Culinary Anything Edible

Perfect Baked Potato

Bake a potato perfectly every time! With the olive oil & sea salt coating, it'll come out of the oven with crispy skin and fluffy insides that are delicious with your favorite toppings.

Ingredients

4 medium russet potatoes

Extra-virgin olive oil

Sea salt

Cashew Sour Cream

Tempeh Bacon Bits

Chives

Instructions

Preheat the oven to 425°F and line two baking sheet with parchment paper.

Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.

Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.


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Victoriax said:
Crustless muffin quiches.
Easy af to make, whisk some eggs (I used 5) and milk (2 tbsp) together, then mix in whatever veg and herbs you want. Pour into a muffin tray and cook for 10-15 min (makes 12).

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I attempted these "easy as fuck" little fuckers 2 days ago with home grown cherry tomatoes, bacon and little cubes of fetta cheese inside. I greased the brand new non stick tray with butter and they got soooo STUCK :( The tray is SO hard to clean, it's still soaking in my sink after two tries at scrubbing the residue out!

Yours are so cute it's like they're laughing at me!!! :D
 
PheonixxxMonroe said:
I attempted these "easy as fuck" little fuckers 2 days ago with home grown cherry tomatoes, bacon and little cubes of fetta cheese inside. I greased the brand new non stick tray with butter and they got soooo STUCK :( The tray is SO hard to clean, it's still soaking in my sink after two tries at scrubbing the residue out!

Yours are so cute it's like they're laughing at me!!! :D
Click to expand...

Use vegetable oil to grease the tray instead, sides and bottom!
 
Baked apples
This is a great recipe for the Fall season.

Preheat your oven to 375°F (190°C).

2 Cut out holes in apples for stuffing: Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.


If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.

3 Stuff with brown sugar, cinnamon, and extras, dot with butter: Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon called for in the ingredient list) on top of the sugar.


4 Bake: Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream.
 
Apple and cheddar grilled cheese with truffle salami

Ingredients

4 slices multi-grain sourdough, or other hearty bread

3 Tbsp unsalted butter, room temperature, divided

2 cups Kerrygold reserve cheddar, grated, divided

1 large apple, cored and thinly sliced into half moons

2 oz truffle salami or other salami

2 Tbsp Dijon mustard

Preheat a large skillet or griddle to medium heat, then coat with cooking spray.

Spread a thin layer of butter onto each slice of bread. Turn bread over.

Place ¼ of the grated cheese on a slice of bread. Top with a layer of apples and salami, then add another ¼ of grated cheese.

Take top slice of bread and spread a thin layer of Dijon mustard on top, then flip and place mustard side down on top of sandwich. Set aside and assemble remaining sandwich.

Carefully place sandwiches in pre-heated skillet and cook until cheese has melted, and bread is golden brown and crispy, about 3-4 minutes per side. Serve immediately.

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Caramel Apples

Serves

Makes 4 apples

Ingredients

1 recipe Salted Butter Caramel

4 craft or popsicle sticks

4 large, cold apples


Optional garnishes:

½ cup toasted chopped nuts

½ cup chopped chocolate

½ cup cocoa nibs

½ crushed gingersnaps

½ cup melted chocolate in a small piping bag for drizzling

Tips for perfect caramel apples: Wash your apples really well. Apple producers add a thin film of edible wax to make their apples shiny; however, the wax may prevent the caramel from sticking to the apple. Make sure your apples are very dry, same dilemma. Chill your apples, the caramel will harden onto a chilled apple quicker. We like firm, tart, crisp apples for dipping as a contrast to the sweet creamy caramel.

Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples.

While the caramel sauce is cooking and cooling, line a rimmed baking sheet with a silicone baking mat. Insert a craft stick in the stem end of each apple. Dip an apple into the caramel, coating all but the very top of the apple. Lift the apple out of the caramel and hold it over the bowl for a few seconds to allow the excess caramel to drip off. Turn the apple caramel side up and hold for several seconds to set the caramel and transfer to the baking sheet to cool. Repeat with the remaining apples. Some caramel sauce will form a little pool at the base of each apple. Refrigerate for 15 minutes. Once the caramel has chilled a few minutes, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples.

If you are using garnishes, roll the caramel apples in them now. Then return the apples to the refrigerator and chill for at least another hour.

If giving as gifts, after the apples have completely chilled, wrap them in plastic wrap.

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