CAN'T GET ENOUGH

Its that time to talk about fashion businesses, companies, boutiques and other place I've visit all over the world. I was looking for a job in Atlanta and came across this amazing website. In fact the most amazing scarf. These are two sisters who have some fun and unique designs. This year we featured somewhat the same idea, but this is far beyond intriguing. http://iidesigns.com/lookbk9.htm

Ingredients 24 ounces, weight White Button Mushrooms ⅓ pounds Hot Pork Sausage ½ whole Medium Onion, Finely Diced 4 cloves Garlic, Finely Minced ⅓ cups Dry White Wine 8 ounces, weight Cream Cheese 1 whole Egg Yolk ¾ cups Parmesan Cheese, Grated Salt And Pepper, to taste Preparation Instructions Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizab...

Prep Time: 15 Minutes Cook Time: 5 Minutes Difficulty: Easy Servings: 6 Ingredients Beef Brisket Leftovers 1 package Small Corn Tortillas 1 can (about 16 Oz.) Refried Beans 1 can (about 8 Oz.) Hot Tomato Sauce Or Chili Sauce (optional) Pico De Gallo Shredded Cheese Lettuce Sour Cream 1 whole Avocado Vegetable Oil Preparation Instructions Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 3 tortillas per tostada. In a small bowl, mix the refried beans with just a bit of hot tomato sauce or other hot sauce to give a bit of a kick. Peel and dice an avocado, finely chop some lettuce and get ready to assemble. Grab a crispy tortilla and set it on a cookie sheet. Now layer beans, cheese, ...

Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Intermediate Servings: 12 Ingredients 2 pints Fresh Blackberries ½ whole Juiced Lemon ¼ cups Sugar 1-½ cup Half-and-half 1 cup Sugar 5 whole Egg Yolks 1-½ cup Heavy Cream Preparation Instructions Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) unti...

4 Slices thick-cut bacon, cut into 1/2-in. pieces 1 lg. shallot, finely chopped 3 c. fresh corn kernels 1 lg. Yukon gold potatoes (8oz.), peeled and shredded 1/8 tsp. smoked paprika plus additional for garnish 2/3 c. water 4 c. low-fat (1%)milk Salt and pepper 1/4 c. packed fresh cilantro leaves In 12-in skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate up to overnight. Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender. Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold,at least 3 hou...

Ingredients For Cake box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 egg 1 ounce red food coloring (recommended: McCormick) For Cream Cheese Layer 16 ounces cream cheese, softened (recommended: Philadelphia) 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract (recommended: McCormick) Directions Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside. In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside. In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool compl...

Ingredients 6 pounds beef brisket Salt and pepper 2 packets (1 1/2 ounces) meatloaf seasoning (recommended: McCormick) 1 bottle (12 ounces) beer 2 cups apple cider (recommended: Treetop) 1 cup sliced onions 2 cups BBQ sauce (recommended: KC Masterpiece) 1 cup soaked hickory or oak wood chips Directions Set up grill for indirect cooking over medium heat (no direct heat source under brisket). Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil. Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips ...