shake to combine.
Heat oil in a deep-fryer to 375 degrees F. Place the chicken strips into the bag with the flour and shake until the strips are coated. Remove them from the flour mixture and place them onto a plate. Dip them into the egg and milk mixture individually and then place them back into the bag with the flour and shake to coat again. Try and get as much coating as possible on each strip.
Drop the strips, 3-4 at a time into the hot oil. Stir while frying so that the strips don’t stick together. Fry in the hot oil for 8-14 minutes or until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. Repeat with remaining strips.
Heat a large skillet to medium heat. Lay out a tortilla into the skillet and cook until warmed but not crispy. Remove from the pan. Spread a thin layer of the pepper mayonnaise into the center of each tortilla. Add 1-2 of the chicken strips over the mayonnaise. Add lettuce and tomato on top of the chicken. Roll up and serve. Repeat with remaining tortillas.
Costco™ Double Chocolate Muffins
Costco™ Double Chocolate Muffins
Double down on chocolaty goodness! These king-sized muffins deliver 2x the good stuff.
3 eggs
3/4 cup milk
1/2 cup butter, melted
1 box (15.25 oz) Betty Crocker™ SuperMoist™ cake mix (any chocolate flavor)
1 packet (3.9 oz) chocolate pudding mix
3/4 cup sour cream
1 cup chocolate chips
In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in chocolate chips.
Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top.
Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.
Double down on chocolaty goodness! These king-sized muffins deliver 2x the good stuff.
3 eggs
3/4 cup milk
1/2 cup butter, melted
1 box (15.25 oz) Betty Crocker™ SuperMoist™ cake mix (any chocolate flavor)
1 packet (3.9 oz) chocolate pudding mix
3/4 cup sour cream
1 cup chocolate chips
In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in chocolate chips.
Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top.
Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.
Resistance Bands for mobility (dazzz)
trick or treat
today is beggar's night and tomorrow is halloween -
be honest -
who's giving out the cannoli?? I'll be there with bells on!!!!
: )
be honest -
who's giving out the cannoli?? I'll be there with bells on!!!!
: )
Bass (Trunks)
Boom Tish Music Please (Trunks)
Ho Ho's Chinese Restaurant Shrimp Chow Mein
Ho Ho's Chinese Restaurant Shrimp Chow Mein
Fresh shrimp is stir fried with bean sprouts, water chestnuts, mushrooms, and bamboo shoots and served with crispy chow mein noodles.
2/3 teaspoon salt
1 egg white
16 ounces fresh medium-size shrimp, peeled, deveined
1/4 cup vegetable oil
1 tablespoon sherry
1 1/2 cup thinly sliced celery
5 cups bean sprouts, rinsed, dried
2/3 cup water chestnut drained
2/3 cup sliced mushrooms
2/3 cup bamboo shoots, drained, rinsed, dried
1 cup chicken broth or water
1 dash white pepper
1 teaspoon sugar
1 teaspoon sesame oil
2/3 teaspoon monosodium glutamate (optional)
2 tablespoons cornstarch
mixed with
4 tablespoons water until smooth
In a shallow bowl, salt shrimp then dip in egg white, coating completely.
Heat wok. Add vegetable oil and heat the oil until it sizzles when a drop of water is dropped into the pan. Add shrimp to wok and stir regularly for 1 to 2 minutes. Add sherry. Add all vegetables and stir fry about 2 minutes. Add broth and bring to a boil. Cook until shrimp are done and vegetables are tender. Do not overcook. Add seasonings then add cornstarch mixture to thicken. Cook 2 minutes. Serve with chow mein noodles.
Fresh shrimp is stir fried with bean sprouts, water chestnuts, mushrooms, and bamboo shoots and served with crispy chow mein noodles.
2/3 teaspoon salt
1 egg white
16 ounces fresh medium-size shrimp, peeled, deveined
1/4 cup vegetable oil
1 tablespoon sherry
1 1/2 cup thinly sliced celery
5 cups bean sprouts, rinsed, dried
2/3 cup water chestnut drained
2/3 cup sliced mushrooms
2/3 cup bamboo shoots, drained, rinsed, dried
1 cup chicken broth or water
1 dash white pepper
1 teaspoon sugar
1 teaspoon sesame oil
2/3 teaspoon monosodium glutamate (optional)
2 tablespoons cornstarch
mixed with
4 tablespoons water until smooth
In a shallow bowl, salt shrimp then dip in egg white, coating completely.
Heat wok. Add vegetable oil and heat the oil until it sizzles when a drop of water is dropped into the pan. Add shrimp to wok and stir regularly for 1 to 2 minutes. Add sherry. Add all vegetables and stir fry about 2 minutes. Add broth and bring to a boil. Cook until shrimp are done and vegetables are tender. Do not overcook. Add seasonings then add cornstarch mixture to thicken. Cook 2 minutes. Serve with chow mein noodles.
[APP] Health and Fitness (kukom6)
Wicked Witch Halloween Cupcakes
chocolate chip cupcakes (I used my chocolate chip brownie recipe but feel free to use any cupcake recipe you like)
Oreo cookies for the hats
ice cream cones for the hats, cut to fit the Oreo cookies
baking chocolate (or chocolate of choice), to top the cones
wafer sticks for the legs
black licorice wheels for the boots
green icing to act as glue
yellow icing for the hats
orange and yellow sprinkles (similar here)
For the frosting:
1 cup butter, room temperature
1 tsp. vanilla extract
1 tsp. peppermint extract
3-4 cups powdered sugar (more might be needed to achieve desired consistency)
green food coloring
Make and bake the cupcakes according to the recipe and cool completely before decorating. If you use my recipe, you may need to cut the baking time in half; just start checking your cupcakes after 20 minutes or so by inserting a toothpick in the middle of the cupcakes. If it comes out almost clean, with just a few moist crumbs, the cupcakes are done.
Prepare the hats: separate the Oreos and remove the filling with a thin knife; cut ice cones to fit the Oreos; place ice cones on a cooling rack; melt baking chocolate then immediately pour over each cone; leave to completely dry; attach the cones to the Oreo cookies using green icing; decorate with more green and yellow icing.
Prepare the legs: cut boot shapes from the black gummy candies; attach to the wafer sticks using green icing.
Make the frosting: Beat butter, vanilla extract and peppermint extract until smooth, approx. 3 minutes. Slowly add in powdered sugar until you reach your desired consistency. Add milk if it gets too thick, bit by bit.
Frost cupcakes then add the legs and the hats.
Add sprinkles.
Enjoy your wicked witch Halloween cupcakes with all your ghouls and goblins!
Filet Mignon with Mustard and Mushrooms
4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
0.5 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 teaspoon whole-grain mustard
2 tablespoons minced fresh parsley leaves
Preheat the oven to 400ºF.
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
Remove the strings from the filets and place on 4 warm dinner plates.
Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.
4 servings
Ina Garten
Today Show
Dentistry abroad (Johnny Napalm)
Durkee's Famous Sauce
Durkee's Famous Sauce
Durkee's sauce is a great alternative to mayonnaise on sandwiches and burgers. It's made similarly but has a unique flavor all its own. It's hard to find in the stores but now you can make your own -
1/2 cup cold water
4 tablespoons cornstarch
1/2 cup vinegar PLUS
2 tablespoons vinegar
2 tablespoons salt
1/2 cup sugar
1 whole egg
4 tablespoons French's prepared mustard
4 tablespoons margarine, cut in tiny bits
Combine the water, cornstarch, vinegar, salt, sugar, egg, and mustard a blender container and blend on high speed for 2 minutes or until smooth (scrape down the sides of the blender as needed).
Place the sauce in the top of a double boiler, add the margarine, and cook over simmering (not boiling) water for 12-15 minutes, stirring frequently until smooth and thickened.
Return the mixture to the blender and blend for 1 minute on high speed.
Put the sauce in a covered container and chill in the refrigerator for 24 hours before using to let the flavors meld and mellow. It will keep, refrigerated, for up to 3 months.
Durkee's sauce is a great alternative to mayonnaise on sandwiches and burgers. It's made similarly but has a unique flavor all its own. It's hard to find in the stores but now you can make your own -
1/2 cup cold water
4 tablespoons cornstarch
1/2 cup vinegar PLUS
2 tablespoons vinegar
2 tablespoons salt
1/2 cup sugar
1 whole egg
4 tablespoons French's prepared mustard
4 tablespoons margarine, cut in tiny bits
Combine the water, cornstarch, vinegar, salt, sugar, egg, and mustard a blender container and blend on high speed for 2 minutes or until smooth (scrape down the sides of the blender as needed).
Place the sauce in the top of a double boiler, add the margarine, and cook over simmering (not boiling) water for 12-15 minutes, stirring frequently until smooth and thickened.
Return the mixture to the blender and blend for 1 minute on high speed.
Put the sauce in a covered container and chill in the refrigerator for 24 hours before using to let the flavors meld and mellow. It will keep, refrigerated, for up to 3 months.
Tropical fish tank, a good idea? (SeanR)
IHOP Belgian Waffle
1 3/4 c. AP flour
1/4 cup corn starch
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
2 eggs
1 3/4 c. milk
1/2 c. cooking oil
1 1/2 tsp. vanilla
a pinch of nutmeg
1/2 tsp cinnamon
Preheat your waffle iron.
Whisk all of the ingredients together in a large bowl until smooth.
(Grease waffle iron before each use) Pour approximately 1/2 cup batter onto the hot waffle iron, and cook for 3:30 minutes, or to your liking.
Serve hot and fresh with berries and whipped cream!
Name 3 things that make you happy! (James)
This is what old people think of us... (Floydy)
how to quit my sweet addiction? (strongest)
Would this damage a mattress (bigpoppapump)
Chinese 5 Spice Chicken Wings
1 dozen chicken wings
Marinade
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoon lime juice about 1 lime
1 tablespoon Chinese 5 Spice Powder
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon ginger powder
1/2 teaspoon salt
1 teaspoon Sriracha
Rub
2 tablespoons baking powder
Sticky Soy Balsamic Reduction Glaze
1 cup water
1/2 cup quality balsamic vinegar
1/3 cup soy sauce
1/4 cup granulated sugar
1/2-1 teaspoon Sriracha
Combine marinade ingredients in a freezer bag, add chicken and marinade for 4 hours up to overnight.
Preheat oven to 400 degrees. Line baking sheet with foil, parchment paper or nonstick slip mat for easy cleanup. Top baking sheet with baking rack and lightly spray with nonstick cooking spray.
Drain excess marinade from chicken and pat dry with paper towels. Add chicken to a clean freezer bag and add baking powder (makes them extra crispy but you will NOT taste the baking powder). Toss until evenly coated.
Bake on upper middle rack for 40 minutes. Turn oven to broil and broil for approximately 5 minutes or until crispy, watching closely so they don't burn.. Flip chicken over and broil the other side until crispy.
Meanwhile, when chicken has been baking 35 minutes, begin glaze. Combine water, balsamic vinegar, soy sauce, and sugar in a large skillet (NOT SAUCEPAN or it will take much longer to reduce) and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Stir in Sriracha to taste.
Remove chicken from oven and add to large bowl. Add glaze and toss to coat with a spatula until evenly coated.
Bad luck (Carl_T)
Porn - would you do it? (Big D)
Buttered Coconut Pie from the K and W Cafeteria and Restaurant
Buttered Coconut Pie from the K and W Cafeteria and Restaurant
Another comfort food just like grandma used to make with that wonderful tropical taste. Light and buttery - sure to please your family.
2 extra large eggs
1 1/2 cups sugar
1/2 cup softened butter
1/8 teaspoon salt
1/3 cup cornstarch
1/2 cup milk
1 (7 oz.) bag coconut
1 teaspoon vanilla
1 unbaked pie shell
Beat the eggs and sugar together. Add the butter and whip. Add the rest of the ingredients and fold the coconut in last.
Pour into an unbaked pie shell and bake at 325 degrees for 1 hour until set.
Another comfort food just like grandma used to make with that wonderful tropical taste. Light and buttery - sure to please your family.
2 extra large eggs
1 1/2 cups sugar
1/2 cup softened butter
1/8 teaspoon salt
1/3 cup cornstarch
1/2 cup milk
1 (7 oz.) bag coconut
1 teaspoon vanilla
1 unbaked pie shell
Beat the eggs and sugar together. Add the butter and whip. Add the rest of the ingredients and fold the coconut in last.
Pour into an unbaked pie shell and bake at 325 degrees for 1 hour until set.
Johnny Carino's Spicy Chicken Romano
3 chicken breasts
12 oz. bowtie pasta
2 tbsp melted butter
1 tbsp olive oil
½ cup sliced mushrooms
¼ cup of sliced green onions
1 14 oz. can drained artichoke hearts
¼ cup sundried tomatoes (I used smoked)
1 tbsp flour
1 pint half and half
salt and pepper or creole seasoning to taste
½ cup shredded/grated Parmesan
1 pinch crushed red pepper flakes
Using an indoor grill pan or outdoor grill, grill chicken breasts about 6-8 minutes per side or until they have reached an internal temperature of 165 degrees. Set aside to rest a few minutes. Slice chicken very thinly.
Boil bowtie pasta according to package instructions.
While pasta is boiling, melt butter and olive oil over medium heat. Saute mushrooms, green onions, artichokes, and sundried tomatoes. Add salt and pepper or creole seasoning. Saute for about 2-3 minutes. Add thinly sliced chicken. Saute 2 -3 more minutes. Add flour and stir for about a minute. Add half and half and Parmesan. Stir and bring to a simmer for about 5 minutes. Add cooked pasta and stir to combine.
It's coming up to... pretend you aren't in night (Jason)
Vaping (TGR London)
Can any sneaker heads tell me what trainers these are? (Adum)
Drake's Cakes
Drake's Cakes
Just a mini-Drake's Cake cookbook for all you Drake-a-holics! I worked for the company years back and I have to admit (and not because I worked for them) that their products far exceeded Hostess! Their cakes are moist and their fillings are creamier! Some products are either discontinued or not in all areas. But we can still enjoy Drake's Cakes at home.
For 120 years Drake's has been making delicious cakes. From their famous pound cakes, to Devil Dogs, to Yankee Doodles, to Coffee Cakes, to Ring Dings, to Funny Bones, to Yodels, to Fruit Pies, and now Drake's Zoinks! - this company makes them all. There's only one Drake's Coffee Cake. Classic round Drake's coffee cake topped with plenty of sweet, cinnamon-flavored streusel - moist and delicious. Launched in 1930, and sold for 15 cents - these coffee cakes became a big hit. Now you can make them in your own home.
I know I am old and have been around for quite some time - but unfortunately - I wasn't around back in 1896 when Newman Drake opened the N.E. Drake Baking Company on 135th Street in Harlem in New York City. He baked pound cakes of various kinds, which quickly became a local favorite. But I will share with you (at the very end) an old pound cake recipe handed down in my family from the late 1890's. It's been re-written from an old scrap of yellowed paper that has fallen apart - but the recipe was saved.
HAPPY BAKING!
Just a mini-Drake's Cake cookbook for all you Drake-a-holics! I worked for the company years back and I have to admit (and not because I worked for them) that their products far exceeded Hostess! Their cakes are moist and their fillings are creamier! Some products are either discontinued or not in all areas. But we can still enjoy Drake's Cakes at home.
For 120 years Drake's has been making delicious cakes. From their famous pound cakes, to Devil Dogs, to Yankee Doodles, to Coffee Cakes, to Ring Dings, to Funny Bones, to Yodels, to Fruit Pies, and now Drake's Zoinks! - this company makes them all. There's only one Drake's Coffee Cake. Classic round Drake's coffee cake topped with plenty of sweet, cinnamon-flavored streusel - moist and delicious. Launched in 1930, and sold for 15 cents - these coffee cakes became a big hit. Now you can make them in your own home.
I know I am old and have been around for quite some time - but unfortunately - I wasn't around back in 1896 when Newman Drake opened the N.E. Drake Baking Company on 135th Street in Harlem in New York City. He baked pound cakes of various kinds, which quickly became a local favorite. But I will share with you (at the very end) an old pound cake recipe handed down in my family from the late 1890's. It's been re-written from an old scrap of yellowed paper that has fallen apart - but the recipe was saved.
HAPPY BAKING!
Dog Nail Soup
1 (6-ounce) box long-grain and wild rice mix
1 tablespoon olive oil
1 1/2 cup red onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 cloves garlic, chopped
1 package 8-ounce mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 cans chicken broth
1 can 12-ounce evaporated milk
3 cups boneless, skinless chicken, cubed
Heat a large stock pot over medium-high heat. Add oil, chopped onion, carrots, celery, garlic, and mushrooms. Saute for 6 minutes or until ingredients begin to tender.
Combine flour, tarragon, and thyme and stir into the onion mixture. Cook until combined, about 1 minute, stirring frequently.
Add dry sherry, water, chicken, and broth. Stir until ingredients are combined.
Add evaporated milk and wild rice
Bring the whole pot to a boil, then reduce heat and simmer for 20 minutes or until the mixture becomes slightly thick and rice is cooked through. Pour into bowls and serve.
Steam link game consoles (dirtyvest)
iPod Nano Earphone Jack Problem. (westbelfastguy)
Friend of mine broke two teeth on an object found in sainsbury's bread, please retweet for him. (speydream)
Homemade Worcestershire Sauce
WORCESTERSHIRE SAUCE RECIPE
1 chopped onion
2 cloves garlic, crushed
1 1/4 inch thick slice of ginger
3 tablespoons yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon red pepper flakes
1 in. long cinnamon stick
1 teaspoon cloves whole
1/2 teaspoon cardamom pods
2 cups vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
1 crushed anchovy
1/2 cup water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.
1 chopped onion
2 cloves garlic, crushed
1 1/4 inch thick slice of ginger
3 tablespoons yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon red pepper flakes
1 in. long cinnamon stick
1 teaspoon cloves whole
1/2 teaspoon cardamom pods
2 cups vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
1 crushed anchovy
1/2 cup water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.
Homemade Low Salt Hoisin Sauce and Low Salt Soy Sauce
Homemade Low Salt Hoisin Sauce
4 tablespoons Soy Sauce Replacement (recipe follows)
2 tablespoons unsalted peanut butter
1 tablespoon honey
2 teaspoons white wine vinegar
1/8 teaspoon garlic or onion powder
2 teaspoons Sesame Seed Chili oil or hot pepper oil
1/8 teaspoon ground white pepper
Combine all the ingredients and mix together with a handheld blender or a single-blade beater until well mixed. The sauce can be stored in refrigerator, but is better if you use it soon after making it. It works with any recipe calling for hoisin sauce.
SOY SAUCE REPLACEMENT (LOW SALT)
3/4 cup rice vinegar**
1 garlic clove, crushed in garlic press
3 tablespoons Grandma’s molasses
1 tablespoon onion powder
Combine all the ingredients in a small jar, tighten the lid, and shake well. Store in the refrigerator. Use as needed.
**Not seasoned rice vinegar.
4 tablespoons Soy Sauce Replacement (recipe follows)
2 tablespoons unsalted peanut butter
1 tablespoon honey
2 teaspoons white wine vinegar
1/8 teaspoon garlic or onion powder
2 teaspoons Sesame Seed Chili oil or hot pepper oil
1/8 teaspoon ground white pepper
Combine all the ingredients and mix together with a handheld blender or a single-blade beater until well mixed. The sauce can be stored in refrigerator, but is better if you use it soon after making it. It works with any recipe calling for hoisin sauce.
SOY SAUCE REPLACEMENT (LOW SALT)
3/4 cup rice vinegar**
1 garlic clove, crushed in garlic press
3 tablespoons Grandma’s molasses
1 tablespoon onion powder
Combine all the ingredients in a small jar, tighten the lid, and shake well. Store in the refrigerator. Use as needed.
**Not seasoned rice vinegar.
Dairy Queen Brazier Sauce and little known facts
Dairy Queen Brazier Sauce
Meatless Hot Dog Or Hamburger Sauce
1 onion, diced small
1 (15 oz) can tomato sauce
1 (15 oz) sauce can water
1 tsp basil
1 tsp black pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic salt
1 tsp kosher salt (I only use Kosher)
1 tsp oregano
1 tsp prepared mustard
OPTIONAL:
1 tsp white vinegar
1 tbsp sugar
Saute onion in a little oil until tender. Combine with remaining ingredients.
Cook over low heat, stirring frequently, until desired thickness.
If you want, try adding a tbsp of sugar and a tsp of white vinegar.
Play around with it and adjust it to your taste.
Dairy Queen Burgers
The standard Cheeseburger stood up fairly well to the PR photo. It should; there's not much to this basic starter model. A sixth of a pound of what the chain touts as "100% USA beef" is nestled into a sesame seed bun, with American cheese, ketchup, and mustard joining the party. Oh, and pickles. I had completely forgotten about those until I bit in and got a sour surprise.
It is a cheeseburger in the strictest technical sense, but unsurprisingly given its (lack of) size, the toppings dominate the taste profile: overwhelming condiments and way more bun than burg. As a "value menu" kind of option, it's not terrible. Your kids will like it just fine ('cos I promise they're already mentally at "ice cream"), but I'm hard-pressed to concoct a scenario in my head where I actually order one for myself.
DQ's GrillBurger with Cheese is available as a quarter-pounder or half-pounder. My quarter-pound version wasn't as perfectly stacked and dripping in fakery as the publicity shot, but I was okay with that. Mine actually looked better. It looked real; it reminded me of the classic cheeseburger wrapped in wax paper you'd get on the cheap from a beachside shack somewhere: American cheese (although the online nutritional breakdown wrongly references cheddar), LTO, ketchup, mayo, and pickles all on a butter-toasted Kaiser bun. It all came together nicely, although the "thick-cut tomato slice" was absurdly thick—thicker than the beef patty—and the raw onions were perhaps more abundant than they needed to be. Overall, though, I guess I'd order this one again.
The big dog of the DQ burger menu is the Half-Pound FlameThrower GrillBurger. And mine looked like a dog when compared with the promo pic. Holy crap, what was going on back in that kitchen? On second thought, don't answer that. The top bun, already smashed riDQlously thin, slid right off the stack as it posed for my Canon. Visibly-wilted lettuce was draped over the whole thing like an attacking sea monster. Someone had once again taken the "thick-cut tomato" thing a touch too far, limp (supposedly jalapeño-flavored) bacon poked out one side, and the pepper jack cheese had congealed around the twin patties.
The real heat behind this burger is generated by the chain's FlameThrower Sauce, which is simply Tabasco-spiked mayo. It's unnaturally bright orange and extraordinarily artificial-tasting. (Tabasco may have brand recognition and market share out the ying-yang, but they don't take home many taste test trophies.) You ever get bad Buffalo wings where the hot sauce is just hot... but with no real depth of flavor? Yeah, it's like that. Not good at all. But at least they slather it all over both bun halves so you've got nowhere to hide from this abomination. No amount of ice cream is worth suffering through this.
14 things you didn't know about Dairy Queen
For decades upon decades, Dairy Queen has been there for you in the Summertime with ice cream, burgers, and the occasional visit from Bill Clinton. But how much do you actually know about this ever-evolving, soft-serve-slinging "fan food" behemoth? Well, did you know that it was founded by a dude whose name was "Grandpa"? That revelation -- and more -- right this way...
dairy queen sign
1. The original formula for DQ's soft-serve was developed in 1938.
It was created by John Fremont "Grandpa" and Bradley McCullough. (Yeah, dude's nickname was actually "Grandpa". No wonder he invented something you don't need to chew.) It was first sold by family friend Sherb Noble at his ice cream store in Kankakee, IL. The first stand-alone DQ wouldn't be opened until 1940, in Joliet, IL.
the dairy queen curl
2. The "curl" on top of the soft-serve is considered a DQ trademark.
It's occasionally referred to by employees and DQ acolytes as "the Q".
orange julius dairy queen menu
3. DQ also owns Orange Julius!
Yep! That perennial mall food-court favorite is a subsidiary of DQ's parent company (meaning you sometimes can find Orange Julius' signature smoothies on DQ menus), and they also own Karmelkorn, a flavored popcorn company started out of Wyoming.
warren buffett
4. However, DQ itself is owned by Berkshire Hathaway.
It was bought by the conglomerate in 1998, so technically Warren Buffett is the Dairy King. That guy's resumé is lookin' good!
dairy queen
5. The largest DQ location ISN'T IN AMERICA?!
It's actually located in Riyadh, Saudi Arabia -- where ice cream is ostensibly always in season. Meanwhile, the busiest location in the world is in Charlottetown, Prince Edward Island, and the largest location in the good ol' USA is in Bloomington, Illinois. USA! USA!
dairy queen blizzard
6. In 1985, the first year the Blizzard was introduced, DQ sold more than 175 million of them!
That stellar rate of consumption more than paved the way for our editor to try 22 of them in one sitting.
dairy queen china
7. Dairy Queen currently has locations in 30 countries.
And it's also pulled out of its fair share of countries, as well! Some places that used to have DQ's but no longer do (weep for them): Austria, Dominican Republic, Hungary, Italy, Japan, Morocco, Slovenia, South Korea, and Turkey.
dairy queen brazier
8. Those "Brazier" signs you used to see on Dairy Queens sometimes? They showed what type of DQ it was.
"Brazier"-type DQ stores sell hot dogs and hamburgers (and other hot foods) in addition to the usual frozen treats. The name "Brazier", though, has been phased out of most signage. Your local DQ could be a "Brazier", and you don't even know it yet!
upside down blizzard dairy queen
9. The upside-down Blizzard test has a dual purpose.
While some employees do it just for show, it was actually a promotion in some locations (Texas, Louisiana, Canada) -- if the employee didn't turn yours upside-down, you would get a free Blizzard.
mark cuban
10. Mark Cuban ran a DQ for one day in 2002.
After making some comments regarding the managerial aptitude of an NBA official, saying he wouldn't allow him to manage a Dairy Queen, Mark Cuban tried some humble pie and ran a store for a day. He was fined $500,000 for his incendiary comment. But he made a hell of a soft-serve.
dennis the menace
11. "Spokestoon" Dennis the Menace was dropped by the DQ team in 2001.
From 1971 to 2001, Dennis the Menace appeared on a bunch of advertisements. But come 2001, DQ decided not to renew the little rapscallion's contract, leading him to turn to an awful life of do-goodery.
no doubt
12. No Doubt was formed at a DQ in 1986.
Eric Stefani and Greg Spence met while working at the same Dairy Queen and often talked about starting a band together. They finally did, and looped in a bunch of other musicians to round out the group. Oddly, despite the fact that only two of them were DQ alums, they were still successful.
13. The biggest Blizzard ever made weighed 8,224.85lbs.
It was made in Springfield, MA in 2005 and was a whopping 22ft tall. ALTHOUGH SOMEONE IN NEW ENGLAND WOULD PROBABLY CALL IT A "NOR'EASTER", AM I RIGHT?! I'm right.
14. The phrase "Dairy Queen" is mentioned in the social universe about once every 18 seconds.
Now that's some serious fandom.
Meatless Hot Dog Or Hamburger Sauce
1 onion, diced small
1 (15 oz) can tomato sauce
1 (15 oz) sauce can water
1 tsp basil
1 tsp black pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic salt
1 tsp kosher salt (I only use Kosher)
1 tsp oregano
1 tsp prepared mustard
OPTIONAL:
1 tsp white vinegar
1 tbsp sugar
Saute onion in a little oil until tender. Combine with remaining ingredients.
Cook over low heat, stirring frequently, until desired thickness.
If you want, try adding a tbsp of sugar and a tsp of white vinegar.
Play around with it and adjust it to your taste.
Dairy Queen Burgers
The standard Cheeseburger stood up fairly well to the PR photo. It should; there's not much to this basic starter model. A sixth of a pound of what the chain touts as "100% USA beef" is nestled into a sesame seed bun, with American cheese, ketchup, and mustard joining the party. Oh, and pickles. I had completely forgotten about those until I bit in and got a sour surprise.
It is a cheeseburger in the strictest technical sense, but unsurprisingly given its (lack of) size, the toppings dominate the taste profile: overwhelming condiments and way more bun than burg. As a "value menu" kind of option, it's not terrible. Your kids will like it just fine ('cos I promise they're already mentally at "ice cream"), but I'm hard-pressed to concoct a scenario in my head where I actually order one for myself.
DQ's GrillBurger with Cheese is available as a quarter-pounder or half-pounder. My quarter-pound version wasn't as perfectly stacked and dripping in fakery as the publicity shot, but I was okay with that. Mine actually looked better. It looked real; it reminded me of the classic cheeseburger wrapped in wax paper you'd get on the cheap from a beachside shack somewhere: American cheese (although the online nutritional breakdown wrongly references cheddar), LTO, ketchup, mayo, and pickles all on a butter-toasted Kaiser bun. It all came together nicely, although the "thick-cut tomato slice" was absurdly thick—thicker than the beef patty—and the raw onions were perhaps more abundant than they needed to be. Overall, though, I guess I'd order this one again.
The big dog of the DQ burger menu is the Half-Pound FlameThrower GrillBurger. And mine looked like a dog when compared with the promo pic. Holy crap, what was going on back in that kitchen? On second thought, don't answer that. The top bun, already smashed riDQlously thin, slid right off the stack as it posed for my Canon. Visibly-wilted lettuce was draped over the whole thing like an attacking sea monster. Someone had once again taken the "thick-cut tomato" thing a touch too far, limp (supposedly jalapeño-flavored) bacon poked out one side, and the pepper jack cheese had congealed around the twin patties.
The real heat behind this burger is generated by the chain's FlameThrower Sauce, which is simply Tabasco-spiked mayo. It's unnaturally bright orange and extraordinarily artificial-tasting. (Tabasco may have brand recognition and market share out the ying-yang, but they don't take home many taste test trophies.) You ever get bad Buffalo wings where the hot sauce is just hot... but with no real depth of flavor? Yeah, it's like that. Not good at all. But at least they slather it all over both bun halves so you've got nowhere to hide from this abomination. No amount of ice cream is worth suffering through this.
14 things you didn't know about Dairy Queen
For decades upon decades, Dairy Queen has been there for you in the Summertime with ice cream, burgers, and the occasional visit from Bill Clinton. But how much do you actually know about this ever-evolving, soft-serve-slinging "fan food" behemoth? Well, did you know that it was founded by a dude whose name was "Grandpa"? That revelation -- and more -- right this way...
dairy queen sign
1. The original formula for DQ's soft-serve was developed in 1938.
It was created by John Fremont "Grandpa" and Bradley McCullough. (Yeah, dude's nickname was actually "Grandpa". No wonder he invented something you don't need to chew.) It was first sold by family friend Sherb Noble at his ice cream store in Kankakee, IL. The first stand-alone DQ wouldn't be opened until 1940, in Joliet, IL.
the dairy queen curl
2. The "curl" on top of the soft-serve is considered a DQ trademark.
It's occasionally referred to by employees and DQ acolytes as "the Q".
orange julius dairy queen menu
3. DQ also owns Orange Julius!
Yep! That perennial mall food-court favorite is a subsidiary of DQ's parent company (meaning you sometimes can find Orange Julius' signature smoothies on DQ menus), and they also own Karmelkorn, a flavored popcorn company started out of Wyoming.
warren buffett
4. However, DQ itself is owned by Berkshire Hathaway.
It was bought by the conglomerate in 1998, so technically Warren Buffett is the Dairy King. That guy's resumé is lookin' good!
dairy queen
5. The largest DQ location ISN'T IN AMERICA?!
It's actually located in Riyadh, Saudi Arabia -- where ice cream is ostensibly always in season. Meanwhile, the busiest location in the world is in Charlottetown, Prince Edward Island, and the largest location in the good ol' USA is in Bloomington, Illinois. USA! USA!
dairy queen blizzard
6. In 1985, the first year the Blizzard was introduced, DQ sold more than 175 million of them!
That stellar rate of consumption more than paved the way for our editor to try 22 of them in one sitting.
dairy queen china
7. Dairy Queen currently has locations in 30 countries.
And it's also pulled out of its fair share of countries, as well! Some places that used to have DQ's but no longer do (weep for them): Austria, Dominican Republic, Hungary, Italy, Japan, Morocco, Slovenia, South Korea, and Turkey.
dairy queen brazier
8. Those "Brazier" signs you used to see on Dairy Queens sometimes? They showed what type of DQ it was.
"Brazier"-type DQ stores sell hot dogs and hamburgers (and other hot foods) in addition to the usual frozen treats. The name "Brazier", though, has been phased out of most signage. Your local DQ could be a "Brazier", and you don't even know it yet!
upside down blizzard dairy queen
9. The upside-down Blizzard test has a dual purpose.
While some employees do it just for show, it was actually a promotion in some locations (Texas, Louisiana, Canada) -- if the employee didn't turn yours upside-down, you would get a free Blizzard.
mark cuban
10. Mark Cuban ran a DQ for one day in 2002.
After making some comments regarding the managerial aptitude of an NBA official, saying he wouldn't allow him to manage a Dairy Queen, Mark Cuban tried some humble pie and ran a store for a day. He was fined $500,000 for his incendiary comment. But he made a hell of a soft-serve.
dennis the menace
11. "Spokestoon" Dennis the Menace was dropped by the DQ team in 2001.
From 1971 to 2001, Dennis the Menace appeared on a bunch of advertisements. But come 2001, DQ decided not to renew the little rapscallion's contract, leading him to turn to an awful life of do-goodery.
no doubt
12. No Doubt was formed at a DQ in 1986.
Eric Stefani and Greg Spence met while working at the same Dairy Queen and often talked about starting a band together. They finally did, and looped in a bunch of other musicians to round out the group. Oddly, despite the fact that only two of them were DQ alums, they were still successful.
13. The biggest Blizzard ever made weighed 8,224.85lbs.
It was made in Springfield, MA in 2005 and was a whopping 22ft tall. ALTHOUGH SOMEONE IN NEW ENGLAND WOULD PROBABLY CALL IT A "NOR'EASTER", AM I RIGHT?! I'm right.
14. The phrase "Dairy Queen" is mentioned in the social universe about once every 18 seconds.
Now that's some serious fandom.
Popeye's Fried Chicken Po Boy
3 eggs
1/3 cup water
1 cup hot sauce
2 cups flour
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 ½ teaspoons cayenne pepper
2 cups butter milk
2lbs boneless skinless chicken breasts (sliced into strips)
oil (for frying)
4 sub rolls
olive oil (for spreading)
2 cups shredded iceberg lettuce
4 pickles (sliced)
mayonnaise
Place chicken strips into a large bowl and pour the buttermilk over the top of the chicken. Cover and refrigerate for 2 hours.
In a large bowl mix together eggs, water and hot sauce. In a gallon freezer bag combine flour, pepper, salt, paprika, garlic powder and cayenne pepper. Mix well. Remove the chicken from the buttermilk and place into the freezer bag, seal and shake until evenly coated. Remove the chicken from the bag and dip each chicken strip into the egg mixture and then put back into the freezer bag. Seal and shake again.
Heat oil in a deep fryer to 350 degrees F. Fry chicken in batches for about 5-7 minutes or until golden brown and fully cooked (the internal temperature has reached 165 degrees F.), turning as needed. Drain on a plate lined with paper towels.
Cut the loaf of French bread in half lengthwise. Lightly brush olive oil onto the cut sides of the French bread. Place cut side up onto a baking sheet. Place into the oven and broil, 5-6 inches from the heat for 1-2 minutes or until golden brown on top. Remove from the oven.
Spread mayonnaise onto the top and bottom of the toasted side of the bun. Top the bottom half with sliced pickles, cooked strips and shredded lettuce.
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Dilly Corn Cheddar Muffins
Dilly Corn Cheddar Muffins
from the Inn at Ellis River in Jackson, New Hampshire
They often serve these muffins when their savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or an omelet with smoked ham and cheddar.
2 1/2 cups flour
1 1/2 cups stone-ground corn meal
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
2 cups sour cream
1 teaspoon baking soda
3 eggs, beaten
3/4 cup milk
2 cups sharp cheddar cheese, shredded
1/4 cup fresh dill, chopped
Mix together flour, corn meal, baking powder, salt and sugar. In a separate bowl, add soda to sour cream and stir until frothy. Add beaten eggs and milk to sour cream mixture and mix. Add sour cream mixture slowly to dry ingredients and stir just until blended. Fold in 1 3/4 cup of the cheese and the dill. Fill 24 greased muffin pans about 2/3 full and top with remaining cheddar cheese. Bake in a preheated oven about 25 minutes or until nicely browned.
Yield: 24 muffins
from the Inn at Ellis River in Jackson, New Hampshire
They often serve these muffins when their savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or an omelet with smoked ham and cheddar.
2 1/2 cups flour
1 1/2 cups stone-ground corn meal
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
2 cups sour cream
1 teaspoon baking soda
3 eggs, beaten
3/4 cup milk
2 cups sharp cheddar cheese, shredded
1/4 cup fresh dill, chopped
Mix together flour, corn meal, baking powder, salt and sugar. In a separate bowl, add soda to sour cream and stir until frothy. Add beaten eggs and milk to sour cream mixture and mix. Add sour cream mixture slowly to dry ingredients and stir just until blended. Fold in 1 3/4 cup of the cheese and the dill. Fill 24 greased muffin pans about 2/3 full and top with remaining cheddar cheese. Bake in a preheated oven about 25 minutes or until nicely browned.
Yield: 24 muffins
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Balsamic Pot Roast
3 lbs beef chuck roast, boneless
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves (or a sprinkle of powdered sage)
2 cloves garlic, chopped
1 cup red wine
1/3 cup GOOD balsamic vinegar
1 can beef broth
3 tbsp corn starch
Salt & Pepper
1 bag Baby carrots
2 medium potatoes, cut into mouth sized pieces
While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first. I usually do this part the night before. Sprinkle garlic salt & pepper seasoning all over the meat. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides - couple of minutes on each side. Remove from pan and place in the bowl of your slow cooker. Top with the sliced onion, chopped garlic and balsamic vinegar. I took a piece of cheesecloth and placed all the herbs in it, tied it up with kitchen string and placed it into the pot - this way you don't need to fish all the herbs out later. Cover pot and put in fridge overnight.
In the morning, add the red wine and beef broth. Cover and turn slow cooker on low and cook for 6 hours. Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 3-4 hours. Once everything is done to your desired tenderness, pour the liquid into a large measuring cup. Let it settle, then skim off the fat. Add about half of it to a bowl and mix in the corn starch until it's nice and smooth. Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil. Add the cornstarch liquid to the saucepan and stir to combine. Heat until it gets hot and thickens up a bit. Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies. Serve hot.
If you want to shorten the cook time for this, cook it on high for 6-7 hours. Steam the carrots until tender, and microwave your potatoes. Cut the potatoes into bite sized pieces and add them and the carrots to the pot. While the veggies are cooking you can work on the sauce.
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Now Recruiting an ARMY for Olives!!!
I had an idea, and was writing a letter to a famous chef... but I decided to write it to you first.
I need your help, I link a great number of recipes here, I need you to test them, let me know if they are good, and upload them to Allrecipes if they are. (Upload them in accordance with copyright law, remembering that neither steps nor ingredients nor measurements are copyrighted but the humor used in recipes might be (called creative expression), so the steps should be rewritten in a plain, matter-of-fact, step-by-step manner if necessary).
And I need some people to experiment, to combine dishes looking for the ultimate healing olive recipe.
This is just for fun, to those of you who love olives and think it might be deserving of more than a side-dish.
Ultimately, the end result should be more flexible than chicken noodle soups as the number of olives can be increased and the carbs more readily controlled with two dishes. :)
I also wasn't aware that olives can be eaten hot... you learn some new things every day...
Warm spiced olives, weird.
Please experiment, especially with chicken, beef, and olives, and let me know what you come up with from the links below. :)
And share your results. Include "The Great Olive Experiment" in every post so that we can search the boards to see what has already been done.
As for me, I need to buy a knife. I don't want to say what I am trying because I don't want to discourage duplication... we should try things multiple times with many variations... hence why I need an army.
I want you... to cook with OLIVES!!!
*parody uncle sam poster*
Oh, and if you use tomatoes, look into 'Cento' brand which seems to maintain some of it's Vitamin C content and makes an exceptionally good pizza. :)
Oh, and don't forget to tag with Olives and Olive!
Pope Benedict is called the Glory of the Olive. (It has something to do with something said by a saint long ago, though, admittedly, he does look a bit like palpatine, so... yeah).
And I was thinking how to prepare a meal for him on the basis of this. I have no intention of doing so myself, but I was trying to think of not only how to make a healthy recipe, but to make one that was beyond good, on the level of Chicken Noodle or beyond.
I've been thinking about how to:
Cure and season Beef or Chicken using the juice from a can or jar of olives.
Prepare salads with olives...
And, bizarrely enough, to use the cured chicken and olive brine to prepare a new version of 'Chicken Noodle Soup' that is as good for colds as regular, or better. Olives are a good source for 'Iron and Zinc', and zinc is excellent for a cold. Not only that, but olives have a wonderful flavor.
The asian equivalent of Chicken Noodle.
Ginger Chicken Jook (Rice Porridge) Recipe - Chowhound
This shows that other carb sources can be used in place of Noodles, possibly even potatoes.
http://ift.tt/2eyM2mH
http://ift.tt/2eyNx4E
Hmm... an olive based meat and potatoes dish... thickened with flour...
`Stir-Fried Spring Vegetables With Black Olives and Sichuan Peppercorn Recipe | Serious Eats
http://ift.tt/2eXsbk1
Moroccan Chicken Stir Fry Recipe | Wellness Mama
And this, using the juice from the can of olives to brine the chicken.
Oh, and rosemary is absolutely wonderful for health.
Pan-fried olives with rosemary | Recipe | Food & Style
My challenge to you, mario batali, is to make a very olive themed meal that is good for colds, sickness, and anemia(thanks to the zinc and iron content), delicious, includes a soup, beef(or chicken... or both), and some fresh vegetables.
My idea is a beef or chicken stir-fry with vegetables prepared by brining the beef or chicken in olive juice.
Cooked olives with Rosemary
And a soup.
I need no credit (an idea is worth nothing, and the effort required to bring it forth would be yours)... I merely ask that you title at least one dish "The Glory of the Olive." for fun. :)
I also believe it is more likely (due to the name) to be tested in Italy and to give Mario Batali more of a connection to his home than he already has. :)
Rosemary marinated olives and olive brined chicken stir-fried? Sounds good, maybe served alongside Focacia with Olives and Rosemary.
Focaccia with Olives and Rosemary recipe | Epicurious.com
As for the olives.... this:
Pan-fried olives with rosemary | Recipe | Food & Style
or this
Marinated Olives with Rosemary, Red Chili, Orange and Paprika Recipe : Tyler Florence : Food Network
My goal is for something healing... hence the reason for brining the chicken and going for a new style of chicken noodle soup.
Green Olive Gnocchi Recipe - 101 Cookbooks
Looks delicious! My Italian roommate also likes to eat pasta with green olives, ricotta and a bit of olive oil.
I need your help, I link a great number of recipes here, I need you to test them, let me know if they are good, and upload them to Allrecipes if they are. (Upload them in accordance with copyright law, remembering that neither steps nor ingredients nor measurements are copyrighted but the humor used in recipes might be (called creative expression), so the steps should be rewritten in a plain, matter-of-fact, step-by-step manner if necessary).
And I need some people to experiment, to combine dishes looking for the ultimate healing olive recipe.
This is just for fun, to those of you who love olives and think it might be deserving of more than a side-dish.
Ultimately, the end result should be more flexible than chicken noodle soups as the number of olives can be increased and the carbs more readily controlled with two dishes. :)
I also wasn't aware that olives can be eaten hot... you learn some new things every day...
Warm spiced olives, weird.
Please experiment, especially with chicken, beef, and olives, and let me know what you come up with from the links below. :)
And share your results. Include "The Great Olive Experiment" in every post so that we can search the boards to see what has already been done.
As for me, I need to buy a knife. I don't want to say what I am trying because I don't want to discourage duplication... we should try things multiple times with many variations... hence why I need an army.
I want you... to cook with OLIVES!!!
*parody uncle sam poster*
Oh, and if you use tomatoes, look into 'Cento' brand which seems to maintain some of it's Vitamin C content and makes an exceptionally good pizza. :)
Oh, and don't forget to tag with Olives and Olive!
Pope Benedict is called the Glory of the Olive. (It has something to do with something said by a saint long ago, though, admittedly, he does look a bit like palpatine, so... yeah).
And I was thinking how to prepare a meal for him on the basis of this. I have no intention of doing so myself, but I was trying to think of not only how to make a healthy recipe, but to make one that was beyond good, on the level of Chicken Noodle or beyond.
I've been thinking about how to:
Cure and season Beef or Chicken using the juice from a can or jar of olives.
Prepare salads with olives...
And, bizarrely enough, to use the cured chicken and olive brine to prepare a new version of 'Chicken Noodle Soup' that is as good for colds as regular, or better. Olives are a good source for 'Iron and Zinc', and zinc is excellent for a cold. Not only that, but olives have a wonderful flavor.
The asian equivalent of Chicken Noodle.
Ginger Chicken Jook (Rice Porridge) Recipe - Chowhound
This shows that other carb sources can be used in place of Noodles, possibly even potatoes.
http://ift.tt/2eyM2mH
http://ift.tt/2eyNx4E
Hmm... an olive based meat and potatoes dish... thickened with flour...
`Stir-Fried Spring Vegetables With Black Olives and Sichuan Peppercorn Recipe | Serious Eats
http://ift.tt/2eXsbk1
Moroccan Chicken Stir Fry Recipe | Wellness Mama
And this, using the juice from the can of olives to brine the chicken.
Oh, and rosemary is absolutely wonderful for health.
Pan-fried olives with rosemary | Recipe | Food & Style
My challenge to you, mario batali, is to make a very olive themed meal that is good for colds, sickness, and anemia(thanks to the zinc and iron content), delicious, includes a soup, beef(or chicken... or both), and some fresh vegetables.
My idea is a beef or chicken stir-fry with vegetables prepared by brining the beef or chicken in olive juice.
Cooked olives with Rosemary
And a soup.
I need no credit (an idea is worth nothing, and the effort required to bring it forth would be yours)... I merely ask that you title at least one dish "The Glory of the Olive." for fun. :)
I also believe it is more likely (due to the name) to be tested in Italy and to give Mario Batali more of a connection to his home than he already has. :)
Rosemary marinated olives and olive brined chicken stir-fried? Sounds good, maybe served alongside Focacia with Olives and Rosemary.
Focaccia with Olives and Rosemary recipe | Epicurious.com
As for the olives.... this:
Pan-fried olives with rosemary | Recipe | Food & Style
or this
Marinated Olives with Rosemary, Red Chili, Orange and Paprika Recipe : Tyler Florence : Food Network
My goal is for something healing... hence the reason for brining the chicken and going for a new style of chicken noodle soup.
Green Olive Gnocchi Recipe - 101 Cookbooks
Looks delicious! My Italian roommate also likes to eat pasta with green olives, ricotta and a bit of olive oil.
The Ponchartrain Hotel's Mile High Pie
The Ponchartrain Hotel's Mile High Pie
The Pontchartrain Hotel shared their recipe for the signature dessert at its Caribbean Room restaurant many times, and several versions of it exist. This is the recipe from The Times-Picayune's "Cooking Up a Storm" cookbook. With the holidays coming up and the different flavors of ice cream there are, this is a great recipe that can be adjusted to your liking. Try coffee flavored ice cream with chocolate and vanilla, or mint-chocolate chip - a death by chocolate pie with 4 different chocolate ice creams - or even add a layer of sherbet! The combinations are endless and this is one very special pie!
Makes 10-12 servings
CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
FILLING
1-1/2 pints vanilla ice cream, slightly softened
1-1/2 pints chocolate ice cream, slightly softened
1/2 pint strawberry ice cream, slightly softened
1/2 pint peppermint ice cream, slightly softened
MERINGUE
8 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce (recipe follows)
For crust: Preheat oven to 450 degrees. Stir together flour and salt. Cut in shortening with pastry cutter or two knives until the pieces are the size of small peas. Sprinkle 1 tablespoon cold water over the flour mixture and gently toss with a fork. Repeat until all flour is slightly moistened. Form into a ball and roll out to 1/8-inch thickness on a lightly floured work surface. Fit loosely into a 9-inch pie pan. Prick the crust with a fork to prevent bubbling. Bake 10-12 minutes, until lightly browned. Let cool.
For the filling: Layer the vanilla ice cream on the bottom of the cooled pie shell, and in layers add remaining flavors. Place the pie in the freezer while you make the meringue.
If necessary, adjust racks inside your oven in order to put the pie under the broiler, because the pie will be very tall. Preheat the broiler.
For the meringue: In a large mixing bowl, use an electric mixer to beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until the egg whites are stiff and glossy and the sugar is dissolved. Spread meringue over the ice cream, sealing it to the edges of the pastry.
Carefully move the pie to the oven and broil for 30 seconds to 1 minute to brown the meringue. Freeze the pie for several hours or overnight. Cut into wedges and drizzle some Chocolate Sauce over each serving.
Chocolate Sauce
Makes about 1 cup
2 (1-ounce) squares German sweet chocolate
2 (1-ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup heavy cream
In the top of a double boiler, melt chocolate with sugar and ¼ cup of the cream, stirring until well-blended and thick. Add as much of the remaining cream as necessary to achieve a pourable consistency.
The Pontchartrain Hotel shared their recipe for the signature dessert at its Caribbean Room restaurant many times, and several versions of it exist. This is the recipe from The Times-Picayune's "Cooking Up a Storm" cookbook. With the holidays coming up and the different flavors of ice cream there are, this is a great recipe that can be adjusted to your liking. Try coffee flavored ice cream with chocolate and vanilla, or mint-chocolate chip - a death by chocolate pie with 4 different chocolate ice creams - or even add a layer of sherbet! The combinations are endless and this is one very special pie!
Makes 10-12 servings
CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
FILLING
1-1/2 pints vanilla ice cream, slightly softened
1-1/2 pints chocolate ice cream, slightly softened
1/2 pint strawberry ice cream, slightly softened
1/2 pint peppermint ice cream, slightly softened
MERINGUE
8 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce (recipe follows)
For crust: Preheat oven to 450 degrees. Stir together flour and salt. Cut in shortening with pastry cutter or two knives until the pieces are the size of small peas. Sprinkle 1 tablespoon cold water over the flour mixture and gently toss with a fork. Repeat until all flour is slightly moistened. Form into a ball and roll out to 1/8-inch thickness on a lightly floured work surface. Fit loosely into a 9-inch pie pan. Prick the crust with a fork to prevent bubbling. Bake 10-12 minutes, until lightly browned. Let cool.
For the filling: Layer the vanilla ice cream on the bottom of the cooled pie shell, and in layers add remaining flavors. Place the pie in the freezer while you make the meringue.
If necessary, adjust racks inside your oven in order to put the pie under the broiler, because the pie will be very tall. Preheat the broiler.
For the meringue: In a large mixing bowl, use an electric mixer to beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until the egg whites are stiff and glossy and the sugar is dissolved. Spread meringue over the ice cream, sealing it to the edges of the pastry.
Carefully move the pie to the oven and broil for 30 seconds to 1 minute to brown the meringue. Freeze the pie for several hours or overnight. Cut into wedges and drizzle some Chocolate Sauce over each serving.
Chocolate Sauce
Makes about 1 cup
2 (1-ounce) squares German sweet chocolate
2 (1-ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup heavy cream
In the top of a double boiler, melt chocolate with sugar and ¼ cup of the cream, stirring until well-blended and thick. Add as much of the remaining cream as necessary to achieve a pourable consistency.
Country Club Chicken
1 pound spaghetti or linguine
4 chicken breasts or 6 boneless thighs
1 large onion
7 oz mushrooms sliced
2 cans cream of mushroom soup
6 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple chopped
butter or oil
salt & pepper
parsley to garnish
1. Heat oven to 350. Season chicken breasts with salt and pepper.
2. Melt butter in a large skillet on medium-high heat. Brown the chicken on both sides (2-4 minutes per side depending on the thickness of the chicken). Transfer chicken to a greased casserole.
3. Add a little more butter to the skillet and cook the onion for 2 minutes. Add the mushrooms and continue to cook for 3 minutes. Add the chopped apple and cook for another 3 to 4 minutes.
4. Season mixture with a pinch of salt and pepper and add the crumbled bacon. Stir in the white wine (or chicken broth), soup and sharp cheddar. Mix well and pour sauce over-top the chicken breasts.
5. Place casserole in the oven and bake for 25 to 30 minutes.
6. Meanwhile, cook spaghetti according to package directions. Drain
7. Serve chicken and sauce over-top cooked spaghetti.
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Quizno's Batch 81 - 3-pepper sauce -
Quizno's Batch 81 - 3-pepper sauce -
There have been many requests for Quizno's Batch 81 and Batch 83 recipes - quite hard to find - but I did find a clone for this - you may want to try this -
Quizno's Batch 81 Three-Pepper Chili Sauce - Mexican version
Ingredients:
5 lb Ripe plum tomatoes (about 1
4 cups chopped seeded sweet red peppers (about 1 lb)
2 cups chopped seeded Anaheim or Cubanelle peppers (8 oz)
1 cup chopped onions
1/4 cup chopped seeded jalapeqo peppers
1-1/2 cups granulated sugar
1-1/2 cups cider vinegar
1 tsp salt
1 bay leaf
1/2 tsp each celery seeds and cinnamon
1/4 tsp Eech ground ginger, nutmeg and pepper
Pinch ground cloves
Directions:
Using tip of knife, score X on bottom of each tomato. In large pot of boiling water, blanch tomatoes for 1 to 2 minutes or just until skins start to loosen. Drain and plunge into cold water. Slip off skins; chop tomatoes to make about 9 cups (2.25 L).
In large heavy nonaluminum saucepan, combine tomatoes, red peppers, Anaheim peppers, onions and jalapeqo peppers; add sugar, vinegar, salt, bay leaf, celery seeds, cinnamon, ginger, nutmeg, pepper and cloves. Bring to boil, stirring often. Reduce heat and simmer briskly, stirring often, for about 75 minutes or until thickened. Discard bay leaf.
Transfer 3 cups (750 mL) to food processor or blender; purie until smooth. Return to pan and simmer for 15 minutes longer.
Pour chili sauce into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes.
Makes 8 cups.
There have been many requests for Quizno's Batch 81 and Batch 83 recipes - quite hard to find - but I did find a clone for this - you may want to try this -
Quizno's Batch 81 Three-Pepper Chili Sauce - Mexican version
Ingredients:
5 lb Ripe plum tomatoes (about 1
4 cups chopped seeded sweet red peppers (about 1 lb)
2 cups chopped seeded Anaheim or Cubanelle peppers (8 oz)
1 cup chopped onions
1/4 cup chopped seeded jalapeqo peppers
1-1/2 cups granulated sugar
1-1/2 cups cider vinegar
1 tsp salt
1 bay leaf
1/2 tsp each celery seeds and cinnamon
1/4 tsp Eech ground ginger, nutmeg and pepper
Pinch ground cloves
Directions:
Using tip of knife, score X on bottom of each tomato. In large pot of boiling water, blanch tomatoes for 1 to 2 minutes or just until skins start to loosen. Drain and plunge into cold water. Slip off skins; chop tomatoes to make about 9 cups (2.25 L).
In large heavy nonaluminum saucepan, combine tomatoes, red peppers, Anaheim peppers, onions and jalapeqo peppers; add sugar, vinegar, salt, bay leaf, celery seeds, cinnamon, ginger, nutmeg, pepper and cloves. Bring to boil, stirring often. Reduce heat and simmer briskly, stirring often, for about 75 minutes or until thickened. Discard bay leaf.
Transfer 3 cups (750 mL) to food processor or blender; purie until smooth. Return to pan and simmer for 15 minutes longer.
Pour chili sauce into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes.
Makes 8 cups.
K and W Cafeteria Restaurant Ranch Potato Casserole
K and W Cafeteria Restaurant Ranch Potato Casserole
An easy side dish - creamy ranch flavored potatoes with a hint of bacon, cheddar cheese and a crunchy-cheesy topping. A perfect comfort food that goes well with just about any entree.
Makes 8 servings
Casserole:
6-8 medium red potatoes (about 2 to 2 1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
Topping:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted
Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13 x 9 inch baking dish.
Pour sour cream mixture over potatoes and gently toss.
Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350 degrees for 40 to 45 minutes.
An easy side dish - creamy ranch flavored potatoes with a hint of bacon, cheddar cheese and a crunchy-cheesy topping. A perfect comfort food that goes well with just about any entree.
Makes 8 servings
Casserole:
6-8 medium red potatoes (about 2 to 2 1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
Topping:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted
Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13 x 9 inch baking dish.
Pour sour cream mixture over potatoes and gently toss.
Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350 degrees for 40 to 45 minutes.
Coffee-Rubbed Brisket Chili
Brisket
4 tablespoons ground instant coffee
5 tablespoons Kosher salt
1 cup butcher cut (coarsely ground) black pepper
5 tablespoons granulated garlic
2 tablespoons granulated onion
5 pounds brisket
Chili
7 slices smoked bacon, medium diced
2 white onions, medium diced
7 cloves garlic, minced
2½ pounds cooked coffee brisket, diced into small pieces
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon hot hatch powder
2 tablespoons salt
2 teaspoons black pepper
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/2 cup diced jalapeno
2 cans 28-ounce tomato puree
3 cans black beans
Garnish
2 cups sour cream
2 cups cheddar crackers
To make the brisket:
Preheat oven to 250 degrees F. Combine all dry ingredients and mix. Generously season the beef brisket on all sides with coffee rub and let marinate for 20 minutes.
Place the brisket a sheet pan with a wire rack and slow cook in the oven until the internal temperature reaches 155 degrees F. Wrap the entire brisket in foil and return to the oven until the internal temperature reaches 198-203 F. Remove brisket from oven and allow to cool at least overnight in the foil in the refrigerator or until ready to make the chili.
To make the chili:
Over medium heat, warm a large heavy-duty pot such as a Dutch oven and render bacon with 1 tablespoon of vegetable oil until crispy. Add garlic and cook until aromatic. Add onion and cook until tender.
Add tomato puree, 1 cup of water, Worcestershire sauce and spices and simmer for 30 minutes. Add the diced brisket and black beans and simmer for an additional 15 minutes. Serve with a dollop of sour cream and crushed cheese crackers.
How to cook diced pork for raised pork pie
Hello,
The recipe I have for a raised pork pie calls for '150g cooked ham hock'. I don't have any but do have some diced pork.
What would be the best way to cook (and for how long)?
Tim
The recipe I have for a raised pork pie calls for '150g cooked ham hock'. I don't have any but do have some diced pork.
What would be the best way to cook (and for how long)?
Tim
Morrison’s Cream of Chicken Florentine Soup
Morrison’s Cream of Chicken Florentine Soup
The perfect creamy chicken soup for these cold days. Use leftover chicken (or turkey), frozen chopped spinach - really easy too!
Yield: One gallon plus one quart (160 ounces)
8 ounces margarine or butter
8 ounces all purpose flour
In a heavy sauce pot over medium heat melt butter. Add flour and stir until well blended.
Evenly cook until bubbly, stirring constantly, about 2 to 3 minutes. DO NOT BURN.
Immediately stir in 3 1/4 quarts water heated to 180 degrees and 4 1/2 ounces chicken base.
Stir until base is dissolved. (3 1/4 quarts chicken stock can be substituted)
Add 12 ounces cooked medium diced chicken, 3 ounces drained small diced pimiento, 5 ounces thawed previously frozen chopped spinach and ¼ teaspoon ground nutmeg.
Bring to boil and immediately reduce heat and simmer for 5 minutes, stirring occasionally.
Add 2 cups half and half. Mix well and return heat to simmer, stirring frequently. Remove from heat.
Serve hot with garnished julienne of pimiento, blanched tips of asparagus or seasoned croutons.
Holding temperature not to exceed 180 degrees.
The perfect creamy chicken soup for these cold days. Use leftover chicken (or turkey), frozen chopped spinach - really easy too!
Yield: One gallon plus one quart (160 ounces)
8 ounces margarine or butter
8 ounces all purpose flour
In a heavy sauce pot over medium heat melt butter. Add flour and stir until well blended.
Evenly cook until bubbly, stirring constantly, about 2 to 3 minutes. DO NOT BURN.
Immediately stir in 3 1/4 quarts water heated to 180 degrees and 4 1/2 ounces chicken base.
Stir until base is dissolved. (3 1/4 quarts chicken stock can be substituted)
Add 12 ounces cooked medium diced chicken, 3 ounces drained small diced pimiento, 5 ounces thawed previously frozen chopped spinach and ¼ teaspoon ground nutmeg.
Bring to boil and immediately reduce heat and simmer for 5 minutes, stirring occasionally.
Add 2 cups half and half. Mix well and return heat to simmer, stirring frequently. Remove from heat.
Serve hot with garnished julienne of pimiento, blanched tips of asparagus or seasoned croutons.
Holding temperature not to exceed 180 degrees.
Williams Sonoma Peppermint Bark
1 pound Guittard Semisweet Chocolate (61% cacao)
1 pound Guittard White Chocolate (31% cacao)
3/8 teaspoon food grade peppermint oil
1/4 teaspoon food grade peppermint oil
½ cup crushed peppermint candies or candy canes
Line a jelly roll pan with waxed paper. Melt semisweet chocolate in a double boiler. Stir in 3/8 teaspoon food grade peppermint oil. Spread semisweet chocolate over the waxed paper. Spread the chocolate out to about 1/4 to 3/8 inch thickness. Place pan in the refrigerator and allow chocolate to set for about 30 minutes. The chocolate does not need to be completely firm. Melt white chocolate in a double boiler and stir in 1/4 teaspoon food grade peppermint oil. Spread white chocolate over the semisweet chocolate. Sprinkle over crushed peppermint candies. Gently press candies into the chocolate. You want to press the candies into the chocolate. This will keep the peppermint candies from being easily knocked off when stored.
Allow the chocolate to set up fully, this can take up to a couple of hours. Once the chocolate has set break into pieces and store in an air tight container. This can be enjoyed for about two weeks after preparation. They key is not allowing the humidity to make the peppermints soggy.
Nootropics (Manimal)
Captain Jefferds Inn Frosted Banana Bars
Captain Jefferds Inn Frosted Banana Bars
Located in Kennebunkport, Maine, this B&B is known for their lovely ambiance, fabulous service and delicious foods.
Dessert bars with the perfect blend of banana and vanilla. Topped with a cream cheese frosting.
1/2 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe bananas
2 eggs
Preheat oven to 350. Line a 10X15 jellyroll pan with greased parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Allow bars to completely cool before frosting.
Cream Cheese Frosting
6 oz. Cream Cheese
1/2 cup softened butter
2 tsp. vanilla
2 cups sifted powered sugar + 2 cups of powered sugar
Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.Gradually add 2 cups of sugar, and then gradually beat in the 2nd 2 cups of powered sugar to make a frosting that is easy to spread. Cover and refrigerate.
Located in Kennebunkport, Maine, this B&B is known for their lovely ambiance, fabulous service and delicious foods.
Dessert bars with the perfect blend of banana and vanilla. Topped with a cream cheese frosting.
1/2 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe bananas
2 eggs
Preheat oven to 350. Line a 10X15 jellyroll pan with greased parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Allow bars to completely cool before frosting.
Cream Cheese Frosting
6 oz. Cream Cheese
1/2 cup softened butter
2 tsp. vanilla
2 cups sifted powered sugar + 2 cups of powered sugar
Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.Gradually add 2 cups of sugar, and then gradually beat in the 2nd 2 cups of powered sugar to make a frosting that is easy to spread. Cover and refrigerate.
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Candy Corn
1 cup sugar, granulated (white)
2/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/3 cup powdered milk
1/4 teaspoon salt
Orange and Yellow Wilton coloring
In a large bowl, combine powdered sugar, salt and powdered milk.
In a medium saucepan, combine sugar, butter and corn syrup.
Bring to a gentle boil, constantly stirring, turn down heat and continue boiling for about 3-4 minutes. Mixture should read 230 degrees on a candy thermometer.
Remove from heat and stir in vanilla.
Add to liquid mixture to the powdered sugar mixture, with a heavy wooden spoon or other sturdy spoon, stir together,
Place candy on wax paper, and allow to cool until you are able to handle it. Knead until all incorporated.
Divide into 3 equal parts and color with Wilton orange and yellow coloring. I used my hands to mix the coloring in, you can put gloves on if you want, but I didn't have any trouble washing off the coloring.
Roll each piece into long ropes, trying to keep the thickness close to the same size.
Place ropes together, with orange in the middle
Gently press ropes together, and flatten with your hands
With a sharp knife cut triangles, not every piece will have a white point (those are good for snacking)
Cut into several pieces, this recipe made a lot of candy corn
Store in airtight container.
Note
Be sure not to boil the mixture too long or the candy corn will be grainy. Adding a little more corn syrup to the mixture when boiling will make the candy corn a little softer.
Where can i get dnp? (neptune)
Apple Nut Coffee Cake from The Grand Anne Bread and Breakfast in Keokuk, Iowa
Apple Nut Coffee Cake
from The Grand Anne Bread and Breakfast in Keokuk, Iowa
With fall here, this is the ideal apple nut crumb cake. Moist, delicious - just like grandma would make.
½ cup shortening (I use butter)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (sifted)
¼ teaspoon salt (I use a dash only)
1 teaspoon baking powder
1 cup sour cream ( I use low fat vanilla yogurt instead)
2 cups peeled and diced applies (I use 3 cups Granny Smith apples, unpeeled, and diced)
½ cup chopped pecans (I use one full cup)
½ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Topping:
½ cup chopped pecans (I use one full cup)
½ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Cream together shortening (butter) and sugar. Add eggs and vanilla. Beat well. Stir in flour, salt, and baking soda. Add sour cream (yogurt). Fold in apples. Spread in a well-greased 13x9x2 baking dish.
Preheat oven to 350 degrees. For topping, combine topping ingredients. Sprinkle over batter. Bake 35 to 40 minutes or until toothpick comes out clean. Yields 1 to 14 servings.
(Do not over bake. Cake is much better when baked to a more moist consistency and a light golden brown. Guests love it.)
from The Grand Anne Bread and Breakfast in Keokuk, Iowa
With fall here, this is the ideal apple nut crumb cake. Moist, delicious - just like grandma would make.
½ cup shortening (I use butter)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (sifted)
¼ teaspoon salt (I use a dash only)
1 teaspoon baking powder
1 cup sour cream ( I use low fat vanilla yogurt instead)
2 cups peeled and diced applies (I use 3 cups Granny Smith apples, unpeeled, and diced)
½ cup chopped pecans (I use one full cup)
½ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Topping:
½ cup chopped pecans (I use one full cup)
½ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Cream together shortening (butter) and sugar. Add eggs and vanilla. Beat well. Stir in flour, salt, and baking soda. Add sour cream (yogurt). Fold in apples. Spread in a well-greased 13x9x2 baking dish.
Preheat oven to 350 degrees. For topping, combine topping ingredients. Sprinkle over batter. Bake 35 to 40 minutes or until toothpick comes out clean. Yields 1 to 14 servings.
(Do not over bake. Cake is much better when baked to a more moist consistency and a light golden brown. Guests love it.)
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Ben and Jerry's Giant Chocoloate Chip Cookies + Chocolate Chip Cookie Dough Ice Cream
BEN AND JERRY'S GIANT CHOCOLATE CHIP COOKIES
Ben & Jerry's like their chocolate chip cookies moist, chunky and BIG. Throw a scoop of Chocolate Chip Cookie Dough ice cream in between two of these for a real treat.
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Heat oven to 350 degrees. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 giant cookies.
Ben and Jerry's Cookie Dough Ice Cream
1 1/2 cups chocolate chip cookie dough
2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 teaspoons vanilla extract
Chop cookie dough into bite-sized pieces. Place in a bowl, cover and freeze. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. When the ice cream is quite stiff (about 1 minute before it is done), add the chopped cookie dough. Be sure to wait until the last possible minute or the dough will get sticky and unmanageable. Continue freezing until done. Makes 1 quart.
Ben & Jerry's like their chocolate chip cookies moist, chunky and BIG. Throw a scoop of Chocolate Chip Cookie Dough ice cream in between two of these for a real treat.
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Heat oven to 350 degrees. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 giant cookies.
Ben and Jerry's Cookie Dough Ice Cream
1 1/2 cups chocolate chip cookie dough
2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 teaspoons vanilla extract
Chop cookie dough into bite-sized pieces. Place in a bowl, cover and freeze. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. When the ice cream is quite stiff (about 1 minute before it is done), add the chopped cookie dough. Be sure to wait until the last possible minute or the dough will get sticky and unmanageable. Continue freezing until done. Makes 1 quart.
Cafe Rio Sweet Pork Tomatillo Ranch Hot Dogs
4 hot dogs
4 hot dog buns
1 cup shredded sweet pork
1 cup creamy tomatillo ranch dressing
optional: chopped cilantro
Set oven to high broil. Place hot dogs either directly on rack (perpendicular to the bars so they don't fall through) or on a sheet of tinfoil on top the rack. Cook about 5 minutes, turn hot dogs, and cook another 5 minutes or so until they begin to char a little bit. Remove from oven and place hot dogs in each of the buns.
Top hot dogs with about ¼ cup shredded sweet pork. Drizzle with about ¼ cup tomatillo ranch. Top with chopped cilantro if desired.
Shredded sweet pork
step 1
2 pounds pork (rib meat or loin)
¾ cup coke
¼ cup brown sugar
step 2
1 cup coke
¼ cup water
½ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon chili powder
step 3
¾ cup coke
¾ cup brown sugar
¼ teaspoon chili powder
1 4 ounce can diced green chiles
10 ounces mild red enchilada sauce
Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.
Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain the slow cooker and shred pork with two forks.
Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.
Tomatillo ranch dressing
1 package Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayo
1/3 cup water
2 medium-sized tomatillos, husked and chopped
½ cup packed cilantro leaves, roughly chopped
1½ teaspoons minced garlic
1 small jalapeño, seeded and finely diced
1½ teaspoons lime juice
Add all ingredients to your blender and pulse 2-3 minutes until smooth and creamy. Add extra water 1 tablespoon at a time if needed to reach desired consistency. Chill at least one hour before use and store in fridge in airtight container.
Makes about 2 cups
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Tomato and Creamy Ricotta Flatbread
Tomato and Creamy Ricotta Flatbread
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center
A wonderful appetizer/brunch/lunch menu item. Very easy to prepare and so good. Serve as an accompaniment or add a salad for brunch/lunch. Serve it as a pizza with your favorite wings and things. Enjoy!!!
15 ounces ricotta cheese
2 eggs
1 cup Parmesan cheese, grated
1 ½ pounds mozzarella cheese, grated
¼ cup fresh basil, chopped
½ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 Beefsteak Tomatoes, sliced
6 pieces flatbread
2 tablespoons olive oil
Smoked sea salt
In a large bowl, fold together ricotta, eggs, Parmesan, mozzarella, basil, pepper, onion powder and garlic powder.
Spread ricotta on the flatbread and bake in oven at 350°F until just set, about 12 to 15 minutes.
Lay 6 tomato slices on the ricotta flatbread. Place back in the oven for about 10 minutes.
Finish with olive oil and smoked sea salt. Cut flatbread into 6 slices and serve.
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center
A wonderful appetizer/brunch/lunch menu item. Very easy to prepare and so good. Serve as an accompaniment or add a salad for brunch/lunch. Serve it as a pizza with your favorite wings and things. Enjoy!!!
15 ounces ricotta cheese
2 eggs
1 cup Parmesan cheese, grated
1 ½ pounds mozzarella cheese, grated
¼ cup fresh basil, chopped
½ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 Beefsteak Tomatoes, sliced
6 pieces flatbread
2 tablespoons olive oil
Smoked sea salt
In a large bowl, fold together ricotta, eggs, Parmesan, mozzarella, basil, pepper, onion powder and garlic powder.
Spread ricotta on the flatbread and bake in oven at 350°F until just set, about 12 to 15 minutes.
Lay 6 tomato slices on the ricotta flatbread. Place back in the oven for about 10 minutes.
Finish with olive oil and smoked sea salt. Cut flatbread into 6 slices and serve.
Rugby Player to Body building (AmbassadorX)
Advice needed (jvan5)
Poached Eggs Caprese
1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffin, split
4 (1 ounce) slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt to taste
Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.
While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.
Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.
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Miss Mary Bobo's Boarding House Fudge Pie
Miss Mary Bobo's Boarding House Fudge Pie
An excellent pie for your holiday table this year. An easy-to-make fudgy pie using a ready crust - or you can make your own favorite crust. Included is recipe for a whiskey pie crust as well for the Jack Daniels lovers!
1/4 cup (1/2 stick) butter
1-1/2 cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
1/2 cup evaporated milk
1 tablespoon Jack Daniel's® Tennessee Whiskey
1 (9-inch) graham cracker piecrust
Sweetened whipped cream
Heat oven to 350°F.
Melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder.
Stir in eggs, evaporated milk, and Jack Daniel's.
Pour into the prepared piecrust and bake for 30 to 35 minutes or until set.
Cool completely.
Serve slices with a dollop of whipped cream sweetened with sugar and a
little Jack Daniel's
Sprinkle cream with a dusting of cocoa powder.
Makes 8 servings.
Whiskey Pie Crust for those that would like to try this:
Crust
6 tablespoons very cold unsalted butter
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup powdered sugar
1/4 teaspoon kosher salt
1/4 teaspoon espresso powder
1 to 3 tablespoons cold half and half (or substitute heavy whipping cream)
2 tablespoons Jack Daniel's® Tennessee Whiskey
Prepare the crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade (or a medium mixing bowl), place the all purpose flour, whole wheat flour, sugar, and salt, then pulse a few times to combine. (If not using a food processor, stir the ingredients together in a medium bowl). Add the butter pieces, then pulse just until the dough resembles a cobblestone street. Some pieces will be the size of peas, others oatflakes. (Without a food processor work the butter into the dry ingredients with a fork or pastry blender.)
Dissolve the espresso powder in 1 tablespoon of the half and half. Sprinkle over the crust mixture. Sprinkle on whiskey. Add up to 3 tablespoons (or more, if necessary) of the half and half to the dry ingredients, pulsing a little after each. Add only as much half and half as you need to for the dough to just hold together when you take a handful. On a lightly floured work surface, pat the dough into an even, flat, 1-inch disk, wrap in plastic, then refrigerate 1 hour or overnight.
Prepare the pie: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Remove the dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, 15 to 30 minutes. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼ inches deep. Trim and crimp the edges, then place the crust in the freezer to chill, while you prepare the filling.
An excellent pie for your holiday table this year. An easy-to-make fudgy pie using a ready crust - or you can make your own favorite crust. Included is recipe for a whiskey pie crust as well for the Jack Daniels lovers!
1/4 cup (1/2 stick) butter
1-1/2 cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
1/2 cup evaporated milk
1 tablespoon Jack Daniel's® Tennessee Whiskey
1 (9-inch) graham cracker piecrust
Sweetened whipped cream
Heat oven to 350°F.
Melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder.
Stir in eggs, evaporated milk, and Jack Daniel's.
Pour into the prepared piecrust and bake for 30 to 35 minutes or until set.
Cool completely.
Serve slices with a dollop of whipped cream sweetened with sugar and a
little Jack Daniel's
Sprinkle cream with a dusting of cocoa powder.
Makes 8 servings.
Whiskey Pie Crust for those that would like to try this:
Crust
6 tablespoons very cold unsalted butter
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup powdered sugar
1/4 teaspoon kosher salt
1/4 teaspoon espresso powder
1 to 3 tablespoons cold half and half (or substitute heavy whipping cream)
2 tablespoons Jack Daniel's® Tennessee Whiskey
Prepare the crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade (or a medium mixing bowl), place the all purpose flour, whole wheat flour, sugar, and salt, then pulse a few times to combine. (If not using a food processor, stir the ingredients together in a medium bowl). Add the butter pieces, then pulse just until the dough resembles a cobblestone street. Some pieces will be the size of peas, others oatflakes. (Without a food processor work the butter into the dry ingredients with a fork or pastry blender.)
Dissolve the espresso powder in 1 tablespoon of the half and half. Sprinkle over the crust mixture. Sprinkle on whiskey. Add up to 3 tablespoons (or more, if necessary) of the half and half to the dry ingredients, pulsing a little after each. Add only as much half and half as you need to for the dough to just hold together when you take a handful. On a lightly floured work surface, pat the dough into an even, flat, 1-inch disk, wrap in plastic, then refrigerate 1 hour or overnight.
Prepare the pie: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Remove the dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, 15 to 30 minutes. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼ inches deep. Trim and crimp the edges, then place the crust in the freezer to chill, while you prepare the filling.
Easy Potato Soup
1 Bag of frozen hash-brown potatoes - squares, not strips (30 oz bag)
1/3 - 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
1/2 cup Shredded Cheese
Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium 4 hours.
Add the cream cheese (softened) and 1/2 cup cheese at the end and cook for another 20-30 minutes.
Add some cheese to the top. Green onions optional.
Paula Deen
Jogo Jogo Kids Pretend Play Food 120-Piece Set
Studies show that when children play with toys with high quality, a lot of mental and emotional growth of their improved play. Problem-solving ability, including mathematical and logical reasoning and other Jogo Jogo Kids Pretend Play Food 120-Piece Set cognitive function improved in comparison with my colleagues that role.
Hit and Runs: Insurance (dirtyvest)
Cracker Barrel Cucumber Tomato Salad
16 ounces grape tomatoes
2 to 3 medium cucumbers or 2 large cucumbers
1/2 cup sliced white onion
2 tablespoons Italian dressing
1 cup white vinegar
1/2 cup sugar
Slice cumbers into thin 1/4 inch slices. In a bowl mix together vinegar, sugar, and Italian dressing. Add sliced cucumbers, tomatoes, and slide onions. Cover and allow the vegetable to marinate for about an hour before serving.
Woolworth's Potato Soup
Woolworth's Potato Soup
Remember Woolwowrth's? Although it was just a "five and dime," they had pretty good food there - diner style - from the good ol' days! Enjoy a step back in time with this family pleaser - and perfect for a fall/winter tummy warmer!
Makes 5 quarts or 18 portions
Step #1
Cleaned Potatoes 2 lbs (cleaned means peeled & washed)
Onion 6 oz
Salt 1 oz
Water 1 quart
Cut cleaned potatoes into 3/8 inch cubes. Chop onions fine. Combine with water and salt.
Bring to a boil. Cover pot and simmer until potatoes are tender, about 10 minutes.
Step #2
Butter 4 oz
Shortening * 4 oz
Flour 4 oz
Fresh Warm Milk 3 qts 8 ozs
Chopped parsley 1/4 oz
Melt shortenings (shortening & butter). Add flour and blend with wire whip to a smooth paste.
Add warm milk. Bring to a boil and cook until thickened - about 3 minutes. Add parsley.
*
Your favorite shortening would work. You might eliminate the shortening completely and just use twice as much butter.)
Remember Woolwowrth's? Although it was just a "five and dime," they had pretty good food there - diner style - from the good ol' days! Enjoy a step back in time with this family pleaser - and perfect for a fall/winter tummy warmer!
Makes 5 quarts or 18 portions
Step #1
Cleaned Potatoes 2 lbs (cleaned means peeled & washed)
Onion 6 oz
Salt 1 oz
Water 1 quart
Cut cleaned potatoes into 3/8 inch cubes. Chop onions fine. Combine with water and salt.
Bring to a boil. Cover pot and simmer until potatoes are tender, about 10 minutes.
Step #2
Butter 4 oz
Shortening * 4 oz
Flour 4 oz
Fresh Warm Milk 3 qts 8 ozs
Chopped parsley 1/4 oz
Melt shortenings (shortening & butter). Add flour and blend with wire whip to a smooth paste.
Add warm milk. Bring to a boil and cook until thickened - about 3 minutes. Add parsley.
*
Your favorite shortening would work. You might eliminate the shortening completely and just use twice as much butter.)
Cafe Rio Black Beans
2 Tbsp. (or 8 Tbsp) olive oil
2 (or 6) cloves minced garlic
1 tsp. (or 5 tsp) cumin
2 cans (or 6-7 cans) black beans
1 1/2 cups (or 1 46 ounce can) of 100% tomato juice
1/2 tsp (or 1 tbsp.) salt
2 Tbsp (or 7 Tbsp.) chopped cilantro
In a large pot, saute garlic and cumin in the olive oil for about 3-5 minutes, or until a distinct aroma is created. Add beans, tomato juice, and salt and stir until everything is heated completely. Keep warm until serving, and right before serving, stir in cilantro.
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Blue Top? Green Top? Red Top? (Floydy)
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bournemouth gyms? (Cheggers)
Where Do You Train (BROKEN)
Are you afraid of conflict? (Contains graphic images that some vegans may find offensive) (WayoftheDave)
California Pizza Kitchen Santa Fe Chicken Pizza
Store bought whole wheat pizza crust
1 1/2 cup shredded mozzarella cheese
1 large (or 2 small) red onions for pickling
1 cup pico de gallo
1/3 cup spicy guacamole
1/4 cup sour cream
Chicken
Marinate 3-4 chicken tenders in Lawry’s Santa Fe Chile marinade for at least a 1/2 hour, more for better flavor. I always marinate my meat in a plastic ziplock bag.
To cook, dump the chicken and a little of the marinade in a hot skillet. Let them cook for about 5 minutes each side, until cooked through. Chop up into very small pieces for the pizza.
Pickled Onions
1 medium onion, red or yellow
1/3 C. red wine vinegar
2 Tbs butter
3 tsp. soy sauce
Chop 1 medium sweet onion into half moons.
Sautee onions in butter until they are browned.
In the picture there is also minced garlic, which you can add.
However, add the garlic after the onions have sauteed for a few minutes.
Add red wine vinegar and cook on medium low heat for about 10-15 minutes.
Add soy sauce and simmer for another 10 minutes.
The onions should be very skinny and dark.
Layer on some delicious pickled onions.
Next add a generous heap of grated mozzarella cheese.
Then put on your bits of chicken from the recipe below.
Bake at 415 degrees for 10 minutes (or until it looks done.)
Garnish with lots of pico de gallo, spicy guacamole, and sour cream.
Pico de Gallo
2 large tomatoes
1 medium onion
1/2 bunch of cilantro (more or less depending on taste)
Juice of 1/2 lime
Salt, to taste
Chop tomato & remove extra liquid. Dice onion & roughly chop cilantro. In a small bowl, mix together tomato, onion, and cilantro. Add lime juice; stir. Salt to taste.
Guacamole
2 avocados
1-2 tbsp. Pico De Gallo
Juice of 1/2 lime
Salt, to taste
In a small bowl, mash avocados together with lime juice. Add in Pico De Gallo, stir. Salt to taste.
Kfc nashville hot chicken
KFC NASHVILLE HOT CHICKEN
This humble dish from Tennessee has become the hottest trend in fried food. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.
Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.
This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.
Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.
2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)
Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.
This humble dish from Tennessee has become the hottest trend in fried food. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.
Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.
This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.
Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.
2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)
Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.
will I build muscle and lose fat from doing 1000 pushups and 1000 pullups? (I dont even lift)
Ultimate Bread Machine Cookbook
Ultimate Bread Machine Cookbook
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
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
Malware Nightmare (Trunks)
White Castle's Chicken Rings and Pretzel Coated Chicken Rings
White Castle's Chicken Rings
Why not? They sound good - and they are so easy to make - and much cheaper homemade.
All you need is fresh ground chicken, seasoned with salt, pepper and parsley. Using a cookie scoop, form chicken into small balls and place on parchment or waxed paper.
When done "balling" - for each ball into a small patty and poke a hole in the middle with your finger. Not too big - they will fall apart.
Dip in beaten egg, dredge in shake and bake for chicken, and place on cookie sheet in single layer. Freeze for 20 - 30 minutes. Don't skip the freezing part - not only does this pre4vent the coating from falling off but it prevents them from breaking apart.
Meanwhile - heat vegetable oil to 360* F. Deep fry until golden - 3 to 5 minutes.
Serve with your favorite dipping sauces.
White Castle's Pretzel Coated Chicken Rings
Follow instructions above - cutting back on some of the salt (the pretzels are salty - you may not even want to use salt). BTW - Rold Gold are the best and don't be afraid to try the flavored pretzels - love the honey mustard ones!
Dip in beaten egg, dredge in flour, coat with crushed pretzel sticks.
Freeze.
You can also bake at 350 - 375*F until done on a parchment lined cookie sheet - or spray with cooking spray.
They are that simple to make - and you know it is healthier - and you know what parts of the chicken you are using!
Why not? They sound good - and they are so easy to make - and much cheaper homemade.
All you need is fresh ground chicken, seasoned with salt, pepper and parsley. Using a cookie scoop, form chicken into small balls and place on parchment or waxed paper.
When done "balling" - for each ball into a small patty and poke a hole in the middle with your finger. Not too big - they will fall apart.
Dip in beaten egg, dredge in shake and bake for chicken, and place on cookie sheet in single layer. Freeze for 20 - 30 minutes. Don't skip the freezing part - not only does this pre4vent the coating from falling off but it prevents them from breaking apart.
Meanwhile - heat vegetable oil to 360* F. Deep fry until golden - 3 to 5 minutes.
Serve with your favorite dipping sauces.
White Castle's Pretzel Coated Chicken Rings
Follow instructions above - cutting back on some of the salt (the pretzels are salty - you may not even want to use salt). BTW - Rold Gold are the best and don't be afraid to try the flavored pretzels - love the honey mustard ones!
Dip in beaten egg, dredge in flour, coat with crushed pretzel sticks.
Freeze.
You can also bake at 350 - 375*F until done on a parchment lined cookie sheet - or spray with cooking spray.
They are that simple to make - and you know it is healthier - and you know what parts of the chicken you are using!
Bob Evan's Chicken and Noodle Soup
9 c. chicken broth
3/4 c. carrots, chopped
3/4 c. celery, chopped
1 c. onion, chopped
1/2 c. butter (1 stick)
1/2 tsp. black pepper
1/2 tsp. salt
1 lb. boneless skinless chicken breast
1 (1# pkg.) homestyle noodles
(I used 12 ozs. pkg. frozen Reames noodles - they're just like homemade!)
In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3.
Remove chicken and shred with a fork. Return back to crockpot. Add noodles; cook for another hour on low.
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Cheesecake Factory Red Velvet Cake Cheesecake
Cheesecake Factory Red Velvet Cake Cheesecake
The Cheesecake Factory Red Velvet Cheesecake is a towering dessert comprised of decadent, red velvet cake layered with The Cheesecake Factory’s signature cheesecake and topped with a luscious cream cheese frosting.
Cheesecake Factory Red Velvet Cheesecake Ingredients
Filling ingredients for Cheesecake Factory cheesecake:
2 pounds cream cheese, brought to room temperature
1 1/4 cup sugar
1 cup sour cream, room temperature
1/4 cup all-purpose flour
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Cheesecake Factory Red Velvet Cake Ingredients
1 cup buttermilk
1 cup butter, softened
3/4 teaspoon vanilla
2 cups flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup canola or vegetable oil
2 large eggs, brought to room temperature
1 teaspoon white vinegar
1 teaspoon red food coloring
Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Ingredients
12 ounces cream cheese, room temperature
1/2 cup unsalted butter, brought to room temperature
2 teaspoons vanilla
4 cups confectioner’s sugar
Preheat oven to 475 degrees.
Place 2 large shallow pans filled with 1/2 inch of water into the oven to create a water bath.
Prepare 2 greased 9-inch springform pans by wrapping aluminum foil around the bottom of them to prevent leakage from the water bath.
In a large bowl, beat the cream cheese with an electric mixer on low speed.
Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
When the batter is blended, divide it between the springform pans.
Place one cheesecake pan into each of the water baths in the oven.
After 10 minutes, reduce heat to 350 degrees.[2]
Bake for another 35-40 minutes until the sides are set. The center should be slightly jiggly as it will firm up during cooling.
Cover and place in the refrigerator to cool for four hours or more.
Cheesecake Factory Red Velvet Cake Recipe
Preheat the oven to 350 degrees. Grease one 9-inch round baking pan.
In a small bowl, whisk buttermilk and vanilla.
Mix the flour, cocoa, cinnamon, baking soda, and salt together in another bowl.
Cream the sugar, butter, and oil together.
Add one egg at a time and whisk.
Add vinegar and food coloring, and beat the batter well.
Add half the flour mixture to the batter and mix at low speed.
Continue to mix the batter while adding the buttermilk.
Add remainder of flour mixture and mix the batter until it is smooth with no lumps.
Pour the batter into the prepared 9-inch pan.
Bake cake for 30 - 35 minutes, or until a toothpick comes out clean.
Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
Once cooled, carefully slice the Red Velvet Cake horizontally so there are two evenly-sized layers.
Freeze for 4 hours or more.
Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Recipe
Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth.
Add powdered sugar 1 cup at a time, beating until smooth after each addition.
Remove the chilled cheesecakes from the springform pans.
Remove the Red Velvet Cake layers from the freezer.
Place one layer of Red Velvet Cake on a plate.
Spread a thin layer of frosting on the cake to help the next layer to adhere.
Place one cheesecake layer on top of the Red Velvet Cake.
Add another thin layer of frosting.
Repeat with remaining Red Velvet Cake and cheesecake layers.
Cover the entire cake with a crumb-coat of frosting to trap all loose crumbs before adding your final layer of frosting.
Use a piping bag to create a decorative edge around the top of the cake.
Cut the cake into 12 equal slices and serve.
The Cheesecake Factory Red Velvet Cheesecake is a towering dessert comprised of decadent, red velvet cake layered with The Cheesecake Factory’s signature cheesecake and topped with a luscious cream cheese frosting.
Cheesecake Factory Red Velvet Cheesecake Ingredients
Filling ingredients for Cheesecake Factory cheesecake:
2 pounds cream cheese, brought to room temperature
1 1/4 cup sugar
1 cup sour cream, room temperature
1/4 cup all-purpose flour
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Cheesecake Factory Red Velvet Cake Ingredients
1 cup buttermilk
1 cup butter, softened
3/4 teaspoon vanilla
2 cups flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup canola or vegetable oil
2 large eggs, brought to room temperature
1 teaspoon white vinegar
1 teaspoon red food coloring
Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Ingredients
12 ounces cream cheese, room temperature
1/2 cup unsalted butter, brought to room temperature
2 teaspoons vanilla
4 cups confectioner’s sugar
Preheat oven to 475 degrees.
Place 2 large shallow pans filled with 1/2 inch of water into the oven to create a water bath.
Prepare 2 greased 9-inch springform pans by wrapping aluminum foil around the bottom of them to prevent leakage from the water bath.
In a large bowl, beat the cream cheese with an electric mixer on low speed.
Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
When the batter is blended, divide it between the springform pans.
Place one cheesecake pan into each of the water baths in the oven.
After 10 minutes, reduce heat to 350 degrees.[2]
Bake for another 35-40 minutes until the sides are set. The center should be slightly jiggly as it will firm up during cooling.
Cover and place in the refrigerator to cool for four hours or more.
Cheesecake Factory Red Velvet Cake Recipe
Preheat the oven to 350 degrees. Grease one 9-inch round baking pan.
In a small bowl, whisk buttermilk and vanilla.
Mix the flour, cocoa, cinnamon, baking soda, and salt together in another bowl.
Cream the sugar, butter, and oil together.
Add one egg at a time and whisk.
Add vinegar and food coloring, and beat the batter well.
Add half the flour mixture to the batter and mix at low speed.
Continue to mix the batter while adding the buttermilk.
Add remainder of flour mixture and mix the batter until it is smooth with no lumps.
Pour the batter into the prepared 9-inch pan.
Bake cake for 30 - 35 minutes, or until a toothpick comes out clean.
Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
Once cooled, carefully slice the Red Velvet Cake horizontally so there are two evenly-sized layers.
Freeze for 4 hours or more.
Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Recipe
Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth.
Add powdered sugar 1 cup at a time, beating until smooth after each addition.
Remove the chilled cheesecakes from the springform pans.
Remove the Red Velvet Cake layers from the freezer.
Place one layer of Red Velvet Cake on a plate.
Spread a thin layer of frosting on the cake to help the next layer to adhere.
Place one cheesecake layer on top of the Red Velvet Cake.
Add another thin layer of frosting.
Repeat with remaining Red Velvet Cake and cheesecake layers.
Cover the entire cake with a crumb-coat of frosting to trap all loose crumbs before adding your final layer of frosting.
Use a piping bag to create a decorative edge around the top of the cake.
Cut the cake into 12 equal slices and serve.
How about a Big Mac salad??
How about a Big Mac salad??
Why not?
1 pound ground beef
2 teaspoons Montreal steak seasoning
6 cups torn iceberg lettuce
2 cups (8 ounces) shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing
In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.
Why not?
1 pound ground beef
2 teaspoons Montreal steak seasoning
6 cups torn iceberg lettuce
2 cups (8 ounces) shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing
In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.
How about a Big Mac salad??
How about a Big Mac salad??
Why not?
1 pound ground beef
2 teaspoons Montreal steak seasoning
6 cups torn iceberg lettuce
2 cups (8 ounces) shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing
In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.
Why not?
1 pound ground beef
2 teaspoons Montreal steak seasoning
6 cups torn iceberg lettuce
2 cups (8 ounces) shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing
In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.
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