Aug. 10th, 2012

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Chai concentrate, after Cedars Restaurant with some tips from <lj user="damianaswan">

27 c H2O (about as much as an 8-quart stockpot will comfortably hold)
9 bags decaf orange pekoe tea
9 bags decaf Market Spice tea
1 tablespoon ground cardamom
2.5 tablespoons whole cloves
2 generous teaspoons fennel seed
a smidgen of ginger

Place teabags in water. Place spices in two small fillable tea bags and place those in water. Bring to a boil and keep somewhere above a simmer but below a properly rolling boil for 20 minutes. This will reduce the volume somewhat. Add 3 cups sugar or sugar-equivalent sweetener.  Turn off the heat, remove the teabags, and squeeze the liquid out with chompers. Transfer to pitchers and store in fridge. Mix about 1:1 or 1:2 with milk. 
Makes 5 quarts, based on the measurements on the sides of the pitchers.
nothavanas: (Default)
Double the quick cheeseburger pie recipe. Skip the crust. Fry up as much bacon as will fit in your cast iron skillet and set aside. Saute the onions and garlic, then add the meat. Season with chili powder, cumin, pepper, and Lawry's Seasoned Salt. Swap cornstarch in for flour, using less than half as much. Add probably more than 2 c cheese, and add the now-crumbled bacon back in along with the pickles. Bake in a 9x13 casserole dish. Put the rest of the cheese on 15-20 minutes in, and then bake until melted and bubbly.

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