Cooking With Beer: Beer Sausages Inna Bun | The Thirsty Wench. One of the things I’m going to be doing over the next little while is finding some recipes and coming up with a few of my own that involve beer. This will involve anything from sauces, batters, cakes…whatever I can find. Just to see what I can make with the wonderful drink. The following recipe is kind of a classic that has served me well over time. I have cooked it at parties, as a thank you dinner for NYC friends who have offered a couch to sleep on, and of course for myself when I want a food that warms me up, sticks to my bones and brings forth what we all know as The Burp Of Satisfaction. I’ve included some suggestions for specific beers to try out in this recipe, as they have worked out for me. But really, as long as it is a stout, porter or even a nice dark ale that you enjoy drinking I guarantee it will work out.
Instructions: 1. put oil in frying pan, crank that stove up to high. 2. 3. 4. 5. 6. 7. spoon in the beer and onion sauce in to the buns on the sausages. 8. Bonus Feature: How to Cook Garlic Cheese Herb Bread on Your Next Camping Trip. Grab your whisky, beer or spiked cider and gather around the fire. It's what fall camping is about. Add this garlic herb cheese bread to the mix and you've raised the bar. This "recipe" is incredibly easy and can be put together in less than 10 minutes with no pre-cooking. Just pack the loaf of bread with garlic butter and herb cheese, place in a dutch oven and put in the fire. Tools Bread knifeFork Cast iron dutch ovenCheese grater (preferably with big holes and small)Tin foil Two bowls Ingredients 3 cloves of garlic 1 tbsp of each: dried sage, dried oregano, dried thyme 2 tbsp of butter 1/2 tsp of salt, and pepper to taste1/2 cup shredded Comte or Gruyere1/2 cup shredded Swiss cheese Round loaf (not sliced) of either sourdough or country levain bread Start by prepping the cheese and garlic butter.
Now, cut the bread in a grid pattern without cutting all the way through the bottom. Put the loaf in a dutch oven that has been lined with foil, so the cheese doesn't burn all over the bottom. Cheese and Garlic Crack Bread (Pull Apart Bread) Best Ever Homemade Flour Tortillas. This post may contain affiliate links. For more information, see our privacy policy. These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Check out the over 650 5-star reviews! This recipe has been a long time in coming, years actually. I've been trying out recipes for homemade flour tortillas for what seems like forever - but I've never been thrilled with any of them.
I LOVE the results, and I think you will too. How to make flour tortillas from scratch - easier than you think! They're also EASY, super easy! Just portion the dough, give it a rest, then roll each piece nice and thin and give them a stint (one-two minutes!) Ways to use these Homemade Flour Tortillas... These flour tortillas will make any South-of-the-Border meal extraordinary. Imagine coming home after a busy day and having a stash of these tortillas (aka pizza crusts) in the freezer. Fat 4g.
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos.
So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: Banana Bread Recipe. Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. The beauty of this banana bread recipe is you don’t need a fancy mixer!
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe! The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. Hello! Bulgogi and Spicy Slaw Sandwich | cHow Divine...cHow Divine… I made Bulgogi and Spicy Slaw Sandwich last week. It’s the same sandwich I was talking about in my last post. It’s just a simple sandwich of bulgogi and spicy Korean-Style slaw.
You can add condiments or slices of cheese. But it’s totally unnecessary. It was soooo good in its simplicity. The soft bun, juicy bulgogi, and the spicy – but creamy – slaw were so perfect together. My husband literally (and I really mean literally) could not talk while he was eating it. Bulgogi and Spicy Korean-Style Slaw Sandwich Recipe Makes 2 sandwiches Ingredients ~ 13 oz. tenderloin or rib eye 3 TB tamari (gluten-free soy sauce) 1 TB sesame oil 3 large cloves garlic, finely minced 1 1/2 -2 TB agave or honey 1 TB mirin generous amount black pepper canola oil for the pan Spicy Korean-Style Slaw (recipe follows immediately) 2 slices of provolone or monterey jack (optional) 2 soft sandwich buns or 4 slices crusty bread with soft interior Stir together all of the vegetables in a large bowl.
Unbelievably Easy Roast Beef | The Crepes of Wrath. I present to you all a Christmas roast. It’s the perfect holiday meal. This roast beef is rich and flavorful, while still very buttery and tender without actually using any butter! Believe it, friends, for I speak the truth. This roast beef is perfection. I had never made a roast beef before, so I was extremely happy with this meal. The outside was crusty, lightly spicy, and expertly seasoned. Happy Holidays! Look at how simple those ingredients are! Cover a baking sheet with foil, then place a cooling rack over top. Make the garlic into a paste. Continue to press down on the garlic with the side of your knife until it starts to form a paste. I know this is a terrible picture, but it should be as smooth as possible. Mix the garlic together with the pepper, oregano, basil, and crushed red pepper flakes.
Rub the roast with olive oil then rub with the herb and garlic mixture. Heat the remaining oil in a medium pan and add the roast, browning on each side for 3-4 minutes. Cook time: Total time: Jalapeño Popper Dip. That’s right, you heard it here- Jalapeño Popper Dip! I love jalapeño poppers and have even tried to make them, which didn’t turn out as well as their purchased cousin and were pretty labor intensive. The word labor makes me run the other way. Have you ever made poppers before? Dealing with jalapeños is quite an undertaking as one has to be very careful not to burn their hands or rub their eyes during the process. And frying at home can be messy sometimes.
So when I found this Jalapeño Popper Spread on allrecipes.com I was trilled some one had figured out how to deconstruct these little gems and turn it into a dip. I read through some of the reviews and suggestions and developed my own version of the original recipe. Just look at that thick layer of prebaked crust. I took this appetizer to a neighborhood gathering last Saturday and everyone really liked it- a lot. Look at that beautiful golden crust atop a bubbly creamy and flavorful base. For other delicious dips and spreads:
15 Minute Creamy Avocado Pasta. Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! I know I will be making it again and again, especially for those dinners when we are strapped for time…or just plain old tired after a long day. Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. A couple of the out of focus ones… Avocado Fries. Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill.
So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3. 50 Smoothies : Recipes and Cooking. 1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. Strawberry-Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 3. Strawberry Shortcake Blend 2 cups strawberries, 1 cup crumbled pound cake, 1 1/2 cups each milk and ice, and sugar to taste. 4. 5. 6. 7. 8. 9. 10. Zucchini Quinoa Burgers recipe from food52.
Triple Chocolate Layer Cake. - Sallys Baking Addiction. My favorite homemade chocolate cake recipe. And it’s the fudgiest! This is not a Monday post. I wish I could say sorry for sharing this chocolate monstrosity with you today, but I’m not. I mean, look at it. The cake hidden under that fabulous milk chocolate frosting is a mock-devil’s food cake. So you have a dark devil’s food chocolate double layer cake with a rich, decadent milk chocolate frosting. The chocolate chips kind of looks like little spikes, don’t they? Let’s discuss how this cake came to life. Attempting a chocolate cake three times this weekend, I finally perfected the recipe. You’ll need 1 cup (8 oz) of freshly brewed strong black coffee.
Notice the reddish tint to the cake? The fat in this cake? How to bring your eggs to room temperature quickly? I played around a lot with the flour and sugar ratios in this recipe as well. The frosting? I am in LOVE with this chocolate cake. Trust me on this: you have to try this recipe. Print Recipe Ingredients: Milk Chocolate Frosting.
Baked Wonton Tacos. When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. I’ve been looking for ways to use these little yummies in different kinds of cooking.
I’ve always used wonton skins for just wontons… Then I saw that you can use wonton skins for ravioli… So I thought there must be other ways to use the skins, too. I guess you can use anything for anything you like. Boil one chicken breast (boneless and skinless) until fully cooked. Famous Chili Recipes. Punchfork | The best new recipes from top food sites. The best new recipes from Framed Cooks — punchfork.com.