Total Pageviews

Tuesday, March 21, 2017

••••CRAIG'S EGG SALAD AND AVOCADO GRILLED SANDWICH :)🥑🍳🧀🥚🥗🍞!!••••

(Source: Craig photo & Craig pics of sandwich & clipart photos)






****CRAIG'S EGG SALAD AND
****AVOCADO GRILLED 
****SANDWICH!!
****EGG SALAD
****1/2 OF AN AVOCADO 
****BREAD AND BUTTER
****GRILL PAN FOR FRYING
****OIL OR BUTTER FOR FRYING
****SPREAD EGG SALAD ON BREAD
****ADD 1/2 OF AN AVOCADO 
****COVER WITH BREAD AND 
****BUTTER BOTH SIDES OF BREAD
****FRY IN OIL OR BUTTER UNTIL
****GOLDEN BROWN.



 

••••BRENDA'S DEEP FRIED BACON:)🐷🥓🐖!!••••

(Source: AMP-ThriftyFun.com & Brenda M photos & Pinterst.com & OhioBaconFest2017.com)











****BRENDA'S DEEP FRIED BACON!
****YUMMY STUFF!!
****OIL FOR FRYING
****THICK SLICES OF BACON
****USE A DEEP FRYER OR SAUCE
****OR FRY PAN
****PUT A CUP OR SO OF OIL IN PAN
****OR FRYER, DEPENDING ON 
****AMOUNT OF BACON. PLACE 
****STRIPS OF BACON IN OIL.
****STIR OFTEN UNTIL BACON
****IS GOLDEN BROWN
****COLOR AROUND THE EDGES.  NO 
****MORE THAN A COUPLE OF
****MINUTES, IF THAT!!
 

 

Saturday, March 18, 2017

••••NUTELLA TIRAMISU NO-BAKE CAKE🍫🍩🍮🍪🍶🥃🧀!!••••

(Source: tinascookings.blogspot.com & photos also)











****NUTELLA TIRAMISU NO-BAKE 
****CAKE!!

http://tinascookings.blogspot.com
Ingredients
For the Nutella base
200 grams hazelnut wafers
2-3 tablespoons Nutella, room temperature
For the coffee Ganache mousse
100 grams cooking chocolate
120 ml heavy cream
1 teaspoon instant espresso powder
For the Mascarpone custard
50 grams Mascarpone cheese, room temperature
2 tablespoons custard powder
2 tablespoons heavy cream
2 teaspoons dark rum
For the whipped cream layer
75 ml heavy cream
1 tablespoon icing sugar
1 teaspoon clear vanilla
For the chocolate disk
50 grams cooking chocolate
1 tablespoon vegetable oil



Start by lining a small round cake pan ring (10 cm) with acetate, for an easier removal of the cake once it is ready. Make sure the acetate strip is tall enough for you to pour in three types of fillings. Once the pan is prepared, crush the wafers in a food processor, or by hand, if you want a variety of crumb sizes, pour them into a medium bowl, and add the Nutella. It should be at room temperature to make it easier to combine with the wafer crumbs. Start with two tablespoons of it, mix well, then add another tablespoon, if you wish to have a softer cake base. It will most definitely firm up in the refrigerator, so have no worries about it supporting the weight of the cake. Once the base is prepared, place the cake ring on the serving platter, and press in the wafer base. The batter will be slightly sticky, but be patient with it, and it will spread out evenly. Set the base aside and start making the fillings.
Next, make the coffee Ganache mousse. Pour the heavy cream in a heavy-bottomed saucepan, and let it almost come to a boil. Take another bowl, and add the chopped up chocolate. Add the coffee granules to the hot heavy cream, mix briefly, and pour everything over the chocolate. Let it stand for a minute or two, then mix it well with a spatula. Once it is almost at room temperature, place it in the refrigerator to help it cool down almost completely. Then take a mixer and beat the Ganache on the highest setting for a few minutes, until it becomes smooth and fluffy, like a mousse. Carefully drop the mousse by the spoonful on the base, then just gently shake the platter to evenly distribute it, and place it in the refrigerator.
To make the Mascarpone custard, add the room temperature Mascarpone into a medium bowl, add in the custard powder, and beat with an electric mixer on high until creamy and combined. Add in the heavy cream, and the rum, then blend it well again. Take the cake out of the refrigerator, and carefully pour in the custard over the Ganache mousse, then return to the refrigerator.
After about 30 minutes, the custard should set up. Take the heavy cream, pour it into a medium bowl, add in the icing sugar, and vanilla, and beat with an electric mixer on high until stiff peaks form. Pour the whipped cream over the custard in the same fashion as before, then just jiggle the cake a bit, to evenly distribute everything. Return the cake to the refrigerator for about 3 hours.
To make the chocolate disk, place the chocolate in the double boiler, and let it start melting slowly. Once it starts to melt, add in the vegetable oil, and mix really well. If you do not mix it in well enough, you might end up with streaky chocolate. Let the melted chocolate cool down a bit, then pour it over the whipped cream layer. Return the cake to the refrigerator for another 4-6 hours, and serve. © TINA VESIĆ 2017
Baker's note: You can top the cake with more of the wafer crumbs, or with a drizzle of your favourite dessert sauce.

••••EASTER IS ON THE WAY🐥🐷🐰🐣🐤🐇🥚!!••••

(Source: Google+ photos)




****EASTER IS ON THE WAY!! 

Friday, March 17, 2017

Thursday, March 16, 2017

••••HOMEMADE CORNED BEEF🌰🍻🐄🥒🍚🍺🍧!!••••

(Source: cooking.nytimes.com & photos also & Sam Sifton)










****HOMEMADE CORNED BEEF!!
http://cooking.nytimes.com

Homemade Corned Beef

  • YIELD8 to 12 servings
  • TIME3 hours, plus 5 days' brining


INGREDIENTS

  • 2 cups coarse kosher salt
  • ½ cup sugar
  • 5 garlic cloves, smashed
  • 5 tablespoons pickling spices
  • 1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
  • 1 4- to 5-pound beef brisket
  • 2 bottles of good beer
  • 2 bottles of good ginger beer

    PREPARATION

    1. Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
    2. Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
    3. To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
    4. Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.
       

    Wednesday, March 15, 2017

    ••••IRISH SODA BREAD MUFFINS🍞🍳🍚🍮🥛🍇🍜!!••••

    (Source: kingarthurflour.com & photos also)







    ****IRISH SODA BREAD MUFFINS!!

    AT A GLANCE

    PREP
    BAKE
    TOTAL
    YIELD
    12 muffins

    Ingredients

    Instructions

    1. Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers. 
    2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
    3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent). 
    4. Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough. 
    5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
    6. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.