This week's recipe is from Instructables and has a whole embedded feature...
Homemade Snickers Candy Bar Recipe - More DIY How To Projects
But just in case they shut it down...
INGREDIENTS:
14 oz milk chocolate (about 2 cups chips, or coarsely chopped bar)
1/2 cup butterscotch chips (divided in half)
3/4 Cup Creamy Peanut Butter (divide in half)
FOR NUGAT:
4 Tbsp butter
1 cup sugar
1/4 cup evaporated milk
1 teaspoon vanilla
64 g peanut butter (not included in previous measurement)
1.5 cups marshmallow fluff
FOR LAYERS (Caramel):
1/4 cup evaporated milk
1.5 Tablespoons butter
1 pound of caramels
1.5 cup peanuts
DIRECTIONS:
Follow the directions in the embedded post....
Sunday, April 25, 2010
Sunday, April 18, 2010
Pretzel Bites
CREDIT: Fake Ginger
NOTE: Ginger used a bread baking machine to knead the dough. But some of us don't have bread machines, but a mixer will do just fine, so my directions are based on a mixer (which I stole from a Bobby Flay recipe)
INGREDIENTS
1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
DIRECTIONS
1. Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
2. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
3. Add the salt and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour 1 tablespoon at a time, until the dough clears the sides of the bowl.
4. Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.
5. Spray a bowl with cooking spray (or oil with with vegetable oil), add the dough and turn to coat.
6. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
7. Preheat the oven to 425 F. Spray two baking sheets liberally with cooking spray.
8. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
9. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring about 22 inches. Cut the dough into one inch pieces to make pretzel bites.
10. Boil the pretzel bites in the water solution in batches of about 10-15 for 30 seconds.
11. Remove with a large slotted spoon and place the pretzel bites on the prepared baking sheets, making sure they aren’t touching.
12. Brush the tops with the egg wash and season liberally with the salt.
13. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
14. Remove to a cooling rack and let rest 5 minutes before eating.
NOTE: Ginger used a bread baking machine to knead the dough. But some of us don't have bread machines, but a mixer will do just fine, so my directions are based on a mixer (which I stole from a Bobby Flay recipe)
INGREDIENTS
1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
DIRECTIONS
1. Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
2. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
3. Add the salt and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour 1 tablespoon at a time, until the dough clears the sides of the bowl.
4. Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.
5. Spray a bowl with cooking spray (or oil with with vegetable oil), add the dough and turn to coat.
6. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
7. Preheat the oven to 425 F. Spray two baking sheets liberally with cooking spray.
8. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
9. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring about 22 inches. Cut the dough into one inch pieces to make pretzel bites.
10. Boil the pretzel bites in the water solution in batches of about 10-15 for 30 seconds.
11. Remove with a large slotted spoon and place the pretzel bites on the prepared baking sheets, making sure they aren’t touching.
12. Brush the tops with the egg wash and season liberally with the salt.
13. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
14. Remove to a cooling rack and let rest 5 minutes before eating.
Sunday, April 11, 2010
Grilled Beet Salad
INGREDIENTS
16 baby red and golden beets trimmed leaving 1 inch of stems intact
1 orange
2 T balsamic vinegar
1 clove garlic minced
1/2 t fresh thyme finely chopped
3 T extra-virgin olive oil
2 ounces goat cheese (good quality) crumbled
fresh chervil leaves for garnish
salt and black pepper
DIRECTIONS:
1. Cook the red and golden beets in separate medium saucepans of boiling water until almost tender about 12 minutes. Drain. (Keep the beets separate so the red beets don't discolor the golden beets.)
2. Peel the beets then cut the smaller beets lengthwise in half and larger beets lengthwise into four wedges.
3. Grate 1 teaspoon of orange zest into a large bowl then squeeze 1/4 cup of orange juice into the bowl.
4. Whisk in the vinegar garlic and thyme.
5. Slowly drizzle in the oil and whisk to blend well. Season the vinaigrette to taste with salt and pepper.
6. Toss the beets in separate medium bowls with the vinaigrette to coat. Marinate 30 minutes tossing occasionally.
7. Prepare a barbecue for medium heat. Remove the beets from the vinaigrette; reserve the vinaigrette.
8. Grill the beets until they are tender turning as needed about 10 minutes. Return the beets to the vinaigrette and toss to coat.
9. Season to taste with salt and pepper.
10. Divide the beets among 4 plates.
11. Crumble the goat cheese over the warm beets. Garnish with the chervil leaves. Drizzle some of the vinaigrette around the plate and serve.
CREDIT: KitchenDaily.com
16 baby red and golden beets trimmed leaving 1 inch of stems intact
1 orange
2 T balsamic vinegar
1 clove garlic minced
1/2 t fresh thyme finely chopped
3 T extra-virgin olive oil
2 ounces goat cheese (good quality) crumbled
fresh chervil leaves for garnish
salt and black pepper
DIRECTIONS:
1. Cook the red and golden beets in separate medium saucepans of boiling water until almost tender about 12 minutes. Drain. (Keep the beets separate so the red beets don't discolor the golden beets.)
2. Peel the beets then cut the smaller beets lengthwise in half and larger beets lengthwise into four wedges.
3. Grate 1 teaspoon of orange zest into a large bowl then squeeze 1/4 cup of orange juice into the bowl.
4. Whisk in the vinegar garlic and thyme.
5. Slowly drizzle in the oil and whisk to blend well. Season the vinaigrette to taste with salt and pepper.
6. Toss the beets in separate medium bowls with the vinaigrette to coat. Marinate 30 minutes tossing occasionally.
7. Prepare a barbecue for medium heat. Remove the beets from the vinaigrette; reserve the vinaigrette.
8. Grill the beets until they are tender turning as needed about 10 minutes. Return the beets to the vinaigrette and toss to coat.
9. Season to taste with salt and pepper.
10. Divide the beets among 4 plates.
11. Crumble the goat cheese over the warm beets. Garnish with the chervil leaves. Drizzle some of the vinaigrette around the plate and serve.
CREDIT: KitchenDaily.com
Sunday, April 04, 2010
Joey's Mac and Cheese
INGREDIENTS:
9 Cups of Sharp Cheddar Cheese (shredded) (6 for the sauce, 3 for the topping)
2 Lbs of elbow macaroni (or whatever the hell you want to use)
6 tablespoons of butter
6 cups of milk
5 tablespoons of flour
3 cloves of garlic (diced)
2 tablespoons of yellow mustard
2 tablespoons of hot sauce
1/4 cup of barbecue sauce
1/2 tablespoon of salt
1/2 tablespoon pepper
DIRECTIONS:
Starting Tasks:
* Pre-heat oven to 350 degrees.
* Boil water and cook the macaroni as directions dictate. (After you drain the pasta, keep it in the pot you cooked it in so you can pour the sauce in there and mix it up)
1. In a sauce pot, melt the butter and and the garlic, let it cook for 2 minutes.
2. Add the milk and bring to medium-low heat.
3. Add the flour and start to whisk (with an egg beater) to eliminate any lumps. (NOTE: After several minutes, if you still have lumps, take them out with a spoon).
4. Add the cheese slowly (make sure to keep the reserve), continuing to whisk. Keep whisking until the cheese mixture is totally smooth.
5. Add the mustard, hot sauce, salt, pepper, and BBQ sauce.
6. Pour the cheese sauce into the pot with the macaroni. Mix it well.
7. Transfer the macaroni into a large casserole dish and top with the reserve cheese. (OPTIONAL: Some people like to add bread crumbs or potato chips, you can do that if you want now). Also - add salt and pepper to taste.
8. Put in the pre-heated oven and let it cook for 30 minutes.
9 Cups of Sharp Cheddar Cheese (shredded) (6 for the sauce, 3 for the topping)
2 Lbs of elbow macaroni (or whatever the hell you want to use)
6 tablespoons of butter
6 cups of milk
5 tablespoons of flour
3 cloves of garlic (diced)
2 tablespoons of yellow mustard
2 tablespoons of hot sauce
1/4 cup of barbecue sauce
1/2 tablespoon of salt
1/2 tablespoon pepper
DIRECTIONS:
Starting Tasks:
* Pre-heat oven to 350 degrees.
* Boil water and cook the macaroni as directions dictate. (After you drain the pasta, keep it in the pot you cooked it in so you can pour the sauce in there and mix it up)
1. In a sauce pot, melt the butter and and the garlic, let it cook for 2 minutes.
2. Add the milk and bring to medium-low heat.
3. Add the flour and start to whisk (with an egg beater) to eliminate any lumps. (NOTE: After several minutes, if you still have lumps, take them out with a spoon).
4. Add the cheese slowly (make sure to keep the reserve), continuing to whisk. Keep whisking until the cheese mixture is totally smooth.
5. Add the mustard, hot sauce, salt, pepper, and BBQ sauce.
6. Pour the cheese sauce into the pot with the macaroni. Mix it well.
7. Transfer the macaroni into a large casserole dish and top with the reserve cheese. (OPTIONAL: Some people like to add bread crumbs or potato chips, you can do that if you want now). Also - add salt and pepper to taste.
8. Put in the pre-heated oven and let it cook for 30 minutes.
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