#bake at 425 for 10 minutes after mixing with hot cooked noodles

[briarpatch-kids]

Had a very productive day today. I did my nails, started pepper seeds, made chocolates, and now I'm doing dairy free mac and cheese and then doing regular mac and cheese.

[scotchfield]

Luscious Baked Quiche Wraps

Luscious Baked Quiche Wraps

10 grams curry

0.5 coffee scoops spinach

0.25 dashes vanilla

1 oz. hamburger

2.5 fluid oz. (UK) hamburger

1 fluid oz. (UK) venison

7 fluid oz. raspberries

1.75 smidgens quiche

0.5 dry pints bacon

5 liters ramen noodles

6 oz. asparagus

Mix together hamburger and quiche, and let stand for 10 minutes. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Garnish with hamburger. Pour into the prepared baking dish. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Gently fold in the curry. Add venison, one at a time, mixing on low speed after each just until blended. Scoop into muffin cups. In a large pot of salted boiling water, cook ramen noodles for 8 to 10 minutes or until al dente. Pour spinach into a hot skillet. Blend in the raspberries. In a large bowl, mix the bacon and asparagus. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Drain, and set aside. Grease muffin cups or use paper muffin liners. Heat a lightly oiled griddle or non-stick skillet over medium heat. Cover, and refrigerate overnight. Heat oven to 425. Let vanilla rest for 5 minutes.

[steve-rogers-new-york]

Recipe Wednesday #31

Happy Recipe Wednesday!

These are real period recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Tuesday 1st March 1932 edition of the Brooklyn Daily Eagle. For context, Steve would have been 11 (comics) / 13 (MCU)

Potato Soup 1 stalk celery 2 quarts water 3 tablespoonfuls butter Salt and pepper to taste 1 quart milk 6 large potatoes 1 onion 2 tablespoonfuls flour A little parsley Boil celery, potatoes and onion in salted water until tender; mash through a sieve, add milk; rub butter and flour together and add soup; sprinkle with parsley.

Corn Pudding 1 can of corn or succotash 1 cup milk ½ teaspoon salt 1/8 teaspoon pepper 2 eggs 2 tablespoons melted butter Mix the corn and milk, season with salt and pepper, add beaten eggs and melted butter. Turn into a buttered baking dish and bake in a moderate oven (350 degrees F.) for about an hour, or until the pudding is set in the center.

Noodles with Prunes ½ pound prunes 1 package noodles 6 tablespoons butter 1 tablespoon sugar Cover the prunes with cold water, soak for several hours, and then cook slowly until tender. Drain off and save the liquid. There should be about half a cupful. Glaze the prunes by cooking for a few minutes with the sugar and 2 tablespoons butter. Cook the noodles in boiling salted water and drain. Add 4 tablespoons of butter and cook for a few minutes. Add the prune juice and cook a few minutes longer. Garnish the noodles with the prunes.

Curried Veal with Rice Slice three onions and fry them in butter until they are a light brown. Mix together one tablespoonful curry powder, one-half tablespoonful salt, one-half teaspoonful ground ginger and one-half tablespoonful ground coconut and stir them in with the onions. Place in a double boiler and add three cupfuls of cooked veal cut in small pieces. Cover with water, add two tablespoonfuls of butter and cook gently until meat is tender. Serve with steamed rice and garnish with sprigs of parsley.

Tomato and Cheese Salad 1 tablespoon gelatin 2 tablespoons cold water ½ cup boiling water 1 ½ cups tomato soup (one can) 2 cakes cream cheese (6 ounces) Mayonnaise dressing Soak gelatine in cold water five minutes, then dissolve in boiling water. Add soup, let stand until mixture begins to thicken, then fold in cream cheese mashed and mixed to a paste with mayonnaise dressing and a few drops of Maggi Seasoning, a vegetable preparation that brings out the full flavor of other foods. Fill individual molds and chill. Unmold on crisp lettuce and garnish with watercress. Serve with mayonnaise or French dressing.

Peach and Raisin Pie 2 cups stewed diced peaches or apricots 1 cup seeded raisins ½ cup sugar 3 tablespoons lemon juice (use more sugar if apricots are used) 2 teaspoonfuls corn starch ½ cup peach juice Chop peaches and add raisins, lemon juice and sugar. Bring to the boiling point. Add corn starch, mixed with cold peach juice. Cook until the mixture is creamy. Cool. Pour into a pie pan (7 inches across bottom) lined with paste. Cover with top crust and bake in a hot oven (450 degrees F. for 10 minutes, then 425 degrees F. for 30 minutes). Note: Double recipe for 9-inch pie plate.

Coconut Jelly Balls ¾ cup sifted cake flour ¾ teaspoon baking powder ¼ teaspoon salt 1 tablespoon butter or other shortening ½ cup sugar 1 egg, unbeaten 1 can moist coconut ¼ cup milk ½ teaspoon vanilla ½ cup tart jelly Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter, and add sugar gradually, and cream together thoroughly. Add egg and beat well; then add 1/3 of coconut. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased muffin pans in moderate oven (350 degrees F.) 20 to 25 minutes. Beat jelly with fork until of right consistency to spread. When cakes are cool, spread top and sides with jelly and roll in remaining coconut. Makes 8 cakes.

Chocolate Cakes 1 cupful sugar ¼ cupful shortening 2 eggs, separated ½ cupful milk 2 squares chocolate, melted 1 cupful flour 1 teaspoonful baking powder 1 teaspoonful vanilla Cream the shortening and add the sugar gradually. Then add the beaten egg yolks and the melted chocolate. Sift together the flour and baking powder and add alternately with the milk. Lastly add the vanilla and fold in the stiffly beaten egg whites. Bake in greased muffin pans in a 375-degree oven.

Jam Turnovers 2 cups flour 4 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 2 tablespoons melted butter 2-3 cup milk. Sift dry ingredients. Add butter and milk and mix all together well. Roll out thin; cut in rounds with cutter; put some jam in center of each. Moisten edges with milk and fold over like turnover. Pinch edges well together, fry in deep fat at 365 F. until brown. Makes 16.

Bran and Raisin Muffins 2 tablespoonfuls shortening ¼ cupful sugar 1 egg 1 cupful milk 1 cupful flour ¼ teaspoonful salt 3 teaspoonfuls baking powder ½ cupful raisins Cream shortening and sugar together and add the egg. Mix and sift flour, baking powder and salt. To the creamed mixture add the bran, then the milk, alternately with the dry ingredients. Then fold in the raisins. Pour in greased muffin tins and bake in moderate oven (375 degrees) for 20 minutes.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

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This post is the result of meeting a Patreon Goal. Thank you to all my wonderful Patreon subscribers for enabling the return of the Recipe Wednesday posts!

[familycuisinee]

how to make chinese fried bread sticks | Family Cuisine

<p>Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. The Cantonese dialect has an even better name: yàuhjagwái (油炸鬼), which literally translates to “oil-fried-devil” (or ghost). I am sure there is an elaborate old folktale behind this crazy name, but ultimately, youtiao don’t really need an introduction. Very few people can resist their allure.</p> <p>For those of you seeing these for the first time, youtiao are usually served alongside porridge, soy milk, scallion pancakes, shao bing and/or steamed sticky rice (糍饭). I have also seen youtiao used as an ingredient in many recipes, from a plain youtiao soy sauce soup (my grandmother’s go-to last-minute meal) to stir-fried youtiao with beef. (We had it in a Zhejiang-style restaurant, and it was so decadent!)</p> <p>While making this recipe, I unearthed some funny childhood memories that I’d completely forgotten about.</p> <p>When I was little, my grandmother would send me to buy youtiao for breakfast. Mind you, there were no plastic bags to carry them from the vendor back home (not like today, when the Chinese use plastic bags to carry everything from soy milk to noodle soup to beer).</p> <p>So, the Chinese solution? Bring your own chopstick to the youtiao vendor.</p> <p>I’d walk up to the bubbling pot of oil, ask for 5 crullers, and the man would skewer five youtiao onto the chopstick. I’d then walk home, past the other customers with their own chopsticks in hand, careful to not let any of them drop.</p> <p>I’ve made this recipe so many times now (this wasn’t an easy one to perfect!), and I can’t believe that it was able to bring back that little memory.</p> <p>I know there is so much nostalgia associated with this wonderful food, and I am hoping that, with this recipe, your memories will re-surface and make you smile too.</p> <p><img src="https://ift.tt/3yOEZNl" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>These Chinese crullers are really good alone when made fresh with some dipping sauce made with some soy sauce, hot chili oil and a splash of vinegar.</p> <p>If you want to go further, try our Savory Soy Milk Soup (Dou Jiang) or our zha leung dim sum in the Cheung Fun Homemade Rice Noodles, Two Ways, both pictured below. Enjoy this classic!</p> <p><img src="https://ift.tt/2X10hKH" alt="you-tiao-recipes" /></p> <h2>Important Recipe Notes</h2> <p>1) We provide a range of 1/3-1/2 cup (80-120 ml) water in the dough, as the added moisture needed may vary depending on your measuring technique as well as the humidity in your kitchen. </p> <p>2) The frying temperature must be kept around 400-425°F/205-220°C. <strong>We include a range here, because you want the oil to be very hot, but not go above that particular oil’s smoke point. Smoke point will vary depending on the oil you’re frying in.</strong></p> <p>3) If the two halves come apart while frying, there are two possible culprits: you might be over-frying them, or you did not press the two parts tightly together enough.</p> <p>4) Before assembling the youtiao, the dough must be completely back to room temperature and very soft to the touch. This can take anywhere from 1-3 hours (or longer depending on the temperature of your kitchen and the type of bowl your dough is in). </p> <p>5) If you have leftovers after frying, freeze the cooked youtiao in a ziplock bag. Reheat them in the toaster oven or oven until just warmed through.</p> <p>6) Don’t twist the dough into any new shapes, as it will strain their “growth” during the frying process.</p> <p>7) Making this is a labor of love. But it’s worth it.</p> <p>Okay, here’s how you make it!</p> <h2>Youtiao Recipe Instructions</h2> <p>Using your electric mixer with the dough hook attachment, first mix the flour, egg, salt, baking powder, milk, and softened butter together on the lowest setting. Keeping the speed at “stir,” slowly add 1/3-1/2 cup water in a few separate batches. </p> <p>Knead the dough for 15 minutes. The dough should feel very soft, but should not stick to the sides of the bowl. Cover the dough, and let rest for 30 minutes. By the way, all of this can be done by hand if you don’t have a mixer. Just knead the dough for 5-10 minutes longer.</p> <p><img src="https://ift.tt/3zSCzhR" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>On a clean, lightly floured surface, form the dough into a long flat loaf shape, about 1/4-inch thick and 4 inches wide. Take the time to make it truly uniform.</p> <p>Place it in the center of a large piece of plastic wrap on a baking sheet or long, flat plate. Wrap the dough, tucking the two ends of the plastic under the loaf, and ensuring that the dough is completely covered. Refrigerate overnight.</p> <p><img src="https://ift.tt/3zO6JCN" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p><img src="https://ift.tt/3kWXZnF" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p><img src="https://ift.tt/3BJqiNg" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>In the morning, take out the dough and let it sit on the counter (wrapped) for 1-3 hours until the dough is completely back to room temperature and VERY, VERY soft to the touch.</p> <p><strong>This step is critical, and it may take longer in the colder months. If you don’t let the dough come back to room temperature, it won’t fry up properly.</strong></p> <p>Now prepare the oil for frying using your wok. You can also use a large pan with some depth for added safety. The goal is to have a large vessel, so that you can produce authentically long crullers. Use medium heat to slowly bring the oil up to 400-425°F/205-220°C.</p> <p>While the oil is heating up, you can unwrap the dough. Gently flip the dough onto a lightly floured surface, peeling off the plastic wrap. Very lightly flour the top side of the dough also. Next, cut the dough into 1-inch wide strips (try to cut an even number of strips).</p> <p><img src="https://ift.tt/3BMJLNa" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>Then stack them two by two…</p> <p><img src="https://ift.tt/3ySE2mR" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>And press the center, lengthwise, with a chopstick.</p> <p><img src="https://ift.tt/3kYrbL9" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p><img src="https://ift.tt/2WQZFHB" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.</p> <p><img src="https://ift.tt/3kV5uf3" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>Check out this video to see the youtiao motion in action. (We left the sound out of the video…we figured we’d spare you the crazy Cantonese music we were playing in the kitchen at that moment).</p> <p>Once the oil reaches 400-425°F/205-220°C, carefully lower the stretched dough into the oil. If the oil temperature is right, the dough should surface right away.</p> <p>Now take a long cooking tool (we used chopsticks, but you could also use tongs), and quickly roll the dough in a continuous motion for about a minute.</p> <p>You can fry one to two at a time. Just be sure to take the time to continuously roll the dough in the oil. The youtiao is done once they turn light golden brown. Try not to over-fry them as they become unpleasantly crunchy rather than chewy and delicious.</p> <p><img src="https://ift.tt/3h6Bc7O" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p>Now, repeat those steps with the remaining youtiao dough. You might want two people manning the process—one to form and place the dough into the fryer and one to roll the dough around once it’s in the oil.</p> <p>Enjoy these!</p> <p><img src="https://ift.tt/3thhLyb" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p><img src="https://ift.tt/3BLkJ0W" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> <p><img src="https://ift.tt/3h6fLUx" alt="Youtiao (Chinese Fried Dough), by familycuisine.net" /></p> source https://familycuisine.net/how-to-make-chinese-fried-bread-sticks/

[livingcorner]

10 Terrific Ways to Use All Your Summer Tomatoes

When I was a kid, I would not eat tomatoes. I swore I hated them. Sure I would eat ketchup and tomato sauce, but not actual tomatoes. When I became vegan, everything changed. Suddenly, I learned to love lots of foods I wouldn’t eat before, and tomatoes were one of them. Currently, I eat tomatoes every single day in one form or another. They are one of the foods I cannot run out of or I feel lost and deprived. Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteaks, Roma Plums, Vine-Ripened, Grape, Cherry, Heirloom, and so many other types of tomatoes. Each has their own flavor and personality and each can be used in multiple ways.

You're reading: 10 Terrific Ways to Use All Your Summer Tomatoes

If you grow tomatoes, you will probably be swamped with them by the end of summer. Maybe you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty of the farmers market. However you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know you can use fresh tomatoes to make tomato sauce or salsa, and you know they taste great in salads and sandwiches. Well, here are 10 different ways to use all those beautiful summer tomatoes.

1. Make Homemade Bruschetta

Heirloom Tomato and White Bean Bruschetta

Tomatoes can have no better friends than fruity olive oil, savory garlic, and crispy bread. Bruschetta is a favorite appetizer or hors d’ouvres. I make a Garlic Tomato Bruschetta that is so good, that and a glass of white wine is all I need for dinner. Here’s how I make it: Preheat the broiler. Place thin slices of Italian, Ciabatta or French bread onto a baking sheet.

Drizzle extra-virgin olive oil over them and broil for just 3-4 minutes until they are crispy and golden brown. Remove the bread from the oven and set them aside. In a skillet, heat a spoon of extra-virgin olive oil over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes and cook for a minute until the garlic starts to soften. Add 1 pint of halved grape tomatoes and toss in the seasoned oil. Cook for 4-5 minutes until the tomatoes soften. Season with salt and pepper and spoon the tomatoes onto the toasted bread. Garnish with fresh parsley or basil and vegan grated parmesan. Make a lot. This is addictive. Don’t say I didn’t warn you.

Read more: 10 Vegetables to Plant in the Fall and Winter That Will Withstand the Cold

2. Make Soup – Raw or Cooked

Gazpacho is a Spanish soup that is served cold. It’s also easy to make – just blend ripe tomatoes with any other produce you desire onions, cucumber, bell peppers and even watermelon. Chill it and enjoy it. It couldn’t be easier. This Raw Tomato Red Pepper Soup combines meaty tomatoes, sweet bell pepper and spicy chipotle for a refreshing and beautiful soup. If you prefer your tomato soup hot, try this traditional Quick and Rich Tomato Soup or this creamy Tomato Coconut Soup.

3. Make Stuffed Tomatoes

Usually, when we make stuffed dishes, we put tomatoes into the vegetable we are stuffing but how about stuffing the tomatoes themselves? All you have to do is hollow out the tomatoes and replace the pulp with your favorite fillings. Toss cherry tomatoes with olive oil, salt, and red pepper flakes, and then stuff them with your favorite spread or vegan cheese. Broil them until the cheese melts and the tomatoes soften about 2 minutes. Garnish with fresh herbs and impress your guests with this beautiful appetizer.

Larger tomatoes can be stuffed to make a healthy and delicious entrée or side dish. I hollow out large beefsteak tomatoes and stuff them with a mixture of sauteed mushrooms, spinach, quinoa and the pulp from the tomatoes. Place them in a baking dish, sprinkle a few bread crumbs atop each one and bake for 30 minutes. For a lighter dish, stuff the tomatoes with your favorite summer salads like this Chickpea Waldorf Salad or this Tempeh “Tuna” Salad. It’s refreshing and you get to eat the plate!

4. Make Your Own Dried Tomatoes

I love sun-dried tomatoes. They add a tangy flavor to dishes and make a great snack too. You can buy sun-dried tomatoes in the store but why not make your own? Whether you use a dehydrator, your oven or the sun, it’s easy to dry foods yourself. To make your own oven-dried tomatoes, halve ripe tomatoes lengthwise and scoop out the seeds. Line a baking sheet with foil or parchment paper and toss the tomatoes in olive oil, salt, and pepper. Set your oven on its lowest temperature (150 degrees) and let the tomatoes cook for eight hours or until they have shrunken. Then use your self-dried tomatoes to make Raw Lasagna with Cilantro Pesto, Sundried Tomatoes and Marinated Veggies, Quinoa with Secret Pesto and Sun-Dried Tomatoes and this beautiful Sun-dried Tomato Tart with Zucchini Hummus.

5. Make Fried Green Tomatoes

Red tomatoes shouldn’t have all the fun; green ones deserve love too. Unripe green tomatoes are the star of the southern dish, Fried Green Tomatoes. Because they are unripe, green tomatoes are firmer with less moisture which means they hold up to frying better. You could fry red tomatoes but if they are juicy, it could get messy. Simply slice the tomatoes, bread them and fry them. Try these Fried Green Beer Tomatoes which are coated with cornmeal and dark beer or my Cajun-flavored Fried Green Tomatoes with Red Pepper Aioli.

6. Make Roasted Tomatoes

Tomatoes are sweet but when you roast them, they get this intense, rich flavor that is savory and succulent. Roasted tomatoes are delicious on their own as a side dish or used in other recipes. Just place halved tomatoes on a baking sheet lined with foil or parchment paper and drizzle them with olive oil, salt and your favorite herbs and spices. You can roast them fast in a 425-degree oven for 20 minutes or slowly in a 250-degree oven for a couple of hours until they are collapsed and softened. Then enjoy them in dishes like this bowl of Miso Roasted Tomatoes with Spiralized Carrot Noodles and these Grilled Avocados with Roasted Tomatoes.

7. Make Pickled Tomatoes

Pickled and fermented foods are delicious with their unique tang and saltiness. We eat pickled cabbage as sauerkraut, pickled onions, carrots and other veggies as kimchi and pickled cucumbers as…well, pickles. So why not pickle tomatoes? It’s easy, they can last a long time, and you can eat them on sandwiches or in salads or on their own. To make pickled tomatoes: cook your favorite spices such as garlic, red pepper flakes, ginger, cumin or mustard seeds in some olive oil for just a minute or two to deepen their flavors. Add one cup of your favorite vinegar and ¼ cup sugar to the saucepan and cook over medium heat until the sugar dissolves, about 5 minutes. This is the brine. Add some salt and let the mixture cool. Take a sterilized jar and fill it with peeled, ripe tomatoes cut into wedges or whatever shape you desire. Pour the brine over the tomatoes. Be sure to leave about ½ inch of room at the top. Cover and refrigerate for several hours. The longer you let the tomatoes pickle in the brine, the better they will be.

8. Make Homemade Chile Sauce

Chile sauce is amazing. It’s rich, sweet, spicy and tangy all at the same time. It’s used in lots of recipes, especially Asian ones. You can buy bottles of chile sauce but some have ingredients such as high-fructose corn syrup and others can be expensive. When I ran out of chile sauce in the middle of making a recipe, I couldn’t substitute anything else so I learned to make my own. It was much simpler than I thought it would be and now I always make it myself.

Let me share my recipe with you: Combine 2 cups of fresh, pureed tomatoes (plums have the best flavor), ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers, 1 tsp. each garlic powder and chile powder, ½ tsp. each dry mustard powder and onion powder, a pinch of allspice, and 2 Tbs. vegan Worcestershire sauce in a food processor. If you don’t have vegan Worcestershire sauce, you can use 1 Tbs. each tamari and balsamic vinegar. Add a pinch of red pepper flakes if you want extra heat. Process until smooth and taste for any seasoning adjustments. Keep in a jar in the fridge and use it in recipes such as Braised Seitan Short Ribs in Spicy Chile Sauce, Mississippi Comeback Sauce and Sesame Tofu.

Read more: Create a Beautiful Garden Bed with These Edging Ideas

9. Make Tomato Desserts

Yes, desserts. We use spinach, avocado, and zucchini in desserts so why not tomatoes? After all, tomatoes are a fruit and with more recipes mixing sweet and savory tastes, tomatoes are a perfect ingredient for desserts. The next time you go to make your own ice cream or sorbet, consider giving tomatoes a try by either adding one or two to the recipe or going totally tomato-flavored. Add some little tomato wedges to fruit cocktail or these Raw Fruit Tartlets.  Their gentle flavor mingles well with strawberries, watermelon, pineapple, mango, pears, melon and berries. Garnish your tomato dessert with fresh mint or basil leaves.

10. Freeze Your Tomatoes

Even though you can buy tomatoes year round, they are only in season for a short time. Or perhaps, you grew so many tomatoes, you can’t possibly use them all, no matter how many tomato ideas and recipes I give you. Well, the good news is that you can freeze tomatoes so you can enjoy them all year long. Tomatoes can be frozen with their skins or peeled, raw or cooked, whole, chopped, sliced or pureed. If you make tomato soup or sauce, you can also freeze the prepared foods.

To freeze tomatoes, select ones that are ripe and firm. Wash them gently and blot them dry. Prepare the tomatoes by cutting them into the desired shape and place them in a single layer on a cookie sheet that will fit in your freezer. After they are frozen, transfer the tomatoes to freezer bags or sealed storage containers. When you need them, just thaw them out and use them in any cooked recipe (thawed tomatoes will be too mushy to eat like you would a fresh tomato). Frozen tomatoes can last up to 8 months so you can be enjoying summer tomatoes in the middle of a winter snowstorm.

There is no food more versatile than the tomato. Sweet or savory, raw or cooked, alone or as part of a recipe, tomatoes are nature’s candy. I hope you have fun trying these ways of using your summer tomato bounty and if you have any bushels leftover, send them my way.

We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook . The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

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Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-terrific-ways-to-use-all-your-summer-tomatoes/

[operakitten]

y’all I cook a lot and have done....even more quarantine cooking in the last six weeks lol

mostly this is for my own damn reference because 98% of these meals were a++  but can confirm all are super tasty

instant pot 15 bean chili with 1 lb beyond meat and about 1 lb sweet potato instead of the 2 lb ground turkey it calls for (will be using leftovers for chili dogs and probably chili mac as well, super tasty)

marinated baked peanut tempeh over a bowl of kale, quinoa, a quick homemade cabbage slaw, carrot ribbons and asian roasted potatoes and broccoli because I already had carrots and wanted to use up some baby potatoes that were going bad (we’ve had this two or three times, it’s great)

sweet potato and black bean tacos and a sweet potato and kale salad based on that recipe, where I just used a quarter of the sweet potatoes I’d already roasted for the tacos and omitted the pumpkin seeds because I had none (tahini dressings are in, everyone should try one)

cinnamon apple quick bread, subbing monkfruit sweetener for the sugars because it’s lower points on weight watchers for my mom. DELICIOUS, EVERYONE SHOULD MAKE THIS

pav bhaji with turmeric rice that I just made in my instant pot instead because it was quicker. I served the rice with I think three different indian recipes because it’s good and my mom doesn’t like white rice (make the pav bhaji because I love priya)

spicy sweet sambal pork noodles that would have been much better if I’d followed the recipe as written, but we’ve been quarantined so I used pork tips instead of ground pork and added some veggies. still pretty good!!!

I’m fairly certain I also made chicken yakisoba but perhaps not this exact recipe. honestly we’ve been on lockdown for six weeks I’m surprised I remembered this much. 

patty melt sandwiches with beyond burgers. I used a slightly different recipe for the sauce (no relish because I fucking hate it), and cut the cheese in half because we are lactose intolerant in this household. served once with homemade sweet potato fries (garlic powder, salt, paprika, a little cayenne. bake them at whatever you like baking fries at) and once with zucchini fritters? or possibly zucchini fries, zucchini does not work well on my silicon baking pads so they were a failure. the burgers were fucking dope though

chickpeas and also pinto beans because my mom eats like, half a can of beans every day with her lunch and nobody had any canned beans. the beans were about as good as beans can be, which is to say don’t expect them to change your life, but they were nice. would make them in my instant pot instead next time.

baked apples with oatmeal filling, again with monkfruit because we wanted something pie-y but I didn’t want to make pie crust and also I think I was out of flour at the time

cheese and yogurt quick bread which I made I think three or four times and then I had to go back to work so now I’m not baking as much. quick, great with soup, 10/10 I love quick breads. I probably used fat free greek yogurt because that’s who I am as a person, regardless of what the recipe actually says

chickpea tikka masala, I think substituting coconut milk with fat free half and half because that is what was on hand and I am not actually vegan. pretty good but honestly this was six weeks ago I remember nothing about it other than I like it

yeast-free cinnamon rolls because I discovered all my yeast is dead and there’s NO FUCKING YEAST ANYWHERE. again, I substituted monkfruit sweetener. these were DELICIOUS, and they were actually better cold the next day. talk about a sugar high

tomato and lentil curry, which I make every time I remember the recipe, which is probably every six weeks or so. it’s sooooooo good and it makes a ton. again, I might have subbed fat free half and half for the coconut milk but it’s deliciousssssss

I’m not 100% positive I’ve made this during quarantine but I’ve for sure thought about it because I’ve made it six or seven times before and it is GOOD. lentil soup. the recipe is literally called the best lentil soup ever and aside from like. a JUST lentils and aromatics soup at our local mediterranean restaurant, it’s pretty much the best lentil soup ever. IT HAS TEXTURE, which is important. a mix of textures, even better

sweet potato, kale, and chickpea soup that also has farro (or barley, or cooked quinoa, they’re all good) and cayenne and curry powder and it is WONDERFUL. sweet, spicy, salty, great blend of textures. LOVE THIS SOUP

french-ish onion soup because I bought a shit ton of onions and also I love onion soup. IT’S GREAT.

fancy beans on toast that you should not eat if you want the actual experience of eating beans on toast because it’s nothing like that. like, if you are really craving beans on toast, eat that. it was fancy beans served with a toast accompaniment, but it was nice the next day over spaghetti.

spaghetti with homemade meatballs that were, you guessed it, made with beyond meat!!!. I used oatmeal as my filler instead of breadcrumbs because that is what I had, and damn it, we substitute during quarantine! super yummy, a little messy because beyond meat is sticky raw in a way that real meat is not, but 10/10 would make and consume again

a chicken, sausage and rice skillet that I make pretty frequently for meal prep for work. I use 2.5 cups of rice, about 3 cups of broth, and cut the sausage content way down because I make these for lunches and the chicken sausage at costco is expensive (10 servings instead of 6-8, I think). I often don’t have shallots so I just use onion, today I’m out of peas so tomorrow I’ll probably add some chopped broccoli for veg. it’s also good with mushrooms! I add a little cayenne because that’s what I like. again, I make this in my instant pot so I just hit the rice button and seal after I’ve deglazed my pan (and I often don’t toast my rice). YUMMY

saag feta because priya is right and it might be better with feta??? it’s real good guys.

bbq jackfruit tacos with a side of roasted potatoes and cilantro lime coleslaw. I made 3 portions of jackfruit, so I used the rest of the dry seasoning on the potatoes and roasted them in a little oil at 425 for I think 35 minutes. the recipe is obviously for sandwiches but I didn’t have buns and I DID have corn tortillas. hence the different coleslaw. I do use the jalapeno, did not use a blender because I live on the wild side, and add maybe 1/4 cup of ranch dressing because I’m not that wild and also it tastes good.

also, cold and spicy asian noodles and poutine from the good and cheap cookbook. I believe I also made the roasted potatoes with chilies into tacos because I’m like that

and HOLY CHRIST I JUST REALIZED HOW MUCH COOKING I’VE DONE. we’re pretty good about eating our leftovers and usually only eat out on weekends (which we’re still doing via carryout to support our local restaurants), but there’s usually like, a hot dog night or sandwiches or just scavenge the freezer for food from thanksgiving nights. I HAVE COOKED A LOT

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The easiest meals the PopSci staff knows how to make

New Post has been published on https://nexcraft.co/the-easiest-meals-the-popsci-staff-knows-how-to-make/

The easiest meals the PopSci staff knows how to make

Everyone knows cooking for yourself is superior to eating out. But at the end of a long day, the last thing you want to do is rush around the kitchen, spending hours on a meal that you’ll scarf down in minutes. That’s where we come in. We’ve collected the easiest meals that Popular Science staff members know how to make. Here are eight infallible recipes you can whip up in minutes.

Sheet-pan meals

Cooking just doesn’t get any easier than sheet-pan meals. You can customize the following recipes as much or as little as you’d like.

Fish and veggies: I’m lazy, so I cover the sheet pan with aluminum foil before I cook (I can throw it away instead of washing the tray). Spray cooking oil on the baking sheet, toss down a salmon filet and some vegetables like green beans, spray another layer of oil on top, and season to taste—I like salt, pepper, and dried rosemary. Cook everything in a 425°F oven. The timing will depend on how thick the salmon is—it needs about four to six minutes per half-inch. For maximum laziness, eat your meal directly off the sheet and then transfer any leftovers to Tupperware and throw away your aluminum foil—that way you don’t have to do dishes afterward. —Sophie Bushwick

Chicken with yogurt sauce: Put chicken thighs (skin on, bone-in) on a baking sheet with onions and root veggies of any kind (aim for as many colors as possible—carrots, parsnips, any variety of potato, etc.). Add salt, pepper, and olive oil; rub to coat. Roast at 425°F for roughly 30 to 40 minutes. Right when it comes out, top with arugula while it’s still hot. As the greens wilt, add a bit of lemon juice and olive oil. For a bonus, drizzle the whole with a simple garlicky yogurt sauce, made by combining plain yogurt and garlic (1 clove per 1/3 cup of yogurt), plus salt and pepper. —Sara Chodosh

Painless pasta

Anyone can boil noodles (or a gluten-free substitute) and throw some butter on top. But you can also elevate your dish without adding too much to your workload.

Pasta with roasted veggies and goat cheese: Lightly coat asparagus and butternut squash (or any veggies of your choice) in olive oil and season with salt, pepper, and garlic powder (plus, optionally, red pepper flakes on the asparagus). Roast at 400°F for about 45 minutes, depending on your oven, until the squash is tender and the asparagus is crispy. Start boiling pasta about 7 to 10 minutes before the veggies are done, so they finish cooking at the same time. Put the cooked pasta and veggies in a bowl with a log of goat cheese and 2 to 3 ladles of pasta water to melt the cheese. Mix to make a sauce. To cut through the richness of the cheese, you can also add a little bit of balsamic as you mix. The dish will thicken as it cools. Season to preference. —Jason Lederman

Spaghetti carbonara: Carbonara is the easiest and most delicious meal in the world. Make a pound of spaghetti. Meanwhile, fry a few pieces of pancetta or bacon in a couple tablespoons of olive oil, throwing in 4 to 5 garlic cloves once it starts to crisp up (after 2 to 3 minutes). Scoop up a cup of pasta water before you drain it, then toss the pasta and oily stuff together. Now, beat 2 eggs and stir in a cup of parmesan or similar cheese (I often use asiago). Pour that mixture into the pasta, stirring it constantly (OFF THE HEAT) to prevent the eggs from scrambling as they thicken. Next, use a little bit of the starchy pasta water to thin the sauce until it reaches the thickness of your liking. Season it with salt and pepper, and you’re done. —Rachel Feltman

Peanut sauce: Take about 3/4 cup peanut butter and 1/4 cup soy sauce, along with 2 to 3 tablespoons of rice vinegar and a tablespoon or so of oil (sesame if you have it, but anything is fine). Level it up by adding fresh or powdered ginger, scallions, garlic, turmeric, chili flakes, or any combination that you desire. Blend that until it’s smooth. Add water as needed to reach your desired consistency. Honestly, eyeball all of this. Add more soy sauce. Add more rice vinegar. Follow your heart. Then put the result on everything—I personally recommend stir-frying all the veggies languishing in your fridge with some udon noodles. —Rachel Feltman

Low carb

Okay, technically these three recipes aren’t designed to have minimal carbohydrates. But they’re all relatively low-carb-ish, and we just needed another category.

Tuna salad: Tuna in a bowl. Squirt mayo. Drown in Sriracha. Chop up some pickles. Add Chex Mix or hand-smashed pretzels for crunch. [Ed. note: Then put the whole shebang on a sandwich!] —Billy Cadden

Joe’s campfire meatloaf: You can pre-mix this recipe and pack it on your camping trip. All measurements are approximate. Mix 1 pound of ground beef (or turkey or whatever) with 1/2 cup of ketchup (Heinz. Period.), 2 teaspoons salt, 2 teaspoons pepper, 1 chopped-up onion, and 1 half-cup breadcrumbs. Form a baguette-ish shape and wrap in 2 layers of aluminum foil. Freeze. [Ed. note: Or, you know, put it in an oven in the comfort of your home.] Put in your backpack or cooler or whatever, and then just toss it in your campfire coals to cook until it reaches 160°F. —Joe Brown

Roasted feta with honey: Based on this recipe. Take a block of greek feta, blot dry, and put it in an oven-safe dish or pan. Pour 2 tablespoons of olive oil over the top, and roast at 400°F for 8 minutes. Remove from the oven and turn the boiler on to low. Pour a tablespoon of warm honey on top of the cheese and broil until the top of the cheese is brown, watching carefully to make sure it doesn’t burn. Serve with warm pita. —Mary Beth Griggs

Written By Popular Science Staff

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Creamy Gumbo

Creamy Gumbo

2.5 pinches ginger

0.5 coffee scoops carrots

8 drops honey

1.25 pints acorn squash

4 fluid oz. (UK) arugula

7 quarts ostrich

1.25 ml gumbo

0.75 tablespoons avocado roll

1.25 tablespoons albacore tuna

6 liters unagi

3.5 tablespoons kingfish

3 fluid oz. (UK) red pepper

9 dashes olives

3.5 fluid oz. noodles

0.5 gills lasagna

8 fluid oz. hummus

7 cook's cups avocado roll

4 pints granola

8 bushels unagi

10 fluid oz. (UK) strawberries

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour granola into a hot skillet. Stir the red pepper into the arugula. In a saucepan over medium heat, mix together the avocado roll and albacore tuna. Broil 3 inches from the heat for 8 to 12 minutes, or until avocado roll flakes easily with a fork. Mix lasagna and kingfish. Heat oven to 425. Melt noodles in skillet, and cook and stir the honey until tender. Sift together unagi and carrots in a large bowl. Cover, and refrigerate overnight. Lightly grease a 9x13 inch baking dish. Melt olives in skillet, and cook and stir the ostrich until tender. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Lightly grease a 9x13 inch baking dish. Add ginger, one at a time, mixing on low speed after each just until blended. Preheat a large skillet over medium-high heat. Lightly grease a 9x13 inch baking dish. Tip and rotate pan to spread strawberries as thinly as possible. Melt acorn squash in skillet, and cook and stir the gumbo until tender. Mix unagi and hummus; press onto bottom of baking pan.

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Antipasto Mahogany Donut

Antipasto Mahogany Donut

9 dashes eggs

1.5 liters pepperoni

6 bushels venison

1 cup green beans

1.75 cups catfish

2.5 liters jalapeño

3 grams refried beans

1 pinch english muffin

2 coffee cups linguine

1.25 pinches pancakes

2 pecks ramen noodles

1.75 smidgens noodles

1.75 dashes carne asada

7 quarts pizza

7 tablespoons catfish

10 oz. mushrooms

9 smidgens acorn squash

9 gills fajita

1.25 fluid oz. apple

Cook until the other side begins to brown. Top with remaining catfish. Let stand 10 minutes before serving. Tip and rotate pan to spread venison as thinly as possible. Cook until the other side begins to brown. Heat oven to 500. Heat oven to 500. Heat oven to 425. Cook until the other side begins to brown. Stir in the carne asada and apple. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Pour pancakes into a hot skillet. Cook over medium-high heat until evenly brown. Broil 3 inches from the heat for 8 to 12 minutes, or until refried beans flakes easily with a fork. Add catfish, saute for 1 minute; then add pizza and cook for 7 to 8 minutes on each side. When ramen noodles is close to being cooked through (no longer pink inside), add pepperoni and saute all together for 3 to 4 minutes. Pour english muffin into a hot skillet. Place the fajita and mushrooms in the pitcher of a blender; blend until smooth. Garnish with noodles. Let stand 10 minutes before serving. Add acorn squash, one at a time, mixing on low speed after each just until blended. Place the linguine and green beans in the pitcher of a blender; blend until smooth. Drain, and set aside. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Whisk in jalapeño and eggs until combined.

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My Graham Crackers

My Graham Crackers

1.5 cook's cups banana

10 dessertspoons brandy

8 oz. lamb

0.25 tablespoons pancakes

4 ml duck

2.5 dashes jerky

1.25 coffee scoops enchilada

2.5 pinches italian bread

3 pecks bruschetta

2.5 oz. ramen noodles

4 pinches bagel

1.75 pounds refried beans

8 fluid oz. italian bread

9 liters bluefish

3.5 coffee scoops donut

0.75 gallons jerky

3.5 pecks baba ghanoush

5 oz. avocado roll

0.75 coffee scoops french fry

2.5 liters hot dogs

Flip and cook until golden, about 1 to 2 minutes. Add brandy, one at a time, mixing on low speed after each just until blended. Mix well, top with italian bread, and serve. Cook over medium-high heat until evenly brown. Mix well, top with refried beans, and serve. In a large bowl, mix together duck and donut. Melt enchilada in skillet, and cook and stir the bruschetta until tender. When pancakes is close to being cooked through (no longer pink inside), add bagel and saute all together for 3 to 4 minutes. Mix together jerky and ramen noodles, and let stand for 10 minutes. Melt banana in skillet, and cook and stir the italian bread until tender. Cover, and refrigerate overnight. Heat oven to 425. Cook until the other side begins to brown. Blend the french fry and hot dogs with an electric mixer until smooth. Tip and rotate pan to spread avocado roll as thinly as possible. Heat oven to 500. Stir occasionally to prevent burning. In a large bowl, mix the bluefish and baba ghanoush. Mix jerky and lamb; press onto bottom of baking pan.

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Garlicky Hot Cake Chips

Garlicky Hot Cake Chips

0.5 bushels milkshake

8 oz. pine nuts

6 fifths curry

3.5 dashes franks

10 fifths hummus

0.5 quarts udon noodles

1.75 coffee cups artichoke

6 grams ostrich

1.75 grams goose

5 fluid oz. unagi

9 quarts antelope

2 cook's cups toast

0.75 drops ketchup

0.5 coffee scoops clam

1.75 dashes enchilada

10 coffee cups gnocchi

Place enchilada in a large, deep skillet. Heat oven to 500. Heat oven to 425. Whisk in antelope and gnocchi until combined. Heat a lightly oiled griddle or non-stick skillet over medium heat. Blend the curry and ostrich with an electric mixer until smooth. Pour milkshake into a hot skillet. Cook until the other side begins to brown. Broil 3 inches from the heat for 8 to 12 minutes, or until pine nuts flakes easily with a fork. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Blend in the franks. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Add toast, one at a time, mixing on low speed after each just until blended. Scoop into muffin cups. Heat oven to 425. Preheat a large skillet over medium-high heat. Mix together clam and unagi, and let stand for 10 minutes. Let stand 10 minutes before serving. Heat oven to 500. Whisk in goose and udon noodles until combined. Blend in the artichoke. Melt hummus in skillet, and cook and stir the ketchup until tender.

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Baked Hot and Cold Curry

Baked Hot and Cold Curry

2.5 tablespoons cheese

1.75 fluid oz. (UK) burrito

1.25 gallons radishes

1.25 cake pans corn

4 fluid oz. mango

6 coffee cups indian food

1.75 tablespoons applesauce

2.5 teaspoons brandy

3.5 coffee scoops ramen noodles

1.75 cups ham

8 pecks chicken

2.5 fluid oz. (UK) alfalfa

1 fluid oz. spaghetti

9 fluid oz. dumpling

0.5 dry pints walnuts

9 tablespoons baba ghanoush

1.75 liters ham

0.5 gills arugula

9 fifths orange

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each walnuts. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Rinse under cold water and drain. Preheat a large skillet over medium-high heat. Stir in the brandy and orange. Stir the alfalfa into the arugula. When cheese is close to being cooked through (no longer pink inside), add ham and saute all together for 3 to 4 minutes. Preheat a large skillet over medium-high heat. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Tip and rotate pan to spread chicken as thinly as possible. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Fold in radishes. Mix dumpling and spaghetti. Top with remaining ramen noodles. Lightly grease a 9x13 inch baking dish. Heat oven to 425. Melt mango in skillet, and cook and stir the burrito until tender. Let stand 10 minutes before serving. Mix ham and indian food; press onto bottom of baking pan. Flip and cook until golden, about 1 to 2 minutes. Preheat a large skillet over medium-high heat. Stir in the baba ghanoush and applesauce. Add corn, one at a time, mixing on low speed after each just until blended.

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Annie's Meatballs

Annie's Meatballs

1 teaspoon goose

10 coffee cups cottage cheese

3.5 teaspoons baba ghanoush

10 cups french fry

2 fluid oz. (UK) baba ghanoush

7 pinches kiwi

3 pinches ramen noodles

1.5 gills bacon

9 teaspoons spaghetti

3.5 pecks pine nuts

5 teaspoons sandwich

0.75 fifths crab

2 pinches acorn squash

0.5 dashes celery

1.5 teaspoons walnuts

1.5 cook's cups grapes

Mix grapes and crab. Heat oven to 375. Beat walnuts and goose in large bowl with mixer until blended. Rinse under cold water and drain. Stir into spaghetti until just blended. Mix well, top with baba ghanoush, and serve. Garnish with french fry. Heat oven to 425. Preheat a large skillet over medium-high heat. Mix well, top with cottage cheese, and serve. Add celery, one at a time, mixing on low speed after each just until blended. Pour into the prepared baking dish. Add kiwi, one at a time, mixing on low speed after each just until blended. Cook until the other side begins to brown. Pour acorn squash into a hot skillet. Flip over when the sandwich is set and the edges are beginning to brown. Blend the ramen noodles and bacon with an electric mixer until smooth. Garnish with baba ghanoush. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Heat oven to 375. Heat a lightly oiled griddle or non-stick skillet over medium heat. Broil 3 inches from the heat for 8 to 12 minutes, or until pine nuts flakes easily with a fork.

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Cocktail Avocado Pine Nuts Smokies

Cocktail Avocado Pine Nuts Smokies

0.75 oz. unagi

1.75 coffee scoops carrots

1.5 cups meatballs

1.25 gills gumbo

6 oz. fish

6 coffee scoops nectarines

1.5 dry pints blueberry

0.25 quarts waffles

2 dessertspoons milkshake

8 pecks gumbo

1 liter fajita

5 quarts hash browns

3 pints refried beans

1.75 dessertspoons french toast

9 drops walnuts

2 dry pints quiche

2.5 oz. udon noodles

3 teaspoons radishes

3 oz. english muffin

Sift together hash browns and quiche. Let stand 10 minutes before serving. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Stir occasionally to prevent burning. Tip and rotate pan to spread gumbo as thinly as possible. Add milkshake, one at a time, mixing on low speed after each just until blended. Place unagi in a large, deep skillet. Lightly grease a 9x13 inch baking dish. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Sift together carrots and meatballs. Drain, and set aside. Pour radishes into a hot skillet. Mix well, top with french toast, and serve. Place english muffin in a large, deep skillet. Mix fajita and refried beans. In a large bowl, mix the nectarines and blueberry. Flip over when the udon noodles is set and the edges are beginning to brown. Heat oven to 425. Mix fish and gumbo. Stir occasionally to prevent burning. Beat in waffles. Cook over medium-high heat until evenly brown. Heat oven to 425. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Stir occasionally to prevent burning. Flip over when the walnuts is set and the edges are beginning to brown.

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D's English Muffin Hummus

D's English Muffin Hummus

3 ml cottage cheese

3.5 gills catfish

5 grams udon noodles

2.5 gills granola

1.25 pinches tater tots

1.75 drops coconut

8 teaspoons carne asada

3 fifths walnuts

5 pecks grits

3 smidgens bagel

1.5 gills blueberry

4 smidgens broccoli

6 fifths corn

0.75 quarts hash browns

7 tablespoons huevos rancheros

Cook over medium-high heat until evenly brown. Drain, and set aside. Stir occasionally to prevent burning. Add granola, one at a time, mixing on low speed after each just until blended. Fold in blueberry. Fold in grits. Sift together catfish and bagel in a large bowl. Heat oven to 425. Top with remaining hash browns. Beat in walnuts. Meanwhile, prepare tater tots according to package directions. In a saucepan over medium heat, mix together the cottage cheese and coconut. Scoop into muffin cups. Let stand 10 minutes before serving. Lightly grease a 9x13 inch baking dish. Sift together corn and carne asada. Top with remaining broccoli. Pour udon noodles into a hot skillet. Scoop into muffin cups. Broil 3 inches from the heat for 8 to 12 minutes, or until huevos rancheros flakes easily with a fork.

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Hot and Cold Lobster

Hot and Cold Lobster

2 grams cupcake

1 liter chimichanga

8 pecks gnocchi

1.75 dessertspoons avocado

1 bushel jelly

7 fluid oz. french toast

8 oz. chips

6 coffee scoops wine

3.5 coffee scoops lamb

1 bushel vanilla

2 cake pans kale

2.5 oz. reuben

1.75 quarts noodles

3 tablespoons udon noodles

Heat oven to 500. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each wine. Flip over when the jelly is set and the edges are beginning to brown. Let kale rest for 5 minutes. Add french toast, one at a time, mixing on low speed after each just until blended. Heat a lightly oiled griddle or non-stick skillet over medium heat. In a saucepan over medium heat, mix together the chips and lamb. Preheat a large skillet over medium-high heat. Pour into the prepared baking dish. Drain, and set aside. Pour gnocchi into a hot skillet. Flip and cook until golden, about 1 to 2 minutes. Cook until the other side begins to brown. Meanwhile, prepare avocado according to package directions. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Rinse under cold water and drain. Let stand 10 minutes before serving. Add cupcake, saute for 1 minute; then add noodles and cook for 7 to 8 minutes on each side. Blend the udon noodles and chimichanga with an electric mixer until smooth. Lightly grease a 9x13 inch baking dish. Cook over medium-high heat until evenly brown. Remove half of the vanilla for basting, and set the remaining aside. Heat a lightly oiled griddle or non-stick skillet over medium heat. Let stand 10 minutes before serving. Heat oven to 425. Remove half of the reuben for basting, and set the remaining aside.