recipe Dinner 05/07 Elvis-Fried Tofu with Gravy Braised Chard Bringing back one of our favorites! Elvis Fried Tofu(makes 16 pieces) 1 block of firm tofusmoker box with hickory chips (optional)1 1/2 tbs. tamari Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles. Smoke the tofu with hickory chips for 25 minutes. Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes. 3/4 cup of (Einkorn) flour1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)1 1/2 teaspoons of salt1/4 teaspoon of black pepper Oil (for frying) Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix. Add half of the marinated tofu cutlets and shake until well coated. Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). Thankyou, Thankyouverymuch.
Pork and Poblano Stew Recipe 1 Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides. Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin. Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside. 2 Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. 3 Sauté the onions and garlic: Remove the pork from the pan and set aside. Scrape up any browned bits from the bottom of the pan while the onions cook. 4 Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. 5 Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. To serve, spoon out the stew into bowls.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
Buffalo Chicken Meatballs A fun alternative to traditional buffalo chicken wings, these meatballs pack a lot of flavor and make for a great appetizer. Serve with celery sticks and blue cheese dressing. Yield: Approx. 70 meatballs Ingredients 8 tbsp butter2/3 cup hot sauce2 lbs. ground chicken2 eggs1 cup minced celery, preferably including the leaves1 1/2 cup bread crumbs2 tsp salt4 tbsp vegetable oil Celery sticks and blue cheese dressing Directions Combine the butter and hot sauce in a small saucepan. Buzz - Foodbuzz Beyond Kimchee Last Soup. Promise. Sorta. - Sixtyone45 Oct 29, 2012 Onions. Cheese. Bread. Beer. My kinda soup. Sorta. Maybe. Well it can be. French Onion Soup is by far, my favorite soup. This is soooo not that recipe. So one of the things we have been transitioning to around here is trying to eat more dinners as a family. Little sixtyone45 is a great eater so the challenge is not what to cook. I really like when the three of us eat together. And even Little enjoyed this onion soup. We went pretty light on the babe’s onions and a bit heavier on his bread and cheese. So will we eat together every night right now? …beer. Slow Cooker French Onion Soup Directions 1. Enjoy! Like this: Like Loading...
Buffalo Chicken Club Sandwich with Homemade Onion Rings Ingredients - 4 chicken breast cut in half and pounded thin. Cut again..each breast yields 4 pieces - 2 cups of your favorite hotsauce -1 stick of butter - two tomatoes sliced - lettuce - 1 lb of bacon slices (fry in advance) - 16 provolone cheese - 1 cup of mayonassie - 1/2 cup blue cheese dressing - 2 loaf of Italian Bread - 2 red vidalia onions -3 eggs - 2 cups of all-purpose flour - 3 cups of panko bread crumbs -salt and pepper - oil for frying Now for the 1. 2. 3. Delicious! Baked Egg Boat recipe - StumbleUpon Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time:
Cinnamon Sugar Pull-Apart Bread Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. I went horizontally, it’s the rebel in me. Joy said she drooled at this phase. 14. 15. 16. 17. 18.
Caramelized Onion-Potato Soup with Ham > Cooking Club of America This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup’s heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work nicely if you can find them. 8 oz. bacon, coarsely chopped 6 cups sliced halved onions (about 2 lb.) 5 large garlic cloves, minced 4 cups thinly sliced halved unpeeled new potatoes (about 1 lb.) 6 cups lower-sodium chicken broth 4 oz. ham, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped fresh dill 1/2 cup sour cream 1. 2. 3. 4. 6 (about 1 1/2-cup) servings PER SERVING: 360 calories, 21 g total fat (9 g saturated fat), 14 g protein, 30 g carbohydrate, 45 mg cholesterol, 1255 mg sodium, 4.5 g fiber
Breaded Garlic Chicken in Lemon-Butter Sauce We eat chicken a lot around these parts and I never tire of finding different ways to fix it. It’s quite a versatile meat, I’d say! Nestled in curries, beautifully grilled, all set for tacos, and simplified in the slow cooker, just a few yummy chicken variations. This latest recipe, sent to me by Allie M., was a fantastic new way to prepare our much-loved chicken. Breaded, browned, and then baked while simmering in a simple lemon-butter sauce, this chicken is tender, versatile and absolutely delicious. We served the chicken over fettuccine noodles and the light, tasty sauce was divine drizzled over the chicken and pasta. Loved this one, oh yes we did. One Year Ago: Cheese Rolls with Buttery Parmesan CrustTwo Years Ago: Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Breaded Garlic Chicken in Lemon-Butter Sauce Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients. Ingredients Directions
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