. 6 tblspns unsalted butter, melted, plus butter for baking dish
. 1 cup cornmeal
. 3/4 cup flour
. 1 tblspoon sugar
. 1 1/2 teaspns baking powder
. 1/4 teaspn salt
. 2 large eggs, lightly beaten
. 1 1/2 cups buttermilk
. Preheat the oven to 220 degrees C. Lightly grease a baking dish.
. In a bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
. In a separate bowl, mix together the eggs, buttermilk, and butter.
. Pour the buttermilk mixture into the cornmeal mixture and fold together.
. Pour the batter into the prepared baking dish.
. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean.
. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
. 8 slices white bread, (crusts removed, bread broken into big chunks)
. 9 gr tomatoes
. 1 peeled cucumber
. 1 large white onion
. 1 green bell pepper
. 2 smashed garlic cloves
. extra-virgin olive oil
. 2 to 3 tblespns vinegar
. 1/2 cup to 1 cup tomato juice, if needed
. Soak the bread in a medium bowl of water to soften, about 15 to 20 minutes.
. Squeeze out the excess water and place in a large bowl.
. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread.
. Add the garlic, season with salt, and drizzle with olive oil.
. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry.
. For the garnish, dice the remaining cucumber, onion and green pepper into 1/4-inch dice and reserve.
. Make a puree of the tomato/bread mixture in a blender with the vinegar.
. Blend in tomato juice to loosen the mixture, if needed.
. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil.
. 85 gr cream cheese
. 1/2 cup mayonnaise
. 1/4 cup crumbled strong blue cheese
. 1 cup of finely chopped celery
. 1 tablespoon unsalted butter
. 48 cocktail hot dogs
. 1/4 cup hot pepper sauce
. 24 slider potato rolls
. 1/4 cup finely chopped onion
. 1 cup of crushed potato chips
. Combine the cream cheese, mayonnaise and blue cheese in a small saucepan.
. Cook over medium heat until smooth, stirring frequently, about 3 minutes.
. Set aside to cool slightly, about 5 minutes, and then stir in the celery.
. Heat the butter in a large skillet over medium heat until melted.
. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes.
. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes.
. Slice vertically and halfway through each potato bun.
. Place 2 buffalo dogs in each.
. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce, some onions and crushed chips.
. 2 cups fresh lemon juice (from about 15 lemons)
. 1 1/2 cups sugar
. bag of frozen raspberries
. Put the lemon juice in a pitcher.
. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves.
. Add the sugar syrup to the lemon juice and top with 4 cups water.
. Taste to make sure it’s sweet enough for you, then add the raspberries.
. Stir the lemonade, then chill in the fridge.