Bodybuilding competition tan: Aggravated skin or a bit of stubble? (HugeWin)
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Your favourite "Iconic" Bodybuilding pictures (silent rep)
Job opportunity - Birmingham (FocusFitnessUK)
Donnie Mac's Fried Chicken Sandwich
2 chicken breasts, halved and pounded to ¼” thickness
3-4 c. buttermilk (enough to cover the chicken)
oil for frying
2 c. chopped cabbage
4 Cibatta buns
BREADING:
8 oz pkg. Panko bread crumbs
2/3 c. flour
1 tsp. salt
2 tsp. cayenne
2 Tbsp. Garlic powder
1 Tbsp. paprika
½ Tbsp. Thyme
CORN SLAW SAUCE:
1/2 c. corn
1 c. buttermilk
½ c. ranch dressing
salt & pepper to taste
2 -3 Tbsp. chopped green onion
Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is covered in buttermilk.
Refrigerate overnight.
For the sauce: Sauté corn until a little caramelized and coarsely chop in a food processor.
Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed.
Stir in green onion and set aside.
Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish.
Place chicken in bread crumbs.
Press it down then let it sit for a few seconds so the break crumbs really stick on there.
Heat oil in a deep pan, or deep fryer and add breaded chicken.
Fry until golden brown and cooked through.
Combine cabbage and about ¼ c.- ½ c. of the sauce to make the slaw
(you just want the cabbage covered in the sauce, not drowning in it).
Do this right before putting on the sandwich so it doesn’t get soggy.
To serve:
Toast Cibatta in toaster or oven until slightly toasted.
Add a little of the remaining sauce to the bottom bun.
Place fried chicken on bun, slap on some “slaw” and top with remaining bun.
Are you a talker or a bottler? (Floydy)
Barbecue Sauce Recipes
Barbecue Sauce Recipes
This is the essential collection of barbecue sauce recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
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This is the essential collection of barbecue sauce recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Hairy Arms? whats your solution (sl)
Ever think of giving the weights up? (brittas)
Memphis BBQ Pork Totchos
A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border
influenced Totchos that have blown up as the must-try bar food in Seattle.
1 (28 ounce) package frozen Extra Crispy Tater Tots®
2 cups shredded pepper jack cheese
2 cups cooked pulled pork
1/2 cup chopped white onion
1/4 cup chopped pickled jalapeno peppers
1/2 cup barbeque sauce
1 cup prepared coleslaw
1 bunch green onions, sliced
Preheat oven to 425 degrees F (220 degrees C).
Arrange tater tots in a single layer on a baking sheet.
Bake in the preheated oven for 20 minutes.
Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer.
Remove baking sheet from oven and turn on oven's broiler.
Top potato nuggets with pepper jack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbecue sauce over totchos.
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes.
Top totchos with coleslaw and green onions.
If ya'll had to choose between an AWESOME workout partner; and working out alone . . (topshopper19)
Laser eye surgery (ste1978)
Dickey's Barbecue Pit Chicken in Foil
Dickey's Barbecue Pit Chicken in Foil
From Dallas, Texas - Dickey travels around the country serving up some of his famous BBQ dishes. Do on the grill - do in the oven - a great make-ahead and a one-dish meal!
Serves 6
1 1/2 pounds chicken breast
1 tablespoon Cajun seasoning
3 cups new potatoes, sliced
2 cups carrot, sliced
1 large onion, sliced
5 to 6 cloves garlic, crushed
1 (10-ounce) packaged frozen English peas
Cut up the chicken into 6 individual portions and rub with the Cajun seasoning. Cut 6 pieces of tin foil, about 12 inches long each, and place 1/2 cup sliced potato, 1/3 cup sliced carrot, a slice of raw onion, one garlic pod, and 2 to 3 tablespoons of English peas in each packet, along with a piece of raw chicken breast. Seal up the packets well and place in refrigerator. Forget about them until the next night.
The next night when you rush home from work, preheat the oven to 350 degrees F. Place the packets in the oven and cook for 1 hour. Be sure to check one of the packs before you serve to make sure the chicken and vegetables are done.
From Dallas, Texas - Dickey travels around the country serving up some of his famous BBQ dishes. Do on the grill - do in the oven - a great make-ahead and a one-dish meal!
Serves 6
1 1/2 pounds chicken breast
1 tablespoon Cajun seasoning
3 cups new potatoes, sliced
2 cups carrot, sliced
1 large onion, sliced
5 to 6 cloves garlic, crushed
1 (10-ounce) packaged frozen English peas
Cut up the chicken into 6 individual portions and rub with the Cajun seasoning. Cut 6 pieces of tin foil, about 12 inches long each, and place 1/2 cup sliced potato, 1/3 cup sliced carrot, a slice of raw onion, one garlic pod, and 2 to 3 tablespoons of English peas in each packet, along with a piece of raw chicken breast. Seal up the packets well and place in refrigerator. Forget about them until the next night.
The next night when you rush home from work, preheat the oven to 350 degrees F. Place the packets in the oven and cook for 1 hour. Be sure to check one of the packs before you serve to make sure the chicken and vegetables are done.
Crunchy Branola Bars
Crunchy Branola Bars
Ingredients Preparation
1 3/4 cups [440 mL] bran cereals
1 3/4 cups [440 mL] quick-cooking rolled oats
3/4 cup [105 g] all-purpose flour
1 cup [25 mL] angel flake coconut
3/4 cup [190 mL] packed brown sugar
3/4 cup [175 g] butter
2 tablespoons [30 mL] corn syrup
1 teaspoon [5 mL] baking soda
1 [1-ounce / 28-g] square semi-sweet chocolate, melted
Preheat oven to 350°F [180°C].
Combine bran cereals, rolled oats, flour and coconut flakes; reserve.
Stirring into a small saucepan, bring together brown sugar, butter and corn syrup to a boil over medium heat.
Remove from heat.
Well mix in reserved cereals mixture.
Press into a greased 15 x 10-inch [38 x 25-cm] jelly roll pan.
Bake into preheated oven for 12 to 15 minutes, until just golden.
Ingredients Preparation
1 3/4 cups [440 mL] bran cereals
1 3/4 cups [440 mL] quick-cooking rolled oats
3/4 cup [105 g] all-purpose flour
1 cup [25 mL] angel flake coconut
3/4 cup [190 mL] packed brown sugar
3/4 cup [175 g] butter
2 tablespoons [30 mL] corn syrup
1 teaspoon [5 mL] baking soda
1 [1-ounce / 28-g] square semi-sweet chocolate, melted
Preheat oven to 350°F [180°C].
Combine bran cereals, rolled oats, flour and coconut flakes; reserve.
Stirring into a small saucepan, bring together brown sugar, butter and corn syrup to a boil over medium heat.
Remove from heat.
Well mix in reserved cereals mixture.
Press into a greased 15 x 10-inch [38 x 25-cm] jelly roll pan.
Bake into preheated oven for 12 to 15 minutes, until just golden.
Candied Green or Pearl Onions
Candied Green or Pearl Onions
Candied Green Onions
1 really large green onion per person
Sugar
Water
Candied Pearl Onions
12 white pearl onions, peeled
Butter
1/2 cup [100 g] fine sugar
1 cup [250 mL] pale beer or wine
Candied Green Onions
Choose really large green onions, or use more if they are small.
Peel and grossly cut green onions.
Into a saucepan prepare a syrup with sugar and water.
Add green onions to syrup.
Syrup must completely cover green onions.
Bring to a slow boil; lower heat to low.
Leave to simmer, covered, for 1 1/2 hours [green onions should have turned pinkish].
Using a slotted spoon, remove and drain green onions.
Transfer green onions into a small bowl.
Serve at room temperature.
Candied Pearl Onions
Lightly brown onions into melted butter.
Immediately add fine sugar.
Mix thoroughly, then lower heat.
Cook stirring often, being careful not to let the onions stick to the bottom of the pan.
Pour in beer or wine.
Reduce over very low heat, until thick; refrigerate.
Just before serving, slowly reheat into a microwave oven.
Candied Green Onions
1 really large green onion per person
Sugar
Water
Candied Pearl Onions
12 white pearl onions, peeled
Butter
1/2 cup [100 g] fine sugar
1 cup [250 mL] pale beer or wine
Candied Green Onions
Choose really large green onions, or use more if they are small.
Peel and grossly cut green onions.
Into a saucepan prepare a syrup with sugar and water.
Add green onions to syrup.
Syrup must completely cover green onions.
Bring to a slow boil; lower heat to low.
Leave to simmer, covered, for 1 1/2 hours [green onions should have turned pinkish].
Using a slotted spoon, remove and drain green onions.
Transfer green onions into a small bowl.
Serve at room temperature.
Candied Pearl Onions
Lightly brown onions into melted butter.
Immediately add fine sugar.
Mix thoroughly, then lower heat.
Cook stirring often, being careful not to let the onions stick to the bottom of the pan.
Pour in beer or wine.
Reduce over very low heat, until thick; refrigerate.
Just before serving, slowly reheat into a microwave oven.
Spicy Chicken Sausage Hash
Spicy Chicken Sausage Hash
Comments: Serve along with a spinach and mushroom salad.
Servings: 2
Ingredients Preparation
2 teaspoons [10 mL] olive oil
1 pound [454 g] onions, sliced
1 large clove garlic, minced
8 ounces [227 g] spicy chicken sausages
1 pound [454 g] thin-skin potatoes, quartered
1 pound [454 g] sweet green peppers, membranes removed and seeded, quartered
1 teaspoon [5 mL] rosemary
1 teaspoon [5 mL] salt
Freshly ground black pepper, to taste
Preheat a non-stick frypan, large enough to hold all the ingredients, until really hot.
Lower heat to medium-high.
Pour in olive oil, and stir in onion slices until just starting to brown before mixing in minced garlic.
Remove sausage meat from casings; add to frypan stirring to break-up sausage meat into small pieces.
Add potato wedges to softened onion slices, stirring to separate onion rings.
Add sweet green pepper wedges and sprinkle with rosemary; just soften sweet green pepper wedges, stirring often.
Season with salt and pepper.
Cover and leave to simmer to just soften vegetable pieces before serving.
Comments: Serve along with a spinach and mushroom salad.
Servings: 2
Ingredients Preparation
2 teaspoons [10 mL] olive oil
1 pound [454 g] onions, sliced
1 large clove garlic, minced
8 ounces [227 g] spicy chicken sausages
1 pound [454 g] thin-skin potatoes, quartered
1 pound [454 g] sweet green peppers, membranes removed and seeded, quartered
1 teaspoon [5 mL] rosemary
1 teaspoon [5 mL] salt
Freshly ground black pepper, to taste
Preheat a non-stick frypan, large enough to hold all the ingredients, until really hot.
Lower heat to medium-high.
Pour in olive oil, and stir in onion slices until just starting to brown before mixing in minced garlic.
Remove sausage meat from casings; add to frypan stirring to break-up sausage meat into small pieces.
Add potato wedges to softened onion slices, stirring to separate onion rings.
Add sweet green pepper wedges and sprinkle with rosemary; just soften sweet green pepper wedges, stirring often.
Season with salt and pepper.
Cover and leave to simmer to just soften vegetable pieces before serving.
Artichokes and Avocado in Vinaigrette
Artichokes and Avocado in Vinaigrette
Comments: Serve this hors d'oeuvre, over a bed of lettuce leaves.
Servings: 4
Ingredients Preparation
1 can artichoke hearts
1 avocado
Vinaigrette
1 egg yellow
1/2 cup [125 mL] oil
1 tablespoon [15 mL] freshly minced parsley
1 clove garlic, minced
3 tablespoons [45 mL] heavy cream [35%]
1 teaspoon [5 mL] wine vinegar
1 teaspoon [5 mL] hot mustard
Mix together all vinaigrette ingredients.
Cut artichoke hearts and peeled avocado meat into cubes.
Mix together artichoke hearts, avocado cubes and vinaigrette, at least 1 hour before serving.
Comments: Serve this hors d'oeuvre, over a bed of lettuce leaves.
Servings: 4
Ingredients Preparation
1 can artichoke hearts
1 avocado
Vinaigrette
1 egg yellow
1/2 cup [125 mL] oil
1 tablespoon [15 mL] freshly minced parsley
1 clove garlic, minced
3 tablespoons [45 mL] heavy cream [35%]
1 teaspoon [5 mL] wine vinegar
1 teaspoon [5 mL] hot mustard
Mix together all vinaigrette ingredients.
Cut artichoke hearts and peeled avocado meat into cubes.
Mix together artichoke hearts, avocado cubes and vinaigrette, at least 1 hour before serving.
Backpack size for 2 weeks Thailand (Mick of Gateshead)
Bobby Flay Ultimate Burger
1. Use 80/20 ground chuck
An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content—it guarantees you'll get a juicy burger. The blend is not exactly diet-friendly, but the chef says it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”
2. Make a thumbprint in the middle of the patty
Using your thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do,” Flay says. This technique “fakes out the burger,” he says, and the patty ends up taking the exact shape you want.
3. Season with salt and pepper ONLY
Do sprinkle the outside of the burger liberally with salt and pepper. But do not season the meat mixture itself or add herbs, onions or garlic to it. “That is meatloaf,” “We are making burgers.”
4. Use canola oil, cast iron and high heat
Flay loves using cast iron for burgers. “Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust,” he says. Heat a cast iron pan or griddle on high heat, he says, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavor, put the burgers in the pan or on the griddle and do not touch them until it’s time to flip.
5. Flip once
Once a crust has formed on the bottom, which takes at least 3 minutes, use a metal spatula and them flip over. “Do not even start flipping the burger until a crust has formed or the meat will fall apart, and you will lose that perfect round shape,” Flay told us. Continue cooking until a crust has formed on the bottom once again, and the burger is cooked to your desired doneness, about 4 more minutes for medium, which is the chef’s preference.
6. Get the temperature just right
“To me, a perfect beef burger is pink and juicy in the middle and cooked somewhere between medium-rare and medium which is about an internal temperature of 145°,” says Flay.
Note that the USDA recommends cooking ground beef until it reaches an internal temperature of 160°F for safety reasons. “For those who are very young or very old, pregnant or have compromised immune systems, they should definitely have their burgers cooked well-done,” he added.
Here’s a cheat sheet to total approximate cooking times:
Rare: 6 minutes
Medium rare: 7 minutes
Medium: 8 minutes
Medium-well: 9 minutes
Well-done: 11 minutes
7. Don’t be afraid to mix your cheeses
Flay recommends using a slice of American and a slice of white cheddar: “I’m not afraid to say I love American cheese.”
8. Add water to melt the cheese
At this point, place two slices of cheese on each burger, add a few splashes of water and immediately cover the pan tightly. Cook until the cheese is completely melted, about 30 seconds. Building up that steam is the key to his genius trick: It completely and evenly melts and enrobes the patty in cheese every time. It drives the chef crazy when he’s eating out and a restaurant doesn’t melt the cheese: “In my restaurants, there is a sign in each kitchen that says: ‘Bobby Says Melt the Cheese Completely.’ It has to be melted to have the perfect cheeseburger.”
9. Use a squishy bun
Flay recommends those soft “squishy” buns, so you’re not getting a huge mouthful of bread with eat bite. “A burger is a sandwich and is meant to be eaten as such. Rolls tend to break up the burger and the next thing you know, you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A soft bun molds itself around the contents,” the chef says. Flay loves the kind of with sesame seeds and toasts them lightly before placing the burger on the buns.
10. “Crunchify” your burger
“People are putting way too many things on their burgers—the whole burger thing has gotten out of control,” So he likes to keep things simple with classic toppings like dill pickles, lettuce and ketchup, but does highly recommend one key creative addition: potato chips. “One must always crunchify a burger,” “When eating a burger, there is nothing better than getting a mouthful of juicy burger and salty, crispy potato chips in one bite.”
Port A Pit BBQ Chicken
Port A Pit BBQ Chicken
This catering service is well-known for their BBQ! Anything from BBQ packages, whole roast pigs, chicken, ribs, pork – including a variety of sides and desserts – they’ve got it all – including a breakfast package. This chicken recipe is slow-cooked giving it that fall-off-the-bone goodness.
4 tablespoons Worcestershire sauce
2 tablespoons salt
1 cup water
1 cup cider vinegar
1 tablespoon pepper
3 minced garlic cloves
6-8 lbs chicken pieces
1 lb butter
1 oz. Accent
1. Combine all ingredients. Simmer until butter is melted – stirring constantly.
2. Pour over chicken in large roasting pan. Save 1 cup for basting during baking/grilling.
3. Bake in 325 degree oven 30 to 45 minutes.
4. Grill chicken until browned (about 15 minutes) dipping in marinade several times or continue baking in oven.
Maybe you would enjoy another -
Port A Pit BBQ Sauce
2 cups apple cider vinegar
3 tablespoons ketchup
2 tablespoons packed brown sugar
4 teaspoons kosher salt
1 tablespoon Tabasco or other hot sauce
2 teaspoons dried hot red pepper flakes, or less to taste
2 teaspoons restaurant-style black pepper
First mix vinegar, brown sugar, and salt together in a GLASS bowl. Whisk until dissolved. Add all other ingredients. Add desired amount of dried red pepper flakes.
This catering service is well-known for their BBQ! Anything from BBQ packages, whole roast pigs, chicken, ribs, pork – including a variety of sides and desserts – they’ve got it all – including a breakfast package. This chicken recipe is slow-cooked giving it that fall-off-the-bone goodness.
4 tablespoons Worcestershire sauce
2 tablespoons salt
1 cup water
1 cup cider vinegar
1 tablespoon pepper
3 minced garlic cloves
6-8 lbs chicken pieces
1 lb butter
1 oz. Accent
1. Combine all ingredients. Simmer until butter is melted – stirring constantly.
2. Pour over chicken in large roasting pan. Save 1 cup for basting during baking/grilling.
3. Bake in 325 degree oven 30 to 45 minutes.
4. Grill chicken until browned (about 15 minutes) dipping in marinade several times or continue baking in oven.
Maybe you would enjoy another -
Port A Pit BBQ Sauce
2 cups apple cider vinegar
3 tablespoons ketchup
2 tablespoons packed brown sugar
4 teaspoons kosher salt
1 tablespoon Tabasco or other hot sauce
2 teaspoons dried hot red pepper flakes, or less to taste
2 teaspoons restaurant-style black pepper
First mix vinegar, brown sugar, and salt together in a GLASS bowl. Whisk until dissolved. Add all other ingredients. Add desired amount of dried red pepper flakes.
Disney Lava Cake
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
4. Fold in chocolate mixture.
5. Sift flour, then fold into batter, mixing until smooth.
6. Divide batter among prepared cups, filling 3/4 full.
7. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake.
8. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.
6 servings
Cooks’ notes: You can also use muffin tins; recipe makes 12.
Bake for 15 minutes or until set and middle is still soft.
FA Cup Final 2017 - Arsenal v Chelsea (Trunks)
Air b&b (Carl_T)
Franklin BBQ Spicy Beef Ribs
Franklin BBQ Spicy Beef Ribs
Franklin BBQ in Austin, Texas is famous for their BBQ. These ribs are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. Because of the fat content of the ribs, rub heavily - the extra rub really melts into it well.
1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck)
1 tablespoon hot sauce, such as Cajun Chef or Crystal
About 1/3 cup to 1/2 cup Brisket and Beef Rib Rub (equal parts salt and black pepper)
Spray bottle of water, vinegar, or other liquid
Seasoned firewood (preferably oak or hickory)
Start the fire. Get a fire going and heat the smoker so it’s about 285°F at grate level.
Trim the ribs. Beef ribs usually come quite clean and well trimmed, unlike pork ribs and briskets, so there’s not much to do. If you see any big chunks or flaps of fat, trim them away. Apart from that, I don’t trim beef ribs.
Apply the slather. When I’m cooking for myself, I like to slather the ribs with a bit of hot sauce. Of course, you can slather with anything you like—from water to mustard to vinegar. The slather is mainly there to help the rub adhere to the surface of the meat. I just think a little hint of earthy spiciness from a bottle of hot sauce is a fun addition to beef ribs. You can’t really taste it in the final product, but it helps build interior layers of flavour.
Apply the rub. Using a shaker, and holding it 1 to 2 feet above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs.
Cook the ribs. Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I’ve determined that my smokers have more topside heat and the meat and fat cap can handle that. If you’ve got more heat coming from below, you might consider going meat side down. Again, it’s up to you—the ribs can come out well either way. Cook for 8 to 9 hours, until done.
Spritz. During the final 5 hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.
Finish, then serve. Check for doneness by gently inserting a toothpick between two membranes: the one outside the bones and the one that separates the bones from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should be done when they reach 203°F. Let them rest for at least 30 minutes before serving. Beef ribs are served on the bone, but great for sharing.
Franklin BBQ in Austin, Texas is famous for their BBQ. These ribs are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. Because of the fat content of the ribs, rub heavily - the extra rub really melts into it well.
1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck)
1 tablespoon hot sauce, such as Cajun Chef or Crystal
About 1/3 cup to 1/2 cup Brisket and Beef Rib Rub (equal parts salt and black pepper)
Spray bottle of water, vinegar, or other liquid
Seasoned firewood (preferably oak or hickory)
Start the fire. Get a fire going and heat the smoker so it’s about 285°F at grate level.
Trim the ribs. Beef ribs usually come quite clean and well trimmed, unlike pork ribs and briskets, so there’s not much to do. If you see any big chunks or flaps of fat, trim them away. Apart from that, I don’t trim beef ribs.
Apply the slather. When I’m cooking for myself, I like to slather the ribs with a bit of hot sauce. Of course, you can slather with anything you like—from water to mustard to vinegar. The slather is mainly there to help the rub adhere to the surface of the meat. I just think a little hint of earthy spiciness from a bottle of hot sauce is a fun addition to beef ribs. You can’t really taste it in the final product, but it helps build interior layers of flavour.
Apply the rub. Using a shaker, and holding it 1 to 2 feet above the ribs, generously apply the rub—a little heavier than you would on a brisket. This is because, as rich as brisket is, beef ribs are even richer. The extra rub ends up forming a bark that balances out that richness just a little bit. I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs.
Cook the ribs. Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I’ve determined that my smokers have more topside heat and the meat and fat cap can handle that. If you’ve got more heat coming from below, you might consider going meat side down. Again, it’s up to you—the ribs can come out well either way. Cook for 8 to 9 hours, until done.
Spritz. During the final 5 hours or so, spritz pretty frequently with water or other liquid to keep the ends from burning.
Finish, then serve. Check for doneness by gently inserting a toothpick between two membranes: the one outside the bones and the one that separates the bones from the meat. Inside, the meat should be extremely tender. Alternatively, take an internal temperature reading: the ribs should be done when they reach 203°F. Let them rest for at least 30 minutes before serving. Beef ribs are served on the bone, but great for sharing.
Egg McMuffin Breakfast Sandwich
2 English Muffins, halved, lightly toasted
4 large eggs, beaten and scrambled
salt and pepper, to taste
1 small tomato, sliced into thin rounds
1/2 small avocado, peeled, pitted, and sliced into thin segments
Halve, toast, and lightly butter the English muffins; set aside.
Crack and lightly beat the eggs in a medium bowl, adding salt and pepper to taste.
Spray a large non-stick skillet with cooking spray, add the eggs,
and cook over medium-high heat to scramble, stirring intermittently.
Cook about 3 to 5 minutes, or until done.
Slice the tomato and avocado.
Add half the tomatoes, half the eggs, and half the avocado to one of the English muffin halves,
top with other half to form a sandwich. Use remaining ingredients to assemble second sandwich.
Sandwiches are best warm and fresh but can be frozen for up to 3 months; allow to thaw and
reheat gently in the micro as desired before serving.
If making sandwiches in advance to freeze, don't add the tomato and avocado until you're ready to serve.
Captain D's Hush Puppies
Vegetable oil for frying
2 cups self-rising white cornmeal mix
1 cup yellow cornmeal
1 1/2 cups buttermilk
2 teaspoons sugar
1 1/2 tablespoons finely diced white onion
1/4 teaspoon salt
Heat oil to 350 degrees. Make certain to add enough oil, so the depth is 3 to 4 inches. In a medium bowl, stir together the white cornmeal mix, yellow cornmeal, buttermilk, sugar, diced onion, and salt. Drop by a 1-ounce cookie scoop into the hot oil. Fry for 1 to 2 minutes. Fry only a few at a time for best results. If you add too many at once, the oil temperature may drop, and they make not cook well. Drain on a wire rack.
2 cups self-rising white cornmeal mix
1 cup yellow cornmeal
1 1/2 cups buttermilk
2 teaspoons sugar
1 1/2 tablespoons finely diced white onion
1/4 teaspoon salt
Heat oil to 350 degrees. Make certain to add enough oil, so the depth is 3 to 4 inches. In a medium bowl, stir together the white cornmeal mix, yellow cornmeal, buttermilk, sugar, diced onion, and salt. Drop by a 1-ounce cookie scoop into the hot oil. Fry for 1 to 2 minutes. Fry only a few at a time for best results. If you add too many at once, the oil temperature may drop, and they make not cook well. Drain on a wire rack.
Severe headaches making training unbearable (jdmaunder)
P.F. Chang’s Banana Spring Rolls
P.F. Chang’s Banana Spring Rolls
Menu description: Warm, crispy bites of banana, caramel-vanilla drizzle, coconut-pineapple ice cream.
• 3-4 ripe Saba bananas (or cooking bananas)
• 8 wonton wrappers / Egg roll wrappers
• ¼ cup brown sugar
• ⅛ teaspoon Chinese five spice mix* (available at Asian market - see NOTES below)
• jack fruit in can (optional)
• oil for frying
Caramel Sauce (or you can just buy the ready-made one)
• 1 cup sugar
• 4 tablespoons water
• 2 tablespoons light corn syrup
• ½ cup heavy cream
• 2 tablespoons butter
Instructions
1. Preheat oil to 350 degrees in a saucepan or a deep fryer.
2. Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.
Wrapping the bananas
1. Cut banana in half crosswise and place in the wrapper.
2. Add slices of jackfruit and sugar mix (amount depends on your preference)
3. Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers.
4. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.
Frying
1. Fill a heavy bottom pot with about ½ inch of oil and warm over medium-high heat.
2. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown.
3. Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.
Caramel Sauce
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Increase the heat to medium-high, and bring to a boil.
3. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
4. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
5. Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
6. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful.
7. Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.
8. Let cool for a few minutes and then drizzle over your dessert.
9. This recipe makes about 1¼ cups.
Notes
Chinese five spice is made of: cinnamon, anise, ginger and cloves. if you don't have it, shake into the sugar a TINY AMOUNT of those spices instead. .
Have you tried jackfruit yet? It is probably the best vegan food you’re not eating but should be. If you have never heard of jackfruit, it is a tropical fruit that you can use in savory dishes. It is related to figs, mulberry and breadfruit and grows on the largest trees in the world. Jackfruit looks like a durian on steroids; it’s huge. When it’s cracked open, there are pods that are often called “seeds.” However, there is a fleshy coating around the actual seeds and this is the part that we want to eat. When jackfruit is ripe, it has a sweet taste and can be used in desserts but when it’s unripe, the flavor is savory. You can buy jackfruit whole and do the work of breaking it down yourself or you can buy it with all the work done for you. Jackfruit can be purchased frozen, dried or canned either in brine (for savory dishes) or in syrup (for sweet dishes). The texture of jackfruit is similar to chicken and pork and it has been commonly used as a meat substitute throughout Asia for many years. The jackfruit in brine is often called “vegetarian meat.” The seeds are also edible and can be boiled or roasted.
Menu description: Warm, crispy bites of banana, caramel-vanilla drizzle, coconut-pineapple ice cream.
• 3-4 ripe Saba bananas (or cooking bananas)
• 8 wonton wrappers / Egg roll wrappers
• ¼ cup brown sugar
• ⅛ teaspoon Chinese five spice mix* (available at Asian market - see NOTES below)
• jack fruit in can (optional)
• oil for frying
Caramel Sauce (or you can just buy the ready-made one)
• 1 cup sugar
• 4 tablespoons water
• 2 tablespoons light corn syrup
• ½ cup heavy cream
• 2 tablespoons butter
Instructions
1. Preheat oil to 350 degrees in a saucepan or a deep fryer.
2. Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.
Wrapping the bananas
1. Cut banana in half crosswise and place in the wrapper.
2. Add slices of jackfruit and sugar mix (amount depends on your preference)
3. Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers.
4. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.
Frying
1. Fill a heavy bottom pot with about ½ inch of oil and warm over medium-high heat.
2. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown.
3. Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.
Caramel Sauce
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Increase the heat to medium-high, and bring to a boil.
3. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
4. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
5. Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
6. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful.
7. Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.
8. Let cool for a few minutes and then drizzle over your dessert.
9. This recipe makes about 1¼ cups.
Notes
Chinese five spice is made of: cinnamon, anise, ginger and cloves. if you don't have it, shake into the sugar a TINY AMOUNT of those spices instead. .
Have you tried jackfruit yet? It is probably the best vegan food you’re not eating but should be. If you have never heard of jackfruit, it is a tropical fruit that you can use in savory dishes. It is related to figs, mulberry and breadfruit and grows on the largest trees in the world. Jackfruit looks like a durian on steroids; it’s huge. When it’s cracked open, there are pods that are often called “seeds.” However, there is a fleshy coating around the actual seeds and this is the part that we want to eat. When jackfruit is ripe, it has a sweet taste and can be used in desserts but when it’s unripe, the flavor is savory. You can buy jackfruit whole and do the work of breaking it down yourself or you can buy it with all the work done for you. Jackfruit can be purchased frozen, dried or canned either in brine (for savory dishes) or in syrup (for sweet dishes). The texture of jackfruit is similar to chicken and pork and it has been commonly used as a meat substitute throughout Asia for many years. The jackfruit in brine is often called “vegetarian meat.” The seeds are also edible and can be boiled or roasted.
Outback Steakhouse Shrimp on the Barbie
1 TBSP Old Bay Seasoning
3/4 TBSP light brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp ground red pepper
24 peeled and deveined extra large shrimp
1/4 c butter
2 garlic cloves, minced
Thread your shrimp close together on a skewer.
If using wooded, soak them in water for 10 minutes before threading the shrimp.
If you use metal, like I do, skip straight to threading the shrimp.
Melt your butter in a small saucepan over low heat with the minced garlic.
Add all other ingredients except shrimp.
Brush one side of the shrimp with garlic butter mixture.
Grill over medium heat for 3 minutes butter face down.
Brush uncooked side with garlic butter.
Turn and cook for an additional 3 minutes until opaque and pinked.
R.I.P. Sir Roger Moore (Floydy)
Ozark Root Vegetable Hash
Greenhouse Grille, Fayetteville
Their Ozark Root Vegetable Hash is easy to prepare a delicious dish of veggies for your family and goes well with any entrée. Don't be afraid to try various veggies this same way using whatever is in season.
1 cup sweet potatoes
1 cup red potatoes
1 cup purple potatoes
1 cup parsnips
1 cup celeriac
1 cup onion
1/2 cup garlic
Vegetable oil
Salt and Pepper to taste
Preheat oven to 375° F. Thoroughly wash vegetables and cut into 1/2-inch cubes. Toss the vegetables in the oil, then salt and pepper to taste. Place vegetables on a baking sheet and roast for approximately 20 minutes. Alternatively, roast each type of vegetable separately for 8 minutes, then combine and roast together for 10-12 minutes. This will allow greater control over the doneness of each root vegetable.
Their Ozark Root Vegetable Hash is easy to prepare a delicious dish of veggies for your family and goes well with any entrée. Don't be afraid to try various veggies this same way using whatever is in season.
1 cup sweet potatoes
1 cup red potatoes
1 cup purple potatoes
1 cup parsnips
1 cup celeriac
1 cup onion
1/2 cup garlic
Vegetable oil
Salt and Pepper to taste
Preheat oven to 375° F. Thoroughly wash vegetables and cut into 1/2-inch cubes. Toss the vegetables in the oil, then salt and pepper to taste. Place vegetables on a baking sheet and roast for approximately 20 minutes. Alternatively, roast each type of vegetable separately for 8 minutes, then combine and roast together for 10-12 minutes. This will allow greater control over the doneness of each root vegetable.
Leaving the UK (kinghelmet)
Olive Garden Chicken Margherita
The Chicken
6- 4(ounce) Boneless Chicken Breasts
2 c. Water
1/4 c. Kosher Salt
1/4 c. Granulated Sugar
Pesto
2 c. Fresh Basil
1 Clove Garlic
2 tbsp. Pecorino Romano Cheese, grated
3-4 tbsp. Extra Virgin Olive Oil
1 tbsp. Pine Nuts, if desired
Lemon Garlic Sauce
2 tbsp. Butter
2 Garlic Cloves, minced
1 tbsp. All Purpose Flour
1 tbsp. Lemon Juice
1/2 c. Low Sodium Chicken Broth
Chicken Margherita Assembly
6- 4(ounce) Grilled Boneless Chicken Breasts
1/2 c. Prepared Pesto
1 c. Grape Tomatoes, halved
6 oz. Fresh Mozzarella, sliced
1/2 c. Prepared Lemon Garlic Sauce
The Chicken
Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved.
Add the chicken and refrigerate from 2-24 hours.
Grill the chicken until it's cooked through to a minimum internal temperature of 165°F; approximately 10 minutes.
Remove from the heat, set aside or keep covered in the refrigerator until you're ready to assemble.
Pesto
Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend
until the consistency is smooth.
If needed, add the additional 1 tablespoon of oil.
Keep stored in a tight container in the refrigerator until ready to use.
Lemon Garlic Sauce
In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour.
Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken.
You can make this the night before and keep covered in the refrigerator until ready to assemble.
Chicken Margherita Assembly
First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.
Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.
Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.
Notes
If you are preparing this recipe using chicken that has been refrigerated first,
let it come to room temperature for about 15 minutes prior to placing it in the
oven or the chicken may not be hot enough when the cheese melts.
Manchester Bombing (Total Rebuild)
How People REALLY Act When They Browse Facebook (HeavyLifting7)
Anyone else play Destiny? (redwing)
Take-A-Longs
Take-A-Longs
It’s that time of the year for sharing foods and fun with family and friends. Time for us to gather together and enjoy potluck – bring-a-dish-type gatherings.
Enjoy!
Black Forest Ham Roll-Ups
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons minced fresh parsley
• 2 teaspoons dried celery flakes
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup dried cranberries, chopped
• 2 green onions, chopped
• 5 flour tortillas (10 inches), room temperature
• 1/2 pound thinly sliced Black Forest deli ham
• 1/2 pound thinly sliced Swiss cheese
1. In a small bowl, mix the first seven ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour.
2. Just before serving, unwrap and cut each tortilla crosswise into 16 slices. Yield: about 6-1/2 dozen.
Frosted Banana Bars
• 1/2 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Dash salt
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
BLT Dip
• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pounds sliced Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Additional Crumbled cooked Jones Dairy Farm Dry-Aged Bacon and chopped green onions, optional
• Assorted crackers or chips
1. In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips. Yield: 6 cups.
California Pasta Salad
• 1 pound thin spaghetti, broken into 1-inch pieces
• 3 large tomatoes, diced
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Dump-n-Go Brownies
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
2. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Nutty Broccoli Slaw
• 1 package (3 ounces) chicken ramen noodles
• 1 package (16 ounces) broccoli coleslaw mix
• 2 cups sliced green onions (about 2 bunches)
• 1-1/2 cups broccoli florets
• 1 can (6 ounces) ripe olives, drained and halved
• 1 cup sunflower kernels, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive oil
1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
Calzone Pinwheels
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed
1. Preheat oven to 375°. In a small bowl, mix the first nine ingredients.
2. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
3. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.
Sloppy Joes
• 2 pounds ground beef
• 1/2 cup chopped onion
• 3/4 cup chili sauce
• 1/2 cup water
• 1/4 cup prepared mustard
• 2 teaspoons chili powder
• 12 hamburger buns, split
• 12 slices cheddar cheese
1. In a large skillet, cook beef and onion until beef is browned; drain. Add chili sauce, water, mustard and chili powder. Simmer, uncovered, for 20 minutes, stirring occasionally. Spoon 1/2 cup onto each bun; top with a cheese slice. Yield: 12 servings.
Oven-Fried Potatoes
• 12 medium potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 cup vegetable oil
1. Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat.
2. Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender. Yield: 12-14 servings.
Potato Chip Clusters
• 9 ounces white baking chocolate, melted
• 2 cups coarsely crushed ridged potato chips
• 1/2 cup chopped pecans
1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Yield: about 3 dozen.
• Try shoestring potatoes or Fritos (yes, Fritos!) in place of potato chips.
• For easy grab-and-go treats, drop straight into muffin liners.
Jalapeno Popper & Sausage Dip
• 1 pound bulk spicy pork sausage
• 2 packages (8 ounces each) cream cheese, cubed
• 4 cups shredded Parmesan cheese (about 12 ounces)
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, undrained
• 1 can (4 ounces) diced jalapeno peppers, undrained
• Assorted fresh vegetables
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
2. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3-1/2 hours or until heated through. Stir before serving. Serve with vegetables. Yield: 24 servings (1/4 cup each).
Peppery Pizza Loaves
• 1-1/2 pounds ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 loaves (8 ounces each) French bread, halved lengthwise
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup chopped green onions
• 1 can (4 ounces) sliced jalapenos, drained
• 1 can (8 ounces) tomato sauce
• 1/2 cup grated Parmesan cheese
• 4 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and salt.
2. Place each bread half on a large piece of heavy-duty foil. Spread with cheese sauce. Top with beef mixture, mushrooms, onions and jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses. Wrap and freeze. May be frozen for up to 3 months.
3. To bake: Unwrap loaves and thaw on baking sheets in the refrigerator. Bake at 350° for 18 minutes or until cheese is melted. Yield: 12 servings.
Spicy Applesauce Cake
• 2 cups applesauce
• 1-1/2 cups sugar
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
• 1 cup raisins
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• TOPPING:
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
1. In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20-24 servings.
Cottage Potatoes
• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn into crumbs
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1-1/2 cups cornflakes, crushed
1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
Creamy Mocha Frozen Dessert
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1 cup cream-filled chocolate cookie crumbs
• 3/4 cup chopped pecans, divided
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chocolate syrup
• 1 carton (8 ounces) frozen whipped topping, thawed
1. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-in. dish.
2. In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Church Supper Spaghetti
• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2 tablespoons chili powder
• 1 package (10 ounces) frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• 2 cups shredded cheddar cheese, divided
1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Honey Whole Wheat Pan Rolls
• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup 2% milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted
1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Whopper Cookies
• 2/3 cup butter, cubed
• 1-1/4 cups packed brown sugar
• 3/4 cup sugar
• 3 large eggs, beaten
• 1-1/2 cups chunky peanut butter
• 6 cups old-fashioned oats
• 2 teaspoons baking soda
• 1-1/2 cups raisins
• 2 cups (12 ounces) semisweet chocolate chips
1. In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
2. Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Reduced-fat peanut butter is not recommended for this recipe.
Southwestern Pulled Pork Crostini
• 1 boneless pork shoulder butt roast (about 2 pounds)
• 1/2 cup lime juice
• 2 envelopes mesquite marinade mix
• 1/4 cup sugar
• 1/4 cup olive oil
• SALSA:
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomato, finely chopped
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• SAUCE:
• 1 can (4 ounces) chopped green chilies
• 1/3 cup apricot preserves
• 1/8 teaspoon salt
• CROSTINI:
• 32 slices French bread baguette (1/4 inch thick)
• 1/4 cup olive oil
• 2/3 cup crumbled queso fresco or feta cheese
• Lime wedges, optional
1. Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
2. For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges. Yield: 32 appetizers.
It’s that time of the year for sharing foods and fun with family and friends. Time for us to gather together and enjoy potluck – bring-a-dish-type gatherings.
Enjoy!
Black Forest Ham Roll-Ups
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons minced fresh parsley
• 2 teaspoons dried celery flakes
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup dried cranberries, chopped
• 2 green onions, chopped
• 5 flour tortillas (10 inches), room temperature
• 1/2 pound thinly sliced Black Forest deli ham
• 1/2 pound thinly sliced Swiss cheese
1. In a small bowl, mix the first seven ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour.
2. Just before serving, unwrap and cut each tortilla crosswise into 16 slices. Yield: about 6-1/2 dozen.
Frosted Banana Bars
• 1/2 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Dash salt
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
BLT Dip
• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pounds sliced Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Additional Crumbled cooked Jones Dairy Farm Dry-Aged Bacon and chopped green onions, optional
• Assorted crackers or chips
1. In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips. Yield: 6 cups.
California Pasta Salad
• 1 pound thin spaghetti, broken into 1-inch pieces
• 3 large tomatoes, diced
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Dump-n-Go Brownies
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
2. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Nutty Broccoli Slaw
• 1 package (3 ounces) chicken ramen noodles
• 1 package (16 ounces) broccoli coleslaw mix
• 2 cups sliced green onions (about 2 bunches)
• 1-1/2 cups broccoli florets
• 1 can (6 ounces) ripe olives, drained and halved
• 1 cup sunflower kernels, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive oil
1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
Calzone Pinwheels
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed
1. Preheat oven to 375°. In a small bowl, mix the first nine ingredients.
2. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
3. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.
Sloppy Joes
• 2 pounds ground beef
• 1/2 cup chopped onion
• 3/4 cup chili sauce
• 1/2 cup water
• 1/4 cup prepared mustard
• 2 teaspoons chili powder
• 12 hamburger buns, split
• 12 slices cheddar cheese
1. In a large skillet, cook beef and onion until beef is browned; drain. Add chili sauce, water, mustard and chili powder. Simmer, uncovered, for 20 minutes, stirring occasionally. Spoon 1/2 cup onto each bun; top with a cheese slice. Yield: 12 servings.
Oven-Fried Potatoes
• 12 medium potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 cup vegetable oil
1. Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat.
2. Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender. Yield: 12-14 servings.
Potato Chip Clusters
• 9 ounces white baking chocolate, melted
• 2 cups coarsely crushed ridged potato chips
• 1/2 cup chopped pecans
1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Yield: about 3 dozen.
• Try shoestring potatoes or Fritos (yes, Fritos!) in place of potato chips.
• For easy grab-and-go treats, drop straight into muffin liners.
Jalapeno Popper & Sausage Dip
• 1 pound bulk spicy pork sausage
• 2 packages (8 ounces each) cream cheese, cubed
• 4 cups shredded Parmesan cheese (about 12 ounces)
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, undrained
• 1 can (4 ounces) diced jalapeno peppers, undrained
• Assorted fresh vegetables
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
2. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3-1/2 hours or until heated through. Stir before serving. Serve with vegetables. Yield: 24 servings (1/4 cup each).
Peppery Pizza Loaves
• 1-1/2 pounds ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 loaves (8 ounces each) French bread, halved lengthwise
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup chopped green onions
• 1 can (4 ounces) sliced jalapenos, drained
• 1 can (8 ounces) tomato sauce
• 1/2 cup grated Parmesan cheese
• 4 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and salt.
2. Place each bread half on a large piece of heavy-duty foil. Spread with cheese sauce. Top with beef mixture, mushrooms, onions and jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses. Wrap and freeze. May be frozen for up to 3 months.
3. To bake: Unwrap loaves and thaw on baking sheets in the refrigerator. Bake at 350° for 18 minutes or until cheese is melted. Yield: 12 servings.
Spicy Applesauce Cake
• 2 cups applesauce
• 1-1/2 cups sugar
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
• 1 cup raisins
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• TOPPING:
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
1. In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20-24 servings.
Cottage Potatoes
• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn into crumbs
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1-1/2 cups cornflakes, crushed
1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
Creamy Mocha Frozen Dessert
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1 cup cream-filled chocolate cookie crumbs
• 3/4 cup chopped pecans, divided
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chocolate syrup
• 1 carton (8 ounces) frozen whipped topping, thawed
1. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-in. dish.
2. In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Church Supper Spaghetti
• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2 tablespoons chili powder
• 1 package (10 ounces) frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• 2 cups shredded cheddar cheese, divided
1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Honey Whole Wheat Pan Rolls
• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup 2% milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted
1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Whopper Cookies
• 2/3 cup butter, cubed
• 1-1/4 cups packed brown sugar
• 3/4 cup sugar
• 3 large eggs, beaten
• 1-1/2 cups chunky peanut butter
• 6 cups old-fashioned oats
• 2 teaspoons baking soda
• 1-1/2 cups raisins
• 2 cups (12 ounces) semisweet chocolate chips
1. In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
2. Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Reduced-fat peanut butter is not recommended for this recipe.
Southwestern Pulled Pork Crostini
• 1 boneless pork shoulder butt roast (about 2 pounds)
• 1/2 cup lime juice
• 2 envelopes mesquite marinade mix
• 1/4 cup sugar
• 1/4 cup olive oil
• SALSA:
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomato, finely chopped
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• SAUCE:
• 1 can (4 ounces) chopped green chilies
• 1/3 cup apricot preserves
• 1/8 teaspoon salt
• CROSTINI:
• 32 slices French bread baguette (1/4 inch thick)
• 1/4 cup olive oil
• 2/3 cup crumbled queso fresco or feta cheese
• Lime wedges, optional
1. Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
2. For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges. Yield: 32 appetizers.
Dogwood Hills Guest Farm, Harriet, Arkansas Gluten-Free Buttermik Cornbread
Dogwood Hills Guest Farm, Harriet, Arkansas
Gluten-Free Buttermik Cornbread
Dogwood Hills Guest Farm is a unique, hands on farm experience for all ages. Whether you want to sit on the deck and look out over the pastures from the hot tub, or get you hands dirty and help in the barn, it's your choice. Dogwood Hill is a working homestead farm where you can stay in your own private, spacious and fully equipped farmhouse. Buffalo River is nearby for hiking and kayaking. This is their recipe for gluten-free buttermilk cornbread.
Serves 4-6
Ingredients:
10-inch cast iron skillet, deep sided
2 tablespoon shortening, butter or oil, melted in pan
1 1/2 cup yellow cornmeal
3 tablespoons gluten-free flour
3/4 teaspoons salt
1/2 cup sugar (or to taste)
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cup homemade buttermilk
2 farm fresh eggs
Directions:
Preheat oven to 400° F. Mix all ingredients together and pour into hot skillet with the melted fat in it. Bake for 24 minutes until set and golden.
Gluten-Free Buttermik Cornbread
Dogwood Hills Guest Farm is a unique, hands on farm experience for all ages. Whether you want to sit on the deck and look out over the pastures from the hot tub, or get you hands dirty and help in the barn, it's your choice. Dogwood Hill is a working homestead farm where you can stay in your own private, spacious and fully equipped farmhouse. Buffalo River is nearby for hiking and kayaking. This is their recipe for gluten-free buttermilk cornbread.
Serves 4-6
Ingredients:
10-inch cast iron skillet, deep sided
2 tablespoon shortening, butter or oil, melted in pan
1 1/2 cup yellow cornmeal
3 tablespoons gluten-free flour
3/4 teaspoons salt
1/2 cup sugar (or to taste)
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cup homemade buttermilk
2 farm fresh eggs
Directions:
Preheat oven to 400° F. Mix all ingredients together and pour into hot skillet with the melted fat in it. Bake for 24 minutes until set and golden.
Upside-Down Caramel Banana Cupcakes
2 cups heavy cream
1 cup half-and-half
2 whole vanilla beans
4 large egg yolks
3/4 cup granulated sugar
CUPCAKES
3 large bananas, peeled and mashed
1 cup granulated sugar
2 large eggs
1 egg white
1/3 cup vegetable oil
1/3 cup applesauce
1/4 cup sour cream
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
SWISS MERINGUE BUTTERCREAM
4 large egg whites
3/4 cup granulated sugar
1½ cups salted butter, softened
1/2 cup caramel sauce, homemade or store-bought
1 teaspoon vanilla extract
TOPPINGS
1/2 cup toffee bits
6 large bananas
Caramel sauce, homemade or store-bought
For the ice cream:
1. Heat the heavy cream and half-and-half in a medium saucepan over medium heat.
2. Halve the vanilla beans lengthwise and scrape seeds into the saucepan. Heat until just until simmering, stirring frequently. Reduce heat to low.
3. In a small bowl, whisk together the egg yolks and sugar. Slowly pour 1/4 of the hot cream into the egg mixture, whisking rapidly. Repeat twice with remaining cream making sure to whisk thoroughly after each addition. Pour egg mixture back into pan with remaining cream. Whisk constantly over medium heat until mixture thickens and coats the back of a spoon, 6-8 minutes.
4. Fill a large metal bowl with ice. Place a medium metal bowl on top of ice. Pour ice cream mixture into the medium bowl and stir until cool.
5. Place into an ice cream maker and freeze according to manufacturer's directions.
For the cupcakes:
1. Preheat oven to 350°F. Grease a muffin tray.
2. In a large bowl, beat together bananas, sugar, eggs, vegetable oil, applesauce and sour cream until well blended. Stir in flour, baking soda, and buttermilk and stir until just until combined.
3. Pour the batter into the prepared muffin cups. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Set aside to cool completely.
For the Swiss meringue buttercream:
1. Bring a small pot of water to a simmer.
2. In a medium metal bowl, whisk egg whites and sugar together. Place bowl the pot of simmering water, whisking constantly until mixture reaches 115°F. Remove the bowl from heat and place the mixture into the bowl of a stand mixer and whisk until stiff peaks form, about 5 minutes.
3. Add the butter 1 tablespoon at a time, letting it incorporate completely between additions, and beat until smooth. Beat in the caramel sauce. Add vanilla extract and stir until combined.
To assemble:
1. Top each cupcake with the Swiss meringue buttercream and roll edges in toffee bits. Place cupcake upside-down on a serving plate and press gently.
2. Top with a scoop of vanilla bean ice cream, drizzle with additional caramel sauce, and sprinkle with toffee bits.
3. Peel and slice the fresh bananas and serve alongside the cupcakes.
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Trio's Strawberry Shortcake
Trio’s Restaurant - Little Rock
Trios is a gourmet shop, located at 8201 Cantrell Road, Suite 100, that operates as an award-winning restaurant and established caterer. Trio's has the best strawberry shortcake around, and it is only served while the local Arkansas berries are in season. Their shortcake is absolutely scrumptious, with a very unique shortbread type pastry crust, real whip cream and a generous serving of strawberries.
Yields 4-6 Shortcakes
Shortcake Ingredients:
4 cups flour
1 1/2 pounds cold unsalted butter
1/2 cup ice water
Preheat oven to 300° F. Place flour in the bowl of a stand mixer fitted with a paddle attachment. Cut the cold butter into pieces and add in several at a time, alternating with the cold water. Mix on medium speed until butter is completely incorporated into the flour. Pull golf ball-size pieces of the dough from the mass and roll each into a smooth ball. Flatten each ball onto a sheet pan. Make tiny holes in the dough with the tines of a fork to prevent the pastry from puffing up. Bake 20 minutes. Let cool completely and store in a covered container at room temperature for up to three days.
Berries & whipped cream ingredients:
Arkansas strawberries, caps removed, washed and sliced
1/4 cup sugar
1 quart heavy cream
1/2 cup powdered sugar
Place 1/4 cup sugar per 1 quart of sliced strawberries in a large mixing bowl. Place sliced berries on top of the sugar and stir gently. Let stand at room temperature for 30 minutes so that the berries can release their juices.
Assembly:
Chill for two hours before assembling the shortcakes. Whip cream to soft peaks with the powdered sugar. To assemble: Place a baked shortcake round on a serving plate. Ladle strawberries with their juices over the shortcake and top with whipped cream.
Trios is a gourmet shop, located at 8201 Cantrell Road, Suite 100, that operates as an award-winning restaurant and established caterer. Trio's has the best strawberry shortcake around, and it is only served while the local Arkansas berries are in season. Their shortcake is absolutely scrumptious, with a very unique shortbread type pastry crust, real whip cream and a generous serving of strawberries.
Yields 4-6 Shortcakes
Shortcake Ingredients:
4 cups flour
1 1/2 pounds cold unsalted butter
1/2 cup ice water
Preheat oven to 300° F. Place flour in the bowl of a stand mixer fitted with a paddle attachment. Cut the cold butter into pieces and add in several at a time, alternating with the cold water. Mix on medium speed until butter is completely incorporated into the flour. Pull golf ball-size pieces of the dough from the mass and roll each into a smooth ball. Flatten each ball onto a sheet pan. Make tiny holes in the dough with the tines of a fork to prevent the pastry from puffing up. Bake 20 minutes. Let cool completely and store in a covered container at room temperature for up to three days.
Berries & whipped cream ingredients:
Arkansas strawberries, caps removed, washed and sliced
1/4 cup sugar
1 quart heavy cream
1/2 cup powdered sugar
Place 1/4 cup sugar per 1 quart of sliced strawberries in a large mixing bowl. Place sliced berries on top of the sugar and stir gently. Let stand at room temperature for 30 minutes so that the berries can release their juices.
Assembly:
Chill for two hours before assembling the shortcakes. Whip cream to soft peaks with the powdered sugar. To assemble: Place a baked shortcake round on a serving plate. Ladle strawberries with their juices over the shortcake and top with whipped cream.
Hostess Blackberry Fruit Pie
1 (15 ounce) can Oregon Fruit Blackberries in Light Syrup
2 tablespoons Crème de Cassis Liquor (really enhances the flavor)
2 tablespoons unsalted butter
2 tablespoons unbleached flour
1/8 teaspoon salt
¼ cup granulated sugar
1/4 teaspoon almond extract
1. Drain the blackberries and reserve the liquid.
2. In a medium sized saucepan over medium heat, melt the butter and add flour and salt.
Cook stirring constantly until the mixture is a light golden brown.
Slowly add the reserved berry liquid stirring to combine.
Add the Crème de Cassis and sugar.
Bring to a simmer and cook until thick stirring frequently.
3. Add the black berries to the saucepan. Gently stir often until it comes to a simmer.
Let simmer for about 2 minutes or until mixture looks like it is starting to be come thick again.
Remove pan from heat and stir in almond extract.
4. Move mixture to a bowl and cool uncovered to room temperature.
Note
You can leave out the Crème de Cassis if you aren’t comfortable baking with liqueurs.
Although, by the time it’s said and done, there’ll likely be less residual alcohol
in each pie than in other baked goods with vanilla extract.
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badass burgers
May is National Burger Month and in honor of that, Black Angus Steakhouse has grilled up six new Badass Burgers for its lunch menu.
Whether you want to pile on the meat or love some heat, this lineup has something for you. Options are:
Al pastor burger: Dressed to impress with pickled jalapeño, pepper Jack cheese, ham, bacon and pineapple jam.
Barbecue bacon burger: Topped with barbecue sauce, house-brined bread and butter pickles, onion rings, cheddar cheese, applewood-smoked bacon and coleslaw.
Patty melt burger: Served on rye bread with double the cheese and sauteed onions.
Pastrami Reuben burger: Sliced pastrami, sauerkraut, Swiss cheese and thousand island dressing top this burger served on rye bread.
SOB (south of the border) burger: Topped with three versions of jalapeños, this one will be a hit with those who like a spicy kick.
Buffalo and bleu burger: Wing lovers will enjoy this one topped with Buffalo sauce, blue cheese and shredded cabbage.
These Badass Burgers are only available at lunch through the end of May. But now you can make them yourself!
Whether you want to pile on the meat or love some heat, this lineup has something for you. Options are:
Al pastor burger: Dressed to impress with pickled jalapeño, pepper Jack cheese, ham, bacon and pineapple jam.
Barbecue bacon burger: Topped with barbecue sauce, house-brined bread and butter pickles, onion rings, cheddar cheese, applewood-smoked bacon and coleslaw.
Patty melt burger: Served on rye bread with double the cheese and sauteed onions.
Pastrami Reuben burger: Sliced pastrami, sauerkraut, Swiss cheese and thousand island dressing top this burger served on rye bread.
SOB (south of the border) burger: Topped with three versions of jalapeños, this one will be a hit with those who like a spicy kick.
Buffalo and bleu burger: Wing lovers will enjoy this one topped with Buffalo sauce, blue cheese and shredded cabbage.
These Badass Burgers are only available at lunch through the end of May. But now you can make them yourself!
just sharing more -
Fruit Compote
Yields 6 half-cup servings
Ingredients:
4-5 cups fresh strawberries sliced
1 cup blueberries
1 pineapple, diced, with 1/2 cup of juice
6-8 fresh peaches, sliced
1 tablespoon honey
Directions:
Mix all fruit and honey in a bowl. Allow to chill for at least 6 hours. Adjust sweetness with extra honey or sugar. Gently stir before serving to distribute fruit juices. Serve by itself or over yogurt or ice cream.
Curious about when you can grab your favorite fruit at the market? Wonder no more! Here are peak availability times for fruit in The Natural State.
Summer:
Blackberries, June-July
Blueberries, June-August
Grapes, July-August
Peaches, June-September
Plums, June-July
Raspberries, July-September
Strawberries, May-June
Fall:
Apples, August-October
Muscadines, September-October
Pears, August-October
Pumpkins, September-October
Peach Dessert
Serves 6-8
Ingredients:
1 1/2 cups flour
2 cups plus 2 teaspoons sugar, divided use
1 stick butter, melted
8 ounces cream cheese
8 ounces whipped topping
4 cups sliced peaches
1 1/2 cups hot water
2 tablespoons cornstarch
1 package peach gelatin
Directions:
Preheat oven to 375° F.
Combine flour, 2 teaspoons of sugar and the melted butter. Press into a 9x13 baking dish.
Bake for 20 minutes. Combine cream cheese, whipped topping and 1 cup sugar. Mix and spread over the crust. Top with the peaches. Combine the hot water, 1 cup sugar and cornstarch and cook until thickened. Add the package of peach gelatin. Pour over peaches and allow to chill.
Sautēed Mushrooms
Serves 6-8
Ingredients:
1 pound pink, blue, golden, pearl or black oyster mushrooms
2 tablespoons organic butter
2 cloves garlic, minced
1 cup leeks, sliced
1 medium onion, sliced
4 cups greens such as kale or spinach
1 tablespoon honey
Directions:
In a large skillet, melt the butter and add the mushrooms, taking care not to overcrowd the pan. Sauté mushrooms until they begin giving off their moisture. Add the onion and leeks, cooking until the onions become translucent. Add the garlic and cook for 2-3 minutes longer. Add in the greens and mix thoroughly. Cook until greens are tender. Adjust salt and pepper to taste.
Summer Surprise
Serves 2-4
Ingredients:
2 large tomatoes, diced
1 onion, diced
1 teaspoon salt
1/4 cup sugar
Directions:
Mix all ingredients in a mixing bowl and let chill in the refrigerator overnight.
Blueberry Muffins
Yields 16 Standard Or 6 Jumbo Muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350° F. Line 16 2 1/2-inch (standard) or 6 3 1/2-inch (jumbo) muffin cups with paper bake cups, and set aside. In a medium bowl, combine flour, baking powder and salt. In a separate large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat until well combined. Beat in eggs, milk and vanilla. Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake for 25-30 minutes for standard muffins or 35-40 minutes for jumbo muffins, or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
Country Good Baked Squash
Serves 4-6
Ingredients:
2 pounds small yellow squash
1/2 cup finely chopped onions
1/4 cup water
1/4 cup butter plus 2 tablespoons melted, divided use
1/2 cup milk
2 eggs, beaten
1/2 teaspoon, salt
1/4 teaspoon pepper
1 teaspoon parsley
1/2 cup cracker crumbs
Directions:
Preheat oven to 400° F. Cut unpeeled squash into slices, then cook with onions and water until tender, about 10 minutes. Drain the squash mixture and put in a 1 1/2 qt baking dish. Pour 1/4 cup of the butter over squash. Combine milk, eggs, salt, pepper and parsley and pour over all. Combine the 2 tablespoons melted butter with cracker crumbs and sprinkle over the top. Bake for 20 minutes.
Fresh Zucchini Bread
Ingredients:
3 eggs
1 cup oil
2 cups sugar
3 tablespoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup nuts
3 cups grated zucchini
Directions:
Preheat oven to 350° F. In one mixing bowl, combine the eggs, oil, sugar and vanilla. Mix until blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, baking powder, nuts and zucchini. Finally, mix both bowls together. Fill selected bread pan 2/3 full. Bake for 1 hour. Remove bread from oven and let it rest in the pan for 5 minutes before removing. Remove bread from pan and place on a cooling rack until cooled.
Sweet Spiced Pumpkin Seeds
Yields 2 Cups
Ingredients:
2 cups pumpkin seeds
1 tablespoon extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 300° f. Spray rimmed baking sheet with nonstick cooking spray. Set aside. In a medium bowl, toss pumpkin seeds with olive oil and maple syrup. In a small dish, mix together brown sugar and pumpkin pie spice; sprinkle mixture over seeds and toss to coat. Spread seeds onto prepared baking sheet. Bake for 20 minutes, stirring halfway through bake time. Allow seeds to cool completely. Store seeds in an airtight container at room temperature.
Fall Bounty Pancakes
Yields 8-12 Pancakes
Ingredients:
1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup milk
2 eggs
1 cup canned or leftover mashed pumpkin, squash or sweet potato
1/4 cup oil
Directions:
Combine dry ingredients in a large bowl. Place remaining ingredients in blender or mixing bowl and combine thoroughly. Fold wet mixture into dry mixture, leaving a few small lumps. Cook pancakes on a hot greased griddle until brown, flipping when bubbles start to form and break on surface. Serve with butter, syrup or jelly.
Queso Blanco With Smoked Poblanos & Goat Cheese
Yields 1 Gallon
Ingredients:
4 poblano peppers
1 cup cherrywood chips, soaked in water
1/4 cup unsalted butter
1 white onion, diced
1 tablespoon minced garlic
1 cup white wine
4 pounds queso blanco, diced
8 ounces goat cheese
1 cup cream cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste
Directions:
Soak cherrywood chips in water for at least 30 minutes. Heat a charcoal grill to 225° F. Add cherrywood chips and allow them to smoke. Smoke the poblano peppers for 1 1/2 hours, or until slightly charred and soft. Allow peppers to cool, then remove seeds and chop fine. In a large stockpot, melt the butter and sauté the onions and garlic until translucent and slightly caramelized. Deglaze the pot with the white wine. Add the queso blanco and allow to melt, stirring continuously so that the pan does not scorch. Add the crumbled goat cheese, cream cheese and cilantro, continuing to stir until blended. Add the heavy cream and stir. Add the cumin, paprika and chili powder, then adjust the salt and pepper to taste. Warm water can be added to adjust consistency. Serve with warm tortilla chips.
Fresh Butter With Radishes
Serves 6-8
Ingredients:
1-quart mason jar
1/2 quart heavy cream
Pinch of sea salt or flake salt
1 loaf fresh grain bread
1bunch fresh radishes
White balsamic vinegar (optional)
Directions:
Pour heavy cream into the mason jar. Place lid on jar tightly, then shake until butter separates from the buttermilk, about 20 minutes. Slice the fresh bread, then slice the radishes. Spread the fresh butter on the bread, then top with the radishes. Sprinkle with sea salt and serve. For an optional addition, toss the radish leaves with the white balsamic vinegar and place on top.
Winter Garden Paranthas
Yields 4 Paranthas
Ingredients for the dough:
1 1/2 cups flour
1 cup water
3 tablespoons ghee or vegetable oil
For the filling:
1 1/2 cups cubed butternut squash
4 cups mixed winter greens
4 tablespoons cilantro
1 tablespoon dry fenugreek
1 teaspoon ground cumin
1 pinch sea salt
1 tablespoon lemon juice (skip if sorrel is used)
Directions:
In a mixing bowl, combine flour with water until a sticky dough is formed. Knead the dough until smooth and elastic, adding a tablespoon of the ghee or oil as you knead. Let rest. Peel, cube and steam butternut squash until soft, then mash. Boil greens in a pot of salted water, boil until tender. In a mixing bowl, add mashed squash, greens and the lemon juice. Salt to taste. Roll dough into an 8-inch disk, add filling to center. Fold the dough over and cook for 3 minutes until underside is browned. Brush with the remaining ghee or oil and flip to cook for an additional minute. Serve with tzatziki sauce or melted herb butter.
Yields 6 half-cup servings
Ingredients:
4-5 cups fresh strawberries sliced
1 cup blueberries
1 pineapple, diced, with 1/2 cup of juice
6-8 fresh peaches, sliced
1 tablespoon honey
Directions:
Mix all fruit and honey in a bowl. Allow to chill for at least 6 hours. Adjust sweetness with extra honey or sugar. Gently stir before serving to distribute fruit juices. Serve by itself or over yogurt or ice cream.
Curious about when you can grab your favorite fruit at the market? Wonder no more! Here are peak availability times for fruit in The Natural State.
Summer:
Blackberries, June-July
Blueberries, June-August
Grapes, July-August
Peaches, June-September
Plums, June-July
Raspberries, July-September
Strawberries, May-June
Fall:
Apples, August-October
Muscadines, September-October
Pears, August-October
Pumpkins, September-October
Peach Dessert
Serves 6-8
Ingredients:
1 1/2 cups flour
2 cups plus 2 teaspoons sugar, divided use
1 stick butter, melted
8 ounces cream cheese
8 ounces whipped topping
4 cups sliced peaches
1 1/2 cups hot water
2 tablespoons cornstarch
1 package peach gelatin
Directions:
Preheat oven to 375° F.
Combine flour, 2 teaspoons of sugar and the melted butter. Press into a 9x13 baking dish.
Bake for 20 minutes. Combine cream cheese, whipped topping and 1 cup sugar. Mix and spread over the crust. Top with the peaches. Combine the hot water, 1 cup sugar and cornstarch and cook until thickened. Add the package of peach gelatin. Pour over peaches and allow to chill.
Sautēed Mushrooms
Serves 6-8
Ingredients:
1 pound pink, blue, golden, pearl or black oyster mushrooms
2 tablespoons organic butter
2 cloves garlic, minced
1 cup leeks, sliced
1 medium onion, sliced
4 cups greens such as kale or spinach
1 tablespoon honey
Directions:
In a large skillet, melt the butter and add the mushrooms, taking care not to overcrowd the pan. Sauté mushrooms until they begin giving off their moisture. Add the onion and leeks, cooking until the onions become translucent. Add the garlic and cook for 2-3 minutes longer. Add in the greens and mix thoroughly. Cook until greens are tender. Adjust salt and pepper to taste.
Summer Surprise
Serves 2-4
Ingredients:
2 large tomatoes, diced
1 onion, diced
1 teaspoon salt
1/4 cup sugar
Directions:
Mix all ingredients in a mixing bowl and let chill in the refrigerator overnight.
Blueberry Muffins
Yields 16 Standard Or 6 Jumbo Muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350° F. Line 16 2 1/2-inch (standard) or 6 3 1/2-inch (jumbo) muffin cups with paper bake cups, and set aside. In a medium bowl, combine flour, baking powder and salt. In a separate large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat until well combined. Beat in eggs, milk and vanilla. Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake for 25-30 minutes for standard muffins or 35-40 minutes for jumbo muffins, or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
Country Good Baked Squash
Serves 4-6
Ingredients:
2 pounds small yellow squash
1/2 cup finely chopped onions
1/4 cup water
1/4 cup butter plus 2 tablespoons melted, divided use
1/2 cup milk
2 eggs, beaten
1/2 teaspoon, salt
1/4 teaspoon pepper
1 teaspoon parsley
1/2 cup cracker crumbs
Directions:
Preheat oven to 400° F. Cut unpeeled squash into slices, then cook with onions and water until tender, about 10 minutes. Drain the squash mixture and put in a 1 1/2 qt baking dish. Pour 1/4 cup of the butter over squash. Combine milk, eggs, salt, pepper and parsley and pour over all. Combine the 2 tablespoons melted butter with cracker crumbs and sprinkle over the top. Bake for 20 minutes.
Fresh Zucchini Bread
Ingredients:
3 eggs
1 cup oil
2 cups sugar
3 tablespoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup nuts
3 cups grated zucchini
Directions:
Preheat oven to 350° F. In one mixing bowl, combine the eggs, oil, sugar and vanilla. Mix until blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, baking powder, nuts and zucchini. Finally, mix both bowls together. Fill selected bread pan 2/3 full. Bake for 1 hour. Remove bread from oven and let it rest in the pan for 5 minutes before removing. Remove bread from pan and place on a cooling rack until cooled.
Sweet Spiced Pumpkin Seeds
Yields 2 Cups
Ingredients:
2 cups pumpkin seeds
1 tablespoon extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 300° f. Spray rimmed baking sheet with nonstick cooking spray. Set aside. In a medium bowl, toss pumpkin seeds with olive oil and maple syrup. In a small dish, mix together brown sugar and pumpkin pie spice; sprinkle mixture over seeds and toss to coat. Spread seeds onto prepared baking sheet. Bake for 20 minutes, stirring halfway through bake time. Allow seeds to cool completely. Store seeds in an airtight container at room temperature.
Fall Bounty Pancakes
Yields 8-12 Pancakes
Ingredients:
1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup milk
2 eggs
1 cup canned or leftover mashed pumpkin, squash or sweet potato
1/4 cup oil
Directions:
Combine dry ingredients in a large bowl. Place remaining ingredients in blender or mixing bowl and combine thoroughly. Fold wet mixture into dry mixture, leaving a few small lumps. Cook pancakes on a hot greased griddle until brown, flipping when bubbles start to form and break on surface. Serve with butter, syrup or jelly.
Queso Blanco With Smoked Poblanos & Goat Cheese
Yields 1 Gallon
Ingredients:
4 poblano peppers
1 cup cherrywood chips, soaked in water
1/4 cup unsalted butter
1 white onion, diced
1 tablespoon minced garlic
1 cup white wine
4 pounds queso blanco, diced
8 ounces goat cheese
1 cup cream cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste
Directions:
Soak cherrywood chips in water for at least 30 minutes. Heat a charcoal grill to 225° F. Add cherrywood chips and allow them to smoke. Smoke the poblano peppers for 1 1/2 hours, or until slightly charred and soft. Allow peppers to cool, then remove seeds and chop fine. In a large stockpot, melt the butter and sauté the onions and garlic until translucent and slightly caramelized. Deglaze the pot with the white wine. Add the queso blanco and allow to melt, stirring continuously so that the pan does not scorch. Add the crumbled goat cheese, cream cheese and cilantro, continuing to stir until blended. Add the heavy cream and stir. Add the cumin, paprika and chili powder, then adjust the salt and pepper to taste. Warm water can be added to adjust consistency. Serve with warm tortilla chips.
Fresh Butter With Radishes
Serves 6-8
Ingredients:
1-quart mason jar
1/2 quart heavy cream
Pinch of sea salt or flake salt
1 loaf fresh grain bread
1bunch fresh radishes
White balsamic vinegar (optional)
Directions:
Pour heavy cream into the mason jar. Place lid on jar tightly, then shake until butter separates from the buttermilk, about 20 minutes. Slice the fresh bread, then slice the radishes. Spread the fresh butter on the bread, then top with the radishes. Sprinkle with sea salt and serve. For an optional addition, toss the radish leaves with the white balsamic vinegar and place on top.
Winter Garden Paranthas
Yields 4 Paranthas
Ingredients for the dough:
1 1/2 cups flour
1 cup water
3 tablespoons ghee or vegetable oil
For the filling:
1 1/2 cups cubed butternut squash
4 cups mixed winter greens
4 tablespoons cilantro
1 tablespoon dry fenugreek
1 teaspoon ground cumin
1 pinch sea salt
1 tablespoon lemon juice (skip if sorrel is used)
Directions:
In a mixing bowl, combine flour with water until a sticky dough is formed. Knead the dough until smooth and elastic, adding a tablespoon of the ghee or oil as you knead. Let rest. Peel, cube and steam butternut squash until soft, then mash. Boil greens in a pot of salted water, boil until tender. In a mixing bowl, add mashed squash, greens and the lemon juice. Salt to taste. Roll dough into an 8-inch disk, add filling to center. Fold the dough over and cook for 3 minutes until underside is browned. Brush with the remaining ghee or oil and flip to cook for an additional minute. Serve with tzatziki sauce or melted herb butter.
Houston's Walnut Apple Cobbler
Houston's Walnut Apple Cobbler
Only Houston's can make such a wonderful dessert! Best served warm, this will be the best apple cobbler you have ever enjoyed!
Filling
1 cup canned apples, sliced and drained, liquid reserved
1 1/2 cup canned apple liquid
2 cups coarsely chopped walnuts
1 tablespoon cinnamon PLUS
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup clear corn syrup
1 cup brown sugar
Cookie Topping
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup chilled butter
1/2 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add all filling ingredients to mixing bowl and stir well. If you do not have enough apple juice from can of apples, add a little water to make up the difference. Set aside.
For the topping: Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg. Process until blended. Add flour, baking powder and salt. Blend until all is well mixed. Should form a ball quickly. Remove from processor and place between waxed paper. Chill just long enough so dough may be rolled out without sticking to waxed paper.
Spray 11 x 8 x 2" baking pan with cooking spray. Pour filling mixture into baking pan. Cover with rolled out cookie dough topping. Bake at 375 degrees F, 20 - 24 minutes until top is golden brown.
Cobbler should be served hot with crust side down, and a generous serving of your favorite vanilla ice cream on top.
Only Houston's can make such a wonderful dessert! Best served warm, this will be the best apple cobbler you have ever enjoyed!
Filling
1 cup canned apples, sliced and drained, liquid reserved
1 1/2 cup canned apple liquid
2 cups coarsely chopped walnuts
1 tablespoon cinnamon PLUS
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup clear corn syrup
1 cup brown sugar
Cookie Topping
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup chilled butter
1/2 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add all filling ingredients to mixing bowl and stir well. If you do not have enough apple juice from can of apples, add a little water to make up the difference. Set aside.
For the topping: Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg. Process until blended. Add flour, baking powder and salt. Blend until all is well mixed. Should form a ball quickly. Remove from processor and place between waxed paper. Chill just long enough so dough may be rolled out without sticking to waxed paper.
Spray 11 x 8 x 2" baking pan with cooking spray. Pour filling mixture into baking pan. Cover with rolled out cookie dough topping. Bake at 375 degrees F, 20 - 24 minutes until top is golden brown.
Cobbler should be served hot with crust side down, and a generous serving of your favorite vanilla ice cream on top.
Avocado Breakfast Bowl
Baja Mexican Restaurant Chicken Bowl
2 teaspoons olive oil
4 ounces diced cooked chicken
1/2 cup frozen corn
1 red bell pepper, sliced
salt and ground black pepper to taste
1 cup cooked brown rice
1/2 cup salsa (see Baja Fresh Mexican Restaurant Salsa on this site)
1/4 cup shredded Monterey Jack cheese
Heat oil in a skillet over medium heat.
Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes.
Season with salt and pepper.
Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
Cowboy Corn Dogs
1/3 cup cornstarch
8 hot dogs cut into fifths
20 jalapenos slices, pickled
20 bamboo skewers
2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne
1 corn on the cob, grated on a box grater
1/4 cup finely chopped onion
1 egg, beaten
2 tsp. honey
1 1/4 cup buttermilk
Canola oil for frying
Fill a wok with about 3-4" of oil. Prepare a baking sheet by lining it with paper towels.
Whisk the flour, cornmeal, baking powder and soda, salt and cayenne together.
In a separate bowl combine the corn, onion, egg, buttermilk and honey.
Stir the dry ingredients and the corn mixture together.
Heat the oil to about 350F. Roll the hot dogs and the jalapenos in the cornstarch and then dip in the batter.
Fry until golden brown flipping half way through.
Fry them in batches to not overcrowd, about 6 pieces at a time.
Drain on paper towel lined tray. Skewer on a hot dog then a jalapeno followed by another hot dog.
Serve with dip of your choice, mustard or tomato ketchup.
Reasonable? (teapot)
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Waldorf Astoria Dining
Waldorf Astoria Dining
From the Waldorf Astoria Hotel's prized recipes for Red Velvet Cake and the immortal Waldorf Salad to more recent diner favorites such as Spicy Asian Chicken Salad and Seared Scallops with Osetra Caviar, the chefs of this luxurious hotel prepare some of the finest cuisine worldwide.
William Waldorf Astor opened the Waldorf Hotel in 1893, on Fifth Avenue in Manhattan, New York. Today, the Empire State Building stands on that location.
William's nephew, John Jacob Astor IV, built his own Astoria Hotel right next to the Waldorf. Eventually they became one building.
The world famous hotel provides unique restaurants, bars, lounges and custom catering for private events and meetings.
From appetizers like Jumbo Shrimp Salad to entrees such as Bacon Wrapped Lobster, the menu at this stunning hotel provides some of the finest recipes anywhere.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Waldorf Astoria's most popular recipes of all time...
Waldorf-Astoria Red Velvet Cake
o 1/2 cup shortening
o 1 1/2 cups sugar
o 2 eggs
o 2 ounces red food coloring
o 2 tablespoons cocoa ( heaping)
o 1 cup buttermilk
o 2 1/4 cups cake flour
o 1 teaspoon salt
o 1 teaspoon vanilla
o 1 teaspoon baking soda
o 1 teaspoon vinegar
o FROSTING
o 3 tablespoons flour
o 1 cup milk
o 1 cup sugar
o 1 teaspoon vanilla
o 1 cup butter ( must be butter)
1.
1. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Waldorf Astoria Hotel's Waldorf Salad
(The Waldorf Salad was created in 1893, not by the chef of the Waldorf, but by maître d' Oscar Tschirky.)
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Waldorf Astoria Beef Stew
2 lbs beef Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz) can whole tomatoes (and juice)
2 tbsp dry minced onion
3 tbsp quick cooking tapioca
1 tbsp sugar
1 can tomato soup
Salt to taste
Pepper to taste
In a crockpot, put the beef, sugar, salt, pepper, onions, tomato soup, dry minced onion, slice white bread, tapioca, potatoes, carrots, celery and the can of whole tomatoes and juice into the crockpot and stir then put the lid on it. Cook on low setting for 6 hours. You do not have to stir the Waldorf Astoria Stew while it is cooking. Serve with a crusty bread roll.
Waldorf Salad
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 sweet apples, cored and chopped
• 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
• 1 cup celery, thinly sliced
• 1 cup chopped, slightly toasted walnuts
• Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Waldorf Astoria Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4-5 hours or until they dry and shrink to half of their original size. Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes. Adjust seasoning and serve with chicken.
Waldorf-Astoria Hotel Warm Chocolate Cherry Crumble
20 fresh cherries
2 tablespoons honey
Zest of 1 orange
1 ounce bitter sweet chocolate, broken into small chunks
2 cups flour
1 cup (2 sticks) butter
1 1/4 cups granulated sugar
1 teaspoon cinnamon
Preheat oven to 360 degrees F.
Pit and halve the cherries. Mix the fruit, honey, chocolate and orange zest in a bowl. Evenly distribute cherry mixture in the bottom of a 6-8 inch pie or quiche dish.
In a mixing bowl, combine the butter, sugar, flour and cinnamon until completely blended and balls form. Break into small pieces and sprinkle the mixture over the top of cherries. Bake for 20 minutes and serve warm or at room temperature.
Source: Waldorf-Astoria Hotel - New York, New York
Meatloaf from the Waldorf-Astoria
• 1 large egg
• 3-6 dashes hot pepper sauce
• 1/3 cup tomato puree
• 1 clove garlic
• 7-10 slices firm-textured white bread
• 3/4 lb ground lean pork
• 3/4 lb ground veal (ground chicken may be substituted)
• 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 lb lean ground beef
• 1 medium onion
• 1 tablespoon vegetable oil
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 1/3 cup milk
• 2 tablespoons Dijon mustard
• 4 ounces bacon
1. Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
2. In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
3. Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
4. The meatloaf can be made a day ahead and refrigerated at this point.
5. Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
Waldorf Astoria Chicken Salad
• 1/2 cup chopped walnuts
• 3 cups chopped cooked chicken
• 1 cup seedless red grapes, halved
• 1 large Gala apple, diced
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/2 cup honey mustard
• Salt and pepper to taste
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Waldorf-Astoria Eggnog
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
Waldorf Astoria Fudge Cake
• 1/2 cup shortening
• 2 cups sugar
• 4 oz. unsweetened chocolate
• 2 large eggs/beaten
• 1/2 tsp. salt
• 1 1/2 cups milk
• 2 cups flour
• 2 tsp. baing powder
• 2 tsp. pure vanilla extract
• 1 cup chopped nuts,your favorite
• icing
• fudge frosting
• 3/4 cup sugar
• 2 oz. unsweetened chocolate
• 2 tbsp. cornstarch
• 1 cup milk
• 1 tsp. pure vanilla extract
• 2 tbsp. unsalted butter
• 1 CAKE:
• 2 cream shortening and sugar.
• 3 add chocolate and eggs.
• 4 Alternately with milk,add dry ingredients.
• 5 add vanilla.
• 6 Mix in nuts by hand.
• 7 Pour into greased and floured tube or bundt pan.
• 8 BAKE: 45 minutes at 350 degrees.
• 9 Fudge Frosting:
• 10 Mix sugar,cornstarch,milk,and chocolate.
• 11 Cook until thickened.
• 12 Add butter and vanilla.
• 13 Cool and ice cake.
Waldorf Astoria Cake Frosting
• 1 (16 oz) package confectioners' sugar
• 1 cup shortening
• 2/3 cup milk
• 1/8 tsp salt
• 1 tsp butter flavored extract
• 1 tsp clear imitation vanilla extract
In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
Waldorf Astoria Frosting
• 1 cup milk
• 1/4 cup flour
• 1/2 cup margarine
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 Combine milk and flour in saucepan; mix well.
• 2 Cook until thick, stirring constantly.
• 3 Cool.
• 4 Cream remaining ingredients in bowl till light and fluffy.
• 5 Add milk mixture. Beat until fluffy.
• 6 Frost cooled cake.
• 7 Enough frosting for 2 layers.
Waldorf-Astoria Chocolate Cake
• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 4 tbsp cocoa
• 1 cup cold water
• 1 cup miracle whip
• 1 tsp vanilla
• sift dry ingredients together into a large mixing bowl.
• 2 Add moist ingredients and mix until well blended.
• 3 Pour into a well-greased loaf pan.
• 4 Bake at 350 for 45 minutes.
• 5 if you double, bake in well-greased bundt pan for 90 minutes. Allow to cool in pan before turning out or top will separate from the cake.
• 6 Dust with powdered sugar bfore serving.
Waldorf Astoria Rice Pudding
• 1 cup plus 2 tablespoons short-grain rice
• 2 1/2 quarts mi1k
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 3/4 cup raisins
• Vanilla to taste 1 cup whipping cream
• 2 egg yolks
•
•
Rinse rice in cold running water. Drain well. Combine milk with 1/3 of sugar and salt and bring to boil. Add rice, reduce heat and simmer, covered 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.
Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on tip, being careful cream does not scorch. Makes 6 to 8 servings.
Waldorf Astoria’s Green Smoothie
• 1 whole orange, peeled
• 1 whole lime, peeled
• 1 whole lemon, peeled
• 10 kale leaves
• 1 green apple
• 3 celery stalks, chopped
• 1 banana
• 1 quart spinach leaves
• 1 Tablespoon fresh ginger, peeled and chopped
• 1 quart orange juice
Puree in a high powered blender.
WALDORF ASSTORIA’S DEVILED BEEF RIBS WITH MUSTARD SAUCE
8 pounds beef ribs (from prime rib of beef), about 2 racks
Salt, pepper
1/4 cup virgin olive oil, about
1 cup Dijon mustard
2 1/2 cups plain bread crumbs
10 ounces veal or beef stock
1/2 cup Madeira
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons butter
Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.
Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.
Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.
Jerusalem Waldorf-Astoria’s famous ‘Louie’s Mousse’
Yields up to 5 medium cups
Part 1—Milk Chocolate Chantilly Cream
Ingredients
1 ¼ cup (10 fl oz) Heavy Cream
1 ¼ cup (1/2 lb) Milk Chocolate
Preparation:
Bring the cream to a boil and then add, in 3 parts, the boiling cream into the chocolate while stirring during every addition
Allow the cream to cool down for at least 4 hours in the refrigerator
After it has cooled, place the cream in a pastry bag with a st. honore nozzle
Part 2—Vanilla Crumble
Ingredients:
5 ½ oz (11 Tbsp) cold butter cut into cubes
2 ¾ oz (6 ½ Tbsp) sugar
1 ¼ Tbsp salt
1 ¼ cups flour
2 ½ cups crumbled almonds
3 oz light brown sugar
Preparation:
Mix the dry ingredients in a mixing bowl
Add the butter and mix gently until you get the dough becomes pea size crumble
Move the mixture into a baking pan with parchment paper and bake at 320 degrees Fahrenheit for about 15 minutes, or until the crumble is golden brown and crispy
Take the pan out and put on the side to cool.
Part 3—Exotic Coulis
Ingredients:
3 ½ oz (7 Tbsp) banana puree
2 ¾ oz mango puree
1 ½ oz apricot puree
2 ¼ oz passion fruit puree
1 stick of vanilla bean, scraped
¼ cup white sugar
Preparation
In a medium sized pan, add the fruit purees. Scrape the vanilla pod into the pan, and mix with the sugar over a low flame.
While the pan is on a medium flame, bring the mixture to a boil for about 7 minutes until the mixture becomes thick to nappe consistency.
*Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly.
Remove from the flame and set aside in the refrigerator before using.
Assembly:
In a medium sized cup, first place a spoonful of exotic coulis. Over this place 2 spoonfuls of vanilla crumble. Pipe out the cream to the rim of the cup. Decorate with crushed nuts and serve.
From the Waldorf Astoria Hotel's prized recipes for Red Velvet Cake and the immortal Waldorf Salad to more recent diner favorites such as Spicy Asian Chicken Salad and Seared Scallops with Osetra Caviar, the chefs of this luxurious hotel prepare some of the finest cuisine worldwide.
William Waldorf Astor opened the Waldorf Hotel in 1893, on Fifth Avenue in Manhattan, New York. Today, the Empire State Building stands on that location.
William's nephew, John Jacob Astor IV, built his own Astoria Hotel right next to the Waldorf. Eventually they became one building.
The world famous hotel provides unique restaurants, bars, lounges and custom catering for private events and meetings.
From appetizers like Jumbo Shrimp Salad to entrees such as Bacon Wrapped Lobster, the menu at this stunning hotel provides some of the finest recipes anywhere.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Waldorf Astoria's most popular recipes of all time...
Waldorf-Astoria Red Velvet Cake
o 1/2 cup shortening
o 1 1/2 cups sugar
o 2 eggs
o 2 ounces red food coloring
o 2 tablespoons cocoa ( heaping)
o 1 cup buttermilk
o 2 1/4 cups cake flour
o 1 teaspoon salt
o 1 teaspoon vanilla
o 1 teaspoon baking soda
o 1 teaspoon vinegar
o FROSTING
o 3 tablespoons flour
o 1 cup milk
o 1 cup sugar
o 1 teaspoon vanilla
o 1 cup butter ( must be butter)
1.
1. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Waldorf Astoria Hotel's Waldorf Salad
(The Waldorf Salad was created in 1893, not by the chef of the Waldorf, but by maître d' Oscar Tschirky.)
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Waldorf Astoria Beef Stew
2 lbs beef Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz) can whole tomatoes (and juice)
2 tbsp dry minced onion
3 tbsp quick cooking tapioca
1 tbsp sugar
1 can tomato soup
Salt to taste
Pepper to taste
In a crockpot, put the beef, sugar, salt, pepper, onions, tomato soup, dry minced onion, slice white bread, tapioca, potatoes, carrots, celery and the can of whole tomatoes and juice into the crockpot and stir then put the lid on it. Cook on low setting for 6 hours. You do not have to stir the Waldorf Astoria Stew while it is cooking. Serve with a crusty bread roll.
Waldorf Salad
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 sweet apples, cored and chopped
• 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
• 1 cup celery, thinly sliced
• 1 cup chopped, slightly toasted walnuts
• Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Waldorf Astoria Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4-5 hours or until they dry and shrink to half of their original size. Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes. Adjust seasoning and serve with chicken.
Waldorf-Astoria Hotel Warm Chocolate Cherry Crumble
20 fresh cherries
2 tablespoons honey
Zest of 1 orange
1 ounce bitter sweet chocolate, broken into small chunks
2 cups flour
1 cup (2 sticks) butter
1 1/4 cups granulated sugar
1 teaspoon cinnamon
Preheat oven to 360 degrees F.
Pit and halve the cherries. Mix the fruit, honey, chocolate and orange zest in a bowl. Evenly distribute cherry mixture in the bottom of a 6-8 inch pie or quiche dish.
In a mixing bowl, combine the butter, sugar, flour and cinnamon until completely blended and balls form. Break into small pieces and sprinkle the mixture over the top of cherries. Bake for 20 minutes and serve warm or at room temperature.
Source: Waldorf-Astoria Hotel - New York, New York
Meatloaf from the Waldorf-Astoria
• 1 large egg
• 3-6 dashes hot pepper sauce
• 1/3 cup tomato puree
• 1 clove garlic
• 7-10 slices firm-textured white bread
• 3/4 lb ground lean pork
• 3/4 lb ground veal (ground chicken may be substituted)
• 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 lb lean ground beef
• 1 medium onion
• 1 tablespoon vegetable oil
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 1/3 cup milk
• 2 tablespoons Dijon mustard
• 4 ounces bacon
1. Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
2. In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
3. Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
4. The meatloaf can be made a day ahead and refrigerated at this point.
5. Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
Waldorf Astoria Chicken Salad
• 1/2 cup chopped walnuts
• 3 cups chopped cooked chicken
• 1 cup seedless red grapes, halved
• 1 large Gala apple, diced
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/2 cup honey mustard
• Salt and pepper to taste
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Waldorf-Astoria Eggnog
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
Waldorf Astoria Fudge Cake
• 1/2 cup shortening
• 2 cups sugar
• 4 oz. unsweetened chocolate
• 2 large eggs/beaten
• 1/2 tsp. salt
• 1 1/2 cups milk
• 2 cups flour
• 2 tsp. baing powder
• 2 tsp. pure vanilla extract
• 1 cup chopped nuts,your favorite
• icing
• fudge frosting
• 3/4 cup sugar
• 2 oz. unsweetened chocolate
• 2 tbsp. cornstarch
• 1 cup milk
• 1 tsp. pure vanilla extract
• 2 tbsp. unsalted butter
• 1 CAKE:
• 2 cream shortening and sugar.
• 3 add chocolate and eggs.
• 4 Alternately with milk,add dry ingredients.
• 5 add vanilla.
• 6 Mix in nuts by hand.
• 7 Pour into greased and floured tube or bundt pan.
• 8 BAKE: 45 minutes at 350 degrees.
• 9 Fudge Frosting:
• 10 Mix sugar,cornstarch,milk,and chocolate.
• 11 Cook until thickened.
• 12 Add butter and vanilla.
• 13 Cool and ice cake.
Waldorf Astoria Cake Frosting
• 1 (16 oz) package confectioners' sugar
• 1 cup shortening
• 2/3 cup milk
• 1/8 tsp salt
• 1 tsp butter flavored extract
• 1 tsp clear imitation vanilla extract
In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
Waldorf Astoria Frosting
• 1 cup milk
• 1/4 cup flour
• 1/2 cup margarine
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 Combine milk and flour in saucepan; mix well.
• 2 Cook until thick, stirring constantly.
• 3 Cool.
• 4 Cream remaining ingredients in bowl till light and fluffy.
• 5 Add milk mixture. Beat until fluffy.
• 6 Frost cooled cake.
• 7 Enough frosting for 2 layers.
Waldorf-Astoria Chocolate Cake
• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 4 tbsp cocoa
• 1 cup cold water
• 1 cup miracle whip
• 1 tsp vanilla
• sift dry ingredients together into a large mixing bowl.
• 2 Add moist ingredients and mix until well blended.
• 3 Pour into a well-greased loaf pan.
• 4 Bake at 350 for 45 minutes.
• 5 if you double, bake in well-greased bundt pan for 90 minutes. Allow to cool in pan before turning out or top will separate from the cake.
• 6 Dust with powdered sugar bfore serving.
Waldorf Astoria Rice Pudding
• 1 cup plus 2 tablespoons short-grain rice
• 2 1/2 quarts mi1k
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 3/4 cup raisins
• Vanilla to taste 1 cup whipping cream
• 2 egg yolks
•
•
Rinse rice in cold running water. Drain well. Combine milk with 1/3 of sugar and salt and bring to boil. Add rice, reduce heat and simmer, covered 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.
Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on tip, being careful cream does not scorch. Makes 6 to 8 servings.
Waldorf Astoria’s Green Smoothie
• 1 whole orange, peeled
• 1 whole lime, peeled
• 1 whole lemon, peeled
• 10 kale leaves
• 1 green apple
• 3 celery stalks, chopped
• 1 banana
• 1 quart spinach leaves
• 1 Tablespoon fresh ginger, peeled and chopped
• 1 quart orange juice
Puree in a high powered blender.
WALDORF ASSTORIA’S DEVILED BEEF RIBS WITH MUSTARD SAUCE
8 pounds beef ribs (from prime rib of beef), about 2 racks
Salt, pepper
1/4 cup virgin olive oil, about
1 cup Dijon mustard
2 1/2 cups plain bread crumbs
10 ounces veal or beef stock
1/2 cup Madeira
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons butter
Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.
Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.
Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.
Jerusalem Waldorf-Astoria’s famous ‘Louie’s Mousse’
Yields up to 5 medium cups
Part 1—Milk Chocolate Chantilly Cream
Ingredients
1 ¼ cup (10 fl oz) Heavy Cream
1 ¼ cup (1/2 lb) Milk Chocolate
Preparation:
Bring the cream to a boil and then add, in 3 parts, the boiling cream into the chocolate while stirring during every addition
Allow the cream to cool down for at least 4 hours in the refrigerator
After it has cooled, place the cream in a pastry bag with a st. honore nozzle
Part 2—Vanilla Crumble
Ingredients:
5 ½ oz (11 Tbsp) cold butter cut into cubes
2 ¾ oz (6 ½ Tbsp) sugar
1 ¼ Tbsp salt
1 ¼ cups flour
2 ½ cups crumbled almonds
3 oz light brown sugar
Preparation:
Mix the dry ingredients in a mixing bowl
Add the butter and mix gently until you get the dough becomes pea size crumble
Move the mixture into a baking pan with parchment paper and bake at 320 degrees Fahrenheit for about 15 minutes, or until the crumble is golden brown and crispy
Take the pan out and put on the side to cool.
Part 3—Exotic Coulis
Ingredients:
3 ½ oz (7 Tbsp) banana puree
2 ¾ oz mango puree
1 ½ oz apricot puree
2 ¼ oz passion fruit puree
1 stick of vanilla bean, scraped
¼ cup white sugar
Preparation
In a medium sized pan, add the fruit purees. Scrape the vanilla pod into the pan, and mix with the sugar over a low flame.
While the pan is on a medium flame, bring the mixture to a boil for about 7 minutes until the mixture becomes thick to nappe consistency.
*Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly.
Remove from the flame and set aside in the refrigerator before using.
Assembly:
In a medium sized cup, first place a spoonful of exotic coulis. Over this place 2 spoonfuls of vanilla crumble. Pipe out the cream to the rim of the cup. Decorate with crushed nuts and serve.
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Wuollet Bakery's Brownie Enormous
Wuollet Bakery's Brownie Enormous
These famous fudgy brownies are every chocolate lovers’ delight - studded with walnuts and chocolate chunks.
You can order a "generous" brownie at the bakery that is 2 X 3 inches for about $3.95 each. These are so good that you would want to make sure you cut them "enormous"
(bigger than that) and what good brownie sundaes these would make!
3/4 cup melted butter
4 squares unsweetened baking chocolate
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup flour
1 cup large walnut pieces, MIXED WITH
premium-grade bar chocolate chunks
Preheat oven to 350 degrees F.
Microwave butter and chocolate on high about 2 minutes until melted. Add each remaining ingredient, stirring after each addition. Gently fold in the walnuts and chunks of chocolate.
Pour into a 9- by 13-inch buttered baking dish and bake for 30 to 35 minutes, until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake!
Recipe Source: Woullet Bakery, Minneapolis
These famous fudgy brownies are every chocolate lovers’ delight - studded with walnuts and chocolate chunks.
You can order a "generous" brownie at the bakery that is 2 X 3 inches for about $3.95 each. These are so good that you would want to make sure you cut them "enormous"
(bigger than that) and what good brownie sundaes these would make!
3/4 cup melted butter
4 squares unsweetened baking chocolate
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup flour
1 cup large walnut pieces, MIXED WITH
premium-grade bar chocolate chunks
Preheat oven to 350 degrees F.
Microwave butter and chocolate on high about 2 minutes until melted. Add each remaining ingredient, stirring after each addition. Gently fold in the walnuts and chunks of chocolate.
Pour into a 9- by 13-inch buttered baking dish and bake for 30 to 35 minutes, until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake!
Recipe Source: Woullet Bakery, Minneapolis
Puffy Taco Shells
2 1/2 cups (10 ounces) masa harina
1 teaspoon salt
1 2/3 cups warm water
2 quarts vegetable oil
Mix masa harina and salt together in medium bowl. Stir in warm water with rubber spatula.
Using your hands, knead mixture in bowl until it comes together fully (dough should be soft and tacky, not sticky), about 30 seconds.
Cover dough with damp dish towel and let rest for 5 minutes.
Divide dough into 12 equal portions, about 1/4 cup each, then roll each into smooth ball between your hands. Transfer to plate and keep covered with damp dish towel. Cut sides of 1-gallon zipper-lock bag, leaving bottom seam intact.
Set wire rack in rimmed baking sheet and line rack with triple layer of paper towels. Add oil to large saucepan until it measures 2 1/2 inches deep and heat over medium-high heat to 375 degrees.
When oil comes to temperature, enclose 1 dough ball at a time in split bag. Using clear pie plate (so you can see size of tortilla), press dough flat into 6-inch circle (about 1/8 inch thick).
Carefully remove tortilla from plastic and drop into hot oil. Fry tortilla until it puffs up, 15 to 20 seconds. Using 2 metal spatulas, carefully flip tortilla. Immediately press down in center of tortilla with 1 spatula to form taco shape, submerging tortilla into oil while doing so. Using second spatula, spread top of tortilla open about 1 1/2 inches. Fry until golden brown, about 60 seconds. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
Transfer taco shell to prepared rack and place upside down to drain. Return oil to 375 degrees and repeat with remaining dough balls.
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