943 have now later Recipes

extra virgin olive oil, onion (dice half and chop the other half ), kosher salt , to taste, black pepper , to taste, crushed red pepper flakes, celery ribs, chopped, carrots, chopped, garlic cloves (minced ), chopped cauliflower, curry powder, cumin, dry lentils, vegetable broth, diced tomatoes with juice, water, cayenne pepper

all-purpose flour, baking soda, salt, butter, softened, granulated sugar, dark brown sugar , packed, vanilla (the good stuff), eggs, room temperature, semisweet chocolate morsels, white chocolate chips, butterscotch chips, walnuts (optional) or 1 cup pecans (optional)

vanilla frosting, aqua blue food coloring or coloring of your choice, cupcakes of your choice, red shoestring licorice , cut into 3-inch pieces, aqua blue colored sugar or color of your choice

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

ground beef, onion, chopped, prego fresh mushroom italian sauce, tube-shaped pasta (ziti), cooked and drained, shredded mozzarella cheese, grated parmesan cheese

zucchini, sliced, ground beef, onion, finely chopped, garlic powder, salt, ground black pepper, chopped green chilies, carton cottage cheese, parmesan cheese, egg, slightly beaten, cooked rice, shredded cheddar cheese , or to taste

boneless beef round steak, onions, sliced, strong coffee, soy sauce, minced garlic, bay leaves, dried oregano, crushed, cold water, cornstarch, olive oil

butter, leeks, washed well ,root removed,only use the white part, cut into3/4 pieces, garlic, minced, red wine, red wine vinegar, fresh parsley, chopped, salt and pepper

pork heart, salt, water, to cover, stalks celery, finely chopped, onions, finely chopped, vegetable oil, brown sugar, apple cider vinegar, water, ketchup

unsalted butter , cut into pieces, freshly brewed coffee, water or milk, unsweetened dutch-process cocoa, all-purpose flour, granulated sugar, baking powder, fine salt, baking soda, sour cream, eggs, room temperature, pure vanilla extract, sugar , for dusting, semisweet chocolate, finely chopped, canned unsweetened coconut milk, corn syrup, unsweetened coconut chips or shredded coconut, lightly toasted, equipment : 12 cup jumbo muffin tin

wonton wrappers, boneless skinless chicken breasts (or equivalent breast tenderloins, etc), evoo, butter or margarine, seasoned salt, garlic pepper, taco seasoning, chili powder, cumin, onion, diced, red bell pepper, diced, green chiles, salsa, ranch dressing, shredded cheese (i use mexican flavor - could use pepper jack, etc), jalepenos *optional, chopped tomatoe , sliced black olives *optional, muffin tins for 24 s, use ground beef or steak strips with same seasonings, can throw in some black beans and/or corn

ground beef, ketchup, yellow mustard, dijon mustard, barbecue sauce, heads romaine lettuce or other type you like, dill pickles, diced, roma tomatoes, diced, grated sharp cheddar, whole hamburger buns, butter

spoon pickling brine (jalapennos in this case, but dill pickles would do and you re probably more likely to have it, you could also use frank s red hot sauce, as that has a lot of vinegar but that d be a lot more expensive), fresh eggs, salt pepper to taste, english muffin, toasted and buttered

brownies, all-purpose flor, sugar, butter, cocoa, coca-cola, buttermilk, eggs, beaten, baking soda, marshmallows, vanilla, margarine, cocoa, coca-cola, powdered sugar (sifted), nuts (optional - i omit the nuts ), vanilla, combine margarine , cocoa, coca-cola and heat to boiling. pour over sugar. blend with mixer until smooth. add nuts, vanilla. pour over cake while frosting is hot.

olive oil, refrigerated pizza crusts, tomatoes, pitted kalamata or other ripe olives, red onion, pizza sauce, crumbled feta cheese with basil and sun-dried tomato, shredded cheddar-mozzarella cheese blend

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional