ohiocook posted: "Today's Menu: Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread For Breakfast this morning I fried up one of my favorites, Glier's Turkey Goetta. I love Turkey Goetta, to me it's just so Delicious and perfect for Breakfast. Every Ti"
For Breakfast this morning I fried up one of my favorites, Glier's Turkey Goetta. I love Turkey Goetta, to me it's just so Delicious and perfect for Breakfast. Every Time I go to Jungle Jim's I pick up a couple of rolls of it. Jungle Jim's is the only store that carries it around here. They also had Simply Potatoes Southwest Style Hash Browns. Again Jungle Jim's is the only one that has them in stock. Anyway, the perfect Breakfast! 78 degrees yesterday in the mid forties with one cold wind blowing. Did a few things around the house and that was it for the day. For Dinner tonight I prepared Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread.
For the Linguine I used Barilla Whole Grain Linguine. It's been a awhile since I've had this. To prepare it I got a medium sized pot and added water to fill just over 1/2 of it. Added Salt and brought it to a boil. When it was a rolling boil Added the Linguine. Boiled for 8 minutes and removed it from the heat and seasoned it again with a bit of Sea Salt and some dried Oregano.
I purchased the Sea Scallops at Jungle Jim's yesterday. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Linguine was cooking I prepared the Scallops. The Scallops were in a plastic bag and added them to a bowl. I then added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I've used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.
I got a medium size skillet and sprayed it Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!
To serve the Dish, in a bowl I made a bed of the just cooked Linguine. Sprinkled some Sea Salt and Grated Parmesan Cheese to the Linguine. Then I added those Delicious Scallops to top it off! Oh what Dish! The Linguine was so good and the the Sweet Meat taste of the Scallops, the perfect match! I had also baked a loaf of Garlic Bread, great with any meal! For Dessert/Snack later a bowl of Skinny Pop - Popcorn with a Diet Lemonade/Tea Snapple to drink. Take Care All!
Barilla® Whole Grain Linguine Barilla® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.
PERFECT FOR ... Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means "little tongues" in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente every time, delivering the delicious taste and texture you expect in every bite. https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine
Sea Scallops Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the "nut."
Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.
Why they're healthy: Scallops are more than 80 percent protein. "One 3-ounce serving provides 20 grams of protein and just 95 calories," says Bowden. They're also a good source of both magnesium and potassium. (Clams and oysters provide
Akum Raj Jamir posted: " Decadent Homemade Caramel Sauce / Easy Caramel Sauce This homemde caramel sauce is made with just 3 basic ingredients and is oh-so-easy caramel sauce. Making your own caramel sauce from scratch is a lot easier than you might think! It's real quic"
This homemde caramel sauce is made with just 3 basic ingredients and is oh-so-easy caramel sauce. Making your own caramel sauce from scratch is a lot easier than you might think! It's real quick and is ready under 15 minutes. This caramel sauce is so simple and extremely delicious, you'll never want store-bought caramel sauce again! We love keeping a jar in the refrigerator.
Rich and delicious, this easy caramel sauce is perfect for all sorts of recipes! Use it as a filling in cakes and pies, drizzle it over ice cream, cakes, brownies and desserts, use it as a dip for apple and churros or just eat a spoonful of it to satisfy your sweet craving!
Homemade Caramel Sauce is EASY to make! Takes only 10 minutes. There's really no reason to buy it when you can so easily make it at home with just three simple ingredients — sugar, butter, and cream. All this goes inside the pot one after the other and then cooking them into a smooth, creamy mixture. How easy is that?! You'll learn how to make caramel sauce in no time!
It is one of my favourite recipe which I just love to make it again and again. It is insanely easy and taste divine. From the day I nail it to make a perfect caramel sauce at home, there's no turning back at store bought caramel sauce - its quick, easy and preservatives free!
WHAT IS A CARAMEL SAUCE?
A thick and smooth mixture used to be served as a sweet topping or use as an ingredient in making variety of desserts. Caramel sauce are prepared by cooking sugar until it melts and darkens into a nutty brown colored substance and then adding other ingredients such as butter, cream and salt. Most often caramel sauce is added to cookies, bars, cakes, pies, puddings, candies and also used as dips and drizzle over ice cream, cakes and desserts. The list is endless
TYPES OF CARANEL SAUCE - WET CARAMEL AND DRY CARAMEL
There are typically two different versions of caramel sauce - wet caramel and dry caramel. Wet caramel refers to caramel that has been made by adding water to the sugar during the heating process. Adding water can help to distribute heat evenly across the mixture to prevent burning and crystallization. Dry caramel simply refers to sugar caramelized without water added.
HOW TO MAKE EASY HOMEMADE CARAMEL SAUCE
To make caramel sauce, first you start by heating the pan. Once the pan is heated add in the white granulated sugar. As the sugar heats, it will melt and start to "caramelize" (hence the name "caramel"), changing color and creating caramel flavors.
Once the sugar has all dissolved and turned brown, we then add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.
Once the butter is melted completely, we add heavy cream. This will allow the mixture to be loose enough to be used as a sauce.
NO CANDY THERMOMETER CARAMEL SAUCE
Yes, you can easily make this caramel sauce without a candy thermometer. Heat the sugar at a low-medium heat and just keep an eye on the melting sugar so it doesn't burn. Wait patiently and do not stir the sugar. Stirring the sugar will lead to crystalisarion.
For making a perfect caramel sauce at home all you have to do is follow some instructions carefully and I bet you will be extremely happy with the results and would love to make it again and again. Do try and share your thoughts about the recipe in the comments below.
HERE'S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE HOMEMADE CARAMEL SAUCE
Heat a heavy bottom sauce pan or pot over medium heat. Add in the sugar spreading it well. Allow the sugar to melt over medium heat without stirring.
When the sugar starts to melt you can tilt the pan at regular intervals. The sugar will eventually melt into a thick brown colored liquid. Now stir and see that the sugar is melted completely. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Stir and allow sugar to melt completely over low-medium heat.
After the butter has melted and combined with the caramelized sugar, cook for 1 minute over low-medium heat.
Now stir in the heavy cream. Stir well and allow to boil for 1 minute. It will rapidly bubble in the pan as it boils. Do not over boil it into a thick sauce, it will thicken as it cools down.
Remove from heat and at this stage stir in the salt if using salt. Allow the caramel sauce to cool down before using or storing in jar or container.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
SOME PRO TIPS AND TRICKS: ● Make sure you have everything ready on the cooking counter before you begin. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. ● All ingredients should be at room temperature, especially when we store butter and cream in refrigerator. Take them out from the refrigerator ahead of time. ● The flame should be in between low to medium. Do not melt the sugar on high flame, you will end up burning it. ● Highly recommend to use granulated sugar. ● Heavy cream also called as whipping cream is best, gives a much better and rich creamy texture. You may also use fresh cream which has lesser fat content. ● I have used salted butter, unsalted butter may be used instead. You can use whichever you prefer. You may also add ¼ teaspoon salt if using unsalted butter or just ignore it. ● You can turn this into a salted caramel sauce by adding 1 teaspoon salt once your caramel sauce is ready. ● The caramel sauce will thicken as it cools down and stored in refrigerator. So dont get tempted to over cook and thicken them. ● You can heat it in a microwave or over stove whenever you want to use them. ● You can store this in an airtight jar or container for up to 1 month in refrigerator. Also can be freezed for up to 3 months. ● This caramel sauce is great for gifting.
RECIPE CARD
Caramel Sauce (Easy Homemade Caramel Sauce)
This homemde caramel sauce is made with just 3 basic ingredients and is oh-so-easy caramel sauce. Making your own caramel sauce from scratch is a lot easier than you might think! It's real quick and is ready under 15 minutes. This caramel sauce is so simple and extremely delicious, you'll never want store-bought caramel sauce again! We love keeping a jar in the refrigerator.
heavy bottm pan
silicone spatula
1 cup sugar ((200 grams))
6 tablespoon salted butter or unsalted ((85 grams))
½ cup heavy cream ((120 ml))
Heat a heavy bottom sauce pan or pot over medium heat. Add in the sugar spreading it well. Allow the sugar to melt over medium heat without stirring.
When the sugar starts to melt you can tilt the pan at regular intervals. The sugar will eventually melt into a thick brown colored liquid. Now stir and see that the sugar is melted completely. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Stir and allow sugar to melt completely over low-medium heat.
After the butter has melted and combined with the caramelized sugar, cook for 1 minute over low-medium heat.
Now stir in the heavy cream. Stir well and allow to boil for 1 minute. It will rapidly bubble in the pan as it boils. Do not over boil it into a thick sauce, it will thicken as it cools down.
Remove from heat and at this stage stir in the salt if using salt. Allow the caramel sauce to cool down before using or storing in jar or container.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Make sure you have everything ready on the cooking counter before you begin. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
All ingredients should be at room temperature, especially when we store butter and cream in refrigerator. Take them out from the refrigerator ahead of time.
The flame should be in between low to medium. Do not melt the sugar on high flame, you will end up burning it.
Highly recommend to use granulated sugar.
Heavy cream also called as whipping cream is best, gives a much better and rich creamy texture. You may also use fresh cream which has lesser fat content.
I have used salted butter, unsalted butter may be used instead. You can use whichever you prefer. You may also add ¼ teaspoon salt if using unsalted butter or just ignore it.
You can turn this into a salted caramel sauce by adding 1 teaspoon salt once your caramel sauce is ready.
The caramel sauce will thicken as it cools down and stored in refrigerator. So dont get tempted to over cook and thicken them.
You can heat it in a microwave or over stove whenever you want to use them.
You can store this in an airtight jar or container for up to 1 month in refrigerator. Also can be freezed for up to 3 months.
This caramel sauce is great for gifting.
Condiment
American, world
caramel, homemade sauce, sauce
USES FOR CARAMEL SAUCE
Caramel Sauce can be used in many ways. You will love homemade salted caramel with many recipes too. It's the perfect topping for so many things! Here's are some listed below. ● Use as fillings tarts, apple pie, chocolates, cinnamon rolls etc ● Pour it over ice cream. ● Drizzle it over cakes ● Spread it over cake filling in layer cakes. ● Stir it into a Mocha Frappuccino or milkshakes. ● Drizzle it over brownies and cakes. ● Layered it in a chocolate trifle. ● Use it as a dip for fruit or churro. ● Pour into decorated jars and give it as a gift for the holidays or just like that. ● Use it cake frostings like whipped cream, chocolate ganache, buttercream. ● Eat a spoonful just as it is to satisfy your sweet tooth carving.
CAN I TURN THIS INTO SALTED CARAMEL?
Absolutely yes! Just stir in 1 teaspoon of salt once your caramel is finished. Want other flavors? You can add flavors like a ½ teaspoon of cinnamon or vanilla extract/essence.
CAN I MAKE CARAMEL SAUCE AHEAD?
Yes off course! Homemade caramel sauce can easily be made ahead and store in refrigerator. Caramel sauce is great served warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container up to 1 month. You can warm it slightly or keep the jar out in the counter ahead of time to make it more drizzle-able.
HOW TO FIX A GRAINY CARAMEL SAUCE?
You can add 2-3 tablespoons water and bring it to a boil to re-dissolve the crystalized sugar. Once it's smooth remove it from heat and allow to cool down.
WHAT IS THE TEXTURE OF THIS CARAMEL SAUCE?
The caramel sauce will be pouring consistency liquid when it is ready. As the caramel cools down gradually, it solidifies into a chewy and sticky texture. After refrigerating, the caramel becomes thick and more sticky. You can heat it up to bring it back to a liquid consistency.
HOW TO STORE CARAMEL SAUCE?
Caramel sauce can be easily stored in the refrigerator for up to 1 month. After the caramel sauce cools down completely, pour it into a clean glass jar or container. Refrigerate for up to 1 month. The caramel sauce solidifies as it cools down, but you can reheat in the microwave or on the stove to make it liquid consistency again.
You can also freeze the caramel sauce in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before using it.
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