Multi Gym (Pauldemic)
Anyone not go in to work because of the snow today? (Big Block)
Red Lobster Coconut Shrimp and Pina Colada Dipping Sauce
Shrimp:
1 pound peeled & deveined shrimp, large with tail-on
1 inner-pack of Wasa Flatbread Crackers
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter
Preheat oven to 350. Prepare baking sheet with light baking spray. Set aside.
Combine crackers, coconut, garlic and salt in food processor and process until well combined and crackers are well crumbed.
Pour into shallow dipping bowl.
In a separate dipping bowl, scramble the egg.
Dip each shrimp in the egg, then into the crumb mixture.
Place on the prepared baking sheet.
When all shrimp are coated, pour a bit of melted butter over each.
Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.
Dipping Sauce:
1/2 cup sour cream
1/4 cup crushed pineapple
2 tablespoons pineapple juice
1/4 cup piña colada mix
3-4 tablespoons sugar
Combine all ingredients, chill and serve.
Split vs full body workout? (sl)
Hitting a wall mid-session (1ManRiot)
Cheddar's Spasagna Recipe
1 1/2 lbs (24 ounces) spaghetti noodles, uncooked
2 lbs shredded mozzarella cheese (you could probably get away with less)
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon kosher salt
Meat Sauce:
12 ounces ground beef or sausage
1/2 cup chopped white onion
1 (24 ounce) jar spaghetti sauce
Preheat oven to 350 degrees.
Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil,
pepper, garlic, salt, and half of the Parmesan cheese.
Add above cheese mixture to the spaghetti.
Mix gently until spaghetti is evenly coated with mixture.
Spray a 9×13 glass baking dish with cooking spray.
Gently place spaghetti mixture into prepared dish.
Top with remaining Parmesan cheese.
Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
While pasta is cooking, prepare the meat sauce.
Add ground beef or sausage to a skillet over medium heat and brown meat well.
Add salt and pepper.
Add the onion and cook until soft.
Drain meat and set aside.
Add spaghetti sauce and let simmer for about ten minutes.
Cut pasta into into squares and top with meat sauce.
Flask, thermos or the like ? (GOVINDA)
Long John Silver's Fried Chicken
1 lb Chicken Tenderloins
3/4 cup Flour
2 tbsp Cornstarch
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
1 tsp Sugar
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
3/4 cup Water
Combine dry ingredients in a bowl and mix well.
Add water and stir until well combined.
Heat oil to between 360 and 375.
Dip fish or chicken in batter to coat completely.
Deep fry for until golden brown about 3 minutes per side.
Sprinkle with Salt.
Favourite winter Olympic events? (dazzz)
Bubba Gump Shrimpin' Dippin' Broth
For the broth:
1/2 tablespoon butter
1/2 teaspoon black pepper
1 teaspoon Cajun spice
2 cloves garlic, minced
1 chicken bouillon cube
8 ounces clam juice
1/4 cup water
1/4 cup white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
For the shrimp:
2 tablespoons butter
1/2 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Cajun seasoning
1/2 tablespoon garlic, minced
1 pound medium shrimp, peeled and deveined
1 baguette
1 cup cooked white rice
Lemon wedges
For the broth:
In a small saucepan over medium heat, melt butter, and in the melted cook black pepper, Cajun seasoning, and garlic, about 5 minutes.
Add bouillon cube, clam juice, Worcestershire sauce, and sugar.
Bring to a boil then turn down the heat to low until ready to serve.
For the shrimp:
In a large saute pan melt butter.
Add Worcestershire, black pepper, Cajun seasoning, garlic and shrimp.
Cook shrimp quickly, approximately 2 minutes.
Combine shrimp and broth and serve with bread, rice and lemon.
More forum problems. (Floydy.)
Vegetarian Dishes
Vegetarian Dishes
A delicious collection of vegetarian dishes.
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A delicious collection of vegetarian dishes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
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Mastro's Gooey Butter Cake
CAKE BATTER INGREDIENTS
(Makes 4-6 cakes)
2 cups (4 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons pure vanilla extract
CREAM CHEESE LAYER INGREDIENTS
4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Pre-heat oven to 325 degrees.
PREPARE THE CAKE BATTER:
In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Add vanilla, and mix just until combined. Whisk flour and salt together in a small bowl, then add to creamed cake mixture. Beat on low until just incorporated, making sure not to over beat.
PREPARE THE CREAM CHEESE LAYER:
In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan. Be sure not to overfill. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
Gently remove cakes from pans, and place on plates, and top with a generous scoop of vanilla bean ice cream. Garnish plate with sliced strawberries, and peaches, and top ice cream with a sprig of mint.
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Self checkouts (All4n)
Cookie Crusted Cheesecake Bars
1 package 16-ounce refrigerated caramel pecan chocolate chip cookie dough
2 packages cream cheese, softened
1 teaspoon vanilla
1/2 cup sugar
2 eggs
Preheat oven to 350 degrees F.
Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides.
Press half of the cookie dough evenly in bottom of a pan to form a crust.
In a bowl, combine cream cheese, vanilla and sugar.
Using a mixer at low speed, cream together until fluffy.
Add in eggs, mixing until well combined.
Carefully pour the cream cheese mixture over dough, spreading into an even layer.
Crumble remaining dough into small pieces and sprinkle over cream cheese mixture.
Bake 25 to 30 minutes or until golden brown and firm to touch.
Remove from oven and allow to cool for about 30 minutes.
Cheesecake Factory Funfetti Cheesecake
Cake:
8 tablespoons unsalted butter, room temp
3/4 cup sugar
1/4 cup light brown sugar
1 egg
3/4 cup milk
1/4 cup sour cream
1 tablespoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup rainbow sprinkles (Jimmies)
Cheesecake:
8 tablespoons unsalted butter, room temp
1/2 cup sugar
16 ounces cream cheese, room temp
1 1/2 ounce Cook and Serve vanilla pudding
2 eggs
1 teaspoon baking powder
Buttercream Frosting:
1 pound unsalted butter, room temp
6 cups confectioners' sugar
1/2 cup heavy cream
Heat oven to 350 degrees. Grease 2 9-inch baking pans then line with parchment paper.
In the bowl of a stand mixer beat the butter, sugar and brown sugar until creamy.
Add the egg, milk and sour cream and mix well. Add the vanilla and mix.
Add the flour, baking powder, baking soda and salt and mix until blended in.
Gently fold in the sprinkles.
Divide the batter between the 2 cake pans.
Bake for 30-35 minutes until cakes are golden and done when a wooden skewer inserted in the middle of the cake comes out clean.
Let cakes cool in the pans for 10-15 minutes then carefully invert to a cooling rack to fully cool.
For the cheesecake layer, lower the oven to 325. Grease a 9-inch cake pan then line with parchment paper.
Lightly grease the parchment paper.
In the bowl of a stand mixer cream the butter with the sugar using the paddle attachment.
Add in the cream cheese a bit at a time until fully incorporated and smooth.
Add the eggs one a time. Mix in the pudding and baking powder until blended in.
Pour the batter into the prepared cake pan.
Bake for 55-60 minutes until the top is set and golden.
Let the cheesecake cool then cover the cake pan with plastic wrap and foil and place in the freezer until frozen.
When the cheesecake is ready to assemble prepare the buttercream.
In the bowl of a stand mixer beat the butter with the whisk attachment until light and fluffy.
Add the confectioner’ sugar a bit at a time until incorporated.
Add the cream and beat until fluffy.
Evenly divide the buttercream into 3 bowls.
Tint one pink, tint one blue and leave one white.
Place one cake layer on a cake stand or plate. Frost with the blue buttercream.
Remove the cheesecake from the freezer and remove from the cake pan.
Place the cheesecake layer on top of the cake layer and frost with the pink buttercream.
Add the second cake layer on top and frost with the white buttercream.
Top with more rainbow sprinkles.
Keep cake chilled and bring to room temp to serve.
Cast iron pan (Muscle)
Windows 10 100% disk - hardware? (Dylanpumped)
Service easement rights - new build (Dylanpumped)
Sports/Athletes Funding (winter athletes) (dirtyvest)
RIP Jules_j (Dylanpumped)
Carrabba's Tagliarini Picchi Pacchiu
Chicken
2 boneless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 tsp garlic powder
2 Tbsp fresh basil, chopped
salt & pepper
Pasta
8 ounces angel hair pasta
2 ounces extra-virgin olive oil
6 large cloves garlic, sliced
1 (28-oz) can San Marzano Tomatoes, crushed
6 to 8 basil leaves, roughly chopped (reserve 2 chopped basil leaves for garnish)
Pinch salt and pepper
Parmesan cheese
Chicken:
Combine balsamic vinegar, olive oil, garlic powder, basil, salt and pepper. Pour over chicken and marinate in refrigerator for several hours. Grill.
Pasta:
Cook pasta according to package directions.
Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
Remove garlic and set aside. Add remaining ingredients.
Stir over medium heat for approximately 5 minutes.
Stir in cooked garlic.
Toss with cooked angel hair pasta and top with grilled chicken.
Garnish with fresh basil and Parmesan cheese.
Hanging out at Starbucks (thegift)
Cheap running shoes? (sl)
Hooters Buffalo Shrimp
20 large shrimp, peeled, deveined
1 egg, beaten
1 tablespoon sandwich mustard
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
cooking oil
minced parsley to garnish
For the Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons creole seasoning
1 teaspoon black pepper
For the Buffalo Sauce:
1 stick butter, unsalted
1 cup hot sauce
1/2 lemon juiced
1 teaspoon garlic powder
Pre heat oil in a large pot to 350 degrees.
Rinse, peel, devein shrimp, leave tail intact if desired.
Mix egg with mustard.
Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
To Prepare Corn Flour:
Mix all ingredients together in a freezer bag, shake well.
Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
I would do this in 2-3 batches.
Cook shrimp for 2 minutes on each side.
Drain on paper napkin.
Immediately toss shrimp in buffalo sauce
To Prepare Buffalo Sauce:
Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted stirring as needed.
Chicken Paprikash with Noodles
22 ounces Alfredo sauce (2 ½ cups)
3 cups less-sodium chicken broth
½ cup sour cream
1 tablespoon sweet paprika
½ teaspoon salt
12 ounces (about 6 cups) uncooked wide egg noodles
1 cup frozen diced onion, thawed (or 1 cup chopped fresh onion)
1 lb. uncooked boneless, skinless chicken breasts, diced into bite-sized pieces
2 teaspoons minced garlic
Chopped fresh parsley or dill
Optional garnish: dusting of smoked paprika
Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream,
paprika and salt until smooth and completely combined.
Stir in the uncooked noodles, onion, uncooked chicken and garlic.
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.
At this point you should check the pasta to make sure that it is firm but just about finished cooking.
If it’s still too hard, cover the dish and return to the oven until pasta is al dente.
Then move on to the next step.
Remove the cover from the dish.
Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender,
chicken is cooked through, and sauce has thickened).
Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.
Note
If you want to add a smoky or spicy flavor to the meal, add ¼ teaspoon of smoked paprika or spicy paprika to the sauce before baking.
It's swole o'clock (dirtyvest)
Walk out music (dazzz)
La Madeleine Quiche Lorraine
4 ounces shredded Swiss cheese
2 ounces smoked ham slices
2 or 3 slices bacon cooked crisp
Crust:
1 cup flour
1/2 t salt
1 stick butter
1/4 cup water
1 egg yolk
Filling:
2 whole eggs
2 egg yolks
1 cup milk
1 cup heavy cream
Prepare crust in the food processor.
Add ingredients in this order: flour, salt, and butter.
Pulse a few times.
Add water and egg yolk, and blend until the flour forms a soft ball of dough.
Ideally, refrigerate for at least 30 minutes before rolling out.
Prepare filling by placing eggs and egg yolks into a bowl.
Add heavy cream and milk. Stir until well blended.
Large quiche:
Preheat oven to 375 degrees.
Place a piece of parchment paper on a baking sheet.
Roll out the dough in a large circular round.
Loosely roll the dough around the rolling pin to help aid you in molding the dough into the ring.
Take care not to leave any cracks. You will need to blind bake this crust.
You may want lay a sheet of parchment paper over the dough, and then fill the shell with dry beans or rice.
You can purchase fancy pie baking weights, but they aren't necessary.
Bake this crust for about 15 to 20 minutes.
Do not allow the crust to brown.
Remove from oven, and let cool.
When the crust has cooled slightly add in the shredded cheese, ham slices, and bacon.
Pour the filling into the shell.
Reduce the oven temperature to 350 degrees and cook for about 50 minutes.
The quiche should still wiggle slightly when you remove it from the oven.
It will set as it cools.
Small tarts:
Preheat the oven to 375.
To make the smaller versions, roll out 4 or 5 rounds and place carefully into the tart shells.
Poke the dough four or fives times with a fork to keep the crust from misshaping while baking.
Bake for about 10 minutes.
Do not allow the crust to brown.
Reduce the oven temperature to 350.
When the shells have cooled slightly fill with equal amounts of cheese, ham, and bacon.
Pour the filling into each shell. Bake for 35 minutes.
The quiche should still wiggle slightly when you remove it from the oven.
It will set as it cools.
Costco Artichoke Dip
1 (14.75 oz) jar Cara-Mia Artichokes, drained
1 (8oz) package cream cheese
1/2 cup mayo
1/2 cup Parmesan cheese
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper
1 jalapeno , seeded and chopped
Add the artichokes to the bowl of a food processor. Process until chopped.
Add the chopped jalapeno and clove of garlic, and pulse until finely chopped.
Add remaining ingredients, and process until well combined.
Let sit at least an hour before serving.
Serve warm or cold with pita chips, tortilla chips, crackers or veggies.
Punch bag workout (sl)
Knee support for jogging. (sl)
How do you log your workouts? (NEO-BAHAMUT-)
Chipotle Shrimp Over Rice
Chipotle Shrimp Over Rice
Serves 4
14 1/2 ounce reduced-sodium chicken broth
3/4 cup water
2 1/2 cup instant (5-minute) rice
1 teaspoon vegetable oil
1 small onion
1 med green bell pepper
1 can diced tomatoes seasoned with garlic and onions (14 1/2-ounce)
1 can tomato sauce (8-ounce)
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2
tablespoons chopped)
1 tablespoon honey
1 lbs medium shrimp — peeled
In a 2-quart saucepan, combine chicken broth and water. Cover the pan and bring it
to a boil over high heat. When the broth boils, uncover and stir in rice, then
re-cover and remove pan from the heat. Let the pan stand, covered, for 5 minutes
or until ready to serve. Meanwhile, in a 12-inch extra-deep nonstick skillet over
medium-high heat, add the oil. Peel the onion and cut in half. Cut each half into
crescent-shaped slices about 1/4-inch wide. Add the onion slices to the skillet as
you cut them. Rinse and seed the bell pepper and cut it into bite-size pieces. Add
the pieces to the skillet. Reduce the heat to medium and cook, stirring
frequently, until the onions begin to soften, about 2 minutes. Stir in the diced
tomatoes with their juice and the tomato sauce. Finely chop the chipotle peppers
and add them to the skillet. Add honey and stir to mix well. Add shrimp, raise the
heat to medium-high and saute until the shrimp are pink and opaque throughout,
about 3 minutes. Serve at once over hot rice.
Serves 4
14 1/2 ounce reduced-sodium chicken broth
3/4 cup water
2 1/2 cup instant (5-minute) rice
1 teaspoon vegetable oil
1 small onion
1 med green bell pepper
1 can diced tomatoes seasoned with garlic and onions (14 1/2-ounce)
1 can tomato sauce (8-ounce)
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2
tablespoons chopped)
1 tablespoon honey
1 lbs medium shrimp — peeled
In a 2-quart saucepan, combine chicken broth and water. Cover the pan and bring it
to a boil over high heat. When the broth boils, uncover and stir in rice, then
re-cover and remove pan from the heat. Let the pan stand, covered, for 5 minutes
or until ready to serve. Meanwhile, in a 12-inch extra-deep nonstick skillet over
medium-high heat, add the oil. Peel the onion and cut in half. Cut each half into
crescent-shaped slices about 1/4-inch wide. Add the onion slices to the skillet as
you cut them. Rinse and seed the bell pepper and cut it into bite-size pieces. Add
the pieces to the skillet. Reduce the heat to medium and cook, stirring
frequently, until the onions begin to soften, about 2 minutes. Stir in the diced
tomatoes with their juice and the tomato sauce. Finely chop the chipotle peppers
and add them to the skillet. Add honey and stir to mix well. Add shrimp, raise the
heat to medium-high and saute until the shrimp are pink and opaque throughout,
about 3 minutes. Serve at once over hot rice.
Bob Evans' Chili
1 tablespoon vegetable oil
1 pound ground beef
2 (16-ounce) cans whole tomatoes with juice
2 large green bell peppers, finely chopped
2 jalapeno peppers, finely chopped (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can chili beans
1 (15-ounce) can pinto beans
1/8 cup finely ground corn meal
In a stockpot over medium-high heat, place the vegetable oil and brown the ground beef. (About 7 minutes).
In the same pot, add the cans of tomatoes, peppers, and seasonings. Bring to a simmer for 5 minutes. (At this point, you should ?taste the mixture and adjust the salt and spices to suit your taste.)
Add all of the cans of beans and stir.
Cover and simmer for 30 minutes.
After 30 minutes, taste the chili again. If it is too spicy, add in some brown sugar or a little bit of money.
Cover and simmer on low heat another 30 minutes.
Stir in the cornmeal, and it's ready to serve.
Nabba North East 2004 Gateshead (Big Les)
Kneaders Sugar Cookies
Cookies
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
Cream together butter and sugar until fluffy.
Add eggs, then milk.
Scrape the sides of the bowl often.
Stir in remaining ingredients. Dough will be soft and sticky.
Place dough on well floured pastry cloth or workspace.
Knead in just enough flour to make dough workable.
Dough will be very soft.
It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
Gently roll out to 3/8 inch thick.
Cut into desired shapes and place on baking sheet lined with parchment.
Bake at 325 for 10-12 minutes or until just the edges barely start to change colors.
Makes approx. 4 dozen.
Lemon Glaze
4 ½ cups powdered sugar
4 Tbsp corn syrup
1/4 cup milk
1/2 tsp lemon flavor
Mix together all ingredients until smooth.
Dip cookie in icing and let drip for a moment.
Flip over quickly and let sit on a cooling rack that has been placed over tin foil to catch drippings.
Let set until hard.
Decorate with icing, chocolate chips, candy, coconut etc.
I'm bored - let's write a song.... (Big Block)
French Onion Soup Burger
1 lb. lean ground Beef
1 Packet of Lipton Onion soup Mix
1 Packet of Beef Seasoning or one Au Jus seasoning packet
5 medium Onions, sliced thin
8 tbs. Butter
Swiss Cheese or Gruyere Cheese Slices
Burger Buns
In a medium pan, add the butter and the onions and let them get golden & caramelized.
Stir them to keep them evenly coated in the butter.
Mix the ground beef with the Soup packet and form burger patties.
Grill them up until they’re done to your liking!
While they’re grilling up, make the Au Jus.
Add the packet with 2 cups of water to a medium pot and simmer.
Top those hot burgers with a generous amount of Swiss/Gruyere cheese,
cover them with a foil tent and let it get melty.
Brush the buns with some warm Au Jus.
Now stack that big juicy, cheesy burger.
You’ll need two hands and/or a knife and napkins for sure.
Back injury. (inflames27)
Groves V Eubank Jr (Skrewdriver)
Costco Turkey Provolone Sandwich
½ cup prepared pesto
¼ cup light mayonnaise
5 Costco Torta rolls (or ciabatta rolls), sliced in half
1 pound sliced cooked turkey breast
10 thin slices of tomato
½ red onion, cut into thin slices
5 slices of provolone cheese
Preheat oven to 400 degrees.
In a bowl, combine the pesto and mayo until well blended.
Place the torta rolls halves, cut side up on a large baking sheet.
Spread a spoonful of the pesto mixture on the cut side of each of the torta roll halves.
Place two slices of the turkey on the bottom halves of the rolls.
On the top half of the rolls, place two tomato slices on each followed by a few red onion rings. Then top with a slice or provolone.
Place in the oven on the baking sheet and bake for 10 minutes until the cheese has melted.
Then place on broil and broil for a just a bit to get the cheese bubbly and a little brown.
Put each of the turkey halves with the veggie halves and enjoy.
Trader Joe's Blue Cheese Dip
1/2 cup (4 oz) cream cheese
1/3 cup (1.5 oz) pecans
1/2 cup (3 oz) your favorite blue cheese
3 Tablespoons sour cream (use less if you want a spread in lieu of dip)
In a sauce pan over medium heat, toast pecans until lightly golden.
In a food processor, blend cream cheese and blue cheese until smooth.
Add sour cream, 1 Tablespoon at a time until blended.
Mix in toasted pecans. Pack in ramekins and chill one hour.
Serve with crackers, bread or fresh vegetables.
World Population Rise (Airborne Warri0r)
Little Debbie Fudge Rounds
For the cakes:
1/2 cup plus 2 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the filling:
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons cocoa powder
pinch of salt
1 1/2 cups powdered sugar
1-2 tablespoons heavy cream (or milk)
For the chocolate drizzle:
1/4 cup semisweet chocolate chips
1/2 teaspoon canola oil
To make the cakes:
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a mixer fitted with a paddle attachment, cream together butt and sugar until light in color and fluffy.
Add the egg and vanilla; mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the butter mixture and beat just until combined.
Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet.
Bake for 9-11 minutes, until the centers no longer look wet.
Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely.
Repeat with remaining batter.
To make the filling:
In a clean bowl, cream the butter until light and fluffy.
Add the vanilla and mix well.
Sift the cocoa powder and powdered sugar together;
add to the butter in small batches and beat until all the sugar is incorporated.
Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
When cakes are cool, spread a bit of the filling on half of them and then top with another cake.
To make chocolate drizzle:
Microwave the chocolate and oil in 20 second bursts, stirring between each one,
until the chocolate is melted. Drizzle over each cake.
Let sit until chocolate is set.
Competing? I need you (odpsyc)
London Bridge Attackers all took steroids. (ANIMAL)
Cheesy Hot Dog Casserole
Cheesy Hot Dog Casserole
1/2 lb. low-fat or fat-free turkey hot dogs, sliced
1 (10-3/4 oz.) can Healthy Request Cheddar Cheese Soup
1 (7 oz) can whole kernel corn, drained and rinsed
2 tbsp. finely chopped onion
1 cup water
2 tbsp. margarine
1-1/2 cup mashed potato flakes
1/2 cup 1% milk
1 egg, slightly beaten
1/2 cup reduced-fat shredded Cheddar Cheese
Heat oven to 350 degrees F.
In large bowl, combine all casserole ingredients; mix well. Spoon into ungreased 2-qt. casserole; set aside.
In medium saucepan, bring water and margarine to a boil.
Remove from heat.
Stir in potato flakes and milk. Add egg; blend
well.
Spoon and spread over casserole.
Bake at 350 degrees F for 35-45 minutes or until thoroughly heated.
Sprinkle with cheese.
Bake an additional 3 minutes of until cheese is melted.
Creole Cooking
Creole Cooking
A collection of over 150 flavor packed Creole recipes.
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A collection of over 150 flavor packed Creole 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
Mother Clucker Gourdoughs Donuts
1 Can Pillsbury Grands Flaky Layers Biscuits, pulled apart in layers
Peanut or Canola Oil
2 Pieces Fried Chicken
FOR THE HONEY BUTTER
2 tablespoons Unsalted Butter, softened
1 Tablespoon Honey
FOR THE GLAZE
4 Tablespoons Whole Milk
2 Cups Powdered Sugar
FOR THE GLAZE
In a small bowl, whisk together the powdered sugar and milk. Set aside.
FOR THE DONUTS
Using a donut hole punch or a very small glass, cut out the center of each donut.
Fill a dutch oven or large sauce pan 1/3 the way full with oil. Heat to medium heat.
Add the donuts 2 at a time depending on space.
Cook until lightly golden on one side, carefully use a skewer to flip them over and cook on the other side.
Remove from the oil with a skewer to a paper towel lined plate.
Let the oil drip off for a moment and then drop into the glaze.
Use the skewer to pick up the donut and while keeping the donut on the skewer,
place each end on the edge of the bowl to allow the glaze to drip.
In a small bowl stir together the butter and honey.
Tear apart the chicken and pile on top of the donut, and top with honey butter.
Anavar and Proviron last year no PCT (djkd2018)
Does any stuggle with this (Muscle)
Southern Farm Apple Butter
2 quarts cooked apple pulp/chunks
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Cook apples in small amount of water until apples are soft.
Put through food mill or in a food processor until consistency of applesauce.
Place your processed apples (applesauce) in a large pan.
Add sugar and spices.
Cook on low heat stirring frequently to prevent burning.
Cook until mixture is thick and smooth (1 -2 hours).
Applebees 4 Cheese Macaroni and Cheese with Honey Pepper Chicken Tenders
6 frozen, precooked chicken tenders
1 lb uncooked cavatappi pasta
⅔ cup honey
⅓ cup lite soy sauce
¼ cup brown sugar
⅓ cup pineapple juice
1 tablespoon white vinegar
1 teaspoon black pepper
½ teaspoon cayenne
2 cups Italian blend shredded cheese
½ stick butter
2 cups evaporated milk
1 teaspoon parsley flakes
1½ teaspoon minced garlic
1 teaspoon corn starch
Bacon bits
Cook and drain pasta. Set aside.
Cook chicken tenders in the oven according to instructions.
While chicken tenders are cooking, combine honey, soy sauce, brown sugar, pineapple juice, vinegar, black pepper, and cayenne in a saucepan. Bring to a boil and boil for 2 minutes, stirring the whole time. Bring down to a simmer and let simmer for 15-20 minutes, stirring occasionally.
In another pan, combine cheese, butter, evaporated milk, parsley flakes, and garlic. Melt over medium-high heat until it starts to lightly boil. Add corn starch and whisk until it starts to thicken then bring to low heat until ready to serve, stirring occasionally.
When chicken is done, remove from oven and cut into smaller pieces. Cover chicken with the honey sauce.
Add pasta to the cheese sauce and mix until coated. Add bacon and chicken and serve.
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Magnolia Bakery Vanilla Cupcakes
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk (I used whole milk)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flour, baking powder, and salt and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not over beat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake for 15-20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes.
Remove from the tins and cool completely on a wire rack before icing.
Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes),
until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
Use and store the icing at room temperature because icing will set if chilled.
Icing can be stored in an airtight container for up to 3 days.
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Inside Out Cream Puff Cake
For the Eclair Dough
1 cup water
1 stick butter
1 cup all purpose flour
Pinch of salt
1 cup eggs (about 4 large eggs)
For the Filling
1 (3.4-ounce) package French Vanilla instant pudding mix, plus ingredients called for on the pudding package
1 (8-ounce) container whipped topping
For the Chocolate Sauce Topping
3/4 cup milk
1/4 cup butter at room temperature
Pinch of salt
1 cup sugar
1/4 cup cocoa powder
1 tablespoon cornstarch
1/2 teaspoon vanilla
Eclair Dough:
Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.
After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.
Spread the dough into a greased 9 x 13-inch baking dish, pushing it into the corners and up to the sides.
Preheat oven to 425 degrees F and bake for 15-18 minutes. It should no longer look wet and should look lightly golden brown.
Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.
Assembly:
Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.
After the base has cooled completely, spoon prepared pudding into the center, smoothing evenly and pushing to the edges. Top with the whipped topping, again smoothing evenly and swirling in a decorative pattern. Drizzle with about 1/3 cup of the chocolate sauce. Cover cake lightly with plastic wrap and chill for 1 hour before serving.
Chocolate Sauce Topping:
In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.
The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.
Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.
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Cajun Shrimp Spaghetti
Cajun Shrimp Spaghetti
4 to 6 oz uncooked spaghetti
1/2 lb medium shrimp, shelled and deveined
2 slices bacon, diced
2 cloves garlic, minced
1/8 to 1/4 tsp ground red pepper or to taste
One 14-1/2 oz can stewed tomatoes, undrained
One 8 oz can tomato sauce
1 green bell pepper, cut into thin strips
Cook pasta according to package directions, drain. Cut shrimp in half lengthwise (optional). In large skillet, cook bacon until crisp, drain. Stir in garlic and ground red pepper and cook and stir 1 minute. Add stewed tomatoes with juice and tomato sauce. Cook, uncovered, over medium heat 10 minutes, stirring occasionally. Add shrimp and green bell pepper. Cook about 10 minutes. Just before serving, spoon sauce over hot spaghetti.
Serves 4.
4 to 6 oz uncooked spaghetti
1/2 lb medium shrimp, shelled and deveined
2 slices bacon, diced
2 cloves garlic, minced
1/8 to 1/4 tsp ground red pepper or to taste
One 14-1/2 oz can stewed tomatoes, undrained
One 8 oz can tomato sauce
1 green bell pepper, cut into thin strips
Cook pasta according to package directions, drain. Cut shrimp in half lengthwise (optional). In large skillet, cook bacon until crisp, drain. Stir in garlic and ground red pepper and cook and stir 1 minute. Add stewed tomatoes with juice and tomato sauce. Cook, uncovered, over medium heat 10 minutes, stirring occasionally. Add shrimp and green bell pepper. Cook about 10 minutes. Just before serving, spoon sauce over hot spaghetti.
Serves 4.
Copycat Taco Bell MexiMelt
1 pound ground beef
2-3 tablespoons taco seasoning
½ cup beef stock, or water
2 large tomatoes, seeded and diced
½ small onion, diced
1 small jalapeno, seeds removed, finely diced
2 tablespoon chopped cilantro
Juice of 1 lime
8 medium flour tortillas
1 cup grated Mexican blend or cheddar cheese
Salt and pepper to taste
Heat a large skillet over medium high heat. Add ground beef, taco seasoning and beef stock, stirring to break up beef. Bring to a low boil, reduce heat and simmer 15 minutes.
In a small bowl combine tomatoes, onion, jalapeno, cilantro and lime juice. Salt and pepper to taste, set aside.
Spoon an even amount of beef on each tortilla. Top with cheese and salsa. Fold tortillas in half. Working in batches microwave approximately 1 minute to melt cheese. You can also heat them in a pan over low heat until the cheese is melted. Serve immediately.
2-3 tablespoons taco seasoning
½ cup beef stock, or water
2 large tomatoes, seeded and diced
½ small onion, diced
1 small jalapeno, seeds removed, finely diced
2 tablespoon chopped cilantro
Juice of 1 lime
8 medium flour tortillas
1 cup grated Mexican blend or cheddar cheese
Salt and pepper to taste
Heat a large skillet over medium high heat. Add ground beef, taco seasoning and beef stock, stirring to break up beef. Bring to a low boil, reduce heat and simmer 15 minutes.
In a small bowl combine tomatoes, onion, jalapeno, cilantro and lime juice. Salt and pepper to taste, set aside.
Spoon an even amount of beef on each tortilla. Top with cheese and salsa. Fold tortillas in half. Working in batches microwave approximately 1 minute to melt cheese. You can also heat them in a pan over low heat until the cheese is melted. Serve immediately.
Philly Cheesesteak Stuffed Shells
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
8 ounces cheddar cheese, cut into small cubes (divided)
24 jumbo pasta shells, cooked
1 tablespoon cornstarch
1 cup milk (I used whole)
1 cup beef broth
Preheat the oven to 350 degrees.
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
Take it off the heat and scoop it into the pasta shells.
Top each shell with cubes of cheese (use half the cheese for this).
Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about half the sauce around the shells.
Bake in the oven f0r 10 minutes to melt the cheese.
Serve with the remaining sauce.
Joe's Crab Shack Rice Pilaf
1 cup chicken stock
2/3 cup water
1¼ tbsp butter
1 bay leaf
¼ tsp white pepper
1 1/3 cup rice
¼ cup chopped celery
¼ cup chopped onion
¼ cup chopped red bell pepper
½ tsp minced garlic
Salt to taste
Boil water and stock in sauce pan and then add 1 tbsp butter, bay leaf, white pepper, salt and rice.
Cover the pan and cook for 3-5 min until water is absorbed in the rice and starts bubbling;
then reduce the flame to very low and then cook until rice become tender completely.
Meanwhile cook veggies to mix in rice, for that saute garlic, onion,
red bell pepper and celery in remaining butter for just 2-3 min on high flame.
Mix these veggies in cooked rice and serve the hot rice pilaf with any curry.
Pizza Stuffed Baked Potatoes
4 large russet potatoes
1 tablespoon oil
1 cup shredded mozzarella cheese
1/2 cup pizza sauce
1/2 cup fresh mushrooms cut into small pieces
1/4 cup sliced red onion
1/4 cup green pepper cut into small pieces
12 slices pepperoni, cut into quarters
Use a basting brush to brush each potato with oil and place onto the prepared baking sheet.
Wash potatoes by scrubbing them with a soft brush and warm water then dry.
Use a basting brush to brush each potato with oil and place onto the prepared baking sheet.
Use a fork to poke several holes into the potato to allow steam to release when cooking.
Bake potatoes for 60 minutes.
Check the doneness by pressing a fork into the center of the potato.
If the fork goes into the potato easily and smoothly it is done.
If not, continue to cook for an additional 10-20 minutes.
Remove potatoes from oven and cut a slit into the center of the potato.
Open the potato by pressing the ends inward.
Use a fork to fluff the potato.
Add a spoonful of sauce to each potato followed by a handful of cheese.
Add your favorite toppings.
Return potatoes to the oven for 8-10 minutes or until cheese is melted.
California Pizza Kitchen's Three-Ingredient Mac and Cheese
18 oz. Velveeta cheese, cubed
1 cup heavy whipping cream
1 pound fusilli pasta, cooked
In a large pot, melt the cheese and whipping cream together over medium heat.
Stir in the pasta.
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