ADD RICE, EGG NOODLES, OR MACARONI FOR THAT SPECIAL TREATAND GOES GREAT WITH AWESOME GARLIC GRILLED CHEESES.
* 2 tablespoons ground paprika * 1 tablespoon ground cayenne pepper * 1 tablespoon onion powder * 2 teaspoons salt * 1/2 teaspoon ground white pepper * 1/2 teaspoon ground black pepper * 1/4 teaspoon dried thyme * 1/4 teaspoon dried basil * 1/4 teaspoon dried oregano * 4 salmon fillets, skin and bones removed (Mijer has big fillets already skinned) * 1/2 cup unsalted butter, melted
Directions
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. 2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. 3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Ingredients
* 2 teaspoons cayenne pepper * 2 teaspoons lemon pepper * 2 teaspoons garlic powder * 2 teaspoons salt * 2 teaspoons pepper * 1 pound catfish fillets * 2 tablespoons butter * 1 cup Italian-style salad dressing
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. 2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. 3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. 4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. 5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Take a piece of chicken, place it in the microwave for a few minutes until the microwave goes 'ding!' and youre done.
Enjoy.
antman :)
2) Then in a blender, or food processor blend 6 whole eggs and 1/4 cup of sugar
3) Then take 1 to 2 cups of the hot cream mixture and with the machine running add it slowly to the eggs. let the machine run for one minute. try to get all of the vanilla bean pieces in this step
4)Then take the egg and cream mixture and stir it into the hot cream mixture, and reheat until it reaches 180 degrees, stirring constantly
5) Remove from heat and add 1 or 2 cups (as you prefer) of either whole milk,half and half, or heavy cream. If you do not have a vanilla bean, now is the time to add one teaspoon of pure vanilla extract
6) strain the whole mixture through a coarse strainer and refrigerate
7) once the mixture is cold, it can be frozen in a machine or "still set" in your freezer. if you use the still set method, you will need to check on it every couple of hours to stir it to reduce crystal size and prevent separation.
Possible additions and alternatives; changing the proportions of cream, half and half, and/or milk using all sugar instead of syrup adding 1 tsp of corn starch (step 4) no eggs!(it wont be the same) this can be made with as few as two eggs and as many as 8 you can continue to cook it until it "sets up" (requires 8 eggs), (traditional boiled custard) it can be poured into ramekins, placed in a water bath, and baked in a 300 degree oven for 15-20 minutes( 8 eggs again) ( this is real french custard!)
WHAT YOU WILL NEED: 3/4 cup hot water, 1/3 cup margarine, 1/2 cp pwdered milk, 1 teaspoon salt, 1 egg (beaten), 3 cups whole wheat flour (or regular flour), 2 teaspoons of sugar, 1 cup peanut butter!!
In large bowl pour hot water over the margarine. Stir in powdered milk, salt and egg(beaten). Add flour, 1/2 cup at a time. Mix batter and make them into whatever shape you would like. I prefer cookies! Bake at 325 degrees for 50 minutes (Mine never takes 50 minutes, more like 20, depends on the thickness of bisquit) MAKES 1 1/4 pound of biscuits, costs 30 cents per pound!!!!!!!!!!!!!!!!!!!!!!!!!!!!AND MY DOGGIE LOVES THEM :)
3 pounds of lean ground beef 1 cup quick oatmeal (I use brown sugar flavored) 1 cup dry bread crumbs (I use graham crackers) 2 large eggs 1/2 cup finely chopped onion 1 teaspoon garlic powder 1 1/2 teaspoon salt 1 1/2 teaspoon chili pwder 1/2 teaspoon black pwder
What you need for Sauce: 2 cups ketchup 1 cup barbeque sauce 1 cup brown sugar 1/2 teaspoon garlic pwder 1/4 cup chopped onion
Combine meatball ingredients and shape into 1 inch balls. Place meatballs in a 13 by 9 inch baking dish, and pour sauce over them. Bake for 1 hour at 350 degrees. Should make about 6 dozen small meatballs, or if you make larger balls it will vary.
4 SLICES WHITE BREAD 3 EGGS ¾ CUP MILK 1 TABLESPOON SUGAR ¼ TEASPOON SALT 2 TABLESPOONS BUTTER
BEAT EGGS, MILK, SUGAR AND SALT UNTIL FLUFFY. DIP BREAD INTO EGG MIXTURE. COAT BOTH SIDES. FOR MORE CUSTARDY TOAST LET SOAK FOR A FEW MINUTES. USE THICK BREAD TO AVOID TEARING.
HEAT BUTTER IN SKILLET. CAREFULLY TRANSFER EACH BREAD SLICE TO SKILLET. (USE A PANCAKE TURNER TO AVOID TEARING THE SATURATED BREAD.) COOK OVER MEDIUM HEAT 4 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN.
4 SLICES.
3 cups of flour 3 eggs beaten til foamy 3 tbs. salt 3 tbs. vinegar
Mix dry ingredients together in a 4 quart pan, then add to egg until everything is moist. Use the side of the pan to cut off tiny pieces of the batter while letting them fall into stock. Cook, simmer for an hour… noodles will absorb most of the broth. add chunks of chicken if desired.
mix and put in 9x13 pan. top with 2 cups crushed corn flakes mixed with 3/4 cup melted butter. Bake at 350 for 1 1/2 hours
this is a great side dish for parties
In a large bowl, put 5 cups of unbleached white flour(substituting a cup or two of seminola flour makes an even better crust!),1/4 cup of good olive oil, 2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder
combine all ingredients and knead until thoroughly mixed. Do not over knead, you want the dough to be stretchy. this is a dough for throwing, but it rolls out just fine. makes two very large pizzas
Put this in a plastic bag and refrigerate overnight. this dough will keep for about 10 days like this. it can also be frozen and will keep for about six months secret pizza spice; combine one TBLS each: cayenne, paprika, black pepper, garlic powder, onion powder, marjoram, oregano, thyme, and summer savory. keep in a small jar The Sauce; I actually use a store brand pizza sauce.the cheapest one! if you have a Hy Vee nearby, that's the one. otherwise Red Gold makes a good one.you can use plain tomato sauce, or 1 1/2 cups of chopped tomatoes. salt them and let them stand for 1/2 hour, then drain off the juice The pie; Once you have the dough rolled out or stretched, poke it all over with a fork(or a pastry docker if you have one).drizzle some olive oil on it. then add sauce or tomatoes and sprinkle about 2 tsp of the pizza spice over the sauce. cover with cheese(I prefer the whole milk mozzarella and provelone and some parmesan)bake on lower rack at 450 for 15-20 minutes(it will smell like pizza when its done) You will never buy pizza again and your friends will beg you make more of it!
when the pasta has 5 minutes of cooking time left saute the onion, when the pasta has 2 minutes left add the tomatoes to the frypan, one minute later add the spinach leaves.
lower the heat on the frypan and drain pasta and return it to the pot over a low heat. stir the feta and the pesto through the pasta. then combine the pasta with the contents of frypan. serve with some shaved parmesan on top.
eat it hot or save some in the fridge coz it is great cold the next day too....like a salad.......enjoy.
