503 is it Recipes

Asparagus , tough ends trimmed, Lemon, thinly sliced, Extra virgin olive oil, Chopped fresh oregano (fresh is better if you have it) or 1 tsp dried oregano (fresh is better if you have it), Salt, Fresh ground pepper

Italian bread (make sure it is a nice loaf, not your supermarket bakery loaf!) or 1 loaf french bread (make sure it is a nice loaf, not your supermarket bakery loaf!), Butter (not margarine!), Garlic cloves, chopped very finely, Fresh parsley, Garlic powder, Basil, Oregano

Here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., Use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., Cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., A lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

Shrimp, Domestic beer, Cider vinegar, Water, Old bay seasoning, Shrimp in the shell, Minced garlic, Cocktail sauce, Mutha sauce, Prepared horseradish, Worcestershire sauce, Juice of 1/4 lime, Juice of 1/4 lemon, Tabasco sauce, Check the mutha sauce recipe, Just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., Vegetable oil, Minced onion, Minced green pepper, Jalapeno pepper, seeded and minced, Kosher salt and black pepper, Minced garlic, Tomato sauce, Ketchup (preferably heinz), Water, Worcestershire sauce, Cider vinegar, Lemon juice, Molasses, Cayenne pepper sauce, Spicy brown mustard, Dark brown sugar , packed, Chili powder, Coarsely ground black pepper, Ground allspice, Liquid smoke (optional), Pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., Bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., Pour it into a container, cover , and store in the fridge til ready to use., Variation : hot bbq sauce, Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., Danger, Working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.

You will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), Sponge, Bread flour, Warm water(110 degrees ), Instant or rapid rise yeast, Dough, Bread flour, Instant or rapid rise yeast, Warm water (110degrees), Salt, Glaze, Egg beaten with 2 tbsp water, Directions: this recipe requires 2 days... so plan ahead ., Day 1, Make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., Day 2, In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., Turn the dough on a lightly floured counter top. form into a nice ball ., Place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., After the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., Repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., Shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., Shaping the baguettes, Work with 1 piece at a time. gently pat the dough into a rectangle., Gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., Flour your hand and create a large crease down the middle., Top and the bottom of the dough together making sure it is secure ., Gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., Remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., After about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, Recipe was adapted from america s test kitchen baking cookbook .

Venison chops, Juniper berries, Coriander seeds, Star anise, Salt, Black peppercorns, Olive oil, Shallots, minced, White mushrooms, cleaned, trimmed and sliced, Dry red wine, Salt and freshly ground black pepper, Bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready), Salt

Boneless skinless chicken breasts, Teriyaki marinade, Soy sauce, Mandarin oranges, Broccoli coleslaw mix (this is usually found with the packaged salad mixtures, it is shredded carrots, broccoli hearts and)

Dried corn husks, Lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), Baking powder, Blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), Water, Chicken stock, preferably homemade, Salt, Poblano chilies, seeded and cut into a small dice, Fresh or frozen corn (thawed if frozen ), Monterey jack cheese , cut into a small dice

Red robin mountain-high mudd pie, Chocolate ice cream, Peanut butter cookie pieces, Vanilla ice cream, Creamy peanut butter, Chocolate-flavored graham crackers, Fudge topping, Squirt bottle chocolate topping, Squirt bottle caramel topping, Cream, Chopped peanuts, Maraschino cherries, with stems, Soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., Spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., Crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., Freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., Turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., Heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., When the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., Ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., When serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., Place the slice of ice cream upright onto the plate toward the back of the design ., Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., Sprinkle about a tbsp of chopped nuts over your creation ., Add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

Mile high lemon meringue secrets, Lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, Make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., All-purpose flour , for dusting, Brisee (pie dough) for 1 single 9 inch pie crust, Egg, Heavy cream, Cornstarch, Cake flour, Salt, Sugar, Egg yolks, lightly beaten, Fresh lemon juice, Lemon rind, Unsalted butter, cut into small pieces, Egg whites, Sugar, Salt

Rinse the rice , you can either place it in a fine-mesh strainer and rinse under cool water or place it in a medium bowl and repeatedly fill the bowl with water while swishing the rice around, then carefully drain off the water. in either case, you must rinse until the water runs clear. adjust the spiciness of this dish by including the minced ribs and seeds from the chiles., Sweet soy sauce kecap manis , a dark brown, syrupy-thick indonesian sauce, is often called sweet soy sauce. it is sweetened with palm sugar and sometimes seasoned with various other ingredients, such as garlic and star anise. in indonesia it s used in marinades, as a flavoring in dishes and as a condiment. kecap manis can be found in asian markets and stored indefinitely in a cool, dry place., Water, Jasmine , basmati, or other long-grain white rice , rinsed (see note), Fresh thai , serrano, or jalapeno chiles , seeds and ribs removed, chiles minced (see note), Shallots , peeled and quartered, Garlic cloves , peeled, Vegetable oil, Sweet soy sauce (see below), plus extra for serving, Salt, Cucumber , peeled , halved lengthwise, and sliced 1/2 inch thick, Tomatoes , cored and sliced into 1/2-inch-thick rounds, Eggs , cracked into 2 small bowls (2 eggs per bowl), Ground black pepper, Scallions , sliced thin, Recipe fried shallots (see related recipe) (optional)

Directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., Way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, I set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, Warm water, Molasses, Sugar, Kosher salt, Lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), Oil, Whole grain mix i created, Rye flour, Vital wheat gluten (flour), Bread flour (i usually use just a speck over 2 & 1/2 cups), Active dry yeast (yes, 6 tsp), Also need, Egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., Once the ingredients are in , press start and let your machine run thru the dough cycle., Once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., Once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., Bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., Cool on wire rack .

I fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., Turns around the pan in a slow stream ) extra-virgin olive oil, Crushed red pepper flakes, Flat fillets of anchovies, drained, Garlic, crushed, Bay leaf, fresh or dried, Celery ribs, chopped, Onion, chopped, Good quality dry white wine ( i am sure even beer works), Chicken stock, Chunky style crushed tomatoes, Fresh thyme, leaves removed (about 1 tbsp), Handful flat-leaf parsley, chopped, Cod, cut into 2-inch chunks, Salt and pepper, Shrimp , ask for deveined easy-peel or peel and devein, Sea scallops, Raw mussels , scrubbed, A loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

Sweet dark chocolate, Water, Sugar plus 2 oz, Unsalted butter, softened, Eggs, Raw unsalted macadamia nuts, Milk, Vanilla bean, Egg yolks, Sugar, Heavy cream, Egg whites, Light corn syrup, Sugar, Water, Amaretto, Sugar, Mascarpone, Raspberries fresh or thawed, Blackberries fresh or thawed, Sugar, Fresh lemon juice, Chambord, Cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

Warm water, Sugar, Scant tbsp active dry yeast, Pumpernickel, Vegetable oil (optional but will help the pitas stay fresher longer ), Scant tbsp salt, Chopped onion , scallions or chives, Caraway seed (or dill seed), King arthur unbleached all-purpose flour, Since the protein in rye flour or meal doesn tsp translate into gluten when it is mixed with a liquid, this dough won tsp have the stretch that an all-wheat dough will. if you use this ratio of pumpernickel to wheat when you re making pita bread, a pocket is reluctant to form. it is easy enough to make 1 with a knife after the pitas have baked. if you want the pocket to happen by itself and if you don tsp mind a milder rye flavor, use only 1 cup of pumpernickel and increase the wheat flour by the same measure, Put this together as follows , using the pumpernickel in the initial sponge

Whole spelt (it is ok if you use all-purpose) or 2 cups wheat flour (it is ok if you use all-purpose), Ground ginger, Ground cinnamon, Baking powder, Baking soda, Allspice, Salt, Egg whites, Sugar, Honey (can be omited) or 1/2 cup maple syrup (can be omited), Skimmed white yogurt or 3/4 cup sour cream, Milk (skim is ok), Vegetal oil or 4 tbsp applesauce, Vanilla extract, Fresh blueberries

All-purpose flour, Easy-blend active dry yeast (i use just active dry yeast), Salt, Hand-hot water (aka nuke it in the microwave for a minute), Lean bacon , strips (turkey bacon is best imo), Egg, beaten (this is for the glaze only, i have yet to use it)

Cookies (polish bows) - chruscik, Egg yolks, Tb sour cream, Tb rum, Ts vanilla, Confectioners sugar, Flour (sifted), Ts baking powder, Ts salt, Tb sugar, Oil for deep frying, Beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.