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https://www.allrecipes.com/recipe/269033/homemade-chocolate-hazelnut-spread/

Making your own chocolate-hazelnut spread is easy and lets you use ingredients that are tastier and healthier than the original.

Prep Time: 10 mins
Additional Time: 30 mins
Total Time: 40 mins
Servings: 8
Yield: 8 servings

- ¼ cup white sugar
- ¼ cup raw sugar
- ¾ cup toasted hazelnuts
- 4 ounces 70% dark chocolate, chopped
- ¼ cup powdered milk
- ¼ cup light vegetable oil

Directions
1. Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.

2. Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.

3. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

Nutrition Facts (per serving)
270 Calories
19g Fat
24g Carbs
3g Protein

What you need:

3 lbs Russet Potatoes
3 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
1/2 Teaspoon Black Pepper
Dry Rosemary (crushed between the palms of your hands)

Instructions:

Preheat oven to 450 degrees and line some baking sheets with parchment paper.

While oven is heating, cut potatoes in half and then in half again to make slabs. Take those slabs and cut them into 1/4 inch thick fries.

Add all ingredients to a large mixing bowl (or ziploc bag if you don't have one) and mix by hand until the fries have a good coating.

Put the fries on the sheets and in the oven.

Bake for 25 minutes, then take them out and flip them so they cook evenly on the other side. Return to oven for another 10-15 minutes.

If the fries aren't crispy enough, you can broil them for another minute or two.

Enjoy!

Baked a nice porchetta, my first one. It came out as planned. Pretty grubbin' if you like bacon, and who doesn’t like bacon? I used an actual slab of pork belly around the pork loin, rather than bacon around a pork loin. Wife made a killer fresh green bean dish and some bomb artisan potatoes in the oven(s).
It was just the two of us. We’re around people all day everyday, so it’s nice to just chill at home together.

Cheese Burger or death.

Edit:

I think I have my Burger recipe finished (I've said that before).

I keep it simple.

Form the Patties to the bun.

Keep them thin. 1/4 - 3/8

I can't stress enough to not overly handle and squish the beef. Lightly form them.

Season individually. I like, heavy amount salt, medium amount garlic and light pepper.

I go for BBQ sauce personally.

Grill according

Medium beef, press. Lean beef do not press.

Good quality melted cheese of choice.

Personally, not toasted bun.

Serve as a double burger.

I have created a way to cook meat in the oven that is on par with BBQing.

Marinate, season and prepare.

Heat cast iron skillet on high for 5 minutes.

Sear each side for 2 minutes.

Oven cooking preparation (preheat to 375)

Take aluminum foil and roll (crumple) strips the thickness of a drumsticks, make enough to cover bottom of casserole dish every 1". This is done to keep the meat raised off of the bottom of the dish. You want to prevent the meat from steaming and cooking in its own juices and allow for air to circulate under the meat.

Place meat on top of foil in dish.

cook for 25 minutes.

I also use this self created method for steaks and it works great. Nothing is as good as BBQing with charcoal, however, this is the best method I have ever used for oven meat cooking.

I also used this method for frozen chicken and it worked great so that problem is solved.

I'm so sick and tied of homeless people.

Cook your turkey to an internal temp of 150, not 165. It will kill bacteria and will be unbelievably juicy. Check multiple spot to ensure you don't hit a single hotspot.

My wife loves the things. She also hates fat on her steak. Perfect. I say this is a no recipe because there's not any specific measurements needed.

Step 1:
Cut the fat off your steak, and chop it into smaller chunks. Put it in a small pot on medium to low heat and let the fat render down. Pour it off into a something using a napkin or paper towel as a filter to catch the bits. At this point, you can use what you need and the rest seems to store forever in the fridge. As they say, this can be done well in advance.

Step 2:
Mix equal parts, eggs, flour, milk. That's it. If you're using a 12 hole muffin pan, I find one egg equals around three holes. So, 4 eggs go into the measuring cup, match the same amount of milk and flour, and you have enough for twelve. Here's where you can go a few ways. Let it rest, refrigerate it, use it right away. If you want a cup shape for holding gravy or other goodness use cold batter, or a more hollow puffy result use warm. Side note: I came across this seasoning the other year, Everglades Seasoning (the all-purpose original), it's super salty, so you don't need much, but it's great to add. I'm not a sponsor, I just like it. Otherwise, a bit of salt does the trick. I also throw in some herbs at times. Mix in the seasoning just before cooking.

Step 3:
Add about a 1/8 tsp of the fat, or whatever oil you have, to each muffin cup. Throw it in the oven and preheat to 450F. When the oven beeps that it's at temp, pull the pan out, pour in the batter around half full for each cup, and put back in oven for 20 minutes. This works for me using beef fat. You want the pan and oil to be smoking hot when the batter hits, but not burnt hot. If you're using other oils keep an eye on it to figure out how long it needs to heat up. You may need to preheat oven first, and then pan and oil.

Give them a peek after 20 minutes, maybe they need a little more time, maybe not. Serve right away. If not, put on cooling rack so they bottoms don't get over done sitting in the pan.

Enjoy!

tldr: Use equal parts eggs, milk, flour, with some seasoning. Pour into lightly oiled and piping hot muffin cups and bake at 450F for 20 minutes.

https://files.catbox.moe/kdaezb.jpg


Every time.

https://www.youtube.com/watch?v=oh7oPAZH4yY

I especially like the added benefit of homemade stock for use in the gravy and recipes for leftovers.