If you are a fan of Sirachi this is a very good tuna salad recipe.
|5 Minutes||5 Minutes|
|1.||Stir the tuna, mayonnaise, relish, and chile-garlic sauce together in a bowl; serve.|
|ALL RIGHTS RESERVED © 2013 Allrecipes.com||Printed from Allrecipes.com 3/30/2013|
The Baked Potato
Recipe courtesy Alton Brown
Show: Good Eats
Episode: This Spud’s for You
- 1 large russet potato (If it looks like Mr. Potato Head(r), you’ve got the right one.)
- Canola oil to coat
- Kosher salt
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.
NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.
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The traditional daiquiri, not the wussy fruit drink.
- 2 cups crushed ice, plus extra for chilling glass
- 2 ounces light rum
- 1-ounce freshly squeezed lime juice, strained of pulp
- 1/2-ounce Simple Syrup, recipe follows
Put the ice into a cocktail shaker. Pour the syrup, juice and rum over the ice. Cover and shake well. Strain the drink into your service glass and drink immediately.
I’m posting this here so I won’t forget it.
1 bag broken up pretzels (I use Snyders)
1 packet Hidden Valley Ranch style dressing (mmm MSG)
1/2 tsp. dill weed (or to taste)
1/2 tsp. Chili powder
1/3 olive 1/3 peanut
1tsp minced garlic
Blend all ingredents except the pretzels. Place the pretzel pieces in a large bowl. Pour in the ranch mixture and shake the bowl up to throughly coat the pretzels.
Dump the prezel mixture into a large roasting pan spreading the pretzels out into a single layer.
Place in a 350 degree oven for 15 minutes stirring every 5 minutes.
This is my Margarita mix – purists will use real lemons and limes although I find Nellie and Joe’s to be a more than adequate substitute.
- 3/4 cup Nellie & Joe’s fresh lime juice
- 1/4 cup Nellie & Joe’s fresh lemon juice
- 1/2 cup water
- 1/2 cup sugar
- 8 lime wedges
- 1/2 cup coarse salt
- 1 cup ice
- 1 cup premium 100 percent agave tequila – lately I’ve been enjoying Hornitos Plata
- 3/4 cup Grand Marnier – it’s way better than Triple Sec
In a medium saucepan, combine the lime juice, lemon juice, water, 1/4 c sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature.(Can be made in advance and keep in a covered container in the refrigerator.)Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt and remaining sugar in a shall dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat.
In a cocktail shaker, 2 shots cooled syrup, 1 shot tequila and 1 shot orange-flavored liqueur per glass. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.
A little too sweet? Add an extra splash of tequila.