166 oak town Recipes

tiny shrimp packed (1 4 oz can) drained and rinsed, colby & monterey jack cheese finely shredded, packed, miracle whip (half the fat of mayo), butter crackers , about 2/3 box (town house preferred)

best bakery in town ., hot coffee ., late for church bloody mary ( see in my recipes), fresh flowers

good beef stew meat cut in chunks or cubes, flour, shortening (or half olive oil and butter), salt and pepper, garlic, sliced, beer, pearl onions, peeled, fresh mushroom caps, cayenne

butternut squash (about 4 lb), onion, chopped, butter, chicken broth, chili powder, ground cumin, salt, ground coriander, cayenne pepper, pepper, sour cream, heavy whipping cream, lime juice

extra-virgin olive oil, chopped shallot, fresh lemon juice, salt, coarsely ground black pepper, summer lettuces such as baby red oak , bibb, and baby romaine (12 cups total)

cracker crust, crushed buttery crackers (i use ritz or town house), melted butter, cream cheese, eggs, sour cream - divided into 1/4 and 1/2 cup portions, fresh lemon juice, grated onion, old bay seasoning, drop tabasco sauce, freshly ground black pepper, crab meat , picked over for shells

all purpose flour, granulated sugar, baking powder, salt, milk, butter melted, eggs, raspberry extract, fresh raspberries, all purpose flour, granulated sugar, butter softened, ground cinnamon

baked sweet potato mashed, chopped toasted almonds, granulated sugar, milk, pernod, aniseed toasted and ground, lemon zest, ground cinnamon, all purpose flour, granulated sugar, baking powder, salt, lemon zest, shortening chilled, unsalted butter chilled, ice water

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.

milk, vegetable oil, egg yolk, flour, baking powder, granulated sugar, salt, raspberries, egg white

crushed town house crackers or saltines (ritz crackers seem to be too sweet, especially with the already sweet vidalias), melted butter, divided, chopped vidalia onions, eggs, milk, salt, pepper, grated sharp cheddar cheese, paprika

diced rhubarb, granulated sugar, flour, corn syrup, egg, pie crust

frozen broc florets, sharp cheddar, mayo, worchestershire sauce, egg beaten, minced onion, cream of celery soup, milk, town house crackers crushed, butter pads

cooked squash (i like to use a mix of zucchini and summer squash) sliced or diced, light stick margarine (or equivalent of butter buds for no fat, salt, black pepper, eggs (i use egg substitute for no cholesterol), fat-free milk (or smart balance lactose-free milk), cabot 75% reduced-fat sharp cheddar cheese (lactose-free) grated, buttery cracker crumbs (i use town house wheat), chopped onion

passata, red lentils, carrot, diced, water (or vegetable stock), oak smoked back bacon, onion, peeled and chopped, garlic, crushed, olive oil, oregano, basil, black pepper

chicken stock or broth, rendered duck fat (from garlic confit puree ), garlic clove, minced, whole-grain mustard, sherry vinegar, walnut oil, salt, black pepper, watercress sprigs (2 1/2 oz), trimmed arugula (2 oz), tender purslane sprigs (3 oz), red oak leaf lettuce (2 oz), baby mustard greens (2 oz), fresh chervil sprigs, fresh basil leaves, walnuts, toasted (4 oz) and coarsely chopped

dijon-style mustard, shallot, minced, tarragon white-wine vinegar, minced fresh tarragon leaves or 1 tsp dried, crumbled, extra-virgin olive oil, torn mixed baby greens such as red or green oak-leaf and lollo, rosso lettuces (available at specialty produce markets and some supermarkets), rinsed well and spun dry