Calloo! Callay! O Frabjous Day!!
Finally found a local distributor for Shiner Bock. "Unfortunately" I have to buy a minimum of three cases from the wholesaler...Shucky darns.
*dances naked in the kitchen with a bottle of Shiner Bock*
Now you can make this...
SHINER BOCK BREAD
1/2 -1 3/4 C. Shiner Bock Beer (flat)
2 1/2 C. Whole Wheat Flour
2 tsp. Dry Active Yeast
1/4 C. Warm Water ( not hot )
1/2 tsp. Salt
1/4 C. Honey
1/4 C. Vegetable Oil
1 1/2 C. All Purpose Flour
Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl.
Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes.
The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.
Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.
When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet.
Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.
Bake in a preheated oven at 350 degrees for about 30 minutes.
(IMO - it's really good with honey butter)
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Calloo! Callay! O Frabjous Day!!
Finally found a local distributor for Shiner Bock. "Unfortunately" I have to buy a minimum of three cases from the wholesaler...Shucky darns.
*dances naked in the kitchen with a bottle of Shiner Bock*
Yea!!!!Now I don't have drink and hold my tongue on the boards!!!
FH
I'll have to get my wife to post her Guinness chocolate cake recipe. Oh my god is it gooooooood....
Oh, please do! I adore Guinness, but my wife despises beer (of any sort). On the other hand, she loves chocolate, so I see a happy compromise in the offing...
RPG Superstar 2013 Top 32
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I'll have to get my wife to post her Guinness chocolate cake recipe. Oh my god is it gooooooood....Oh, please do! I adore Guinness, but my wife despises beer (of any sort). On the other hand, she loves chocolate, so I see a happy compromise in the offing...
Yeah, you really can't taste the Guinness much in it. It's just there as a leavening agent. The glaze she makes to go on top is divine.
Grandms'a stroganoff.
Brown tender steak bits, throw in deep frying pan
add sour cream, mushrooms, dash of sherry and season to taste
simmer for twenty minutes to a half hour
Boil egg noodles, add to steak mixture, stir, eat...Yummy!
I always have a problem matching side dishes to Stroganoff...
Speaking of Guinness...
My favorite summertime drink:
One can of Guinness (Or draft, if you have a cool barman handy) Two scoops of vanilla ice cream. Combine in a very large glass and enjoy a tasty Guinness float!!!
Trust me... It's awesome.
:|
... cancel all my orders, Cosmo.
j/k
I always have a problem matching side dishes to Stroganoff...
I generally serve a warm sourdough or french bread loaf with it and a salad, that's really all you need, except pie, always have to have pie.
Director of Sales
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Speaking of Guinness...
My favorite summertime drink:
One can of Guinness (Or draft, if you have a cool barman handy) Two scoops of vanilla ice cream. Combine in a very large glass and enjoy a tasty Guinness float!!!
Trust me... It's awesome.
:|
... cancel all my orders, Cosmo.
j/k
Hehe... Don't knock it 'til you've tried it, man... That's all I'm saying.
: )
Creme Brulee
4 cups heavy cream
10 large egg yolks, graded large
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup granulated sugar, plus extra to caramelize top
Using a wire whisk or an electric mixer fitted with the whip attachment, vigorously whisk egg yolks with granulated sugar in a large bowl, until mixture becomes light in color and sugar has dissolved a bit; set aside.
In a medium-sized saucepan, combine heavy cream with vanilla beans which have been carefully split down the center, its fragrant black seeds scraped from the pod, and both combined with the cream. Bring the mixture to a simmer; when small bubbles have formed around the edges of the cream it is ready.
Gradually pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer, retrieve vanilla bean and place it back into the custard. Chill and cover mixture with a sheet of plastic wrap, pierced several times to release any steam (chilling mixture overnight will let the flavors develop and allow custard to thicken a bit).
Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, large enough to hold 8 to 10 six-ounce custard cups and deep enough to allow the water for the bain-marie to be added reaching at least halfway up the sides of the dishes.
Remove the vanilla bean from the custard mixture (can be reserved for another use) and fill ramekins 3/4 full. Place pan in preheated oven and pour hot water into baking pan so water level reaches halfway up the sides of the ramekins. Cover pan with a sheet of heavy-duty aluminum foil, sealing edges to retain steam. Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook, checking every 5 to 7 minutes, until it has just set, with a small area in the center, the size of a quarter, still a bit loose.
Remove ramekins from baking pan and chill custard in refrigerator several hours or until chilled through.
To serve put a thin layer of granulated sugar atop each custard. Using a blow torch, over a heat and flame proof surface (like over a large cookie or baking sheet) caramelize sugar working from the outside in towards the middle keeping the torch in constant motion. Sugar should be golden brown and caramelized never black. If burnt, let the sugar layer cool a few minutes than peel it away with a paring knife and begin again. Alternatively you could caramelize the sugar under a broiler, keeping a careful watch over it and rotating it to cook evenly.
Makes 8 to 10 individual creme brulees.
This is really GOOD.
Sammich!
Poisonberry Pie(from Zogonia)
Ingredients:
1 cup Deadly Nightshade berries
Pie crust
Mash the berries to a pulp. pour into piecrust.
Now give it to your fat, little brother.
well; simple rib recipe.
buy some ribs; pork, beef, whatever; granted some rubs do better for some meats than others, but adjust as necessary.
make a dry rub; a basic rub is brown sugar, salt, chili powder and something else; so if your going to make say two country cut pork ribs, do about 3 tablespoons of brown sugar, 1 table spoon of seasoning salt, one table spoon of chili powder and then 1 tsp of 3 things you like; I usually do 1 tsp of red pepper flakes, 1 tsp of old bay seasoning, and 1 teaspoon of onion powder or garlic powder; you can leave these out and add fresh ones later if you like as they are aromatics. Anyway; bash this all up in your mortar and pestle; if you want more; just make more rub; some people like 8, 5, 3, 1 in that order; just adjust it to your liking.
If your ribs have bones; wash them to take off any saw slivers that might be on the meat.
about an hour or more if you like; lay out for two ribs on a sheet of tin foil that is about 2ft long or so; sprinkle the rub on the ribs; turn over the ribs; sprinkle more rub until ribs are coated; if you dont have onion or garlic powder in your rub; add a couple crushed or smashed cloves of garlic and about a 1/4 onion sliced or not as your desire; fold the tin foil back over the ribs and make a little pouch by rolling up all the loose edges so the ribs are in a packet; keep refridgerated until your ready to use them, but give them about 20 minutes to warm up before you cook them or they will take longer if you start cold. If you want to do more ribs; do them in as many pouches as you like, but if you do more than like 8 in a pouch they get difficult to manage and you may wish to have a cookie sheet to put them on so you dont tear the bags.
ok; preheat your grill to high closed on all burners; after it gets to abour 500; turn off all but one burner and turn it down to about half until the grill cools some; we are aiming to cook around 275 degrees F; you can also put these in an oven at 275 if you wish.
ok; poke several small holes with a knife in the top of the aluminum pouches, but dont penetrate the bottom so the meat juices dont flow out; these holes are to let out steam; do about 4 or 5 for two ribs and a couple more, say two a rib if you do more ribs. place the rib pouches on the grill on indirect heat which means not over the burner that is on and close up the grill or put in the oven; if your using charcoal I recommend using the oven so you have better temp control and dont have to keep adding coals.
Cook these for a couple hours, low and slow; you can test doneness with a thermometer or if it has bones by carefully opening a pouch and wiggling a bone and see if the meat is loose on the bone or cutting one open and seeing if it is white all the way through; now if you want to have the pink stipe you will have to smoke it and that is totally different.
anyway; when done; carefully take off all the pouches and without spilling the juices; remove the ribs to a plate or to a tray; now; these are perfectly done and tender; I turn the burners back up and put them all on the grill for about 5 to 10 minutes to give them a few stripes and if you like; you can put all the juices into a pot and make a bbq sauce out of them by adding things like tomatoe sauce or paste or ketchup; some honey, maybe vinegar or mustard; some thickner like flour and whisking and reduce; adjust this sauce as your like with other things for any flavor you desire; tangy; spicey; sour; sweet, savory; whatever; just adjust to taste.; if you put on sweeteners just be careful; you can at this point paint this sauce back on the ribs and put them on the grill, but watch them as sugars will make them burn if you are not careful. you can paint this on the ribs till it sticks; then remove and serve.
These will be tender and tastey; the rub alone makes them very good; you can serve with homemade sauce or with storebought stuff if you like.
Keep notes on how you made your rub and what comments you recieved; adjust your recipes accordingly until you get the best fall off the bones tastey lip smacking ribs imaginable and the smell of them should be near divine. There is a bazillion ways to make ribs; but for me this never fails to please.
well; simple rib recipe.
Amazing. These were simply amasing. I have had xes that could not compare to these Ribs. May all the gods shine warm fuzzy feelings down on you forever.
White Chocolate Lime Blondies
2 cups Sugar
2 sticks Butter
1 cup Flour
4oz White Chocolate
2 Eggs
4 Egg Yolks
1 teaspoon Lime zest (finely grated)
1 teaspoon lime juice
! tablespoon Butter (For the baking pan)
Pre-Heat oven to 350f. Wrap your baking dish in cooking foil, then butter it. With a wooden spoon or your hand Blend butter and sugar until completly incorporated. Mix in chocolate, then lime juice and zest, followed by the eggs and yolks, and finally the flour. Bake 30 to 40 minutes. Stick a toothpick into the middle to check if done, once it comes out clean, blondies are done.
Ok; I need your favorite vegetarian dishes; thanks all in advance; if nothing comes up will have to do the cheese and onion enchiladas with beans and rice with maybe a side of squash, but am hoping for some great ideas.
You want vegetarian recipes? You can't handle vegetarian recipes!
Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts
Ingredients
4 large portobello mushrooms (8 to 10 ounces each)
2 large cloves garlic, cut into slivers
1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers
1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon Coarse Salt
1/2 teaspoon black pepper
1 1/2 cups extra virgin olive oil, or more as needed
12 fresh basil leaves, thinly sliced
Cooking Instructions
Trim the stems off the portobellos. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
VEGETARIAN SAMMICH!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Combine 1/2 cup vinegar and the sa
lt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.You can either cook these on a grill or use the Broiler, and a grill pan if you have one.
Secretturchin Falafel and Cucumber Sauce
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Cooking Instructions
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
Broiled Gnome:
Ingredients: Gnome, cooking oil
Broil the gnome for half an hour. Pour the cooking oil on it. Broil for 15 more minutes.
Roasted Gnome:
Ingredients: Gnome, oregeno, thyme, sage, garlic
Roast the gnome for 1 hour with the herbs.
Deep-fried Gnome:
Ingredients: Weird bready-stuff, gnome
Fry the gnome with the weird bready-stuff.
Broiled Gnome:
Ingredients: Gnome, cooking oil
Broil the gnome for half an hour. Pour the cooking oil on it. Broil for 15 more minutes.
Roasted Gnome:
Ingredients: Gnome, oregeno, thyme, sage, garlic
Roast the gnome for 1 hour with the herbs.
Deep-fried Gnome:
Ingredients: Weird bready-stuff, gnome
Fry the gnome with the weird bready-stuff.
Mmmmmmmm... yum...
Are gnomes a vegetable like melon or eggplant?
thanks for the contributions SecretUrchinman
Are gnomes a vegetable like melon or eggplant?
thanks for the contributions SecretUrchinman
Glad to be of service, now for my next trick.....
Easy Mashed Potato and Roasted Vegetable Enchiladas
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Scallops Florentine
INGREDIENTS
1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
Bake in preheated oven for 15 minutes, or until browned and bubbly.
anyone ever made Choclate Eclairs?
A Twist on a Classic
Phyllo Eclairs
Vanilla cream
6 tablespoons granulated sugar
1/4 cup cornstarch
1 dash salt
3 large egg yolks
1 cup 1% low-fat milk
1/2 cup half-and-half
1/2 teaspoon vanilla extract
Shells
Cooking spray
4 sheets (18 x 14-inch size) frozen phyllo dough -- thawed
1/4 cup granulated sugar -- divided
Drizzle
1/4 cup semisweet chocolate chips
1 1/2 teaspoon 1% low-fat milk
1 tablespoon powdered sugar
For vanilla cream: Combine first 4 ingredients in a small saucepan, stirring with a whisk until well blended. Gradually add 1 cup milk and half-and-half, stirring with a whisk.
Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl. Press plastic wrap onto surface of vanilla cream; chill.
Preheat oven to 375°.
For shells: Cut out 6 (12 x 6-inch) pieces of aluminum foil. Using index fingers as a guide, loosely roll up each foil piece jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly coat outside of each cylinder with cooking spray.
Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle evenly with 1 tablespoon granulated sugar. Repeat layers once. Cut phyllo stack lengthwise into 3 equal strips. Repeat procedure with remaining phyllo, cooking spray, and granulated sugar.
Place a foil cylinder at the bottom of 1 phyllo strip, and roll up phyllo jelly-roll fashion around cylinder. Lightly coat with cooking spray. Place on a parchment-lined baking sheet. Repeat the procedure with remaining foil cylinders, phyllo strips, and cooking spray. Bake at 375° for 10 minutes or until lightly browned.
Cool completely on a wire rack. Carefully remove foil cylinders from phyllo shells by twisting ends of foil in opposite directions and gently pulling foil from shells.
Spoon vanilla cream into a zip-top plastic bag. Seal bag; snip off 1/2 inch of 1 bottom corner of bag. Pipe vanilla cream evenly into cooled phyllo shells.
For the drizzle: Place chocolate chips and milk in another zip-top plastic bag. (Do not seal bag.) Microwave at HIGH 45 seconds or until chocolate melts; lightly knead bag until mixture is smooth. Snip off 1/4 inch of 1 bottom corner of bag. Drizzle chocolate mixture evenly over stuffed shells. Sprinkle with the powdered sugar. Serve immediately.
Country Baked Ham
1 (8 lb) ham
3 quarts sweet apple cider
2 cups raisins
2 cups brown sugar
2 teaspoons dry mustard
1 teaspoon powdered cloves
1/2 cup water
Simmer ham in cider for 2 hours.
Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
Baste frequently.
Make thickened gravy of cider raisin drippings.
Well, my vegatarian dinner went really well; she loved it; then when she came over the next day; we used the left overs to make something else together and it was great too. My tequila and kaluhua pineapple chocolate bread pudding went over great as a finisher; whew, was an act of love making that stuff as I made a cajeta sauce which is a traditional milk/caramel sauce that I made from scratch which takes quite a bit of work, but then you have about a quart of caramel sauce that lasts a long time.
Anyone have any vegatarian stuffed bell pepper recipes? Am thinking stuffed bell peppers or maybe a stuffed squash bowl might be kinda cool and good to eat.
Has anyone seen the video of Christopher Walken making Chicken and Pears?
Mr. Walken is playing Strahd in our Ravenloft campaign, so tonight we're eating fancy. Roast Chicken with Pears, Funky Cabbage Salad, and Mash Taters.
Well, my vegatarian dinner went really well; she loved it; then when she came over the next day; we used the left overs to make something else together and it was great too. My tequila and kaluhua pineapple chocolate bread pudding went over great as a finisher; whew, was an act of love making that stuff as I made a cajeta sauce which is a traditional milk/caramel sauce that I made from scratch which takes quite a bit of work, but then you have about a quart of caramel sauce that lasts a long time.
Anyone have any vegatarian stuffed bell pepper recipes? Am thinking stuffed bell peppers or maybe a stuffed squash bowl might be kinda cool and good to eat.
Glad it went well. But wheres the recipe for the breadpudding?
VEGETARIAN STUFFED BELL PEPPERS
4 peppers
1 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. oregano
1 tsp. basil
2 carrots, julienned
1 c. peas, fresh or frozen
1 tomato, diced
1/2 c. finely chopped walnuts
1 1/2 c. cooked brown rice
2 to 3 c. tomato sauce (your favorite bottled or homemade)
Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.
STUFFED BUTTERNUT SQUASH
2 med. squash
3/4 lb. ground meat
3/4 c. chopped onions
1 (6 oz.) tomato paste
1/4 c. shredded cheese
1 c. cooked rice
Grease shallow pan. Cut squash in half. Clean out seeds. Placed squash open side down and bake 30 minutes at 375 degrees. Cook ground meat and onions, drain grease. Add paste, cheese, rice, 1/4 cup water. Stuff squash and bake 30 minutes more.
Chocolate "SUSHI"
Modeling Chocolate:
12oz chocolate
2oz corn syrup
Sticky Rice:
1 cup rice
2 cups apple juice
seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin
To make modeling chocolate melt 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.
Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.
Knead half of the modeling chocolate until pliable. Roll out paper
thin.
Tip:
If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out.
Cut the rolled out modeling chocolate into 2-1/2 in wide strips.
Place sticky rice on chocolate, leaving space on one side for the seam.
Arrange your fruit on top of the rice.
Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.
Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.
yeah, the bread pudding was great; will share it when I get a chance. Keep in mind you can make the cajeta sauce a day or more ahead of time since it is a milk caramel sauce and keeps a long long time.
things you need; 3/4 cup of diced pineapple and about 3/4 cup of chocolate chips; I prefer semisweet ones; you need some tequila and some kaluha and some day old french bread; you can just cut it into slices and dry it out a bit in the oven if you dont have day old; it needs to be a bit dry to soak up all the ingrediants. Try to get fresh pineapple rather than canned; a lot of stores cut some daily in the produce section and it is way better than canned; canned is ok for a pineapple upside down cake as it gets carmelized; but in this case fresher is better.
you need a couple sauce pans; and a high temp whisk or two; other than that the rest of the items are like sugar; corn starch; milk, vanilla and eggs which are all pretty common; will type it up when I get a chance.
k; I just made a pinto bean and ricotta cheese pate that is really great
k; I did it in a food processor
14 oz of beans; i used pinto; well drained
1 or 2 cloves of garlic; peeled; smashed
1 cup or ricotta cheese; or use cream cheese; i use ricotta
1/4 cup melted butter
juice of half a lemon; havent tried concentrate so...
salt and pepper; I use sea salt black; red; white and lemon pepper
couple tablespoons of chopped parsley if you like
1 teaspoon of finely chopped chives
about a tablespoon of fresh thyme; get it off the sprigs with your fingernails going in reverse direction down the stalks
a teaspoon of dill or whatever else herbs you like
1/2 teaspoon of cayanne; less if you like
1/8 or bit less of dried smoked chipolte pepper powder; this stuff is very strong and will take over the dish if you get to much
1 tablespoon of olive oil
put all this in a food processor; whirl it around until it is all combined and very smooth; put it in a bowl; refrigerate until you eat it; to make it serve nice; oil some ramikins with olive oil or a light vegetable oil; put a bit round of wax paper in the bottom; spoon in pate; chill until firm; turn it over on a plate; remove wax paper; should stand up nice; serve with salad, veggies; crackers; toast; and maybe sprinkle some herbs or put like a fresh rosemary on top or another sprig of nice looking thyme.
hmm; those stuffed peppers sound good yum.
lol; my recipe for the breadpudding and the sauce is really long; dont have that much ambition yet.
Deviled Chicken Breasts
INGREDIENTS
1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard
DIRECTIONS
Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Hot Artichoke and Spinach Dip
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
A baked potato that doesn’t take an hour to cook:
For: one medium size potato (Yukon gold or Michigan White preferably; Idaho and red are acceptable, but cooking times may differ). Two potatoes at once can be made with this method.
100 calories, 0 fat.
Wash potato.
Stab potato once with knife (NOT while holding).
Run a small amount of tap water into a microwave safe bowl.
Place stabbed potato into bowl stab side up.
Microwave 7 minutes (8 minutes for two potatoes). Remove bowl from microwave with hot pad.
Drain excess water (if any), taking care not to drop potato into sink.
Smash potato flat with fork.
Add some combination of salt, pepper, butter, or ketchup to taste.
Little known fact: Potatoes are a good source of vitamin C!
Scallops with Broccoli & Rosemary Sauce
Ingredients:
l bunch broccoli washed and stemmed
4 tablespoons Extra Virgin Olive Oil
1 1/2lbs fresh sea scallops
2 tablespoons minced garlic
1 can Italian Style Tomatoes, drained and chopped
1 tablespoon finely chopped fresh rosemary or 1 teaspoon of dried rosemary Sea
salt and pepper
Directions
Cook broccoli in boiling water until just soft, 3 to 5 minutes; drain
Heat skillet on High; sear scallops on one side until golden, 2 to 3 minutes; turn and sear other side, 2 minutes. Remove and set aside.
Reduce to Medium; add 2 tablespoons olive oil; add garlic and sauté until soft (do not brown).
Add tomatoes and rosemary; season to taste with salt and pepper.
Return scallops to pan; heat through and serve over hot broccoli rabe.
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And here's one from my collection.
Black Bean and Cornbread Stuffed Pablanos
As a word of warning, I rarely use exact measurements; I go by intuition, so my quantifications may be a bit sketchy.
First of all, make up a batch of your favorite cornbread. Yellow or Mexican are both good, so it doesn’t really matter. Let it cool. Coarsely crumble the cornbread. Appreciate an alliteration.
For the peepers: pick out 4 to 8 poblanos at the store, good sized, no blemishes or produce 'bed sores'. Peppers that are triangular in shape work better than the ones that are a bit flat, they are easier to roast uniformly. Wash them and set them on a rack on a cookie sheet. You can put them just on a cookie sheet, but the air flow around them is much better on a rack. Broil them on the middle rack of the oven for about 7 minutes or so... turn frequently and rearrange if necessary. You don't want them to burn or scorch. The thin membranous skin will puff up on them, that's normal. Once they are nicely roasted on each side, take them out and immediately put them in a zip-loc bag to "sweat" for about 15-20 minutes.
While, the peppers are sweating away, chop a small/medium red onion and sauté in saucepan. When onion is tender, add a mostly drained can of black beans, an undrained can of diced tomatoes, a big pinch of garlic and cilantro, and a dash of salt and pepper. Cook over medium-high until the liquid is reduced a bit. Set aside.
Preheat the oven to 350.
Once the peppers have enjoyed their sauna visit, peel the membrane off in the sink. Most of the membranes will be loose and wrinkly on the pepper and come off with a little tug, but if you used flat peppers there might be some places you have to peel with a knife. Get as much of the membrane off as you can. Slice open with a knife and take out the seeds. There are rib-like membranes that run down the insides of the peppers. Snip them off with kitchen scissors... if you pull them they will act like zippers and rip up the side of your pepper. Once you have peeled all of the poblanos, fill them with some of the crumbled cornbread and a few spoonfuls of the bean mixture. Make a few layers of the mix in the pepper. Lay the stuffed peppers in a baking dish and top them with cheese (Mexican for preference). Bake until the cheese is bubbly and just starting to brown (about 10 minutes).
Enjoy with a nice sipping tequila.
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Ok; I need your favorite vegetarian dishes; thanks all in advance; if nothing comes up will have to do the cheese and onion enchiladas with beans and rice with maybe a side of squash, but am hoping for some great ideas.
I got this from the internet and tried them the other night. They were better than I expected.
1 (15 ounce) can chickpeas, rinsed and drained
1 (4 ounce) can diced green chiles
2/3 cup packed flat-leaf parsley leaves
2/3 cup bread crumbs
Salt and pepper
1 large egg, lightly beaten
2 tablespoons vegetable oil
4 slices Cheddar cheese
4 hamburger buns
Dijon mustard, ketchup or mayonnaise, for serving
In a food processor, pulse the chickpeas, green chiles and parsley until finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste. Stir in the egg and form the mixture into 4 patties, each about 2/3 inch thick.
In a large skillet or grill pan, heat the oil over medium-low heat. Cook the burgers for 4 minutes, then flip and cook for 3 minutes more. Top the patties with the cheese slices for the last minute of cooking. Serve the cheeseburgers on the hamburger buns with mustard, ketchup or mayonnaise.
Also a great and quick recipe for when you need something quick for gaming. Throw two cans of chili(with or without beans), two packages of cream cheese and 2 cups of your cheese of choice(I use cheddar but Pepperjack was good too) into a slow cooking and let it all melt together, maybe stirring a few times. Serve with tortilla chips.
Scallops with Broccoli & Rosemary SauceThat sounds utterly delightful!
It most certainly was Gav. I highly recomend it. To be honest I highly recomend all my posted recipes. Not to mention Tegan's Sausage snacks and Lilith's Peanut Butter Pie and Shiner Bock bread.
Chocolate Chip Brownies
Ingredients
1/2 cup butter
2 cups semi-sweet chocolate chips (first amount)
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup hot water
4 eggs
1 cup semi-sweet chocolate chips (second amount)
1 cup white chocolate chips
Directions
Melt butter and 2 cups chocolate chips together.
In a small bowl mix flour and baking soda together.
Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.
With mixer on low add flour mixture until blended. Fold in remaining 1 cup semi-sweet chocolate chips and white chocolate chips.
Pour into a greased 9 x 13 inch pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Cut into squares. Store in refrigerator.
SAMMICH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Mexican Tortas De Milanesa
Ingredients
4-8 sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
1-2 cup breadcrumbs (for dredging steaks)
2-3 eggs
to taste vegetable oil (for frying)
4 hot dog buns or
2 loaves French bread
to taste sour cream (approx 3/4 cup)
1 (14 ounce) can refried beans
1/2 lb chorizo sausages (fround or with skins removed)
8 ounces queso fresco (or feta cheese)
to taste lettuce
to taste tomatoes
2 avocados (peeled and sliced thinly)
1 onion , thinly sliced into rings
Directions
Dredge steaks in egg and breadcrumbs, set aside.
Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
Test temp of oil by sprinkling some breadcrumbs into oil.
If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
Put steaks in a warm oven to keep warm while you continue with the next steps.
In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
Then split the bread (or sub buns) down the center and scoop out excess bread.
To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
Set aside.
To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
Sprinkle with 1/4 of the chorizo.
Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
Top with shredded lettuce.
Then add the sliced tomato.
Followed by the avocado slices.
Then the onions.
Add the sandwich top and open really wide!
SAMMICH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!1
EASY vegetarian chili
1 can black beans
1 can red kidney beans
1 can corn
1 can tomatoes
1 package chili mix of choice
Dump everything in a pot and stir it all together. Bring to a boil. Reduce temp and simmer for 20 minutes. Since I'm not vegan (or even vegetarian) I like mine with a dollop of sour cream and tortilla chips.
My meatload recipe:
one package of a pound of sage breakfast sausage like Jimmy Dean or Owens raw in in the tube; not links or patties.
one pound of fresh ground turkey
one pound of 85 or better lean ground beef
one carrot; peeled and grated
two celery stalks; washed and grated
one sweet onion like vidalia outer skin removed and grated
one whole package of spinach; washed and dryed
sliced or grated cheese; I like muenster in this recipe about 10 oz
2 eggs
cup of breadcrumbs any flavor or plain
two or three cloves of garlic
sea salt
pepper, black, red, and flakes to taste I do a tsp of each
chili powder; bout two teaspoons
1/4 cup of katsup
1/8 cup of prepared yellow mustard
paprika, I use hungarian, and parsley to garnish.
vegatable oil; I use canola or olive; you can use butter if you want more fat though.
Other stuff; a stove; an oven, a large loaf pan or cookie sheet (I like the half sheet cookie sheet)a large skillet, a large bowl and a pot of cool water and a very large mixing bowl. Utensils like stiring spoons; heat proof scrapers etc, themometer and a colander.
ok; put about a tablespoon of oil in the skillet and put the heat to medium or medium high if you have gas. When the pan is hot, put in the carrots and stir them a bit; after about 4 minutes 8 seconds; put in the celery and onion; salt and black pepper to taste; cook till onions become clear but before they carmelize; put cool water in pot; scrape the carrot mix into the large bowl; rest bowl in top of the pot of cool water; let it float on top to cool; mix now and again. In the same skillet without any cleaning; add about two tsp of oil; and again apply heat as needed; put all the spinach into the skillet and cook until a bright green by adding salt and pepper and any other spices you like; and stiring; careful not to loose the spinach out of the skillet; it will be large but cook down very small; when finished; turn off heat and put spinach in the colander to cool and drain; I suggest you do this in an clean empty sink.
Preheat oven to 375
In big mixing bowl; unpackage and put in all three meats and everything except the garnish and spinach and cheese and reserve half of the carrot mixture; mix everything else in the bowl really well; you probably want to use plastic gloves to do this and use your hands. After well mixed; spread this out on the cookie sheet and flatten it out until it is uniform and takes up the whole sheet; layer the cheese; spinach and reserved carrot misture; very carefully roll as if making a jelly roll from either the side or the end; be aware that how fat this is is going to determine cooking time. Try to make this pretty; you may need to use a large scraper or large spatuala to aid in this rolling; when rolled; smooth it out nice and cap the ends; use some katsup to make a criss cross pattern acrossed the top and sprinkle on some of the paprika for color if desired. if you like you can put this in a large loaf pan or cut it for two loaf pans; but I just use the cookie sheet.
put into hot oven; center rack; after 45 minutes; adjust temp to 350; after two hours; check temp with temp probe or thermometer and make sure it is cooked for pork setting.
when done; let stand 10 minutes; cut and serve gently in slices; will look like a beautiful roll with nice green swirled center offset by white cheese and carrot with meat outer core.
this serves like 10 peeps or more if you also serve other stuff; I suggest pan fried potatoes and turnips with chive in olive oil with garlic and asparagus spears lightly in heated in olive oil with salt and pepper and a side salad with bannanna peppers