7up pound Cake | Pound Cake Recipe
7up pound Cake | Pound Cake Recipe - This is a collaboration between In The Kitchen with Elisa and myself and were making our versions of a 7up Pound Cake. This is a excellent video for both the novice and the expert to follow and produce a beautiful and delicious 7up Cake. So if your looking for a cake recipe for the spring/summer then you've come to the right place. Actually this is a good recipe for the holidays as well.
Don't forget to go by InthekitchenwithElisa youtube channel and see her version and what her take on this American southern 7up Cake. You will quickly see she has major skills in the Baking department.
IntheKitchenwithElisa -
In the Kitchen with Elisa 7uo video -
Ingredients
5 Large eggs at room temperature
3 Sticks of butter softened
3 cups sugar
3 cups cake flour (Pillsbury SoftaSilk cake flour)
3/4 cup of 7up soda
2 TBS Lemon extract
On medium speed...
Mix sugar and softened butter until smooth. Add one egg at a time. Mix until smooth. Add flour...mix. Add 7Up slowly until smooth. Mix in lemon extract.
Preheat to 350 degrees.
Spray or grease and flour a two-piece tube pan. Pour in batter!
Line the outside bottom of the tube pan with foil to prevent spills while baking.
Baked for 1 hour and 15 minutes.
Looking for a printable recipe? Click here!
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How To Make Salmon Patties | Salmon Recipe
???? Check Out My Latest Fried Salmon Patty Video:
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Today I'm going to show you how I make Salmon Patties. This Salmon Pattie Recipe is easy anyone can make it. You can make Salmon Patties with just about any ingredient of your choosing. I hope you enjoy them as much as I do! Grab your ingredients and cook along with me! Enjoy!
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Ingredients you'll need:
• 1 - 14.75oz Can Salmon - I used Double Q Pink Salmon, but you can use any kind you wish
• 2 eggs
• 1/3 - Cup Cornmeal - Add a little at a time while your mixing all the ingredients until you get the desired consistency - You'll want to be able to make your patties so they do not fall apart before placing in the pan
• 1 - Tablespoon All-Purpose Flour
• 1/4 - Small Onion - Chopped (If you don't like onions, but like the flavor, you can substitute this and use onion powder instead) You choose the amount desired
• Salt
• Pepper
• Oil for your frying pan
ENJOY!
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Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Louisiana Style Rémoulade Sauce Recipe • Flavorful Sauce! ???? - Episode 241
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Louisiana Style Rémoulade Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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Deliciously Crispy Salmon Cakes: Southern Comfort In Every Bite!
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