321 Slices
Medium 9780762780983

Front Range

Williams, Lee Globe Pequot PDF

Front Range

p son C a

34

. nA ve

S S t Vr a i

34

257

60

Welch

Reservoir

BREWERIES

Newell

Lake

287

Twin Sisters

Peak East

Terry Lake

66

Buckingham

Park

Boulder

Reservoir

Park

Platt/Rogers

Memorial Park

Gross

Reservoir

119

25

Panama Reservoir

Number 1

52

Boulder

Mountain

Park

Eldorado

Canyon

State Park

De

nv

Marshall

Lake

Bo

6

Idaho

Springs

40

Clear Creek

Canyon Park

Denver 475

Mountain

Park Site

BeerLovers_CO_3pp_CS55.indd 102

6

Genesee

Park

66

103

Mt Galibraith

Park

Elk

Meadow

Park

74

74

i ke

70 10

72

Long Lake

Ranch Park

58

Windy

Saddle Park

Apex Park

70

Matthews/

Winters Park

Red Rocks

Park

Mt Falcon

Park

85

76

270

70

Wheat

Ridge

6

William F Hayden

Green Mountain

Park

121

391

North Dinosaur Park

Bear Creek

Lake Park

2

Rocky

Mountain

ArsenalNational

Wildlife Refuge

Peña Blvd.

Commerce

City

Denver 287

40

2

30

25

95

Denver

International

Airport

470

470

2

6

470

85

Thornton

70

Barr Lake

State Park

Barr Lake

2

36

95

40

76

76

Westminster

93

North Table

Mountain Park

Centennial

Cone Park

Stanley

Lake

8

20 miles

470

44

287

52

10

Broomfield

d

rnp

Standley

Lake

Park

119

40

ul

121

White Ranch

Open Space

Park

46

6

Tu

119 Golden Gate

Canyon

State Park

5

Pumphouse Brewery & Restaurant

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Menu 11. THE FIXINS BAR

Brian L. Patton New World Library ePub

104

The Sexy Vegan’s HAPPY HOUR AT HOME

Loaded Baked Potato Flatbread

1 ½ pounds Yukon Gold potatoes, peeled and quartered

2 tablespoons thinly sliced fresh chives

¼ cup vegan margarine

⅔ cup unsweetened soy creamer or nondairy milk, warmed or at room

temperature

Salt and pepper

Extra-virgin olive oil for the baking sheet and brushing the dough

1 pound store-bought pizza dough or Basic Pizza Dough (see recipe,

page 13), at room temperature

12 ounces vegan cheddar cheeze, shredded

Toppings

2 scallions, thinly sliced

8 ounces store-bought vegan bacon or 16 strips Tempeh Bacon (recipe

follows), browned and finely chopped

3 Roma tomatoes, seeded and diced

One 15-ounce can vegan chili, warmed

1 ½ cups vegan sour cream

Preheat

the

oven

to

400F.

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Drain

the

potatoes

and

return

them

to

the

empty

pot.

Cook

them

over

low

heat

for

1

to

2

minutes

to

help

dry

them

out.

Pass

the

warm

pota-

toes

through

a

potato

ricer

or

food

mill

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Medium 9781574415889

Chicken and Game

Kim Stanford and Bill Backhaus University of North Texas Press ePub

CHICKEN AND GAME

We make some unbelievable chicken recipes, plain and simple. Chicken is so versatile, whether roasted, grilled, broiled, or fried. It makes a great salad, or makes a good salad even better. Our chicken dishes will captivate your guests or simply make you the family hero—dishes like Bourbon-Soaked Chicken with Applewood-Smoked Bacon and Vermont Cheese. We have “Real” Oven-Fried Chicken, and yes, it really works without frying. Your kids will love it. Then, of course, there’s our Herb-Crusted Parmesan Chicken. That’s right, gluten-free Parmesan chicken. We think it’s about time.

We also recommend this very important step: Use only organic, free-range chickens that are plump, with a creamy appearance, no visible blemishes and definitely no odor. Bonus: You’ll be amazed at the wholesome flavor and supple texture of fresh organic pasture-raised chicken. Before cooking, place the chicken in a nonreactive bowl and cover with apple cider vinegar for 20 minutes to remove any impurities. We use the vinegar as a cleaner, not as a flavor. Rinse, pat dry, and refrigerate until ready to use.

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Medium 9781574410761

VEAL

Patty Vineyard MacDonald University of North Texas Press PDF

Veal

177

off all excess flour. Heat the butter and oil and sauté the veal about 5 minutes over medium heat, turning the meat only once. If skillet is not large enough, as soon as first slices are done, pile on a plate and keep warm. Then return all veal to the skillet, add the chicken broth.

Simmer until the liquid is reduced by one-half. Add the lemon juice and the thin slices of lemon. Heat only until lemons are hot. Correct seasonings. Add parsley at the last minute. Serve with the sauce poured over and garnish with the hot lemon slices.

Reader’s Request

One gets a feeling the French see Americans coming and say, “Give them the sauce.” However, the French sauces are delicious, and all generously doused with wine. I must say I think veal dishes are better with a spot of wine added.

VEAL À LA CRÈME

For 6 or 8

1 teaspoon sugar

¼ cup thinly sliced onion

3 pounds lean veal stew meat

1½ cups chicken stock or water

2 tablespoons butter

2 tablespoons flour

½ cup dry white wine

½ cup whipping cream

Salt and white pepper

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Medium 9781449309046

2. Cutting

Kevin Kelly Maker Media, Inc ePub

My wifes grandmother seems to effortlessly make dozens of wonderful apple pies. And yet, she has poor hand strength due to advanced rheumatoid arthritis. Finally, we convinced her to pass along the secret behind her pie-making success: She uses one machine to peel/slice/core her apples.

Simply poke the three prongs into the base of an apple and turn the crank. Before you know it, a lovely spiral of apple skin will unfurl before you, leaving a perfectly cored and peeled apple that can be quickly cut into quarters and thrown into a pie.

As soon as you see the device in action, its obvious just how elegant the mechanism is. Its safe for children to use, once the apple is situated on the prongs. Best of all, it makes prepping apples so simple youll wish you had one years ago. Theres a version that clamps to a kitchen bench, but I find the models with a vacuum base are the same price and are far easier to set up and use.

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