ou prefer, but use good quality smokey or hickory turkey bacon
Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.
our favorite pumpkin pie spice recipes and enjoy.
his in mind for all recipes which call for Dijon Mustard
Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, ...
For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl.
Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes.
Heat oil in large skillet over medium heat until shimmering.
Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute.
Cover and keep sauce warm.
For coating and frying: Whisk egg whites in shallow dish until foamy.
...
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
Saute butter, mushrooms and shallots over medium high heat until mushrooms start to darken, about 5 or 10 minutes.
Add the remaining ingredients and cook until almost all of the liquid has evaporated.
These mushrooms have depth and excellent beefy flavor. You can use chicken broth as a substitute and use these for chicken. This can be halved to make less for home use.
Preheat oven to 350 degrees F.
Remove visible fat from chicken. Rub chickens pieces with chipotle in adobo, lime juice, olive oil, ground cumin seeds, coriander, and cilantro.
Place chicken in a baking dish. Bake until done (about 40 - 45 minutes) until cooked through and juices run clear.
Allow chicken to cool until cool enough to handle. Shred meat, chop well and set aside. Scrape juice remaining in pan onto the shredded meat.
Roast the chilies by holding over a gas flame with metal tongs until the skin is blistered all over. ...
In a small mixing bowl, thoroughly combine the ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well and set aside.
In a large frying pan or skillet, brown the ground beef and onions over medium-high heat until the beef no longer shows any visible signs of raw meat, breaking it up into small pieces with a wooden spoon as it is being cooked. Reduce the heat to low.
Drain as much fat from the meat as possible by simply tilting the pan and letting the fat pool at the bottom. Spoon the fat into an empty tin can and discard. ...
Heat olive oil and butter together in a pan large enough to hold the onions and broth.
Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
Pour beef stock into the pan with the onions and simmer gently for 1/2 an hour.
Season to taste with salt and pepper.
Divide into oven-proof bowls. Float the stale bread on top.
Cover with the cheese and broil until the cheese bubbles and browns.
Make rice first.
Add all ingredients together in saucepan and bring to boil.
Turn to simmer and cook 20 minutes with lid on.
Set aside to cool.
In large skillet pan melt butter.
In a small bowl stir egg and water.
Add to skillet on medium low heat in one big thin pancake formation.
Cook for 1-2 minutes or until set.
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
Cut egg into long thin shreds on cutting board.
Set aside.
Heat oil in same skillet ( ...
Preheat skillet over medium heat. Heat tortillas for 1 minute each side. Remove tortillas from skillet and cover with towel to keep warm.
Combine both cheeses in a small bowl. Layer warm tortillas with half the cheese, half the steak slices and half the mushrooms. Add remaining half of cheese and top with other tortilla. Over medium heat, warm 2 teaspoons of corn oil in skillet then add quesadilla. Lightly brush top with remaining 2 teaspoons of corn oil. Cook 5 minutes or until bottom is light brown. Turn over and brown other side. Cut ...
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
utter in biscuit or flapjack recipes.).
Melt butter and chocolate
ery important for ingredient for restaurant quality rice.
The second secret
f not use any good quality can beans) evenly adding the
Years ago my Daddy, Zack Fore, requested a chewy ginger cookie and I began tinkering with recipes, with Daddy as my No. 1 \"taste tester\".
Well, he's gone now, but I think he would really like this cookie.
I know his grandkids do!!
Combine cannabis and butter and simmer over low heat for 20 minutes.
Strain out the cannabis and use in recipes which require butter.