MAYBE...MAYBE NOT
“Y“YOU MAY LEAVE SCHOOL, BUT IT NEVER LEAVES YOU.” ANDY PARTRIDGEOU MAY LEAVE SCHOOL, BUT IT NEVER LEAVES YOU.” ANDY PARTRIDGE
Monday, July 17, 2017
Wednesday, July 5, 2017
Sunday, June 25, 2017
Sunday, April 30, 2017
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Tuesday, April 18, 2017
Tuesday, March 28, 2017
garlic potato rolls
2. in a large bowl stir together potato, garlic, brown sugar, et milk to make a paste. mix in 2 cups of the flour, salt, et yeast until combined (mixture will be lumpy). stir in enough remaining flour 1/4 cup at a time, until dough is soft et tacky, stirring well after each addition. transfer dough to lightly floured surface. knead in enough remaining flour until dough becomes firmer but is smooth et elastic, about 5mins. shape into a ball. place in a large, lightly oiled bowl, turning once to coat. cover; let rise in a warm place 1 to 1 1/2hours or until double in size.
3. return dough to lightly floured surface. cover; let rest 10mins more. divide into 18 equal pieces; shape into balls. arrange balls, w/sides touching, on a 15x10x1-inch parchment-lined baking sheet. cover; let rise in a warm place 40mins or until double in size.
4. lower oven to 375degreesF. in a bowl lightly beat egg w/1 tbsp. water. brush over rolls. bake 25mins, covering w/foil the last 10mins. remove. cool 5mins. makes 18 servings.
lemon blueberry cake
2. stir together flour, baking powder et salt in a medium bowl. with mixer running, add 1/3 of the mixture at a time alternately with milk, mixing well after each addition.
3. spread into prepared pans et bake for 30mins or until a toothpick inserted into the center comes out clean. let cool before removing from pans.
4. to prepare frosting, beat cream cheese, butter, lemon curd, lemon juice et zest together until light et fluffy. slowly beat in powdered sugar until smooth.’
5. spread a 1/4-inch layer of frosting over one cake layer. spread with preserves. top with second cake layer. spread remaining frosting over the sides et top of cake. refrigerate until ready to serve.
mashed potatoes
1 cup whipping cream
1/4 cup butter
2 oz white chocolate (ounce)
1 tbsp finely chopped fresh rosemary
1. place potatoes in a 6-quart dutch oven. add water to cover et 1 tbsp salt.bring to boiling; reduce heat. simmer 18 to 20mins or until tender. drain completely; return to pot. cover to keep warm.
2. in a small saucepan stir together cream, butter, et chocolate over low heat until butter et chocolate begin to melt. add to hot potatoes. mash w/a potato masher until desired consistency. stir in rosemary, 1 tsp sea salt, et 1/4 tsp ground black pepper. top with additional butter et season to taste w/additional salt et pepper. serve.
Saturday, March 25, 2017
Monday, March 20, 2017
grilled snapper sandwich w/pickled vegetables
2 carrots, peeled n2 ribbons, 2 cups
1 small cucumber, such as persian, thinly sliced, 1 cup
4 radishes, very thinly sliced, 1 cup
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
coarse salt et freshly ground pepper
1/2 cup mayonnaise
1 1/2 tsps sriracha, plus more for serving, optional
2 skinless red-snapper fillets, about 8ozs
extra-virgin olive oil, for brushing
4 portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves
1. toss carrots, cucumber, radishes, vinegar, sugar, et 1/2 tsp salt in a bowl. mix mayonnaise et sriracha in another bowl.
2. preheat grill to med-high. brush fish w/oil; season w/salt et pepper. brush grates w/oil. grill fish until bottom edges turn opaque, 3mins. flip w/2 large spatulas et cook until opaque in center, 3mins. remove from grill; cut ea fillet in half crosswise. meanwhile, grill rolls until lightly marked.
3. spread mayonnaise mixture on all roll halves. layer fish et pickled begetables on bottom halves; drizzle w/pickling liquid et top w/cilantro. serve, w/more sriracha.
Saturday, March 4, 2017
Thursday, March 2, 2017
Saturday, February 11, 2017
Thursday, February 2, 2017
apple-bacon mac & cheese
in a skillet cook 6 bacon slices. crumble; set aside.
discard all but 1 tbsp. drippings, add 3 chopped apples & 1 chopped onion,
& cook 5mins; set aside. melt 2 tbsp. butter in skillet. stir
in 2 tbsp. flour & 1/4 tsp.black pepper. add 2 cups milk.
cook until thickened. stir in 2 tsp. dijon mustard, 1 cup shredded white
cheddar, & 1 cup shredded smoked gouda until melted. stir in 8oz.
cooked shell macaroni, apples, & half the bacon. transfer to a baking
sish. bake in a 350 degreesF oven 30mins. top w/remaining bacon.
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