Non crying positive thread. (GOVINDA)
Tarantula's (Johnny Napalm)
Face or Body? (tellersquill)
Quentin Tarantino Makes Crap Films - True or False? (Suspirio)
Hull - City of Culture 2017 (Trunks)
Hardees Biscuits
2 ½ cups self-rising flour
1 Tbsp Baking powder
1 Tbsp sugar
3/8 cup shortening
1 cup buttermilk
Preheat oven to 500.
Mix the flour, salt, sugar, baking powder and shortening into fine crumbs. Next you will want to add buttermilk and water gradually until light and tender. For the perfect biscuit recipe you must knead well. Cut out and placed on greased baking sheet.
Bake until almost done then pull out and glaze each one with melted butter, then place back and finish baking.
If you want to do it the easy way just place a pat of butter on each biscuit and bake until done.
New Year Honours. Are they really necessary? (Floydy)
Used 1 gig of data out of 10 in around an hour. (Sideeffectwhu)
Tokyo Joe’s Chicken Spring Rolls
1 cup cooked chicken, thinly sliced
1 1/2 cup match stick carrots
1 avocado, sliced
1 cucumber, thinly sliced
2 cups rice noodles, cooked according to package directions
8 sheets rice paper
Dipping Sauce
1/3 cup Teriyaki Sauce (low sodium)
1/2 tsp fresh ginger, grated
1/2 tsp garlic, grated
1 tsp sesame seeds
Fill a 13x9 inch baking dish with warm water. Place 1 sheet if rice paper in. Let sit for 15-20 seconds until soft and pliable.
Spread on a plate. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices.
Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate.
Repeat with the rest of the ingredients. Place in fridge until ready to serve.
Mean while to prepare the dipping sauce mix together teriyaki sauce, garlic and ginger until smooth. Sprinkle with sesame seeds.
Cheesecake Factory’s Peppermint Bark Cheesecake
Cheesecake Factory’s Peppermint Bark Cheesecake
White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Available after Thanksgiving, through the holidays at Cheesecake Factory BUT you can make it anytime you want with this recipe!
PEPPERMINT BARK CHEESECAKE
Peppermint Bark:
40 ounces white chocolate
55 round peppermint candies, crushed
Crust:
1 3/4 cups vanilla wafer cookies, crushed
1/4 cup sugar
5 tablespoons butter, melted
Filling:
32 ounces cream cheese, softened
1 1/4 cups sugar
6 large eggs
1 1/2 cups sour cream
12 ounces peppermint bark, chopped
Garnish:
whipped topping
peppermint bark
Bark: line two baking sheets with parchment paper. In large Dutch oven, melt chocolate over low heat, stirring frequently. Remove from heat, and stir in crushed candies. Spoon mixture onto prepared baking sheets, spreading to about 1/4 inch thickness. Cool completely. Break into pieces to serve. Store in air tight container up to two weeks.
Crust: preheat oven to 350 degrees. In medium bowl, combine crushed cookies and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan. Bake for 6 minutes; let cool.
Filling: in a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and 12 ounces Peppermint Bark. Spoon batter into cooled crust. Bake for one hour. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped topping and Peppermint Bark, if desired.
White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Available after Thanksgiving, through the holidays at Cheesecake Factory BUT you can make it anytime you want with this recipe!
PEPPERMINT BARK CHEESECAKE
Peppermint Bark:
40 ounces white chocolate
55 round peppermint candies, crushed
Crust:
1 3/4 cups vanilla wafer cookies, crushed
1/4 cup sugar
5 tablespoons butter, melted
Filling:
32 ounces cream cheese, softened
1 1/4 cups sugar
6 large eggs
1 1/2 cups sour cream
12 ounces peppermint bark, chopped
Garnish:
whipped topping
peppermint bark
Bark: line two baking sheets with parchment paper. In large Dutch oven, melt chocolate over low heat, stirring frequently. Remove from heat, and stir in crushed candies. Spoon mixture onto prepared baking sheets, spreading to about 1/4 inch thickness. Cool completely. Break into pieces to serve. Store in air tight container up to two weeks.
Crust: preheat oven to 350 degrees. In medium bowl, combine crushed cookies and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan. Bake for 6 minutes; let cool.
Filling: in a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and 12 ounces Peppermint Bark. Spoon batter into cooled crust. Bake for one hour. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped topping and Peppermint Bark, if desired.
Power rack on 2nd floor (gibbsy09)
Which Routine for me? (NEO-BAHAMUT-)
2010 New Year's resolutions? (James)
How has 2016 been for you? (MrReps)
Son loves pasta in bread bowl. For Cheese Cake Factory...Hepl with bread bowl part
My son loves thee pasta in bread bowl from Cheese cake factory. I have many of Ron's cookbooks but can't seem to find the recipe for this to make for my son. I can duplicate the pasta part it is the dough and technique they use to make the bread bowls I am stuck on.
Top 10 Secret Recipes of 2016
As we prepare to welcome 2017, lets take a look back at the 10 best secret recipes from the past year.
10. Red Lobster’s(tm) Parrot Bay Coconut Shrimp
Jumbo butterflied shrimp hand-dipped in a batter flavored with Parrot Bay rum and coconut flakes.
Get The Recipe Here: Red Lobster?s(tm) Parrot Bay Coconut Shrimp ? The Restaurant Recipe Blog
9. Applebee’s(™) Simmered Beef Sandwich
Slow simmered beef sandwich is loaded with flavorful shredded beef and then topped with a spicy jalapeno slaw.
Get The Recipe Here: Applebee?s(?) Simmered Beef Sandwich ? The Restaurant Recipe Blog
8. Cheesecake Factory(™) Pretzel Crusted Chicken
Tender chicken strips are dipped in buttermilk and then a combination of crushed pretzels and Panko-style bread crumbs.
Get The Recipe Here: Cheesecake Factory(?) Pretzel Crusted Chicken ? The Restaurant Recipe Blog
7. Bonefish Grill(™) Bang Bang Shrimp Tacos
The bang bang shrimp tacos consist of crispy fried shrimp tossed in a creamy, spicy sauce.
Get The Recipe Here: Bonefish Grill(?) Bang Bang Shrimp Tacos ? The Restaurant Recipe Blog
6. P.F. Chang’s(™) Orange Peel Chicken
Classic Hunan dish of sauteed bits of chicken tossed in a sweet and spicy sauce flavored with the essence of fresh oranges.
Get The Recipe Here: P.F. Chang?s(?) Orange Peel Chicken ? The Restaurant Recipe Blog
5. Panera (™) Bacon Turkey Bravo Sandwich
The bacon turkey bravo sandwiches is loaded with slices of smoked turkey breast, smoked Gouda cheese, bacon, lettuce and tomato with a special sauce.
Get The Recipe Here: Panera (?) Bacon Turkey Bravo Sandwich ? The Restaurant Recipe Blog
4. Wendy’s(™) Bacon Portabella Mushroom Melt
The bacon portabella mushroom melt consists of a fresh beef patty topped with crisp applewood smoked bacon, rich portabella mushrooms, slices of Cheddar cheese and a melty Cheddar sauce layered between a soft brioche bun.
Get The Recipe Here: Wendy?s(?) Bacon Portabella Mushroom Melt ? The Restaurant Recipe Blog
3. Jimmy Buffett’s Margaritaville(™) Volcano Nachos
This massive dish of loaded nachos is topped with salsa, queso, ground beef, jalapenos and of course a ton of cheese.
Get The Recipe Here: Jimmy Buffett?s Margaritaville(?) Volcano Nachos ? The Restaurant Recipe Blog
2. IHOP(™) Banana Nutella Crepe
A crepe is a very thin pancake and at IHOP they elevate this dish by filling them with Nutella hazelnut spread and freshly sliced bananas.
Get The Recipe Here: IHOP(?) Banana Nutella Crepe ? The Restaurant Recipe Blog
1. KFC(™) Nashville Hot Chicken
The Nashville hot chicken features a perfect blend of spicy cayenne and smoked paprika.
Get The Recipe Here: KFC(?) Nashville Hot Chicken ? The Restaurant Recipe Blog
-----
10. Red Lobster’s(tm) Parrot Bay Coconut Shrimp
Jumbo butterflied shrimp hand-dipped in a batter flavored with Parrot Bay rum and coconut flakes.
Get The Recipe Here: Red Lobster?s(tm) Parrot Bay Coconut Shrimp ? The Restaurant Recipe Blog
9. Applebee’s(™) Simmered Beef Sandwich
Slow simmered beef sandwich is loaded with flavorful shredded beef and then topped with a spicy jalapeno slaw.
Get The Recipe Here: Applebee?s(?) Simmered Beef Sandwich ? The Restaurant Recipe Blog
8. Cheesecake Factory(™) Pretzel Crusted Chicken
Tender chicken strips are dipped in buttermilk and then a combination of crushed pretzels and Panko-style bread crumbs.
Get The Recipe Here: Cheesecake Factory(?) Pretzel Crusted Chicken ? The Restaurant Recipe Blog
7. Bonefish Grill(™) Bang Bang Shrimp Tacos
The bang bang shrimp tacos consist of crispy fried shrimp tossed in a creamy, spicy sauce.
Get The Recipe Here: Bonefish Grill(?) Bang Bang Shrimp Tacos ? The Restaurant Recipe Blog
6. P.F. Chang’s(™) Orange Peel Chicken
Classic Hunan dish of sauteed bits of chicken tossed in a sweet and spicy sauce flavored with the essence of fresh oranges.
Get The Recipe Here: P.F. Chang?s(?) Orange Peel Chicken ? The Restaurant Recipe Blog
5. Panera (™) Bacon Turkey Bravo Sandwich
The bacon turkey bravo sandwiches is loaded with slices of smoked turkey breast, smoked Gouda cheese, bacon, lettuce and tomato with a special sauce.
Get The Recipe Here: Panera (?) Bacon Turkey Bravo Sandwich ? The Restaurant Recipe Blog
4. Wendy’s(™) Bacon Portabella Mushroom Melt
The bacon portabella mushroom melt consists of a fresh beef patty topped with crisp applewood smoked bacon, rich portabella mushrooms, slices of Cheddar cheese and a melty Cheddar sauce layered between a soft brioche bun.
Get The Recipe Here: Wendy?s(?) Bacon Portabella Mushroom Melt ? The Restaurant Recipe Blog
3. Jimmy Buffett’s Margaritaville(™) Volcano Nachos
This massive dish of loaded nachos is topped with salsa, queso, ground beef, jalapenos and of course a ton of cheese.
Get The Recipe Here: Jimmy Buffett?s Margaritaville(?) Volcano Nachos ? The Restaurant Recipe Blog
2. IHOP(™) Banana Nutella Crepe
A crepe is a very thin pancake and at IHOP they elevate this dish by filling them with Nutella hazelnut spread and freshly sliced bananas.
Get The Recipe Here: IHOP(?) Banana Nutella Crepe ? The Restaurant Recipe Blog
1. KFC(™) Nashville Hot Chicken
The Nashville hot chicken features a perfect blend of spicy cayenne and smoked paprika.
Get The Recipe Here: KFC(?) Nashville Hot Chicken ? The Restaurant Recipe Blog
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Dog Insurance Advice (sos)
Reuben Dip
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups cooked, corned beef shredded
2 cups shredded Swiss cheese
1/4 cup thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups cooked, corned beef shredded
2 cups shredded Swiss cheese
1/4 cup thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
how healthy are you survey (diddums)
Acturepuncture for tight muscle..holy hell. (cu3ed)
Interest free cash advance, then pay of lump sum from Mtg? (I Am A Myth)
How the hell did I pass the breathalyzer test at Zero! (riverrock)
When the fizz goes out of a marriage? (Trunks)
Up to anything New Year's Eve? (James)
Anyone tried hypnotherapy? (Carbfiend)
Party Shrimp
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Yield: about 2-1/2 dozen.
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Yield: about 2-1/2 dozen.
Root Beer Float Pie
Root Beer Float Pie
A step back in time -
I NEVER use reduced fat, lie, diet - yuk! Give me the fats, sugars, calories and TASTE! In moderation - you can have it.
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.
A step back in time -
I NEVER use reduced fat, lie, diet - yuk! Give me the fats, sugars, calories and TASTE! In moderation - you can have it.
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.
Caramel Peanut Fantasy
Caramel Peanut Fantasy
(actually this is a dessert for ONE - ME!!)
2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
20 caramels
15 miniature Snickers candy bars
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups salted peanuts, chopped
3/4 cup semisweet chocolate chips
Additional chopped salted peanuts, optional
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.
In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.
In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.
(actually this is a dessert for ONE - ME!!)
2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
20 caramels
15 miniature Snickers candy bars
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups salted peanuts, chopped
3/4 cup semisweet chocolate chips
Additional chopped salted peanuts, optional
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.
In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.
In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.
Pepper Poppers
Pepper Poppers
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing
In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing
In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.
Baked Crab Dip
Baked Crab Dip
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers
In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Can be served with assorted fresh vegetables or crackers or toasted bread cubes. Yield: 5 cups.
Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers
In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Can be served with assorted fresh vegetables or crackers or toasted bread cubes. Yield: 5 cups.
Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
Sesame Chicken Bites
Sesame Chicken Bites
SAUCE:
3/4 cup mayonnaise
4 teaspoons honey
1-1/2 teaspoons Dijon mustard
CHICKEN:
1/2 cup dry bread crumbs
1/4 cup sesame seeds
2 teaspoons minced fresh parsley
1/2 cup mayonnaise
1 teaspoon onion powder
1 teaspoon ground mustard
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 to 4 tablespoons canola oil
In a small bowl, mix sauce ingredients. Refrigerate until serving.
In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce. Yield: about 2-1/2 dozen (3/4 cup sauce).
SAUCE:
3/4 cup mayonnaise
4 teaspoons honey
1-1/2 teaspoons Dijon mustard
CHICKEN:
1/2 cup dry bread crumbs
1/4 cup sesame seeds
2 teaspoons minced fresh parsley
1/2 cup mayonnaise
1 teaspoon onion powder
1 teaspoon ground mustard
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 to 4 tablespoons canola oil
In a small bowl, mix sauce ingredients. Refrigerate until serving.
In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce. Yield: about 2-1/2 dozen (3/4 cup sauce).
What are your New Year resolutions? (Jason)
Capriotti's Bobbie Sandwich
1 (9-inch) hoagie or submarine roll
4 ounces roasted turkey, thinly sliced
4 ounces turkey stuffing
¼ cup cranberry sauce
Mayonnaise
Salt and pepper to taste
Split the sub roll lengthwise and spread a light coating of mayonnaise on each half. On the bottom half of the roll, layer the turkey, stuffing, and cranberry sauce, and salt and pepper to taste. Cover with top of roll, slice in half, and serve immediately.
Shaving help (strongest)
Trainspotting 2 (Trunks)
Shrimp Tacos with Boom Boom Sauce
Shrimp Tacos with Boom Boom Sauce
Serves: 4
Shrimp Tacos
1 (10 ounce) package Gorton's Skillet Crisp Shrimp
8 soft flour taco shells
2 cups shredded cabbage (or prepackaged coleslaw mix)
1 avocado, sliced
Boom Boom Sauce (recipe below)
Boom Boom Sauce
¼ cup mayonnaise
1 Tbsp ketchup
1 Tbsp sweet chili sauce
1 tsp garlic powder
¾ tsp Sriracha
Shrimp Tacos
Prepare shrimp according to package directions
Place about ⅛ cup shredded cabbage in taco shell
Place 2-3 slices of avocado on top of shredded cabbage
Place 4-5 shrimp on top of avocado
Drizzle Boom Boom Sauce on top of shrimp
Boom Boom Sauce
Place all ingredients in a small bowl and stir to combine.
Serves: 4
Shrimp Tacos
1 (10 ounce) package Gorton's Skillet Crisp Shrimp
8 soft flour taco shells
2 cups shredded cabbage (or prepackaged coleslaw mix)
1 avocado, sliced
Boom Boom Sauce (recipe below)
Boom Boom Sauce
¼ cup mayonnaise
1 Tbsp ketchup
1 Tbsp sweet chili sauce
1 tsp garlic powder
¾ tsp Sriracha
Shrimp Tacos
Prepare shrimp according to package directions
Place about ⅛ cup shredded cabbage in taco shell
Place 2-3 slices of avocado on top of shredded cabbage
Place 4-5 shrimp on top of avocado
Drizzle Boom Boom Sauce on top of shrimp
Boom Boom Sauce
Place all ingredients in a small bowl and stir to combine.
Various Restaurant Recipes for the New Year
New Year’s Appetizers from restaurants –
Hot Crab Artichoke Dip
Preparation time: 15 minutes. Serves 20 people.
• 1 1/2 pounds of Dungeness crab, well drained
• 1 pound cream cheese
• 4 cups mayonnaise
• 2 cups artichoke hearts, quartered
• 1 cup white onions, diced
• 1/4 teaspoon white pepper
• 1/2 - 1 teaspoon Tabasco sauce
• 1 teaspoon sherry vinegar
• 1 teaspoon garlic, minced
• 1/4 cup green onions, minced
• 1/4 cup red pepper, minced
• 1/4 cup celery, minced
• 1 tablespoon parsley, chopped
• 3 cups freshly grated Parmesan cheese
• 3 cups grated Mozzarella cheese
• In a mixer, whip the cream cheese until soft but not airy
• While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
• When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
• Refrigerate until ready to use
• Bake in a baking dish in a pre-heated 375 degree F oven for about 20 minutes or until lightly browned on top and bubbly around the edges
Serve with French bread (toasted or not) or halved English muffins and/or artisan crackers
Recipe 2 – Serves 8-10
• 8 ounces cream cheese
• 2 cups of mayonnaise
• 3/4 pound of Dungeness crab, well drained
• 1 cup quartered artichoke hearts
• 1/2 cup white onions, diced
• 1/8 teaspoon white pepper
• 1/4 - 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon garlic, minced
• 2 tablespoons green onions, minced
• 2 tablespoons red pepper, minced
• 2 tablespoons celery, minced
• 1 1/2 teaspoons parsley, chopped
• 1 1/2 cups freshly grated Parmesan cheese
• 1 1/2 cups grated Mozzarella cheese
Instructions: Same as above
Broiled Feta Cheese Appetizer
Favorite Restaurant Appetizer Recipe
Preparation time: 20 minutes. Serves 6.
• 1/3 cup finely minced onion
• 1 clove minced garlic
• 3/4 teaspoon olive oil
• 1/3 teaspoon toasted sesame oil
• 3 ounces cream cheese, cut up
• 1 1/3 ounces crumbled Feta cheese
• 2 tablespoons chopped, black olives
• 4 teaspoons chopped roasted red sweet peppers
• 1/3 teaspoon dried dill weed or (better yet) 1 teaspoon fresh dill, chopped
• Two 6-8 inch pita rounds or French bread (toasted or plain)
• Preheat broiler
• In a medium skillet, cook onion and garlic in the olive oil and sesame oil over medium heat for 2-3 minutes or until onion is tender
• Remove from heat
• Add cream cheese and feta cheese and stir the mixture until it is nearly smooth
• Stir in olives, sweet peppers and dill weed and set aside
• In dry skillets fry the pita rounds until lightly toasted
• Spread each pita round with 1/3 cup of the cheese mixture
• Broil about 1 minute or until hot
• To serve, cut each round (if using pita) into six wedges
Spicy Grilled Shrimp
Restaurant Tequila Shrimp Recipe
Preparation time: 1 hour to marinade the shrimp plus 15 minutes. Serves 6.
• 2 pounds large, raw, peeled and de-veined shrimp (I leave the tails attached) (21-25 shrimp per pound)
• 1 cup olive oil
• 1 teaspoon salt
• ¼ cup Gin or tequila or a “touch” more
• ½ teaspoon Tabasco sauce
• 2 cloves garlic, mashed
• ½ cup chili sauce
• Mix shrimp and all ingredients, marinate for 1 hour
• Thread shrimp onto skewers
• Place on a grill above the main heat or place in a heated skillet
• Cook 2-3 minutes on each side (shrimp will be curled)
Baste often with marinade
Vegetable Dip
Restaurant Dip Recipe
Preparation time: 15 minutes. Serves 12-15
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons Beau Monde (a seasoning salt - several brands available)
• 2 teaspoons dried dill weed
• 1 1/2 tablespoons minced green onion
• 1/2 clove minced garlic (optional)
• 2 tablespoons chopped parsley
• Salt and pepper (optional)
• 1 green onion or fresh dill sprig for garnish
Vegetables for dipping such as celery, carrots, cauliflower, broccoli, red and green bell pepper strips, cucumber slices, green beans lightly poached, sliced zucchini, asparagus lightly poached, cherry tomatoes
• Combine all ingredients except the one green onion for garnish
• Mix well
• Put into serving dish
• Chill for one hour before serving
When serving I often place the serving dish in a larger dish holding some crushed ice to keep the dip cool during parties.
Fried Mozzarella Cheese
Favorite Restaurant Appetizer Recipe
Preparation time: 15 minutes. Serves 4
• 1 pound good quality Mozzarella cheese cut into 1 1/2 - 2 ounce sticks or wedges or squares
• 1/2 cup flour
• 1 large egg, beaten
• 1 cup Panko bread crumbs
• 1 1/2 cup vegetable oil for frying
• Cut cold cheese 1/4 inch thick, then into sticks 1 inch wide
• Place flour in a pie pan, bread crumbs in another pie pan and beaten egg in a third pie pan
• Lightly coat each piece of cheese with flour
• Dip each piece in the beaten egg and set on a cake rack
• When all cheese has been dipped in egg, coat each piece with the bread crumbs (Panko)
• Refrigerate until ready to use
• Heat oil in a skillet over medium-high heat
• Fry a few at a time until golden brown
Serve with some very tasty Marinara sauce
Marinara Sauce
Classic Red Sauce Recipe
Preparation time: 20 minutes
• 1/4 pound of butter (or use olive oil)
• 1/4 cup chopped garlic
• 3 1/2 pounds crushed tomatoes
• One 26 ounce can of tomato sauce
• 1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)
• 1 1/2 teaspoon coarse black pepper
• Heat a soup pot or stock pot or a very large skillet over medium-low heat
• When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn)
• Add garlic and sauté until garlic is soft and turns white (Don’t burn)
• Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just simmering (stirring frequently) for about 45 minutes
• Strain the sauce or puree in a food processor if you prefer a smooth sauce
• Correct the seasoning to your taste
Use immediately or refrigerate in shallow pan to cool safely. When the sauce is cool, transfer to a covered container. This sauce freezes well once it is cool.
Remember this sauce can be used in a number of ways. For example:
• For tomato cream sauce use butter instead of olive oil
• Add 1 cup of hot heavy cream per quart of sauce
• Bring to simmer and serve this delicious sauce on pasta
Hot Crab Artichoke Dip
Preparation time: 15 minutes. Serves 20 people.
• 1 1/2 pounds of Dungeness crab, well drained
• 1 pound cream cheese
• 4 cups mayonnaise
• 2 cups artichoke hearts, quartered
• 1 cup white onions, diced
• 1/4 teaspoon white pepper
• 1/2 - 1 teaspoon Tabasco sauce
• 1 teaspoon sherry vinegar
• 1 teaspoon garlic, minced
• 1/4 cup green onions, minced
• 1/4 cup red pepper, minced
• 1/4 cup celery, minced
• 1 tablespoon parsley, chopped
• 3 cups freshly grated Parmesan cheese
• 3 cups grated Mozzarella cheese
• In a mixer, whip the cream cheese until soft but not airy
• While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
• When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
• Refrigerate until ready to use
• Bake in a baking dish in a pre-heated 375 degree F oven for about 20 minutes or until lightly browned on top and bubbly around the edges
Serve with French bread (toasted or not) or halved English muffins and/or artisan crackers
Recipe 2 – Serves 8-10
• 8 ounces cream cheese
• 2 cups of mayonnaise
• 3/4 pound of Dungeness crab, well drained
• 1 cup quartered artichoke hearts
• 1/2 cup white onions, diced
• 1/8 teaspoon white pepper
• 1/4 - 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon garlic, minced
• 2 tablespoons green onions, minced
• 2 tablespoons red pepper, minced
• 2 tablespoons celery, minced
• 1 1/2 teaspoons parsley, chopped
• 1 1/2 cups freshly grated Parmesan cheese
• 1 1/2 cups grated Mozzarella cheese
Instructions: Same as above
Broiled Feta Cheese Appetizer
Favorite Restaurant Appetizer Recipe
Preparation time: 20 minutes. Serves 6.
• 1/3 cup finely minced onion
• 1 clove minced garlic
• 3/4 teaspoon olive oil
• 1/3 teaspoon toasted sesame oil
• 3 ounces cream cheese, cut up
• 1 1/3 ounces crumbled Feta cheese
• 2 tablespoons chopped, black olives
• 4 teaspoons chopped roasted red sweet peppers
• 1/3 teaspoon dried dill weed or (better yet) 1 teaspoon fresh dill, chopped
• Two 6-8 inch pita rounds or French bread (toasted or plain)
• Preheat broiler
• In a medium skillet, cook onion and garlic in the olive oil and sesame oil over medium heat for 2-3 minutes or until onion is tender
• Remove from heat
• Add cream cheese and feta cheese and stir the mixture until it is nearly smooth
• Stir in olives, sweet peppers and dill weed and set aside
• In dry skillets fry the pita rounds until lightly toasted
• Spread each pita round with 1/3 cup of the cheese mixture
• Broil about 1 minute or until hot
• To serve, cut each round (if using pita) into six wedges
Spicy Grilled Shrimp
Restaurant Tequila Shrimp Recipe
Preparation time: 1 hour to marinade the shrimp plus 15 minutes. Serves 6.
• 2 pounds large, raw, peeled and de-veined shrimp (I leave the tails attached) (21-25 shrimp per pound)
• 1 cup olive oil
• 1 teaspoon salt
• ¼ cup Gin or tequila or a “touch” more
• ½ teaspoon Tabasco sauce
• 2 cloves garlic, mashed
• ½ cup chili sauce
• Mix shrimp and all ingredients, marinate for 1 hour
• Thread shrimp onto skewers
• Place on a grill above the main heat or place in a heated skillet
• Cook 2-3 minutes on each side (shrimp will be curled)
Baste often with marinade
Vegetable Dip
Restaurant Dip Recipe
Preparation time: 15 minutes. Serves 12-15
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons Beau Monde (a seasoning salt - several brands available)
• 2 teaspoons dried dill weed
• 1 1/2 tablespoons minced green onion
• 1/2 clove minced garlic (optional)
• 2 tablespoons chopped parsley
• Salt and pepper (optional)
• 1 green onion or fresh dill sprig for garnish
Vegetables for dipping such as celery, carrots, cauliflower, broccoli, red and green bell pepper strips, cucumber slices, green beans lightly poached, sliced zucchini, asparagus lightly poached, cherry tomatoes
• Combine all ingredients except the one green onion for garnish
• Mix well
• Put into serving dish
• Chill for one hour before serving
When serving I often place the serving dish in a larger dish holding some crushed ice to keep the dip cool during parties.
Fried Mozzarella Cheese
Favorite Restaurant Appetizer Recipe
Preparation time: 15 minutes. Serves 4
• 1 pound good quality Mozzarella cheese cut into 1 1/2 - 2 ounce sticks or wedges or squares
• 1/2 cup flour
• 1 large egg, beaten
• 1 cup Panko bread crumbs
• 1 1/2 cup vegetable oil for frying
• Cut cold cheese 1/4 inch thick, then into sticks 1 inch wide
• Place flour in a pie pan, bread crumbs in another pie pan and beaten egg in a third pie pan
• Lightly coat each piece of cheese with flour
• Dip each piece in the beaten egg and set on a cake rack
• When all cheese has been dipped in egg, coat each piece with the bread crumbs (Panko)
• Refrigerate until ready to use
• Heat oil in a skillet over medium-high heat
• Fry a few at a time until golden brown
Serve with some very tasty Marinara sauce
Marinara Sauce
Classic Red Sauce Recipe
Preparation time: 20 minutes
• 1/4 pound of butter (or use olive oil)
• 1/4 cup chopped garlic
• 3 1/2 pounds crushed tomatoes
• One 26 ounce can of tomato sauce
• 1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)
• 1 1/2 teaspoon coarse black pepper
• Heat a soup pot or stock pot or a very large skillet over medium-low heat
• When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn)
• Add garlic and sauté until garlic is soft and turns white (Don’t burn)
• Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just simmering (stirring frequently) for about 45 minutes
• Strain the sauce or puree in a food processor if you prefer a smooth sauce
• Correct the seasoning to your taste
Use immediately or refrigerate in shallow pan to cool safely. When the sauce is cool, transfer to a covered container. This sauce freezes well once it is cool.
Remember this sauce can be used in a number of ways. For example:
• For tomato cream sauce use butter instead of olive oil
• Add 1 cup of hot heavy cream per quart of sauce
• Bring to simmer and serve this delicious sauce on pasta
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Taco Bell Beefy Nacho Griller
Taco Bell Seasoned Beef-
1 1/3lbs lean ground chuck
1 ½ tablespoons masa corn flour
4 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon paprika
¼ teaspoon cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon instant minced onion
½ teaspoon beef bouillon
Other-
4 (10-inch) flour tortillas
1 (9 ounce) can nacho cheese dip
1 bag red tortilla strips
cooking spray
In a small bowl combine masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, minced onion and beef bouillon. Mix well and set aside.
Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
Spoon the nacho cheese dip into a microwave safe bowl. Microwave for a few seconds or just until warmed.
Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the ground beef, top with some of the nacho cheese and red tortilla strips. Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat with the remaining tortillas.
To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).
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Polar Express Hot Chocolate
6 cups milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups heavy whipping cream
1 1/2 cups bittersweet chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes.
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Girl Scout Tagalongs Cookies
Cookie Base
1/2 cup creamy peanut butter
1/3 cup almond flour
1/4 teaspoon baking soda
1 teaspoon cornstarch
3 teaspoons honey
1/2 teaspoon pure vanilla extract
1 egg white
Peanut Butter Filling
1/2 cup creamy peanut butter
2 Tablespoons honey
Chocolate Coating
3 ounces dark chocolate
Peanut Butter Drizzle
1/4 cup creamy peanut butter
Preheat oven to 350° F
Mix all ingredients for cookie base in a medium sized mixing bowl
Using a cookie scoop, place cookies on parchment prepared cookie sheet.
Flatten each cookie ball with hand to about 2 inches diameter and 1/4 inch thick. Should make 10-12 cookies
Bake for 8-10 minutes.
In a small bowl mix together your peanut butter filling ingredients together. Scoop 1/2 Tablespoon onto each cookie. Place cookies into the freezer on cookie sheet with parchment paper for 15-20 minutes.
Meanwhile prepare a double boiler system and begin melting your dark chocolate.
Take cookies out of the freezer. Spoon a Tablespoon over each cookie until it is chocolate covered. Place chocolate covered cookies back into the freezer to harden.
Continue with the double boiler system
Melt the peanut butter for about 2 minutes until it thins out.
Remove hardened chocolate cookies from freezer and drizzle peanut butter with a spoon over them.
Allow 10 minutes for the peanut butter to harden before moving them.
Store in a airtight container.
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Olive Garden Sausage Stuffed Rigatoni
Olive Garden Bolognese
8 ounces tomato sauce
1.5 lb Italian sausage
3/4 cup bread crumbs
3 eggs
1/3 cup milk
¼ cup grated parmesan cheese
1.5 boxes Manicotti or other LARGE tube-shaped pasta *uncooked*
1 1/2 cup shredded mozzarella cheese
Start making the bolognese sauce about an hour before you want to put the pasta in the oven.
Cook and crumble sausage into small pieces. Drain. Add bread crumbs.
Whisk together eggs and milk. Remove sausage from heat and mix with mixture and parmesan cheese.
Put a thin layer of the bolognese on the bottom of a large glass baking dish.
Stuff each piece of tube pasta with the sausage mixture and place in baking dish.
Cover with bolognese and then cover with mozzarella cheese. Make sure the manicotti is completely covered in sauce (add additional water if needed).
Cover with tin foil.
Bake at 350 for 40 minutes, remove tin foil, and bake for 10-15 minutes more.
Bolognese Sauce
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
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Merry Christmas!
Nothing fancy - but straight from the heart -
Wishing you a very Merry Christmas filled with love, peace, joy and comfort -
Kitchen Witch
Wishing you a very Merry Christmas filled with love, peace, joy and comfort -
Kitchen Witch
Rick Parfitt RIP (Floydy)
Festive Cheese Wreath
Festive Cheese Wreath
Servings: 1 wreath
Ingredients Preparation
1 [8-ounce / 227-g] pack cream cheese
1 [16-ounce / 454-g] pack Old Cheddar cheese, grated
1/4 cup [60 g] grated Parmesan cheese
1/4 cup [60 mL] chopped sweet green pepper, membranes removed and seeded
1/4 cup [60 mL] chopped green onions
1 tablespoon [15 mL] milk
1/4 cup [60 mL] freshly chopped parsley
1/4 cup [60 mL] roasted pecan pieces
1/4 cup [60 mL] tiny dices sweet red pepper, membranes removed and seeded
Chopped parsley, ;to garnish
Sweet red pepper pieces, membranes removed and seeded, ..., to garnish
Mix together cream cheese, grated Old Cheddar cheese, grated Parmesan cheese, chopped sweet green pepper, chopped green onions and milk.
Drop spoonfuls of mixture, shaping a large ring [use a small glass bowl in the center], onto a serving plate.
Smooth top of ring with a spatula.
Remove glass bowl.
Sprinkle ring all over with a mixture of chopped parsley, roasted pecans pieces and tiny sweet red pepper dices.
Chill for 2 hours.
Just before serving, sprinkle wreath to taste with chopped parsley and sweet red pepper pieces.
Servings: 1 wreath
Ingredients Preparation
1 [8-ounce / 227-g] pack cream cheese
1 [16-ounce / 454-g] pack Old Cheddar cheese, grated
1/4 cup [60 g] grated Parmesan cheese
1/4 cup [60 mL] chopped sweet green pepper, membranes removed and seeded
1/4 cup [60 mL] chopped green onions
1 tablespoon [15 mL] milk
1/4 cup [60 mL] freshly chopped parsley
1/4 cup [60 mL] roasted pecan pieces
1/4 cup [60 mL] tiny dices sweet red pepper, membranes removed and seeded
Chopped parsley, ;to garnish
Sweet red pepper pieces, membranes removed and seeded, ..., to garnish
Mix together cream cheese, grated Old Cheddar cheese, grated Parmesan cheese, chopped sweet green pepper, chopped green onions and milk.
Drop spoonfuls of mixture, shaping a large ring [use a small glass bowl in the center], onto a serving plate.
Smooth top of ring with a spatula.
Remove glass bowl.
Sprinkle ring all over with a mixture of chopped parsley, roasted pecans pieces and tiny sweet red pepper dices.
Chill for 2 hours.
Just before serving, sprinkle wreath to taste with chopped parsley and sweet red pepper pieces.
Scrod with Zucchini, Corn Kernels and Olives
Scrod with Zucchini, Corn Kernels and Olives
Comments: This vegetables, olives and white wine mixture is excellent with all kinds of fish, mild or strong yet young cod, also known as scrod, is very good. Flounder, even chicken whites would make good substitutes, but chicken whites have to be cooked longer than fish.
Servings: 2
Ingredients Preparation
2 teaspoons [10 mL] olive oil
1 1/2 cups [375 mL] chopped onion
2 cloves garlic, minced
1 pound [454 g] zucchinis, sliced 1/2-inch [1.3-cm] thick
3/4 pound [340 g] ripe plum tomatoes, cubed
2 tablespoons [30 mL] tomato paste
8 large ripe Italian, Greek or French olives, pitted
1 tablespoon [15 mL] freshly chopped oregano
or
1 teaspoon [5 mL] dried
1 cup [250 mL] dry white wine
10 ounces [284 g] scrod fillets
1/2 cup [125 mL] frozen corn kernels
1/8 teaspoon [0.5 mL] salt
Freshly ground black pepper, to taste
Preheat olive oil until really hot into a large frypan.
Saute chopped onion, mixing in minced garlic, until onion is soft and just beginning to brown.
Lower heat to medium-high.
Add zucchini slices; saute for 1 or 2 minutes.
Stir in tomato cubes, tomato paste and pitted olives; sprinkle with oregano, fresh or dried.
Pour in dry white wine.
Measure fish fillets at thickest part; add and simmer fish fillets, covered, for 1 minute per inch [2.5 cm].
Two [2] minutes before the end of cooking time, stir in frozen corn kernels; salt and pepper.
Comments: This vegetables, olives and white wine mixture is excellent with all kinds of fish, mild or strong yet young cod, also known as scrod, is very good. Flounder, even chicken whites would make good substitutes, but chicken whites have to be cooked longer than fish.
Servings: 2
Ingredients Preparation
2 teaspoons [10 mL] olive oil
1 1/2 cups [375 mL] chopped onion
2 cloves garlic, minced
1 pound [454 g] zucchinis, sliced 1/2-inch [1.3-cm] thick
3/4 pound [340 g] ripe plum tomatoes, cubed
2 tablespoons [30 mL] tomato paste
8 large ripe Italian, Greek or French olives, pitted
1 tablespoon [15 mL] freshly chopped oregano
or
1 teaspoon [5 mL] dried
1 cup [250 mL] dry white wine
10 ounces [284 g] scrod fillets
1/2 cup [125 mL] frozen corn kernels
1/8 teaspoon [0.5 mL] salt
Freshly ground black pepper, to taste
Preheat olive oil until really hot into a large frypan.
Saute chopped onion, mixing in minced garlic, until onion is soft and just beginning to brown.
Lower heat to medium-high.
Add zucchini slices; saute for 1 or 2 minutes.
Stir in tomato cubes, tomato paste and pitted olives; sprinkle with oregano, fresh or dried.
Pour in dry white wine.
Measure fish fillets at thickest part; add and simmer fish fillets, covered, for 1 minute per inch [2.5 cm].
Two [2] minutes before the end of cooking time, stir in frozen corn kernels; salt and pepper.
Chicken a la King in Pastry Crust
Chicken a la King in Pastry Crust
Comments: Also excellent using turkey cubes.
Servings: 6
Ingredients Preparation
1 [9-inch / 23-cm] frozen flaky pastry shell
2 tablespoons [30 g] butter or margarine
1/2 cup [125 mL] sweet green pepper, membranes removed and seeded, dices
1 [10-ounce / 284-mL] can cream of chicken soup concentrate
1/2 cup [125 mL] milk
2 cups [500 mL] cooked chicken cubes
1/4 cup [60 mL] drained sweet red pepper packed in oil dices
Bake pastry shell according to package directions.
Meanwhile, melt butter or margarine into a medium saucepan; soften sweet green pepper dices stirring.
Pour in cream of chicken soup concentrate and milk.
Mix in cooked chicken cubes and drained sweet red pepper dices.
Heat, stirring occasionally, until really hot.
Evenly spoon into hot pastry crust, and serve.
Comments: Also excellent using turkey cubes.
Servings: 6
Ingredients Preparation
1 [9-inch / 23-cm] frozen flaky pastry shell
2 tablespoons [30 g] butter or margarine
1/2 cup [125 mL] sweet green pepper, membranes removed and seeded, dices
1 [10-ounce / 284-mL] can cream of chicken soup concentrate
1/2 cup [125 mL] milk
2 cups [500 mL] cooked chicken cubes
1/4 cup [60 mL] drained sweet red pepper packed in oil dices
Bake pastry shell according to package directions.
Meanwhile, melt butter or margarine into a medium saucepan; soften sweet green pepper dices stirring.
Pour in cream of chicken soup concentrate and milk.
Mix in cooked chicken cubes and drained sweet red pepper dices.
Heat, stirring occasionally, until really hot.
Evenly spoon into hot pastry crust, and serve.
Chow Mein
Chow Mein
Comments: Adjust the quantities according to your taste!
Servings: 4 to 6
Ingredients Preparation
Oil
Chicken, beef or pork strips or shelled and deveined shrimps
Sweet green pepper, membranes removed and seeded, finely chopped or into strips
Sweet red pepper, membranes removed and seeded, finely chopped or into strips
Onion, finely chopped or into strips
Celery, finely chopped or sliced
Cauliflower, into small flowerets [optional]
Broccoli, into small flowerets [optional]
Chinese cabbage, sliced
Freshly cleaned mushroom slices, to taste
Chopped green onions, to taste
Tomato dices, to taste
1 [3/4-ounce / 21-g]pack Chow Mein sauce mix
Chicken broth or water
Salt and pepper, to taste
Small dry or tiny boiled drained noodles, to serve
Into a wok, brown chicken, beef or pork strips or shelled deveined shrimps into a little hot oil.
Keep warm.
Into the same wok, brown together the vegetables except tomato dices adding vegetables according to required cooking time, until tender yet still firm.
Mix together sauce mix and a little chicken broth or water before pouring mixture into the wok stirring.
Add and reheat chicken, beef or pork strips of shrimps, for a few minutes.
Salt, pepper and delicately mix in tomato cubes; reheat until just warmed-up.
Serve over small dry or tiny boiled drained noodles.
Comments: Adjust the quantities according to your taste!
Servings: 4 to 6
Ingredients Preparation
Oil
Chicken, beef or pork strips or shelled and deveined shrimps
Sweet green pepper, membranes removed and seeded, finely chopped or into strips
Sweet red pepper, membranes removed and seeded, finely chopped or into strips
Onion, finely chopped or into strips
Celery, finely chopped or sliced
Cauliflower, into small flowerets [optional]
Broccoli, into small flowerets [optional]
Chinese cabbage, sliced
Freshly cleaned mushroom slices, to taste
Chopped green onions, to taste
Tomato dices, to taste
1 [3/4-ounce / 21-g]pack Chow Mein sauce mix
Chicken broth or water
Salt and pepper, to taste
Small dry or tiny boiled drained noodles, to serve
Into a wok, brown chicken, beef or pork strips or shelled deveined shrimps into a little hot oil.
Keep warm.
Into the same wok, brown together the vegetables except tomato dices adding vegetables according to required cooking time, until tender yet still firm.
Mix together sauce mix and a little chicken broth or water before pouring mixture into the wok stirring.
Add and reheat chicken, beef or pork strips of shrimps, for a few minutes.
Salt, pepper and delicately mix in tomato cubes; reheat until just warmed-up.
Serve over small dry or tiny boiled drained noodles.
Best-Ever Cheesecake
Best-Ever Cheesecake
Servings: 8
Ingredients Preparation
1 1/4 cups [310 mL] Graham cracker crumbs
1/3 cup [75 g] butter or margarine, melted
1/4 cup [60 g] sugar
Filling
2 [8-ounce / 227-g each] packs cream cheese, softened
2 eggs, slightly beaten
1/3 cup [75 g] sugar
1 teaspoons [5 mL] vanilla extract
Pinch of salt
Topping
1 cup [250 mL] sour cream
1/3 cup [75 g] sugar
1 teaspoons [5 mL] vanilla extract
Preheat oven to 350°F [180°C].
Into a bowl, combine Graham cracker crumbs, melted butter or margarine and sugar, until well mixed.
Evenly pat mixture over the bottom and up the sides of a 9-inch 23-cm] pie plate.
Refrigerate.
Meanwhile, prepare filling; pour into cold crust.
Bake into preheated oven for 35 minutes.
Leave to cool for 10 minutes.
Meanwhile, prepare topping; evenly spread all over cheesecake.
Bake for 10 minutes longer.
Transfer onto a wire rack; leave to cool completely.
Refrigerate for at least 3 hours or better overnight, before serving.
Filling
Beat together cream cheese and beaten eggs into a mixing bowl, on medium speed of an electric beater for 1 minute.
Beat in sugar, vanilla extract and salt until well blended, for about 1 minute.
Topping
Into a bowl, combine sour cream, sugar and vanilla until well blended.
Servings: 8
Ingredients Preparation
1 1/4 cups [310 mL] Graham cracker crumbs
1/3 cup [75 g] butter or margarine, melted
1/4 cup [60 g] sugar
Filling
2 [8-ounce / 227-g each] packs cream cheese, softened
2 eggs, slightly beaten
1/3 cup [75 g] sugar
1 teaspoons [5 mL] vanilla extract
Pinch of salt
Topping
1 cup [250 mL] sour cream
1/3 cup [75 g] sugar
1 teaspoons [5 mL] vanilla extract
Preheat oven to 350°F [180°C].
Into a bowl, combine Graham cracker crumbs, melted butter or margarine and sugar, until well mixed.
Evenly pat mixture over the bottom and up the sides of a 9-inch 23-cm] pie plate.
Refrigerate.
Meanwhile, prepare filling; pour into cold crust.
Bake into preheated oven for 35 minutes.
Leave to cool for 10 minutes.
Meanwhile, prepare topping; evenly spread all over cheesecake.
Bake for 10 minutes longer.
Transfer onto a wire rack; leave to cool completely.
Refrigerate for at least 3 hours or better overnight, before serving.
Filling
Beat together cream cheese and beaten eggs into a mixing bowl, on medium speed of an electric beater for 1 minute.
Beat in sugar, vanilla extract and salt until well blended, for about 1 minute.
Topping
Into a bowl, combine sour cream, sugar and vanilla until well blended.
Sauce Anna Lisa pasta recipes
Lisa O’Connell is the creator of Sauce Anna Lisa, A locally made- Authentic, Italian style pasta sauce. (Minnesota)
Although she is not sharing her famous sauce recipe - she is sharing Spinach, ricotta, shallot and garlic Stuffed Shells. Anna Lisa’s Lasagna, Cheese Stuffed Manicotti and Anna Lisa’s Authentic Italian Bolognese.
Lisa started out making her Grandmother’s famous pasta sauce and canning it for a wedding gift. She loved the process so much that she began to sell it at the local farmer’s market. It wasn’t long before she was asked to supply to stores. It is a gift for her to be able to share her Grandmother's pasta sauce with so many.
It is made from scratch in small batches, each week, right in Minneapolis. There is no sugar added, no preservatives, just high quality, fresh ingredients- It has been called “The Best Pasta Sauce in MPLS”, I hope you try it and that you agree”
Spinach, ricotta, shallot and garlic Stuffed Shells
1 26 oz Jar robustly flavored pasta sauce, such as Sauce Anna Lisa or another brand.
1 Box of Jumbo Shells
4 Cups packed, fresh spinach leaves
2 Cups mozzarella cheese
2 Cups ricotta cheese ( 15 oz works )
½ Cup Parmesan cheese
1 Egg
¼ Cup chopped fresh parsley
1 Tbsp Italian seasoning
2-3 Cloves garlic, chopped
2-3 Shallots, chopped
2 Tbsp butter
¼ Tsp white pepper
Salt and pepper to taste
Olive oil to coat pan
Prepare shells as directed. Note: undercook slightly (by 2- 3 minutes) as the shells will continue to cook when baked. Rinse with cold water, strain and set aside.
In a medium saucepan add olive oil, butter, shallots and garlic, saute until translucent. Add spinach 2 cups at a time saute just until spinach is wilted. Add white pepper, black pepper and salt, stir to combine, more salt/pepper to taste, if desired. Remove from heat and let cool.
In a separate mixing bowl, combine 2 cups of mozzarella, 1 cup ricotta, ½ cup parmesan, egg and parsley.
Using a spoon or your hands, stuff shells with cheese mixture, top with spinach mixture and pinch together to close shell somewhat- Place opening side up in a sauce covered baking pan. Top stuffed shells with a generous drizzle of sauce and sprinkle with remaining mozzarella cheese. Bake at 400 for about 20 minutes or until cheese is bubbly and melted. Serve immediately.
++ It shows really beautifully if you top the stuffed shells with enough sauce to cover- but leaving a peak of the green spinach showing. Perfect colors for this holiday dish!
Anna Lisa’s Lasagna,
Ingredients:
1 lb. Ground beef
½ lb. Ground pork
1 26 oz Jar Sauce Anna Lisa Pasta Sauce or your favorite, robust- store brand alternatively, homemade bolognese ( recipe listed below) makes an incredibly flavorful dish.
1 Box lasagna noodles or 14-16 freshly prepared pasta sheets.
4 Cups Mozzarella cheese ( divided more if desired or needed for topping)
¾ Cup Parmesan cheese
1 15 oz Container Ricotta Cheese
2 Eggs
¼ Cup fresh chopped parsley
1 Tablespoon Italian seasoning
Prepare boxed noodles as directed in well salted water. Undercook by about 3 minutes or until slightly firm texture is reached. Chill strained, cooked noodles under cold water set aside.
in medium saute pan brown ground beef and pork add 1 tablespoon italian seasoning. Stir to evenly combine. Set aside to cool.
In a mixing bowl, combine 2.5 Cups of mozzarella, parmesan, ricotta, eggs and parsley.
In a 9 x13 baking pan, cover the bottom with pasta sauce and begin to layer noodles covering entire bottom of pan. Layer with cheese mixture, sprinkle another layer with meat, layer of sauce, and layer of noodles, layer of sauce, layer of cheese, layer of beef mixture and layer of noodle, layer one more with sauce and then cover with additional mozzarella cheese. 2 cups should cover entire dish but if you need more, use more, this is not the time to skimp. A cheesy top is paramount in lasagna. Cover with foil ( tent so that cheese isn’t touching top of foil or insert toothpicks to separate) and bake at 400 for 30 minutes removing the foil for the last 10 minutes or so or until the cheese is bubbly and beginning to brown. Let stand for 10 - 15 minutes and cut and serve. Enjoy!!!
This recipe can be made ahead and refrigerated for up to 3 days. It can also be well covered and frozen for up to 3 months. Note: if baking from frozen, cover with foil and bake for 45 minutes, removing foil for the last 10 minutes to brown top.
Cheese Stuffed Manicotti
1 Box manicotti shells prepared as directed
2 Cups mozzarella cheese
1 15 oz Container ricotta cheese
½ Cup Parmesan cheese
1 Egg
¼ Cup chopped fresh parsley
1 Tablespoon Italian Seasoning
1 Jar of Robustly flavored pasta sauce such as Sauce Anna Lisa
¼ Cup heavy cream
Prepare noodles as directed ( undercook by about 3 minutes) rinse under cool water and set aside.
In mixing bowl combine Mozzarella, ricotta, parmesan, egg, parsley, italian seasoning, mix until well combined.
in separate bowl add jar of sauce combine with cream and stir together to incorporate.
Stuff noodles with cheese mixture. It works best to stuff a little from each side and push in towards center. Cover the bottom of a baking pan with pasta sauce and place stuffed shells side by side, top to bottom, covering the pan. Drizzle pasta sauce over shells, sprinkle with remaining mozzarella cheese, cover with foil and bake at 400 for about 30 minutes. Remove foil during the last 10 minutes. Bake until cheese and sauce are bubbly and hot. Let stand for 10 minutes. Serve and enjoy.
Anna Lisa’s Authentic Italian Bolognese
++ This is an authentic meat filled pasta sauce option, great for any pasta dish such as lasagna, shells, or even a stand alone noodle.
Ingredients:
1 lb. ground beef
½ lb. ground pork
2 carrots peeled and minced
2 celery stalks minced
2 cloves garlic minced
1 medium onion minced
1 Cup white or red wine
½ Cup cream or whole milk
Salt and pepper to taste
Olive oil and one knob of butter to coat pan
*One 24 oz. jar of Sauce Anna Lisa Pasta Sauce or another very robust, fresh, sauce.
Place a medium sized saucepan, over medium heat add a knob of butter and drizzle with a generous amount of olive oil. Once the oil is hot add carrot, celery and onion and a pinch of salt, sauté about 2 minutes or until translucent. Add minced garlic and sauté all ingredients together until fragrant. Add pork and ground beef and sauté until lightly browned. Add wine to deglaze pan and cook down until wine reduces- about 5 minutes. Once wine is reduced add Sauce Anna Lisa pasta sauce, cover and let sauce heat until bubbling. Add cream, stir and bring back to a simmer. Salt and pepper to taste- if necessary.
The sauce can be served immediately or continue to slow cook as desired. The longer you cook it the more reduced the sauce will become- adding another layer of flavor with the more time you give.
Serving suggestions:
Layer with Lasagna noodles for an amazing Lasagna Bolognese.
Toss with rigatoni or mafalda pasta noodles (packaged noodles, prepared as directed)
Serve over a well-toasted chunk of your favorite crusty bread. It’s a meal by itself.
Serve over Steamed/roasted Broccoli or Cauliflower- The meaty Bolognese is amazing with almost any vegetable.
Although she is not sharing her famous sauce recipe - she is sharing Spinach, ricotta, shallot and garlic Stuffed Shells. Anna Lisa’s Lasagna, Cheese Stuffed Manicotti and Anna Lisa’s Authentic Italian Bolognese.
Lisa started out making her Grandmother’s famous pasta sauce and canning it for a wedding gift. She loved the process so much that she began to sell it at the local farmer’s market. It wasn’t long before she was asked to supply to stores. It is a gift for her to be able to share her Grandmother's pasta sauce with so many.
It is made from scratch in small batches, each week, right in Minneapolis. There is no sugar added, no preservatives, just high quality, fresh ingredients- It has been called “The Best Pasta Sauce in MPLS”, I hope you try it and that you agree”
Spinach, ricotta, shallot and garlic Stuffed Shells
1 26 oz Jar robustly flavored pasta sauce, such as Sauce Anna Lisa or another brand.
1 Box of Jumbo Shells
4 Cups packed, fresh spinach leaves
2 Cups mozzarella cheese
2 Cups ricotta cheese ( 15 oz works )
½ Cup Parmesan cheese
1 Egg
¼ Cup chopped fresh parsley
1 Tbsp Italian seasoning
2-3 Cloves garlic, chopped
2-3 Shallots, chopped
2 Tbsp butter
¼ Tsp white pepper
Salt and pepper to taste
Olive oil to coat pan
Prepare shells as directed. Note: undercook slightly (by 2- 3 minutes) as the shells will continue to cook when baked. Rinse with cold water, strain and set aside.
In a medium saucepan add olive oil, butter, shallots and garlic, saute until translucent. Add spinach 2 cups at a time saute just until spinach is wilted. Add white pepper, black pepper and salt, stir to combine, more salt/pepper to taste, if desired. Remove from heat and let cool.
In a separate mixing bowl, combine 2 cups of mozzarella, 1 cup ricotta, ½ cup parmesan, egg and parsley.
Using a spoon or your hands, stuff shells with cheese mixture, top with spinach mixture and pinch together to close shell somewhat- Place opening side up in a sauce covered baking pan. Top stuffed shells with a generous drizzle of sauce and sprinkle with remaining mozzarella cheese. Bake at 400 for about 20 minutes or until cheese is bubbly and melted. Serve immediately.
++ It shows really beautifully if you top the stuffed shells with enough sauce to cover- but leaving a peak of the green spinach showing. Perfect colors for this holiday dish!
Anna Lisa’s Lasagna,
Ingredients:
1 lb. Ground beef
½ lb. Ground pork
1 26 oz Jar Sauce Anna Lisa Pasta Sauce or your favorite, robust- store brand alternatively, homemade bolognese ( recipe listed below) makes an incredibly flavorful dish.
1 Box lasagna noodles or 14-16 freshly prepared pasta sheets.
4 Cups Mozzarella cheese ( divided more if desired or needed for topping)
¾ Cup Parmesan cheese
1 15 oz Container Ricotta Cheese
2 Eggs
¼ Cup fresh chopped parsley
1 Tablespoon Italian seasoning
Prepare boxed noodles as directed in well salted water. Undercook by about 3 minutes or until slightly firm texture is reached. Chill strained, cooked noodles under cold water set aside.
in medium saute pan brown ground beef and pork add 1 tablespoon italian seasoning. Stir to evenly combine. Set aside to cool.
In a mixing bowl, combine 2.5 Cups of mozzarella, parmesan, ricotta, eggs and parsley.
In a 9 x13 baking pan, cover the bottom with pasta sauce and begin to layer noodles covering entire bottom of pan. Layer with cheese mixture, sprinkle another layer with meat, layer of sauce, and layer of noodles, layer of sauce, layer of cheese, layer of beef mixture and layer of noodle, layer one more with sauce and then cover with additional mozzarella cheese. 2 cups should cover entire dish but if you need more, use more, this is not the time to skimp. A cheesy top is paramount in lasagna. Cover with foil ( tent so that cheese isn’t touching top of foil or insert toothpicks to separate) and bake at 400 for 30 minutes removing the foil for the last 10 minutes or so or until the cheese is bubbly and beginning to brown. Let stand for 10 - 15 minutes and cut and serve. Enjoy!!!
This recipe can be made ahead and refrigerated for up to 3 days. It can also be well covered and frozen for up to 3 months. Note: if baking from frozen, cover with foil and bake for 45 minutes, removing foil for the last 10 minutes to brown top.
Cheese Stuffed Manicotti
1 Box manicotti shells prepared as directed
2 Cups mozzarella cheese
1 15 oz Container ricotta cheese
½ Cup Parmesan cheese
1 Egg
¼ Cup chopped fresh parsley
1 Tablespoon Italian Seasoning
1 Jar of Robustly flavored pasta sauce such as Sauce Anna Lisa
¼ Cup heavy cream
Prepare noodles as directed ( undercook by about 3 minutes) rinse under cool water and set aside.
In mixing bowl combine Mozzarella, ricotta, parmesan, egg, parsley, italian seasoning, mix until well combined.
in separate bowl add jar of sauce combine with cream and stir together to incorporate.
Stuff noodles with cheese mixture. It works best to stuff a little from each side and push in towards center. Cover the bottom of a baking pan with pasta sauce and place stuffed shells side by side, top to bottom, covering the pan. Drizzle pasta sauce over shells, sprinkle with remaining mozzarella cheese, cover with foil and bake at 400 for about 30 minutes. Remove foil during the last 10 minutes. Bake until cheese and sauce are bubbly and hot. Let stand for 10 minutes. Serve and enjoy.
Anna Lisa’s Authentic Italian Bolognese
++ This is an authentic meat filled pasta sauce option, great for any pasta dish such as lasagna, shells, or even a stand alone noodle.
Ingredients:
1 lb. ground beef
½ lb. ground pork
2 carrots peeled and minced
2 celery stalks minced
2 cloves garlic minced
1 medium onion minced
1 Cup white or red wine
½ Cup cream or whole milk
Salt and pepper to taste
Olive oil and one knob of butter to coat pan
*One 24 oz. jar of Sauce Anna Lisa Pasta Sauce or another very robust, fresh, sauce.
Place a medium sized saucepan, over medium heat add a knob of butter and drizzle with a generous amount of olive oil. Once the oil is hot add carrot, celery and onion and a pinch of salt, sauté about 2 minutes or until translucent. Add minced garlic and sauté all ingredients together until fragrant. Add pork and ground beef and sauté until lightly browned. Add wine to deglaze pan and cook down until wine reduces- about 5 minutes. Once wine is reduced add Sauce Anna Lisa pasta sauce, cover and let sauce heat until bubbling. Add cream, stir and bring back to a simmer. Salt and pepper to taste- if necessary.
The sauce can be served immediately or continue to slow cook as desired. The longer you cook it the more reduced the sauce will become- adding another layer of flavor with the more time you give.
Serving suggestions:
Layer with Lasagna noodles for an amazing Lasagna Bolognese.
Toss with rigatoni or mafalda pasta noodles (packaged noodles, prepared as directed)
Serve over a well-toasted chunk of your favorite crusty bread. It’s a meal by itself.
Serve over Steamed/roasted Broccoli or Cauliflower- The meaty Bolognese is amazing with almost any vegetable.
Restaurant Style Holiday Rosettes
from Chef John Zila
Easy to make - and a wonderful presentation! Don't just dust with powdered sugar - fill the cavity of the rosette with a luscious pastry cream - recipe included!
Rosettes
1 cup flour
Pinch salt
2 large eggs
1 tablespoon granulated sugar
2 tablespoons melted unsalted butter
1 cup milk
Vegetable oil for frying. (DO NOT use canola oil!)
Powdered sugar for dusting
1. In a blender, combine all ingredients and pulse just until batter is smooth. Chill 2 hours.
2. In a large saucepan or stockpot, heat vegetable oil to 370°F.
3. When oil has reached frying temperature, dip rosette iron in oil to heat, then dip preheated iron into a batter up to, but not over the top of the iron. Lower batter-dipped iron into hot oil and fry until golden brown, about 1 to 1 ½ minutes.
4. Loosen rosette from iron and drain on paper towels.
5. Dust finished rosettes with powdered sugar.
Pastry Cream
2 cups whole milk
6 egg yolks
⅓ cup sugar
¼ cup cornstarch, sifted
1 tablespoon vanilla
3 tablespoons unsalted butter, cut into small pieces
1. In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch. Set aside.
2. In a medium saucepan, bring milk to a boil.
3. Whisking constantly, pour it over the egg yolk mixture. Return mixture to a saucepan and cook over medium heat, whisking constantly, until mixture comes to a low boil.
4. Reduce heat and cook gently, about 2 minutes more, whisking constantly. Sauce will begin to thicken.
5. When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.
6. Whisk in vanilla and unsalted butter. Chill until ready to use
Easy to make - and a wonderful presentation! Don't just dust with powdered sugar - fill the cavity of the rosette with a luscious pastry cream - recipe included!
Rosettes
1 cup flour
Pinch salt
2 large eggs
1 tablespoon granulated sugar
2 tablespoons melted unsalted butter
1 cup milk
Vegetable oil for frying. (DO NOT use canola oil!)
Powdered sugar for dusting
1. In a blender, combine all ingredients and pulse just until batter is smooth. Chill 2 hours.
2. In a large saucepan or stockpot, heat vegetable oil to 370°F.
3. When oil has reached frying temperature, dip rosette iron in oil to heat, then dip preheated iron into a batter up to, but not over the top of the iron. Lower batter-dipped iron into hot oil and fry until golden brown, about 1 to 1 ½ minutes.
4. Loosen rosette from iron and drain on paper towels.
5. Dust finished rosettes with powdered sugar.
Pastry Cream
2 cups whole milk
6 egg yolks
⅓ cup sugar
¼ cup cornstarch, sifted
1 tablespoon vanilla
3 tablespoons unsalted butter, cut into small pieces
1. In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch. Set aside.
2. In a medium saucepan, bring milk to a boil.
3. Whisking constantly, pour it over the egg yolk mixture. Return mixture to a saucepan and cook over medium heat, whisking constantly, until mixture comes to a low boil.
4. Reduce heat and cook gently, about 2 minutes more, whisking constantly. Sauce will begin to thicken.
5. When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.
6. Whisk in vanilla and unsalted butter. Chill until ready to use
Costco's Homemade Salted Caramel Bark
1/4 cup butter
1/4 cup brown sugar
1 1/2 Tbsp milk
1/4 tsp vanilla extract
1/2 cup powdered sugar
1/2 tsp kosher salt
16 oz vanilla candy coating
3/4 cup milk chocolate morsels
1 1/2 cup pretzels, broken
In large saucepan melt butter. Add brown sugar and milk. Cook on medium for 2 minutes. Remove from heat and whisk in vanilla and powdered sugar. Set aside.
Melt candy coating according to package directions. Pour on a parchment paper lined cookie sheet. Spread evenly.
Drizzle caramel sauce over melted candy coating. Sprinkle with kosher salt. Top with broken pretzels (press them into bark, lightly). Melt milk chocolate according to package. Drizzle over bark. Allow to set about one hour.
Break into pieces and enjoy!
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Brown Sugar Glaze Ham With and Jezebel Sauce
2 cups brown sugar
3 tablespoons orange zest
6 ounces cola, preferably Coca-Cola
1/2 cup spicy brown mustard
1/4 cup orange juice
One 14-16 pound spiral cut ham
JEZEBEL SAUCE
1 cup apple jelly
1/4 cup yellow mustard, preferably French's
1 cup orange marmalade
1/2 cup prepared horseradish sauce
1. Preheat the oven to 350º F.
2. In a medium sauce pan, add the brown sugar, orange zest, cola, mustard and orange juice. Warm on medium-low to medium heat until the sugar melts.
3. Place the ham on a foil-lined, rimmed baking sheet. Coat the ham with the mixture. Place in oven and bake according to package directions, and basting every 30 minutes.
For the Jezebel sauce:
In a medium bowl, combine the ingredients and serve with ham on a petite biscuit.
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Red Lobster Fresh Roasted Brussel Sprouts
2 pounds fresh Brussel sprouts
2 tablespoons Olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 ounces of butter
Preheat the oven to 400 degrees. Wash Brussel sprouts and nip off the end of the stem and pull off any loose leaves. Place sprouts into a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Place a sheet of parchment paper on a cookie sheet and place the Brussel sprouts on the parchment paper. Bake for about 20 to 25 minutes. The Brussel sprouts will be lightly browned on the outside, and tender on the inside when they have cooked.
About 10 minutes before the Brussel sprouts are done, place the butter into a small pot over medium heat. Swirl continually, the butter will begin to brown. When the butter has become fragrant and has a caramel color, remove it from the pot, and pour into a heatproof dish, be sure to leave as many solids as you can in the pot. Discard the solids.
Remove the Brussel sprouts from the cookie sheet and place on a plate to serve. Drizzle over browned butter just before serving.
Malaysian Pineapple Tarts
Pineapple Jam:
• 3 cups roughly blitzed pineapple puree - about 4 medium pineapples - tinned pineapple works just as well but reduce the sugar to 1 cup
• 1 1/2 cups sugar
• Short crust Pastry:
• 250g unsalted butter, diced 2m, room temperature
• 500g plain flour
• 1 tsp salt
• about 1/2 cup chilled water
• 1 egg, whisked for egg wash
1. To make the pastry, briefly mix the flour and salt in a large mixing bowl. Add the butter, separating the cubes, then rub thoroughly into the flour until you have a sandy texture. Add 1/2 the water, then only small amounts at a time, until you can gather the mixture into a rough ball of dough. Knead literally a few times to get rid of any crumbly bits and smooth the dough out, then divide into 2 discs, cling wrap and rest in the fridge for 30 minutes.
Pineapple Jam:
1. To make the pineapple jam, combine the pineapple puree and sugar in a medium non-stick saucepan and bring to the boil. Reduce to a simmer and cook stirring often, until the jam reduces to a thick paste with no liquid left. Spread on a dinner plate to cool, then with wet hands roll into balls the size of small marbles. Set aside.
1. To cut the tart bases out, lightly dust a clean bench top and roll 1 disc of pastry out until 5 - 7 mm thick, then cut the bases out using a 4cm round crinkle edged pastry/cookie cutter. Repeat with the second disc of pastry and pastry scraps. Cut all the bases out at once to streamline your tasks.
2. To make the stars, roll a small amount of pastry as thinly as possible and cut stars out. Set aside.
3. Next, press the melon baller into the center of each base to make a 1/2 sphere indentation. Using the blunt end of the skewer, stab a ring of small dimples around the edge of the base for decoration. Brush with egg wash including down the sides, then pop a ball of the pineapple jam into the indentation and tap on it to flatten the surface slightly. Place a star at the centre of each tart and brush it with a small amount of egg wash, then bake at 180C for about 20 minutes or until the pastry is golden. Cool completely on a wire rack before storing in an airtight container.
• 3 cups roughly blitzed pineapple puree - about 4 medium pineapples - tinned pineapple works just as well but reduce the sugar to 1 cup
• 1 1/2 cups sugar
• Short crust Pastry:
• 250g unsalted butter, diced 2m, room temperature
• 500g plain flour
• 1 tsp salt
• about 1/2 cup chilled water
• 1 egg, whisked for egg wash
1. To make the pastry, briefly mix the flour and salt in a large mixing bowl. Add the butter, separating the cubes, then rub thoroughly into the flour until you have a sandy texture. Add 1/2 the water, then only small amounts at a time, until you can gather the mixture into a rough ball of dough. Knead literally a few times to get rid of any crumbly bits and smooth the dough out, then divide into 2 discs, cling wrap and rest in the fridge for 30 minutes.
Pineapple Jam:
1. To make the pineapple jam, combine the pineapple puree and sugar in a medium non-stick saucepan and bring to the boil. Reduce to a simmer and cook stirring often, until the jam reduces to a thick paste with no liquid left. Spread on a dinner plate to cool, then with wet hands roll into balls the size of small marbles. Set aside.
1. To cut the tart bases out, lightly dust a clean bench top and roll 1 disc of pastry out until 5 - 7 mm thick, then cut the bases out using a 4cm round crinkle edged pastry/cookie cutter. Repeat with the second disc of pastry and pastry scraps. Cut all the bases out at once to streamline your tasks.
2. To make the stars, roll a small amount of pastry as thinly as possible and cut stars out. Set aside.
3. Next, press the melon baller into the center of each base to make a 1/2 sphere indentation. Using the blunt end of the skewer, stab a ring of small dimples around the edge of the base for decoration. Brush with egg wash including down the sides, then pop a ball of the pineapple jam into the indentation and tap on it to flatten the surface slightly. Place a star at the centre of each tart and brush it with a small amount of egg wash, then bake at 180C for about 20 minutes or until the pastry is golden. Cool completely on a wire rack before storing in an airtight container.
Pirouette Cookies
2 large egg whites
1/2 cup sugar
6 tablespoons unsalted butter, melted and cooled
1/2 cup cake flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup cocoa powder, for dusting
1/3 cup Nutella, for filling
Preheat oven to 350 F.
In a small mixing bowl, mix egg white and sugar together with a fork until smooth and blended.
Add the melted butter, cake flour, and extracts and mix until all of the flour is incorporated. The mixture will be smooth and shiny.
Line a baking sheet with parchment paper. Pencil no more than six 5" x 2" rectangles on the parchment.
Flip the parchment paper upside-down so that the batter will not directly touch the pencil marks.
Using about 2 teaspoons of batter per rectangle, spread batter to fill the rectangles on the parchment. They should be thin enough to see through.
Bake just until the edges of the cookies start to brown (about 9 minutes).
Remove from the oven and very quickly (within 15 seconds) roll up one cookie to look like a cigar. If you are super fast, you can pipe a line of Nutella before rolling (you may need to thin it a little with water to get it to go through the piping bag). Dust cooled cookie with a little cocoa powder.
Place the rest of the tray in the oven for a minute so that the next cookie will be soft enough to roll. Remove, roll, dust, and repeat until the whole tray is done.
Continue making cookie sheets of batter until you have used all of the batter.
If you were unable to fill the cookies prior to rolling, cover a chopstick or wooden skewer with Nutella, slide it into cooled cookies, and wiggle it around to coat the inside edges of the cookie.
Store uncovered and eat within two days. They won't be bad after two days - they just won't be crispy.
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Starbucks Gingerbread Loaf
For the Loaf
½ Cup Butter, Softened
1 Cup White Sugar
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Applesauce
1½ Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Teaspoon Ginger, Ground
2 Teaspoons Cinnamon, Ground
1 Teaspoon Cloves, Ground
½ Teaspoon Nutmeg, Ground
Chopped Walnuts, For Garnish
For the Frosting
4 Ounces Cream Cheese, Softened
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Preheat oven to 350 degrees F. Grease a 9x5" loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Stir in vanilla,egg, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Stir in applesauce.
Gradually add flour a little at a time until just combined. Do not over mix.
Evenly spread into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.
For the Cream Cheese Frosting
In a medium bowl, beat cream cheese and vanilla. Gradually add powdered sugar a little at a time until you reach your desired consistency.
Spread frosting evenly over the gingerbread loaf. Sprinkle with chopped walnuts if desired.
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Lofthouse Style Frosted Cookies
For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Sprinkles
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Chocolate Orange Cranberry Pound Cake
6 1/2 oz cake flour or all purpose flour (make sure you sift it). Cake flour works best, if you have.
½ teaspoons baking powder
1 teaspoon apple cider vinegar
1 1/2 cup cranberries (fresh or thawed)
5 1/2 oz white chocolate (I used Milka white chocolate and cut it in small bits)
1/2 cup room temperature butter, unsalted
7 oz icing sugar (do not replace with regular sugar)
½ cup heavy cream
3 eggs, room temperature
2 tablespoon orange zest
dried cranberries and chocolate flakes for garnish
For the glaze:
1/2 cup butter, room temperature
4 1/2 oz cream cheese
2 1/2 cups powdered sugar (more or less, depending on how thick you want the glaze)
1/2 teaspoon vanilla extract
Preheat the oven to 350.
Prepare a 9 x 5 x 3 loaf pan: butter and flour then line with wax paper.
Mix baking powder with vinegar and set aside
Mix orange zest with flour and set aside.
Whisk the egg and set aside.
Mix the butter with a hand mixer on medium speed for 2 minutes, then on high until it’s creamy, slowly add icing sugar and continue beating until it’s creamy. Don’t replace the icing sugar for regular sugar or you’ll have troubles getting the butter to fluff.
Add heavy cream and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
Mix until completely smooth.
Toss chocolate pieces in flour until they’re covered evenly.
Toss cranberries with a handful flour to cover them completely. This is another reason fresh cranberries are recommended. If you use thawed cranberries, make sure you strain them well.
Add the chocolate bits into the batter and stir well, then add cranberries and stir gently. Use the tail of a spoon.
Pour the batter into the prepared loaf pan, smooth the top to spread evenly and gently tap the pan on a working surface to remove air bubbles.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 50-60 minutes). Do not open the oven for the first 15 minutes!
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on a rack.
Meanwhile prepare the glaze. Use a hand mixer and beat the softened butter on medium speed for 2 minutes then on high speed until fluffy. Then add cream cheese and mix until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract.
Spread on top of the cake and sprinkle dry cranberries and chocolate flakes.
Place the cake in the fridge until the frosting is set.
Gingerbread Fudge
3 1/4 cups white chocolate chips
1/2 cup packed brown sugar
1/2 cup molasses
1/3 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
Sprinkles, if desired
Line a 9x9” pan with foil and spray with cooking spray.
Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Pour into prepared pan. Top with sprinkles, if desired.
Chill fudge to set. Note: this fudge is a little softer than normal fudge, so it should be kept in the refrigerator until ready to serve.
Serving suggestion: cut into gingerbread men shapes for a fun treat!
Gift suggestion: Buy cookie cutters in desired shapes. Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan. Pour fudge into cookie cutters and decorate with sprinkles. Let set, then wrap in cellophane and give as gifts!
Help With Scalloped Corn
I am trying to jazz up the traditional corn/Jiffy cornbread mix = scalloped corn recipe. I tried out my revised version today and although it is good, it lacks something, maybe a certain spice, herb or ingredient that will give it a little punch. Any suggestions would be appreciated.
JIFFY SCALLOPED CORN
1 onion, chopped
1 green pepper, chopped
1 stick butter
8 oz sour cream
1/2 cup evaporated milk
1 teaspoon salt
1 tablespoon prepared mustard
1 egg
6 slices Deluxe American cheese, torn
1 box Jiffy Cornbread Mix
16 oz bag frozen corn, defrosted
Preheat oven to 350 degrees.
Cook the onion and green pepper in the butter until tender.
Remove from heat.
Stir in the remaining ingredients in the order given.
Spread in a greased 9 by 13 inch pan.
Bake 45 to 60 minutes, until knife inserted in center comes out clean.
JIFFY SCALLOPED CORN
1 onion, chopped
1 green pepper, chopped
1 stick butter
8 oz sour cream
1/2 cup evaporated milk
1 teaspoon salt
1 tablespoon prepared mustard
1 egg
6 slices Deluxe American cheese, torn
1 box Jiffy Cornbread Mix
16 oz bag frozen corn, defrosted
Preheat oven to 350 degrees.
Cook the onion and green pepper in the butter until tender.
Remove from heat.
Stir in the remaining ingredients in the order given.
Spread in a greased 9 by 13 inch pan.
Bake 45 to 60 minutes, until knife inserted in center comes out clean.
The Twelve Days of Fast Food
The Twelve Days of Fast Food
(Sung to the tune of The Twelve Days of Christmas)
On the first day of Christmas,
my drive through gave to me:
a Big Bacon Classic with cheese.
On the second day of Christmas,
my drive through gave to me:
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the third day of Christmas,
my drive through gave to me:
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the fourth day of Christmas,
my drive through gave to me:
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the fifth day of Christmas,
my drive through gave to me:
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the sixth day of Christmas,
My drive through gave to me:
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the seventh day of Christmas,
My drive through gave to me:
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the eighth day of Christmas,
My drive through gave to me:
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the ninth day of Christmas,
My drive through gave to me:
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the tenth day of Christmas,
My drive through gave to me:
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the eleventh day of Christmas,
My drive through gave to me:
Eleven pounds of blubber,
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the twelfth day of Christmas,
My drive through gave to me:
Twelve bags of Pepto,
Eleven pounds of blubber,
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese!
(Sung to the tune of The Twelve Days of Christmas)
On the first day of Christmas,
my drive through gave to me:
a Big Bacon Classic with cheese.
On the second day of Christmas,
my drive through gave to me:
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the third day of Christmas,
my drive through gave to me:
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the fourth day of Christmas,
my drive through gave to me:
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the fifth day of Christmas,
my drive through gave to me:
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the sixth day of Christmas,
My drive through gave to me:
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the seventh day of Christmas,
My drive through gave to me:
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the eighth day of Christmas,
My drive through gave to me:
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the ninth day of Christmas,
My drive through gave to me:
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the tenth day of Christmas,
My drive through gave to me:
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the eleventh day of Christmas,
My drive through gave to me:
Eleven pounds of blubber,
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese.
On the twelfth day of Christmas,
My drive through gave to me:
Twelve bags of Pepto,
Eleven pounds of blubber,
Ten baked potatoes,
Nine polish hot dogs,
Eight bowls of chili,
Seven pints of cole slaw,
Six chocolate milkshakes,
Five onion rings,
Four Egg McMuffins,
Three Biggie Fries,
Two Happy Meals,
and a Big Bacon Classic with cheese!
2 Candy Recipes
The topping in these recipes is a lot like the liquid shell that hardens when you put it on ice cream. This topping hardens when refrigerated. Awesome stuff.
The first recipe makes a single serving. The second recipe makes several servings, depending on how large you cut the squares.
CANDY CRUNCH (1 serving)
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
2 oz cream cheese, softened
1/2 teaspoon cocoa
4 pkts. Splenda
2 tablespoons pecans, chopped
In a small container, with a fork, cream all but the nuts. Stir in the nuts. Use a spoon to smooth the top. Set aside.
Topping:
1 tablespoon coconut oil
1 1/2 teaspoons cocoa
4 pkts Splenda
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened.
PEANUT BUTTER CANDY SQUARES
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
8 oz cream cheese, softened
1/4 cup peanut butter
powdered sweetener to equal 1/2 cup sugar
1/4 cup pecans, chopped
With a fork, cream all but the nuts. Stir in the nuts.
Place on parchment paper, then use a spoon to shape into a rectangle, about 1/2 inch thick. You will be spooning a liquid on top, so make the outer edges of the rectangle slightly higher so the liquid won't run off. Set aside.
Topping:
2 tablespoons coconut oil
1 tablespoon cocoa
powdered sweetener to equal 1/3 cup of sugar
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon and spread the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened. Cut into desired size squares.
The first recipe makes a single serving. The second recipe makes several servings, depending on how large you cut the squares.
CANDY CRUNCH (1 serving)
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
2 oz cream cheese, softened
1/2 teaspoon cocoa
4 pkts. Splenda
2 tablespoons pecans, chopped
In a small container, with a fork, cream all but the nuts. Stir in the nuts. Use a spoon to smooth the top. Set aside.
Topping:
1 tablespoon coconut oil
1 1/2 teaspoons cocoa
4 pkts Splenda
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened.
PEANUT BUTTER CANDY SQUARES
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
8 oz cream cheese, softened
1/4 cup peanut butter
powdered sweetener to equal 1/2 cup sugar
1/4 cup pecans, chopped
With a fork, cream all but the nuts. Stir in the nuts.
Place on parchment paper, then use a spoon to shape into a rectangle, about 1/2 inch thick. You will be spooning a liquid on top, so make the outer edges of the rectangle slightly higher so the liquid won't run off. Set aside.
Topping:
2 tablespoons coconut oil
1 tablespoon cocoa
powdered sweetener to equal 1/3 cup of sugar
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon and spread the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened. Cut into desired size squares.
Just wanted to say Hello!
I have to thank you for the efforts you have put in writing this blog. I'm hoping to check out the same high-grade content by you later on as well. In truth, your creative writing abilities has encouraged me to get my own, personal blog now ;)
my web blog las vegas resort
my web blog las vegas resort
Thinking of getting an upgrade to my TV and sound bar, partyboy? (I Am A Myth)
What's your agenda this Christmas/New Year? (Floydy)
Starbucks White Hot Chocolate Steamers
6 tablespoons Ghiradelli Sweet Ground White Chocolate
2 candy canes, crushed, plus more for garnish
24 ounces steamed (or warmed) milk
Whipped cream
Starbucks does not use this, optional
3 ounces (2 shots) whipped cream vodka
1. Place 1½ tablespoons of the ground white chocolate in four 8-ounce mugs. Add ½ of a shot to each mug and stir together with the ground chocolate. Sprinkle in a quarter of the crushed candy canes and stir.
2. Slowly pour the hot milk into each mug. Top with whipped cream and more crushed candy canes, if desired.
Awesome Stuffing/Dressing
Although this recipe has Stove Top in it, no one would ever guess because it tastes nothing like Stove Top.
Dressing recipes always frustrated me because they usually call for X number of cups of crumbled bread. Well, if you make small crumbles, you can fit more into a cup than if you make big crumbles, and how firmly to you fill the cup? Do you lightly place the bread in, do you press it in a little or do you pack it in? The result is the dressing can end up being too dry or too soggy, and can turn out different every time you make it. That is one of the reasons I love this recipe, the bread measurement is exact and it turns out perfect every time.
This is the best dressing I have ever tasted, and for family gatherings, everyone insists I make the dressing. My granddaughter just turned 16 and for her birthday she requested a pan of this stuffing, all for herself. She's a sweet girl, so she did share a little of it with her dad and sister.
STUFFING/DRESSING
1 stick butter
1 onion, chopped
3 ribs celery, chopped
1 can cream of chicken soup
1 can chicken broth
1 teaspoon sage
1 box Stove Top Stuffing (Traditional Sage or Savory Herbs flavor)
7 slices sandwich bread; toasted, crumbled
Preheat oven to 350 degrees.
Cook the onion and celery in the butter to desired tenderness. Remove from heat. Sir in the soup, then the broth and sage until well blended. Stir in the Stove Top, then the toast.
Spread in an 8 inch square pan and bake 30 to 40 minutes, until lightly browned.
Dressing recipes always frustrated me because they usually call for X number of cups of crumbled bread. Well, if you make small crumbles, you can fit more into a cup than if you make big crumbles, and how firmly to you fill the cup? Do you lightly place the bread in, do you press it in a little or do you pack it in? The result is the dressing can end up being too dry or too soggy, and can turn out different every time you make it. That is one of the reasons I love this recipe, the bread measurement is exact and it turns out perfect every time.
This is the best dressing I have ever tasted, and for family gatherings, everyone insists I make the dressing. My granddaughter just turned 16 and for her birthday she requested a pan of this stuffing, all for herself. She's a sweet girl, so she did share a little of it with her dad and sister.
STUFFING/DRESSING
1 stick butter
1 onion, chopped
3 ribs celery, chopped
1 can cream of chicken soup
1 can chicken broth
1 teaspoon sage
1 box Stove Top Stuffing (Traditional Sage or Savory Herbs flavor)
7 slices sandwich bread; toasted, crumbled
Preheat oven to 350 degrees.
Cook the onion and celery in the butter to desired tenderness. Remove from heat. Sir in the soup, then the broth and sage until well blended. Stir in the Stove Top, then the toast.
Spread in an 8 inch square pan and bake 30 to 40 minutes, until lightly browned.
Crustless Pumpkin Pie
I was diagnosed with diabetes about 4 years ago. Of course we all know the thing that raises our blood sugar most is carbohydrates, and when it comes to sugar-free pies, the culprit is the carbs in the wheat flour of the crust. That is why I make a crustless pie, and not just for the holidays, but any time I get a hankerin' for it.
Once cooled, this pie comes out of the pan in whole slices, doesn't fall apart and tastes awesome.
CRUSTLESS PUMPKIN PIE
1 can pumpkin
4 large eggs
sweetener to equal 1 cup + 4 teaspoons sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
3/4 cup heavy cream (whipping cream)
Grease a 9 inch pie pan.
Preheat oven to 350 degrees.
Stir all ingredients together well and pour in pie pan
Bake 50 to 55 minutes, until center is set.
Chill before slicing, keep refrigerated.
Can top with
WHIPPED CREAM
3/4 cup heavy cream
1/2 teaspoon vanilla
sweetener to equal 1/4 cup sugar
Beat at high speed until stiff peaks form.
Once cooled, this pie comes out of the pan in whole slices, doesn't fall apart and tastes awesome.
CRUSTLESS PUMPKIN PIE
1 can pumpkin
4 large eggs
sweetener to equal 1 cup + 4 teaspoons sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
3/4 cup heavy cream (whipping cream)
Grease a 9 inch pie pan.
Preheat oven to 350 degrees.
Stir all ingredients together well and pour in pie pan
Bake 50 to 55 minutes, until center is set.
Chill before slicing, keep refrigerated.
Can top with
WHIPPED CREAM
3/4 cup heavy cream
1/2 teaspoon vanilla
sweetener to equal 1/4 cup sugar
Beat at high speed until stiff peaks form.
New Kid On The Block
Hi all. I joined because I have some great recipes to share. Am also looking for the world's best recipes, I'm sure there are many of those here.
Am looking forward to reading your posts to get to know you better.
Am looking forward to reading your posts to get to know you better.
Where to buy a suit (Dajoco)
fitness and strength routine advice needed (earlydoors)
Pepperidge Farm Ginger Man Cookies
Pepperidge Farm Ginger Man Cookies
The perfect gingerbread cookie for the holidays! Take pleasure in the delicious simplicity of a cookie with just a few, humble ingredients, beautifully balanced for a classic cookie experience. A true celebration of a cookie's fundamentals — real honest baking with only the best ingredients.
In large bowl, beat with electric mixer until smooth:
1 c. dark brown sugar - packed
3/4 c. sugar
1/2 c. Crisco
1/4 c. molasses
2 large eggs
1/2 t. vanilla extract
In separate bowl whisk your dry ingredients:
2 c. flour (may need a tablespoon or 2 more if too sticky
1 t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. salt
1 t. ground cinnamon
1/4 t. ground cloves
Stir your dry ingredients into your creamed mixture. If the dough is too sticky - add the additional flour. Cover and refrigerate 1 hour.
When ready to roll and cut preheat oven to 300* F. and grease cookie sheet. Set aside.
On a heavily floured surface, roll a portion of the dough a bit thinner than 1/4-inch in thickness. Cut using the traditional gingerboy cutout or even trees, reindeer, etc. Transfer to prepared sheet.
If desired, sprinkle with red sugar crystals (used for cake decorating - or color of choice).
Bake 15 to 18 minutes.
For best results bake only one sheet of cookies at a time.
If you are interested in piping along the edges (although Pepperidge Farm uses the red crystals but you don't have to) we have a post
http://ift.tt/2hFotLM
and On the eleventh day of Christmas, you will find recipes to make various piping gels that you can use for cookies.
Enjoy!
The perfect gingerbread cookie for the holidays! Take pleasure in the delicious simplicity of a cookie with just a few, humble ingredients, beautifully balanced for a classic cookie experience. A true celebration of a cookie's fundamentals — real honest baking with only the best ingredients.
In large bowl, beat with electric mixer until smooth:
1 c. dark brown sugar - packed
3/4 c. sugar
1/2 c. Crisco
1/4 c. molasses
2 large eggs
1/2 t. vanilla extract
In separate bowl whisk your dry ingredients:
2 c. flour (may need a tablespoon or 2 more if too sticky
1 t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. salt
1 t. ground cinnamon
1/4 t. ground cloves
Stir your dry ingredients into your creamed mixture. If the dough is too sticky - add the additional flour. Cover and refrigerate 1 hour.
When ready to roll and cut preheat oven to 300* F. and grease cookie sheet. Set aside.
On a heavily floured surface, roll a portion of the dough a bit thinner than 1/4-inch in thickness. Cut using the traditional gingerboy cutout or even trees, reindeer, etc. Transfer to prepared sheet.
If desired, sprinkle with red sugar crystals (used for cake decorating - or color of choice).
Bake 15 to 18 minutes.
For best results bake only one sheet of cookies at a time.
If you are interested in piping along the edges (although Pepperidge Farm uses the red crystals but you don't have to) we have a post
http://ift.tt/2hFotLM
and On the eleventh day of Christmas, you will find recipes to make various piping gels that you can use for cookies.
Enjoy!
Starbucks Green Tea Latte Bars
For the green tea latte bars:
10 tbsp butter, room temperature
¾ cup powdered sugar
1 ½ tsp matcha green tea powder
½ tsp vanilla extract
1 ¾ cup all-purpose flour
2 egg yolks
For the cream cheese drizzle:
1 8 oz. package of cream cheese, room temperature
3 tbsp butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees and line a 9×5 inch cake pan inch pan with parchment paper. I use a loaf pan because it makes about 10 good-sized bars, but you can double the recipe for a 9×9 pan and adjust the baking time. Lightly spray the parchment with cooking spray and set aside.
In your mixer fitted with a paddle attachment, beat the butter until completely smooth. Add the powdered sugar and matcha green tea powder and mix well. Add the vanilla. Mix in the flour a little at a time until fully combined. At this point, the dough will be very crumbly. Scrape the bowl, add the egg yolks and mix until incorporated.
Manipulate the dough with floured hands and then press into the lined baking pan, evening out the top with your hands to make it appear as smooth as possible. Bake for 20-25 minutes until the edges of the pan appear to brown to lightly. If you carefully touch the middle of the shortbread, it should not feel doughy.
Let cool completely on a wire rack. Once cool, pull out of the pan by the parchment and cut into squares.
To make the cream cheese drizzle, beat the cream cheese and butter with a paddle attachment until smooth, about 2 minutes. Add the powdered sugar a little at a time until completely combined. Mix in the vanilla extract and move the frosting into a piping bag fitted with a small round tip. At a diagonal, pipe drizzles of cream cheese frosting over the cut green tea latte bars.
If you prefer, you can spread the frosting over the top of the bars instead. Note, if possible, do not cover with frosting until ready to serve. Shortbread is best kept at room temperature and frosting is best kept in the refrigerator, so I recommend waiting to spread with frosting in order to keep them tasting as fresh as possible.
Almond Streusel Cherry Cheesecake Bars
Almond Streusel Cherry Cheesecake Bars
Cookie Base and Topping:
1 lb 1.5 oz sugar cookie mix OR recipe below. Use 1 pound.
1/4 cup cold butter
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling:
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
• Crisp Sugar Cookies
•
• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
2. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on greased baking sheets.
3. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Yield: 8 dozen.
Cookie Base and Topping:
1 lb 1.5 oz sugar cookie mix OR recipe below. Use 1 pound.
1/4 cup cold butter
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling:
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
• Crisp Sugar Cookies
•
• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
2. Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on greased baking sheets.
3. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Yield: 8 dozen.
Not stopping? (GOVINDA)
Holiday Spinach Lasagna
1 pound ground turkey, 93% lean
Nonstick oil spray
24 ounces (1 large jar) your favorite tomato or marinara sauce
1 cup water, divided
2 cups part-skim ricotta cheese
1 egg
1 egg white
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
20 ounces frozen, chopped spinach, thawed and thoroughly drained of water
9 whole-grain lasagna noodles, uncooked
1½ cups shredded part-skim mozzarella cheese
Baby spinach leaves, for garnish
Star-shaped bell peppers, for garnish
Cherry tomatoes, halved, for garnish
1. Cook the turkey in a medium nonstick pan coated with nonstick oil spray over medium heat until there is no pink remaining. Make sure to crumble the turkey as it's cooking with rubber spatula or wooden spoon. Drain off fat.
2. Add the marinara sauce plus 1/2 cup water to the pan with the cooked turkey. Mix thoroughly, cover and shut off heat, then set aside.
3. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick oil spray.
4. In a large bowl, mix together the ricotta cheese, egg, egg white, garlic powder, pepper, basil, and oregano. Add the drained spinach and mix again thoroughly.
5. Cover the bottom of the pan with a thin layer of meat sauce (about 1/2 cup) and place 3 of the uncooked lasagna noodles. Top with half of the spinach-ricotta mixture and about 1 cup of the meat sauce mixture, then a layer of 3 more noodles. Top with the remaining spinach-ricotta mixture and the remaining 3 lasagna noodles. Pour the remaining meat sauce over the top. Sprinkle on the mozzarella cheese.
6. Pour about 1/2 cup of water around the edge of the pan (this will cook the noodles), and cover the pan tightly with aluminum foil. (TIP: Spray the inner side of tin foil with nonstick oil spray before covering the lasagna so the cheese doesn’t stick to the top.)
7. Bake for 45 minutes. Remove the foil and bake uncovered for 30 more minutes. Let cool for 10 to 15 minutes.
8. Add baby spinach leaves on top in the shape of a Christmas tree and decorate with star-shaped bell peppers and sliced cherry tomatoes as ornaments.
Hand Tools? (Smokey87)
Pasta Recipes Cookbook
Pasta Recipes Cookbook
This cookbook is loaded with both recipes for pasta dishes and recipes for making your own fresh pasta.
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This cookbook is loaded with both recipes for pasta dishes and recipes for making your own fresh pasta.
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Hummingbird Pancakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 cup mashed very ripe bananas
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons canola oil
1/2 cup chopped toasted pecans
Cream Cheese Anglaise
Garnishes: sliced bananas, chopped fresh pineapple
Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Anglaise.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
Southern Living
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