Instructions | Easy Delicious Recipes

The Nasty Bits: Omasum Salad

July 20, 2010 – 11:45 pm | by admin

From Recipes [ Photographs: Chichi Wang ] Now you want to place the piece of tripe with the smooth side down on the board. Think of the thin, translucent sections of the stomach like pages of a book. Count four pages in and make an incision running down the length of the crease, which is like the spine of the book. Then, placing your section of tripe so that the edges of the pages point south and the spine of the book points north, cut 1/4-inch slices so that each slice gets exactly 4 tendrils hanging on. These were the exact instructions from my mother , translated into English, for the correct procedure for cutting tripe. What can I say? Type As run in the family. “Yeah, yeah, roger that,” I replied, already itching to get my hands on the tripe. Just as I was about to hang up, I heard on the other end, this time with greater urgency: “Wait! Also, you should line up the pages of the tripe very neatly, and you want to make long, smooth cuts so …

This Post was extracted from New Vegetarian Recipes
Go here to see the original and read more: The Nasty Bits: Omasum Salad

Tags: banquet, book, crease, dish, exact, green-onions, incision, instructions, interior, omasum, onion, Pages, Platters, sauce, time

No Comments | Posted in » Cooking Food

Great Depression Cooking with Clara – Poorman’s Feast

June 8, 2010 – 12:27 pm | by admin

Great Depression Cooking with Clara – Poorman's Feast IMPORTANT: There have been a few requests concerning this video. The first is to notify people that when preparing lentils to check for stones. There should be a warning about this on the packaging of your lentils and please follow their instructions. The second item is a question about why Clara reuses the lemon from the marinade. It has long been known that citric acid (in this case a lemon) is nature's anti-bacterial agent. Today it is more commonly known as produce wash or FIT (Fruit and Vegetable Wash). There are many studies out today that consider FIT a more successful anti-bacterial agent than chlorine dioxide (which is produced chemically rather than naturally). Many cultures continue to use the citric acid from lemons and limes to cleanse meat and fish as this marinade does. Clara cooks quite responsibly and always uses the freshest meats and fish when preparing her meals. You must always cook any meal at any time at your own risk. Clara is only providing you with lessons she has learned and she has lived to a ripe old age. If you are nervous about her tips then just enjoy the videos for the historical value. If you are…

This Post was extracted from The Vegetarian Recipes
Go here to see the original and read more: Great Depression Cooking with Clara – Poorman’s Feast

Tags: clara, depression, enjoy-the-show, historical, instructions, marinade, more-successful, online-as-well, science, tips, video, Videos

No Comments | Posted in » Cooking Food

Filled chocolate pomegranate cupcakes plus recipe

May 31, 2010 – 2:13 pm | by admin

Our pal Shanna at A Cup Full of Cake made filled chocolate pomegranate cupcakes! She used POM Wonderful and she has the recipe plus step by step photo instructions. She writes: I always use my apple corer or a pastry bag to fill the cupcakes but I had seen someone using circle cutters recently for making filling holes in cupcakes and I liked that I had a depth gauge on them. I have been known to push my apple corer a weeeeeee bit too far and blow out bottom of cupcakes. oops. So I got my Ateco circle cutter set out and used the two that were the next two sizes up from the smallest one in the set. I wasn’t sure which one I wanted to use. So I experimented on a couple first.

This Post was extracted from Easy Cooking Time
Read more from the original source: Filled chocolate pomegranate cupcakes plus recipe

Tags: apple, apple-corer, blow-out-bottom, chocolate, filled cupcakes, instructions, recipe

No Comments | Posted in » Cooking Food

Winnie the Pooh and Hunny, too!

May 16, 2010 – 10:44 pm | by admin

A couple of weeks ago, I made some Mickey and Minnie Cake Pops and I asked which ones you might want me to try next. Winnie was one of the front runners … lucky for me, since I was planning on doing him already. So, I’m glad a lot of you wanted to see the sweet little guy. Some of the others you wanted to see ranged from Sponge Bob to princesses. Yo Gabba Gabba to Calvin & Hobbes. Which by the way, I didn’t realize Calvin & Hobbes had such a following. And yo… what’s a Gabba Gabba? Muppets, on the other hand I know. They were another one a lot of you want to see… and guess what, I have a really good version from a reader to post in the Pop Stars section soon. I mean really good. I don’t know which characters I’ll try next, but these Poohs were fun to do. I love how the smallest adjustments to the cake ball shapes and choice of candies can change them into so many different variations. Of course, we start with making cake balls. If you need help shaping Pooh’s head, you can print or find…

This Post was extracted from bakerella.com
See the original post here and read more: Winnie the Pooh and Hunny, too!

Tags: cake pops, gabba-gabba, gourmet-writing, hunny, instructions, runners, shirt, winnie-the-pooh

No Comments | Posted in » Better Then Restaurants, recipes

Mixed Review: Archer Farms Caramel Monkey Bread from Target

April 23, 2010 – 2:30 pm | by admin

“One of the greatest pleasures of monkey bread is pulling it apart, and in this regard the Archer Farms mix didn’t disappoint.” [Photograph: Lucy Baker] Monkeying Around The Picky Cook ’s Monkey Bread » King Arthur Flour’s Monkey Bread » More Mixed Reviews » The origin of the term “monkey bread” is a sticky subject. Some attribute it to the round, edible fruit of the African baobab tree. Others argue that the way it’s eaten—everyone yanking at it at once, stuffing pieces in their mouths as fast as they can—is reminiscent of monkey behavior. Whatever the true source of the name may be, one thing is for certain: monkey bread is a scrumptiously gooey indulgence that appeals to the sugar-loving kid in all of us. When it comes to actually baking a loaf of the syrupy sweet stuff, there are several options. You can bake it from scratch, use refrigerated biscuit dough, or a packaged mix. Recently, Archer Farms, Target’s brand of “premium foods,” introduced a mix for Caramel Monkey Bread that I couldn’t wait to tear apart with my own sticky fingers for this week’s Mixed Review. The box contained two packets: one filled with the bread mix, …

This Post was extracted from Serious Eats
Go here to see the original and read more: Mixed Review: Archer Farms Caramel Monkey Bread from Target

Tags: archer, author, greatest, instructions, king, lucy, opened-the-oven, pleasures, tree

No Comments | Posted in » On And Off, food, recipes

Mixed Review: Knorr’s Hollandaise Mix

March 19, 2010 – 2:30 pm | by admin

[Photographs: Lucy Baker] When you’re out to brunch, ordering poached eggs is a gamble. Too often they arrive at the table either overcooked, with yolks like yellow ping pong balls; or undercooked, with clear, gelatinous whites. Yuck. Since eggs Florentine is my absolute favorite way to start a Sunday morning, I decided to recreate the classic restaurant dish at home. My one stipulation? The procedure had to be as easy as possible. After all, I would be cooking before I had my coffee. Enter Knorr’s hollandaise mix ($1.99). Making hollandaise from scratch is tricky business. You have to carefully blend egg yolks, cream, butter, and lemon juice over a double boiler until the mixture is thick and smooth. If the sauce boils, it’s all over—hollandaise curdles in a heartbeat. In contrast, the Knorr’s mix is like child’s play. Simply dump the mix into a small saucepan, add 1 cup of milk, 4 tablespoons of butter, and simmer for a minute or two until thickened. (To make things even more effortless, I used my handy poach pods to prepare the eggs. For instructions on perfect poaching, check out this post.) While the instructions called for merely stirring …

This Post was extracted from Serious Eats
See the original post here and read more: Mixed Review: Knorr’s Hollandaise Mix

Tags: brunch, butter, coffee, down-the-sides, extremely-thick, instructions, merely-stirring, mixture, overcooked, photographs, poached

No Comments | Posted in » On And Off, cooking

Vote for Matt for Sexiest Vegetarian!

March 18, 2010 – 3:45 am | by admin

[Matt Mims, sexy vegetarian.] Guys! My boyfriend Matt is a finalist in PETA’s Sexiest Vegetarian Next Door contest! I entered him (with his tacit approval) a few weeks ago as a sort-of joke, because he would never, never enter himself in a beauty contest (modest!). Now he’s made it through the first round of voting! Whoa! If he wins, he gets a trip for two to Maui, and I’m not going to pretend that wouldn’t be the BEST. Besides being intelligent, funny, and strikingly handsome, Matt is sexy by virtue of his washboard ribs. If you’re not convinced yet (don’tchya want me to go to Hawaii?), here’s why you should vote for him: 1. He is VEGAN. And HOT. (See photo.) Hey, stop looking at him like that, gosh! 2. He plays guitar and composes music for vegan art rock band HERE , with his twin brother, Dan, on drums. As you know, vegan boys/musicians rock, and we need to get the word out about more vegan bands. 3. He runs a vegan DIY music venue in Brooklyn with his brothers. 4. He’s the only finalist from NYC. Represent! 5. This vegan would be so …

This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
See the original post here and read more: Vote for Matt for Sexiest Vegetarian!

Tags: beach, beauty, boyfriend, farm, gratitude, instructions, left-off-voting, made-it-through, music, musicians, ribs, virtue

No Comments | Posted in » Vegetarian, recipes

Homemade Glazed Doughnuts

February 8, 2010 – 5:24 pm | by admin

Let me begin this post by saying how excited I am to share this doughnut recipe with you. What can I say? Doughnuts are exciting. They thrill me to the bone. Second, let me lay one thing out on the table: Making good, raised doughnuts at home is not as easy as you’d think . For years (yes, you heard me) I tried in vain to make the perfect homemade doughnut—not just a fat, bready wad of fried dough with a sweet glaze, but a delicate, light ring of love with a slightly crispy surface and a wonderful flavor. Like “those doughtnuts”, and I don’t mean Krispy Kreme. I mean the doughnuts sold at the tiny doughnut dive in our small town. They’re the best raised doughnuts in the world. The shop is owned by an older resident of our town whose temperament can range from kind, welcoming, and gracious to a complete mirror of a certain soup purveyor in a certain long-running series starring a certain man with the last name of Seinfeld. Think I’m kidding? The doughnut guy in our town once made my summer babysitter…

This Post was extracted from Roasted Chicken Recipes
Read more from the original source: Homemade Glazed Doughnuts

Tags: babies, cards, cooking, doughnuts, instructions, internet, kitchen, life, pioneer woman, summer, time, Town, weather

No Comments | Posted in » Cooking Food

Seasoning’s Greetings

December 18, 2009 – 8:30 am | by admin

There are plenty of reasons why you might not want to wish someone a merry Christmas. Maybe you’re trying to be more inclusive of the cooking community: Or you’re celebrating the oft-overlooked “Hally Days”: Or perhaps you want all of their various ” hollidays ” to be happy: Or maybe – just maybe – you’re trying to get your friend Roxanna a goodbye cake but all the bakery has on hand are stock Merry Christmas designs so you’re forced to make do with one of those and then hope the Wreckerator on duty doesn’t screw up your instructions too badly. But that’s just a guess. Annie J., Kat I., April B., & Kimberly I., I think it’s high time we all agreed that “Winter, underlined” really is the best greeting of the season – don’t you? – Related Wreckage: In Which Happy Tanks SHOULD Be Given, But Are Not —————————————————————————————————– Today’s charity, Love146 , has one simple, compelling, gut-wrenching goal: “The abolition of child sex slavery and exploitation. Nothing less.” If you have a box of tissues nearby, read how they got their name . Then go give that dollar – or maybe a few. Click here to donate via our First Giving Campaign

This Post was extracted from Cake Wrecks
Read more from the original source: Seasoning’s Greetings

Tags: bakery, cooking, friend, hally-days, instructions, merry-christmas, mithspellings, more-inclusive, recipes, related, season

No Comments | Posted in » Cooking Sweets, cooking, recipes

Pork Loin with Cranberry Sauce

December 11, 2009 – 7:08 pm | by admin

This was yummy! I made it just after Thanksgiving, thinking I had plenty of leftover cranberry sauce from our Thanksgiving dinner. Of course, when I opened the fridge and reached for the stuff, it was nowhere to be found. The cranberry thieves are really a problem ’round these parts. I’m calling for Congressional hearings. Anyway, if you haven’t ever cooked a pork tenderloin, the sear-then-roast method I use is a good one, and lends itself to any number of different sauces or approaches. It’s flavorful and versatile, and is mild enough to carry pretty much any flavor. Yes, I’m a cattle rancher. And I eat pork tenderloin. Thank you for listening.

This Post was extracted from Roasted Chicken Recipes
Read more from the original source: Pork Loin with Cranberry Sauce

Tags: apple, carry-pretty, cranberry, cranberry-sauce, drummond, Faster Then Fast Food, instructions, juice, mild-enough, pioneer woman, pork tenderloin, Simply Delicious, Tasty Recipes