I'm going to get a 4-quart. I don't have enough room for those big ones.
Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
- Start date
Sriracha-panko catfish nuggets..
porque
Boricua Guerrero
Sriracha-panko catfish nuggets..
fukk you
I love sriracha and panko breaded fish
try it with these 2 dipping sauces
Sprinkle in 3 tablespoons of grated Parmesan cheese and 1/4 teaspoon of salt. Let the food processor do its thing until the sauce is fully blended. Depending on how big your bunch of cilantro is and how big your lime is, you may need to add the juice from the other half of lime to get it the consistency you want. Pour into a dish and serve.
These three sauces make quite a set. They not only taste fantastic, but they look so pretty lined up in little bowls! Each recipe above will make about 1/2 cup of sauce. The blue cheese sauce will keep in the fridge for about a week and can be reheated as needed, but the other two sauces taste best when fresh, so don’t make them more than a couple hours ahead of time.
_______
Then put 2 tablespoons of butter in a bowl and microwave it just until melted (don’t let it get too hot). Add the garlic to the bowl and stir in 1/4 cup of Frank’s Red Hot Sauce. Stir it well and it’s ready to serve.
Next we have a wonderful and creamy blue cheese sauce. This one not only tastes great on beef, but it’s pretty awesome on pasta, too!
Put 2 ounces (1/4 of a standard 8-ounce package) of cream cheese in a pan with 2 tablespoons of butter and 1/2 cup of cream. Heat over LOW heat, stirring constantly, until melted and smooth. Season with salt and pepper to taste.
source
http://www.chicaandjo.com/2010/01/28/beef-bites-with-three-dipping-sauces/
im new at this. made this steak with chimichurri sauce with tostones(fried plantains) and carrots. i made the chimi sauce using a nintendo DS cooking game my wife has and it was delicious.
im getting heavily into cooking brehs. borderline obsessed. i made wings yesterday and was in a bad mood all night because they came out bad. burnt them and the bbq sauce got too thick in the sauce pan
total in my life ive cooked less than 20 times so im still a rookie, but ive had some bright spots. gonna try to make locrio de costillita (rice and ribs cooked together) this week
ive actually been using it in sauces for years.. just saw something similar to what i made, when buying panko- and threw some Sriracha and Old Bay in to make it a rub persay..
fukk you
I love sriracha and panko breaded fish
try it with these 2 dipping sauces
Sprinkle in 3 tablespoons of grated Parmesan cheese and 1/4 teaspoon of salt. Let the food processor do its thing until the sauce is fully blended. Depending on how big your bunch of cilantro is and how big your lime is, you may need to add the juice from the other half of lime to get it the consistency you want. Pour into a dish and serve.
These three sauces make quite a set. They not only taste fantastic, but they look so pretty lined up in little bowls! Each recipe above will make about 1/2 cup of sauce. The blue cheese sauce will keep in the fridge for about a week and can be reheated as needed, but the other two sauces taste best when fresh, so don’t make them more than a couple hours ahead of time.
_______
Then put 2 tablespoons of butter in a bowl and microwave it just until melted (don’t let it get too hot). Add the garlic to the bowl and stir in 1/4 cup of Frank’s Red Hot Sauce. Stir it well and it’s ready to serve.
Next we have a wonderful and creamy blue cheese sauce. This one not only tastes great on beef, but it’s pretty awesome on pasta, too!
Put 2 ounces (1/4 of a standard 8-ounce package) of cream cheese in a pan with 2 tablespoons of butter and 1/2 cup of cream. Heat over LOW heat, stirring constantly, until melted and smooth. Season with salt and pepper to taste.
source
http://www.chicaandjo.com/2010/01/28/beef-bites-with-three-dipping-sauces/
the bleu cheese one above, its really good not as saucy- on top of a burger..
fried chicken, pastrami, provolone and bacon sammich..
grilled turkey, cucumber and tahini on Naan..
Deadpool1986
Cook with a Mouth
Christmas Dinner!!!
Before!!!
After!!!
Before!!!
After!!!
my favorite barbecue sauce:
salt
pepper
cayenne pepper
garlic powder
orange juice
Honey
brown sugar
mustard
Prego tomato sauce
heinz ketchup
Balsamic vinegar
worchestershire sauce
let it simmer for 5-10 minutes with consistent stirring
also hot sauce mixed with honey is tasty i know its a strange combo but it works
salt
pepper
cayenne pepper
garlic powder
orange juice
Honey
brown sugar
mustard
Prego tomato sauce
heinz ketchup
Balsamic vinegar
worchestershire sauce
let it simmer for 5-10 minutes with consistent stirring
also hot sauce mixed with honey is tasty i know its a strange combo but it works
I can't bake bread for shyt...what's your secret?
Deadpool1986
Cook with a Mouth
- 1
Measure the liquid and sugar for the recipe and add to a large mixing bowl.
- 2
Take the temperature of the warm liquid. Look for a temperature between 110 and 115 degrees Fahrenheit.
- 3
Sprinkle the yeast over the water and wait five minutes for the yeast to dissolve and begin to eat the sugar. Watch for bubbling in the liquid, indicating that the yeast has been activated. If you do not see bubbling, discard the mixture and start over with another package of yeast; your yeast might have been too old.
- 4
Add the remaining ingredients to the yeast, stirring to combine until the dough forms a ball.
- 5
Turn the mixed dough ball out onto a surface and knead for eight to ten minutes, or until smooth.
- 6
Place the kneaded dough into the mixing bowl and cover with plastic wrap or a damp towel.
- 7
Set the covered bowl containing the bread dough in a warm place (between 75 and 85 degrees Fahrenheit) without drafts and let rise for one to two hours, until the dough appears twice as large as beforehand. Do not let the dough rise more than this because it will collapse, making the bread sour-tasting and flat in appearance.
- 8
Test the bread dough for a proper rise by pressing a finger ½ inch deep into the dough. You are ready for the next step if the bread retains the indentation rather than springing back immediately.
- 9
Gently push your fist into the center of the dough to release excess carbon-dioxide gas.
- 10
Shape the dough to fit into the loaf pan and cover with plastic wrap or a towel.
- 11
Set the loaf pan into the same warm spot used for the first rise, and wait one hour until the bread dough doubles in size.
- 12
Remove the plastic wrap or towel and bake as directed by the recipe in a preheated oven.
- 13
Let the bread cool completely in the pan before removing, cutting and serving.
- 1
Grilled chicken, w/tomato vinaigrette, crushed pecans over arugula on Naan bread..
this nikka
Grilled chicken, w/tomato vinaigrette, crushed pecans over arugula on Naan bread..
Brunch burger wheat spinach egg, home fries
I have to do this!
Is the base eggs or did you pour the eggs into a biscuit?Mini frittatas for a brunch
