101 Cookbooks - Healthy Recipe Journal. German Style Soft Pretzels. Maybe it is my German background… or maybe my love of all things salty, but I think nothing is better than a hot pretzel. Soft pretzels are great, but they are only good fresh. Luckily they are not too tough to make at home. The following recipe may look long, but it is easier than making bread. We made a batch for a Octoberfest party we threw and they were a huge hit. In order to give the pretzels a dunk in boiling water gives them their chewy skin.
Ingredients:1 teaspoon instant yeast1 tablespoon malt powder or brown sugar2 to 3 cups all-purpose unbleached or bread flour1 teaspoon salt1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)Directions:Combine all of the ingredients in a bowl and mix together until it forms a ball. Best Steak Marinade in Existence Recipe. Cheese & Burger Society.
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies.
Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs. Curried Peanut Pumpkin Soup » VeggieGirl. A few days ago I told you about the gigantic cheese pumpkin that arrived in my biweekly co-op share, and I shared my recipe for Pumpkin Curry. That recipe only used half of the pumpkin, so I still had quite a lot of it left for another dish.
The only logical thing I could think to do was to puree it up and make a pumpkin peanut soup. While this dish does resemble the curry I made on Tuesday, it is different in both flavor and texture. Because of of it’s pumpkiny goodness, this soup is perfect to serve as a starter to your Thanksgiving meal. It’s filling enough for a meal on it’s own though, so don’t fill up on it, otherwise you won’t have enough room for anything else!
Ingredients: Directions: Preheat oven to 400 degrees. Makes 6 – 8 servings I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Breakfast. Bread. Foreign. Big Charlie's Gumbo Recipe. Chicken & Shrimp Gumbo-Laya. Real Cajun Gumbo. 1 onion chopped 1 green bell pepper seeds removed and chopped 1 cup of chopped celery Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside. 1 cup cooking oil or shortening 1 cup flour 2 quarts warm water 2 teaspoons Tabasco brand pepper sauce 1 tablespoon Zatarain's Creole seasoning or Tony Chachere's 2 cups okra, cleaned and sliced 3 to 4 cups rice An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes.
NOTE: If you stop stirring it will stick and you will have to start over. For this recipe, medium to dark brown is what is needed. At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Cook until meat starts to brown, then stir in warm water and seasonings. Add the okra and seafood of your choice. Prepare rice and serve over rice in a bowl. For a Creole Gumbo add tomatoes.
Bevvies. The Guy that Cooks | Who said real men don't cook? Barcelona Wine Bar's Sherry-Braised Short Ribs with Autumn Vegetables. Yesterday was sweatshirt weather, sunny but crisp, and the night was cool enough to have a fire in the fireplace. Today was bright and warm. In other words, a gorgeous fall weekend. To add to a glorious weekend, my blog crossed 100,000 visits today with over 140,000 page visits. Thank you to everyone who has stopped by over the last 8 months. I felt inspired to try out a wonderful, hearty dish of braised short ribs with roasted autumn vegetables from my friend Andy's cookbook, the Barcelona Cookbook. I love eating at Barcelona Wine Bar, but I'm glad Andy and his restaurant partner Sasa shared their secrets so we could enjoy their food at home. If you'd like to find out about or buy this wonderful cookbook, more information can be found at the book's website or Amazon.
Before you read on, here's the bottom line on this dish: it rocks. The flavor of cream sherry and apple cider makes this dish unique. I admit that it's time-consuming, but it's completely worth it. Some cook's notes: Brine. Crispy Potato Roast Recipe. Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards!
Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin. Restaurant Style Orange Chicken. Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant.
I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat.
Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. In one more bowl, zest your orange. Cook time: Total time: 15-Minute Recipes. Barbecue Turkey And On Turkey On The Grill: The Ultimate Smoked Turkey Recipe. "Let not your learning exceed your deeds lest you become like a tree with many branches and no roots. " Old Yiddish Saying By Meathead Goldwyn Summary. Smoked turkey tastes spectacular, but there are tricks revealed in this recipe that make it the Ultimate Turkey, whether it is smoked outdoors or roasted in your kitchen. This is no ordinary turkey preparation, pilgrims. After tasting this bird you will never again risk life or limb, nor stain the driveway with grease by deep frying a turkey. The good news is that you don't need a smoker, although having one helps. Here's a great idea: Rather than waiting for Thanksgiving, when you have a houseful of critics, why not have a turkey shoot a few weeks in advance to get your technique down?
Manifesto Turkey poses several problems that we can solve by thinking scientifically. We will not stuff the bird. Handle raw turkey like kryptonite Treat all raw fowl with great care. How do so many birds get so yucky? Meat temp: Taste vs. safety Cooking temp.