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Lucian Luna
Super-Earth
- Joined
- Sep 18, 2010
bagels-
2 cups warm water
4 tablespoons sugar
2 packets active dry yeast
5-6 cups flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow corn meal
1 large egg beaten with 1 tablespoon water
optional toppings-
1/2 cup lightly sauteed minced yellow onions
2 tablespoons poppyseeds
2 tablespoons sesame seeds
1 tablespoon kosher salt
Combine water, 3 tablespoons sugar, and yeast in a large bowl. Stir and let stand 5 minutes.
Gradually add 4 cups of the flour and salt to the mixture and stir well with a wooden spoon until mixture comes together.
Add 1-1 1/2 cups of the remaining flour 1/2 cup at a time until a stiff dough is formed. If it gets to stiff to mix with the spoon transfer to a mixer with a dough hook.
Turn dough out onto a lightly floured surface and knead for 5 minutes. If dough seems sticky and flour to it until it's not sticky anymore..
Lightly oil a large bowl, turning to coat. Cover bowl with a damp clean kitchen towel or plastic wrap and set aside to rise in a warm draft-free area until dough has almost doubled in size, about 1 hour.
Remove dough from bowl and punch dough down with your fist.
Divide dough into 12 equal pieces and form each piece of dough into a ball. Stick your finger through the middle of the dough to make a hole. Smooth tops and sides of the dough and pull the sides gently apart to enlarge the hole and make a circle about 3-3 1/2" in diameter with your finger. Repeat with remaining pieces of dough.
Place bagels on a lightly floured surface and cover with a damp clean kitchen towel then set aside to rest in a warm draft-free area for 15-20 minutes, until dough has risen but hasn't doubled.
Preheat oven to 400 degrees. Lightly grease a baking sheet with remaining teaspoon of oil and sprinkle lightly with cornmeal.
IN a large, heavy pot bring 12 cups of water to boil with remaining tablespoon of sugar.
Carefully lower bagels into boiling water in batches, leaving enough room for them to expand as they cook. Cook for 5 minutes, turning once midway through the cooking time with a slotted spoon.
Remove bagels with a slotted spoon and set aside to drain on paper towels,
Transfer to the prepared baking sheet with the slotted spoon and brush each with the beaten egg mixture. Sprinkle with optional toppings and bake until golden brown and crusty, about 25-30 minutes.
Remove from oven and transfer bagels to a wire rack to cool.
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Dinner Rolls-
1 1/4 cups milk
3/4 cup plus 1/2 teaspoon sugar (granulated splenda)
1/2 cup plus 2 tablespoons butter
3 tablespoons non fat dry milk
1 teaspoon salt
1 packet active dry yeast
1/4 cup warm water
2 eggs, lightly beaten
4 1/2 cups flour
Combine milk, 3/4 cup sugar, 4 tablespoons butter, dry milk, and salt in a small saucepan over medium heat. Cook stirring frequently until butter is melted and sugar is dissolved, about 2-3 minutes. Remove from heat and set aside to cool to lukewarm temperature.
Dissolve yeast and remaining 1/2 teaspoon sugar in warm water in a large mixing bowl. Set aside until foamy, about 10 minutes.
Add milk mixture to yeast mixture and stir to combine.
Add eggs and stir to combine.
Add flour to egg and yeast mixture 1 cup at a time, stirring with a wooden spoon after each addition. If the dough gets to stiff to stir with a spoon use your hands.
Lightly grease inside of a large bowl with 1 teaspoon of the remaining butter. transfer dough to the bowl and turn dough in the bowl to coat. Lightly grease a piece of wax paper or plastic wrap with another teaspoon of butter and use it to cover the bowl, greased side down. Set aside in a warm place until dough has doubled in size, at least 3 hours.
Melt remaining 4 tablespoons of butter and transfer to a small bowl to cool.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, 2-3 minutes.
use a lightly floured rolling pin to roll dough to a thickness of 1/2".
Use a sharp knife to cut dough into 36 equal pieces. Tuck cut edges of each piece under to form a smooth round ball.
Place 3 balls of dough side by side into each well of a muffin pan. Use a pastry brush to lightly brush top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft free area until dough has doubled in size, 1 hour.
Preheat oven to 350 degrees.
Remove plastic wrap and bake for 18-20 minutes, until golden brown and puffed.
Remove from oven and let cool a few minutes before serving.
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Zucchini Bread-
1 1/2 teaspoons butter
3 large eggs
3/4 cup oil
2 teaspoons vanilla extract
1 1/2 cups sugar (splenda granulated)
2 1/2 cups grated zucchini or yellow squash
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Grease a 6 by 9" loaf pan with butter and set aside.
Whisk eggs in a large bowl until yellow and frothy.
Add oil, vanilla, and sugar and whisk to combine.
Add zucchini and mix well.
Sift together flour, cinnamon, baking soda, salt, and baking powder into a medium bowl.
Add dry ingredients to wet ingredients and mix until blended using a rubber spatula. Fold in the nuts.
Pour into prepared loaf pan and bake for 1 1/2 hours, until risen and golden brown.
Remove from oven and let cool in pan for 10 minutes. Turn bread out on a wire rack, set right side up, and cool completely before cutting.
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Fried Corn Chips-
vegetable oil
12 corn tortillas
salt
Heat oil in a large pot to 375 degrees. Cut corn tortillas into large wedges. Fry wedges in batches for 2-3 minutes, until golden and crispy. Remove with a slotted spoon and drain on paper towels, Season chips with salt as soon as they come out of the fryer. Serve with Guacamole and salsa.
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Smoked Ribs with Dry Rub-
Dry Rub-
1/4 cup slat
2 tablespoons pepper
3/4 cup garlic powder
1/2 cup dried oregano
1/2 cup celery seeds
1 cup paprika
1 cup chile powder
Smoked Ribs-
1/4 cup water
3/4 cup vinegar
Juice of 2 lemons
4 slabs baby back pork ribs
Set up grill for indirect cooking over medium heat. Place soaked apple wood chips in smoke box and place over heat on grill. If you're using a charcoal grill place wood chips on top of the coals.
Combine dry rub ingredients. Set aside 1/3 of the mixture. Add water, vinegar and lemon juice to remaining rub to make a paste. Rub paste on both sides of the ribs and set on the grill. Cook for 2 1/2 hours, until ribs are tender. When ribs are just about done use a basting brush to give ribs a final baste with dry rub paste. Cook for another 1-2 minutes, turning once. Shower ribs with the reserved dry rub then serve.
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baked Goat Cheese-
1 french baguette
extra-virgin olive oil
salt and pepper
1 log or medallion firm goat cheese
1 cup olive tapenade
Preheat oven to 375 degrees. Slice baguette into thin rounds and set on a roasting tray. Drizzle with oil and season with salt and pepper. Bake in preheated oven for 7-8 minutes, until golden brown, then set aside.
Place goat cheese on roasting tray and top with pepper. Bake for 5-7 minutes, until warmed through anbd just starting to melt. Serve warm goat cheese with crustini and olive tapenade.
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Taco Salad-
4 burrito-size flour tortillas
2 tablespoons plus 2 teaspoons olive oil
1-1 1/4 pounds lean ground beef
1/2 cup finely chopped yellow onion
1 tablespoon tomato paste
2 teaspoons chopped garlic
2 teaspoons chili powder
1 teaspoon Baby Bam
1/4 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 cups shredded iceberg lettuce
1 1/3 cups chopped tomato
1/2 cup grated cheese
1/4 cup sour cream
Salsa
Guacamole
Preheat oven to 375 degrees.
Cut a 3" wedge from each tortilla and discard. Line a baking sheet with parchment paper. Turn a stainless steel mixing bowl upside down and place it on the parchment paper. Brush each side of tortilla with 1 teaspoon olive oil. Drape each tortilla over the bowl one at a time, placing the cut ends together so that they resemble an upside down shallow cone. Bake until crisp, about 10 minutes.
Remove baking sheet from oven and carefully transfer the bowl to a wire rack to cool. Repeat with remaining tortillas and set aside.
While tortilla bowls are baking set a skillet over medium heat. Add ground beef and cook, stirring occasionally until brown, about 5 minutes.
Remove from heat and strain in a colander set over a bowl to remove fat. Discard the fat and return beef to the pan. Add onion and cook, stirring occasionally until the onions are soft, about 3 minutes.
Add tomato paste and garlic, stir to blend and cook for 30 seconds. Add chili powder, Baby Bam, and salt. Stir to blend and add chicken broth.
After 1 minute, when broth is reduced to half, remove from heat and set aside to cool.
Place a tortilla bowl right side up on each plate. PLace 1/4 cup of ground beef in center of each bowl. Top with 1/2 cup shredded lettuce, 1/3 cup tomatoes, 2 tablespoons cheese and 1 tablespoon sour cream. Serve immediately with salsa and guacamole.
Baby Bam-
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Place all ingredients in a small mixing bowl and stir well to combine. Store in an airtight container for up to 3 months. If you like things spicer you can add 1/4 teaspoon cayene pepper to the mixture.
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Power-Packed Spinach Salad
Salad-
8 slices bacon
10 cups fresh spinach rinsed, stemmed, and patted dry
2 cups white button mushrooms wiped clean, trimmed and sliced
1 cup thinly sliced red onion
2 medium tomatoes cored and cut into wedges
2 hard-boiled eggs peeled and thinly sliced
Position rack in center of oven and preheat to 375 degrees.
Line a baking sheet with parchment paper and arrange bacon strips on it. Bake for 20-25 minutes, until brown and crispy.
Remove from oven and let cool for 15 minutes then crumble into bite-size pieces.
Combine spinach, bacon, mushrooms, and onion in a large mixing bowl and toss.
Divide spinach mixture among 4 large plates or 8 small plates.
Garnish with tomato wedges and hard boiled eggs. Drizzle with dressing and serve.
Dressing-
1/2 cup honey
3/4 cup dijon mustard
1 cup oil
2 table spoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
Combine honey and mustard in a medium mixing bowl and whisk to blend.
Slowly add oil in a steady stream, whisking until blended and smooth.
Add lemon juice, salt and pepper and whisk to blend.
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Sweet Lemon Ricotta with Mixed Berries and Biscotti
1 cup strawberries, hulled and halved
1 cup raspberries
1 cup blackberries
1 cup powdered sugar or splenda
1 lemon, zested and juiced
3 cups ricotta cheese
almond biscotti
Combine the berries in a medium pot and place over low heat. Add 1/2 cup powdered sugar and lemon juice. Simmer for 7-10 minutes then shut off the heat and set aside to cool.
Combine remaining 1/2 cup powdered sugar, lemon zest and ricotta in a food processor. Process until mixture is light and fluffy.
Spoon ricotta mixture into glasses and top with berry compote. Place biscotti on the side and serve.
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Candied Nuts-
2 tablespoons water
1/4 cup sugar or granulated splenda
1 1/2 cups raw nuts
Bring water and sugar to a boil in a medium saucepan over medium heat.
When sugar has dissolved add the nuts. Stir occasionally to coat the nuts. At the 2 minute mark stir vigorously. In about a minute water will evaporate and sugar will crystalize on the nuts. Turn off heat immediately when all the sugar has crystalized on the nuts, but keeping stirring. Sugar should begin to caramelize and turn light brown on the nuts. Pour nuts onto a plate to cool.
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taco Bell Mild Border Sauce-
3 cups water
2 teaspoons cornstarch
1 six ounce can tomato paste
3 tablespoons white vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
Dissolve cornstarch in water in a medium saucepan.
Add remaining ingredients and stir well. Bring mixture to a boil over medium heat then reduce heat and simmer for 5 miutes. Turn off heat and cover sauce until it has cooled. Store sauce in a covered container in your refrigerator.
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Taco Bell Baja Sauce-
1/4 of a red bell pepper, seeded and coarsely chopped.
1 large jalapeno chile, chopped in half
2 tablespoons diced spanish onion
1 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon cracked black pepper
pinch garlic powder
pinch cumin
Puree pepper and onions in a food processor.
Mix 1 cup mayonnaise and 4 teaspoons of vegetable puree in a medium bowl. Add remaining ingredients and mix well. Chill for several hours to let flavors develop.
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Garlic King Crab Legs-
1 cup vegetable oil
2 large heads of garlic
1 tablespoon dried parsley flakes
2 pounds king crab legs
melted butter for on the side
Fill a large pot halfway with water. Add oil and bring to a boil.Crush garlic cloves with a mallet. When water and oil comes to a boil add garlic and parsley flakes and boil for 15 minutes.
Cut grab legs in half so they will fit in the pot. use handle end of a thin wooden spoon or nutcracker to poke several holes in shell of each crab leg. Lower into pot and boil for 5-6 minutes.remove crab legs and drain. Arrange 1 pound of crab on each plate. Serve with melted butter on the side.
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Chili Sauce-
1 cup tomato puree
1/3 cup light corn syrup
1/4 cup white vinegar
2 teaspoons dried minced onion
2 teaspoons sugar or granulated splenda
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon garlic powder
Whisk together all the ingredients in a small saucepan and place over medium low heat. When mixture begins to bubble, reduce heat to low and simmer uncovered for 30 minutes. Cover and cool then refrigerate.
*to turn this into Cocktail Sauce stir in 2 teaspoons horseradish when sauce has cooled then cover and chill until needed.
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Pumpkin Pie Shake-
2/4 cup whole milk
3 tablespoons sugar or granulated splenda
3 cups vanilla ice cream
3/4 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
Canned whipped cream and 2 maraschino cherries to garnish
Dissolve sugar in milk in a measuring cup or small bowl.
Combine milk and sugar mixture with ice cream, pumpkin, and pumpkin pie spice in a blender on high. Blend until smooth, stir if necessary, and then pour into two glasses and garnish with whipped cream and a cherry.
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Garlic and Herb cheese spread-
1 twelve ounce tup Philadelphia whipped cream cheese
1 1/2 teaspoons finely minced garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
Gently stir garlic, Italian seasoning, salt and onion powder into the whipped cream cheese. Store in fridge overnight. Stir once more before serving.
update: this is thanks to a PM from Soren. This ia what he does-
Replace cream cheese with Laban (lebanese) yogurt and add a bit of olive oil.
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baked Sweet Potato-
4 sweet potatoes
vegetable oil
3 tablespoons sugar or granulated splenda
1 1/2 teaspoons ground cinnamon
1/2 cup whipped butter
Preheat oven to 350 degrees. Rub a little oil on the skin of the sweet potato and bake for 45-75 minutes. When hey are done the outside will have darkened and the inside will be soft.
As potatoes bake combine sugar and cinnamon in a small bowl.
To serve slice sweet potato down the center. Add two tablespoons of whipped butte and sprinkle some cinnamon sugar over the top.
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Cornbread-
1 1/4 cups flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar or granulated splenda
3/4 teaspoon salt
1 1/4 cups milk
1/4 cup shortening
1 egg
Preheat oven to 400 degrees.
Combine flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
Add milk, shortening, and egg and mix until all ingredients are well combined.
Pour batter into a greased 8x8 inch pan.
bake for 25-30 minutes until top is golden brown. Let the cornbread cool slightly before slicing it into 9 pieces.
Honey butter-
1/2 cup softened butter
1/3 cup honey
Use a mixer on high to whip butter and honey together until smooth and fluffy. Use on cornbread.
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Banana Cream Pie-
crust:
1/4 cup butter
1/4 cup shortening
1 1/4 cups flour
1 tablespoon sugar or granulated splenda
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
filling:
2/3 cup sugar or granulated splenda
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
4 beaten egg yolks
1 tablespoon butter
2 teaspoons vanilla
2 sliced ripe bananas
topping:
1 can whipped cream
1/4 cup slivered almonds
To make crust beat together butter and shortening until smooth and creamy and chill until firm.
Sift together flour, sugar, and salt in medium bowl.
Use a fork to cut butter and shortening mixture into the dry ingredients until mixture is a consistent texture. Mix egg yolk, ice water, and vinegar into dough then form into a ball and refrigerate for 1 hour.
Preheat oven to 450 degrees when dough has chilled, roll it out and press into a 9" pie plate.
Press parchment paper or aluminum foil into the crust and weight down with a pie weight or another pie tin filled with beans. Bake for 15 minutes then remove weight and prick crust with fork. bake for another 5-10 minutes, until crust is golden brown. Let crust cool.
To make the filling sift together sugar, cornstarch, and salt into a medium saucepan.
Blend milk and eggs in a medium bowl then ad mixture to dry ingredients and cook over medium heat stirring constantly for 6-8 minutes or until mixture boils and thickens then cook for 1 minute more.
Remove filling from heat and mix in vanilla.
Put plastic wrap on surface of filling and let cool to room temperature.
When cooled remove plastic wrap and add sliced bananas then stir.
Pour filling into pie shell and chill for a couple hours. Slice across pie 3 times to make 6 slices. Serve each slice topped with whipped cream and slivered almonds.
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Beau Rivage Bloody Mary Mix-
1 six ounce can tomato paste
2 cups water
1 twelve ounce can V-8 vegetable juice
1/3 cup vinegar
1/4 cup Worcestershire Sauce
2 teaspoons Lawry's seasoned salt
1 1/4 teaspoon pepper
1/2 teaspoon Tabasco
Combine all ingredients in a pitcher and stir well. Combine with vodka to make bloody mary's.
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Simple Syrup-
1/2 cup hot water
1/2 cup sugar
Stir ingredients together until sugar is dissolved. This is an easy way to sweeten drinks
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Mr & Mrs Tea Sweet & Sour Mix-
3 cups hot water
3/4 cup bottled lime juice
1/2 cup corn syrup
1/4 cup sugar or granulated splenda
1/4 cup bottled lemon juice
1 drop yellow food coloring
Combine all ingredients in a 2 quart pitcher and mix until sugar is dissolved. Store covered in refrigerator.
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Restaurant Style Mai Tai Mix-
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup passion fruit juice
2 tablespoons maraschino cherry juice
1 1/2 tablespoons simple syrup
Combine ingredients in a pitcher. Cover and refrigerate until needed. hell this would be good as a non-alcoholic drink too.
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Restaurant Style Pina Colada Mix-
1 1/2 cups cream of coconut
3 1/2 cups pineapple juice
Combine ingredients in a pitcher. Cover and refrigerate until needed.
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Pizza Sandwiches-
3 1/4 cup grated provolone cheese
1 1/4 cup grated mozzarella
1 french baguette
1/2 cup tomato sauce
3/4 teaspoon Baby Bam
1/4 cup pepperoni slices
1/4 cup grated parmesan cheese
Crush red peppers
Preheat oven to 325 degrees.
Combine provolone and mozzarella in a small bowl.
Cut baguette into four 5" long sections.
Cut off top third of bread horizontally and reserve top for another use. Scoop out and discard some of the soft inner part of the bread, leaving a 1" shell.
Spread tomato sauce evenly among the bread shells and sprinkle with Baby Bam. Divide 2 cups of cheese mixture among the 4 sandwiches and arrange pepperoni slices evenly on top.
Place sandwiches on a baking sheet and bake 20 minutes.
Remove from oven and sprinkle with remaining cheese mixture then return to oven. Bake another 5 minutes.
Remove from oven and sprinkle each sandwich with Parmesan and red pepper flakes.
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McDonald's Hamburger-
1/8 pound ground beef
1 plain hamburger bun
salt to taste
1 tablespoon catsup
1/2 teaspoon mustard
1/2 teasppon finely minced onion
1 dill pickle slice
Roll ground beef into a ball and then press flat on wax paper until 1/4 inch thick.
Brown the faces of the bun in a frying pan over medium heat.
Remove bun and cook burger in same pan for 2 minutes per side. Salt both sides during cooking.
Spread catsup, mustard, and onion on top bun then top with pickle.
Put beef patty on bottom bun and then top with top bun.
Microwave on high for 10-15 seconds.
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McDonald's Quarter Pounder with cheese-
1 sesame seed bun
1/4 pound ground beef
salt to taste
1 tablespoon catsup
1/2 teaspoon mustard
1 teaspoon chopped onion
2 dill pickle slices
2 slices American cheese
Brown faces of bun in a large sauce pan over medium heat.
Roll ground beef into a ball then flatten on wax paper until 1/2" thick.
Cook burger 3-4 minutes per side. Salt each side during cooking.
Spread catsup and then mustard on the top bun then add onion and pickle.
Place 1 slice of cheese on the bottom bun, then the beef patty and the other slice of cheese.
Top with the top bun.
Microwave on high for 15 seconds.
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Denny's club sandwich-
3 slices toasted white bread
4 1/2 teaspoons Mayonnaise
3 ounces sliced turkey breast
2 iceberg lettuce leaves
2-3 slices cooked bacon
2 tomato slices
Spread about 1 1/2 teaspoons mayonnaise on one side of each toasted white bread slice.
Arrange turkey on one slice of toast.
tear or fold one lettuce leaf to fit on sliced turkey.
Stack on another slice of toast with mayo side facing up.
Break 2-3 slices of cooked bacon to fit on second slice of toast.
Tear or fold second lettuce leaf to fit on top of bacon.
Arrange two tomato slices to fit on lettuce.
Top off with last piece of toast turned with mayo side down.
Pierce sandwich with four toothpicks between corners and slice in to four pieces, cutting from corner to corner with a serrated knife so toothpicks are in center of each slice.
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Hard Rock Cafe Coleslaw-
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons sugar or granulated splenda
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
Combine all ingredients except cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
And cabbage and carrots and toss well.
Cover and chill overnight in refrigerator for 24-48 hours to let flavors develop.
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Carl's Jr. Western Bacon Cheeseburger-
2 frozen onion rings
1/4 pound ground beef
1 sesame seed hamburger bun
2 slices bacon
salt to taste
1 slice American cheese
2 tablespoons Bull's-Eye Hickory Smoke barbecue sauce
Preheat a clean barbecue to medium heat.
Bake onion rings in oven according to directions on the package.
Form ground beef into a flat burger the same diameter as the bun.
Grill faces of top and bottom bun in a frying pan on the stove over medium heat. Keep pan hot.
Cook bacon slices in the pan.
Grill burger for 3-4 minutes per side. Salt each side.
Spread 1 tablespoon of the barbecue sauce on the faces of each bun.
Place both onion rings on the sauce on the bottom bun. Next stack the meat, cheese, and bacon crossed over each other.
Top with the top bun.
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Dunkin' Donuts Coffee Coolatta-
1 1/3 cup cold strong coffee
1 cup milk
5 tablespoons sugar or granulated splenda
2 tablespoons Hershey's chocolate syrup
1 tablespoon Torani hazelnut syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups ice cubes
Brew strong coffee by using twice the amount of grounds required by your coffeemaker. Chill in refrigerator until cold.
Combine cold coffee, milk, sugar, chocolate, hazelnut, vanilla, and almond extract in a blender and blend for 1 minute on low.
Add ice and blend on high until ice is crushed and drink is smooth. Pour into a tall glass or two smaller ones and serve with straws.
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Dairy Queen Moolatte-
! cup espresso
1/3 cup sugar or granulated splenda
3 cups ice
2 cups vanilla ice cream
1/4 cup whole milk
canned whipped cream to garnish
Dissolve sugar in espresso and chill.
Combine all ingredients in blender and blend on high until ice is crushed and drink is smooth.
Pour into two glasses and serve with straws and whipped cream on top.
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Rice Pilaf-
2 tablespoons butter
1/2 cup chopped yellow onion
1 cup long grain white rice
1 cup water
1 cup reduced sodium chicken broth
1 teaspoon salt
2 tablespoons thinly sliced scallions
Preheat oven to 350 degrees.
Melt butter over medium heat in a medium saucepan. Add onion and cook, stirring, 3-4 minutes or until soft.
Add rice and cook, stirring for 2 minutes.
Add water, broth, and salt and bring to a boil.
Cover pan with lid and transfer to oven. Bake for 25-30 minutes, until liquid is absorbed.
Remove from oven and let sit for 5-10 minutes.
Fluff rice with a fork and stir in scallions. Serve hot.
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Artichokes-
4 artichokes
1/4 cup plus 1 teaspoon salt
1 lemon, halved, plus 2 tablespoons lemon juice
12 tablespoons butter
Bring 3 quarts water and 1/4 cup salt to boil in a large pot.
Place artichokes on a cutting board. Trim stem ends off until bottom is flat. Cut off top third of each artichoke and discard.
Use scissors to cut pointed tip from each remaining outer leave and discard,
Rub cut ares with lemon halves.
Squeeze any remaining juice from lemon halves and add juice to boiling water along with the lemon halves.
Carefully add artichokes to the boiling water. Top with a heavy lid that will fit inside the pot and keep the artichokes submerged.
Lower heat and cook at a slow boil until for 20-30 minutes, until artichokes are tender.
Transfer artichokes to a strainer. Turn each one upside down and let drain until cool enough to handle.
To make lemon butter sauce melt butter over medium heat in a small saucepan.
Add remaining 2 tablespoons lemon juice and remaining teaspoon salt then stir to combine.
Remove from heat and transfer to small dipping bowls to serve with artichokes.
Serve artichokes either warm or cold.
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In N Out Double Double-
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft thousand Island dressing
1 large tomato slice
1 large lettuce leaf
4 slices american cheese singles or 2 slices real american cheese
1 onion slice
Preheat frying pan over medium heat.
Lightly toast both halves of the hamburger bun face down. Set aside.
Separate beef into two portions and form each half into a thin patty slightly larger than the bun.
Lightly salt each patty and cook for 2-3 minutes on the first side.
Flip patties over and place two slices of cheese on top of each one. Cook for 2-3 minutes.
Build burger in this order from bottom up:
Bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
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Yoo hoo chocolate drink-
1/2 cup Nestle Quick chocolate powder
1 1/2 cups nonfat dry milk
3 cups water
Mix all contents in a blender for 30 seconds.
Refrigerate until cool.
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Sara Lee Original Cream Cheesecake-
(crust)
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar or granulated splenda
1/2 cup softened butter
(filling)
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar or granulated splenda
2 tablespoons softened butter
1 teaspoon vanilla extract
(topping)
3/4 cup sour cream
1/4 cup powdered sugar or splenda
Preheat oven to 375 degrees.
To make the crust combine graham cracker crumbs, sugar and butter and mix well.
Press mixture firmly into an ungreased 9" pie plate. Press flat onto bottom only.
Bake for 8 minutes or until edges are slightly brown. reduce heat to 350 degrees.
To make the filling combine the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until sugar has dissolved.
Add butter and vanilla and blend until smooth.
Pour filling over crust.
Bake for 30-35 minutes.
Cool for 1 hour.
To make the topping mix the sour cream and powdered sugar then spread mixture over top of the cooled cheesecake. Chill until ready to eat.
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Jack in the box taco-
1 pound ground beef
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup Ortega or Pico Pica brand mild taco sauce
12 soft corn tortillas
3 cups cooking oil
6 slices american cheese
1 head finely chopped lettuce
Slowly brown the ground beef over low heat. use a wooden spoon to chop and stir the meat, keeping it fine and smooth.
When beef is brown drain the fat.
Add refried beans and use spoon to smash whole beans into the mixture, creating a smooth texture.
Add salt, chili powder and 2 tablespoons of taco sauce to the mixture. Remove from heat.
In another skillet heat 1/4" of oil until hot. Crisco is the best.
Spread 1/12 of the beef mixture on center of each tortilla.
Fold over and press so that beef acts like an adhesive.
Drop each taco into pan of hot oil and fry on both sides until crispy.
When cooked remove from oil and place on some paper towels to cool.
Slightly pry open each taco and add 1/2 slice cheese cut diagonally and some lettuce. Top with 1 1/2 teaspoons of remaining sauce.
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Hardee's French Fries-
6 cups oil
1/3 cup sugar or granulated splenda
2 cups warm water
2 large russett potatoes
salt
Heat oil in a deep saucepan over low-medium heat for 20 minutes.
Mix sugar into water in a medium bowl until dissolved.
Cut potatoes in half lengthwise and then into 1/4" strips.
Put potatoes into sugar solution and soak for 15 minutes.
Remove potatoes and dry them on paper towels.
Test oil by frying a couple of potatoes slices for 6 minutes. Remove and cool then taste. If oil is to hot turn it down and test again. If fries are undercooked turn up the heat.
When the oil is the right temperature put all potato slices in oil for 1 minute.
Take fries out and let them cool.
When they are cooled place them in the oil again for 5 minutes, until golden brown.
Remove from oil and place on a paper towel covered plate.
Salt to taste.
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Taco Bell Enchirito-
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
one 30-ounce can refried beans
1 package 10 or 12" flour tortillas
1/4 onion, diced
one 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 two ounce can sliced black olives
Slowly brown ground beef in a skillet, using a wooden spoon or spatula to seperate beef into pea size pieces.
Add salt, chili powder, and minced onion.
With a mixer or potato masher beat refried beans until smooth.
Heat beans in a small saucepan or in a microwave oven.
Warm tortillas all at once in a covered container or wrapped in a moist towel in a microwave set on high for 40 seconds or warm individually in a skillet over low heat for 2-3 minutes each side.
Spoon 3 tablespoons of beef into the center of each tortilla, sprinkle with 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans.
Fold sides of each tortilla over beans and meat. Flip tortilla over onto a plate.
Spoon 3 tablespoons of enchilada sauce over top of tortilla.
Sprinkle on 1/4 cup shredded cheese.
Top with 3 olives.
2 cups warm water
4 tablespoons sugar
2 packets active dry yeast
5-6 cups flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow corn meal
1 large egg beaten with 1 tablespoon water
optional toppings-
1/2 cup lightly sauteed minced yellow onions
2 tablespoons poppyseeds
2 tablespoons sesame seeds
1 tablespoon kosher salt
Combine water, 3 tablespoons sugar, and yeast in a large bowl. Stir and let stand 5 minutes.
Gradually add 4 cups of the flour and salt to the mixture and stir well with a wooden spoon until mixture comes together.
Add 1-1 1/2 cups of the remaining flour 1/2 cup at a time until a stiff dough is formed. If it gets to stiff to mix with the spoon transfer to a mixer with a dough hook.
Turn dough out onto a lightly floured surface and knead for 5 minutes. If dough seems sticky and flour to it until it's not sticky anymore..
Lightly oil a large bowl, turning to coat. Cover bowl with a damp clean kitchen towel or plastic wrap and set aside to rise in a warm draft-free area until dough has almost doubled in size, about 1 hour.
Remove dough from bowl and punch dough down with your fist.
Divide dough into 12 equal pieces and form each piece of dough into a ball. Stick your finger through the middle of the dough to make a hole. Smooth tops and sides of the dough and pull the sides gently apart to enlarge the hole and make a circle about 3-3 1/2" in diameter with your finger. Repeat with remaining pieces of dough.
Place bagels on a lightly floured surface and cover with a damp clean kitchen towel then set aside to rest in a warm draft-free area for 15-20 minutes, until dough has risen but hasn't doubled.
Preheat oven to 400 degrees. Lightly grease a baking sheet with remaining teaspoon of oil and sprinkle lightly with cornmeal.
IN a large, heavy pot bring 12 cups of water to boil with remaining tablespoon of sugar.
Carefully lower bagels into boiling water in batches, leaving enough room for them to expand as they cook. Cook for 5 minutes, turning once midway through the cooking time with a slotted spoon.
Remove bagels with a slotted spoon and set aside to drain on paper towels,
Transfer to the prepared baking sheet with the slotted spoon and brush each with the beaten egg mixture. Sprinkle with optional toppings and bake until golden brown and crusty, about 25-30 minutes.
Remove from oven and transfer bagels to a wire rack to cool.
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Dinner Rolls-
1 1/4 cups milk
3/4 cup plus 1/2 teaspoon sugar (granulated splenda)
1/2 cup plus 2 tablespoons butter
3 tablespoons non fat dry milk
1 teaspoon salt
1 packet active dry yeast
1/4 cup warm water
2 eggs, lightly beaten
4 1/2 cups flour
Combine milk, 3/4 cup sugar, 4 tablespoons butter, dry milk, and salt in a small saucepan over medium heat. Cook stirring frequently until butter is melted and sugar is dissolved, about 2-3 minutes. Remove from heat and set aside to cool to lukewarm temperature.
Dissolve yeast and remaining 1/2 teaspoon sugar in warm water in a large mixing bowl. Set aside until foamy, about 10 minutes.
Add milk mixture to yeast mixture and stir to combine.
Add eggs and stir to combine.
Add flour to egg and yeast mixture 1 cup at a time, stirring with a wooden spoon after each addition. If the dough gets to stiff to stir with a spoon use your hands.
Lightly grease inside of a large bowl with 1 teaspoon of the remaining butter. transfer dough to the bowl and turn dough in the bowl to coat. Lightly grease a piece of wax paper or plastic wrap with another teaspoon of butter and use it to cover the bowl, greased side down. Set aside in a warm place until dough has doubled in size, at least 3 hours.
Melt remaining 4 tablespoons of butter and transfer to a small bowl to cool.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, 2-3 minutes.
use a lightly floured rolling pin to roll dough to a thickness of 1/2".
Use a sharp knife to cut dough into 36 equal pieces. Tuck cut edges of each piece under to form a smooth round ball.
Place 3 balls of dough side by side into each well of a muffin pan. Use a pastry brush to lightly brush top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft free area until dough has doubled in size, 1 hour.
Preheat oven to 350 degrees.
Remove plastic wrap and bake for 18-20 minutes, until golden brown and puffed.
Remove from oven and let cool a few minutes before serving.
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Zucchini Bread-
1 1/2 teaspoons butter
3 large eggs
3/4 cup oil
2 teaspoons vanilla extract
1 1/2 cups sugar (splenda granulated)
2 1/2 cups grated zucchini or yellow squash
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Grease a 6 by 9" loaf pan with butter and set aside.
Whisk eggs in a large bowl until yellow and frothy.
Add oil, vanilla, and sugar and whisk to combine.
Add zucchini and mix well.
Sift together flour, cinnamon, baking soda, salt, and baking powder into a medium bowl.
Add dry ingredients to wet ingredients and mix until blended using a rubber spatula. Fold in the nuts.
Pour into prepared loaf pan and bake for 1 1/2 hours, until risen and golden brown.
Remove from oven and let cool in pan for 10 minutes. Turn bread out on a wire rack, set right side up, and cool completely before cutting.
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Fried Corn Chips-
vegetable oil
12 corn tortillas
salt
Heat oil in a large pot to 375 degrees. Cut corn tortillas into large wedges. Fry wedges in batches for 2-3 minutes, until golden and crispy. Remove with a slotted spoon and drain on paper towels, Season chips with salt as soon as they come out of the fryer. Serve with Guacamole and salsa.
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Smoked Ribs with Dry Rub-
Dry Rub-
1/4 cup slat
2 tablespoons pepper
3/4 cup garlic powder
1/2 cup dried oregano
1/2 cup celery seeds
1 cup paprika
1 cup chile powder
Smoked Ribs-
1/4 cup water
3/4 cup vinegar
Juice of 2 lemons
4 slabs baby back pork ribs
Set up grill for indirect cooking over medium heat. Place soaked apple wood chips in smoke box and place over heat on grill. If you're using a charcoal grill place wood chips on top of the coals.
Combine dry rub ingredients. Set aside 1/3 of the mixture. Add water, vinegar and lemon juice to remaining rub to make a paste. Rub paste on both sides of the ribs and set on the grill. Cook for 2 1/2 hours, until ribs are tender. When ribs are just about done use a basting brush to give ribs a final baste with dry rub paste. Cook for another 1-2 minutes, turning once. Shower ribs with the reserved dry rub then serve.
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baked Goat Cheese-
1 french baguette
extra-virgin olive oil
salt and pepper
1 log or medallion firm goat cheese
1 cup olive tapenade
Preheat oven to 375 degrees. Slice baguette into thin rounds and set on a roasting tray. Drizzle with oil and season with salt and pepper. Bake in preheated oven for 7-8 minutes, until golden brown, then set aside.
Place goat cheese on roasting tray and top with pepper. Bake for 5-7 minutes, until warmed through anbd just starting to melt. Serve warm goat cheese with crustini and olive tapenade.
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Taco Salad-
4 burrito-size flour tortillas
2 tablespoons plus 2 teaspoons olive oil
1-1 1/4 pounds lean ground beef
1/2 cup finely chopped yellow onion
1 tablespoon tomato paste
2 teaspoons chopped garlic
2 teaspoons chili powder
1 teaspoon Baby Bam
1/4 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 cups shredded iceberg lettuce
1 1/3 cups chopped tomato
1/2 cup grated cheese
1/4 cup sour cream
Salsa
Guacamole
Preheat oven to 375 degrees.
Cut a 3" wedge from each tortilla and discard. Line a baking sheet with parchment paper. Turn a stainless steel mixing bowl upside down and place it on the parchment paper. Brush each side of tortilla with 1 teaspoon olive oil. Drape each tortilla over the bowl one at a time, placing the cut ends together so that they resemble an upside down shallow cone. Bake until crisp, about 10 minutes.
Remove baking sheet from oven and carefully transfer the bowl to a wire rack to cool. Repeat with remaining tortillas and set aside.
While tortilla bowls are baking set a skillet over medium heat. Add ground beef and cook, stirring occasionally until brown, about 5 minutes.
Remove from heat and strain in a colander set over a bowl to remove fat. Discard the fat and return beef to the pan. Add onion and cook, stirring occasionally until the onions are soft, about 3 minutes.
Add tomato paste and garlic, stir to blend and cook for 30 seconds. Add chili powder, Baby Bam, and salt. Stir to blend and add chicken broth.
After 1 minute, when broth is reduced to half, remove from heat and set aside to cool.
Place a tortilla bowl right side up on each plate. PLace 1/4 cup of ground beef in center of each bowl. Top with 1/2 cup shredded lettuce, 1/3 cup tomatoes, 2 tablespoons cheese and 1 tablespoon sour cream. Serve immediately with salsa and guacamole.
Baby Bam-
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Place all ingredients in a small mixing bowl and stir well to combine. Store in an airtight container for up to 3 months. If you like things spicer you can add 1/4 teaspoon cayene pepper to the mixture.
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Power-Packed Spinach Salad
Salad-
8 slices bacon
10 cups fresh spinach rinsed, stemmed, and patted dry
2 cups white button mushrooms wiped clean, trimmed and sliced
1 cup thinly sliced red onion
2 medium tomatoes cored and cut into wedges
2 hard-boiled eggs peeled and thinly sliced
Position rack in center of oven and preheat to 375 degrees.
Line a baking sheet with parchment paper and arrange bacon strips on it. Bake for 20-25 minutes, until brown and crispy.
Remove from oven and let cool for 15 minutes then crumble into bite-size pieces.
Combine spinach, bacon, mushrooms, and onion in a large mixing bowl and toss.
Divide spinach mixture among 4 large plates or 8 small plates.
Garnish with tomato wedges and hard boiled eggs. Drizzle with dressing and serve.
Dressing-
1/2 cup honey
3/4 cup dijon mustard
1 cup oil
2 table spoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
Combine honey and mustard in a medium mixing bowl and whisk to blend.
Slowly add oil in a steady stream, whisking until blended and smooth.
Add lemon juice, salt and pepper and whisk to blend.
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Sweet Lemon Ricotta with Mixed Berries and Biscotti
1 cup strawberries, hulled and halved
1 cup raspberries
1 cup blackberries
1 cup powdered sugar or splenda
1 lemon, zested and juiced
3 cups ricotta cheese
almond biscotti
Combine the berries in a medium pot and place over low heat. Add 1/2 cup powdered sugar and lemon juice. Simmer for 7-10 minutes then shut off the heat and set aside to cool.
Combine remaining 1/2 cup powdered sugar, lemon zest and ricotta in a food processor. Process until mixture is light and fluffy.
Spoon ricotta mixture into glasses and top with berry compote. Place biscotti on the side and serve.
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Candied Nuts-
2 tablespoons water
1/4 cup sugar or granulated splenda
1 1/2 cups raw nuts
Bring water and sugar to a boil in a medium saucepan over medium heat.
When sugar has dissolved add the nuts. Stir occasionally to coat the nuts. At the 2 minute mark stir vigorously. In about a minute water will evaporate and sugar will crystalize on the nuts. Turn off heat immediately when all the sugar has crystalized on the nuts, but keeping stirring. Sugar should begin to caramelize and turn light brown on the nuts. Pour nuts onto a plate to cool.
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taco Bell Mild Border Sauce-
3 cups water
2 teaspoons cornstarch
1 six ounce can tomato paste
3 tablespoons white vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
Dissolve cornstarch in water in a medium saucepan.
Add remaining ingredients and stir well. Bring mixture to a boil over medium heat then reduce heat and simmer for 5 miutes. Turn off heat and cover sauce until it has cooled. Store sauce in a covered container in your refrigerator.
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Taco Bell Baja Sauce-
1/4 of a red bell pepper, seeded and coarsely chopped.
1 large jalapeno chile, chopped in half
2 tablespoons diced spanish onion
1 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon cracked black pepper
pinch garlic powder
pinch cumin
Puree pepper and onions in a food processor.
Mix 1 cup mayonnaise and 4 teaspoons of vegetable puree in a medium bowl. Add remaining ingredients and mix well. Chill for several hours to let flavors develop.
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Garlic King Crab Legs-
1 cup vegetable oil
2 large heads of garlic
1 tablespoon dried parsley flakes
2 pounds king crab legs
melted butter for on the side
Fill a large pot halfway with water. Add oil and bring to a boil.Crush garlic cloves with a mallet. When water and oil comes to a boil add garlic and parsley flakes and boil for 15 minutes.
Cut grab legs in half so they will fit in the pot. use handle end of a thin wooden spoon or nutcracker to poke several holes in shell of each crab leg. Lower into pot and boil for 5-6 minutes.remove crab legs and drain. Arrange 1 pound of crab on each plate. Serve with melted butter on the side.
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Chili Sauce-
1 cup tomato puree
1/3 cup light corn syrup
1/4 cup white vinegar
2 teaspoons dried minced onion
2 teaspoons sugar or granulated splenda
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon garlic powder
Whisk together all the ingredients in a small saucepan and place over medium low heat. When mixture begins to bubble, reduce heat to low and simmer uncovered for 30 minutes. Cover and cool then refrigerate.
*to turn this into Cocktail Sauce stir in 2 teaspoons horseradish when sauce has cooled then cover and chill until needed.
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Pumpkin Pie Shake-
2/4 cup whole milk
3 tablespoons sugar or granulated splenda
3 cups vanilla ice cream
3/4 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
Canned whipped cream and 2 maraschino cherries to garnish
Dissolve sugar in milk in a measuring cup or small bowl.
Combine milk and sugar mixture with ice cream, pumpkin, and pumpkin pie spice in a blender on high. Blend until smooth, stir if necessary, and then pour into two glasses and garnish with whipped cream and a cherry.
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Garlic and Herb cheese spread-
1 twelve ounce tup Philadelphia whipped cream cheese
1 1/2 teaspoons finely minced garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
Gently stir garlic, Italian seasoning, salt and onion powder into the whipped cream cheese. Store in fridge overnight. Stir once more before serving.
update: this is thanks to a PM from Soren. This ia what he does-
Replace cream cheese with Laban (lebanese) yogurt and add a bit of olive oil.
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baked Sweet Potato-
4 sweet potatoes
vegetable oil
3 tablespoons sugar or granulated splenda
1 1/2 teaspoons ground cinnamon
1/2 cup whipped butter
Preheat oven to 350 degrees. Rub a little oil on the skin of the sweet potato and bake for 45-75 minutes. When hey are done the outside will have darkened and the inside will be soft.
As potatoes bake combine sugar and cinnamon in a small bowl.
To serve slice sweet potato down the center. Add two tablespoons of whipped butte and sprinkle some cinnamon sugar over the top.
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Cornbread-
1 1/4 cups flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar or granulated splenda
3/4 teaspoon salt
1 1/4 cups milk
1/4 cup shortening
1 egg
Preheat oven to 400 degrees.
Combine flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
Add milk, shortening, and egg and mix until all ingredients are well combined.
Pour batter into a greased 8x8 inch pan.
bake for 25-30 minutes until top is golden brown. Let the cornbread cool slightly before slicing it into 9 pieces.
Honey butter-
1/2 cup softened butter
1/3 cup honey
Use a mixer on high to whip butter and honey together until smooth and fluffy. Use on cornbread.
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Banana Cream Pie-
crust:
1/4 cup butter
1/4 cup shortening
1 1/4 cups flour
1 tablespoon sugar or granulated splenda
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
filling:
2/3 cup sugar or granulated splenda
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
4 beaten egg yolks
1 tablespoon butter
2 teaspoons vanilla
2 sliced ripe bananas
topping:
1 can whipped cream
1/4 cup slivered almonds
To make crust beat together butter and shortening until smooth and creamy and chill until firm.
Sift together flour, sugar, and salt in medium bowl.
Use a fork to cut butter and shortening mixture into the dry ingredients until mixture is a consistent texture. Mix egg yolk, ice water, and vinegar into dough then form into a ball and refrigerate for 1 hour.
Preheat oven to 450 degrees when dough has chilled, roll it out and press into a 9" pie plate.
Press parchment paper or aluminum foil into the crust and weight down with a pie weight or another pie tin filled with beans. Bake for 15 minutes then remove weight and prick crust with fork. bake for another 5-10 minutes, until crust is golden brown. Let crust cool.
To make the filling sift together sugar, cornstarch, and salt into a medium saucepan.
Blend milk and eggs in a medium bowl then ad mixture to dry ingredients and cook over medium heat stirring constantly for 6-8 minutes or until mixture boils and thickens then cook for 1 minute more.
Remove filling from heat and mix in vanilla.
Put plastic wrap on surface of filling and let cool to room temperature.
When cooled remove plastic wrap and add sliced bananas then stir.
Pour filling into pie shell and chill for a couple hours. Slice across pie 3 times to make 6 slices. Serve each slice topped with whipped cream and slivered almonds.
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Beau Rivage Bloody Mary Mix-
1 six ounce can tomato paste
2 cups water
1 twelve ounce can V-8 vegetable juice
1/3 cup vinegar
1/4 cup Worcestershire Sauce
2 teaspoons Lawry's seasoned salt
1 1/4 teaspoon pepper
1/2 teaspoon Tabasco
Combine all ingredients in a pitcher and stir well. Combine with vodka to make bloody mary's.
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Simple Syrup-
1/2 cup hot water
1/2 cup sugar
Stir ingredients together until sugar is dissolved. This is an easy way to sweeten drinks
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Mr & Mrs Tea Sweet & Sour Mix-
3 cups hot water
3/4 cup bottled lime juice
1/2 cup corn syrup
1/4 cup sugar or granulated splenda
1/4 cup bottled lemon juice
1 drop yellow food coloring
Combine all ingredients in a 2 quart pitcher and mix until sugar is dissolved. Store covered in refrigerator.
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Restaurant Style Mai Tai Mix-
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup passion fruit juice
2 tablespoons maraschino cherry juice
1 1/2 tablespoons simple syrup
Combine ingredients in a pitcher. Cover and refrigerate until needed. hell this would be good as a non-alcoholic drink too.
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Restaurant Style Pina Colada Mix-
1 1/2 cups cream of coconut
3 1/2 cups pineapple juice
Combine ingredients in a pitcher. Cover and refrigerate until needed.
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Pizza Sandwiches-
3 1/4 cup grated provolone cheese
1 1/4 cup grated mozzarella
1 french baguette
1/2 cup tomato sauce
3/4 teaspoon Baby Bam
1/4 cup pepperoni slices
1/4 cup grated parmesan cheese
Crush red peppers
Preheat oven to 325 degrees.
Combine provolone and mozzarella in a small bowl.
Cut baguette into four 5" long sections.
Cut off top third of bread horizontally and reserve top for another use. Scoop out and discard some of the soft inner part of the bread, leaving a 1" shell.
Spread tomato sauce evenly among the bread shells and sprinkle with Baby Bam. Divide 2 cups of cheese mixture among the 4 sandwiches and arrange pepperoni slices evenly on top.
Place sandwiches on a baking sheet and bake 20 minutes.
Remove from oven and sprinkle with remaining cheese mixture then return to oven. Bake another 5 minutes.
Remove from oven and sprinkle each sandwich with Parmesan and red pepper flakes.
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McDonald's Hamburger-
1/8 pound ground beef
1 plain hamburger bun
salt to taste
1 tablespoon catsup
1/2 teaspoon mustard
1/2 teasppon finely minced onion
1 dill pickle slice
Roll ground beef into a ball and then press flat on wax paper until 1/4 inch thick.
Brown the faces of the bun in a frying pan over medium heat.
Remove bun and cook burger in same pan for 2 minutes per side. Salt both sides during cooking.
Spread catsup, mustard, and onion on top bun then top with pickle.
Put beef patty on bottom bun and then top with top bun.
Microwave on high for 10-15 seconds.
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McDonald's Quarter Pounder with cheese-
1 sesame seed bun
1/4 pound ground beef
salt to taste
1 tablespoon catsup
1/2 teaspoon mustard
1 teaspoon chopped onion
2 dill pickle slices
2 slices American cheese
Brown faces of bun in a large sauce pan over medium heat.
Roll ground beef into a ball then flatten on wax paper until 1/2" thick.
Cook burger 3-4 minutes per side. Salt each side during cooking.
Spread catsup and then mustard on the top bun then add onion and pickle.
Place 1 slice of cheese on the bottom bun, then the beef patty and the other slice of cheese.
Top with the top bun.
Microwave on high for 15 seconds.
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Denny's club sandwich-
3 slices toasted white bread
4 1/2 teaspoons Mayonnaise
3 ounces sliced turkey breast
2 iceberg lettuce leaves
2-3 slices cooked bacon
2 tomato slices
Spread about 1 1/2 teaspoons mayonnaise on one side of each toasted white bread slice.
Arrange turkey on one slice of toast.
tear or fold one lettuce leaf to fit on sliced turkey.
Stack on another slice of toast with mayo side facing up.
Break 2-3 slices of cooked bacon to fit on second slice of toast.
Tear or fold second lettuce leaf to fit on top of bacon.
Arrange two tomato slices to fit on lettuce.
Top off with last piece of toast turned with mayo side down.
Pierce sandwich with four toothpicks between corners and slice in to four pieces, cutting from corner to corner with a serrated knife so toothpicks are in center of each slice.
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Hard Rock Cafe Coleslaw-
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons sugar or granulated splenda
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
Combine all ingredients except cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
And cabbage and carrots and toss well.
Cover and chill overnight in refrigerator for 24-48 hours to let flavors develop.
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Carl's Jr. Western Bacon Cheeseburger-
2 frozen onion rings
1/4 pound ground beef
1 sesame seed hamburger bun
2 slices bacon
salt to taste
1 slice American cheese
2 tablespoons Bull's-Eye Hickory Smoke barbecue sauce
Preheat a clean barbecue to medium heat.
Bake onion rings in oven according to directions on the package.
Form ground beef into a flat burger the same diameter as the bun.
Grill faces of top and bottom bun in a frying pan on the stove over medium heat. Keep pan hot.
Cook bacon slices in the pan.
Grill burger for 3-4 minutes per side. Salt each side.
Spread 1 tablespoon of the barbecue sauce on the faces of each bun.
Place both onion rings on the sauce on the bottom bun. Next stack the meat, cheese, and bacon crossed over each other.
Top with the top bun.
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Dunkin' Donuts Coffee Coolatta-
1 1/3 cup cold strong coffee
1 cup milk
5 tablespoons sugar or granulated splenda
2 tablespoons Hershey's chocolate syrup
1 tablespoon Torani hazelnut syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups ice cubes
Brew strong coffee by using twice the amount of grounds required by your coffeemaker. Chill in refrigerator until cold.
Combine cold coffee, milk, sugar, chocolate, hazelnut, vanilla, and almond extract in a blender and blend for 1 minute on low.
Add ice and blend on high until ice is crushed and drink is smooth. Pour into a tall glass or two smaller ones and serve with straws.
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Dairy Queen Moolatte-
! cup espresso
1/3 cup sugar or granulated splenda
3 cups ice
2 cups vanilla ice cream
1/4 cup whole milk
canned whipped cream to garnish
Dissolve sugar in espresso and chill.
Combine all ingredients in blender and blend on high until ice is crushed and drink is smooth.
Pour into two glasses and serve with straws and whipped cream on top.
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Rice Pilaf-
2 tablespoons butter
1/2 cup chopped yellow onion
1 cup long grain white rice
1 cup water
1 cup reduced sodium chicken broth
1 teaspoon salt
2 tablespoons thinly sliced scallions
Preheat oven to 350 degrees.
Melt butter over medium heat in a medium saucepan. Add onion and cook, stirring, 3-4 minutes or until soft.
Add rice and cook, stirring for 2 minutes.
Add water, broth, and salt and bring to a boil.
Cover pan with lid and transfer to oven. Bake for 25-30 minutes, until liquid is absorbed.
Remove from oven and let sit for 5-10 minutes.
Fluff rice with a fork and stir in scallions. Serve hot.
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Artichokes-
4 artichokes
1/4 cup plus 1 teaspoon salt
1 lemon, halved, plus 2 tablespoons lemon juice
12 tablespoons butter
Bring 3 quarts water and 1/4 cup salt to boil in a large pot.
Place artichokes on a cutting board. Trim stem ends off until bottom is flat. Cut off top third of each artichoke and discard.
Use scissors to cut pointed tip from each remaining outer leave and discard,
Rub cut ares with lemon halves.
Squeeze any remaining juice from lemon halves and add juice to boiling water along with the lemon halves.
Carefully add artichokes to the boiling water. Top with a heavy lid that will fit inside the pot and keep the artichokes submerged.
Lower heat and cook at a slow boil until for 20-30 minutes, until artichokes are tender.
Transfer artichokes to a strainer. Turn each one upside down and let drain until cool enough to handle.
To make lemon butter sauce melt butter over medium heat in a small saucepan.
Add remaining 2 tablespoons lemon juice and remaining teaspoon salt then stir to combine.
Remove from heat and transfer to small dipping bowls to serve with artichokes.
Serve artichokes either warm or cold.
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In N Out Double Double-
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft thousand Island dressing
1 large tomato slice
1 large lettuce leaf
4 slices american cheese singles or 2 slices real american cheese
1 onion slice
Preheat frying pan over medium heat.
Lightly toast both halves of the hamburger bun face down. Set aside.
Separate beef into two portions and form each half into a thin patty slightly larger than the bun.
Lightly salt each patty and cook for 2-3 minutes on the first side.
Flip patties over and place two slices of cheese on top of each one. Cook for 2-3 minutes.
Build burger in this order from bottom up:
Bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
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Yoo hoo chocolate drink-
1/2 cup Nestle Quick chocolate powder
1 1/2 cups nonfat dry milk
3 cups water
Mix all contents in a blender for 30 seconds.
Refrigerate until cool.
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Sara Lee Original Cream Cheesecake-
(crust)
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar or granulated splenda
1/2 cup softened butter
(filling)
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar or granulated splenda
2 tablespoons softened butter
1 teaspoon vanilla extract
(topping)
3/4 cup sour cream
1/4 cup powdered sugar or splenda
Preheat oven to 375 degrees.
To make the crust combine graham cracker crumbs, sugar and butter and mix well.
Press mixture firmly into an ungreased 9" pie plate. Press flat onto bottom only.
Bake for 8 minutes or until edges are slightly brown. reduce heat to 350 degrees.
To make the filling combine the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until sugar has dissolved.
Add butter and vanilla and blend until smooth.
Pour filling over crust.
Bake for 30-35 minutes.
Cool for 1 hour.
To make the topping mix the sour cream and powdered sugar then spread mixture over top of the cooled cheesecake. Chill until ready to eat.
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Jack in the box taco-
1 pound ground beef
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup Ortega or Pico Pica brand mild taco sauce
12 soft corn tortillas
3 cups cooking oil
6 slices american cheese
1 head finely chopped lettuce
Slowly brown the ground beef over low heat. use a wooden spoon to chop and stir the meat, keeping it fine and smooth.
When beef is brown drain the fat.
Add refried beans and use spoon to smash whole beans into the mixture, creating a smooth texture.
Add salt, chili powder and 2 tablespoons of taco sauce to the mixture. Remove from heat.
In another skillet heat 1/4" of oil until hot. Crisco is the best.
Spread 1/12 of the beef mixture on center of each tortilla.
Fold over and press so that beef acts like an adhesive.
Drop each taco into pan of hot oil and fry on both sides until crispy.
When cooked remove from oil and place on some paper towels to cool.
Slightly pry open each taco and add 1/2 slice cheese cut diagonally and some lettuce. Top with 1 1/2 teaspoons of remaining sauce.
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Hardee's French Fries-
6 cups oil
1/3 cup sugar or granulated splenda
2 cups warm water
2 large russett potatoes
salt
Heat oil in a deep saucepan over low-medium heat for 20 minutes.
Mix sugar into water in a medium bowl until dissolved.
Cut potatoes in half lengthwise and then into 1/4" strips.
Put potatoes into sugar solution and soak for 15 minutes.
Remove potatoes and dry them on paper towels.
Test oil by frying a couple of potatoes slices for 6 minutes. Remove and cool then taste. If oil is to hot turn it down and test again. If fries are undercooked turn up the heat.
When the oil is the right temperature put all potato slices in oil for 1 minute.
Take fries out and let them cool.
When they are cooled place them in the oil again for 5 minutes, until golden brown.
Remove from oil and place on a paper towel covered plate.
Salt to taste.
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Taco Bell Enchirito-
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
one 30-ounce can refried beans
1 package 10 or 12" flour tortillas
1/4 onion, diced
one 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 two ounce can sliced black olives
Slowly brown ground beef in a skillet, using a wooden spoon or spatula to seperate beef into pea size pieces.
Add salt, chili powder, and minced onion.
With a mixer or potato masher beat refried beans until smooth.
Heat beans in a small saucepan or in a microwave oven.
Warm tortillas all at once in a covered container or wrapped in a moist towel in a microwave set on high for 40 seconds or warm individually in a skillet over low heat for 2-3 minutes each side.
Spoon 3 tablespoons of beef into the center of each tortilla, sprinkle with 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans.
Fold sides of each tortilla over beans and meat. Flip tortilla over onto a plate.
Spoon 3 tablespoons of enchilada sauce over top of tortilla.
Sprinkle on 1/4 cup shredded cheese.
Top with 3 olives.