Posted on 05/01/2022 1:12:22 PM PDT by Jamestown1630
You had me at Sushi! Wish we had a decent Sushi Bar out here in the sticks.
Maybe I’ll open one? LOL!
That’s a good resource, thanks.
Well, that’s funny. That’s exactly what I planned on making today. I think it was originally posted here by someone and was originally a King Arthur recipe. (I’ll use pecans):
Whole Grain Cranberry Muffins
1 1/2 cups Whole Wheat Flour
3/4 cup quick-cooking rolled oats
1/4 cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter
Glaze
2 tablespoons orange juice
3 tablespoons sugar
*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don’t beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners about 3/4 full.
Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze.
Yield: 12 muffins.
very tasty
use the craisins
We have a great little hole-in-the-wall at a mall here, a family operation. Every order is made on the spot.
My problem with it is that it’s almost never good the next day, so it pretty much has to be eaten the same day it’s made. I’ve been trying to think of techniques to over come that, like slightly damp paper towels over the layers in an airtight container, etc.
I never have leftovers when it comes to Sushi. ;)
Neither do I, but I was thinking of occasions when I’ve thought of making lots for a potluck or party. I guess you just get up real early...
I have fresh ones from Christmas in the deep freeze. I always buy lots just for muffins.
Cut into the fat edges before you cook it so it won’t curl up, or you could use a press, but that might cause sweating at first. We eat our steak medium rare, and I get the pan really hot, sear one side for about 2 minutes, flip it and sear the other side, then cover it and turn it off for a couple of minutes. Juices then collect, but both sides are a nice dark brown, and the pan juice can be poured over the steak, or saved to make gravy for another dish.
Thanks!
You’re welcome.
Nutella in Italy tastes so much better.
I looked up the lidl’s website and there are none near me.
The trick to not having the whites stick to the shells is to use older eggs. A few days makes a lot of difference. I boil mine, pour the water off, shake it around a little to break the shells, and then pour cold water over them. The shells come off nicely.
Yes, I generally hold eggs in the fridge for 2-3 weeks before boiling them.
Do not over fill the Pullman
I’ve read that another trick, if you want the yolks centered for deviled eggs, is to turn the carton on its side overnight before you boil them. I haven’t remembered to try it out, though.
El Arroyo is indeed pretty good stuff.
Do you mean their signs, or their food?
(I’ve looked at the menu, and it looks pretty good!)
The beef short ribs were so tough they were inedible and i cooked them 72 hours. The pork chops were no different than a sear and slow bake; ditto the steak. Do you have a favorite cookbook> Which foods are your favorites?
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