I wanted to try to make a quick and easy candied nut, so I mixed Almonds, Sugar, Cinnamon and a little Water in a cup. I stirred all until the Sugar was dissolved, then baked the Almonds in a toaster oven for about 20 minutes.
Well, they weren’t that good. They did bond together like I hoped, but the Almonds were cooked too much inside. Unfortunately they basically tasted burnt. They looked okay, but the process didn’t create what I hoped. So don’t do this.
When my friend first gave me a Baggie-o-? I thought to myself, I don’t know about this. I must be honest, the baggie kind of grossed me out, but it was kind of interesting too. At that time, she also gave me a slice of the Bread she just baked. It was fantastic.
Since I look forward to tasting it again, that will be my driving force. I know that it’s supposed to be good, so I’m continuing the process. It appears to be sort of a Chain Bread. I hope mine turns out as tasty as hers.
She gave me a “Starter” on Day 3 of its creation. I then had to pick it up from there. I’ll just need to do a little mashing for a few days, and let air out of the bag, when necessary.
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My neighbor walked by when I was BBQing this. I thought to myself… Please don’t ask me what I’m grilling.
“Hi neighbor, it smells good, what are you grilling?”
What would I say? “UUmmmmm, a halved head of Romaine Lettuce.” It just sounds so, like where’s the beef. I didn’t even have anything else to tack on to the answer. Thank God he didn’t ask 🙂 .
I’ve loved the Grilled Romaine Salads I’ve had in a few restaurants and wanted to capture that same flavor, so I gave it a try. And… I HIT IT first attempt.
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On many occasions, I’ve made Buffalo Wings in the oven baked in a large oven bag. The meat would just fall off the bone, like all meats should do. I would remove the Chicken Wings from the bag during the last 15 minutes of baking to crisp up the skin, or I would broil them for about 5 minutes.
I saw that I had a Buffalo Wing Spice Packet on hand. It contains the powdered “Buffalo” spices and (1) large oven bag, but no Wings. However, I did have a Whole Chicken, so I used the spice mix and the process on it.
I coated the Chicken with the seasoning, then baked it in the bag. And as like the Chicken Wings, the meat fell off the bone. I removed the Chicken from the bag, brushed it with Frank’s Red Hot Buffalo Wing Sauce to add even more kick, and then gave it a quick broil. It was cooked perfectly. Those oven bags are so easy and fool proof, but one should definitely crisp up the skin before serving. It makes the meat look and taste better.
I served it with Carrots, Ranch Dressing and more of Frank’s Sauce, since I didn’t have Celery, nor Blue Cheese Dressing on hand — The traditional accompaniments, when eating Buffalo. But what I substituted was great together. I can’t wait to try Snipe ; )
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Six Chicken Thighs marinated in ‘Feast from the East Sesame Dressing’, plus two others marinated in the Pasta Connection’s Chimichurri Sauce. It’s been previously mentioned that Chicken marinated in this sesame dressing is supurb, but wanted to test something different. This Cimmichuri Sauce has been great on bread, and an awesome marinade for a Pork Loin, so thought I’d try it on Chicken this time. For the record, I think it toughened the meat a bit, which wasn’t good. The two weren’t as juicy as the other six. All were BBQ’d on a propane grill.
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