Popeye’s Cajun Rice




1 pound Lean Ground Beef
1/2 cup Finely Dice Bell Pepper
1/3 cup Diced Green Onions
1/2 teaspoon Garlic Powder
1/2 teaspoon Celery Flakes
1 teaspoon Creole Seasoning
1/4 teaspoon Red Pepper
4 cup Long Grain Rice Cooked and Drained
1/4 - 1/3 cup Water
1/4 teaspoon Black Pepper

In fry pan stir in ground beef, bell pepper and cook on medium high heat until beef looses its pink color and bell pepper is soft.
Remove excess grease.
Turn temperature down to medium or medium low.
Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min.
More Creole seasoning and red pepper may be added.


Alcohol/Nights out & Training (JayBoy)

What do you guys do? Let loose because its a night out? Stick to Spirits as less calories or stay off the booze...I'm more disciplined recently unless its a special occasion...Finding as I get older hangovers are worse and beer goes straight to my gut whi..

Where Are The Most Beautiful Women Found? (Trunks)

A friend of mine has just come back from Argentina and he says he's seen nothing like it in his life. The women are quite reserved and stand offish but in terms of pure physical beauty he says it's they are the most beautiful women he's ever seen? Anyone ..

Marie Callender's Strawberry Glazed Pie

Marie Callender's Strawberry Glazed Pie
Just 4 ingredients plus a graham cracker ready crust and NO baking makes it perfect for the hot months. A definite keeper your family will want you to make over and over.

Makes 1 Pie


6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

Mix together sugar, water, gelatin and cornstarch in a medium large saucepan; boil for a minute. Remove from heat; fold in sliced strawberries, toss until well coated. Pour into graham cracker crust; chill until well set. Serve topped with whipped cream.


Hello (Edmund French)

Hi every one, just thought i would introduce myself, i'm 37 years old from USA. Been lifting on and off for a few years, but dont normaly last more than a couple of months, finding this app great, and im going to try to get closer to my potential this tim..

Has anyone applied for University lately? (Rasputin)

As above has anyone on MT or children/friends etc recently applied ? Its a long time since I did it and just wondered if its still the same process i.e. you apply and write your personal statement and all that garbage? Cheers..

Cracker Barrel's Famous Chocolate Cherry Cobbler

Cracker Barrel's Famous Chocolate Cherry Cobbler
This cherry cobbler recipe eats more like a brownie than a cobbler. A sweet, thick sea of Maraschino cherries rests beneath a deliciously dense chocolate cakey layer, making this "cobbler" one you won't soon forget. Topped off with a sprinkling of your choice of nuts and a helping of whipped cream.




1/4 cup butter (softened)
1 cup dark chocolate chips
1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 egg
2 (21-ounce) cans cherry pie filling





Generously grease 9x13-inch baking dish. Set aside.

Preheat oven to 350 degrees F.

Place chocolate chips into a glass or metal bowl and add butter. Melt together in the microwave, stirring ever 30 seconds until smooth. Allow chocolate mixture to cool for at least 5 minutes.

Meanwhile, combine flour, sugar, baking powder, salt, and butter.

Stir milk and egg into the cooled chocolate, then stir the dry ingredients into the chocolate, in batches, until completely combined.

Spread pie filling in the bottom of the prepared bake dish, then top with the chocolate mixture. Bake for 40-45 minutes.

Cool and serve with whipped cream and maraschino cherry garnish if desired.


How to Make Roasted Chicken Thighs

There is nothing better than cooking chicken on the bone. Why? It keeps the meat moist and tender and adds a ton of flavor. Chicken breasts are people’s go-to cut of meat if they are trying to eat healthy, but I challenge you to try a chicken thigh. They get a bad rap because they have more fat, but that’s true only if you eat it. Here’s a trick. Trim off any excess fat. Peel the skin away from the thigh but don’t throw it away. Season the meat and add some fresh herbs. Pull the skin back over the thigh and roast it. Next, mix up a (sort of) BBQ sauce by combining honey with apple cider vinegar. When chicken is almost done, pull the crispy skin away and drizzle the honey mixture over the chicken. Return it to the oven for a few minutes and repeat. When the chicken is done, discard the skin and enjoy the tender, juicy, flavorful meat.

Ingredients

4 chicken thighs, bone in, with the skin
4 tsp. Mary’s Secret Spice (MSS in your pantry items)
2 Tbsp. honey
2 Tbsp. apple cider vinegar
Fresh herbs (optional)


Part 1: Prepare the chicken thighs

Preheat oven to 425 degrees
Wash chicken and pat dry with paper towel.
Peel back skin (do not remove).




Part 2: Add spices and fresh herbs

Rub meat with a teaspoon of spices, front and back of each thigh.
Place fresh herbs on meat (optional) with spices and replace skin over meat.


Part 3: Begin roasting

Place on broiler pan.
Bake in oven for 20 minutes.


Part 4: Prepare BBQ sauce

While chicken is roasting prepare this simple 2 ingredient sweet and tangy sauce.
Mix honey and apple cider vinegar together.


Part 5: Add BBQ sauce

Remove chicken from oven and brush honey mixture on meat
directly under skin.


Part 6: Keep roasting the chicken

Cook additional 10-20 minutes, brushing sauce on meat 2 more times.


Part 7: Almost done!

Remove chicken from oven. Remove skin and apply one last coat of sauce.


Step 8: Finished

Serve and enjoy!


Burger King Lucky Charms Milkshake




2 cups vanilla ice cream
1/2 cup milk
1 tablespoon marshmallow cream
1/4 cup Lucky Charms Cereal
whipped cream if desired

In a blender combine vanilla ice cream, milk, and marshmallow cream in a blender. Blend for about 60 seconds, then toss in the cereal and then pulse the mixture once or twice to just blend the cereal. Top with whipped cream if desired. You may want to top with a few of the marshmallows.


How to Make Roasted Chicken Thighs

There is nothing better than cooking chicken on the bone. Why? It keeps the meat moist and tender and adds a ton of flavor. Chicken breasts are people’s go-to cut of meat if they are trying to eat healthy, but I challenge you to try a chicken thigh. They get a bad rap because they have more fat, but that’s true only if you eat it. Here’s a trick. Trim off any excess fat. Peel the skin away from the thigh but don’t throw it away. Season the meat and add some fresh herbs. Pull the skin back over the thigh and roast it. Next, mix up a (sort of) BBQ sauce by combining honey with apple cider vinegar. When chicken is almost done, pull the crispy skin away and drizzle the honey mixture over the chicken. Return it to the oven for a few minutes and repeat. When the chicken is done, discard the skin and enjoy the tender, juicy, flavorful meat.

Ingredients

4 chicken thighs, bone in, with the skin
4 tsp. Mary’s Secret Spice (MSS in your pantry items)
2 Tbsp. honey
2 Tbsp. apple cider vinegar
Fresh herbs (optional)


Part 1: Prepare the chicken thighs

Preheat oven to 425 degrees
Wash chicken and pat dry with paper towel.
Peel back skin (do not remove).




Part 2: Add spices and fresh herbs

Rub meat with a teaspoon of spices, front and back of each thigh.
Place fresh herbs on meat (optional) with spices and replace skin over meat.


Part 3: Begin roasting

Place on broiler pan.
Bake in oven for 20 minutes.


Part 4: Prepare BBQ sauce

While chicken is roasting prepare this simple 2 ingredient sweet and tangy sauce.
Mix honey and apple cider vinegar together.


Part 5: Add BBQ sauce

Remove chicken from oven and brush honey mixture on meat
directly under skin.


Part 6: Keep roasting the chicken

Cook additional 10-20 minutes, brushing sauce on meat 2 more times.


Part 7: Almost done!

Remove chicken from oven. Remove skin and apply one last coat of sauce.


Step 8: Finished

Serve and enjoy!




Article and Image Source: MEAL5


Does the effort you have put into training/diet over the years (SeanR)

equal the results you have had so far? For physique and strength...

My Dad designed & built an F1 car and all i have left is the bits down the garden.... (essex_chris)

Following up from my posts in the Formula 1 thread i thought i would post these pics up on here. My Dad was working for John Surtees (the Dad of the driver who recently died) and decided that he would build his own F1 car! He's actually not much intereste..

Watermelon recipe ideas

Watermelon recipe ideas:

• Tomato & Watermelon Salad - watermelon cubes, ripe tomatoes, sugar, salt, thinly sliced red onion, red wine vinegar, olive oil, romaine lettuce leaves

• Refreshing Watermelon Cooler - lemonade, seedless watermelon coarsely chopped, crushed ice

• Watermelon Pizza - ricotta, cream cheese, honey, vanilla, thick slice of watermelon, fresh berries, fresh minted, toasted coconut


Pineapple-Banana Bacon Skewers

Pineapple-Banana Bacon Skewers

Comments: Bacon flavor fills fruit chunks as they grill.
Servings: 6
Ingredients Preparation

Approximately 12 thick bacon slices
1 small pineapple, peeled and heart removed, cubed
3 large peeled bananas, into 1-inch [2.5-cm] thick slices

6 soaked wooden skewers



Weave 1 strip bacon around 3 cubes fresh pineapple and 2 banana slices onto each skewer.
Refrigerate until ready to cook.
Preheat barbecue until charcoals become gray, almost white.
Barbecue fruit skewers onto barbecue rack over hot charcoals until bacon is cooked through, for approximately 2 minutes, turning skewers as needed.


Glazed London Broil

Glazed London Broil



Ingredients Preparation

1 or 2 flank steaks
1 tablespoon [15 g] sugar
2 tablespoons [30 mL] soy sauce
1 teaspoon [5 mL] salt
1 tablespoon [15 mL] salad oil
2 teaspoons [10 mL] meat tenderizer powder [optional]
2 tablespoons [30 mL] Sherry or vinegar
1 tablespoon [15 mL] honey or corn syrup
1 teaspoon [5 mL] seasoning salt
1 teaspoon [5 mL] garlic powder



Preheat barbecue until really hot.
Pierce steak[s] with a fork on both sides; transfer into a deep glass dish.
Combine sugar, soy sauce, salt, salad oil, meat tenderizer if desired, Sherry or vinegar, honey or corn syrup, seasoning salt and garlic powder; pour over steak[s].
Leave to marinate, turning steak[s] occasionally, for 2 or 3 hours.
Grill steak[s] onto hot barbecue rack for 4 minutes per side.
Slice into thin diagonal slices against the grain, and serve.


Pasta Noodles, Roasted Tomato Sauce

Pasta Noodles, Roasted Tomato Sauce

Comments: Preparation time : 30 minutes.
For a change, why not boil small pasta noodles such a 'penne' noodles and serve pasta noodles cold, coated with this sauce, as a cold salad.
This sauce is also delicious served along with rosemary polenta.
Servings: 4
Ingredients Preparation

1 garlic head
12 medium Itallian tomatoes, halved
Salt and pepper, to taste
1/2 cup [125 mL] olive oil
1/2 cup [125 mL] freshly chopped Italian parsley
1/2 cup [125 mL] freshly chopped basil
2 tablespoons [30 g] butter
Enough pasta noodles such as 'fettucine', for 4
1/4 cup [60 g] freshly grated Parmesan cheese
Olive oil



Preheat barbecue to high intensity.
Sprinkle garlic head with a little olive oil; arrange onto keep-warm rack of barbecue.
Barbecue until garlic cloves have softened, for approximately 20 minutes.
Meanwhile, into a large bowl, delicately mix together Itallian tomato halves and 1/4 cup [60 mL] of olive oil.
Salt and pepper to taste.
Higher barbecue temperature to medium-high.
Barbecue tomato halves skin side down until just burned, for 2 to 3 minutes.
Turn tomato halves over; barbecue for 2 to 3 minutes more.
Remove from heat, peel, seed then grossly chop tomato halves.
Over barbecue burner, bring a large casserole filled with salted water to a boil.
Add pasta noodles; mix then boil pasta noodles until 'al dente', soft yet still a little crunchy.
Separate cooled garlic cloves; stirring, press each garlic clove into chopped tomatoes.
Mix in freshly chopped Italian parsley and basil, butter and remaining 1/4 cup [60 mL] olive oil; salt and pepper mixture if desired.
Delicately mix into hot drained pasta noodles and serve, sprinkle with freshly grated Parmesan cheese.


Grilled Mushrooms [or broiler]

Grilled Mushrooms [or broiler]

Comments: Serve along with barbecued lemony Dijon mustard chicken whites.
Grill along with chicken and serve over boiled rice or noodles, even as an appetizer.
These can also be browned under preheated oven broiler, onto a greased oven rack.
Servings: 4
Ingredients Preparation

1/4 cup [60 mL] freshly squeezed lemon juice
2 tablespoons [30 mL] liquid honey
2 tablespoons [30 mL] soy sauce
1 tablespoon [15 mL] freshly grated ginger
1 tablespoon [15 mL] vegetable oil
1 clove garlic, minced
1 pound [454 g] fresh mushrooms, cleaned
1 medium-size red onion, cut into wedges
4 ounces [113 g] snow peas
Roasted sesame seeds [optional]

8 wooden skewers
[pre-soaked in water for about 10 minutes to prevent burning]



Into a large bowl, whisk together lemon juice, honey, soy sauce, grated ginger, vegetable oil and minced garlic.
Stir in mushrooms, red onion wedges and snow peas.
Leave to marinate for approximately 30 minutes, stirring occasionally.
Preheat barbecue.
Alternately thread vegetables onto soaked wooden skewers.
Grill onto hot greased barbecue rack for about 3 minutes on each side, brushing with marinade.
Serve, sprinkled with sesame seeds if desired.


Marinated Artichoke Hearts

Marinated Artichoke Hearts

Comments: Must marinate for at least 2 hours.

Ingredients Preparation

1 [14-ounce / 398-mL] can artichoke hearts
Minced green onions

Marinade

2 tablespoons [30 mL] wine [or other] vinegar
2 tablespoons [30 mL] lemon juice
1 teaspoon [5 mL] Dijon mustard
3 cloves garlic, minced
Salt and pepper, to taste
Celery seeds, to taste
Herbs, to taste
Approximately 1/2 cup [125 mL] oil



Into a bowl, well mix together wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, celery seeds and any desired herbs of the marinade.
Slowly pour in oil, whipping.
Cut artichoke hearts into 4 wedges; arrange into a dish.
Pour marinade all over artichoke wedges.
Cover and refrigerate, for at least 2 hours.
Serve, sprinkled with minced green onions.


Marinated Artichoke Hearts

Marinated Artichoke Hearts

Comments: Must marinate for at least 2 hours.

Ingredients Preparation

1 [14-ounce / 398-mL] can artichoke hearts
Minced green onions

Marinade

2 tablespoons [30 mL] wine [or other] vinegar
2 tablespoons [30 mL] lemon juice
1 teaspoon [5 mL] Dijon mustard
3 cloves garlic, minced
Salt and pepper, to taste
Celery seeds, to taste
Herbs, to taste
Approximately 1/2 cup [125 mL] oil



Into a bowl, well mix together wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, celery seeds and any desired herbs of the marinade.
Slowly pour in oil, whipping.
Cut artichoke hearts into 4 wedges; arrange into a dish.
Pour marinade all over artichoke wedges.
Cover and refrigerate, for at least 2 hours.
Serve, sprinkled with minced green onions.


Who's sh&t themselves? (thegrimreaper)

When a fart turns into a shart when in the office what would do you do? Pants in bin and carry on unfazed, clean the pants, go home and change? Tough situation who's got a good story?..

Shake, shake, shake -- or – Freeze!

Shake, shake, shake -- or – Freeze!
Yes – ‘tis the season! - for those delicious, thick creamy milkshakes and freezes for us to enjoy. Cool off those hot days of summer with a delicious milkshake and they are so much cheaper to make. Try a Burger King Lucky Charms Milkshake (kids of ALL ages love Lucky Charms!) or maybe the more-adult Sonic Coconut Cream Pie Milkshake or even the all-time favorite Chick-A-Fil Peppermint Chocolate Chip Milkshake. Short on time? Try a 2- ingredient Freeze – like Sonic’s Root Beer Freeze. Oh so refreshing! (And for the "over-21" crowd - a "more adult" Coconut Key Lime Pie Boozy Milkshake and a Lucky Charms Milkshake Cocktail.)



Burger King Lucky Charms Milkshake

• 2 cups vanilla ice cream
• 1/2 cup milk
• 1 tablespoon marshmallow cream
• 1/4 cup Lucky Charms Cereal
• whipped cream if desired

In a blender combine vanilla ice cream, milk, and marshmallow cream in a blender. Blend for about 60 seconds, then toss in the cereal and then pulse the mixture once or twice to just blend the cereal. Top with whipped cream if desired. You may want to top with a few of the marshmallows.


NOT FROM BURGER KING - but for the "over 21" crowd - turn it into a more adult drink and make a Lucky Charms Milkshake Cocktail:

makes 1 big milkshake

1 airplane bottle of whipped cream vodka (or 2 shots)
3 big scoops vanilla bean ice cream
3/4 cup Lucky Charms cereal
1/2 cup of milk

Combine all and blend.

Garnish with whipped topping and additional cereal.

Enjoy!



Sonic Coconut Cream Pie Shake

• 1/2 cup coconut cream
• 1/2 cup milk
• 3 cups vanilla ice cream
• 1 teaspoon vanilla extract
• pinch of salt (1/8 teaspoon)
• whipped cream and graham cracker crumbs for garnish

Combine the coconut cream, milk, ice cream, vanilla extract, and salt. Blend until smooth. Pour into a glass and garnish with whipped cream. Crumble a graham cracker or two over the top as well.



NOT FROM SONIC - but definitely for the over-21 crowd -

Coconut Key Lime Pie Boozy Milkshake

3 Cups Vanilla Ice Cream
¼ Cup Irish Cream Liqueur
3 TBS Lime Vodka
2 TBS Tequila
3 TBS Coconut Rum
3 TBS Key Lime Juice
1 ½ Sheets Graham Crackers
Optional Garnishes:
Graham Crackers
Lime Zest
Toasted Shredded Coconut
Whipped Cream


Place all ingredients in a blender. Blend until smooth.
Pour into chilled glasses and garnish if desired.
Serves 2.





Chick-fil-A Peppermint Chocolate Chip Milkshake

http://ift.tt/2sMAfZG




Sonic Root Beer Freeze

http://ift.tt/2sMRzhh


Sonic Root Beer Freeze




2 cups ice cream
1/2 cup root beer


Place both ingredients into a blender, and mix for about 30 seconds on puree.
Also you can make this with Coca Cola, Dr. Pepper, or any other soda that you may like.


Dave and Buster’s Cajun Shrimp Alfredo

Dave and Buster’s Cajun Shrimp Alfredo

Cajun-infused shrimp, mushrooms and tomatoes in a creamy Alfredo sauce served over fettuccine.



10 ounces large Shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons Olive Oil or Clarified Butter
1 1/2 cups Mushrooms, chopped
2 teaspoons fresh minced Garlic
3/4 cup diced Tomatoes
1 cup Heavy Cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese (not the stuff in the shaker jar that doesn’t need to be refrigerated)
1 Egg Yolk
1/2 cup Green Onions, chopped
8 ounces Linguine or Fettuccine Pasta




Boil pasta per the directions on the package.
Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.
Heat a skillet and add the olive oil.
Add the shrimp that’s been tossed in the seasoning and sauté it for about 1 minute until the shrimp colors – you need to turn it a couple of times.
Add the mushrooms and cook with the shrimp for another couple minutes.
Add the garlic and stir it around.
Add the tomatoes, then toss and cook a few seconds.
Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer.
Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don’t use too high a heat or the egg will curdle and look scrambled.
Put the cooked drained pasta in the serving bowl and pour your sauce over it.
Garnish with some more cheese, more diced tomatoes and a few more green onions.

Serve with focaccia bread or garlic bread and extra cheese if you like.


Cash machine withdrawal limits? (Trunks)

If I want to take a substantial amount of cash out of my bank account it's never easy. I'm always asked what I need the money for and on one occasion I was asked to provide proof as to why I needed my cash. On principle I never tell them what I want my ca..

slight pain/ache while deadlifting okay ? (fendertele)

Today I was doing my new personal best 180 kg, but on the way up I felt a bit of pain at the lower back nothing excruciating and I have had no pain since then afterwards... Just wondering if this can be common ? I had just performed squats prior to this w..

Chi Chi's Sweet Corn Cake

Chi Chi's Sweet Corn Cake


1 cup all-purpose flour
1 cup corn flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream (can use non-fat)
1/3 cup milk
1/4 cup butter or margarine, softened


In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees F for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.


Chi Chi's Steak and Mushroom Quesadillas

Chi Chi's Steak and Mushroom Quesadillas


4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red bell peppers
1 ounce sliced green bell peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12") jalapeno cheddar or flour tortilla
3 ounces Monterey Jack and Cheddar cheese blend
3 ounces fresh pico de gallo** see recipe below


1 ounce shredded iceberg lettuce
1 ounce guacamole
1 ounce sour cream
2 ounces Chi-Chi's brand chile con queso or other dipping sauce

PICO DE GALLO
1 pound diced roma tomatoes
3 ounces diced yellow onions
1/2 ounce chopped fresh cilantro
salt, pepper, granulated garlic and fresh lime juice to taste


Marinate the steak for at least 2 hours prior to grilling. Grill steak to preffered doneness. Remove teh steak from the grill and slice thinly.

Saute the red ppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute pan.

Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.

Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

PICO DE GALLO Mix all ingredients and chill.


Chi Chi's Pork Tenderloin with Bourbon Sauce

Chi Chi's Pork Tenderloin with Bourbon Sauce


10 oz Can Chi Chi’s diced tomatoes
And green chilies, drained
1/3 c Bourbon
1/3 c Soy sauce
1/3 c Worcestershire sauce
1/2 c Chopped onion
2 tb Honey
2 tb Dijon mustard
1/4 ts Pepper
2 lb Pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally.

Preheat broiler. Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side.

In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.


Chi Chi's Salsa

Chi Chi's Salsa

2 pounds fresh roma tomatoes
1 bunch of fresh cilantro
1 bunch green onions
1 onion
2 limes or 1/4 cup of lime juice
2 serrano peppers (If you substitute jalapenos, add about 5 drops of Tabasco sauce)
3 garlic cloves
3 tablespoons cumin
1 tablespoon each: salt, garlic powder, oregano, chili powder
1 teaspoon each: sugar and fresh ground black pepper

Chop up the tomatoes, both onions, and cilantro. Put almost half of the tomatoes into a blender with the lime juice, peppers, garlic, and rest of the spices. Blend until thick, but not watery. Add this mixture to the rest of the ingredients in a serving bowl. Put in the refrigerator for a few hours to allow the flavors to develop.


Chi-Chi's Diablo Sauce

Chi-Chi's Diablo Sauce


1 lb ground pork
2⁄3 cup chopped white onion
1 (4 ounce) can diced green chilies, with juice
10 tablespoons la victoria green chili salsa
jalapeno (x-tra hot)
3 cups water
1 (1 1/4 ounce) package Ortega taco seasoning (Hot & Spicey)
2 tablespoons cumin
1⁄2 teaspoon salt
2 tablespoons cornstarch
1⁄4 cup water



Brown ground pork, onions.
Add diced chilis, La Victoria salsa.
Add 3 cups water.
Add Ortega taco seasoning.
Add 1/2 tsp salt.
add 2 tbsp cumin.
combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
continue to simmer till thickened.


Chi Chi's Chicken Nachos Grande

Chi Chi's Chicken Nachos Grande



1 boneless, skinless chicken breast

1/4 cup water

2-3 tablespoons lime juice, your preference

1 tablespoon canola oil

2 teaspoons white vinegar

1/4 teaspoon liquid smoke (optional, but recommended)

Pressed garlic clove (Can just finely mince the garlic if you don't own a garlic press)

optional salt and pepper, to taste

8-10 corn tortilla chips

1 cup salsa

2 cups Mexican blend shredded cheese

1/4 cup chopped green onion (or yellow onion, if you prefer)

1 or 2 red or green jalapeno peppers, your preference, seeded and sliced into 8-10 pieces

Optional:

Any or all of the following for toppings- extra salsa, cheese, diced jalapenos, onions, sour cream, guacamole, shredded lettuce

Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and optional liquid smoke. Pour into a resealable plastic bag or a glass bowl. Add the chicken. Marinate in the refrigerator overnight, or for at least 3 hours.

After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for the liquid smoke. Cook for about 10 minutes, until the chicken is no longer pink. Cut up the chicken into bite sized pieces, or shred.

Preheat the oven to 375 degrees Fahrenheit. Spread about 1 or 2 tablespoons of salsa on each tortilla chip. Top each tortilla chip with the shredded chicken, then cheese, onions, and a slice of jalapeno.

Bake for about 10 minutes in the preheated oven. Top with optional sour cream, salsa, shredded lettuce, and/or guacamole.


Sbarro Potatoes

Sbarro Potatoes

1 pound Baby red potatoes
1 tablespoon Paprika
1 tablespoon Garlic Salt
1 tablespoon Onion Powder
1 tablespoon Oregano
3 tablespoons Olive Oil

Preparation

Boil potatoes for 15 minutes until soft
While potatoes are boiling, mix together in a small bowl paprika, garlic salt, onion powder and oregano.
Preheat oven to 450 degrees
When potatoes are boiled, quarter them and toss them in olive oil, then in the seasoning mix.
Spread seasoned potatoes on a cookie sheet and bake for 15-20 minutes.


Bodybuilding trainer north wales (Minx1593)

Hi all, Does anyone know where I can find a trainer that specifically trains bodybuilders? Im a 28 yr old female I live near chester. I really want to compete in competitions but I need help. Any suggestions are welcome :) thanks..

Video Assistant Referees ( Football ) (Muscle)

Are you in favour of this ? I have seen it used in the U20 world cup and in confederations cup and it appeared to work ok to me. It's been used now in the Australia A league What concerns me is there might be less goals, I see it benefiting the bookie. Ul..

Muscle Gain & Fat Loss Advice (pentaxian)

Hello I have just joined and am looking for some advice on where to go forward. I am an obese male, 38 years old and 23 stone. Have suffered for years from Hypothyroidism and through much headbanging against a wall I have finally been diagnosed as having ..

How will a week on the beer effect someone with a borderline gyno isssue? (SeanR)

I know alcohol lowers testosterone, I also know alcohol (lager) increases estrogen. Just had a week on hol, done quite a bit of drinking, put some weight on. Had an issue with gyno a while ago, but been better until this hol, now it appears to be flaring ..

50 raw eggs in 15 seconds...!!!!! (gavin882)

http://ift.tt/2hJAgty Fair play too this man feel free too post any attempts here can this time be beaten..!!!!..

Jamba Juice Peach Pleasure




1 frozen banana
1 c. peaches, fresh, frozen, or canned
2 scoops orange sherbet
1/2 c. orange juice
2 c. ice

Add all ingredients to your blender and blend until smooth.


The Monarchy (Trunks)

Harry says nobody in the royal family wants to be king or queen. http://ift.tt/2rErtdk Now the queen gets reported for not wearing a seat belt but the queen can't be prosecuted in either a civil or criminal court. Are these people out of ..

Grilled Chicken with Pig Beach Barbecue Sauce




ALL-PURPOSE BARBECUE SEASONING (MAKES 2 CUPS)
1/2 cup granulated sugar
1/2 cup sweet paprika
1/4 cup salt
2 tablespoons granulated garlic
2 tablespoons granulated onion
1/3 cup dark brown sugar
1 teaspoon dried oregano
1/4 teaspoon fennel seed powder
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
2 tablespoons freshly ground black pepper
2 teaspoons hatch chili powder

PIG BEACH BARBECUE SAUCE (MAKES 3 CUPS)
1 cup ketchup
1/2 cup chili sauce, preferably Heinz
3/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon oregano
2 teaspoons tamari sauce
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, preferably Frank's RedHot
1/4 cup honey
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce

CHICKEN
One 3½-pound chicken, broken down into breasts, thighs, legs and wings
2 tablespoons All-Purpose Barbecue Seasoning (recipe above)
1 cup Pig Beach Barbecue Sauce (recipe above)
Nonstick cooking spray

For the All-Purpose Barbecue Seasoning:

Combine all ingredients in a mixing bowl, then transfer to a food processor and pulse until all ingredients are evenly incorporated. Set aside.

For the Pig Beach Barbecue Sauce:

In a medium sauce pot, combine all ingredients with a stick blender, then bring to a simmer over medium low heat. Set aside to cool.

For the chicken:

1. Clean, oil, and pre-heat your grill (gas or charcoal) to medium heat.

2. Aggressively season your chicken with the all-purpose barbecue seasoning and let sit for 10 minutes to bring out the flavors in the spices and to marinate the chicken.

3. Place chicken skin side down and cook for 5 minutes (be careful that your grill is not too hot or you will burn the skin). Flip the chicken and continue to cook another 5 minutes or internal temperature of the chicken reaches 145°F.

4. Once the chicken has reached this temperature, transfer chicken to the upper rack of grill (or reduce heat to low), baste generously with Pig Beach Barbecue Sauce and continue cooking to create a caramelized glaze and to allow the chicken to reach an internal temperature of 160°F.

5. Once the chicken reaches 160°F, remove from grill and allow the chicken to rest 5-10 minutes before serving (while it rests, the chicken will continue to carry over cook to reach a final temperature of 165°F).

Serve with some additional barbecue sauce for dipping the chicken.


absolutely addicting

yes - these are ADDICTING -


Wonton Mozzarella Stix


12 pieces string cheese
12 large egg roll wrappers NOT SPRING ROLL WRAPPERS
Oil for deep-fat frying
Marinara or spaghetti sauce



Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.




Breaded Ranch Chicken Fingers


1/2 cup butter, melted
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each) cut into fingers



Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.




Pepperoni Roll-Ups


1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt



Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.




Honey Chipotle Ribs


6 pounds pork baby back ribs
BARBECUE SAUCE:
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper


Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.



Grilled Spinach Feta Burgers


1 tablespoon olive oil
2 shallots, chopped
2-1/2 cups fresh baby spinach, coarsely chopped
3 garlic cloves, minced
2/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
8 whole wheat hamburger buns, split
Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices


In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until spinach is wilted. Transfer to a large bowl; cool slightly.
Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings if desired.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 8 servings.



Grilled Sausage-Basil Pizzas


4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil



Grill sausages, covered, over medium heat 10-12 minutes or until a thermometer reads 160°, turning occasionally. Cut into 1/4-in. slices.
Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes or until bottoms are lightly browned.
Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
TRUE CONFESSIONS - So good oven baked instead of grilled!




Sweet Sriracha Wings


12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha Asian hot chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro



Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.
For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended.
Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling.
Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro. Yield: 1 dozen.




Honey-Mustard Brats


1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 uncooked bratwurst links
4 brat buns, split


In a small bowl, mix mustard, honey, mayonnaise and steak sauce.
Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns. Yield: 4 servings.




Cheesy French Bread


2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2/3 cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise


In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28 in. x 18 in.); seal tightly.
Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices. Yield: 10 servings.




Dr Pepper Drumsticks


1 cup ketchup
2/3 cup Dr Pepper
2 tablespoons brown sugar
2 tablespoons bourbon
4 teaspoons barbecue seasoning
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1/8 teaspoon salt
1/4 teaspoon celery salt, optional
12 chicken drumsticks


In a small saucepan, combine the first eight ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently.
On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture. Yield: 6 servings.



Appetizer Pizzas


9 flour tortillas (6 inches)
3 tablespoons olive oil
TRADITIONAL PIZZAS:
1/3 cup chopped pepperoni
3/4 cup shredded Colby-Monterey Jack cheese
1 jar (14 ounces) pizza sauce
MEDITERRANEAN PIZZAS:
1/2 cup chopped seeded tomato
1/3 cup sliced ripe olives
3/4 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1 carton (7 ounces) hummus
MARGHERITA PIZZAS:
9 thin slices tomato
1 package (8 ounces) small fresh mozzarella cheese balls, sliced
1 tablespoon minced fresh basil
1 cup prepared pesto



Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings.
For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce.
For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus.
For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto. Yield: 9 appetizer pizzas.



Banana Butter Pecan Kabobs


1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 large bananas, cut into 1-inch slices
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 cups butter pecan ice cream
1/2 cup butterscotch ice cream topping
1/2 cup chopped pecans, toasted


On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.




Bacon & Cheese Meatball Sliders


12 frozen bread dough dinner rolls
1 egg
1 teaspoon water
1 tablespoon sesame seeds
KABOBS:
3/4 cup seasoned bread crumbs
6 bacon strips, cooked and crumbled
2 eggs, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1-1/2 pounds ground sirloin
1 medium sweet red pepper or green pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
6 slices process American cheese, cut into quarters



Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.



Maple-Glazed Chicken Wings


2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes


Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings.

Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.



Grilled Loaded Potato Rounds


4 large potatoes, baked and cooled
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled
3 tablespoons minced chives



Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until browned. Brush with remaining butter; turn. Grill or broil 5-7 minutes longer or until browned.
Top with sour cream, cheese, bacon and chives. Yield: 8 servings.


Italian Corn on the cob foil packet

Italian Corn on the cob foil packet



4 ears corn, husk removed

¼ Cup Parmesan cheese

¼ Cup fresh chopped basil

¼ Cup melted butter

½ Lemon



Prepare foil packet, as previously directed, making sure it’s long enough to fit your corn. If necessary, you can half the cobs to make smaller pieces and to fit in packet.

Remove husk from corn, brush with butter sprinkle cheese, basil, salt and squeeze of lemon. Place corn in foil packet and grill for 10-15 minutes, turning once halfway to heat all sides. Garnish with additional chopped basil and Parmesan cheese. Serve immediately.


Tilapia foil packet

Tilapia foil packet

4 Tilapia fillets

2 Carrots, peeled, halved and quartered

2 Roma tomatoes, sliced

1 Bunch green beans, trimmed

Olive oil, nature season salt (Morton’s or similar brand)



Prepare 4 12 inch pieces of foil place tilapia, 4 sliced carrots, 10 trimmed green beans, add about 2-3 sliced of tomato on top of fish, drizzle with olive oil and season generously with season salt. Fold foil over fish (tent slightly in middle for steam) and seal edges.

Place seam sides up on hot grill for 15 minutes or until heated through. Serve immediately.


Summer vegetable foil packet

Summer vegetable foil packet

2 Zucchini, sliced

2 Carrots peeled, sliced

8 Ounces cherry or grape tomatoes

1 Onion, sliced

4-6 Cloves fresh garlic, crushed

10-15 fresh basil leaves, chopped

2 Tablespoons olive oil

1 Tablespoon butter

Pinch of salt and pepper

Cut a 12 in. piece of heavy-duty aluminum foil. Fold in half, press bottom end flat. Fold each side into ½ inch creases three times to ensure a good seal. Spread open top and add sliced zucchini, carrot, tomato, onion, garlic, basil leaves, oil, butter and season with salt and pepper. Seal packet by folding top over two or three times a ½ in. at a time. Place on grill seam sides up for 10-15 minutes, turning half way to ensure even cooking. Serve immediately. Top with fresh grated Parmesan cheese, optional.

Note: These vegetables can be easily changed to suit your desired choice or what is freshly available.


Shrimp Scampi foil packet

Shrimp Scampi foil packet

1-1½ Pound peeled shrimp

3-4 Cloves garlic, minced

2 Tablespoons butter

1/4 Cup Dry white wine

½ Lemon sliced into circles, reserve other half for serving

Salt and pepper to taste

Chopped fresh parsley to garnish

Cut a 12 in. piece of heavy-duty aluminum foil. Fold in half, press bottom end flat. Fold each side into ½ inch creases three times to ensure a good seal. Spread open top and add shrimp, minced garlic, butter and wine and pinch of salt and pepper. Gently shake all ingredients and create pocket for steam/air. Seal top by folding over ½ inch about 3 times. Key here is to create open area in packet for steam. Place seam folds facing up on grill. Grill for 12-15 minutes, turning once halfway through to heat thoroughly.

This can also be baked in an oven at 325 for 15 minutes.

Serve over steamed foil packet vegetables or rice. Garnish with fresh chopped parsley, sliced lemon and salt/pepper if desired


Chili's Cajun Chicken Pasta

Chili's Cajun Chicken Pasta
Penne pasta smothered in Alfredo sauce with a hint of Cajun spice, topped with grated Parmesan, diced tomatoes & chopped green onions. Serve with garlic toast.

• 12 ounces penne
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1⁄2 cups half-and-half
• 1⁄2 cup grated parmesan cheese
• salt and pepper
• 1 lb boneless skinless chicken breast
• 1 1⁄2 tablespoons Cajun seasoning
• 1⁄4 teaspoon cayenne pepper (optional)
• 2 teaspoons vegetable oil
• 2 firm-ripe roma tomatoes, cored and diced

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.


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Godfather Pizza




Pizza crust
16 oz flour
9 oz water
1 1/2 tsp active dry yeast
3/4 tsp Salt
4 1/4 tsp soybean oil
2 1/4 tsp sugar
7 1/2 tsp dry non-fat milk

Pizza sauce
16 oz tomato puree
1 tsp garlic powder
1 1/2 tsp Onion powder
1 1/2 tbsp oregano
3/4 tbsp basil
1 tsp ground rosemary
1 tsp ground marjoram
3/4 tsp thyme
1/2 tsp ground fennel
1/4 tsp coriander
1/4 tsp Salt
1/4 tsp ground black pepper
Additional ingredients
part-Skim Shredded Mozzarella Cheese
pepperoni
sausage
ham
bacon

Preparing the dough:
Combine the dry yeast, sugar and salt into a single container.
Add the oil to the luke warm water.
Add the dry yeast mixture to the luke warm water and and allow to set for 5 minutes.
Add the dry yeast and water mixture into a mixing bowl and slowly fold the flour and dry milk powder into the mix
(make sure the mixer is on the lowest setting).
Increase speed as necessary and continue to mix until the dough is completely formed.
If the dough is too sticky, add more flour and continue to mix.
Form the dough into a large round ball and place into a large container or large plate and cover with plastic.
Allow dough to rest for 4-8 hours.
Flatten dough into a rounded shape approximately 16 inches in diameter.
Oil deep dish pan and press dough with your fingers to fit the pan.
Be sure to press dough partially up the side of the pan to create the deep dish look.
Let set for 20-30 minutes before adding sauce and toppings.

Preparing the sauce:
Turn on oven burner to medium heat.
Add oil to a skillet.
Add Tomato puree to the pan and stir.
Add remaining sauce spices into the pan and continue to stir.
After 10 minutes reduce heat to simmer and add cover to pan.
Continue to simmer for 10 minutes.

Finishing Pizza:
Set preheat oven to bake at 500 degrees.
Add appropriate amount of sauce to the crust.
Add Part-Skim Shredded Mozzarella Cheese.
Add pepperoni, sausage, ham and bacon.
Place in oven for approximately 12-14 minutes.
Check crust at 10 minutes and continue to cook until the bottom of the crust is golden brown.


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Foreign Dishes

Foreign Dishes

“Discover the Many Ways to Prepare Foreign Dishes!”

Now you can use a practical, step-by-step guide to liven up your cooking with 365 different foreign dishes!

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


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Manwich – Original

Manwich – Original
Grab a taste of the classic deliciously messy favorite the entire family loves. Serve on buns, in pita bread, as a baked potato topper, taco filling – whatever you like. Known as Barbecues in Upper Midwest and Southeastern Pennsylvania, Sloppy Janes in Central Minnesota, Juicy Burger in Eastern Colorado, Hot Tamales in Southern Wisconsin, Dynamites in Northern Rhode Island, Yip Yips in Southern Illinois and St. Louis, Yums Yums in parts of Nebraska, Wimpies in Northeastern Pennsylvania, Tavern Sandwiches in Iowa, and Slushburgers in Upper Midwest and North Dakota – but still Manwich Sloppy Joes are the best no matter what you call them.

Brown, breaking up and then drain –
1 lb browned fresh ground beef

Prepare sauce whisking together in bowl:
1 (6 ounce) can tomato paste
1⁄2 cup water
1⁄2 cup light corn syrup (Karo)
1⁄2 cup distilled white vinegar (Heinz)
1 tablespoon cornstarch
1 tablespoon minced onion flakes
1 teaspoon unseasoned sweet chili powder
1 teaspoon plain salt
1⁄2 teaspoon Worcestershire sauce (Lea & Perrins)
1⁄4 teaspoon ground allspice
1⁄8 teaspoon ground cloves
1⁄8 teaspoon garlic powder
1⁄8 teaspoon red chili pepper flakes
1⁄8 teaspoon white pepper
1 bay leaf – transfer to saucepan and bring to boil, stirring constantly – stir in:
1⁄2 cup minced medium red bell pepper
1⁄3 cup minced green bell pepper

Reduce heat to medium and cook for 5 minutes; whisking occasionally. Remove bay leaf. Season with salt if needed. Transfer to pan of beef; mix thoroughly; cover to keep warm.
Good on toasted steamed buns – place halved buns in pan of melted butter – brown as desired.
Feel free to add cheese, etc.


Grilled Watermelon Pizza




1 cup sliced red onion
3 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 (3/4-inch-thick) slice seedless watermelon (from a 9-inch-diameter watermelon)
1 ounce creamy blue cheese, crumbled (about 1/4 cup)
2 tablespoons coarsely chopped pecans, toasted
2 tablespoons small basil leaves

Heat a grill or grill pan to medium-high heat.
Combine onion, vinegar, sugar, and salt in a medium bowl;
let stand 15 minutes or until onion is softened, tossing occasionally.
Combine 2 teaspoons of the onion liquid and 2 teaspoons olive oil, stirring with a whisk.
Drain onion, and discard remaining liquid.
Brush olive oil mixture onto both sides of watermelon slice.
Grill watermelon 3 to 4 minutes on each side, until well marked and juicy;
place on a serving platter or cutting board.
Top watermelon evenly with pickled onions, blue cheese, and pecans.
Sprinkle with basil.
Cut into 8 wedges.


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Chicken Kitchen Mexican Chop Chop




2 cups Mahatma yellow saffron rice, cooked
2 boneless skinless chicken breasts, grilled
1 diced tomato or two handfuls of halved cherry tomatoes
1 cup (or more!) of mushrooms or any other veggies you have on hand
1-2 cups chopped lettuce
1-2 cups black beans, drained and rinsed
2-3oz grated cheddar, chipotle cheddar, or mexican cheeses

Creamy Curry Dressing:
3 Tbsp fresh or store bought mayo [or yogurt!]
1/2 tsp of curry powder, plus more to taste
1/2 tsp of white vinegar
a pinch of mustard powder + garlic powder
salt and pepper to taste

If the restaurant can prep this baby at fast-foodie-like speeds then gosh darn it we can too! The two things that take the longest (the rice and the chicken) can be prepped ahead of time if you love this dish and want to sneak it into weekly rotation (*cough*paul*cough*) and travels super well for work/school lunches. Rambling! So on to the cooking instructions!
Cook your yellow rice via your usual method. While it's cooking, decide what you want your protein to be.
For chicken, simply rub it with your favorite spices and toss it on the grill! Garlic powder, onion powder, turmeric, salt/pepper and poultry blends make an amazing combo.
For hot delish veggies we tossed the black beans and mushrooms in a foil packet with a splash of olive oil and popped it on the grill for a few minutes! Foil packets are so freaking money... I always forget to make them but when I do, angels sing a little.They do! They sing "no mess! no clean-up!" and I shed a tear. You've made them before for veggies, right? They're awesome on the grill or in the oven. Let me know if you want me to do a foil pack-a-palooza post.
Ohmygosh this is the post of many rambles! Long story short, cook rice, cook protein, chop veggies, grate cheese and.... toss it all together! Pile the black beans on top of your sunny, colorful rice and pile on the veggies!
For the sauce, whisk together mayo, vinegar and spices and serve room temperature. You can dip your fork in it and then dig in to your chop chop or go ahead and drizzle it all over the place.

Note
Season his chicken with poultry seasoning, freshly ground black pepper, and onion powder and put on the grill.
For extra flavor and nutrients, add turmeric and garlic powder to the spice rub.


Burger King Big King Burger

Burger King Big King Burger

This recipe make 4 Big King Burgers

Ingredients

Sauce

1/2 cup Mayonnaise
2 tablespoons French Dressing
1 tablespoon Sweet Pickle Relish
1 teaspoon White Vinegar
1 teaspoon Granulated Sugar

Sandwiches

4 Sesame Seed Hamburger Buns
8 frozen Burgers (4 ounces each)
8 slices American Cheese
1 1/3 cups Shredded Lettuce
12 White Onion slices
8 Dill Pickle Slices
Salt and pepper, to taste

Directions

Sauce

Mix all first five ingredients together in a small bowl.
Refrigerate until ready to use.

Burgers and Buns

Heat charcoal or gas grill on high heat.
Grill frozen burgers to desired doneness.
Season to taste.
Toast buns either on the grill or in a toaster oven.

Assembly

Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce.
On bottom bun, place one burger, then a slice of cheese, then another burger, and another slice of cheese.
Follow this with 3 onion slices and then 2 pickle slices.
Finish with top bun.


Burger King Onion Rings

Burger King Onion Rings


2 White Onions, medium to large
2 cups Milk
2 cups All-Purpose Flour
2 cups Breadcrumbs
1 teaspoon Garlic Powder
Oil, to deep fry
Salt, to taste



Finely mince the onions.
Mix the minced onions with half the breadcrumbs and about 2 tablespoons of milk.
Take about 2 tablespoons of the mixture and shape into a small ring on a foil-lined cookie sheet. Repeat until you have used all of the mixture.
Place the cookie sheet with the rings in the freezer for at least an hour.
When ready to cook the onion rings, heat oil to 350 degrees.
Take the rings out of the freezer and set aside.
In a medium bowl, mix garlic powder in with the remaining breadcrumbs.
In another medium bowl, mix together flour and enough milk to get a nice paste.
Dip an onion into the milk and flour mixture. Then dip into into the breadcrumbs.
Fry a handful of the rings at a time for 1 1/2 to 3 minutes or until golden brown.
Remove rings from the oil onto a rack or paper towels to drain. Repeat until all are cooked.
Lightly salt them and serve them immediately.


Burger King Chicken Caesar Salad and Citrus Caesar Vinaigrette

Burger King Chicken Caesar Salad and Citrus Caesar Vinaigrette


Chicken Caesar Salad has romaine lettuce, juicy tomatoes, Parmesan croutons, and shaved Parmesan cheese. Served with a Citrus Caesar Vinaigrette.

BURGER KING CITRUS CAESAR VINAIGRETTE


Makes 1 Cup

2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 clove garlic, minced


Combine all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. Store in the refrigerator for up to 1 week.


Burger King Avocado Ranch Dressing

Burger King Avocado Ranch Dressing




1/2 cup ranch dressing
1 ripe avocado

Blend the ranch dressing and the peeled and pitted avocado until smooth. Serve over salad.


Goes well with their Chicken BLT Salad has even premium lettuces, including romaine, spring mix and iceberg, and is garnished smoked bacon, tomatoes, red onions, and a three cheeses. Served with an Avocado Ranch Dressing.


Burger King Banana Julius

Burger King Banana Julius


1/2 cup orange juice
3 tablespoons egg whites
1 teaspoon vanilla
1/4 cup sugar
2 ripe bananas
3 cups ice

Blend everything but the ice for 10-15 seconds. Add in the ice and blend until smooth.


Burger King Mocha Frappe

Burger King Mocha Frappe

Serves 1

1 packet hot cocoa mix
1 tablespoon nondairy powdered creamer
2 no calorie sweetener packets (Splenda or Truvia)
1 teaspoon mini semi sweet chocolate chips
1 teaspoon instant coffee granules
1/2 cup milk
1 1/2 cups crushed ice or 8-12 ice cubes
1/4 cup Reddi-wip
2 teaspoons chocolate syrup

In a large glass, combine cocoa mix, powdered creamer, sweetener, chocolate chips, and coffee granules. Add 1/4 cup very hot water, and stir until mostly dissolved. Transfer mixture to a blender. Add smilk and ice, and blend at high speed until smooth. Pour into the large glass, and top with Reddi-wip and chocolate syrup.


Burger King Angry Whopper

Burger King Angry Whopper
Burger King no longer offers the Angry Whopper. Now you can make it at home.

Ingredients

Thick-cut Smoked Bacon,
Pepper Jack Cheese
Iceberg Lettuce
Spicy Onion Petals (We don’t have Burger King’s Recipe — but Applebee’s Onion Peels should work just fine. Click Here.)
Ripe Tomatoes
Spicy Jalapeno Slices
Angry Whopper Sauce (Recipe Below)
Toasted, sesame seed bun

Directions

Preheat a barbecue grill on high.
Toast both halves of the bun, face down, in a hot skillet. Set aside.
Form the beef into a thin patty slightly larger than the bun.
Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 minutes per side.
Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, Pepper Jack cheese, jalapenos, bacon, Angry Whopper sauce, onion petals, tomatoes, lettuce, top bun.

Angry Whopper Sauce

3 tablespoons packed Brown Sugar
3 tablespoons Ketchup
2 tablespoons prepared Yellow Mustard (not the powdered yellow mustard)
1 tablespoon Frank’s Hot Sauce
2 teaspoons Mayonnaise (not Miracle Whip)
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Chili Powder

Directions

Place all ingredients in a bowl and mix well.



a good recipe -


Onion Petals

1 egg
1 cup milk
1 cup all purpose flour
1 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 medium onion

Beat egg and combine it with milk in a bowl large enough to hold the onion; set aside.

In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin; set aside.

Cut about 3⁄4 to 1-inch off of the top and bottom of the onion, remove skin. Using a large, sharp knife, slice down the center of the onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut all the way through.

Dip the onion petals in the milk mixture, and then coat well with the flour mixture. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while preheating the oil.

Preheat the oil to 350 degrees. Fry the petals in the oil for 2 to 3 minutes or until golden brown. Remove from oil and let drain on paper towels.


a variety of Publix recipes -

This is just a small collection of Publix recipes for you to make at home -



Publix White Mountain Bread for the bread machine

1 1/2 cup milk
2 tbsp butter 2 tbsp honey
1 tsp salt
4 cups bread flour
2 tsp active dry yeast

Put them all in order of bread machine directions.
Makes 2 lb. loaf



Publix Breakfast Bread
1 package active dry yeast
1/4 cup warm water, about 105 to 110 degrees F
1/3 cup unsalted butter
3/4 cup whole milk
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
2 cups all-purpose flour
2 cups bread flour
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/4 cup dried currants
melted butter

In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in 1/4 cup warm water.

Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110 degrees F. Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and 1 cup bread flour.

Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this, the dried fruit will suck the moisture out of your bread, and you don’t want that!

Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a warm place.

Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to 1/2 cup at a time. Place dough hook on mixer (or knead by hand) until the dough is smooth and elastic.

Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled.

Bake in a preheated 350 degree F oven for 25 to 30 minutes. Cool on rack.

optional – add 1 T. molasses and more fruit






Publix Country Club Tuna Salad

2- 12 oz cans Market Pantry sold white tuna, albacore tuna in water
4 T Kraft Real Mayo
3/4 to 1 cup chopped celery
salt , pepper to taste

Drain both cans of tuna add to bowl with other ingredients & mix.



Publix Key West Salad

3 oz Imitation Alaskan King Crab
0.25 cup Onions, raw, sliced
0.25 cup Green Peppers, cut into strips
0.5 scallion, chopped
2 large Shrimp, cooked
1 tbsp lemon vinaigrette dressing


Serving Size: Makes 1 serving.


Publix Harvester Salad

2 Cups Spring Mix Salad
3oz Lower Sodium Boar's Head Turkey
.125 Cups of Pecans
1oz Blue Cheese
.25 Cups of Craisins
.25 Cups of Shredded Carrots
.25 Cup of Corn
10 Seedless Grapes
.75 Cups of Apple Slices

Serves 1



Publix Fruit Salad

1.5 cups watermelon
1.25 cups cantaloupe
1.25 cups honeydew
0.5 cups seedless grapes
0.25 cups pineapple
0.25 cups strawberries

Makes 5 c.



Publix Turkey Cobb Salad

1/2 c Romaine Lettuce
1/4 c Tomato, chopped
2 oz. Boar's Head Turkey
1 oz. Bleu Cheese crumbles
1 Hard Boiled Egg, chopped
1 slice Bacon, crumbled

Serves 1



Publix Chopped Salad

1 romaine lettuce heart (rinsed)
1 med head green cabbage (rinsed)
3 green onions (rinsed)
1 (3.75) package sliced almonds
4 oz crumbled blue cheese
1/2 cup fat free raspberry salad dressing
Cut stem end from romaine; chop finely (1/4 inch pieces) and place in bowl. Cut cabbage in quarters. Chop one quarter finely; Slice green onions thinly; add to salad.

Add remaining ingredients; toss to coat and serve.


Publix Blueberry Feta Salad
Servings: 4

1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon dried basil
1 cup fresh blueberries
1 shallot, thinly sliced
7 oz chunk feta cheese
2 cups baby arugula (or pea shoots)
2 tablespoons extra-virgin olive oil


Combine vinegar, sugar, and basil in small saucepan on medium. Simmer 4–5 minutes or until reduced by half. Remove from heat; stir blueberries into vinegar mixture and let stand to cool.

Slice shallot. Cut feta in half, then cut into slices from shorter end.

Divide feta between 4 serving plates. Top with greens, shallots, and blueberry mixture, drizzle with olive oil. Serve.




Public Buttercream Icing

1/2 pounds butter
2 cups vegetable shortening (preferably Crisco)
1/4 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon butter flavorings
1/2 teaspoons almond extract
1 tablespoon meringue powder
2 pounds confectioners’ sugar, sifted
1 tablespoon milk (optional)

Combine the butter, Crisco, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in up to 1 tablespoon milk to loosen it.
Meringue powder and butter flavoring can be found where cake decorating supplies are sold. The recipe can be made without these two ingredients, but the icing tastes better if you use the butter flavoring. And the icing with hold its shape better with the meringue powder.




Publix Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup of butter softened
1 (16 ounce) package of confectioner's sugar
1 teaspoon of vanilla extract

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioner's sugar and beat until smooth. Stir in vanilla.




Publix Macaroni and Cheese

• 2 cups elbow macaroni, uncooked
• 1 1⁄2 tablespoons margarine
• 1⁄4 cup flour
• 2 cups skim milk
• 1 teaspoon Worcestershire sauce
• 3⁄4 teaspoon dry mustard
• 1⁄8 teaspoon Tabasco sauce (or other hot red pepper sauce)
• 1⁄8 teaspoon black pepper, freshly ground
• 2 cups reduced-fat cheddar cheese, shredded
• 3 tablespoons parmesan cheese, grated, fresh

1. In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
2. Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
3. Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.



Publix Mardis Gras Cloned Chicken Wings

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1-3 minced cloves garlic (we use 3)
2 teaspoons dried rosemary
1/2 cup lemonade
1 teaspoon black pepper
1 teaspoon salt
10 to 12 chicken wings

Preheat oven to 425 degrees F.

In a small saucepan, heat oil and butter over medium heat. Add shallots, garlic and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly.

Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint.
Place wings in shallow pan and coat well with sauce. Bake until skin is golden brown, about 30 minutes.

Makes 20 to 24 pieces.






Publix Heath Bar Cookies

• Cooking spray
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 2 1/4 cups packed light brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 3/4 cup walnuts, chopped
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup toffee pieces

Preheat the oven to 350 degrees F. Spray an 8-inch-square baking dish with cooking spray and place a piece of parchment paper over the pan. Give the parchment another spray coating it evenly.
In a medium saucepan melt the butter over medium heat; stir in the brown sugar until smoothly melted. Remove from heat and let stand 5 minutes.
Now in a medium bowl, whisk together the flour, baking powder and salt. Freshen the walnuts by toasting them in a medium skillet over medium heat, 6 to 8 minutes until fragrant; remove from hot pan to cool.
Beat in the eggs, one at a time, into the cooled butter-sugar mixture, next whip in the vanilla. Stir in the flour mixture and mix until combined. Gently fold in the toffee pieces and toasted walnuts into the thick batter.
Spread the batter in the parchment lined pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 15 minutes, lift out of the pan and cut into 1 inch pieces.






Publix Calypso Cookies


• 1 stick butter (room temperature) or ½ cup of coconut oil
• 1 egg
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoons vanilla
• ¼ teaspoon almond extract
• ¾ cup oats (leave whole)
• ¼ cup oats, ground in a food processor
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup dried pineapple (or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel)
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans
• 2 tablespoons milk

1. Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, and almond extract and set aside.
2. Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
3. Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
4. Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes.


Publix Chili

• 1 onion, chopped, divided
• 1½ pounds ground chuck beef
• 3 tablespoons chili powder
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 1 can ( 10.75 ounce) condensed tomato soup
• 1 can (14.5 ounce) diced tomatoes/sweet onions (undrained)
• 1 can (10 ounce ) milder diced tomatoes/green chiles (undrained)
• 1 can (16 ounce) chili beans in mild sauce (undrained)
• 1 can (15 ounce) black beans (drained)

Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve.



Publix Gorgonzola Potatoes

o 3/4 cup crumbled gorgonzola cheese
o 1 cup 1/2 & 1/2
o 1 tspn. salt
o 2 tbsp flour
o 2 tbsp garlic butter
o 1 (20 oz)Simply Potatoes Homestyle Sliced Instant Potatoes
o 1/4 cup french fried onions
o pepper to taste

Combine in microwave bowl cheese, 1/2&1/2, salt and flour. Add butter and microwave on high 2 minutes. Stir in remaining ingredients, microwave 10- minutes or until potatoes are tender. Serve For more elegant serving, put into oven safe dish, put french fried onions on top and broil for 3-5 minutes.


Publix Bourbon Marinated Salmon
• 1/4 cup brown sugar
• 3 tablespoons bourbon (Jim Beam)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 tablespoons green onions, chopped
Mix all ingredients and marinate salmon in mixture for a minimum of 3 hours or overnight. Broil, bake or grill and enjoy!



Publix Shrimp Scampi

• 16 jumbo (U/15) shrimp, (peeled and deveined)
• 2 cloves minced garlic
• 1 ounce olive oil
• 2 ounces whole butter cut into small cubes
• 2 ounces dry white wine
• 1 teaspoon chopped Italian parsley
• juice of 1 lemon
• 6 ounces shrimp stock or chicken stock
• 4 ounces dry capellini pasta or angel hair
• 2 roma tomatoes peeled, seeded and diced small
• salt and pepper to taste

• Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve.
• Season the shrimp with salt and pepper and sauté the shrimp in olive oil turning once after 1 minute. Add garlic and sauté 1 more minute.
• Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer.
• Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce.
• To serve Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp.



Publix Key Lime Pie

Whisk until smooth:
2 cans (14oz each) sweetened condensed milk
1 cup lime juice

Stir in:
1/2 cup sliced almonds

Pour into:
1 graham cracker crust

Top with:
Redi Whip – or any whipped topping of your choice


Ikea grönsakskaka

IKEA GRÖNSAKSKAKA
Swedish vegetable medallions - potato-based dish with broccoli, leek, onions and cheese. Serve as a side dish with chicken, meat or fish, or as they are as a vegetarian dish.

4 large russet potatoes
1 1/2 cup broccoli florets
2 tablespoons cream
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/2 cups Swiss cheese, grated (can use Emmental or Jarlsberg)
2 green onions, finely chopped
1 egg

Preheat oven to 375ºF. Line a large cookie sheet with parchment paper.
Peel and chop the potatoes into 1/2" chunks, drop into a medium-sized saucepan that has a tight fitting lid and has been filled with cold water. Set over medium-high heat, covered, bring up to a boil and simmer for 10-12 minutes, until fork tender. Remove potatoes from boiling water to a large mixing bowl to cool slightly.

Rinse out the potato pot, fill with cold water and broccoli florets. Cover and bring up to a boil, remove from heat and steam until fork tender, about 3-4 minutes. Drain broccoli and move to a cutting board, dice finely when cool enough to handle.

Meanwhile, pour the cream over the potatoes, season with salt and pepper. Coarsely mash the poateos with a potato masher. Stir in the broccoli, cheese, green onion, and egg.

Place a 3" diameter biscuit cutter on the parchment-lined cookie sheet. Scoop a heaping tablespoon into the cutter and gently flatten with a spoon. Remove the cutter and continue with the mixture, until it is all gone.

Bake for 20-25 minutes until golden brown on top and bottom. Let cool slightly and serve. Excellent served with mayo seasoned with a bit of chipotle chili powder.

NOTE: for a crispier result, use uncooked potatoes, if desired. This is also a great way to use up leftover mashed potatoes.


The following is not IKEA’s but a bit richer –

2 Tbs. butter
½ medium yellow onion, finely diced (about 1 cup)
1 small leek, halved lengthwise and sliced finely (about 1 cup)
¼ tsp. Kosher salt
2 large Russet potatoes (2½-3 cups)
1 small broccoli crown, do not chop (about 1 cup)
2 eggs
¼ cup crème fraiche
¼ cup half and half cream
2 cloves garlic, crushed to a paste
½ tsp. black pepper
⅓ lb. Emmental or Jarlsberg cheese, grated
1 cup Parmesan, finely grated
Directions
1. Melt the butter in a medium pan over medium high heat and sauté the onions and leeks with the salt until just starting to pick up some color. Set them aside to cool.
2. Peel and cut the potatoes into large chunks, boil until just cooked through, about 12-15 minutes.
3. Trim the dry end of the broccoli stem and put it uncut into the pot of boiling potatoes, stem down.
4. After about six minutes, remove the broccoli from the pot, cut off the florets and return the thick stem to the pot to finish cooking.
Tip: Put the florets in a pot of cold water to stop them from cooking further.
Note: At six minutes the top florets of the broccoli should be just cooked through, any longer and they would overcook. They can even be a bit under cooked, because they will be baked again.
5. Remove the broccoli stem and set it aside to cool with the florets.
6. Drain the potatoes, return them to the pot, and set them aside to cool.
7. Chop the broccoli finely.
Tip: Slice through the dark green tops about every ¼ inch until you have only the floret stem remaining. Chop the remaining stems into a ¼ inch dice.
Note: Do not mash the delicate tips. You want vegetables bits, not a vegetables paste.
8. Put the eggs in a medium bowl and lightly whisk them.
9. Add the crème fraiche, cream, and garlic and whisk them together with the eggs.
10. Mix in the onions and leek mixture and the chopped broccoli.
11. Stir in the Emmental and half a cup of the Parmesan.
Tip: By mixing everything, before adding it to the potatoes, you get a thorough blending of the ingredients and avoid over-working the potatoes and turning them to “glue.”
12. Use a metal whisk to mash the potatoes.
Tip: Push down on each chunk of potato with the point of the whisk to break them up. You want about half of the potatoes completely mashed, but you also want plenty of ⅜-½ inch chunks of potato remaining.
Note: Do not use a standard potato masher, this would break the potatoes down too much. You want enough mashed potato to hold everything together, but you still want the texture of chunky potatoes. Smashed, not mashed, potatoes.
13. Preheat the oven to 425º F (220º C).
14. Pam a standard muffin pan, and put ⅓ of a cup of the mixture into each cup.
Tip: Use a spoon to push the mix into the cup so that there are no air pockets. The mix should come up to about an eighth of an inch from the lip of the cups. I had enough mix to fill 16 muffin cups full.
Note: If you do not have a muffin pan, you can put scoops of the mixture directly on a baking sheet. If the mix is too thin to hold its shape, stir in a quarter cup of bread crumbs to firm it up.
15. Sprinkle one teaspoon of Parmesan on top of each cup.
Tip: Use your fingers to spread the cheese over the top and tamp it down into the mixture.
16. Bake for 20 minutes.
17. Remove the muffin pan from the oven and let the medallions cool slightly.
18. Run a shape knife around the edges of each cup to loosen the medallions.
19. Turn the pan over on a clean surface and give it a strong rap to free the medallions from the pan.
Tip: This recipe makes a lot of Grönsakskaka, fortunately they freeze very well. If you are planning to freeze some for later consumption, now would be the time to put them on an uncovered tray in the freezer. After they have completely frozen, about one hour, place them in a plastic bag for storage.
Note: To reheat the frozen Grönsakskaka, microwave them for one minute and then put them, cheese side down, on a baking sheet in a 425º F (220º C) oven for ten minutes.
20. Place the medallions, cheese side down, on a Pam-ed baking sheet.
21. Continue baking the medallions for another ten minutes, until the tops are brown and crispy.
22. Serve warm as a side dish.
Tip: They also make a good addition to a breakfast plate.
Grönsakskaka would also make a great hors d’oeuvre. use a mini-muffin pan and bake them for 10 minutes in the pan and an additional 8 minutes upside down on a baking sheet.


McDonald’s Pico Guacamole Burger




1 1/2lbs ground beef
salt and pepper
4 slices white cheddar cheese
4 pieces of leaf lettuce
4 sesame seed buns

Pico de Gallo-

4 plum tomatoes (seeded and diced)
1 small white onion (finely chopped)
2-3 jalapeño peppers (seeded and chopped)
½ cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
salt (to taste)

Guacamole-

3 ripe avocados (peeled and pitted)
The juice of 1 lime
1 teaspoon salt
½ cup onion (diced)
3 tablespoons fresh cilantro (chopped)
1 teaspoon fresh garlic (minced)
1 pinch cayenne pepper

To prepare the pico- In a bowl combine tomatoes, onion, peppers and cilantro.
Add lime juice and salt. Mix well. Cover and refrigerate for 1 hour.
To prepare the guacamole- In a medium bowl mash the avocados. Squeeze in or add lime juice.
Add salt. Mix in onion cilantro, tomatoes and garlic. Mix in cayenne pepper. Refrigerate for 1 hour.
Form the ground beef into 4 equal patties and season on both sides with salt and pepper.
Place the patties into a large skillet over medium-high heat.
Cook over medium-high heat, turning frequently until fully cooked (the internal temperature has reached 160).
During the last few minutes of cooking top each patty with a slice of A white cheddar cheese.
Cook until the cheese has melted.
Place each patty onto the bottom half of each bun.
Top with a piece of lettuce, some guacamole and pico de gallo.


Cattlemen's classic bbq sauce

CATTLEMEN'S CLASSIC BBQ SAUCE

1/4 cup tomato paste
1/4 cup white vinegar
1/2 Tsp dry mustard
1/4 cup light corn syrup
1 Tbsp molasses
1/2 Tsp liquid smoke
1 clove garlic, crushed
1/2 Tsp onion powder (or 1 Tbsp finely grated onion)
1/4 to 1/2 Tsp chile d'arbol pepper, freshly ground or 1/4 Tsp ground cayenne pepper
3/4 cup water
salt to taste
black pepper to taste

Place the above ingredients into a non-reactive sauce pan. Stir to combine. Bring the contents of the pan to a boil, cut the heat, and simmer until relatively thick.