Jeremy Kutner
Posts
Queso Dip:
Saute 3 tablespoons minced onion in oil.
Add
• 1 can green chiles,
• 2 tablespoons flour,
• 1/3 cup beer,
• 1/4 pound each grated muenster and cheddar and a
• handful of chopped cilantro;
cook until the cheese melts, then broil until bubbly.
http://www.foodnetwork.com/holidays-and-parties/50-game-day-dips/page-5.html
Spinach Dip:
Mix
• 1 cup grated smoked mozzarella,
• 1/2 cup grated parmesan,
• 8 ounces cream cheese,
• 1 minced garlic clove,
• 1 box thawed frozen spinach,
• 1 jar artichoke hearts, and
• salt and pepper
in a slow cooker.
Cover and cook on high, 2 hours.
http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-spinach-dip-recipe/index.html
Fried Chicken:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) boneless skinless chicken breast halves
8 (4-ounce) chicken tenderloins
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups finely crushed Cap’n Crunch
Preheat oven to 400°.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Place the crushed cereal in a shallow dish. (If making the adult version, combine the cornflakes and pecans in a shallow dish; stir well.) Brush both sides of chicken with honey mixture; dredge in the cereal.
Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake chicken breasts at 400° for 40 minutes or until done; chicken tenderloins will be done in about 20 minutes. To check doneness, pierce the chicken at its thickest part. If the juices run clear, your chicken is done.
http://www.frugalvillage.com/forums/kitchen-basics/61515-capn-crunch-crusted-chicken.html
Sweet and Sour Meatballs:
1 lb chop meat
1can tomato soup
1 can grape jelly
3 Tbs lemon juice
1/4 cup brown sugar
Make meat balls about the size of a walnut but don’t cook them
Put the contents of the cans
In a pot and heat the mix until the grape jelly melt
Add the sugar and lemon stir and with the heat on medium start adding the meatballs
Reduce heat and let it cook for 20 min until they seem cooked through
(VIA Amy’s Mom)
Jalapeno Poppers
Place peppers on direct flame until charred
Stuff with cheese cubes
Bake for 20 minutes
(My best guess)
Pretzels:
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html
My face is being projected on the wall right now @justinsuperstar’s (Taken with instagram)
Eating the food of my ancestors at Łomżynianka in Greenpoint (Taken with instagram)
Thor plays with his mouse on a stick. And hops like a bunny.
Crashing with Finn and Jake tonight! #adventuretime @fredseibert (Taken with instagram)
Patagonia ad:
It’s Black Friday, the day in the year retail turns from red to black and starts to make real money. But Black Friday, and the culture of consumption it reflects, puts the economy of natural systems that support all life firmly in the red. We’re now using the resources of one-and-a-half planets on our one and only planet.
Because Patagonia wants to be in business for a good long time – and leave a world inhabitable for our kids – we want to do the opposite of every other business today. We ask you to buy less and to reflect before you spend a dime on this jacket or anything else.
Environmental bankruptcy, as with corporate bankruptcy, can happen very slowly, then all of a sudden. This is what we face unless we slow down, then reverse the damage. We’re running short on fresh water, topsoil, fisheries, wetlands – all our planet’s natural systems and resources that support business, and life, including our own.
The environmental cost of everything we make is astonishing. Consider the R2® Jacket shown, one of our best sellers. To make it required 135 liters of water, enough to meet the daily needs (three glasses a day) of 45 people. Its journey from its origin as 60% recycled polyester to our Reno warehouse generated nearly 20 pounds of carbon dioxide, 24 times the weight of the finished product. This jacket left behind, on its way to Reno, two-thirds its weight in waste.
And this is a 60% recycled polyester jacket, knit and sewn to a high standard; it is exceptionally durable, so you won’t have to replace it as often. And when it comes to the end of its useful life we’ll take it back to recycle into a product of equal value. But, as is true of all the things we can make and you can buy, this jacket comes with an environmental cost higher than its price.
There is much to be done and plenty for us all to do. Don’t buy what you don’t need. Think twice before you buy anything. Go to patagonia.com/CommonThreads or scan the QR code below. Take the Common Threads Initiative pledge, and join us in the fifth “R,” to reimagine a world where we take only what nature can replace.
@gurj got me in the mood for pumpkin pie! I’ll try and save you a piece! (Taken with instagram)
Final tomato harvest, probably a couple weeks too late. (Taken with instagram)
Updates
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French Bistro's are my favorite. Steak Frite or Rib Eye with Bearnaise? I can never decide.Posted 2 years ago
