Ben Evert.com

• Home
• About
• Privacy Policy
• Resources
  • Beer
  • Food
  • Finance
  • Video Sites

• Do It Yourself
  • Beer Making
    • Beer Making Articles
    • Beer Recipes
      • Ales
      • Ales – Brown
      • Ales – Cream Ales
      • Ales – Oatmeal Stout
      • Ales – Steam Beer
      • Clone Recipes
      • Fruit Beers
      • Lagers – American
      • Lagers – Light Beers
      • Lagers – Pilsners
      • Lagers – Vienna
      • Porters
      • Speciality Beers
  • Cheese Making
  • Gardening
  • Wine Making
    • Wine Making Articles
    • Wine Recipes
      • Fruit Wines
      • Store Bought Juice Wines
      • Vegetable Wines
      • Wierd Wines
• Food and Drink
  • Beer and Food Pairings
  • Beer Reviews
  • Recipes
  • Wine Reviews
• General
• Health
  • Alternative Medicine
  • Cold and Flu
  • Diabetes
  • Exercise
• Money
  • Accounting
  • Bankruptcy
  • Credit Cards
  • Debt Elimination
  • Economy
  • Income Taxes
  • Making Money Online
  • Saving Tips
• Music
  • Cajun
  • Dulcimer
  • Fiddle
  • Folk
    • Bill Monroe
    • Emmy Lou Harris
    • Gillian Welch
    • Grandpa Jones
    • Jenna Reid
    • Johnny Cash
    • Neil Young
    • New Hope Praise Team
    • Nitty Gritty Dirt Band
    • Osborne Brothers
    • Townes Van Zandt
  • Music Tabs
  • Ukulele
• News
• Popular Posts
• Web News
  • Beer News
  • Business News
  • Food News
  • Health News
  • Living and Travel
  • Science and Tech News
  • Wine News

Archive for the ‘Recipes’ Category

Sweet And Spicy Pork Chili

Posted by ben On May - 30 - 2010ADD COMMENTS

Ingredients


1 teaspoon(s) vegetable oil
2 pound(s) boneless pork chops or tenderloin, cut into 1/2-inch cubes
2 shallots, coarsely chopped (about 1/3 cup)
2 clove(s) garlic, minced
2 teaspoon(s) crushed red-pepper flakes
2 tablespoon(s) chili powder
1 can(s) (14 1/2-ounce) low-sodium beef broth
1 can(s) (14-ounce) low-fat coconut milk
1 teaspoon(s) grated fresh ginger
3 medium carrots, peeled and cut on the diagonal (about 1 cup)
3 tablespoon(s) frozen orange-juice concentrate
1 tablespoon(s) low-sodium soy sauce
1/4 cup(s) light brown sugar
6 cup(s) hot cooked rice
Chopped scallions (optional)

Directions

In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add pork; cook until lightly browned -- 6 to 8 minutes. Remove pork, set aside, and reduce heat to medium.

Add shallots and sauté until translucent -- about 2 minutes. Add garlic and cook 1 minute. Add red-pepper flakes, chili powder, beef broth, coconut milk, and ginger. Reduce heat to low and simmer uncovered for 15 minutes. Add carrots and simmer for 10 more minutes.
Add orange-juice concentrate, soy sauce, and brown sugar. Simmer for 10 minutes. Serve warm over cooked rice and sprinkle with chopped scallions, if desired.

Recipes

Honey Roasted Peanuts

Posted by ben On May - 25 - 2010ADD COMMENTS

Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com

Recipes

Honey Roasted Peanuts

Posted by ben On May - 25 - 2010ADD COMMENTS

Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com

Recipes

Chipotle Vegetable Chili

Posted by ben On May - 23 - 2010ADD COMMENTS

Ingredients


Vegetable-oil cooking spray
1 red bell pepper, seeded and diced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
1/2 teaspoon(s) salt
1 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 pound(s) button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon(s) chili powder dried chipotle pepper, stemmed and diced
1 can(s) (19-ounce) white cannellini beans, rinsed and drained
1 can(s) (14 1/2-ounce ) low-sodium vegetable broth
1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes
2 tablespoon(s) chopped fresh parsley leaves

Directions

Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.

Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
To serve: Stir in parsley and serve hot.

Recipes

Peanut Butter Ice Cream

Posted by ben On May - 18 - 20101 COMMENT

2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk


Whisk together the eggs and sugar until light and fluffy. 


Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. 


Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.

Recipes

Roasted Pepper Tomato Bisque

Posted by ben On May - 16 - 20101 COMMENT

Recipes

Butterscotch Haystacks

Posted by ben On May - 11 - 20101 COMMENT

Ingredients:


* 2 cups (4 oz) shredded unsweetened coconut
* 1 cup plus 2 tbsp butterscotch chips
* 1/4 tsp salt
* 1/4 cup semi-sweet chocolate chips


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. Preheat the oven to 325 degrees.


2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.


3. While the coconut is toasting, place the butterscotch chips in a large microwave-safe bowl. Microwave them until melted, stirring after every 30 seconds to prevent overheating.


4. Once the coconut is toasted and the butterscotch chips are melted, stir the salt into the butterscotch chips, and then stir in the coconut, mixing until coconut is entirely coated with butterscotch.


5. Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.


6. After all of the haystacks have been formed, place the chocolate chips in a small bowl and microwave until melted. Stir until the chocolate is smooth, then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.


7. Refrigerate to set the butterscotch and chocolate, at least 30 minutes. Store Butterscotch Haystacks in an airtight container at room temperature or in the refrigerator for up to two weeks.






Source: About.com

Recipes