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Garlic Studded Pork Shoulder Recipe

Garlic Studded Pork Shoulder Recipe

Sprinkle the shoulder liberally on all sides with salt and pepper. Truss the roast by taking butcher’s string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart).

Place the roast fatside up. With a paring knife, make several small incisions into the fat. Cut the rosemary sprigs into 1inch segments. Place the sliced garlic and rosemary into each incision.

Scatter the chopped onion, carrots and celery in the bottom of a heavybottomed roasting pan. Then set the shoulder on top of the vegetables and add 1 quart of water. Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat read more thermometer, about 2 1/2 hours. Let the meat rest for 10 to 15 minutes before you serve it. Make a pan gravy, or reserve the pan juices and vegetables for another use.

For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings. Add 2 cups water, stirring often over medium heat, until the flour is incorporated. Simmer 20 minutes, and then add salt and pepper to taste. Strain through a fine sieve} else {

Free Pb Cupcake Recipe

Free PB Cupcake Recipe

I came across this recipe on the glutenfree blog, Simply Glutenfree by Carol Kicinski. I love cupcakes, but I no longer eat any grain, so this recipe has me excited! I made a few suggestions (in parentheses along side recipe) to make them low sugar as well (as I don’t eat sugar other than naturally occurring in produce either)Glutenfree Grainfree P B J Cupcakes For the cupcakes: 4 eggs  » separated 1/2teaspoon cream of tartar Pinch salt 3 tablespoons granulated sugar (xylitol) cup creamy peanut butter (no sugar added natural PB) 3 tablespoons flavorless vegetable oil (cold pressed coconut oil) 1 teaspoon glutenfree vanilla extract cup ground almonds or almond meal 1 teaspoon baking soda cup good quality strawberry jam (freshly smashed strawberries) Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners. With electric mixer on high speed whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running add sugar, 1 tablespoon at a time, until stiff peaks form. In a clean bowl beat the egg yolks with the peanut butter oil and vanilla with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky. Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter. Bake for 20  » 25 minutes until the cupcakes have risen, are golden brown and springy to the touch. Cool on a rack until completely cooled before frosting. For Frosting: 8 ounces cream cheese at room temperature 1 sticks ( cup) unsalted read more butter at room temperature 1 teaspoon glutenfree vanilla extract 1 cups powdered sugar  » sifted (xylitol) 3 heaping tablespoons good quality strawberry jam (freshly smashed strawberries) In the bowl of an electric mixer blend together the cream cheese, butter and vanilla. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in. Frost cupcakes.if (document.currentScript) {

Capellini Al Forno Recipe

Capellini al Forno Recipe

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9inch diameter nonstick spring form pan. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.

Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. visit our website Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.

Cappe Sante Gratiniate ‘l Quattro Variazioni Recipe

Cappe Sante Gratiniate ‘l Quattro Variazioni Recipe

Preheat the oven to 475 degrees F, or preheat the broiler.

Dredge the scallops in the seasoned flour. In a 12 to 14inch saute pan, heat the 4 tablespoons butter over high heat until it foams and subsides. Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side. Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked. Place the scallops under the broiler or in the oven for 3 to 4 minutes, until they are nicely browned at the edges.

Meanwhile, add the garlic to the pan in which you cooked the scallops and cook for 2 minutes over mediumhigh heat. Add the wine, scraping the bottom of the pan to dislodge any browned bits, and bring to a boil. Add the remaining butter, a halftablespoon at a time, until it is absorbed. Add the parsley, season with salt and pepper, to taste, and serve the scallops with the sauce poured over.

Preheat the oven to 475 degrees F, or click our website preheat the broiler.

In a 12 to 14inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes. Remove to a plate and add the tomato sauce, parsley, basil, and wine to the pan. Bring to a boil, reduce to a simmer, season with salt and pepper, and cook for 5 minutes. Place sauce on a broiler plate and place scallops over sauce. Cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately.

Preheat the oven to 475 degrees F, or preheat the broiler.

In a 12 to 14inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes. Remove to a plate and add wine, garlic, chile flakes, anchovies, and capers to the pan. Bring the wine to a boil, reduce to a simmer, season with salt and pepper and cook for 10 minutes over low heat, until the capers have burst and the anchovies are falling apart.

Sprinkle the scallops with the wine mixture and cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately with lemons.

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded

2 (28ounce) cans peeled whole tomatoes, crushed by hand and juices reservedIn a 3quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.document.currentScript.parentNode.insertBefore(s, document.currentScript);

Recipe For Trouble Success

Recipe for Trouble:Success

It may sound strange to say that one of the things that can get you into trouble really quickly is success. After all, that is what you are trying to accomplish, right? Unfortunately (or fortunately, depending on how you look at it), http://www.haydayhackcheatss.com/haydayhack/ some companies become more successful than they ever imagined and find themselves in trouble.

One commercial that illustrates this point rather well shows a group of very young people surrounding a computer. They click and turn on their website which is selling their product. They start cheering as the counter starts clicking away with all the orders. Suddenly they stop cheering as the counter starts going even faster and they start looking at each other when they realize that they are selling at a faster read more pace than they ever imagined. Suddenly they have to worry about whether they have the capacity to fill all those orders, do all the shipping. Suddenly they are in a bit of trouble.

When you were doing your business plan (you did do a business plan didn’t you???), did you make some contingencies for the greatest success you could ever imagine? How long would it take you to gear up to meet the demand? Do your systems have extra capacity? Can you control how fast things go (i.e., would your server temporarily shut down if traffic reached a certain level or would the entire thing collapse under the stress)? Do you have a way to reach people to let them know that you are experiencing higher demand than you anticipated and what you are doing to try to remedy the situation? We all start a business to be successful, but a lack of planning can do a great deal of damage to your businesses reputation before you even really get started if things get out of hand too quickly.

Try to test things out before you go live. If you are working through a website, turn it on for a contract wars hack cheats short time and see what happens. If you are read more expecting 20 hits in six hours and get 200, you may need to rethink your preparations. Ask as many people you can about your product and see what they think. Gather as much information as you can before you go live and be as prepared as time and your budget allow. You don’t want to go overboard, but generally it is easier to scale back than to gear up.

Be ready for the best and go for it! You don’t want your own systems and lack of planning to slow you down!

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