”The ingredients are as follows: For the crust you will need 3 ½ cups all purpose flour, ½ cup of sugar, 1 cup (2 sticks) unsalted butter cut into pieces, 1 cup grated sharp cheddar cheese, ½ cup chilled solid vegetable shortening cut into pieces, 1 egg yolk, and 1/3 cup ice water. For the filling you will need 1 cup of sugar, ½ cup all purpose flour, 3 pounds apples- granny smith and red delicious half and half, 2 tablespoons fresh lemon juice, ½ a fresh vanilla bean- split lengthwise, 2 egg yolks and 1 tablespoon of sugar. For the crust you will combine the flour, sugar, unsalted butter, and vegetable shortening in a large bowl. Using bare hands, combine until the mixture resembles a coarse meal. Add the grated cheddar cheese.
Add the cornstarch and mix well. For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside. For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds.
If the marshmallows are not all melted return the bowl to the microwave for 30 seconds at a time until they are completely melted, remembering to stir the marshmallows each time. Marshmallow fondant can be flavored using any extract you like, for example almond or vanilla extract. If you would like your fondant flavored, you can add 1 tablespoon of flavoring at this time along with food coloring if you would like your fondant any specific color. Take your bag of confectioner’s sugar and add a little at a time to your melted marshmallows, stirring each time, until the mixture becomes too stiff to stir. Now you need to rub a light coat of shortening onto a counter surface and then dust the surface with a generous amount of confectioner’s sugar.
Experiment Date: 11/22/2014 Date Submitted: 11/25/2014 TITLE: Caloric Content of Food PURPOSE: To measure the energy content of various food items, as well as become familiar with energy units like calories and joules. PROCEDURE: First, weigh your empty beaker, fork, beaker with half water, mass of marshmallow walnut popcorn, and the test tube holder. Then record the temp of the water in the breaker. The next thing you do is light the marshmallow on the fork and hold under the beaker making sure to stir the water occasionally. Once the marshmallow is completely burnt, record the temp of the water and weigh the fork with the marshmallow.
This is topped with beans, lime, cheese, various salsas, salt infused grasshoppers and gusanitos, which means small worms. The tortilla is put on a comal so it can become crispy the once it is a layer of bacon fat is spread on the tortilla then the bean paste, and after the toppings are added along with the the salt infused grasshoppers. Andrew explains how the grasshoppers along with the cabbage, cheese, and salsas along with the difference in heat from the guacamole really comes together to make a beautiful taste. Finally the last stop is the great Mexico city, a huge city with new culinary experiences around every corner in Mexico City after visiting
You will know the grilled cheese sandwich is ready when both sides are golden brown and the cheese is melted. Now you can use the spatula to place the grilled cheese sandwich on your plate. If your house hasn't caught fire, then you have just successfully made grilled cheese! If you want a little more to go along with the grilled cheese sandwich, a good idea would be to buy a can of tomato soup. It will make this meal even better!
PolentaTotal Time: 8 hr 0 min Prep 1 hr 0 min Cook 7 hr 0 min Yield: 4 servings Level: Intermediate Ingredients Creamy Polenta: * 2 cups heavy cream * 2 cups milk * 1 1/2 teaspoons kosher salt * 3 ounces cornmeal, preferably coarse ground (about 2/3 cup) * 1 tablespoon unsalted butter * 2 tablespoons freshly grated grana padano or Parmigiano-Reggiano * 1 teaspoon chopped fresh chives, optional Fricassee of Truffled Mushrooms: * 1/4 cup olive oil * 2 medium shallots, thinly sliced * 8 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces (about 2 cups) * Crushed red pepper * 1/2 cup homemade chicken reduction, recipe follows, or purchased chicken reduction, diluted with water until a little thicker than chicken stock * 1 tablespoon snipped fresh chives * 1 teaspoon preserved truffles Directions For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy. (I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual. Since this initial whisk is easy and takes practically no time, I recommend you do it, too.) Add the polenta and continue to whisk the mixture as it comes to a boil.
You will need the following ingredients: 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon ground black pepper , 4 bone-in chicken breast halves (about 2 ½ pounds), 3 tablespoons brown sugar, 4 tablespoons butter, non-stick spray, 1 large can yams in syrup, drained, cinnamon and butter for yams . This amount will serve four people. After choosing the desired meal, make sure you have all the necessary equipment to make this meal. Try to avoid plastic items when cooking; you will need an oven dish, bowl, aluminum foil cooking sheet, spatula, cooking spoon, and a pan for the sweet potatoes. A container for left overs is also necessary to save this delicious meal.
Remove hunnrrs [rorrr ;rror:r:ssur and fold in remaining lentils. Spoon lrirll ol hummus onto a dinner plate anrl ittltttt;r: llrr: romaine leaves around it. (Rclrir;cr rrlc llrr: ollrct half for another meal.) Nutrition lnfo: 395 calorics, 2i3 r1 pr olr:irr, isp romaine lettuce leaves (from heart) :tions: 61 g carbohydrate, T tt lal, 50 g sugar,418 mg sorlirrrrr Nutrition lnfo:383 calories, 14 g protein 64 g carbohydrate, I g fat, 7 g fiber, I g sugar,597 mg sodium Moditication: Reduce quinoa to 1/3 cup ':t,, l5 r; lilrr:r. ' a.tj,{t'^l - :r
Aloe Shake (great for after dinner or to accompany your meal) Ingredients: * A cactus or a cup of aloe juice * Juice of 1 lemon * A handful of alfalfa sprouts * A teaspoon of chlorophyll * A pinch of honey or brown sugar Cactus smoothie – 1/2 cactus leaf, a piece of pineapple, cucumber, lemon juice, 1 parsley sprig, the juice of 2 oranges. Blend everything and take before each meal. 100 yr. old recipe to lower Level The simple recipe goes like this… 1 cup of cactus 2 cups of grapefruit juice 1 slice of pineapple 1 tablespoon of honey 1/3 to 1/4 of a celery stick Put it on the blender and that is it…the main ingredient is the cactus and the grapefruit juice…grandma said as long as you don't change those 2, everything is fine. The Incredible Benefits of Aloe Vera Juice ” Let