Food Banks (Trunks)
How to de-salt bacon
If done correctly, you can de-salt your bacon and still have great flavor.
Place bacon in a heat-bowl.
Pour some freshly boiled water over the bacon till it is well-covered. Give it a stir and let it sit for 2 minutes.
The bacon oils will rise.
It is now ready to have the water drained off. Repeat this again, this time leaving the bacon in the water for a minute. This should be sufficient to remove the ‘excess’ salt while preserving the taste.
Rinse and drain the bacon then pat it dry.
Fry.
Enjoy.
Place bacon in a heat-bowl.
Pour some freshly boiled water over the bacon till it is well-covered. Give it a stir and let it sit for 2 minutes.
The bacon oils will rise.
It is now ready to have the water drained off. Repeat this again, this time leaving the bacon in the water for a minute. This should be sufficient to remove the ‘excess’ salt while preserving the taste.
Rinse and drain the bacon then pat it dry.
Fry.
Enjoy.
Bojangles BoBerry Biscuits
Biscuit Dough, scratch or a baking mix, not from a can
1 cup smashed blueberries
1/2 c powdered sugar
1-3 tbsp. milk
1/4 tsp. vanilla
Gently fold the blueberries into the biscuit dough using a wooden spoon trying to mix a little as possible.
Dump the dough out onto a floured surface, and, using floured hands, press and flatten the dough out to be about 1" thick.
Cut out rounds using a biscuit cutter.
Bake according to biscuit recipe directions.
Meanwhile, whisk together the powdered sugar, vanilla, and milk– adding the milk gradually,
1 tbsp. at a time, until you’ve reached your desired consistency for a glaze.
Spoon the glaze over the biscuits right out of the oven and serve hot.
chuckles
Two steaks
One day, Bill and Tom went to a restaurant for dinner.
As soon as the waiter took out two steaks, Bill quickly picked out the bigger steak for himself.
Tom wasn't happy about that: "When are you going to learn to be polite?"
Bill:
"If you had the chance to pick first, which one would you pick?"
Tom:
"The smaller piece, of course."
Bill:
"What are you whining about then? The smaller piece is what you want, right?"
ACTUAL BUMPER STICKERS:
1. "Always remember you're unique--just like everyone else."
2. "Bad Cop! No donut!"
3. "Be nice to your kids. They'll choose your nursing home."
4. "Consciousness: that annoying time between naps."
5. "Diplomacy is the art of saying 'Nice doggie!'... till you can find a rock."
6. "Ever stop to think, and forget to start again?"
7. "Happiness is a belt-fed weapon"
8. "He who laughs last thinks slowest."
9. "I didn't fight my way to the top of the food chain to be a vegetarian."
10. "I killed a 6-pack just to watch it die."
11. "I like you, but I wouldn't want to see you working with subatomic particles."
12. "I souport publik edekasion"
13. "I took an IQ test and the results were negative."
14. "I want to die in my sleep like my grandfather....Not screaming and yelling like the passengers in his car"
15. "I'm a corporate executive--I keep things from happening."
16. "If Clinton is the answer, it was a stupid question."
17. "If we aren't supposed to eat animals, why are they made of meat?"
18. "It IS as bad as you think, and they ARE out to get you."
19. "It's lonely at the top, but you eat better."
20. "Laugh alone and the world thinks you're an idiot."
21. "Lobotomies for Democrats: It's the law."
22. "Lottery: A tax on people who are bad at math."
23. "Montana --- At least *our* cows are sane!"
24. "Puritanism: The haunting fear that someone, somewhere may be happy."
25. "Sometimes I wake up grumpy. Other times, I let him sleep."
26. "The gene pool could use a little chlorine."
27. "There are 3 kinds of people: those who can count & those who can't."
28. "This acid must be good. It feels like I'm driving!"
29. "Time is the best teacher. Unfortunately it kills all its students"
30. "Very funny, Scotty. Now beam down my clothes."
31. "We are Microsoft. Resistance Is Futile. You Will Be Assimilated."
32. "Your kid may be an honor student, but you're still an IDIOT!"
33. Keep Honking/I'm Reloading
RECTUM STRETCHER
While she was 'flying' down the road yesterday, a woman passed over a bridge only to find a cop with a radar gun on the other side lying in wait.
The cop pulled her over, walked up to the car, with that classic patronizing smirk we all know and love, asked, 'What's your hurry?'
To which she replied, 'I'm late for work.'
'Oh yeah,' said the cop, 'what do you do?'
I'm a rectum stretcher,' she responded.
The cop stammerred, 'A what?............
A rectum stretcher!
And just what does a rectum stretcher do?'
'Well,' she said, 'I start by inserting one finger, then work my way up to two fingers, then three, then four, then with my whole hand in.
I work from side to side until I can get both hands in, and then I slowly but surely stretch it, until it's about 6 feet'
'And just what the hell do you do with a 6 foot arshole?' he asked
' You give him a radar gun and park him behind a bridge...'
Traffic Ticket $95.00
Court Costs $45.00
Look on the Cop's Face....... PRICELESS
For everything else, there's MasterCard
Winnie, the church gossip, and self-appointed monitor of the church's morals, kept sticking her nose into other people's business. Several members did not approve of her extra-curricular activities, but feared her enough to maintain their silence. She made a mistake, however, when she accused Bob, a new member, of being an alcoholic after she saw his old pickup parked in front of the town's only bar one afternoon. She emphatically told Bob (and several others) that every one seeing it there would know what he was doing! Bob, a man of few words, stared at her for a moment and just turned and walked away. He didn't explain, defend, or deny. He said nothing. Later that evening, Bob quietly parked his pickup in front of Winnie's house... walked home... and left it there all night.
A SENIOR CITIZEN JOKE
A little silver-haired lady calls her neighbor and says, "Please come over here and help me. I have a killer jigsaw puzzle, and I can't figure out how to get started."
Her neighbor asks, "What is it supposed to be when it's finished?"
The little silver haired lady says, "According to the picture on the box, it's a rooster."
Her neighbor decides to go over and help with the puzzle.
She lets him in and shows him where she has the puzzle spread all over the table.
He studies the pieces for a moment, then looks at the box, then turns to her and says,
"First of all, no matter what we do, we're not going to be able to assemble these pieces into anything resembling a rooster."
He takes her hand and says, "Secondly, I want you to relax. Let's have a nice cup of tea, and then," he said with a deep sigh ............
(scroll down)
"Let's put all the Corn Flakes back in the box."
Puns For Educated Minds
1. The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian .
3. She was only a whiskey maker, but he loved her still.
4. A rubber band pistol was confiscated from algebra class, because it was a weapon of math disruption.
5. No matter how much you push the envelope, it'll still be stationery.
6. A dog gave birth to puppies near the road and was cited for littering.
7. A grenade thrown into a kitchen in France would result in Linoleum Blownapart.
8. Two silk worms had a race. They ended up in a tie.
9. A hole has been found in the nudist camp wall.. The police are looking into it.
10. Time flies like an arrow. Fruit flies like a banana.
11. Atheism is a non-prophet organization.
12. Two hats were hanging on a hat rack in the hallway.. One hat said to the other: 'You stay here; I'll go on a head.'
13.. I wondered why the baseball kept getting bigger. Then it hit me.
14. A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
15. The short fortune-teller who escaped from prison was a small medium at large.
16. The man who survived mustard gas and pepper spray is now a seasoned veteran.
17. A backward poet writes inverse.
18. In a democracy it's your vote that counts. In feudalism it's your count that votes.
19. When cannibals ate a missionary, they got a taste of religion.
20. If you jumped off the bridge in Paris , you'd be in Seine.
Translated Signs From Other Countries
[1] IN A BANGKOK TEMPLE:
IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS A MAN.
[2] Cocktail Lounge, Norway:
LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
[3] Doctor's Office, Rome :
SPECIALIST IN WOMEN AND OTHER DISEASES.
[4] Dry Cleaners, Bangkok :
DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
[5] In a Nairobi Restaurant:
CUSTOMERS WHO FIND OUR WAITRESSES RUDE, OUGHT TO SEE THE MANAGER.
[6] On the main road to Mombasa , leaving Nairobi :
TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
[7] On a Poster at Kencom:
ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
[8] In a City Restaurant:
OPEN SEVEN DAYS A WEEK AND WEEKENDS.
[9] In a Cemetery:
PERSONS ARE PROHIBITED FROM PICKING FLOWERS, FROM ANY BUT THEIR OWN GRAVES.
[10] Tokyo hotel's rules and regulations:
GUESTS ARE REQUESTED NOT TO SMOKE, OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
[11] On the menu of a Swiss Restaurant:
OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
[12] In a Tokyo Bar:
SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
[13] Hotel, Yugoslavia:
THE FLATTENING OF UNDERWEAR WITH PLEASURE, IS THE JOB OF THE CHAMBERMAID.
[14] Hotel, Japan:
YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
[15] In the lobby of a Moscow Hotel, across from a Russian Orthodox Monastery:
YOU ARE WELCOME TO VISIT THE CEMETERY, WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY, EXCEPT THURSDAY.
[16] A sign posted in Germany 's Black Forest :
IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE, THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT, UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
[17] Hotel, Zurich :
BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
[18] Advertisement for donkey rides, Thailand :
WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
[19] Airline ticket office, Copenhagen :
WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS. (Just Like British Airways!!!)
[20] A Laundry in Rome :
LADIES, LEAVE YOUR CLOTHES HERE AND THEN SPEND THE AFTERNOON HAVING A GOOD TIME.
[21] Seen in an Abu Dhabi Souk shop window:
IF THE FRONT IS CLOSED PLEASE ENTER THROUGH MY BACKSIDE
One day, Bill and Tom went to a restaurant for dinner.
As soon as the waiter took out two steaks, Bill quickly picked out the bigger steak for himself.
Tom wasn't happy about that: "When are you going to learn to be polite?"
Bill:
"If you had the chance to pick first, which one would you pick?"
Tom:
"The smaller piece, of course."
Bill:
"What are you whining about then? The smaller piece is what you want, right?"
ACTUAL BUMPER STICKERS:
1. "Always remember you're unique--just like everyone else."
2. "Bad Cop! No donut!"
3. "Be nice to your kids. They'll choose your nursing home."
4. "Consciousness: that annoying time between naps."
5. "Diplomacy is the art of saying 'Nice doggie!'... till you can find a rock."
6. "Ever stop to think, and forget to start again?"
7. "Happiness is a belt-fed weapon"
8. "He who laughs last thinks slowest."
9. "I didn't fight my way to the top of the food chain to be a vegetarian."
10. "I killed a 6-pack just to watch it die."
11. "I like you, but I wouldn't want to see you working with subatomic particles."
12. "I souport publik edekasion"
13. "I took an IQ test and the results were negative."
14. "I want to die in my sleep like my grandfather....Not screaming and yelling like the passengers in his car"
15. "I'm a corporate executive--I keep things from happening."
16. "If Clinton is the answer, it was a stupid question."
17. "If we aren't supposed to eat animals, why are they made of meat?"
18. "It IS as bad as you think, and they ARE out to get you."
19. "It's lonely at the top, but you eat better."
20. "Laugh alone and the world thinks you're an idiot."
21. "Lobotomies for Democrats: It's the law."
22. "Lottery: A tax on people who are bad at math."
23. "Montana --- At least *our* cows are sane!"
24. "Puritanism: The haunting fear that someone, somewhere may be happy."
25. "Sometimes I wake up grumpy. Other times, I let him sleep."
26. "The gene pool could use a little chlorine."
27. "There are 3 kinds of people: those who can count & those who can't."
28. "This acid must be good. It feels like I'm driving!"
29. "Time is the best teacher. Unfortunately it kills all its students"
30. "Very funny, Scotty. Now beam down my clothes."
31. "We are Microsoft. Resistance Is Futile. You Will Be Assimilated."
32. "Your kid may be an honor student, but you're still an IDIOT!"
33. Keep Honking/I'm Reloading
RECTUM STRETCHER
While she was 'flying' down the road yesterday, a woman passed over a bridge only to find a cop with a radar gun on the other side lying in wait.
The cop pulled her over, walked up to the car, with that classic patronizing smirk we all know and love, asked, 'What's your hurry?'
To which she replied, 'I'm late for work.'
'Oh yeah,' said the cop, 'what do you do?'
I'm a rectum stretcher,' she responded.
The cop stammerred, 'A what?............
A rectum stretcher!
And just what does a rectum stretcher do?'
'Well,' she said, 'I start by inserting one finger, then work my way up to two fingers, then three, then four, then with my whole hand in.
I work from side to side until I can get both hands in, and then I slowly but surely stretch it, until it's about 6 feet'
'And just what the hell do you do with a 6 foot arshole?' he asked
' You give him a radar gun and park him behind a bridge...'
Traffic Ticket $95.00
Court Costs $45.00
Look on the Cop's Face....... PRICELESS
For everything else, there's MasterCard
Winnie, the church gossip, and self-appointed monitor of the church's morals, kept sticking her nose into other people's business. Several members did not approve of her extra-curricular activities, but feared her enough to maintain their silence. She made a mistake, however, when she accused Bob, a new member, of being an alcoholic after she saw his old pickup parked in front of the town's only bar one afternoon. She emphatically told Bob (and several others) that every one seeing it there would know what he was doing! Bob, a man of few words, stared at her for a moment and just turned and walked away. He didn't explain, defend, or deny. He said nothing. Later that evening, Bob quietly parked his pickup in front of Winnie's house... walked home... and left it there all night.
A SENIOR CITIZEN JOKE
A little silver-haired lady calls her neighbor and says, "Please come over here and help me. I have a killer jigsaw puzzle, and I can't figure out how to get started."
Her neighbor asks, "What is it supposed to be when it's finished?"
The little silver haired lady says, "According to the picture on the box, it's a rooster."
Her neighbor decides to go over and help with the puzzle.
She lets him in and shows him where she has the puzzle spread all over the table.
He studies the pieces for a moment, then looks at the box, then turns to her and says,
"First of all, no matter what we do, we're not going to be able to assemble these pieces into anything resembling a rooster."
He takes her hand and says, "Secondly, I want you to relax. Let's have a nice cup of tea, and then," he said with a deep sigh ............
(scroll down)
"Let's put all the Corn Flakes back in the box."
Puns For Educated Minds
1. The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian .
3. She was only a whiskey maker, but he loved her still.
4. A rubber band pistol was confiscated from algebra class, because it was a weapon of math disruption.
5. No matter how much you push the envelope, it'll still be stationery.
6. A dog gave birth to puppies near the road and was cited for littering.
7. A grenade thrown into a kitchen in France would result in Linoleum Blownapart.
8. Two silk worms had a race. They ended up in a tie.
9. A hole has been found in the nudist camp wall.. The police are looking into it.
10. Time flies like an arrow. Fruit flies like a banana.
11. Atheism is a non-prophet organization.
12. Two hats were hanging on a hat rack in the hallway.. One hat said to the other: 'You stay here; I'll go on a head.'
13.. I wondered why the baseball kept getting bigger. Then it hit me.
14. A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
15. The short fortune-teller who escaped from prison was a small medium at large.
16. The man who survived mustard gas and pepper spray is now a seasoned veteran.
17. A backward poet writes inverse.
18. In a democracy it's your vote that counts. In feudalism it's your count that votes.
19. When cannibals ate a missionary, they got a taste of religion.
20. If you jumped off the bridge in Paris , you'd be in Seine.
Translated Signs From Other Countries
[1] IN A BANGKOK TEMPLE:
IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS A MAN.
[2] Cocktail Lounge, Norway:
LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
[3] Doctor's Office, Rome :
SPECIALIST IN WOMEN AND OTHER DISEASES.
[4] Dry Cleaners, Bangkok :
DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
[5] In a Nairobi Restaurant:
CUSTOMERS WHO FIND OUR WAITRESSES RUDE, OUGHT TO SEE THE MANAGER.
[6] On the main road to Mombasa , leaving Nairobi :
TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
[7] On a Poster at Kencom:
ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
[8] In a City Restaurant:
OPEN SEVEN DAYS A WEEK AND WEEKENDS.
[9] In a Cemetery:
PERSONS ARE PROHIBITED FROM PICKING FLOWERS, FROM ANY BUT THEIR OWN GRAVES.
[10] Tokyo hotel's rules and regulations:
GUESTS ARE REQUESTED NOT TO SMOKE, OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
[11] On the menu of a Swiss Restaurant:
OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
[12] In a Tokyo Bar:
SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
[13] Hotel, Yugoslavia:
THE FLATTENING OF UNDERWEAR WITH PLEASURE, IS THE JOB OF THE CHAMBERMAID.
[14] Hotel, Japan:
YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
[15] In the lobby of a Moscow Hotel, across from a Russian Orthodox Monastery:
YOU ARE WELCOME TO VISIT THE CEMETERY, WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY, EXCEPT THURSDAY.
[16] A sign posted in Germany 's Black Forest :
IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE, THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT, UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
[17] Hotel, Zurich :
BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
[18] Advertisement for donkey rides, Thailand :
WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
[19] Airline ticket office, Copenhagen :
WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS. (Just Like British Airways!!!)
[20] A Laundry in Rome :
LADIES, LEAVE YOUR CLOTHES HERE AND THEN SPEND THE AFTERNOON HAVING A GOOD TIME.
[21] Seen in an Abu Dhabi Souk shop window:
IF THE FRONT IS CLOSED PLEASE ENTER THROUGH MY BACKSIDE
How to make vanilla powder
How to make vanilla powder
Why make vanilla powder?
Why vanilla powder then? Well, many reasons.
1) Pure, unadulterated and concentrated flavors – warm, spicy, smooth and complex at the same time.
2) You can use it anytime, anyhow without fear of its essence being lost; vanilla extract, on the contrary loses some potency when heated because the alcohol evaporates and diminishes the flavors.
3) It works well in temperamental dishes like macarons, where added moisture could be the difference between great success and spectacular failure!
4) For people who don’t consume alcohol in any manner or form (as a result of religious preferences etc), vanilla powder is perfect
NOTE: Different types of vanilla beans will give you different colors and smoothness.
A rule of thumb for recipes with vanilla extract on the ingredient list – half the suggested amount and use powder instead – you won’t regret it.
• Stir some into butter, with a spoonful of maple syrup for a delicious and scented breakfast spread aka compound butter
• Add some to your next batch of curd, from lemon to orange…and even coconut milk and lime
• Sprinkle some in olive oil, along with a pinch of red chili pepper and serve as a simple dip with bread
• Of course, you can make on-the-fly vanilla sugar and salt, without waiting weeks to infuse with flavor via dried up pods
And you could also go down the route traditional and use in your cakes and bakes. And coffees and teas and chocolates. And ices and sorbets.
For maximum freshness, store in an airtight jar in the fridge.
More –
Making Vanilla Powder
1. Turn the oven onto 220*F.
2. Line a baking tray with baking paper.
3. Place 3 to 4 vanilla pods onto the tray and bake for 1 hour or until dried out.
4. Allow the beans to cool.
5. Then using a Thermomix or spice grinder turn the whole dried vanilla bean into a fine powder.
6. You don’t have to turn all the beans into powder immediately. You can store the dried vanilla beans in an airtight container until you need them (in pantry – cool dark place).
Note: You can use a dehydrator – drying in the microwave will dry the beans out BUT you may be able to use a coffee grinder to salvage them.
________________________________________
More facts about Vanilla Powder
• When cooking, vanilla powder retains its flavor better than a liquid extract, as there is no alcohol which evaporates and diminishes the flavor.
• Vanilla Powder dissolves easily in baked goods and liquids.
• Also works well in recipes that won’t benefit from more liquid.
• If using ground Vanilla instead of the Vanilla Extract, quarter the amount recommended in the recipe. For example, if the recipe asks for 1 teaspoon of Vanilla Extract, use a quarter of a teaspoon of Vanilla Powder.
• Vanilla Powder is also delicious as a dusting on many foods, such as Porridge, Custard, Ice Cream, Cakes, etc.
• It’s a great way to use dried Vanilla beans (instead of throwing them out).
Why make vanilla powder?
Why vanilla powder then? Well, many reasons.
1) Pure, unadulterated and concentrated flavors – warm, spicy, smooth and complex at the same time.
2) You can use it anytime, anyhow without fear of its essence being lost; vanilla extract, on the contrary loses some potency when heated because the alcohol evaporates and diminishes the flavors.
3) It works well in temperamental dishes like macarons, where added moisture could be the difference between great success and spectacular failure!
4) For people who don’t consume alcohol in any manner or form (as a result of religious preferences etc), vanilla powder is perfect
NOTE: Different types of vanilla beans will give you different colors and smoothness.
A rule of thumb for recipes with vanilla extract on the ingredient list – half the suggested amount and use powder instead – you won’t regret it.
• Stir some into butter, with a spoonful of maple syrup for a delicious and scented breakfast spread aka compound butter
• Add some to your next batch of curd, from lemon to orange…and even coconut milk and lime
• Sprinkle some in olive oil, along with a pinch of red chili pepper and serve as a simple dip with bread
• Of course, you can make on-the-fly vanilla sugar and salt, without waiting weeks to infuse with flavor via dried up pods
And you could also go down the route traditional and use in your cakes and bakes. And coffees and teas and chocolates. And ices and sorbets.
For maximum freshness, store in an airtight jar in the fridge.
More –
Making Vanilla Powder
1. Turn the oven onto 220*F.
2. Line a baking tray with baking paper.
3. Place 3 to 4 vanilla pods onto the tray and bake for 1 hour or until dried out.
4. Allow the beans to cool.
5. Then using a Thermomix or spice grinder turn the whole dried vanilla bean into a fine powder.
6. You don’t have to turn all the beans into powder immediately. You can store the dried vanilla beans in an airtight container until you need them (in pantry – cool dark place).
Note: You can use a dehydrator – drying in the microwave will dry the beans out BUT you may be able to use a coffee grinder to salvage them.
________________________________________
More facts about Vanilla Powder
• When cooking, vanilla powder retains its flavor better than a liquid extract, as there is no alcohol which evaporates and diminishes the flavor.
• Vanilla Powder dissolves easily in baked goods and liquids.
• Also works well in recipes that won’t benefit from more liquid.
• If using ground Vanilla instead of the Vanilla Extract, quarter the amount recommended in the recipe. For example, if the recipe asks for 1 teaspoon of Vanilla Extract, use a quarter of a teaspoon of Vanilla Powder.
• Vanilla Powder is also delicious as a dusting on many foods, such as Porridge, Custard, Ice Cream, Cakes, etc.
• It’s a great way to use dried Vanilla beans (instead of throwing them out).
Portillo’s Italian Beef and Cheddar Croissants and many more Portillo’s recipes!
Portillo’s Italian Beef and Cheddar Croissants and many more Portillo’s recipes!
Portillo’s Restaurants, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal - like making their Portillo’s Beef and Cheddar Croissant. A perfect compliment to their famous Italian beef layered with cheddar cheese and served on a toasted fresh croissant with your choice of sweet or hot peppers.
Serve with Portillo’s Chopped Salad and make room for their famous Portillo’s Chocolate Cake and their famous Chocolate Cake Shake – mmmmmm so good! This salad could be a meal in itself! So hearty with a very tasty dressing – macaroni, bacon, lettuce, cabbage, tomatoes, onions, cheese, chicken (another great use for leftovers!) in a sweet Italian dressing.
But their famous Portillo’s Chocolate Cake Shake is the best! Made from their famous chocolate cake (clone recipe included – tried, true and close!) - thick, spoon-worthy creaminess you would hope for in a well-crafted shake, the delightfully unclumpy serving of light, airy chocolate cake mixed within provides a fluffy texture that you won't find in any other frozen dessert - generous cake bits just floating around, mashed along the side of the cup.
Portillo’s Famous Roast Beef
(freezes well for future meals)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 3 cups water
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaves
• 1 (2/3 ounce) package Italian salad dressing mix
• 5 lbs inside round roast (cap on)
1. In a medium saucepan over medium-high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
2. Stir well and bring just to a boil.
3. Place roast in a slow cooker and pour mixture over the roast.
4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
5. Remove bay leaf and shred meat with a fork.
6. Serve on Italian Rolls.
Portillo’s Italian Beef and Cheddar Croissants
If you don’t want to make your own beef or are stretched for time, you can use sliced deli roast beef – usually they will give you a container of au jus.
I have included an au jus recipe if you’d like.
1 pound roast beef from the deli + au jus
1-2 green peppers
4 croissants
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt
Pepper
garlic powder
giardiniera
1. Pre heat the oven to 400 degrees
2. Cut the green peppers into quarters
3. Remove the the seeds and ribs
4. Place in a baking dish
5. Coat with olive oil
6. Sprinkle with a little salt, pepper, and garlic powder
7. Bake for 1 hour
8. Once the peppers are cooked pour the au jus into a pot and heat on high
9. Slice the croissants from one end to the other without cutting all the way through, you want a pocket
10. Sprinkle with shredded cheddar cheese
11. Once the au jus is hot add the peppers
12. Let the peppers soak in the au jus for a couple minutes
13. Add the roast beef. You don't want to cook it too long; just heat it up
14. Add the hot beef and the peppers to the croissants
15. Top with giardiniera
16. Serve with a side of au jus
Here’s a nice au jus recipe WITHOUT pan drippings –
• olive oil, just enough to saute
• 1/4 cup red onion, chopped
• 1 teaspoon garlic, minced – jarred works fine
• 1/8 cup white wine – optional – or increase beef broth by 1/8 cup
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups beef broth (beef base or bouillon will work)
• 1 teaspoon flour (optional)
1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
2. Deglaze the pot with white wine or broth, then add Worcestershire sauce and cook for another minute, stirring constantly.
3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
5. Serve with French Dips and ENJOY!
Portillo’s Chopped Salad
http://ift.tt/2pvEkQJ
Portillo’s Chocolate Cake
1 box Betty Crocker super moist chocolate butter recipe (has to be this one!)
3 eggs
1 cup ice cold water
1 cup Hellman’s regular mayonnaise
2 cans Betty Crocker creamy chocolate frosting
1. Preheat oven to 350 degrees
2. Grease two 9″ cake pans
3. Mix all ingredients and beat for four minutes or until smooth
4. Pour even amount in both pans
5. Bake for 30-32 minutes
6. Cool on rack for at least one hour
7. Frost and enjoy! (feeds 6-8)
And for their shake:
Portillos’ Chocolate Cake Shake
• 3+ scoops of Vanilla Bean ice cream
• cubes of Portillo’s Chocolate Cake
• 2+ tablespoons of COLD whole milk (that’s what makes it so good, gives the right consistency and taste!)
1. Put all ingredients in a blender and blend.
2. Adjust the ice cream and/or milk according to how thick you want it.
Portillo’s Restaurants, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal - like making their Portillo’s Beef and Cheddar Croissant. A perfect compliment to their famous Italian beef layered with cheddar cheese and served on a toasted fresh croissant with your choice of sweet or hot peppers.
Serve with Portillo’s Chopped Salad and make room for their famous Portillo’s Chocolate Cake and their famous Chocolate Cake Shake – mmmmmm so good! This salad could be a meal in itself! So hearty with a very tasty dressing – macaroni, bacon, lettuce, cabbage, tomatoes, onions, cheese, chicken (another great use for leftovers!) in a sweet Italian dressing.
But their famous Portillo’s Chocolate Cake Shake is the best! Made from their famous chocolate cake (clone recipe included – tried, true and close!) - thick, spoon-worthy creaminess you would hope for in a well-crafted shake, the delightfully unclumpy serving of light, airy chocolate cake mixed within provides a fluffy texture that you won't find in any other frozen dessert - generous cake bits just floating around, mashed along the side of the cup.
Portillo’s Famous Roast Beef
(freezes well for future meals)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 3 cups water
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaves
• 1 (2/3 ounce) package Italian salad dressing mix
• 5 lbs inside round roast (cap on)
1. In a medium saucepan over medium-high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
2. Stir well and bring just to a boil.
3. Place roast in a slow cooker and pour mixture over the roast.
4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
5. Remove bay leaf and shred meat with a fork.
6. Serve on Italian Rolls.
Portillo’s Italian Beef and Cheddar Croissants
If you don’t want to make your own beef or are stretched for time, you can use sliced deli roast beef – usually they will give you a container of au jus.
I have included an au jus recipe if you’d like.
1 pound roast beef from the deli + au jus
1-2 green peppers
4 croissants
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt
Pepper
garlic powder
giardiniera
1. Pre heat the oven to 400 degrees
2. Cut the green peppers into quarters
3. Remove the the seeds and ribs
4. Place in a baking dish
5. Coat with olive oil
6. Sprinkle with a little salt, pepper, and garlic powder
7. Bake for 1 hour
8. Once the peppers are cooked pour the au jus into a pot and heat on high
9. Slice the croissants from one end to the other without cutting all the way through, you want a pocket
10. Sprinkle with shredded cheddar cheese
11. Once the au jus is hot add the peppers
12. Let the peppers soak in the au jus for a couple minutes
13. Add the roast beef. You don't want to cook it too long; just heat it up
14. Add the hot beef and the peppers to the croissants
15. Top with giardiniera
16. Serve with a side of au jus
Here’s a nice au jus recipe WITHOUT pan drippings –
• olive oil, just enough to saute
• 1/4 cup red onion, chopped
• 1 teaspoon garlic, minced – jarred works fine
• 1/8 cup white wine – optional – or increase beef broth by 1/8 cup
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups beef broth (beef base or bouillon will work)
• 1 teaspoon flour (optional)
1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
2. Deglaze the pot with white wine or broth, then add Worcestershire sauce and cook for another minute, stirring constantly.
3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
5. Serve with French Dips and ENJOY!
Portillo’s Chopped Salad
http://ift.tt/2pvEkQJ
Portillo’s Chocolate Cake
1 box Betty Crocker super moist chocolate butter recipe (has to be this one!)
3 eggs
1 cup ice cold water
1 cup Hellman’s regular mayonnaise
2 cans Betty Crocker creamy chocolate frosting
1. Preheat oven to 350 degrees
2. Grease two 9″ cake pans
3. Mix all ingredients and beat for four minutes or until smooth
4. Pour even amount in both pans
5. Bake for 30-32 minutes
6. Cool on rack for at least one hour
7. Frost and enjoy! (feeds 6-8)
And for their shake:
Portillos’ Chocolate Cake Shake
• 3+ scoops of Vanilla Bean ice cream
• cubes of Portillo’s Chocolate Cake
• 2+ tablespoons of COLD whole milk (that’s what makes it so good, gives the right consistency and taste!)
1. Put all ingredients in a blender and blend.
2. Adjust the ice cream and/or milk according to how thick you want it.
El Pollo Loco Avocado Salsa
2 ripe avocados
1 jalapeno pepper, stemmed and quartered
1 cup water
1 tbsp white vinegar
3/4 tsp salt
2 tbsp minced cilantro
2 tbsp diced onion
1. Combine avocados, jalapeno, water, vinegar and salt in a food processor.
2. Puree for several seconds until jalapeno is minced.
3. Pour into a bowl, stir in cilantro and onion.
4. Cover and chill until ready to serve.
Planning application (Branch666)
Bob Evans Farms Banana Nut Bread Loaf
Bob Evans Farms Banana Nut Bread Loaf
The old-fashioned goodness of a moist, delicious banana bread that brings back the flavors, texture, aroma and love from Grandma’s oven!
Preheat oven to 325 degrees F.
Grease an 8x4-inch loaf pan.
In bowl, combine, beat on medium/high speed and cream well:
½ cup butter, softened
1 cup granulated sugar
To this, add – beat on high until smooth
2 large eggs
Mash 3 medium ripe banana (leaving no large chunks) and add to bowl; beat well
In separate bowl, whisk:
7 1/5 ounces (1 1/2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Add to wet mixture, adding:
1/4 cup buttermilk
1 teaspoon vanilla extract
Stir in:
1/2 cup chopped walnuts
Pour batter into prepared loaf pan. Bake in preheated oven for 1 hour 15 minutes or until done (do the toothpick test. The toothpick should come out clean.)
Cool in pan on rack for 1 hour before removing from pan.
Slice and serve.
The old-fashioned goodness of a moist, delicious banana bread that brings back the flavors, texture, aroma and love from Grandma’s oven!
Preheat oven to 325 degrees F.
Grease an 8x4-inch loaf pan.
In bowl, combine, beat on medium/high speed and cream well:
½ cup butter, softened
1 cup granulated sugar
To this, add – beat on high until smooth
2 large eggs
Mash 3 medium ripe banana (leaving no large chunks) and add to bowl; beat well
In separate bowl, whisk:
7 1/5 ounces (1 1/2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Add to wet mixture, adding:
1/4 cup buttermilk
1 teaspoon vanilla extract
Stir in:
1/2 cup chopped walnuts
Pour batter into prepared loaf pan. Bake in preheated oven for 1 hour 15 minutes or until done (do the toothpick test. The toothpick should come out clean.)
Cool in pan on rack for 1 hour before removing from pan.
Slice and serve.
Do you stop caring at some point? (Rob Reynolds)
Anyone else looking forward to ongoing/upcoming Call of Duty stuff? (Rob Reynolds)
New laptop (NotForTheWeak)
I have made bodybuilding this easy for me ever since i quit alcohol (Rob Reynolds)
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Unwrap & Roll BLT
8 ounces BelGioioso Unwrap & Roll® fresh mozzarella sheet
3/4 cup spring green lettuce
1 tomato, thinly sliced
4 slices cooked bacon
Unroll the Unwrap & Roll.
Layer lettuce, tomato and bacon onto sheet.
Roll and slice into pinwheels for a hearty and delicious appetizer.
Strongman - Mouthguards... (JayBoy)
Dog in a box... (phil3030)
Captain D’s Old Fashioned Batter Dipped Fish, Tartar Sauce, Hushpuppies, Cole Slaw ++
Captain D’s Old Fashioned Batter Dipped Fish
Captain D’s has had over 40 years to perfect their recipe for success. Today we share several of their fish recipes as well as their tartar sauce, hushpuppies and cole slaw.
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups water
• 4 fish fillets (cod, hake, or other mild white fish)
• vegetable oil for frying
Preheat the oil to 350 degrees in either a deep fryer or a medium sized saucepan. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy, continue to mix.
Pat the fish dry with a paper towel to remove excess moister. Coat the fish in the batter, working to fully coat each fillet. Deep-fry the fish for 3 to 4 minutes. You want to cook the fish until it is golden brown. If you fry multiple pieces at once you may want to separate the pieces when cooking. Drain fish on a wire rack.
NOTE: Please note that when preparing fish for batter, it is best to paper towel dry each piece to allow the batter to stick better. Also, place battered pieces into the hot oil very carefully. If you hold the fish in the oil about half way for a second or two the crust won’t stick to the fry basket – it sticks to the fish.
Captain Ds Crunchy Battered Fish
• 2 pounds Cod fillets (or any white flaky fish, fresh is best!)
• 1 tsp garlic powder
• 1½ tsp paprika
• 1¼ + 2 Tbls Cup all purpose flour
• 1 - 1½ Cup cold water
• 1 tsp baking powder
• ½ tsp baking soda
• salt and pepper to taste
• Vegetable Oil for frying
1. Cut fish in 1½ inch strips. Place in a plastic bag and season with salt, pepper, garlic powder and 1 tsp of the paprika. Close the bag and toss the fish until coated. Add in 2 Tbls of flour and toss again.
2. Make the batter by placing the flour, baking powder, baking soda, ½ tsp paprika, salt and pepper. Whisk in the water until it forms a batter similar to the consistency of pancake batter.
3. Heat oil in a heavy bottom pan over medium heat. Place fish in the batter, mix to combine with hands until all pieces are coated and when the oil is hot, place piece by piece into hot oil. Do not crowd the pan, you will have to do this in batches. Flipping half way through the cooking process about 8-10 minutes.
4. When the fish has an internal temperature of 165 degrees and is golden brown take out of the oil using a tongs and place on a wire rack over a pan. Sprinkle with salt immediately out of the oil so it will stick to the fish.
5. Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges. Enjoy!
Captain D’s Real English Fish & Chips
4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle British beer
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer – 350°F.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating! (English style)
Adjust deep fat fryer to fish frying temperature of 320°F.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 350°F again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Goujons are breaded and gently fried strips of fish fillet (or chicken) commonly served as appetizers, or paired with vegetables as a light main course. This type of fish preparation is traditionally French, but is also very popular in Cajun-influenced areas of Louisiana, a southern U.S. state. In many Cajun dialects, the word “goujon” is a synonym for catfish, the type of fish most commonly eaten — and thus used in goujon dishes — in this region.
For those that would prefer to use a yeasted beer batter –
1 1/2 cups Flour
1 pkg. Dry yeast
1 Egg
1 cup Beer
1/2 cup Hot water
1/2 tsp. Salt
- Mix the yeast and flour together.
- In another bowl beat together the egg, hot water and salt.
- Add the beer to the egg mixture.
- Next beat in the flour and yeast.
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on paper towels after removing from oil.
How about The Captain Sandwich?
Two classic batter-dipped fish filets on a toasty hoagie bun with cracklin’s, tangy tartar sauce, and shredded lettuce.
Captain D's Tartar sauce!
1 quart mayonnaise
1/4 cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.
CAPTAIN D'S HUSHPUPPIES
1 Gallon of White Corn Meal MIX
1 Quart Yellow Corn Meal
1/2 cup of finely minced onion
12 eggs
enough buttermilk to moisten
This is a restaurant size recipe – feel free to cut it down to size for yourself – combine, deep fry until done, drain.
Captain D’s has had over 40 years to perfect their recipe for success. Today we share several of their fish recipes as well as their tartar sauce, hushpuppies and cole slaw.
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups water
• 4 fish fillets (cod, hake, or other mild white fish)
• vegetable oil for frying
Preheat the oil to 350 degrees in either a deep fryer or a medium sized saucepan. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy, continue to mix.
Pat the fish dry with a paper towel to remove excess moister. Coat the fish in the batter, working to fully coat each fillet. Deep-fry the fish for 3 to 4 minutes. You want to cook the fish until it is golden brown. If you fry multiple pieces at once you may want to separate the pieces when cooking. Drain fish on a wire rack.
NOTE: Please note that when preparing fish for batter, it is best to paper towel dry each piece to allow the batter to stick better. Also, place battered pieces into the hot oil very carefully. If you hold the fish in the oil about half way for a second or two the crust won’t stick to the fry basket – it sticks to the fish.
Captain Ds Crunchy Battered Fish
• 2 pounds Cod fillets (or any white flaky fish, fresh is best!)
• 1 tsp garlic powder
• 1½ tsp paprika
• 1¼ + 2 Tbls Cup all purpose flour
• 1 - 1½ Cup cold water
• 1 tsp baking powder
• ½ tsp baking soda
• salt and pepper to taste
• Vegetable Oil for frying
1. Cut fish in 1½ inch strips. Place in a plastic bag and season with salt, pepper, garlic powder and 1 tsp of the paprika. Close the bag and toss the fish until coated. Add in 2 Tbls of flour and toss again.
2. Make the batter by placing the flour, baking powder, baking soda, ½ tsp paprika, salt and pepper. Whisk in the water until it forms a batter similar to the consistency of pancake batter.
3. Heat oil in a heavy bottom pan over medium heat. Place fish in the batter, mix to combine with hands until all pieces are coated and when the oil is hot, place piece by piece into hot oil. Do not crowd the pan, you will have to do this in batches. Flipping half way through the cooking process about 8-10 minutes.
4. When the fish has an internal temperature of 165 degrees and is golden brown take out of the oil using a tongs and place on a wire rack over a pan. Sprinkle with salt immediately out of the oil so it will stick to the fish.
5. Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges. Enjoy!
Captain D’s Real English Fish & Chips
4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle British beer
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer – 350°F.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating! (English style)
Adjust deep fat fryer to fish frying temperature of 320°F.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 350°F again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Goujons are breaded and gently fried strips of fish fillet (or chicken) commonly served as appetizers, or paired with vegetables as a light main course. This type of fish preparation is traditionally French, but is also very popular in Cajun-influenced areas of Louisiana, a southern U.S. state. In many Cajun dialects, the word “goujon” is a synonym for catfish, the type of fish most commonly eaten — and thus used in goujon dishes — in this region.
For those that would prefer to use a yeasted beer batter –
1 1/2 cups Flour
1 pkg. Dry yeast
1 Egg
1 cup Beer
1/2 cup Hot water
1/2 tsp. Salt
- Mix the yeast and flour together.
- In another bowl beat together the egg, hot water and salt.
- Add the beer to the egg mixture.
- Next beat in the flour and yeast.
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on paper towels after removing from oil.
How about The Captain Sandwich?
Two classic batter-dipped fish filets on a toasty hoagie bun with cracklin’s, tangy tartar sauce, and shredded lettuce.
Captain D's Tartar sauce!
1 quart mayonnaise
1/4 cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.
CAPTAIN D'S HUSHPUPPIES
1 Gallon of White Corn Meal MIX
1 Quart Yellow Corn Meal
1/2 cup of finely minced onion
12 eggs
enough buttermilk to moisten
This is a restaurant size recipe – feel free to cut it down to size for yourself – combine, deep fry until done, drain.
Ortega Taco Sauce
15 ounce tomato sauce
½ teaspoon chili powder
1½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 Tablespoons apple cider vinegar
1/3 cup water
1 teaspoon honey
In a medium bowl add all the ingredients and whisk together until combined.
If it is a little thick add 1 TBS of water at a time until desired thickness.
Store in the fridge or freeze half if desired.
½ teaspoon chili powder
1½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 Tablespoons apple cider vinegar
1/3 cup water
1 teaspoon honey
In a medium bowl add all the ingredients and whisk together until combined.
If it is a little thick add 1 TBS of water at a time until desired thickness.
Store in the fridge or freeze half if desired.
Deranged Court Appearance (Trunks)
Outback Steakhouse Alice Springs Quesadilla
2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons honey
4 ounces grilled chicken breast
2 teaspoons butter, plus 1/2 teaspoon for the grill (or use nonstick spray)
2 ounces sliced baby portabella mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon chopped fresh parsley, plus more for optional garnish
4 (10-inch) flour tortillas
3 ounces shredded Colby-Jack cheese mix
4 slices bacon, cooked crisp
Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl.
Mix well and set aside. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside.
Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees.
Saute the mushrooms over medium-high in a skill with 2 teaspoons butter, garlic salt, and parsley.
Cook the mushrooms quickly you want them to brown on the outside.
They will take 2 minutes to cook. Transfer to a bowl.
Sprinkle half the cheese on a tortilla. Add half the mushrooms, chicken, and bacon.
Top with another tortilla.
cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in, flip very carefully.
Cook for another 2 to 3 minutes. Repeat with remaining 2 tortillas.
Use a pizza cutter to cut each quesadilla into quarters.
Serve with honey mustard or your favorite pico de gallo.
To add flair, sprinkle a little fresh parsley on the finished dish, if desired.
Outback Steakhouse Alice Springs Quesadilla
2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons honey
4 ounces grilled chicken breast
2 teaspoons butter, plus 1/2 teaspoon for the grill (or use nonstick spray)
2 ounces sliced baby portabella mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon chopped fresh parsley, plus more for optional garnish
4 (10-inch) flour tortillas
3 ounces shredded Colby-Jack cheese mix
4 slices bacon, cooked crisp
Directions
Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl. Mix well and set aside. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside.
Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees. Saute the mushrooms over medium-high in a skill with 2 teaspoons butter, garlic salt, and parsley. Cook the mushrooms quickly you want them to brown on the outside. They will take 2 minutes to cook. Transfer to a bowl.
Sprinkle half the cheese on a tortilla. Add half the mushrooms, chicken, and bacon. Top with another tortilla. cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in, flip ery carefully. Cook for another 2 to 3 minutes. Repeat with remaining 2 tortillas.
Use a pizza cutter to cut each quesadilla into quarters. Serve with honey mustard or your favorite pico de gallo. To add flair, sprinkle a little fresh parsley on the finished dish, if desired.
Austin’s Taco Village Migas
1 tablespoon vegetable oil
2 cups dime-sized tortilla pieces or crushed tortilla chips
1/2 cup chopped tomato
2/3 cup chopped onion
1 jalapeño chile, stemmed, seeded, and chopped
2 eggs
1/2 cup cheddar cheese
Heat the oil in a large skillet over medium heat and sauté the tortilla pieces
or chips until slightly crisp, 1 to 2 minutes.
Add the tomato, onion, and chile and cook for 5 minutes.
Pour in the eggs and mix with a spatula, scraping up the eggs as they cook.
When the eggs are partially set, add the cheddar.
Cover. Toss a few more times until the cheese melts.
using herbs and spices
Cilantro – This is a bright and pungent herb popular in many Mexican dishes.
Dried Pepper (Guajillo, Pasilla, Arbol, Ancho, Chipotle) – These tend to be more complex in flavor than their fresh counterparts.
Onion - Onion or onion powder are great for seasoning. These are regularly used in guacamole, fajitas, salsas, and more.
Garlic - Close relatives to garlic are onion, shallot, leek and chives. It’s great to use as a seasoning or condiment and can be found in a variety of recipes.
Cumin - This spice is used in many different cuisines and is often associated with Mexican flavors.
Dried Pepper (Guajillo, Pasilla, Arbol, Ancho, Chipotle) – These tend to be more complex in flavor than their fresh counterparts.
Onion - Onion or onion powder are great for seasoning. These are regularly used in guacamole, fajitas, salsas, and more.
Garlic - Close relatives to garlic are onion, shallot, leek and chives. It’s great to use as a seasoning or condiment and can be found in a variety of recipes.
Cumin - This spice is used in many different cuisines and is often associated with Mexican flavors.
HAM & CHEESE PANCAKES w. CINNAMON APPLE SYRUP
HAM & CHEESE PANCAKES w. CINNAMON APPLE SYRUP
1 ½ C. ham, diced
1 C. shredded Gruyere cheese
2 C. flour
½ tsp. salt
2 Tbsp. baking powder
2 Tbsp. coconut palm sugar
½ C. sour cream
2 C. milk
2 eggs, lightly beaten
4 Tbsp. melted butter, divided
1 Granny Smith apple, peeled, cored & diced
1 C. pure maple syrup
1/4 tsp. cinnamon
1. In a large bowl mix together the ham, shredded cheese, flour, salt, baking powder and sugar.
2. In a separate bowl whisk together the sour cream, milk and eggs.
3. Add the dry ingredients to the wet ingredients, stir until just blended then stir in 2 tablespoons melted butter.
4. Preheat a skillet or griddle to medium heat and brush with butter or coconut oil.
5. Pour 1/3 C. batter on the skillet for each pancake and cook for 2-4 minutes per side or until pancakes are golden brown.
6. Meanwhile, add the remaining 2 tablespoons of melted butter in a small pot over medium heat and saute the diced apple until soft, stir in the maple syrup and cinnamon, cook on low for 5 minutes.
7. Serve the ham and cheese pancakes with the apple cinnamon syrup.
1 ½ C. ham, diced
1 C. shredded Gruyere cheese
2 C. flour
½ tsp. salt
2 Tbsp. baking powder
2 Tbsp. coconut palm sugar
½ C. sour cream
2 C. milk
2 eggs, lightly beaten
4 Tbsp. melted butter, divided
1 Granny Smith apple, peeled, cored & diced
1 C. pure maple syrup
1/4 tsp. cinnamon
1. In a large bowl mix together the ham, shredded cheese, flour, salt, baking powder and sugar.
2. In a separate bowl whisk together the sour cream, milk and eggs.
3. Add the dry ingredients to the wet ingredients, stir until just blended then stir in 2 tablespoons melted butter.
4. Preheat a skillet or griddle to medium heat and brush with butter or coconut oil.
5. Pour 1/3 C. batter on the skillet for each pancake and cook for 2-4 minutes per side or until pancakes are golden brown.
6. Meanwhile, add the remaining 2 tablespoons of melted butter in a small pot over medium heat and saute the diced apple until soft, stir in the maple syrup and cinnamon, cook on low for 5 minutes.
7. Serve the ham and cheese pancakes with the apple cinnamon syrup.
looking for some mini-desserts?
Mini desserts are great for those that want smaller portions or need to make a quick batch for a potluck or party.
Mini Lemon Cheesecake Tarts
Top with fresh berries - raspberries, blackberries, sliced strawberries -
8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon peel
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries
In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gent stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Baklava Tartlets
Very easy to make!
3/4 cup honey
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
2 cups finely chopped walnuts
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
In a small bowl, mix the first five ingredients until blended; stir in walnuts. Spoon 2 teaspoons mixture into each tart shell. Refrigerate at least an hour before serving. Yield: 45 tartlets.
Turtle Cookie Cups
Gooey goodness with the crunch of pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate.
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups semisweet chocolate chips, divided
1/2 cup chopped pecans
1 cup Kraft caramel bits
3 tablespoons heavy whipping cream
48 pecan halves (about 3/4 cup)
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool.
Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans. Yield: 4 dozen.
Pumpkin Tartlets
1 package (15 ounces) refrigerated pie pastry
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional
Preheat oven to 425°. On a lightly floured surface, unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pastry cups. Bake 15 minutes. Reduce oven setting to 350°.
Bake 25-30 minutes or until a knife inserted near the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes.
Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours. Yield: 16 tartlets.
For 9-in. Pumpkin Pie: Preheat oven to 425°. Unroll 1 refrigerated pie pastry sheet into a 9-in. pie plate; flute edge. Prepare filling as directed; pour into pastry shell. Bake 15 minutes. Reduce oven setting to 350°; bake 35-45 minutes longer, covering edge loosely with foil during the last 10 minutes if needed to prevent overbrowning.
Key Lime Mousse Cups
Lightly laced with tart key lime, perfect for after dinner and so easy to whip up!
4 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup Key lime juice
1/2 cup heavy whipping cream, whipped
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional
In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately. Yield: 2-1/2 dozen.
Banana-Chip Mini Cupcakes
Packed with banana flavor, chocolate chips and topped off with creamy frosting. So easy to make!
1 package (14 ounces) banana quick bread and muffin mix
3/4 cup water
1/3 cup sour cream
1 egg
1 cup miniature semisweet chocolate chips, divided
1 tablespoon shortening
Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.
Apple-Cinnamon Mini Pies
Filled with chunky applesauce!
1 package (14.1 ounces) refrigerated pie pastry
1/2 cup chunky applesauce
3 teaspoons cinnamon sugar, divided
2 tablespoons butter, cut into 12 pieces
1 tablespoon 2% milk, divided
Preheat oven to 350°. On a lightly floured surface, unroll pastry sheets. Using a floured 3-1/2-in. round cookie cutter, cut six circles from each sheet.
In a small bowl, mix applesauce with 1-1/2 teaspoons cinnamon sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter. Moisten pastry edges with some of the milk. Fold pastry over filling; press edges with a fork to seal.
Transfer to ungreased baking sheets. Brush tops with remaining milk; sprinkle with remaining cinnamon sugar. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature. Yield: 1 dozen.
Orange Dream Mini Cupcakes
These remind you of the old creamsicles!
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade
Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops. Yield: 4 dozen.
Nutella Hand Pies
1 large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
3 tablespoons Nutella
1 to 2 teaspoons grated orange peel
ICING:
1/3 cup confectioners' sugar
1/2 teaspoon orange juice
1/8 teaspoon grated orange peel
Additional Nutella, optional
Preheat oven to 400°. In a small bowl, whisk egg with water.
Unfold puff pastry; cut into nine squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange peel. Brush edges of pastry with egg mixture. Fold one corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.
Bake 17-20 minutes or until golden brown. Cool slightly.
In a small bowl, mix confectioners' sugar, orange juice and orange peel; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops. Yield: 9 servings.
Berry Mini Cheesecakes
It's just a bite!
1 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
18 fresh raspberries
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to cool completely. Refrigerate at least 1 hour.
To serve, remove paper liners; top cheesecakes with raspberries. Yield: 1-1/2 dozen.
Mini Peanut Butter Sandwich Cookies
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. So refreshing!
1 cup shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
FILLING:
3/4 cup creamy peanut butter
1/2 cup 2% milk
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.
In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed. Yield: about 3-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe. wire rack to cool completely. Refrigerate at least 1 hour.
Mini Chocolate Wafer Cakes
1-1/2 cups heavy whipping cream
3 tablespoons baking cocoa
2 tablespoons sugar
1-1/2 teaspoons vanilla extract
24 chocolate wafers
Chocolate syrup
Heart-shaped sprinkles
In a large bowl, beat the cream, cocoa, sugar and vanilla until soft peaks form. Arrange eight wafers on the bottom of a foil-lined 9-in.-square baking pan. Spoon or pipe about 2 tablespoons cream mixture onto each. Repeat layers twice, making eight stacks. Refrigerate, covered, overnight.
To serve, transfer to dessert plates. Drizzle with chocolate syrup; top with sprinkles. Yield: 8 servings
Mini S'mores
2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 package (14.4 ounces) graham crackers, quartered
1 cup marshmallow creme
2 cartons (7 ounces each) milk chocolate for dipping
4 ounces white candy coating, melted, optional
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.
Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.
If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator. Yield: about 4 dozen.
Dutch Apple Pie Tartlets
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist.
1 cup finely chopped peeled apple
1/4 cup lemon curd
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Confectioners' sugar
In a small bowl, combine apples and lemon curd. Spoon into tart shells.
In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet.
Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers. Yield: 2-1/2 dozen.
Mini Lemon Cheesecake Tarts
Top with fresh berries - raspberries, blackberries, sliced strawberries -
8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon peel
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries
In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gent stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Baklava Tartlets
Very easy to make!
3/4 cup honey
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
2 cups finely chopped walnuts
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
In a small bowl, mix the first five ingredients until blended; stir in walnuts. Spoon 2 teaspoons mixture into each tart shell. Refrigerate at least an hour before serving. Yield: 45 tartlets.
Turtle Cookie Cups
Gooey goodness with the crunch of pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate.
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups semisweet chocolate chips, divided
1/2 cup chopped pecans
1 cup Kraft caramel bits
3 tablespoons heavy whipping cream
48 pecan halves (about 3/4 cup)
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool.
Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans. Yield: 4 dozen.
Pumpkin Tartlets
1 package (15 ounces) refrigerated pie pastry
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional
Preheat oven to 425°. On a lightly floured surface, unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pastry cups. Bake 15 minutes. Reduce oven setting to 350°.
Bake 25-30 minutes or until a knife inserted near the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes.
Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours. Yield: 16 tartlets.
For 9-in. Pumpkin Pie: Preheat oven to 425°. Unroll 1 refrigerated pie pastry sheet into a 9-in. pie plate; flute edge. Prepare filling as directed; pour into pastry shell. Bake 15 minutes. Reduce oven setting to 350°; bake 35-45 minutes longer, covering edge loosely with foil during the last 10 minutes if needed to prevent overbrowning.
Key Lime Mousse Cups
Lightly laced with tart key lime, perfect for after dinner and so easy to whip up!
4 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup Key lime juice
1/2 cup heavy whipping cream, whipped
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional
In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately. Yield: 2-1/2 dozen.
Banana-Chip Mini Cupcakes
Packed with banana flavor, chocolate chips and topped off with creamy frosting. So easy to make!
1 package (14 ounces) banana quick bread and muffin mix
3/4 cup water
1/3 cup sour cream
1 egg
1 cup miniature semisweet chocolate chips, divided
1 tablespoon shortening
Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.
Apple-Cinnamon Mini Pies
Filled with chunky applesauce!
1 package (14.1 ounces) refrigerated pie pastry
1/2 cup chunky applesauce
3 teaspoons cinnamon sugar, divided
2 tablespoons butter, cut into 12 pieces
1 tablespoon 2% milk, divided
Preheat oven to 350°. On a lightly floured surface, unroll pastry sheets. Using a floured 3-1/2-in. round cookie cutter, cut six circles from each sheet.
In a small bowl, mix applesauce with 1-1/2 teaspoons cinnamon sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter. Moisten pastry edges with some of the milk. Fold pastry over filling; press edges with a fork to seal.
Transfer to ungreased baking sheets. Brush tops with remaining milk; sprinkle with remaining cinnamon sugar. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature. Yield: 1 dozen.
Orange Dream Mini Cupcakes
These remind you of the old creamsicles!
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade
Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops. Yield: 4 dozen.
Nutella Hand Pies
1 large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
3 tablespoons Nutella
1 to 2 teaspoons grated orange peel
ICING:
1/3 cup confectioners' sugar
1/2 teaspoon orange juice
1/8 teaspoon grated orange peel
Additional Nutella, optional
Preheat oven to 400°. In a small bowl, whisk egg with water.
Unfold puff pastry; cut into nine squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange peel. Brush edges of pastry with egg mixture. Fold one corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.
Bake 17-20 minutes or until golden brown. Cool slightly.
In a small bowl, mix confectioners' sugar, orange juice and orange peel; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops. Yield: 9 servings.
Berry Mini Cheesecakes
It's just a bite!
1 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
18 fresh raspberries
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to cool completely. Refrigerate at least 1 hour.
To serve, remove paper liners; top cheesecakes with raspberries. Yield: 1-1/2 dozen.
Mini Peanut Butter Sandwich Cookies
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. So refreshing!
1 cup shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
FILLING:
3/4 cup creamy peanut butter
1/2 cup 2% milk
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.
In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed. Yield: about 3-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe. wire rack to cool completely. Refrigerate at least 1 hour.
Mini Chocolate Wafer Cakes
1-1/2 cups heavy whipping cream
3 tablespoons baking cocoa
2 tablespoons sugar
1-1/2 teaspoons vanilla extract
24 chocolate wafers
Chocolate syrup
Heart-shaped sprinkles
In a large bowl, beat the cream, cocoa, sugar and vanilla until soft peaks form. Arrange eight wafers on the bottom of a foil-lined 9-in.-square baking pan. Spoon or pipe about 2 tablespoons cream mixture onto each. Repeat layers twice, making eight stacks. Refrigerate, covered, overnight.
To serve, transfer to dessert plates. Drizzle with chocolate syrup; top with sprinkles. Yield: 8 servings
Mini S'mores
2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 package (14.4 ounces) graham crackers, quartered
1 cup marshmallow creme
2 cartons (7 ounces each) milk chocolate for dipping
4 ounces white candy coating, melted, optional
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.
Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.
If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator. Yield: about 4 dozen.
Dutch Apple Pie Tartlets
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist.
1 cup finely chopped peeled apple
1/4 cup lemon curd
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Confectioners' sugar
In a small bowl, combine apples and lemon curd. Spoon into tart shells.
In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet.
Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers. Yield: 2-1/2 dozen.
allotment? (ginasmg)
Old Spaghetti Factory Dressing
1 cup mayonnaise
1 cup buttermilk
1 1/2 teaspoon Herbs de Provence
1/2 teaspoon garlic powder
salt and pepper
1/4 cup grated Parmesan cheese
Combine all ingredients in a mixing bowl. Whisk until smooth.
Pour into serving container, refrigerate until ready to use (at least one hour).
Chiropractor for muscle imbalance? (Carbfiend)
Blackheads on the tip of my nose (sl)
Blackheads on the tip of my nose (sl)
Championship movers (GOVINDA)
Air b&b (Carl_T)
Diplomat
Diplomat
The diplomat comes from England and uses cake leftovers. It can vary a lot according to the moment's inspiration. It is best presented into a stemmed glass see-through dish [round or deep] such as a very large 'Martini on ice' glass. A diplomate dish can be bought in stores.
Servings: 6 to 8
1 pound cake
Jam [strawberry, raspberry or other]
1 to 2 ounces [30 to 60 mL] liquor such as Brandy, Cognac, Grand Marnier... [optional]
Berries or fruit pieces such as strawberries, raspberries, banana slices...
1 [3 1/2-ounce / 100-g] pack vanilla pudding
Freshly whipped cream or whipped topping
Berries, tiny fruit pieces or chocolate chips, to decorate
Slice cake into 1-inch [2.5-cm] thick slices.
Arrange over the bottom of a deep glass dish.
Spread some jam over cake slices, making sure to go all the way to the side of the dish so that the color of the jam is visible from the outside of the dish.
If desired, sprinkle with a little liquor.
Top with berries or fruit pieces, making sure once more that all layers are visible from the outside of the dish.
Prepare vanilla pudding following package directions; evenly spread all over berries or fruit pieces.
If desired, whip cream until stiff peaks form; top pudding with whipped cream, or whipped topping.
Decorate to taste, with more berries or tiny [or they will be too heavy] fruit pieces, or with chocolate chips.
Refrigerate until ready to serve, no longer than a few days, really cold.
The diplomat comes from England and uses cake leftovers. It can vary a lot according to the moment's inspiration. It is best presented into a stemmed glass see-through dish [round or deep] such as a very large 'Martini on ice' glass. A diplomate dish can be bought in stores.
Servings: 6 to 8
1 pound cake
Jam [strawberry, raspberry or other]
1 to 2 ounces [30 to 60 mL] liquor such as Brandy, Cognac, Grand Marnier... [optional]
Berries or fruit pieces such as strawberries, raspberries, banana slices...
1 [3 1/2-ounce / 100-g] pack vanilla pudding
Freshly whipped cream or whipped topping
Berries, tiny fruit pieces or chocolate chips, to decorate
Slice cake into 1-inch [2.5-cm] thick slices.
Arrange over the bottom of a deep glass dish.
Spread some jam over cake slices, making sure to go all the way to the side of the dish so that the color of the jam is visible from the outside of the dish.
If desired, sprinkle with a little liquor.
Top with berries or fruit pieces, making sure once more that all layers are visible from the outside of the dish.
Prepare vanilla pudding following package directions; evenly spread all over berries or fruit pieces.
If desired, whip cream until stiff peaks form; top pudding with whipped cream, or whipped topping.
Decorate to taste, with more berries or tiny [or they will be too heavy] fruit pieces, or with chocolate chips.
Refrigerate until ready to serve, no longer than a few days, really cold.
Harbourg Beets [pressure cooker]
Harbourg Beets [pressure cooker]
Beets
2 heaping teaspoons [10 mL] cornstarch
1/2 cup [100 g] sugar
1/2 cup [125 mL] vinegar
1/3 cup [80 mL] water
3 tablespoons [45 g] butter or margarine
Salt and pepper, to taste
Cut top of beets leaving 1 to 2 inches [2.5 to 5 cm] of the stem attached.
Scrub beets under cold running water.
Cook beets into a [pressure cooker] for 10 to 20 minutes for large beets.
Cool pressure cooker before opening.
Boil together cornstarch, sugar, vinegar and water for about 5 minutes, until thickened.
Mix in beets; salt and pepper.
Stir in butter or margarine until completely melted.
Serve, hot.
Beets
2 heaping teaspoons [10 mL] cornstarch
1/2 cup [100 g] sugar
1/2 cup [125 mL] vinegar
1/3 cup [80 mL] water
3 tablespoons [45 g] butter or margarine
Salt and pepper, to taste
Cut top of beets leaving 1 to 2 inches [2.5 to 5 cm] of the stem attached.
Scrub beets under cold running water.
Cook beets into a [pressure cooker] for 10 to 20 minutes for large beets.
Cool pressure cooker before opening.
Boil together cornstarch, sugar, vinegar and water for about 5 minutes, until thickened.
Mix in beets; salt and pepper.
Stir in butter or margarine until completely melted.
Serve, hot.
Italian-Style Meat Loaf
Italian-Style Meat Loaf
1 [10-ounce / 284-mL] can Italian tomato soup concentrate
1 1/2 pounds [680 g] ground beef
1/2 cup [125 mL] breadcrumbs
1 teaspoon [5 mL] dry mustard
1 tablespoon [15 mL] Worcestershire sauce
1 egg, beaten
1/4 cup [60 mL] water
Preheat oven to 350°F [180°C].
Into a large bowl, combine 1/2 cup [125 mL] of Italian soup concentrate, ground beef, breadcrumbs, dry mustard, Worcestershire sauce and beaten egg until well mixed.
Into an 11 x 7-inch [28 x 18-cm] baking dish, firmly shape mixture into a loaf.
Bake into preheated oven for 1 hour, or until done.
Using a spoon, remove fat reserving 2 tablespoons [30 mL] pan juices.
Into a mall saucepan, over medium heat, combine remaining soup concentrate, water and reserved pan juices.
Heat until really hot, stirring occasionally.
Serve, along with meat loaf.
1 [10-ounce / 284-mL] can Italian tomato soup concentrate
1 1/2 pounds [680 g] ground beef
1/2 cup [125 mL] breadcrumbs
1 teaspoon [5 mL] dry mustard
1 tablespoon [15 mL] Worcestershire sauce
1 egg, beaten
1/4 cup [60 mL] water
Preheat oven to 350°F [180°C].
Into a large bowl, combine 1/2 cup [125 mL] of Italian soup concentrate, ground beef, breadcrumbs, dry mustard, Worcestershire sauce and beaten egg until well mixed.
Into an 11 x 7-inch [28 x 18-cm] baking dish, firmly shape mixture into a loaf.
Bake into preheated oven for 1 hour, or until done.
Using a spoon, remove fat reserving 2 tablespoons [30 mL] pan juices.
Into a mall saucepan, over medium heat, combine remaining soup concentrate, water and reserved pan juices.
Heat until really hot, stirring occasionally.
Serve, along with meat loaf.
Cream of Celery and Corn Kernel Soup
Cream of Celery and Corn Kernel Soup
1 [10-ounce / 284-mL] can cream of celery soup concentrate
5 ounces [142 mL] milk
5 ounces [142 mL] water
Pepper, to taste
1 [12-ounce / 340-mL] can corn kernels, drained
Pour cream of celery soup, milk and water into a blender; sprinkle with pepper.
Add 3/4th of drained corn kernels; mix, at medium speed, for approximately 7 to 8 seconds.
Mix at high speed until smooth, for approximately 10 seconds.
It is important not to mix soup for too long in the blender or air bubbles will form and the soup will loose its creamy texture.
Pour into a saucepan; mix in remaining drained corn kernels.
Reheat until hot, and serve.
1 [10-ounce / 284-mL] can cream of celery soup concentrate
5 ounces [142 mL] milk
5 ounces [142 mL] water
Pepper, to taste
1 [12-ounce / 340-mL] can corn kernels, drained
Pour cream of celery soup, milk and water into a blender; sprinkle with pepper.
Add 3/4th of drained corn kernels; mix, at medium speed, for approximately 7 to 8 seconds.
Mix at high speed until smooth, for approximately 10 seconds.
It is important not to mix soup for too long in the blender or air bubbles will form and the soup will loose its creamy texture.
Pour into a saucepan; mix in remaining drained corn kernels.
Reheat until hot, and serve.
Cherry Coke
Cherry Coca Cola
Make your own cherry-flavored version of this Coca Cola product. Cherry Coke premiered in February 1985 in select U.S. cities before rolling out nationwide that summer. The brand put a contemporary spin on a homespun beverage many Americans enjoyed as a kid at their local drugstore, where “soda jerks” would add a splash of cherry syrup to fountain Coca-Cola. (for those that remember - "the good ol' days!")
3/4 cup Coca-Cola
1 tablespoon grenadine syrup
1 tablespoon maraschino cherry juice
Combine all; serve over ice and enjoy!
Make your own cherry-flavored version of this Coca Cola product. Cherry Coke premiered in February 1985 in select U.S. cities before rolling out nationwide that summer. The brand put a contemporary spin on a homespun beverage many Americans enjoyed as a kid at their local drugstore, where “soda jerks” would add a splash of cherry syrup to fountain Coca-Cola. (for those that remember - "the good ol' days!")
3/4 cup Coca-Cola
1 tablespoon grenadine syrup
1 tablespoon maraschino cherry juice
Combine all; serve over ice and enjoy!
Rotel Tomatoes
Homemade Rotel Tomatoes
This spicy, canned diced tomatoes are found on store shelves all over and used mostly in Tex-Mex cooking. Now you can make your own in your own kitchen. Great for those with gardens and too many tomatoes at the end of the season.
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoon salt
Combine all the ingredients in a large pan or Dutch oven. Cook over medium heat for 45 minutes, stirring occasionally.
Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.
This spicy, canned diced tomatoes are found on store shelves all over and used mostly in Tex-Mex cooking. Now you can make your own in your own kitchen. Great for those with gardens and too many tomatoes at the end of the season.
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoon salt
Combine all the ingredients in a large pan or Dutch oven. Cook over medium heat for 45 minutes, stirring occasionally.
Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.
Sugar CRM alternative ? (Rasputin)
Modafinil (stone14)
CBD Oil (Mick of Gateshead)
Neiman Marcus Brownies
Neiman Marcus Brownies
Designer brownies made with only 5 ingredients. Add pecans or walnuts to bring these up a notch.
1 box chocolate cake mix
1 stick melted butter
3 eggs, divided
1/2 cup chopped nuts, optional
1 package (1 pound size) powdered sugar
8 ounces cream cheese
Preheat oven to 350 degrees F. Butter and flour a 13 by 9 inch baking dish.
Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan.
Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake. Bake for 50 minutes or until cake tests done.
Designer brownies made with only 5 ingredients. Add pecans or walnuts to bring these up a notch.
1 box chocolate cake mix
1 stick melted butter
3 eggs, divided
1/2 cup chopped nuts, optional
1 package (1 pound size) powdered sugar
8 ounces cream cheese
Preheat oven to 350 degrees F. Butter and flour a 13 by 9 inch baking dish.
Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan.
Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake. Bake for 50 minutes or until cake tests done.
Gay concentration camps Chechnya (Carbfiend)
Portillo's Chopped Salad
For the Salad:
1 cup Ditalini pasta (also called Salad Macaroni), cooked to al dente and cooled
3 to 4 large leafs of Romaine lettuce, washed, dried and chopped
Half head Iceburg lettuce, washed, dried and chopped
1 cup cooked and diced chicken breast
6 to 8 slices bacon, cooked and crumbled
1 large tomato, seeded and diced
Half of a 10oz bag shredded red cabbage, chopped
1/2 cup crumbled Gorgonzola cheese
3 stalks green onion, chopped
For the Sweet Italian House Dressing:
1/4 cup Balsamic vinegar
2 cloves garlic, pressed
1 teaspoon granulated sugar
1/2 teaspoon Oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
For the Salad:
Combine all salad ingredients in a large bowl and toss.
For the Sweet Italian House Dressing:
Add all dressing ingredients, minus the olive oil, into a blender and pulse to combine.
With the blender on low speed, gradually add the olive oil in a thin stream.
Continue to blend until the dressing is combined and emulsified.
Pour half of the dressing into the salad bowl and toss to cover. Serve immediately.
Reserve the rest of the dressing in the fridge for up to two weeks for other use.
North facing garden (MrReps)
Cheesecake Factory Oreo Cheesecake
1 1/2 cups Oreo cookie crumbs
2 tablespoons melted butter
3 – 8oz blocks cream cheese (1 1/2 lbs)
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
1 cup sour cream
5 Oreo cookies (coarsely chopped)
Oreo cookies
Chocolate shavings
Whipped cream
1. Preheat oven to 325 degrees F.
2. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2 inch up the sides with crumbs. Refrigerate while you prepare the filling.
3. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Stir vanilla, salt and flour into cream cheese and egg mixture. Add the sour cream.
4. Fold in the 5 coarsely chopped Oreo cookies with a rubber spatula. Pour mixture into springform pan.
5. Bake for 1 hr 15 minutes. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
6. Decorate with whipped cream, chocolate shavings and Oreos.
teeth whitening - question for the sunbed people! (Adam K)
If the purge was real, how far would you go? (Trunks)
Stubb's BBQ Restaurant Wicked Chimichurri Wings and Stubb's BBQ Restaurant Asiago Sc
Stubb's BBQ Restaurant Wicked Chimichurri Wings
Recreate your own weekend finger food! Nice and nasty chimichurri wings and finger-lickin' good!
1/2 cup bottled hot wing sauce
1/4 cup olive oil
2 tablespoons soy sauce
4 teaspoons red wine vinegar
1 cup tightly packed fresh parsley
4 cloves garlic
2 teaspoons dried oregano
3-4 pounds chicken wings
Combine the wing sauce, olive oil, soy sauce, vinegar, parsley, garlic, and oregano in a bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.
Fold and tuck the wing tips behind the drummettes, creating a triangle. Marinate the chicken for at least 2 hours for up to overnight in the refrigerator.
Prepare grill for direct Heating. Grilled wings over medium Heat until the wings are brown on the outside and the meat is opaque, about 20 minutes total cooking time. Flip them over once or twice during cooking. Serve warm or at room temperature. Serves 4 to 6.
Stubb's BBQ Restaurant Asiago Scallion Bread
Share this bread which goes with anything!
1 (1 lb.) loaf French or Italian bread
3 or 4 scallions
1/4 pound (1 stick) softened butter
1/4 cup grated Asiago or Romano cheese, or 1/2 cup shredded
2 teaspoons basil flavored oil (optional)
Preheat the oven to 400 degrees. Slice the loaf diagonally into 3/4 inch wide slices. Tear off a piece of aluminum foil about 10 inches longer than the loaf and set it on a baking sheet. Place the loaf on the foil.
In a bowl, with a fork, blend together the scallions, butter, cheese, and oil (if using.)
Open the bread slices like the pages of a book and spread the butter mixture on each slice, with a little on the top of the left as well. Loosely form the sides of the coil around the loaf, leaving the top exposed. Bake in the oven for about 10 minutes, until the butter has melted and the top is brown. Serve in the foil, wrapped in a towel to keep the dish warm.
Recreate your own weekend finger food! Nice and nasty chimichurri wings and finger-lickin' good!
1/2 cup bottled hot wing sauce
1/4 cup olive oil
2 tablespoons soy sauce
4 teaspoons red wine vinegar
1 cup tightly packed fresh parsley
4 cloves garlic
2 teaspoons dried oregano
3-4 pounds chicken wings
Combine the wing sauce, olive oil, soy sauce, vinegar, parsley, garlic, and oregano in a bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.
Fold and tuck the wing tips behind the drummettes, creating a triangle. Marinate the chicken for at least 2 hours for up to overnight in the refrigerator.
Prepare grill for direct Heating. Grilled wings over medium Heat until the wings are brown on the outside and the meat is opaque, about 20 minutes total cooking time. Flip them over once or twice during cooking. Serve warm or at room temperature. Serves 4 to 6.
Stubb's BBQ Restaurant Asiago Scallion Bread
Share this bread which goes with anything!
1 (1 lb.) loaf French or Italian bread
3 or 4 scallions
1/4 pound (1 stick) softened butter
1/4 cup grated Asiago or Romano cheese, or 1/2 cup shredded
2 teaspoons basil flavored oil (optional)
Preheat the oven to 400 degrees. Slice the loaf diagonally into 3/4 inch wide slices. Tear off a piece of aluminum foil about 10 inches longer than the loaf and set it on a baking sheet. Place the loaf on the foil.
In a bowl, with a fork, blend together the scallions, butter, cheese, and oil (if using.)
Open the bread slices like the pages of a book and spread the butter mixture on each slice, with a little on the top of the left as well. Loosely form the sides of the coil around the loaf, leaving the top exposed. Bake in the oven for about 10 minutes, until the butter has melted and the top is brown. Serve in the foil, wrapped in a towel to keep the dish warm.
Bloomington ChopHouse Lobster Mac & Cheese
Bloomington ChopHouse Lobster Mac & Cheese
Located in southern Minneapolis, the Bloomington ChopHouse specializes in tender steaks, fresh seafood, and an extensive, yet affordable, wine list.
Their signature Lobster Mac and Cheese has Asiago, truffle oil and bacon added to it.
3 tbsp Unsalted Butter
3 tbsp Flour (Sub Cup for Cup for GF)
2 cups Whole Milk
¼ tbsp Salt to taste
¼ tbsp Ground Pepper to taste
1 cup Shredded Asiago Cheese
Dash Truffle Oil
½ lbs Cavatoppi pasta (Sub Brown Rice or Quinoa Pasta for GF)
½ cup Cooked lobster meat
¼ cup Crumbled Smoked Bacon
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and truffle oil. Allow to simmer for 2 to 3 minutes. Stir in the ½ cup shredded Asiago cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.
Add the cooked cavatoppi, bacon, ½ cup shredded Asiago cheese and lobster and stir well. Place the mixture in 2 to 4 individual dishes and place in oven to broil till brown on top.
Makes 2-4 servings
Located in southern Minneapolis, the Bloomington ChopHouse specializes in tender steaks, fresh seafood, and an extensive, yet affordable, wine list.
Their signature Lobster Mac and Cheese has Asiago, truffle oil and bacon added to it.
3 tbsp Unsalted Butter
3 tbsp Flour (Sub Cup for Cup for GF)
2 cups Whole Milk
¼ tbsp Salt to taste
¼ tbsp Ground Pepper to taste
1 cup Shredded Asiago Cheese
Dash Truffle Oil
½ lbs Cavatoppi pasta (Sub Brown Rice or Quinoa Pasta for GF)
½ cup Cooked lobster meat
¼ cup Crumbled Smoked Bacon
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and truffle oil. Allow to simmer for 2 to 3 minutes. Stir in the ½ cup shredded Asiago cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.
Add the cooked cavatoppi, bacon, ½ cup shredded Asiago cheese and lobster and stir well. Place the mixture in 2 to 4 individual dishes and place in oven to broil till brown on top.
Makes 2-4 servings
Scars in anterior axillary fold (Kolor)
Fritatta
FRITATTA
1 ½ tsp. olive oil
2-3 cups filling (see below)
1 clove garlic, finely minced (optional)
½ tsp. kosher salt and ¼ tsp. coarsely ground black pepper, plus more to taste
8 eggs
3/4 cup heavy cream
1-2 tsp. finely chopped fresh herbs, to taste
- up to 1 cup grated, shredded or crumbled cheese or blend (such as Parmesan,
fontina, fresh goat or sharp Cheddar)
In a 10" nonstick oven-safe skillet, heat oil over medium-high heat; add filling and heat through. Add garlic; sauté 1-2 min. until garlic is fragrant. If needed, season to taste. In a medium mixing bowl, whisk eggs with cream and herbs until just foamy; season with roughly ½ tsp. salt and ¼ tsp. pepper. Pour eggs over filling; sprinkle cheese evenly over egg mixture. Bake in a preheated 325° oven until just barely set in center (about 35 min.). Remove frittata from oven; allow to stand 10 min. before serving.
FILLING: Use up to 2 cups of fully cooked meat, seafood or poultry and vegetables, such as shrimp with roasted asparagus and tomatoes, sausage with peppers and onions, or use all vegetables, such as broccoli, carrot, zucchini mushroom and onion. The components of the filling should be chopped to no bigger than bite-sized pieces.
Note:
• Choose herbs and cheeses that complement your fillings.
Serves 6.
1 ½ tsp. olive oil
2-3 cups filling (see below)
1 clove garlic, finely minced (optional)
½ tsp. kosher salt and ¼ tsp. coarsely ground black pepper, plus more to taste
8 eggs
3/4 cup heavy cream
1-2 tsp. finely chopped fresh herbs, to taste
- up to 1 cup grated, shredded or crumbled cheese or blend (such as Parmesan,
fontina, fresh goat or sharp Cheddar)
In a 10" nonstick oven-safe skillet, heat oil over medium-high heat; add filling and heat through. Add garlic; sauté 1-2 min. until garlic is fragrant. If needed, season to taste. In a medium mixing bowl, whisk eggs with cream and herbs until just foamy; season with roughly ½ tsp. salt and ¼ tsp. pepper. Pour eggs over filling; sprinkle cheese evenly over egg mixture. Bake in a preheated 325° oven until just barely set in center (about 35 min.). Remove frittata from oven; allow to stand 10 min. before serving.
FILLING: Use up to 2 cups of fully cooked meat, seafood or poultry and vegetables, such as shrimp with roasted asparagus and tomatoes, sausage with peppers and onions, or use all vegetables, such as broccoli, carrot, zucchini mushroom and onion. The components of the filling should be chopped to no bigger than bite-sized pieces.
Note:
• Choose herbs and cheeses that complement your fillings.
Serves 6.
School Curriculum (James)
Musclemag gone. (johnny bravo)
If you get S4C... 9:30pm Friday (dirtyvest)
Panera Bread Lemon Chicken Orzo Soup
Panera Bread Lemon Chicken Orzo Soup
A healthy and fresh soup bursting with bright lemony flavors and tender orzo pasta!
In a large pot add:
1 T. butter
1 large onion diced
2 medium carrots cut into rounds or dice
2 stalks of celery cut into half moons
3 garlic cloves minced
Cover pan and allow to "sweat" - DO NOT caramelize. (About 15 minutes over medium heat.)
Add:
8 c. chicken broth
juice and zest of 1.5 lemons
Bring to simmer and add:
1 handful chopped Italian parsley
1/4 cup orzo pasta or any other small pasta like ditalini or stars
1 large chicken breast (cooked) shredded or diced into bit size pieces
Better Than Bouillon (add 1 - 2 T.) carefully - can be quite strong after it boils - start slow
Once the orzo has cooked, turn off heat and add:
1 cup baby spinach leaves
Stir well. Adjust seasonings with lemon, salt and pepper.
A healthy and fresh soup bursting with bright lemony flavors and tender orzo pasta!
In a large pot add:
1 T. butter
1 large onion diced
2 medium carrots cut into rounds or dice
2 stalks of celery cut into half moons
3 garlic cloves minced
Cover pan and allow to "sweat" - DO NOT caramelize. (About 15 minutes over medium heat.)
Add:
8 c. chicken broth
juice and zest of 1.5 lemons
Bring to simmer and add:
1 handful chopped Italian parsley
1/4 cup orzo pasta or any other small pasta like ditalini or stars
1 large chicken breast (cooked) shredded or diced into bit size pieces
Better Than Bouillon (add 1 - 2 T.) carefully - can be quite strong after it boils - start slow
Once the orzo has cooked, turn off heat and add:
1 cup baby spinach leaves
Stir well. Adjust seasonings with lemon, salt and pepper.
Bad Manners and lack of courtesy. (corsaking)
Sonic Strawberry Limeade
Strawberry syrup
1 pound strawberries
32 ounces water
1 1/2 cups sugar
To make final drink
1/4 cup Strawberry syrup
1 cup Sprite
4 or 5 small pieces of lime
Strawberry for Garnish if desired
To make strawberry syrup wash and hull your strawberries. Cut strawberries into quarters. Place strawberries into a pot and add 32 ounces of water. Bring to a boil, then simmer for 15 minutes. Add sugar, and cook for 5 additional minutes. Skim off any impurities on the top of the syrup. Pour into a container, and allow to cool. Store the syrup in the refrigerator for up to two weeks.
To make the Strawberry Limeade, fill a glass with ice, add 1/4 cup strawberry syrup, 1 cup of Sprite, and stir well. Add lime wedges, and garnish with a strawberry if desired.
Antipasto and its Vinaigrette
Antipasto and its Vinaigrette
1 [14-ounce / 398-mL] can artichoke hearts
1 [14-ounce / 398-mL] can palm hearts
1 [14-ounce / 398-mL] pitted ripe olives
250 mL [1 cup] sweet green and red pepper strips
250 mL [1 cup] cleaned fresh whole or halved mushrooms
Vinaigrette
3/4 cup [190 mL] vegetable or extra virgin olive oil
1/4 cup [60 mL] red wine vinegar
3 tablespoons [45 mL] Dijon mustard
1/4 teaspoon [1 mL] tarragon
1/4 teaspoon [1 mL] mixed herbs
1/2 teaspoon [2.5 g] sugar
1/2 teaspoon [2.5 mL] pepper
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 clove garlic, chopped
2 tablespoons [30 mL] water
Whip or mix together all vinaigrette ingredients into a blender until creamy.
Well drain artichoke hearts, palm hearts and pitted ripe olives.
Into a large bowl, mix together all vegetables; pour in vinaigrette.
Mix until well coated.
Cover and leave to marinate for about 12 hours, refrigerated.
Serve cold, as an appetizer or onto a buffet table.
1 [14-ounce / 398-mL] can artichoke hearts
1 [14-ounce / 398-mL] can palm hearts
1 [14-ounce / 398-mL] pitted ripe olives
250 mL [1 cup] sweet green and red pepper strips
250 mL [1 cup] cleaned fresh whole or halved mushrooms
Vinaigrette
3/4 cup [190 mL] vegetable or extra virgin olive oil
1/4 cup [60 mL] red wine vinegar
3 tablespoons [45 mL] Dijon mustard
1/4 teaspoon [1 mL] tarragon
1/4 teaspoon [1 mL] mixed herbs
1/2 teaspoon [2.5 g] sugar
1/2 teaspoon [2.5 mL] pepper
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 clove garlic, chopped
2 tablespoons [30 mL] water
Whip or mix together all vinaigrette ingredients into a blender until creamy.
Well drain artichoke hearts, palm hearts and pitted ripe olives.
Into a large bowl, mix together all vegetables; pour in vinaigrette.
Mix until well coated.
Cover and leave to marinate for about 12 hours, refrigerated.
Serve cold, as an appetizer or onto a buffet table.
Tomato Noodle Soup
Tomato Noodle Soup
add 12 teaspoons [60 mL] chicken soup concentrate instead of 10 teaspoons [50 mL] to each cup [250 mL] water, to get a stronger taste.
Ingredients Preparation
10 cups [2.5 L] strong chicken broth
1 onion, chopped
2 celery stalks, finely chopped
1 clove garlic, finely chopped
1 [48-ounce / 1.4-L] can tomato juice
1 [28-ounce / 796-mL] can tomatoes, chopped
1 teaspoon [5 mL] oregano
1 pinch dry crushed chiles
Salt and pepper, to taste
5 ounces [142 g] large egg noodles
Heat chicken broth into an 18-cup [4.5-L] casserole.
Mix in chopped onion, celery and garlic, tomato juice, chopped tomatoes with juice, oregano and crushed chiles.
Salt, pepper and bring to a boil.
Leave to simmer half covered for 45 minutes, adding egg noodles after 40 minutes.
add 12 teaspoons [60 mL] chicken soup concentrate instead of 10 teaspoons [50 mL] to each cup [250 mL] water, to get a stronger taste.
Ingredients Preparation
10 cups [2.5 L] strong chicken broth
1 onion, chopped
2 celery stalks, finely chopped
1 clove garlic, finely chopped
1 [48-ounce / 1.4-L] can tomato juice
1 [28-ounce / 796-mL] can tomatoes, chopped
1 teaspoon [5 mL] oregano
1 pinch dry crushed chiles
Salt and pepper, to taste
5 ounces [142 g] large egg noodles
Heat chicken broth into an 18-cup [4.5-L] casserole.
Mix in chopped onion, celery and garlic, tomato juice, chopped tomatoes with juice, oregano and crushed chiles.
Salt, pepper and bring to a boil.
Leave to simmer half covered for 45 minutes, adding egg noodles after 40 minutes.
Easy Brownies
Easy Brownies
Ingredients Preparation
3/4 cup [175 g] butter
4 ounces [113 g] chocolate, melted
2 cups [400 g] sugar
1 1/2 teaspoons [7.5 mL] vanilla
3 eggs
1 cup [140 g] flour
1 cup [250 mL] chopped nuts
Preheat oven to 350°F [180°C].
Beat together butter and melted chocolate until creamy.
Beat in sugar.
Beat in vanilla and eggs, until smooth.
Fold in flour.
Mix in chopped nuts.
Pour into an 8-inch [20-cm] square cake pan.
Bake into preheated oven for 35 minutes.
Ingredients Preparation
3/4 cup [175 g] butter
4 ounces [113 g] chocolate, melted
2 cups [400 g] sugar
1 1/2 teaspoons [7.5 mL] vanilla
3 eggs
1 cup [140 g] flour
1 cup [250 mL] chopped nuts
Preheat oven to 350°F [180°C].
Beat together butter and melted chocolate until creamy.
Beat in sugar.
Beat in vanilla and eggs, until smooth.
Fold in flour.
Mix in chopped nuts.
Pour into an 8-inch [20-cm] square cake pan.
Bake into preheated oven for 35 minutes.
McDonald's Shamrock Chocolate Chip Frappe
3 cups vanilla ice cream
1/2 cup whole milk
1/2 cup chocolate syrup
2 tablespoons caramel syrup
1 tablespoon instant espresso powder or instant coffee
1/4 teaspoon mint extract
1/3 cup milk chocolate chips
whipped cream
green sanding sugar
Mix the vanilla ice cream, whole milk, chocolate syrup, caramel syrup, instant espresso powder,
mint extract and chocolate chips in your blender on high speed until fully combined.
Top with whipped cream, green sanding sugar and a chocolate drizzle.
Stubb's BBQ Restaurant Korean Steak
Stubb's BBQ Restaurant Korean Steak
“An Austin classic” in “the heart of Downtown”, this BBQ mainstay serves up traditional smoked meats and sides, plus its famed sauce, in a stone-and-brick building dating to the 1830s; adorned with longhorns and band posters, the festive digs are made all the more so thanks to fantastic nightly live music and a Sunday gospel brunch.
This fabulous steak is marinated and grilled to perfection!
2 pounds beef flank steak or sirloin
4 scallions (green and white parts)
1/3 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 teaspoons sesame oil
2 tablespoons sesame seeds, toasted (see note)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon dry sherry
Score of the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern, could only lightly into the meat about 1/8 inch deep. Sliced scallions diagonally into 3/4 inch links.
In a baking dish for shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, then add the beef, coating well with the marinade. Cover and marinate in the refrigerator for 8 hours, turning the beep once or twice.
Prepare grill for direct cooking. Grill steaks over high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crispy and crunchy, without overcooking the inside. (allow 8 to 10 minutes total 4 medium rare.)
Let steak rest for 10 minutes. If desired boil the marinade for 1 minute or more to use as a sauce. Slice a steak against the grain into thin strips and serve drizzled with the cook marinade.
NOTE: toast sesame seeds and a dry skillet over medium heat, stirring often, until golden brown, about 3 to 5 minutes.
“An Austin classic” in “the heart of Downtown”, this BBQ mainstay serves up traditional smoked meats and sides, plus its famed sauce, in a stone-and-brick building dating to the 1830s; adorned with longhorns and band posters, the festive digs are made all the more so thanks to fantastic nightly live music and a Sunday gospel brunch.
This fabulous steak is marinated and grilled to perfection!
2 pounds beef flank steak or sirloin
4 scallions (green and white parts)
1/3 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 teaspoons sesame oil
2 tablespoons sesame seeds, toasted (see note)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon dry sherry
Score of the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern, could only lightly into the meat about 1/8 inch deep. Sliced scallions diagonally into 3/4 inch links.
In a baking dish for shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, then add the beef, coating well with the marinade. Cover and marinate in the refrigerator for 8 hours, turning the beep once or twice.
Prepare grill for direct cooking. Grill steaks over high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crispy and crunchy, without overcooking the inside. (allow 8 to 10 minutes total 4 medium rare.)
Let steak rest for 10 minutes. If desired boil the marinade for 1 minute or more to use as a sauce. Slice a steak against the grain into thin strips and serve drizzled with the cook marinade.
NOTE: toast sesame seeds and a dry skillet over medium heat, stirring often, until golden brown, about 3 to 5 minutes.
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Texas Roadhouse Country Fried Chicken and Country Fried Steak
Texas Roadhouse Country Fried Chicken
Texas Roadhouse's Country Fried Chicken consists of chicken breasts, thighs, and drumsticks that are coated with a light batter, fried, and served with a creamy gravy.
1 3-pound fryer chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
Gravy Ingredients
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock
Salt and pepper to taste
Place chicken in a large, shallow tray or dish.
Pour the buttermilk over the chicken and cover.
Refrigerate for one hour.
Drain the chicken in a colander.
In a sturdy plastic or paper bag, mix together the flour, salt, pepper, and cayenne pepper.
Heat 2 - 3 cups of oil in a large cast iron skillet on medium-high heat.
One at a time, add the pieces of chicken to the flour mixture and shake the bag to fully coat the chicken.
Fry each piece of chicken for 12 - 15 minutes on each side, or until the chicken is golden brown.
Remove the chicken from the pan and place on a rack over a cookie sheet to drain.
Make the Gravy
Drain all but approximately two tablespoons of the drippings in the skillet.
Stir in two tablespoons of flour and cook for about two minutes.
Gradually add the milk, stirring constantly.
Gradually add the chicken stock, stirring consistently.
Bring the gravy to a boil over medium heat and stir for two or three minutes, until thickened.
Season with salt and pepper.
Serve the chicken with a generous amount of gravy.
Texas Roadhouse's Country Fried Steak is a sirloin steak that is coated with a light batter, fried, and served with a creamy gravy.
Country Fried Steak Ingredients
1/2 pound boneless sirloin steak, about 1/2" thick
1 cup all-purpose flour
1 egg
1 1/2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
Gravy Ingredients
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Texas Roadhouse Country Fried Steak
Country Fried Steak
Flatten the sirloin to a thickness of about 1/4" and then cut into two pieces.
Put the flour into a shallow bowl.
In another bowl, mix together the egg, buttermilk, salt, and pepper.
Dredge the steaks in the flour, then the egg mixture, and then again in the flour.
In a cast iron skillet over medium-high heat, heat about four inches of oil.
Cook the steaks for about four minutes on each side, then drain on paper towels.
Gravy Recipe
Pour out all but two or three tablespoons of the meat drippings from the skillet.
Sprinkle 2 tablespoons of flour into the oil in order to make a roux.
Cook for about two minutes, stirring constantly, until thickened.
Gradually whisk in the milk.
Cook for three to four minutes, stirring frequently, until the gravy is thick and bubbly.
Add salt and pepper.
Spoon a generous amount of gravy over each steak and serve.
Texas Roadhouse's Country Fried Chicken consists of chicken breasts, thighs, and drumsticks that are coated with a light batter, fried, and served with a creamy gravy.
1 3-pound fryer chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
Gravy Ingredients
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock
Salt and pepper to taste
Place chicken in a large, shallow tray or dish.
Pour the buttermilk over the chicken and cover.
Refrigerate for one hour.
Drain the chicken in a colander.
In a sturdy plastic or paper bag, mix together the flour, salt, pepper, and cayenne pepper.
Heat 2 - 3 cups of oil in a large cast iron skillet on medium-high heat.
One at a time, add the pieces of chicken to the flour mixture and shake the bag to fully coat the chicken.
Fry each piece of chicken for 12 - 15 minutes on each side, or until the chicken is golden brown.
Remove the chicken from the pan and place on a rack over a cookie sheet to drain.
Make the Gravy
Drain all but approximately two tablespoons of the drippings in the skillet.
Stir in two tablespoons of flour and cook for about two minutes.
Gradually add the milk, stirring constantly.
Gradually add the chicken stock, stirring consistently.
Bring the gravy to a boil over medium heat and stir for two or three minutes, until thickened.
Season with salt and pepper.
Serve the chicken with a generous amount of gravy.
Texas Roadhouse's Country Fried Steak is a sirloin steak that is coated with a light batter, fried, and served with a creamy gravy.
Country Fried Steak Ingredients
1/2 pound boneless sirloin steak, about 1/2" thick
1 cup all-purpose flour
1 egg
1 1/2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
Gravy Ingredients
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Texas Roadhouse Country Fried Steak
Country Fried Steak
Flatten the sirloin to a thickness of about 1/4" and then cut into two pieces.
Put the flour into a shallow bowl.
In another bowl, mix together the egg, buttermilk, salt, and pepper.
Dredge the steaks in the flour, then the egg mixture, and then again in the flour.
In a cast iron skillet over medium-high heat, heat about four inches of oil.
Cook the steaks for about four minutes on each side, then drain on paper towels.
Gravy Recipe
Pour out all but two or three tablespoons of the meat drippings from the skillet.
Sprinkle 2 tablespoons of flour into the oil in order to make a roux.
Cook for about two minutes, stirring constantly, until thickened.
Gradually whisk in the milk.
Cook for three to four minutes, stirring frequently, until the gravy is thick and bubbly.
Add salt and pepper.
Spoon a generous amount of gravy over each steak and serve.
Frisch's Big Boy Pizza
Pre-made pizza crust (or you are more than welcome to make your own crust)
1, 9 oz jar of tartar sauce (Frisch's or other brand)
½ lb ground beef
shredded lettuce (as much or little as desired)
½ cup shredded cheddar or American cheese
Lawry's Seasoning Salt
Salt and Pepper, to taste
Brown your meat in a skillet, season with seasoning salt and pepper.
Drain Well.
Bake your crust on 450 according to package directions until slightly brown but not done.
Spread your tartar sauce over your whole crust.
Evenly distribute your seasoned ground beef over your pizza.
Cover with shredded cheese.
Bake for another 5 minutes or until cheese is melted.
Top with shredded lettuce.
Notes
This is a spin on the Traditional Frisch's Big Boy Sandwich.
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Sonic Extreme Tots
12 ounces Tater Tots
1 15 ounce can Hormel Chili No Beans (my personal favorite is the bean variety)
4 ounces shredded Cheddar cheese
1 tablespoon chopped white onions
1 tablespoon of pickled jalapeno slices
1 to 2 tablespoons Ranch salad dressing
Prepare the tater tots according to package directions. While the tater tots are heating up be sure to heat the chili in a small pan on the stove over low heat. When the tater tots are done place them in a small serving dish. Add chili, cheese, chopped white onions, pickled jalapeno slices, and drizzle with Ranch salad dressing.
Honeybaked Ham’s Honey Baked Ham
Honeybaked Ham’s Honey Baked Ham
A bit on the pricy side to purchase, but you can pick up a ham on sale and make your own for a third of the cost. Amazingly, there isn’t even honey in the crunchy seasoned sugar crust. Fire up the blow torch and enjoy!
• 2 cups sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (freshly ground, if possible)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon paprika
• 1 bone-in spiral sliced pre-cooked ham (un-sliced also works)
In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
You can either reheat the ham or serve it cold when you are finished.
A bit on the pricy side to purchase, but you can pick up a ham on sale and make your own for a third of the cost. Amazingly, there isn’t even honey in the crunchy seasoned sugar crust. Fire up the blow torch and enjoy!
• 2 cups sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (freshly ground, if possible)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon paprika
• 1 bone-in spiral sliced pre-cooked ham (un-sliced also works)
In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
You can either reheat the ham or serve it cold when you are finished.
Sonic Extreme Tots
12 ounces Tater Tots
1 15 ounce can Hormel Chili No Beans (my personal favorite is the bean variety)
4 ounces shredded Cheddar cheese
1 tablespoon chopped white onions
1 tablespoon of pickled jalapeno slices
1 to 2 tablespoons Ranch salad dressing
Prepare the tater tots according to package directions. While the tater tots are heating up be sure to heat the chili in a small pan on the stove over low heat. When the tater tots are done place them in a small serving dish. Add chili, cheese, chopped white onions, pickled jalapeno slices, and drizzle with Ranch salad dressing.
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Honeybaked Ham’s Honey Baked Ham
Honeybaked Ham’s Honey Baked Ham
A bit on the pricy side to purchase, but you can pick up a ham on sale and make your own for a third of the cost. Amazingly, there isn’t even honey in the crunchy seasoned sugar crust. Fire up the blow torch and enjoy!
• 2 cups sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (freshly ground, if possible)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon paprika
• 1 bone-in spiral sliced pre-cooked ham (un-sliced also works)
In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
You can either reheat the ham or serve it cold when you are finished.
A bit on the pricy side to purchase, but you can pick up a ham on sale and make your own for a third of the cost. Amazingly, there isn’t even honey in the crunchy seasoned sugar crust. Fire up the blow torch and enjoy!
• 2 cups sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (freshly ground, if possible)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon paprika
• 1 bone-in spiral sliced pre-cooked ham (un-sliced also works)
In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
You can either reheat the ham or serve it cold when you are finished.
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Taco Bell Mexican Pizza Bake
1 pound ground beef
1 taco seasoning packet
1 cup water
21 large flour tortillas, halved
2 cans Rosarita Traditional Refried Beans
2 cans red enchilada sauce
3 cups diced tomato
4 - 6 cups shredded Mexican blend cheese
1 cup fresh green onion or cilantro, chopped
1 cup fresh cilantro, chopped
On the stovetop, brown then drain the ground beef.
Return it to the stove, add water and taco seasoning packet.
Stir and simmer until water has cooked off and meat is seasoned.
In a 16" x 13" roasting pan, layer tortillas, refried beans, ground beef,
another layer of tortillas, enchilada sauce, tomatoes, cheese, and green onion/cilantro.
Repeat two more times.
Bake uncovered at 350 degrees for about one hour, until everything is heated through and cheese is melted and bubbly.
ISO Schlotzsky's thai chicken pizza recipe
Schlotzky's used to make a delicious thai chicken pizza on sourdough. Sadly they took it off the menu.
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Panera Signature Macaroni and Cheese
Panera Signature Macaroni and Cheese
The macaroni and cheese served by Panera combines different flavors to add distinction to their take on the classic American dish. The star ingredients in the concoction are white American cheese to keep the consistency of the cheese and Vermont cheddar cheese to sharpen the overall flavor. The rigati pasta used in the Panera Macaroni and Cheese recipe holds the sauce well, allowing guests to enjoy cheese in every bite.
• 1 (16-ounce) package of rigati pasta or similar type of pasta (small shell)
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 1/2 cups 2 percent reduced fat milk or cream
• 6 slices white American cheese, chopped
• 1 cup shredded extra-sharp white Vermont cheddar
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce
• 1 tablespoon Dijon mustard[1]
1. In a large pot, boil four to six quarts of water. Add the pasta shells to the boiling water.
2. Bring the water to a boil again and stir occasionally until the shells are "al dente" or firm to the taste, eight to 11 minutes. Use a strainer to drain the water.
3. In a medium-sized saucepan over low heat, melt butter. Whisk in the flour, cooking for 1 minute. Whisk the butter and flour constantly during this time.
4. Pour the milk or cream gradually into the sauce pan. Cook the mixture over medium heat, whisking it consistently.
5. Continue to whisk the mixture until it thickens and bubbles.
6. Add the cheeses, hot sauce, salt, and Dijon mustard to the mix, stirring until the sauce has a smooth texture and the cheese is melted.
7. Mix in the pasta shells and cook over medium heat for 1 minute. It may require a few minutes more to thoroughly heat the mixture.
The macaroni and cheese served by Panera combines different flavors to add distinction to their take on the classic American dish. The star ingredients in the concoction are white American cheese to keep the consistency of the cheese and Vermont cheddar cheese to sharpen the overall flavor. The rigati pasta used in the Panera Macaroni and Cheese recipe holds the sauce well, allowing guests to enjoy cheese in every bite.
• 1 (16-ounce) package of rigati pasta or similar type of pasta (small shell)
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 1/2 cups 2 percent reduced fat milk or cream
• 6 slices white American cheese, chopped
• 1 cup shredded extra-sharp white Vermont cheddar
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce
• 1 tablespoon Dijon mustard[1]
1. In a large pot, boil four to six quarts of water. Add the pasta shells to the boiling water.
2. Bring the water to a boil again and stir occasionally until the shells are "al dente" or firm to the taste, eight to 11 minutes. Use a strainer to drain the water.
3. In a medium-sized saucepan over low heat, melt butter. Whisk in the flour, cooking for 1 minute. Whisk the butter and flour constantly during this time.
4. Pour the milk or cream gradually into the sauce pan. Cook the mixture over medium heat, whisking it consistently.
5. Continue to whisk the mixture until it thickens and bubbles.
6. Add the cheeses, hot sauce, salt, and Dijon mustard to the mix, stirring until the sauce has a smooth texture and the cheese is melted.
7. Mix in the pasta shells and cook over medium heat for 1 minute. It may require a few minutes more to thoroughly heat the mixture.
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Outback Broccoli and Cheese
1 head broccoli, cleaned and chopped into florets
2 tbsp butter
2 tbsp flour
1 cup whipping cream
1/2 cup milk
8 ounces velveeta cheese, cubed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp ground red pepper
1/2 tsp garlic powder
1/4 tsp onion powder
shredded cheddar cheese
In a saucepan melt butter.
Add flour and whisk until combined. Cook until fragrant.
Add whipping cream and milk, continue to whisk until thickened.
Add velveeta cheese and spices, whisk until cheese is melted.
Meanwhile blanch your broccoli and drain.
Pour cheese sauce over broccoli
Transfer broccoli to small oven safe dishes. Top with shredded cheese.
Bake in a 400 degree oven for 3-4 minutes until cheese is melted and bubbly.
Serve immediately.
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Healthy chicken recipe
Hi all, My hubby is a foodie and chicken is his favorite item. I would like to share a chicken recipe which is made with the goodness of oregano. I tried it for my family and everyone gave me good reviews. House makers like to try something new everyday. Hope you like this.
Ingredients:
1.Melted butter
2.Lemon juice
3.Worcestershire sauce
4.Soy sauce
5.Dried oregano( which I bought from one of the good herbs and spices company in Canada).
6.Garlic powder
7.Boneless chicken
Procedure
Preheat the oven to 375 degrees. Mix the butter, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place the chicken in an ungreased dish and pour the mix over it. Bake it for 15 minutes. Baste juices over the chicken and if needed bake for additional 15 minutes. Transfer the chicken to a serving plate and serve hot.
Ingredients:
1.Melted butter
2.Lemon juice
3.Worcestershire sauce
4.Soy sauce
5.Dried oregano( which I bought from one of the good herbs and spices company in Canada).
6.Garlic powder
7.Boneless chicken
Procedure
Preheat the oven to 375 degrees. Mix the butter, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place the chicken in an ungreased dish and pour the mix over it. Bake it for 15 minutes. Baste juices over the chicken and if needed bake for additional 15 minutes. Transfer the chicken to a serving plate and serve hot.
Fresh Blueberry Dessert
Fresh Blueberry Dessert
Ingredients Preparation
1/2 cup [115 g] butter, melted
1/4 cup [60 mL] brown sugar
2 cups [500 mL] Graham cracker crumbs
1 [5.2-ounce / 147-g] pack whipped topping mix
1/2 cup [125 mL] milk
1/2 teaspoon [2.5 mL] vanilla
8 3/4 ounces [250 g] cream cheese
1 cup [250 mL] icing sugar
2 cups [500 mL] sorted fresh blueberries
Mix together melted butter, brown sugar and Graham cracker crumbs.
Press mixture over the bottom of a mold.
Into a clean bowl, whip together whipped topping mix, milk, vanilla and cream cheese slowly mixing in icing sugar.
Evenly spread all over Graham cracker crust.
Top filling with blueberries.
Refrigerate for at least 6 hours.
Slice to serve.
Ingredients Preparation
1/2 cup [115 g] butter, melted
1/4 cup [60 mL] brown sugar
2 cups [500 mL] Graham cracker crumbs
1 [5.2-ounce / 147-g] pack whipped topping mix
1/2 cup [125 mL] milk
1/2 teaspoon [2.5 mL] vanilla
8 3/4 ounces [250 g] cream cheese
1 cup [250 mL] icing sugar
2 cups [500 mL] sorted fresh blueberries
Mix together melted butter, brown sugar and Graham cracker crumbs.
Press mixture over the bottom of a mold.
Into a clean bowl, whip together whipped topping mix, milk, vanilla and cream cheese slowly mixing in icing sugar.
Evenly spread all over Graham cracker crust.
Top filling with blueberries.
Refrigerate for at least 6 hours.
Slice to serve.
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