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O-line recipe for disaster
Oct 26, 9:49PM
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Copyright © AllHoosiers.com and Scout.com. All rights reserved. This website is an unofficial independent source of news and information, and is not affiliated with any school, team, or league.
Peanut Butter Banana Pumpkin Smoothie Recipe | TasteSpotting
Oct 26, 7:57PM
www.inspirationkitchen.com
Creamy, silky, smooth and delicious - this Peanut Butter, Banana & Pumpkin Smoothie is perfect for breakfast. Not to sweet, not to rich!
Recipe: Jicama-Chipotle Salad
Oct 26, 7:16PM
Warn guests this salad has a kick. The recipe makes ample dressing, which can be kept for other uses.
Salad:
1 large jicama
1 medium red bell pepper
½-1 cup chopped cilantro
Olive oil
Lime juice
Cayenne pepper, to taste
Dressing:
½ small can chipotle peppers in adobo
1/8 cup chopped shallots
2 cups rice vinegar
3 cups olive oil
For salad: Peel and julienne slice jicama. Clean, seed and julienne red bell pepper. (The ratio of jicama to bell pepper should be about 3 to 1.) Add cilantro. Sprinkle with olive oil, lime juice and cayenne. Toss together and set aside.
For Dressing: Mix chipotle chiles, shallots, rice vinegar and olive oil in blender for a few seconds.
Toss dressing to taste with vegetables when ready to serve. You will have dressing left over.
From Mary Jane Ely
Recipe: Christmas Raisin Bread
Oct 26, 7:16PM
This is a family recipe that goes back at least as far as Mary Jane Ely's grandmother. It wouldn't be Christmas for the Ely family without the dense cake-like bread. It tastes best toasted, and you probably will need to use tongs to remove it from the toaster so it doesn't fall apart.
3 pounds raisins
1 pound Crisco shortening
½ cup butter
2 cups milk
2 cups potato water (water in which potatoes are cooked)
3 (1/4-ounce) packages dry yeast
½ cup warm water
½ teaspoon sugar
5 pounds flour
1 pound dark brown sugar
1 cup sugar
1 tablespoon salt
4 teaspoons grated nutmeg
3 eggs, beaten
1 cup unsalted mashed potatoes
Instructions: Scald raisins in hot water and let stand in water for 10 minutes, drain and spread on towel. (The raisin water makes a good warm drink if it's a cold day.)
Put Crisco and butter in combined milk and potato water. Heat to melt; do not boil. Set aside to cool.
Dissolve yeast in ½ cup warm water with ½ teaspoon sugar, let stand until foamy.
While yeast is foaming and milk/shortening mixture is cooling, rub together flour, brown sugar, sugar, salt and nutmeg. Add raisins and combine well.
When milk/shortening has cooled to lukewarm, make a well in dry ingredients and pour in yeast, beaten eggs and mashed potatoes.
Work liquid and dry ingredients together, gradually adding milk/shortening mix until all liquids are used.
Dough should be fairly stiff and beginning to come away from the sides of the mixing bowl and your hands.
Add water or flour to gain proper consistency. (This varies with the weather and many other dark and mysterious factors.)
Cover finished dough in mixing bowl, keep reasonably warm, allow to rise 1-1 and ½ hours. Dough will increase in bulk 25-50 percent and will be softer and spongy.
Divide into loaves (five to seven, depending on the size of pans) and put into greased pans.
Cover with waxed paper and a clean, light cloth. Keep warm for second rise. Loaves should rise about 50 percent.
Heat oven to 325 degrees. Bake for 1-1 and ¼ hours. If crust starts to darken but tester indicates the inside isn't done, cover with foil for the last 14-30 minutes.
Let loaves cool partly before removing from pans.
From Mary Jane and Al Ely
Recipe: Rustic Italian Ciabatta
Oct 26, 7:16PM
This rustic Italian loaf is filled with irregular holes, all the better to trap a drizzle of olive oil. Cut lengthwise, ciabatta makes a wonderful Italian-style sandwich.
1 and 1/2 cups cool water (12 ounces)
3 and 1/2 cups King Arthur European-Style Artisan Bread Flour (14 and 3/4 ounces), divided use
2 teaspoons instant yeast, divided use
1 and 1/2 teaspoons salt
Instructions: Stir water, 2 cups of the flour and 1 teaspoon of the yeast together; cover and let rest at room temperature for several hours, or overnight. Add the remaining flour, yeast and salt, mixing vigorously until dough begins to hold together. This is a very sticky dough; add more flour only if it's soupy. Place dough in a lightly floured bowl. Let it rise for 1 hour, then gently deflate it.
Let it rise another hour, then turn it out onto a liberally floured work surface or silicone rolling mat, and sprinkle lots of flour on top.
Flatten the dough to an 8-by-10-inch rectangle, about ¾-inch thick, and cut it into two pieces, each about 4 by 10 inches. Transfer the loaves onto a piece of parchment, leaving about 6 inches between them.
Cover with a proof cover or heavily oiled plastic wrap, and let rise until they're very puffy, about 2 hours. While the dough is rising, place a baking stone in the oven and set the temperature to 500 degrees. Allow the oven to heat for 30 minutes. Spritz the dough with water, then transfer the bread to the stone, parchment and all, and lower the oven temperature to 425 degrees. Bake the ciabatta until it's golden brown, approximately 22-25 minutes. Turn oven off, place ciabatta on the oven's middle rack, crack the door open about 2 inches, and allow ciabatta to cool completely in the turned-off oven.
Yield: 2 ciabatta.
Note: If you don't have a baking stone, transfer parchment and ciabatta to a cookie sheet, and bake on the middle rack of your oven.
From Al Ely via King Arthur Flour
LAST CALL: Guy Fieri Does Have Some Weird Recipe Names | The ...
Oct 26, 6:55PM
The Huffington Post: Guy-Talian Nachos? Buffalo Bleu-Sabi? I've Got The Need for Fried Cheese? (That's just a sentence!) Go home, Guy Fieri, you're drunk.
Grubstreet: Someone came up with the genius idea to make a documentary about the diner that served as a front in Seinfeld — you know, the diner! Tom's Restaurant is a mainstay on the Upper West Side; check out the trailer and start planning your own dinner there.
Politicker: Mayor Michael Bloomberg tells us what we already know: don't eat at a restaurant in New York City unless it's got an "A" hanging in the window. Which, apparently, only 69 percent of restaurants in New York City have.
Slate: Yes, someone is with us on this! MasterChef Junior is the best reality TV show on, argues Willa Paskin: "Like all engaging reality TV stars, the junior chefs are unburdened by self-consciousness, but because they are preteens, this is age-appropriate and not a manifestation of narcissistic personality disorder."
Eater: We agree with you, Stephen Colbert – the "tom-tato" has gone too far. Go home, genetically modified foods, you're drunk too.
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