Popeyes® Ghost Pepper Wings

Popeyes® Ghost Pepper Wings

Capturing the flavor of the elusive ghost pepper, Popeyes Bonafide® wings are marinated for 12-hours in an exotic blend of peppers, taking the intense flavor all the way to the bone. Then our tender, juicy, bone-in chicken wingettes and drumettes are battered and breaded in a southern style crispy coating and fried up fresh. Their spicy, crunchy, craggy fried chicken, replete with an array of interesting dipping sauces and vaguely Cajun-style sides.

• Package of Chicken Wings (skin on, not frozen)
• Zatarain's Crispy Southern Frying Mixture
• Buttermilk
• Ghost Peppers (qty 6-12)
• Celery (Optional)
• Bleu Cheese (Optional, but helps)
• Seasoned Flour Mixture:
• 2 Cups All Purpose Flour
• 2 Tsp Baking Powder
• 1 Tbsp Cayenne Pepper
• 1 Tbsp Garlic Powder
• 1 Tsp Salt & Pepper
• 1 Tsp Paprika
• 6 - 12 Ground Ghost Chili Peppers



1. Process your chicken wings with the following intricate steps:
2. Find the joint
3. Cut the skin around the joint
4. Dislocate the joint to show the bones split from eachother
5. Cut in between the two bones that split to separate the two pieces from eachother
6. Repeat the same steps with the creepy appendage thingy
7. Soak your chicken pieces in buttermilk for an hour
8. Mix together your seasoned flour mixture
9. Grind up as many or as few ghost peppers as you feel like in a food processor. I am not responsible for whatever you decide to do with these peppers. Use at your own risk.
10. Add the ground up ghost pepper flakes to the seasoned flour mixture. Use gloves if handling to prevent destroying yourself. If you don't have gloves then make sure you don't touch your body.
11. Toss the chicken from the buttermilk into your flour, back into your buttermilk and one more time in your flour to get a nice coating.
12. Deep fry at 365°F for 8-12 minute or until fully cooked on the inside.
13. Serve with Bleu Cheese and other Milk products. Have an anti-acid tablet on hand. Have all emergency numbers near by

Sonic Grape Limeade

1 (12 oz.) can limeade concentrate, thawed
2 pkgs. grape kool-aid
1 {2 liter} bottle sprite
Fresh limes, optional

Combine limeade and koolaid until no koolaid lumps exist.
In a large pitcher or bowl, mix together the limeade/grape mixture and the sprite until well combined.
Don’t stir too vigorously, or the carbonation in the Sprite will all go away.
Listen to someone who knows from experience.
Slice your limes and add it to the mix.

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Applebee's Copycat Honey Grilled Salmon

3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 salmon fillets

Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
Watch the sauce closely to be sure it doesn’t bubble over.
Preheat barbecue grill to medium heat.
Rub each salmon filet with olive oil, then add a light sprinkling of salt and pepper.
Grill the salmon for 3-4 minutes per side or until done.
Alternately, you can bake these at 375 degrees for twelve minutes if you prefer not to grill them.
Once your salmon is cooked, remove the salmon from the grill or pull from the oven, and brush each fillet with the honey pepper sauce.
Serve the fish with small ramekins of additional sauce for extra dipping.

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Starbucks Horchata Frappuccino

To make the syrup:
1 cup water
1 cup brown sugar
1 teaspoon cinnamon
To make the drink:
1 cup almond milk
1 cup vanilla ice cream or ice
3-4 tablespoons cinnamon dolce syrup
whipped cream and ground cinnamon for topping

Syrup:

In a small sauce pan, mix the brown sugar and cinnamon together. Add the water and simmer for 5 minutes, or until it coats the back of a spoon. Remove, allow to cool and store in an airtight container.

Drink:

In a blender, combine all the ingredients. Blend until smooth. Top with whipped cream and cinnamon, if desired.

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E-Z Cookin' Mexican Bubble Pizza

E-Z Cookin' Mexican Bubble Pizza



1-1/2 pounds ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup water
1 envelope taco seasoning
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
2 cups shredded cheddar cheese
Optional toppings: shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions


Fold an 18-in. square piece of heavy-duty foil in half to make an 18x9-in. strip. Place strip on bottom and up sides of a 6-qt. slow cooker. Coat strip with cooking spray.
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.
Cut each biscuit into four pieces; gently stir into beef mixture. Transfer to slow cooker. Cook, covered, on low 3-4 hours or until dough is cooked through. Sprinkle with cheese. Cook, covered, 5 minutes longer or until cheese is melted. Serve with toppings of your choice. Yield: 6 servings.

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Joe's Crab Shack Stuffed Mushrooms

16 large mushroom caps
1 cup Alfredo sauce or white sauce
¼ cup grated Parmesan cheese

For Seafood Stuffing:

¼ cup margarine
3 large onions (diced)
3 tbsp minced garlic
½ lb Pollock fillets
½ lb salad shrimp (chopped)
½ bunch celery (diced)
1 oz shrimp base
¼ tsp cayenne pepper
¼ tsp white pepper
½ lb crab claw meat
2 cup seasoned croutons
¼ cup seasoned bread crumbs

1. To prepare seafood stuffing, heat margarine in a frying pan and sauté onion and garlic in it for just 2-3 min.
2. Add Pollock fillets and cook for 10 min on medium heat.
3. Now add shrimps and celery and cook for 2 min on high heat so that all water would have been absorbed.
4. Remove the pan from heat and then add rest of the ingredients including shrimp base, peppers, crab meat, croutons and bread crumbs and mix them well.
5. Take a greased baking tray and place the mushroom caps in such a way that their stem side up, one by one stuff the mushroom caps with prepared seafood stuffing, pour 1 tbsp of Alfredo sauce on each topping, sprinkle some Parmesan cheese and then place in oven to broil for 10 min until become light brown from top.

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Figgy Piggy

8 slices Sara Lee® Artesano™ Bread
8 sliced Provolone Cheese
2 ounces bleu cheese
1/4 cup dried figs
1/4 cup water
1 tablespoon sugar, optional
8 sliced thick cut bacon, cooked
4 tablespoons butter, unsalted

Add the figs to the water and either let sit overnight or microwave for 2-3 minutes.
Remove the figs and add them to a small food processor and add water as needed (I used 2 tablespoons) to make a spreadable puree.
You can add sugar to the puree if you would like but with this savory grilled cheese I didn't.
Spread the butter on one side of each of the 8 slices of Sara Lee® Artesano™ Bread.
Butter side down on the cutting board add fig puree to four of the slices.
Add the bleu cheese to the remaining four slices.
Add a slice of provolone to each of the slices.
Top four slices with bacon.
Close the sandwiches, a bacon covered piece of Sara Lee® Artesano™ Bread with a non bacon covered piece.
In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.

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Something Different for Dinner

Italian Layer Bake



1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten



Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

Place 1 square of dough into an 8-inch square baking dish. Using your fingertips, press dough to fit bottom of dish.

Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half the beaten eggs over the peppers and repeat the layers with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 5 minutes, then cut and serve.




Baked Tuscan Spaghetti Casserole



1 pound ground beef
1 teaspoon salt, divided
1 (26-ounce) jar spaghetti sauce
12 ounces spaghetti
1 (15-ounce) container ricotta cheese
1 cup sour cream
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish or 3-quart casserole with cooking spray.
In a large skillet over medium heat, brown ground beef with 1/2 teaspoon salt until no pink remains; drain off excess liquid. Stir in spaghetti sauce; set aside.
Prepare spaghetti according to package directions; drain and place in a large bowl. Add ricotta cheese, sour cream, Italian seasoning, garlic powder, and remaining salt. Stir until cheese is melted and spaghetti is evenly coated.
Spread a cup of meat sauce in the bottom of prepared baking dish. Place spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake 45 minutes. Remove foil and bake 5 to 10 additional minutes, or until heated through.



Frontier Chicken & Noodle Casserole



1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked fine egg noodles
1/4 cup mayonnaise
1 (10.25-ounce) can cream of chicken soup
1 cup crushed potato chips


Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.

In a large bowl, combine all ingredients except potato chips; mix well. Spoon mixture into prepared casserole dish and top with crushed chips.

Bake 30 to 35 minutes, or until golden and heated through.




Baked Goulash



1 -1/2 to 2 pounds ground beef
1/2 pound sliced mushrooms
1 small onion, chopped
1 tablespoon chopped garlic
1 (28-ounce) jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked elbow macaroni
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese



Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.

In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.

Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.

Notes

This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal.




Tex Mex Ziti



1 (12-ounce) package ziti
1 pound ground beef
1/2 onion, chopped
2 cups spaghetti sauce
1 cup salsa
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 tablespoons chopped fresh cilantro or parsley


Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Prepare pasta according to package directions. Drain, rinse, and drain again; set aside in a large bowl.

Meanwhile, in a large skillet over medium heat, brown beef and onion 5 minutes; drain off excess liquid. Add to drained pasta along with spaghetti sauce, salsa, ricotta cheese, and 1 cup cheese; stir until well combined. Spoon into prepared baking dish.

Bake 25 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake 10 more minutes, or until cheese is melted. Sprinkle with cilantro just before serving.


Notes

For additional ethnic flavor, you might want to add a drained can of green chilies, jalapeño peppers, or black olives when you combine all of the ingredients.

Freezer-friendly recipe: Follow all steps above expect for baking. After ziti is assembled, cover with a few layers of foil and place in freezer. Thaw by placing in fridge 24 hours in advance. Once thawed, bake at regular time and temerpature.

Heirloom Bean Tostadas

For the bean salad:
Kosher salt
3-1/2 cups (12 oz.) green beans, trimmed and cut into 1-inch pieces
2 cups (10 oz.) fava beans in the shell (3 lb. in the pod)
3 cups mixed canned beans, such as cannellini, pinto, and black-eyed peas
3 Tbs. sherry vinegar; more as needed
2 Tbs. extra-virgin olive oil
1-1/2 tsp. agave syrup
1-1/2 tsp. Dijon mustard
2 canned chipotles in adobo, seeded and minced (2 tsp.)
4 medium scallions, trimmed and thinly sliced (1/2 cup)
Freshly ground black pepper
1 jalapeño, stemmed, seeded, and finely diced (1-1/2 Tbs.)
1 Fresno chile, stemmed, seeded, and finely diced (1 Tbs.)

For the cilantro aïoli:
2 cups (3-1/2 oz.) coarsely chopped fresh cilantro leaves and stems
2 Tbs. fresh lime juice
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise

For the crispy avocado and tortillas:
5-1/4 oz. (1 cup) rice flour
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/4 cup red and/or white quinoa
1/4 cup poppy seeds
1/4 cup black and/or white sesame seeds
2 firm ripe Hass avocados, peeled, seeded, and cut into 8 wedges each
5 to 6 cups vegetable oil
8 6-inch corn tortillas, pre-fried or soft
For assembly
2 cups frisée or curly mustard greens, coarsely chopped


Make the bean salad:
Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.
Blanch the green beans in the boiling water until just tender, 3 to 4 minutes.
Using a slotted spoon or skimmer, transfer them to the ice bath.
When completely cooled, use the slotted spoon to transfer them to a platter lined with a kitchen towel, pat dry, and refrigerate until cold.
Return the water to a boil and blanch the fava beans until tender, about 2 minutes.
Drain in a colander and transfer to the ice bath. Drain when the favas are completely cooled.
Peel the fava beans by holding onto the germ end, pinching off the opposite end and squeezing to release the bean from the skin.
Transfer the beans to a bowl and refrigerate until cold.
Rinse and drain the mixed canned beans.
In a large bowl, whisk together the vinegar, olive oil, agave, mustard, chipotles, scallions, 1/2 tsp. salt, and 1/4 tsp. pepper.
Add the green beans, fava beans, mixed canned beans, jalapeño, and Fresno chile and gently toss to coat.
Season to taste with more salt, pepper, and vinegar.
Make the cilantro aïoli:
Put the cilantro, lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a food processor.
Pulse until the cilantro is very finely chopped and a paste begins to form.
Add the mayonnaise and blend until fully combined. Season to taste with salt and pepper.
Cook the crispy avocado and tortillas:
In a medium bowl, combine 2-1/2 Tbs. of the rice flour and the cumin with 1/3 cup water, 1/2 tsp. salt, and 1/2 tsp. pepper to make a thin batter.
In another medium bowl, mix the quinoa, poppy seeds, and sesame seeds.
Transfer the remaining rice flour to another medium bowl and season generously with salt.
Working with one avocado wedge at a time, dredge in the rice flour, shaking off the excess.
Then dip into the batter to coat lightly, letting the excess drip off.
Finally, roll the wedge in the seed mixture, pressing gently to form and to completely coat.
Transfer the wedges to a plate and refrigerate until ready to fry.
In a 4-quart saucepan fitted with a deep-fry thermometer, heat 2 inches of vegetable oil to 375°F.
If using soft tortillas, fry one at a time until just crisp, about 1 minute, turning once with tongs.
Drain on a plate lined with paper towels, lightly season with salt, and set aside.
In the same oil, fry the avocado wedges in small batches until the seeds are golden and crispy, 2 to 3 minutes.
Transfer to another plate lined with paper towels to drain. Season the wedges with salt.
Assemble:
Spread a little cilantro aïoli on each fried tortilla and top with a small amount of frisée or mustard greens to create a bed.
Distribute the bean salad mixture among the tostadas and top each with 2 avocado wedges and a little more of the cilantro aïoli.
Serve immediately.

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James Collier on Processed Foods - Video (James)

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grew up watching this legend . will never be forgotten...

Roasted portabello mushroom salad melts

Original recipe called for tuna but my wife and I prefer salmon.

Get two large Portobello mushrooms. about 4-5 inches wide.

Scrape out black "gills" in center. Brush with olive oil and bake for 15 mins @ 400*.

Make a can of salmon or tuna as you normally like it.

After mushrooms baked...put slice of red onion, slice of fresh tomato and scoop of tune or salmon salad on top...top that with a slice of you favorite cheese...I used Pepper Jack.

Put back in oven for 10-15 mins to melt cheese.

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Cottage Pie Recipe

For Meat Mixture

1 tbsp olive oil
1 1/4 lb lean ground beef
salt and pepper to taste
1 large onion chopped
1 clove garlic minced
1/2 tsp red pepper flakes
2 tbsp Worcestershire sauce Coupons
1.9 oz onion soup mix
1 cup beef broth
2 cups frozen veggies I used mix of peas, carrots, green beans and corn

For Mashed Potatoes

6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1/4 cup Parmesan cheese
salt and pepper to taste
1 tbsp fresh parsley for garnish

Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.

Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.

Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.

Preheat the oven 350 F degrees.

Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.

Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.

Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.

Garnish with more parsley and pepper and serve warm.

Meatloaf Madness 101

Meatloaf Madness 101

101 Creative Ways to use Leftover Meatloaf.

Meatloaf Madness 101 is a comprehensive guide to making many magnificent and tasty tried and proven meals with your surplus meatloaf. Also, depending on your tastes and amount of leftover meatloaf, you can replace meatloaf in this ebook with ground beef.

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

Timothy in the kitchen

Hello! I want to introduce you to an amazing, healthy, fresh, exciting bread recipe i have come up with. I believe you will like the outcome of this. It’s moist, but not as moist as a banana bread.
This recipe consist of flour, oats, allspice, milk, blueberries and it wouldnt be the same, without me adding chopped walnuts in it. I love walnuts alot. You just never can tell what i might add in. The surpurise and anticipation of chef Timothy, what will he come up with next?
Chef Timothy is dedicated to making fun, easy, not hard to learn recipes. He takes the hard work out of it for you. He includes the US measurments and grams, for those who like to measure on a scale for grams.
Another fun way, chef Timothy, wants you to learn, how to cook, how to be creative, and most of all have fun, in your own kitchen.
Enjoy the video post. And like, comments, and share!
**** To enjoy these recipes and more! We have created a website for you to enjoy wonderful recipe videos, and more! Comments are always welcome!
>>>> http://ift.tt/2fQC7wA <<<<
Thank you for your loving support 😀
Chef Timothy

Timothy in the kitchen

When it comes to making a cake. Make sure you always let it cool, in the pan for at least 15-20 minutes before transferring it to a cake pan. There are many techniques to transfer the cake.

Timothy in the kitchenT

The master piece is almost completed. The camel frosting being homemade is too die for. You know what's going into the frosting when you make it! Do you really know what's in that bottle in the store, REALLY? When making your food, at home you get a sense of pride, accomplishment, and self worth, you can say i did this, and i learned this on "Timothy in the kitchen", Cooking Show.
For you convenience we have setup a website for you, to watch, comment and learn how to make this recipe, along with many more. Come check us out at
>> http://ift.tt/2fQC7wA
Thank you for spending time with me today.
Chef Timothy

Timothy in the kitchen

You know what they say about apple cake and caramel frosting and making it just a little bit better?? Well, yes.
APPLE CAKE WITH CARMEL CREME FROSTING >> http://ift.tt/2idabUs

Timothy in the kitchen

Hello,
I’m covering the absolute most important about healthy food choices. “The perfect no fuss-dinner: just mix the ingredients together, spread on top of the chicken, and bake. No marinating, no dipping, no coating just easy!”

This brings a new way to bring out the best thing about chicken breats: I could easily see this being another one of my go-to dinners. Perfect for those nights where you’re “like, totally” hungry but yet can’t even motivate yourself to put on pants so you can pick up some fast food.

What i love most about this dish: If you’re into spicy food, like i am, this is a good spicy food for starters. The lemon juice gives it a mild taste to give it flavor and you can experience. If your like me, and can understand why spicy lovers make the sacifices stick around.

This dinner(Plate), was a perfect dinner for the kind of week i was having. A no fuss way to cook tender chicken with a crispy breading. I enjoy making my own bread crumbs. I enjoy the joy, prefection i put into each dish i make, as im feeding my own family at the dinner table. In closing, this is the only dinner you need to have that is easy and fun to make. Give it a try.

For your convenience we have setup a website for you, to watch, comment and to learn how to make this recipe, along with many more. Come check us out at

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Thank you for spending time with me today
Chef Timothy

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Baked Garlic Parmesan Chicken with Cilantro Lime Rice

Complete recipe with instructions and measurements:

PREPARATION 15 minutes
COOK TIME 30 minutes
SERVINGS 6

Ingredients

*6 skinless boneless chicken breast halves
*2 tbsp olive oil or sunflower oil (27 grams)
*1 clove garlic minced (11 grams)
*1 cup dry bread crumbs (108 grams)
*1 tsp dried basil leaves (2 grams)
*1/4 tsp ground balck pepper (2 grams)
*2/3 cup grated parmesan cheese (75 grams)

Preparation

*Preheat the oven to 350°F
*Lightly spray cooking sheetnwith non stick cooking spray
*Lay down parchmement paper, spray non stick cooking spray
*In a bowl blend the olive oil and garlic
*In a separate bowl, mix the bread crumbs, parmesan cheese, basil and pepper

*Dip each chicken breast in the oil mixture, then in the bread crumb mixture

*Arrange the coated chicken breast in a prepared cooking sheet
*Top off with any remaining bread crumb mixture
*Bake 30-45 minutes in preheated oven
*Chicken is “NO” longer pink and juices are running clear

Cilantro Lime Rice(Side dish)

Ingredients

*1 1/2 cup water (355 grams)
*1 cup long grain white rice (185 grams)
*1/2 tsp salt (2 grams)
*1/2 cup fresh cilantro (25 grams)
*2 tsbp fresh lime juice (15 grams)
*1 tbsp olive oil or sunflower oil (14 grams)
*1 garlic clove minced (3 grams)

PREPARATION 5 minutes
COOK TIME 16-18 minutes
SERVINGS 3

Preparation

*In a medium saucepan bring 1 1/2 cups water to a boil
*Add rice and add 1/4 tsp of salt
*Cover and reduce to a simmer
*Cook until water is absorbed and the rice is just tender (DO NOT LIFT THE LID AT ALL!)

*16 to 18 minutes
*If you want: in a blender combine cilantro, lime juice, oil, garlic and 2 tablespoons of water

*Blend until smooth
*Stir into cooked rice and fluff with a fork
*You are ready to eat!

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Rainforest Cafe Strawberry Lemonade

1 lb strawberries, washed & cut into small pieces
6 lemons, juiced and set aside
¾ cup of sugar
6 cups of water
Ice

In a small sauce pan put in your strawberries, sugar, 1 cup of water and a rind of 1 of the lemons.
Stirring constantly, cook on medium high heat until it boils. Remove from stove once it starts boiling.
Pour the strawberry mixture in a pitcher. Mix in 5 more cups of water and add your lemon juice. Stir until well combined.
Taste and add any more sugar, water or lemon juice if needed.
Put in the refrigerator and serve cold.

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Paesano's Restaurant Shrimp Paesano

This is one of Paesano's Restaurant signature dishes. You will love this garlic shrimp dish. Paesano's Restaurant is on the Riverwalk in San Antonio, Texas.



For Shrimp
2 pints half-and-half cream
salt & pepper, to taste
1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
2 cups flour
2 tablespoons vegetable oil

For Sauce
1 egg yolk
1 1⁄2 cups butter, cold, cut into 1 inch pieces
1 medium lemon, juice of
4 garlic cloves, minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped


Pre-heat oven to 400º F.
Soak shrimp in half& half for 30 minutes.
Drain shrimp and dust lightly in flour.
Sauté shrimp for 5 minutes on one side.
You will have to do in batches so that you do not overcrowd.
Do not turn shrimp.
Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
Turn to BROIL and broil for 5 minutes.
Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
(Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
Pool sauce in plates and top with shrimp.
Serve immediately.

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Smashburger Truffle Mushroom Swiss

Burger Seasoning
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons seasoned salt
Truffle Mayonnaise
1/2 teaspoon truffle oil
1 cup of mayonnaise
Mushrooms and Grilled Onions
1 cup sliced white onions
2 cups sliced Cremini mushrooms
1 1/2 tablespoons butter
2 1/2 pounds of ground chuck
8 slices of swiss cheese
4 hamburger buns (use egg buns if available)

Prepare the burger seasoning by combining the kosher salt, black pepper, and the seasoned salt in a small container. You will use the burger seasoning for both the burgers and the mushrooms and onions.

Prepare the truffle mayonnaise by combining the truffle oil and mayonnaise in a small container and set aside. You will have some left over. You may want to dip your fries in the extra mayonnaise.

Divide the ground meat into 8 equal portions of beef. Press the beef into round balls.

Prepare the mushrooms and onions by heating up the skillet to medium-high. Add butter, when the butter has melted sear the mushrooms and onions. Season the mushrooms and onions with a pinch or two of the burger seasoning. Cook the mushrooms and onions by flipping occasionally and when they have begun to brown remove from the pan and set aside.

Do not wipe out the skillet. Place 3 or 4 balls of beef (depends on the size of your skillet), and smash the burger into the hot skillet. You can mash with a wrapped large can, or two spatulas (press one over the other one). When the burger patty is flattened, season liberally with burger seasoning. The burger will hiss and sizzle while cooking, after about a minute or so you will want to flip over the burger patty. Top the patty with some additional seasoning and then the swiss cheese, cook for another 30 seconds or so and you will need to remove the patty from the grill.

Build the burger by spreading truffle mayonnaise onto both the top and bottom buns. Add the burger with cheese, then some of the mushrooms and onions, then the other burger with cheese, and top that with additional mushrooms and onions. Add the top bun.

Popeye's Blackened Ranch Sauce

1 cup mayonnaise
1/2 cup sour cream
2 Tablespoons dried parsley
1/2 teaspoon onion powder
2 cloves garlic
3 Tablespoons blackening seasoning

Combine all ingredients in blender or food processor.
Blend until smooth.

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Shoney's Slim Jim

6 ounces thinly sliced Virginia baked ham
3 ounces thinly sliced natural Swiss cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
shredded lettuce
sandwich sauce or Thousand Island salad dressing
1 tablespoon butter or margarine, softened

Heat a griddle or large skillet over medium-high heat.
Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle.
Remove bread from griddle.
On the bottom of the sandwich roll arrange (in order) ham, cheese, lettuce, tomato.
Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich.

Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with a dill pickle spear and serve with potato chips or hand-cut french fries.

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Entenmann’s Recipes

Entenmann’s Recipes
Do you like to bake? How about chocolate chip cookies, old banana cake, crumb cake, donuts, apple crumb cake, cupcakes, raspberry Danish, raisin sweet rolls, pound cake, Louisiana crunch cake, etc? Check out some of our Entenmann’s recipes -


Entenmann’s Chocolate Chip Cookies
• ½ cup white sugar
• ½ cup brown sugar
• 2 eggs
• 10 tablespoons butter, softened
• 1 teaspoon pure vanilla extract
• 1 ½ tablespoons molasses
• 2 cups flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer with the paddle attachment, mix two sugars until combined. Add eggs and beat until pale in color, about one minute. Add butter, vanilla and molasses and blend about 30 more seconds.
3. In a small bowl, sift flour, salt and baking soda and add half to the wet mixture. Mix well and add second half of flour mixture. Mix again. Add chocolate chips and mix just long enough to incorporate chips into mixture.
4. On parchment-lined cookie sheets, drop one ounce spoonful’s of batter leaving a few inches between drops.
5. Bake for about 6 ½ minutes (give or take depending on your oven). When you remove them, they will not look completely cooked so don’t be tempted to cook them longer. (The Entenmann’s cookie is a soft cookie.) Also, only bake one pan at a time in the center of your oven.
6. Slide parchment off pan and let cookies cool on the parchment on your counter until completely cool. Don’t be tempted to remove them or touch them until they have cooled completely.
7. Once cool, using a sharp edged spatula, gently pry them from the paper. Remember, they will be soft but if cooled properly, be firm enough to handle.


Entenmann's Apple Crumb Cake

1/3 cup butter
4 Granny Smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners' sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to 1/2-inch
pieces. Add apples to butter and cook, stirring, 8 minutes until tender.
Stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes,
stirring until thickened. Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast. In small
saucepan, combine water and butter. Heat on low flame until 120 degrees.
Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and
3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in.
Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well-floured work
surface, roll to 14 by 12 inches. Place on sheet. Spread 1/2 filling
lengthwise down center of the dough. Starting about 3/4-inch from
filling, cut 1-inch wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling. Fold
ends over filling. Brush large piece of waxed paper with vegetable oil.
Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.

Uncover, let stand at room temperature 10 minutes. Preheat oven to 375
degrees. Combine rest of ingredients for topping. Sprinkle over loaves.

Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.



Entenmanns Pound Cake

• 3/4 pound butter
• 2 cups powdered sugar
• 3 large eggs
• 1 2/3 cup All Purpose flour
• 1 tablespoon vanilla extract or lemon (your choice) Original is lemon.
• Preheat oven to 325F.
• Spray an 8-1/2″ Pyrex loaf dish with Pam.
• Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, continue beating for 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes
• Add 3rd egg, rest of flour and extract, beating 2 minutes.
• Spread batter evenly in prepared loaf dish.
• Bake 65 minutes or until tester inserted into center comes out clean.
• Cool in baking dish on wire rack 30 minutes.



Entenmann's Low-Fat Cinnamon Raisin Sweet Rolls

Rolls
2 teaspoons active-dry yeast
1/2 cup warm water
1/4 cup granulated sugar
1 2/3 cups bread flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening, melted
3 tablespoons egg substitute

Filling
1/4 cup fat-free butter-flavored spread
1/3 cup light brown sugar
2 tablespoons Wondra flour
2 teaspoons ground cinnamon
1/4 cup raisins

Icing
1/2 cup powdered sugar
2 tablespoons fat-free cream cheese
Couple drops vanilla extract
Pinch salt

1. Dissolve the yeast in the warm water. When the yeast is dissolved, add the sugar and stir until it is dissolved as well. In about 5 minutes, foam will form on the surface. (If foam does not form, your yeast may be too old or the water may be too hot.)

2. In a large bowl, mix together the flour, baking powder, and salt.

3. Melt the shortening in the microwave, set on high, for about 1 minute. Add the melted shortening, egg substitute, and yeast mixture to the flour, and stir by hand until all ingredients are combined. Use your hands to knead the dough for about 5 minutes, then form it into a ball and put it in a covered bowl in a warm spot for 1 to 1 1/2 hours or until it doubles in size.

4. Roll the dough out onto a floured surface so that it is a rectangle measuring 12 inches wide and 18 inches long.

5. Use a spatula to spread the butter-flavored spread evenly over the surface of the dough. Combine the brown sugar, Wondra flour, and cinnamon in a small bowl. Spread this mixture evenly over the surface of the dough. Sprinkle the raisins evenly over the filling.

6. Starting from the top edge, roll the dough down until it forms a long roll. Cut off the ends, then slice the dough into 12 even slices and arrange them, cut side down, in a 9x13-inch greased pan or dish. Cover the pan with plastic wrap and let the rolls rise again for another 1 to 1 1/2 hours in a warm place.

7. Preheat oven to 400 degrees F.

8. Remove the plastic from the pan and bake the rolls for 18 to 22 minutes or until brown.

9. As rolls bake, combine the icing ingredients in a medium bowl with an electric mixer. Mix on high speed for about 1 minute.

10. When the rolls are cool, spread the icing over the top of each one. Cover the baking dish, and store the rolls at room temperature until you are ready to serve them.

Makes 12 rolls

Clayton's Cafe Famous Chicken Salad

3 boneless, skinless chicken breasts
1/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 4-ounce container crumbled blue cheese
2 cups seedless red grapes, cut in half lengthwise
Salt and pepper
Oak Leaf or Romaine lettuce
Sliced sourdough bread

In a medium Dutch oven, dissolve 2 tablespoons of salt in about 6 cups of cold water.
Add chicken and heat over medium heat until water registers 170 degrees on a candy thermometer.
Remove from heat, cover pot, and let stand until chicken register 165-170 degrees, about 17 minutes.

Transfer chicken to a plate lined with paper towels, and refrigerate until chicken is cool, about a half an hour.
While chicken cools, combine mayonnaise, lemon juice, Dijon mustard, blue cheese, grapes,
and 1/4 teaspoon of pepper in a large bowl, and stir well to combine.

Cut chicken into 1/2 inch cubes, and transfer to mayonnaise mixture.
Toss well to combine, and adjust salt and pepper, to taste.
Serve with lettuce on sourdough bread.

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Pat's King of Steaks and Geno's Steaks Philly Cheesesteaks

Pat's King of Steaks and Geno's Steaks Philly Cheesesteaks
These two iconic Philadelphia restaurants are in constant competition for the title of "The Original Philly Cheesesteak" but only their fans can judge that. Both competitors make fabulous sandwiches but their are crucial differences. You can judge for yourself now -


Geno's Philadelphia Cheese Steak
Invented in 1930 when a Philadelphia hot-dog vendor named Pat Olivieri decided to add thin slices of steak on to a hot-dog bun. By 1952 the cheesesteak was officially famous when long time cheesesteak rival Joe Vento of Geno's added Cheese Whiz to the sandwich.

Ingredients:

sub buns or hoagie rolls
thinly slices of steak
Velveeta cheese sauce
your choice of, chopped onion, mushrooms, tomatoes and lettuce
salt, pepper, and garlic to taste


Shred meat with spatula while seasoning and cooking in a large frying pan or over a grill.
Sear in frying pan over medium-high heat.
Add chopped onions, peppers and mushrooms mid-way.

Warm bread in oven or on stove-top.
Once the meat is cooked shut the burner off, and toss in your tomatoes, and lettuce and mix it all up.
Spread cheese sauce on the bun. Place all ingredients in bun.



Pat's King of Steaks Philly Cheese Steak
This ultimate cheesesteak, an iconic sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls.


1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.

Chicken Poppy Seed Casserole

4 tablespoons butter, plus 1 tablespoon to grease
1 tablespoon olive oil
1 onion, small dice
2 carrots, peeled, small dice
3 stalks celery, small dice
1/4 teaspoon cayenne pepper
2 teaspoons fresh thyme leaves
1/4 cup flour
2 cups chicken stock
1/2 cup whole milk
1/2 cup half and half
4 1/2 cups rostisserie chicken, skin discarded, shredded
1 cup frozen peas, thawed
1 tablespoon poppy seeds
1 cup sour cream
1 1/2 cups butter crackers, crushed
1/2 cup pecans, roughly chopped
Kosher salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Heat a Dutch oven over medium-high heat and add olive oil and butter.
Add onion, carrots and celery and cook until almost translucent, about 4 minutes.
Add cayenne, thyme and season with salt and pepper. Cook an additional minute.
Sprinkle over the flour and stir to coat the vegetables.
Add the chicken stock and bring to a simmer.
Add the whole milk and half and half and simmer until thickened, about 3 minutes.
Stir in the chicken, peas, and poppy seeds. Season with salt and pepper again and allow to cool.
Once cooled, add the sour cream and stir to combine. Pour the mixture into the baking dish.
Combine the crackers and pecans in a small bowl.
Sprinkle over the top of the casserole.
Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
Allow to cool slightly and serve.
Tip: Make the chicken filling mixture and topping in advance but store separately.
Assemble the casserole right before baking with the topping, bake and serve.

Cracker Barrel Carrot Cake

Cracker Barrel Carrot Cake
Absolutely heavenly with that "straight from Gramma's oven goodness!" Super moist, super-fabulous!



Cake
3/4 cup finely chopped English walnuts
2 cups finely shredded carrots
1 can (8 ounce size) crushed pineapple with juice
1/2 cup coconut
1/2 cup raisins that have been soaked in water until plump and drained
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese, softened at room temperature
8 tablespoons butter, softened at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans for garnish
directions

Mix together dry ingredients and set aside.

In large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add dry ingredients half at a time until blended through.

Pour batter into a greased and floured 9"x13"" pan and bake at 350 degrees F for about 40-50 minutes (do the toothpick test). When cool, frost with cream cheese frosting.

For Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle with pecans.

Carrabba's Bread Dip

1 Tbsp crushed red pepper
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
1 tsp garlic powder (I use 2 tsp garlic salt in place of the two last ingredients)
1 tsp salt

In a to-go container (like one from Whole Foods, Central Market or other specialty grocery store), combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture.

Lamb tagine with dates, almonds and pistachios

Ingredients:
2-3 tbsp. olive oil and a pat of butter
2 onions-finely chopped
1-2 tsp ground turmeric
2 tsps. ground cinnamon
2-2 ½ lbs. lamb stew meats (cubes)
8 oz. ready to eat pitted figs (if can’t find pitted-very easy to remove pits yourself)
1 tbsp. honey
2-3 tbsps. slivered almonds
2 tbsps. shelled pistachios
2-3 tbsps. finely chopped fresh parsley

Cooking:

Heat the olive oil and butter in the tagine. Stir in onions and sauté’ until light brown. Stir in turmeric, ginger and cinnamon. Toss in the lamb to coat in the onion-spice mixture. Pour in water sufficient to almost cover the lamb. Reduce heat to a low setting, cover with the lid and gently simmer for 1 ½ hours. After 1 ½ hours, add the dates and stir in the honey. Season with salt and lots of fresh ground black pepper. Cover and simmer for an additional 30 minutes.

Meanwhile, put the almonds and pistachios in a pie plate and roast in a 375* oven for 8-10 minutes until toasted….don’t burn.

Sprinkle the nuts and parsley over the lamb and dates and you’re ready to serve!

Couscous (easy to make) is the usual accompaniment to a tagine recipe.

WTF! (silent rep)

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Joe’s Crab Shack for a Friday Dinner!

Joe’s Crab Shack for a Friday Dinner!
Check out some wonderful menu choices for shrimp and crab from Joe’s Crab Shack.

Joe’s Crab Shack® BBQ Crab Legs
Joe's Crab Shack BBQ Crab Legs are first steamed, are then covered with a delicious spice mixture, and are served in the restaurant with melted butter. While the name of Joe's Crab Shack BBQ Crab Legs may sound as though the crab legs are drenched in barbecue sauce, that's not the case. Instead, the crab legs are basted in a mixture of spices after being steamed.
• 2 pounds snow crab legs
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon paprika
• 2 teaspoons Old Bay seasoning
• 4 teaspoons salt
• 3 tablespoons vegetable oil
• 1/2 stick of butter
1. In a large stock pot, bring a large amount of water to a boil.
2. Place the crab legs into the water and boil until opaque and flaky.
3. Remove the crab legs from the water and cut a slit into each of the leg shells.
4. In a small bowl, stir together the pepper, garlic salt, paprika, Old Bay seasoning, and salt.
5. Add the vegetable oil and stir well.
6. Brush the mixture onto the crab legs prior to serving.
7. Melt the 1/2 stick of butter and serve alongside the crab legs.

Joe's Crab Shack Steampot
• 1/2 lb Dungeness crab
• 1/2 lb sweet snow crab
• 1/2 lb boiled shrimp
• 1/4 lb smoked sausage
• 5 cloves garlic
• 1 ear of corn
• 2 red potatoes
• 1/2 cup oil
• 4 beef boullion cubes
• 1 tbsp. black pepper
1. Clean garlic and chop each into 4 sections.
2. Place about 1 gallon of water into a large stockpot .
3. Add garlic, oil, bouillon cubes and black pepper to the water.
4. Bring the water to a boil, then reduce to a simmer.
5. Husk corn. Place into a separate pot and boil for about 5 minutes, then remove and set aside.
6. Place red potatoes in the corn pot and cook for about 15 to 20 minutes, or until you can puncture the potatoes with a fork.
7. Rinse all crab and shrimp in water, but do not shell.
8. Add crab and shrimp to the water after the stock pot mixture has been simmering for about 1/2 hour.
9. Turn on the heat to medium-high.
10. Chop smoked sausage, then add to the pot.
11. Cook for 6 to 7 minutes, or until the flesh turns opaque and pearl-like in color.





Crab Shack Crab Cakes
http://ift.tt/2wsey00

Joe's Crab Shack Stuffed Shrimp Embrochette
http://ift.tt/2wsey00

Joe's Crab Shack Coconut Shrimp
http://ift.tt/2wsey00

Filming in the gym? (kinghelmet)

Has anyone else seen a massive increase in this in the gym? Don't get me wrong, filming squats for example, so you can check form/technique etc makes sense? But should you really have your mate filming you for every exercise so you can spam the **** out o..

P.F. Chang's Crispy Fried Green Beans

vegetable oil for frying
1 - cup all purpose flour
1 - cup yellow cornmeal
1 - tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 - teaspoon ground red pepper
1 - pound fresh green beans, ends trimmed
1 - cup whole buttermilk
1 - recipe zesty dipping sauce

Zesty Dipping Sauce:
1/3 - cup mayonnaise
1/3 - cup ketchup
1 - tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt

In a small bowl, combine mayonnaise, ketchup, Worcestershire, pepper, and garlic salt.
Whisking to blend. Store in refrigerator until ready to use.
In a large dutch oven, pour oil to a depth of 2 inches.
Heat oil over medium-high heat to 375 degrees.
In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper.
Dip green bean in buttermilk then dredge we beans in flour mixture to coat. (I doubled dipped the beans)
Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch.
remove from oil and drain on paper towels.
Serve warm with zesty dipping sauce or Asian sesame dressing.

Recipe Yields 4-6 Servings

Low-choline chicken dish...

Hi folks, I hope you all doing great. Chicken dishes are my favorite even though I am suffering from TMAU. I am following a strict diet but I prepare chicken dishes quite often. I always make sure to have low choline content food. I'm here with an interesting recipe. Try it out.
1) Preheat oven to 475F. Marinate the chicken thighs with salt and black pepper.
2) Heat vegetable oil in a nonstick skillet over a high flame and heat the chicken for about 2 minutes.
3) Occasionally rearrange the chicken thighs and rotate pan to evenly distribute heat.
4) Move the skillet to oven and continue cooking until the meat is thoroughly cooked.
5) Transfer the meat to a plate and garnish it with some quality spices and herbs to taste.
You could also try it using your favorite sauces.
Have a healthy diet to maintain your body and low choline food recipes are most welcome.

Hello everyone..

Hi, great to be here...Hope to get a lot of recipes...:p

Diazepam and xanax ready (gabriellesean399)

We are good and trust worthy suppliers of diazepam and xanax if interested kindly get back to me for more details on my direct email (gabriellesean399@gmail.com..

The cherries have it!

The cherries have it!
It’s cherry season – time to enjoy! How about some Ben and Jerry’s Cherry Garcia topped with Cherry Magic Shell? Or a refreshing Cherry Sprite or Cherry Coke? Maybe a Cherry Chocolate Frosty?

Ben & Jerry's Cherry Garcia

1/4 cup dark or milk chocolate, shaved
1/4 cup Bing cherries, fresh, halved and pitted (may use canned but drain syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and cherries, then continue freezing until the ice cream is ready.




Cherry Magic Shell

4 ounces White chocolate
3 tablespoons grape seed oil
1/4 teaspoon cherry candy oil
1/2 teaspoon vanilla extract
Red food coloring

Place white chocolate in a microwave safe bowl. Heat on half power for 1 minute. Stir. Heat for another minute, stir. If the chocolate isn't fully melted, heat for another minute.

Once chocolate is completely melted, add grape seed oil and whisk until smooth. Add cherry candy oil, vanilla extract and red food coloring. Whisk until the color is even. Store at room temperature and use within a month.


Cherry Sprite

3/4 cup Sprite
1 tablespoon grenadine syrup
1 tablespoon maraschino cherry juice

Combine all. Serve over ice.


Cherry Coke

3/4 cup Coca-Cola
1 tablespoon grenadine syrup
1 tablespoon maraschino cherry juice

Combine all; serve over ice.


Cherry Chocolate Frosty

• 1 (6 ounce) container chocolate yogurt
• 1⁄2 cup dark sweet cherry, frozen
• 1⁄8 teaspoon almond extract (a generous measure)

1. Combine all 3 ingredients in a blender & process for 30 seconds or until smooth.
2. Pour into a glass & enjoy!

What's the most you have won on a scratch card? (Jason)

I occasionally like to buy a scratch card as my only real flutter. I just wondered what's the biggest anyone has won. Any of you won anything big? My biggest is £100 on a card that was put inside one of my Birthday cards a couple of years ago...

Zoe's Kitchen Salad Dressing

½ teaspoon powdered garlic (available at just about any grocery store in the spice section)
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup canola oil
¼ cup extra virgin olive oil
5 tablespoons red wine vinegar

Combine powdered garlic, oregano, basil, salt and pepper in a small bowl.
Rub mixture with your fingers for a minute or two till herbs are finely crushed.
This will help bring out the flavor of the dried herbs.
Combine oil, vinegar and spice mixture in a medium-size glass jar.
Shake well to combine.
Shake again, just before serving.

If you could own a gun would you? (Trunks)

You can own a shotgun or a rifle if you are prepared to jump through the hoops to get them and you fulfill the legal critera. But if the UK were like the US and the process of buying a gun was easier, would you and what gun would you buy and why?..

Are holidays what they are cracked up to be ? (SeanR)

Dont get get me wrong, i like going on holiday, but there can be a dark side lol Stuff like flying with Ryan air usually starts with a conversation like this with the misses. "Were only going for 5 nights, why the fck do you need 8 pair of shoes"?, row be..

Nike Air Max trainers enable you to be noticeable (byudse1)

That particular date seemed to be formerly thought to be nike air max sale morning, however western merchants have it stated pertaining to walk 16. we are going to update people when an endorsed statement created from. nike's apex weather max ONE PARTICUL..

How your meat if farmed in the UK. (Boss Redd)

If you have a spare 50 mins, please watch this video and them discuss its content. https://www.youtube.com/watch?v=dvtVkNofcq8&index=43&list=WL..

Singles holidays (1ManRiot)

Have any of my MT brethren been on one of these? I've travelled solo plenty, but this Christmas I'm looking at a singles holiday as I don't get on with my family. Any advice? My biggest worry is that it will be full of old ladies or thirsty men and be awf..

Beautiful Music (Trunks)

Anyone got any beautiful music they'd like to share? Beauty being in the eye of the beholder of course. Music is of course totally subjective, but this, to me, is an utterly beautiful piece of music. It makes me consider that magic might just be real. htt..

Bubba Gump Shrimp Mac and Cheese

Bubba Gump Shrimp Mac and Cheese
Southern cookin' meets the sea! Noodles mixed with sauteed shrimp and freshly grated Cheddar, Monterey Jack and Parmesan cheese. Topped with golden brown breadcrumbs.




½ pound elbow pasta

4 tablespoons butter, divided

½ pound medium shrimp, peeled and deveined and cut in thirds

½ teaspoon Cajun seasoning, divided

½ tablespoon onion, grated

1½ tablespoons flour

1½ cups milk

1 cup Cheddar cheese, grated

1 cup Monterey Jack cheese, grated

Salt and pepper, to taste

½ cup Parmesan cheese, grated

2 tablespoons breadcrumbs

1 teaspoon parsley, minced


Preheat oven to 350°F. Cook pasta according to package directions. Drain. Set aside.

Melt 1 1/2 tablespoons butter in medium sauce pan. Add shrimp. Sprinkle with 1/4 teaspoon Cajun seasoning. Cook 3 to 4 minutes. Remove cooked shrimp. Set aside.

In same pan melt 1 tablespoon butter, add onion and saute 1 minute. Whisk in flour and cook 1 minute while stirring. Whisk in milk and heat approximately 4 minutes while stirring. Add Cheddar and Monterey Jack cheeses. Stir until smooth. Add 1/4 teaspoon Cajun seasoning, salt, and pepper. Stir in cooked shrimp and pasta. Pour into buttered casserole dish.

Top with Parmesan cheese, bread crumbs, 1 1/2 tablespoons melted butter and parsley. Bake 45 minutes or until browned and bubbling.

Best non stick cookware?

I am looking for good quality non stick cookware. I have been doing non stick cookware reviews on line. Currently I am looking at the Jamie Oliver collection actually not non stick and the stone dine cookware set and the flavorstone cookware set. The only decent resource I can seem to find is on hard anodized aluminum cookware. Does anyone have any reviews on any of the above.

Publix Thai Grilled Chicken Thighs with Tomato Salad

Publix Thai Grilled Chicken Thighs with Tomato Salad
A newer recipe by Publix. Marinated thighs served with a refreshing tomato salad.
Servings: 4
Total Time: 1 hour
Active Time: 25 minutes

Ingredients

4 tablespoons fresh basil, coarsely chopped, divided
4 tablespoons fresh cilantro, coarsely chopped, divided
1 tablespoon fresh ginger root, finely grated
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon sriracha sauce
1 tablespoons fish sauce (or clam juice)
Large zip-top bag
1 lb chicken thighs
4 medium tomatoes, coarsely chopped
Cooking spray

Steps

Chop basil and cilantro; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha, and fish sauce until blended. Reserve one-half of marinade.
Place other half of the marinade in zip-top bag; add chicken and knead to coat. Let stand 30 minutes (or overnight) to marinate.

Preheat grill on medium. Chop tomatoes and toss to coat with reserved marinade.

Coat chicken with spray; grill 8–10 minutes on each side, turning often, or until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving. Serve with tomato salad.

Would you try to stop a bank robber? (Trunks)

This video shows a bank customer attempting to apprehend a gun wielding bank robber. What do you think you'd do in the same situation? I'm all for people standing up to injustice and in the heat of the moment I might do something similar, who can say.The ..