Key Lime Donuts with Vanilla Bean Salted Caramel &

Key Lime Donuts with Vanilla Bean Salted Caramel & Toasted Pecans

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 3 oz. sour cream
• 3 oz. key lime curd
• 1/3 cup Persian Lime Olive Oil – Can substitute with unflavored EVOO
• 1/4 cup buttermilk
• 1 tbsp. key lime juice
• Zest from one lime
• Vanilla Bean Salted Caramel 
• 1 cup sugar
• 1/4 cup water
• 1/2 cup butter
• 1/2 cup heavy cream
• 1/4 teaspoon fine sea salt
• 2 vanilla beans, about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract

*Toasted coconut & pecans for garnish

For the donuts: In a stand mixer, combine flour, sugar, baking powder, baking soda and salt. Slowly add egg, sour cream, curd, lime oil, buttermilk milk, and key lime juice and lime zest just until moist. Pour batter into a pastry bag or gallon Ziploc bag if a pastry bag is not available. Meat Exporters india

Snip the corner of the Ziploc and pipe the batter into donut pans. Bake 10-12 minutes at 325. Flip out of pan and allow to cool on a wire rack.

For the Caramel: In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves. Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber-colored; about 7-8 minutes. (It will go from amber to burn in just moments, so keep a close eye on the pan!) Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.) Once the butter is melted, remove from the heat and add the vanilla beans, heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy! Buffalo Meat exporters

To complete the donuts: Drizzle salted caramel sauce over doughnuts and top with toasted Coconut and Pecans if desired.

Source: The Front Porch Gourmet 

5 Tips & Tricks for Cooking

Mutton is a tough and strongly-flavored meat that needs to be marinated and cooked well to bring out its unique taste.
It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews. 
When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens. Lal maas from Rajasthan, Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Awadhi Biryanis are some of the popular preparations that capture the essence of Indian culture and tradition. Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavour of meat.
The most important step while cooking mutton is marination. Marinade is a mix of spices used to flavour and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar. Buffalo meat Exporters
5 Tips & Tricks for Cooking Mutton
1. Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.
2. Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevents browning. You should add salt halfway through cooking.
3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.
4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.
5. While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.
It is interesting to know that mutton has a relatively higher amount of iron than chicken, beef or pork. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than chicken, beef, and pork.Tender, flavorsome, succulent and sensational!
If these words are enough to get you salivating, then these recipes are definitely going to take you to the 7th heaven.  Frozen meat exporters
From the classic lamb curry to exciting new flavors, we bring you the best of the lot

Do Not Forget All God's Benefits

If you set aside the technological and industrial changes of today, people are the same today as they were in the days of Jesus. If you look at Jesus' words in the gospels and Paul’s Words in the epistles, you see that they are both telling people that they need the one and only true God. They are telling people that they need to forgive, they need to be kind, and they need to put evil thoughts and behaviors out of their life—that they can’t live their life without God’s help through Jesus Christ. The technology may have changed. The landscape and conveniences may have changed. Cultural ideas and behaviors may have changed, but people are still people. They have the same basic wants, needs, and desires. Meat

I say all that with this thought in mind: People of that day just like this day, suffered from sickness and disease and/or were surrounded by the sick. Supernatural healing was no more accepted or fit into the general public’s everyday thoughts then, than it does today. When Jesus went around from place to place laying hands on and praying for the sick, to some it looked like God had sent a messenger from Heaven, to some a prophet or the awaited Messiah, and to others, some kind of scam artist. There was no more reason for Jesus and what He did to be accepted then, than there is today. 

Your mind could never wrap itself around something supernatural for any reason. Miracles are unnatural, not logical, and outside or your mind's comprehension. Your spirit is capable of knowing and believing its from God. I have prayed for people and have seen many miracles but my mind still hits the wall.

Life always has its skeptics and Jesus was surrounded by them. It did not stop Him. Acts 10:38 NKJV reminds us Jesus' life here on earth saying, “how God anointed Jesus of Nazareth with the Holy Spirit and power, and how He went around doing good and healing all who were oppressed by the devil, because God was with Him.”

One Sunday I greeted a couple that I see most weekends in church. I was reminded of a time about eleven years ago. They walked up to me prior to church starting. She told me that the doctors had given her medical options with limited hope. I am sure they were experiencing an array of emotions that come with such a report, yet they also loved God and believed what Hebrews 13:8 declares; “Jesus Christ is the same yesterday and today and forever.” That means His heart, mercy, and compassion, toward people is the same today as it always has been.

They believed that and asked for prayer. Their words at the time were something like, We appreciate the medical advances of today and the doctors and medical people that help us. They are compassionate and amazing and are trying to do all they can do, but they don't have much hope. They are not God and they are not our Healer. They are not the end of the story. Pastor Burt, will you pray for my wife? I did pray for her as I knew others in the church were also. 

They remind me of people in Jesus’ day that needed healing from God, but were also probably surrounded by doubting family, people, and critics debating whether this Jesus character was real or not. One blind man healed by Jesus was verbally attacked by the doubters of his day. He wasn’t about to enter into the debate. He had already experienced the healing power of God. When they wanted to debate he simply told them, "I don't know whether Jesus is a sinner," the man replied. "But I know this: I was blind, and now I can see!" (John 9:25) 

This couple didn’t care about what others thought. They just knew that Jesus never changes and that James 5:14-15 NKJV instructs, “Are any among you sick? They should call for the elders of the church and have them pray over them, anointing them with oil in the name of the Lord. And their prayer offered in faith will heal the sick, and the Lord will make them well. And anyone who has committed sins will be forgiven.” 

Here they are eleven years later sitting in the sanctuary worshipping God. They are wonderfully happy and are two people that clung to all who their Savior is. Just seeing them puts a smile on my face!

Psalm 103:1-5 (NIV) Praise the Lord, O my soul; all my inmost being, praise his holy name. Praise the Lord, O my soul, and forget not all his benefits—who forgives all your sins and heals all your diseases, who redeems your life from the pit and crowns you with love and compassion, who satisfies your desires with good things so that your youth is renewed like the eagle's. Frozen meat

In His Love,

Pastor Tim Burt

Wild Rice and Turkey Casserole

'Showing We Care With Holiday Fare', by Mississippi's Toughest Kids Foundation

• 1 cup white rice, cooked
• 1 cup wild rice, cooked
• 2 cups diced turkey breast
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 12 oz. evaporated milk
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 eggs, beaten
• 1/2 tsp. salt and pepper
• 1 Tbsp. chopped fresh parsley

Preheat oven to 350 F. Prepare a 8-by-12-inch or 2-quart baking dish with cooking spray. Combine rices and spread evenly over bottom of dish. In a large bowl, combine turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice. Halal Meat

Bake 45-55 minutes, or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Note: Very good served as a side dish with turkey. Look for frozen or canned cooked wild rice at the grocery store. Buffalo Meat

Rosh Hashanah Recipe

Hi All,

This sounds like a great recipe for Rosh Hashanah, it's from the Epicurious site

PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

BY ANNA STOCKWELL EPICURIOUS JANUARY 2016

4/4 fork user rating

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors.

YIELD4 servingsACTIVE TIME30 minutesTOTAL TIME1 hour

INGREDIENTS

1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded

1 1/2 teaspoons kosher salt, divided

1 medium red onion, peeled, quartered

2 teaspoons ground turmeric

1 1/2 teaspoons ground allspice, divided

1/4 teaspoon cayenne pepper, divided

4 chicken legs (thigh and drumstick)

4 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses (see cooks' note)

1/2 cup roasted salted pistachios, coarsely chopped

1/3 cup pomegranate seeds

1/4 cup coarsely chopped dill, plus more for serving

1/4 cup coarsely chopped mint, plus more for serving

PREPARATION

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.

Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking. Buffalo Meat

Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.

Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.

Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

Cooks' Note 

Pomegranate molasses is available at Middle Eastern grocery stores and specialty food stores. You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing. If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.  Frozen Meat

Banana Split Lasagna

Banana Split Lasagna

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• 2 Tablespoons 3 1/2 cups cold milk, divided
• 16 ounces Cool Whip topping, divided
• 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
• 1 (20-ounce) can crushed pineapple, drained well
• 2 (3.4 ounce) boxes of banana cream pudding instant pudding
• Chocolate syrup
• Maraschino cherries (optional)
• Nuts (optional)

How to make it :
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first. Meat exporters
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight. frozen Meat

Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

• 1 cup chocolate graham cracker crumbs 
• 6 Tbsp. butter, soft
• 1/3 cup honey-roasted peanuts, finely chopped
• 1 ½ cups whipping cream, divided 
• 14 oz, sweetened condensed milk, divided 
• 1 ½ cup chocolate chips
• 6 oz. cream cheese, soft
• ¾ cup cream peanut butter

Combine crackers and peanuts in food processor, pulse until all is smooth and well blended. In medium bowl, combine cracker crumb peanut mixture and butter, mix together; press into pie plate, set aside.
Over medium heat pour ½ cup whipping cream in saucepan, stirring frequently until hot; stir in ½ cup sweetened condensed milk and all chocolate chips until smooth. Spoon mixture into crust. Chill 1 hour. Buffalo Meat
In large bowl, beat remaining whipping cream until stiff peaks form, set aside. In small bowl beat remaining milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling. May garnish with chocolate syrup, optional. Freeze 4 hours or until firm.
Let stand 15 minutes before serving. Store leftovers covered in Freezer.
Variation: Use oreo cookies or graham cracker in place of chocolate graham cracker for crust. Halal Meat

Slow-Cooker Garlic-Parmesan Chicken

Slow-Cooker Garlic-Parmesan Chicken

Ingredients

• 1/3 c. plus 2 tbsp. extra-virgin olive oil 
• 2 lb. bone-in chicken thighs 
• kosher salt 
• Freshly ground black pepper 
• 1 lb. baby red potatoes, quartered 
• 5 cloves Garlic, Chopped 
• 2 tbsp. chopped fresh thyme 
• Grated Parmesan, for serving 
• Chopped fresh parsley, for serving 

Directions

1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more. 
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.  Halal Meat exporters
3. Garnish with Parmesan and parsley and serve.