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Post by Deleted on Nov 10, 2015 23:45:04 GMT
I love fish tacos.
For the young 'uns out there:
HOW TO HARD BOIL AN EGG
If you can, use old eggs. Not rotten, old. Sitting in the fridge for a week or so.
Put eggs in pot and don't crowd them. Fill with cold water until the eggs are covered by about an inch. Bring water to a boil uncovered, remove from heat, cover and let sit for 12 minutes. Empty hot water from pot and run cold water over the eggs for about a minute. Here comes the BIG SECRET! Hit the egg three times on a flat surface IN THIS ORDER: nose, butt, side. Peel the egg under cold running water.
When you've mastered the art of hard boiling an egg, lemme know and I'll tell you how to make awesome deviled eggs.
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Post by Deleted on Nov 11, 2015 0:30:38 GMT
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Post by Deleted on Nov 11, 2015 1:11:06 GMT
Nice try, lady. I see 10 penis cakes.
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Post by Deleted on Nov 11, 2015 19:30:26 GMT
Less Easy Fish Tacos - fried in a pan
A cast iron skillet is best for frying. Don't use a nonstick pan for this recipe.
Ingredients: white fish fillets (1-2 per person you're feeding); tilapia and catfish both work well tortillas corn meal salt & pepper cumin chili powder other spices you like (West Texas Dust is the shit) lemon and/or lime juice peanut oil
• Put the fish filets in a container and put just enough citrus juice to marinate. • They only need to marinate for a few minutes...5 or so. • Mix the corn meal with salt & pepper, cumin, chili powder (go easy on the chili powder), and other spices to taste. (If you use about two cups of corn meal, you're gonna need about 2 tablespoons of spice...so think of that ratio...sorry people on the metric system.) • Take the fish out of the juice and pat it so it's shiny but not soaking wet. • Cut the fish into bite-sized chunks (you can do this step before or after marinating. I think it's easier after, but it's also messier,) • Drop the fish into the corn meal mixture and shake it all up until the fish is coated. You can do this in a big bowl or a plastic baggie. • Pour peanut oil into the pan. It should reach a depth of about 1/8 inch. • Heat the pan to medium-high heat. When the oil is hot, you're ready to fry. • Fry the chunks, turning them to brown all sides. • When they're golden brown, take them out with a spatula. • Let cool on a covered plate. • Serve on warm tortillas with salsa and shredded cabbage.
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Post by Deleted on Nov 22, 2015 23:18:47 GMT
#Banana-Bread #recipes goo.gl/t61Ggr Banana bread waffles recipe Waffles Maker, Dwayne #Recipes ... /photo/1
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Post by Deleted on Nov 26, 2015 8:16:25 GMT
This is the recipe I use for scones, served with Jam and cream. They turn out a treat and it usually turns out as 20- 25 scones.
Gloria Hyatt’s scone recipe Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar
Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. Whatever the recipe, Gloria Hyatt had these tips to share for baking beautiful scones: • Use a light touch when mixing the ingredients together – don’t over knead. Just mix until the ingredients are combined. Gloria uses a knife to cut in the ingredients but a spoon (or your hands) will work just as well. • Make sure the dough is sticky and not too dry. • Rest the dough for 10 minutes before cutting it into scone shapes. Cover this with a tea towel or a sprinkling of flour to stop it from drying out as it rests. • Place the scones close together on the baking tray so they rise upwards, not outwards. Cook them in the hottest part of the oven. • If you want to make fruit scones, add some chopped up dates or sultanas with a tablespoon of sugar.
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Post by Deleted on Dec 1, 2015 20:45:38 GMT
5 #PastaRecipes Every True Italian Should Know s0ma.co/tvbgj /photo/1
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Post by Deleted on Dec 2, 2015 13:08:17 GMT
This is the recipe I use for scones, served with Jam and cream. They turn out a treat and it usually turns out as 20- 25 scones. Gloria Hyatt’s scone recipe Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. Whatever the recipe, Gloria Hyatt had these tips to share for baking beautiful scones: • Use a light touch when mixing the ingredients together – don’t over knead. Just mix until the ingredients are combined. Gloria uses a knife to cut in the ingredients but a spoon (or your hands) will work just as well. • Make sure the dough is sticky and not too dry. • Rest the dough for 10 minutes before cutting it into scone shapes. Cover this with a tea towel or a sprinkling of flour to stop it from drying out as it rests. • Place the scones close together on the baking tray so they rise upwards, not outwards. Cook them in the hottest part of the oven. • If you want to make fruit scones, add some chopped up dates or sultanas with a tablespoon of sugar. What would you say the texture of these is like? Are they dense or fluffy? I've been looking for a good scone recipe.
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Post by Deleted on Dec 2, 2015 16:37:06 GMT
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Post by Deleted on Dec 3, 2015 0:20:15 GMT
This is the recipe I use for scones, served with Jam and cream. They turn out a treat and it usually turns out as 20- 25 scones. Gloria Hyatt’s scone recipe Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. Whatever the recipe, Gloria Hyatt had these tips to share for baking beautiful scones: • Use a light touch when mixing the ingredients together – don’t over knead. Just mix until the ingredients are combined. Gloria uses a knife to cut in the ingredients but a spoon (or your hands) will work just as well. • Make sure the dough is sticky and not too dry. • Rest the dough for 10 minutes before cutting it into scone shapes. Cover this with a tea towel or a sprinkling of flour to stop it from drying out as it rests. • Place the scones close together on the baking tray so they rise upwards, not outwards. Cook them in the hottest part of the oven. • If you want to make fruit scones, add some chopped up dates or sultanas with a tablespoon of sugar. What would you say the texture of these is like? Are they dense or fluffy? I've been looking for a good scone recipe. definitely light and fluffy. They've turned out good every time i've made them. You need to work through the stickiness though. The dough is EXTREMELY sticky. eventually is turns out though when you knead it and add extra flour. Also @jackbauer24 i think this thread is for posting our own recipes
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Post by Deleted on Jan 4, 2016 9:36:55 GMT
Just made these: www.bakeplaysmile.com/yoyos/They turned out devine! 180g butter 1 tsp vanilla essence ⅓ cup icing sugar 1 cup self raising flour ½ cup plain flour ½ cup custard powder For the filling: 250g icing sugar 40g butter, at room temperature 2 tsp vanilla essence ½ tsp lemon juice 1 drop pink food colouring (optional) Combine the butter (which needs to be softened at room temperature so get it out early), icing sugar and vanilla essence in a bowl first and beat with an electric mixer until the butter forms a creamy fluffy texture. Add in the flour/custard powder and beat until all combined. Line trays with baking paper and oven should be pre-heated to 180 degrees celsius. Spoon small circles onto the tray and press down with a fork to make a shape. Cook for about 15 minutes. To make icing, sift icing sugar. In another bowl, have the lemon juice, vanilla essence, colour and butter. Beat with electric mixer first and then add icing sugar. After the biscuits have cooled, pair them up, add the filling to half of them and sandwhich together. Violà! Enjoy the soft delicious buttery melting yoyos in your mouth. Makes approx 12 biscuits.
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Post by Deleted on Jan 4, 2016 17:13:44 GMT
@igrewupinkl, do you know lemon meltaways? They sounds quite similar in texture, but there's no filling since they're dusted in powdered sugar after baking. They're soo good!
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Post by Deleted on Jan 4, 2016 17:19:42 GMT
Make lamingtons. Natalie still hasn't made lamingtons. She promised!
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Post by Deleted on Jan 4, 2016 23:44:54 GMT
@lauryacarax They would be melting moments! there's only a slight difference, yoyo's have custard powder and melting moments do not. They are both really yummy biscuits @fireandblood I've never made lamingtons before! i could give it a go, eventually they are probably not that hard.
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Post by stoneheartsrevenge on Jan 30, 2016 5:03:49 GMT
This is the recipe I use for scones, served with Jam and cream. They turn out a treat and it usually turns out as 20- 25 scones. Gloria Hyatt’s scone recipe Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. Whatever the recipe, Gloria Hyatt had these tips to share for baking beautiful scones: • Use a light touch when mixing the ingredients together – don’t over knead. Just mix until the ingredients are combined. Gloria uses a knife to cut in the ingredients but a spoon (or your hands) will work just as well. • Make sure the dough is sticky and not too dry. • Rest the dough for 10 minutes before cutting it into scone shapes. Cover this with a tea towel or a sprinkling of flour to stop it from drying out as it rests. • Place the scones close together on the baking tray so they rise upwards, not outwards. Cook them in the hottest part of the oven. • If you want to make fruit scones, add some chopped up dates or sultanas with a tablespoon of sugar. That is a curious scone recipe to me. I have always rubbed the fat (usually butter) into the flour then added the wet ingredients. Never used oil before. The recipe I use is pretty simple though, and easy to adjust for different quantities. I use 1/4 fat to [plain] flour (I usually do 8oz flour, so 2oz butter) and then depends what flavour scones I am doing for the next step. If I'm doing a sweet variety i stir the caster sugar through next (in the same quantity as the fat) before adding the flavourings (sultana, raisin, cranberry, orange zest, whatever you chose) and then adding my wet ingredients. Probably not ideal to do it this way, but I tend not to measure the wet, I just whisk an egg with some milk and keep adding until I get a wet, sticky dough, which I turn into a lightly floured board and cut. I then brush them with the milk and egg wash and sprinkle with a little sugar to bake for 10-12 minutes. Savoury scones (usually cheese) are the same, just minus the sugar. I like to do a strong cheddar or Red Leicester with a 1/2 tsp of mustard powder in the mix. Same as with the fruit for adding the wet ingredients and brushing with the wash before baking. I usually sprinkle some Parmesan on my savoury scones before baking. With scones, and other pastry, the key is definitely handling the ingredients as little as possible, and keeping everything cold (sometimes I will chill the mixing bowl in the fridge even)
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Post by Deleted on Jan 30, 2016 6:54:35 GMT
This is the recipe I use for scones, served with Jam and cream. They turn out a treat and it usually turns out as 20- 25 scones. Gloria Hyatt’s scone recipe Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. Whatever the recipe, Gloria Hyatt had these tips to share for baking beautiful scones: • Use a light touch when mixing the ingredients together – don’t over knead. Just mix until the ingredients are combined. Gloria uses a knife to cut in the ingredients but a spoon (or your hands) will work just as well. • Make sure the dough is sticky and not too dry. • Rest the dough for 10 minutes before cutting it into scone shapes. Cover this with a tea towel or a sprinkling of flour to stop it from drying out as it rests. • Place the scones close together on the baking tray so they rise upwards, not outwards. Cook them in the hottest part of the oven. • If you want to make fruit scones, add some chopped up dates or sultanas with a tablespoon of sugar. That is a curious scone recipe to me. I have always rubbed the fat (usually butter) into the flour then added the wet ingredients. Never used oil before. The recipe I use is pretty simple though, and easy to adjust for different quantities. I use 1/4 fat to [plain] flour (I usually do 8oz flour, so 2oz butter) and then depends what flavour scones I am doing for the next step. If I'm doing a sweet variety i stir the caster sugar through next (in the same quantity as the fat) before adding the flavourings (sultana, raisin, cranberry, orange zest, whatever you chose) and then adding my wet ingredients. Probably not ideal to do it this way, but I tend not to measure the wet, I just whisk an egg with some milk and keep adding until I get a wet, sticky dough, which I turn into a lightly floured board and cut. I then brush them with the milk and egg wash and sprinkle with a little sugar to bake for 10-12 minutes. Savoury scones (usually cheese) are the same, just minus the sugar. I like to do a strong cheddar or Red Leicester with a 1/2 tsp of mustard powder in the mix. Same as with the fruit for adding the wet ingredients and brushing with the wash before baking. I usually sprinkle some Parmesan on my savoury scones before baking. With scones, and other pastry, the key is definitely handling the ingredients as little as possible, and keeping everything cold (sometimes I will chill the mixing bowl in the fridge even) this is probably better than mine, but i've never made scones any other way. Yours do have a lot more sugar, but they would probably be tastier. i'm going to try your recipe next time i make them!
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Post by stoneheartsrevenge on Jan 30, 2016 10:59:35 GMT
That is a curious scone recipe to me. I have always rubbed the fat (usually butter) into the flour then added the wet ingredients. Never used oil before. The recipe I use is pretty simple though, and easy to adjust for different quantities. I use 1/4 fat to [plain] flour (I usually do 8oz flour, so 2oz butter) and then depends what flavour scones I am doing for the next step. If I'm doing a sweet variety i stir the caster sugar through next (in the same quantity as the fat) before adding the flavourings (sultana, raisin, cranberry, orange zest, whatever you chose) and then adding my wet ingredients. Probably not ideal to do it this way, but I tend not to measure the wet, I just whisk an egg with some milk and keep adding until I get a wet, sticky dough, which I turn into a lightly floured board and cut. I then brush them with the milk and egg wash and sprinkle with a little sugar to bake for 10-12 minutes. Savoury scones (usually cheese) are the same, just minus the sugar. I like to do a strong cheddar or Red Leicester with a 1/2 tsp of mustard powder in the mix. Same as with the fruit for adding the wet ingredients and brushing with the wash before baking. I usually sprinkle some Parmesan on my savoury scones before baking. With scones, and other pastry, the key is definitely handling the ingredients as little as possible, and keeping everything cold (sometimes I will chill the mixing bowl in the fridge even) this is probably better than mine, but i've never made scones any other way. Yours do have a lot more sugar, but they would probably be tastier. i'm going to try your recipe next time i make them! Oh. I'm sure yours are great, don't get me wrong, I was just a little surprised by the method that's all, as I've only ever known the "rubbing in" method. Are you from outside of the U.K.? I know a few times I've seen things referred to as scones by (for example) U.S recipes which don't really seem like scones to me. But, that's semantics and not important at all! I think the recipe I use is from the Be-Ro book, or one that I've tweaked slightly from there. A note on the rubbing in method - you should rub the butter in until it's mostly combined but with some larger bits throughout. These melt and help the scones rise in the oven.
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Post by Deleted on Jan 30, 2016 11:04:00 GMT
this is probably better than mine, but i've never made scones any other way. Yours do have a lot more sugar, but they would probably be tastier. i'm going to try your recipe next time i make them! Oh. I'm sure yours are great, don't get me wrong, I was just a little surprised by the method that's all, as I've only ever known the "rubbing in" method. Are you from outside of the U.K.? I know a few times I've seen things referred to as scones by (for example) U.S recipes which don't really seem like scones to me. But, that's semantics and not important at all! I think the recipe I use is from the Be-Ro book, or one that I've tweaked slightly from there. A note on the rubbing in method - you should rub the butter in until it's mostly combined but with some larger bits throughout. These melt and help the scones rise in the oven. Yeh im from Australia haha. But im referring to scones here in the traditional british way. Scones mean to us what they mean to you. I was just curious i think this is an unusual recipe because i stumbled upon it on some food journal thingy. Id love to try yours and see if there is a real difference.
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Post by stoneheartsrevenge on Jan 30, 2016 21:26:08 GMT
Well I'll make you a deal and try yours too, see which I find preferable since I've never tried your way. Certainly sounds a lot easier....
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Post by Deleted on Jan 31, 2016 0:49:04 GMT
Well I'll make you a deal and try yours too, see which I find preferable since I've never tried your way. Certainly sounds a lot easier.... Beware of the sticky dough
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