61 it me Recipes

Chocolate wonder cake, Baking chocolate, Sugar, Buttermilk, Flour (all purpose), Baking powder, Baking soda, Salt, Butter, Sugar(yes....another sugar addition. stay with me!), Eggs, beaten, Buttermilk, Vanilla, Chocolate wonder frosting, Cream cheese, Milk, Confectioners powdered sugar, Chocolate, Salt

Devil made me do it chocolate cake, Duncan hines devil s food cake mix or brand of choice 1 large banana sliced, Cool whip lite whipped topping thawed chocolate curls optional, Lite cherry pie filling

I asked the chef a few questions that are important to me., Why does a cheesecake shrink or reduce it s size, Because it s overcooked or the oven was too hot., What effect has the butter in a cheesecake as i see some of the recipes we saw call for butter., Texture , they are cremier., Some cheesecakes call for flour or cornstarch which is better, Purists or cheesecake gurus never use flour or cornstarch but it makes a difference in consistency, and by flavor she advises to use, Cornstarch , also they bake better., Which is better to use , sour cream or whipping cream, It all depends on the quantity of grease the product has , but most of the recipes ask for sour cream., What size do you recomend the molds, Movable base , 22 or 24 cm diameter and 9 cm. height., When you add chocolate or butter to the mix it has to be warm., If you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

Cooked brown rice, Fresh greek oregano or 3/4 tsp dried oregano, Minced onion, Garlic clove, minced, Ground cinnamon, Feta cheese, crumbled (for this recipe i use feta with basil and sundried tomatoes), Organic ground beef or 1 lb ground lamb, Eggs (read note) or 1 -2 tbsp egg substitute (read note), Zucchini , cut into thin slices, Marinara sauce, Salt or fresh ground pepper

Boneless skinless chicken breasts, Lemon juice, Olive oil, Garlic, Oregano, Salt

I had input from several great friends who took their time to help in the search., On g, juels , tink, danadooley and magandab., Cherylann from ez cooking, Thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., Magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., Very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., What an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., How great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., I placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., Double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, This is the link magandab sent me, Http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

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...

Finding gold is really easy. i always go on saturday morning ., Best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., I designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., Nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., By bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., Then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., Panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., Once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., Sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., I work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., If there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, Hope you enjoyed finding gold for fun. jj - thegoldminer

Butter, Button mushrooms, cleaned and thinly sliced (this seems to me to be about what it looks like from the can, you can always add more or less as you), Flour, Broth (i use chicken but the recipe i based this on the first time suggested beef, it works well with real ) or 1/2 cup bouillon (i use chicken but the recipe i based this on the first time suggested beef, it works well with real ), Milk (i have never done this with skim, it works well with 1.5% and whole ), Salt and pepper

M ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., I prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., I prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., I prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., I prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., Finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

Leftover steak , any meat will do really, Yellow bell pepper , again its what i had any will do, Red onion, Mushrooms , i had leftover baby bella so its what i used, Mexi cheese, Spicy tomatoes or salsa, most salsa is to thick for me, i like it lite, Baby spinach , your greens should be healthy too

Christmas with louise, As a joke , my brother, jay, used to hang a pair of panty hose over his fireplace before christmas. he said all he wanted was for santa to fill them., What they say about santa reviewing behavior and checking the list twice must be true because every christmas morning, although jay s kids stockings overflowed, his poor pantyhose hung sadly empty., Year i decided to make his dream come true. i put on sunglasses and with a hat pulled down and went in search of an inflatable love doll. they don tsp sell those things at walmart., I had to go to an adult bookstore downtown. if you ve never been in an x-rated store, don tsp go. you ll only confuse yourself. i was there an hour saying things like, what does this do you re kidding me! who would buy that finally, i made it to the inflatable doll section. i wanted to buy a standard, uncomplicated doll that could also substitute as a passenger in my car so i could use the car pool lane, During rush hour. finding what i wanted was difficult. love dolls come in many different models. the top of the line , according to the side of the box, could do things i d only seen in a book on animal husbandry. i settled for lovable louise. she was at the bottom of the price scale. to call louise a doll took a huge leap of imagination., On christmas eve , with the help of an old bicycle pump, louise came to life., My sister-in-law was in on the plan and let me in during the wee morning hours, long after santa had come and gone, i filled the dangling pantyhose with louise s pliant legs and bottom. i also ate some cookies and drank what remained of a glass of milk on a nearby tray. i went home, and giggled for a couple of hours., Next morning my brother called to say that santa had been to his house and left a present that had made him very happy but had left the dog confused. she would bark, start to walk away, then come back and bark some more. we all agreed that louise should remain in her panty hose so the rest of the family could admire her when they came over for the traditional christmas dinner., My grandmother noticed louise the moment she walked in the door. what the hell is that she asked. my brother quickly explained , it s a doll. . who would play with something like that granny snapped. i had several candidates in mind, but kept my mouth shut. where are her clothes granny continued., Boy , that turkey sure smells nice, gran, jay said, trying to steer her into the dining room. but granny was relentless. why doesn tsp she have any teeth again, i could have answered, but why would i it was christmas and no 1 wanted to ride in the back of the ambulance saying, hang on granny! hang on! ., My grandfather , a delightful old man with very poor eyesight, sidled up to me and said, hey, who s the naked gallon by the fireplace i told him she was jay s friend. a few minutes later i noticed grandpa by the mantel, talking to louise. not just talking, but actually flirting. it was then that we realized this might be grandpa s last christmas at home., Dinner went well. we made the usual small talk about who had died , who was dying, and who should be killed, when suddenly louise made a noise that sounded a lot like my father in the bathroom in the morning. then she lurched from the panty hose, flew around the room twice, and fell in a heap in front of the sofa. the cat screamed. i passed cranberry sauce through my nose, and grandpa ran across the room, fell to his knees, and began administering mouth to mouth resuscitation. my brother fell back over his chair and wet his pants laughing and granny threw down her napkin, stomped out of the room, and sat in the car., It was indeed a christmas to treasure and remember. later in my brother s garage, we conducted a thorough examination to decide the cause of louise s collapse. we discovered that louise had suffered from a hot ember to the back of her right thigh. fortunately, thanks to a wonder drug called duct tape , we restored her to perfect health., Louise went on to star in several bachelor party movies. i think grandpa still asks about her whenever he can get out of the house

Green peppers, in small pieces, Red peppers (in oil with garlic ( if you can tsp get these please see my recipe), Tomatoes (peeled... make a cross at the top and the bottom, toss into boiling water for 2 minutes and plunge i), Water, Vinegar, Brown sugar, Soy sauce, Potatoes, medium chunks, Onions, in small chunks, Head garlic (the whole bulb, yes...the whole thing!), Red chili pepper (usually dry, use more if you have a cold, or like it hot!... i use 2 if its for me and 0 if my bf is), Cayenne pepper, Tabasco sauce, Pepper, Salt, Olive oil, Oil (for deep frying), Water, for boiling (stock is best, but water will do), Crunchy bread (for mopping up)

Chopped onion, Garlic cloves, Fresh ginger, minced, Stalks celery, cut 1/4 inch thick, Parsnips, peeled and cut into 1/4 inch thick coins, Carrots, peeled and cut into 1/4 inch thick coins, Butternut squash, cubed in 3/4 to 1 inch pieces, Potatoes, peeled and cubed in 3/4 to 1 inch pieces, Tomatoes and green chilies, Tomato sauce, Chicken broth, Curry powder, Garam masala, Cayenne pepper, Salt and pepper, Lean ground turkey (do not use regular ground turkey as it will be far too oily) or 3/4 lb ground turkey breast (do not use regular ground turkey as it will be far too oily), Sun-dried tomatoes, finely diced, Garlic clove, minced, Garam masala, Oats (coarse chopped or ground )

Peeled and sliced/chopped cucumber, Boiled diced potato (you can use leftover boiled potatoes), Chopped tomato, Chilled plain yogurt (you can use low/non-fat varieties), Chat masala (use it for authenticity; available in indian stores) (optional), Paprika, Salt

Chicken breasts, boneless , pounded evenly, Ev olive oil, Lemon juice (bottled is fine ), Dried oregano, Dried dill (i go for 3, but your call), Kosher salt, Black pepper, Garlic powder, Red onion, sliced, Rosemary, Kalamata olive, Feta cheese, Lemon, sliced

Apple tartin, Quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., I over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, Apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.