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British Banoffee
Crust:
9 ounces graham crackers or Maria cookies (I used the dulce de leche flavor)
8 tablespoons butter, melted
Toffee sauce:
1/2 cup packed brown sugar (preferably dark)
1 (14-ounce) can sweetened condensed milk
8 tablespoons butter
Filling:
1 + 1/2 cups heavy cream
5 medium bananas, ripe but firm
Preheat oven to 350 degrees F. To make the crust, line the bottom of a 9-inch springform pan (or deep dish pie pan) with parchment paper. Blend the graham crackers in a food processor until they are finely ground and combine well with the butter, they should stick together when pressed. Press the crumb mixture over the bottom and 1½ – 2 inches up the sides of the springform pan. Bake for 8 minutes.
To make the toffee sauce combine the sugar and 3 tablespoons of water in a medium-heavy saucepan over medium low heat, stir until sugar dissolves. Increase heat until the sugar boils, without stirring, for 5 minutes. Whisk in the condensed milk and butter, continue whisking/stirring for five minutes or until the sauce thickens slightly.
Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for about 1/2 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.
Using an electric or stand mixer, beat the cream until thick and very soft billowy peaks form. Thinly slice bananas into discs and fold into the whipped cream. Spoon into pie crust. Refrigerate for 1/2 hour.
Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving.
Best eaten immediately or within 24-36 hours. Additional bananas can be sliced over top right before serving.
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Feel free to visit my blog - fitness events
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Siri Daly's Taco Pie
TACO PIE
2 cups pancake mix
1 cup milk
2 eggs
2 cups chicken breast, cooked and shredded
1/2 cup corn kernels
1 cup enchilada sauce
2 cups Mexican cheese blend, shredded
TOPPINGS
Lettuce, shredded
Tomatoes, diced
Olives, sliced
Pickled jalapeños, sliced
1. Preheat oven to 400°F. Coat an 8-inch pie pan with non-stick cooking spray.
2. In a small bowl, whisk together the pancake mix, milk and eggs. Set aside.
3. In a medium bowl, stir together chicken, corn and enchilada sauce.
4. Pour the pancake mix into the pie pan. Top with the chicken mixture and then the shredded cheese.
5. Bake for about 20 minutes, until everything is golden and bubbly.
6. Serve with the lettuce, tomatoes, olives and jalapeños.
Technique tip: Use your stand mixer to shred the chicken breasts. Put the cooked chicken breasts (while they're still warm) in a stand mixer fitted with a paddle attachment. Turn the mixer to medium low speed and let process for about 30 seconds. It's that easy!
Swap option: You can certainly use cooked ground beef instead of chicken if you prefer.
Things To Keep In Mind When Purchasing Adidas Superstar Shoes Online
During my search for wholesale Nike footwear I came across just a few wholesale directories that claimed to have 1000's and 1000's of suppliers for a flat access charge.
My web-site: adidas nmd sneakers
My web-site: adidas nmd sneakers
Khaman (Besan) dhokla
Ingredients:
1-1/2 cups besan (Gram flour)
2 tablespoons Sooji (rava, Semolina)
1/2 teaspoon Citric acid
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
3 teaspoons sugar
1 teaspoon ginger paste
1 green chili finely chopped
1 teaspoon salt
1-1/4 cups water use as needed to make pouring consistency
2-1/2 teaspoons Eno (fruit Salt)
For Seasoning:
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
4-5 curry leaves optional
2 green chili seeded and cut into 4 length wise
Also need 2-3 tablespoons hot water
Utensils to steam Dhokla
Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
Covered pan large enough to hold round cake rack
Round cake-cooling rack
Round 9” cake pan
Method
Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.
Prepare the seasoning
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
Cut them in squares.
Serve with Hari cilantro chutney. Taste best when it is served warm.
source: Khaman (Besan) Dhokla - Manjula's Kitchen - Indian Vegetarian Recipes
1-1/2 cups besan (Gram flour)
2 tablespoons Sooji (rava, Semolina)
1/2 teaspoon Citric acid
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
3 teaspoons sugar
1 teaspoon ginger paste
1 green chili finely chopped
1 teaspoon salt
1-1/4 cups water use as needed to make pouring consistency
2-1/2 teaspoons Eno (fruit Salt)
For Seasoning:
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
4-5 curry leaves optional
2 green chili seeded and cut into 4 length wise
Also need 2-3 tablespoons hot water
Utensils to steam Dhokla
Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
Covered pan large enough to hold round cake rack
Round cake-cooling rack
Round 9” cake pan
Method
Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.
Prepare the seasoning
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
Cut them in squares.
Serve with Hari cilantro chutney. Taste best when it is served warm.
source: Khaman (Besan) Dhokla - Manjula's Kitchen - Indian Vegetarian Recipes
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Olive Garden Lasagna Primavera
12 lasagna noodles
2 baby zucchini
2 baby grey (Mexican) summer squash
2 baby yellow summer squash
1 jar of your favorite pasta sauce
8 oz shredded mozzarella
Heat oven to 375 degrees F.
Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.
Place about a half a cup of pasta sauce into the bottom of a 13×9 pan and spread around.
Lay a noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash.
Fold the ends over the top and place folded ends down on the sauce. Continue with the remaining noodles.
Top with the remaining sauce and mozzarella.
Bake for 30 minutes, until sauce is bubbly and cheese is melted.
Serve with a salad and garlic bread.
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Mushroom and Parsnip Ragout
2 tablespoons olive oil, divided
1 small onion, coarsely chopped (about 3/4 cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
1 tablespoon miso paste
1 tablespoon tomato paste
1/2 teaspoon cornstarch
1 3/4 teaspoons kosher salt, divided, plus more
1/4 cup red wine
1 cup quick-cooking polenta
5 cups (or more) whole milk
1/2 cup grated Parmesan, divided
1/4 cup roasted, unsalted hazelnuts, chopped
Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2–3 minutes. Add parsnip and cook until parsnip begins to soften, 3–5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5–7 minutes more.
Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10–12 minutes. Taste and season with salt if needed.
Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.
Epicurious
Popeye’s Rollups
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup mayonnaise Coupons
1 (8-ounce) container sour cream
3 scallions, thinly sliced
1 (.4-ounce) envelope Ranch-style dressing mix
1 (3-ounce) package bacon bits
9 (10-inch) flour tortillas
In a large bowl, combine all ingredients except tortillas; stir well.
Spread mixture on tortillas, distributing evenly. Roll up jelly roll fashion; wrap each in plastic wrap.
Chill 4 to 6 hours. Cut into 1/2-inch-thick slices and serve.
Primanti Brothers Sandwich
Primanti Brothers Sandwich
2 slices thick Italian bread
1/4 pound meat, sliced thin (ham, turkey, pastrami, corned beef, roast beef, leftover meatloaf, bologna - your choice)
2 slices provolone cheese
1/2 cup cole slaw (recipe follows)
2 slices tomatoes
1 cup cooked French fries, still warm
Cole Slaw
1 head green cabbage, shredded
1 onion, sliced thinly
1/2 cup apple cider vinegar
6 tablespoons sugar
6 tablespoons oil
salt and pepper, to taste
Cole Slaw: Combine the shredded cabbage, shredded carrots, and onion in a bowl. Place in refrigerator for at least an hour. You'll need 1/2 cup per sandwich.
In a pot, dissolve the sugar into the vinegar and oil over low heat. Add in salt and pepper and cool. Wait until completely cool before pouring over cabbage mixture, chill in refrigerator for at least an hour.
Sandwich: In a pan, over medium heat, add just enough oil to coat the bottom of the pan. Add sliced meat and heat for about a minute. After flipping, add slices of provolone cheese and cover until melted.
Place your meat and cheese slices on the first piece of Italian bread, then place one cup of fries on top of the meat. Pile on the cole slaw. Then add your sliced, fresh tomatoes. And finally, top it off with the other slice of Italian bread.
2 slices thick Italian bread
1/4 pound meat, sliced thin (ham, turkey, pastrami, corned beef, roast beef, leftover meatloaf, bologna - your choice)
2 slices provolone cheese
1/2 cup cole slaw (recipe follows)
2 slices tomatoes
1 cup cooked French fries, still warm
Cole Slaw
1 head green cabbage, shredded
1 onion, sliced thinly
1/2 cup apple cider vinegar
6 tablespoons sugar
6 tablespoons oil
salt and pepper, to taste
Cole Slaw: Combine the shredded cabbage, shredded carrots, and onion in a bowl. Place in refrigerator for at least an hour. You'll need 1/2 cup per sandwich.
In a pot, dissolve the sugar into the vinegar and oil over low heat. Add in salt and pepper and cool. Wait until completely cool before pouring over cabbage mixture, chill in refrigerator for at least an hour.
Sandwich: In a pan, over medium heat, add just enough oil to coat the bottom of the pan. Add sliced meat and heat for about a minute. After flipping, add slices of provolone cheese and cover until melted.
Place your meat and cheese slices on the first piece of Italian bread, then place one cup of fries on top of the meat. Pile on the cole slaw. Then add your sliced, fresh tomatoes. And finally, top it off with the other slice of Italian bread.
Panera Bread Asian Sesame Chicken Salad
Panera Bread Asian Sesame Chicken Salad
Salad
2 wonton wrappers
canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1 tablespoon sesame seeds
Asian Sesame Dressing
1/8 cup rice wine vinegar
1/8 cup toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1/3 cup canola or vegetable oil
Preheat, the oven to 350 degrees F.
To prepare wonton strips, cut wonton wrappers into 1/4-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the Asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing (amount as desired) in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Recipe Source: Panera Bread
Salad
2 wonton wrappers
canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1 tablespoon sesame seeds
Asian Sesame Dressing
1/8 cup rice wine vinegar
1/8 cup toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1/3 cup canola or vegetable oil
Preheat, the oven to 350 degrees F.
To prepare wonton strips, cut wonton wrappers into 1/4-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the Asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing (amount as desired) in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Recipe Source: Panera Bread
Popeye's Cajun Fried Turkey
Popeye's Cajun Fried Turkey
11 pounds whole turkey, fresh or thawed, non-self basting
peanut oil, as needed for frying turkey
CAJUN TURKEY SEASONING MIX
1/2 cup kosher salt
1/2 cup garlic pepper
1/2 cup ground white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
LIQUID MARINADE
1 pound unsalted butter
3 tablespoons salt
3 tablespoons ground black pepper
1 tablespoon ground white pepper
2 tablespoons cayenne pepper
For Seasoning Mix: Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service.
Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered.
Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer.
Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels.
Cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight.
For Marinade: Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F.
Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs.
Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F -- about 20-40 minutes.
Place the turkey, neck down, in a basket or on a rack.
When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute.
Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F.
Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times.
When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.)
Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.
Recipe Source: Popeye's Executive Chef Billy Jacob
11 pounds whole turkey, fresh or thawed, non-self basting
peanut oil, as needed for frying turkey
CAJUN TURKEY SEASONING MIX
1/2 cup kosher salt
1/2 cup garlic pepper
1/2 cup ground white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
LIQUID MARINADE
1 pound unsalted butter
3 tablespoons salt
3 tablespoons ground black pepper
1 tablespoon ground white pepper
2 tablespoons cayenne pepper
For Seasoning Mix: Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service.
Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered.
Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer.
Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels.
Cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight.
For Marinade: Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F.
Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs.
Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F -- about 20-40 minutes.
Place the turkey, neck down, in a basket or on a rack.
When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute.
Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F.
Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times.
When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.)
Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.
Recipe Source: Popeye's Executive Chef Billy Jacob
Churches Honey Biscuits
Churches Honey Biscuits
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup vegetable shortening
1 teaspoon cream of tartar
2/3 cup whole milk
4 tablespoons butter (melt in small pan and set aside)
1/3 cup honey
Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12 - 15 times.
Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2" thickness. Brush with melted butter and place on a baking sheet.
Place biscuits into a 450 degrees F preheated oven and bake 10 - 12 minutes. While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup vegetable shortening
1 teaspoon cream of tartar
2/3 cup whole milk
4 tablespoons butter (melt in small pan and set aside)
1/3 cup honey
Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12 - 15 times.
Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2" thickness. Brush with melted butter and place on a baking sheet.
Place biscuits into a 450 degrees F preheated oven and bake 10 - 12 minutes. While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.
Long John Silver's Deep Fried Fish and Shrimp
Long John Silver's Deep Fried Fish and Shrimp
couldn't be easier!
Bisquick
pancake mix
club soda
fish or shrimp
With wire whisk whip together equal parts Bisquick and boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water and then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife and coat in batter. Deep fry in 385 degrees F oil, about 4 minutes each side, till crispy and browned. Do not use tongs or coating will break apart.
couldn't be easier!
Bisquick
pancake mix
club soda
fish or shrimp
With wire whisk whip together equal parts Bisquick and boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water and then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife and coat in batter. Deep fry in 385 degrees F oil, about 4 minutes each side, till crispy and browned. Do not use tongs or coating will break apart.
Godfather's Chicago-Style Deep-Dish Pizza
Godfather's Chicago-Style Deep-Dish Pizza
1 package (.25 ounce size) rapid-rise active yeast
1 cup warm water, between 105-115 degrees F
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 can (28 ounce size) diced tomatoes, well drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.
Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan.
Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.
Bake in a 500 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.
1 package (.25 ounce size) rapid-rise active yeast
1 cup warm water, between 105-115 degrees F
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 can (28 ounce size) diced tomatoes, well drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.
Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan.
Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.
Bake in a 500 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.
Taco Bell Chili Cheese Burrito
Taco Bell Chili Cheese Burrito
1 can refried beans
1 pound ground beef
2 pounds shredded cheddar cheese
1 can (6 ounce size) tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoon chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onions
2 tablespoons canned jalapeno slices
fresh burrito tortillas
First brown the beef in a pan, finely breaking up the meat with a fork.
Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar and dried onion, then stir.
Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture. Heat the mixture to boiling. Continue to stir for about 3 minutes and remove from heat.
Once the beef is cooked, drain all of the fat out. Add half of the refried beans to the beef. Slowly add 2 1/2 cups of the tomato sauce mixture. Add half of the cheese and cook over low heat for 10 minutes, stirring constantly. Let simmer for 30 minutes.
Spoon 3/4 cup of the chili into each tortilla, add cheese and tomato sauce mixture (as desired) and wrap up the tortilla.
1 can refried beans
1 pound ground beef
2 pounds shredded cheddar cheese
1 can (6 ounce size) tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoon chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onions
2 tablespoons canned jalapeno slices
fresh burrito tortillas
First brown the beef in a pan, finely breaking up the meat with a fork.
Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar and dried onion, then stir.
Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture. Heat the mixture to boiling. Continue to stir for about 3 minutes and remove from heat.
Once the beef is cooked, drain all of the fat out. Add half of the refried beans to the beef. Slowly add 2 1/2 cups of the tomato sauce mixture. Add half of the cheese and cook over low heat for 10 minutes, stirring constantly. Let simmer for 30 minutes.
Spoon 3/4 cup of the chili into each tortilla, add cheese and tomato sauce mixture (as desired) and wrap up the tortilla.
Whataburger Chicken & Pancakes
[img]http://ift.tt/2mfjnJ3]
Whataburger Chicken & Pancakes
For over 6 decades Whataburger has served huge burgers on 5-inch buns using only quality ingredients. Throughout the years they have expanded their menu which also includes their chicken and pancakes.
Since Whataburger doesn't have waffles, they needed a way to recreate the famous chicken and waffles dish. When you eat chicken and pancakes, the crunch comes from the freshly fried chicken while the pancakes add a chewy textural juxtapostion that will leave you wanting more. And you better not forget to top it all off with some of their perfectly sweet syrup!
Whataburger does sell their pancake mix online – a “just add water” mix – but you can use your very own pancake mix.
Crispy chicken tenders are easy to find in the frozen food section and your favorite pancake syrup will do just fine. And you can oven-bake them if you don’t want to deep fry them.
So easy to re-create with only 3 ingredients (pancake mix, tenders and syrup) you can create this in your own kitchen.
Enjoy!
Whataburger Chicken & Pancakes
For over 6 decades Whataburger has served huge burgers on 5-inch buns using only quality ingredients. Throughout the years they have expanded their menu which also includes their chicken and pancakes.
Since Whataburger doesn't have waffles, they needed a way to recreate the famous chicken and waffles dish. When you eat chicken and pancakes, the crunch comes from the freshly fried chicken while the pancakes add a chewy textural juxtapostion that will leave you wanting more. And you better not forget to top it all off with some of their perfectly sweet syrup!
Whataburger does sell their pancake mix online – a “just add water” mix – but you can use your very own pancake mix.
Crispy chicken tenders are easy to find in the frozen food section and your favorite pancake syrup will do just fine. And you can oven-bake them if you don’t want to deep fry them.
So easy to re-create with only 3 ingredients (pancake mix, tenders and syrup) you can create this in your own kitchen.
Enjoy!
McDonald's Breakfast Pastries
1 8 ounce block cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1 12 oz tube Grands Jr. Golden Layers Butter Tastin' Biscuits
1 egg (for egg wash)
Coarse sugar for sprinkling on top
Preheat the oven to 375 degrees.
In a small bowl, mix your softened cream cheese, powdered sugar and cinnamon until creamy. Set aside.
On a non-sticking baking sheet, press each biscuit out into a rectangle form, about 4 inches by 3 inches, being careful not to break a hole in the dough. Spoon a heaping tablespoon of the filling into the center of each biscuit. Fold the long sides in, overlapping the edges, then fold the ends under, pressing the seams just very gently to help them seal. Turn the pastries over, placing them seam-side down.
Whisk an egg in a small bowl, then brush the tops of the pastries with egg wash. Sprinkle the tops with coarse sugar.
Bake at 375 degrees for 12 minutes. Serve immediately, or allow them to cool and refrigerate.
Hello!
Hello this is Bethann a newbie to this forum. Got to know about this forum while searching on the Internet about healthy recipes ideas.
Good nutrition courses? (sos)
10 wonderful chicken dinners
Contest-Winning Chicken with Mushroom Sauce
2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Yield: 4 servings.
Chicken Enchilada Bake
4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Hearty Chipotle Chicken Soup
1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro. Yield: 8 servings (3-1/4 quarts).
Saucy Garlic Chicken
4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2-1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper.
Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.
Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°. Yield: 6 servings.
Bacon & Rosemary Chicken
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
2 tablespoons lemon juice
Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through. Yield: 4 servings.
Chicken Florentine Meatballs
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
1 medium spaghetti squash
SAUCE:
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce.
Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.
Mexican Skillet Rice
1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.
Slow-Cooked Moroccan Chicken
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous
Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.
Contest-Winning Chicken Wild Rice Casserole
1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
Chicken Skewers with Sweet & Spicy Marmalade
1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE:
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt
Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce. Yield: 8 servings (1 cup sauce)
2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Yield: 4 servings.
Chicken Enchilada Bake
4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Hearty Chipotle Chicken Soup
1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro. Yield: 8 servings (3-1/4 quarts).
Saucy Garlic Chicken
4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2-1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper.
Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.
Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°. Yield: 6 servings.
Bacon & Rosemary Chicken
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
2 tablespoons lemon juice
Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through. Yield: 4 servings.
Chicken Florentine Meatballs
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
1 medium spaghetti squash
SAUCE:
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce.
Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.
Mexican Skillet Rice
1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.
Slow-Cooked Moroccan Chicken
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous
Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.
Contest-Winning Chicken Wild Rice Casserole
1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
Chicken Skewers with Sweet & Spicy Marmalade
1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE:
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt
Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce. Yield: 8 servings (1 cup sauce)
Article: How to Overcome Knee Injuries (James)
Mini Muffulettas
2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half
1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.
Southern Living
Racist avoids jail after spitting in 9 month old baby’s face. (PdB)
Moe's Queso
Moe's Queso
6 Slices White Cheddar Cheese
2 Slices Pepperjack Cheese
1 Cup Heavy Cream
1/4 Cup Jalapeno Juice from the Jar
1/8 Cup Diced Jalapeno Peppers
1 Tbsp White Distilled Vinegar
1 Tsp Salt
In a medium sauce pan pour in 1 Cup Heavy Cream & 6 Slices of White Cheddar Cheese on medium low or indirect heat to prevent the cheese from burning to the bottom of the pan.
Feel free at this point to add in the rest of the ingredients and adjust spicy & salty as necessary by adding in more or less salt and more or less jalapenos / jalapeno juice.
6 Slices White Cheddar Cheese
2 Slices Pepperjack Cheese
1 Cup Heavy Cream
1/4 Cup Jalapeno Juice from the Jar
1/8 Cup Diced Jalapeno Peppers
1 Tbsp White Distilled Vinegar
1 Tsp Salt
In a medium sauce pan pour in 1 Cup Heavy Cream & 6 Slices of White Cheddar Cheese on medium low or indirect heat to prevent the cheese from burning to the bottom of the pan.
Feel free at this point to add in the rest of the ingredients and adjust spicy & salty as necessary by adding in more or less salt and more or less jalapenos / jalapeno juice.
Bubba Gump's Mama's Southern Fried Chicken
Bubba Gump's Mama's Southern Fried Chicken
Straight from their menu - Boneless Breast of Chicken, fresh golden Corn and Mashed Potatoes with Gravy - true comfort food for your family!
1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil
- Sprinkle chicken with salt and pepper.
- Place chicken in a shallow dish or zip-top plastic bag.
- Add buttermilk.
- Cover or seal, and chill at least 2 hours.
- Remove chicken from buttermilk, discarding buttermilk.
- Dredge chicken in flour.
- Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.
- Add chicken, a few pieces at a time.
- Cover and cook 6 minutes.
- Uncover chicken, and cook 9 minutes.
-Turn chicken; cover and cook 6 minutes.
- Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
- Drain on paper towels.
Straight from their menu - Boneless Breast of Chicken, fresh golden Corn and Mashed Potatoes with Gravy - true comfort food for your family!
1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil
- Sprinkle chicken with salt and pepper.
- Place chicken in a shallow dish or zip-top plastic bag.
- Add buttermilk.
- Cover or seal, and chill at least 2 hours.
- Remove chicken from buttermilk, discarding buttermilk.
- Dredge chicken in flour.
- Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.
- Add chicken, a few pieces at a time.
- Cover and cook 6 minutes.
- Uncover chicken, and cook 9 minutes.
-Turn chicken; cover and cook 6 minutes.
- Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
- Drain on paper towels.
Reeses Peanut Butter Eggs
1 cup peanut butter
1/4 cup butter
1 3/4 cup powdered sugar
1 teaspoon vanilla
16 ounces chocolate
2 tablespoons coconut oil or 2 tablespoons butter
In a medium sized bowl combine peanut butter and butter together with a mixer. When combined add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of mixture and hand shape the peanut butter into an egg shape. Place peanut butter egg on a cookie sheet that is lined with waxed paper. When done with all of the peanut butter refrigerate mixture for about 30 minutes before coating with chocolate.
Melt chocolate in a double boiler, or in a microwave in 30 second increments. Add either 2 tablespoons of chocolate or coconut oil for the coating. Stir to combine the chocolate and coconut oil together. When the chocolate has melted fully, set aside.
Remove peanut butter eggs from the refrigerator and gently dip into the chocolate. You can place the dipped egg onto the waxed paper. Allow the chocolate to set. Once the chocolate has set you can enjoy these. I recommend that you keep these in the refrigerator, they will keep for about 7 to 10 days.
Starbucks Sous Vide Egg Bites Bacon Gruyere
4 eggs
4 tablespoons of cottage cheese
1/4 cup shredded Monterey Jack Cheese
1/4 cup shredded Gruyere cheese
1/4 teaspoon salt
4 pieces of thin bacon cooked crisp
1/4 cup shredded Gruyere cheese for broiling
Set your sous vide for 167 degrees. This will take some time to heat. So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, the 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Gruyere cheese and salt. Puree until it is a uniform mixture.
Spray 4 jars(I use half-pint wide mouth jelly jars) with a non-stick spray. Break a piece of bacon into each jar. Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
Cook eggs for about 35 minutes or until they are completely set.
Remove eggs from the jars when they are done. Sprinkle additional shredded Gruyere cheese on top, and broil until they jut turn brown.
Car service (dazzz)
misses wants a baby.... (Olaseni)
Honey-Butter Peas and Carrots
Honey-Butter Peas and Carrots
1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
1/4 cup butter, cubed
1/4 cup honey
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/8 teaspoon white pepper
1 package (16 ounces) frozen peas
In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender. Yield: 12 servings (1/2 cup each).
1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
1/4 cup butter, cubed
1/4 cup honey
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/8 teaspoon white pepper
1 package (16 ounces) frozen peas
In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender. Yield: 12 servings (1/2 cup each).
Chipotle Beef Chili
Chipotle Beef Chili
2 pounds beef flank steak, cut into 1-inch pieces
2 to 4 chipotle peppers in adobo sauce, chopped
1/4 cup chopped onion
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
3 cans (15 ounces each) tomato puree
1 can (14-1/2 ounces) beef broth
1/4 cup minced fresh cilantro
In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings (about 2-1/2 quarts).
2 pounds beef flank steak, cut into 1-inch pieces
2 to 4 chipotle peppers in adobo sauce, chopped
1/4 cup chopped onion
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
3 cans (15 ounces each) tomato puree
1 can (14-1/2 ounces) beef broth
1/4 cup minced fresh cilantro
In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings (about 2-1/2 quarts).
Slow-Cooked Turkey with Berry Compote
Slow-Cooked Turkey with Berry Compote
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 boneless turkey breast halves (2 pounds each)
1/3 cup water
COMPOTE:
2 medium apples, peeled and finely chopped
2 cups fresh raspberries
2 cups fresh blueberries
1 cup white grape juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 15-20 minutes or until slightly thickened and apples are tender, stirring occasionally. Serve turkey with compote. Yield: 12 servings (3-1/4 cups compote).
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 boneless turkey breast halves (2 pounds each)
1/3 cup water
COMPOTE:
2 medium apples, peeled and finely chopped
2 cups fresh raspberries
2 cups fresh blueberries
1 cup white grape juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 15-20 minutes or until slightly thickened and apples are tender, stirring occasionally. Serve turkey with compote. Yield: 12 servings (3-1/4 cups compote).
Butternut Squash with Whole Grains
Butternut Squash with Whole Grains
1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 cup uncooked whole grain brown and red rice blend
1 medium onion, chopped
1/2 cup water
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) vegetable broth
1 package (6 ounces) fresh baby spinach
In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. Yield: 12 servings (3/4 cup each).
Editor’s Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.
1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 cup uncooked whole grain brown and red rice blend
1 medium onion, chopped
1/2 cup water
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) vegetable broth
1 package (6 ounces) fresh baby spinach
In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. Yield: 12 servings (3/4 cup each).
Editor’s Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.
Slow Cooker Frittata Provencal
Slow Cooker Frittata Provencal
1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)
Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
Cook, covered, on low 3 hours or until eggs are set and a knife inserted near the center comes out clean. Yield: 6 servings.
1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)
Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
Cook, covered, on low 3 hours or until eggs are set and a knife inserted near the center comes out clean. Yield: 6 servings.
Southwestern Chicken & Lima Bean Stew
Southwestern Chicken & Lima Bean Stew
4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley
Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro. Yield: 6 servings.
4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley
Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro. Yield: 6 servings.
Beef & Veggie Sloppy Joes
Beef & Veggie Sloppy Joes
4 medium carrots, shredded
1 medium yellow summer squash, shredded
1 medium zucchini, shredded
1 medium sweet red pepper, finely chopped
2 medium tomatoes, seeded and chopped
1 small red onion, finely chopped
1/2 cup ketchup
3 tablespoons minced fresh basil or 3 teaspoons dried basil
3 tablespoons molasses
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
10 whole wheat hamburger buns, split
In a 5- or 6-qt. slow cooker, combine the first 13 ingredients. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Drain; transfer beef to slow cooker. Stir to combine.
Cook, covered, on low 5-6 hours or until heated through and vegetables are tender. Using a slotted spoon, serve beef mixture on buns. Yield: 10 servings.
4 medium carrots, shredded
1 medium yellow summer squash, shredded
1 medium zucchini, shredded
1 medium sweet red pepper, finely chopped
2 medium tomatoes, seeded and chopped
1 small red onion, finely chopped
1/2 cup ketchup
3 tablespoons minced fresh basil or 3 teaspoons dried basil
3 tablespoons molasses
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
10 whole wheat hamburger buns, split
In a 5- or 6-qt. slow cooker, combine the first 13 ingredients. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Drain; transfer beef to slow cooker. Stir to combine.
Cook, covered, on low 5-6 hours or until heated through and vegetables are tender. Using a slotted spoon, serve beef mixture on buns. Yield: 10 servings.
Slow-Cooked Pork Roast Dinner
Slow-Cooked Pork Roast Dinner
1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water
In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water
In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
Surprise Carrot Cake - must try!
Surprise Carrot Cake - must try!
3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
Vegetable Oven Pancake
Vegetable Oven Pancake
1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.
1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.
Biscuits and Sausage Gravy
Biscuits and Sausage Gravy
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits
In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits
In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Sheepherder's Breakfast
Sheepherder's Breakfast
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 10 servings.
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 10 servings.
Pizza - Sunny-Side-Up
Pizza - Sunny-Side-Up
1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes. Yield: 6 servings.
1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes. Yield: 6 servings.
Chocolate Toffee Biscuits
Chocolate Toffee Biscuits
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup semisweet chocolate chips
1/4 cup English toffee bits or almond brickle chips
TOPPING:
1 teaspoon butter, melted
1 teaspoon sugar
1. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits.
2. Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm.
3. Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes. Yield: 1-1/2 dozen.
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup semisweet chocolate chips
1/4 cup English toffee bits or almond brickle chips
TOPPING:
1 teaspoon butter, melted
1 teaspoon sugar
1. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits.
2. Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm.
3. Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes. Yield: 1-1/2 dozen.
BLT Waffle Sliders
BLT Waffle Sliders
3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste
Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.
For regular-size Cornmeal Waffle Sandwiches:
Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.
3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste
Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.
For regular-size Cornmeal Waffle Sandwiches:
Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.
HELP - Questionnaire for University study (Gym Student)
Virgin experience days (NuttySS)
Casey's Breakfast Pizza Recipe
1 prepared pizza crust
4 ounces Velveeta cheese
4 eggs
salt and pepper (to taste)
1 teaspoon butter
1/2 lb breakfast sausage
1 cup mozzarella cheese
Preheat the oven to 400 degrees F. Lightly grease a pizza pan with nonstick cooking spray. Place the pizza dough onto the pizza pan and flatten out (if you are using a ready-made crust, you do not need to do this).
In a large skillet, add the breakfast sausage and cook over medium-high heat while breaking up into chunks with a spatula until fully cooked.
In a medium bowl whisk together the eggs, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thicken and no visible liquid egg remains. Remove from the pan and set aside.
Slice up the Velveeta cheese. Place it in an even layer on top of the dough. Place into the oven and bake for 5 minutes. Using a knife spread the Velveeta out so that it covers the dough, except for on the outer edges).
Layer the scrambled eggs and crumbled sausage over the Velveeta. Top with shredded mozzarella cheese. Bake for an additional 13-15 minutes or until the cheese has melted and the crust is lightly browned.
Olive Garden Chicken Lombardy
4 boneless skinless chicken breasts
2 eggs (lightly beaten)
1 cup all-purpose flour
½ teaspoon salt
pinch of black pepper
2 cups dried breadcrumbs
4 tablespoons of oil
½ cup shredded smoked mozzarella cheese
½ cup shredded provolone cheese
4 pieces of bacon, cooking until crispy and crumbled
1 cup prepared alfredo sauce
1 tablespoon minced fresh parsley
Place the flour, salt and a pinch of black pepper into a shallow dish. In another shallow dish add the beaten egg. In yet another shallow dish add the breadcrumbs. Dip each chicken breast in the flour until evenly coated, then dip in the egg and then roll in breadcrumbs. Repeat until all of the chicken breasts are coated.
In a small saucepan heat the alfredo sauce until heated through.
Preheat the oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add the chicken breasts and fry until golden on both sides. Remove from the pan and place on a baking sheet.
Place into the oven and bake for 25-30 minutes or until the chicken is fully cooked, the internal temperature has reached 165 degrees F. During the last few minutes of cooking top each chicken breasts with some of the mozzarella and provolone cheeses. Bake until the cheese has melted. Remove from the oven and place the chicken onto individual plates. Spoon about 1/4 cup of the heated Alfredo sauce over each chicken breast, top with some crumbled bacon and minced parsley.
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Plaza bakery's cream cheese-topped chocolate brownies
PLAZA BAKERY'S CREAM CHEESE-TOPPED CHOCOLATE BROWNIES
Located in Virginia Beach, VA., this family-owned bakery (OVER 50 YEARS!) is well-known for their pies, cakes, breads, and many other fabulous pastries.
1/2 c. unsalted butter
8 oz. bittersweet or semi-sweet chocolate, chopped
4 lg. eggs
1 c. sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 c. flour
1/2 c. semi-sweet chocolate pieces
TOPPING:
1/2 c. sugar
8 oz. cream cheese, room temp.
1 lg. egg, room temp.
1/2 tsp. vanilla extract
Pinch of salt
For topping: Preheat oven to 350 degrees. Lightly grease 9 inch square baking pan with 2 inch sides. Dust pan with flour; tap out excess. Using electric mixer, beat cream cheese with sugar in medium bowl until smooth. Blend in egg, vanilla and salt. Set topping aside while preparing brownie batter.
For brownies: Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth. Cool slightly. Using electric mixer, beat eggs, sugar, vanilla and salt in large bowl until thick, about 3 minutes. Stir in melted chocolate, then flour and semi-sweet chocolate chips. Pour batter into prepared pan; smooth top.
Spoon cream cheese topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese mixture in diagonal lines atop brownie batter, spacing lines 1/2 to 3/4 inch apart. Run tip of small knife through cream cheese on opposite diagonal, spacing 1/2 inch apart and creating "V" pattern. Bake until toothpick inserted in center of dessert comes out with a few moist crumbs still attached, about 40 minutes.
Cool dessert in pan on rack 3 hours. Cover and refrigerate at least 2 hours. (Can be prepared up to 2 days ahead.) Run small sharp knife around pan sides to loosen. Cut dessert into 12 brownies. Serve brownies cold. 12 servings.
Located in Virginia Beach, VA., this family-owned bakery (OVER 50 YEARS!) is well-known for their pies, cakes, breads, and many other fabulous pastries.
1/2 c. unsalted butter
8 oz. bittersweet or semi-sweet chocolate, chopped
4 lg. eggs
1 c. sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 c. flour
1/2 c. semi-sweet chocolate pieces
TOPPING:
1/2 c. sugar
8 oz. cream cheese, room temp.
1 lg. egg, room temp.
1/2 tsp. vanilla extract
Pinch of salt
For topping: Preheat oven to 350 degrees. Lightly grease 9 inch square baking pan with 2 inch sides. Dust pan with flour; tap out excess. Using electric mixer, beat cream cheese with sugar in medium bowl until smooth. Blend in egg, vanilla and salt. Set topping aside while preparing brownie batter.
For brownies: Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth. Cool slightly. Using electric mixer, beat eggs, sugar, vanilla and salt in large bowl until thick, about 3 minutes. Stir in melted chocolate, then flour and semi-sweet chocolate chips. Pour batter into prepared pan; smooth top.
Spoon cream cheese topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese mixture in diagonal lines atop brownie batter, spacing lines 1/2 to 3/4 inch apart. Run tip of small knife through cream cheese on opposite diagonal, spacing 1/2 inch apart and creating "V" pattern. Bake until toothpick inserted in center of dessert comes out with a few moist crumbs still attached, about 40 minutes.
Cool dessert in pan on rack 3 hours. Cover and refrigerate at least 2 hours. (Can be prepared up to 2 days ahead.) Run small sharp knife around pan sides to loosen. Cut dessert into 12 brownies. Serve brownies cold. 12 servings.
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Im happy I finally registered
You have observed very interesting points! ps nice site.
Look at my web site ... Ian Andrews Ireland (her explanation)
Look at my web site ... Ian Andrews Ireland (her explanation)
Cheesecake Factory S'mores Triple Chocolate Cheesecake
Flourless Cake
Preheat oven to 350. Grease 9 inch springform pan.
In microwave, melt:
4 ounces bittersweet chocolate chocolate chips
1 stick butter (8 Tablespoons)
Once melted, stir in:
3/4C. sugar
3 eggs
Whisk well.
Add 1/2C. unsweetened cocoa powder. Best to sift it in! Pour into the springform and set aside while preparing cheesecake layer.
2. Chocolate Cheesecake Layer
1 pound cream cheese, must be softened to room temperature
1/2 cup sugar
3 eggs
1/2 cup chocolate chips, melted (I used semisweet) and cooled a bit
Beat the cream cheese until fluffy. Add sugar and mix well. Add eggs one at a time. Pour in the cooled melted chocolate and mi to blend all. Carefully spread over the flourless cake layer. Bake the cake at 350 for 50-60 minutes. Let cool and then chill a few hours in the fridge.
3. Mousse Layer
1 1/4 cups semi sweet chocolate chips, melted in microwave and cooled a bit
2 cups heavy cream
Beat the cream in the mixer until almost soft peaks. Add the chocolate and mix just until combined and thick. Spread over the chilled cheesecake and chill again while preparing the glaze.
4. Glaze
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup
Melt the chocolate and butter in the microwave until melted. Stir in corn syrup. Let cool a bit before pouring on cake. Pour on and spread and chill. Remove cake from fridge before serving so it can come up to room temp a bit. Cut with a hot knife and clean knife between slices. The top layer is thick and will be too hard to cut directly from the fridge. After a few minutes it is perfect and beyond delicious!
5. Marshmallow Topping (Note: this does contain raw egg whites so make sure they are safe for you and your guests) Recipe for marshmallow adapted from What’s Cooking America.
3 egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups powdered sugar
In a mixer, beat egg whites, corn syrup, and salt. Beat on high speed for 5 minutes or until doubled. On low, add powdered sugar. Place some in a piping bag and pour over each slice of cheesecake you are serving. Use a creme brulee torch to toast the marshmallow quickly. This makes a ton of marshmallow (fluff) so you can store the rest in the refrigerator for 2 weeks.
Cheesecake Factory Grilled Artichokes
4 large artichokes
2 lemons
2 cloves garlic, minced
salt
3T olive oil
1 T steak sauce
2 tsp. Montreal Steak Seasoning
2 tsp. balsamic vinegar.
First, fill a large pot with 2 inches of water, two tablespoons of salt, a large lemon, quartered and garlic. Have an additional lemon wedge on hand. Cut off the bottom so they sit upright nicely. Next with a pair of kitchen scissors trim off the top 1/3 of the surrounding leaves. Really, this step is purely optional in my opinion. We never trimmed them when I was young. I think restaurants trim them because the tip of the leaves can be sharp.
Turn your artichoke on its side and with a large chef knife, cut it into quarters if it’s very large or into thirds if it’s smaller. The inside of the artichoke will discolor in less than one minute when exposed to air so immediately rub it with your lemon wedge. Take a paring knife and cut out the hairy “choke” and it’s pink leaves. See the wedge on the left? That one has had the choke removed and it’s left with all that beautiful white artichoke heart!
Place the artichokes in the pot and bring it up to a boil. Boil for approximately 8 minutes or until the heart is fork tender. Remove from heat and drain the artichokes in colander.
While the artichokes are cooking, you can prepare the marinade for the Grilled Artichokes. In a small bowl mix together 3 tablespoons of olive oil, 1 tablespoon of steak sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of Montreal Steak Seasoning.
Drizzle the marinade over the artichokes and gently toss to coat well. Place the artichokes on the grill over medium low heat and grill for just a few minutes until you see slight charring.
Serve the artichokes with additional marinade or melted butter for dipping. To eat the artichokes, peel off a leaf, dip the bottom in melted butter if desired, and use your teeth to scrape off the lower half of artichoke “meat” on leaf. Trust me, it’s absolutely addicting!
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How to make buttermilk cheese
Buttermilk Cheese
1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt
Line a colander or strainer with a few layers of 12-inch squares of cheesecloth or paper towels. Set it in the sink.
Combine milk, buttermilk and salt in a large heavy-bottomed saucepan; heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
Cheese can be unwrapped immediately and served warm. It can also be cooled to room temperature or refrigerated until cool. Cheese can be refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt
Line a colander or strainer with a few layers of 12-inch squares of cheesecloth or paper towels. Set it in the sink.
Combine milk, buttermilk and salt in a large heavy-bottomed saucepan; heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
Cheese can be unwrapped immediately and served warm. It can also be cooled to room temperature or refrigerated until cool. Cheese can be refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
How to make segar cheese
Segar Cheese
2 quarts whole milk
4 eggs beaten
6 teaspoons sugar
2 cups of sour cream
2 teaspoons of salt
Scald the milk at 165º, add eggs, sugar, sour cream and salt. Cook to 200º. When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set. Unmold and serve with molasses or jam.
2 quarts whole milk
4 eggs beaten
6 teaspoons sugar
2 cups of sour cream
2 teaspoons of salt
Scald the milk at 165º, add eggs, sugar, sour cream and salt. Cook to 200º. When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set. Unmold and serve with molasses or jam.
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How to make cottage cheese
Cottage Cheese
1 qt Milk, sour 1 x Water
1 x Cream 1 x *or:
1 x Sour cream
1 servings
Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste.
1 qt Milk, sour 1 x Water
1 x Cream 1 x *or:
1 x Sour cream
1 servings
Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste.
just sharing some recipes I've had -
Cranberry Tangerine and Nut Bread
Wet Ingredients:
1 large egg well beaten
3/4 cup freshly squeezed tangerine juice (about 3 medium)
1 tsp vanilla extract
Dry Ingredients:
2 cups white whole wheat flour MINUS 2 TBSP *
2 TBSP wheat germ *
*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR
1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP tangerine zest (about 1 medium )
4 TBSP cold unsalted butter - cut into cubes
Additional Ingredients:
1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries - coarsely chopped
3 TBSP slivered almonds - coarsely chopped if desired
Preheat oven to 350°F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.
Combine egg (or sour cream), tangerine juice and vanilla extract in small bowl and set aside.
In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter in with a pastry blender till it looks like coarse crumbs.
Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds and pecans.
Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for about 10 minutes.
Remove loaf from pan and let cool completely before slicing
(May double recipe and divide into 2 loaf pans)
Wet Ingredients:
1 large egg well beaten
3/4 cup freshly squeezed tangerine juice (about 3 medium)
1 tsp vanilla extract
Dry Ingredients:
2 cups white whole wheat flour MINUS 2 TBSP *
2 TBSP wheat germ *
*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR
1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP tangerine zest (about 1 medium )
4 TBSP cold unsalted butter - cut into cubes
Additional Ingredients:
1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries - coarsely chopped
3 TBSP slivered almonds - coarsely chopped if desired
Preheat oven to 350°F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.
Combine egg (or sour cream), tangerine juice and vanilla extract in small bowl and set aside.
In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter in with a pastry blender till it looks like coarse crumbs.
Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds and pecans.
Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for about 10 minutes.
Remove loaf from pan and let cool completely before slicing
(May double recipe and divide into 2 loaf pans)
Kreatopitakia (Baked Savory Pastries With Seasoned Meat)
Kreatopitakia (Baked Savory Pastries With Seasoned Meat)
3 tablespoons butter or margarine
2 shallots or onions, minced
1 pound lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon chopped fresh mint or dill
1/2 cup tomato sauce
salt and freshly ground pepper
1/2 cup grated Greek Kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if necessary
1 pound phyllo pastry
1 cup butter, melted
Servings: 60
1. Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes. Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes. Cool.
2. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing. Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the meat filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape.
3. Place on baking sheets and keep covered until all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot.
Servings: 60
3 tablespoons butter or margarine
2 shallots or onions, minced
1 pound lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon chopped fresh mint or dill
1/2 cup tomato sauce
salt and freshly ground pepper
1/2 cup grated Greek Kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if necessary
1 pound phyllo pastry
1 cup butter, melted
Servings: 60
1. Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes. Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes. Cool.
2. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing. Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the meat filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape.
3. Place on baking sheets and keep covered until all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot.
Servings: 60
Baked Meat Lasagna
Baked Meat Lasagna
Herbs /Spices/Seasonings
6 large sprigs/stems Fresh basil - chopped fine - divided
2 (1/4 oz) plastic box Fresh oregano - chopped fine - divided
2 (1/4 oz) plastic box Fresh Italian (flat leaf) parsley - chopped fine - divided
Garlic powder - to personal taste
Onion powder - to personal taste
Adobo seasoning - to personal taste
Accent (or MSG) - to personal taste - optional
Ground Sea Salt - to personal taste
Ground peppercorns - to personal taste
Ground hot pepper flakes - to personal taste
Dry thyme - to personal taste
Dry rosemary - to personal taste
Ground Sea Salt - to personal taste
Ground peppercorns - to personal taste
1 Tbls sugar
6 large cloves Fresh garlic - chopped or grated fine - divided
1 medium Onion - chopped fine - divided
Meat Prep
1 lb sweet Italian sausage - removed from casing and crumbled
1 lb lean ground beef
Place sausage, ground beef, 1/2 the onion, 1/2 the garlic cloves, 1/2 the basil, 1/2 the oregano, 1/3 the parsley and dry spices to taste in pan.
Cook over medium heat stirring and breaking up meat till it is a small to medium crumble.
Cook till browned and cooked through.
Cheese Filling Prep
2 lb ricotta cheese
1/2 lb. Mozzarella cheese - shredded
2 raw egg - beaten
1/4 lb. Grated Parmesan cheese - freshly grated
1/4 lb. Grated Romano - freshly grated
In a mixing bowl, combine ricotta cheese, raw eggs, 1/3 the parsley, sea salt & peppercorns, 1/2 lb. mozzarella cheese, 1/4 lb. Romano cheese and 1/4 lb. Parmesan cheese; mix well.
Sauce Prep
2 (28 ounce) can plain tomato sauce
1/2 sauce can (14 oz) of burgundy wine
In pot sauté the other half of the onion and garlic in olive oil.
Stir tomato sauce and wine.
Season with sugar, 1/2 the basil, 1/2 the oregano, 1/3 the parsley, salt, pepper and hot pepper flakes to taste.
Simmer 30 minutes or till raw taste is gone, stirring occasionally.
Add more wine and/or water if necessary.
Taste and correct seasoning if necessary.
Additional Ingredients for Layers
8 oz. Can mushrooms - stems and pieces; drained
2 Hard boiled eggs - peeled and cubed (my mom always put them in)
1/4 lb. Grated Parmesan cheese - freshly grated
1/4 lb. Grated Romano - freshly grated
1/2 lb. Mozzarella cheese - shredded
Extra virgin olive oil - just enough till coat pot
1 (8 oz) box Oven ready (no boil) lasagna noodles (See note below)
Non stick cooking spray
Non stick foil
Note:
May use 1 lb traditional lasagna noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.
Preheat oven to 375°F.
To assemble:
Spray bottom and sides of a 9x13x3 inch baking dish
Spread thin layer of over the bottom of baking dish.
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
Evenly spread 1/3 of the meat mixture.
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
Spread thin layer of sauce over cheeses.
Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
Bake in preheated oven for 30 minutes.
Remove foil, and bake an additional 20 minutes or till nicely browned.
Let stand for 15 minutes to set before serving.
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
Evenly spread 1/3 of the meat mixture.
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
Spread thin layer of sauce over cheeses.
Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
Bake in preheated oven for 30 minutes.
Remove foil, and bake an additional 20 minutes or till nicely browned.
Let stand for 15 minutes to set before serving.
Herbs /Spices/Seasonings
6 large sprigs/stems Fresh basil - chopped fine - divided
2 (1/4 oz) plastic box Fresh oregano - chopped fine - divided
2 (1/4 oz) plastic box Fresh Italian (flat leaf) parsley - chopped fine - divided
Garlic powder - to personal taste
Onion powder - to personal taste
Adobo seasoning - to personal taste
Accent (or MSG) - to personal taste - optional
Ground Sea Salt - to personal taste
Ground peppercorns - to personal taste
Ground hot pepper flakes - to personal taste
Dry thyme - to personal taste
Dry rosemary - to personal taste
Ground Sea Salt - to personal taste
Ground peppercorns - to personal taste
1 Tbls sugar
6 large cloves Fresh garlic - chopped or grated fine - divided
1 medium Onion - chopped fine - divided
Meat Prep
1 lb sweet Italian sausage - removed from casing and crumbled
1 lb lean ground beef
Place sausage, ground beef, 1/2 the onion, 1/2 the garlic cloves, 1/2 the basil, 1/2 the oregano, 1/3 the parsley and dry spices to taste in pan.
Cook over medium heat stirring and breaking up meat till it is a small to medium crumble.
Cook till browned and cooked through.
Cheese Filling Prep
2 lb ricotta cheese
1/2 lb. Mozzarella cheese - shredded
2 raw egg - beaten
1/4 lb. Grated Parmesan cheese - freshly grated
1/4 lb. Grated Romano - freshly grated
In a mixing bowl, combine ricotta cheese, raw eggs, 1/3 the parsley, sea salt & peppercorns, 1/2 lb. mozzarella cheese, 1/4 lb. Romano cheese and 1/4 lb. Parmesan cheese; mix well.
Sauce Prep
2 (28 ounce) can plain tomato sauce
1/2 sauce can (14 oz) of burgundy wine
In pot sauté the other half of the onion and garlic in olive oil.
Stir tomato sauce and wine.
Season with sugar, 1/2 the basil, 1/2 the oregano, 1/3 the parsley, salt, pepper and hot pepper flakes to taste.
Simmer 30 minutes or till raw taste is gone, stirring occasionally.
Add more wine and/or water if necessary.
Taste and correct seasoning if necessary.
Additional Ingredients for Layers
8 oz. Can mushrooms - stems and pieces; drained
2 Hard boiled eggs - peeled and cubed (my mom always put them in)
1/4 lb. Grated Parmesan cheese - freshly grated
1/4 lb. Grated Romano - freshly grated
1/2 lb. Mozzarella cheese - shredded
Extra virgin olive oil - just enough till coat pot
1 (8 oz) box Oven ready (no boil) lasagna noodles (See note below)
Non stick cooking spray
Non stick foil
Note:
May use 1 lb traditional lasagna noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.
Preheat oven to 375°F.
To assemble:
Spray bottom and sides of a 9x13x3 inch baking dish
Spread thin layer of over the bottom of baking dish.
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
Evenly spread 1/3 of the meat mixture.
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
Spread thin layer of sauce over cheeses.
Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
Bake in preheated oven for 30 minutes.
Remove foil, and bake an additional 20 minutes or till nicely browned.
Let stand for 15 minutes to set before serving.
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
Evenly spread 1/3 of the meat mixture.
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
Spread thin layer of sauce over cheeses.
Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
Bake in preheated oven for 30 minutes.
Remove foil, and bake an additional 20 minutes or till nicely browned.
Let stand for 15 minutes to set before serving.
Patti's 1880s Restaurant Sawdust Pie
Patti's 1880s Restaurant Sawdust Pie
Patti's 1880's Settlement is that special place where friends bring friends. It's upscale family dining; famous for a 2" Pork Chop, Mile High Meringue Pies, Flower Pot Bread, and Strawberry Butter. Patti's 1880's Settlement is located in the small town of Grand Rivers, KY located at the northern entrance of Land Between the Lakes between Lake Barkley and Kentucky Lake.
Filled with graham cracker crumbs, coconut and pecans with a mound of fresh whipped cream and sliced bananas, this pie is good for a decadent breakfast or delicious dessert!
7 egg whites, unbeaten
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups pecans
1 1/2 cups coconut
1 (9-inch) unbaked pie shell
Heat oven to 325 degrees F.
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake until glossy and set (about 25 to 30 minutes). Do not overbake! Serve warm with sliced bananas and whipped cream.
Serves 8.
Source: Patti's 1880s Restaurant - Grand Rivers, Kentucky
Patti's 1880's Settlement is that special place where friends bring friends. It's upscale family dining; famous for a 2" Pork Chop, Mile High Meringue Pies, Flower Pot Bread, and Strawberry Butter. Patti's 1880's Settlement is located in the small town of Grand Rivers, KY located at the northern entrance of Land Between the Lakes between Lake Barkley and Kentucky Lake.
Filled with graham cracker crumbs, coconut and pecans with a mound of fresh whipped cream and sliced bananas, this pie is good for a decadent breakfast or delicious dessert!
7 egg whites, unbeaten
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups pecans
1 1/2 cups coconut
1 (9-inch) unbaked pie shell
Heat oven to 325 degrees F.
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake until glossy and set (about 25 to 30 minutes). Do not overbake! Serve warm with sliced bananas and whipped cream.
Serves 8.
Source: Patti's 1880s Restaurant - Grand Rivers, Kentucky
**First Time On The Forum! Calling All Male And Female Competitors!!** (Dane_Q)
Jimmy John’s Beach Club
1 small serrano chili pepper
1 small onion (chopped)
1 garlic clove
1 roma tomato (seeded and chopped)
2 medium avocados (peeled and pitted)
1 tablespoon fresh lime juice
¾ teaspoon kosher salt
1/8 teaspoon dry mustard
Sandwich-
white sub rolls
sliced smoked turkey breast
sliced provolone cheese
slice tomato
sliced cucumber
shredded iceberg lettuce
mayonnaise
Blend the chili pepper, onion, garlic and tomato in a blender or food processor until smooth. In a medium bowl mash together the avocados with lime juice. Add the blended mixture to the mash avocadoes and mix well. Season with salt and dry mustard.
To prepare the sandwich—spread a layer of the avocado spread onto the bottom half of the inside of the sub roll. Top with a layer of cucumber, sliced turkey, provolone cheese, tomato, iceberg lettuce and Alfalfa sprouts. Spread a layer of mayonnaise onto the bottom of the top half of the sub roll.
Lease Car Servicing ? Main dealer or not? (Rasputin)
napolean dynamyte (bigjax)
Samoa Truffles
14 Samoas Girl Scout Cookies (one box minus one cookie)
1/2 cup unsweetened shredded coconut
1/3 cup coconut milk cream (the thick cream on the top of a can of coconut milk)
3 strips smoked bacon
8 ounces semi-sweet or dark chocolate
1. Heat a medium skillet
over medium heat and add the shredded coconut.
Toast, stirring frequently, until golden brown—this will take about five
minutes. Coconut can burn quickly and
easily, so keep an eye on it. Once
toasted, pour the coconut in a bowl to cool and return the pan to the heat and
add the bacon.
2. Cook the bacon until browned and crispy. Place the crisped bacon on a paper towel to
drain and let cool. Once the bacon is
cool to the touch, crumble into small pieces and set aside.
3. While the bacon cooks, add the cookies to the bowl of a food
processor and pulse until the cookies are finely chopped. Add the coconut milk and 1/3 cup of the
toasted coconut to the bowl and pulse until fully combined.
4. Using a 1 1/2-inch cookie scoop (or a large melon-baller)
portion the truffle filling onto a parchment-lined baking tray and once all the
filling has been scooped, refrigerate for at least 30 minutes.
5. Once the truffle filling has firmed-up, remove from the
refrigerator and prepare the chocolate.
Place the chocolate in a heat-proof bowl and microwave on high in
one-minute increments until almost fully melted, and then stir until smooth.
6. To coat the truffles, take one ball and roll lightly between
your palms to smooth any rough edges, then place in the chocolate and quickly
roll to coat with a small fork. Using
the fork or a toothpick, pick up the truffle and briefly let any excess drip
back into the bowl, then place on a piece of parchment. Sprinkle with the reserved toasted coconut
and place a couple bacon pieces on the top.
7. Repeat the chocolate coating and garnishing for all remaining
truffles. You will likely have leftover
chocolate, so scrape the remaining chocolate onto an open spot of the parchment
you are using and top with the remaining coconut and bacon for a bonus treat
(also add crumbled bits of the extra Samoa cookie if it’s still available, wink
wink).
8. Chill the finished truffles to set and serve as soon as the
chocolate has hardened.
Is the centre disappearing ? (dazzz)
Health benefits of WEIGHTS? (sl)
I am the new guy
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New Puppy (Animal)
Should I decrease my calories? (Konner05)
Amazon and Amazon Prime
I hate them with a passion.
Oh I have ordered quite a bit from Amazon - had a few little problems which of course can happen - BUT - when Amazon took it upon themselves to help themselves to my account and clean me out for no reason and no purchase - that was the last!
For no reason, no notice, nothing - they charged me for a year for their friggin' prime. I have no interest in it at all. I am not a prime member and never plan to be. And right now - they've lost me as a customer and several of my friends as well for what they did.
Ok - the shocker hit me yesterday when I was checking my account. ARGGGGGGGGGGGGG! I immediately called my bank to dispute. At the same time I was feuding with Amazon on line. Since I never used it (hell - I never wanted it) and I've been a "prime" member since 2/15 - no no - NEVER a prime member - they will refund my money in 3 to 5 business days. Well that's a friggin' week!
My bank was nice about it.
I contacted Amazon today - I want my money today - you see - when I checked my account this morning - I was overdrawn because of what Amazon did. So now I have overdraft fees which compound after 10 days and so on. And when I don't get my SSD check until the 3rd of next month - those fees will end up being more than Amazon robbed from me.
I did not deserve this. I told them I want my money today in my account.
The dip who doesn't speak English did not understand a word I said. I told her to get a supervisor - she was too stupid to understand that.
So now - there are two I will never do business with ever again - Amazon and GoDaddy - GoDaddy would take all sorts of money out of my account for no reason.
Went I went into my back to close the account and re-open a new one because GoDaddy was having too much fun for a couple months with my money - there were 4 other people complaining about GoDaddy as well.
It's so easy to shop on line - and it can be so convenient. Unfortunately - you can't trust any of them at all.
So if you are an Amazon customer - watch your account - they may be going to lunch on your money.
And they don't understand the English language.
Oh - one more thing - don't purchase any dvd's from Pandora's Video - they send blank dvd's and try to tell you it's YOUR dvd player and to try it in a computer. Well I got news for them - it don't work in either one of them. And they are all low quality pirated disks. No covers - no name on the disk. Great way to make money - collect the money and send out a blank dvd - and then disappear - never to be heard from again.
I should have read the reviews first before ordering......
Oh I have ordered quite a bit from Amazon - had a few little problems which of course can happen - BUT - when Amazon took it upon themselves to help themselves to my account and clean me out for no reason and no purchase - that was the last!
For no reason, no notice, nothing - they charged me for a year for their friggin' prime. I have no interest in it at all. I am not a prime member and never plan to be. And right now - they've lost me as a customer and several of my friends as well for what they did.
Ok - the shocker hit me yesterday when I was checking my account. ARGGGGGGGGGGGGG! I immediately called my bank to dispute. At the same time I was feuding with Amazon on line. Since I never used it (hell - I never wanted it) and I've been a "prime" member since 2/15 - no no - NEVER a prime member - they will refund my money in 3 to 5 business days. Well that's a friggin' week!
My bank was nice about it.
I contacted Amazon today - I want my money today - you see - when I checked my account this morning - I was overdrawn because of what Amazon did. So now I have overdraft fees which compound after 10 days and so on. And when I don't get my SSD check until the 3rd of next month - those fees will end up being more than Amazon robbed from me.
I did not deserve this. I told them I want my money today in my account.
The dip who doesn't speak English did not understand a word I said. I told her to get a supervisor - she was too stupid to understand that.
So now - there are two I will never do business with ever again - Amazon and GoDaddy - GoDaddy would take all sorts of money out of my account for no reason.
Went I went into my back to close the account and re-open a new one because GoDaddy was having too much fun for a couple months with my money - there were 4 other people complaining about GoDaddy as well.
It's so easy to shop on line - and it can be so convenient. Unfortunately - you can't trust any of them at all.
So if you are an Amazon customer - watch your account - they may be going to lunch on your money.
And they don't understand the English language.
Oh - one more thing - don't purchase any dvd's from Pandora's Video - they send blank dvd's and try to tell you it's YOUR dvd player and to try it in a computer. Well I got news for them - it don't work in either one of them. And they are all low quality pirated disks. No covers - no name on the disk. Great way to make money - collect the money and send out a blank dvd - and then disappear - never to be heard from again.
I should have read the reviews first before ordering......
facebook request - Carrot Salads - Chick-fil-A, Luby's, New Seasons
Chick-fil-A Carrot and Raisin Salad
4 cups fresh carrots, finely shredded
1 (8 oz) can crushed pineapple +
3 pineapple slices crushed
1 cup raisins
3/4 cup mayonnaise
4 Tbsp sugar
Strain as much of the pineapple juice out as you can and set Aside. In a large bowl, toss the carrots, raisins and pineapple together. In a medium bowl, mix the mayonnaise, sugar, and most of the juice together; mix well. Pour the dressing over the carrots and mix until coated. If needed add the rest of the pineapple juice and keep mixing.
LUBY’S CAFETERIA CARROT RAISIN SALAD
2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar (or to taste)
Combine all the ingredients, mix well and chill.
New Season’s Kale and Carrot Salad
¾ lb. fresh kale
2 large carrots, peeled and grated
½ c. raw sunflower seeds
2 t. soy sauce
2 T. seasoned rice wine vinegar
2 t. sesame oil
1 t. fresh ginger, minced
Scant ½ t. cumin
2 – 3 cloves garlic, minced
Remove tough center veins and stems from kale. Clean. Place in large pot of boiling water – cook 2 to 3 minutes. Drain well and wash in very cold water; squeeze dry. While still in a wet “wad” slice in thin strips. Scatter into bowl to loosen it. Add carrots and sunflower seeds. Combine remaining ingredients; mixing well in small bowl. Immediately pour over kale mixture. Toss to combine. Will store for a couple days in fridge tightly covered.
4 cups fresh carrots, finely shredded
1 (8 oz) can crushed pineapple +
3 pineapple slices crushed
1 cup raisins
3/4 cup mayonnaise
4 Tbsp sugar
Strain as much of the pineapple juice out as you can and set Aside. In a large bowl, toss the carrots, raisins and pineapple together. In a medium bowl, mix the mayonnaise, sugar, and most of the juice together; mix well. Pour the dressing over the carrots and mix until coated. If needed add the rest of the pineapple juice and keep mixing.
LUBY’S CAFETERIA CARROT RAISIN SALAD
2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar (or to taste)
Combine all the ingredients, mix well and chill.
New Season’s Kale and Carrot Salad
¾ lb. fresh kale
2 large carrots, peeled and grated
½ c. raw sunflower seeds
2 t. soy sauce
2 T. seasoned rice wine vinegar
2 t. sesame oil
1 t. fresh ginger, minced
Scant ½ t. cumin
2 – 3 cloves garlic, minced
Remove tough center veins and stems from kale. Clean. Place in large pot of boiling water – cook 2 to 3 minutes. Drain well and wash in very cold water; squeeze dry. While still in a wet “wad” slice in thin strips. Scatter into bowl to loosen it. Add carrots and sunflower seeds. Combine remaining ingredients; mixing well in small bowl. Immediately pour over kale mixture. Toss to combine. Will store for a couple days in fridge tightly covered.
Taquitos and Flautas and Rolled Tacos
Taquitos and Flautas and Rolled Tacos
A Mexican dish consisting of small tortillas that are rolled around a filling of meat and cheese and then deep-fried. Commonly known as flautas when they are larger than their taquito and also known as tacos dorados, rolled taco……..
Although taquitos/taco dorados are usually made with corn tortillas and flautas are made with flour tortillas.
Flautas are carefully rolled to be round (and cooked in abundant oil in order to keep that shape), while taquitos or tacos dorados use a twice-folded tortilla rather than a rolled one, making for a somewhat flattened product that can easily be fried in much less oil.
Anyway - flautas and/or taquitos are usually served topped with or on a bed of chopped lettuce or cabbage, sometimes accompanied by diced tomatoes, onions, and/or avocados.
They are often adorned with shredded or crumbled cheese and crema or sour cream, and offered with a choice between two or more sauces (often a red one and green one) as a condiment. Guacamole and/or refried beans are also frequently included as part of a serving of taquitos or flautas.
A Mexican dish consisting of small tortillas that are rolled around a filling of meat and cheese and then deep-fried. Commonly known as flautas when they are larger than their taquito and also known as tacos dorados, rolled taco……..
Although taquitos/taco dorados are usually made with corn tortillas and flautas are made with flour tortillas.
Flautas are carefully rolled to be round (and cooked in abundant oil in order to keep that shape), while taquitos or tacos dorados use a twice-folded tortilla rather than a rolled one, making for a somewhat flattened product that can easily be fried in much less oil.
Anyway - flautas and/or taquitos are usually served topped with or on a bed of chopped lettuce or cabbage, sometimes accompanied by diced tomatoes, onions, and/or avocados.
They are often adorned with shredded or crumbled cheese and crema or sour cream, and offered with a choice between two or more sauces (often a red one and green one) as a condiment. Guacamole and/or refried beans are also frequently included as part of a serving of taquitos or flautas.
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