1686 off hook Recipes

olive oil, for frying, fresh flounder fillets (or other white fish), seafood seasoning, plus more for sprinkling (recipe below ), all-purpose flour, panko breadcrumbs (or regular breadcrumbs), eggs, beaten, french baguette, cut into 4 servings (or use bread of choice or buns), tomatoes , slices, romaine leaves, sliced thin (chiffonade), red onion, sliced thin, hot relish (amish or indian), capers, dijon mustard, chopped fresh tarragon leaves (or 1/4 tsp. dried ), fish sauce, fresh ground black pepper, worcestershire sauce, lemon , juice of, hot sauce, mayonnaise, onion powder, pepper, salt, thyme, paprika, sage, rosemary, celery seed, cayenne (optional)

fresh corn , cut off the cob, orzo pasta, kalamata olive, pitted and halved, sweet red pepper, chopped (3/4 cup), green onion , thinely sliced, fresh basil, finely snipped, fresh parsley, finely snipped, olive oil, white wine vinegar, salt, black pepper, freshly ground

salmon fillets, boneless and skinless, salt & freshly ground black pepper, to taste, light sour cream, pure maple syrup, dijon mustard, lemon juice, freshly squeezed, fresh dill, minced, lemon zest, grated, salt , for sauce, black pepper , for sauce

butter, melted, dried parsley flakes, dried tarragon, onion powder, celery salt, goldfish crackers, pretzel sticks, cheerios, dry roasted peanuts

kidney beans (do not drain), pinto beans (do not drain), whole corn (do not drain), diced tomatoes, tomato sauce, celery, diced, garlic, diced, salt, black pepper, chili powder, cumin

chopped fresh onion, olive oil, tomato sauce, salt (to desired flavor ), pepper (to desired flavor )

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

milk (70 to 80 degrees f), sugar, butter, softened, salt, bread flour, egg, beaten, active dry yeast, bread flour, butter or margarine, melted

vodka (30ml), coconut rum (15ml), peach schnapps (15ml), orange juice

amber beer (killians, red hook, etc.), lager beer (coors, etc.), tequila, lime , juice of, garlic cloves, diced, boneless skinless chicken breast, green pepper, sliced, red pepper, sliced, onion, sliced, flour tortillas, cheese (optional), lettuce (optional), salsa (optional), sour cream (optional), tomato (optional)

chicken breasts , pulled, water, chicken bouillon cubes, onion, chopped, garlic powder, great northern beans, rinsed and drained, navy beans, rinsed and drained, chopped green chilies, salt, ground cumin, dried oregano, pepper, cayenne pepper, sour cream, heavy whipping cream

ears sweet corn , cut raw off the cob, sweet butter, half-and-half, salt and pepper

all-purpose flour, salt, unsalted butter, softened, granulated sugar, heavy cream, turbinado sugar such as sugar in the raw

german chocolate cake mix or 1 (18 oz) package devil s food cake mix, water, vegetable oil, eggs, vanilla frosting (you can use chocolate frosting), flaked coconut, pecans, chopped, caramel ice cream topping, oreo cookies, finely chopped

bisquick baking mix, quick-cooking oats, raw sugar, bananas, almond milk, eggs, blueberries

unsalted butter, prosecco, bosc pears, peeled, quartered and cored, unsalted butter, dark brown sugar, pecan halves, extra-virgin olive oil, fresh orange juice, balsamic vinegar, chopped fresh parsley, salt and freshly ground black pepper, extra-virgin olive oil, four 1/2-inch-thick slices pancetta , cut into strips, heads frisee, washed, celery leaves , torn from stalks, fennel, shaved thin, parmesan wedge, for shaving

boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast, peanut oil (and 1 fryer, with hook and stand, turkey fryer), ground rosemary or 2 tsp fresh rosemary, chopped, kosher salt, fresh ground black pepper, bread, sliced