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In a Pickle

In a Pickle
There is a restaurant in Mississippi that has the best fried catfish EVER! It is called Cuevas's Fish House and it is in the middle of nowhere in Kiln, MS. I could be wrong, but I am pretty sure the only claim to fame that Kiln can get credit for is Cuevas's. There were several patrons of the Fish House that got their money's worth - I could look around and tell. **Editor's Notes: Cuevas's Fish House is in Picayune, MS - NOT Kiln. Fried Pickles Ingredients Dill Pickle Chips 3/4 to 1 cup of beer 2 eggs 1 -2 cups of flour Cholesterol free oil Directions Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Strain pickles in a small colander. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Dip pickles one at a time using tongs into the batter and then place in the heated oil. Fry pickles for about 2 minutes flipping the pickle after about 1 minute. Place pickles on a plate lined with paper towel and then season with salt.

Spinach and Artichoke Dip Recipe This recipe is too easy; it’s pretty much heating and mixing everything together. I love easy. My co-worker Jason brought this in to work one night and it was so good! I asked for the recipe and wrote it out (on a random piece of paper that later took me 2 days to find) as I was wolfing down the artichoke dip. Watch How to Make Spinach and Artichoke Dip: Error loading player: No playable sources found Ingredients for Spinach Artichoke Dip: 8oz cream cheese (reduced fat is ok) 16 oz light sour cream 1 stick (8 tbsp) unsalted butter 1 1/2 – 2 cups shredded Parmesan cheese 14 oz quartered artichoke hearts, drained and coarsely chopped 4 oz can diced jalapeños, drained 10 oz frozen spinach (thawed and drained) 2-3 garlic cloves, pressed How to Make the BEST Spinach and Artichoke Dip: 1. 2. Okie Dokie Artichokie. Spinach and Artichoke Dip Recipe Prep time: Cook time: Total time: Author: Natasha of Skill Level: Easy Cost To Make: $9-$12 Serving: 8-14 Ingredients Instructions

Chimichurri over a grilled and red flanksteak - uh, shortness of breath Homemade Garlic Beer Pita Bread Do you remember when I told you that once I discovered that homemade corn tortillas where so good it made me realize that I didn’t acctually hate corn tortillas, I just hated those sad cardboard disks they sell at the store? Pita bread is an even bigger revelaiton. It’s not as quick as those 10 minute homemade tortillas, but it’s so soft and addictingly amazing, it’s worth the time. For this, and for most bread recipes, I like a wheat beer, especially an unfiltered wheat beer. So, what do you do with this beautiful bread once you’ve decided to make it? Homemade Garlic Beer Pita Bread Ingredients 2 ½ cups all purpose flour 1 envelope rapid rise yeast 1/2 tsp garlic powder 1 cup beer 1 tsp salt Directions In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and garlic powder. Copyright Ã�é

Homemade koulourakia recipe | aegeanpan | new stories for you to discover | food | travel | recipes | around aegean sea The highlight of a coffee break This recipe kind of grew up with my family: when my sister and I were kids, my mum used to make the most delicious pasta flora (jam tart) using this dough, that in its original version contains eggs and butter. We loved it! Then, as teenagers, we became familiar with a new term called calories and to cut a long story short; the jam was banned from the recipe and my mother just made cookies with the dough… The years passed, and when my father started watching his cholesterol, the eggs and butter were substituted with corn oil and fresh squeezed orange juice. These bite-sized koulourakia are light, crunchy and not too sweet; the perfect treat to accompany a warm cup of coffee. I am sure you will like them! Koulourakia: the recipe Ingredients (makes about 40 small koulourakia) • 1-cup corn oil • 1/3 cup sugar • 7 tablespoons cognac • 7 tablespoons fresh squeezed orange juice • Zest of 1 lemon • 31/2 cups all-purpose flour • 1-teaspoon baking powder Enjoy!

Trip to India + Gujia | boxofspice I’m hindu and we believe in karma. Every part of our lives is determined by the karma we do. You do good and good will come to you. As my mom continues to suffer, I am, of course besotted by questions that challenge this principle. And that stuck. Lets enjoy one of those moments with food that gives us all so much happiness, me to make and so much pleasure to the people that eat it. Gujia is a very traditional sweet dish eaten purely at the time of Holi, an indian festival which celebrates good over evil. Gujia (sweet fried stuffed pastry) for the pastry2 cups all purpose flour 3 tbsps ghee oil to deep fry for the filling2 1/2 cups dried milk 3 1/4 tsps dessicated coconut 15-20 chopped cashewnuts 15-20 blanched and sliced almonds a pinch of nutmeg powder 1/4 tsp green cardamom powder 2 1/2 cups icing sugar Sieve flour and fold in the three tablespoons of ghee. Like this: Like Loading...

Peanut Butter PIe | Winner Dinners April 13th, 2013 My youngest daughter is taking a catering class in high school, and last fall they made and sold different kinds of pies. One of the pies they made was this peanut butter pie, and my daughter brought home the recipe and made one for our family for Thanksgiving. Melt the chocolate chips by heating them for 30-second intervals in the microwave on the defrost setting. Then drizzle the chocolate on top of your pie before placing it in the freezer. This is a delicious chilled pie. Peanut Butter Pie Recipe Courtesy of Shannon Wood/Adapted by Winner Dinners Makes 1 pie FILLING: 1 cup peanut butter 8 ounces cream cheese 8 ounces Cool Whip 1-1/4 cups powdered sugar CRUST: 25 Oreo cookies, crushed 4 tablespoons butter, melted CHOCOLATE DRIZZLE: 3/4 cup chocolate chips Preheat oven to 400.

Thai Hot and Sour Shrimp Soup (Tom Yum Goong) - with options! April 15, 2013 | Fish & Seafood, Soup If you search for shrimp soup online, you’ll be amazed at everything that turns up – Asian soups (both with and without coconut milk in the broth) alongside Creole types of gumbos with shrimp. I had it in my mind to make a clear broth soup with shrimp (don’t ask me why, I don’t even really like shrimp that much!) so I mentally ingested the ideas I read before setting out to create my own recipe. I made one big mistake which caused me to have to throw the entire batch away, but luckily for you it’s a simple correction so you’ll be able to avoid my disaster! You’ll see in this photo a bunch of things. The first step is to simply season the shrimp with a little salt and pepper and sear them in a large saucepan or wok over very high heat in a little oil. Into that same pan, add the stock and all of those flavor infusions. After the broth has been infused with flavor, you strain out and discard all of those solids. Author: Cooking with Michele

Kimchi Bulgogi Rice Bowl | cHow Divine… Kimchi seems to be ubiquitous in the culinary world these days. Celebrity chefs are enamored with it. Small local markets and even the behemoth Whole Foods is carrying it. Suburbanites and hipsters alike are experimenting with it. And of course, food bloggers cook and write about it. It’s hard to believe that not too long ago, many people pinched their nose when in close proximity to kimchi. You won’t find anyone happier about this trend than me. I’m sure you’ve heard of the health benefits associated with kimchi by now. For this dish, I sautéed cabbage kimchi. BTW, sorry I haven’t been posting much lately. Kimchi Bulgoi Dubbap Recipe (Kimchi Bulgogi Rice Bowl) Serves 3-4 people Ingredients For Bulgogi 1 lb tenderloin or rib eye 1/4 cup tamari (gluten-free soy sauce) 1 TB sesame oil 2 large cloves garlic, finely minced 1/4 large onion, sliced thinly 1/4 Asian pear, grated (totally optional) 2-3 TB agave nectar or honey 1 TB mirin 1/4 tsp black pepper 4 cups steamed (brown) rice

Gyro Potato Skins I love gyros. I really do. I love everything about them, even the smell that seems to live with your for about six hours after eating one. That punch of onion, the salt feta in a side salad, and the tzatziki sauce that is slathered over the awesome meat. It could be one of my top ten favorite plates of food. As my craving grew stronger, I figured I would go ahead and make my homemade gyros, as I have done in the past, but instead of going the pita route, I decided I would create a gyro potato skin, because I really wanted that crispy french fry to go right along with it. Let’s get started. Ingredients for the gyros: 2 boneless lamb chops2 1/2 lbs of boneless beef round steak3 tbsp of dried oregano (I use the Mexican oregano)2 tsp garlic powder1 tsp fresh cracked black pepper1 1/2 tsp salt2 tsp dill weed1/2 tsp ground thymeOlive oilKitchen String Ingredients for the Tzatziki Sauce: Ingredients for the Potato Skins: Do the same with the beef, reserving about a tablespoon of the spice rub.

Let's have a B.L.A.S.T.! That is, a Bacon, Lettuce, Avocado, Shrimp and Tomato sandwich. Now, I absolutely would’ve loved to say that I made up this clever name for this sandwich all on my own, but I was about to name it the BLATS until my husband suggested, “Why don’t you name it the BLAST instead? As in, we’re having a B.L.A.S.T.!” Anagrams are not my forte. Plus, eating something named BLATS doesn’t sound very appealing. It also wasn’t my plan to make a clever name. I’m done now. But I would like to add that this sandwich is extraordinarily delicious. And very easy to make. BLAST (Bacon, lettuce, avocado, shrimp and tomato sandwich) printable recipe Servings: 4 Prep time: 30 minutes Ingredients: 4 sandwich rolls of any kind (I used Ciabatta rolls)16-20 shrimp, thawed and deveined2 Tbsp. Lime infused Mayo: 4 tbsp. mayonnaise1/4 lime, juicedsaltpepper Directions: 1) Marinate shrimp with 2 Tbsp. of Saucy Mama Lime Chipotle marinade. 2) As shrimp are marinating in the fridge, slice and toast rolls. 3) In a small bowl, squeeze lime juice into 4 tbsp. of mayo. Slice thinly as shown above.

Nutella Churros {Fried Dough Love} — Eat Laugh Surf Are you a doughhead? You know, someone who loves all the myriad flavors, sweet and savory that soft dough can shelter. Even stirring it and kneading it brings you joy, basking in the heady aroma as it bakes. What about fried dough, does it push you over the edge from simple joy to ripples of rapture? Guess who else gets all giddy over dough. That’s right Nutella. Before you begin making the dough heat 2 inches of vegetable oil in a deep skillet, preferably cast iron or one with sides that do not slope. Step 1. Stir vigorously until well blended. Add the combined egg and vanilla into the flour mixture. Then comes the fun part…adding the Nutella! If you don’t pause to take photos like we did your dough should be lump free *wink*. Check your oil; it should be at least 360-375. Drop and fry! Once you are done frying all of the Nutella churros roll them in sugar and cinnamon…Double Joy! Thanks to the boys we’ll be making churros all the time, they are super easy guys! Love and Hugs, Ingredients