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Coldstone on Crack

Coldstone on Crack

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Maggie Moo’s has a large, udder-patterned awning that juts out into the street, luring in all curious passersby. The pumped-up colors match the jazzed-up ice cream served here, where vanilla feels very plain against the sherbet walls.

With 55 flavors, from Egg Nog to Pink Bubblegum, Maggie’s makes sure your every ice cream fantasy comes true. Toppings can be mixed in right in front of you, creating candy or fruit-studded ice cream that is like a blizzard on steroids. There are also shakes, ice cream cupcakes, sundaes, smoothies for the health conscious, and dream cakes. You can order a Spider-Man cake with bright blue cotton candy ice cream, or a more grown-up chocolate Expresso truffle cake topped with chocolate covered coffee beans. Be sure to come hungry, and don’t even attempt to limit yourself to the sorbet, because indulgence is the rule at Miss Maggie’s.

Cold Porcelain Clay Recipe

I was wondering about polymer clay substitutes and decided to experiment with homemade air-dry clays.

This recipes is very fast and easy to make, not to mention inexpensive. There's no need to bake either.

The things that can be modelled from cold porcelain clays are incredible. Its possible to sculpt finer details than polymer clays. Objects dry to a light-weight, stone like texture. Try it and see where your creativity takes you.

Step 1: Set the Towel & Pan

Lay a dry towel across your workspace, then set your empty baking pan on top. Make sure you use a baking pan, not just a shallow sheet pan, so you have enough depth to keep the dry ice from scooting around as you work. The towel will insulate, and also ensures the extremely cold temperature of the dry ice won't bust a crack in your granite, tile, or other counter material.

How do you make crack chicken? (Step-by-step)

First , add chicken broth, chicken breasts, cream cheese and ranch seasoning to cooking vessel.

Next , cover and cook until chicken shreds easily. Remove chicken and shred.

Then , whisk the liquid in the bottom of the cooking vessel, then return shredded chicken to sauce.

Finally stir in bacon, cheese, and green onions.

Chicken breasts, broth, and cubed cream cheese.

Recipe: Salted caramel crack

1 x 250 g pack of salada-style biscuits
200 g butter
185 g (1 cup) soft brown sugar
1 teaspoon vanilla extract
generous pinch of salt
200 g dark chocolate, chopped
50 g slivered pistachios
15 g dried raspberries


Cooking method: Boiling Baking

Rummage through your baking trays to find one that will fit three Salada crackers in one direction and four in the other. You can of course snap them to fit if you can’t find quite the right tray, but this is the sort of surface area you’re after. Line your baking tray with foil and then baking paper, and lay out the Saladas in a single layer.
In a saucepan, melt the butter and sugar together over medium heat, then cook, stirring occasionally, for about 5 minutes. The caramel should be thick and gloopy, and bubbling away sullenly. Stir in the vanilla and salt. Take the caramel off the heat and quickly pour it all over the Saladas. Smooth with an offset palette knife or spatula, if you have one if you don’t have one, get one immediately – for real, it will change your life. (Also, this would be an awesome time to remember that you forgot to preheat the oven. All is not lost: jack it up quickly – 180°C/160°C fan, okay?)
Now, into the oven with the lot for 15 minutes, or until the caramel has darkened to a deep gold. Keep an eye on it, as the caramel can quickly turn. When it’s a good dark colour, remove from the oven and let it cool for a few minutes, then sprinkle the chocolate over the toffee. As the chocolate melts, use your spatula to spread it out evenly – this is extremely satisfying. While the chocolate is still soft, sprinkle over the pistachios and raspberries.
Allow your salted caramel ‘crack’ to cool (not in the fridge, please), then snap into pieces and store in an airtight container.

Annabel Crabb and Wendy Sharpe share the simple recipe to the 'crack' that went viral on Drive's Foodie Tuesday.

Crab-Stuffed Shrimp With Lobster Sauce

Makes 4 Servings

Crab Meat Stuffing:

  • 2 teaspoons unsalted butter
  • 2 tablespoons fine-chopped onions
  • 1 ½ tablespoons dry white wine
  • 2 teaspoons dry mustard
  • 1 large egg, lightly beaten
  • ½ cup seasoned bread crumbs
  • ½ cup heavy cream
  • 8 ounces crabmeat, either lump or backfin, finely chopped Salt to taste

Stuffed Shrimp:

Lobster Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh basil
  • ⅓ cup dry white wine
  • ½ teaspoon chicken base (such as Better Than Boullion)
  • 2 large ripe tomatoes, peeled, seeded and chopped
  • Pinch of white pepper, dried thyme, dried oregano, fresh-grated nutmeg (nutmeg is optional, but recommended)
  • 4 ounces cooked lobster meat, coarsely chopped
  • 1 ¼ cup heavy cream
  • ½ cup half-and-half

To make stuffing:

Melt butter in heavy non-reactive saucepan over medium-high heat. Saute onions about 2 minutes, or until soft. Remove from heat, stir in wine and dry mustard. Add remaining ingredients, mixing well. Mixture will be moist, but you should be able to shape into patties. Can be made ahead to this point and refrigerated covered for several hours or overnight.

To make sauce:

In a medium skillet, melt butter over medium heat. Add shallots, basil, white wine and chicken base. Bring to a simmer and cook 10 minutes, or until wine has just about evaporated. Add tomatoes, seasonings, crabmeat, lobster meat, heavy cream and half-and-half. Bring to boil over medium-high heat, stirring. Reduce heat to medium or medium-low and simmer 30 to 40 minutes or until thickened. Stir frequently. It should be the consistency of lightly whipped cream. Can be made ahead to this point and refrigerated covered for several hours or overnight.

To make stuffed shrimp:

Preheat oven to 350°. Cut each shrimp down the back (where the vein was) to the tail, but not through it. Open shrimp out to butterfly them. Press each gently so they lie flat. Mound about 3 tablespoons stuffing down each shrimp. Spray a large baking dish with non-stick cooking spray and place shrimp stuffing side up in a single layer. Bake in center of oven 15 to 20 minutes, or until shrimp are just cooked through and stuffing is piping hot.

Meanwhile, if necessary, reheat sauce over low heat. Place 3 stuffed shrimp on each of four warm serving plates and spoon about 1/4 cup sauce over each shrimp.

What is a pizza stone?

While a pizza stone is sturdy, heavy and heats up like a stone, it’s actually not a real stone. Pizza stones are flat pieces of unglazed clay that are usually about one inch thick and round. They are meant to fit inside a home oven, so they are usually small enough for a standard oven rack.

Pizza stones exist because most regular home ovens don’t get hot enough to properly cook certain styles of pizza. Thinner crust styles, like Neapolitan and New York pizzas, tend to suffer from the lower heat of a home oven, which is why the crust is never quite right without a stone, no matter how much you labored over making the perfect dough.

Pizza stones absorb heat easily and retain that heat for a long period of time. This mimics the effect of a pizzeria’s brick oven by raising the temperature and providing an extra-hot surface to bake the pizza. The higher heat creates a perfect pizza crust but can also cut the baking time to less than 10 minutes, meaning you can pump out pizzas like a real pizzaiolo.

SHINESTAR 12-Inch Pizza Stone and Pizza Peel 5-Piece Set

Stone Crab Claw Preparation and Serving Tips

How to prepare and serve stone crab properly. Stone crabs are harvested and sold by both recreational and professional stone crab hunters. Eventually, the claws of many of these creatures end up on a plate in the form of a stone crab claw dish. The most traditional way to prepare stone crab claw is to heat up the claws, which is eventually served with either butter or a sauce. However, stone crab claw can also be served cold. Generally, about two and a half pounds of cooked stone crab claw will yield about one pound of claw meat. Florida stone crab claws in particular are notorious for their delicious flavor. Here’s how to prepare them. Stone Crab Claws Served After Stove Heating If you are going to serve stone crab claw after heating the meat on the stove, you should start by heating a pot of water with a small pinch of salt. Stone crab claws should then be placed in a steamer basket and placed in the pot of boiling water with the pot covered. The crab claws should stay in the pot for around 5 or 6 minutes, and then they should be taken out and served fresh. Stone Crab Claws Served Cold Stone crab claws are also often served cold. The stone crab claws must first be cracked open using a mallet or another heavy instrument. Towels or clothes are advised for stopping shells from splattering during this process. The mallet should lightly tap both sides of the stone crab claw’s knuckle. Once the claw is open, it is traditionally served with crushed ice on a tray with lemon wedges.

Coldstone on Crack - Recipes

Commercially caught Stone Crab claws are cooked immediately after harvest and available fresh cooked or frozen. Fresh cooked claws should be eaten within three to four days if packed in ice or stored in the coldest part of a refrigerator. Be sure to only freeze Stone Crab claws that are completely intact and free from cracks in the shell. The thick shell will protect the meat for up to six months in a home freezer. Thaw frozen Stone Crab claws in the refrigerator, allowing 12 to 18 hours for them to thaw completely. The quality will be compromised if they are thawed under running water or at room temperature.

If you have harvested your own Stone Crab claws, don’t put your harvested claws on ice. This could cause the meat to stick to the shell. Set the claws into an empty cooler or your live bait well until you get home. The claws should be cooked immediately.

Pre-boil water before adding the Stone Crab claws. Bring the water back to a boil and cook for six minutes. Any claws that float to the surface are recently-molted claws called “floaters.” They tend not to have as much meat but are still delicious. The claws are ready to eat, warm, straight from the boiling pot, but most like them cold. Take them straight from the pot and put them on ice for approximately 45 minutes.

Since most Stone Crab claws are eaten cold the next step is to prepare some dipping sauces. You can always keep it simple with melted butter or lemon juice. The most common dipping sauce is a mustard sauce, made famous by Joe’s Stone Crab.

Famous “Joe’s Stone Crab Restaurant” Mustard Sauce

3 1/2 teaspoon dry English mustard
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1 teaspoon A-1 Steak Sauce
1/8 cup light cream
1/8 teaspoon salt

Blend the mustard and mayonnaise.
Beat for about 1 minute.
Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

If you aren’t a fan of mustard sauces or just want to try something different here are several others to try.

Key West Cocktail Sauce

1 cup mayonnaise
2 teaspoons hot chili sauce (recommended: Sriracha)
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 teaspoon minced green onions
1 teaspoon Key lime juice, or to taste
1 tablespoon freshly chopped cilantro leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon salt
1 lime, cut into wedges
2 tablespoons picked cilantro leaves, for garnishing

To make the dipping sauce, stir together the mayonnaise, hot chili sauce, ginger, garlic, green onions, lime juice, chopped cilantro, white pepper and salt in a medium bowl and refrigerate, covered for half an hour before serving.

When ready to serve, pile the crab claws on platters, garnish with the lime wedges and cilantro leaves and serve with the Key West Cocktail Sauce.


Those afraid of heat can pare it down to just 1 or 2 peppers, but 3’s actually not as hot as you might think. This dip, found through, is like cocktail sauce gone Southwestern. It’s just enough kick to perk up you and your stone crabs quite nicely.

1 tablespoon butter
3 small jalapenos, seeded and diced
¼ cup rum
1 cup barbecue sauce
1 teaspoon cayenne pepper
¼ cup honey
1 tablespoon fresh cilantro, chopped (optional as garnish)

• Melt butter in a saucepan, add jalapenos and rum and cook over medium high heat until the liquid is reduced by half.
• Add the remaining ingredients and simmer 20 minutes, stirring frequently.
• Serve hot or chilled, garnished with cilantro.


Marinara actually takes its name from the Italian word for sailors, or mariners. It’s the style of sauce fishermen in the south of Italy would make, after selling their catches to rich people — or so the story goes. This version, adapted from, has a little kick, a hint of spice to balance all that sweet, sweet stone-crab goodness.

1 tablespoon olive oil
2 cloves garlic, chopped
5 tomatoes, peeled and finely chopped
1 teaspoon white sugar
1/4 cup water
2 teaspoons chopped fresh basil
½ teaspoon chili flakes (optional)

• In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in chili flakes, tomatoes, sugar, water, basil, salt and pepper.
• Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

There are also many delicious recipes other than simply cold claws and dipping sauces. Here are some favorites.

Mango Marinated StoneCrab Claws

3 pounds medium Florida stone crab claws
2 cups ripe Florida mango, cut into 1/2 inch cubes
3 tablespoons Florida cilantro, finely chopped
2 Florida jalapeño peppers, seeded and minced
4 tablespoons Florida lime juice
1 tablespoon light brown sugar
Florida salad greens

Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer.
Place in a single layer in a shallow dish.
To make salsa marinade, combine mango, cilantro, peppers, lime juice and sugar in a mixing bowl.
Taste for seasoning, adding more lime juice and/or brown sugar as needed.
Spoon the salsa mixture over the meaty part of crab claws.
Cover and marinate in refrigerator at least 2 hours.
Serve claws on a bed of salad greens with mango salsa as an appetizer.

Curried StoneCrab Claws with Hot Marmalade Dip

3 pounds Florida stone crab claws (thawed if frozen)
1/3 cup orange marmalade
1/4 cup Florida lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
1/2 cup butter, softened
1 teaspoon curry powder

Crack and remove outer shell from stone crab claws, leaving meat attached to the moveable pincer.
Set aside.
In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch mixing well.
Cook on medium heat, stirring constantly, until sauce is clear and thickened.
Reduce heat and keep warm.
In a large sauté pan, melt butter on medium heat stir in curry powder.
Add stone crab claws and sauté for 2 to 3 minutes until heated through.
Serve with hot marmalade sauce.

Marinated StoneCrab Claws

2 1/2 pounds frozen Florida stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
1/3 cup orange marmalade
1/4 cup lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1/2 teaspoon ginger

Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw.
Cream together margarine and curry powder.
Spread curry butter over both sides of frozen stone crab claws arrange on broiling pan.
In the meantime, combine remaining ingredients, mixing well.
Cook, stirring constantly, until clear and thickened keep warm.
Place broiler pan with the crab claws about 3-inches from heat source and broil 6-8 minutes, turning once, or until hot.
Serve with hot marmalade dip.

Of course, you can always visit your favorite Florida Keys restaurants and enjoy your Stone Crab claws prepared for you. If you need some recommendations try these.

Making Pizza With a Pizza Stone and Pizza Peel

Transform your regular oven into a pizza oven by baking directly on a hot pizza stone.

Most of us love a good slice of pizza�livery, homemade or frozen pizza. But as much as we want our homemade pizza to taste just like delivery, it&aposs pretty challenging. That challenge is usually with the crust.

One way to ensure a really great pizza crust is to use a wood-burning brick oven that reaches a temperature of at least 600ଏ. Most conventional ovens don&apost operate at such high heat, so you have to do some workarounds. Fortunately, we have a really good one: you can transform your regular oven into a pizza oven by baking directly on a hot pizza stone and removing it with a pizza peel. Here&aposs how to do it.

Using a Pizza Stone

The unglazed clay surface absorbs and distributes heat evenly, producing a crispy crust, but this is how to do it correctly:

  1. Place a pizza stone in the oven on the lowest rack. Placing the stone in a cold oven is very important because if you put the cold stone into a hot oven, the stone will crack and break–it&aposs called thermal shock.
  2. Allow at least 30 minutes for the stone to heat before you cook the pizza.
  3. Let the dough come to room temperature before baking. If cold dough is placed directly on a hot stone, the abrupt change in temperature may also cause the stone to crack.

Pro Tip: Because pizza stones are porous, they absorb odors. Avoid using soap to clean them. Wash with hot water and use baking soda to remove stubborn stains.

Using a Pizza Peel

The best way to transfer a pizza to a stone is to use a paddle called a pizza peel𠄺nd it is much easier to slide a small pizza from a peel than to slide a large one. Here are a few tips:

Watch the video: COLDSTONE QATAR BEST TRICKS IN HISTORY (August 2022).