Dark Fudgy Brownies

Author: Daily revenue // Category:
3/4 cup all-purpose flour
2/3 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons unsalted butter or canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts (see Tip), optional

Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Dark Fudgy Brownies Recipe at Cooking.com
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Position rack in center of oven; preheat to 350 degrees F.

Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and butter (or oil) in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.

Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Find everything you need quickly on the Internet

Author: Daily revenue // Category:
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Whole Wheat Peanut Butter Cookies

Author: Daily revenue // Category:
1 cup whole-wheat flour
1/3 cup old-fashioned oats (do not use instant or quick oats)
1 teaspoon baking soda
1 cup extra crunchy peanut butter
3/4 cup (packed ) dark brown sugar
1/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon dark robust-flavored molasses (do not use blackstrap)
1 teaspoon vanilla extract
1/2 cup honey roasted peanuts

Whole Wheat Peanut Butter Cookies Recipe at Cooking.com
Preheat oven to 350 degrees F.

Butter 2 large (16-by-14-inch) nonstick baking sheets.

Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.

Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).

Nut-filled Cookie Sticks

Author: Daily revenue // Category:
For Pastry:
3 cups all-purpose flour
1 cup sugar
Pinch of salt
1/3 cup chilled margarine or unsalted butter
2/3 cup sweet wine
For Filling:
2/3 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups walnuts, coarsely chopped
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
Pinch of freshly ground black pepper
All-purpose flour or fine bread crumbs for dusting
1 egg yolk beaten with 2 tablespoons water, for egg wash

Nut-filled Cookie Sticks Recipe at Cooking.com
Chill a pastry board.

TO MAKE DOUGH: In a bowl, combine the flour, sugar, and salt. Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal. Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough and gather into a ball. (The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together.) Divide the dough in half and flatten each half into a disk. Cover with plastic wrap and refrigerate for 1 to 2 hours.

TO MAKE FILLING: Pour the honey into a heavy-bottomed saucepan over medium-high heat. Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes. Add the nuts, citrus zests, and pepper and simmer for 10 minutes. Remove from the heat and let cool until you can touch the mixture without burning yourself.

Dust the chilled board with flour or bread crumbs. Pour the filling onto the board and using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long. Act quickly as the mixture sets up fast!

Preheat an oven to 375 degrees F. Butter 1 or 2 baking sheets or line with parchment paper.

On a lightly floured board, divide the dough into 6 equal pieces. Roll out each piece into a 4-inch-wide strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste. Cut into finger-length cookies. Place on the prepared baking sheet(s). Brush the sticks with the egg wash glaze. Bake until golden, about 20 minutes. Transfer to a rack to cool. These keep well but you won't have them long!

Ginger Crinkle

Author: Daily revenue // Category:
2/3 cup canola oil
1 1/2 cups turbinado sugar, divided (see Tip)
1 large egg
4 tablespoons molasses
2 cups sifted whole-wheat pastry flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt

Tip: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Ginger Crinkle Cookies Recipe at Cooking.com
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Preheat oven to 350 degrees F.

Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.

Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.

Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes.

ZenniOptical $6.95 Rx Glasses

Author: Daily revenue // Category:
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Grilled Swordfish with Charmoula

Author: Daily revenue // Category:
3/4 cup canned crushed tomatoes in thick puree
5 tablespoons olive oil
3 1/2 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup chopped flat-leaf parsley
4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

Grilled Swordfish with Charmoula Recipe at Cooking.com
Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.

Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.


Author: Daily revenue // Category:
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The Carlsmith Family's Gingerbread Cookies

Author: Daily revenue // Category:
3 cups whole-wheat pastry flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup canola oil
1 cup sugar
1 large egg
1 cup molasses
2 tablespoons white vinegar
Other necessary recipes:
A Quick Cookie Glaze

The Carlsmith Family's Gingerbread Cookies Recipe at Cooking.com
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Whisk whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.

Working with one portion of dough at a time, on a floured surface, roll the dough 1/4 inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.

Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.

Grilled Smoky Eggplant

Author: Daily revenue // Category:
2 small eggplants (about 1 pound total)
3/4 teaspoon kosher salt, divided
olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika (see Ingredient Note)
3 cups mixed baby salad greens
2 ounces manchego cheese, cut into thin curls with a vegetable peeler (see Ingredient Note)

Ingredient Note: To experience the full flavor of this salad, it’s worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Grilled Smoky Eggplant Salad Recipe at Cooking.com
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Preheat grill to medium.

Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.

Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.

Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.

Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

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Author: Daily revenue // Category:
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Sushi Rice

Author: Daily revenue // Category:
For Rice:
5 cups short-grain rice
5 cups water
1-inch square kombu
1/2 cup sake (optional)
Osaka-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
3 tablespoons superfine sugar (caster)
Tokyo-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
1 tablespoon superfine sugar
Other necessary recipes:
California Rolls Tuna Rolls

Sushi Rice Recipe at Cooking.com
Put rice in a bowl that is at least twice the volume of rice and add cold water to near top of bowl. Stir rice briskly with your hands to remove any dirt. Cover rice with your hands as you carefully drain away cloudy water.

Repeat the process twice more. By the third time, water should be clear. (Avoid washing rice too many times, as it removes starch and nourishment from the rice and also breaks the grains.)

Place rice in a colander to drain. In summer, it will need about 30 minutes, in winter one hour. If using an electric rice maker, place rice and 5 cups water in the rice maker and turn on. Machine will cook rice and tell you when it is ready.

If using an electric or gas stove, place drained rice and water (plus kombu for additional flavor, if desired) in a heavy-bottomed saucepan and cover with a tight-fitting lid. Bring water to a boil over medium heat. To ensure that rice grains are properly cooked through, do not remove lid throughout entire cooking process. When water boils, increase heat and boil for about 3 minutes. If the pot boils over, adjust heat.

Reduce heat to medium and boil for 5-10 minutes. Remove from heat and remove lid (water should no longer be visible.)

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Author: Daily revenue // Category:
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Rib Eyes Stuffed

Author: Daily revenue // Category:
1/4 cup olive oil
8 to 12 fresh serrano chiles, stemmed, seeded if desired
16 garlic cloves, peeled

Four 10- to 12-ounce 1-inch thick rib eye steaks

lime wedges, for garnish

Heat oil in small saucepan over medium heat until hot. Add serranos and saute until skins start to brown and chiles soften, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, about 5 minutes. Transfer to paper towels and cool.

Using paring knife, make five or six 1-inch horizontal slits along edge of each steak. Stuff each slit with either garlic clove or chile. Sprinkle steaks with salt and pepper.

Grill steaks, or saute in a lightly oiled grill pan over high heat to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates and serve with lime wedges.

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Author: Daily revenue // Category:
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Chocolate Oat Squares

Author: Daily revenue // Category:
1 cup plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

Chocolate Oat Squares Recipe at Cooking.com
In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture.

Press two-thirds of oat mixture into a greased 15 by 10 by 1-inch baking pan.

In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla.

Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees F for 25 minutes or until golden brown. Cool. Cut into squares.

Internet casinos

Author: Daily revenue // Category:
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Hazelnut Macaroons

Author: Daily revenue // Category:
For the Macaroons:
1/2 cup whole hazelnuts
1 cup confectioners' sugar
1/4 teaspoon baking soda
2 egg whites
For the Filling:
1 lb mascarpone cheese
1/4 cup chocolate syrup
2 tablespoons instant coffee powder
2 teaspoons confectioners' sugar, plus extra for dusting

Hazelnut Macaroons Recipe at Cooking.com
For the Macaroons:
Preheat oven to 350 degrees F. Place the hazelnuts on a baking tray and roast for 10 minutes. Remove from the oven, and process to a fine meal. Sift the confectioners' sugar and baking soda, add the ground hazelnuts and mix well.

Turn the oven down to 250 degrees F. Line a baking sheet with waxed (greaseproof) paper.

Beat the egg whites until stiff, fold in the hazelnut mixture. Using a pastry (piping) bag, pipe about twelve 3-inch rounds of mixture onto the prepared baking sheet. Bake for 5 minutes. Reduce oven to 225 degrees F and bake for another 35 minutes. Set aside to cool.

For the Filling:
Divide the mascarpone into 2 bowls. Add the chocolate syrup to 1 bowl and stir to combine. Add the coffee and 2 teaspoons of confectioners' sugar to the other and stir to combine.

To Assemble:
Using a pastry (piping) bag, pipe a layer of chocolate mascarpone mixture onto one-third of the macaroons. Top each with another macaroon and pipe on a layer of coffee mascarpone mixture. Top each with a third macaroon and dust with confectioners' sugar to serve.

Boot Tracks

Author: Daily revenue // Category:
1/2 cup salted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder (optional)
Confectioners’ sugar for dusting

Boot Tracks Recipe at Cooking.com
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Preheat a nonstick (not Belgian) waffle iron.

Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.

Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron). Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don’t let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners’ sugar while still slightly warm (see Variations).

Lamb with New Potatoes

Author: Daily revenue // Category:
1 lamb shoulder, about 2 3/4 lbs, boned and trimmed, cut into 1 inch cubes
salt and freshly ground pepper
1/4 cup butter
3 1/2 ounces baby onions, minced
1 potato, about 5 ounces, finely grated
8 ounces baby carrots, sliced 1/8 inch thick
13 ounces very small new potatoes (about 30 potatoes)
1 teaspoon balsamic vinegar
2 tablespoons chopped chervil

Season the meat with salt and pepper. Melt the butter in a 4 quart pot. Add the meat and brown lightly over low heat, turning it constantly, about 5 minutes. Remove the meat to a bowl. Add the onions to the pot and sauté, without browning, for 2 minutes. Add the grated potato and carrots. Return the lamb to the pot and add 2 cups hot water. Cover the pot and cook for 1 1/2 hours over very low heat.

Meanwhile, peel the new potatoes or scrape them if their skin is very fine.

After the meat has cooked for 1 1/2 hours add the potatoes. Season with salt and pepper. Cook for about 30 minutes until the potatoes are very tender and can easily be pierced with a pointed knife. Remove from the heat. Pour the vinegar into the pot and gently mix. Add the chervil and mix again.

Gingerbread Men

Author: Daily revenue // Category:
1/2 cup vegetable shortening
3/4 cup firmly packed light or dark brown sugar
1/2 cup light or dark molasses
1 large egg
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Drinking straw or large skewer for making holes (optional)
Raisins and nonmelting candies for decorating
Decorative Icing

Gingerbread Men Recipe at Cooking.com
In a large bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Beat in the molasses and egg until well blended. Gradually sift the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg into the molasses mixture, and beat until blended. The dough will be sticky. Divide the dough into 4 balls, cover each ball with waxed paper or plastic wrap, and chill for at least 3 hours. (When tightly sealed, the dough will keep for up to 1 week in the refrigerator. If the dough is wrapped in freezer-weight plastic bags or aluminum foil, it can be frozen for up to 6 months. To thaw, transfer the wrapped dough to the refrigerator for 2 hours before baking or let the wrapped dough stand at room temperature for 30 minutes.)

Preheat an oven to 350 degrees F. Position a rack in the center of the oven. Line 2 baking sheets with parchment paper or leave ungreased, and set aside.

On a lightly floured board, roll one of the chilled balls of dough 1/4 inch thick. Lightly dip a cookie cutter in flour (this makes it easier to release the cookie) and press it straight down into the dough. Press the edges of the cutter to make sure it has cut through the dough evenly. Cut cookies close together to avoid rerolling. The excess dough can be saved and rerolled once, but the cookies will be tougher.

With a spatula, gently transfer each cookie to the baking sheets. If a cookie is to be hung, use a drinking straw or large skewer to press a hole through the top. If not frosting the cookies, you may decorate them with raisins or nonmelting candies before baking by gently pressing them into the dough.

Bake until the cookies are set, 8 to 10 minutes. Let the cookies rest on the sheets for 2 minutes before transferring to a wire rack to cool completely.

Decorate the cooled cookies with Decorative Icing using a decorating bag. To add raisins and decorative candies after baking, dot the candies with icing and gently press them onto the cookie. Let the cookies dry on a wire rack until the icing is set, 20 to 30 minutes. Store in an airtight container, separating successive layers with sheets of waxed paper.

Grilled Shrimp with Lemon Thyme and Olive Oil

Author: Daily revenue // Category:
1 tablespoon minced fresh lemon thyme or thyme
3 tablespoons fresh lemon or lime juice
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
16 medium-to-large shrimp, peeled and deveined (12 ounces after peeling)
Green Rice (see recipe)
Lemon wedges
Other necessary recipes:
Green Rice

Grilled Shrimp with Lemon Thyme and Olive Oil Recipe at Cooking.com
In a bowl, combine the lemon thyme, lemon juice, olive oil, and pepper. Add the shrimp and toss. Cover and refrigerate for 1 to 2 hours.

Prepare a charcoal or gas grill or preheat the broiler. Spray the grill with vegetable oil spray. Lay the shrimp on the grill and cook for 3 to 4 minutes, turning several times, until opaque.

Serve with the rice and garnish with lemon wedges.

Five-Spice Scallops

Author: Daily revenue // Category:
1 pound large dry sea scallops, quartered (see Note)
2 teaspoons canola oil
1 teaspoon five-spice powder (see Note)
1/4 teaspoon salt

Note: We prefer "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops treated with STP ("wet" scallops) are mushy, less flavorful and will not brown properly.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Five-Spice Scallops Recipe at Cooking.com
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Preheat broiler.

Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.

Corn, Shrimp and Pepper Fritters

Author: Daily revenue // Category:
2 cups corn kernels (from about 3 large ears)
1/2 lb shrimp, peeled, deveined and coarsely chopped
2 shallots, finely chopped
1 small green or red bell pepper, or 1/2 of each, seeded, deribbed and finely chopped
1 fresh small red chili pepper, seeded and finely minced
2 cloves garlic, finely chopped
1 egg
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons water
Peanut or corn oil for frying
sriracha sauce* for dipping, or a squeeze of lime or lemon juice

*Note: Sriracha sauce is a commercial Thai chili sauce that can be found in most large grocery stores and Asian markets.

Corn, Shrimp and Pepper Fritters Recipe at Cooking.com
In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not purée.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt and water. Add to the corn mixture and mix well.

In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees F. on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.

Oyster Bisque

Author: Daily revenue // Category:
4 dozen large fresh oysters, shucked,
with their liquor
3 cups heavy cream
1 bunch scallions

Oyster Bisque Recipe at Cooking.com
Line fine-mesh sieve with cheesecloth. Pour oyster liquor through cheesecloth to remove sand or grit.

Place cream in medium heavy saucepan. Cook over medium-high heat for 10 minutes, or until cream thickens a bit. Add strained oyster liquor. Cook over medium heat for 5 minutes.

Finely chop white part of 1 scallion and add to cream. Reduce heat to medium, add oysters, and cook for 2 to 3 minutes, until oysters are just cooked through and bisque is hot. Add a pinch of salt, if needed.

Finely chop scallion greens. Ladle bisque into warm flat soup plates, with 4 oysters in each. Garnish with scallion greens and coarsely ground black pepper. Serve immediately.

Flemish Beef Stew

Author: Daily revenue // Category:
4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

Flemish Beef Stew Recipe at Cooking.com
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Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.

Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.

Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
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