Private health check ups? (sl)
Disneyland Clam Chowder
tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 1/2 cups potatoes, peeled and diced
1/2 cup diced onion
1/2 cup red pepper
1/2 cup green pepper
1/2 cup celery
2 1/4 cups clam juice
1 1/2 cups heavy cream
1 cup clam, chopped
1 tablespoon fresh thyme or 1/2 tablespoon dried thyme
1/4-1/2 teaspoon salt
1 pinch white pepper
1/3-1/2 teaspoon Tabasco sauce
Melt the butter in a saucepan and then add the flour to make a roux.
Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat
until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux.
Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
Add more seasoning to taste.
How easily can Obtain Academic Writing Help?
Academic writing resources constantly provide in bulk amount as their services. Though those specialized offerings produce content in big amount they in no way give up at the fine of the paper. Work completed with the aid of these professionals is on top of things. So students can rely upon such offerings and may advantage with the aid of assigning them the educational writing undertaking. Assignment writing service is likewise a regarded entity in relation to specialization in venture. Writers that professional in turning in such obligations are few and consequently are regularly seen busy working on projects. Students should also think to get assistance from beyond researchers and ought to now not always depend upon outside assistance. Getting yourself worried in your own undertaking will really gain you in the longer run. So whilst you require help in drafting your assignment you could continually do your part of the research first and then search for assistance from UK author services.
Walk on girls in darts (Muscle)
Pulled Chicken Shawarma Sliders
What You’ll Need
What You’ll Need
2 chicken breasts
1 tablespoon olive oil
For the Sauce:
1 tablespoon olive oil
1 small onion (peeled and small diced)
1 cup tomato sauce (plain)
1/2 teaspoon cumin (ground)
1/2 teaspoon coriander (ground)
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
Pinch of cayenne pepper (to taste)
Salt and black pepper to taste
https://t5post.com/2018/01/13/pulled...rma-sliders/2/
What You’ll Need
2 chicken breasts
1 tablespoon olive oil
For the Sauce:
1 tablespoon olive oil
1 small onion (peeled and small diced)
1 cup tomato sauce (plain)
1/2 teaspoon cumin (ground)
1/2 teaspoon coriander (ground)
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
Pinch of cayenne pepper (to taste)
Salt and black pepper to taste
https://t5post.com/2018/01/13/pulled...rma-sliders/2/
Hasselback Sweet Potatoes
Ingredients
4 medium sweet potatoes
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
1 teaspoon finely chopped fresh thyme leaves
1 garlic clove, finely grated on a microplane
Kosher salt and freshly ground black pepper
1/3 cup nonfat Greek-style yogurt
1 scallion, white and green parts chopped
https://t5post.com/2018/01/25/hassel...weet-potatoes/
Biscuits and Gravy Skillet
Biscuits:
2 and 1/2 cups self-rising flour
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter (chilled)
1 and 1/4 cups buttermilk
Sausage Gravy:
1 tablespoon olive oil
1 pound ground sage breakfast sausage
1 small onion (peeled and small diced)
2 and 1/2 tablespoons all purpose flour
2 cups chicken stock
3/4 cup heavy cream
1/4 teaspoon chili flakes (plus more to taste)
3 scallions (root ends removed, thinly sliced)
1/3 cup parsley (finely chopped)
Kosher salt and freshly ground black pepper to taste
To Assemble:
2 tablespoons unsalted butter (melted)
Preheat oven to 450ºF.
For the Biscuits:
Lightly flour a baking sheet and set aside.
In a large bowl add flour, salt, and baking soda and whisk to combine. Grate chilled butter on the large holes of a box grater into the flour mixture and fold to combine. Refrigerate for at least 15 minutes. Make a well in the center of the mixture and add the buttermilk. Using a wooden spoon, stir until just combined. On a lightly floured work surface, turn out the dough and shape into a ball. Flatten slightly, remove to prepared baking sheet and refrigerate for 15-20 minutes.
For the Sausage Gravy:
In a 10-inch cast iron skillet over medium-high heat add olive oil. Add the sausage and cook until deep golden brown, breaking it up in to small pieces as it cooks. Add onions and season with salt. Continue to cook until onions soften, about 5 minutes. Stir in the flour, chicken stock, cream and chili flakes. Simmer until thickened, about 30-40 minutes, then season with salt and pepper. Stir in the scallions and parsley.
To Assemble:
Remove dough from refrigerator roll out dough into a 10-inch circle and place on top of gravy. Brush the butter on top of the biscuits. Bake for 15-20 minutes or until lightly golden brown and flaky. Remove from the oven and allow to cool for 5 minutes before serving.
Tip:
Assemble the skillet and dough separately the day before and hold in the refrigerator for a hearty, stress-free breakfast the following morning.
Spaghetti Factory Browned Butter and Mizithra Cheese
Spaghetti Factory Browned Butter and Mizithra Cheese
16 ounces pasta
1 cup butter
1/2 cup mizithra cheese, grated
1/2 cup Romano cheese, grated
Parsley for garnish
Cook the spaghetti according to package directions.
Do not rinse.
While the pasta is cooking brown the butter by placing into a saucepan over medium heat.
As the butter melts, it will begin to foam. Remove the foam with a spoon. Cook the butter until it browns.
To prepare the pasta, pour pasta into a bowl.
Pour the browned butter over the pasta, and then add the two kinds of cheese.
Toss pasta until it is well coated.
Serve immediately.
Note
This dish does not reheat well.
16 ounces pasta
1 cup butter
1/2 cup mizithra cheese, grated
1/2 cup Romano cheese, grated
Parsley for garnish
Cook the spaghetti according to package directions.
Do not rinse.
While the pasta is cooking brown the butter by placing into a saucepan over medium heat.
As the butter melts, it will begin to foam. Remove the foam with a spoon. Cook the butter until it browns.
To prepare the pasta, pour pasta into a bowl.
Pour the browned butter over the pasta, and then add the two kinds of cheese.
Toss pasta until it is well coated.
Serve immediately.
Note
This dish does not reheat well.
Pass plus (sl)
humidifier (sl)
Feeling lethargic. (Keith1980)
La Preferida Three Bean Panzanella Salad
2 cups cubed baguette, in 1 inch pieces
1 tablespoon olive oil
1/2 teaspoon La Preferida Adobo seasoning
2 tablespoons La Preferida Chili Seasoning
salt and ground black pepper
1 (15-ounce) low-sodium Black Beans, drained and rinsed
1 (15-ounce) Green Peas, drained and rinsed
1 (15-ounce) Low Sodium Red Kidney Beans, drained and rinsed
1 1/2 cup frozen corn kernels, thawed
1/2 cup chopped green onions
1/2 cup chopped red, yellow and orange bell peppers
1/4 cup seeded and chopped cucumber
1 (4-ounce) can Diced Green Chilies
1 (16-ounce) jar Salsa (mild, medium or hot)
2 tablespoons lime juice
2 tablespoons chopped cilantro plus more for garnish
1 green tomatillo, finely chopped
Preheat oven to 400 degrees F.
Place bread cubes into a large bowl and toss with olive oil, Adobo seasoning and salt and pepper to taste.
Place on foil-lined baking sheet and bake for 15-20 minutes or until bread is toasted and crisp.
Cool.
In a large mixing bowl, combine black beans, green peas, kidney beans, corn, green onions, bell peppers, cucumber, and chiles.
Toss to mix.
In a medium bowl, combine salsa, lime juice, and chili seasoning and stir to mix. Pour over the salad and toss.
Add cilantro, tomatillo, and the toasted bread cubes. Mix gently.
Allow to sit for 20 minutes at room temperature, or, if not serving immediately, refrigerate salad until ready to serve.
Smoked Gouda Cheese Dip
1 cup mayonnaise
2 teaspoons minced red onions
8 ounces smoked gouda cheese - shred finely
Place mayonnaise in a bowl, add red onion. Shred cheese and mix the cheese into the mayonnaise. Let rest in a covered dish in your refrigerator for about 1 hour before serving.
Grilled Chicken with Alabama White BBQ Sauce
Grilled Chicken with Alabama White BBQ Sauce
Ingredients
3/4 cup sugar
3/4 cup salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
For the Alabama White BBQ Sauce:
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt
contine
https://t5post.com/2018/01/28/grille...ite-bbq-sauce/
Ingredients
3/4 cup sugar
3/4 cup salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
For the Alabama White BBQ Sauce:
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt
contine
https://t5post.com/2018/01/28/grille...ite-bbq-sauce/
Eggs and Weight Loss
Eggs and Weight Loss
A standout amongst the most nutritious sustenances you can eat are eggs. They contain a lot of sound fats, protein and vital vitamins. They are likewise low in calories, each having around 78 calories. The egg is high in supplements, particularly the yolks. A three egg feast contains around 234 calories and with a liberal part of vegetables you have a nutritious supper of around 300 calories. Obviously, on the off chance that you rotisserie the eggs, you should include around 50 calories for every teaspoon of fat utilized.
Eggs are filling primarily in view of their high protein content. High protein sustenances are known to be more fulfilling and filling than those low in protein subsequently lessening the craving and adding to a sentiment completion. It has been demonstrated that an egg feast even creates completion and lessens sustenance consumption for later suppers. This is contrasted with dinners with less protein yet a similar number of calories.
The Satiety File is a scale that decides how well nourishments enable you to feel full and decrease later calorie admission. Eggs rank high in this scale.
High protein weight control plans decrease longings and those tormenting considerations of sustenance and diminish the requirement for late night gorging or eating.
All the fundamental amino acids are contained in eggs and in the right proportions for support and digestion. You can expand your digestion by 80-100 calories for each day by expending a high protein consume less calories. This is a direct result of the thermic impact which is the measure of calories utilized as a part of the way toward processing, engrossing and putting away your sustenance. Along these lines, it takes more vitality just to process proteins than it does to process fats or sugars. In this way, it’s a given that eggs, since they are high in protein, enable you to consume more calories.
contine
https://t5post.com/2018/01/27/eggs-and-weight-loss/
A standout amongst the most nutritious sustenances you can eat are eggs. They contain a lot of sound fats, protein and vital vitamins. They are likewise low in calories, each having around 78 calories. The egg is high in supplements, particularly the yolks. A three egg feast contains around 234 calories and with a liberal part of vegetables you have a nutritious supper of around 300 calories. Obviously, on the off chance that you rotisserie the eggs, you should include around 50 calories for every teaspoon of fat utilized.
Eggs are filling primarily in view of their high protein content. High protein sustenances are known to be more fulfilling and filling than those low in protein subsequently lessening the craving and adding to a sentiment completion. It has been demonstrated that an egg feast even creates completion and lessens sustenance consumption for later suppers. This is contrasted with dinners with less protein yet a similar number of calories.
The Satiety File is a scale that decides how well nourishments enable you to feel full and decrease later calorie admission. Eggs rank high in this scale.
High protein weight control plans decrease longings and those tormenting considerations of sustenance and diminish the requirement for late night gorging or eating.
All the fundamental amino acids are contained in eggs and in the right proportions for support and digestion. You can expand your digestion by 80-100 calories for each day by expending a high protein consume less calories. This is a direct result of the thermic impact which is the measure of calories utilized as a part of the way toward processing, engrossing and putting away your sustenance. Along these lines, it takes more vitality just to process proteins than it does to process fats or sugars. In this way, it’s a given that eggs, since they are high in protein, enable you to consume more calories.
contine
https://t5post.com/2018/01/27/eggs-and-weight-loss/
15-Minute Indian Curry with Chicken and Peas
15-Minute Indian Curry with Chicken and Peas
Total:15 min
Active:15 min
Yield:4 servings
Level:Easy
Ingredients
1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed
continr
https://t5post.com/2018/01/16/15-min...cken-and-peas/
Total:15 min
Active:15 min
Yield:4 servings
Level:Easy
Ingredients
1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed
continr
https://t5post.com/2018/01/16/15-min...cken-and-peas/
Grilled Chicken with Alabama White BBQ Sauce
Ingredients
3/4 cup sugar
3/4 cup salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
For the Alabama White BBQ Sauce:
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt
contine
https://t5post.com/2018/01/28/grille...ite-bbq-sauce/
Chicken Casserole with Pineapple
2 lbs. chicken pieces
2 carrots peeled and diced
1 large sweet pepper cut into chunks
1 can pineapple chunks, not drained
1 onion, chopped
4 cloves garlic, chopped
3 medium potatoes, peeled and cut into chunks
juice of one lime
1 can tomato sauce
Olive oil or butter
1 cup chicken broth
salt and pepper to taste
1 can black olives
Sauté the onion and garlic in a skillet with butter or olive oil.
After 2-3 minutes, add the meat that you previously seasoned with salt, pepper and olive oil.
When the meat gets golden color, add finely chopped carrots, peppers and potatoes and add chicken broth.
Simmer until tender, 8-10 minutes.
Add pineapple, tomato sauce, lime juice, olives, and stir 3-5 minutes until well mixed.
Put into large casserole dish or large cast iron skillet.
Bake at 350 for 45 minutes.
Sausage and Cheese Grits Casserole
2 lbs. breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb. sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten
Brown sausage in a large skillet, stirring until it crumbles.
Drain well, and set aside.
Bring water and chicken broth to a boil in a large saucepan;
stir in salt and grits then return to a boil.
Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.
Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts.
Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.
Bake, uncovered, at 350° for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean.
Let stand 15 minutes before serving.
Make-Ahead Directions:
Prepare casserole mixture as directed above but do not bake.
Cover and refrigerate overnight.
Remove from refrigerator; let stand, covered 30 minutes.
Uncover and bake as directed.
Zupas Nuts About Berries Salad
Salad
Fresh spinach
Fresh strawberries, quartered
Fresh blackberries
Fresh raspberries
Maple Candied Almonds
1 tbsp. unrefined coconut oil
1 1/2 tbsp. pure maple syrup
1/4 tsp. vanilla extract
1 c. sliced almonds
Poppyseed dressing
3 tbsp. mayonnaise
2 tbsp. milk of choice
2 tbsp. honey
1 tbsp. poppy seeds
1 tbsp. white wine vinegar
Wash spinach (unless it's pre-washed) and berries and set aside.
In a skillet over medium-low heat, melt coconut oil.
Add maple syrup and vanilla; stir well.
When bubbling, add almonds and stir to coat evenly.
Stir constantly for about 5 minutes, being careful to not burn them.
Remove pan from heat and transfer almonds onto wax or parchment paper to cool.
Cool completely before adding to salad.
For the salad dressing, combine all ingredients in a small bowl whisk until smooth.
Top spinach and berries with maple candied almonds and drizzle with 1-2 tbsp. poppyseed dressing.
The Grand Tour (Kaneda)
Chicken Yakitori
For the sauce:
1 1/2 cups mirin
1 1/2 cups soy sauce or coconut aminos
3/4 cup sake
3/4 cup water
2 green onions green parts only, finely sliced
2 tablespoons brown sugar packed
For the chicken:
2 pounds chicken thighs boneless and skinless, cut into 1” pieces
olive oil
4 green onions green parts only, finely sliced
Soak the bamboo skewers in water to prevent burning, about 20 minutes.
To make the sauce:
In a medium saucepan over medium high heat, bring mirin, soy sauce, sake, water, green onions and brown sugar to a boil. Reduce heat and simmer until sauce has reduced by half, about 20 minutes, stirring occasionally.
Remove from heat and bring to room temperature. Divide the sauce into half, reserving half for serving.
To make the chicken:
Skewer by folding each piece of chicken in half and inserting the skewer at a 45 degree angle. Aim for about 4 ounces of chicken per skewer, 8 skewers total.
For the grill:
Preheat grill on high. Oil the rack to prevent the chicken from sticking. Grill chicken over indirect heat and baste using half the sauce.
After six minutes, flip the chicken and baste again. Continue grilling and basting until the chicken is done (when a thermometer inserted reads 165 degrees), about 4 minutes longer.
Transfer the skewers to a new dish and garnish with scallions. Serve with reserved sauce.
For the broiler:
Preheat broiler on high and oil the wire rack to prevent the chicken from sticking. Once the elements are hot, broil chicken over and baste using half the sauce.
After six minutes, flip the chicken and baste again. Continue broiling and basting until the chicken is done (when a thermometer inserted reads 165 degrees), about 4 minutes longer.
Transfer the skewers to a new dish and garnish with scallions. Serve with reserved sauce.
5 Amazing Tricks To Use When Grilling Fresh Fruits
As indicated by specialists, a wide range of natural products can be cooked on a flame broil. Apples, pears and other hard natural products are genuinely simple to cook while papayas, peaches and other delicate organic products require your consideration more. Delicate organic products should be simply warmed on the meshes and not cooked to avoid getting to be noticeably soft.
Attempt a delightful and sound nibble today – utilize these stunning traps when flame broiling new natural products:
Set them up the correct way
One thing you’d get a kick out of the chance to keep away from is bits of natural product falling through the barbecue grates. Cut or cut the natural products in pieces that are sufficiently huge to remain on the meshes in case you’re wanting to cook them straightforwardly on the rack. In the event that you should cook littler pieces, you can pick to put them on a flame broil container or crate. You can likewise stick them – thusly you can turn the sticks and ensure that your natural products are cooked uniformly.
Utilize circuitous warmth
Try not to flame broil natural products when the coals are hot – hard ones will dry out speedy while delicate one will effectively get soft. They will cook consummately in roundabout warmth so put them on the external edges of the flame broil or when the coals have begun to vanish
contine
https://t5post.com/2018/01/27/5-amaz...-fresh-fruits/
Attempt a delightful and sound nibble today – utilize these stunning traps when flame broiling new natural products:
Set them up the correct way
One thing you’d get a kick out of the chance to keep away from is bits of natural product falling through the barbecue grates. Cut or cut the natural products in pieces that are sufficiently huge to remain on the meshes in case you’re wanting to cook them straightforwardly on the rack. In the event that you should cook littler pieces, you can pick to put them on a flame broil container or crate. You can likewise stick them – thusly you can turn the sticks and ensure that your natural products are cooked uniformly.
Utilize circuitous warmth
Try not to flame broil natural products when the coals are hot – hard ones will dry out speedy while delicate one will effectively get soft. They will cook consummately in roundabout warmth so put them on the external edges of the flame broil or when the coals have begun to vanish
contine
https://t5post.com/2018/01/27/5-amaz...-fresh-fruits/
Braised Chicken with Dates, Lemon and Pine Nuts
Ingredients
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro
contine
https://t5post.com/2018/01/27/braise...and-pine-nuts/
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro
contine
https://t5post.com/2018/01/27/braise...and-pine-nuts/
Braised Chicken with Dates, Lemon and Pine Nuts
Ingredients
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro
contine
https://t5post.com/2018/01/27/braise...and-pine-nuts/
Soar throat and night out (sl)
How many pillows? (sl)
Campbell's Tomato Soup
2 28 oz. cans of whole peeled tomatoes
1/2 cup water
heaping 1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
2 bay leaves
dash ground black pepper
In a blender, combine all ingredients except for the bay leaves.
Blend on high for several minutes, until very smooth and creamy.
The xanthan gum will make the soup sort of frothy.
Never fear though, it will clear when heated.
Transfer to a medium saucepan, add the bay leaves,
and heat over medium-low for about 10 minutes,
until the soup turns a dark red and the froth goes away.
Panera Agave Lemonade
1 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup agave nectar
3 cups water
In pitcher, stir together lemon juice, lime juice and agave nectar.
Add water; stir until well combined. Serve lemonade over ice.
Any country music fans in here? (Trunks)
What's the most you have won on a scratch card? (Jason)
Chili's Green Enchilada Soup
2 cups chicken broth
1 large can (28 ounces) green enchilada sauce
16 ounces queso blanco Velveeta cheese
1 7-ounce can diced green chiles
1 cup Mexican blend shredded cheese
½ cup masa harina or corn tortilla mix
½ teaspoon cumin
¼ teaspoon chili powder
optional: 2 boneless skinless chicken breasts, cooked and diced
Add chicken broth, enchilada sauce, and velveeta to a large soup pot.
Bring mixture to a boil and stir throughout until cheese is melted.
Add green chiles, Mexican blend cheese, and masa harina, stir until cheese is melted and mixtures thickens.
Stir in cumin, chili powder, and optional chicken.
Serve warm with desired toppings such as additional cheese, tortilla chips, cilantro, diced peppers.
Seven Surprising Ways To Use Basalmic Vinegar
Throughout the previous couple of years, there has been an extraordinary push by individuals to contribute time, cash, and vitality in discovering nourishment items that take the general eating background to astonishing highs. One of the items that has been exceptionally prominent in this push has been balsamic vinegar. The intriguing thing is that balsamic vinegar isn’t new, with a few assessments of its utilization backpedaling almost 1,000 years. Be that as it may, as more individuals have progressed toward becoming put resources into endeavoring to take their own particular sustenance prepare in new and energizing headings, balsamic vinegar has been observed to be a group top pick.
Lamentably, a great many people don’t generally recognize what to do with it. Without a doubt, there is the attempted and-genuine method for utilizing it as a major aspect of a serving of mixed greens fixing, yet beside that, how precisely do you utilize balsamic vinegar? All things considered, incidentally, when an item has been around for a large portion of a thousand years, there are no uncertainty various approaches to utilize other than simply influencing your serving of mixed greens to pop.
Here are a couple of tips on utilizing balsamic vinegar that you might not have however of:
Shower It Over Natural product – Consolidating the unctuous kind of the balsamic vinegar, which has its own particular one of a kind sweetness, with your most loved organic product will take a straightforward pastry and make it a gourmet offering fit for a favor eatery.
contine
https://t5post.com/2018/01/26/seven-...almic-vinegar/
The 5 Best Pizza Sauce in 2017
Pizza sauce is an essential ingredient that you don’t want to exclude when you are making pizzas at home. It adds a real pizza flavor to your homemade pizza. You will not want to substitute it with other types of sauces such as spaghetti or marinara sauce as it will not taste right with these sauces. It is troublesome to make your own sauce and you will often find yourself can’t get the recipe right. Getting all the ingredients to make your own sauce can be expensive and you’d be better off purchase the readymade canned version. The following is a list of the best 5 pizza sauces in 2017.
1. Don Pepino Sauce
Don Pepino Sauce is a well known pizza sauce made from a family recipe by the sclafani family. The main ingredient of the red sauce is red vine tomatoes that have been fully ripen. The sauce is well seasoned with corn oil, and a few types of imported spices. The sauce is like a slurry of mashed tomatoes with some chunky bits inside. It offers a rich natural tomato taste and not a taste that is mixed with other types of ingredients.
Don Pepino Sauce is not only great on pizza but also work well on lasagna, spaghetti or other recipes. It is also suitable for use as a sauce for chips dipping. One can is enough for use in cooking at least 3 pizzas. You can eat the sauce right out of the can without cooking it. Don Pepino Sauce is cholesterol free and suitable for making your favorite homemade pizzas.
2. Dei Fratelli Pizza Sauce
Dei Fratelli Pizza Sauce is made from freshly ripened non GMO tomatoes and sea salt. The dark red sauce is thick and not watery like other cheap pizza sauces. It has a smooth consistency and does not have chunks of ingredients in it. It does have some bits of herbs, tomato seeds, and tomato skin. It tastes only slightly sweet and you can drink it right from the can as you are drinking tomato juice
contine
https://t5post.com/2018/01/21/the-5-...sauce-in-2017/
Smothered flat iron steak in a parmesan pepper sauce
INGREDIENTS
1lb flat iron steak
1⁄2cup zesty Italian dressing, divided
1⁄3cup sour cream
4 1⁄2teaspoons parmesan cheese, grated
3⁄4teaspoon course black pepper
1⁄4teaspoon sea salt
2garlic cloves, chopped
1large onion, thinly sliced
contine
http://ift.tt/2DAXCYZ
Rich Piana, knew him, having met him on many occasions, such a loss (CASS)
P.F. Chang's Garlic Noodles
1 pound fresh Chinese noodle
1 tablespoon canola oil
1 tablespoon garlic minced
2 teaspoons sugar
2 teaspoons white vinegar
3/4 cup chicken broth
1 teaspoon red chile flakes
1 teaspoon sugar
2 teaspoons shaohsing wine
2 teaspoons oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 japanese cucumber julienned on an angle
chopped cilantro optional
Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.
In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.
Add in the sugar and vinegar and stir to combine.
Toss the noodles in the pan with the canola oil mixture and and remove again while you make the sauce.
You're going to make the stir fry sauce before adding the noodles back in.
Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.
Turn the heat on the pan up to high heat.
Stir to combine the sauce ingredients and let it thicken in the pan for 20-30 seconds.
Add in the noodles and stir fry the noodles until the sauce is completely absorbed.
To julienne the cucumbers cut them (unpeeled into 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.
Flyknit holes. (Dr Z)
A Menu for Smoothies That Are Low in Calories
Instead of the traditional breakfast why not attempt a smoothie? My formula is easy, straightforward to form, and nice for the health. dairy product is that the base for it and also the fruits involve low calories and low glycemic qualities. They replace breakfast cereals and morning snacks once done right and provides enough energy to urge you simply happy till lunch-time. The key’s to not cheat by adding alternative things to the menu.
My formula starts with one or two of tablespoons of Associate in Nursing multiplied supermolecule dairy product. Yes, it’s dairy farm however not as unhealthy as milk. it’s conjointly lighter in calories.
My choice of fruits is intended for style and quality. They embrace strawberries; blueberries; kiwi fruit; apples; pears; passion fruit; and a banana. typically four or 5 from this choice is enough. to the current add one stick of celery, that is additionally low-calorie and smart for the skin.
RED
https://t5post.com/2018/01/25/a-menu...w-in-calories/
My formula starts with one or two of tablespoons of Associate in Nursing multiplied supermolecule dairy product. Yes, it’s dairy farm however not as unhealthy as milk. it’s conjointly lighter in calories.
My choice of fruits is intended for style and quality. They embrace strawberries; blueberries; kiwi fruit; apples; pears; passion fruit; and a banana. typically four or 5 from this choice is enough. to the current add one stick of celery, that is additionally low-calorie and smart for the skin.
RED
https://t5post.com/2018/01/25/a-menu...w-in-calories/
Hasselback Sweet Potatoes
Ingredients
4 medium sweet potatoes
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
1 teaspoon finely chopped fresh thyme leaves
1 garlic clove, finely grated on a microplane
Kosher salt and freshly ground black pepper
1/3 cup nonfat Greek-style yogurt
1 scallion, white and green parts chopped
RED
https://t5post.com/2018/01/25/hassel...weet-potatoes/
Salmon with Brown Sugar and Mustard Glaze
http://food.fnr.sndimg.com/content/d...541357316.jpeg
Ingredients
3 tablespoons brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup city mustard
2 tablespoons condiment
2 tablespoons oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground
RED
https://t5post.com/2018/01/25/salmon...mustard-glaze/
Ingredients
3 tablespoons brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup city mustard
2 tablespoons condiment
2 tablespoons oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground
RED
https://t5post.com/2018/01/25/salmon...mustard-glaze/
Fitting a large mirror to a wall which isn’t level (jack5r)
The Guardian steroid front page (Eugene)
Crispy Baked Chicken Legs
10-20 chicken drumsticks
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
non-stick cooking spray
Heat oven to 450 F. Place a wire rack in a baking pan.
In a food storage bag, combine flour and seasonings.
Coat the chicken with seasoned flour mixture, shaking 2-3 legs at a time in the bag. Place the chicken on the baking pan. Spray lightly with non-stick cooking spray.
Bake the chicken legs in the preheated oven, uncovered, for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Check for an internal temperature of 165 degrees F.
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
non-stick cooking spray
Heat oven to 450 F. Place a wire rack in a baking pan.
In a food storage bag, combine flour and seasonings.
Coat the chicken with seasoned flour mixture, shaking 2-3 legs at a time in the bag. Place the chicken on the baking pan. Spray lightly with non-stick cooking spray.
Bake the chicken legs in the preheated oven, uncovered, for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Check for an internal temperature of 165 degrees F.
P.F. Chang's Singapore Street Noodles
6 ounces rice noodles, cooked according to the package instructions
8 ounces shrimp, peeled and deveined
6 ounces chicken breast, cut into bite sized pieces
2 garlic cloves, minced
2 tablespoons soy sauce
2 cups cabbage, thinly sliced
1 carrot, thinly sliced
1 shallot, thinly sliced
1 roma tomato, cut into bite sized pieces
2 scallions, chopped
2 tablespoons peanut oil
FOR THE SAUCE:
2 tablespoons dark brown sugar
1 tablespoon curry powder
1 tablespoon sriracha sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar, or cider vinegar
Chopped scallions and lime wedges, to garnish
Stir together all of the sauce ingredients and set it aside.
Toss the chicken with one clove of minced garlic and 1 tablespoon of soy sauce.
Toss the shrimp with the other clove of minced garlic and tablespoon of soy sauce.
In a large nonstick skillet over a medium high heat add 1 tablespoon of oil and sauté the chicken,
stirring occasionally for 2 to 3 minutes or al dente until it is almost cooked.
Add the shrimp and sauté for about 2 minutes on the first side and a minute on the second side then remove the shrimp and chicken from the pan and set it aside.
Add the other tablespoon of peanut oil and all of the veggies to the pan and sauté for 2 minutes stirring occasionally then add the cooked shrimp and chicken back to the pan and stir them together.
Add the cooked noodles to the pan and pour over the sauce then toss everything together until it is well coated and heated through.
Garnish with the lime wedges and chopped scallions and serve.
To Make the Dressing:
Whisk all ingredients together until smooth and keep stored in the refrigerator in an air tight container for up to 1 week.
To Make the Blue Cheese Pecan Chopped Salad:
Add the lettuce, cabbage, carrots and scallions to a large mixing bowl; then add the prepared pecans and dressing.
Mix well, top with the crumbled blue cheese.
Outback Steakhouse Blue Cheese Pecan Chopped Salad
For the Cinnamon Pecans
1/2 c. Whole or Halved Pecans
1/2 tsp. Ground Cinnamon
1 tbsp. Light Brown Sugar
1 tbsp. Butter, melted
For the Dressing
1/4 c. Extra Virgin Olive Oil
1/4 c. White Vinegar
2 tsp. Dijon Mustard
2 tbsp. Sour Cream
2 oz. Crumbled Bleu Cheese
For the Salad
2- 7(ounce) Bags Premixed Salad Greens (lettuce, cabbage, shredded carrots), rinsed and drained
2 Scallions, chopped
2 oz. Crumbled Bleu Cheese
To Make the Cinnamon Pecans:
Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes. Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)
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Starbucks Chai Tea Latte
8 ounces cold water
2 regular black tea bags such as Lipton
1-2 tsp honey or to taste
1/8 tsp black pepper
1/8-1/4 ground ginger or if you have fresh use about 1/2 tsp
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
tiniest pinch of sea salt
7 ounces whole or 2 percent milk
1/2 tsp vanilla extract
Whipped topping
Cinnamon for sprinkling on top for garnish, optional
Pour water into saucepan and bring to a boil.
Add all the spices along with the tea bags, (take off the paper tags before placing into the water)
Let simmer on low for about 1 to 2 minutes.
Add milk and bring back up to a simmer.
Take off heat, carefully take out teabags and add vanilla extract.
Let steep for just about 1 minute.
Strain and pour into a large mug and add toppings.
Your last ever meal - What would you have... (JayBoy)
The Health Benefits Of Drinking Butter Coffee
When it comes to drinks, individuals can make use of numerous ingredients. These ingredients can provide you with unique tastes that can satisfy our needs. But, some individuals add special ingredients to their drinks in order to attain wonderful benefits.
With regard to coffee, more and more individuals are adding butter. For some, adding butter to coffee can be new. However, experts claim that butter coffee is a longstanding tradition in many parts of the world. By adding such ingredient, individuals can make coffee tastier, without compromising the benefits of the coffee. Other than that, experts also claim that butter coffee offers a wide range of health benefits. Below are some of the following.......
red
https://t5post.com/2018/01/22/the-he...butter-coffee/
Recipe Bananas Foster French Toast Casserole
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Bananas Foster is an epic dessert from New Orleans. Usually served via table-side flambé and completed with a generous helping of ice cream, it is a decadent and richly flavored course that is normally reserved for special occasions. But not to worry; we’ve created a french toast breakfast casserole version that you can easily make at home!
With all of the same amazing flavors of the traditional fancy dessert, but geared towards breakfast, this casserole dish is a great option for a weekend brunch or the holidays. Just throw this recipe together the night before and pop it in the oven on Christmas morning and you’ll have a delicious and warm breakfast for everyone to enjoy while opening gifts!
What You’ll Need
Caramel Syrup:
6 tablespoons butter
1 cup brown sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
red artcle
https://t5post.com/2018/01/13/banana...t-casserole/2/
Recipe Pita Grilled Cheese with Spinach and Feta
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In the U.S., we tend to have a limited view of what to expect when we ask for a grilled cheese sandwich. If it’s served in a restaurant or diner, we expect soft bread that’s been well buttered on all sides and toasted on a flat top grill. The filling is usually American cheese and it’s not uncommon to ask for a tomato slice to be included. Sans tomato slice, we tend to like it as an accompaniment to a bowl of hot tomato soup. If we’re making it at home, we’re likely to make it on the stove top in a large pan, possibly cast iron. Other options include a toaster oven or regular oven.
In the United Kingdom the cheese is far more likely to be cheddar and you’d be ordering a cheese toast or toastie. And in both places this treat is likely to be served at lunch with either soup or a salad.
Our version of grilled cheese likely dates back to the 1920, during the depression, because it was an inexpensive meal. But heated cheese and bread is hardly a modern or western idea. It’s appeared in many cultures and in many forms since ancient times.
1/4 lb. feta cheese
2 tablespoons milk (or cream, or half-and-half)
2 tomatoes (thinly sliced)
1 cup baby spinach leaves (washed)
1/4 teaspoon za’atar seasoning (or dried oregano)
red artecl
https://t5post.com/2018/01/13/pita-g...ch-and-feta/2/
Recipe Pita Grilled Cheese with Spinach and Feta
In the U.S., we tend to have a limited view of what to expect when we ask for a grilled cheese sandwich. If it’s served in a restaurant or diner, we expect soft bread that’s been well buttered on all sides and toasted on a flat top grill. The filling is usually American cheese and it’s not uncommon to ask for a tomato slice to be included. Sans tomato slice, we tend to like it as an accompaniment to a bowl of hot tomato soup. If we’re making it at home, we’re likely to make it on the stove top in a large pan, possibly cast iron. Other options include a toaster oven or regular oven.
In the United Kingdom the cheese is far more likely to be cheddar and you’d be ordering a cheese toast or toastie. And in both places this treat is likely to be served at lunch with either soup or a salad.
Our version of grilled cheese likely dates back to the 1920, during the depression, because it was an inexpensive meal. But heated cheese and bread is hardly a modern or western idea. It’s appeared in many cultures and in many forms since ancient times.
1/4 lb. feta cheese
2 tablespoons milk (or cream, or half-and-half)
2 tomatoes (thinly sliced)
1 cup baby spinach leaves (washed)
1/4 teaspoon za’atar seasoning (or dried oregano)
red artecl
https://t5post.com/2018/01/13/pita-g...ch-and-feta/2/
Pimientos Rellenos de Atun – Red Peppers Stuffed with Tuna
A “tapa” that is light and simple – and no cooking associated with this dish! An awesome dish for the late spring or whenever you need to set up a starter rapidly. Blend fish with a touch of green onion and olives, at that point stuff into cooked red peppers.
red
https://t5post.com/2018/01/14/pimien...fed-with-tuna/
red
https://t5post.com/2018/01/14/pimien...fed-with-tuna/
Grilling Fresh Vegetables: 5 Tips Every Griller Should Know
Season for extra flavour
To add flavour and texture to fresh produce, sprinkle them with your favourite herbs and spices. If you prefer the classic, smoky taste, use coarse salt such as kosher salt or sea salt. This will help remove extra moisture from the veggies while on the grill which will then enhance their freshness, flavour and sweetness.
Know when they are cooked
The harder the vegetable, the longer they will cook on the grill. The soft variety only needs to be heated through to become tender. In general, you’ll know that the veggie is ready when they are tender (when pierced using a fork) and have good browned grill marks. Experts say that medium heat works best for fresh produce.
If you want to add more nutrition and color to your barbecue menu, fresh vegetables are the way to go. They’re fairly easy to prepare and don’t take too long to cook on the grill. Just follow these helpful tips when grilling fresh vegetables and you’ll do great!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.
red
https://t5post.com/2018/01/21/grilli...should-know/2/
To add flavour and texture to fresh produce, sprinkle them with your favourite herbs and spices. If you prefer the classic, smoky taste, use coarse salt such as kosher salt or sea salt. This will help remove extra moisture from the veggies while on the grill which will then enhance their freshness, flavour and sweetness.
Know when they are cooked
The harder the vegetable, the longer they will cook on the grill. The soft variety only needs to be heated through to become tender. In general, you’ll know that the veggie is ready when they are tender (when pierced using a fork) and have good browned grill marks. Experts say that medium heat works best for fresh produce.
If you want to add more nutrition and color to your barbecue menu, fresh vegetables are the way to go. They’re fairly easy to prepare and don’t take too long to cook on the grill. Just follow these helpful tips when grilling fresh vegetables and you’ll do great!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.
red
https://t5post.com/2018/01/21/grilli...should-know/2/
Cafe Max Chicken Salad
3-4 chicken breast
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup pineapple juice
Red, yellow, and green pepper
Toasted pecans (optional)
Red pear
Italian salad dressing
Mix soy sauce, brown sugar, and pineapple juice.
Marinate chicken in mix in a plastic bag or dish for at least an hour chilled.
Once chilled bake chicken and mixture in a baking pan at 350 degrees F for 30 minutes.
While baking, julienne slice pepper and pear.
Once chicken is cooked thoroughly, slice chicken into strips and add pear and pepper slices.
Pour dressing over mix.
Posture (Eugene)
Disney Mac and Cheese Pizza Cones
1 package refrigerated pizza dough
1 egg lightly beaten
8-12 oz package macaroni and cheese
ingredients called for on macaroni and cheese package
bacon bits for garnish optional
Preheat oven to 350F degrees.
Take regular 8.5×11” sheet of paper and form cone shape.
Repeat for remaining 5-7 cones.
Take slightly larger sheet of aluminum foil and wrap around paper cones according to video.
Repeat for remaining cones.
Sprinkle flour on a flat surface and roll out pizza dough to about 18 inches square.
Using a sharp knife, slice 2-inch wide strips from the dough.
Wrap one strip around each cone.
Brush with egg wash.
Bake for 25 min or until golden, preparing mac and cheese in the meantime.
Remove cones from oven, cool for 5 min and carefully remove foil and paper.
Fill with mac and cheese and garnish with bacon.
Flexible working hours (hankpym)
Thai Cuisine
Thai Cuisine
Over 500 authentic Thai 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
Over 500 authentic Thai 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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Trader Joe's Dark Chocolate Salt and Sugar Almonds
1 cup dark chocolate shavings (1 overflowing cup of broken-up chocolate)
125-150 raw almonds
2t sea salt, or other coarse salt
2T turbinado sugar, or other coarse sugar
1. Place chocolate in a medium-sized microwave-safe bowl.
Microwave on a medium power level, checking and stirring every 30 seconds, until it is just melted.
If the liquid chocolate is hot and very thin, let it cool for a few minutes until it thickens.
2. Line a baking sheet with tin foil.
Toss about half of the almonds in the bowl and mix them with a small spoon to coat with chocolate.
Take them out with the spoon and place one at a time on the baking sheet as shown above.
Repeat the process with the remaining almonds until you’ve expended your supply of chocolate.
3. Mix the salt and sugar in a small dish and sprinkle over the top of the almonds.
Freeze the tray for about 30 minutes and then let sit on the counter for another 30 minutes.
Place in a sealed container and store at room temperature.
If they aren’t fully dry, you can place the container in the refrigerator for an additional hour.
Pimientos Rellenos de Atun – Red Peppers Stuffed with Tuna
A “tapa” that is light and simple – and no cooking associated with this dish! An awesome dish for the late spring or whenever you need to set up a starter rapidly. Blend fish with a touch of green onion and olives, at that point stuff into cooked red peppers.
What You’ll Need
1 would whole be able to broiled red peppers (pimientos de piquillo) or roughly 10 peppers
2-6 oz. jars fish in Oil, depleted
15 set dark olives
4-5 little green onions
2 sprigs of Italian parsley
1 tsp of sherry vinegar (or white vinegar)
1/2 tsp sweet spanish paprika
RED
t5post. com/2018/01/14/pimientos-rellenos-de-atun-red-peppers-stuffed-with-tuna/2/
What You’ll Need
1 would whole be able to broiled red peppers (pimientos de piquillo) or roughly 10 peppers
2-6 oz. jars fish in Oil, depleted
15 set dark olives
4-5 little green onions
2 sprigs of Italian parsley
1 tsp of sherry vinegar (or white vinegar)
1/2 tsp sweet spanish paprika
RED
t5post. com/2018/01/14/pimientos-rellenos-de-atun-red-peppers-stuffed-with-tuna/2/
HELP!! (Lucas1994)
Cafe Rio Sweet Pork Enchiladas
3 tablespoons butter
4 tablespoons flour
1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon)
1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium)
¾ teaspoon cumin
½ teaspoon onion salt
2 tablespoons brown sugar
2-3 cups shredded sweet pork (see my Copycat Cafe Rio Sweet Pork recipe HERE!)
4-8 flour tortillas
1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend)
½ cup chopped cilantro
Preheat oven to 400.
In a medium sauce pan melt butter over medium heat.
Whisk in flour.
Add chicken broth and whisk until smooth.
Stir in enchilada sauce, cumin, salt, and brown sugar.
cook about 5 minutes until thick and all ingredients are well combined.
Remove from heat.
Pour ½ cup sauce into the bottom of a large baking dish/or casserole dish.
Fill each tortilla with about ¼ to ? cup shredded pork.
Top with shredded cheese and chopped cilantro.
Roll tortillas and place end-side down side by side into prepared baking dish.
Pour 1 cup of the sauce over enchiladas.
Top with additional cheese to taste.
Bake 15 minutes or until cheese is melty and begins to brown slightly.
Serve hot with additional cheese, cilantro, and sauce if desired.
A&W Whistle Dog
Beef hot dogs
Hot dog bun, toasted
Cheddar Cheese, grated
Bacon, cooked crisp
Sweet Relish
White onion, finely chopped, optional
Slice hot dogs down the middle but not all the way through.
Heat up the grill to medium and grill the hot dogs on both sides until nice grill marks appear.
Toast the buns on the grill, open side down.
Place one hot dog in each bun and fill the hot dog with cheese.
Run it under a broiler to melt. Top with crisp bacon, relish and onion if desired.
Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
Crust
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
Filling
1/2 cup raspberry preserves
1/4 cup water
32 oz 1/3 Less Fat Philadelphia cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
5 eggs
4 oz white chocolate chunks
1. Preheat oven to 475. Create a water bath by placing a large pan filled with about a half a cup of water into the oven while it preheats. Before you do this, though, make sure your springform pan fits into the water bath pan. Otherwise you’ll be in for a fun surprise in a few steps.
2. Combine the raspberry preserves with a 1/4 cup water in a microwave safe bowl and microwave for 1 1/2 minutes. Stir until smooth. Strain to remove the raspberry seeds, then let cool.
3. Measure 1 1/2 cups of chocolate cookie crumbs into a bowl. Pour the melted butter into this bowl and mix. Press the crumbs into a 10-inch springform pan. Wrap a large piece of foil around the bottom of the pan. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the sugar with the cream cheese, sour cream, and vanilla. Mix until smooth and creamy. Scrape down the sides of the bowl. In a separate bowl, whisk together the eggs and then add them to the cream cheese mixture. Blend until just incorporated.
5. Remove the crust from the freezer and sprinkle the white chocolate chunks on top of it. Pour the cream cheese filling into the crust. Pour dollops of the raspberry preserves around the crust in a circle. Drag a toothpick through them in order to get the swirl shown above.
6. Carefully place the cheesecake into the water bath. Bake for 12 minutes. Then, lower the oven to 350 and bake for 60-90 minutes or until the top of the cheesecake turns a light brown or tan color.
7. Remove from the oven to cool. When cool, put in the refrigerator for at least four hours or overnight.
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Olive Garden's Citrus Glazed Salmon
4 (6 oz) pieces of salmon
½ cup orange juice
¼ cup lemon juice
¼ cup lime juice
¼ cup orange marmalade
2 garlic cloves, minced
3 Tablespoons Soy Sauce
¼ cup brown sugar
1 Tablespoon Cornstarch
1 Tablespoon Water
In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.
In a small bowl, whisk together cornstarch and water.
Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken.
Remove from heat.
Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper.
Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
Transfer the salmon to plates and brush with reserved salmon on top.
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Houston's Buttermilk Salad Dressing
2/3 cup Sour Cream
1 cup Mayonnaise
1/4 teaspoon Crushed Garlic
1/2 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Freshly Ground Pepper
1 teaspoon Mustard Powder
2 tablespoons Sugar
1/2 cup Buttermilk
Blend all in blender until smooth, flavor is better when it sets for a couple hours and its great used for a dip.
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Baklava Cinnamon Rolls
1 pack dry yeast
3/4 cup warm water
2 cups flour all-purpose; sifted
1/2 tsp salt
3 tbsp sugar
2 tbsp shortening melted
1 cup pistachios crushed
1/4 cup melted butter
3/4 cup sugar
1 tsp cinnamon
1/2 tsp cardamom
Honey Glaze
1 cup sugar
4 oz honey
1/8 tsp cardamom
1.5 tsp rosewater
1 tsp lemon juice
White Chocolate Sauce
6 oz baker's white chocolate
3/4 cup heavy cream
Dissolve yeast in warm water. Let it sit for 10 minutes.
Mix flour, salt, and 3 tbsp of sugar in a large bowl. Add melted shortening to dry ingredients.
Then add yeast and mix well with a stand mixer with a dough hook attachment on medium speed for approximately 3 minutes or until it comes together as a ball of smooth dough. You can alternatively knead the dough with your hand until you get this effect.
Form the dough into a large ball and place in an oiled mixing bowl.
Cover the dough with a slightly damp towel and let rest for approximately 1 hour, or until it rises.
Mix cinnamon, cardamom, and sugar in a bowl and set aside.
When the dough is ready, dust a work area with flour and place the dough onto the surface.
The dough should be slightly sticky.
Punch down the dough and roll it out with a dusted rolling pin to approximately a 15"x 9" rectangle.
Spread melted butter all over the dough. Sprinkle the cinnamon-sugar mix over buttered dough,
reserving a tbsp for later use.
Sprinkle crushed pistachios onto the dough on top of the cinnamon sugar.
Starting from the 15" side, roll the dough onto itself. Pinch the edge together to seal it.
Cut the dough into approximately 12 equal slices.
Coat the bottom of a 9" round pan with butter and sprinkle on the reserved cinnamon-sugar mix.
Place roll slices close together in the pan and let rise until dough is doubled, approximately 40 minutes.
Heat oven to 350 degrees.
Bake for approximately 25-30 minutes or until rolls are browned.
When buns are done, pour honey glaze on top and allow to sit for approximately 5 minutes.
Then drizzle white chocolate sauce on top and serve.
Honey Glaze
Mix all ingredients in a sauce pan and bring to a simmer.
Allow to simmer for approximately 10 minutes.
Turn heat to low, but be sure to keep the syrup warm enough to remain loose and easy to pour.
White Chocolate Sauce
Bring heavy cream to a light boil over medium heat in a sauce pan. Be careful not to scald.
Add chocolate and stir constantly while it melts.
When chocolate is completely melted and mixed well, pour into a bowl and place in fridge to thicken for about 10 minutes.
Red Lobster Shrimp Quiche
1 pre baked 9" pie crust
6 oz Shrimp, cooked and peeled
1 cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.
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Trader Joe's Caramelized Onion Feta Pastry Bites
1/2 box Puff Pastry
2 yellow onions
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/4 teaspoon Kosher salt
3 ounces feta cheese
4 tablespoons unsalted butter, melted
1/4 cup sour cream
1 large egg
Preheat the oven to 400 degrees.
Slice the yellow onions thinly and put them in a cast iron skillet with the butter on medium-low heat.
Add salt and brown sugar and cook on low for 15-20 minutes until browned, stirring every few minutes.
In a bowl whisk together the feta, butter, sour cream and eggs.
Unfold the puff pastry rectangles and cut each three piece sheet into 30 squares.
Spray the mini muffin tin with cooking spray and put the puff pastry squares into each well.
Spoon in a scant tablespoon of cheese mixture into each well, then cover with a few pieces of onion.
Bake for 18-20 minutes.
If freezing:
Add the ingredients to the muffin tins and before baking put the trays into the freezer.
From frozen bake 20-22 minutes.
Sabra Hummus
1 15 oz can of organic chickpeas
1/3 cup organic tahini
Juice from 1 lemon
2 cloves garlic, crushed
1/2 tsp sea salt
1-2 Tbsp olive oil
2 Tbsp water
Drain and rinse the chickpeas and set aside.
Combine the tahini and the lemon juice and blend until smooth and frothy.
This is the key to getting it creamy, by the way.
You have to combine these 2 ingredients first, essentially cream the tahini,
or it just won't blend perfectly with the chickpeas.
Add the garlic and salt and blend again.
Now add in the chickpeas about 1/3 of the can at a time and blend until smooth.
Try to get as few skins as possible, this will also help with the texture.
Scrap down the sides of the blender and push the chickpeas down to the bottom as needed.
Once you've got all the chickpeas blended in,
add the olive oil and turn on the blender and just leave it for a few minutes.
To get the consistency you want you can ad a little water.
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Trader Joe's Mediterranean Hummus
2 cans garbanzo beans drained
1 garlic clove
6 tablespoons extra virgin olive oil
2 tablespoons tahini
1 1/4 teaspoon salt
zest of 1 large lemon
juice of 2 large lemons
1/4 teaspoon cumin
1/2 teaspoon crushed red pepper
about 1/2 cup hot water
pine nuts
dried parsley
dehydrated bell pepper
Place the garlic clove in the food processor and pulse a few times.
Dump the rest of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, stream in the water while the processor is still running – until you reach your desired consistency and continue to process until very smooth and creamy.
Taste for seasoning and consistency, adding a bit more water if needed. This will set up a bit in the fridge, so make it a tad runnier than you think you’d like!
Pour the hummus into a container & chill a few hours or overnight before serving to let the flavors meld.
Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes.
Top with pine nuts, dried parsley, and dehydrated bell pepper.
Serve with veggies and rice crackers or pita chips!
Olive Garden Chicken Alfredo Dip
2 cups cooked chicken, shredded
1 package (8oz) cream cheese, softened
2 cups shredded mozzarella cheese, divided
1 jar (15 oz) Alfredo sauce
1-2 teaspoons Cajun seasoning
Vegetables, crackers or chips for dipping
Preheat oven to 350°F.
Combine chicken, cream cheese, 1 1/2 cups of mozzarella, Alfredo sauce and 1 teaspoon Cajun seasoning in a large mixing bowl.
Taste and add more Cajun seasoning if desired.
Spread into a 1 1/2 quart baking dish and sprinkle with remaining 1/2 cup of mozzarella.
Bake for 20-25 minutes, or until hot and bubbly.
Serve with vegetables and crackers for dipping.
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TGI Friday's Jack Daniel's Grill Glaze
1 head of garlic
1 Tbsp. olive oil
2/3 cup water
1 cup pineapple juice
¼ cup teriyaki sauce
1 Tbsp. soy sauce
1 1/3 cup dark brown sugar
3 Tbsp. lemon juice
3 Tbsp. minced white onion
1 Tbsp. Jack Daniels Whiskey
1 Tbsp. crushed pineapple
¼ tsp. cayenne pepper
Preheat oven to 325F.
Slice a ½" off the top of the garlic head.
Cut the root end to sit flat.
Take off some of the outer layers of skin but leave enough to hold the head together.
Drizzle with olive oil and wrap in foil. Bake it for 1 hour.
Let it cool enough to handle then squeeze out the garlic paste and set aside.
Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat.
Bring the mixture to a boil stirring occasionally.
Reduce heat to a simmer.
Whisk in the garlic and then the remaining ingredients to the pan.
Let simmer for 40-50 min. or until sauce is reduced by half.
It should be thick and syrupy and coat the back of a wooden spoon.
Rachael Ray's Chicken Tetrazzini
Salt
Pepper
Nutmeg
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 cups chicken stock
1 cup heavy cream
3 to 4 cups shredded poached chicken breasts
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
1 large or 2 medium shallots, finely chopped
1/2 cup dry sherry (or dry white wine)
Preheat the oven to 400 degrees.
Bring 1 1/2 cups salted water to a boil and add cauliflower.
Cover and steam until just tender, about 7 to 8 minutes.
Strain and cut into florets.
Bring another pot of salted water to a boil and cook the noodles until almost al dente.
Strain and set aside.
Heat 4 tablespoons butter in a large skillet over medium heat.
Add the mushrooms and cook until tender and browned.
Add the garlic and shallots and cook, stirring for 2 to 3 minutes.
Add the flour, whisking for 1 minute.
Mix in the chicken stock and bring to a boil, scraping the bottom and sides for any browned bits.
Reduce the heat and allow to simmer for a few minutes, then stir in the cream.
Season with salt, pepper, nutmeg, and then add the cauliflower, noodles, and chicken.
Transfer to a casserole dish.
Melt the remaining 4 tablespoons of butter in a small bowl or pan and mix with the breadcrumbs.
Add the cheese to the breadcrumbs mixture and stir to combine.
Sprinkle the mixture over the casserole and bake for about 40 minutes or until hot and browned.
Sprinkle with parsley.
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Momofuku Bagel Bombs
Goat Cheese, Scallion & Goat Cheese Stuffing:
3.5 oz. bacon
14 oz. goat cheese
1 bunch scallion greens, thinly sliced
2 tsp. sugar
1 tsp. kosher salt
Momofuku “Mother Dough”:
3 1/2 c. flour
1 T. kosher salt
1 1/8 tsp. active dry yeast
1 3/4 c. water, at room temp
1 tsp. veggie oil
Egg Wash & Poppy Seed Topping:
1 egg, at room temp
1/2 teaspoon water, at room temp
4 tsp. poppy seeds
3/4 tsp. kosher salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
Goat Cheese, Scallion & Goat Cheese Stuffing:
Cook the bacon in a skillet over medium heat until it’s brown and crunchy.
Remove from pan and chop into small pieces.
Set aside.
Reserve the bacon grease.
Put the cheese in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed.
Reduce speed and pour in the reserved bacon fat.
Scrape down the sides of the bowl and add the bacon, scallions, sugar, and salt.
Mix briefly at low speed to incorporate.
Scoop the cream cheese mixture onto a sheet pan in 16 even lumps.
Freeze until rock hard, about 1 to 3 hours.
Mother Dough Bread Buns:
Stir together the flour, salt, and yeast in the bowl of your stand mixer – by hand, using the dough hook like a spoon.
Continue stirring by hand as you add 1 3/4 cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive.
Then knead for 4 more minutes on the lowest speed.
The dough should look like a wet ball and should bounce back softly when prodded.
Brush a large bowl with vegetable oil and transfer the dough ball into it.
Cover with plastic wrap and let the dough rise at room temperature for 45 minutes.
Egg Wash & Poppy Seed Topping:
Whisk together the egg and water.
Brush a generous coat of this wash on the buns.
In a small bowl, stir together the poppy seeds, kosher salt, onion powder, garlic powder.
Sprinkle a heavy, even coating of this mixture all over the bagel bombs.
Assemble the Bagel Bombs:
Punch down and flatten the dough on a smooth, dry countertop.
Use a dough cutter to divide the dough into 16 equal pieces.
Use your fingers to gently stretch each piece of dough out into a flat circle between 2 and 3 inches wide.
Put a frozen cream cheese ball in the center of each dough circle.
Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained,
then gently roll the ball between the palms of your hands to ensure that the bomb has a nice, round shape.
Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
Spread each bomb with egg wash and sprinkle generously with poppy seed topping.
Bake for 20 – 30 minutes at 325F.
While in the oven, the bombs will become a deep golden brown and a few may have cream cheese leaking out.
You can use your fingers to tuck the cream cheese inside, or leave them as is.
When they are ready, serve immediately.
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Potato Recipes
Potato Recipes
Never make the same potato dish again with this collection of over 200 delicious potato recipes.
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Never make the same potato dish again with this collection of over 200 delicious potato recipes.
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Texas Roadhouse Sweet Potato
4 Sweet potatoes washed and pricked with a knife on top once
2 cups mini marshmallows
HONEY CINNAMON BUTTER
4 tablespoons softened butter
1/2 teaspoon cinnamon
1 dash vanilla
2 teaspoons honey
CARAMEL SAUCE
4 tablespoons butter
1/4 cup brown sugar
2 tablespoons honey
ASSEMBLY
Mini Marshmallows
Heat the oven to 450 degrees. Lay a little foil on the oven rack and place each potato on top. Bake for 35-45 minutes or until cooked through. Pierce the top of the potato in a line from one end to the other and using oven mitts, squeeze in and together, pressing the potato open. Place 1 tablespoon of the honey cinnamon butter and a few marshmallows in the bottom, drizzle with caramel sauce and place more marshmallows on top. Place back in the oven for 2-4 minutes or until the marshmallows are golden and fluffy.
HONEY CINNAMON BUTTER
In a small dish, stir the butter until creamy. Add in the honey, cinnamon, and vanilla and stir to combine. Place the butter on saran wrap and wrap into a log to refrigerate until chilled.
CARAMEL SAUCE
In a saucepan over medium heat, add the butter, brown sugar and honey, whisking to combine. Cook until it begins to bubble then turn down to low and allow to simmer until thick, about 5 minutes.
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Max and Erma's Tortilla Soup
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped
Add all to large pot. Bring to a boil and simmer 1 hour.
Can be topped with:
flour tortilla chips, cut into strips and fried, or shredded cheese.
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