I don't have a 2 TBSP cookie scoop
8 years ago
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Comments (15)
- 8 years ago
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Have: chorizo Don't Have: a clue....
Comments (13)These are really good! Chorizo and Shrimp Quesadillas with Smoky Guacamole 2 ripe Haas avocados 1 lime, juiced A couple pinches salt 1/4 cup sour cream, 3 rounded tablespoonfuls 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section 1/2 pound chorizo sausage, sliced thin on an angle 1 tablespoon extra virgin olive oil, plus some for drizzling 1 clove garlic, cracked away from skin and crushed 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter Salt and freshly ground black pepper 4 (12- inch) flour tortillas 1/2 pound, 2 cups, shredded pepper Jack cheese Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole....See Morexpost at harvest:help i have an abundance of cukes and don't know
Comments (9)We like this simple relish. Good in curried chicken salad, or mix w/ yogurt for raita. This year I tried a batch omitting the onion and using more cukes, and replacing the mustards and cumin with some garlic, dill seed, lemon juice and a little preserved lemon. Hopefully it will be tzatziki-ish. Indian-Style Cucumber Relish From Small Batch Preserving by Ellie Topp & Margaret Howard 6 cups diced, peeled cucumber (8-12 medium pickling cucumbers) 2 cups thinly sliced onion 1 tablespoon pickling salt (I use kosher) 2 cups white vinegar 1/2 cup granulated sugar 1 tablespoon whole cumin seeds 2 tsp black mustard seeds 2 tsp yellow mustard seeds Place cucumber and onion in a non-reactive bowl and sprinkle with the salt. Let sit for 4 hours (or up to overnight), stirring occasionally. Drain vegetables, rinse twice and drain completely. Combine vinegar sugar, cumin and mustard in a non-reactive pan and bring to a boil over high heat. Add vegetables and return to a boil for 30 seconds. Fill clean, hot jars, leaving 1/2-inch headspace. Process half-pints or pints in boiling water bath for 10 minutes. Makes 6 half-pint jars. This post was edited by katiec on Sun, Aug 18, 13 at 17:36...See MoreWhat size cookie scoop do I buy?
Comments (9)Put some water into a liquid measuring cup, make a cookie the size you like it, drop it into the cup and note the displacement. I have various dishers from a restaurant supply store and from other random stores. While I use them for several things like portioning meatballs, pancake batter, etc. I find them fairly unsatisfactory for cookies - at least chocolate chip cookies. Reason being, the thick batter is too much resistance for the "sweeper" and I end up skipping gears. I would not recommend buying one without having one in hand to perform a simple test: Pinch the sweeper tightly with one hand and give the handle a FIRM sqeeze with the other. If that skipped a gear, so will cookies, cold ice cream, etc. INOX is the brand I got from the supply house. The others don't say, but the design is identical....See Morecookie scoop ???
Comments (4)I have 7 different graduated sizes of stainless steel scoops for everything from portioning muffin batter to a tiny scoop just the right size for dainty pressed shortbread cookies. I've purchased mine at restaurant supply stores and speciality shops with cooking/baking gadgets. You'll love them!!! If for no other reason, your cookies (muffins, etc.) will come out a lot closer to the same size and will cook more evenly. -Grainlady...See More- 8 years ago
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