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oil 3 tablespoons
SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a loose ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
CHOCOLATE-CARAMEL SALTINES Instructions. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat butter and sugar in a small saucepan over medium heat until mixture comes to a rolling boil. Meanwhile, line a 13- by 9-inch rimmed baking sheet with a sheet of heavy-duty foil, leaving an overhang on the two long sides to facilitate removal. BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. CEDAR SHINGLE SALMON A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. SHOULD YOU USE 93% OR 85% GROUND TURKEY FOR YOUR MINI Just one pound of 85% turkey has 68g of fat (which is 17g of fat per 4 ounces) and 18g saturated fat (4.5 g per 4 ounces). Divided into 6 servings, it’s over 10g of fat and 3 g of saturated fat per serving. This is almost exactly the same as 85% ground beef. A. It’s too bad Maria, because I did test the meatloaves with 93% lean and told USA ONE MOM, TWO DAUGHTERS, THREE KITCHENS When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. OVEN SLOW-COOKED CLASSIC BEEF STEW Oven Slow-Cooked Classic Beef Stew Print This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches. by: Three Many Cooks Serves: 6 to 8 Ingredients 3 tablespoons vegetableoil 3 tablespoons
SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a loose ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
CHOCOLATE-CARAMEL SALTINES Instructions. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat butter and sugar in a small saucepan over medium heat until mixture comes to a rolling boil. Meanwhile, line a 13- by 9-inch rimmed baking sheet with a sheet of heavy-duty foil, leaving an overhang on the two long sides to facilitate removal. BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. CEDAR SHINGLE SALMON A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. SHOULD YOU USE 93% OR 85% GROUND TURKEY FOR YOUR MINI Just one pound of 85% turkey has 68g of fat (which is 17g of fat per 4 ounces) and 18g saturated fat (4.5 g per 4 ounces). Divided into 6 servings, it’s over 10g of fat and 3 g of saturated fat per serving. This is almost exactly the same as 85% ground beef. A. It’s too bad Maria, because I did test the meatloaves with 93% lean and told USAEASY SAVORY STRATA
Easy Savory Strata Print People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. by: Three Many Cooks Serves: 12 Ingredients 1 quart half and half 1 dozen eggs 1 teaspoon salt ROASTED POTATOES WITH EGGS OVER EASY Preheating the oven. Turn on the oven to 450°. Blanching the potatoes. Fill a large saucepan ¾ full with cold water. Pour in the salt. (You might need more. The water should taste like the ocean.) Place the potatoes in the cold water with the garlic and rosemary. Turn on the heat to high.KICKED-UP HOT DOGS
Instructions. Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook, turning occasionally, until golden brown, about 10 minutes. Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. CHOCOLATE-CARAMEL SALTINES Instructions. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat butter and sugar in a small saucepan over medium heat until mixture comes to a rolling boil. Meanwhile, line a 13- by 9-inch rimmed baking sheet with a sheet of heavy-duty foil, leaving an overhang on the two long sides to facilitate removal. DUCK SOUP WITH GINGER AND STAR ANISE Turn duck pieces into a large pot; add broth, mushrooms, ginger, peppercorns, bay leaves, star anise and 1½ quarts of water. Bring to a simmer over medium-high heat. Reduce heat to medium-low and continue to simmer, partially covered, until broth is rich and flavorful, about 45 minutes. Strain broth; and when meat is cool enough to handle, cut MY PERFECT CARROT CAKE My Perfect Carrot Cake Serves 12-16 The cake part of this recipe is adapted from Greg Case’s recipe. When making the frosting, be sure to leave the cream cheese and butter out on the counter for at least 4 hours (and longer if you can!) – it’s the only foolproof way to achieve a smooth, creamy, and impossibly light cream cheese frosting. CEDAR SHINGLE SALMON A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged CHERRY JAM-FILLED CORN MUFFINS Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12-cup muffin tin (each cup with ½ cup capacity) in oven to heat while making batter. Heat creamed corn in a medium saucepan over medium heat. Stir in 1 cup of the cornmeal; continue to cook to make a very thick pasty mush. Whisk in buttermilk, then eggs and finallybutter
ZUCCHINI-APPLESAUCE MUFFINS Heat oven to 350°F and adjust the oven rack to the middle position. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl combine the sugar, eggs, vanilla, and salt. Stir in the squash, oil, and applesauce. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Add the dry ingredients to the zucchini AMARANTH: THE OATMEAL ALTERNATIVE Bring amaranth and water to a boil in a saucepan. Once boiling, reduce heat and partially cover. Stirring occasionally, simmer for 25-30 minutes or until all water is absorbed. Add soy milk, a little at a time, until desired consistency. Top with nuts, fresh or dried fruitsand honey, agave or
ONE MOM, TWO DAUGHTERS, THREE KITCHENS When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. OVEN SLOW-COOKED CLASSIC BEEF STEW Oven Slow-Cooked Classic Beef Stew Print This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches. by: Three Many Cooks Serves: 6 to 8 Ingredients 3 tablespoons vegetableoil 3 tablespoons
EASY SAVORY STRATA
Easy Savory Strata Print People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. by: Three Many Cooks Serves: 12 Ingredients 1 quart half and half 1 dozen eggs 1 teaspoon salt SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a looseKICKED-UP HOT DOGS
Instructions. Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook, turning occasionally, until golden brown, about 10 minutes. Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. MY PERFECT CARROT CAKE My Perfect Carrot Cake Serves 12-16 The cake part of this recipe is adapted from Greg Case’s recipe. When making the frosting, be sure to leave the cream cheese and butter out on the counter for at least 4 hours (and longer if you can!) – it’s the only foolproof way to achieve a smooth, creamy, and impossibly light cream cheese frosting. ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. ONE MOM, TWO DAUGHTERS, THREE KITCHENS When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. OVEN SLOW-COOKED CLASSIC BEEF STEW Oven Slow-Cooked Classic Beef Stew Print This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches. by: Three Many Cooks Serves: 6 to 8 Ingredients 3 tablespoons vegetableoil 3 tablespoons
EASY SAVORY STRATA
Easy Savory Strata Print People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. by: Three Many Cooks Serves: 12 Ingredients 1 quart half and half 1 dozen eggs 1 teaspoon salt SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a looseKICKED-UP HOT DOGS
Instructions. Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook, turning occasionally, until golden brown, about 10 minutes. Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. MY PERFECT CARROT CAKE My Perfect Carrot Cake Serves 12-16 The cake part of this recipe is adapted from Greg Case’s recipe. When making the frosting, be sure to leave the cream cheese and butter out on the counter for at least 4 hours (and longer if you can!) – it’s the only foolproof way to achieve a smooth, creamy, and impossibly light cream cheese frosting. ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. CLASSIC SOURDOUGH BREAD 2 tsp salt. 1 cup sourdough starter. Whisk yeast and sugar into 1 1/2 cups warm tap water. Let stand until it starts to foam, about 5 minutes. Meanwhile, pulse flour, salt, and starter to combine in a food processor. Add yeast mixture and process until dough forms a single mass. If the dough won’t come together, add a little morewater.
ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
AUNT SASSY CAKE
Serves 12 to 16. Make the cake: Preheat the oven to 325° F. Butter three 8-inch round cake pans, line the bottoms with parchment paper and butter the parchment. Dust parchment with flour and knock out excess flour. In the bowl of food processor, pulse FRESH STRAWBERRY PIE Fresh Strawberry Pie Print You will have a few leftover strawberries, but 2 quarts is a little skimpy. by: Three Many Cooks Serves: 6 Ingredients 3 quarts (about 3 pounds) fresh strawberries, rinsed and hulled 1 cup sugar 1 tablespoon powdered pectin (like Sure-Jell brand) Pinch salt 3 tablespoons cornstarch, dissolved in 3 tablespoons DUCK SOUP WITH GINGER AND STAR ANISE Turn duck pieces into a large pot; add broth, mushrooms, ginger, peppercorns, bay leaves, star anise and 1½ quarts of water. Bring to a simmer over medium-high heat. Reduce heat to medium-low and continue to simmer, partially covered, until broth is rich and flavorful, about 45 minutes. Strain broth; and when meat is cool enough to handle, cut BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. JUMBO ONION RINGS WITH SESAME BREAD COATING Jumbo Onion Rings with Sesame Bread Coating Print by: Three Many Cooks Serves: Makes about 2 dozen jumbo rings Ingredients 1 very large onion, peeled, cut crosswise into 1-inch slices, separated into rings, paper-thin skin removed from rings 1 cup all-purpose flour 1 cup pancake mix ½ teaspoon salt 1 cup water, plus extra AMARANTH: THE OATMEAL ALTERNATIVE Bring amaranth and water to a boil in a saucepan. Once boiling, reduce heat and partially cover. Stirring occasionally, simmer for 25-30 minutes or until all water is absorbed. Add soy milk, a little at a time, until desired consistency. Top with nuts, fresh or dried fruitsand honey, agave or
CEDAR SHINGLE SALMON A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged SALVADORAN PUPUSAS WITH CURTIDO AND SALSA ROJA Put the cabbage and carrots in a large heatproof bowl. Pour boiling water over cabbage and carrots; let sit for 5 minutes. Drain mixture, pressing out as much water as possible. Return cabbage and carrots to the bowl; add scallions, jalapeno, vinegars, about 2/3 cup of the water and salt to taste. ONE MOM, TWO DAUGHTERS, THREE KITCHENS When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. OVEN SLOW-COOKED CLASSIC BEEF STEW Oven Slow-Cooked Classic Beef Stew Print This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches. by: Three Many Cooks Serves: 6 to 8 Ingredients 3 tablespoons vegetableoil 3 tablespoons
EASY SAVORY STRATA
Easy Savory Strata Print People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. by: Three Many Cooks Serves: 12 Ingredients 1 quart half and half 1 dozen eggs 1 teaspoon salt SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCESAUTEED CHICKEN BREASTS FOR SALADSSAUTEED CHICKEN BREASTS RECIPESGARLIC SAUTEED CHICKEN BREAST RECIPESPAN SAUCES FOR CHICKEN BREASTPAN SAUTEED CHICKEN BREASTPAN SAUTEED CHICKEN BREAST RECIPE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a looseKICKED-UP HOT DOGS
Instructions. Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook, turning occasionally, until golden brown, about 10 minutes. Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. MY PERFECT CARROT CAKE My Perfect Carrot Cake Serves 12-16 The cake part of this recipe is adapted from Greg Case’s recipe. When making the frosting, be sure to leave the cream cheese and butter out on the counter for at least 4 hours (and longer if you can!) – it’s the only foolproof way to achieve a smooth, creamy, and impossibly light cream cheese frosting. ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. ONE MOM, TWO DAUGHTERS, THREE KITCHENS When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. OVEN SLOW-COOKED CLASSIC BEEF STEW Oven Slow-Cooked Classic Beef Stew Print This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches. by: Three Many Cooks Serves: 6 to 8 Ingredients 3 tablespoons vegetableoil 3 tablespoons
EASY SAVORY STRATA
Easy Savory Strata Print People always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. by: Three Many Cooks Serves: 12 Ingredients 1 quart half and half 1 dozen eggs 1 teaspoon salt SAUTÉED BONELESS, SKINLESS CHICKEN BREASTS WITH PAN SAUCESAUTEED CHICKEN BREASTS FOR SALADSSAUTEED CHICKEN BREASTS RECIPESGARLIC SAUTEED CHICKEN BREAST RECIPESPAN SAUCES FOR CHICKEN BREASTPAN SAUTEED CHICKEN BREASTPAN SAUTEED CHICKEN BREAST RECIPE Sautéed Boneless, Skinless Chicken Breasts Print The tenderloin--the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately. by: Three Many Cooks Serves: 4 Ingredients 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, SOUR CHERRY-RHUBARB CRISP Instructions. Heat the oven to 375 degrees. Combine rhubarb, cherries, sugar, cornstarch, and kirsch in a large bowl, and toss to coat. Pour the fruit mixture into an 8x8 square pan. In a medium bowl, combine the flour, oats, brown sugar, butter, nutmeg, and salt. Using a spatula (or your fingers), bring the mixture together into a looseKICKED-UP HOT DOGS
Instructions. Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook, turning occasionally, until golden brown, about 10 minutes. Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. MY PERFECT CARROT CAKE My Perfect Carrot Cake Serves 12-16 The cake part of this recipe is adapted from Greg Case’s recipe. When making the frosting, be sure to leave the cream cheese and butter out on the counter for at least 4 hours (and longer if you can!) – it’s the only foolproof way to achieve a smooth, creamy, and impossibly light cream cheese frosting. ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Place sausages, onion, cabbage wedges, potatoes, and garlic in a large roasting pan. Add oil, vinegar, caraway seeds, and sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over 2 burners on medium low heat. Add enough chicken broth to desiredjuiciness.
BAMBERG STUFFED ONIONS Fill the 4 onion shells and set them upright in a baking dish and pour in water to 1/4 of an inch. Roast, uncovered, for about 45 minutes, until tender and cooked through, adding the reserved onion tops to the onions halfway through the roasting time. Remove the onions to a platter and pour the pan drippings into a small saucepan. SPICE RUB-GRILLED LAMB CHOPS WITH GRILLED FENNEL Directions: 1. Dry brine the chops: 2 hours before cooking, trim any excess fat from the lamb, then sprinkle evenly with the salt. Grind all the spice rub ingredients until they are coarsely ground. Sprinkle the rub over the lamb chops, and press it into the chops to help it stick. Let the lamb rest at room temperature until it is time to cook. CLASSIC SOURDOUGH BREAD Makes 2 large round loaves We use a food processor for bread, which makes it really quick and easy—although not quite as traditional or cathartic. For a more sour flavor, reduce starter to 1/2 cup and let the shaped dough rise longer. ½ teaspoon yeastAUNT SASSY CAKE
This delicious recipe comes from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis, Renato Poliafito, and Tina Rupp, and I found it on the website foodbuzz. Serves 12 to 16. Cake: 1 cup shelled pistachios (plus 1/3 cup for decorating) 2 1/2 cups cake flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1 FRESH STRAWBERRY PIE Fresh Strawberry Pie Print You will have a few leftover strawberries, but 2 quarts is a little skimpy. by: Three Many Cooks Serves: 6 Ingredients 3 quarts (about 3 pounds) fresh strawberries, rinsed and hulled 1 cup sugar 1 tablespoon powdered pectin (like Sure-Jell brand) Pinch salt 3 tablespoons cornstarch, dissolved in 3 tablespoons ITALIAN SAUSAGE STEW WITH POTATOES AND CABBAGE Adjust oven rack to lowest position and heat oven to 425 degrees. Place sausages, onion, cabbage wedges, potatoes, and garlic in a largeroasting pan.
DUCK SOUP WITH GINGER AND STAR ANISE Packed with big flavor but little meat, the duck backs, necks, and wings were perfect for making Duck Soup with Ginger and Star Anise. From experience I knew roasted poultry made a richer broth, and the recipe I was working from started with a roast Peking duck carcass, so before simmering the parts, I roasted them, after which I dumped them into a pool of chicken broth and water and earthy BAMBERG STUFFED ONIONS Bamberg has special onions. They are very large, very round and very white. They are rich and powerfully strange things. You may have to buy a Vidalia onion or the like if you don’t have time to pick one up from Bamberg. Wolfgang tells me that Bamberg stuffed onions JUMBO ONION RINGS WITH SESAME BREAD COATING Jumbo Onion Rings with Sesame Bread Coating Print by: Three Many Cooks Serves: Makes about 2 dozen jumbo rings Ingredients 1 very large onion, peeled, cut crosswise into 1-inch slices, separated into rings, paper-thin skin removed from rings 1 cup all-purpose flour 1 cup pancake mix ½ teaspoon salt 1 cup water, plus extra SALVADORAN PUPUSAS WITH CURTIDO AND SALSA ROJA Makes 18 pupusas, which serves 6 as a main course. We filled our pupusas with beans and cheese because it’s cheap and easy. Traditional pupusas can also be filled with pulled pork and other delicious things. Experiment if you’d like; it’s pretty hard to go wrong. For the Filling: 1 can (15- to 16-ounces) pinto CEDAR SHINGLE SALMON A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged AMARANTH: THE OATMEAL ALTERNATIVE Bring amaranth and water to a boil in a saucepan. Once boiling, reduce heat and partially cover. Stirring occasionally, simmer for 25-30 minutes or until all water is absorbed.THREE MANY COOKS
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FOOD IS STILL OUR LANGUAGE–A THREE MANY COOKS UPDATE 9 Dec 2019  |  11 Comments PORK STEW WITH PEPPERS AND OLIVES 16 Nov 2015  |  27 Comments SPICY GINGER ROAST TURKEY WITH SWEET AND SOUR GRAVY 10 Nov 2015  |  3 CommentsPUMPKIN CORN STICKS
29 Oct 2015  |  4 Comments A NEW BAR NUT (FINALLY!) 10 Aug 2015  |  9 Comments PEANUT BUTTER AND JAM BARS 14 Jul 2015  |  18 Comments THE RED-THROATED LOON 27 May 2015  |  8 Comments THREE MANY COOKS IN OXO’S KITCHEN 6 May 2015  |  4 Comments CURRIED COCONUT SOUP WITH SPINACH AND PEAS 22 Apr 2015  |  9 CommentsTHE MEXIHATTAN
16 Apr 2015  |  5 Comments THREE MANY COOKS BOOK – THE TRAILER (AND KITCHENAID WINNERANNOUNCED)
15 Apr 2015  |  138 Comments RASPBERRY-LEMON CURD MUFFINS 15 Apr 2015  |  16 Comments LOOKING FOR MORE PAM ANDERSON? For more of Pam Anderson’s recipes, tips, and stories, she is now writing the Copper House Events blog.__ __
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