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Mrs Legolas
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Sweet potatoe salad

Post by Mrs Legolas » Mon May 07, 2018 2:14 am

I love it! Enjoy this great salad!

Yield Makes 6 servings

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

PREPARATION

Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

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“Never be more than 12 steps away from chocolate.” – Terry Moore

Post by Webscout » Sun May 20, 2018 3:45 pm

“Never be more than 12 steps away from chocolate.” – Terry Moore

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https://www.imdb.com/name/nm0601930/
For the young 'uns that come here :)

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http://expertenough.com/973/chocolate

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Re: Recipe Box +

Post by Webscout » Fri Jun 15, 2018 7:20 am

Home Fries
From Breakfast Standbys
WHY THIS RECIPE WORKS

Making home fries the traditional way takes about an hour of standing over a hot skillet, after which you get only three servings at most. We wanted a quicker, more hands-off method for making a larger amount. To speed things up, we developed a hybrid cooking technique: First, we parboil diced russet potatoes, and then we coat them in oil and cook them in a very hot oven. We discovered that boiling the potatoes with baking soda quickly breaks down their exterior while leaving their insides nearly raw, ensuring home fries with a crisp, brown crust and a moist, fluffy interior. We added diced onions in the last 20 minutes of oven time and finished the home fries with chives to reinforce the onion flavor.


3 ½ pounds russet potatoes, peeled and cut into ¾-inch dice
½ teaspoon baking soda
3 tablespoons unsalted butter, cut into 12 pieces
Kosher salt and pepper
Pinch cayenne pepper
3 tablespoons vegetable oil
2 onions, cut into ½-inch dice
3 tablespoons minced fresh chives


SERVES 6 TO 8
Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1½ teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.
3. Remove baking sheet from oven and drizzle with 2 tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining 1 tablespoon oil, and ½ teaspoon salt in bowl.
4. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes. Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Stir in chives and season with salt and pepper to taste. Serve immediately.

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10 Best Skewers and Kabobs for Easy Summer Grilling

Post by Webscout » Fri Jul 27, 2018 1:37 pm

10 Best Skewers and Kabobs for Easy Summer Grilling

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http://dish.allrecipes.com/10-best-skewers-and-kabobs-easy-summer-grilling/

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BEST-EVER BISCUITS BY: THE CANADIAN LIVING Mag ..Aug 2018

Post by Webscout » Sun Jul 29, 2018 12:55 pm

BEST-EVER BISCUITS BY: THE CANADIAN LIVING Mag ..Aug 2018
I love what Canadians call Tea Biscuits

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http://www.canadianliving.com/food/baking-and-desserts/recipe/best-ever-biscuits

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Dark Chocolate Fudge Sauce-ATK

Post by Webscout » Fri Aug 24, 2018 9:03 am

Dark Chocolate Fudge Sauce-ATK
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WHY THIS RECIPE WORKS

The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
1 ¼ cups (8 3/4 ounces) sugar
⅔ cup whole or 2 percent low-fat milk
¼ teaspoon salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract

INSTRUCTIONS
MAKES 2 CUPS
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.

1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.

2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)

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Types of Frostings

Post by Webscout » Tue Sep 18, 2018 7:29 am

American Buttercream

American buttercream is basically regular old frosting—a timeless fluffy combination of butter and sugar. Confectioners' sugar is the best choice because it thickens the frosting, eliminating the need for eggs, and—owing to its superfine texture—provides stability without the grit. We add a little heavy cream for an ultracreamy consistency you can't get from butter and sugar alone. This is typically the sweetest frosting option.

Swiss Meringue Buttercream

Swiss meringue buttercream is less sweet than most frostings, and it's also one of the easiest buttercreams to make. It starts with a cooked egg-white meringue, to which you gradually add softened butter—and lots of it—until the mixture becomes light and fluffy. Its ultrasatiny texture makes it an elegant and decadent option.

French Buttercream

French buttercream is also a moderately sweet, butter-packed frosting. It's richer than Swiss meringue buttercream because its egg base is egg yolks rather than whites. Pouring a hot sugar syrup over the yolks ensures they are cooked to a safe temperature. Then, as with a Swiss meringue buttercream, a generous amount of softened butter is whipped in.

German Buttercream

German buttercream starts out like American buttercream—butter is beaten until light and fluffy—but then an egg-based pastry cream (that has already been cooked and cooled) is added. The custard contributes a super-creamy texture for a soft, light buttercream that, while rich, isn't overwhelming. We fill layers of our Chocolate-Espresso Dacquoise with a German buttercream.

Seven-Minute Frosting

Seven-minute frosting is the frosting for you if you like marshmallows or meringues. This frosting is playful, simple, and sweet; and since it doesn't contain butter, it isn't very rich. Although the egg white base requires cooking, the frosting is easy to prepare, taking just 7 minutes to whip up (hence the name). The sticky frosting looks particularly nice in swirls and billows.

Ganache

Ganache is simply a decadent, truffle-like mixture of melted chocolate and cream. Depending on the amount of cream used, ganache can be a pourable glaze (like in our Chocolate-Raspberry Torte recipe), a fudgy filling (like in our Ultimate Chocolate Cupcakes with Ganache Filling recipe), or a whipped frosting (like in our Chocolate Sheet Cake with Milk Chocolate Frosting recipe), making it a versatile option.

Whipped Cream

Whipped cream is all that's needed for rustic cakes or those that are particularly rich, such as Rich and Tender Shortcakes with Strawberries and Whipped Cream or Cast Iron Hot Fudge Pudding Cake. When whipped cream is being used in place of frosting, we prefer to make it in the food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can't add as much air. The result is whipped cream with a denser, creamier consistency that's ideal for spreading over a cake; it can also be piped on to make a decorative edge. And because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we've found that processed cream keeps its thick, dense texture for two full weeks.

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Is it worth investing in an air fryer?

Post by Webscout » Wed Sep 26, 2018 10:50 am

Is it worth investing in an air fryer?

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https://www.theglobeandmail.com/life/food-and-wine/article-is-it-worth-investing-in-an-air-fryer/
I had considered buying one but after reading this article and some thought I will not.

I do have and enjoy many gadgets. I have the space so it is not a problem.

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Lemon Cake Pie

Post by Webscout » Wed Sep 26, 2018 1:48 pm

Such a lovely poem. I think I will have a go at this one.

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http://cravingcomfort.blogspot.com/2011/06/lemon-cake-pie.html

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The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune’s Holiday Cookie Contest

Post by Webscout » Tue Oct 09, 2018 8:26 am

The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune’s Holiday Cookie Contest
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October 9th, 2018 | 200 Pages | True PDF | 20.41 MB

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http://cloudyfiles.com/gmqndbbz8ujd
https://userscloud.com/m8veauaqatdh
https://openload.co/f/QN7x6P7v29g/The_Great_Minnesota_Cookie_Book_-_Lee_Svitak_Dean.pdf
https://rapidgator.net/file/a680bea694faa265cae9ec42e8616aae/The_Great_Minnesota_Cookie_Book_-_Lee_Svitak_Dean.pdf.html

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