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egg water boil..............
Sarcastic Coffee Aficionado
definitely YUMMY! (sited: http://www.theawl.com/2011/09/crack-brownies)
CRACKED BROWNIES (not crack brownies!! lol)
Turn your oven to 350 degrees.
In a 3- or 4-quart saucepan, melt a stick-and-a-half of butter with 2 ounces of unsweetened chocolate. Since these are The Best Ever Brownies you should use the highest-quality chocolate (and butter!) that you can find, though I’ll whisper to you behind my hand that a batch I made using Baker’s, which is basically the Alpo of the unsweetened chocolate world, was met with oohs and aahs and a whole lot of paws surreptitiously darting toward the plate for just one more, I swear this is my last one OH MY GOD I CAN’T STOP WHAT IS IN THESE THINGS?!?
Once those two things are melted, turn the heat off and move the pot to a cold burner to let it cool down for a spell.
Now stir in the following things:
A heaping ¼ cup of cocoa powder
2 cups of sugar
3 eggs
2 teaspoons vanilla
1 cup flour
When that’s all nicely mixed, pour the batter into a 8”x8” square pan that you’ve lined with greased foil such that the foil drapes over the edges of the pan.
That’s pretty much it, except for the secret part. The crack part. Have you guessed yet what it is?
It is salt.
But not just any salt. Maldon salt. Himalayan pink salt also works, as does Sel Gris. Kosher salt does not work; neither does table salt. You need rocks, Jenny from the block. About a teaspoon of ‘em, but kind of eyeball it, giving the top of the brownie batter a pretty good coating with the stuff. Once you’ve done that, put the pan in the oven, let everything bake for 30-35 minutes before cooling for one hour at room temperature, followed by one hour in the refrigerator. Cut them into 16ths.
Have you ever wondered what your friends look and sound like when they orgasm? Because fair warning: you’ll find out, and you should know that before you trot these babies out because it’s actually a really disturbing thing to know. (The silent ones freak me out the most.)
CRACKED BROWNIES (not crack brownies!! lol)
Turn your oven to 350 degrees.
In a 3- or 4-quart saucepan, melt a stick-and-a-half of butter with 2 ounces of unsweetened chocolate. Since these are The Best Ever Brownies you should use the highest-quality chocolate (and butter!) that you can find, though I’ll whisper to you behind my hand that a batch I made using Baker’s, which is basically the Alpo of the unsweetened chocolate world, was met with oohs and aahs and a whole lot of paws surreptitiously darting toward the plate for just one more, I swear this is my last one OH MY GOD I CAN’T STOP WHAT IS IN THESE THINGS?!?
Once those two things are melted, turn the heat off and move the pot to a cold burner to let it cool down for a spell.
Now stir in the following things:
A heaping ¼ cup of cocoa powder
2 cups of sugar
3 eggs
2 teaspoons vanilla
1 cup flour
When that’s all nicely mixed, pour the batter into a 8”x8” square pan that you’ve lined with greased foil such that the foil drapes over the edges of the pan.
That’s pretty much it, except for the secret part. The crack part. Have you guessed yet what it is?
It is salt.
But not just any salt. Maldon salt. Himalayan pink salt also works, as does Sel Gris. Kosher salt does not work; neither does table salt. You need rocks, Jenny from the block. About a teaspoon of ‘em, but kind of eyeball it, giving the top of the brownie batter a pretty good coating with the stuff. Once you’ve done that, put the pan in the oven, let everything bake for 30-35 minutes before cooling for one hour at room temperature, followed by one hour in the refrigerator. Cut them into 16ths.
Have you ever wondered what your friends look and sound like when they orgasm? Because fair warning: you’ll find out, and you should know that before you trot these babies out because it’s actually a really disturbing thing to know. (The silent ones freak me out the most.)
Active Ink Slinger
Hasselback Garlic Cheesy Bread (Lauren's Latest)
Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
Directions:
In a large bowl, stir water, honey and yeast together.
Let yeast proof 5 minutes.
Once you know yeast is active, stir in salt and the flour in 1/4 cup increments.
If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions.
Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink.
Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.
Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.
Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves.
Brush garlic butter in between each slice and fill with a slice of cheese.
Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
Directions:
In a large bowl, stir water, honey and yeast together.
Let yeast proof 5 minutes.
Once you know yeast is active, stir in salt and the flour in 1/4 cup increments.
If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions.
Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink.
Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.
Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.
Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves.
Brush garlic butter in between each slice and fill with a slice of cheese.
Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
Active Ink Slinger
Apple Pie Baked in the APple
Ingredients
5-6 Granny Smith Apples (Make sure they can stand on their own)
1 tsp cinnamon
1/4 cup sugar
1 TBSP brown sugar
Pastry crust - homemade or premade
Method
Preheat oven to 375 deg F
1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.
This recipe will make 4 baked apple pies (in the apple).
2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
Scoop sliced apples into hollow apples.
3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Cover the top of the apple in a lattice pattern with pie crust strips.
Ingredients
5-6 Granny Smith Apples (Make sure they can stand on their own)
1 tsp cinnamon
1/4 cup sugar
1 TBSP brown sugar
Pastry crust - homemade or premade
Method
Preheat oven to 375 deg F
1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.
This recipe will make 4 baked apple pies (in the apple).
2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
Scoop sliced apples into hollow apples.
3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Cover the top of the apple in a lattice pattern with pie crust strips.
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Quote by joekc
egg water boil..............
I knew I was doing something wrong!
Isolation - A Tale Of Star-Crossed Lovers
By
hartclass & CumGirl
By
hartclass & CumGirl
Active Ink Slinger
Blood Orange Margaritas
4 servings
Ingredients
1 cup (8 oz.) fresh-squeezed blood orange juice (6-8 oranges)
1/2 cup (4 oz.) freshly squeezed lime juice
3/4 cup (6 oz.) tequila
1/2 cup (4 oz.) orange liqueur
1/4 cup (2 oz.) simple syrup – half sugar, half warm water
Blood orange slices, for garnish
Directions
Combine all ingredients in a pitcher and stir well to combine. Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired. Serve.
4 servings
Ingredients
1 cup (8 oz.) fresh-squeezed blood orange juice (6-8 oranges)
1/2 cup (4 oz.) freshly squeezed lime juice
3/4 cup (6 oz.) tequila
1/2 cup (4 oz.) orange liqueur
1/4 cup (2 oz.) simple syrup – half sugar, half warm water
Blood orange slices, for garnish
Directions
Combine all ingredients in a pitcher and stir well to combine. Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired. Serve.
Sarcastic Coffee Aficionado
Quote by Iszofia
Hasselback Garlic Cheesy Bread (Lauren's Latest)
I am going to make this to have with Saturday's dinner .... what else I am having remains to be figured out!!
Iszofia .... it looks delicious and easy!! I'll let you know how it turns out!
PA
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Quote by PersonalAssistant
I am going to make this to have with Saturday's dinner .... what else I am having remains to be figured out!!
Iszofia .... it looks delicious and easy!! I'll let you know how it turns out!
PA
Doesn't it look absolutely melt in your mouth delicious! Have fun making and enjoying it!
I have tried this on chicken and pork steaks.
Chipotle Dry Rub
Ingredients:
2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt
Directions:
1. Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Chipotle Dry Rub
Ingredients:
2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt
Directions:
1. Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Candy Connoisseur
Breakfast, the most important meal of the day.
Cranberry and Apple Muesli (serves 2)
3/4 cup skim milk natural yoghurt
3/4 cup rolled oats
1 small green apple thinly sliced
1/3 cup unsweetened apple juice
1/4 cup dried cranberries
recipe calls to mix only the yoghurt, oats and apple juice and refrigerate over night. Just combine everything. they also say to grate the apple, but the small thin slices add great texture. Its very heavy and thick, so I just poured in a little milk to loosen it up. This was just awesome...271 calories.
Cranberry and Apple Muesli (serves 2)
3/4 cup skim milk natural yoghurt
3/4 cup rolled oats
1 small green apple thinly sliced
1/3 cup unsweetened apple juice
1/4 cup dried cranberries
recipe calls to mix only the yoghurt, oats and apple juice and refrigerate over night. Just combine everything. they also say to grate the apple, but the small thin slices add great texture. Its very heavy and thick, so I just poured in a little milk to loosen it up. This was just awesome...271 calories.
Active Ink Slinger
Grapefruit Pomegranate Champagne Sorbet
Makes 1 quart
2 1/2 cup grapefruit juice, freshly squeezed, strained, no pulp
1/2 cup pomegranate juice, freshly squeezed, strained
1/2 cup sugar + 2 tb
1/2 cup champagne, quality does not matter
2 tb lemon juice freshly squeezed
Squeeze grapefruits, strain for pulp, and reserve liquid.
Place a fine mesh sieve strainer over an appropriately sized bowl. Place the pomegranate seeds in the strainer and crush them of their juices, just until there’s not a drop remaining. Discard or save pulp and seeds. Reserve juice.
In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat, and add the remaining juices and champagne. Refrigerate until thoroughly cool.
Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.
Transfer mixture into desired serving container and freeze for at least 6 ho
Salad of Beet, Fennel and Orange
Makes 2 servings
1 beet, thinly sliced
1/4 bulb fennel, thinly sliced
2 oranges, sliced 1/2 inch thick
2 tb champagne vinegar
1 tb honey
1-2 tb extra virgin olive oil
sea salt, to taste
Garnish:
2-3 sprigs of fennel fronds
1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)
3-4 scoops of grapefruit, pomegranate, champagne sorbet
Thinly slice beets, fennel, and oranges and arrange on plate.
Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over prepared salad.
Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and/or micro herbs. Serve.
How good does this look! Would be great with a bbq
Makes 1 quart
2 1/2 cup grapefruit juice, freshly squeezed, strained, no pulp
1/2 cup pomegranate juice, freshly squeezed, strained
1/2 cup sugar + 2 tb
1/2 cup champagne, quality does not matter
2 tb lemon juice freshly squeezed
Squeeze grapefruits, strain for pulp, and reserve liquid.
Place a fine mesh sieve strainer over an appropriately sized bowl. Place the pomegranate seeds in the strainer and crush them of their juices, just until there’s not a drop remaining. Discard or save pulp and seeds. Reserve juice.
In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat, and add the remaining juices and champagne. Refrigerate until thoroughly cool.
Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.
Transfer mixture into desired serving container and freeze for at least 6 ho
Salad of Beet, Fennel and Orange
Makes 2 servings
1 beet, thinly sliced
1/4 bulb fennel, thinly sliced
2 oranges, sliced 1/2 inch thick
2 tb champagne vinegar
1 tb honey
1-2 tb extra virgin olive oil
sea salt, to taste
Garnish:
2-3 sprigs of fennel fronds
1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)
3-4 scoops of grapefruit, pomegranate, champagne sorbet
Thinly slice beets, fennel, and oranges and arrange on plate.
Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over prepared salad.
Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and/or micro herbs. Serve.
How good does this look! Would be great with a bbq
Wild at Heart
Gets down on one knee. Iszofia, will you marry me?
I mean... These are some great recipes Em. They look delicious! I want to try them.
Fuck... That was almost awkward there for a minute.
I mean... These are some great recipes Em. They look delicious! I want to try them.
Fuck... That was almost awkward there for a minute.
Active Ink Slinger
Quote by Magical_felix
Gets down on one knee. Iszofia, will you marry me?
I mean... These are some great recipes Em. They look delicious! I want to try them.
Fuck... That was almost awkward there for a minute.
If you dont marry him would you marry me?? and can we get Personal Assistant in this relationship also?? i mean damn those recipes looks mouth watering!!
Wild at Heart
Quote by latinfoxy
If you dont marry him would you marry me?? and can we get Personal Assistant in this relationship also?? i mean damn those recipes looks mouth watering!!
What do you mean IF? She already said yes months ago. You other crusty bitches can just move along. If you are lucky I'll ask her to make enough for leftovers and if you aren't particularly annoying that day I will share.
Active Ink Slinger
Quote by Magical_felix
What do you mean IF? She already said yes months ago. You other crusty bitches can just move along. If you are lucky I'll ask her to make enough for leftovers and if you aren't particularly annoying that day I will share.
Oh come on Jack dont be jealous because this crusty bitch have never paid attention to you, even though you say you know how to cook
Wild at Heart
Quote by latinfoxy
Oh come on Jack dont be jealous because this crusty bitch have never paid attention to you, even though you say you know how to cook
So you asking me to share my "chorizo con huevos" recipe with you over and over again doesn't count as paying me attention? Please...
Active Ink Slinger
Quote by Magical_felix
So you asking me to share my "chorizo con huevos" recipe with you over and over again doesn't count as paying me attention? Please...
Hey, I know what kind of picture posts can win certain people over ... But, only coming from you joto. Besides, you might want to duplicate whatever you post, just in case you get accused of posting "anal" or something different then you did. That way when they DELETE it, you can back up your TRUTH. Sarcastic Coffee Aficionado
Shrimp & Avocado Salada
1 cup of cooked shrimp
1 (or 2) avocados, sliced
1 hard boiled egg, chopped up
a stalk of celery and green onion, chopped up small
1/2 red bell pepper, sliced thinly
1/2 cup of cucumber, chopped up or sliced up (however you like it)
1/2 cup of goat cheese
spinach & baby lettuces
toss these together ......
what kind of dressing??
Simple? .... virgin olive oil with a little balsamic vinegar and a toss of salt
A bit more? .... 4 Tbsp of mayo with a little balsamic vinegar, pepper & salt
Now, take a lemon and squeeze it over the entire salada!
YUM!!
(I love avocados!)
1 cup of cooked shrimp
1 (or 2) avocados, sliced
1 hard boiled egg, chopped up
a stalk of celery and green onion, chopped up small
1/2 red bell pepper, sliced thinly
1/2 cup of cucumber, chopped up or sliced up (however you like it)
1/2 cup of goat cheese
spinach & baby lettuces
toss these together ......
what kind of dressing??
Simple? .... virgin olive oil with a little balsamic vinegar and a toss of salt
A bit more? .... 4 Tbsp of mayo with a little balsamic vinegar, pepper & salt
Now, take a lemon and squeeze it over the entire salada!
YUM!!
(I love avocados!)
Active Ink Slinger
Crawfish Etouffe'
1 pound crawfish tails
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell (this is a roux, the essential building block for most Cajun cuisine. can also be made with equal parts oil and flour). Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready.
note... this calls for a lighter roux. Gumbos take a very dark roux, etoufee takes a light or white roux. You just don't cook it as long. Also, if you can't find crawfish in your area, shrimp will work perfectly fine.
1 pound crawfish tails
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell (this is a roux, the essential building block for most Cajun cuisine. can also be made with equal parts oil and flour). Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready.
note... this calls for a lighter roux. Gumbos take a very dark roux, etoufee takes a light or white roux. You just don't cook it as long. Also, if you can't find crawfish in your area, shrimp will work perfectly fine.
When the debate is lost, slander becomes the tool of the loser. Socrates
Sarcastic Coffee Aficionado
Quote by latinfoxy
If you dont marry him would you marry me?? and can we get Personal Assistant in this relationship also?? i mean damn those recipes looks mouth watering!!
Oooooh .... that sounds like a sexy 3sum!! or is it a 4sum?? poor Felix .... (though he'd be in heaven!)
*passes you some wine* .... hehehe
Quote by lafayettemister
Crawfish Etouffe'
1 pound crawfish tails
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell (this is a roux, the essential building block for most Cajun cuisine. can also be made with equal parts oil and flour). Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready.
note... this calls for a lighter roux. Gumbos take a very dark roux, etoufee takes a light or white roux. You just don't cook it as long. Also, if you can't find crawfish in your area, shrimp will work perfectly fine.
I knew you would come up with something like this. Good job. Looks wonderful.
Active Ink Slinger
Quote by chefkathleen
I knew you would come up with something like this. Good job. Looks wonderful.
I'll cook lunch if you make dessert. Then, you can cook supper and I'll make dessert. Of course we'll need to find someway to burn off all those calories too. I'm sure something would come up.
When the debate is lost, slander becomes the tool of the loser. Socrates
Head Nurse
best, flaky buttermilk biscuiits
mix:
1c. AP flour
1c. cake flour
1t. baking powder
1/2t baking soda
1/2 t salt
3 t sugar
cut in:
10 T very cold butter
add 1 c cheese/3T herb if desired(combos i use are cheddar/parsley, montray/chive, swiss/green onion)
dump and gently add 1/3 c. buttermilk or until slightly sticky.
dust board with flour, pat out then cut with biscuit cutter with a twisting motion. cook at 425 for 20 minutes or until fragrant and golden.
Site administrator
SimplyJohn's gourmet Steak dinner:
Bung steak in the hot grill 3 minutes each side with the grilled tomatoes, 2 of, to the side
Bung the chips and breaded onion rings in the air fryer for 15 minutes
Bung the packet of ready made peppercorn sauce in the microwave for 2 minutes (remember to cut the top off the sachet otherwise it like explodes .. very messy)
Serve when all cooked .. oh and open a good bottle of red wine
Get the lodger to bloody clear up and wash the dishes
ZZZZZZZZZZZZZZZZZZZZZZZZZZ.
Enjoy.
Bung steak in the hot grill 3 minutes each side with the grilled tomatoes, 2 of, to the side
Bung the chips and breaded onion rings in the air fryer for 15 minutes
Bung the packet of ready made peppercorn sauce in the microwave for 2 minutes (remember to cut the top off the sachet otherwise it like explodes .. very messy)
Serve when all cooked .. oh and open a good bottle of red wine
Get the lodger to bloody clear up and wash the dishes
ZZZZZZZZZZZZZZZZZZZZZZZZZZ.
Enjoy.
Active Ink Slinger
Pan Seared Steak with Blue Cheese
courtesy of Dori
Ingredients
Steak - Rib Eye is great
Black Pepper and Kosher Salt
Extra Virgin Olive Oil
1/2 Stick of Butter (4 Tablespoons)
Green Onions (optional)
Directions
Pour Extra Virgin Olive Oil all over the steaks and make sure they all get coated in the oil.
Season both sides with your favorite seasonings.
Heat the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending upon how thick your steak is.
Take out of oven and put back on stove and cook longer if needed.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. If you are afraid of pink just cook it longer).
courtesy of Dori
Ingredients
Steak - Rib Eye is great
Black Pepper and Kosher Salt
Extra Virgin Olive Oil
1/2 Stick of Butter (4 Tablespoons)
Green Onions (optional)
Directions
Pour Extra Virgin Olive Oil all over the steaks and make sure they all get coated in the oil.
Season both sides with your favorite seasonings.
Heat the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending upon how thick your steak is.
Take out of oven and put back on stove and cook longer if needed.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. If you are afraid of pink just cook it longer).
Active Ink Slinger
Twist on the Greek Salad courtesy of Jen found at Three Little Piglets
Yields: About 15 Cucumber Cups
Ingredients
2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
~~~~~~~~~~~
Directions
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
*Notes
Adapted from Rachael Ray
Yields: About 15 Cucumber Cups
Ingredients
2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
~~~~~~~~~~~
Directions
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
*Notes
Adapted from Rachael Ray
Active Ink Slinger
Homebaked Onion Rings ! courtesy of Dori
Ingredients
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups of Buttermilk
1/2 cup Italian seasoned bread crumbs
1/3 cup of Parmesan
1/4 crushed Ritz crackers or Corn Flakes (I used Ritz)
salt to taste
olive oil baking spray
Note: You can make this even more low fat by using low fat Buttermilk, Corn Flakes and Whole Wheat bread crumbs. They are already lower in fat by baking them but this makes it just a little bit skinnier.
~~~~~~~~~~~
Directions
Place sliced onions in a shallow dish then pour the buttermilk over the top and then refrigerate for 1-2 hours.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine bread crumbs, Ritz crushed crackers and Parmesan in a large dish and season with salt. Split it in half so you can do two batches which will eliminate clumping and it will stick to the onions better.
Dip each soaked onion ring into the crumb mixture, coat well. Place rings onto two cookie sheets. Lightly spray the tops with olive oil. Bake about 12 minutes or until golden brown and serve immediately. Check periodically in case your oven runs hot.
Ingredients
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups of Buttermilk
1/2 cup Italian seasoned bread crumbs
1/3 cup of Parmesan
1/4 crushed Ritz crackers or Corn Flakes (I used Ritz)
salt to taste
olive oil baking spray
Note: You can make this even more low fat by using low fat Buttermilk, Corn Flakes and Whole Wheat bread crumbs. They are already lower in fat by baking them but this makes it just a little bit skinnier.
~~~~~~~~~~~
Directions
Place sliced onions in a shallow dish then pour the buttermilk over the top and then refrigerate for 1-2 hours.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine bread crumbs, Ritz crushed crackers and Parmesan in a large dish and season with salt. Split it in half so you can do two batches which will eliminate clumping and it will stick to the onions better.
Dip each soaked onion ring into the crumb mixture, coat well. Place rings onto two cookie sheets. Lightly spray the tops with olive oil. Bake about 12 minutes or until golden brown and serve immediately. Check periodically in case your oven runs hot.
Active Ink Slinger
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