Thyme's Crepes

2 cups milk
1/3 cup oil
3 eggs
1 large yolk
3/4 cup plus 2 tablespoons bread flour
1 cup plus 2 tablespoons cake flour
2 tablespoons plus 1 teaspoon sugar
1 teaspoon salt

Whisk together milk, oil, eggs and yolk in 1-quart bowl until well mixed.

Place bread and cake flours, sugar and salt in large bowl. Add milk mixture. Use whisk to mix until there are no lumps. Set aside at room temperature for at least 30 minutes. (Batter may be made up to 2 days ahead and refrigerated, covered airtight. It's OK if batter separates. Stir well before using.)

Heat 10-inch nonstick skillet over medium heat. When hot, pour in about 1/4 cup batter, swirling pan to cover entire bottom. Cook until edges and underside are light brown and surface is not shiny, about 1 to 1 1/2 minutes. Use spatula (or your fingers carefully) to turn and cook 10 seconds more. Remove crepe to large plate. Continue with remaining batter, stacking crepes as they are finished. (Can be cooked in advance and refrigerated overnight or frozen up to 1 month. Use parchment paper or wax paper between each crepe, place stack on paper plate, then enclose in airtight plastic bag. Thaw frozen crepes at room temperature before using.)

Makes 14 (8-inch) crepes.

HCG diet recipes

Hi all,
Today bi am going to post about the HCG diet which has been well known for many years.
It's an extreme diet, claimed to cause fast weight loss of up to 1-2 pounds per day and also you're not supposed to feel hungry in the process.

There’s JUST ONE REASON you might fail on the HCG Diet and it has everything to do with your ability to make delicious food, FAST. Please go to The HCG Diet Recipe Handbook - 200+ Mouth Watering Recipes for the HCG Phase for more than 200 scrumptious low calorie recipes.

Hello!

My name is Deuce. I'm in the Bay Area (NorCal). I joined a long time ago, then promptly forgot I had. Oldsters are like that. Anyway, I've caught the mistake, and will start posting some of my recipes. I cook pretty much American homestyle....potato soup, spaghetti, ham'n'veggies, etc. Nothing fancy.

Vegetable Biryani

4 tablespoons butter
1 large yellow onion (peeled, diced small)
2 anaheim peppers
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cayenne
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
4 plum tomatoes (cored, diced small)
4 large carrots (peeled, diced small)
2 cups frozen peas (thawed)
1 cup basmati rice (rinsed)
2 cups vegetable stock
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 375ºF.
In a large saute pan over medium-high heat, melt the butter and add the onions and green chiles.
Cook until tender and fragrant, about 3-4 minutes.
Stir in the chili powder, cumin, coriander, turmeric, cayenne, cinnamon, nutmeg and cardamom
and cook for until spices are fully incorporated and toasted, about 4-5 minutes.
Add the tomatoes, carrots and cook for one minute more.
Stir in the peas, rice and vegetable stock. Bring to a boil, cover with lid and place in the oven.
Cook until the rice is just cooked through, about 20 minutes.
Remove from the oven and allow to cool slightly, then fluff with a fork.
Season with salt and pepper if necessary.

Tonkatsu Sauce (Japanese-Style Barbecue Sauce)

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl.
Let flavors blend for at least 1/2 hour.

Chinese Sichuan Green Beans

1 pound green beans trimmed
2 tablespoons canola oil
2 teaspoons chili garlic paste
2 green onions thinly sliced - white parts only
1 tablespoon garlic thinly sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 cup water
1/2 teaspoon crushed red pepper flakes

To a wok add the canola oil and heat on medium-high heat.
Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.
Add in the garlic, green onions, chili-garlic paste and stir to combine.
Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.
Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.
Garnish with sesame seeds if desired.

Avocado Breakfast Sandwich

1 tablespoon olive oil
2 large eggs
salt and ground black pepper to taste
1 tablespoon butter, softened
2 slices Italian bread
1 ounce Swiss cheese, sliced
1 ounce Cheddar cheese, sliced
1/2 ripe avocado, sliced

Heat olive oil in a skillet over medium heat.
Crack eggs into skillet; cook for 1 to 2 minutes.
Flip and cook egg until done, 2 to 5 minutes more.
Transfer eggs to a plate and season with salt and pepper.
Spread butter onto 1 side of each bread slice.
Heat a skillet over medium heat.
Lay bread slices in the hot skillet, butter-side down.
Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up.
Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
Remove sandwich from skillet and cut in half.

Funfetti® Pancakes

1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/4 cup sprinkles Sprinkle Sauce:
1 cup confectioners' sugar
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 tablespoons sprinkles cooking spray

Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
Combine buttermilk, egg, butter, and 1 1/2 teaspoon vanilla extract in a separate bowl.
Beat to break up the egg. Pour over the flour mixture; stir until just combined.
Stir 1/4 cup sprinkles gently into the batter. Allow batter to rest for 5 minutes.
Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and salt together in a small bowl until smooth.
Add 2 tablespoons sprinkles.
Heat a large nonstick skillet over medium-low heat; coat with cooking spray.
Drop 1/2 cup batter into the skillet.
Spread with the back of a spoon to about 1/4-inch thick.
Cook until bubbles form and the edges are dry, 2 to 3 minutes then Flip.
Cook until second side is set, 1 to 2 minutes. Transfer to a plate.
Repeat with remaining batter.
Stir sprinkle sauce so sprinkles rise to the top.
Serve pancakes with a generous drizzle of sprinkle sauce.

Spaghetti Squash Casserole in the Shell

1 spaghetti squash, halved and seeded
1 pound lean ground beef
1/2 cup finely chopped onion
1/2 cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
1/3 cup shredded Cheddar cheese

Preheat oven to 375 degrees F.
Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
Bake in the preheated oven until squash is tender, 40 to 45 minutes.
Remove from oven; cool until easily handled, 7 to 10 minutes.
Reduce oven to 350 degrees F.
Scoop out squash; separate strands with a fork. Reserve shells.
Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink,
about 5 minutes; drain.
Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes.
Add tomatoes and cook until warmed through, about 2 minutes.
Stir in squash; cook until liquid has evaporated, about 10 minutes.
Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
Bake in the preheated oven until flavors combine, about 15 minutes.
Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Beans Cookbook

Beans Cookbook

This cookbook features a complete collection of recipes for preparing all kinds of beans.

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)






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Queso Blanco with Navajo Bread

Queso Blanco:
2 tablespoons unsalted butter
1 small yellow onion (peeled, small dice)
1 green bell pepper (seeded, small dice)
1 (4.5-ounce) can green chiles (drained, finely chopped)
1 teaspoon ground cumin
2 tablespoons all-purpose flour
1 cup whole milk
2 cups white American cheese (shredded)
2 cups white cheddar cheese (shredded)
2 cups Monterey jack (shredded)
2 tablespoons cilantro (finely chopped, to serve)
Kosher salt and freshly ground black pepper (to taste)

Navajo Bread:
3 cups all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon Kosher salt
1 and 1/2 cups warm water
vegetable oil (for frying)

Queso Blanco:
In a large saucepan over medium-high heat, melt the butter.
Add the onion, bell pepper, and green chiles and season to taste with salt.
Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
Stir in the cumin and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir to coat, allowing the flour to toast for 1 minute.
Stir in the milk, and in batches, add in the white American, white cheddar, and pepper jack cheeses,
stirring together until melted completely, about 5-10 minutes.
Season to taste with salt and pepper.
Remove to a serving bowl and top with cilantro.
Serve with Navajo Fry Bread for dipping.
Navajo Bread:
Fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 350ºF.
Line a plate with paper towels and set aside.
In a large bowl, add the flour, cornmeal, baking powder, and salt and stir to combine.
Stir in the warm water until dough is just combined and remove to a lightly floured work surface.
Knead the dough until it is soft, but not quite sticky.
Divide the dough into 14 equal pieces and press out to a 1/4-inch thick round.
Use your finger to poke a hole into the center of each round and gently drop into preheated oil.
Fry each dough round until golden brown and puffy, about 2-3 minutes per side.
Remove to prepared plate, allow to cool slightly and serve immediately.

Ikea Meatballs

2 1/2 pounds Russet potatoes peeled and cut into cubes
1 pound ground beef
1 pound ground pork
1 egg
2 tablespoons heavy cream
1/2 cup chopped white onion
1 teaspoon salt
1/2 teaspoons ground white pepper
1/4 teaspoon allspice optional
1/2 cup flour
4 ounces butter divided use
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 cup water
1/2 cup heavy cream

Place potatoes into a large pot, add enough water to cover the potatoes. cook potatoes over medium-high heat. Cook potatoes for 8 to 10 minutes or until they are tender. Drain, and set aside.
In a small skillet heat together 2 teaspoons of butter and chopped white onion. Cook until tender, but do not let the onion brown. In a large bowl combine ground beef, ground pork, 1 egg, heavy cream, cooked onion, salt, and white pepper. Add 3/4 cup cooked potato to the bowl. Use a mixer to combine the mixture. Blend until the meatball mixture is smooth.
Form small balls out of the meat mixture. Drop the meatballs into flour and roll gently in the flour. Cook the meatballs in a large skillet with a tablespoon of butter. Turn the meatballs every few minutes while cooking so they cook evenly. Cook the meatballs for 15 minutes or until done. The meatballs will be browned on all sides when they are finished.
To make the gravy, you may need to add another tablespoon of butter to the skillet. Add 2 tablespoons of flour to the skillet. Cook the roux for about two minutes. Add the water and the heavy cream to the roux stir continually over medium heat. The sauce will thicken. Add soy sauce and Worcestershire sauce to the gravy. Cook and heat through.

Poppy Seed Chicken

1 pound chicken breast shredded
1 can cream of mushroom or chicken soup
1 cup sour cream
2 tablespoons poppy seeds
1 cup crushed crackers
2 tablespoons melted butter

Preheat oven to 350 degrees.
In a large bowl combine shredded chicken, soup, sour cream, poppy seeds. Pour chicken mixture into a greased casserole dish.
In another bowl combine cracker crumbs and butter. Stir until the crackers are well coated.
Place buttered cracker crumbs on the chicken mixture. Bake casserole for about 35 minutes.

Tomato and Asparagus Carbonara

3 quarts water
1 tablespoon extra-virgin olive oil
1 pound (1-inch) diagonally cut trimmed asparagus
3 garlic cloves, minced
1 pint cherry tomatoes, halved
1/2 cup pecorino Romano cheese, finely grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
8 ounces uncooked penne pasta
1/4 cup fresh basil leaves

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add asparagus; sauté 3 1/2 minutes.
Add garlic; sauté for 1 minute.
Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Add pasta to boiling water; cook 10 minutes or until al dente.
Drain and toss pasta immediately with egg mixture.
Add tomato mixture, tossing until sauce thickens.
Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil.
Serve immediately.

Baked Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Preheat oven to 325 degrees.
Spray a baking sheet with a thin layer of cooking spray.
Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Note
If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.

Hot Bacon Salad Dressing and Spinach Salad

8 ounces bacon reserve drippings
16 ounces baby spinach leaves
6 ounces tomatoes
3 hard boiled eggs
1/2 cup sliced red onion
2 tablespoons bacon drippings
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard

Preheat oven to 425 degrees.
Place a wire rack inside of a jellyroll plan.
Lay bacon slices over the wire rack.
Cook bacon for 12 to 15 minutes in the oven.
Prepare the salad, place the spinach in a bowl, add tomatoes,
chopped hard boiled eggs, and sliced red onion to the spinach.
After the bacon has cooked reserve 2 tablespoons of the bacon grease.
Chop the bacon and place it on the salad.
In a saucepan add the bacon grease, red wine vinegar, sugar, and Dijon mustard.
Turn the heat to medium and begin to whisk the salad dressing until it beings to bubble,
and the salad dressing turns into a uniform salad dressing.
Pour hot bacon salad dressing over the spinach salad, mix the salad dressing into the salad.

Tri-test 400 pct? (Micky85)

Hi am thinking of doing a 10 week cycle of tri test 400 1m a week for my 1st time I'm 32 13and half stone 6ft4 but am struggling to work out what pct to do I have been told nolvadex at 20mg a day for 2 weeks then 10mg a day for 2 weeks does this sound rig..

Farfalle Carbonara

2 tablespoons water
2 garlic cloves, minced
4 quarts water
3 cups uncooked farfalle
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled

Heat a large nonstick skillet over medium heat.
Add 2 tablespoons water and garlic; remove from heat.

Bring 4 quarts water to a boil in a large stockpot.
Add farfalle; return to a boil.
Cook, uncovered, 10 minutes or until al dente, stirring occasionally.
Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously.
Drain farfalle; add to garlic mixture in skillet.
Stir well. Add egg mixture to farfalle.
Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly.
Remove from heat; stir in cheese and bacon.

Culvers Fried Cheese Curds

1 cup all purpose flour
1/4 teaspoon salt
4 eggs
1 tablespoon whole milk
2 cups Italian Style Breadcrumbs
16 ounces cheese curds
vegetable oil for frying
Instructions
Combine flour and salt in a shallow bowl. Stir to the salt is incorporated evenly. Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs. Place breadcrumbs into the third bowl.

Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly. Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.

Set up another wire rack on a backing sheet or line a plate with paper towels. Pour enough oil into a large skillet or a pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.

Frying a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown. Remove with a slotted spoon.

Kottbullar

4 tablespoons breadcrumbs
4 tablespoons milk
1/2 pound ground pork
1/2 pound ground beef
3 tablespoons grated onion
1 egg
4 whole allspice
2 tablespoons butter
1 1/4 cup beef stock
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 cup heavy cream

Put the breadcrumbs in a large bowl and add 4 tablespoons of milk.
Leave the breadcrumbs to absorb the milk for about 5 minutes.
Add the ground meat, grated onion, egg, allspice, salt, and white pepper to the bowl.
Mix until everything is combined.
Take a tablespoon of the mixture and roll it until it is round.
Rinse your hands in cold water if the mixture is too sticky.
Repeat until you have used up all the mixture, by which time you should have between 25 and 30 meatballs.
Heat a tablespoon of butter in a frying pan over a medium high heat.
Fry half the meatballs, shaking the pan frequently as you add them.
When they are browned, turn down the heat and cook for 10 more minutes.
Remove the meatballs from the pan and keep warm.
Add another tablespoon of butter and fry the remaining meatballs in the same way.
When the meatballs are cooked, remove them from the pan.
Add the stock and cornstarch mixture to the pan.
Stir thoroughly and then simmer for 5 minutes.
Add the soy sauce, salt, black pepper, and cream.
Heat for a couple more minutes, stirring continuously.
Serve the meatballs with lingonberries or lingonberry jam, mashed potatoes,
pressed cucumber, and a light coating of the creamy gravy sauce.