177 board cleaner Recipes

sheet matzohs , board (unsalted regular 1), soft butter, salt, grape jelly

all-purpose flour, cake flour, baking powder, baking soda, salt, unsalted butter, cut into 1/2 inch cubes, buttermilk , as needed

navel orange, frozen lb cake, thawed, heavy whipping cream, cream cheese, softened, sugar, orange juice, grated orange peel, fresh raspberries, fresh blueberries, green grapes, halved, mandarin oranges, well-drained, fresh strawberries, halved, mint leaves , optional, x 12-inch board, blue gift wrap to cover board, clear cellophane to cover board, gold foil-wrapped chocolate coins (optional)

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

flour tortillas, philadelphia spicy jalapeno cream cheese spread, oscar mayer carving board sweet & spicy pulled pork, frozen corn, thawed, chopped red pepper, tomatillo salsa

dried guajillo or new mexico chile or, crushed red pepper flakes, chopped fresh cilantro, chopped fresh oregano, grated lime zest, olive oil plus more for grill, kosher salt , freshly ground pepper, chicken, halved , backbone removed, lime wedges (for serving)

eight to ten 8- to 10-oz english-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch, an herb brush, butter baste, board dressing

water , lukewarm, honey, active dry yeast, milk, shortening, salt, flour, divided , plus some, flour , for the board, blood orange zest, granulated sugar, eggs, light brown sugar , plus, cinnamon, ground, butter, melted, pecans, chopped, butter, blood orange juice, blood orange zest, powdered sugar

chopped onions, butter, chopped mushrooms, dried thyme, salt, lots fresh ground black pepper, cream cheese, flour, baking powder, salt, butter, sour cream, flour , for coating the dough and board for rolling, egg, milk

chocolate ice cream , preferably haagen daz, ripe bananas, roasted and salted macadamia nut, caramel sauce, cream

paper, board (poster-any color), different colors of card stock (or construction paper)

flour, heavy cream, butter (no substitutes), orange extract, drops orange food coloring, powdered sugar (for dusting board), powdered sugar (more if needed), butter (no substitutes), orange extract, drops orange food coloring, heavy cream (more if needed)

lemon, table salt, drop lemon essential oil, drop tea tree essential oil

ground beef, uncooked oatmeal, salt, green pepper (chopped ), onion (chopped ), catsup, eggs (beaten ), catsup, onions (chopped ), green peppers (chopped ), brown sugar

green bell pepper, chopped, onion, chopped, lean ground beef, eggs, beaten, uncooked regular oats, ketchup, salt, meat loaf sauce

butter, cream cheese, sugar cookie mix, egg, vanilla extract, cocoa powder , plus 2 tbsp for dusting board, cake flour , plus 2 tbsp for dusting board, cream cheesecake, thawed, pumpkin pie, baked, heavy cream (1/4 cup for cheesecake filling; 1/2 cup for pumpkin filling), pour and frost chocolate icing, espresso coffee beans

white flour , plus, white flour (use more flour if dough sticky), baking powder, cream of tartar or 1/2 tsp baking soda, if you do not have, salt, sugar (optional), lard or 1/2 cup white shortening, milk, egg, beaten, flour , for board

boiling water, oatmeal (regular or quick cooking, not instant ), salt, lard or 3 tbsp shortening, the size of an egg, molasses, active dry yeast, lukewarm water, all-purpose flour, butter, melted,for brushing tops ,to taste, oil (for deep frying), flour , for dusting board, powdered sugar , for dusting fish, cinnamon sugar , for dusting fish