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Pizza Hut Garlic Knots
24 oz. pizza dough (homemade or store-bought)
1½ Tbsp olive oil
5 Tbsp unsalted butter
2 Tbsp Parmesan cheese, grated
2 tsp garlic, minced
1½ tsp Italian seasoning
1 tsp kosher salt
Spray muffin tin with nonstick spray; set aside.
Divide the pizza dough into 12 equal pieces 2 oz. each
Cut each piece of dough into 5 pieces.
Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight.
Place 5 balls of dough into each muffin cup. Brush tops of dough with olive oil.
Cover pan and place in a warm location for 1 hour, or until dough has risen 1” over top of pan.
Tip: For a warm location, I put the pan in my oven with just the oven light on.
Once dough has risen, bake at 350°F for 28-30 minutes, or until tops of garlic bread are lightly browned.
While garlic bread is baking, melt the butter and stir in the Parmesan cheese, minced garlic, Italian seasoning and kosher salt.
Remove garlic bread from oven and brush with the garlic butter mixture.
Serve hot.
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Looking for great Key Lime Pie recipe
Key Lime Pie is my husband's favorite desert. I have tried 3 or 4 recipes and we have always been disappointed. I have used Key Limes, Persian Limes and the Key Lime concentrated juice. (and actually the recipe using the concentrated juice turned out the best) We went to Bonefish Grill yesterday and the Key Lime Pie was the best I have ever eaten. Anybody out there have a copycat recipe from Bonefish Grill for their Key Lime Pie?
How lucky are you to be alive? (Trunks)
Panda Express Mushroom Chicken
1 pound boneless skinless chicken breasts , cut into thin bite sized slices
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves , minced
2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
sesame seeds for garnish (optional)
Toss the chicken with cornstarch.
Heat the canola and sesame oil in the pan.
Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
Remove chicken from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini and cook until they start to brown.
Add the garlic and ginger and cook/stir for 30 seconds.
Cook for another 2-3 minutes as vegetables soften a little.
Add the chicken back in and stir to coat.
Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
Serve with rice.
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Longhorn Stuffed Mushrooms
1 container whole fresh mushrooms
1 medium onion, diced
4 cloves garlic, minced
½ pound bacon
1 8oz package cream cheese, softened - broken into chunks
2 cups shredded cheddar cheese
salt, pepper, & paprika to taste
Remove the stem from the mushrooms, and hollow out the cap.
Reserve the mushroom steps, and cut off the woody end & discard.
Dice up the remaining part of the mushroom stem & set aside along with the onion & garlic.
Fry the bacon in a pan until crispy.
Remove the bacon to a paper towel, and reserve the grease.
Saute the diced mushroom stems, onion, & garlic for 5-7 minutes.
Season with salt & pepper. Turn off the heat and add the cream cheese.
Stir until melted & combined. Mix in the cheddar cheese.
Spoon the filling into the hollowed out mushroom caps.
Pack the filling in, and pile any extra on top of the mushrooms.
Sprinkle with paprika.
Bake in an oven preheated to 350 degrees for 20 minutes.
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Peter Luger's Steakhouse Sauce
1 cup ketchup
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 tablespoons distilled white vinegar
2 tablespoons mild-flavored molasses
2 tablespoons prepared horseradish
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Louisiana-style hot sauce, such as Tabasco
Whisk all ingredients in a medium bowl. Can be stored in frig for 2 weeks.
Can also be used as cocktail sauce.
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Olive Garden Parmesan Zucchini Bites
1 1/2 cups shredded and lightly patted dry zucchini
1 cup Italian seasoned panko bread crumbs
1/2 cup shredded parmesan cheese
1 large egg
Shred zucchini with a vegetable grater.
When done, pat zucchini dry with a few sheets of paper towels.
While you don't need to completely dry the zucchini, you do want to absorb some of the moisture.
I used about 4 sheets of paper towels.
You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel,
the paper towel is moist but no longer soaking with water.
Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl.
Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.
Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it.
Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape.
Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.
Bake for about 20 minutes until bottoms are golden brown and crispy.
Flip over and bake for another 5 minutes.
Serve warm with dipping sauce of your choice.
weight issues with having a home gym on 2nd floor... (littlemike69)
Cheesecake Factory Spicy Chicken Chipotle Pasta
2 boneless skinless chicken breast cut into 1" chunks
1 pound penne pasta
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup honey
2 tablespoons chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper chopped
1 red bell pepper chopped
1/2 yellow onion chopped
3 cloves garlic minced
2 cups heavy cream
1 cup frozen peas
1 pound fresh asparagus the thinner the better
6 ounces shredded parmesan cheese
Set your water to boil for your pasta.
Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
Shock it with cold water through a colander.
Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
In a large skillet add the butter and melt over medium heat.
Add the bell peppers and onions and cook until just translucent.
Add in the garlic and cook an extra minute.
Remove the vegetables and add in the olive oil.
Add the chicken to the pan and turn the heat up to medum-high.
Brown the chicken on both sides.
Add in the honey and stir, cooking an additional 5 seconds.
Add the bell pepper mixture back to the pan
Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
Stir to coat everything and serve with any garnishes you’d like.
Cheesecake Factory uses tortilla strip chips and cilantro.
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Panera's Extinct Sandwich
4 slices marble rye bread
2 slices romaine lettuce
2 ounces roasted turkey meat
2 ounces white Cheddar cheese, sliced
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon honey
1/2 cup broccoli slaw mix
1/4 cup dried cranberries
1/4 cup chopped pecans
1 Gala apple, thinly sliced
In a bowl, combine slaw mix, cranberries, and pecans.
In a separate bowl, combine greek yogurt, lemon juice, vinegar, and honey. Pour over the slaw mix.
Stir to combine.
Assemble sandwich: On one slice of bread, layer turkey, lettuce, cheese, and slaw.
Top with apple slices and second slice of bread. Cut in half and enjoy!
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Korean Fried Chicken
2 pounds boneless , skinless chicken thighs, cut into 1? pieces
1/4 cup flour
2 eggs
1/2 cup cornstarch
oil, for frying
1/3 cup Korean gojuchang red pepper paste
3 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon sesame seeds, for garnish
Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.
Curry Recipes - Volume 1
Curry Recipes - Volume 1
This flavor-packed cookbook is loaded with over 300 curry recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
This flavor-packed cookbook is loaded with over 300 curry recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
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Cafe Rio Cilantro Lime Quinoa
4 oz green chiles
1/2 onion roughly chopped
1/2 bunch cilantro
1 1/2 cups quinoa
2 tsp veggie boullion
2 cloves garlic minced
1 1/2 cups water for instant pot
3 cups water for stovetop
juice of 2 limes
salt & pepper
In a blender or food processor blend together the green chiles, onion, and cilantro until smooth.
Add blended mixture and all remaining ingredients except for the lime juice into a medium saucepan or the pot of your instant pot.
For Instant Pot
Cook on manual for 5 minutes and allow pressure to release naturally.
Once pressure is completely released, fluff quinoa and mix in lime juice.
For Stovetop
Bring mixture to a boil.
Cover and lower heat to a low simmer for 25-30 minutes or until quinoa is fluffy and most liquid has evaporated.
Fluff quinoa and mix in lime juice.
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Clotted Cream
2 pints heavy cream
Pour the cream into a heavy-bottomed oven-safe pot.
The cream should come up the side of the pot somewhere between one and three inches.
Cover the pot and put it in the oven on 180 F.
Leave the covered pot in the oven for at least 8 to 12hours.
You’ll know it’s done because there will be a thick yellowish skin above the cream.
That skin is the clotted cream.
Let the pot cool at room temperature, then put it in the refrigerator for another 8 hours.
Remove the clotted cream from the top of the pot.
The cream that is underneath it can still be used for baking.
Homemade Chocolate Cake Recipes - Amazing Chocolate Cakes
I love chocolate cack.Do you love cake?Every day I show you the most satisfying video in the world about cake decorating, cake tutorials compilation.but Today we showing an amazing recipe for chocolate cack:
What do you need?
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
How to make?
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
What do you need?
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
How to make?
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
James Coney Island Grill Juicy Lucy
1 1/2 pounds ground chuck
1 teaspoon salt
3/4 teaspoon ground black pepper
4 slices cheese (American, Cheddar, or pepper Jack)
4 hamburger buns
1 tablespoon butter
1/2 cup chopped onions
2 teaspoons vegetable oil
4 teaspoons prepared mustard
12 dill pickle slices
4 teaspoons mayonnaise
Place the ground chuck in a medium0sized bowl and mix in the salt and the pepper. Form into eight patties, 1/4 inch thick. For each burger, cut a slice of cheeses into quarters and arrange them to fin on a meat patty. Top with another meat pepper and press the edges together so that no cheese will leak out while the burger is cooking.
Heat your grill to about 375 degrees. You can also use a skillet on medium heat. Place the patties on the grill and cook until the meat has browned on the bottom side, do not press the patties. But leave them undisturbed while they cook. Flip and cook the other side for 3 to 4 minutes.
While the burgers are cooking, butter the hamburger buns and toast them on the grill, buttered side down, until golden brown. Saute the onions in the vegetable oil until they are golden brown on the grill or in the skill over medium heat, frequently stirring, so they do not burn.
To assemble each burger, build up from the bottom, spread one teaspoon of mustard on the bottom bun, place three pickles over the bun, add the grilled hamburger patty and top with grilled onions. Spread mayonnaise on the top bread before putting it on top of the burger patty.
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Cooking Tip-How to Braise Meat
If you want to enjoy a gourmet meal using inexpensive cuts of meat then you’ll want to learn how to “braise”. Braising means browning the meat oil and/or butter then slowly cooking in a covered roasting pan. The meat is covered in a liquid which usually includes some combination of water, broth and red or white wine. Cooking time can take from one to several hours as this method is used to tenderize and intensify the flavors in the meat and accompanying vegetables. Despite the time frame, most recipes are usually fairly simple and don’t require any advanced skills.
Follow these basic steps and you and your family or friends will thoroughly enjoy the results.
Step 1-Choose your favorite cut of meat. Lamb, beef, veal or pork shanks are very common in these recipes. Beef shoulder roast, chuck roast or brisket are also good choices. These cuts are usually tougher with higher levels of collagen. Collagen, when cooked at low temperatures for an extended time creates a gelatin which helps the tenderizing process. You can use chicken but it should not be skinless and bone should be in. Legs and thighs work best. The real secret is in the slow cooking.
Step 2-Brown the meat in some type of fat…olive oil, butter or some combination suggested in the particular recipe. The browning process is intended to add color and flavor enhancement. Frequently, the recipe may call for rolling the meat in flour seasoned with salt and fresh ground pepper. Again….a flavor enhancement. The browning process is done in a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to cover all sides of the meat. It only cooks the surface of the meat and the earing locks in flavor.
Some tips….the meat should be patted dry and free of moisture or it will “steam” more than brown…don’t crowd the meat so any moisture can escape. Size of the portions, if not whole, should be the roughly the same for even cooking.
Step 3-Add liquids. As I mentioned earlier, depending on the type of meat and recipe, you can use wine, water, stock/broth...usually a combination of these liquids. At this point you will usually add onions, garlic, spices, vegetables and any other flavoring you may like. Some cooks/recipes say don’t cover the meat & vegetables entirely. I have covered with liquid and the results are very good.
Step 4-Cover the Dutch oven or pan. You can cook over a stove top or in the oven. I prefer the oven as it provides more even cooking on all sides and results in the best flavor and tenderizing. Follow the recipe for the correct oven temperature. Remember it will always be low….300-325* or less.
Here are some typical cooking times...
Lamb shanks….4-6 each a pound…2 ½ hours
Veal shanks….4-6 each a pound…2-2 ½ hours
Shoulder roast…3-4 pounds…roughly an hour per pound
Chicken (remember bone in/skin on)….1-1 ½ hours
Give ‘braising” a try….you don’t have to be a gourmet cook to enjoy a wonderful meal!
Follow these basic steps and you and your family or friends will thoroughly enjoy the results.
Step 1-Choose your favorite cut of meat. Lamb, beef, veal or pork shanks are very common in these recipes. Beef shoulder roast, chuck roast or brisket are also good choices. These cuts are usually tougher with higher levels of collagen. Collagen, when cooked at low temperatures for an extended time creates a gelatin which helps the tenderizing process. You can use chicken but it should not be skinless and bone should be in. Legs and thighs work best. The real secret is in the slow cooking.
Step 2-Brown the meat in some type of fat…olive oil, butter or some combination suggested in the particular recipe. The browning process is intended to add color and flavor enhancement. Frequently, the recipe may call for rolling the meat in flour seasoned with salt and fresh ground pepper. Again….a flavor enhancement. The browning process is done in a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to cover all sides of the meat. It only cooks the surface of the meat and the earing locks in flavor.
Some tips….the meat should be patted dry and free of moisture or it will “steam” more than brown…don’t crowd the meat so any moisture can escape. Size of the portions, if not whole, should be the roughly the same for even cooking.
Step 3-Add liquids. As I mentioned earlier, depending on the type of meat and recipe, you can use wine, water, stock/broth...usually a combination of these liquids. At this point you will usually add onions, garlic, spices, vegetables and any other flavoring you may like. Some cooks/recipes say don’t cover the meat & vegetables entirely. I have covered with liquid and the results are very good.
Step 4-Cover the Dutch oven or pan. You can cook over a stove top or in the oven. I prefer the oven as it provides more even cooking on all sides and results in the best flavor and tenderizing. Follow the recipe for the correct oven temperature. Remember it will always be low….300-325* or less.
Here are some typical cooking times...
Lamb shanks….4-6 each a pound…2 ½ hours
Veal shanks….4-6 each a pound…2-2 ½ hours
Shoulder roast…3-4 pounds…roughly an hour per pound
Chicken (remember bone in/skin on)….1-1 ½ hours
Give ‘braising” a try….you don’t have to be a gourmet cook to enjoy a wonderful meal!
Applebee's Thai Shrimp Salad
8 ounces shrimp peeled and deveined
2 tablespoons olive oil
Salt and Pepper
1 package Asian blend chopped salad I like Dole
3 cups kale
1/2 cup thinly sliced red bell pepper
1/3 cup shredded carrots
1/4 cup sliced almonds or peanuts
Wonton Strips
Optional: sesame seeds, additional cilantro
Chili Lime Vinaigrette
4 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
2 and 1/4 teaspoons olive oil
1 tablespoon brown sugar packed
3/4 teaspoon minced garlic
3/4 teaspoon red pepper flakes
Salt and pepper
Shrimp Peanut Sauce
2 tablespoons creamy peanut butter
1 tablespoon coconut milk
3/4 tablespoon soy sauce
1/8 teaspoon minced garlic
1 teaspoon brown sugar
1 tablespoon fresh lime juice
2-3 drops hot sauce optional
Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper.
Rinse the shrimp under cold water for a minute and then toss in olive oil and with salt and pepper.
Spread evenly on the tray and bake for about 5 minutes or until just pink, firmed, and cooked through.
Remove from the oven and set aside.
Remove the packaging for the Asian chopped salad and pour into a large bowl.
Thoroughly wash and scrub the kale.
Chop into very small pieces and toss with the chopped salad.
Add in the red pepper (remove seeds and slice thinly), shredded carrots, and almonds or peanuts.
Chili Lime Vinaigrette
Combine all of the ingredients in a sealable jar.
Seal the jar tightly and shake until combined.
Adjust seasonings to preference and then pour over the salad and toss to combine.
Peanut Sauce
Combine all of the ingredients in a blender or food processor.
Blend until smooth, taste, adjust seasonings to preference, and brush or toss the shrimp in the sauce.
Add the shrimp to the salad.
Add in additional cilantro and seasame seeds if desired.
Top each salad plate with a generous handful of wonton strips.
Enjoy immediately.
Notes
If you don't plan on eating this salad right away, hold off on tossing it with the dressing as it makes the lettuce wilt.
Toss with dressing right before eating. Want some heat to the dressing? Add in some crushed red pepper flakes!
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Starbucks Maple Pecan Latte
3/4 cup strong coffee or one shot espresso
3/4 cup milk
1/2 shot maple syrup
1/2 shot butter pecan syrup
Whipped cream and sugar sprinkles for topping, optional
Brew coffee or espresso and pour into mug.
Add the maple syrup and butter pecan syrup and stir well.
Steam milk or microwave for about 45 seconds in the microwave.
Then pour milk into the mug.
Top with whipped cream and sugar sprinkles and serve.
Panda Express Kung Pao Chicken
1 pound boneless , skinless chicken breast, diced into 1/2-inch pieces
1/4 cup water
1/2 teaspoon salt
1/2 large egg
1/4 cup cornstarch
2 tablespoons vegetable oil
1 teaspoon white wine
2 1/2 tablespoons reduced sodium soy sauce
1/3 cup water
2 1/2 tablespoons vegetable oil , divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
1/4 cup diced green onion , white part only, in 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
1 teaspoon sesame oil
2 ounces dry roasted peanuts ,
1 red bell pepper, cut into 3/4 inch cubes
1 large zucchini cut into 3/4 inch cubes
Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
In a small bowl add the wine, soy sauce and water and set aside.
Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
Add 2 tablespoons vegetable oil.
Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
Remove vegetables and add the chili peppers.
Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
Add the chicken and vegetables back in, stir to combine.
Note
To make the chicken more like Panda Express cut the chicken into large cubes then pulsed it twice in the food processor
for just a 1/2 second each just to break it apart and give it the same unique look.
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Fixing A Bent Micro SD Card. Is it possible? (BLADE_79)
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Dickey's BBQ Pit Baked Potato Casserole
4 large Russet potatoes
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup real bacon bits
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onion tops
Preheat the oven to 425 degrees. Scrub the potatoes clean and bake for 1 hour.
It is not necessary to poke holes in the potatoes; in fact, if you don't they will be light and fluffy.
Only potatoes that are overcooked explode in the oven.
When they have cooled enough to handle scoop out the white flesh and place in a bowl.
Using an electric mixer, mash until smooth, then beat in the butter, sour cream, and milk.
Mix in the salt and pepper and about 1 tablespoon of the bacon bits.
Spoon the potatoes into a 2-quart casserole dish that has been sprayed with cooking spray.
Garnish with the remaining bacon bites, shredded cheese, and green onion tops.
Place the casserole dish in a 350 degree oven, and cook for about 15 minutes until the cheese begins to melt.
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Applebee's Maple Blondie with Maple Buttercream Sauce
1/3 cup butter, melted
1 cup packed brown sugar
1 large egg
1/2 tablespoon vanilla extract
1/2 tablespoon maple extract
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
pinch of sea salt
1/2 cup chopped walnuts
1/2 cup white chocolate chips
For the Maple Butter Cream Sauce:
1/2 cup butter, softened
1/2 cup powdered sugar
4 ounces cream cheese, softened
2 tablespoon maple syrup
Preheat the oven to 350ºF. Line an 8x8 or 9x9 baking dish with parchment paper (or line with foil and lightly grease).
Beat together the butter and brown sugar. Add the egg and vanilla extract, mix well.
Add the four, baking powder, baking soda, and salt. Mix well until batter forms.
Stir in the walnuts and the white chocolate chips.
Spread the batter in the baking dish. Bake for 25 minutes (the middle will still be slightly jiggly,
and there may still be a little batter on a toothpick when inserted).
Let cool for at least 10 minutes.
For the sauce:
Use a mixer or food processor to mix together the butter, cream cheese, powdered sugar,
and maple syrup (I use a small food processor to make sure I don't have any lumps!).
Pour sauce over the blondie* before serving (optional: you can heat this sauce for about 15 seconds in the microwave before serving if desired).
Notes
The sauce being poured over the ice cream in the pictures, but after extensive (ahem) taste testing,
it is better poured directly over the blondie with the ice cream on top of it all.
And if you're serving the blondie fresh out of the oven, there's really no need to heat the sauce at all, even if you want it warmed.
The high ratio of butter in the sauce will ensure that it gets all warm and melt-y once it hits the warm blondie.
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Doritos Crusted Chicken
2 boneless, skinless chicken breasts (4 to 5 ounces each)
Cooking spray
1 cup crushed Doritos chips (or any chip will work)
1 egg, lightly beaten
1 tablespoon milk
Preheat oven to 425 degrees. Line a baking sheet with foil and spray baking sheet with cooking spray.
Put crushed chips in a shallow bowl.
In a separate shallow bowl, whisk egg and milk until combined.
Dip chicken breasts in milk mixture and then dip in chips, coating the chicken. Place on prepared baking sheet and lightly spray tops with cooking spray.
Bake for 15 to 18 minutes, or until chicken is thoroughly cooked.
Cooking spray
1 cup crushed Doritos chips (or any chip will work)
1 egg, lightly beaten
1 tablespoon milk
Preheat oven to 425 degrees. Line a baking sheet with foil and spray baking sheet with cooking spray.
Put crushed chips in a shallow bowl.
In a separate shallow bowl, whisk egg and milk until combined.
Dip chicken breasts in milk mixture and then dip in chips, coating the chicken. Place on prepared baking sheet and lightly spray tops with cooking spray.
Bake for 15 to 18 minutes, or until chicken is thoroughly cooked.
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Tijuana Flats Tostadas
6 hard taco shells, baked + broken in half
1 cup refried beans
1 cup black beans
1 medium tomato, diced
1/4 white or red onion, diced
1 large jalapeno
grated cheddar or mexican cheese
black olives
Pre-bake the tortillas while you chop your veggies.
Layer your tortilla halves with beans and cheese and pop in the toaster oven at 350F.
Bake for approx 15 minutes or until beans are hot and cheese is melted.
Remove from oven and top with your raw chopped veggies.
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Cheddars Texas Cheese Fries
vegetable oil for frying
1 pound frozen regular-cut French fries
8 ounces thin-sliced bacon
6 ounces shredded Cheddar-Jack cheese blend
Ranch dressing
Preheat the oven to 425 degrees. Pour about 3 inches of vegetable oil into a deep saucepan.
heat the oil to 350 degrees. Cook the fries according to the package directions.
If you are a small dep fryer, fry them in small batches, cook the fries until they are golden and crisp.
Drain fries on a wire cooking rack.
Cook the bacon in a skillet over medium heat until brown and crispy.
Drain on paper towels. Pile the cooked French fries onto an overproof dish.
Pile the cooked French files on the ovenproof dish.
Be sure to leave a well in the middle so you can put the Ranch dressing container in there.
Add the shredded cheese and bacon pieces.
Place in the hot oven for 7 to 8 minutes or until the cheese melts and begins to brown.
Remove from the oven.
Place a small bowl of Ranch dressing in the middle of the fries.
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TGI Friday’s Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
¼ cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels whiskey
1 tablespoon crushed pineapple
¼ teaspoon cayenne pepper
Cut approximately ½ inch off of the top of the garlic.
Cut the roots so that the garlic will sit flat into a baking dish.
Remove some of the skin from the garlic but leave enough so that the cloves stay together.
Place the garlic into a small baking dish and drizzle the olive oil over it.
Cover with foil. Place into the oven and bake at 325 degrees F. for 1 hour.
Remove the garlic and let it cool until it can be handled.
In a medium saucepan combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar.
Bring the mixture to medium-high heat.
Stir occasionally until the mixture boils and reduce heat until simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 teaspoons into the sauce pan and whisk to combine.
Add lemon juice, white onion, Jack Daniels, crushed pineapple and cayenne pepper and stir.
Let the mixture simmer for 40-50 minutes or until the sauce has been reduced by about ½ and is thick and syrupy.
Make sure it doesn’t boil over.
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Coldstone Birthday Cake Remix Ice Cream
1/2 cup milk
1 3/4 cup vanilla or funfetti box cake mix
8 oz cream cheese, softened
1/2 cup sugar
8 oz Cool Whip, thawed
1 1.75 oz container of sprinkles (about 5 tbsp)
2 1/2 large brownies, broken into pieces
2 tbsp chocolate sundae syrup
1. Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
2. Add the Cool Whip and mix until combined.
3. Add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.
4. Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
5. Scoop into a freezable container and freeze.
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Apple Pandowdy
6 tablespoons unsalted butter
4 pounds Pink Lady and/or Granny Smith apples, peeled, cored, cut into 1-inch pieces
2/3 cup (packed) dark brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 (1/2-inch) piece ginger, peeled, finely grated
1/2 teaspoon kosher salt
1 package frozen puff pastry (preferably Dufour), thawed, cut into irregular 1-inch pieces
Granulated sugar (for sprinkling)
2 pints vanilla ice cream
Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl.
Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples.
Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
Bake until pastry is puffed and golden around edges, 25–30 minutes.
Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly.
Serve warm with ice cream.
Do Ahead
Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature.
Reheat uncovered in a 200°F oven 20 minutes before serving.
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Pork Street Taco
1 cup Creamy Guacamole
1 1/2 cups shredded pork
12 corn tortillas
1/2 head of cabbage, shredded
2 limes, juiced
1 lime, sliced into wedges
1/2 red onion, diced
1/2 tsp kosher sea salt
1 cup pico de gallo
Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
Warm tortillas over a gas flame or in the microwave.
Shred the pork and chop into 2" strips.
Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
Add two fingers' worth of meat on top of the guacamole.
Add two fingers' of the shredded cabbage mix on top of the meat.
Add 1 TBSP of pico de gallo to top each taco.
Creamy Guacamole
1 T Knorr® Tomato Boullion with chicken flavor
2 medium avocados, mashed
1/4 cup mayonnaise
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 T fresh cilantro leaves, chopped
2 T lime juice
Combine all ingredients in medium bowl.
Add more lime juice if needed.
Pico de Gallo
1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)
Combine all ingredients in medium bowl.
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