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Pizza Crust

on June 07, 2009

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2 cups warm water
2 tablespoons yeast
1 -2 teaspoons salt
3 tablespoons olive oil
4 1/2 - 5 cups bread flour

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Mexican Rice (Cooks Illustrated)

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. INGREDIENTS 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/

Kombucha links

Original Instructions BBC good food page

Barbecued Chicken Legs

Serves 8 This marinade lends a sticky smokiness, courtesy of the smoked paprika, sugar and balsamic vinegar, even if you’ve cooked the chicken in the oven. For the marinade 3 garlic cloves, crushed 6 tbsp tomato purée 4 tbsp balsamic vinegar 4 tbsp dark brown sugar 4 tbsp Worcestershire sauce 1-2 tbsp Tabasco sauce 2 tbsp Dijon mustard 1 tsp smoked sweet paprika 1 tbsp chilli powder olive oil, to drizzle 8 free-range chicken legs, trimmed of excess fat 1 In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour or overnight. 2 Scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Place on a hot barbecue or grill and cook for about 25 minutes, turning occasionally. When browned, brush the chicken with the marinade and cook for another 10-15 minutes, turning and basting frequently, until cooked through. To test if the meat is done, insert a small knife into the thickest part of a chicken leg

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