tag:blogger.com,1999:blog-60857295274584709002024-03-12T17:41:08.513-07:00Black Rock Ranch RecipesThank you for visiting my Blog. One of my favorite hobbies on the internet is "cruising" recipe sites and trying out a chosen few. On this site I will share with you my "chosen few" recipes.Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.comBlogger599125tag:blogger.com,1999:blog-6085729527458470900.post-61640395268840726952021-03-10T08:24:00.003-08:002021-03-10T08:24:46.554-08:00 Crockpot Chicken Wild Rice Soup<p></p><div class="separator" style="clear: both; text-align: center;">Thanks to my sister in law and neice for finding this GREAT soup recipe.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiAMh44_LG8KaFyNmCG25Z7E90BeK7CWhwN7OwRsyLgw62V8WDsw_NfdyX5OcZTaIwn7EQh0AcjmbXrChRO9wzwQUM_BWQV5JyGlG9iI7kwOPUubaLnvfE4c0OplCg5_loEFHatJpgJs8/s4000/P1020109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiAMh44_LG8KaFyNmCG25Z7E90BeK7CWhwN7OwRsyLgw62V8WDsw_NfdyX5OcZTaIwn7EQh0AcjmbXrChRO9wzwQUM_BWQV5JyGlG9iI7kwOPUubaLnvfE4c0OplCg5_loEFHatJpgJs8/s320/P1020109.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w-hawlWRvKSCV6kx_m2uOeLAJBEZsLiggbkHkq_zY10Cg2ppax6FhRYyBfQNIiJ6b218_OKCwhv-1_-4TzdZnqLRfinoGn5Q4StGUdiea_ba9mpSJxoQ4jJu86JDWs6eO1FrBYemhYBf/s4000/P1020114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4w-hawlWRvKSCV6kx_m2uOeLAJBEZsLiggbkHkq_zY10Cg2ppax6FhRYyBfQNIiJ6b218_OKCwhv-1_-4TzdZnqLRfinoGn5Q4StGUdiea_ba9mpSJxoQ4jJu86JDWs6eO1FrBYemhYBf/s320/P1020114.JPG" width="320" /></a></div><br /><p><br /></p>https://pinchofyum.com/crockpot-chicken-wild-rice-soup<br /><br />INGREDIENTS<br /><br />1 cup uncooked wild rice<br />1 pound chicken breasts<br />2 cups mirepoix (chopped celery, carrots, and onions)<br />6 cups chicken broth<br />1 teaspoon poultry seasoning<br />1/2 cup butter<br />3/4 cup flour<br />2 cups whole milk<br />a few tablespoons white wine (optional)<br />up to 2 cups additional milk or water<br /><br />INSTRUCTIONS<br /><br />Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.<br />Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.<br />When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.<br />Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.<p></p><p><strike> </strike></p>Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-42300417224760065002021-02-07T08:45:00.000-08:002021-02-07T08:45:02.105-08:00Homemade Sweet & Sour Sauce<p> I did add around a tablespoon of honey to cut the vinegar.</p> PREP TIME3 minutes<br /> COOK TIME5 minutes<br /> TOTAL TIME8 minutes<br /> SERVINGS16 servings<br /> AUTHOR Nagi<br /><br />A sweet and tangy sauce perfect for dipping, drizzling and dunking your favorite bites.<br /><br /><br />Ingredients<br /><br />1 tbsp cornstarch<br />¼ cup water<br />½ cup cider vinegar<br />½ cup light brown sugar packed<br />¼ cup ketchup<br />1 tbsp soy sauce<br /><br /><br />Instructions<br /><br />Place all ingredients in a medium saucepan over medium heat.<br />Whisk to combine.<br />As it starts heating up, keep whisking constantly until it thickens into a sauce consistency. It will thicken as it cools. Adjust sweet with sugar, tang with vinegar, saltiness with salt to taste.<br /><br /><br />Notes<br />Store for a week in an airtight container. You may need to add a touch of cider vinegar after a few days as the tanginess does fade.<br />Serving size 1 tablespoon.<br /><br />Nutrition Information<br />Calories: 34, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 99mg, Potassium: 29mg, Sugar: 8g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg<br /><br /><br />(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)<br /><br /><br /><br />© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. <a href="https://www.spendwithpennies.com/wprm_print/%C2%A9%20SpendWithPennies.com.%20Content%20and%20photographs%20are%20copyright%20protected.%20Sharing%20of%20this%20recipe%20is%20both%20encouraged%20and%20appreciated.%20Copying%20and/or%20pasting%20full%20recipes%20to%20any%20social%20media%20is%20strictly%20prohibited.%20%3Ca%20href=">Please view my photo use policy here.</a><br /><br /><br />Homemade Sweet & Sour Sauce https://www.spendwithpennies.com/homemade-sweet-and-sour-sauce/Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-29712286890121166762020-10-18T08:31:00.000-07:002020-10-18T08:31:30.731-07:00Old Bay Seasoning Fish BatterWhat you need.<div><br />3⁄4 cup flour<br />2 tablespoons cornstarch<br />1⁄4 teaspoon baking soda<br />1⁄4 teaspoon baking powder<br />1⁄4 teaspoon salt<br />3⁄4 cup beer<div>1 tablespoon Old Bay Seasoning</div><div>1/2 teaspoon garlic powder</div><div>1/2 teaspoon onion powder</div><div>ground pepper to taste</div><div><br /></div><div>Vegetable oil for frying, should be 3 to 4 inches deep in pan. Fish/Chicken should be able to float in the hot oil.<br /><br />DIRECTIONS<br />Sift dry ingredients.<br />Add beer and mix well.<br />Use to coat fish or chicken filets.<br />Cover the fish or chicken completely.<br />Heat oil to 375 degrees. Deep fry until a nice golden brown.</div></div>Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-75038618751929815932020-08-07T02:25:00.000-07:002020-08-07T02:25:32.360-07:00Flaky Whole Wheat Pie Crust<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUN_VePVMQVeLQM_FmtkrS93O2R2NMNdAUaisCy1niHi6HXew-3SNF1NkumQAoP3lPRBZYSTbpQjUwfep5iBXWE7oiPeMm9NX_gieysiDS_KXAm1Av3wR-_JW2fjnfa9ZggI-ZjT81olO7/s4000/P1210818.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUN_VePVMQVeLQM_FmtkrS93O2R2NMNdAUaisCy1niHi6HXew-3SNF1NkumQAoP3lPRBZYSTbpQjUwfep5iBXWE7oiPeMm9NX_gieysiDS_KXAm1Av3wR-_JW2fjnfa9ZggI-ZjT81olO7/s640/P1210818.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse9r3lvn_9UnGgnpemcnoOP0s3bzr334MVmybxCg5ntW7XbhOZ5vS8cy5C6BjwbBXH2LXlsY9X-Bkx4FNedBNePySy4qq5axxYKEWh7EToaFoHMU1C4IQSnLP3J4lhIoNBEw2ODDCEsq8/s4000/P1210822.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse9r3lvn_9UnGgnpemcnoOP0s3bzr334MVmybxCg5ntW7XbhOZ5vS8cy5C6BjwbBXH2LXlsY9X-Bkx4FNedBNePySy4qq5axxYKEWh7EToaFoHMU1C4IQSnLP3J4lhIoNBEw2ODDCEsq8/s640/P1210822.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWV-WU32F9wwksrUvMyWwRzfDKGaOYxejAZthmRQsUuAqBYlQo9-p_ILL6hZ5mI9HuWONzCdZTBB86wxdnRMNdXhae8wbolJimmkyetViD51lvwrwCDaEaR7x5l-FZ0jFtb1BZUXQdKlz/s4000/P1210823.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWV-WU32F9wwksrUvMyWwRzfDKGaOYxejAZthmRQsUuAqBYlQo9-p_ILL6hZ5mI9HuWONzCdZTBB86wxdnRMNdXhae8wbolJimmkyetViD51lvwrwCDaEaR7x5l-FZ0jFtb1BZUXQdKlz/s640/P1210823.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKooZBBtcijuPheMynT4sxvxVtXT4HrLnXQz2vYcHRHF3ig5o5dAIsPiwNEa21KTy1CGBCDIZ62s7JXhBPvs8s64qEl4WgneBY9sD4HnGN4V3OGasA0uJQB2yaCNPoGz1v3fiya41SSXB/s4000/P1210827.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKooZBBtcijuPheMynT4sxvxVtXT4HrLnXQz2vYcHRHF3ig5o5dAIsPiwNEa21KTy1CGBCDIZ62s7JXhBPvs8s64qEl4WgneBY9sD4HnGN4V3OGasA0uJQB2yaCNPoGz1v3fiya41SSXB/s640/P1210827.JPG" width="640" /></a></div><div><br /></div><div><br /></div><a href="https://www.bobsredmill.com/recipes/how-to-make/flaky-whole-wheat-pie-crust/">https://www.bobsredmill.com/recipes/</a><br /><a href="https://www.bobsredmill.com/recipes/how-to-make/flaky-whole-wheat-pie-crust/">how-to-make/flaky-whole-wheat-pie-crust/</a><br />Ingredients<br /><br />5 to 8 Tbsp Water (ice cold)<br />1 tsp <a href="https://www.bobsredmill.com/index.php/catalog/product/view/id/2749">Sea Salt</a><br />3/4 cup Unsalted Butter chilled<br />2 cups <a href="https://www.bobsredmill.com/index.php/catalog/product/view/id/2814">Whole Wheat Pastry Flour</a> or Organic Whole Wheat Pastry Flour<br /><br />Instructions<br /><br />Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.<br /><br /><br /><br />Makes two 9-inch pie crusts (16 slices).Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-61876058841999010812020-06-02T17:58:00.000-07:002020-06-02T17:58:53.008-07:00Peach Crisp<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTRhYmtAEAGQ8JeGGVRzP9glLVrolWspvX6_sFyZHgJLHU7aQATrXp0miXhfurQcYR-BB37Zy6r1tkPx9tStEuxupfRxxgqjdaF9lskZjAWAcqMMDcI83ovFuqY6wLjE2vxTT7XRB3FO4/" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTRhYmtAEAGQ8JeGGVRzP9glLVrolWspvX6_sFyZHgJLHU7aQATrXp0miXhfurQcYR-BB37Zy6r1tkPx9tStEuxupfRxxgqjdaF9lskZjAWAcqMMDcI83ovFuqY6wLjE2vxTT7XRB3FO4/s320/P1210103.JPG" width="320" /></a></div><br /><br /><div>Ingredients <br /><b>For the peaches:</b><br />4 cups sliced fresh peaches<br />1/4 cup brown sugar<br />1/4 cup all purpose flour<br />1/2 teaspoon cinnamon<br />Dash of Nutmeg<br /><br /><br /><b>For the topping: </b><br />1/2 cup all-purpose flour <br />1/2 cup brown sugar <br />1/2 cup cold butter <br />1 teaspoon ground cinnamon <br />1/4 teaspoon salt <br />1 cup rolled oats <div>1/3 cup pecan pieces Optionial </div><div><b> Directions </b><br /> <br />Preheat oven to 375 degrees F <br />I used peaches that I froze...they produced a lot of juice so I added the flour for thickening. <br /> Place peaches in a medium sized bowl. Add all the ingredients and mix well.<br /> <br />Arrange peach mixture evenly in an 8x8-inch baking dish. I used a 7-1/2 x 11-1/2 pan.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivontXhS_c-ZjyNNDbg9h0fOp5rNJ6jbQ8Oqv9Ry5-b70kmOwyeNLakuU5L0LOVAVZ-UviT0W6lxHZopSWKRg7DnofBj-oRcy9qW4wkTmruKxoQOXOyUWDTkcR5GnH9Mj0rf9K_3b9mZ9H/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2005" data-original-width="3928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivontXhS_c-ZjyNNDbg9h0fOp5rNJ6jbQ8Oqv9Ry5-b70kmOwyeNLakuU5L0LOVAVZ-UviT0W6lxHZopSWKRg7DnofBj-oRcy9qW4wkTmruKxoQOXOyUWDTkcR5GnH9Mj0rf9K_3b9mZ9H/s320/P1210094.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h5D6spvDosTIeH1b0smvbuKjNdZC_zFz54yfHQA_RljnM-vb83_cDbIcwrGleno5SKtJ0KPUPKE1og6X025Ax7A6CEO-EzKczyshHK_vKS2dHeoV27wcp756ydzwZcYJlrs9RnTlOlVD/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="3975" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h5D6spvDosTIeH1b0smvbuKjNdZC_zFz54yfHQA_RljnM-vb83_cDbIcwrGleno5SKtJ0KPUPKE1og6X025Ax7A6CEO-EzKczyshHK_vKS2dHeoV27wcp756ydzwZcYJlrs9RnTlOlVD/s320/P1210096.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div>Bake in the preheated oven until topping is lightly browned and the peaches are bubbly, about 30 minutes.<ol class="recipe-print__directions" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; counter-reset: item 0; font-family: "source sans pro", arial; font-size: 22px; list-style: none; margin: 0px 0px 0px 1.5rem; outline: none; padding: 0px;">
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I found this recipe on the <a href="https://www.goldenbarrel.com/recipe/hot-milk-skillet-cake-with-brown-sugar-coconut-topping/">Golden Barrell Website</a>. Their website recommends a broiled coconut topping. I chose a chocolate cream cheese icing. I used my 8", #5 cast iron skillet, which was the perfect size for this cake.<div>
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<br />2 large eggs<br />1 cup Golden Barrel organic cane sugar<br />1 cup all-purpose flour<br />1 tsp baking powder<br />1/2 tsp salt<br />1/2 cup milk<br />1 1/2 Tbsp butter<br />2 tsp vanilla extract<br /><br />Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.<br /><br />In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.<br /><br />In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.<br /><br />Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.</div>
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-12968315317401692019-09-30T12:10:00.000-07:002019-10-05T14:28:35.110-07:00Basil-Almond-Garlic Pesto<div class="separator" style="clear: both; text-align: center;">
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This is the best Pesto Recipe I have found... so fast and easy and it doesn't make a gallon! The recipe comes from <b><a href="https://www.thewholesomedish.com/basil-pesto-with-almonds/">THE WHOLESOME DISH</a></b>.<br />
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Ingredients<br />
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3 cups packed fresh basil leaves from about 3 oz. fresh basil<br />
1/2 cup almonds<br />
1/2 cup grated parmesan cheese<br />
3 garlic cloves<br />
1/2 tsp. salt<br />
1/4 tsp. ground black pepper<br />
1/2 cup extra virgin olive oil<br />
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Instructions<br />
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In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.<br />
Turn the processor on and slowly drizzle in the olive oil until well combined.<br />
Store in a sealed container in the refrigerator.<br />
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I freeze mine and use as needed. It fills up one ice cube tray.</div>
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Nutrition<br />
Serving: 2tablespoons | Calories: 154kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 15.7g | Saturated Fat: 3g | Fiber: 0.8g</div>
Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-81946316258390986312019-06-30T08:39:00.000-07:002019-06-30T08:39:30.032-07:00Honey Scones with Greek Yogurt and Pine Nuts<div>
I have made a lot of different scones through the years. This is by far, the best recipe I have found. They are tender and moist and just sweet enough. And they are beautiful when finish. Enjoy.... we sure are.</div>
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<a href="https://cinnamonandcoriander.com/en/scones-greek-yogurt/">Honey Scones with Greek Yogurt and Pine Nuts</a><div>
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Ingredients<br />2 cups flour<br />1 tbsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />1/2 cup full-fat Greek Yogurt<br />1 egg<br />1/4 cup honey<br />1 tsp vanilla<br />8 tbsp butter 120 g, ice cold<br />1/4 cup toasted pine nuts<br />melted butter or egg wash for brushing<br /><br />Instructions<br />Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.<br /><br />Prepare your work space by lightly flouring your counter top. Line a baking sheet with parchment paper.<br /><br />Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients. <br /><br />Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.<br /><br />With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more. <br /><br />Add the pine nuts before the 2nd fold when you roll out the dough into a square.<br /><br />After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!<br /><br />Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.<br /><br />Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising. <br /><br />Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.<br /><br /> Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.<br /><br />Recipe Notes<br />Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!<br />You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.<br />Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.</div>
Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-83483438709670600212019-04-18T15:38:00.000-07:002019-04-18T15:40:40.883-07:00 Hamburger Stroganoff<div class="separator" style="clear: both; text-align: center;">
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About 1 pound ground beef<br />
Salt and Pepper to taste<br />
1 medium onion, diced<br />
2 to 3 cloves of garlic diced<br />
8 oz of fresh mushrooms thick sliced and quartered<br />
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In large skillet brown hamburger, season with salt and pepper. Once browned add diced onion... cook until onions are starting to get tender. Add Mushrooms and cook until mushrooms start to loose their liquid. Turn heat off and add garlic and stir.<br />
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1 can cream of mushroom soup<br />
1 tablespoon Worcestershire Sauce<br />
1 tablespoon parsley<br />
1 cup milk<br />
1 teaspoon Paprika (spanish)<br />
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Once you can start to smell the garlic start adding the above ingredients ... simmer for about 15 to 20 minutes.<br />
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1 cup sour cream<br />
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Add sour cream just before you add the noodles.<br />
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2 to 3 cups of dried noodles<br />
6 to 8 cups of salted boiling water<br />
Cook noodles according to directions al dente. <br />
Add sour cream then add noodles. Cover and simmer until noodles are done. Add more milk if needed<br />
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<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-54189711076459551922018-12-01T08:12:00.000-08:002018-12-01T08:12:48.865-08:00TWINKIE BUNDT CAKE<div class="separator" style="clear: both; text-align: center;">
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We have been having a lot of conversations about childhood favorite foods lately, most of which are no longer available...<br />
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Here is a copycat recipe for a Twinkie Bundt Cake that is wonderful and even better the second day.<br />
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This recipe is from <a href="https://www.browneyedbaker.com/twinkie-bundt-cake/">Brown Eyed Baker</a>, I have tried many of her recipes and I have never been disappointed<br />
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<br />INGREDIENTS:<br /><br />For the Cake:<br />6 tablespoons (85 grams) unsalted butter, at room temperature<br />3 cups (340 grams) cake flour<br />1 tablespoon baking powder<br />¾ teaspoon salt<br />1 tablespoon vanilla extract<br />2 cups (397 grams) granulated sugar<br />½ cup (99 grams) vegetable oil<br />3 eggs, at room temperature<br />4 egg yolks, at room temperature<br />1 cup (237 ml) buttermilk, at room temperature<br />For the Cream Filling:<br />1 (7.5-ounce) jar marshmallow crème<br />½ cup (113 grams) unsalted butter, at room temperature<br />1 teaspoon vanilla extract<br /><br /> <br />Powdered sugar, for dusting<br />DIRECTIONS:<br /><br />Make the Cake: <div>
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.<br />In a large bowl, sift together the flour, baking powder and salt.<div>
<br />Using an electric mixer, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, beating thoroughly after each addition.</div>
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<br />Reduce the mixer speed to low. Alternately mix in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.</div>
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<br />Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely <b><span style="color: red;">in the pan</span></b>, about 2 hours.<div>
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<br />Make the Cream Filling: </div>
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Using an electric mixer on medium speed, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.</div>
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<br />Fill and Assemble the Cake: </div>
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While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.</div>
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<br />Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.</div>
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<br />Quickly and carefully turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.</div>
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-43172349684853234232018-09-13T11:51:00.001-07:002018-09-13T11:51:26.935-07:00Southwestern Meatloaf<br />
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1-2 tablespoon cooking oil for frying<o:p></o:p></div>
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½ medium size onion finely diced<o:p></o:p></div>
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1/3 cup diced green pepper…you can use whatever color you
have or combination<o:p></o:p></div>
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1/3 cup diced celery<o:p></o:p></div>
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1 jalapeño pepper finely diced, seeds removed<o:p></o:p></div>
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1 tablespoon minced garlic<o:p></o:p></div>
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Add oil to medium size frying pay, I used my #4
Griswold.<span style="mso-spacerun: yes;"> </span>Heat oil and add diced
onions.<span style="mso-spacerun: yes;"> </span>Fry until golden, add the
peppers and celery, cook until tender.<span style="mso-spacerun: yes;">
</span>Turn off heat and add garlic, stir.<span style="mso-spacerun: yes;">
</span>Set aside and cool.<o:p></o:p><br />
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1 ½ pound hamburger</div>
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¾ cup bread crumbs, soda crackers or oatmeal….which ever you
have handy<o:p></o:p></div>
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2 eggs and 2 tablespoons milk lightly beaten together<o:p></o:p></div>
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1 teaspoon garlic powder<o:p></o:p></div>
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1 teaspoon onion <o:p></o:p></div>
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1 teaspoon paprika<o:p></o:p></div>
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1 teaspoon salt<o:p></o:p></div>
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1 teaspoon coarsely ground pepper<o:p></o:p></div>
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1 teaspoon chili powder<o:p></o:p></div>
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Medium sized bowl add rest of the ingredients, mix
well. Let sit until onion mix has
cooled. When cooled add to the meat
mixture, mix well. Shape and put in an
oven proof pan. Bake at 350 degrees for
at least 1 hour and 15 minute. For the last 10 or 15 minutes cover meat loaf
with your favorite topping. For this one
I used Pepper Jack Cheese and served with
Taco Sauce .<o:p></o:p></div>
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<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-38663291693252267832017-12-25T02:22:00.002-08:002017-12-25T02:22:17.949-08:00TURKEY AND DUMPLINGS<a href="https://www.kingarthurflour.com/recipes/turkey-and-dumplings-recipe?utm_source=facebook&utm_medium=social&utm_campaign=content&utm_content=&sf61749579=1">TURKEY AND DUMPLINGS</a><br />
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<div>
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<br />
1 3/4 cups <a href="https://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb">King Arthur Unbleached All-Purpose Flour</a><br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 cup (1/2 stick) butter<br />
1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)<br />
3/4 cup buttermilk<br />
1 large egg<br />
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<br />
POT PIE FILLING<br />
1/4 cup (1/2 stick) butter<br />
1/2 cup <a href="https://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb">King Arthur Unbleached All-Purpose Flour</a><br />
3 cups turkey stock, or a combination of stock and leftover gravy<br />
1 teaspoon dry thyme<br />
1 bay leaf<br />
salt and pepper to taste<br />
1/4 teaspoon Worcestershire sauce<br />
4 cups diced cooked turkey or chicken<br />
2 1/2 cups frozen mixed vegetables\<br />
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Instructions<br />
To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.<br />
To make the filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.<br />
Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.<br />
Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.<br />
To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.<br />
Stir together until evenly moistened.<br />
Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as they cook). Make dumplings large or small, according to your own preference; we like to top the filling with about 8 to 10 dumplings. Put the lid on top, and bake at 350°F for 25 to 30 minutes.<br />
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TIPS FROM OUR BAKERS<br />
If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk. Plain yogurt would also work as a substitute.<br />
You can make the pot pie filling in advance, as well as the dumpling recipe (stop before adding the buttermilk and egg). When you're ready to cook, preheat the oven while you bring the filling to a simmer. Mix the buttermilk and egg into the dumpling mix, scoop, and bake.<br />
This is a good recipe for using odds and ends of vegetables, if you have them: gather any stray mushrooms, onions, carrots and leeks you have in the refrigerator, and saute them until tender before adding them to the sauce.<br />
The steam from the sauce helps to keep the dumplings tender, so try not to peek at them while they're cooking, at least for the first 20 minutes. Your patience will be rewarded with lighter, fluffier dumplings.<br />
Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven. If you let the mixture sit too long before baking it, its baking powder will lose some of its rise while waiting.</div>
Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-41912425725282022542017-12-08T10:27:00.000-08:002017-12-08T10:27:07.082-08:00Light Rye Bread<div class="separator" style="clear: both; text-align: center;">
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Ingredients<br />
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2 packages regular active dry yeast<br />
1/4 cup warm water (105°F to 115°F)<br />
1/2 cup molasses<br />
1/4 cup butter or margarine, softened<br />
3 teaspoons salt<br />
2 1/2 cups very warm water (120°F to 130°F) (use half milk and half water)<br />
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1 tablespoon dark brown sugar</div>
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1 heaping tablespoon dry milk powder<br />
5-1/2 cups Bread Flour<br />
1 cups Rye Flour (I used Dark Rye flour)<br />
2 tablespoons Caraway Seeds (Optional)<br />
Steps<br />
1 In large bowl, dissolve yeast in 1/4 cup warm water. Heat milk/water mixture to steaming, add molasses, butter, salt, brown sugar and 3 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups bread flour.<br />
2 With spoon, stir in 1 cup of the rye flour until dough pulls cleanly away from side of bowl. I use my stand mixer with bread hook.<br />
3 On lightly floured surface, knead in remaining 1/2 to 1 cup bread flour (or 1/2 bread flour and 1/2 rye flour) add caraway seeds; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.<br />
4 Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.<br />
5 Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour. (Instant read thermometer 190 to 200 degrees)<br />
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-81075459589669256052017-11-06T09:06:00.000-08:002017-11-06T09:06:09.901-08:00Angel Biscuits<div class="separator" style="clear: both; text-align: center;">
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I found this recipe the other day on the <a href="https://www.bettycrocker.com/recipes/angel-biscuits/153e3d3e-9fb0-4593-bba8-12111dbaf6b8">Betty Crocker site</a>. Thought I'd give it a try. The other recipe that I have seen on so many of the other blogs are for the larger amount (24) biscuits, we just don't need that many at one time.<br />
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All the reviews that I have read on the Angel's Biscuits are true!!! So light and soft...My dough needed a little more flour to hold the biscuit shape. Nest time.... yes there will be a next time!<br />
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<br /><br />Do you have some time to spare? Surprise your family by baking a batch of these homemade biscuits!<div>
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<br />Ingredients<br />1 package regular or quick active dry yeast (2 1/4 teaspoons)<br />2 tablespoons warm water (105° to 115°)<br />2 1/2 cups Gold Medal™ all-purpose flour<br />3 tablespoons sugar<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup shortening (I used 1/4 c shortening and 1/4 c butter)<br />About 1 cup buttermilk<br /><br />Butter or margarine at room temperature, if desired<br /><br />Steps<br />1 Heat oven to 400°. Dissolve yeast in warm water; set aside. <br />2 Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.<br />3 Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.<br />4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot. <br /><div class="recipeMethodNote primary" style="-webkit-box-ordinal-group: 8; -webkit-text-stroke-width: 0px; border: 0px; clear: left; color: #333333; display: block; float: left; font-family: "Museo Slab", Times, serif; font-size: 20.625px; font-stretch: inherit; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: normal; letter-spacing: normal; line-height: inherit; margin: 0px 10px 0px 90px; order: 7; orphans: 2; padding: 0px; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; vertical-align: top; white-space: normal; widows: 2; width: calc(100% - 500px); word-spacing: 0px;">
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I did let the dough rest and rise for about 40 minutes. You can let them rise up to 1-1/2 hours.</div>
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-34202281869846477142017-09-03T06:39:00.000-07:002017-09-03T06:39:08.039-07:00Beer Can Basil Lime ChickenWe love what this <a href="http://blackrockranchrecipes.blogspot.com/2014/06/basil-lime-marinade.html">marinade</a> does for grilled chicken...this is the third time posting chicken using it. I have to brag a little...it's just so darn pretty!! Not sure why we waited so long to try this method of grilling chicken. It will happen again.<br />
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<a href="http://blackrockranchrecipes.blogspot.com/2014/06/basil-lime-marinade.html">Here's the recipe for the marinade</a>.</div>
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This is a rather large bird, 6 pounds. I injected the chicken with the marinade, placed in re sealable plastic bag and poured the reminding marinade. Put in the refrigerator for about 4 hours to let the flavors set in.</div>
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You can kind of see the green marinade under the skin.</div>
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We are ready to start the hickory smoking.</div>
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Smoking is done... what a juicy thing of beauty!!</div>
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<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-48753038229300933712017-08-27T04:38:00.001-07:002017-08-27T04:38:29.886-07:00Smoked Pork Butt by Kyle<a href="http://www.foodnetwork.com/recipes/smoked-pork-butt-kyle-style-recipe-2013941">Smoked Pork Butt by Kyle</a><br />
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Ingredients<br />
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Marinade:<br />
2 cups cider vinegar<br />
1 cup corn oil<br />
1 can pineapple concentrate<br />
1/4 cup salt (non-iodized)<br />
1/8 cup paprika<br />
1/8 cup Worcestershire sauce<br />
1/8 cup white pepper<br />
1 chicken bouillon cube (dissolved in 2 tablespoons water)<br />
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Rub:<br />
3/4 cup sugar<br />
1/2 cup salt (non-iodized)<br />
1/3 cup black pepper<br />
1/4 cup paprika<br />
1 tablespoon garlic powder<br />
1 tablespoon onion powder<br />
1 tablespoon chili powder<br />
1 tablespoon celery salt<br />
1 tablespoon hickory salt<br />
1 tablespoon msg, optional<br />
1 teaspoon ground cumin<br />
1 teaspoon ground sage<br />
1/4 teaspoon cayenne pepper</div>
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Glue:<br />
2 tablespoons yellow mustard<br />
1 tablespoon honey</div>
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1 pork butt (approximately 5 pounds)<br />
Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking<br />
Charcoal, for smoker<br />
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Directions<br />
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Marinade:<br />
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Place all ingredients in a non-reactive bowl and whisk together.<br />
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Rub: Place all ingredients in a container with a lid and shake well.<br />
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Glue: Whisk ingredients together and place in a squeeze bottle.<br />
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Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.</div>
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Remove the pork from the marinade and pat dry with paper towels.<br />
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Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.</div>
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Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.<br />
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Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.<br />
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.</div>
Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-91507978836372901792017-08-12T11:50:00.000-07:002017-08-12T11:50:04.523-07:00PANE BIANCO<a href="http://www.kingarthurflour.com/recipes/pane-bianco-recipe?utm_source=facebook&utm_medium=social&utm_campaign=content&utm_content=&sf60273158=1">Link to King Arthur Flour Recipe</a><br />
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DOUGH<br />
3 cups <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb">King Arthur Unbleached Bread Flour</a>*<br />
2 teaspoons <a href="http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz">instant yeast</a><br />
1 1/4 teaspoons salt<br />
1 large egg<br />
1/2 cup lukewarm milk<br />
1/3 cup lukewarm water<br />
3 tablespoons olive oil<br />
*See "tips," below.<br />
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FILLING<br />
3/4 cup shredded Italian-blend cheese or the cheese of your choice<br />
1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes<br />
3 to 6 cloves garlic, peeled and minced<br />
1/3 cup chopped fresh basil, green or purple<br />
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Instructions<br />
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.<br />
Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.<br />
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.<br />
Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.<br />
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.<br />
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Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.<br />
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.<br />
Cover and let rise in a warm place until double, 45 to 60 minutes.<br />
While the loaf is rising, preheat the oven to 350°F.<br />
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.<br />
Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.</div>
Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-53048891279213865092017-05-30T07:49:00.000-07:002017-05-30T07:49:14.085-07:00Damn Delicious Duck<div class="separator" style="clear: both; text-align: center;">
This was a first for us, a new adventure in grilling.. A Damn Duck!</div>
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We pretty much followed the recipe below. Due to the weather the duck sat for 48 hours in the brine. Be sure to lightly rinse the duck before grilling, otherwise it may be too salty. We also added hickory smoke for the last hour. Like I said...Damn Delicious!</div>
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<br /><a href="https://www.dadcooksdinner.com/rotisserie-duck-with-honey-glaze-and-drip-pan-new-potatoes/">Rotisserie Duck with Honey Glaze and Drip Pan New Potatoes</a><br />Rotisserie duck, glazed with honey and lime, and served with potatoes cooked in the duck drippings.<br /><br />Author: Mike Vrobel<br />Prep Time: 12 hours<br />Cook Time: 1 hour 30 minutes<br />Total Time: 13 hours 30 minutes<br />Yield: 2-4<br />Category: Rotisserie<br />Cuisine: American<br /><br />Ingredients<br />6-pound duck<br />1 1/2 tablespoons Diamond Crystal kosher salt<br />A few thyme and rosemary sprigs, for stuffing the bird<div>
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<br />Potatoes<br />1 1/2 pounds new potatoes, halved<br />2 teaspoons Kosher salt</div>
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<br />Glaze<br />Juice of 1 lime (rind saved to stuff the bird)<br />3 tablespoons honey<br />1 teaspoon minced fresh thyme<br />1/2 teaspoon minced fresh rosemary<br />A few thyme and rosemary sprigs, tied together to make a brush<br /><br />Instructions<br />Dry Brine the Duck: Slash the skin and fat all over the duck in a one inch diamond pattern, being careful not to cut into the flesh. Season the duck with the salt and pepper, inside and out. Rub the salt into the slashes in the skin. Put the duck on a rack over a roasting pan or baking sheet. Store in the refrigerator, uncovered, at least overnight, or up to 48 hours before cooking. This lets the skin dry, and gives the salt time to dry brine the duck.<br />Stuff, truss, and skewer the duck: Remove the duck from the refrigerator 2 hours before cooking to let it come to room temperature. Juice the lime and reserve the lime juice for the glaze, then put the lime halves and a handful of thyme and rosemary inside the duck cavity. Fold the wingtips back underneath the wings, then truss the duck. Skewer the duck on the rotisserie spit, securing it with the spit forks.</div>
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<br />Prepare the grill: Set the grill up for rotisserie cooking at medium-high heat (400°F). For my Weber Summit, I remove the grill grates, turn the two outer burners (burners 1 and 6) to high, and turn the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. After preheating, I turn the lit burners down to medium-high.<br />Prep the potatoes: While the grill is pre-heating, halve the new potatoes, toss with 2 teaspoons kosher salt, put them in a microwave safe bowl, and seal the top of the bowl with plastic wrap. Microwave for 5 minutes to par-cook, and reserve for later</div>
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<br />Prep the glaze: Put the reserved lime juice, honey, minced thyme, and rosemary in a microwave safe bowl and microwave for 1 minute. Stir until the honey and lime juice are evenly mixed.<br />Cook the duck and the potatoes: Put the spit on the grill, and cook the duck with the lid closed. After 45 minutes, pour the potatoes into the drip pan underneath the duck, and turn off the infrared rotisserie burner if the duck is browning well. The duck is fully cooked when the temperature in the thickest part of the thigh is 180°F; total cooking time is about an hour and a half. Once the duck is cooked through, brush it with an even layer of the glaze using the herb brush. Close the lid and cook for five more minutes to thicken the glaze, then brush the duck with another layer of glaze and remove from the grill.</div>
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<br />Finish the duck and potatoes: Remove the duck from the spit, and transfer to a platter. Be careful – the spit is blazing hot. Remove the twine from the duck, then brush the duck once more with the glaze. Remove the potatoes from the drip pan with a slotted spoon, then taste and sprinkle with a little more salt if necessary. Let the duck rest for 10 minutes before carving.</div>
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-16564790269675503382017-04-01T07:53:00.003-07:002017-04-01T07:53:52.076-07:00Mexican Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
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Serves: 16 shells<br />
Ingredients<br />
1 pound ground beef (or ground turkey)<br />
1 package low-sodium taco seasoning<br />
4 ounces cream cheese<br />
16 jumbo pasta shells<br />
1½ cups salsa<br />
1 cup taco sauce<br />
1 cup cheddar cheese<br />
1 cup Monterrey jack cheese<br />
For toppings:<br />
3 green onions<br />
Sour cream<br />
Get Ingredients<br />
Instructions<br />
Preheat oven to 350°.<br />
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.<br />
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.<br />
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.<br />
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.<br />
Notes: I rinsed off a can of black beans,, added to the salsa and coated the bottom of the baking dish.<br />
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<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-45564187311517105022016-11-03T08:12:00.000-07:002016-11-03T08:12:49.986-07:00Mexican Goulash<div class="separator" style="clear: both; text-align: center;">
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You can make the recipe as hot or mild as your taste buds require by the taco sauces you use.<br />
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1 pound cubed chicken (you can also use ground meat..chicken, beef or pork)<br />
1 medium onion diced<br />
1/2 cup diced green pepper (any color will work)<br />
1 jalapeno pepper, seeded, veined and diced<br />
3 tablespoons butter or oil<br />
1 heaping teaspoon chili powder<br />
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Melt 2 tablespoons butter in heavy pan, add peppers and onion sautee until they start to color and soften. Remove from pan, add remaining butter and sautee chicken until it starts to get some color. Add peppers and onion back to pan and sprinkle with chili powder. Cook until chili starts to release its flavor. You'll be able to smell it.<br />
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Add the following to the meat mixture:</div>
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1 ea. 14.5 oz. can diced tomatoes w/juice</div>
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1 ea. 14 oz, can black beans rinsed and drained</div>
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1 ea. 16 oz. jar taco sauce (you can also use 1 pkg, taco seasoning + 1- 15 oz can of tomato sauce)</div>
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1 cup frozen or canned corn drained</div>
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1 cup uncooked elbow macaroni</div>
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As mixture absorbs the juices add either chicken or beef broth to keep it from drying out too much. I ended up using about 1-1/2 cups.</div>
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Bring mixture to a boil and give it a stir once in a while. Cover and reduce heat to a simmer. Cook until macaroni is tender. </div>
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Optional: I added 3 oz. of cream cheese and about 3 oz of grated pepper jack cheese. Turn off heat and let the cheeses melt stirring.</div>
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Eat and enjoy. </div>
<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com1tag:blogger.com,1999:blog-6085729527458470900.post-36649135259427662572016-11-02T05:16:00.000-07:002016-11-02T05:26:46.614-07:00Pumpkin Cream Pudding by ValerieWe give this recipe a 5 star rating, <a href="http://www.foodnetwork.com/recipes/valerie-bertinelli/valeries-pumpkin-pudding-for-wolfie.html">Valerie's Recipe</a><br />
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After making at least a million baked custard pumpkin pies for the holiday season...NO MORE. We are huge fans of Vanilla Cream, Banana Cream and Chocolate Cream Pies.. We are going to add Pumpkin Cream to the list. </div>
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I used home made pumpkin puree for this recipe so the colors aren't as bright and what comes out of the can. I am also using Valerie's Directions, though I feel that they make the process sound WAY too complicated. It comes together quickly, just remember that it's very important to keep stirring the mixture as it heats up, mixture will burn easily on the bottom of the pan if you don't. There is a stage of thickening where the mixture will look lumpy, hang in there it will smooth out.</div>
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Ingredients<br />
4 cups whole milk<br />
One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground allspice<br />
1/2 teaspoon ground cloves<br />
1 teaspoon ground ginger<br />
1 1/4 cup sugar<br />
1/3 cup cornstarch<br />
1/2 teaspoon salt<br />
5 large egg yolks<br />
1 teaspoon vanilla extract<br />
2 tablespoons unsalted butter<br />
8 to 12 ginger snap cookies<br />
Directions<br />
In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.<br />
Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.<br />
Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.<br />
To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).<br />
Recipe courtesy of Valerie Bertinelli<br />
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-91825916059811304272016-09-09T07:28:00.001-07:002016-09-09T08:19:54.842-07:00Homemade Velveeta Cheese<div class="separator" style="clear: both; text-align: center;">
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I have to confess, one of the reasons this recipe went to the top of the "try" list is I have a new "toy" in my kitchen. I used the food processor attachment to shred the cheese and the blender to do the mixing. The power this machine has is amazing. I have been using a 20+ year old food processor....NO MORE!</div>
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It shredded a 16 ounce block of sharp cheddar in a matter of seconds.<br />
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This recipe is harder to handle, as it cools very fast...I used a cup of hot water that was still at a rolling boil.... The blender handled the mixing process of the shredded cheese very well..and fast.<br />
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<a href="http://www.browneyedbaker.com/diy-homemade-velveeta-cheese-recipe/">Brown Eyed Baker</a> and <a href="http://blog.kingarthurflour.com/2014/10/01/the-secret-ingredient-chefs-wont-admit-using/">King Arthur Flour Kitchens</a> have had this recipe on their blogs for a while....I just had to try it. This version there is a lot less salt, and it will only be as good as the cheese you use.<br />
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yield: About 22 ounces <br />
prep time: 10 minutes <br />
total time: 10 minutes<br />
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INGREDIENTS:<br />
¼-ounce packet unflavored gelatin<br />
6 tablespoons dry milk powder<br />
1 cup boiling water<br />
16 ounces mild cheddar cheese, shredded<br />
DIRECTIONS:<br />
1. Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.<br />
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2. Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.<br />
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3. Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.<br />
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(Recipe from <a href="http://abc.go.com/shows/the-chew/recipes/block-o-cheese-michael-symon">Michael Symon</a>)Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com2tag:blogger.com,1999:blog-6085729527458470900.post-65230850325157758282016-08-09T06:51:00.000-07:002016-08-09T14:03:07.476-07:00Fun with Pesto<div class="separator" style="clear: both; text-align: center;">
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We are huge fans of the TV series <a href="http://the-big-bang-theory.com/">"Big Band Theory"</a>, for you that follow the show you know that Sheldon Cooper had an internet show called "Fun with Flags". Hence, "Fun with Pesto"...no sense what so ever but that's my justification and I'm sticking to it...<br />
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I am having a wonderful Sweet Basil year here in central Missouri..too bad it's quickly coming to an end...The need to get busy and do "stuff" with the stuff is here. So we are drying a bunch of it, using a lot of fresh in salads and other recipes and finally Pesto...<br />
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There are at least 100,000 different/same Pesto recipes out there on the great internet. I chose an Almond Basil recipe...we are really glad as it has worked out very well with our taste buds...<br />
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2 cups firmly packed sweet basil leaves, washed and drained<br />
1/2 cup toasted slivered almonds<br />
1/2+ grated Parmesan cheese<br />
3 to 4 minced fresh garlic cloves<br />
1/2 cup good olive oil<br />
salt and pepper to taste.<br />
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Add everything but the olive oil and salt and pepper to a food processor and coarsely chop.<br />
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Once you have achieved this it's time to start slowing adding the olive oil. Add salt and pepper to taste.<br />
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Next thing that is happening it grilling! What isn't great with bacon? I used tenderized chicken tenders (ha...play on words) and simply layered bacon, tenders and basil pesto. Fastened with tooth picks and grilled until temp of 160 degrees. Wow!!! and tender tenders!!!</div>
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Now for the tomatoes...don't you just love home grown tomatoes?</div>
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We are not Vegan's in this house, but this just sounded so good...would be a great first course???</div>
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I used <a href="http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html">Bobby Flay's Pizza Dough recipe</a> which, since I was using my 10" Cast Iron Grill Pan I divided the dough into 1/3's and pre baked at 500 degrees for about 5-8 minutes. This was not a thin crust but it wasn't thick either. Make it your own..</div>
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Tomato Basil Pizza</div>
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Add Pesto</div>
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Add sliced tomatoes (maybe add salt and pepper to taste)</div>
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Mozzarella Cheese</div>
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Bake at 500 degrees for 15 to 20 minutes</div>
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Enjoy!!!</div>
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Fun with Pesto has come to an end!!! </div>
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<br />Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-90990381911086203352016-07-09T12:46:00.000-07:002016-07-09T12:46:50.408-07:00Bacon Wrapped Cheesy PoppersI found this recipe on <a href="http://sallysbakingaddiction.com/2014/09/25/bacon-wrapped-cheesy-stuffed-jalapenos/">Sally's Baking Addiction</a> The only change, I used Colby Jack Cheese and I added a generous teaspoon of Worcestershire Sauce to the cheese mix. We also use our gas grill instead of the oven to bake. Added some hickory smoke for a little more flavor. These guys are just spicy enough to get your attention.<div>
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<br /><br />Ingredients:<br />12 fresh jalapeño peppers<div>
1 8 ounces cream cheese, softened to room temperature<br />1 cup shredded cheddar cheese (I used Colby Jack Cheese)</div>
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2 1 clove garlic, chopped<br />1/2 teaspoon smoked paprika</div>
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***1 teaspoon Worcestershire Sauce<br />12 slices bacon, cut in half<br />24 toothpicks soaked in water</div>
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<br /><br />Directions:<br />Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.<br /><br />Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.<br /><br />Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.</div>
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<br /><br />Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.</div>
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<br /><br />Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.</div>
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<br /><br />Additional Notes:<br /><br />Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don't like super spicy.<br /><br />Mexican style or pepper jack shredded cheese is also tasty.<br /><br />Adapted from Philadelphia Cream Cheese<br />
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Black Rock Ranchhttp://www.blogger.com/profile/04591714186551506613noreply@blogger.com0tag:blogger.com,1999:blog-6085729527458470900.post-12017830787962674562016-03-28T05:36:00.001-07:002016-05-09T17:06:24.836-07:00Banana Buttermilk Layer Cake<div class="separator" style="clear: both; text-align: center;">
If you are a banana lover, this cake is for you!!! It is flavorful and moist and no added spices so all you get is Banana! I have not made a layer cake in years, mostly because I can never make a pretty cake! I still can't make a pretty layer cake, the flavor takes the place of pretty.. I'm good with that, The only thing I changed in the Cooking Classy recipe is I added 1 teaspoon of baking powder. Link to her site is below.</div>
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Prep Time: 30 minutes<br />
Cook Time: 50 minutes<br />
Ingredients <br />
3 cups all-purpose flour <br />
1 tsp baking soda <br />
1 tsp baking powder<br />
1/2 tsp salt <br />
1 1/2 cups mashed bananas (from about 4 medium bananas)* <br />
1 tsp lemon juice <br />
1/2 cup butter, softened <br />
1/4 cup vegetable oil <br />
1 1/4 cups granulated sugar <br />
1/2 cup packed light-brown sugar <br />
3 large eggs <br />
1 tsp vanilla extract <br />
1 1/2 cups buttermilk <br />
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Directions <br />
Preheat oven to 325 degrees. Line 2 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with cooking spray, then dust evenly with flour and shake off excess. <br />
In a mixing bowl, whisk together flour, baking soda, baking powder and salt for 30 seconds. Set aside. Mash bananas with 1 tsp lemon juice. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 Tbsp vegetable oil. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Divide batter evenly among prepared cake pans and spread batter into an even layer.<br />
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Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean.<br />
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Allow to cool completely then frost with Cream Cheese Frosting.<br />
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*I tried this with both 1 1/2 cups and 1 3/4 cup mashed bananas and the 1 3/4 cup seemed to make the cake more dense and it didn't really need any of that extra moisture so I'd recommend that you measure the mashed bananas and use 1 1/2 cups. <br />
<a href="http://www.cookingclassy.com/2013/05/banana-cake-with-whipped-cream-cheese-frosting/">Recipe Source: Cooking Classy</a><br />
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