thethinkinglog.blogspot.com
The Thinking Log: Winter flakes!
http://thethinkinglog.blogspot.com/2006/10/winter-flakes.html
Wednesday, October 25, 2006. The snow is coming down in Provo! Walking to school this morning at 7:40 am (I still don't have a bike with good tires) it was surprisingly warm. However, as I came out of economics class an hour later the weather had dropped drastically. An hour later, coming out of biology, the snow had started. And it continued all day long, falling in large wet flakes. In fact, it's starting to stick now that it is night. Ice is not good. Ice is hard and very, very slippery and it req...
kitchen.losanderson.com
The Anderson Kitchen: Mexican Baked Hake Loins
http://kitchen.losanderson.com/2014/03/mexican-baked-hake-loins.html
Monday, March 10, 2014. Mexican Baked Hake Loins. Costco has Wild Caught Hake Loins on sale this month, and we were looking for a little variation on our typical recipe (oven baked with Great American seasoning. I searched for a Mexican recipe. And hit the jackpot with the following super easy and delectable recipe. 1 c broken corn tortilla chips. 1 c Shredded/Grated cheese (cheddar tastes great). Preheat oven to 400 deg. Fahrenheit. Place in lightly greased baking dish. Subscribe to: Post Comments (Atom).
kitchen.losanderson.com
The Anderson Kitchen: Soft Pretzels!!!
http://kitchen.losanderson.com/2011/12/soft-pretzels.html
Saturday, December 10, 2011. I just made these, and they are AMAZING! Http:/ allrecipes.com/recipe/buttery-soft-pretzels/detail.aspx. 4 teaspoons active dry yeast. 1 teaspoon white sugar. 1 1/4 cups warm water (110 degrees F/45 degrees C). 5 cups all-purpose flour. 1/2 cup white sugar. 1 1/2 teaspoons salt. 1 tablespoon vegetable oil. 1/2 cup baking soda. 4 cups hot water. 1/4 cup kosher salt, for topping. Bake in preheated oven for 8 minutes, until browned. Subscribe to: Post Comments (Atom).
kitchen.losanderson.com
The Anderson Kitchen: Perfect Pork Chops
http://kitchen.losanderson.com/2014/02/perfect-pork-chops.html
Monday, February 17, 2014. We were frustrated with tough pork, so looked for an alternative way of preparing it. We came across the following recipe and were quite pleased with the results (inspired from thekitchn.com. This should work for 2-4 1 in. pork chops. We used boneless pork chops and because they were 1 in. we just cut them in half so they were only about 3/4 in. thick. 3 c cold water. Garlic cloves or powder. Add remaining cold water to brine to lower the temperature. Throw some rice and vegeta...
kitchen.losanderson.com
The Anderson Kitchen: June 2015
http://kitchen.losanderson.com/2015_06_01_archive.html
Tuesday, June 2, 2015. Spicy Slow Cooker Pulled Pork. This was surprisingly simple and extremely good. Just make sure to use the meat listed (not pork loin! If you want it moist and tasty. 2 medium yellow onions, thinly sliced (1 worked for our 6 qt. crockpot). 4 medium garlic cloves, thinly sliced. 1 c chicken stock or low-sodium chicken broth. 1 T packed dark brown sugar. 1 T chili powder. 1 T kosher salt, plus more as needed. 1/2 t ground cumin. 2 c barbecue sauce (optional). If the pork has a bone, r...
kitchen.losanderson.com
The Anderson Kitchen: October 2013
http://kitchen.losanderson.com/2013_10_01_archive.html
Saturday, October 26, 2013. This is a great alternative to pizza. I grew up having this rotated into our weekly pizza nights. I recently discovered that this bread tastes even better with homemade pizza sauce. We've tried Canadian bacon with this recipe too, but pepperoni definitely tastes the best. To speed up raising process, you may want to turn your oven into a proof box. 225 c warm water. 2/3 c powdered milk. 1 T softened butter. 55-6 c. flour. Sliced pepperoni (or other pizza topping).
kitchen.losanderson.com
The Anderson Kitchen: Giant Ginger Cookies
http://kitchen.losanderson.com/2014/11/giant-ginger-cookies.html
Monday, November 17, 2014. From the recipe - "These irresistible cookies are giant in size and huge in snappy ginger flavor. To create the chewy texture, be sure to make them with shortening, not butter or margarine." Mom has always used butter and they've always tasted great. 45 c all-purpose flour. 4 tsp ground ginger. 2 tsp baking soda. 15 tsp. ground cinnamon. 1 tsp ground cloves. 25 tsp. salt. 15 cups shortening (or butter). 2 cups granulated sugar. 75 c coarse sugar or granulated sugar.
kitchen.losanderson.com
The Anderson Kitchen: November 2014
http://kitchen.losanderson.com/2014_11_01_archive.html
Monday, November 17, 2014. From the recipe - "These irresistible cookies are giant in size and huge in snappy ginger flavor. To create the chewy texture, be sure to make them with shortening, not butter or margarine." Mom has always used butter and they've always tasted great. 45 c all-purpose flour. 4 tsp ground ginger. 2 tsp baking soda. 15 tsp. ground cinnamon. 1 tsp ground cloves. 25 tsp. salt. 15 cups shortening (or butter). 2 cups granulated sugar. 75 c coarse sugar or granulated sugar.
kitchen.losanderson.com
The Anderson Kitchen: January 2011
http://kitchen.losanderson.com/2011_01_01_archive.html
Friday, January 14, 2011. I got this recipe from the internet and it is FABULOUS! 2 - 12oz cans of Evaporated Skim Milk. 1 1/2 cups of Sugar. 1 teaspoon of Vanilla Extract. 2 cups of Sugar. Put the 2 cups of sugar into a pan (frying pan or pot). Cook over med-high heat until the sugar melts and becomes a nice golden brown. (You need to watch this carefully and adjust the heat as needed. The sugar will boil as it melts, this is normal. don't let it scorch or it will have a bitter taste). Place the pans in...
