Spinach Mushroom Quiche

Preparation

1. Prepare the dough: In a food processor, combine 2 1/2 cups flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and water ice and pulse until the dough is moistened and simple groups. Put the dough on a floured surface and knead 2 or 3 times, until smooth. Pat the dough into two disks, wrap in plastic and refrigerate until firm, about 20 minutes.

2. On a floured surface, roll dough plate for a round of 12 inches to keep the remaining disk to another use, or make two quiches and freeze one for later (see recipe tips and suggestions below). Pour the mixture into a greased 10-inch pie Riffel unstretched with a removable bottom. Trim the excess and use it to patch the holes. Refrigerate the cake for 10 minutes.

Preheat oven to 400 ° C 3. Place a large baking sheet with paper; it should fit like a glove. In dry rice or beans, to the top of the pan. Bake for 20 minutes. Pan from the oven and remove the beans. Use a fork to prick the dough 6-8 times. Reduce the oven temperature to 375 degrees F and bake for 7 minutes. Transfer the pan let cool on a wire rack.

4. Make the filling: oil in large skillet over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add mushrooms. Cover and cook 3-4 minutes, stirring occasionally. Stir in spinach and garlic, cover and cook for 2-3 minutes or until wilted spinach.

Remove from heat.

5. Lightly beat the eggs in a large bowl. Beat in milk taste, Dijon mustard, salt and pepper. Sprinkle some cheese on the dough.

6. Pour the vegetable mixture into the pie crust. Sprinkle half of the remaining cheese. Slowly pour the egg mixture into the pan and sprinkle with remaining cheese. Bake until golden brown for 40-45 minutes or until light and puffy. Transfer to a wire rack to cool for at least 15 minutes before serving.

Simple filet of beef with mushroom sauce

Preparation

1. Place a rack in the center of the oven and the oven to 450 degrees F. Rub the beef and sprinkle with oil and generously with pepper. On a baking sheet and put under the thin end for even cooking.

2. Bake for 25-30 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 135 ° F for rare.

3. Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat.

Add the onion and garlic and cook, stirring frequently, until soft, about 3-4 minutes. Add mushrooms and saute for 3 minutes or until starting mushrooms exude their juices. Season with salt and pepper.

4. Add flour and cook, stirring, 30 seconds. Broth, increase heat to medium-high and bring to a boil. Cook for 5-6 minutes, stirring frequently, until thickened slightly and sauce desired consistency. Remove the pan from the heat, butter and herbs, and season with salt and pepper.

5. Remove meat from oven, cover with foil and let stand for about 10 minutes or until thermometer registers 140 ° F, will continue to cook the meat and carving easier.

6. Cut Put the slices 1/4 inch thick and in a bowl and serve with mushroom sauce.

Notes, recipes and tips

• If the beef was a thin membrane bubbling along (the silver skin so-called) removed with a sharp knife and cut the fat from meat before cooking.

• For a network, refer to the tapered end (tail) fold or cut for more even cooking.

• Some cooks like before frying, which keeps him on a pretty tight package tie the beef. Use kitchen twine to do this, and you bind the meat about every 3 inches.

Marinated mushrooms with garlic

Preparation

1. Heat In a large skillet over medium heat, oil. Add garlic, pepper, bay leaf, coriander, oregano and thyme. Cook, stirring occasionally, until the garlic begins to brown, about 5 minutes. Add the lemon juice and wine and bring to a boil. Add mushrooms and parsley. Reduce heat, cover and let boil for 10 minutes, shaking the pot several times.

2. Remove from heat and season with salt and pepper.

Using a slotted spoon, transfer the mushrooms on a plate.

3. Return to the saucepan from the heat and bring to boil the juice. Cooking, reduced until liquid by half, about 5 minutes. Discard the bay leaf and pour the liquid over the mushrooms. Cover and refrigerate. If not immediately, a refrigerator, and bring to room temperature before serving.

The best way to clean mushrooms

Before cleaning the mushrooms, cut the stem ends and lumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Cooking mushrooms Notes

• Buying firmly mushrooms with caps and stems that have no bruises or blemishes.
• Store in the fridge in plastic bags or paper for up to 4 days. Mushrooms Do not wash until ready to use, since moisture and cause deterioration of the hot air.

10 tasty ways to cook mushrooms

11 and the best way to clean mushrooms Store

Mushrooms: Mushrooms to clean before cutting the ends of the stems and clumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Shops mushrooms: fresh mushrooms can be stored unwashed in the refrigerator 2-3 days. Not wrapped in plastic, they will stand firmly arranged on a tray and cover with a damp paper towel in a single layer.

Some Like It Hot! A collection of spicy recipes

Sausage and Chicken Gumbo

This recipe is a spicy gumbo, steaks, Cajun comforting stew, usually served with rice. Andouille is a traditional ingredient in gumbo recipes, but spicy sausage are smoked to work on this American classic recipe. More

Sweet-Hot Thai Burger Recipe

Preparation

Prepare a medium-hot fire in a charcoal grill with a lid or preheat grill to medium-high emissions.

To make the mayonnaise, mix the mayonnaise, lemon juice and cilantro in a small bowl. Cover with plastic wrap and set aside.

To make the salad, mix the lemon juice, garlic, olive oil, salt, sweet chili sauce, ginger, coriander and basil in a small bowl. Mix the cucumber, peppers and bean sprouts in a large bowl.

Throw to coat with dressing. Cover with plastic wrap and set aside.

Burger make, combine the chuck, salt, sweet chili sauce, green onions, and chunks of potato chips in a large bowl, use as little as possible. Shape into 6 patties to meet bun. Cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on grill and cook covered, turning once, until done to preference, for 5-7 minutes per side for medium. Place rolls, cut side down, slightly at the outer edges of the grill rack in the last 2 minutes to cook grilled.

On the burger, a generous amount of mayonnaise with coriander spread cut sides of rolls to assemble. In each lower pan, put a burger on the grill, followed by equal numbers of the Thai salad, add the bread and serve.

Sauteed scallops and asparagus in white wine ...

Preparation

1 tablespoon oil in a nonstick skillet over medium heat until hot but not smoking heavily, then saute the asparagus, stirring occasionally, until tender, 5-6 minutes. Transfer with a slotted spoon to a plate, reserving the pan from the heat (not clean).

Pat scallops and sprinkle with salt and pepper. Add 1 tablespoon oil to skillet and heat over medium heat until hot but not smoking, fry the scallops, turning once, until golden brown and cooked for 4-6 minutes total.

Scallops to transfer to another bowl and cover with foil to keep warm.

Add the wine and vinegar in the pan (mixture may spatter) and bring to a boil, scraping up browned bits, until the liquid is reduced by half, about 1 minute. The juice of accumulated scallops on the plate and bring to a boil. Turn off the heat and whisk the butter, one piece at a time until incorporated. Serve scallops and asparagus with the sauce and immediately.

Cook your own ribs

Preparation

Preheat oven to 250 degrees F.

Mix and blend the ingredients of friction in a small bowl. Place each rack of ribs in the middle of its own large piece of heavy foil. Applying dry friction on each side of the two racks (especially on the side of the meat). Wrap each rack in foil.

Place the paper on two supports in a baking pan and place in oven. Bake for 2 hours. Take ribs from the oven and with a pair of pliers, open the sheet (excess fat can be drained).

Show racks on a piece of foil and brush barbecue sauce on both sides.

Increase the oven temperature to 350 degrees F.

Back to oven ribs. Continue cooking, brushing barbecue sauce occasionally, until ribs are tender and glazed, about 30-45 minutes. Remove and let stand 15 minutes before cutting and serving. cut ribs can throw extra sauce, if desired.

Southern Style Deviled Eggs

Preparation

1. Cut each egg in half lengthwise. With a spoon, take the yellow in every hard-boiled eggs in a small bowl.

2. In a small bowl with the yolks, add the mayonnaise, mustard, relish, onions, salt and pepper. Mix until smooth.

3. Fill the yolk mixture into the egg halves, topped with pepper and serve at room temperature.

How true Texas chili recipe

Great taste, intense heat

This was a great recipe, but the chile 1/4 cup (hopefully a typo) was just too much. The flavors are amazing! I went down to 2 cups broth and did so with a cup of red wine. Just unbelievable. However, generates the heat was a little too much and was only a part ... the rest is in the freezer for when I do not mind what I eat as a "" moment Johnny Cash. "" Today, one tablespoon of chili powder and a little smoked paprika and white pepper to boot. Overall very good, but you have a good iron to withstand the heat.

Rhubarb Crisp Recipe

Preparation

In a bowl mix the rhubarb, granulated sugar and lemon juice and evenly. Pour into a baking dish lightly greased with butter 2 liters.

In the same bowl, combine the flour, brown sugar, cinnamon, oats, salt and butter. Using a pastry blender or fork, cut the butter into the dry ingredients to form a very safe mixture crumbly. Spread the mixture over the rhubarb and bake in the oven at 375 degrees F. for 35 minutes or until golden and bubbly. Serve warm.

Prepare classic roast ribs ...

Preparation

1. Remove the ribs from the refrigerator and into the pan. No need, the rib bone frame form a natural frame and rib keeps the pan. Give Rub entire surface of cold roast with butter and kosher salt and black pepper.
2. Let rib at room temperature for 2 hours. Preheat oven to 450 degrees F. When the oven is hot, add the meat and 20 minutes to brown the outside of the roast. After 20 minutes, the oven to 325 degrees F. and fry until the desired internal temperature is reached (see table below). For medium rare, it will take about 15 minutes per pound.

1. Transfer to a large bowl and let the rest ribs lightly with foil for 30 minutes covered before serving. Meat cut off too early causing a significant loss of juices.

Make the sauce "au jus"

While the rib is resting, pour all but 2 tablespoons of fat take out of the pan and on the stove over medium heat. Flour and cook, stirring, for 5 minutes to form a roux. Pour the beef broth and whisk in the roux, scraping all the caramelized meat juices from the bottom of the pan.

Consult thickened at high heat and cook the sauce for 10 minutes until reduced and slightly (no sauce, so do not expect a heavy, thick sauce). Ask spice, strain and serve with the ribs.

Internal temperature guide

Here, the internal temperatures are to go, depending on how you like the fact rib. Remember, these are the temperatures, the meat, not to remove the final temperature. The roast will continue to cook after it is removed.

Rare: eliminate 110 degrees F.

(Temp end 120)

Medium Rare: eliminate 120 degrees F. (final temperature of 130)

Media: eliminate 130 degrees F. (final temperature of 140)

And quot ;; Origin Dr. Baker & # 039 Cornell Chicken & quot; Recipe

Preparation

Mix the ingredients for the sauce pour into a blender and blend until emulsified. The chicken halves in a large zipper plastic bag and pour 1/2 cup salsa. Seal bag and shake gently to coat chicken evenly. Refrigerate 2 hours.

Remove chicken from the marinade and wipe off excess sauce surface. Charcoal grill, turning and brushing with sauce every 10 minutes, for an hour or until it is finished generous.

Note: The original recipe from Dr. Baker, you use a barbecue with baked chicken on the shelves, a few meters away from the coals, so that the chicken cooked relatively slow, but this recipe still works well if you are using a deep kettle grill style ,

This recipe makes enough sauce for basting every 4-5 chicken and all stored extra in the refrigerator for several weeks.

Santa Maria, CA & # 039; Favorites: grilled ...

Preparation

Enter Mix black pepper, salt, paprika, garlic powder, onion powder, rosemary and cayenne pepper in a small bowl. Rub all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let stand for 30 minutes at room temperature.

Add the Dijon, vinegar, vegetable oil and garlic in a jar with a lid and shake vigorously to emulsify.

Prepare a charcoal or gas grill.

Insert the tri-tip on the grill and brush with oil and vinegar mixture. Put every 3-4 minutes, basting generously anytime. Grill for 25-30 minutes (internal temperature of 135 ° F) medium rare. The exterior of the roast get very dark and the development of a desired charred crust and one of the signature features of this recipe for barbecue.

Remove the tri-tip of the network to a large compartment. Let stand for 15 minutes before cutting into thick slices 1/4 "across the grain. Serve as you would with any grilled meat, but in California, which is often served with tortillas and salsa.

Santa Maria style beans recipe

Preparation

Check by small stones grains. Place them in a saucepan and cover with cold water; soak overnight. The beans and drain them to the pot. Cover with 3 inches of cold water and boil for 1 hour, 45 minutes, or until tender.

While the beans cook, cook bacon until lightly browned in a saucepan over medium heat. Add the ham and garlic; saute for 2 minutes. Add the tomatoes, ketchup, mustard, pepper, chili powder, chipotle, sugar, salt and water.

Bring to a boil, reduce heat to low and cook for 30 minutes. Reserve.

When beans are ready; Drain, but reserve a cup of the cooking liquid. Coffee beans and liquid back into the pan and stir in the sauce. Simmer for 30 minutes. Serve hot with grilled tri-tip Santa Maria.

Make your own tortillas with this simple ...

Preparation

Add the flour, salt, baking soda and a bowl. Mix mix with a whisk for 30 seconds until the dry ingredients. Add the butter and work into the flour with a fork or cutter until crumbs are the size of peas.

Pour mix of hot water and mix with a fork. Pour blended mixture to a lightly floured surface and knead with your hands for 3-4 minutes to a smooth paste. Return to bowl cover with a cloth and let stand for 15 minutes.

To make the dough into 8 balls and roll between your palms as smoothly as possible. With a rolling pin, roll each ball of dough into a thin circle about 6-7 inches in diameter.

Heat a dry cast iron or nonstick skillet over medium heat. Place the tortilla in the hot pan and cook for a minute or until small bubbles appear. Turn and cook for a minute, then finish one last time again for another minute. Sources during the third minute of Tortilla rule and formed gold dots on the surface.

Remove to cool a plate. Once completed, the tortillas are ready to eat or can be frozen for later use.

Jazz up Jiffy cornbread with some quick tips

Preparation

1. Preheat oven to 350 degrees.

2. In a large bowl, add the eggs and milk, and beat with a fork to blend. The cream corn, stirring to mix well.

3. Add the corn mixture in large bowl with a spatula in order to combine the wet ingredients.

4. Spray an 8-inch square pan or 9-inch with cooking spray.

5. Pour mixture into corn take the greased pan and bake in preheated oven. Bake until center cornbread stick is inserted comes out clean, about 25-30 minutes.

Fresco.

6. In a small bowl, add the softened butter and honey. Mix well. Cut corn bread and slather honey butter corn.

Easy Lemon chicken in just 3 steps

Preparation

1. On a sheet of wax paper or in a shallow bowl, flour, salt and pepper. Coat each breast with the mixture shake off.

2. In a large, heat oil over medium heat pan. Add chicken and cook lightly browned and no longer pink in the middle for about 3 minutes per side or until. Remove to a platter.

3. Add the chicken broth and lemon juice into the pan.

Cook over medium heat bring, stirring any browned bits in the pan, for 2-3 minutes or until the sauce reduces slightly. Add the capers and parsley. Pour sauce over chicken and serve immediately with lemon slices and a sprinkling of parsley.

Recipe Notes

• The thread runs directly beneath the chicken breast. It is a piece of tender meat, but withdrew for this recipe when chicken are thick or cook even faster. To remove the network, simply drag or cut the chest. Tendons removed, if desired, and reserve for another use.
• In order to pound chicken breasts to a uniform thickness, place it between two sheets of wax paper or plastic wrap and use the flat bottom with a mallet or the handle a chef's knife, blade in a towel wrapped meat cuisine book the same thickness. For this recipe, about one third of an inch thick in order.
• When buying lemons, choose this bright colors with a brilliant shine. Lemons are a little soft with fine leather and fell hard to seem fresh and full of juice. If you're looking for excitement, thicker shell lemon peel will also be tastier and more easily rust.
• Keep fresh lemons at room temperature up to a week, or int the refrigerator for up to 6 weeks. Allow to make juice come lemons to room temperature before using.

Chicken Piccata - chicken with lemon and capers ...

Preparation

The chicken breasts with salt and pepper generously. Dredge chicken in flour to coat completely. Shaking and set aside.

Add the olive oil in a large skillet and place over medium heat. When the oil is hot, add the chicken and cook for about 4 minutes per side or until golden brown and cooked. Remove to a plate, cover with foil and set aside.

Add the capers and wine into the pan.

Reduce the high heat, and cook for 2-3 minutes or until the wine is reduced by half. Be sure to use a spoon or spatula to scrape caramelized bits from the bottom of the pan.

Add the lemon juice and chicken broth and bring to a boil. Cook 1 minute, reduce heat to low and add the chicken to the pan. Take the chicken in the sauce for a few minutes until hot.

Remove chicken to a warm plate. Add the butter and parsley in a pan, and stir 1 minute or until butter emulsified into the sauce. Check the seasoning and pour the hot sauce over chicken; serve immediately.

Saut & # 233; Ed mushroom valve

Preparation

Melt half the butter in a large skillet over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring for about 10 minutes, or until the mushroom juice evaporates, and began to lightly brown.

Add garlic and cook one minute. Add the chicken broth and balsamic vinegar. Turn to high heat and cook until the liquid begins to boil. Cooking for a few minutes, until most of the liquid evaporates.

Turn off the heat and add the last tablespoon of cold butter. Adding thyme, if used. Taste and adjust the seasoning. Serve immediately.

Memphis Barbecue Sauce Recipe

Memphis barbecue sauce is his recipe by many enthusiasts as the best BBQ for all use of barbecue sauce. It has a great balance between hot, sweet and sour. It is traditionally served with pork, but works well with beef and chicken.

3 cups Memphis Barbecue Sauce Recipe

Learn to jump and eacute;

1. How Saute

To take advantage of success, a frying pan or skillet with sloping sides is essential so that the heat is evenly distributed over the surface and cook food without burning. Be sure to use a form that is large enough to handle the food is to keep in a single layer without crowding. If it is too large, juices of food are released to run on the edges and burn, and if it is too small, the food is steam in its own juices instead of blowing up.

1. Add enough oil or butter (or a combination) in the pan to lightly coat the bottom. Heat a skillet over medium heat until hot. It is important to let the pan hot, or the food from absorbing too much oil, the bar down, and begin to stew in their juices.

2. Add the ingredients and cook until lightly browned, stirring or shaking. Lying ingredients in the pan is a technique used by chefs. It is not hard to do, and is convenient for the cook of the house. Hold the handle of the pan with both hands and move the pan back and forth. Lift the pull back to distribute fry vegetables and.

Advice

• chopped and chopped vegetables be easily discarded or stirred. Sliced vegetables are a little harder; Spatula works well for them.

• Do not overload the tray. Releases of steaming food, if and when it is full, the steam can escape is not enough room in the pan and cook, instead of steamed food left.

• are fats like butter, oil or bacon grease used to food packaging and keep it from sticking to the pan, brown the aid, and add flavor.

• Potatoes should be blanched or cooked before jumping partially.

• Vegetables that radiate much water as zucchini and mushrooms are best skipped heat to high heat quickly evaporate the liquid.

• foods are first coated in flour or bread crumbs mixture to give a crispy layer.

Perfecting steps 8 & # 039; Oven Fried & # 039; Buffalo chicken ...

Once the chicken wings are coated with the sauce, transfer to serving plates and let them cool down for 5-10 minutes. The sauce penetrate the skin, and cool enough to be handled easily. Have Fun!

Photo credit: Buffalo chicken wings Photo © John Mitzewich

Stuffed Peppers Recipe

Preparation

Cook rice and Preheat oven to 375 degrees F.

Wash peppers, spikes and stems and seeds. If you can be halved and twice the amount of stuffed peppers with two halves to use (just be sure to make stuffing) larger peppers. * Note: The peppers parts not used, but still edible, can be cut or diced and used for other recipes, or added to the filling.

Boil pot of water for a few minutes and place the peppers in the oven. Out of the water, dry and cool to remove. Prepare the filling by mixing rice, meat, parsley, cheese and basil in a medium bowl. Put some ketchup on a small baking dish, so that the soil is slightly exaggerated. Sprinkle each cup salt pepper, then fill with the mixture and in a casserole dish.

Top plain paper with the remaining sauce and peppers cover. Bake for about 45 minutes to an hour, or until the meat is tender and peppers are tender.

A delicious stew with 10 ingredients

Preparation

Chuck Season beef generously with salt and freshly ground black pepper. Add the olive oil in a pan and brown meat over medium heat on all sides. Remove chuck roast and the remaining ingredients. Reduce heat to medium and cook the vegetables in butter for 5 minutes stirring.

The shell again with roasted vegetables, cover and bake in a preheated oven 275 degrees F.

Oven for 2 1/2 hours, or until fork tender. Allow the meat to a cutting board for 10 minutes before slicing against the grain. Taste and vegetable mixture, if necessary.

Serve plain or mashed potatoes. Pour the vegetable mixture and serve juices and.

Strawberry Rhubarb Pie

Preparation

1. Preheat oven to 400 ° F.

2. Make the filling: Mix sugar give, cornstarch, cinnamon and salt in a large bowl. To coat in rhubarb and strawberries and stir well.

3. On a lightly floured surface with a lightly floured rolling pin, dough into a roll 13-inch circle. Cut jagged edges. Line the pie pan with the dough.

4. Share. The filling into the pie crust

5. Roll. The remaining dough into a 10 inch circle

With a pastry wheel or sharp knife into 3/4 inch wide strips cut twelve. Arrange 6 strips over filling, with the longest at the center. The remaining strips on top in the opposite direction, they weave in strip background, if desired. Cut, the ends of the inner edge of the circular plate. Press the ends of the edge of the bottom crust. Cantilevered roller crust above the bottom edges of the strips to form a single rim. Flute or crimp the edge. Network brush with the egg mixture.

6. Bake the cake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake until crust golden and the rhubarb is soft when pierced, 50 to 55 minutes. Make sure to cool the cake on a wire rack for at least 1 hour before serving.

Recipe Notes

• In a variation of this delicious cake, replacing half of fresh strawberries, pitted sweet cherries or raspberries, and add 1/4 teaspoon of ginger powder filling. Grapes also make an interesting flavor twist.
• Keep the cake at room temperature on the day, baked; then cover with plastic and refrigerate up to 3 days.
• Rhubarb plants are incredibly easy to grow and resistant to drought. Your friends may have some to share and to give away, or you can buy at your local nursery. It grows like a weed that require very little attention.

Make your own tortillas with this simple ...

Preparation

Add the flour, salt, baking soda and a bowl. Mix mix with a whisk for 30 seconds until the dry ingredients. Add the butter and work into the flour with a fork or cutter until crumbs are the size of peas.

Pour mix of hot water and mix with a fork. Pour blended mixture to a lightly floured surface and knead with your hands for 3-4 minutes to a smooth paste. Return to bowl cover with a cloth and let stand for 15 minutes.

To make the dough into 8 balls and roll between your palms as smoothly as possible. With a rolling pin, roll each ball of dough into a thin circle about 6-7 inches in diameter.

Heat a dry cast iron or nonstick skillet over medium heat. Place the tortilla in the hot pan and cook for a minute or until small bubbles appear. Turn and cook for a minute, then finish one last time again for another minute. Sources during the third minute of Tortilla rule and formed gold dots on the surface.

Remove to cool a plate. Once completed, the tortillas are ready to eat or can be frozen for later use.

The perfect potato

Preparation

1. Bring a large pot of water to boil. Add potatoes, cover and cook over medium heat for 12-15 minutes or until tender-firm. Drain and let cool.

2. Meanwhile, prepare the vinaigrette: In a large bowl, whisk together the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt and pepper and mix well.

3. Add the cucumber, green onions, pickles and hot potatoes.

Stir gently to mix and coat. Cover and refrigerate at least 1 hour to allow flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate in an airtight container for 2 days.
• equal potatoes cooked simultaneously. Boil the potatoes for a salad just for signing up offer phase. Boiled potatoes absorb too much dressing and be soft.
• When selecting potatoes, choose ones that are fairly clean, smooth and firm. People with wrinkled skin, dark soft spots you select no, green spaces cut surfaces. Green points mean that they were exposed to light; Laying before cooking to remove bitterness cut.
• The potato is more fragile than it looks, so handle with care to avoid bruising. Keep Keep unwashed in a cool, dark, well-ventilated place. If in one place, too hot is stored, the sugar is converted to starch and potatoes lose their natural sweetness.
• Potatoes is recommended for low-starch potato salad, a salad retains its shape. Low strength Yukon Golds varieties are blue, red and purple skin roast.
• Add a can of drained tuna or salmon, drained bean, black beans or peas or pieces of ham with salad for a more consistent version of this potato salad.
• For the color version of this salad, a mixture of small blue potatoes, red skin and Yukon Gold.

Five options for grilled seafood Gran Fruta

Grilling fish and other seafood, there is a delicious smoky flavor and a nice set of caramelized grill marks. It is also the perfect way to odors long after, to prevent if made within cooked. Unfortunately, most seafood have not good in hot cooking grates.

The high water content means it is very difficult to understand, and boiled fish with tears time and decay. The best way to avoid these problems is the seafood, which may result in a high heat and still stick together to choose. Here are the five best ways barbecuing are simple, tasty and free disaster.

Simple steak fajitas recipe

Preparation

1. To the marinade: In zip lock storage bag 1 gallon zip foods combine oil, lemon zest, lemon juice, Worcestershire sauce, garlic, chili powder, salt and pepper. Add the ground beef. Seal the bag, squeezing the air, and turn to coat. Chill at least 1 hour or up to 24 hours.

2. Heat oil in a large medium-high heat. Add the peppers and onion and cook, stirring often, until softened, about 6 minutes.

3. Preheat oven to 350 degrees F. The force tortilla stack with the announcement, wrapped in foil. Place tortilla wrapped in heater for 8-10 minutes. Turn off the oven and keep the tortillas in the oven until ready to serve.

4. Preheat a gas grill to moderately hot grill over medium wood or prepare a charcoal fire. Grill steak, covered, 10 minutes per side, or until meat is desired doneness (medium-rare, should read 145 ° a meat thermometer; average 160 °, well done, 170 °) is reached. Alternatively, preheat the broiler. Show meat on the grill chicken and grilled bread 4-5 inches from heat for about 5 minutes per side for medium rare, 7 minutes per side for medium.

5. Remove let meat rest on a cutting board and for 5 minutes. Heat the peppers and onions. Cut the meat across the grain. Put strips of meat in the center of each tortilla. Top with peppers and onions, lettuce, avocado, salsa, onions, sour cream and coriander.

Roles and eat in your hand.

Recipe Notes

• After the meat is cooked, you can sit for a few minutes and cut diagonally lengthwise into thin strips.
• Always warm tortillas before wrapping Fajitas. The heating process make tortillas soft and delicate. It will also improve the aroma and flavor. It's easy to warm the tortillas - you do in the oven or in the microwave or on the set.

Yes, you & # 039; They go crazy for these recipes!

6. Bananas

• Bananas are available all year round.

• When selecting bananas, choose plump fruit with flawless skin with no signs of decomposition.

• Bananas continue to ripen after harvest. Ripe yellow bananas have a solid yellow skin with brown spots. Bananas are ripe red skin dark red with black spots and feel a bit softer than mature yellow variety. Both varieties mature and darker than bananas age.

Bananas • Store at room temperature at full maturity. Once mature, I can see the fruits in the refrigerator for several days. When you buy a banana with a green top, will mature at room temperature in two or three days.

• pinch Once peeled banana with lemon or lime juice will prevent it from browning.

• slightly underripe bananas are the best to cook with brown sugar and butter. Ripe bananas are ideal for cakes and bread.

Covered pork chops are Southern Comfort ...

Preparation

Season pork chops on both sides with poultry seasoning, salt and pepper. Heat oil in a large skillet over medium heat. When the oil is hot, brown the pork chops, about 5 minutes per side. Remove from pan and set aside on a plate.

Pour the excess oil, and place the pot on the stove over medium heat. Add the butter and onions with a pinch of salt. Fry golden for about 10 minutes, or until the onion.

Onions should caramelize for best results.

Add garlic and 1 minute to cook. Flour and cook for 2 minutes. Add chicken, whey and water. When the mixture begins to boil, use a wooden spoon to scrape the bottom of the pan browned bits.

Reduce heat and let the onion sauce gently over low heat for 15 minutes. Add a little water if it seems too thick. Add the pork chops and juices in the pan, and cover with the sauce. Cook for about 10 minutes or until the meat its desired degree of doneness achieved. Make seasoning and adjust if necessary. Serve pork chops with rice, garnished with onion sauce.

10 Easy weeknight dinners

8. Turkey Burgers

Say goodbye to dry and tasteless turkey burger. You will receive a boost of flavor from Dijon mustard, ketchup, olives and Worcestershire sauce, including tender and juicy. Serve on a toasted bun brushed with more than mustard and topped with slices of tomato and lettuce for a quick and tasty meals. And if you've mastered this recipe, try one of the variants: Curry spicy Mexican, Greek or turkey burger. More

10 delicious options musrooms, cook

11 and the best way to clean mushrooms Store

Mushrooms: Mushrooms to clean before cutting the ends of the stems and clumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Shops mushrooms: fresh mushrooms can be stored unwashed in the refrigerator 2-3 days. Not wrapped in plastic, they will stand firmly arranged on a tray and cover with a damp paper towel in a single layer.

Turkey Casserole Easy

Preparation

1. Preheat oven to 400 degrees F. In a large saucepan, combine the butter, flour, chicken broth and milk. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes.

2. Add chicken, vegetables, tarragon, thyme, paprika, salt and pepper. Transfer the mixture into a 9x13-inch baking pan. Cool slightly.

3. If necessary, roll the dough on a lightly floured surface to a rectangle of 14 by 10 inches.

Dampen the edge of the baking dish with water and place the dough over the filling. Tuck the edges under and press down firmly on the rim of the cup. Make a few cuts in the dough and brush with beaten egg.

4. Bake 45 minutes to 1 hour or until the top is golden brown. Let the meatloaf stand for 10 minutes before serving.

Recipe Notes

• You can turkey mixture to make up two days ago and refrigerate in an airtight container.

How Beef Stew

The first step in the preparation of the pot is probably the most important. Browning beef increases not only color, but it's what gives the stew its deep flavor.

Start with 2 to 3 pounds beef chuck, cut into 2-inch cubes. Heat 3 tablespoons of vegetable oil in a large saucepan over medium heat until hot light. Pat the meat dry and season more salt and pepper.

Photo credit: K. Kingsley

Pie with potato filling; Shepherd & # 039

Preparation

1. Make potato filling: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. The potatoes and drain them in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper. With an electric mixer, beat until smooth at high speeds. Put aside.

2. Preheat oven to 350 degrees F. Bring bring a small saucepan of lightly salted water to a boil.

Add carrots and cook for 2 minutes to fade. Drain and set aside.

3. oil in a large oven over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and cook 15 seconds. Add the ground turkey, breaking up large pieces with a fork and cook until browned. Add carrots, peas, corn, tomatoes and tomato paste shutout. Mix well. Cook, stirring frequently, until flavors are blended, about 10 minutes. Season Season with black pepper.

4. Spray a baking pan 3/4 or shallow pan with vegetable oil spray. Pour vegetable dish cooked turkey. Top with mashed potatoes spoon. Bake for 30-45 minutes, until hot. Serve warm.

Recipe Notes

• You can use any kind of potato mash, but those with a / low water rich in starch, such as the Russet and Yukon Gold apple, produce perfect results. Starch creates a frothy and low water quality allows them the milk and butter, without rubbery absorb.
• Never try to beat the potatoes in a food processor or a sticky dough.
• Ideally, mashed potatoes are freshly prepared, but it is not always possible. Crush up to 1 hour before serving reserving one-third of the milk. Place in a heatproof bowl set over a pot of boiling water. Pour the reserved milk. Just before serving, mix the milk potatoes.
• The potato is more fragile than it looks, so handle with care to avoid bruising. Keep Keep unwashed in a cool, dark, well-ventilated place. If in one place, too hot is stored, the sugar is converted to starch and potatoes lose their natural sweetness.
• Select reasonably clean, soft, firm potatoes. Even cooking, picking potatoes that are the same size. People with wrinkled skin, dark soft spots you select no, green spaces cut surfaces. Green points mean that they were exposed to light; Laying before cooking to remove bitterness cut.

Traditional Beef Stew Recipe

Preparation

1. Mix the flour and salt onto a sheet of wax paper. Cover the meat with the flour mixture, shake off.

2. In a pot with 4-5 rooms, heat oil over medium heat. Half of the beef and brown Add at least 2 sides. Remove with a slotted spoon to a plate. Repeat with the remaining meat.

3. Return all the meat and its juices to the pan. Stir in tomato leaves, broth, wine, garlic, herbs, pepper and bay leaf.

Bring to a boil. Reduce heat to medium-low. Cover and simmer for 1 1/2 hours, stirring 3 or 4 times.

4. Add carrots, mushrooms, green beans, celery and parsley. Cover and simmer for 45 minutes, stirring once or twice, until meat and vegetables are tender.

5. Pour. Stew in shallow bowls, garnished with fresh herbs

Recipe Notes

• This stew will keep in the refrigerator in an airtight container up to 4 days. Fast cooling of the part is cooled or by the pot to be frozen in a sink with cold water. And cooling and make guaranteed fresh taste as quickly as possible.
• The heater is best for the stew. Take only the part that is going to eat and the rest in the refrigerator for another time. Warm on the stove or in the microwave with a little water if too thick.
• Freeze the stew into individual sections or family size. Good freezer containers include, blocking food storage bags slide (flat stack) and plastic containers. Let's extend about 1/4 inch at the top of the container and put a piece of plastic wrap directly on the pot to air in this area to keep. Day content, date and number of servings. Thaw in the refrigerator or in the microwave before reheating.

Simple one pot meal 5

These conventional pot dishes are great in any season, but his soul warming makes them particularly pleasant warmth during the cold months. Macaroni and cheese casserole Turkey classic beef stew and shepherd's pie, these pots and pans are a simple solution evening.

These five recipes, full of fresh ingredients for meals are fairly easy during the week: they are quick to pull together and do a lot of dirty dishes. All you need is a simple salad and maybe some bread to finish the meal. In addition, all of the recipes can be made ahead.

How to make a simple egg noodles beef

Preparation

1. In a 4-quart pot, heat oil over medium heat. Cook beef in batches, lightly fry each piece on 2 sides. Remove to a bowl with a slotted spoon. Add more oil to the pan between batches if necessary. Sprinkle beef with flour and stir until well coated.

2. Add onions, carrots, tomatoes with juice, give chicken broth, oregano, lemon rind, salt and pepper to the pan and mix well.

Enter Return beef to the pan and mix well.

3. Bring the stew to a boil over medium heat. Reduce heat. Cover and simmer for 1 hour, or until meat is tender.

4. Add the lemon juice and parsley. Simmer uncovered for 10 minutes or until hot.

5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to package directions. Drain well. Serve the stew over egg noodles.

Recipe Notes

• Are you looking for the pink calf with a fine and creamy. Each fat in the calf should be milky white.

• packages of veal (or beef for that matter) should be wrapped securely and without tears or punctures. Packages must also feel the feeling cold. Be sure to check the expiration date before you purchase.

• To made this stew, in step 3 above Allow to cool, then cover and refrigerate up to 3 days. Cooked warm slowly add the lemon juice and parsley and proceed as described.

• onions, as onions are known, are about 1 inch in diameter and have a mild flavor and delicate texture regular yellow onion.

Barletta is a common set of small white onions; Cipollini and other varieties are Purplette. Buy frozen peeling onions will save time.

A shrimp and grits recipe easy

Preparation

Mix in a small bowl with shrimp, Cajun seasoning, paprika, pepper and Italian seasoning. Stir until shrimp are also coated. Put aside.

Add the chicken broth and 1 tablespoon butter in a heavy saucepan. Bring to a boil the mixture. Gradually, constantly looking for the beans and whisk, cook over medium heat for 5 minutes. Add the tomato paste, cream and cheddar cheese. Continue to cook and stir for 2-3 minutes, until the grains are very creamy and thick.

Cover and set aside.

In a large skillet melt 1 tablespoon butter over medium heat. Pour add the spicy shrimp and 2-3 minutes, or until cooked through. Add garlic and cook, stirring, for about 30 seconds. Remove shrimp from the pan into a clean bowl and set aside.

Put the pan on the stove. Mix the flour, the fat, stirring to make a roux. Cook the roux for 10 minutes until half tan. Slowly pour the chicken broth and cream. Cook for 2 minutes, then the Worcestershire sauce and hot pepper sauce and ham.

To serve, put the shrimp on a bed of hot beans and sauce. Sprinkle parsley on top, if desired.

5-star Macaroni and Cheese Recipe

Preparation

1. Preheat oven to 375 ° F.

2. Bring a large pot of lightly salted water to a boil. Add and cook pasta according to package directions. Drain in a colander.

3. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, for 5 minutes or until tender. Flour and cook, stirring for 1 minute.

4. Pour the milk and whisk until the mixture is smooth slow.

Over medium heat, stirring frequently, until thick and bubbly, about 6 minutes. Add the mustard and cayenne pepper.

5. Add 1 1/2 cups grated cheese until melted and smooth. Season with salt and pepper.

6. Add the pasta to cheese sauce and mix well. Scrape the mixture into a 9 - inch baking pan under 13.

7. In a small bowl, remaining 1/2 cup cheese and breadcrumbs. Sprinkle crumb mixture on top of macaroni and cheese.

8. Bake the casserole, until the top is golden brown, about 30 minutes. Serve warm.

Recipe Notes

• Only you can mix frozen formulation by adding 1 cup chopped ham and / or a half cup of peas.
• Another variation of this macaroni and cheese is to use the Fontina and add some sauteed mushrooms and chopped spinach, or on a Monterey Jack cheese and add some canned chopped green pepper and some chili powder.
• Make individual servings of macaroni and cheese: Pour the macaroni and cheese in January-February cup size molds and bake for 15-20 minutes.
• To make sure that the sauce is smooth, add the cheese in small batches, stirring until smooth before the next batch.

Yes, you & # 039; They go crazy for these recipes!

6. Bananas

• Bananas are available all year round.

• When selecting bananas, choose plump fruit with flawless skin with no signs of decomposition.

• Bananas continue to ripen after harvest. Ripe yellow bananas have a solid yellow skin with brown spots. Bananas are ripe red skin dark red with black spots and feel a bit softer than mature yellow variety. Both varieties mature and darker than bananas age.

Bananas • Store at room temperature at full maturity. Once mature, I can see the fruits in the refrigerator for several days. When you buy a banana with a green top, will mature at room temperature in two or three days.

• pinch Once peeled banana with lemon or lime juice will prevent it from browning.

• slightly underripe bananas are the best to cook with brown sugar and butter. Ripe bananas are ideal for cakes and bread.

Great egg dishes never grows old.

10 Asparagus Pie

Believe it or not, that's asparagus cake recipe a delicious version of the famous French dessert cherry clafoutis. Freshly cooked asparagus in a light batter, with a creamy crust is lightly browned. If you like asparagus, you will love this simple recipe. More

A delicious stew with 10 ingredients

Preparation

Chuck Season beef generously with salt and freshly ground black pepper. Add the olive oil in a pan and brown meat over medium heat on all sides. Remove chuck roast and the remaining ingredients. Reduce heat to medium and cook the vegetables in butter for 5 minutes stirring.

The shell again with roasted vegetables, cover and bake in a preheated oven 275 degrees F.

Oven for 2 1/2 hours, or until fork tender. Allow the meat to a cutting board for 10 minutes before slicing against the grain. Taste and vegetable mixture, if necessary.

Serve plain or mashed potatoes. Pour the vegetable mixture and serve juices and.

Simple steak fajitas recipe

Preparation

1. To the marinade: In zip lock storage bag 1 gallon zip foods combine oil, lemon zest, lemon juice, Worcestershire sauce, garlic, chili powder, salt and pepper. Add the ground beef. Seal the bag, squeezing the air, and turn to coat. Chill at least 1 hour or up to 24 hours.

2. Heat oil in a large medium-high heat. Add the peppers and onion and cook, stirring often, until softened, about 6 minutes.

. 3

Preheat oven to 350 ° F. The force tortilla stack with the announcement, wrap in foil. Place tortilla wrapped in heater for 8-10 minutes. Turn off the oven and keep the tortillas in the oven until ready to serve.

4. Preheat a gas grill to moderately hot grill over medium wood or prepare a charcoal fire. Grill steak, covered, 10 minutes per side, or until meat is desired doneness (medium-rare, should read 145 ° a meat thermometer; average 160 °, well done, 170 °) is reached. Alternatively, preheat the broiler. Show meat on the grill chicken and grilled bread 4-5 inches from heat for about 5 minutes per side for medium rare, 7 minutes per side for medium.

5. Remove let meat rest on a cutting board and for 5 minutes. Heat the peppers and onions. Cut the meat across the grain. Put strips of meat in the center of each tortilla. Top with peppers and onions, lettuce, avocado, salsa, onions, sour cream and coriander.

Roles and eat in your hand.

Recipe Notes

• After the meat is cooked, you can sit for a few minutes and cut diagonally lengthwise into thin strips.
• Always warm tortillas before wrapping Fajitas. The heating process make tortillas soft and delicate. It will also improve the aroma and flavor. It's easy to warm the tortillas - you do in the oven or in the microwave or on the set.

And quot ;; Origin Dr. Baker & # 039 Cornell Chicken & quot; Recipe

Preparation

Mix the ingredients for the sauce pour into a blender and blend until emulsified. The chicken halves in a large zipper plastic bag and pour 1/2 cup salsa. Seal bag and shake gently to coat chicken evenly. Refrigerate 2 hours.

Remove chicken from the marinade and wipe off excess sauce surface. Charcoal grill, turning and brushing with sauce every 10 minutes, for an hour or until it is finished generous.

Note: Dr.

Baker original recipe uses grilled chicken cooked in embers shelves several meters, so that the chicken cooked relatively slow, but this recipe still works well if you use a deep kettle style grill.

This recipe makes enough sauce for basting every 4-5 chicken and all stored extra in the refrigerator for several weeks.

The perfect potato

Preparation

1. Bring a large pot of water to boil. Add potatoes, cover and cook over medium heat for 12-15 minutes or until tender-firm. Drain and let cool.

2. Meanwhile, prepare the vinaigrette: In a large bowl, whisk together the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt and pepper and mix well.

3. Add the cucumber, green onions, pickles and hot potatoes.

Stir gently to mix and coat. Cover and refrigerate at least 1 hour to allow flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate in an airtight container for 2 days.
• equal potatoes cooked simultaneously. Boil the potatoes for a salad just for signing up offer phase. Boiled potatoes absorb too much dressing and be soft.
• When selecting potatoes, choose ones that are fairly clean, smooth and firm. People with wrinkled skin, dark soft spots you select no, green spaces cut surfaces. Green points mean that they were exposed to light; Laying before cooking to remove bitterness cut.
• The potato is more fragile than it looks, so handle with care to avoid bruising. Keep Keep unwashed in a cool, dark, well-ventilated place. If in one place, too hot is stored, the sugar is converted to starch and potatoes lose their natural sweetness.
• Potatoes is recommended for low-starch potato salad, a salad retains its shape. Low strength Yukon Golds varieties are blue, red and purple skin roast.
• Add a can of drained tuna or salmon, drained bean, black beans or peas or pieces of ham with salad for a more consistent version of this potato salad.
• For the color version of this salad, a mixture of small blue potatoes, red skin and Yukon Gold.

The best recipes of US beef

Flank steak is a relatively inexpensive piece of meat that benefit take out of the marinade. Lemon and garlic marinade elevator added flavor to the meat so that it acts as a tenderizer. In addition, I have a few variations of the marinade below, including Ginger Asian, BBQ, fresh garlic, thyme and sharp mustard. More

Say goodbye to store guacamole branch.

Preparation

1. Halve 1 avocado, remove the pit and scoop out the flesh into a medium bowl. Use a fork to crush the flesh easily (if used) with the tines of a fork until just combined with the onion, garlic, jalapeno, cilantro, salt and cumin.

2. Halve and measure the remaining two lawyers. Cut slits in the meat with a small knife networked. Carefully spoon the avocado in the bowl of potato and avocado mixture.

3. Sprinkle lime juice over the diced avocado and mix gently with a fork until combined but still thick.

Adjust seasoning with salt if necessary and serve.

Kitchen Notes

• It is important to use attorneys in the right maturity stage to enjoy their full flavor. When ripe, ready to eat avocado to gentle pressure fall slightly. Look at the lawyers who have the same immaculate condition that the entire surface is uniformly hard or soft, and feel heavy for their size. Avoid those with bruises and with a gap between the meat and the skin.

• Unlike most fruits, avocados ripen only after they are made, most of which are on the shelves of products are as hard as stone. Hard mature advocates by. In a brown paper bag Close the bag and place it in a cool place for 1-3 days. As lawyers mature, people with light green skin often develop brown spots. This is acceptable because there is a display that are almost ripe.

• ripe avocados will keep in the refrigerator for 2-3 days.

• Avoid cooking lawyers: heat causes bitter.

Simple filet of beef with mushroom sauce

Preparation

1. Place a rack in the center of the oven and the oven to 450 degrees F. Rub the beef and sprinkle with oil and generously with pepper. On a baking sheet and put under the thin end for even cooking.

2. Bake for 25-30 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 135 ° F for rare.

3. Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat.

Add the onion and garlic and cook, stirring frequently, until soft, about 3-4 minutes. Add mushrooms and saute for 3 minutes or until starting mushrooms exude their juices. Season with salt and pepper.

4. Add flour and cook, stirring, 30 seconds. Broth, increase heat to medium-high and bring to a boil. Cook for 5-6 minutes, stirring frequently, until thickened slightly and sauce desired consistency. Remove the pan from the heat, butter and herbs, and season with salt and pepper.

5. Remove meat from oven, cover with foil and let stand for about 10 minutes or until thermometer registers 140 ° F, will continue to cook the meat and carving easier.

6. Cut Put the slices 1/4 inch thick and in a bowl and serve with mushroom sauce.

Notes, recipes and tips

• If the beef was a thin membrane bubbling along (the silver skin so-called) removed with a sharp knife and cut the fat from meat before cooking.

• For a network, refer to the tapered end (tail) fold or cut for more even cooking.

• Some cooks like before frying, which keeps him on a pretty tight package tie the beef. Use kitchen twine to do this, and you bind the meat about every 3 inches.

Puff Orange Cookies

The combination of orange peel and corn flour gives these cookies an addictive quality laminate, so be prepared. Kneading can also in some dried cranberries (about 1/2 cup) to the dough just before use. These cookies are not hard, so good for a feast of Thanksgiving.

10 delicious options musrooms, cook

11 and the best way to clean mushrooms Store

Mushrooms: Mushrooms to clean before cutting the ends of the stems and clumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Shops mushrooms: fresh mushrooms can be stored unwashed in the refrigerator 2-3 days. Not wrapped in plastic, they will stand firmly arranged on a tray and cover with a damp paper towel in a single layer.

Marinated mushrooms with garlic

Preparation

1. Heat In a large skillet over medium heat, oil. Add garlic, pepper, bay leaf, coriander, oregano and thyme. Cook, stirring occasionally, until the garlic begins to brown, about 5 minutes. Add the lemon juice and wine and bring to a boil. Add mushrooms and parsley. Reduce heat, cover and let boil for 10 minutes, shaking the pot several times.

2. Remove from heat and season with salt and pepper.

Using a slotted spoon, transfer the mushrooms on a plate.

3. Return to the saucepan from the heat and bring to boil the juice. Cooking, reduced until liquid by half, about 5 minutes. Discard the bay leaf and pour the liquid over the mushrooms. Cover and refrigerate. If not immediately, a refrigerator, and bring to room temperature before serving.

The best way to clean mushrooms

Before cleaning the mushrooms, cut the stem ends and lumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Cooking mushrooms Notes

• Buying firmly mushrooms with caps and stems that have no bruises or blemishes.
• Store in the fridge in plastic bags or paper for up to 4 days. Mushrooms Do not wash until ready to use, since moisture and cause deterioration of the hot air.

No-Knead French Bread Recipe

User Rating

If you have ever tried a recipe or home-made bread before, this is a great first. There was increased overnight, but the crunchy French bread is so good, it's worth the wait! You will be amazed at the simplicity of this bread recipe really is.

Makes 1 loaf "No Knead" French-style bread

Use garlic, ginger and basil Tasty ...

You need some tweaking to make it work.

Made this recipe tonight and the amount of water that is found to be questioned. I like to reduce to 1 tbl. the next time I do it, and also reduce the amount of rice vinegar 2 tbl. I replaced sugar 1 tbl. Sugar free maple syrup Mrs. Butterworth (low-carb) and omitted the basil .... has to simply have no place in this recipe in my opinion. Siracha used for hot sauce. I sprayed before and during cooking the salmon with the sauce, and some sauce i Shirataki noodles as a side dish - gave them a good taste!

Walnut Pie Recipe

"" Quick and easy "!" Hmmm "" layers of chocolate bark ""

"" This recipe tastes great, it's on for the doctor! And experiment with different filling combo! "" I literally took 5 minutes to fill> "" to 1 cup walnuts, vanilla is dident replaces a dash of cinnamon and nutmeg! He replaced the original pie crust to a statement from the bark house Keebler cookies and melted Grahm 3 ounces semisweet chocolate bakery at the top of the cake before adding the mixed layer. It is imperative that you begin your oven at 400 for 10 minutes and then lowered, vary by 350 due to normal household ovens, stirring the egg mixture with a whisk before cooking whipping air into the mixture and avoids cake flows and rusult ... After 30 minutes, chilled or so dallop whipped cream on top, if you to break the taste would want well..This be great is a rich cake! remember (you can always less sugar in recipes) helps ..J'espère!