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Greek Cooking
Greek Cooking
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Kelsey's 4 Cheese Spinach Dip
Kelsey's 4 Cheese Spinach Dip
A delicious dip from Kelsey’s and you can make it right at home. Cheesy with spinach you can serve with fried pita wedges like Kelsey does, or use your favorite dippers.
8 ounces cream cheese, softened
3/4 teaspoon garlic powder (not garlic salt)
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly grated Romano cheese
1 tablespoon very finely chopped red bell pepper
1 green onion (scallion) white and green finely chopped
1/2 package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated medium Cheddar cheese
1 pinch cayenne pepper
Preheat oven to 400 degrees F.
Combine the cream cheese, garlic powder, Parmesan, and Romano with a hand or stand mixer on medium speed until well mixed.
Add the red bell pepper and green onion and mix on medium-low until just mixed in.
Add the spinach and mix on low.
Transfer the mixture to an ovenproof dish and top with cheddar cheese and cayenne.
Bake at 375 degrees F for 15-18 minutes or until the edges are bubbly.
Remove the dish from the oven and let sit for 5-7 minutes before serving. Serve with fried or baked pita wedges or tortilla chips.
A delicious dip from Kelsey’s and you can make it right at home. Cheesy with spinach you can serve with fried pita wedges like Kelsey does, or use your favorite dippers.
8 ounces cream cheese, softened
3/4 teaspoon garlic powder (not garlic salt)
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly grated Romano cheese
1 tablespoon very finely chopped red bell pepper
1 green onion (scallion) white and green finely chopped
1/2 package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated medium Cheddar cheese
1 pinch cayenne pepper
Preheat oven to 400 degrees F.
Combine the cream cheese, garlic powder, Parmesan, and Romano with a hand or stand mixer on medium speed until well mixed.
Add the red bell pepper and green onion and mix on medium-low until just mixed in.
Add the spinach and mix on low.
Transfer the mixture to an ovenproof dish and top with cheddar cheese and cayenne.
Bake at 375 degrees F for 15-18 minutes or until the edges are bubbly.
Remove the dish from the oven and let sit for 5-7 minutes before serving. Serve with fried or baked pita wedges or tortilla chips.
Stout chocolate brownies
STOUT CHOCOLATE BROWNIES
Makes 12 brownies
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1¾ cups semi-sweet chocolate chips, divided use
8 ounces bittersweet chocolate, chopped
4 eggs, at room temperature
1 cup sugar
10 ounces chocolate stout
Heat the oven to 375 degrees and line a 9-by-9-inch pan with foil that has been sprayed with non-stick spray or parchment paper
In a medium bowl: whisk together flour, cocoa powder and salt and set aside. Melt the butter, 3/4 cup of the chocolate chips and the bittersweet chocolate together in a non-stick pot on the stovetop.
In a large bowl: whisk the eggs and sugar for two to three minutes, until the mixture is light and fluffy. Add the melted chocolate to the eggs and beat until combined.
Beat the flour mixture into the chocolate mixture, then whisk in the beer. After whisking in the beer, the batter will seem thin but will thicken. Next, drop the chocolate chips over the batter, but don't mix them in. Some will sink in; some will stay on top. Pour the batter into the prepared pan and place it in the oven.
Bake it for 25 to 35 minutes, until a toothpick inserted in the center of the brownies comes out almost clean. Cool to room temperature before cutting.
Makes 12 brownies
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1¾ cups semi-sweet chocolate chips, divided use
8 ounces bittersweet chocolate, chopped
4 eggs, at room temperature
1 cup sugar
10 ounces chocolate stout
Heat the oven to 375 degrees and line a 9-by-9-inch pan with foil that has been sprayed with non-stick spray or parchment paper
In a medium bowl: whisk together flour, cocoa powder and salt and set aside. Melt the butter, 3/4 cup of the chocolate chips and the bittersweet chocolate together in a non-stick pot on the stovetop.
In a large bowl: whisk the eggs and sugar for two to three minutes, until the mixture is light and fluffy. Add the melted chocolate to the eggs and beat until combined.
Beat the flour mixture into the chocolate mixture, then whisk in the beer. After whisking in the beer, the batter will seem thin but will thicken. Next, drop the chocolate chips over the batter, but don't mix them in. Some will sink in; some will stay on top. Pour the batter into the prepared pan and place it in the oven.
Bake it for 25 to 35 minutes, until a toothpick inserted in the center of the brownies comes out almost clean. Cool to room temperature before cutting.
Amber ale wings
AMBER ALE WINGS
Makes 2 to 4 dozen
12 ounces amber ale
4 tablespoons butter
½ cup ketchup
¼ cup brown sugar
4 tablespoons hot sauce
2 teaspoons cayenne pepper
4 teaspoons low-sodium seasoned salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 to 4 dozen wingettes (chicken wings that have been cut into drummers and flats)
Heat oven to 375 degrees.
In a saucepan over medium heat, combine all sauce ingredients. Simmer until sauce is well combined and reduces and thickens slightly, about 10 minutes.
Place wings in a baking dish that has been coated with nonstick spray. Pour sauce over wings. If preparing only 2 dozen wingettes, you won't need all sauce. Pour it to cover the wings about halfway and reserve the remainder on the stove to serve later as extra dipping sauce.
Bake wings for 35 to 45 minutes or until sauce is bubbly and chicken is cooked through, stirring once or twice during baking so that wings cook evenly and are well-coated with sauce.
Makes 2 to 4 dozen
12 ounces amber ale
4 tablespoons butter
½ cup ketchup
¼ cup brown sugar
4 tablespoons hot sauce
2 teaspoons cayenne pepper
4 teaspoons low-sodium seasoned salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 to 4 dozen wingettes (chicken wings that have been cut into drummers and flats)
Heat oven to 375 degrees.
In a saucepan over medium heat, combine all sauce ingredients. Simmer until sauce is well combined and reduces and thickens slightly, about 10 minutes.
Place wings in a baking dish that has been coated with nonstick spray. Pour sauce over wings. If preparing only 2 dozen wingettes, you won't need all sauce. Pour it to cover the wings about halfway and reserve the remainder on the stove to serve later as extra dipping sauce.
Bake wings for 35 to 45 minutes or until sauce is bubbly and chicken is cooked through, stirring once or twice during baking so that wings cook evenly and are well-coated with sauce.
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Cheesy beer dip with hot pretzels
CHEESY BEER DIP WITH HOT PRETZELS
Makes 12 servings
2 boxes (6 pretzels each) frozen hot soft pretzels, 12 total
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¾ cup whole milk
¾ cup good-quality beer
2 teaspoons brown mustard
Sriracha or other hot sauce, to taste
4 ounces cream cheese, cut into pieces
2 cups shredded sharp cheddar cheese
Coarse salt or kosher salt and freshly ground black pepper, to taste
Prepare pretzels according to package directions.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
Whisk in the cream cheese until it is melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot with hot pretzels.
Makes 12 servings
2 boxes (6 pretzels each) frozen hot soft pretzels, 12 total
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¾ cup whole milk
¾ cup good-quality beer
2 teaspoons brown mustard
Sriracha or other hot sauce, to taste
4 ounces cream cheese, cut into pieces
2 cups shredded sharp cheddar cheese
Coarse salt or kosher salt and freshly ground black pepper, to taste
Prepare pretzels according to package directions.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
Whisk in the cream cheese until it is melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot with hot pretzels.
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Louisiana Hot Crab Dip
1/2 pound jumbo lump crabmeat
8 ounces cream cheese
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese
4 tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Creole seasoning
1 teaspoon hot sauce
Preheat oven to 350°. Combine first 10 ingredients in a medium bowl. Stir well. Transfer mixture into a 2-qt. baking dish. Bake for 35 to 40 minutes or until bubbly and lightly browned. Serve with toasted crackers.
Crab Dip
1 package 8 ounce cream cheese
1 package 6 ounce bag crab claw meat
1 teaspoon fresh lemon juice, 1 1/2 reconstituted
1/2 teaspoon sugar
1/2 teaspoon salt
4 ounces sour cream
1 tablespoon oyster sauce
1 tablespoon fish sauce, optional
Mix cream cheese, lemon juice, sugar, salt until smooth.
When mixed well, stir in sour cream, oyster sauce and crab.
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Spiced Herb Roasted Sweet Potato Wedges
3 medium sweet potatoes, scrubbed clean
2 tbsp olive oil
1/2 tsp hot chili powder
1 tsp dry thyme
salt and pepper to taste
For the mayonnaise sauce:
1/2 cup homemade mayonnaise
1/2 tsp hot chili powder
1/2 tsp garlic powder
1 tsp lime juice
Preheat the oven to 450.
Scrub clean the sweet potatoes then dry in paper towels.
Cut the sweet potatoes in half and then cut each half into four equal sized wedges.
Place sweet potato wedges in a large mixing bowl and drizzle olive oil. Mix to coat evenly.
Add the seasonings and mix to coat evenly.
Arrange the sweet potato wedges on a lined baking sheet.
Place into the preheated oven and roast until the potatoes are browned and crispy on the outside but tender on the inside, 20 to 25 minutes. For crispier wedges, keep 5 more minutes.
Make the sauce: mix the mayonnaise with seasonings and lime juice and mix to combine.
Remove sweet potatoes from the oven and serve with mayonnaise sauce.
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Texas Outlaw BBQ Baked Beans and Sausage
Great American Rib Fest’s Texas Outlaw BBQ Baked Beans and Sausage
Some of the nation's best in barbecue will be enjoyed at Prior Lake (behind the Mystic Lake Casino in Minneapolis this weekend for their Great Midwest Rib Fest. This is their third year.
Ten of the best rib cookers in the country will go head to head, vying for prizes for best ribs and best sauces. Texas Outlaw BBQ is originally from Elizabethtown, Kentucky but travels across the country continuously winning first prize competing in various BBQ events. They’ve been successful for over 25 years – they know BBQ.
They make their own own sauces and rubs and has been quite successful at what he has done. He actually let Boomer Esiason use his sauce for Boomer's Heroes and they used it for 5 years and it was the Official Sauce of the NFL.
Texas Outlaw BBQ Baked Beans and Sausage
12 cups Great Northern beans
1 cup brown sugar
1½ tablespoons Texas Outlaw dry rub
1½ tablespoons yellow mustard
2½ cups Texas Outlaw BBQ sauce
1 lb. roll of sausage, smoked and chopped
1 large sweet onion, chopped and sautéed
Preheat oven to 325 degrees.
Combine ingredients in pan and cover with foil.
Heat for 25-30 minutes
These recipes for Texas Outlaw BBQ Rub and BBQ Sauce are only clones – adjust to your likings
• 1/4 cup salt
• 1/2 cup brown sugar
• 1/2 cup chili powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground chipotle pepper
Combine; store airtight. Makes 1 ½ c.
BBQ Sauce
• 1c Ketchup
• 2/3c Brown Sugar
• 1/2c Beer
• 1/2c Soda
• 1/3c Real Maple Syrup or Molasses
• 6oz Tomato Paste
• 3 tbs Mustard
• 3 tbs Apple Cider Vinegar
• 1 tbs Sea Salt
• 1 tbs Dry Mustard
• 1 tbs Worcestershire Sauce
• 1 tbs Garlic Powder
• 1 tbs Onion Powder
• 2 tsp Thyme
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Cayenne
Place all ingredients in pan over low heat – and bring to simmer - start with ketchup, then add the beer and coke to thin. Then add all dry ingredients. Whisk thoroughly to blend. Once blended, increase heat to high and bring to boil. Remove from heat – do not burn sauce.
Some of the nation's best in barbecue will be enjoyed at Prior Lake (behind the Mystic Lake Casino in Minneapolis this weekend for their Great Midwest Rib Fest. This is their third year.
Ten of the best rib cookers in the country will go head to head, vying for prizes for best ribs and best sauces. Texas Outlaw BBQ is originally from Elizabethtown, Kentucky but travels across the country continuously winning first prize competing in various BBQ events. They’ve been successful for over 25 years – they know BBQ.
They make their own own sauces and rubs and has been quite successful at what he has done. He actually let Boomer Esiason use his sauce for Boomer's Heroes and they used it for 5 years and it was the Official Sauce of the NFL.
Texas Outlaw BBQ Baked Beans and Sausage
12 cups Great Northern beans
1 cup brown sugar
1½ tablespoons Texas Outlaw dry rub
1½ tablespoons yellow mustard
2½ cups Texas Outlaw BBQ sauce
1 lb. roll of sausage, smoked and chopped
1 large sweet onion, chopped and sautéed
Preheat oven to 325 degrees.
Combine ingredients in pan and cover with foil.
Heat for 25-30 minutes
These recipes for Texas Outlaw BBQ Rub and BBQ Sauce are only clones – adjust to your likings
• 1/4 cup salt
• 1/2 cup brown sugar
• 1/2 cup chili powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground chipotle pepper
Combine; store airtight. Makes 1 ½ c.
BBQ Sauce
• 1c Ketchup
• 2/3c Brown Sugar
• 1/2c Beer
• 1/2c Soda
• 1/3c Real Maple Syrup or Molasses
• 6oz Tomato Paste
• 3 tbs Mustard
• 3 tbs Apple Cider Vinegar
• 1 tbs Sea Salt
• 1 tbs Dry Mustard
• 1 tbs Worcestershire Sauce
• 1 tbs Garlic Powder
• 1 tbs Onion Powder
• 2 tsp Thyme
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Cayenne
Place all ingredients in pan over low heat – and bring to simmer - start with ketchup, then add the beer and coke to thin. Then add all dry ingredients. Whisk thoroughly to blend. Once blended, increase heat to high and bring to boil. Remove from heat – do not burn sauce.
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10 Steps To A More Efficiently
On common, warehouse costs absorb about 2% of complete gross sales revenue, excluding the price of holding inventory.
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Starbucks Lemon Loaf Cake
1 box yellow cake mix
5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
½ cup vegetable oil
4 large eggs
½ cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
Lemon Topping
½ stick butter, room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon emulsion/extract
Make Lemon Loaf
Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
Combine all the wet ingredients and whisk until well combined.
Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
Divide batter evenly between two loaf pans.
Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.
Allow the glaze to harden up before slicing.
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Thai Chicken Whites, Spicy Honey Peanut Butter Sauce
Thai Chicken Whites, Spicy Honey Peanut Butter Sauce [or broiler]
Comments: Chicken whites can also be broiled.
Servings: 4
Ingredients Preparation
4 chicken whites
Boiled rice or pasta noodles, to serve
Marinade
2 tablespoons [30 mL] corn oil
2 tablespoons [30 mL] freshly chopped coriander or parsley
2 tablespoons [30 mL] freshly grated ginger
1 tablespoon [15 mL] honey
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
2 cloves garlic, finely chopped
Spicy Honey Peanut Butter Sauce
2 tablespoons [30 mL] corn oil
1/2 cup [125 mL] finely chopped onion
2 cloves garlic, chopped
1 cup [250 mL] corn syrup
1/4 cup [60 mL] soy sauce
1/2 teaspoon [2.5 mL], or less, red pepper flakes
1 teaspoon [5 mL] freshly chopped ginger
1 tablespoon [15 mL] honey
3 tablespoons [45 mL] cider or balsamic vinegar
2 tablespoons [30 mL] peanut butter
Mix together all marinade ingredients into a shallow baking dish.
Add, chicken whites, turn over to coat with marinade.
Leave to marinate, at room temperature for 30 minutes and even longer refrigerated, turning chicken whites from time to time.
Meanwhile, prepare spicy honey peanut butter sauce.
Preheat barbecue to high intensity.
Grill drained chicken whites over hot charcoals, 6 inches [15 cm] from heat, for 10 minutes or until done.
Serve chicken whites over hot boiled rice or pasta, coated with peanut sauce.
Spicy Honey Peanut Butter Sauce
Into a casserole, heat corn oil over medium heat.
Soften together chopped onion and garlic into hot oil until onion is translucent, for about 5 minutes.
Mix in corn syrup, soy sauce, pepper flakes, freshly chopped ginger, honey and cider or balsamic vinegar.
Bring to a boil.
Take away from heat before stirring in peanut butter, until melted.
Comments: Chicken whites can also be broiled.
Servings: 4
Ingredients Preparation
4 chicken whites
Boiled rice or pasta noodles, to serve
Marinade
2 tablespoons [30 mL] corn oil
2 tablespoons [30 mL] freshly chopped coriander or parsley
2 tablespoons [30 mL] freshly grated ginger
1 tablespoon [15 mL] honey
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
2 cloves garlic, finely chopped
Spicy Honey Peanut Butter Sauce
2 tablespoons [30 mL] corn oil
1/2 cup [125 mL] finely chopped onion
2 cloves garlic, chopped
1 cup [250 mL] corn syrup
1/4 cup [60 mL] soy sauce
1/2 teaspoon [2.5 mL], or less, red pepper flakes
1 teaspoon [5 mL] freshly chopped ginger
1 tablespoon [15 mL] honey
3 tablespoons [45 mL] cider or balsamic vinegar
2 tablespoons [30 mL] peanut butter
Mix together all marinade ingredients into a shallow baking dish.
Add, chicken whites, turn over to coat with marinade.
Leave to marinate, at room temperature for 30 minutes and even longer refrigerated, turning chicken whites from time to time.
Meanwhile, prepare spicy honey peanut butter sauce.
Preheat barbecue to high intensity.
Grill drained chicken whites over hot charcoals, 6 inches [15 cm] from heat, for 10 minutes or until done.
Serve chicken whites over hot boiled rice or pasta, coated with peanut sauce.
Spicy Honey Peanut Butter Sauce
Into a casserole, heat corn oil over medium heat.
Soften together chopped onion and garlic into hot oil until onion is translucent, for about 5 minutes.
Mix in corn syrup, soy sauce, pepper flakes, freshly chopped ginger, honey and cider or balsamic vinegar.
Bring to a boil.
Take away from heat before stirring in peanut butter, until melted.
Fudge Pie
Fudge Pie
This is a simple recipe that can be prepared after dinner and served with a good coffee. Ideal for all fans of simple desserts that are made while digesting dinner. Serve along with peppermint stick ice cream for the Holidays.
Servings: 6 to 8
Ingredients Preparation
1 [1-ounce / 28-g] square unsweetened chocolate
1/2 cup [115 g] softened butter
1 cup [200 g] sugar
2 eggs
1/2 cup [70 g] flour
1 teaspoon [5 mL] vanilla
1/2 cup [125 mL] chopped nuts [pecans are delicious]
Preheat oven to 350°F [180°F].
Grease a 9-inch [23-cm] pie plate.
Melt chocolate square int the top part of double boiler or in a thick-bottom saucepan.
Remove from heat.
Well beat together softened butter, sugar, and eggs before mixing into melted chocolate.
Slowly add flour, beating until just mixed.
Stir in vanilla and chopped nuts.
Bake into preheated oven, for 25 minutes.
Top will crack slightly.
This is a simple recipe that can be prepared after dinner and served with a good coffee. Ideal for all fans of simple desserts that are made while digesting dinner. Serve along with peppermint stick ice cream for the Holidays.
Servings: 6 to 8
Ingredients Preparation
1 [1-ounce / 28-g] square unsweetened chocolate
1/2 cup [115 g] softened butter
1 cup [200 g] sugar
2 eggs
1/2 cup [70 g] flour
1 teaspoon [5 mL] vanilla
1/2 cup [125 mL] chopped nuts [pecans are delicious]
Preheat oven to 350°F [180°F].
Grease a 9-inch [23-cm] pie plate.
Melt chocolate square int the top part of double boiler or in a thick-bottom saucepan.
Remove from heat.
Well beat together softened butter, sugar, and eggs before mixing into melted chocolate.
Slowly add flour, beating until just mixed.
Stir in vanilla and chopped nuts.
Bake into preheated oven, for 25 minutes.
Top will crack slightly.
Three Cheese Bacon Dip
16 oz container cottage cheese
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, shredded or grated
8 slices bacon, cooked and crumbled
2 green onions, sliced
Preheat your oven to 350°.
Set aside a couple of tablespoons of the bacon and green onions to use as topping after the dip is baked.
In a medium bowl, combine all of the ingredients. Spoon into a (1 or 1 1/2 qt) glass baking dish and bake for 25 minutes. Top with the reserved bacon and green onions and let sit 10 minutes before serving. Serve with melba crackers or tortilla chips.
Garrett's Caramel and Cheese Popcorn
For the Caramel Corn
3 quarts popped popcorn (from about 1/2 cup kernels)
3/4 cup brown sugar
6 Tb. butter
3 Tb. corn syrup
1 - 1 1/2 tsp. sea salt
3/4 tsp. vanilla extract
1 tsp. baking soda
For the Cheese Corn
3 quarts popped popcorn (from about 1/2 cup kernels)
4 Tb. melted butter
3/4 cup cheddar cheese powder
2 tsp. ground mustard powder
2 large paper grocery bag
Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean paper grocery bags. (Based on the size of my largest pot, I do this in two batches.) Be sure to pick out any un-popped kernels.
For the Caramel Popcorn: Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag. (The baking soda will cause the caramel to foam up.)
Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it's not burning. Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. *Every microwave is a little different. After the caramel corn cools completely, if it does not crisp up, put it back in the bag and microwave for another 30-45 seconds.
For the Cheese Corn: Open the top of the second bag and shake vigorously as you slowly pour the butter over the popcorn. Then mix the cheese powder and mustard. Shake vigorously again, as you sprinkle the cheese mixture over the popcorn. Close the bag and fold the top down. Give the popcorn one last hard shake to thoroughly coat. Place the bag in the microwave and microwave for 30-45 seconds to dry out the popcorn. Then allow it to cool before mixing.
Once both popcorns are ready, mix by hand and store in an air-tight container until ready to serve.
Cheez-Its
8 ounces extra sharp cheddar cheese, shredded
¼ cup unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup all-purpose flour
2 to 3 tablespoons ice water
In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10×12-inch rectangle (the dough should be no more than ?-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.
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Peanut Butter Chicken - facebook request
Peanut Butter Chicken
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up
1/2 cup canola oil
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 cup water
1/3 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
2 teaspoons cornstarch
2 teaspoons cold water
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear.
Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6-8 servings.
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up
1/2 cup canola oil
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 cup water
1/3 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
2 teaspoons cornstarch
2 teaspoons cold water
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear.
Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6-8 servings.
Cafe Rio Shredded Beef Tacos
Cafe Rio Shredded Beef Tacos
Mouth-watering, rightly spiced, tender, juicy, shredded chuck stuffed and over-flowing in a flour tortilla topped with desired toppings, crisp romaine, feta cheese, a Mexican cheese blend and tomatillo dressing.
1 small onion
2 lbs. boneless beef chuck roast
1 c. low-sodium beef broth
1 Tbl. ground cumin + extra to taste
3-5 garlic cloves, minced
1 (8 oz.) can tomato sauce
1 (14 oz.) can green enchilada sauce
1-2 Tbl. tomato paste
salt, to taste
For serving:
tomatillo dressing, see recipe below
soft corn or flour tortillas
black or pinto beans
spanish rice
diced tomato
salsa
chopped cilantro
Feta cheese
Monterey or Cheddar cheese, shredded
avocado
Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves: 8
Tomatillo Dressing
1/2 (1 oz.) pkg. Hidden Valley Ranch mix
1/2 c. buttermilk
1/2 c. mayonnaise
2 medium tomatillos, husks removed and rinsed well
1/2 - 1 garlic clove, to taste
1/2 small bunch cilantro
juice of 1/2 a lime
1/2 small jalapeno, seeds removed
Put all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield: about 2 cups
Mouth-watering, rightly spiced, tender, juicy, shredded chuck stuffed and over-flowing in a flour tortilla topped with desired toppings, crisp romaine, feta cheese, a Mexican cheese blend and tomatillo dressing.
1 small onion
2 lbs. boneless beef chuck roast
1 c. low-sodium beef broth
1 Tbl. ground cumin + extra to taste
3-5 garlic cloves, minced
1 (8 oz.) can tomato sauce
1 (14 oz.) can green enchilada sauce
1-2 Tbl. tomato paste
salt, to taste
For serving:
tomatillo dressing, see recipe below
soft corn or flour tortillas
black or pinto beans
spanish rice
diced tomato
salsa
chopped cilantro
Feta cheese
Monterey or Cheddar cheese, shredded
avocado
Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves: 8
Tomatillo Dressing
1/2 (1 oz.) pkg. Hidden Valley Ranch mix
1/2 c. buttermilk
1/2 c. mayonnaise
2 medium tomatillos, husks removed and rinsed well
1/2 - 1 garlic clove, to taste
1/2 small bunch cilantro
juice of 1/2 a lime
1/2 small jalapeno, seeds removed
Put all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield: about 2 cups
american sniper 40 pounds off muscle in 10 weeks!!!!! (debodeebs)
Cheddar's Spinach Dip
1/4 cup butter (half a stick)
1 (16 ounce) package frozen chopped spinach, partially thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 to 3/4 cup grated Parmesan cheese
garlic salt to taste
pepper to taste
1. Melt butter in a large saucepan over medium heat.
2. Stir in the spinach
I probably needed to wait a little longer, but I actually made this literally 15 minutes before the gender reveal party so I was in a MAJOR rush!
3. Cook until tender.. about 5 minutes
4. Mix cream cheese and sour cream into the spinach mixture
5. When the cream cheese and sour cream are blended in, stir in Parmesan cheese and garlic salt.
6. Cook, stirring occasionally until thickened. About 10 minutes.
7. Serve Warm. You can also transfer to a crock pot and put on the LOWEST setting if you are having a party. If you don't put it on the lowest setting, it may burn a bit.
Super Marine (severen)
Sugared Street Nuts
2 cups raw peanuts, cashews, almonds, or combination
3 tablespoons water
1/3 cup sugar
2 teaspoons vanilla extract
Preheat oven to 400 degrees, and spray a baking sheet with cooking spray.
Bring all ingredients to a boil in a medium saucepan over medium heat. Add nuts, stirring occasionally.
After about two minutes, stir fast; after a minute more, the water will evaporate and the sugar will crystallize on the nuts. When this happens, turn off the heat, but keep stirring, and the sugar will begin to caramelize and turn brown.
Pour nuts onto prepared baking sheet, and spread into a single layer. Bake nuts until sugar begins to melt, about 5-7 minutes. Stir nuts, and bake until nuts begin to turn brown in places, about two minutes more. Remove from oven, stir to distribute caramel, and let cool completely.
Chainsaws (Rasputin)
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To snip or not to snip (Brett)
Panera Black Bean Soup
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tablespoons vegetable oil
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
1 32-ounce carton vegetable stock
2 15 ounce cans of black beans or 3 to 4 cups cooked black beans
1 to 2 teaspoons salt
1 to 2 teaspoons cumin
1 1/2 tablespoons lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon of water
In a large pot add 2 tablespoons of vegetable oil. Saute onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables. When the onions begin to become translucent add bell pepper and garlic. Continue to saute vegetables until the garlic becomes fragrant. If using canned black beans rinse to remove excess starch. Add beans and vegetable stock to pot. Add 1 teaspoon of salt and the cumin to the soup. Allow the soup to simmer for about 10 minutes to heat through. Taste soup, and adjust salt if needed. Add cornstarch and water mixture to the soup. It will help thicken the soup.
Mini Bread Hot Dog Pizzas
3 buns, each cut in 2 halves
about 6 tsp tomato paste
1 cup red bell peppers, sliced
1 tbsp olive oil
1 cup hot dogs
boiling water
1 1/2 cup shredded mozzarella cheese
salt and pepper to taste
optional – garlic powder
optional – parsley to garnish
You will also need:
saucepan
sandwich maker or panini press
skillet
wood spatula
cheese grater
microwave
microwave resistant plate
Begin by bringing water to a boil and cooking the hot dogs for about 5 minutes.
Using a sandwich maker, toast the buns to your taste (I toasted mine for about 3 minutes as I wanted the buns slightly brown, just a little crisp on the outside but soft on the inside)
Meanwhile roast the peppers in a skillet with olive oil. Roast for about 2 minutes then remove to a plate.
Slice the hot dogs and slightly roast for about 2 minutes, using the same skillet as above.
Spread tomato paste to the buns, add salt and pepper to taste (and garlic powder – optional), add roasted peppers and hot dogs and grated mozzarella.
Transfer the pizzas to a microwave resistant plate. Bake the pizzas until the cheese is melted (timing depends on your microwave settings; I baked mine for 20 seconds)
Garnish with parsley (optional) and serve. These taste better warm but can be served cold too.
Contact order for child access (TRAMP)
Baked Pork Chops (Southern Style!)
Don't be fooled by the title and or the spinach scare you off! My boys, despise spinach but when this dish is made -- there are never any leftovers! Great even cold!
Ingredients:
6 boneless pork chops
Seasoned flour
1 (27 ounce) can spinach, chopped leaf (or family size, frozen chopped spinach, thawed
3 egg yoks
2 cups medium white sauce
grated american cheese
White Sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/2 tsp course ground black pepper
2 cups milk
INSTRUCTIONS:
Cover pork chops with seasoned flour and sear on both sides over high heat until well browned. Reduce heat. Cover the pan and cook about 30 minutes, turning chops frequently.
While pork chops are cooking, cook spinach in separate pan until hot. Next, put hot spinach in a shallow, buttered baking dish; lay chops on it, side by side.
Beat yolks well, stir into white sauce, and pour over the chops. Sprinkle with grated cheese and place in 350° oven until cheese bubbles. Serve from baking dish.
WHITE SAUCE:
Melt butter in saucepay. Add flour, salt and petter. Still until well blended. Slowy add milk and cooking, stirring constantly, until sauce thickens. Add well-beaten egg yolks.
Notes:
The original recipe calls for shoulder chops. We buy pork tenderloin and slice our own! One of our latest biggies is switching up the cheese. A truly good smoked gouda is outrageous but another goodie is a combination of white sharp and a mild.
Ingredients:
6 boneless pork chops
Seasoned flour
1 (27 ounce) can spinach, chopped leaf (or family size, frozen chopped spinach, thawed
3 egg yoks
2 cups medium white sauce
grated american cheese
White Sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/2 tsp course ground black pepper
2 cups milk
INSTRUCTIONS:
Cover pork chops with seasoned flour and sear on both sides over high heat until well browned. Reduce heat. Cover the pan and cook about 30 minutes, turning chops frequently.
While pork chops are cooking, cook spinach in separate pan until hot. Next, put hot spinach in a shallow, buttered baking dish; lay chops on it, side by side.
Beat yolks well, stir into white sauce, and pour over the chops. Sprinkle with grated cheese and place in 350° oven until cheese bubbles. Serve from baking dish.
WHITE SAUCE:
Melt butter in saucepay. Add flour, salt and petter. Still until well blended. Slowy add milk and cooking, stirring constantly, until sauce thickens. Add well-beaten egg yolks.
Notes:
The original recipe calls for shoulder chops. We buy pork tenderloin and slice our own! One of our latest biggies is switching up the cheese. A truly good smoked gouda is outrageous but another goodie is a combination of white sharp and a mild.
Nadal v federer (G00SE)
Marshall Field’s Famous Chicken Pot Pie
Marshall Field’s Famous Chicken Pot Pie
This is the recipe for Marshall Field's wonderful chicken pot pie. So easy to make using leftover chicken (or turkey) or rotisserie chicken. Too lazy to make the pies? Make the filling and serve it over hot, cooked pasta, such as fettuccine or egg noodles
• 1 sheet frozen puff pastry dough, thawed
• 3 tablespoons chicken fat or butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• salt and pepper to taste
• 12 ounces cooked chicken breast meat, cut into strips (or cubes)
• 1/4 cup tiny frozen peas, thawed
• 1/4 cup diced cooked carrot
• Preheat oven to 450° F.
• Have ready individual casseroles with 1 ½ to 2-cup capacity.
• Cut circles from the puff pastry to fit the tops of the casseroles.
• Make two 1-inch slashes in the center of each casserole
• Melt fat or butter in a medium pan and stir in flour.
• Add broth, whisking until smooth.
• Heat to a boil and cook 1 to 2 minutes until thickened.
• Season with salt and pepper.
• Add chicken, peas, and carrot.
• Divide the mixture among the casseroles.
• Top with a pastry round, tucking the edges in.
• Bake 22 to 27 minutes until puffy and golden.
• Serve hot.
This is the recipe for Marshall Field's wonderful chicken pot pie. So easy to make using leftover chicken (or turkey) or rotisserie chicken. Too lazy to make the pies? Make the filling and serve it over hot, cooked pasta, such as fettuccine or egg noodles
• 1 sheet frozen puff pastry dough, thawed
• 3 tablespoons chicken fat or butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• salt and pepper to taste
• 12 ounces cooked chicken breast meat, cut into strips (or cubes)
• 1/4 cup tiny frozen peas, thawed
• 1/4 cup diced cooked carrot
• Preheat oven to 450° F.
• Have ready individual casseroles with 1 ½ to 2-cup capacity.
• Cut circles from the puff pastry to fit the tops of the casseroles.
• Make two 1-inch slashes in the center of each casserole
• Melt fat or butter in a medium pan and stir in flour.
• Add broth, whisking until smooth.
• Heat to a boil and cook 1 to 2 minutes until thickened.
• Season with salt and pepper.
• Add chicken, peas, and carrot.
• Divide the mixture among the casseroles.
• Top with a pastry round, tucking the edges in.
• Bake 22 to 27 minutes until puffy and golden.
• Serve hot.
Running Gives Hope To Hong Kong's Stranded Refugees
And it feels somewhat different you're first time running with these (assume subtle vibrations).
my web-site; nike Air max
my web-site; nike Air max
Cafe Zupa Tomato Basil Soup
1 1/4 cup Pesto sauce, see recipe below
5 1/2 cups diced/ stewed tomatoes – three 14.5 oz cans of diced tomatoes
1/4 cup butter
2/3 cup diced onion
2 stalks celery, sliced
3/4 tsp dried oregano
2 tsp sugar (cuts down on acidity)
1 1/3 cup cream or 1 12-oz can evaporated milk
Pesto Sauce Recipe~ blend together until smooth:
2/3 cup fresh basil leaves
1/3 cup slivered almonds
1/3 cup shredded Parmesan cheese
1 1/2 cloves garlic
1/2 cup olive oil
3/4 tsp salt
Set crockpot on high so that it can begin warming up while you assemble the soup. If you don’t want to use a crockpot, feel free to use a saucepan instead.
Wash and slice vegetables.
In a frying pan (or just use the saucepan if you’re not using a crockpot) melt butter over medium-high heat.
Add in onion and celery. Cook until vegetables soften, about 5-8 minutes.
Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn’t look very pretty. Don’t worry- it will cook down and all the veggies will meld together. Soon your house will smell amazing!
Crockpot: Cook on high 6-7 hours total
Saucepan on stove: Bring to a boil, then turn heat down to low. Simmer for about 2 hours total.
After soup has cooked for most of the time, I then use an immersion blender to get rid of the remaining chunks of vegetables. Cafe Zupas’ soup is served with some pieces of veggies, but I prefer to blend mine smooth. If you don’t have an immersion blender, you can transfer the soup a few cups at a time to your regular blender. I’ve done this before- it’s not as daunting as it sounds!
After it’s smooth, return to pot and cook for the remaining time~ I generally blend it about an hour before serving. Just before serving add the cream or milk.
Top with fresh Parmesan cheese.
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Kara’s Cupcakes Chocolate Cupcakes with Candied Walnut Cream Cheese
Kara’s Cupcakes Chocolate Cupcakes with Candied Walnut Cream Cheese
On the West Coast you will find the famous Kara’s Cupcakes bakery. This bakery has been named one of the best cupcake bakeries in America, as in the U.S. News & World Report list. Owner Karen Lind was kind enough to share this recipe with us so that we can all enjoy her West Coast cupcakes no matter where we live.
• 8 ounces butter
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 cup buttermilk
• 6 ounces chocolate, melted in a bowl set over a saucepan filled with water on medium-heat
Frosting and walnuts
• 8 ounces unsalted butter
• 8 ounces cream cheese
• 1 pound powdered sugar
• 1 teaspoon vanilla
• 1 cup sugar
• ½ cup walnuts, toasted
Directions: Preheat oven to 350 degrees Fahrenheit. Line standard muffin tin with paper liners.
In a bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each one, then beat in the salt, baking soda, and vanilla extract.
With the mixer on low speed, add the flour in batches, alternating with the buttermilk, scraping down the sides of the bowl as needed until everything is completely incorporated. Finally, mix in the chocolate.
Pour batter into the paper-lined muffin tin, filling each cup three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
To make the cream cheese frosting, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Refrigerate until ready to use.
For the candied walnuts, heat the sugar on moderately high heat in a heavy-bottomed 2- or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want from this point on. Let the sugar caramelize in the pan until it takes on a deep amber color. Add the walnuts to the sugar, stir to coat, and then pour out into a single layer on a Silpat or parchment paper. Let cool completely, then crush in a food processor. Set aside until ready to use.
To assemble, spread the cream cheese frosting over each cupcake and roll the cupcake tops in the candied walnut mixture to coat.
On the West Coast you will find the famous Kara’s Cupcakes bakery. This bakery has been named one of the best cupcake bakeries in America, as in the U.S. News & World Report list. Owner Karen Lind was kind enough to share this recipe with us so that we can all enjoy her West Coast cupcakes no matter where we live.
• 8 ounces butter
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 cup buttermilk
• 6 ounces chocolate, melted in a bowl set over a saucepan filled with water on medium-heat
Frosting and walnuts
• 8 ounces unsalted butter
• 8 ounces cream cheese
• 1 pound powdered sugar
• 1 teaspoon vanilla
• 1 cup sugar
• ½ cup walnuts, toasted
Directions: Preheat oven to 350 degrees Fahrenheit. Line standard muffin tin with paper liners.
In a bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each one, then beat in the salt, baking soda, and vanilla extract.
With the mixer on low speed, add the flour in batches, alternating with the buttermilk, scraping down the sides of the bowl as needed until everything is completely incorporated. Finally, mix in the chocolate.
Pour batter into the paper-lined muffin tin, filling each cup three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
To make the cream cheese frosting, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Refrigerate until ready to use.
For the candied walnuts, heat the sugar on moderately high heat in a heavy-bottomed 2- or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want from this point on. Let the sugar caramelize in the pan until it takes on a deep amber color. Add the walnuts to the sugar, stir to coat, and then pour out into a single layer on a Silpat or parchment paper. Let cool completely, then crush in a food processor. Set aside until ready to use.
To assemble, spread the cream cheese frosting over each cupcake and roll the cupcake tops in the candied walnut mixture to coat.
What FID Bench to go with Bodymax cf475 rack? (derek1howe)
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Just want to say Hello.
I really appreciate this post. I've been looking all over for this! Thank goodness I found it on Bing. You've made my day! Thank you again!
Also visit my web-site: Ian Leaf United Kingdom (address)
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Cheesecake Factory's Carrot Cake Cheesecake
Cake:
16 ounces cream cheese; room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 Eggs
Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 Eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 (8 1/2 oz.) can crushed pineapple in juice; drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
2 ounces cream cheese; softened
1 tablespoon butter; softened
1 3/4 cups confectioner sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Preparation
CHEESECAKE:
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.
Meanwhile prepare Carrot Cake.
CARROT CAKE:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
PINEAPPLE CREAM CHEESE FROSTING:
In a bowl of electric mixer, combine cream cheese, butter, confectioners'' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
16 ounces cream cheese; room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 Eggs
Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 Eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 (8 1/2 oz.) can crushed pineapple in juice; drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
2 ounces cream cheese; softened
1 tablespoon butter; softened
1 3/4 cups confectioner sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Preparation
CHEESECAKE:
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.
Meanwhile prepare Carrot Cake.
CARROT CAKE:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
PINEAPPLE CREAM CHEESE FROSTING:
In a bowl of electric mixer, combine cream cheese, butter, confectioners'' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
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Starbucks Pumpkin Pie Latte
1/2 cup skim or 1% milk
2 tbsp pumpkin from a can but, not pumpkin pie filling
1 1/2 to 1 3/4 cups strong hot brewed coffee
2 tbsp half and half, not fat free
1 tbsp plus 1 tsp maple sugar, brown sugar or granulated sugar
1 tsp cinnamon
sprinkling pumpkin pie spice to taste
1 tsp vanilla extract
Redi whip or store brand aerosol whipped topping
Have your coffee made fresh and kept hot.
In a heavy saucepan, heat the milk along with the pumpkin. Using a whisk, to add some air and frothy.
Add the spices along with the hot coffee.
When all is combined, (do not boil) add the half and half, keep whisking and then take off the heat and add the vanilla extract. Stir again and pour into two mugs.
Spray on your topping and sprinkle with cinnamon.
Let it Shine BBC1 (Dr Z)
610 Magnolia Gamjatang – A Korean Comfort Pork Soup
610 Magnolia Gamjatang – A Korean Comfort Pork Soup
From the 610 Magnolia Restaurant in Louisville, Kentucky, Chef Edward Lee shares this recipe for a Korean soup – their comfort soup – which is one of the top five most popular Korean foods. Chef Lee is a Korean-American born raised in Brooklyn, trained in NYC restaurants and now runs his famous restaurant in Louisville.
This recipe reflects his one part Southern soul, one part Asian spice, and one part New York attitude, bringing back the memories of a grandmother’s version of this pork bone and potato soup. There are many variations to this soup as well. Translated it means “potato soup.” Basically made with pork spine or neck, potatoes and whatever leftovers you have in your kitchen. Just like chitterlings in the Southern United States, this dish is born out of necessity and uses what others may throw in the trash. Pork spine is certainly not a treasured cut of meat, but it was readily used in soup because it was what people could get their hands on in expensively. Pork spine was a “throwaway” – from the old tradition of whole animal cookery. Some have also added tails and trotters.
The main ingredients are pork bone and potato. Some recipe will call for the pork bone to be boiled first – a traditional Korean technique – most chefs do the get rid of the smell – that funky aroma generated by boiling pork.
Other ingredients include scallions, possibly cabbage or other vegetables, all cooked in a garlic broth, chile peppers and seasonings. “Better” bowls of gamjatang are served topped with perilla leaves and roasted perilla seeds. Perilla, like shiso, is a member of the mint family, tasting a little like basil with a citruscy apple-like fruitness. Perilla seeds have a sesame-like flavor.
Korean restaurants usually serve gamjatang with a variety of banchan (little bowls of pickled radish, kimchi, sesame-dressed spinach and other palate-perking tidbits.)
This is a messy soup – eaten with a spoon and either a fork or chopsticks which come in handy when pulling the tender slivers of meat from the spine bone. The fabulous aroma of this soup makes you want to dig right in – but it is best to allow it to sit for a few minutes to stop bubbling and cool down. Begin by lowering a spoon of rice into the bowl and let it absorb the rich liquid. Enjoy that before diving into the steaming broth. It’s easier to enjoy it if you move around the bowl, removing the meat from the bone and setting on the side plate that is traditionally set next to the stone bowl. Be careful to look out for bone chips!
This recipe will serve 6.
NOTE: For the pork spine you may need to visit a butcher or a specialty Asian market.
• 2 pounds pork spine or neck (may substitute other bone-in cuts, like ribs)
• 18 medium cloves garlic, chopped
• 1 large onion, chopped
• 1 medium leek, chopped
• cup gochugaru (Korean chile powder)
• cup soy sauce
• cup doenjang (Korean soybean paste; may substitute miso)
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon sugar
• 4 large potatoes, cut into 1-inch cubes
• 8 shiitake mushroom caps (or other Asian mushrooms, dry or fresh)
• 2 tablespoons chopped perilla leaves (or sub with shiso)
• 2 tablespoons perilla seeds (or ground sesame seeds)
• 2 teaspoons ground black pepper
• 4 teaspoons chopped green onions
Steamed white rice
1. Soak pork meat and bones in a large stockpot of cold water for 1 hour. Drain and add 4 quarts water to the pot. Heat to a boil over high heat. Boil 5 minutes, then drain.
2. Add another 4 quarts of water to bones; heat to a boil. Add garlic, onion and leek; lower heat and simmer, 2 hours.
3. In a small bowl, mix the gochugaru, soy sauce, doenjang, gochujang and sugar into a paste.
4. Add potatoes and mushrooms to the pot; heat to boil. Add paste. Lower heat and simmer until potatoes are soft, about 25 minutes.
5. Serve in bowls with perilla leaves and seeds, black pepper and green onions, accompanied by rice.
From the 610 Magnolia Restaurant in Louisville, Kentucky, Chef Edward Lee shares this recipe for a Korean soup – their comfort soup – which is one of the top five most popular Korean foods. Chef Lee is a Korean-American born raised in Brooklyn, trained in NYC restaurants and now runs his famous restaurant in Louisville.
This recipe reflects his one part Southern soul, one part Asian spice, and one part New York attitude, bringing back the memories of a grandmother’s version of this pork bone and potato soup. There are many variations to this soup as well. Translated it means “potato soup.” Basically made with pork spine or neck, potatoes and whatever leftovers you have in your kitchen. Just like chitterlings in the Southern United States, this dish is born out of necessity and uses what others may throw in the trash. Pork spine is certainly not a treasured cut of meat, but it was readily used in soup because it was what people could get their hands on in expensively. Pork spine was a “throwaway” – from the old tradition of whole animal cookery. Some have also added tails and trotters.
The main ingredients are pork bone and potato. Some recipe will call for the pork bone to be boiled first – a traditional Korean technique – most chefs do the get rid of the smell – that funky aroma generated by boiling pork.
Other ingredients include scallions, possibly cabbage or other vegetables, all cooked in a garlic broth, chile peppers and seasonings. “Better” bowls of gamjatang are served topped with perilla leaves and roasted perilla seeds. Perilla, like shiso, is a member of the mint family, tasting a little like basil with a citruscy apple-like fruitness. Perilla seeds have a sesame-like flavor.
Korean restaurants usually serve gamjatang with a variety of banchan (little bowls of pickled radish, kimchi, sesame-dressed spinach and other palate-perking tidbits.)
This is a messy soup – eaten with a spoon and either a fork or chopsticks which come in handy when pulling the tender slivers of meat from the spine bone. The fabulous aroma of this soup makes you want to dig right in – but it is best to allow it to sit for a few minutes to stop bubbling and cool down. Begin by lowering a spoon of rice into the bowl and let it absorb the rich liquid. Enjoy that before diving into the steaming broth. It’s easier to enjoy it if you move around the bowl, removing the meat from the bone and setting on the side plate that is traditionally set next to the stone bowl. Be careful to look out for bone chips!
This recipe will serve 6.
NOTE: For the pork spine you may need to visit a butcher or a specialty Asian market.
• 2 pounds pork spine or neck (may substitute other bone-in cuts, like ribs)
• 18 medium cloves garlic, chopped
• 1 large onion, chopped
• 1 medium leek, chopped
• cup gochugaru (Korean chile powder)
• cup soy sauce
• cup doenjang (Korean soybean paste; may substitute miso)
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon sugar
• 4 large potatoes, cut into 1-inch cubes
• 8 shiitake mushroom caps (or other Asian mushrooms, dry or fresh)
• 2 tablespoons chopped perilla leaves (or sub with shiso)
• 2 tablespoons perilla seeds (or ground sesame seeds)
• 2 teaspoons ground black pepper
• 4 teaspoons chopped green onions
Steamed white rice
1. Soak pork meat and bones in a large stockpot of cold water for 1 hour. Drain and add 4 quarts water to the pot. Heat to a boil over high heat. Boil 5 minutes, then drain.
2. Add another 4 quarts of water to bones; heat to a boil. Add garlic, onion and leek; lower heat and simmer, 2 hours.
3. In a small bowl, mix the gochugaru, soy sauce, doenjang, gochujang and sugar into a paste.
4. Add potatoes and mushrooms to the pot; heat to boil. Add paste. Lower heat and simmer until potatoes are soft, about 25 minutes.
5. Serve in bowls with perilla leaves and seeds, black pepper and green onions, accompanied by rice.
Cashew Eggplant Chicken Stir-Fry
Cashew Eggplant Chicken Stir-Fry
2 to 3 servings
Serve with rice, or atop sweet potato noodles.
1 pound slender Japanese eggplants or Indian (baby) eggplants
1 tablespoon sea salt, for the soaking water
1/2 medium red onion
12 ounces boneless, skinless chicken thighs
2 cloves garlic
1/2-inch piece fresh ginger root
1/3 cup no-salt-added chicken broth
1 tablespoon toasted sesame oil
1 teaspoon Sriracha
1 teaspoon fish sauce
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon cornstarch (may substitute arrowroot)
1/2 cup (about 2 1/2 ounces) roasted cashews (salted or unsalted)
Trim off and discard the eggplant stems, and then cut the eggplant crosswise into 1/2-inch rounds.
Dissolve the salt in a large bowl of water, then add the eggplant rounds. Weight them down with another bowl so they stay submerged. Soak for 18 minutes, then rinse, drain and pat dry.
Meanwhile, cut the onion into thin half-moons. Trim off and discard all visible fat from the chicken, then cut the chicken into 3/4-inch chunks. Peel the garlic and ginger root; mince both and place in a liquid measuring cup, along with the broth, half the toasted sesame oil, the Sriracha, fish sauce, soy sauce and cornstarch, whisking to form a slurry.
Heat 1 teaspoon of the toasted sesame oil in a wok or nonstick saute pan over medium-high heat. Swirl to coat; once the oil shimmers, add the eggplant. Stir-fry for about 5 minutes, until browned on both sides, then transfer to a plate.
Add the remaining 1/2 teaspoon of toasted sesame oil to the pan; swirl to coat, then add the chicken. Stir-fry for 2 minutes, then add the onion and cashews; stir-fry for about 2 minutes or until the chicken is cooked through. Stir in the slurry and return the eggplant to the pan; stir-fry for a minute or two, just until warmed through and evenly coated.
Divide among individual plates. Serve right away.
2 to 3 servings
Serve with rice, or atop sweet potato noodles.
1 pound slender Japanese eggplants or Indian (baby) eggplants
1 tablespoon sea salt, for the soaking water
1/2 medium red onion
12 ounces boneless, skinless chicken thighs
2 cloves garlic
1/2-inch piece fresh ginger root
1/3 cup no-salt-added chicken broth
1 tablespoon toasted sesame oil
1 teaspoon Sriracha
1 teaspoon fish sauce
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon cornstarch (may substitute arrowroot)
1/2 cup (about 2 1/2 ounces) roasted cashews (salted or unsalted)
Trim off and discard the eggplant stems, and then cut the eggplant crosswise into 1/2-inch rounds.
Dissolve the salt in a large bowl of water, then add the eggplant rounds. Weight them down with another bowl so they stay submerged. Soak for 18 minutes, then rinse, drain and pat dry.
Meanwhile, cut the onion into thin half-moons. Trim off and discard all visible fat from the chicken, then cut the chicken into 3/4-inch chunks. Peel the garlic and ginger root; mince both and place in a liquid measuring cup, along with the broth, half the toasted sesame oil, the Sriracha, fish sauce, soy sauce and cornstarch, whisking to form a slurry.
Heat 1 teaspoon of the toasted sesame oil in a wok or nonstick saute pan over medium-high heat. Swirl to coat; once the oil shimmers, add the eggplant. Stir-fry for about 5 minutes, until browned on both sides, then transfer to a plate.
Add the remaining 1/2 teaspoon of toasted sesame oil to the pan; swirl to coat, then add the chicken. Stir-fry for 2 minutes, then add the onion and cashews; stir-fry for about 2 minutes or until the chicken is cooked through. Stir in the slurry and return the eggplant to the pan; stir-fry for a minute or two, just until warmed through and evenly coated.
Divide among individual plates. Serve right away.
Smell proof paint (Adum)
This is Maria from China and would like to make friends with you:-) (Maria Zhang)
Watchdogs 2 (Dr Z)
Watchdogs 2 (Dr Z)
New VW Passat? (sl)
Mitchell Fish Market Shanghai-Style Tuna
Mitchell Fish Market Shanghai-Style Tuna
Mitchell’s Fish Market is a premier upscale-casual seafood restaurant concept featuring the absolute freshest seafood. The Mitchell (Columbus) Fish Market group of restaurants serves this popular dish from their extensive menu – and although this recipe calls for tuna, other firm fleshed fish could be substituted. A hint of ginger, tangy citrus sauce and served over a bed or rice and spinach! This will yield 2 servings.
Fresh Tuna - 12 oz
2 servings cooked sticky white rice
1 package fresh spinach, blanched
4 oz ponzu sauce**see below – recipe included
scallions
sesame seeds
salt, pepper, ginger to taste
1. Place fish of choice on perforated pan and season with salt and pepper and ginger
2. Place into the steamer to cook, each fish will have a different time, check for doneness every 2 minutes
3. Place rice in the center of a large bowl and surround it with hot spinach
4. Set cooked fish on top of rice in the center of the bowl
5. Ladle ponzu over top of the fish and around the spinach
6. There should be a puddle of sauce in the bottom of the bowl
7. Garnish with scallions and sesame seeds
Number of Servings: 2
** a traditionally Japanense citrus-based sauce - tart, with a thin, watery consistency and a dark brown color; it’s a tangy soy-based sauce with a “snap” of citrus – fresh lemon and orange juice
Homemade Ponzu Sauce
1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
Combine all ingredients in a bowl. Cover and chill.
Mitchell’s Fish Market is a premier upscale-casual seafood restaurant concept featuring the absolute freshest seafood. The Mitchell (Columbus) Fish Market group of restaurants serves this popular dish from their extensive menu – and although this recipe calls for tuna, other firm fleshed fish could be substituted. A hint of ginger, tangy citrus sauce and served over a bed or rice and spinach! This will yield 2 servings.
Fresh Tuna - 12 oz
2 servings cooked sticky white rice
1 package fresh spinach, blanched
4 oz ponzu sauce**see below – recipe included
scallions
sesame seeds
salt, pepper, ginger to taste
1. Place fish of choice on perforated pan and season with salt and pepper and ginger
2. Place into the steamer to cook, each fish will have a different time, check for doneness every 2 minutes
3. Place rice in the center of a large bowl and surround it with hot spinach
4. Set cooked fish on top of rice in the center of the bowl
5. Ladle ponzu over top of the fish and around the spinach
6. There should be a puddle of sauce in the bottom of the bowl
7. Garnish with scallions and sesame seeds
Number of Servings: 2
** a traditionally Japanense citrus-based sauce - tart, with a thin, watery consistency and a dark brown color; it’s a tangy soy-based sauce with a “snap” of citrus – fresh lemon and orange juice
Homemade Ponzu Sauce
1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
Combine all ingredients in a bowl. Cover and chill.
Shrimp Creole Rice Ring
Rice Ring
1 cup rice
2 Tbsp butter
1 tsp salt
sprinkling white pepper
Shrimp Creole:
2 Tbsp bacon fat
1 onion, diced
2 stalks celery shopped
1 Tbsp flour (use sweet rice flour for gluten free option)
1 tsp salt
½ tsp chili powder
1 cup water
2 cups tomatoes (1 14.5 oz can petite diced)
2 cups peas (1 14 oz can)
1 Tbsp vinegar (balsamic)
1 tsp honey
1½ cups cooked shrimp
Cook onions and celery until brown in the bacon fat.
Add flour, seasonings and slowly add the water.
Cook 15 minutes.
Add tomatoes, peas, vinegar, sugar and shrimps.
Continue cooking 10 minutes more, or until shrimps are thoroughly heated.
Serve with molded rice ring.
Wash the rice thoroughly.
After rice is cooked and drained, add butter and salt and white pepper to season.
Have a border mold well buttered and pack rice in good and firm.
Place mold in hot water or place where it will keep hot.
When ready to serve, unmold and surround with shrimp creole.
Which watch to buy (Muscle)
Humphrey's By the Bay Restaurant Cajun Shrimp and Corn Chowder
Humphrey's By the Bay Restaurant Cajun Shrimp and Corn Chowder
Humphrey’s By the Bay Restaurant in San Diego has an extensive menu of delicious dishes served for breakfast, lunch and dinner. This is one of their popular chowder recipes.
3 tablespoons butter, divided
1 large onion, diced
1 tablespoon plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste
Chopped parsley, garnish
1. In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
2. Stir in 1 tablespoon Cajun spice, corn and chicken stock and bring to a simmer. Cook until the corn is cooked through, about 20 minutes.
3. While the soup is cooking, sauté the shrimp. Season the shrimp with the remaining Cajun spice. Heat a large sauté pan over high heat, melt the remaining butter and quickly sauté the shrimp until warmed through, about 2 minutes. Remove from heat and move the shrimp to a bowl. Set aside in a warm place.
4. Stir the heavy cream into the soup and heat to a gentle simmer. Cook an additional 10 to 15 minutes to thicken the soup slightly.
5. Remove from heat and purée the soup until smooth. Adjust the seasoning as needed and stir in additional cream if desired. Stir in the cooked shrimp.
6. Serve the soup garnished with a sprinkling of chopped parsley.
Humphrey’s By the Bay Restaurant in San Diego has an extensive menu of delicious dishes served for breakfast, lunch and dinner. This is one of their popular chowder recipes.
3 tablespoons butter, divided
1 large onion, diced
1 tablespoon plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste
Chopped parsley, garnish
1. In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
2. Stir in 1 tablespoon Cajun spice, corn and chicken stock and bring to a simmer. Cook until the corn is cooked through, about 20 minutes.
3. While the soup is cooking, sauté the shrimp. Season the shrimp with the remaining Cajun spice. Heat a large sauté pan over high heat, melt the remaining butter and quickly sauté the shrimp until warmed through, about 2 minutes. Remove from heat and move the shrimp to a bowl. Set aside in a warm place.
4. Stir the heavy cream into the soup and heat to a gentle simmer. Cook an additional 10 to 15 minutes to thicken the soup slightly.
5. Remove from heat and purée the soup until smooth. Adjust the seasoning as needed and stir in additional cream if desired. Stir in the cooked shrimp.
6. Serve the soup garnished with a sprinkling of chopped parsley.
Specs of a laptop ? (sl)
Online Coaching? (evoman87)
Gourdough's Maple Bacon Donut
2 tablespoons water, warmed
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying
1 1/2 tablespoons whole milk (possibly more)
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
Donut:
In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.
Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.
Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.
Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Heat oil in a large, deep skillet or deep fryer to 350 degrees.
Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.
Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each donut has been fried.
Maple Glaze:
Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached.
While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.
Candied Bacon:
Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray (or grease with oil).
Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.
Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.
Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!
Redstone Restaurant Famous Corn Bread With Maple Butter
Redstone Restaurant Famous Corn Bread With Maple Butter
This is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. Everything they serve there is made from scratch – they take pride in their chef-inspired menu using only quality ingredients that encourage unique flavors. They are well known for this delicious, moist cornbread studded with corn and green chilies, drizzled with maple butter. A bit of Mexican flair! It’s absolutely the best cornbread ever!
3/4 cup all-purpose flour
1 1/2 tablespoons baking powder
3/4 cup sugar
1/2 cup butter
4 eggs
1/2 cup shredded monterey jack and cheddar cheese blend
3/4 cup cornmeal
1/4 teaspoon salt
7 ounces creamed corn (1/2 can)
2ounces diced green chilies, drained well (1/2 can)
1/2 teaspoon kosher salt
1. Preheat oven to 400 degrees.
2. Mix together all ingredients in the order given
3. Pour into greased 8" or 9" iron skillet.
4. Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
5. Serve warm with Maple Butter.
MAPLE BUTTER:
1 cup maple syrup
1 lb butter
1/2 teaspoon kosher salt
6. Allow butter to soften to room temperature
7. In mixer, (use a ladle attachment if available) whip butter & salt until creamy.
8. Slowly drizzle syrup into mixture until well blended.
This is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. Everything they serve there is made from scratch – they take pride in their chef-inspired menu using only quality ingredients that encourage unique flavors. They are well known for this delicious, moist cornbread studded with corn and green chilies, drizzled with maple butter. A bit of Mexican flair! It’s absolutely the best cornbread ever!
3/4 cup all-purpose flour
1 1/2 tablespoons baking powder
3/4 cup sugar
1/2 cup butter
4 eggs
1/2 cup shredded monterey jack and cheddar cheese blend
3/4 cup cornmeal
1/4 teaspoon salt
7 ounces creamed corn (1/2 can)
2ounces diced green chilies, drained well (1/2 can)
1/2 teaspoon kosher salt
1. Preheat oven to 400 degrees.
2. Mix together all ingredients in the order given
3. Pour into greased 8" or 9" iron skillet.
4. Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
5. Serve warm with Maple Butter.
MAPLE BUTTER:
1 cup maple syrup
1 lb butter
1/2 teaspoon kosher salt
6. Allow butter to soften to room temperature
7. In mixer, (use a ladle attachment if available) whip butter & salt until creamy.
8. Slowly drizzle syrup into mixture until well blended.
Red Velvet Crackle Sandwich Cookies
3 ounces semisweet baking chocolate, chopped
1/4 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon red liquid food coloring
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups powdered sugar, divided
4 ounces cream cheese, softened
Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Melt chocolate and butter in a large microwave-safe glass bowl on MEDIUM (50% power) until melted and smooth, about 1 1/2 minutes, stirring every 30 seconds. Whisk in granulated sugar, eggs, and food coloring until smooth.
Whisk together flour, cocoa, baking powder, baking soda, and salt, and add to butter mixture, stirring gently just to combine.
Place 1 cup of the powdered sugar in a small bowl. Drop dough by tablespoonfuls into powdered sugar, rolling to coat, and place 1 inch apart on parchment-lined baking sheets. Using the heal of your hand, gently flatten domed tops of dough. Bake in preheated oven until cookies are almost set and outsides are crackled, 10 to 11 minutes. Transfer pans to wire racks, and cool cookies completely, about 30 minutes.
Beat cream cheese and remaining 1 cup powdered sugar with an electric mixer on medium speed until smooth. Spread 1 1/2 teaspoons cream cheese filling onto flat side of half of the cookies. Cover with remaining half of cookies, flat side down, and gently press.
Southern Living
A picture of happiness (silent rep)
anonymous,uncategorized,misc,general,other
Die Chirurgie der Hand können,
nebst vergleichender Reflexion des Wissens
seitens Spezialisten verschiedener Gebiete zu einem
gemeinsamen VerstÀndnis in dieser _neuen Wissenschaft_
fĂŒhren. Dasjenige von Bunnell vermittelte
RĂŒcksicht dieser Primatenhand stimmt ĂŒberein
inklusive den im 1. Paragraf dieses Buches vorweg behandelten
Arbeiten von Eibl-Eibesfeldt, Duncker,
_Die KulturfÀhigkeit des Volk aus Goethes
Sicht_ unter anderem dieser anderen Autoren welcher BeitrÀge in
Deutsche Mark von Manger (2003) herausgegebenen Traktat
(der) DichterfĂŒrst u. a. Chip Weltkultur (_ Kap. 1).
Zu den Pionieren dieser Handchirurgie angemessen sein
nach Converse (1977) nicht zuletzt anderen Autoren Kanavel,
Koch, Auchincloss, Cutler (1942) in den
USA, solcher Anatom Wood-Jones in England im Ăbrigen
Iselin (1958) in Grande Nation.
4.2.6 England, Königreich Schweden
nicht zuletzt Altreich
Vonseiten dieser Entstehung u. a. Verwirklichung der seitens
Gillies, Kilner in Kent darĂŒber hinaus Joseph in Berlin geleiteten
Zentren ist ehe berichtet worden
(_ Abschn. 3.3). Es sei hinzugefĂŒgt, dass jener
schwedische Chirurg Ragnell in England zwischen Gillies
weitergebildet wurde, 1937 je nach Hauptstadt von Schweden
zurĂŒckkehrte, wo er Deutsche Mark seitens ihm eingerichteten
Karolinska Institute Vorstand (Ragnell 1965; Converse
1977). Dies war solcher Aktivierung dieser Tschechischen
plastisch-chirurgischen Weiterbildungsinstitut. Die in der
Weile des 1. Weltkrieges ausgeĂŒbte Finesse des Heilens
in jener Plastischen Chirurgie Bestand gutenteils
in solcher Behandlung von Schussverletzungen
im Reichweite des Gesichtes auch weil Halses. Dies gilt
u. a. pro Chip seitens Lexer (1931) herausgegebene
Wiederherstellungschirurgie.
Im notwendigen Zeitspanne von den gegnerischen
Fronten mussten die durch schweren Defekten
einhergehenden Verletzungen so weithin als
möglich einbegriffen weitgehend Àhnlichen Methoden
geheilt Ursprung. Die Wert welcher vom MilitÀrische Auseinandersetzung gezeichneten
Invaliden weiterhin Chip in den von Gillies
ferner Joseph geleiteten _Plastisch Chirurgischen
Zentren_ restlich Jahre vorwÀrts behandelten Invaliden
blieb ĂŒberaus weitlĂ€ufig. Dies gilt auch zum Besten von Chip von
Lexer in solcher von ihm geleiteten Chirurgischen
UniversitÀtsklinik in Bayerische Metropole operierten Patienten.
Here is my web page - Nasenkorrektur
nebst vergleichender Reflexion des Wissens
seitens Spezialisten verschiedener Gebiete zu einem
gemeinsamen VerstÀndnis in dieser _neuen Wissenschaft_
fĂŒhren. Dasjenige von Bunnell vermittelte
RĂŒcksicht dieser Primatenhand stimmt ĂŒberein
inklusive den im 1. Paragraf dieses Buches vorweg behandelten
Arbeiten von Eibl-Eibesfeldt, Duncker,
_Die KulturfÀhigkeit des Volk aus Goethes
Sicht_ unter anderem dieser anderen Autoren welcher BeitrÀge in
Deutsche Mark von Manger (2003) herausgegebenen Traktat
(der) DichterfĂŒrst u. a. Chip Weltkultur (_ Kap. 1).
Zu den Pionieren dieser Handchirurgie angemessen sein
nach Converse (1977) nicht zuletzt anderen Autoren Kanavel,
Koch, Auchincloss, Cutler (1942) in den
USA, solcher Anatom Wood-Jones in England im Ăbrigen
Iselin (1958) in Grande Nation.
4.2.6 England, Königreich Schweden
nicht zuletzt Altreich
Vonseiten dieser Entstehung u. a. Verwirklichung der seitens
Gillies, Kilner in Kent darĂŒber hinaus Joseph in Berlin geleiteten
Zentren ist ehe berichtet worden
(_ Abschn. 3.3). Es sei hinzugefĂŒgt, dass jener
schwedische Chirurg Ragnell in England zwischen Gillies
weitergebildet wurde, 1937 je nach Hauptstadt von Schweden
zurĂŒckkehrte, wo er Deutsche Mark seitens ihm eingerichteten
Karolinska Institute Vorstand (Ragnell 1965; Converse
1977). Dies war solcher Aktivierung dieser Tschechischen
plastisch-chirurgischen Weiterbildungsinstitut. Die in der
Weile des 1. Weltkrieges ausgeĂŒbte Finesse des Heilens
in jener Plastischen Chirurgie Bestand gutenteils
in solcher Behandlung von Schussverletzungen
im Reichweite des Gesichtes auch weil Halses. Dies gilt
u. a. pro Chip seitens Lexer (1931) herausgegebene
Wiederherstellungschirurgie.
Im notwendigen Zeitspanne von den gegnerischen
Fronten mussten die durch schweren Defekten
einhergehenden Verletzungen so weithin als
möglich einbegriffen weitgehend Àhnlichen Methoden
geheilt Ursprung. Die Wert welcher vom MilitÀrische Auseinandersetzung gezeichneten
Invaliden weiterhin Chip in den von Gillies
ferner Joseph geleiteten _Plastisch Chirurgischen
Zentren_ restlich Jahre vorwÀrts behandelten Invaliden
blieb ĂŒberaus weitlĂ€ufig. Dies gilt auch zum Besten von Chip von
Lexer in solcher von ihm geleiteten Chirurgischen
UniversitÀtsklinik in Bayerische Metropole operierten Patienten.
Here is my web page - Nasenkorrektur
Contents insurance (dirtyvest)
Porno Mags? (Trunks)
Is this site legit? (neptune)
New TV (Adum)
Just want to say Hi.
Acne is not something that anybody enjoys dealing with. We hope it goes away soon. We throw product after product at it and still, it keeps coming back. Why does it perpetuate?
Sometimes the best acne products for our particular situation are not the ones we're using. But how do you know which products to buy and which to pass up? Anyone that has severe acne should see a dermatologist as soon as possible. This article will show you a list of the best acne products available right now to help you clear up your skin, and keep it clear, from this point on.
One of the best products out there is the Neutrogena Healthy Skin Anti-Wrinkle Anti-Blemish Treatment Clear Skin Cream. The masterminds behind this inexpensive product is Neutrogena (who else!). You already know that Neutrogena is a leader in skin care and that alone is reason enough to trust this product. If you have lines on your face, or blemishes that you want to diminish to some degree, this dermatologist recommended product can help you. You need to let this product remain on your face, allowing it to absorb impurities.
This can be done in the evening, or first thing in the morning. Regardless of when you do it, it still works against your acne. No need to worry about clogged pores or an oily feeling - this product works perfectly! If you have sensitive skin, you may experience a little dryness. Overall it's a great buy at a reasonable price. The Aztec Secret Indian Healing Clay is a hugely popular and effective acne product. Very inexpensive, this clay comes in a container that costs less than $10 which is very affordable. You then mix it with equal parts apple cider vinegar and water to form a mask. Literally the best acne treatment your money can buy, you can also rest assured that this product is 100% natural, not using chemicals or animal products when it is made. Basically, you put it on your face and let it dry. This will take up to 20 minutes. After that rinse it off with water . Your skin will be cleaner, clearer and healthier.
The Neutrogena Complete Acne System is probably the best acne product on the market. Although you may know the name Neutrogena, it made its way in the cosmetic and skin care field by virtue of its excellent acne products that have helped so many people. If you have blackheads on your face, or inflammation caused by acne, this three-step system can help you reduce the redness and prevent breakouts from occurring in the future. If you want to make sure you are buying the best acne products available, choosing Neutrogena is the way to go if you are looking for over-the-counter brands that work. By following the system exactly as they tell you, you should have excellent results come your way.
In conclusion, there are several different acne products available. There are very good ones, but also ones that don't work. You can get expensive ones, or ones that don't cost very much. The best option for you, if you are concerned about your acne, is to see a dermatologist as soon as possible. Hopefully this list of products that we have provided will give you a good idea as to what you need in regard to the best acne product for your particular situation.
My web blog http://ift.tt/xbwAoV
Sometimes the best acne products for our particular situation are not the ones we're using. But how do you know which products to buy and which to pass up? Anyone that has severe acne should see a dermatologist as soon as possible. This article will show you a list of the best acne products available right now to help you clear up your skin, and keep it clear, from this point on.
One of the best products out there is the Neutrogena Healthy Skin Anti-Wrinkle Anti-Blemish Treatment Clear Skin Cream. The masterminds behind this inexpensive product is Neutrogena (who else!). You already know that Neutrogena is a leader in skin care and that alone is reason enough to trust this product. If you have lines on your face, or blemishes that you want to diminish to some degree, this dermatologist recommended product can help you. You need to let this product remain on your face, allowing it to absorb impurities.
This can be done in the evening, or first thing in the morning. Regardless of when you do it, it still works against your acne. No need to worry about clogged pores or an oily feeling - this product works perfectly! If you have sensitive skin, you may experience a little dryness. Overall it's a great buy at a reasonable price. The Aztec Secret Indian Healing Clay is a hugely popular and effective acne product. Very inexpensive, this clay comes in a container that costs less than $10 which is very affordable. You then mix it with equal parts apple cider vinegar and water to form a mask. Literally the best acne treatment your money can buy, you can also rest assured that this product is 100% natural, not using chemicals or animal products when it is made. Basically, you put it on your face and let it dry. This will take up to 20 minutes. After that rinse it off with water . Your skin will be cleaner, clearer and healthier.
The Neutrogena Complete Acne System is probably the best acne product on the market. Although you may know the name Neutrogena, it made its way in the cosmetic and skin care field by virtue of its excellent acne products that have helped so many people. If you have blackheads on your face, or inflammation caused by acne, this three-step system can help you reduce the redness and prevent breakouts from occurring in the future. If you want to make sure you are buying the best acne products available, choosing Neutrogena is the way to go if you are looking for over-the-counter brands that work. By following the system exactly as they tell you, you should have excellent results come your way.
In conclusion, there are several different acne products available. There are very good ones, but also ones that don't work. You can get expensive ones, or ones that don't cost very much. The best option for you, if you are concerned about your acne, is to see a dermatologist as soon as possible. Hopefully this list of products that we have provided will give you a good idea as to what you need in regard to the best acne product for your particular situation.
My web blog http://ift.tt/xbwAoV
Rubio’s Beer Battered Baja Fish Tacos
Beer Battered Fish
4 cod filets
1/2 cup flour
1 cup flour
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp baking powder
1 beaten egg
1 cup of mexican beer
White Sauce
1 cup mayo
1 cup plain yogurt
Red Salsa
1/2 onion
1 jalapeno, seeds removed
2 roma tomatoes
1 clove garlic
juice of one lime
one bunch of cilantro
1 large can of whole tomatoes, partially drained
1 tbsp kosher salt
Taco Fixins'
Warm corn tortillas
shredded cabbage
cilantro
limes
Beer Battered Fish:
To prepare batter combine all ingredients except fish and 1.2 cup flour, and whisk until smooth.
Slice each cod filet in half and coat in 1/2 cup of flours and then in batter.
Fry in vegetable oil that has been heated to 375 degrees. Fry until crisp and golden. Transfer to a plate lined with paper towel to drain.
White Sauce:
Combine yogurt and mayo in a small bowl and stir to combine.
Red Salsa:
Combine all ingredients in a blender and pulse until you have your desired consistency.
Taco Assembly:
Layer white sauce, salsa, fish, and cabbage inside of a warm corn tortilla. Serve with lime and cilantro.
Pull ups from Olympic bar (Mw1)
Kraft Deluxe Macaroni and Cheese
Kraft Deluxe Macaroni and Cheese
When you hear “macaroni and cheese” the first thing that pops into your mind is Kraft’s Macaroni and Cheese. It’s rich. It’s creamy. It’s love at first bite. This delicious dish is made with real cheese and hearty elbow macaroni that help you enjoy more cheese with every bite. This two-cheese blend is more of a home-style mac and cheese than the regular boxed version with the powdered cheese sauce.
Bring 2 qts. water to a boil over high heat. Add 2 cups elbow macaroni or small shells. Cook until al dente; you don’t want it mushy.
Meanwhile, begin your creamy cheese sauce.
Combine in small saucepan:
1/3 c. shredded Cheddar cheese
½ c. Cheez Whiz**
2 T. whole milk
Place over medium-low heat, stirring (you do not want to burn this!) to melt.
Add: ¼ t. salt
Continue stirring until smooth; cover until macaroni is cooked.
Once the macaroni is cooked, drain well – do not rinse. Add to pan of cheese sauce; blend well.
Serve hot.
Makes about 4 cups.
**For those that prefer their own homemade Cheez Whiz I have posted that:
http://ift.tt/2jYuYIc
and I included a recipe for Velveeta as well.
Cheez Whiz changed their formula - there is no cheese in it anymore - I liked the old Cheez Whiz - the recipe I posted is made with real cheese.
And I included the recipe for homemade Velveeta.
Enjoy!
When you hear “macaroni and cheese” the first thing that pops into your mind is Kraft’s Macaroni and Cheese. It’s rich. It’s creamy. It’s love at first bite. This delicious dish is made with real cheese and hearty elbow macaroni that help you enjoy more cheese with every bite. This two-cheese blend is more of a home-style mac and cheese than the regular boxed version with the powdered cheese sauce.
Bring 2 qts. water to a boil over high heat. Add 2 cups elbow macaroni or small shells. Cook until al dente; you don’t want it mushy.
Meanwhile, begin your creamy cheese sauce.
Combine in small saucepan:
1/3 c. shredded Cheddar cheese
½ c. Cheez Whiz**
2 T. whole milk
Place over medium-low heat, stirring (you do not want to burn this!) to melt.
Add: ¼ t. salt
Continue stirring until smooth; cover until macaroni is cooked.
Once the macaroni is cooked, drain well – do not rinse. Add to pan of cheese sauce; blend well.
Serve hot.
Makes about 4 cups.
**For those that prefer their own homemade Cheez Whiz I have posted that:
http://ift.tt/2jYuYIc
and I included a recipe for Velveeta as well.
Cheez Whiz changed their formula - there is no cheese in it anymore - I liked the old Cheez Whiz - the recipe I posted is made with real cheese.
And I included the recipe for homemade Velveeta.
Enjoy!
How to make homemade Velveeta Cheese Spread and Kraft Cheez Whiz
How to make homemade Velveeta Cheese Spread and Kraft Cheez Whiz
This all started when I posted the Kraft Deluxe Macaroni and Cheese recipe.
I don't like all these preservatives, chemicals, MSG, etc. in our foods. I don't care if it is made to last for 2 to 3 years! Once anything is opened - FORGET THE EXPIRATION DATE - the bacteria has already set in DRASTICALLY REDUCING the products shelf life.
What should be on the labels of products - PRODUCT WILL EXPIRE (NUMBER OF DAYS OR WEEKS) AFTER OPENING.
I know - on my soapbox again - just put up with it - thank you.
So here are all 3 recipes -
Kraft Deluxe Macaroni and Cheese
When you hear “macaroni and cheese” the first thing that pops into your mind is Kraft’s Macaroni and Cheese. It’s rich. It’s creamy. It’s love at first bite. This delicious dish is made with real cheese and hearty elbow macaroni that help you enjoy more cheese with every bite. This two-cheese blend is more of a home-style mac and cheese than the regular boxed version with the powdered cheese sauce.
Bring 2 qts. water to a boil over high heat.
Add 2 cups elbow macaroni or small shells. Cook until al dente; you don’t want it mushy.
Combine in small saucepan:
1/3 c. shredded Cheddar cheese
½ c. Cheez Whiz**
2 T. whole milk
Place over medium-low heat, stirring (you do not want to burn this!) to melt.
Add: ¼ t. salt
Continue stirring until smooth; cover until macaroni is cooked.
Once the macaroni is cooked, drain well – do not rinse. Add to pan of cheese sauce; blend well.
Serve hot.
Makes about 4 cups.
It was after reading the ingredients on the Cheez Whiz label it was time to investigate. You see, Cheez Whiz and I were both “born” in 1952. But it was “born” in Britain and made its way here to America in 1953. Back in the days when food was real food. And it contained REAL cheese.
Now you read a label with more than 2 dozen ingredients listed on it and not one word saying CHEESE as an ingredient. Yes, the flavor has changed as well. This is now what you pay for:
There are 27 ingredients listed on the Cheez Whiz label, including whey (the watery by-product of milk), canola oil, milk, milk protein concentrate (which manufacturers had begun importing from other countries as a cost-cutting alternative to the higher-priced powdered milk produced by American dairies ) and maltodextrin. Other ingredients include sodium phosphate, whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, vinegar, molasses, corn syrup, water, caramel color, garlic powder, sugar, spices, tamarind, sorbic, milkfat, cheese culture, oleoresin paprika, annatto, natural flavor and enzymes.
Ok – here I go again – whey protein concentrate – MSG
Maltodextrin – MSG
“natural flavors” – MSG
Vinegar, corn syrup, annatto - suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people
I’ll just stop there -
Homemade Cheez Whiz
• 1 cup whole milk
• 1 teaspoon grass-fed gelatin
• 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
• 1/4 teaspoon sea salt
Have two 8-ounce squeeze bottles at the ready –BPA-free ones. Or use one bottle and pour the rest into a bowl and enjoy!
Pour milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Pour into prepared containers and chill for at least 1 hour. Keeps up to one week in the refrigerator. NOTICE HOW A FRESH PRODUCT DOES NOT LAST LONG AND IS HEALTHIER FOR YOU.
Homemade Velveeta
• 3/4 cup whole milk
• 1 tablespoon heavy cream (optional)
• 2 teaspoons grass-fed gelatin
• 12 ounces cheddar or Colby cheese, shredded (about 3 cups)
• 3/4 teaspoon sea salt
Lay plastic wrap in 4″ x 9″ loaf pan and set aside.
Pour milk and cream (if using) in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Scrape into prepared pan and cover with plastic wrap. Chill for at least three hours. Keeps up to one week in the refrigerator.
This all started when I posted the Kraft Deluxe Macaroni and Cheese recipe.
I don't like all these preservatives, chemicals, MSG, etc. in our foods. I don't care if it is made to last for 2 to 3 years! Once anything is opened - FORGET THE EXPIRATION DATE - the bacteria has already set in DRASTICALLY REDUCING the products shelf life.
What should be on the labels of products - PRODUCT WILL EXPIRE (NUMBER OF DAYS OR WEEKS) AFTER OPENING.
I know - on my soapbox again - just put up with it - thank you.
So here are all 3 recipes -
Kraft Deluxe Macaroni and Cheese
When you hear “macaroni and cheese” the first thing that pops into your mind is Kraft’s Macaroni and Cheese. It’s rich. It’s creamy. It’s love at first bite. This delicious dish is made with real cheese and hearty elbow macaroni that help you enjoy more cheese with every bite. This two-cheese blend is more of a home-style mac and cheese than the regular boxed version with the powdered cheese sauce.
Bring 2 qts. water to a boil over high heat.
Add 2 cups elbow macaroni or small shells. Cook until al dente; you don’t want it mushy.
Combine in small saucepan:
1/3 c. shredded Cheddar cheese
½ c. Cheez Whiz**
2 T. whole milk
Place over medium-low heat, stirring (you do not want to burn this!) to melt.
Add: ¼ t. salt
Continue stirring until smooth; cover until macaroni is cooked.
Once the macaroni is cooked, drain well – do not rinse. Add to pan of cheese sauce; blend well.
Serve hot.
Makes about 4 cups.
It was after reading the ingredients on the Cheez Whiz label it was time to investigate. You see, Cheez Whiz and I were both “born” in 1952. But it was “born” in Britain and made its way here to America in 1953. Back in the days when food was real food. And it contained REAL cheese.
Now you read a label with more than 2 dozen ingredients listed on it and not one word saying CHEESE as an ingredient. Yes, the flavor has changed as well. This is now what you pay for:
There are 27 ingredients listed on the Cheez Whiz label, including whey (the watery by-product of milk), canola oil, milk, milk protein concentrate (which manufacturers had begun importing from other countries as a cost-cutting alternative to the higher-priced powdered milk produced by American dairies ) and maltodextrin. Other ingredients include sodium phosphate, whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, vinegar, molasses, corn syrup, water, caramel color, garlic powder, sugar, spices, tamarind, sorbic, milkfat, cheese culture, oleoresin paprika, annatto, natural flavor and enzymes.
Ok – here I go again – whey protein concentrate – MSG
Maltodextrin – MSG
“natural flavors” – MSG
Vinegar, corn syrup, annatto - suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people
I’ll just stop there -
Homemade Cheez Whiz
• 1 cup whole milk
• 1 teaspoon grass-fed gelatin
• 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
• 1/4 teaspoon sea salt
Have two 8-ounce squeeze bottles at the ready –BPA-free ones. Or use one bottle and pour the rest into a bowl and enjoy!
Pour milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Pour into prepared containers and chill for at least 1 hour. Keeps up to one week in the refrigerator. NOTICE HOW A FRESH PRODUCT DOES NOT LAST LONG AND IS HEALTHIER FOR YOU.
Homemade Velveeta
• 3/4 cup whole milk
• 1 tablespoon heavy cream (optional)
• 2 teaspoons grass-fed gelatin
• 12 ounces cheddar or Colby cheese, shredded (about 3 cups)
• 3/4 teaspoon sea salt
Lay plastic wrap in 4″ x 9″ loaf pan and set aside.
Pour milk and cream (if using) in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Scrape into prepared pan and cover with plastic wrap. Chill for at least three hours. Keeps up to one week in the refrigerator.
Best Way to Kill a Rat?! (Massive21)
Hillary v The Donald (Trunks)
Lemon Glow Chiffon Cake
Dry Ingredients:
2 + 1/4 cups (8 ounces) cake flour (not self-rising)
1 + 1/2 cups + 2 tablespoons granulated sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
1 - 2 tablespoons lemon zest
Wet Ingredients:
½ cup canola oil / sunflower oil
3 large egg yolks
2/3 cup water @ room temperature (I use bottled)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon vanilla extract
For Meringue:
3/4 teaspoon cream of tartar
2 tablespoons sugar
7 large egg whites
Preheat oven to 325 degrees F. You'll need a 10-inch tube pan with a detachable bottom - ungreased as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan - place small ramekins in the middle of the pan.
In a large mixing bowl, combine the 1 + 1/2 cups sugar and the lemon zest. Work the zest and sugar together with your fingers until the sugar is grainy.
Add the cake flour, baking soda and salt to the bowl. If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix about one minute on medium speed until the batter is smooth and there are no lumps.
In a second large mixing bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks - when the beaters are raised the egg whites don't fall off.
Using a slotted spoon or balloon whisk, add 1/3 of the egg whites to your cake batter and gently stir until they are incorporated. Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
Pour the batter into the (ungreased) pan and run a small metal spatula or knife through the batter to prevent air pockets. Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle or similar to it until it is completely cool, which can take up to 90 minutes.
Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar. Serve with whipped cream and fresh berries if desired.
Four Swallows Blackberry Slump
Four Swallows Blackberry Slump
This cousin of the cobbler recipe is from the now closed Four Swallows Restaurant from Bainbridge Island Washington. Closing back in 2012 after 26 years of serving fine foods, this farmhouse restaurant served authentic Italian foods in its elegant dining room with crisp white linens, large windows and dim lighting. This “romantic” restaurant also had a well-kept patio for dining, offering lovely views of the grounds, a variety of table styles, stylish lighting and a warm inviting ambiance.
Ingredients
2 1⁄4 cups flour
1 1⁄2 cups sugar
2 tbsp. unsalted butter, cut into 1⁄2" cubes, chilled, plus 8 tbsp. melted and more for greasing
1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed blackberries
Vanilla ice cream, for serving
To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream.
This cousin of the cobbler recipe is from the now closed Four Swallows Restaurant from Bainbridge Island Washington. Closing back in 2012 after 26 years of serving fine foods, this farmhouse restaurant served authentic Italian foods in its elegant dining room with crisp white linens, large windows and dim lighting. This “romantic” restaurant also had a well-kept patio for dining, offering lovely views of the grounds, a variety of table styles, stylish lighting and a warm inviting ambiance.
Ingredients
2 1⁄4 cups flour
1 1⁄2 cups sugar
2 tbsp. unsalted butter, cut into 1⁄2" cubes, chilled, plus 8 tbsp. melted and more for greasing
1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed blackberries
Vanilla ice cream, for serving
To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream.
I am the new one
As you probably know, there are thousands of different active products available. There are some that are made by reputable people. Some are charlatans, with the one intention of taking your money. Choosing the right one - how do you do that? Which acne products are actually the best ones on the market? A dermatologist is always preferable to a product, by the way, if you have severe acne. People usually go for the store-bought acne solution simply because a dermatologist is going to cost too much money to see just for an occasional breakout or two. But what should you buy? To answer this question, we will now present the best selling acne products that you should consider.
Have you heard of L'Oreal? They make great cosmetics! They also make exceptional skin care products that you may not be aware of. The L'Oreal Paris Youth Code Regenerating Skincare Serum Intense Daily Treatment is one of the best products in their line. It has the innate ability to transform skin, making it look youthful and healthy. Stress can cause your skin to look bad. This product can reduce those effects. When you use it every day for a week you will see a noticeable transformation in the look and feel of your skin - and not just because your breakouts will have cleared up. One drawback to this product is that it is exceptionally expensive. But isn't the cost worth it if it keeps your skin healthy, clean and clear? An effective acne product, with a huge following, is Aztec Secret Indian Healing Clay. There are several reasons for this. The clay comes in a concentrated form (for less than ten dollars per container, which is pretty good). You mix the clay with apple cider vinegar and water, creating a mask to use on your face. Literally the best acne treatment your money can buy, you can also rest assured that this product is 100% natural, not using chemicals or animal products when it is made. Basically, you put it on your face and let it dry. This will take up to 20 minutes. After that rinse it off with water . You can't lose with this remedy for clean, healthy and clearer skin.
One of the best products for clearing up acne quickly is Neutrogena's Rapid Clear 2-in-1 Fight and Fade Gel - it is helpful for a variety of reasons. All you do is apply it to where your acne is, and leave it on for eight hours. After that, you should see a significant difference. This also fights against the redness (which usually happens when healing from an acne breakout) on your face while you are healing. The bottom line is that you can trust Neutrogena for making products that help you fast. Just apply the gel to any acne breakout that you have, and you should see results fast.
As you can see, acne products are very plentiful and wide ranging. You can get great ones, or terrible ones as well. You can get expensive ones, or ones that don't cost very much. Obviously if you are worried about your acne, the best person to talk to is a dermatologist. By using the list we have provided of the best acne products, and a little common sense, you should be able to find one that works for you.
Review my web site http://ift.tt/2iY6ZtZ
Have you heard of L'Oreal? They make great cosmetics! They also make exceptional skin care products that you may not be aware of. The L'Oreal Paris Youth Code Regenerating Skincare Serum Intense Daily Treatment is one of the best products in their line. It has the innate ability to transform skin, making it look youthful and healthy. Stress can cause your skin to look bad. This product can reduce those effects. When you use it every day for a week you will see a noticeable transformation in the look and feel of your skin - and not just because your breakouts will have cleared up. One drawback to this product is that it is exceptionally expensive. But isn't the cost worth it if it keeps your skin healthy, clean and clear? An effective acne product, with a huge following, is Aztec Secret Indian Healing Clay. There are several reasons for this. The clay comes in a concentrated form (for less than ten dollars per container, which is pretty good). You mix the clay with apple cider vinegar and water, creating a mask to use on your face. Literally the best acne treatment your money can buy, you can also rest assured that this product is 100% natural, not using chemicals or animal products when it is made. Basically, you put it on your face and let it dry. This will take up to 20 minutes. After that rinse it off with water . You can't lose with this remedy for clean, healthy and clearer skin.
One of the best products for clearing up acne quickly is Neutrogena's Rapid Clear 2-in-1 Fight and Fade Gel - it is helpful for a variety of reasons. All you do is apply it to where your acne is, and leave it on for eight hours. After that, you should see a significant difference. This also fights against the redness (which usually happens when healing from an acne breakout) on your face while you are healing. The bottom line is that you can trust Neutrogena for making products that help you fast. Just apply the gel to any acne breakout that you have, and you should see results fast.
As you can see, acne products are very plentiful and wide ranging. You can get great ones, or terrible ones as well. You can get expensive ones, or ones that don't cost very much. Obviously if you are worried about your acne, the best person to talk to is a dermatologist. By using the list we have provided of the best acne products, and a little common sense, you should be able to find one that works for you.
Review my web site http://ift.tt/2iY6ZtZ
Arby’s Chocolate Turnovers
1 sheet of puff pastry
10 ounces of chocolate
3 tablespoons heavy cream
1 egg
1 tablespoon of water
Melt the chocolate in a double boiler until it melts completely. Add 3 tablespoons of heavy cream and stir in the heavy cream.
Roll out the puff pastry into a large square. Cut the square into 4 pieces. Place the chocolate into the squares, be careful not to add too much chocolate, you do not want it to come out. I like to add about a tablespoon of chocolate. Seal the sides of the puff pastry squares with the egg wash. (Prepare the egg wash by beating together 1 tablespoon of water to 1 egg) Bake at 350 degrees for about 15 to 20 minutes. The turnovers should start to turn a pale tan when they are ready. Remove from oven, and drizzle some of the remaining chocolate over them.
What ya doing ? (GOVINDA)
National Soup Month Restaurant Recipes
National Soup Month Restaurant Recipes
January is National Soup Month and we have a couple soup recipes to share with you. The first is the famous U.S. Senate Bean Soup which is served at the U.S. Senate Dining Room in Washington, D.C. (tomorrow is the inauguration) - chock full of ham, beans and celery, this hearty soup freezes well. Save the bone from your holiday ham and freeze it until ready to make this soup.
Our second soup recipe to share is Big Boy’s Cabbage Soup. Just a simple, wholesome and flavorful cabbage soup with cabbage, onions, celery, green pepper and tomatoes (with a hint of cheese) in a beef based broth.
Both soups are hearty tummy warmers. Very “old-kitchen” with everyday ingredients, easy to prepare and will become family favorites.
• 1 pound dried great northern beans
• 1 meaty ham bone or 2 smoked ham hocks
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery ribs, chopped
• 1/4 cup minced fresh parsley
• 1 cup mashed potatoes or 1/3 cup instant potato flakes
• Salt and pepper to taste
• Minced parsley or chives
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. Yield: 8-10 servings
Big Boy’s Cabbage Soup
1 c. shredded cabbage
1 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped green pepper
1 qt. water
1 qt. tomatoes
6 beef bouillon cubes
3 tbsp. sugar
Salt and pepper to taste
Several drops of hot sauce
Cook cabbage, onions, celery and green pepper in 1 quart of water until tender. Add remaining ingredients. Serve. Better if it can be made the day before and let stand overnight.
January is National Soup Month and we have a couple soup recipes to share with you. The first is the famous U.S. Senate Bean Soup which is served at the U.S. Senate Dining Room in Washington, D.C. (tomorrow is the inauguration) - chock full of ham, beans and celery, this hearty soup freezes well. Save the bone from your holiday ham and freeze it until ready to make this soup.
Our second soup recipe to share is Big Boy’s Cabbage Soup. Just a simple, wholesome and flavorful cabbage soup with cabbage, onions, celery, green pepper and tomatoes (with a hint of cheese) in a beef based broth.
Both soups are hearty tummy warmers. Very “old-kitchen” with everyday ingredients, easy to prepare and will become family favorites.
• 1 pound dried great northern beans
• 1 meaty ham bone or 2 smoked ham hocks
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery ribs, chopped
• 1/4 cup minced fresh parsley
• 1 cup mashed potatoes or 1/3 cup instant potato flakes
• Salt and pepper to taste
• Minced parsley or chives
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. Yield: 8-10 servings
Big Boy’s Cabbage Soup
1 c. shredded cabbage
1 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped green pepper
1 qt. water
1 qt. tomatoes
6 beef bouillon cubes
3 tbsp. sugar
Salt and pepper to taste
Several drops of hot sauce
Cook cabbage, onions, celery and green pepper in 1 quart of water until tender. Add remaining ingredients. Serve. Better if it can be made the day before and let stand overnight.
Hostess Ho Hos
for the genoise:
4 eggs
1 cup sugar
5 tablespoons cocoa powder (preferably Dutch processed), plus more for dusting pan
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1/4 teaspoon kosher salt
5 tablespoons butter, melted
for the filling:
1/2 cup sugar
4 ounces cream cheese
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
for the frosting:
2 cups good quality chocolate chips (I like Guittard)
2 tablespoons butter
1. Preheat oven to 350 degrees. Butter a half sheet pan (17×12 inches), then line with parchment paper. Butter the paper and sides of pan and dust with cocoa powder. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar, and 2 tablespoons of cocoa powder. Whisk almost constantly until mixture is warm to the touch. Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch. Stir in vanilla.
2. Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture. Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture. The batter should now fall in thick ribbons. Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched. Allow to cool.
3. While the cake cools, make the filling. In a medium-sized bowl, with an electric mixer, cream sugar and cream cheese until the sugar dissolves. Switch to the whisk attachment (if you have one), and add in cream, a little at a time, until it is well incorporated. Raise the speed to high, and beat until stiff peaks form. Fold into vanilla. You may taste a little, but try not to go crazy. You’ll need it for the filling.
4. When the cake is almost fully cooled, cut into 10 equal pieces. Spread filling even over the cake, and take each section and carefully roll up, being careful not to break the cake or squish out the filling (but this will probably happen, so don’t panic. My son said that the frosting is for filling in the cracks). When all pieces are rolled up, place in the freezer to set for about 20 minutes.
5. In a small, microwave safe bowl, combine the chocolate chips, and the butter. Microwave on high for 45 seconds. Stir, and microwave for 10 seconds more until all the chips are melted.
6. Remove the naked ho-ho’s (no innuendo intended here) from the freezer, cut off any filling oozing out the sides, and coat in the the melted chocolate mixture. Place on parchment paper, and return to the freezer until the frosting is set.
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