Caroline Aherne: Royle Family writer and actress dies. (cu3ed)
Jason's Deli Mediterranean Wrap
1 Whole Wheat Tortilla
2 slices turkey breast
2 tbsp. Roasted red pepper hummus
1/4 c. diced red onion
2 tbsp. Italian Olive Salad
Handful field greens or spinach
1 Roma Tomato, diced
Cucumber, sliced, desired amount
Spread tortilla with hummus. Layer with remaining toppings. Roll.
Chemical peels / facial acne (FattyOnAMission)
Eating Ice Cream for Breakfast
Eating Ice Cream for Breakfast
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Taco Bell Doritos Locos Taco
1 cup dehydrated cheddar cheese powder
1/2 cup tomato powder
3 teaspoons turmeric powder
1/8 cup of red bell pepper powder
1 Tablespoon of green pepper granulated or powder
1/8 cup of garlic powder
1/8 cup of onion powder
2 teaspoons of ancho chili powder
2 teaspoons of Kernel Season’s nacho cheddar popcorn seasoning
1 cup of masa harina de maiz
2/3 cup of hot water
1 lb ground beef
chopped tomatoes
shredded cheddar cheese
shredded lettuce
sour cream
Taco Bell taco seasoning
Cook beef done and drain.
Mix spices together.
Mix water and harina de maiz. Form into flat pancakes.
Fry into taco shells using a spatula to keeps sides from touching.
Generously sprinkle with seasoning.
Sweet Chick's Buffalo Fried Chicken and Waffles
Sweet Chick's Buffalo Fried Chicken and Waffles
John Seymour, the restaurateur and owner of Sweet Chick, shares his recipe for buffalo chicken & waffles. You can enjoy it plain but it’s a great vehicle for all types of flavors and variations.
For the fried chicken:
• 10-12 pieces of chicken
• 1 gallon water
• 1 Cup sweet tea
• 3/4 Cups salt
• 1/4 Cup pepper
• 1 Tablespoon dried thyme
• 1 Tablespoon oregano
• 1 Tablespoon garlic powder
• Flour, for dredging
• 1 quart buttermilk
• Vegetable oil, for frying
For the buffalo sauce:
• 4 Cups hot sauce, such as Franks
• 1 Pound butter, diced into one inch cubes
• Salt, to taste
• Pepper, to taste
For the blue cheese dressing:
• 1 Cup crumbled blue cheese
• 1 1/2 Cup mayo
• 1 Cup sour cream
• 2 Tablespoons lemon juice
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon paprika
• Salt, to taste
• Pepper, to taste
For the carrots and celery waffles:
• 10 Ounces flour
• 3/4 Teaspoons salt
• 1 Tablespoon plus three fourths teaspoon baking powder
• 4 egg yolks (do not discard the yolks)
• 15 Ounces milk
• 5 Ounces butter, melted
• 4 egg whites
• 3 Tablespoons sugar
• 1 Cup celery, diced
• 2 Cups carrots, shredded
For the fried chicken:
Rinse and pat dry 10-12 pieces of chicken. Combine water, sweet tea, salt, pepper, thyme, oregano, garlic powder and chicken in an air tight container and brine chicken for 24 hours in refrigerator.
Remove the chicken and coat chicken with flour, shaking off the excess. Coat with buttermilk, dredge again, set aside. Fry with vegetable oil at 300 degrees F for 15-20 minutes until done.
For the buffalo sauce:
Place franks hot sauce in a sauce pot and add cubed butter. Bring to boil for 5 minutes, reduce to simmer and continue simmering for 40 minutes until reduced by ¼. Season to taste with salt and pepper and set aside.
For the blue cheese dressing:
In a medium size mixing blow, whisk together all ingredients until thoroughly combined and season to taste with salt and pepper. Set the dressing aside, this can be done in advance and refrigerated.
For the carrots and celery waffles:
Combine flour, salt and baking powder in a mixing bowl. Add egg yolks, milk and melted butter and whisk until combined, small lumps are okay. In a separate bowl, whip egg whites to a soft peak , add sugar. Whip the egg whites and sugar to a stiff peak and gently fold the whites into the large mixing bowl with all other ingredients. Fold in celery and carrots into the waffle batter. Cook waffle in waffle iron until golden brown.
Coat fried chicken in buffalo sauce and plate with celery waffle and blue cheese dressing.
John Seymour, the restaurateur and owner of Sweet Chick, shares his recipe for buffalo chicken & waffles. You can enjoy it plain but it’s a great vehicle for all types of flavors and variations.
For the fried chicken:
• 10-12 pieces of chicken
• 1 gallon water
• 1 Cup sweet tea
• 3/4 Cups salt
• 1/4 Cup pepper
• 1 Tablespoon dried thyme
• 1 Tablespoon oregano
• 1 Tablespoon garlic powder
• Flour, for dredging
• 1 quart buttermilk
• Vegetable oil, for frying
For the buffalo sauce:
• 4 Cups hot sauce, such as Franks
• 1 Pound butter, diced into one inch cubes
• Salt, to taste
• Pepper, to taste
For the blue cheese dressing:
• 1 Cup crumbled blue cheese
• 1 1/2 Cup mayo
• 1 Cup sour cream
• 2 Tablespoons lemon juice
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon paprika
• Salt, to taste
• Pepper, to taste
For the carrots and celery waffles:
• 10 Ounces flour
• 3/4 Teaspoons salt
• 1 Tablespoon plus three fourths teaspoon baking powder
• 4 egg yolks (do not discard the yolks)
• 15 Ounces milk
• 5 Ounces butter, melted
• 4 egg whites
• 3 Tablespoons sugar
• 1 Cup celery, diced
• 2 Cups carrots, shredded
For the fried chicken:
Rinse and pat dry 10-12 pieces of chicken. Combine water, sweet tea, salt, pepper, thyme, oregano, garlic powder and chicken in an air tight container and brine chicken for 24 hours in refrigerator.
Remove the chicken and coat chicken with flour, shaking off the excess. Coat with buttermilk, dredge again, set aside. Fry with vegetable oil at 300 degrees F for 15-20 minutes until done.
For the buffalo sauce:
Place franks hot sauce in a sauce pot and add cubed butter. Bring to boil for 5 minutes, reduce to simmer and continue simmering for 40 minutes until reduced by ¼. Season to taste with salt and pepper and set aside.
For the blue cheese dressing:
In a medium size mixing blow, whisk together all ingredients until thoroughly combined and season to taste with salt and pepper. Set the dressing aside, this can be done in advance and refrigerated.
For the carrots and celery waffles:
Combine flour, salt and baking powder in a mixing bowl. Add egg yolks, milk and melted butter and whisk until combined, small lumps are okay. In a separate bowl, whip egg whites to a soft peak , add sugar. Whip the egg whites and sugar to a stiff peak and gently fold the whites into the large mixing bowl with all other ingredients. Fold in celery and carrots into the waffle batter. Cook waffle in waffle iron until golden brown.
Coat fried chicken in buffalo sauce and plate with celery waffle and blue cheese dressing.
Funny picture I took this morning (Rasputin)
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