Thursday, December 24, 2009

What is your best recipe for fresh corn?

In the pot add water, 1/2 to 1 cup sugar to water boil 15 minutesWhat is your best recipe for fresh corn?
And that has what to do with Marriage %26amp; Divorce?What is your best recipe for fresh corn?
Your question has nothing to do with marriage %26amp; divorce.
Pineapple juice work for me
grill it off my toes and sautee it in the dustbin
When i first read it I thought it said fresh com as i fresh.com. I actually checked it out. Sorry just thought i would share.
husk it, brush with extra virgin olive oil, sprinkle with salt %26amp; pepper, wrap in aluminum foil grill it for about 15 mins. turning every 3-4 minutes
I like to take put butter,salt%26amp;pepper,wrap in wax paper then nuke it about 2-3mins. turns out some of the juiceses ive ever had. time will very .
marriage and divorce?

What's the BEST recipe for guacomole?

5 STAR RECIPE -- 855 Say So!!! LOL











Guacamole --- http://allrecipes.com/Recipe/Guacamole/D鈥?/a>








INGREDIENTS


3 avocados - peeled, pitted, and mashed


1 lime, juiced


1 teaspoon salt


1/2 cup diced onion


3 tablespoons chopped fresh cilantro


2 roma (plum) tomatoes, diced


1 teaspoon minced garlic


1 pinch ground cayenne pepper (optional)











DIRECTIONS


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. What's the BEST recipe for guacomole?
Perfect Guacamole Recipe


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Ingredients


2 ripe avocados


陆 red onion, minced (about 1/2 cup)


1-2 serrano chiles, stems and seeds removed, minced


2 tablespoons cilantro leaves, finely chopped


1 tablespoon of fresh lime or lemon juice


1/2 teaspoon coarse salt


A dash of freshly grated black pepper


1/2 ripe tomato, seeds and pulp removed, chopped





Garnish with red radishes or jicama. Serve with tortilla chips.





Method


1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)





2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.





Keep the tomatoes separate until ready to serve.





Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.





3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.





4 Just before serving, add the chopped tomato to the guacamole and mix.





Serves 2-4.





Variations





For a very quick ';guac'; just take a 1/4 cup of salsa and mix it in with your mashed avocados.





You don't need to have tomatoes in your guacamole.





To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.





What's the BEST recipe for guacomole?
Our guacamole recipe is the basics a couple of avocados (2-3), a handfull of chopped cilantro leaves, half a small onion minced, a small tomato chopped small, half a lemon or lime, salt, pepper, and a pinch or two of cumin spice. If you want it spicy try adding a pinch of chilli powder and chop up a jalapeno or any pepper you like but make sure to take out the seeds and veins inside the pepper because that's where the hot stuff is at.





Hope this helps!
2-3 avacodos (depending on size) chopped


1 medium onion chopped or diced


1 medium tomato chopped


1-2 fresh jalepenos diced very small


1-2 cloves garlic diced very small


Cilantro finely chopped


Juice of 1 lime


Pinch of salt


Pinch of chili powder





Combine all ingredients in a bowl, cover and refrigerate for an hour or two so the flavors have time to meld. Place one of the avacodo pits in the bowl. It will help keep the guacamole fresh longer. This is a chunky guacamole recipe. If you like it creamier then pulse in a food processor (remove the avacodo pit first though).
SALSA GUACAMOLE








Salsa:





1 can (14.5 oz) Muir Glen庐 organic fire roasted or plain diced tomatoes, well drained


1/4 cup chopped onion


2 tablespoons chopped fresh cilantro


1/4 teaspoon coarse salt (kosher or sea salt)


1 clove garlic, finely chopped


1 small fresh jalape帽o chile, seeded, finely chopped





Guacamole:





3 ripe large avocados (about 1 1/2 lb) pitted, peeled


2 tablespoons fresh lime juice


1/2 teaspoon coarse salt (kosher or sea salt)


1/2 teaspoon red pepper sauce


1 clove garlic, finely chopped





In medium bowl, stir together salsa ingredients.


In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.








I make this for my famil at lease 2 a month...they love it hope you do too.















This is exactly how I make mine and people rave over it every time.





2 medium RIPE Avocados, halved, pitted, and removed from peel


1- 2 tablespoon Fresh Lemon Juice


1/2 cup Chunky Medium or Hot Salsa


1/8 teaspoon Sea Salt (regular salt is fine too)





Sprinkle avocado with lemon juice to prevent browning. Mash avocado with fork. Mix in chunky salsa and sea salt. Refrigerate until serving.






You have a few good recipes above. I just want to point out which recipies NOT to follow. Guacamole must have Garlic, Avacado,Lime Juice and Salt. If it does not at least have those ingredients, don't even bother. Cilantro and onion are nice touches. Not a big tomato fan in my guac but that's about personal preference.





Happy dipping
I add lemon and lime juice, Clinatro, Green onions. Sometimes I add chopped tomatoes and cottage cheese. Salt and Pepper

Please share your best punch recipe with me.?

Thank you!Please share your best punch recipe with me.?
Hawaiian punch, rainbow sherbet ice cream, and Sprite pop you could add alcohol if you like some fruit flavored rum would do.Please share your best punch recipe with me.?
Couple of right jabs, fake a left hook, then take em out with a good right uppercut. Works everytime.
40% orange juice


40% milk


9% malibu


9% white rum


2% grenadine





this is for real, its good, just have to stir a lot
Hot punch- need a big coffee pot


In the percolator combine:


1 c. water


2 c. unsweetened pineapple juice


2 c. cranberry juice cocktail


In the percolator basket put:


1 Tablespoon whole cloves


2 cinnamon sticks (broken)


1/4 teaspoon salt


Let the liquid percolate through the spices
Any tropical fruit you can find, no added sugar except maybe some grenadine syrup, but pomegranate juice is better, and plenty of vodka.
for an adult punch use your usual stuff as in fruit punch and sprite but add in some Malibu rum for a kick of coconut flavor.
Try this site%26gt;





http://dmoz.org/Home/Cooking/Beverages/P鈥?/a>
  • What is a Baby Cortez Stingray
  • What is the best cheesy recipe?

    Ok my friend made this for me and it is soo yummy!


    she calls them White Castle Burgers


    1 pound of hamburger


    1/2 block of Velveeta cheese or more if you want


    1 packet of onion soup mix


    1 can cream of mushroom soup


    little potato bread rolls





    cook hamburger, drain


    add all ingredients


    slice rolls like hamburger buns


    fill with the cheesy mixture


    cover with foil and put in oven preheated to 350 degrees for 10 minutes


    and you will have the most Delicious thing youve ever eaten!!What is the best cheesy recipe?
    Hi...This is what we enjoy...





    The Most Incredible Chicken Spaghetti





    Ingredients





    8 boneless skinless chicken breast halves


    salt and pepper


    1 (12 ounce) package thin spaghetti


    1 onion, chopped


    1 green bell pepper, chopped


    2 tablespoons butter or margarine


    3 (10 1/2 ounce) cans cream of chicken soup


    2 (4 1/2 ounce) jars sliced mushrooms


    1/2 lb shredded sharp cheddar cheese


    1/2 lb shredded Velveeta cheese





    Directions





    1 In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.


    2 Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.


    3 Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.


    4 Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside.


    5 Saute onion and green pepper in butter until tender.


    6 Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.


    7 Add spaghetti and chopped chicken; mix well.


    8 Pour into a lightly greased 13x9 inch baking dish.


    9 Bake at 375 degrees for 45 minutes.





    THIS ONE IS ALSO GREAT...





    King Ranch Chicken Casserole





    SERVES 8





    Ingredients





    2 tablespoons butter


    1 onion, chopped


    1/2 bell pepper, chopped


    1 (10 1/2 ounce) can cream of mushroom soup


    1 (10 1/2 ounce) can cream of chicken soup


    1 (10 1/2 ounce) can Rotel tomatoes %26amp; chilies


    1/2 cup chicken broth (I used bouillon)


    2 cups diced cooked chicken (I used a roasted chicken from Albertsons)


    12 corn tortillas, ripped into bite sized pieces


    2 cups shredded sharp cheddar cheese





    Directions





    1 Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.


    2 Lightly grease a 9 x 13'; baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.


    3 Bake for 40 minutes or until hot and bubbly. Remove from oven and let stand 10 minutes before serving.





    HERE IS ANOTHER VARIATION OF THIS CASSEROLE, BUT WITH MORE INGREDIENTS...I HAVE NOT MADE THIS ONE, BUT I WILL NEXT WEEK.





    Slightly Fancy-Pants King Ranch Chicken Casserole





    Ingredients:





    1 1/2 pounds of chicken, without skin and bones


    4 teaspoons of lime juice


    1/4 cup of olive oil


    3 cloves of garlic, minced


    4 tablespoons of butter


    1/2 an onion, diced


    1 red bell pepper, diced


    1 poblano pepper, diced


    1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)


    4 teaspoons ancho chile powder


    1 teaspoon of cumin


    1 cup of chicken broth


    2 tablespoons of flour


    1/2 teaspoon of cayenne pepper


    1/2 cup of half and half


    1/3 cup of sour cream


    1/2 cup of cilantro, chopped


    3 cups of grated pepper jack and cheddar


    10 corn tortillas


    Salt and pepper to taste.





    Method:





    1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.


    2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.


    3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.


    4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.


    5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.


    6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.


    7. Preheat the oven to 350 degrees.


    8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).


    9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.


    10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.


    11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.


    12. Repeat the layering, leaving the cheese layer on top.


    13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.What is the best cheesy recipe?
    Putting extra cheese on your macaroni to melt it bake it for 5min.
    mac and chesese

    What's the best falafel recipe?

    Mine, it's a secret. lolWhat's the best falafel recipe?
    2 cups dried chickpeas, picked through and rinsed


    1 teaspoon baking powder


    1 small onion, coarsely chopped


    6 garlic cloves, smashed


    1 tablespoon cumin seeds, toasted and ground


    1 tablespoon coriander seeds, toasted and ground


    1/4 teaspoon red pepper flakes


    2 handfuls fresh flat-leaf parsley, leaves coarsely chopped


    1 handful fresh cilantro, leaves coarsely chopped


    Kosher salt and freshly ground black pepper


    Vegetable oil, for frying


    8 warm pita bread, store bought or homemade recipe follows


    Tahini Sauce, recipe follows


    Shredded lettuce, sliced tomatoes, chopped cucumbers





    Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.


    Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.





    Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.





    Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.





    Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.





    Tahini Sauce:


    1/2 cup tahini (sesame seed paste)


    1/2 cup plain yogurt or water


    1 lemon, juiced


    2 garlic cloves, chopped


    Pinch salt


    Pinch paprika





    Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.


    Yield: about 1 cupWhat's the best falafel recipe?
    A Felafel Recipe


    YIELD: ABOUT 20 BALLS








    1 cup dried chickpeas








    1 teaspoon cumin





    Half a large onion, roughly chopped (about 1cup)





    1 teaspoon baking powder








    4-6 tablespoons flour








    2 tablespoons finely chopped fresh parsley








    Soybean or vegetable oil for frying











    Chopped tomato for garnish











    2 tablespoons finely chopped fresh cilantro











    Diced onion for garnish











    1 teaspoon salt











    Diced green bell pepper for garnish











    1 teaspoon dried hot red pepper











    Tahina sauce











    4 cloves garlic











    Pita bread











    1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.











    2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.











    3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.











    4. Form the chickpea mixture into balls about the size of walnuts, or use a felafel scoop, available in Middle Eastern markets.











    5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few min颅utes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with felafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.











    NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
    FALAFEL


    These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce.


    Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)





    1 1/4 cups dried chickpeas (7 oz)


    2 garlic cloves, finely chopped


    3/4 cup finely chopped onion (1 medium)


    1/2 cup chopped fresh cilantro


    1/4 cup chopped fresh flat-leaf parsley


    1 teaspoon fine sea salt


    3/4 teaspoon ground cumin


    1/2 teaspoon ground coriander


    1/2 teaspoon black pepper


    1/2 teaspoon baking soda


    1/4 teaspoon cayenne


    About 6 cups vegetable oil (48 fl oz)


    Special equipment: a deep-fat thermometer


    Accompaniment: tahini sauce














    Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.


    Pur茅e chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes. Spread pur茅e in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.





    Scoop 2 tablespoons of pur茅e onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the pur茅e will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly). Make more patties in same manner, arranging them in 1 layer on wax paper.





    Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340掳F. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340掳F between batches. Serve falafel warm or at room temperature.





    Cooks' note:


    Chickpeas can be soaked up to 24 hours.





    Makes 6 main-course servings.
    he res the easy way


    look in the ethnic foods section of your grocery store you will find a mix near the Jewish foods such as matzo meal and crackers





    to make tahini combine tahi sesame with lemon juice till its a semi fluid consistency
    Falafel Recipe





    I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.





    300 g chickpeas


    4 tablespoons bulgur


    3 garlic cloves


    3 tablespoons plain flour


    1 egg


    1 teaspoon salt


    1 teaspoon pepper


    3 teaspoons ground coriander


    1 teaspoon cumin


    1/4 teaspoon ground red chili pepper


    1 tablespoon tahini (sesame seeds paste)





    20-25 falafels








    method:





    Soak chickpeas in water to cover for 12 hours.


    Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).


    Drain and blend in food processor to a smooth paste.


    Soak bulghur in water to cover for 1 hour.


    Crush garlic with salt.


    Combine all ingredients except oil.


    Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).


    The yield depends on the size of the falafels you prefer.
    very Israeli has an opinion about falafel, the ultimate Israeli street food, which is most often served stuffed into pita bread. One of my favorite spots is a simple stand in the Bukharan Quarter of Jerusalem, adjacent to Mea Shearim. The neighborhood was established in 1891, when wealthy Jews from Bukharan engaged engineers and city planners to plan a quarter with straight, wide streets and lavish stone houses. After the Russian Revolution, with the passing of time and fortunes, the Bukharan Quarter lost much of its wealth, but even so the area retains a certain elegance. There, the falafel is freshly fried before your eyes and the balls are very large and light. Shlomo Zadok, the elderly falafel maker and falafel stand owner, brought the recipe with him from his native Yemen.





    Zadok explained that at the time of the establishment of the state, falafel 鈥?the name of which probably comes from the word pilpel (pepper) 鈥?was made in two ways: either as it is in Egypt today, from crushed, soaked fava beans or fava beans combined with chickpeas, spices, and bulgur; or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone. But favism, an inherited enzymatic deficiency occurring among some Jews 鈥?mainly those of Kurdish and Iraqi ancestry, many of whom came to Israel during the mid 1900s 鈥?proved potentially lethal, so all falafel makers in Israel ultimately sopped using fava beans, and chickpea falafel became an Israeli dish.





    The timing was right for falafel in those early years, with immigrants pouring in. Since there was a shortage of meat, falafel made a cheap, protein-rich meal 鈥?and people liked it.





    Rachama Ihshady, daughter of the founder of another favorite Jerusalem falafel joint, Shalom's Falafel on Bezalel Street, told me that her family recipe, also of Yemenite origin, has not changed since British times. Using the basics taught to me by these falafel mavens, I have created my own version, adding fresh parsley and cilantro, two ingredients I like and which originally characterized Arab falafel in Israel. Give me mine wrapped in a nice warm pita bread, swathed in tahina sauce an overflowing with pickled turnip and eggplant, chopped peppers, tomatoes, cucumber, amba (pickled mango sauce) 鈥?and make it harif, Hebrew for ';hot.'; The type of hot sauce used, of course, depends on the origin of the falafel maker.





    1 cup dried chickpeas


    1/2 large onion, roughly chopped (about 1 cup)


    2 tablespoons finely chopped fresh parsley


    2 tablespoons finely chopped fresh cilantro


    1 teaspoon salt


    1/2-1 teaspoon dried hot red pepper


    4 cloves of garlic


    1 teaspoon cumin


    1 teaspoon baking powder


    4-6 tablespoons flour


    Soybean or vegetable oil for frying


    Chopped tomato for garnish


    Diced onion for garnish


    Diced green bell pepper for garnish


    Tahina sauce


    Pita bread














    1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.


    2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.





    3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.





    4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.





    5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.





    NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

    Im looking for the BEST tortilla Soup RECIPE!!??

    I don't know if this is authentic but it is similar to what I have had in Mexico





    put a slice of avocado in a bowl with some tortilla strips (I slice up a tortilla and bake it in the oven to give it a crunch), a sprinkle of cheese, some shredded chicken and top with fat free chicken broth (I make my own low fat chicken broth)








    Chicken Stock


    Put the bones from a roast chicken (some meat left on the bones but most taken off) with peppercorns, dill, bay leaf, two carrots chopped in thirds, the tops off a thing of celery, 1/2an onion, 3 garlic cloves (not heads but cloves) in a large pot. Top with cold water. Bring to a slow boil. Simmer for about 3 hours (many people skim but I don't).


    Drain using a cheese cloth. Throw everything out (except the liquid) - sometimes I will go through the stuff and pull out the meat.


    Let this liquid sit at room temp until cooled, then refrigerate. All the fat will go to the top and become a solid layer in the fridge - remove the fat.


    With this low fat chicken stock you can make lots of things now.





    http://ca.answers.yahoo.com/question/ind鈥?/a>Im looking for the BEST tortilla Soup RECIPE!!??
    Pastor Tom's Tortilla Soup








    16 ounce can tomatoes


    1 medium onion, cut up


    2 clove garlic


    4 tablespoons snipped cilantro


    1/2 teaspoon sugar


    8 cups chicken broth


    1 1/2 lbs chicken breast cut up


    2 or 3 *chipotle peppers and little adobo sauce





    shredded Monterey jack cheese


    avocados cut up


    Tortilla chips


    Sour cream





    In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.





    Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.Im looking for the BEST tortilla Soup RECIPE!!??
    6 tablespoons canola oil


    8 corn tortillas, chopped


    6 cloves garlic, minced


    1/2 cup chopped cilantro


    1 medium onion, chopped


    1 (28 ounce) can diced tomatoes


    2 tablespoons ground cumin


    1 tablespoon chili powder


    3 bay leaves


    6 cups chicken stock


    1 teaspoon salt


    1/2 teaspoon cayenne pepper


    4 large cooked chicken breast halves, shredded
    If you want the best, always go with THE ORIGINAL...





    http://www.recipesource.com/soups/soups/鈥?/a>





    The Mansion's Tortilla Soup





    Recipe By : Dean Fearing/ Mansion on Turtle Creek


    Serving Size : 8 Preparation Time :0:00


    Categories : Main Dishes Soups And Stews


    Texas Southwestern





    Amount Measure Ingredient -- Preparation Method


    -------- ------------ --------------------------------


    3 tablespoons corn oil


    4 corn tortillas -- coarsely chopped


    6 cloves garlic -- finely chopped


    1 tablespoon fresh epazote -- chopped


    (or 1 tablespoon chopped fresh cilantro)


    1 cup fresh onion puree


    2 cups fresh tomato puree


    1 tablespoon cumin powder


    2 teaspoons chili powder


    2 whole bay leaves


    4 tablespoons canned tomato puree


    2 quarts chicken stock


    salt -- to taste


    cayenne pepper -- to taste


    1 cooked chicken breast -- cut in strips


    1 avocado -- peel, seed %26amp; cube


    1 cup Cheddar cheese -- shredded


    3 corn tortillas, cut in strips -- fried crisp





    Heat oil in a large saucepan over medium heat.





    Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.





    Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.





    Soup may be made one day ahead and gently reheated before serving with garnishes.





    Chef's Note: This soup has been on the menu at the restaurant at The Mansion on Turtle Creek since it opened in 1985. According to executive chef Dean Fearing, ';When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's desire.';
    Oh my gosh, me and my family watched the movie called tortilla soup, and after we all vowed to make it the next day,(not to mention the food we made that night after the movie, gee everyone has their secret), and invite like everyone. Didn't happen, Nana got involved, she allowed us to help, we all had a fantastic time, but she after all these years would not give up the exact recipe. But I think my mom knows, and a teenage cousin. We have a new vow!! Try this again next year.......Family, sigh!
    This is the best, promise!





    * 2 skinless, boneless chicken breasts


    * 1/2 teaspoon olive oil


    * 1/2 teaspoon minced garlic


    * 1/4 teaspoon ground cumin


    * 2 (14.5 ounce) cans chicken broth


    * 1 cup frozen corn kernels


    * 1 cup chopped onion


    * 1/2 teaspoon chili powder


    * 1 tablespoon lemon juice


    * 1 cup chunky salsa


    * 8 ounces corn tortilla chips


    * 1/2 cup shredded Monterey Jack cheese (optional)





    1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.


    2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
    Chicken-and-Avocado Soup with Fried Tortillas:





    Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes.





    3 1/2 tablespoons cooking oil


    4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips


    1 clove garlic


    1 jalape帽o chile, seeds and ribs removed


    2 ripe avocados, preferably Haas, skin and pit removed


    1 tablespoon lime juice


    1/4 teaspoon Tabasco sauce, plus more to taste


    3 1/2 cups water


    1 1/2 teaspoons salt


    1/4 teaspoon fresh-ground black pepper


    1 onion, chopped


    3 cups canned low-sodium chicken broth or homemade stock


    1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips





    1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.





    2.In a blender, combine the garlic, jalape帽o, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.





    3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.





    Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.





    Yield: 4

    What is the absolute best pound cake recipe!?

    Pound cake is called a pound cake because it uses a pound of butter and a pound of sugar. These what made it rich and creamy.


    So the best classic pound cake recipe of course contains a pound of butter and a pound of sugar (found this great recipe on a website a while ago, couldnt find that website anymore%26gt;.%26lt;):





    3 cups cake flour


    6 large eggs


    1 pound butter


    1 pound sugar


    2 teaspoons of pure vanilla extract


    1/2 teaspoon salt


    1/2 cup buttermilk


    1/2 teaspoon baking soda


    1 teaspoon baking powder








    Sift the flour, baking soda,and baking powder


    into a large mixing bowl. Stir in salt and


    the sugar. I use a large spoon for this. Next I add


    the butter. My grandmother would melt the butter


    in a pan over slow heat to make it blend easier.


    You can do this or just let the butter soften at


    room temperature. Add the eggs, whole. At this


    point I break out my mixer and begin mixing on


    slow. I slowly add my buttermilk, and then the


    vanilla extract. After it is thoroughly stirred,


    I turn the mixer up to medium for a few minutes,


    and then finally on high. If the mixture is a little


    thick I add just a touch more buttermilk. If you don't


    mix things thoroughly you will have lumps that will


    form air bubbles in your mixture and leave holes


    in your finished cake. It was always a matter of pride


    not to have these air pocket holes in our cakes so we


    always made sure we got all of the lumps. In the


    pre-electric-mixer day that involved a lot of whipping


    the cake by hand. We usually didn't have a hand cranked


    mixer


    that worked well, so this involved a large mixing spoon


    to whip it. Some old timers even counted the number


    of times they whipped the mixture - sort of made it


    fun and you didn't notice your arm tiring.





    Preheat the oven to 325 degrees.





    Take your standard tube cake pan and oil it with


    butter. Then lightly flour the oiled pan. Shake


    the excess flour from the pan.





    Pour the mix in, bake the cake for about 1 hour


    and twenty minutes. Keep looking at how your cake


    is doing through the oven door but avoid opening


    the door too much while it is cooking as I have


    seen this, or jarring a cake, cause it to collapse.


    When you think it is done, do the toothpick test.


    Stick a wooden toothpick into one of the thickest


    parts of the cake. If it's dry when you pull it our,


    the cake is done.





    Allow the cake to cool 15 or 20 minutes in the pan.


    Then gently remove it, and stick it on your favorite


    decorative cake plate.What is the absolute best pound cake recipe!?
    [5 flavor pound cake] is the best all you do is add butter flavoring,coconut flavoring, rum flavoring, butter flavoring,lemon flavoring.almond flavoringWhat is the absolute best pound cake recipe!?
    The above reciepe is close to mine-- mine is secret-- sorry.
    the one that weighs a pound
    goto shop


    goto bakery


    buy pound cake


    eat





    bada boom pound cake


    easy hey

    The Best Baked Bean Recipe?

    Ok guys, I am having a birthday party tomorrow. I am making baked beans.


    I already have a good recipe , but, I wanted to see if I cold find something better.. I will tell you mine if you will tell me yours.





    Mine-


    2 cans of baked beans.


    1 package of sliced sausage


    1/2 cup of brown sugar


    1 chopped onion


    2 tsp of honey


    little chopped bell pepper


    lots of sliced pork (if you have it)


    salt and pepper





    stir together in dish and bake with bacon strips on top...


    when hot remove bacon and stir and serve...The Best Baked Bean Recipe?
    This is my dads recipe but everything is to your taste and how many folks you are cooking for.





    2 - 4 Cans of Pork and Beans


    1 - 2 lbs hamburger meat browned


    1 - 2 Onions chopped to your liking


    1 - 2 Bell Pepper chopped to your liking


    4 - 6 Stalks Celery diced to your liking


    Yellow Mustard to your liking


    Ketchup to your liking


    Worcester sauce to your liking


    Salt %26amp; Pepper to taste


    Brown Sugar to your liking


    ***You can use a little tomato sauce if you like with the ketchup***





    Stir all ingredients into large pot with the browned hamburger meat and cook until onions, bell pepper, and celery are tender or soft (your choice).





    This recipe can be made for a family of 4 or for a large cook-out. Just add more until you have the amount to feed your herd.The Best Baked Bean Recipe?
    thats what i would do to
    Mine is this:





    2 cans of baked beans (iprefer Bushes Origial)


    2 cups ketchup


    1/2 cup mustard


    3 tablespoons ground cloves








    Bake in ove on 200 for 4 hours or in a crock pot on low for 8 hours,





    This will rock your world.
    Simple and delicious...........





    Baked bean toasted sandwiches (in a sandwich maker).
    Baked Beans


    28 oz can pork and beans (or two regular-sized cans of 14 oz. each)


    4 strips of bacon, crumbled


    1 onion, chopped fine


    1 green pepper, chopped fine


    1 tomato, chopped fine


    1/2 cup dark brown sugar


    1/3 cup Dr Pepper or Gingerale





    Preheat oven to 350 F.


    Drain liquid from the pork and beans. Pour beans into a bean pot, if you have one, or a baking dish if you don't. Gently mix in onion, green pepper and tomato into the beans. Combine sugar, Dr Pepper or Gingerale, until sugar is dissolved. Pour evenly over the bean mixture. Bake, covered, for an hour.
    Baked Bean Seasoning, Amish Recipe





    Just add this baked bean seasoning to a can of pork and beans with a little catsup and bacon and you will have perfect sweet baked beans.





    Ingredients: brown sugar, dextrose, modified food starch, natural hickory smoke, dehydrated onion, mustard powder (vinegar, water, mustard seed, salt, tumeric, maltodextrin starch).





    Usage: add 10.75 oz of seasoning, 1/2 cup ketchup or BBQ sauce, and 1/4 lb bacon to 1-#10 can or 117 oz. of baked beans. Bake at 250 degrees for 3 hours, or at 300 degrees for 2 hours.

    I bought some round cubed steak on sale today. 10 Pts. for best recipe!?

    My fiancee wanted cubed steak for dinner. I love to cook and have a few ideas, but I have never coked cubed steak before. So I am looking for some creative ideas or some cherished family favorites!





    Thanks!I bought some round cubed steak on sale today. 10 Pts. for best recipe!?
    Marinade in soy sauce


    Cook it in butter with lots of garlic


    The combination of butter %26amp; soy sauce is very good.


    Make sure you put fresh black pepper before serving.


    Simple, but deliciousI bought some round cubed steak on sale today. 10 Pts. for best recipe!?
    country fried steak, wheres what youl need.





    2 cups buttermilk.





    1 1/2 cup flour, 1 tsp paprika,


    1 tsp, garlic powder


    1 tsp salt


    1 tsp pepper


    1 tbsp, sugar


    1 tsp onion pwder.


    1 tsp cayenne pepper





    Homemade gravy, or your favorite gravy





    Dip steaks in buttermilk and coat well.





    Mix all spices and flour. Remove steaks form buttermilk and dredge in flour mixture. Pan fry in skillet over medium heat until golden brown. Serve with biscuits or your preferred sides
    hey erinn, all of the recipes look good. I think the secret to this type of steak is getting it tender enough to eat. I have done the chicken fried steak , which works out well. I find that the packaged gravy and mixing a small amount of drippings into it works best at our house, I just flour the steaks and cook them slow, make the gravy.


    cook the potatoes . Mash and your ready to go. Green beans and small salad will work to finish off your meal.
    What i do is flour it and brown both sides and take out put pot and carrots onions in pan put meat back in and add broth or water and and let simmer about 20-30 min and you will have a tender delilous meal and simple too.
    Swiss steak with onion and green peppers on top of long gain and wild rice.





    Email me and I will give you the recipe. It will melt in your mouth.
    put em in olive oil in a pan cook boil pasta when both are done put pasta on plate add olive oil steak chunks pesto and parmesean cheese it is healthy, simple, light, and best of all yummy
    shishkabob bbq, green/red/orange peppers, mushrooms,onions sprinkle with alittle pepper and salt and grill it
  • What is a Baby Cortez Stingray
  • What is the best polish recipe web site?

    Looking for Jewish, polish, Greek, Italian food recipesWhat is the best polish recipe web site?
    two of my favorite websites are www.cooks.com and www.allrecipes.comWhat is the best polish recipe web site?
    The best Greek food recipe blog: http://greekgourmand.blogspot.com/

    Anyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid

    i ate some drunken clams at an asian resturant. imtrying to impress my parents by making the dish for their sanniversary tongiht. help!Anyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid
    Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)





    Ingredients:





    1 lb of Manila Clams


    2 inches of fresh ginger (cut into thin strips)


    2 stalks of scallion (julienned)


    1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)


    Salt to taste


    A dash of white pepper powder


    A dash of sesame oil





    Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.





    Cooking Tips:





    If you like your dish extra intoxicating and your clams really drunken, go ahead and use 2 cups of cooking wine!


    To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).





    Good Luck and EnjoyAnyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid
    Chinese Recipe: Drunken Clams


    Manila ClamsIf you are a regular reader of Rasa Malaysia, you should know by now that I looooove seafood, especially clams. Previously, I have written about these little creatures here and here.





    While I like most of my foods with layers upon layers of complicated flavors or explosively spicy, sometimes I like things simple but intoxicating, such as the Drunken Clams dish above. Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.





    Now, I need to explain the cooking technique generally referred to as ';Drunken / 醉.'; By ';Drunken,'; it didn't mean that I ';fed'; these clams with copious amount of booze (no, it's not like Kobe beef!)--';Drunken'; is a popular Chinese cooking technique where the main ingredient is steeped in generous amount of wine during the cooking process.





    Manila ClamsI used Manila Clams for this dish; as you can see, they were big, fleshy, and absolutely succulent. This is what I call 下酒菜, meaning a dish that goes very well with alcohol. Put simply, it's a recipe for good times.





    So, make sure you have Drunken Clams for your next late night get-together or casual hangout. And don't forget that keg of cold beer plus a game or two of Poker.





    Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)





    Ingredients:





    1 lb of Manila Clams


    2 inches of fresh ginger (cut into thin strips)


    2 stalks of scallion (julienned)


    1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)


    Salt to taste


    A dash of white pepper powder


    A dash of sesame oil





    Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.





    Cooking Tips:





    1. If you like your dish extra intoxicating and your clams really drunken, go ahead and use 2 cups of cooking wine!


    2. To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).








    clean clams








    The pictures below show how to clean a clam. They are all just about identical in the cleaning process, so the clam cleaning pictures below apply to most species of clams. First, you'll need to soak you clams in fresh, cold water for an hour or two. That will draw the necks of the clams out, and they will expel some of the sand they are holding making them easier to clean. My rule of thumb with cleaning clams is quite simple. Everything is edible but the stomach, and everything requires a very, very good rinsing. All you need is a good sharp knife, some patience and you'll be cleaning clams in no time. Step 1: Soak the clam - Step 2: wash the clam with cold water; step 3: cut the clam open with a sharp knife being careful not to go too deep; you just want to open the shell; step 4: rinse again and now place your knife up the neck of the clam and cut it (see the pictures for help); step 5: rinse again and make another cut on the neck severing about 1/2 inch from the top; step 6: cut away the meat from the shell; step 7: locate the stomach (bulging and brown) and DISCARD all the contents (';I say if it's close to the stomach and it's not white, don't eat it';). Step 8: rinse again, peel the skin away from the neck (hot water helps) and you have meat that looks like the picture above. That's just four small clams and is more than enough meat to make a family sized clam chowder.





    CleaningClams.JPG CleaningClams1.JPG CleaningClams10.JPG CleaningClams11.JPG


    CleaningClams12.JPG CleaningClams13.JPG CleaningClams15.JPG CleaningClams16.JPG


    CleaningClams2.JPG CleaningClams3.JPG CleaningClams4.JPG CleaningClams5.JPG


    CleaningClams6.JPG CleaningClams7.JPG CleaningClams8.JPG CleaningClams9.JPG
    Sara Moulton says that you should put the clams in water and 1/2 cup of cornmeal to purge the sand from the clams. I can't tell you from experience that this works, but I believe that I also saw Ina from Barefoot Contessa use this technique as well.


    Good luck!

    Can someone look at this recipe and answer some questions about it? 10 points to best answer.?

    http://www.pillsbury.com/recipes/showrec鈥?/a>





    I'm making something similar to it and want to know





    1. How/Why does the filling mix go through the cake batter when it's being baked?





    2. What are the advantages to this instead of just putting the filling mixture on the bottom and the cake batter on top?





    Thank you.Can someone look at this recipe and answer some questions about it? 10 points to best answer.?
    Thing about this recipe as bearing similarities to pecan pie. When you mix pecan pie filling, even when pecans are stirred in, or the ';custard'; is poured over the pecans, the custard inevitably sinks to the bottom, while the pecans rise to the surface. The same principle will apply here...the major cause is the molasses; it's viscosity creates an extremely heavy filling that, despite being placed on top, will cause it to sink to the bottom. Although it's impossible to know the motivations of the recipe's author, I think the filling is placed on top so that the flavor of the cake will be enhanced by traces of the filling (traces left in the batter as the filling sinks through it). As a baker it's a great idea to experiment with a recipe and adapt it to your own taste...feel free to try placing the filling on the bottom and then spooning the cake batter on top, but be prepared that it may not turn out as expected. Baking is a science, it's about chemistry and the change of layer arrangement may effect the balance of the ingredients. I hope this helps. Enjoy your pie!Can someone look at this recipe and answer some questions about it? 10 points to best answer.?
    The filling mix sinks to the bottom because it's being melted %26amp; then baked by the heat of the oven. The heat is what makes the filling mix melt, it becomes a thin texture enough to sink to the cake at the bottom of the pan, but because the cake mixture is on the bottom, it saves it from actually melting to the bottom of the pan. Cake mixture bakes fast enough to allow the filling mixture to settle on top, allowing it's ';filling texture';. You could put the filling mix at the bottom if you want but I think it will turn out watery or burned because of it's ingredients. Usually, the filling is not suppose to be outside or under the cake but rather inside or on top of the cake so it settles. Filling is made mostly with sugar. The sugar melts quick %26amp; will burn if it's not coated in any way.
    i really don't understand the question and the site is down for now so. my guess would be so the is a slite mix and not a total separation. i doubt that the filling will hold if it were on the bottom.
    1. the filling is probably more dense then the batter itself so it will sink


    2.not so sure....
    1. The filling mix becomes heavier than the cake during baking, so it settles to the bottom.





    2. The filling mixture will totally stick to your pan if you place it on the bottom first, but good question (I tried it once, that's how I know). :-)





    Have fun.
    As with most recipes, the directions should be followed as written. If we try changing, we usually end up with a 'flop'. Hope you enjoy the pie. Sounds very good! ~-~
    First of all, this recipe that you referred to is for a pie, not a cake. The filling for the recipe is put on top because it puffs up and the cake batter below supports it, hence the advantage. Filled cakes, like I think you are talking about, are either stiff batters (such as a pound cake) that are able to bake with a filling inside them, or the filling is added after baking in cakes that are a lighter texture. Good luck with your endeavor.

    What is the best potato and leek soup recipe?

    Golden Potato-Leek Soup with Cheddar Toasts:





    Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor.





    Soup:


    4 tablespoon butter


    3 cups thinly sliced leek (about 3 medium)


    6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)


    2 cups water


    1/2 teaspoon salt


    2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)


    2 thyme sprigs





    Cheddar Toasts:


    8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette


    Cooking spray


    1/2 cup (2 ounces) shredded sharp cheddar cheese


    1/8 teaspoon ground red pepper





    Remaining Ingredients:


    3/4 cup whipping cream


    1/4 teaspoon freshly ground black pepper


    Thyme sprigs (optional)





    Preheat oven to 375掳.





    To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).





    Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.





    To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375掳 for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.





    Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.What is the best potato and leek soup recipe?
    This Potato Leek Soup Recipe is elegant enough for a formal dinner party, nutritious, and easy to make. The kids may even like this soup.





    You will need the following:








    2 Tbs butter


    3 leeks


    1.5 pounds of yukon gold or round white potatoes


    1/4 tsp of white pepper


    5 c of chicken stock


    carrot (optional)


    Wash the leeks well and slice thinly, using the white and light green parts only.








    Peel and cube the potatos.








    In a large pot melt the butter, saute the leeks for about 5 minutes, not browning them.








    Add potatoes, salt and pepper and cook for another 5 minutes.








    Add stock and cook until potatoes are tender.








    This potato and leek soup has a more elegant feel if you puree the ingredients at this point. Before serving add a splash of cream and a touch of finely shredded carrot or parsley for some color.








    If the soup is too thick, add 1/4-1/2c of stock, milk OR light cream.








    Season to taste with salt and pepper.








    Makes 4-5 servingsWhat is the best potato and leek soup recipe?
    I am a fan of the one on the Knorr box. They are the yellow and green box soup mixes in the soup aisle.
    go here


    http://www.cookuk.co.uk/soup_starter/leek-potato-soup.htm

    Your best recipe for protien shakes thanks?

    soya milk shake is delicious!!!





    buy a soya milk packet,pour in blender,add ice and condensed milk and some nuts and blend!Your protein shake is ready!!!

    What's the best BLT dip recipe? Should I mix a little bacon grease for flavor? Green onions? Thanks :)?

    Also, would cherry tomatoes be the best choice? I am not exactly a whiz in the kitchen!!!!!What's the best BLT dip recipe? Should I mix a little bacon grease for flavor? Green onions? Thanks :)?
    I just use chopped bacon, chopped lettuce, chopped tomatoes and equal parts mayo (or Miracle Whip, whichever you like best) and sour cream, with a little fresh-ground black pepper.. I like to eat it with Ritz crackers.





    Also, as an appetizer, I make it without the tomatoes, but then stuff it into cherry tomatoes. People love them.What's the best BLT dip recipe? Should I mix a little bacon grease for flavor? Green onions? Thanks :)?
    BLT Dip








    ”This is a quick and easy dip to bring to your next potluck,” says Cathleen Bushman from Geneva, Illinois. ”I serve it with potato chips and always receive lots of compliments.”





    * 1 cup (8 ounces) sour cream


    * 1 cup mayonnaise


    * 1 cup (4 ounces) shredded cheddar cheese


    * 1 cup chopped seeded tomatoes


    * 6 bacon strips, cooked and crumbled


    * 1 tablespoon chopped green onion, optional


    * Assorted crackers





    In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.
    the ripest tomatoes available would be the best choice. doesn't matter what kind. Preferably something that doesn't have a lot of juice and seeds, but you can always remove those.





    shred some romaine lettuce (by hand is best, using a knife will bruise the lettuce) and put it on your serving plate. Then in a small bowl mix, 1/2 cup sour cream, 1/2 cup mayonaise, 1/2 pkg Real bacon Bits, and 1/4 cup diced tomatoe, that have been drained. You can also add black pepper and a little bit of salt for seasoning. Let that stand in your fridge for 1 hour or more before serving, pile it on the bed of shredded lettuce and then serve with toasted bread wedges. It's yummy. I wouldn't add bacon grease becuase it would make the flavor heavy and greasy since it's a cold dip.
    Wow This is the Best BLT Dip I Have Ever Had!





    8 ounces cream cheese, softened


    1 cup sour cream


    1 cup yogurt, Plain


    1 cup mayonnaise


    3 (3 ounce) bags oscar mayer bacon bits (only substitute soft bacon bits or cooked crumbled real bacon)


    4 green onions, chopped (white and green parts)


    1 large tomato, seeded and chopped


    1 (3 cup) bag shredded cheddar cheese








    1 Combine cream cheese, sour cream, yogurt, and mayo.


    2 Mix well.


    3 Stir in bacon, onion, cheese and tomato.


    4 Serve with crackers or pita chips.
    I'd take a pass on the bacon grease. Congealed grease isn't exactly pleasing to the palate. I'd definitely add the green onions for extra flavor and brightness. If you use cherry tomatoes, cut them into halves or quarters first.





    Just get one of those boxes of dried leek soup mix (Knorr's is the most widely available) and mix it with half a cup of mayo and two cups (16 oz container) of sour cream. Cook and then crumble a package of bacon (usually 12 oz) and add that. Add in your sliced green onions and either a chopped up tomato or halved cherry tomatoes. Make sure everything is well combined and then chill it for at least a couple hours and you're done!
    1 cup mayonnaise (not salad dressing)


    1 cup sour cream


    1 pound of crispy bacon, crumbled.


    1 cup finely grated cheddar


    onion powder (optional)


    freshly ground black pepper





    ADDITION: YOU CAN EITHER REFRIGERATE FOR ONE HOUR BEFORE SERVIING OR YOU CAN BAKE THE DIP AT 350 FOR ABOUT 20 MINUTES. GREAT DIP!!





    fry bacon in frypan, no need to cut it up. Just stir it around until it is very crispy. (Make sure it is very crunchy) then drain and cruble with your fingers.


    Mix it all together, then eat. YUM YUM





    ******you can add chopped tomato to the dip if you like, or you can sprinkle a few on top for presentation. Yum Yum
    Bacon drippings Mmmm I don't know, you get a fatty taste, green onions very finely chopped would be ok, so would the cherry tomatoes halved. I don't know my friend, at the moment I am pulling a blank, you threw me with the bacon drippings idea.





    Chris
    Bacon, Lettuce and Tomato usually works for a BLT dip..it's kindof a given fact. :)
    BLT is not a dip , it is a sandwich ,


    cook bacon


    lettuce


    toast


    mayo


    put them all together and you have a BLT
  • What is a Baby Cortez Stingray
  • Best homemade meal? RECIPE would be truly grateful!?

    Hey everyone! so im looking for recipes on your favorite dishes because i want to spice some things for my family...any recipe for cooking/baking.would be awesome....all recipes are appreciated...thanks so much!Best homemade meal? RECIPE would be truly grateful!?
    Beef Stew.


    1kg (2lb) Beef Steak.


    25g (1 oz.) Flour.


    S%26amp;P.


    Oil.


    2 Sliced onions.


    1 Beef Oxo cube.


    Cup boiling water.


    4 Diced Potatoes.


    1 Diced Carrot.


    1 Diced Turnip.





    Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.


    Fry off the onions and add to meat.


    Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.


    Stir together and bring to the boil. Reduce heat and d simmer for 2 hours





    You could add some frozen vegetables towards the end of cookingBest homemade meal? RECIPE would be truly grateful!?
    Hawaiian BBQ (I really do not measure when I cook but just taste it as you add and make it to your liking but either way just taste as you go)





    you can use chicken or stake.





    Marinate:


    Ginger about 2tbs


    garlic 1to 2 cloves (depends on how much you like it)


    1or half the bottle soy sauce (depending on how much chicken you have)


    and brown sugar about a cup


    beer optional1 to 2 regular cans depends on how much chicken you have) or water (beer is better)





    once you make the marinade you can put the meat in it and I usually put it in there over night the longer you let it sit the better. Then grill or bake covered till meat is cooked.
    Bacon and broccoli pasta


    I make it for four


    Half a package of bacon, chop in to small pieces (about1/4 inch wide)


    half a package of frozen chopped broccoli


    And about 3 cups pasta


    one can of chicken broth





    Cook the bacon until crisp


    Boil pasta (any kind is good I usually use bow tie)


    boil broccoli in broth (follow package directions)





    Drain bacon and pasta, put in a large bowl and add in broccoli and broth. stir and serve with parmesan cheese.
    Quick and easy ...





    TUNA PATTIES





    1 egg, beaten


    1 cup (or more, if you need to stretch the recipe) crushed Cheez-its, Goldfish or other cheese-flavored crackers, or just plain Saltines (If you have no crackers, you can use an unsweetened dry cereal like corn flakes, oat-, wheat- or rice-based cereals ... but I like the crackers better)


    1 can water-packed tuna


    Season to your taste (I like a couple dashes of powdered thyme, a few shakes of McCormick's Seasoned Salt, a dash of Mrs. Dash Table Blend, and a good sprinkling of black pepper ... but suit your own taste!)





    Mix the ingredients well, then divide it and form into patties (4-6 smaller ones, or two big ones that work great for sandwiches).





    Fry over medium heat in a non-stick skillet using a tablespoon or so of olive oil or vegetable oil. When bottom is browned, flip over and brown the other side.





    These go very well with macaroni and cheese! I usually just fix up a box of Kraft mac'n'cheese. Yum!





    When I was a kid, we put in enough crackers, etc. to stretch one can of tuna to feed seven people!! We should have called them ';tuna-flavored patties'; back then!
    fried chicken:


    wash and season the chicken pieces with seasoned salt, garlic powder, and black pepper.


    roll the chicken pieces in flour until all the chicken is coated.


    put the chicken on a plate and put it in the fridge for and hour.





    fill a pot or a cast iron skillet half full of vegetable or canola oil and let the grease get hot on medium high heat.


    slowly add the chicken pieces to the skillet one at a time.


    after 15 minutes, turn the chicken over so the other side can brown and let it cook for another 10 minutes or so.


    the chicken should be a deep golden brown color and should be done when the juices runs clear.


    carefully remove the chicken from the grease and let it drain on a paper towel.


    let the chicken cool for 10 minutes before eating.


    enjoy!
    Hey, I have this great Seafood-Wild Rice Casserole you and your family will love. And that is a golden promise.





    You will need:





    1 1/2 pounds of large shrimp peeled


    3 cans of cream of mushroom soup


    1 4 oz. jar of pimentos sliced or diced drained


    1 6 oz package of uncle Ben's wild and white rice mix or any wild and white rice mix


    12 oz-1lb. of crabmeat (imitation or real) It taste good either way


    1/3 cup of diced onions


    1 cup of diced celery


    1 cup of green bell pepper





    Prepare rice mix according to package directions; drain. Use a bowl add rice and all the ingredients in a bowl and mix well. Spoon mixture into a lightly greased 4 quart casserole dish. Bake at 325 for 1 hour Yield: 10-12 servings.





    It is yummy. This is a hit at all the events and socials I attend. I mean you will take dish back home empty. So get ready people who eat it will want the recipe tell them it's a family recipe and you can't give it to them
    Chicken Soup?


    Boil water in a pot. Put a whole chicken inside it. Boil for 4-5 hours. After boiling the chicken, remove the chicken from the waters and seperate the meat from the bones. Put potatoes, carrots, mushrooms, and a little bit of parsley/basil in the pot. Sprinkle the soup with pepper and salt. Done.

    I need the best chocolate cupcake recipe?

    [[[[[[[[[[[[chocolate peanutbutter cupcakes]]]]]]]]]]]]]


    1 pkg. (2-layer size) devil's food cake mix


    1 cup cold milk


    1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


    1/2 cup peanut butter


    1-1/2 cups thawed COOL WHIP Whipped Topping


    4 squares BAKER'S Semi-Sweet Baking Chocolate


    1/4 cup PLANTERS Dry Roasted Peanuts, chopped











    PREHEAT oven to 350掳F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)


    POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.


    MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.





    [[[[[[[[[[[[simple chocolate cupcakes]]]]]]]]]]]]


    1 pkg. (2-layer size) chocolate cake mix, any flavor


    1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


    1-3/4 cups milk


    2 eggs


    1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks








    PREHEAT oven to 350掳F. Place cake mix, dry pudding mix, milk and eggs in large bowl. Beat with electric mixer on medium speed 2 minutes or until well blended. Stir in chocolate chunks. Spoon batter evenly into 24 paper- or foil-lined medium muffin cups, filling each cup about 2/3 full.


    BAKE 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.


    SPREAD tops of cupcakes with frosting.











    [[[[[[chocolate frosting]]]]]]


    4 squares BAKER'S Unsweetened Baking Chocolate


    1/4 cup (1/2 stick) butter or margarine, softened


    1 pkg. (16 oz.) powdered sugar (about 4 cups), divided


    1 tsp. vanilla


    1/2 cup milk











    MELT chocolate in saucepan on very low heat, stirring constantly; set aside.


    BEAT butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.


    ADD remaining sugar alternately with the milk, beating until well blended after each addition. Use to frost your favorite cake or cupcake recipe.





    [[[[[[[[[coolwhip frosting]]]]]]]]


    Few drops food coloring


    1 tub (8 oz.) COOL WHIP Whipped Topping











    STIR food coloring into whipped topping until evenly tinted.








    [fluffy chocolate frosting]


    1 1/2 cups cold milk


    1 envelope DREAM WHIP Whipped Topping Mix


    1 pkg. (4-serving size) JELL-O Instant Pudding %26amp; Pie Filling, any flavor











    BEAT milk, whipped topping mix and pudding mixes in deep narrow-bottom bowl with electric mixer on low speed until blended.


    BEAT on high 4 to 6 minutes or until mixture forms soft peaks. Makes about 3 cups or enough to frost 2 (8-or 9-inch) layers or 13x9-inch cake. Store frosted cake in refrigerator. For high altitude areas, reduce beating time to 2 to 4 minutes.











    well i hope that gives you some options to try!!! ; ]I need the best chocolate cupcake recipe?
    Chocolate Cupcakes With Chocolate Frosting





    cupcakes





    1 1/2 cups flour


    1 cup unsweetened cocoa


    1 1/4 teaspoons baking soda


    1 1/4 teaspoons baking powder


    1 teaspoon salt


    2 cups sugar


    3/4 cup hot water


    3/4 cup milk


    2 large eggs


    1/2 cup vegetable oil


    1 1/2 teaspoons vanilla extract





    chocolate frosting





    1 cup unsalted butter


    3 tablespoons dark corn syrup


    1 teaspoon vanilla


    1 pinch salt


    2/3 cup unsweetened cocoa, sifted


    1 lb confectioners' sugar, sifted


    1/2 cup whipping cream


    candy sprinkles (optional)





    Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.





    Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.





    Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325掳 until a toothpick inserted into the center comes out clean, about 30 minutes.





    While cupcakes are cooling, prepare the frosting.





    Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.





    With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.


    .


    When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.I need the best chocolate cupcake recipe?
    just add pot
    This is our family favorite cake! We make it in a bundt pan and as cupcakes.





    http://www.recipezaar.com/2496





    http://www.recipezaar.com/206223





    The filling is also easy for cupcakes or the bundt pan (just bake a few extra minutes)





    With or without the filling this cake is SO moist it needs to be totally cooled (unless you have the paper cupcake things) before you get it out of the pan.





    I have made this both ways for work and everyone raves over it.
    chocolate cup cake





    INGREDIENTS:


    1/2 cup shortening


    1 cup sugar


    1 egg


    1 teaspoon vanilla


    1/2 cup unsweetened cocoa


    1 1/2 cups sifted cake flour


    1 teaspoon baking soda


    1/2 teaspoon salt


    1/2 cup sour milk or buttermilk


    1/2 cup hot water


    PREPARATION:


    Cream shortening and sugar until light; beat in egg and vanilla. Sift together the dry ingredients; add to creamed mixture, alternating with milk and hot water. Beat on medium speed for 3 minutes. Fill greased and floured or paper-lined muffin tins about 1/2 full.


    Bake at 375掳 for about 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


    Makes about 18 cupcakes

    What's the best pork burrito recipe?

    I like cooking pork in a slow cooker with onions and spices (salt, pepper, cayenne, parsley). Then I shred the meat to use in lots of things (burritos included).


    I like spreading refried beans on a tortilla, putting meat and cheese down the middle, rolling it up and baking in the oven until warmed through. Topping this with some sour cream is great.


    YUMWhat's the best pork burrito recipe?
    Barbecued-Pork Burritos with Chopped Salad:





    The pulled pork popular in the South takes hours, even days to prepare--starting with digging a pit. Our barbecued pork has a similar flavor, but takes just minutes to make.





    2 1/2 tablespoons wine vinegar


    1/4 tablespoon dried thyme


    1 1/4 teaspoons salt


    Fresh-ground black pepper


    1/4 cup olive oil


    1 pound pork tenderloin


    2 tablespoons cooking oil


    1 cup bottled barbecue sauce


    1/2 teaspoon ground cumin


    6 ounces cheddar or Monterey jack, shredded (about 1 1/2 cups)


    4 9- inch flour tortillas


    1/2 head romaine lettuce, chopped (about 2 cups)


    3 tomatoes, diced


    2 green bell peppers, diced


    1 cucumber, peeled, halved lengthwise, seeded, and diced





    1. In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.





    2. Heat the oven to 350掳. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and saut茅 until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.





    3. Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.





    4. Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.





    Yield: 4What's the best pork burrito recipe?
    MY NIECE MAKES THE BEST BEEF BORRITO'S I'VE EVER TASTED I IMAGINE YOU COULD DO THE SAME WITH PORK TRY DICE'N UP POTATO'S INTO SMALL CUBES BOIL INTO PRETTY SOFT BUT YOU DON'T WANT TO COOK TO MUSH MIX THEM INTO THE PORK AN TACO SEASONING , IT ACTS AS A TASTY FILLER AN POTATO'S TASTE GREAT WITH SEASONING AN MOST MEATS TRY IT WHAT DO YOU HAVE TO LOOSE GOOD LUCK.

    What's your best tuna salad recipe?

    EARTHGUY SALAD


    This salad can also be used as a tomato stuffing.





    2 (7 oz.) cans tuna


    1 C. diced celery


    1/4 C. sweet relish


    1/2 tsp. seasoned salt


    1/4 tsp. white pepper


    1/2 tsp. dry mustard


    1/4 tsp. dried tarragon


    1 tsp. dried parsley flakes


    1 T. instant minced onion


    1 T. lemon juice


    1 C. mayonnaise





    Drain and flake tuna; add celery and relish. Combine remaining ingredients; mix well. Add to tuna; mix thoroughlyWhat's your best tuna salad recipe?
    I rather like this one:





    For two:


    1 large can tuna, or two fresh steaks, seared and flaked


    1 small onion, or 2 spring onions, finely chopped


    approx 1 handful mixed cooked beans, including red kidney


    Enough pasta (eg fusilli) for two, cooked then drained in running cold water


    2 eggs, just hardboiled and cut lengthways into 4





    Vinaigrette, made with equal quantities of lemon juice and white wine vinegar; salt and pepper; a pinch of sugar; a quarter teaspoon of dijon mustard; light olive oil - 3-4 parts oil to 1 part lemon/vinegar. Shake all well in a screw-top jar.





    Throw the pasta into a serving bowl, then add the other ingredients except for the egg. Shake the dressing again and add enough to moisten: toss. Arrange the egg over the top and serve immediately with crusty bread. (Warm garlic bread is good!) Serve the remaining dressing on the side in a small jug, with sea salt and pepper mill.





    This is filling, and would make a good lunch - as would a Tuna Salade Nicoise!





    I feel hungry now...

    Who has the best Stuffed Shells recipe?

    Ready...set... go! Who can tell me their best Stuffed Shells recipe?!





    P.S. Has anyone tried the whole grain pasta? Is it good?Who has the best Stuffed Shells recipe?
    Yes -- I have tried the whole grain pasta, we didn't care for it, although it is much better for you.





    Pasta Shells


    10 ounces frozen chopped spinach, thawed and squeezed dry


    1 cup Mozzarella cheese, grated


    1 cup low fat cottage cheese


    1 egg


    1 tablespoon Parmesan cheese


    16 jumbo pasta shells, cooked and drained


    1 jar spaghetti sauce


    Preheat oven to 350 degrees.





    Mix spinach, cheeses, cottage cheese and egg until well blended. Pour about 1/4 of the jar of sauce in bottom of 13 x9'; baking dish that has been sprayed with non-stick spray. Fill each shell with heaping tablespoon of cheese mixture and place in pan. Spoon remaining sauce over shells. Cover with foil.





    Bake 30 minutes or until heated through.





    This recipe can be prepared and frozen, then thawed and cooked later.Who has the best Stuffed Shells recipe?
    you need some ricotta , steamed chopped spinach, 1 egg, salt and pepper, a dash of Nutmeg, and mix it all up , fill the pasta shells , put some tomato sauce in the bottom of a pan lay the shells inside on each of them add a spoon full of tomato sauce sprinkle some Parmesan cheese, cover with a foil, place in a pre heated oven @ 350F bake for 1 hour , whole wheat pasta is really good .

    Best Recipe For an Apple Turnover?

    Ingredients:


    Pastry


    鈥? cup all purpose flour (250 ml)


    鈥?/4 tsp salt (1 ml)


    鈥? tsp sugar (5 ml)


    鈥?/3 cup + 1 tbsp cold butter (95 ml)


    鈥?/4 cup ice water (60 ml)


    Filling


    鈥? Spy apple or Pink Lady cored, peeled and diced (175 ml)


    鈥? 1/2 tbsp fresh lemon juice (22 ml)


    鈥?/3 cup sugar (75 ml)


    鈥? tsp dark rum, optional (5 ml)


    鈥?/2 tsp ground cinnamon (2 ml)


    鈥?/4 tsp ground ginger (1 ml)


    鈥? tbsp apple butter (30 ml)


    鈥? tbsp cornstarch (15 ml)


    Assembly


    鈥? egg, beaten, for brushing pastry


    鈥oarse granulated sugar, for sprinkling over pastry, optional





    Pastry


    1.Combine flour, salt and sugar in a medium bowl. Slice butter finely with knife. Combine butter with dry ingredients and toss with 2 forks. Add the ice water and toss again with a wooden spoon. Do not touch with hands.





    2.Turn dough mixture onto a board. With a rolling pin, roll mixture to a thickness of about 陆 an inch and into a rectangular shape. Fold over with a pastry scraper, bringing unworked flour into centre as if kneading. Avoid touching with hands. Roll again and turn over with pastry scraper. Repeat process until pastry is homogeneous and no flour appears. Form into a flat rectangle with rolling pin and wrap with plastic. Chill in the fridge for at least 30 minutes.


    Filling





    1.In a medium bowl, add diced apple, cornstarch, sugar, lemon juice, rum, cinnamon, ginger, and apple butter. Toss to combine.


    Assembly





    1.Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.





    2.On a lightly floured surface roll the dough into a square about 10 x 10-inches. Cut into 4 squares about 5 x 5-inches each.





    3.Brush each square with beaten egg. Divide apple filling evenly over the centre of each of the pastry squares. Fold pastry over to form a triangle. Use the tines of a fork to press down to seal the edges. With a sharp knife, cut a small slit in the top of each turnover. Brush with beaten egg. Sprinkle with coarse sugar, if desired.





    4.Transfer to baking sheet. Bake turnovers until golden brown, about 20 to 25 minutes. Serve warmBest Recipe For an Apple Turnover?
    Ina's Apple Turnover





    Cook Time20 min


    Level


    Intermediate


    Yield


    8 servings








    Ingredients


    nocoupons


    1 teaspoon grated orange zest


    3 tablespoons freshly squeezed orange juice


    1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)


    3 tablespoons dried cherries


    3 tablespoons sugar, plus extra to sprinkle on top


    1 tablespoon all-purpose flour


    1/4 teaspoon ground cinnamon


    1/8 teaspoon ground nutmeg


    Pinch kosher salt


    1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted


    1 egg beaten with 1 tablespoon water, for egg wash


    Directions


    Preheat the oven to 400 degrees F.





    Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.





    Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.





    Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.Best Recipe For an Apple Turnover?
    APPLE TURNOVER





    1 pastry sheet (cut into 4)


    2 apples (Granny Smith is a good choice)


    2 tablespoons sugar


    1/2 teaspoon of cinnamon


    touch of milk





    Cut pastry sheet into 4 pieces. Thinly slice the apples. Add sugar and cinnamon. Mix well.


    Place a small portion into the center of each square and fold each of the 4 corners to close the squares.





    Brush the edges with milk and press down with a fork to seal.





    Sprinkle remaining apples on the top and cook in the oven at 400掳F/200掳C degrees until brown.
  • What is a Baby Cortez Stingray
  • Best recipe for Scallops?

    I love scallops, but I have no idea what kinds of food they go with. I usually end up making them as a starter with some white wine sauce, but this is getting boring!


    Does anyone have any recipes?Best recipe for Scallops?
    Seared scallops with pomegranate sauce





    Ingredients


    1 cup pomegranate juice


    1/4 cup balsamic vinegar


    2 tablespoons soy sauce, low sodium is okay


    freshly ground black pepper


    red pepper flakes


    1 1/2 lbs sea scallops


    canola oil, for the pan


    coarse salt


    sugar


    1 bunch watercress


    seeds from 1 pomegranate





    Method


    Combine juice, vinegar, soy sauce, a few twists of black pepper, and red pepper flakes in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half [15 minutes], stirring frequently. Keep warm while you prepare the scallops





    Rinse scallops; pat dry. Heat a few teaspoons of vegetable oil in a cast-iron skillet over medium-high heat. Sprinkle both sides of the scallops with salt, sugar, and a few twists of black pepper. Add scallops to pan; cook 2 minutes on each side, remove from heat.





    Mound watercress on a serving platter; arrange scallops over top. Drizzle watercress and scallops with pomegranate sauce; garnish with pomegranate seedsBest recipe for Scallops?
    These are different, and delicious...





    ***Seared Sea Scallops with Creamy Grits****





    鈥? pound large sea scallops


    鈥alt


    鈥? tablespoon flour


    鈥? 1/2 tablespoons Cajun or Creole seasoning


    鈥? teaspoon paprika


    鈥? tablespoons melted butter


    鈥? to 3 teaspoons olive oil


    鈥 few teaspoons fresh chopped parsley





    鈥reamy Grits


    鈥? cup heavy cream


    鈥? can (1 2/3 cups) chicken broth


    鈥? cup water


    鈥? tablespoons butter


    鈥?/4 teaspoon salt


    鈥?/8 to 1/4 teaspoon pepper


    鈥? cup quick grits





    Preparation:


    First, prepare grits, following directions below.


    If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture then dip quickly in the butter.





    Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.





    Grits:


    Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.


    Serves 4 to 6.





    ***Scallops Florentine***





    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庐 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.








    If you have bay scallops, then this recipe is great. Bay scallops are alot smaller, but much sweeter than the sea variety.





    ***Baked Scallops***





    4 tablespoons butter, melted


    1 1/2 pounds bay scallops, rinsed and drained


    1/2 cup seasoned dry bread crumbs


    1 teaspoon onion powder


    1 teaspoon garlic powder


    1/2 teaspoon paprika


    1/2 teaspoon dried parsley


    3 cloves garlic, minced


    1/4 cup grated Parmesan cheese





    DIRECTIONS


    Preheat oven to 400 degrees F (200 degrees C).


    Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.


    Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.


    Bake in pre-heated oven until scallops are firm, about 20 minutes.
    Cajun Seafood Pasta -- Use all scallops if you want!








    .INGREDIENTS


    2 cups heavy whipping cream


    1 tablespoon chopped fresh basil


    1 tablespoon chopped fresh thyme


    2 teaspoons salt


    2 teaspoons ground black pepper


    1 1/2 teaspoons crushed red pepper flakes


    1 teaspoon ground white pepper


    1 cup chopped green onions


    1 cup chopped parsley


    1/2 pound shrimp, peeled and deveined


    1/2 pound scallops


    1/2 cup shredded Swiss cheese


    1/2 cup grated Parmesan cheese


    1 pound dry fettuccine pasta








    ..DIRECTIONS


    1.Cook pasta in a large pot of boiling salted water until al dente.





    2.Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.





    3.Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.





    4.Drain pasta. Serve sauce over noodles.








    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







    Seafood Fettuccine --








    .INGREDIENTS


    1 (16 ounce) package dry fettuccine noodles


    1 1/2 tablespoons butter or margarine


    1 cup chopped green onions


    4 garlic cloves, peeled and minced


    1 pound medium shrimp - peeled and deveined


    1 pound sea scallops


    2 cups half-and-half cream


    1 cup freshly grated Parmesan cheese


    salt and pepper to taste


    2 tablespoons cornstarch (optional)








    ..DIRECTIONS


    1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.





    2.Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.





    3.Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.





    4.Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
    try heating some olive oil add garlic,per scallop two slices of good chorizo ( the tin hard one) and then the scallops. Fry it all together, add a dash of sherry and serve with the same sherry on the side


    Its really nice and quite unusual
    scallops butter and garlic sauce


    scallops cheesy alfredo





    served with noodles or rice-





    we usually add shrimp in there as well!.