Spanakopita Casserole
1 tablespoon olive oil
1 onion, chopped
3 cloves minced garlic
12 ounces frozen chopped spinach, thawed
¼ cup chopped fresh dill (or mint)
¼ cup chopped fresh parsley
sea or kosher salt and black pepper
4 large eggs
1 cup crumbled feta cheese
1 cup ricotta cheese
20 sheets of phyllo dough, thawed to room temperature
12 tablespoons melted butter, plus more if needed
Preheat the oven to 350° degrees F. Butter a 9x13-inch pan.
In a small frying pan heat the oil over medium-low heat.
Add the onion and garlic, cook until softened, stirring often about 6 minutes.
Remove from heat and stir in the dill and parsley.
Squeeze the water out of the spinach in a colander, or in batches using a ricer or by twisting it up in a clean kitchen towel.
In a large mixing bowl whisk the eggs, feta and ricotta cheese together.
Fold in the onion mixture, spinach, ½ teaspoon salt and ¼ teaspoon black pepper.
Unroll the phyllo sheets and cover them with a damp paper towel.
Take out 5 phyllo sheets and lay it in the bottom of the pan - if the ends hang over the edge that's ok.
Use a pastry brush to coat with butter from edge to edge.
Put in 5 phyllo sheets.
Scoop the spinach filling into the pan and spread evenly from edge to edge.
Fold the edges of the pyhllo dough over the filling.
Repeat the phyllo dough as was done above.
Tuck the edges into the side of the pan if possible or trim the excess off with a sharp paring knife and discard.
Butter the top sheet with the last of the butter.
Score through the top layer of phyllo with a paring knife cutting it into squares so it will be easy to cut once cooked.
Bake 35 - 40 minutes until deep golden brown on top.
Let it sit 5-10 minutes.
Cut it into squares along the score marks.
Note
You can substitute fresh spinach - you will need 2 pounds.
Use a large frying pan to saute the onion and garlic with an extra tablespoon of olive oil - once the onion is soft add the spinach and cook until wilted. Let cool and use in place of the frozen.
1 onion, chopped
3 cloves minced garlic
12 ounces frozen chopped spinach, thawed
¼ cup chopped fresh dill (or mint)
¼ cup chopped fresh parsley
sea or kosher salt and black pepper
4 large eggs
1 cup crumbled feta cheese
1 cup ricotta cheese
20 sheets of phyllo dough, thawed to room temperature
12 tablespoons melted butter, plus more if needed
Preheat the oven to 350° degrees F. Butter a 9x13-inch pan.
In a small frying pan heat the oil over medium-low heat.
Add the onion and garlic, cook until softened, stirring often about 6 minutes.
Remove from heat and stir in the dill and parsley.
Squeeze the water out of the spinach in a colander, or in batches using a ricer or by twisting it up in a clean kitchen towel.
In a large mixing bowl whisk the eggs, feta and ricotta cheese together.
Fold in the onion mixture, spinach, ½ teaspoon salt and ¼ teaspoon black pepper.
Unroll the phyllo sheets and cover them with a damp paper towel.
Take out 5 phyllo sheets and lay it in the bottom of the pan - if the ends hang over the edge that's ok.
Use a pastry brush to coat with butter from edge to edge.
Put in 5 phyllo sheets.
Scoop the spinach filling into the pan and spread evenly from edge to edge.
Fold the edges of the pyhllo dough over the filling.
Repeat the phyllo dough as was done above.
Tuck the edges into the side of the pan if possible or trim the excess off with a sharp paring knife and discard.
Butter the top sheet with the last of the butter.
Score through the top layer of phyllo with a paring knife cutting it into squares so it will be easy to cut once cooked.
Bake 35 - 40 minutes until deep golden brown on top.
Let it sit 5-10 minutes.
Cut it into squares along the score marks.
Note
You can substitute fresh spinach - you will need 2 pounds.
Use a large frying pan to saute the onion and garlic with an extra tablespoon of olive oil - once the onion is soft add the spinach and cook until wilted. Let cool and use in place of the frozen.
Quick Breads
Quick Breads
Over 400 quick bread recipes from muffins to rolls and beyond!
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
Over 400 quick bread recipes from muffins to rolls and beyond!
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
Protein powder private label (suppleform) (Vpowder)
Bodypower promo code BPDJ2 (afitguy)
Tiny Planet Parkour Video (James)
The Kalief Browder story (triple-G)
The Legend Hugh Hefner deceases. (Rasputin)
Starting out in a busy gym (joshlarr)
Protein content in supps (dementia)
Home gym flooring (wooden floor / mats) question (jim_mc)
Guys watching porn together? (Trunks)
Alice Springs Chicken Pizza
1 loaf French bread sliced in half lengthwise
2 medium uncooked chicken breasts, diced
6 slices bacon, cooked and crumbled
1 1/2 cups mushrooms THINLY sliced , about 4 mushrooms
12 oz Cream Cheese
3/4 cup shredded Monterey jack cheese
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
Cilantro garnish (optional)
Honey Dijon Marinade/Sauce
1 tablespoon brown sugar
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons yellow mustard
1/2 tablespoon soy sauce
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon Cajun spice
1/4 teaspoon salt
Whisk Honey Dijon Marinade/Sauce ingredients together in a medium bowl. Add two tablespoons Marinade to a freezer bag along with chicken. Marinate 30 minutes – 8 hours. (optional)* Refrigerate unused Honey Dijon Sauce separately.
Preheat oven to 375F degrees.
Heat 1 tablespoon olive oil over medium high heat. Add chicken and cook until cooked through. Stir in one tablespoon reserved Honey Dijon Sauce. Set aside.
Microwave cream cheese in a microwave safe bowl at 30 second intervals, stirring in between until completely smooth. Whisk in 2 tablespoons Honey Dijon Sauce. Spread this Honey Dijon Cream Cheese evenly over each half of French Bread. Evenly top with mushrooms, followed by chicken, then cheeses and finally top with bacon.
Bake at 375F degrees for 12-15 minutes or until cheese is melted and slightly golden.
Drizzle each French Bread with any remaining Honey Dijon Sauce. Garnish with cilantro if desired.
NOTES
If you don't have time to marinate chicken, then add 1 extra tablespoon Honey Dijon Sauce to chicken after cooked.
You can make the entire French Bread Pizza ahead of time. Simply assemble, wrap in foil then bake when ready.
Longer hair on guys...worth growing? (JayBoy)
Stone Island sizes (paulthebuilder)
Whatever happened to Big Les (triple-G)
Nacho Burger
PICKLED JALAPEÑOS
20 jalapeño chiles
1½ cups red wine vinegar
1½ cups white wine vinegar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 teaspoon whole coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
TOMATO-CHIPOTLE SALSA
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 to 2 teaspoons chipotle chile puree
3 plum tomatoes, seeded and finely diced
2 tablespoons finely diced red onion
3 tablespoons finely chopped fresh cilantro
Salt
QUESO SAUCE
1 tablespoon unsalted butter
1 tablespoon flour
1½ cups whole milk
8 ounces grated Monterey Jack cheese
2 tablespoons grated Romano cheese
Salt and freshly ground black pepper
BURGER
1½ pounds ground chuck, 80 percent lean
2 tablespoons canola oil, plus more
Salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
Queso sauce (recipe above)
Tomato-chipotle relish (recipe above)
4 pickled jalapeño chiles, thinly sliced (recipe above)
1 bag blue corn tortilla chips
For the pickled jalapeños:
1. Bring a medium pot of salted water to a boil. Add the jalapeños to the water and blanch for 2 minutes. Drain well; pat dry with paper towels and let cool slightly. Using a small paring knife, make a small slit in the center of each jalapeño and place in a small bowl that has a tight fitting lid.
2. Combine the vinegars, salt, sugar, coriander, peppercorns, fennel, mustard and cumin in a medium saucepan and bring to a simmer. Cook until the sugar and salt is dissolved. Remove from the heat and let cool to room temperature.
3. Pour the mixture over the jalapeños, cover and refrigerate for at least 2 hours and up to 48 hours before using. Stir several times during pickling.
For the tomato-chipotle salsa:
Stir together the vinegar, oil and chipotle puree in a medium bowl. Add the tomatoes, onion and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance.
For the queso sauce:
Melt the butter in small saucepan over medium heat, add flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 5 minutes. Slowly whisk in the Jack cheese until melted. Remove from heat, whisk in Romano and season with salt and pepper. Keep warm.
For the burger:
1. Heat a cast iron pan or griddle over high heat. Add the canola oil and heat until it shimmers.
2. Form meat into four 6-ounce burgers, brush with the oil and season liberally with salt and pepper on both sides. Place an indentation into the center of each burger and place, indentation-side-up in the pan and cook until the bottom is browned and a crust has formed, 4 to 5 minutes. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer.
3. Remove the burgers from the grill and place on the bun bottoms. Top each burger with some of the queso sauce, then tomato-chipotle relish, pickled jalapenos and blue corn chips. Top with bun tops and serve.
Notes
Swap option: Use store-bought pickled jalapeños if you're short on time.
Make an indentation in the center of each burger before cooking to stop the burger from puffing up.
Don't press on burgers; you will press all the juices out.
Bobby Flay
Poor flexability ??? (diddums)
Keeping skin young and strong (Carbfiend)
how long will you live? (sl)
Engine Oil - overheating (RUNT)
Bodybuilding warehouse reps (BigWig)
New graphic card for gaming (Irish Beast)
Calling natty bodybuilders.....study regarding eating attitudes (kitty)
Medals for drone pilots (Floydy.)
Total Testosterone vs Free Testosterone levels (hankpym)
Jake Lamotta - RIP (Trunks)
Steak and Shake Frisco Patty Melt
Burger Mix
8 ounces ground round
4 ounces ground sirloin
4 ounces ground chuck
Burger Seasoning Mix
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Frisco Sauce
1/2 cup thousand island dressing
1/2 cup French Salad dressing
2 tablespoons ketchup
1/4 teaspoon Worcestershire sauce
4 slices sourdough bread
1 tablespoon softened butter
2 slices of American cheese
2 slices of Swiss cheese
In a medium-sized bowl combine the ground round, ground sirloin, and ground chuck. Combine and mix. Allow meat to rest about 10 minutes in the refrigerator before forming 4 - 4-ounce balls of meat.
While the meat is resting combine the salt, black pepper, onion salt, and garlic salt in a small bowl. You will use this burger seasoning on the burger.
Prepare the Frisco sauce by combining the thousand island dressing, French salad dressing, ketchup, and Worcestershire sauce in a bowl.
Preheat the griddle to 375 degrees, if you do not have a griddle I suggest that you use a large cast iron pan. If you have a large griddle butter 4 pieces of bread on one side, and allow the bread to toast on the griddle while the burger cook. If you do not have a griddle you may want to toast the bread on one side in your skillet before you cook the beef.
Once the cooking surface had heated up fully place the meat balls onto the skillet. You will need to press the burgers into thin patties. Use a spatula to press the burgers into thin patties. Season with the burger seasoning. These burgers cook very quickly 2 to 3 minutes on the first side. Once the edges begin to brown flip the burgers and season them again. Place the 4 slices of cheese onto the meat patties. They will need to cook for another minute or two before they have cooked through.
To build the burgers spread the Frisco sauce on the untoasted portion of the bread liberally. Build your burger starting with a piece of the toasted bread, and then place a meat patty topped with Swiss cheese, and then one topped with American cheese, and top with a piece of toasted bread.
Sports Medicine/Doctors (kinghelmet)
Traveling and pay as you go gyms (Smokey87)
Graphics card needed for todays games (Irish Beast)
Dairy Queen S'mores Blizzard
2 large scoops chocolate ice cream
1 cup milk
1 handful chocolate chips
1 handful mini-marshmallows
1 large graham cracker, broken into large chunks
Put all ingredients in a blender, coarsely blend and serve!
Fractured hand (triple-G)
Type of Gyms (kinghelmet)
What conspiracy Theories/Hoaxes do you wish turned out to be true? (Rasputin)
Mr and Miss Bolton 2018 (IBFA qualifier) (kitty)
does waxing kill hair ? (sl)
Abuela's Cheesy Chile Relleno Casserole
3 poblano peppers, roasted, peeled and seeded
1 pound Cheddar cheese, shredded
1 pound Colby Jack cheese, shredded
6 small corn tortillas
4 eggs
1 small can evaporated milk
1 teaspoon cumin
salt and pepper to taste
1 can Rotel tomatoes with green chiles, well drained
Preheat oven to 325 degrees F. Grease an 8x11-inch baking dish. Set aside.
In a mixing bowl, whisk together eggs, evaporated milk, cumin, salt and pepper. Set aside.
In a baking dish, layer two corn tortillas to cover the bottom.
Top with slices of poblano peppers and about 1 cup of each cheese.
Repeat with two more layers. Top with any remaining pepper slices and two corn tortillas and cheeses.
Slowly pour egg mixture over the top of everything.
Bake in the oven for 45 minutes.
Remove from the oven and top with drained tomatoes and any remaining cheese.
Return to the oven and bake an additional 30 minutes.
The top should bubble and the bottom should be golden brown.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Olympia (BAKER147)
Buying motorcycle privately (Bookerman)
Cafe Du Monde Frozen Cafe Au Lait
2 cups strong brewed Cafe Du Monde Coffee and Chickory Blend (or your favorite), frozen into ice cubes
1 1/2 cups whole milk
2 tablespoons sugar (or your favorite sweetener)
Combine ingredients in a blender and chop until icy, then blend on high until you have your perfect consistency.
I like my pretty smooth, so I blend for a while.
You may have to turn the blender off to scrape down the sides a few times and then turn the blender back on.
If you have a high powered blender you may have to use your tamper to push the mixture around a little.
Makes 2 glasses.
1 1/2 cups whole milk
2 tablespoons sugar (or your favorite sweetener)
Combine ingredients in a blender and chop until icy, then blend on high until you have your perfect consistency.
I like my pretty smooth, so I blend for a while.
You may have to turn the blender off to scrape down the sides a few times and then turn the blender back on.
If you have a high powered blender you may have to use your tamper to push the mixture around a little.
Makes 2 glasses.
Golovkin (GGG) vs Canelo (Alvarez) (VikingPump)
What was the decisive moment that led to your training? (Brett)
Winger's Wings
WINGS:
1 c. flour
1/2 tsp. cayenne pepper
pinch salt
20 or so chicken wings
oil for deep frying
SAUCE:
1/3 c. Franks Hot Sauce It has to be Franks Hot Sauce... no other sauce will taste as good
1 1/2 c. brown sugar
1 Tbsp. water
FOR THE WINGS:
In a bowl mix together the flour, cayenne and salt.
Place chicken wings in a large bowl and toss with flour mixture until they are evenly coated
(or you can do it the Shake n' bake way and put it all in a large bag,
do 5 or so wings at a time so they get evenly coated). Cover bowl and refrigerate for about an hour.
FOR THE SAUCE: Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves.
Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate.
The wings turn out best if you don't pour warm sauce over them.
You want it nice and thick.
Heat oil in a deep fryer to 375 degrees. Fry coated wings in hot oil for 10 to 15 minutes,
or until parts of wings begin to turn brown.
Remove from heat, place wings in serving bowl, add sauce mixture and stir together.
Alternatives to Photobucket? (ANIMAL)
Wurstsalat
Ring bologna, sliced and then cut into strips
1 red pepper, sliced and then cut into strips
1 sweet onion, diced
5 vine-ripened tomatoes, sliced and cut in half
4 oz sharp white cheddar, cut into small cubes
3 tablespoons olive oil
3 tablespoons red wine vinegar
Salt and pepper, to taste
In a large bowl, toss the ring bologna, red pepper, onion, tomatoes, and cheddar. Slowly add the olive oil, red wine vinegar, salt, and pepper, and continue to toss until well combined. Taste and add more salt and pepper, if necessary.
Refrigerate for at least an hour before serving to allow flavors to meld.
Chinese Android phones (Irish Beast)
Distal bicep tendon repair (wotthefunk)
Distal bicep tendon rupture (wotthefunk)
advice on things to add/improve current routine (Bodza)
New Iphone (Rasputin)
Snoring remedies (doc)
Who will win the next Mr Olympia? (jaredaldo13)
purple bricks to sell house??? (tunaman)
17 y.o Gyno issue (TeenBodybuilder2000)
What Boxsets are you watching? (redwing)
9/11 Anniversary (newcastle)
Chicken Alouette
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 (4-ounce) container garlic-and-spice flavored Alouette cheese
6 skinned and boned chicken breast halves
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon water
For garnish: kale leaves
Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface.
Cut one sheet into four 7- x 6-inch rectangles;
cut second sheet into two 7- x 6-inch rectangles and one 12- x 6-inch rectangle.
Set large rectangle aside.
Shape each small rectangle into an oval by trimming off corners.
Spread pastry ovals evenly with cheese.
Sprinkle chicken breast halves with salt and pepper, and place one in center of each pastry oval.
Lightly moisten pastry edges with water.
Fold ends over chicken; fold sides over, and press to seal.
Place each bundle, seam side down, on a lightly greased baking sheet.
Cut remaining large pastry rectangle into 12- x 1/4-inch strips.
Braid 2 strips together, and place crosswise over chicken bundles, trimming and reserving excess braid;
braid two additional strips, and place lengthwise over bundle, trimming and tucking ends under.
Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.
Combine egg and 1 tablespoon water; brush over pastry bundles.
Bake at 400° on lower oven rack 25 minutes or until bundles are golden brown. Garnish, if desired.
Vwerry Fantastic Body! (Trunks)
This girl is so beautiful... I am speechless (jaredaldo13)
Taco Bell Caramel Apple Empanada
Taco Bell Caramel Apple Empanada
Apple Mixture
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
Crust
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream
Caramel Sauce
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk
Assembly
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter
Apples
Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.
Using a potato masher, coarsely mash apples. Set aside.
Crust
Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.
Caramel Sauce
Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.
Assembly
Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.
Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.
Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.
Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.
Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.
Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.
Apple Mixture
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
Crust
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream
Caramel Sauce
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk
Assembly
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter
Apples
Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.
Using a potato masher, coarsely mash apples. Set aside.
Crust
Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.
Caramel Sauce
Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.
Assembly
Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.
Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.
Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.
Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.
Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.
Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.
Baskin Robbins Mint Chocolate Chip Ice Cream
14 ounces sweetened condensed milk
5 ounces evaporated milk
2 tbsp sugar
1 tsp vanilla extract
1 1/4 tsp peppermint extract
2 cups half and half
optional green food coloring
1 1/2 cups Magic Shell
In a large bowl, mix together the sweetened condensed milk, evaporated milk, sugar,
vanilla extract, peppermint extract, half and half, and a few drops of green food coloring (if desired).
Cover and chill for 30 minutes.
According to machine's instructions, pour into ice cream maker.
Allow to churn for 20-30 minutes, until ice cream starts to look slightly firm.
Slowly drizzle the magic shell into the machine and allow to churn for 5 more minutes
(you may need to use a rubber spatula to help move along any big chunks that might form.
I had a few, but they weren't a big deal, I probably could have left them alone and it would have been fine).
Scrape ice cream into a freezer safe container and allow to freeze until it reaches desired firmness.
Training, cutting and natural test levels. (SeanR)
Would you go mad without your work? (Trunks)
2015 Lifestyle Changes (Floydy)
Advice (James1501)
French Cooking
French Cooking
Over 200 French Recipes for you to enjoy
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
Over 200 French Recipes for you to enjoy
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
Taco Chicken Tenders
2 pounds chicken tenders
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (or sweet)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
coarse salt and fresh ground black pepper
1/2 cup flour
1 cup sharp cheddar cheese, grated
3/4 cup panko crumbs
2 eggs
1 tablespoon milk
A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate.
Make the dressing and refrigerate.
In a small bowl mix chili powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper.
In a wide, shallow dish with short sides mix the flour with half of the spice mixture.
In a separate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.
In a bowl whisk the eggs and milk together. Season with salt and pepper.
Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
Remove chicken from buttermilk; allow excess to drain off.
Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet.
Repeat until all the chicken is coated.
Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.)
Serve with buttermilk ranch dressing for dipping.
Buttermilk Ranch Dressing
1/3 cup mayonnaise (regular or canola)
2/3 cup sour cream (regular or light)
3/4 cup buttermilk, plus more if needed
1/2 – 1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill
salt and fresh pepper to taste
In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk
until you reach a consistency you like, adding more than specified if needed.
Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper.
From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
Note
Rather than bake I deep fried the chicken and it turned out really well.
Could you run a gym? (SeanR)
How your meat if farmed in the UK. (Boss Redd)
Burgling a home versus a business? (Trunks)
Your top 5 hobbies (Rob Reynolds)
Do you stop caring at some point? (Rob Reynolds)
Training without a "routine" (GOVINDA)
minor rant (teapot)
Those with a mechanical mind (dirtyvest)
Male gym members attitudes to female members : what's your opinion (kitty)
Sky Q (billy2shots)
Sheer bone idle laziness (Floydy.)
IHOP Strawberry Sauce
3 cups strawberries, diced
1 cup granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil.
Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume,
approximately 15 minutes, stirring occasionally.
Syrup will thicken upon standing so simply whisk in water to reached desired consistency if needed.
NOTES
For chunkier syrup, dice strawberries larger (as in pictures) OR for smoother syrup, dice strawberries smaller.
You can customize the thickness/consistency of your Strawberry Syrup by simmering longer for thicker Syrup/Sauce or for thinner Syrup, simmer less time or stir in water at the end of thickening.
1 cup granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil.
Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume,
approximately 15 minutes, stirring occasionally.
Syrup will thicken upon standing so simply whisk in water to reached desired consistency if needed.
NOTES
For chunkier syrup, dice strawberries larger (as in pictures) OR for smoother syrup, dice strawberries smaller.
You can customize the thickness/consistency of your Strawberry Syrup by simmering longer for thicker Syrup/Sauce or for thinner Syrup, simmer less time or stir in water at the end of thickening.
question on the law (ABH) recently purchased a gym worried i will lose it! (mattyevolutiongym)
Last Film You Watched! (Boss Redd)
Anyone take Turmeric or gelatin supplements ? (SeanR)
Elite Epicurean Potato
36 ounce bag Butter Buds Potato Mix
1 pound of butter
4 cups of milk
1 egg
1 ¼ cup flour
¼ cup cornmeal
1 pound of American Cheese or Wisconsin Sharpe, chopped into small squares
1 pound of sliced ham, dry off any excess moisture, chopped into small squares
Putting the mixture together that is important to make that perfect Epicurean potato.
And cooling the potatoes down was the key to keeping the breading on and the insides from oozing out during cooking.
Mix the potato mixture, but use only half the amount of water.
Boil 2 cups milk and butter together, pouring off the excess water.
You only want the solids to add to the potato mixture.
As soon as the potato mix is cool enough to work with, pat out enough in your hand that you can make a little bowl shape in your palm, and tuck the ham and cheese into that bowl.
Close up. Do not pack too tightly or the fillings will ooze out during cooking.
You do not want to see any ham or cheese sticking out or have the potato spread so thin that it visible threw the mix.
Having sifted the plain flour and course corn meal together set aside.
Make egg wash with the egg and 2 cups milk and set aside.
Dip the potato into the dry mix first, and then egg wash.
Then repeat a few times, until a nice layer of flour mixture covers the potato.
The last dip should be of the dry mix.
Store on a tray, close but not touching each other and refrigerate until completely cool, usually overnight.
Heat the oil to 325 to 350 degrees in a deep fryer. Cook only 2 or 3 at the time.
Cook until golden, but not so long that the inside bubbles out.
1 pound of butter
4 cups of milk
1 egg
1 ¼ cup flour
¼ cup cornmeal
1 pound of American Cheese or Wisconsin Sharpe, chopped into small squares
1 pound of sliced ham, dry off any excess moisture, chopped into small squares
Putting the mixture together that is important to make that perfect Epicurean potato.
And cooling the potatoes down was the key to keeping the breading on and the insides from oozing out during cooking.
Mix the potato mixture, but use only half the amount of water.
Boil 2 cups milk and butter together, pouring off the excess water.
You only want the solids to add to the potato mixture.
As soon as the potato mix is cool enough to work with, pat out enough in your hand that you can make a little bowl shape in your palm, and tuck the ham and cheese into that bowl.
Close up. Do not pack too tightly or the fillings will ooze out during cooking.
You do not want to see any ham or cheese sticking out or have the potato spread so thin that it visible threw the mix.
Having sifted the plain flour and course corn meal together set aside.
Make egg wash with the egg and 2 cups milk and set aside.
Dip the potato into the dry mix first, and then egg wash.
Then repeat a few times, until a nice layer of flour mixture covers the potato.
The last dip should be of the dry mix.
Store on a tray, close but not touching each other and refrigerate until completely cool, usually overnight.
Heat the oil to 325 to 350 degrees in a deep fryer. Cook only 2 or 3 at the time.
Cook until golden, but not so long that the inside bubbles out.
Icarus (newcastle)
what are the top 5 podcasts you'd recommend ? (dazzz)
Bodyconcious...? (gym weasel)
Labor Day Grilled Chicken
Labor Day Grilled Chicken
Serves 4
INGREDIENTS
Herb Rub
1 cup rosemary needles
1/2 cup sage leaves
2 large garlic cloves
2 tsp. coarse salt
Chicken
One 4.5 lb. chicken
Juice of 2 lemons
3 tbsp. extra virgin olive oil
To make the herb rub, make a pile of the rosemary, sage, garlic and salt on a cutting board. Use a chef's knife and mince the ingredients. Spread the mixture on the cutting board or on paper towels and allow it to dry overnight.
Transfer the mixture to a jar and keep it in the refrigerator.
Use it to rub on pork roasts, chicken, mix it into sautéing vegetables and soups. It makes a great little culinary gift too.Vary the herbs and add herbs like thyme, lemon zest, fennel seeds, or fennel pollen.
For the chicken:
In a large casserole dish combine the lemon juice and 2 tablespoons olive oil. Stir in 1/3 cup of the herb rub mixture.
Dry the chicken and using a kitchen scissors cut the backbone away.
Lay the chicken flat in the casserole dish and rub all over with the marinade. Refrigerate overnight uncovered.
When ready to grill, remove chicken from marinade and place on heated grill, breast side down, over indirect heat. Grill until internal temperature in thickest part of breast meat reaches 165F.
Serves 4
INGREDIENTS
Herb Rub
1 cup rosemary needles
1/2 cup sage leaves
2 large garlic cloves
2 tsp. coarse salt
Chicken
One 4.5 lb. chicken
Juice of 2 lemons
3 tbsp. extra virgin olive oil
To make the herb rub, make a pile of the rosemary, sage, garlic and salt on a cutting board. Use a chef's knife and mince the ingredients. Spread the mixture on the cutting board or on paper towels and allow it to dry overnight.
Transfer the mixture to a jar and keep it in the refrigerator.
Use it to rub on pork roasts, chicken, mix it into sautéing vegetables and soups. It makes a great little culinary gift too.Vary the herbs and add herbs like thyme, lemon zest, fennel seeds, or fennel pollen.
For the chicken:
In a large casserole dish combine the lemon juice and 2 tablespoons olive oil. Stir in 1/3 cup of the herb rub mixture.
Dry the chicken and using a kitchen scissors cut the backbone away.
Lay the chicken flat in the casserole dish and rub all over with the marinade. Refrigerate overnight uncovered.
When ready to grill, remove chicken from marinade and place on heated grill, breast side down, over indirect heat. Grill until internal temperature in thickest part of breast meat reaches 165F.
Grilled Corn with Sriracha Mayo
Grilled Corn with Sriracha Mayo
Serves 4 to 8
This backyard BBQ favorite gets a nice kick from the chili-spiked mayonnaise.
¼ cup good quality prepared mayonnaise
1 to 2 tablespoons Sriracha chili sauce, to taste*
1 tablespoon fresh lime juice
8 ears sweet corn, shucked and dipped into cold water
¼ cup chopped fresh cilantro
Lime wedges for garnish
In a small bowl, whisk together the mayonnaise, chili sauce and lime juice and set aside. Grill the corn over hot coals until golden brown on all sides, about 5 to 10 minutes. Remove and serve slathered with the spiced mayonnaise.
Serves 4 to 8
This backyard BBQ favorite gets a nice kick from the chili-spiked mayonnaise.
¼ cup good quality prepared mayonnaise
1 to 2 tablespoons Sriracha chili sauce, to taste*
1 tablespoon fresh lime juice
8 ears sweet corn, shucked and dipped into cold water
¼ cup chopped fresh cilantro
Lime wedges for garnish
In a small bowl, whisk together the mayonnaise, chili sauce and lime juice and set aside. Grill the corn over hot coals until golden brown on all sides, about 5 to 10 minutes. Remove and serve slathered with the spiced mayonnaise.
Home baking (silent rep)
Inscription à :
Articles (Atom)