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What Is Accord Powder For Cooking - Yahoo Recipe Search
Food52I've been cooking this recipe for years. I've based it on some recipes for Costa Rican black beens I'd been screwing around with since visiting. There, they add what looks like an obscene amount of garlic, and let it simmer with the beans until it's lost its bite and mellowed into something warmer and deeper that pervades the entirety of the dish. The guacamole is a recipe I learned from an friend's mother, who'd long-since despaired of either of her girls ever taking an interest in cooking. It's genius in its simplicity, but it takes some screwing with the ratios to get it right. The brown sugar serves dual roles here: it both balances out the heat, and maintains the calcium structure of the beans (according to Harold McGee, anyway!). Use a light hand with it! While making the chili as-is keeps it vegan (depending on your vegan friends' notion on brown sugar), I like to top it with a little sharp cheddar, along with the necessary fat spoonful of guacamole. Serve with warmed tortillas, guacamole, sour cream (vegan, if ya like), scallions, cheddar cheese, whatever. I like to serve mine over Mexican-style brown rice. DISCLAIMER: everything here is very much guess-and check.Food.comI decided to experiment one day when cooking some burgers up for lunch - and was VERY pleased with the result! Now, when I make these, I don't measure out the spices - I just put dashes of what I know we like. Therefore, these measurements are estimates - adjust according to your taste buds. Also, you may adjust the size of your patties - which may change serving size a bit. This recipe is flexible! :) Hope you like it too!Food.comThis was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.Food.comChicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFCEatingWellUse this Instant Pot chicken breast recipe any time you need cooked chicken on hand. Cooking chicken breasts in your Instant Pot (or other multicooker) is an easy, hands-off way to enjoy chicken during the week for easy lunches and dinners. Slice chicken for a salad, or shred and use in your favorite chicken salad recipe. This recipe calls for the dried seasoning blend of your choice, so you can vary the basic recipe according to what you want to make. For example, use Italian seasonings to make chicken for a Mediterranean-style salad or choose to cook the chicken breast with chili powder for tacos, nachos or chicken chili.AllrecipesBoneless breasts are brined and then marinated and cooked on the grill. The result is a moist, juicy breast with a lot of flavor. This is the perfect recipe to change and adjust according to what spices you have on hand. Great on sandwiches and wraps, chicken salad, cubed and added to pesto pasta... The possibilities are endless for leftovers - they stay absolutely moist and tender.Food.comBased on Recipe #115501, Slow Cooked "baked" Beans by Grease. I changed the recipe to make it vegetarian and to accommodate my very large crock pot. This recipe should be able to be halved pretty easily. Cooking time will vary according to how long you have soaked the beans, what size crock pot you have and the kind. Different ones seem to cook at different temps. This recipe is on the sweet side, so adjust for your own taste. Would taste great with veggie hot dogs.Food and WineBaked ricotta may be my favorite dessert—it's light, not too sweet, easy to make, and, most importantly, it's downright delicious. And if that's not enough, the thin, pudding-like cake tastes even better when you bake it ahead of time. It also provides an ideal platform for seasonal produce (like the rhubarb here), so you can make it all year round and never grow tired of it. You can even play around with the flavorings (swap in orange or lime zest for the lemon, add rum in place of vanilla, use maple in place of honey, and so on) according to your tastes and the fruit accompaniment. Really, the only element that you need to be strict about is finding good-quality fresh ricotta.In Italy, where ricotta originated, the fluffy, fresh cheese was traditionally made by curdling whey, a byproduct of Pecorino and mozzarella cheesemaking, and then draining the fresh curds to create a pillowy, spoonable cheese. Today, most ricotta producers both in Italy and domestically augment the whey with milk or cream to create a creamier-tasting cheese. Many commercial producers also abridge the draining step, adding stabilizers to prevent the cheese from separating, leaving a much wetter, blander-tasting product. When shopping for ricotta to highlight in this dessert (or anywhere you want a better-tasting end result), it's worth the trouble and added expense to track down a brand made with nothing more than whey, cream, or milk; vinegar or rennet (which help form the curds); and maybe a little salt. Galbani is a good, readily accessible brand. If you're shopping at a well-stocked cheese shop, you may find ricotta labeled “basket-drained,” which refers to a traditional method of ensuring the cheese isn't wet and waterlogged. And if you're really lucky, you'll find sheep's milk ricotta, prized for its richness and tantalizing sweet-tangy flavor. If top-quality ricotta is new to you, take a moment to taste it in its natural state before adding it to a recipe; you’ll immediately understand what the fuss is all about. Indeed, if you want an even simpler dessert than this baked ricotta, spread a little of the uncooked ricotta on a slice of toasted walnut bread and drizzle with honey. Or mix in a little cocoa powder and sugar, and you've got an instant chocolate pudding.Versions of this baked ricotta dessert exist all across the Mediterranean, but many include flour, more eggs, and more sugar, making them closer to an American-style cheesecake. I prefer this more restrained approach that creates a cake about the height of a thick pancake, because it's lighter, simpler, and it's a better showcase for the sweet taste of the fresh cheese, lightly perfumed with honey. The way I cook the rhubarb prevents the stalks from collapsing into a compote-like mush. Instead, by baking the rhubarb in a low oven, the stalks poach in their own juices, holding their shape. (Bonus: They can cook alongside the ricotta cake.) Adding lemon juice to already tart rhubarb may seem misguided, but the lemon snaps the flavors into bright focus. I like to tuck in a piece of star anise and cinnamon into the dish before baking to provide a whisper of spice; if you want more, add a pinch of their ground counterparts instead. Both the ricotta cake and rhubarb taste best when left to cool before serving, or even with a light chill, making this the perfect start to a season of warm-weather eating.Food.comThis is a recipe I found on All Recipes. It's SPICY, tasty and a delicious way to serve salmon. I've altered the recipe quite a bit but will spell out both variations so you can make this recipe according to what suits your family. For instance, this recipe calls for a 1/2 cup of butter but I don't use any...just olive oil to brush the fillets with. Also, this recipe states to cook the fish entirely on the stove but I blacken for a few minutes and then bake at 400 for 10 minutes for perfectly cooked fish without an overly smoky kitchen!
