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The chairs all fall the same when you roll through them. Roll. Rolling. Wheels roll. Gavlan wheel, Gavlan deal. Gavlan has a hidden base of operation within the gutter, proven by the existence of a wheel within. "You want deal?" Gavlan is a drug dealer, for obvious reasons that I don't need to specify he clearly works for the Rotten. Together they manufacture illegal catnip and sell it to Shalquar, granting her immortality. Shalquar. Cat. Immortal. Protoss. Unbalanced. Cheese. Swiss cheese. This image of Swiss cheese has exactly three complete holes. Three. Holes. Portal three. Half life three confirmed.
I agree. I've been making the Joy of Cooking version for as long as I can remember and it is my favourite version of a baked mac & cheese. I switch up the kinds of cheese with whatever I have on hand. A Fruiliano in the mix makes it really nice, but never, would I ever put cream cheese in it. http://www.bigoven.com/recipe/baked-macaroni-cheese-joy-of-cooking/396395
BigOven.com is a WONDERFUL resource (I'm HelenAngel on there- feel free to look up my recipes. They're all easy because I'm lazy -lol-)
When I started cooking for my then-boyfriend, now-husband, I wasn't very good. Just keep trying & don't give up! =) Not every meal will be great, some will be terrible and you'll end up having to go out to eat anyway.
Super easy recipe? Smashed potatoes.
Make instant mashed potatoes according to box instructions.
Take Steak-Ums, heat in large non-stick pan on 6 heat (or medium-high). Stick them in frozen, toss some A1 steak sauce or worcestershire sauce on them. Cook for approximately 5 minutes (if pan is hot when you put them in), flip them over. Cook for about 5 more minutes, flip if needed.
Serve them over the potatoes. Sprinkle with sour cream, diced veggies (you can get frozen, diced pepper mixes from most grocers), grated cheese, etc.
Super yummy, super easy. It's one of our favorites!
Typically, it's made with a sour round, but the bakery was out so I made do with a loaf.
I'll take another pic once it's out of the oven.
My passed-on mother had a newspaper clipping of the recipe, and it's burnt and wrinkled and old, so I looked up what I had online, and there it was. This was posted somewhere in '97, but she began making this in the 80's.
Edited for recipe
http://www.bigoven.com/recipe/people-always-ask-for-this-recipe-party-dip/3828
http://www.bigoven.com/recipe/joolss-favourite-beef-stew-by-jamie-oliver/170023
Jamie oliver actually recommends not browning the meat (even thought it goes against his training) and after testing with and without browning he actually found it to be better without.
> Lemon Coolers! They were these cookies covered in powdered sugar that were really tangy and lemony and delicious. They got discontinued back in the late 90s or something.
https://www.chowhound.com/food-news/7537/lemon-coolers-are-back-well-sorta/
they linked to this recipe too: http://www.bigoven.com/recipe/sunshine-lemon-coolers/160333
The vegetable tian (fancy word for casserole) by the Barefoot Contessa is so pretty, and so easy. Just slice vegetables, layer them all pretty, top with cheese, then bake. It's always a hit, and very low-stress. http://www.bigoven.com/recipe/vegetable-tian-ina-garten/163548
Would serve with a nice loaf of French or sourdough bread. In terms of a protein - chicken thighs are inexpensive, tasty and close to impossible to overcook. This is a nice recipe. http://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives
Thanks for the critique, the meat shot was actually taken in progress so it was browned a little more before the veges were added, although as you say there was too much meat for the small electric pot to handle and it certainly wasn't properly seared, more just warmed through.
When i really want to sear meat well i put it in the wok (for diced meat) or on the bbq for things like these lamb shanks i made in the slow cooker
I don't always brown my meat though after reading a recipe jamie oliver posted for a beef stew. I can't find the original post now, but someone else reposted it. I've quoted the relevant bit from Jamie below
>The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I've stopped browning the meat for most of my stews these days.
In the slow cooker i rarely brown meat now and i don't think the flavour suffers but it will certainly be down to each individuals personal tastes. In the pressure cooker i brown it lightly but this is more to help reduce the 'warm up' time and stop the cooker from burning things touching the bottom of the pot as it tries to heat the large amount of food and liquid to get it up to pressure.
Thanks for the advice though, i probably should have been clearer that the meat wasn't fully browned and your link will be helpful to others who didn't understand why you sear meat and the maillard reaction.
Yummy in the tummy saturdaaays! This week has been all about sausage. I keep doing that. The grocery store hasn't had a variety of meats on sale lately so I end up making dishes centered around the same kind of meat in a single week.
Monday: Chicken strips and some leftover pasta salad from MIL.
Tuesday: Sausage, peppers, & onions. We ate it on rolls. Was so yummy.
Wednesday: Leftovers from Tuesday.
Thursday: Roasted sausage, onions, and potatoes. I make this fairly often. Easy and delicious.
Friday: Sauteed mushrooms, celery, bellpeppers, and kielbasa over rice. Based it on this recipe. I also add lemon juice toward the end of cooking. I typically don't add meat to this.
Currently craving apple crisp. Perfect fall dessert. Trying to figure out if making it on a baking sheet will be a huge fail. There's also the option of baking it inside the apple but it seems like so much more work. Might pick up some of those mini aluminum loaf pans from the dollar store.
Best recipe chili I've ever found is this one by Dean Fearing - it definitely takes some time but it's more than worth it - seriously, this is truly awesome stuff:
> What is your favorite: > Book?
Stranger in a strange land. > Color?
Malachite > Season?
Late Fall/Early Winter >City?
Pittsburgh >Song?
Gnosis by MC Xander > Article of clothing?
Corsets > Type of sock?
Stripey knee-high toe socks, preferably on others. > Style of underwear?
None! > Activity?
L.A.R.P.ing > TV Show?
Criminal Minds > Type of shoe?
Barefoot > Genre of movie?
Action. With Explosions. > Musical Artist?
Vitas - such sounds, much amaze, wow > Artist?
I don't think I have one. I don't observe visual arts much. I've considered fixing that, but not sure I have the interest. :) > Food?
Sweedish meatballs. Ikea. OMFG NOM. > Website?
www.zombo.com > Holiday?
Yule > Animal?
Wolf > Snack?
Puppy Chow! http://www.bigoven.com/recipe/chex-muddy-buddies-puppy-chow/222687
My buddies and I made one called "Hotdog Jones" and whenever somebody would pass out drunk we would take a photo with a hotdog in their hand/mouth/etc., upload it and tag them.
This is why Facebook doesn't actually have 600 million users.. We fudge the numbers a bit :S
At least we will always have Persian Pancakes.
http://www.bigoven.com/recipe/4305/persian-pancakes-with-yogurt
Oh, oh. That could be problematic. The recipe calls for Matzoh Meal
EDIT: I replaced 'Zionist' with 'Matzoh'
I make these, except I stuff them with 2 parts minced pork (browned crispy) to 1 part queso fresco. Bake at 400 degrees until they start to bubble and brown a little, then pour some piping hot adobo sauce over them. Squeeze fresh lime on them right before you put them in your mouth. Grab some corn tortillas and wash it all down with copious amounts of ice cold beer.
This is one of my favorite snacks!
Hi and thanks - I'm lucky enough to have a fantastic world foods place near where I live so I've never made my own! That said, I've found a recipe here http://www.bigoven.com/recipe/west-indian-curry-powder/15012 which looks about right based on the smell of the stuff I buy. Hope this helps! :)
Everyone loves the double fry method (for good reason), but if you don't want the hassle, this method gives great results.
Its surprisingly easy if you use this method and always seems to be a big hit. Here is a more detailed version of the same Recipe I post a few years back.
In cases like these, I always defer to the BigOven leftover wizard. In fact, I have buttermilk left over from making ATK's meatball recipe yesterday, so I might try one of these:
Sweet 'n' Sour Sticky Thai Baked Chicken -- not sure why they're calling these boneless wings, but okay.
And of course, there's always ranch dip for chips/veggies or pancakes!
You usually have to cut the amount of fat when you convert to gluten free - starchy gluten-free flours don't absorb it very well.
It's better to find a ready-made gluten free recipe than trying to convert one. This recipe from America's Test Kitchen seems similar to yours and is really good! They're drop cookies, though, so won't have a super clear heart shape. You could search for a cutout cookie recipe, too.
You probably won't want to use the Bob's Red Mill blend that has bean flour, though (they have two) - you can taste the bean flour in something as simple as a sugar cookie. Choose something similar to the ATK blend, and don't add extra xanthan gum if your blend already has it.
Good call on the peanut butter cookies. I was thinking more chocolate peanut butter pies, candies, dream bars. My god. So good.
Stuffed peppers? Some sort of casserole?
Here, I plugged "ground turkey" and "beans" into the leftover engine over at BigOven.com, this is what it spit back out.
If you're interested, here's a Tex-Mex/West-Mex beef enchilada recipe I made.
You can make your own sauce (Find/create your recipe for such), but I've had the best success - both in taste and time/resource efficiency - in using pre-made sauces. Just, please god, don't use Old El Paso enchilada sauce.
http://www.bigoven.com/recipe/life-changing-beef-enchiladas/580228
As for the flour vs corn tortillas...Corn tortillas are generally for beef or pork enchiladas. Flour are for chicken enchiladas. Either can be used for vegetable or cheese enchiladas.
Similarly, red sauce is generally for beef/pork enchiladas, and green is for chicken. Either can be used for veggie or cheese.
But, this is just a guideline - at the end of the day, if it's a satisfying meal, who gives a shit what kind of tortilla you used?
EDIT: It seems that my evaluation of which tortilla is best for which filling is based more on West/Tex/Southwest-Mex, rather than genuine Mexican cuisine.
The Thai Beef Soup ended up a bit more red than brown, but the tomatoes really did add to the flavor. It needs a little lemongrass and a bit more heat. I thought it would be a lot hotter, with all the red curry paste.
The Heavenly Beef was a bit meh, but I didn't have a proper cooling rack (the post office is holding it hostage currently) and I don't think i sliced the beef thin enough and/or I over-fried it. I think next time I'll use this recipe.
Since some others were asking for the recipe I'll leave this here:
Here's a link to the ones I mentioned above. It makes a giant batch (enough for like more than two weeks if you're the only one eating them...depending on how large you cut them). You might want to halve the batch the first time in case you want to tweak the recipe for the next batch.
Here's a link to the vitamix recipe. I actually think it's easier to make these without the vitamix since getting the thick, wet ingredients out is a pain and really just easier to mix by hand. I also tweak this a bit and do half pb and half almond butter, and substitute the butter for coconut oil. I'm not a huge fan of apricots, but I think this recipe really needs them. The brown sugar could be substituted with honey/agave nectar/maple syrup/etc. Beware these are very, very high calorie bars. They are super filling, though. For a large bar it's about 570 calories (I can never eat a whole one), protein: 13g, total fat: 27g, saturated fat: 10g, protein: 13g, fiber 7g, carbs: 76g, sodium: 476mg, cholesterol: 61mg.
Uncooked, but it needs enough liquid. I used half a liter of fresh orange juice and it was on the edge of right (next time I'd use less rice or more liquid).
I put the oven on 180 Celsius for at least half an hour. I just check it every 10 minutes or so. If it looks and smells right I take it out (cut a piece of chicken just to check if it's done inside).
Found some recipes that are very similar (the original one I used was in Dutch).
http://m.allrecipes.com/recipe/85256/easy-honey-mustard-mozzarella-chicken
http://www.bigoven.com/recipe/easy-honey-mustard-mozzarella-chicken/217618
I believe it is toast or English muffin hollowed out, with egg in the middle. Cooked like that fried in a pan or put in the oven. While I'm here, where is she from? Backstory?
*Edit. http://www.bigoven.com/recipe/38317/birds-nest-eggs-and-toast
Carnitas!
http://www.bigoven.com/recipe/174250/crockpot-carnitas
You can even make some tortillas to go with it> (not slow cooked though) http://www.thefreshloaf.com/node/11088/flour-tortillas
I've made a lemon bread before, and loved it. Also made it with orange instead of lemon, was fantastic as well. Used this but as is, it turned out a bit wonky. Changed it to about 1 tsp (instead of 1 TBSP) of baking powder, and turned out much much better. YMMV. I didn't use all of the glaze, but I did use most of it, just personal taste.
I found this peanut butter cookies recipe a while back, and they are amazing! My family always asks me for the recipe, but I've never told them it's as simple as google >.<
My pleasure. It's a Cuban dish. It's the kind of recipe that lends itself to experimenting (garlic, leeks, whatever you have). Hard to mess up, and it goes well with dry red wine. Not sure that's going to work out with the job and all, just saying. And, essentially, vegetarian. Some rice and you're good. Another one (with meat, from Chile) is tomatican:
http://www.bigoven.com/recipe/26220/tomatican-a-chilean-stew
Bacon Peanut Butter Cornbread, or Peanut Butter Cornbread.
I'm not sure whether that's genius, or frightening.
Here's something I made recently, I'm very much a meatatarian but this recipe you could easily adapt to a vegetarian. Just replace the chicken with tofu.
Actually she's not a unicorn, she's got a BF. But we'd been planning this longer than he's been in the picture, so he said go for it. I used my favorite recipe called Better Than Olive Garden Alfredo and just added some 25 ct. fried shrimp to the batch. I was actually wearing my FSM shirt that day, so I'd like to think his noodley appendage helped guide me. Damn right. The daiquiris only served to dull inhibitions more than anything. It was going to happen come hell or high water.
http://www.bigoven.com/recipe/saucy-asian-meatballs/448623 Saucy Asian Meatballs
That’s the meatball recipe but I use ground chicken and fresh grated ginger. The rest is really just a pack of creamy chicken ramen, white pepper, tōgarashi, and a soft boiled egg.
Hamburger, package of stuffing, an egg, and ketchup. Mix together, and enjoy. I prefer to add more spices as well, but that's the basic recipe. Link is here.
I never celebrated Lent, but when I lived in the South, I was introduced to Mardi Gras. The only thing good that I took from Mardi Gras was King Cake (minus the plastic baby figure you need to add inside) Here's an easy recipe that I've tried before. The food dyes are optional. Purple, yellow, and green are the Mardi Gras colors.
This Soda Bread Recipe Courtesy Of <strong>Big Oven</strong>
Ingredients
Bread
- 4 c Flour; all purpose
- 1 ts Baking soda
- 1 c Raisins; or currants (option)
- 1 1/2 c Buttermilk
- 1/2 c Honey; liquid
- 1 ts Salt
- 1/4 c Butter; chilled
- 1/4 c Irish Whiskey
Glaze
- 2 ts Irish Whiskey
- 2 ts milk
Preparation
Bread:
- In large bowl, combine flour, salt and baking soda.
With pastry blender or two knives, cut in butter until mixture
resembles coarse crumbs. Stir in raisins or currants (if using).
In separate bowl, combine buttermilk, honey and whisky.
Add all at once to dry ingredients; stir just until no dry spots remain. 4. Turn dough out onto lightly floured surface.
Knead lightly 1 minute (too much handling will toughen loaves, while
too little will inhibit rising.) 5. Divide dough in half and shape each half into an 8 inch (20 cm) round. 6. Place in two greased 8 inch (1.2 L) round cake pans.
With floured knife, cut a cross 1/2 in deep in each loaf.
Glaze:
In small bowl, combine whisky and milk. Brush loaves with glaze.
Bake in 350 degrees F (180C) oven for 35 to 40 minutes or until
loaves sound hollow when tapped on bottoms.
Remove from pans; let cool on wire racks. Cut into wedges.
BigOven offers all the features you note above -- grocery list, add recipes, clip from around the web, easy data entry, menu planner, etc.
It's free for basic use but $19.99 for pro features like private recipes, private notes, custom folders, nutrition facts, customize-any-recipe, ad-free use, etc. Synchronizes across all devices and the web - a single membership keeps your stuff in sync. Enter three ingredients from your fridge or pantry, and BigOven will tell you what you can make.
Watch our explainer video (90 sec) for an overview. Hope you stop by!
Disclosure - I'm the founder and CEO.
I normally cook it a day before. It tends to mellow the bitterness. Quinoa fried rice is one to try. I and my family thought it was better than with rice. http://www.bigoven.com/recipe/quinoa-fried-rice/774349
Dom mon. Dom mom. Dom mom's meat balls. Meatballs. Spaghetti. Pasta. Italians. There's an Italian kid in South Datoka named James. James. James Polk. James Polk was the 11th president of the United States.
Huge pot of chili (or if you feel ambitious, several different types of chili) and offer chopped onions, grated cheese, and sour cream on the side, baked potatoes also with toppings on the side
Steven Raichlen's Ginger Soy London Broil - 2-3 of these on the grill won't take hours, and they're amazing. Slice thin and eat as is, or get some good kaiser rolls to make your own sandwiches.
Everything with plenty of chips and dips, hot and cold.
If you live anywhere with a large Latino population you can get this regularly at a Mexican market. A bit pricey but watch the flyers, there are monthly sales on it where I live.
Next time you get it do yourself a favor and throw it in this. Best carne asada I have ever made.
I love this recipe for Chinese style bourbon chicken. I sub boneless, skinless chicken thighs, cut into cubes. If you'd like a lower sodium option (healthy, right?) sub either coconut aminos (not really cheap), or Bragg's liquid aminos (tastes just like soy sauce, but it's lower sodium and gluten free). I serve it with steamed rice and broccoli. I know it's not a slow cooker recipe, but I make it in my slow cooker often. I'd say cook for about 4 hours on high or 6 hours on low. http://www.bigoven.com/recipe/bourbon-chicken/201809
This Braised Beef recipe is great too. I usually buy a bone in chuck roast because it's way cheaper than boneless. Cut it up and remove the bones. If you have time you should brown it in a skillet first. Toss everything in the crock pot and let it go for about 8-10 hours on low. You can use a cheap red wine. Sometimes I use the one with the rooster on it. (Rex Goliath) It costs about $5 for the bottle. Serve this over polenta, mashed potatoes, noodles, etc. Maybe have a nice side of kale with it. http://www.thekitchn.com/dinner-party-recipe-braised-beef-in-tomatoes-red-wine-recipes-from-the-kitchn-186550
I'm in the same boat. Not a fan of mushy vegetables. I made this Squash Casserole over the weekend and it was really good. It's not my recipe, but here's a photo of the one that I made. The thing that was surprisingly good about this recipe was the addition of "Rotel tomatoes." That's a brand name that I wasn't familiar with, but I looked them up and they're just tomatoes with chiles, so I grabbed a can of the store brand at my grocery store. The chiles add a nice kick to this dish that I haven't experienced in a squash casserole before.
Here is a link to the original recipe I used.
I did end up changing it a bit by adding in more oreos INTO the mousse itself, as well as putting a bit of mint flavoring and ground up mint leaves(very small amount).
That stew looks like a Chickpea & Onions Stew by Lorna Sass that I make ALL THE TIME! One of my faves!
Everyone should check out her "Vegetarian Cooking Under Pressure" cookbook, it's amazing (and actually vegan).
Sounds like Szechuan Style Kung Pao Chicken (Gong Bau Ji) (most places default to Hunan). It was a favorite of mine when I was in China, but I can't seem to find a recipe that comes close to what I had over there. This seems to be the closest I can find.
Hunan Kung Pao (especially Americanized) uses a heavier breading, a more sweet and sour sauce vs the chili oil sauce, adds bell peppers and sometimes pineapple (especially in Americanized).
The Szechuan peppercorns is what give it it's distinctive mouth-feel, unlike regular chili pepper heat. I view them as an essential ingredient in the infused chili oil used.
EDIT: China is a VERY large country and has a wide range of food styles. Dishes with similar "americanized" names are made very differently in different regions, and everything is very different than the "Americanized" versions you find in PF Changs and Happy Wok.
So here is what is supposed to be the recipe for ping gai from the Queen Mother Cafe in Toronto.
http://www.bigoven.com/recipe/ping-gai-chicken/160159
Substitute the chicken for duck,, cook it up and let us know how it turns out. :) I am sure it will be very tasty!
The weather's supposed to warm up to 80F, so as a final fling with summer I'm going to try these recipes: Banh Mi Chicken Burger to use up some ground chicken I have in the freezer, and Vietnamese Fisherman's Soup because I have a pineapple getting riper and riper...
It likely already exists in some sort of form, but might not be exactly what you're looking for.
Here is BigOven, they let you lookup new recipes based on your leftovers. Could work.
One of my favorite combos is mushrooms, celery, and garlic, sauteed in a little butter with some lemon juice. Pour that over some rice and man, you've got a great meal. I originally got the idea from this recipe. The addition of lemon juice really brings out a nice flavor. Sometimes I may add green bell peppers to the mix too.
It's hard to describe, all I know is I thought it would be terrible and it turned out to be my favorite thing. Here is a recipe I found, if that helps you imagine the taste. lol
this is the link to my recipe: http://www.bigoven.com/recipe/159335/basic-bread
*EDIT: if you can't get to the recipe, here's the long version:
1 package Yeast; active dry yeast 1 tablespoon Sugar 5.5 cups All purpose flour 1 tablespoon Salt 0.25 cup Cornmeal 2 cups Water; warm - not over 110 F 2 cups Water; boiling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead.
Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes.
Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours.
Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a baking sheet, place loaves onto the sheet, and let rise for 45 minutes.
Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes.
Sometimes I add oats, others cinnamon and raisins, I sometimes substitute honey for the sugar, I usually substitute 2 cups of bread flour as part of the 5.5 total cups in the recipe. And I usually knead for a lot longer.
One thing I was thinking was when kneading I add flour to keep the dough from sticking to my hands and the table; could I be adding too much as I knead. How Do I counter this stickiness while keeping the flour to a minimum?
Here is the recipe. It was inspired by Gordon Ramsey but not copied word for word. His was a more Asian inspired taste with its Asian like ingredients. Mine were a more traditional BBQ style rib.
Recipe used. Don't own a regular grill so we had to cook it on a George Foreman so I would imagine that it would be even better than it was if it had that charcoal or wood smoke flavor but it was very good regardless.
Used this recipe but I cut the proportions in half and it still made a ton so if you want to try it, know that you'll end up with stacks on stacks of cookies, that were delicious by the way.
I live in England and caught these crayfish not far from me. It's based on Singapore Chilli Crab, linky thing:
http://www.bigoven.com/recipe/127992/Singapore-Chilli-Crab
I froze the little buggers first then removed tails and larger claws, then I chopped and cleaned! Took some time, but worth it!
Being the University student I am I would say the standard ramen / craft dinner. However if I had the opportunity to make something.
http://www.bigoven.com/recipe/161204/bacon-cheese-breadsticks
I love cheesey breadsticks. I recently found out you can put bacon in them.... mind = blown.
I use this homemade version of Outbacks' seasoning with a lot of success: http://www.bigoven.com/recipe/164169/Outback-Steakhouses-Steak-Seasoning
And, a lot of time I just mix butter and olive oil and baste the steak for a bit before cooking, then put a nice coat of salt on the steak with a little pepper and garlic. Toss it on the grill and baste with the remaining butter/oil mixture each time I turn the steak.
A quick google search provided this:
How to Prepare Yeast Cakes (Easy To Make and Good)
- Cornmeal
- 1 c Warm water
- 1 Yeast cake; home-made
- 1 c Flour
Steps
- Soften 1 home-made yeast cake in 1 cup luke-warm water.
- Add about 1 cup flour, or enough to make a sponge dough.
- Set in a warm place to rise until double in bulk; then stir in enough cornmeal to stiffen.
- Cover board with a thin layer of cornmeal. Onto this dump the mixture.
- Form into a long roll about 1 1/2 inches in diameter, and cut into cakes about 1/2 inch thick. Dry in shade; then store in a flour sack, hung in a cool dry place. They keep for a month or longer.
-- HOW TO USE COMPRESSED YEAST:
In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure. (In other words, don't let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.)
Source: http://www.bigoven.com/recipe/13413/yeast-cakes-easy-to-make-and-good
Gluten-free Bisquick will become your best friend. Is is AMAZING! You can seriously make almost anything with it.
Also, rice noodles are great and you can find pretty much any pasta in rice now. Rice crackers are also great! You can use corn tortillas to make your own homemade tacos and tostadas.
Chocolate Chex is gluten-free and my favorite cereal. You can also make gluten-free chex mixes and there are a lot of gluten-free mixes.
I have some recipes on BigOven.com that are gluten-free & as I've been diving into the world of gluten-free cooking for the last 6 months, feel free to PM me! You can learn from my mistakes. =D
My BigOven profile: http://www.bigoven.com/user/HelenAngel
You can use some low carb tortillas instead of regular.
4 pounds Pork Butt or Shoulder; (up to 6 pounds)
2 Poblano Peppers; roughly chopped
1 large Yellow Onion; roughly chopped
2 tablespoon Worcestershire Sauce
2 tablespoon Lime juice
3 cloves Garlic; smashed
1/4 cup Cilantro; chopped
4 teaspoons Salt
2 teaspoons Black Pepper; divided
4 teaspoons Cumin; divided
4 teaspoons Emeril's Essence; or similar spice mix, divided
1 package White corn tortillas
1 package Queso Blanco or Monteray Jack Cheese; shredded
4 whole Limes; sliced in wedges, 4-6 limes
1 jar Salsa Verde
1 container Sour cream
How to Prepare Slow Cooked Pulled Pork Tacos
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be squeezed over the taco just before eating. You could also garnish with some extra chopped cilantro.
I basically just season chunks of chicken however I feel like (varying spice level depending on target audience), wrap with bacon. Serve with sour cream for dipping. Instant win.
This is one of the only banana anythings I eat.
BBQ Pork Buns. You have to have Char Sui to start with (Chinese roasted pork). Not sure if you can steam your bread recipes- but baked BBQ pork buns are equally delicious.
http://www.bigoven.com/recipe/55279/cha-siu-bow-steamed-barbecued-pork-buns
Best. Food. Ever. It is what your bread dough dreams of turning into when it dies.