BUFFALO CHICKEN STEW: 2Lbs chicken breasts, cubed. sauté in oil until cooked. Add salt, pepper, garlic and onion. Cook fully but do not brown. Add to crockpot with a bottle and a half of wing sauce and a dry packet of ranch dressing. Cover with a bag of mexican cheese blend and a bag of cheddar cheese. Cook high 2 hrs or low 4 hrs until cheese completely melts.
CROCKPOT BARBECUE: You can assemble this the night before, start cooking it in the morning on the way to work and finish it that evening, or assemble it and start cooking it at about 9-10pm Friday night and finish it for a noon Saturday picnic. You can also replace the Dr. Pepper concentrate with 24-32 oz. sweet chilli sauce (like Mae Ploy) and serve this on buns OR over rice. 4-8 lb. pork roast shoulder. 24-32 dinner rolls or slider buns aka small hamburger buns. 3 capfuls aka 9 TBSPs aka 4.5 fl. oz. of Dr. Pepper concentrate (aka Sodastream "Dr. Pete" concentrate). 2 bottles (48-54 ounces) of your favorite barbecue sauce (or make your own ketchup/mustard/hoisin/Dr. Pepper concentrate/molasses sauce to taste - OR 2 bottles (64 oz.) of sweet chili sauce (e.g., Mae Ploy)). Put the crockpot on a baking sheet to protect the counter from water. Set the crockpot to HIGH. Add the pork shoulder fat side down and cover with a 3 capfuls of Dr. Pepper concentrate. Cover with lid and cook on HIGH for 6-8 hours or until the meat pulls apart easily with a fork. When the meat is done, it will shred easily. Keep cooking until it does. Transfer the meat into a large bowl. With two serving forks, shred the meat, discarding any remaining fat, bones, or unwanted parts. When in doubt, throw it out. Most of the fat will have melted. Return the shredded meat to the crockpot. Stir enough of the sauce into the meat until the meat matches the color and consistency you want when you serve the finished barbecue, reserving enough sauce to serve at table. Turn off the slow cooker and leave for one hour. Serve on hamburger buns or rolls with additional barbecue sauce and slaw at table.
FRIED CHICKEN: Preheat oven to 375. Make seasoning ratio of 1/8 tsp baking powder/1 tsp seasoned salt/1 tsp chicken bouillon powder/1 tsp buttermilk powder/2 TBSPs AP flour and shake pieces in a ziptop bag. Deep-fry until brown in 350-375F oil and bake 375F to an internal temp of 160F.
BLACK FRIDAY GUMBO: Software: 1-2 pounds leftover turkey meat, preferably dark meat. 1 package turkey bacon. 1 package turkey polish sausage. 2 large bottles spicy low-sodium V-8. 2 TBSP chicken bouillon powder. Black pepper. one large yellow or white onion. One green bell pepper. One head of celery stalks. 6-12 oz. mushrooms. Hot sauce and/or salsa to taste. 1 TBSP File powder. Hardware: Stock pot. Frying pan. Pour the V-8 into a stock pot and heat to a very slow boil. Mince the onion, pepper, celery and mushrooms. Cut the roast turkey into bite-size pieces and refrigerate. Cut the bacon and sausage into bite-size pieces. Broil the sausage, bacon and vegetables on a sheet pan, turning them until everything on the sheet pan has slightly charred so it retains some crispness in the gumbo. Add contents of sheet pan to the pot. Boil, stirring occasionally, until liquid reduces by a third. Remove from heat and cool on the stove to room temperature. When cooled, add turkey meat and file powder. Season to taste with chicken bouillon powder and black pepper. Add salsa and/or hot sauce to taste. Serves 6-8.
FRIED RAVIOLI: crack an egg on the kitchen counter. Add a teaspoon of salt. Add AP flour and mix with a fork until the dough won't absorb any more flour. Move the remaining flour to one side to make room to roll the dough. Use a rolling pin or pasta roller to make rectangles of dough about 2.5" by 5". Place a piece of turkey ravioli and a small cube of cheese on the dough, fold and seal. Boil all the ravioli and place on a wire rack over a sheet pan. Dry the ravioli with a paper towel and fry the ravioli, 3-5 at a time, in light aka virgin (NOT extra-virgin) olive oil at 350-375 degrees until medium brown. Place the finished ravioli into a paper bag with 2 cups grated parmesan cheese and shake to coat. Return finished ravioli to sheet pan. Adjust the heat setting of the burner and the number of ravioli in each batch to keep the oil between 350 and 375 degrees. Serve with puttanesca or spicy marinara sauce.
SAUSAGE RIGATONI: Grill a pound of hot italian sausage, loose with casings removed (or caseless.) Break sausage into small pieces as it cooks. Boil a box of rigatoni. Drain rigatoni. Add rigatoni to sausage & mix, coating all the rigatoni with the oil from the sausage to keep the rigatoni from sticking. Add 2 jars of marinara sauce and shredded (NOT grated) parmesan.
CUSTARD PIE: 1(9 inch) unbaked pie shells, deep dish 1 egg white 3 eggs, beaten 2TBSP cornstarch 1 cup white sugar .25 teaspoon salt 1 teaspoon vanilla extract 9 oz. unsweetened condensed milk 0.25 teaspoon ground nutmeg 3 drops yellow food coloring (optional). Preheat oven to 325 degrees F. Mix together three eggs, cornstarch, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring. Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 50 to 60 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
PARSLEY CHIMICHURRI: 6 cloves garlic 3 bay leaves 2 jalape?? chiles, with seeds, coarsely chopped 1-1/2 tablespoons salt 1/2 cup finely minced fresh curly parsley 1/2 cup fresh finely minced flat-leaf parsley 1/4 cup fresh finely minced oregano 1/4 cup distilled white vinegar 1/3 cup extra virgin olive oil 1 (5-pound) whole beef tenderloin Salt and freshly ground pepper. 1. To make the chimichurri, combine the garlic, bay leaves, jalape??s, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can pur? with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside. 2. Prepare a medium-hot fire in the grill. 3. Trim the meat and remove any silverskin. Cut into 2-1/2 -inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side. 4. Lightly oil the grate and place the meat on the grate. Grill for 3 minutes on each side for medium-rare. 5. Transfer the meat to a serving plate. Serve with the chimichurri on the side.
CRISPY OVEN FRIES: Heavy-duty rimmed baking sheet; 4 russet potatoes (24-32 ounces total), peeled and cut into 1/2-inch-thick fries; 6 tablespoons??egetable oil; 1 tablespoon cornstarch; 1 teaspoon salt.
MICROWAVE POTATOES Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels. Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat. Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels.
MICROWAVE CHOCOLATE MUG CAKE: Note: you can replace the sugar and cocoa powder with hot cocoa mix, the milk with powdered milk, and the egg with two egg whites' worth of powdered egg white, but you'll need to add more oil to soften the batter to a cake-batter consistency. 4 tablespoons (40g) cake flour. 3 tablespoons sugar. 3 tablespoons cocoa powder, any kind. 1/8 teaspoon baking powder. 1/8 teaspoon salt. 1 egg, beaten. 3 tablespoons (49g) milk. 3 tablespoons oil. 2-3 drops vanilla. Grease a tall, large mug. In a small bowl, mixing each ingredient as you go, add the flour, sugar, cocoa, 1/8 teaspoon baking powder and 1/8 teaspoon salt. Add egg and mix into dry mixture. Add vanilla and milk and mix well. Add and mix oil a little at a time until the batter loosens to a cake-batter consistency. The amount of oil required varies depending on whether you use dry or fresh ingredients above. Pour this mixture into the mug, scraping out with a spatula. Place in microwave on high for 2+ minutes until the cake structure sets but is still moist.
CHUCK ROAST: Rub: 3 TBSPs cornstarch. 4 tsps onion powder. 2 tsps light brown sugar or molasses. 2 tsps salt 1 tsp pepper. 1 tsp garlic powder. 1 tsp instant coffee powder. 1 tsp dried thyme. 1/2 tsp celery seed. Chuck Roast: 4-lb (or 2 2-lb; you're going to cut it anyway) boneless beef chuck-eye roast. 2 onions, peeled and quartered. 6 small red potatoes, scrubbed and quartered. 4 carrots, peeled and cut into 1.5" pieces. 2 bay leaves. 2 TBSPs soy sauce. Adjust oven rack to lower-middle position and preheat to 300. Combine rub ingredients in small bowl. Pat roast dry. Separate roast into 2 pieces along natural seam and trim fat to 1/4" thickness. Cross two 30"x18" sheets of heavy-duty foil inside large roasting pan. Place onions, potaties, carrots and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4.5 hours. Remove roasts from pouch and place in serving dish. Invert meat wet side up to stay moist. Tent meat with foil and rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted juices into serving bowl. Slice roasts thinly against grain and transfer to platter with vegetables. Pour 1/2 cup pan juices over meat. Serve with remaining pan juices.
TORTE DOUGH: Note: dough can be used for savory baked pies like chicken bridies, but double the recipe. Generous 3 cups flour. 14 TBSP cold butter. Scant 2/3 cup water. 1 tsp. Salt. Almond milk. Mix all but almond milk in food processor. Add flour and butter and salt in food processor. Add almond milk a small amount at a time until dough forms a tight ball. Report to lsmac1@netzero.net.
14TH CENTURY TIERED FRUIT PIE: Torte dough as prepared above. 2 TBSP sugar. 1/3 tsp ground cloves. Scant 1/2 cup raisins. 18 shelled walnuts. 13 dates. 400 degrees for 90 minutes. Loaf pan in parchment paper, covered in foil, then remove foil and keep baking until it's good on top. Report to lsmac1@netzero.net.
CHICKEN PARMIGANA: Boneless chicken breasts, split and pressed flat. Stewed tomatoes. Parmesan. Mozzarella. Preheat 375 oven. Gently pound chicken flat. Preheat 375-degree pan with enough oil to cover a third of the chicken. Season flour, flour boneless chicken, fry in 375-degree pan, reflour, refry, remove, deglaze with stewed tomatoes, cover chicken with stewed tomatoes, cover in parmesan/mozzarella mix, bake 375 for 30 minutes (between baked and roasted).
FISH EN PAPILLOTE: Two thick fish fillets. Steam-friendly fresh veggies and/or small potatoes. One piece of bacon, cut in half. Preheat oven to 400F. Cut bacon in half and microwave until cooked but not crispy. Fold two pieces of parchment vertically. Coat both sides of the parchment with light olive oil or butter. Place a piece of fish just on one side of the crease. Brush half of any bacon grease over fish. Sprinkle multi-spice seasoning over the fish and veggies. Place a half piece of bacon over the fish. Place veggies outside the fish. Crimp the parchment from the top curve of the heart around to the point at the bottom, and tuck the bottom under the packet. Make second papillote same as the first, using any remaining bacon grease. Roast 400F for 20 minutes if fresh or 30 minutes if frozen. Rest unopened for 5 minutes. Discard bacon. Sprinkle lemon juice on fish.
PF CHANG CRISPY HONEY CHICKEN: Ingredients: 1 lb. boneless, skinless chicken breast, cut into medium size chunks Vegetable oil for frying Crispy noodles, rice or egg noodles or steamed rice for serving Batter (mix all in medium bowl): 4 oz. allpurpose flour 2-1/2 oz. cornstarch 1 egg 6 oz. Soda 1/8 tsp. baking powder 1/8 tsp. baking soda Chicken Seasoning: 1 T. lite soy sauce 1/8 tsp. white pepper 1/4 tsp. kosher salt 1 T. corn starch. Sauce: * 1 cup Sake or rice wine (mirin) * 2/3 cup Honey * 2/3 cup Rice vinegar * 3 oz. Lite soy sauce. Cornstarch Slurry: 1/4 c. corn starch mixed with 1/4 c. water finishing vegetables: 1 T minced garlic. 1/3 cup scallions (do not substitute onions.) Directions: To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients in small sauce pan, mix thoroughly and reserve for later. Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot. To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time: you will not need all of the slurry. The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two. Empty the pan except for 1 TBSP oil. Heat some minced garlic and scallions and stir-fry briefly until toasted. Add to sauce a bit at a time to taste. Serve over noodles or rice.
EMPANADA FILLING: Preheat oven to 400. In a large nonstick skillet over medium heat, heat 1 TBSP vegetable oil. Add 1 medium onion, diced and 2 cloves garlic, minced. Cook, stirring, until the onion is translucent, about 5 minutes. Stir in a pound of ground beef. Cook until the beef is lightly browned, about 8 minutes. Stir in 1 cup diced peeled potatoes; 1 large tomato, cored and chopped; 1/4 cup raisins; 1/4 cup coarsely chopped pitted green olives; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon dried thyme. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes. Uncover the pan, increase the heat to medium-high, and cook briefly to evaporate any pan juices. Remove from the heat and let cool completely. To shape the empanadas, roll out the dough 1/8" thick on a lightly-floured surface. Cut 6-inch rounds from the dough (you'll have to reroll the scraps to get 10-12 rounds.) Spoon about 1/4 cup of the filling onto one side of each round. Moisten the edges of the rounds with water, fold each one in half, and press the edges together to completely enclose the filling. Use the tines of a fork to decoratively seal the edges. Place 2" apart on a baking sheet. Mix together and brush over the tops of the empanadas 1 large egg, lightly beaten; 1 TBSP milk; and a pinch of salt. Bake until nicely browned, about 15 minutes. Let cool slightly on a rack and serve warm.
EMPANADAS: Melt 2/3 cup butter-flavor shortening or unsalted butter into a small pan. Pour 2 lbs flour into a large heatproof bowl. Make a well and drop 3 eggs; mix by hand. Add 2 TBSP salt to 12 oz. of warm water. Pour water into dough as you stir, careful not to pour any undissolved salt into the dough. Pour in 2/3 cup melted shortening. Add a little flour if sticky. Knead just until dough is consistent texture. Twist off a ball and roll into ovals. Add flour if sticky. In a deep pan or pot, preferably a thin-walled pot that responds quickly to temperature changes, melt 1-inch deep layer of butter shortening. Throughout the frying process, adjust the temperature of the oil to keep it below the smoke point. You can use a serving fork to move the empanadas and add shortening. Dry on paper towels and cover. Makes 20-22 empanadas.
MAMA KRATTS' MASHED POTATOES: Peel 6 russet potatoes. Cut them in quarters or sixths so they're similar size. Put peeled potatoes in tepid salted water. Boil with lid for 20 minutes or until they're fork-tender. Drain. Mash with masher. Add 1 TBSP butter (per 6 potatoes; 1/2 tsp/potato) and then add the milk a little at a time so they don't get soggy. Add salt to taste.
POT ROAST: 1 (3-pound) boneless (or heavier bone-in) chuck roast * 3 1/2 tsp house seasoning (2 teaspoons salt, 1/2 teaspoon black pepper (or Worcestershire pepper), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder) * 2 oz. vegetable oil (aka 60g olive oil) * 1 onion, thinly sliced * 3 bay leaves * 3 or 4 beef bouillon cubes, crushed * 2 garlic cloves, crushed * 1 large or 2 small cans condensed cream of mushroom soup ??1/3 cup (80g) balsamic vinegar * 1 cup cocktail olives, drained and broken * 1/2 cup dark raisins * 1/2 cup Chardonnay * butter-flavor Pam *optional: bag of carrots, bag of celery, 2 TBSPs tapioca powder to thicken sauce in the crockpot Spray crockpot with butter-flavor pam and set on low (or preheat the oven to 190-200 degrees F.) Cut cross-hatch cuts all the way through any large sheets of fat on the roast. Poke holes all the way through roast with skewer. Pat dry. Sprinkle roast on all sides with house seasoning. Using a dutch oven over medium-high heat, sear roast until brown, adding oil as needed, and cover with splatter screen. Don't skimp on the searing: this is the only chance for the roast to develop any sort of browning. Place roast in slow cooker fat layer side down. Remove dutch oven from heat. Deglaze dutch oven with Chardonnay. Into the slow cooker, add onions, bay leaves, garlic, balsamic vinegar, olives, raisins and cream of mushroom soup. (Add 2 TBSPs tapioca powder). Add the Chardonnay deglaze to the slow cooker. Deglaze again with water and add the deglaze water to the slow cooker. (Wash carrots and celery, peel carrots, cut carrots and celery into 2-inch pieces and place around the pot roast.) Fill crockpot to the top with water. Set crockpot to high. (OVEN: Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork.) Cook on the high setting for 4-5 hours. Remove roast onto a wire rack over a shallow dish. Remove the 3 bay leaves. Pour the deglaze into a gravy separator and keep the deglaze for pan sauce. Remove bay leaves. Use the juice for pan sauce. Add any juices from the shallow dish to the pan sauce. Roll roast in pan sauce and let rest for 5 minutes.
EMPANADA DOUGH: Process 1 cup flour, 1 cup masa harina, 1 TBSP sugar and 2 tsps salt in food processor until combined, about two one-second pulses. Add butter and process until homogenous and dough resembles wet sand, about 10 seconds. Add 2 more cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses. Empty mixture into large bowl. Sprinkle 1/2 cold tequila and 1/2 cup water over mixture. UUsing hands, mic dough until it forms tacky mass that sticks together. Divide dough into 12 equal pieces. Transfer dough pieces to plastic wrap and press into rounds. Refrigerate 45 minutes or up to 2 days.
EGGNOG COOKIES: 2.5 cups AP flour. 2 tsps cream of tartar. 1 tsp baking soda. 1/4 tsp salt. 2 sticks unsalted butter, softened. 2 cups sugar. 2 large eggs. 1 tablespoon rum extract. 1/2 cup confectioner's sugar. 1 tsp ground nutmeg. Adjust oven racks to upper-middle and lower-middle positions and preheat to 400 degrees. Line 2 baking sheets with parchment. Mix flour, cream of tartar, baking soda and salt in medium bowl. With mixer at medium-high, cream softened butter & sugar until fluffy. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Roll 1 tablespoon dough into 1" ball. Place balls 2 inches apart. Grease measuring cup on the bottom and use it to press each ball into a 1/2" round. Combine confectioner's sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. Bake 7 minutes, then switch and rotate the sheets until edges are slightly browned.
FRIED MOZZARELLA: 1 lb. Mozzarella 3 eggs 1 c. seasoned bread crumbs Light vegetable oil Cut cheese into 2 inch long, 1/2 inch wide sticks. Dip cheese into beaten eggs and then into bread crumbs two times. Freeze for about 10 minutes (can be overnight). Fry until golden brown (about 2 minutes on each side).
CARDAMOM APPLE CAKE: Software: Tube pan or plain bundt pan. Software/wet: 2 cups sugar 4 large eggs 1 cup mild vegetable oil 1/3 cup orange juice 2 tsp vanilla extract. Software/dry: 2 3/4 cups all purpose flour 1 Tbsp baking powder 1 tsp salt APPLES 4.5 cups peeled and chopped apples 1/3 cup sugar 1.5 tsp ground cardamom GARNISH, OPTIONAL sugar or sugar mixed with cardamom INSTRUCTIONS Preheat oven to 350F. Grease and flour your tube pan. In a large bowl whisk together the wet ingredients. In a medium bowl whisk together the dry ingredients. In a medium bowl toss the apples with the sugar and cardamom. Add the dry ingredients to the wet, folding to combine. Mix just until no dry flour remains, but don't over-mix. Drop 1/4 of the batter onto the bottom of your pan. Top with 1/3 of the apples. Add the next 1/4 of batter, followed by another third of the apples. Repeat with more batter and apples, and finish with the final 1/4 of batter. You will not have enough batter to completely cover the top layer of apples, that's fine. I like to sprinkle a little sugar over top before sliding my pan into a preheated oven. Bake for about 60 minutes or until a toothpick comes out without wet batter on it. Depending on your pan and your oven your baking time may be a little more or less than mine. Let the cake cool in the pan for about 10-15 minutes, then run a flexible spreading knife around the edges to loosen the cake. If your tube pan has a removable bottom, remove it from the sides. Then run your knife under the cake to loosen it from the bottom and remove to a rack or plate. If using a tube pan without removable bottom (or a bundt pan) flip your cake over in one swift sure motion. Once out of the pan, flip it back over so the textured side is up. I like to sprinkle a little more sugar over the surface for a sparkle. The cake will keep for several days at room temperature, or you can freeze it for longer storage.
CROCKPOT LASAGNA: (Try the Alton Brown mod with powdered milk.) 1 pound sausage, crumbled (such as breakfast sausage or Italian sausage with casings removed) OR 1 12-oz bag Morningstar Farms Recipe Crumbles, ground beef or Sausage Style (optional: one package Soyrizo) / 1 medium onion, chopped (1/2 cup) / 3 jars (24 ounces each) spaghetti sauce or Italian baking sauce (a variety of sauces works best) / 1/2 teaspoon salt / 24 oz. shredded mozzarella cheese or 16 Mozzarella cheese and 8 oz. Sliced provolone rounds / 1 container(15 ounces) fat-free cottage or ricotta cheese / 1 cup grated Parmesan cheese / 1 medium can spinach, drained or pulsed in a food processor with grated parmesan into a paste/ 9 dry, uncooked lasagna noodles / 1. Begin with a clean, dry slow cooker, sprayed with non-stick cooking spray. NOTE: This recipe concentrates flavor using dry, uncooked noodles that absorb most of the water from the other ingredients, so this recipe uses fewer noodles and much more sauce between the noodles than a recipe with cooked noodles. / 2. Cook sausage (with casings removed) and onion in 4-quart pot over medium heat 6 to 8 minutes, stirring and breaking sausage pieces occasionally. A heat-resistant potato masher works well for this step. Continue until sausage is no longer pink; drain. Stir in the spaghetti sauce, crumbles and salt. / 3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Mix into a thick paste: you may need to add a small amount of water to form a paste. / 4. Spoon one-third of the sausage mixture into 6-quart slow cooker; top with three noodles, broken into pieces to fit. Spread with one-third of the cheese mixture and one-third of the remaining sausage mixture. Top with three noodles, drained spinach, provolone slices (or half of the remaining cheese mixture if you are not using provolone) and one-half of the sausage mixture. Top with remaining three noodles and remaining sausage mixture. / 5. Cook on low heat setting 3 hours. Use a pot lid / 6 turn off cooker. Top with cheese, let melt with residual heat, and brown top cheese with hair dryer or heat gun./ 7. If the lasagna is not firm, let the lasagna cool with the lid removed for about 10 minutes to let excess moisture evaporate. You may need to extend this time to as much as an hour or skip this step completely depending on how well your slow cooker retains moisture during cooking. / 8. Replace the lid, unplug the cooker and let cool for an hour on the counter, then cool in the refrigerator to about 100 degrees internal temperature before serving.
SAUSAGE AND BLACK BEAN SOUP: 1 onion, chopped 2 cloves garlic, minced 1 (15 ounce) can black beans, undrained 1 (14.5 ounce) can stewed tomatoes 1 (10.5 ounce) can condensed beef broth 1/2 cup chunky salsa 1/2 cup water 12 ounces chorizo or andouille sausage 1/4 cup chopped fresh cilantro 4 Ritz crackers, pulverized In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Fold the pulverized crackers into the soup. Bring to a boil over high heat. Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Taste and season. Ladle soup into bowls and sprinkle with cilantro.
VEGGIE MEATBALLS: or get them at Trader Joe and jelly and chili sauce: 2 pkgs Gimme Lean Beef Style 1 med onion, finely chopped 1 tsp seasoned salt 2 Tbsp vegetarian worcestershire sauce (or soy sauce) 2 Tbsp catsup Sauce: 10 oz jar grape jelly 12 oz bottle chili sauce Mix all meatball ingredients together in a large bowl. Form into balls, and fry in vegetable oil. In a saucepan, heat chili sauce and jelly until jelly is melted. Pour over meatballs. Serve meatballs hot. They don't taste as good once they cool off. Makes 30 meatballs.
RED VELVET CAKE: 1 1/2 cups sugar. 2 cups cooking oil. 2 eggs. 1 tsp. vinegar. 2 oz. red food coloring. 2 1/2 cups flour. 1 tsp. soda. 1 tsp. salt. 2 TBSP. cocoa. 1 cup buttermilk. 1 tsp. vanilla. Preheat oven to 350. Cream sugar and oil until fluffy; add eggs one at a time, beating for one minute after each addition. Beat mixture until thick. Add vinegar and food coloring; beat well. Sift dry ingredients; add alternately with milk. Add vanilla and beat well. Pour into two greased and floured 9-inch cake pans w/ wax paper at bottom. Bake at 350 degrees for 30-35 minutes. Cool and frost with: 1 stick margarine; 8 oz. cream cheese; 1 tsp. vanilla; 1 box 10x powdered sugar; 1 cup chopped nuts. Cream margarine and cream cheese. Add vanilla and sugar. Beat well. Add nuts. Spread between layers and over top and sides of cake.
PRALINES: 2 cups granulated sugar. One 5-oz. can aka 2/3 cup evaporated milk. 1/2 cup light corn syrup. 1/4 tsp. salt. 1 cup sifted powdered sugar. 2 tsp. vanilla. 2 cups pecans. Butter sides of heavy 2-quart saucepan. In saucepan combine granulated sugar, milk, corn syrup and salt. Cook and stir over medium heat till sugar dissolves and mixture comes to boiling. Clip candy thermometer to side of pan and continue to cook to 234 degrees aka soft-ball stage. Stir occasionally. Immediately remove from heat. Stir in powdered sugar and vanilla. Mix well, then add pecans. Quickly drop by spoonfuls onto wax paper. If candy becomes too stiff to drop from spoon, stir in a few drops of hot water. Makes about 36 pralines.
ITALIAN CHOCOLATE CHIP COOKIES (try it with all brown sugar): Preheat oven to 375 degrees. 2 1/4 cup flour 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1/4 cup extra virgin olive oil 3/4 cup granulated sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 1 cup chocolate chips A dash of rice milk or milk Combine sugars, vanilla and oil first. Then slowly add the eggs. Now add all of your dry ingredients and chocolate chip cookies. Now add just a dash of milk, or just enough to bring the dough together in a firm ball. Bake until just golden, about 10-12 minutes.
TWO HOUR TURKEY: Always thaw whole birds! Check Joy of Cooking for thawing in cold water. 4-6 days before cooking, thaw frozen turkey in the refrigerator. Once you remove the turkey from the refrigerator, it should be at room temperature no longer than 1 hour before cooking. 1-2 days before cooking, clean your oven to prevent smoking of burned-on grease. 30 minutes before cooking, preheat oven to 475.5. Hardware: Roasting Pan. V-shaped Rack. Meat Thermometer. Oven Thermometer. Aluminum Foil. Heat gun or hair dryer. Software: 10-24 lb. Turkey. Coarse Ground Black Pepper. Coarse Kosher Salt. Extra Virgin Olive Oil. 1. Remove and discard truss that holds turkey legs together. Pull or trim off and discard lumps of fat in neck and body cavity. Remove giblets and neck (also remove tail, if desired) and save for gravy. 2. Rinse turkey inside and out with warm water. Pat dry with paper towels. Dry skin with heat gun or hair dryer. Rub turkey skin all over generously with olive oil. Set bird breast down and sprinkle back with kosher salt and pepper. 3. Place an adjustable V-shaped rack (set rack sides so the bird is a minimum of 2 in. from pan bottom) in a pan about 13 by 16 inches and 3 inches deep. Put turkey, breast up, on rack; sprinkle breast with salt and pepper. Fold wing tips under. 4. Using aluminum foil, form caps over the tips of the end of each drumstick. If wing tips extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffi ng, or close body cavity. 5. Insert an oven-safe meat thermometer near center of breast through thickest part of breast to bone (make sure it touches). 6. Set pan on the lowest rack in a 475.5 oven (do not use convection heat; it causes excessive smoking); roast according to time chart, checking as directed during cooking, until thermometer reaches 160.5. 10 - 13 lb.: 50 mins to 1 1/4 hrs. 13 - 16 lb.: 1 1/4 hrs to 1 hr 50 min. 16 - 19 lb.: 1 1/4 hrs to 2 hrs. 20 - 22 lb.: 1 1/2 hrs to 2 hrs. 22 - 24 lb.: 1 1/2 hrs to 2 1/2 hrs. Halfway through roasting time, rotate pan to reverse its oven position and assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark spots. If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger, shallow rimmed pan. Wipe drips from oven bottom. 7. Remove pan from oven and set in a warm, draft-free spot. Let turkey rest 30 to 45 minutes; meat will still be hot. 8. Drain juices from body cavity into roasting pan. If making gravy, spoon off and discard fat from drippings in pan. If drippings are dry, skim any fat from pan, then add 1 cup chicken broth; scrape drippings free. Use in a giblet gravy recipe as directed (see www. everyseasonmag.com for ours). 9. Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300.5 to 475.5) or heat in a microwave oven for 3 to 4 minutes. 10. Carve the rest of the turkey. Carving juices may be clear to rosy; both are fine. Save juices to pour into gravy for richer flavor, if desired. Use pan drippings for gravy. Spoon off and discard fat from drippings. If drippings are dry, skim any fat from pan, then add 1 cup chicken broth, scrape drippings free for your gravy recipe. After cooking, cut off legs at thigh joints. If joints are pink, return pieces to oven for 3-5 min.
ICE CREAM: For 1.5 quarts, just add sweeteners until you have a total of 240g carbs from the ingredients. Try fresh fruit, a jar of preserves using the same fruit, a can of condensed milk, and milk to get it up to 1 1/2 quarts. Add 1 1/2 quarts of water to the food processor to get your fill line.
GUNSLINGER BURRITOS: 2 pkgs of burrito-size tortillas 1 can condensed black bean soup or chili beans (pur.5ed), 1 package of cheddar cheese 1 package of queso fresco 10 oz. salsa 6 oz. Low-salt ketchup 1 TBSP. onion powder 2 12-oz. packages of vegetarian burger crumbles puree queso fresco and beans in food processor. Mix all of the above ingredients (except for the tortillas, of course) in a large bowl. Add cumin and hot sauce to taste. Pour 1/3 cup of the mix into the center of a tortilla. Fold the tortilla over the mix, fold the sides into the center and turn the tortilla over on the exposed corner, folding the tortilla into a pocket. Place folded-side down on silicone mat on baking rack. Spray with cooking spray. Bake at 400 degrees for 10 minutes on each side or until the shells slightly brown and crack to the touch. Makes 24 burritos. This recipe is lacto-vegetarian, kid-friendly, and the burritos keep well in freezer bags.
GREEK DRESSING: 1 T olive oil 1 T red wine vinegar 1 T lemon juice 1/2 t dried oregano 1 garlic clove, minced 1/2 t honey Salt and fresh ground pepper.
RANCH DRESSING: 1 cup mayo or sour cream * 1/4 to 1/2 cup buttermilk * 1 tablespoon garlic powder * 1 tablespoon onion powder * 1 tablespoon parsley flakes * salt and pepper.
PAT IN THE PAN PIE CRUST: 1/4 cup cream cheese, softened (2 ounces by weight)? 8 tablespoons butter, softened (1 stick)? 1 1/4 cups all-purpose flour? 2 tablespoons sugar? 1/4 teaspoon table salt Directions1. 1 In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl. Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve. Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan. Roll out reserved dough into a rope about 12" long (use a ruler!). Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.). Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak). Bake in preheated 325.5F oven for about 35 minutes until golden brown.
BAKED APPLES: 4 large apples Juice 1 cup craisins 1 t cinnamon 1 t ground cloves 2 T honey 2 T brown sugar Preheat oven to 400 degrees. Core the apples, put them in a glass pan. Heat pan to a high simmer/low boil and make pan reduction of cinnamon/clove/honey/craisins/juice and the rest of the juice and keep reducing slowly Fill cores with honey and pour remaining sauce over apples. Bake 45 minutes.
BISCUITS: 1 cup unbleached ap flour (you can substitute 2T cornmeal for 2T of the flour) 3T+1t sugar 3/4 t baking powder 1/4 t baking soda 1/4 t salt 5 T cold unsalted butter, cut into 1/4 in. Cubes 1/3 cup plain whole milk yogurt preheat oven to 450. In food processor, pulse flour, 3 T sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about 10 1-second pulses. Transfer to medium bowl, add yogurt and toss with spatula, but don't overmix. Bake 10 minutes or until tops start to brown and toothpick comes out clean.
FRIED PIE: Any fruit where you can get fresh or frozen, freeze-dried, and either jelly or pudding in that flavor (make pudding with boiling hot almond milk). Also use flavor extract when you can. Hot-almond-milk dough but add sugar after the water and after it cools so the sugar is granular.
CURRY BRIDIES aka CHICKEN POT PIE: * 4 cups frozen vegetable mix (peas, carrots, maybe corn) * 2 to 4 tablespoons canola oil or butter-flavor shortening * 1 stick butter and 6 tablespoons butter * 2 cups chopped onion * 2 cups chopped celery * 3 teaspoons+2 teaspoons powdered bouillon * 4 cups milk (or 2 cans unsweetened condensed milk) * 6 tablespoons (45g) flour * 2 teaspoons curry powder * 4 tablespoons dried parsley * 1 teaspoon fresh ground pepper * 4 cups cubed cooked chicken (I prefer thighs). * 1 egg for egg wash * Pie dough: Make **TWO** batches of the HOT WATER DOUGH recipe or your favorite pie dough recipe to make enough pie dough for 8 uncovered pies (or 4 covered pies.) Toss frozen vegetables with canola oil or butter-flavored shortening and spread evenly onto a sheet pan. Place into oven and broil until golden brown. Preheat oven again for 400 degrees. Roast the chicken to internal temperature. In a large saute pan heat 2 tablespoons of butter and sweat the onion and celery. (You can add the drippings from the chicken to this if you like.) In a medium saucepan, heat 3 teaspoons (aka 1 TBSP) powdered bouillon and milk. Add 4 more tablespoons of butter to the celery mix (skip this if you added the chicken drippings) and cook out the water. Add the 2 teaspoons curry powder and 6 tablespoons flour and cook for 1 to 2 minutes. Mix in the hot milk mixture and cook until thickened. Add the 4 tablespoons dried parsley, the 1 teaspoon fresh ground pepper and 2 remaining teaspoons powdered bouillon. Kill the heat on the pot. Toss the browned vegetables and the chicken. Set oven to 350F. Roll dough into 6-inch rounds. Scoop pot pie mixture into dough and crimp into crescents. Brush tops with melted butter, maybe seasoned with a little chicken bouillon powder. Place on sprayed baking sheets or parchment, coat with egg wash, place into the oven and cook until pastry has browned and the mixture is hot and bubbly, about 25 minutes.
MEATLOAF CUPCAKES: preheat 375. [[2 eggs. 2 cup (480g) fat-free milk. 8 oz. panko. 3 TBSP dried minced onion. 1 TBSP onion powder. 1 TBSP garlic powder. 4 teaspoons rubbed sage. 4 teaspoons salt (or 2 TBSP salt and 2 TBSPs beef bouillon powder). 2 TBSP Soy sauce. 2 TBSPs Worcestershire sauce. 1 teaspoon pepper.]] 1 pound ultra-lean ground beef. 1 bag veggie crumbles. Sauce: 3 cup (816g) ketchup (you can replace up to a third of the ketchup with sun-dried tomatoes packed in oil). 4 TBSPs molasses. 8 tablespoons cider vinegar. 4 tablespoons Worcestershire sauce. 200g instant potatoes. Red food coloring. Probe thermometer. Loaf pan or 24 silicone muffin cups. Preheat 375. In a bowl, combine the [[first ingredients up through the pepper.]] Crumble beef and veggie crumbles over mixture and mix well. Shape filling into a loaf; for a single meatloaf, place in a loaf pan. For cupcakes, scoop filling into silicone muffin cups on a sheet pan. In a food processor, mix ketchup, molasses, vinegar, Worcestershire and instant potatoes. Add food coloring a few drops at a time. Cover filling with ketchup mixture. Bake at least 30 minutes and to at least 160 degrees internal temperature.
CROCKPOT PORK: 2 1/2 to 3 lbs boneless pork (I've used thick chops, a pork roast and boneless pork ribs. They all work fine) 1 10 oz jar orange marmalade 1 7 1/4 oz jar Hoisin sauce Salt and pepper the pork and put in it the crock pot. Mix the marmalade and hoisin sauce together and pour over the meat. Cook on LOW for 7 or 8 hours or on HIGH for 3 or 4 hours. If you have it handy, it's great to add a couple cloves chopped garlic and a teaspoon of sesame oil to the sauce when you mix it up.
BLACK FRIDAY GUMBO: Software: 1 package turkey bacon. 1 package turkey polish sausage. 2 large bottles low-sodium V-8, either spicy, non-spicy or one of each. 2 TBSP chicken bouillon powder. one large yellow or white onion. One green bell pepper. 6-12 oz. mushrooms. Hot sauce and/or salsa to taste. 1 TBSP File powder. Hardware: Stock pot. Frying pan. Pour the V-8 into a stock pot and heat to a very slow boil. Add the chicken bouillon powder and file powder to the pot. Mince the onion, pepper and mushrooms and reserve a third. Mince or puree the reserve very finely. Cut the bacon and sausage into bite-size pieces. Broil the sausage and bacon on a sheet pan and add to the pot. Cook on slow boil until liquid reduces by a third. Remove from heat and cool on the stove. Add raw reserved vegetables. Add salsa, bouillon powder and/or hot sauce to taste. Serves 6.
CHOCOLATE CHIP CREAM CHEESE MUFFINS: 8 oz. of cream cheese, softened. 1 stick butter, softened. 1 egg, room temperature. 1/2 cup cream or milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1 1/2 cups AP flour. 1/2 cup white sugar. 1 cup brown sugar. 4 teaspoons baking powder. 1/2 teaspoon salt. 1/4 teaspoon cinnamon. 1 cup semi-sweet chocolate chips. Soften cream cheese and bring egg and butter to room temperature. Place one baking rack in the center rack position or just below the center rack position and another rack two positions above it in case you need to put a pizza stone on the higher rack to prevent the tops from burning. Preheat oven to 375 degrees F. Grease 12 muffin cups or use paper liners. Fold cream cheese and butter until fluffy. Fold in egg, maple syrup and vanilla. Fold in milk or cream gradually to ensure even consistency. In a separate bowl, sift and combine the flour, sugars, baking powder, cinnamon and salt. Gently fold flour mixture into cream cheese mixture until flour is barely moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups, filling them completely full. Bake in center rack of preheated oven for 15 minutes. If the tops are already starting to brown, place a pizza stone on the higher rack. Continue baking until muffin tops start to brown. Let cool for 10 minutes. Line a baking sheet with parchment paper and place upside down over muffin pan and turn over to release muffins. Turn muffins right-side up on parchment paper to cool.
RICE KRISPIE TRUFFLES: Software: butter, Cocoa krispies, 10+ oz. marshmallows (a 320g box of Cocoa Krispies needs 1172g marshmallows and 7.74 TBSP/108.36g butter; a 425g box of Cocoa Krispies needs 1557g marshmallows and 10.3 TBSP/144g butter; a 16 oz. container of marshmallows needs 124g of Cocoa Krispies and 4.8 TBSP/67.2g butter; 22.5 oz. container of marshmallows needs 174g of Cocoa Krispies and 6.75 TBSP/94.5g butter), 60 to 64 ounces of chocolate chips (I recommend a mix of milk and dark chips). Drop of orange oil (optional). - Hardware: Two flat trays or platters that fit in the freezer (pre-cool in freezer), large microwave-safe bowl, two small double boiler rigs of small pots of simmering water with bowls to melt chocolate over them, blade-type silicone spatula, aluminum foil, teaspoon-size ice cream scoop, two tablespoon-size spoons, three chopsticks - Put the cooling trays in the freezer. The objective is to assemble the truffles with a minimum of heat so they'll cool fast enough to retain their shape. This recipe adapts the Cocoa Krispie Treats recipe on the box, but with half the cereal called for in the recipe. Start melting the chocolate in the two double boilers. When a double boiler of chocolate has melted, remove it from the heat so the chocolate is barely warm enough to stay melted. Get a large microwave-safe bowl and melt the butter and marshmallows. Fold the butter into the fluff with a silicone blade-type spatula. Add the cereal and mix. Remove a tray from the freezer. Cover the tray with aluminum foil and apply a thin layer of non-stick spray. Scoop a ball of filling with the small ice cream scoop. Drop the ball in one of the bowls of melted chocolate. Use a spoon to coat the filling with chocolate. Put the truffle on the foil. Repeat until the tray is full, then keep replacing the trays. After a couple of batches you can transfer the batches from the freezer to the refrigerator. Fill the bowl with chips and melt, continuing with the other bowl of melted chocolate. Warm one bowl of chocolate until it melts while you coat truffles with the other bowl of melted chocolate, and turn off the heat when the chocolate chips are almost melted. Residual heat will finish melting the chips, and you can stir the chips with a chopstick to aid melting. Fill the sheet pan with truffles, then place the tray in the refrigerator to harden the truffles. Makes 70 truffles. Serves 4.
CHEESE STICKS: 16 oz Package of Mozzarella Cheese. 2 Eggs Beaten. 1/4 C. Water. 1 1/2 C. Italian Bread Crumbs. 1/2 tsp. Garlic Salt. 1 tsp. Italian Seasonings. 2/3 C. Flour. 1/3 C. Corn Starch. Methods/steps. If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain. Serve with Spaghetti Sauce.
CHOCOLATE TRUFFLES: Freeze or refrigerate the cooling racks and pans first to keep the truffles round as they cool. 40 oz. dark chocolate (24 oz. dark chocolate for ganache + 16 oz. dark molding chocolate for coating), 3/4 cup heavy whipping cream, 1 1/2 teaspoons vanilla extract (optional: 2 oz. white chocolate for drizzle, truffle cups). Ganache -> In a microwave safe bowl, melt dark chocolate according to package directions. Once apeels have melted, add half of the whipping cream. Stir thoroughly. Add remaining whipping cream. Stir, and then add extract. Stir until ingredients are completely mixed, cover. Allow ganache to harden at room temperature (about 2 hours). Using truffle scoop, scoop out ganache and hand roll into 1 to 1 1/2 inch balls. Coating -> In a microwave safe bowl, melt 16 oz. dark molding chocolate according to package directions. Working rapidly, drop ganache center into melted chocolate. Cover entire truffle center. Lift out dipping tool. Remove excess chocolate by tapping truffle on the bowl and place it on a cookie sheet lined with wax paper. Put truffles in the refrigerator for a shiny outer coating. Melt white chocolate and fill squeeze bottle. Drizzle over truffles in a crossing pattern. Once dried, place truffles in Truffle Cups.
BREAD PUDDING: 8 tablespoons unsalted butter. 1/2 loaf French bread or baguette, with crust, cut into small cubes. 1 pound brown sugar. 1 1/2 cups water. 1 1/2 teaspoons ground cinnamon. 2 large Granny Smith apples, peeled, cored and chopped. 1 cup walnuts. 1/2 pound cream cheese, chilled and chopped. Preheat the oven to 350 degrees. Butter a 13x9-inch glass casserole or lasagna pan. Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 440 degrees. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside. In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm.
SUGAR-FREE PUMPKIN PIE: 3/4 cup splenda. 1/2 teaspoon salt. 2 teaspoons of pumpkin spice OR 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger with a light dash of nutmeg. 1/4 teaspoon ground cloves. 2 large eggs. 1 can (15 oz.) Unsweetened pumpkin. 1 can (12 fl. oz.) Evaporated Milk. 1 unbaked 9-inch (4-cup volume) deep-dish pie shell. Whipped cream (optional). MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425.5 F. oven for 15 minutes. Reduce temperature to 350.5 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
TORTILLA SOUP: Vegetable or corn oil, for drizzling, plus 2 tablespoons. 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted. 1 red bell pepper, split and seeded. 1 pound chicken breast tenders. 1 teaspoon poultry seasoning. 1 teaspoon cumin. Salt and pepper. 1 small to medium zucchini, small dice. 1 medium yellow skinned onion, chopped. 3 cloves garlic, chopped. 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market. 1 can stewed tomatoes, 28 ounces. 1 can tomato sauce, 8 ounces. 3 cups chicken stock, available in re-sealable paper containers on soup aisle. 4 cups blue corn tortilla chips, broken up into large pieces. 1 cup shredded cheddar or pepper Jack cheese. 1/2 cup sour cream. Optional garnishes: 1/4 red raw onion, chopped. 2 to 3 tablespoons chopped cilantro or parsley leaves. 1 ripe avocado, diced and dressed with the juice of 1/2 lemon. Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on. grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5. minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry. seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle. peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
PORK CHOPS: 6 cups vegetable oil. 2 teaspoons House Seasoning, recipe follows, divided. 1/2 teaspoon seasoned salt. 6 pork chops. 1 cup buttermilk. 1 cup all-purpose flour. Heat oil in a large, heavy bottomed pot to 350 degrees F. Dry the surface of the chops so the fond doesn't burn before the chops are done. Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving. House Seasoning: 2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. Mix ingredients together and store in an airtight container for up to 6 months.
CHICKEN FRIED CHICKEN: (1 1/2 cups flour, 1/2 teaspoon freshly ground black pepper, 1 TBSP cornstarch), 8 (4-ounce) thin (or pound 'em) chicken tenderloins. 2 tablespoons all-purpose flour. (2/3 teaspoon salt, 1/6 teaspoon black pepper, 1/6 teaspoon garlic powder, 1 teaspoon chicken bouillon.) 2 cups buttermilk (you can make the buttermilk with buttermilk powder and milk too). 1/2 cup vegetable oil. 1 1/2 teaspoons salt. 4 cups hot water. 1 quart equivalent buttermilk powder. 1/2 teaspoon Accent. 2 tsp onion powder. Combine 1 1/2 cups flour, 1 TBSP cornstarch and 1/4 teaspoon of pepper in a small bowl. Flatten the tenderloins (or buy flat ones) so they cook throughout, and cut pieces larger than a serving in half. Sprinkle 1 side of the meat with 2/3 teaspoon salt, 1/6 teaspoon black pepper, 1/6 teaspoon garlic powder and chicken bouillon powder. Add ~2 tablespoons of buttermilk to the flour. Dredge the meat in buttermilk and then flour. Dredge them all, then flour them again. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 6 to 7 minutes per side. Remove each steak to a paper towel-lined plate to drain and apply more salt. Repeat with the remaining meat, adding up to 1/4 cup more oil, as needed. Make the gravy by separating or evacuating all but 2 tablespoons of the oil from the pan drippings, then add the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the regular salt and more pepper to taste. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water, milk powder and the Ac'cent, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low. Cover the pan, and let simmer for 30 minutes.
BISCUITS: 1 package yeast. 1/2 cup lukewarm water. 5 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon baking powder. 2 tablespoons sugar. 3/4 cup solid shortening (recommended: Crisco). 2 cups buttermilk. Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.. . Split biscuits in half and top with country fried steak and drizzle with gravy.
PAN-FRIED CHICKEN: 1 1/2 pounds bone-in chicken, cut into pieces. 1 large tub plain yogurt. 1/2 cup all-purpose flour. 1 cup panko crumbs. 1 teaspoon powdered chicken bouillon. 1/4 teaspoon fresh ground pepper. 1/8 cup cornstarch. 1 tablespoon potato flour. 1/2 pound shortening. 1 stick unsalted butter. Rinse chicken under cold running water. Cover chicken in yogurt and marinate overnight (minimum 4 hours). Remove chicken from yogurt and squeeze excess yogurt back into bowl. Lay chicken on a wire cooling rack set over a sheet pan. Mix flour, panko crumbs, chicken bouillon, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack. Using large cast iron, or heavy skillet, melt the shortening and butter together. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
CHOCOLATE ICE CREAM PUDDING: 1 box cook and serve chocolate pudding, 3 cups milk (or whatever the pudding box calls for), 3 cups chocolate ice cream ( or whatever amount of milk the pudding box calls for), saucepan, digital scale, large glass bowl, chopstick for venting steam. Thaw ice cream, add milk and stir until liquid. Put in glass bowl over saucepan with boiling water. Put chopstick between bowl and saucepan to vent steam. Add pudding mix and stir constantly.
CREAM PUFFS: 1 1/2 sticks of butter, 1 cup all-purpose flour, 4 eggs, 1/8 teaspoon salt, parchment paper, 1/2 cup sugar, 4 1/2 tbsp corn starch, 3/8 tsp salt, 3 3/4 cups milk, 2 1/4 tsp vanilla, 4 tablespoons of butter, 4 ounces of unsweetened chocolate, 2 cups of sifted confectioners' sugar. In a medium saucepan combine 1 stick of butter, 1 cup water and 1/8 teaspoon salt. bring to a boil. add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop batter by heaping tablespoons onto parchment paper (you should get 12 lumps). Bake in a 400-degree oven for 35 minutes. While they cook, make the blancmange: 1/2 cup sugar 4 1/2 tbsp corn starch, 3/8 tsp salt, 3 3/4 cups milk blended, then in the microwave for one minute, then stir, then return for one minute and repeat until the consistency of thin pudding, then add 2 1/4 tsp vanilla & smooth with a stick blender. Remove puffs from oven and make the chocolate coating: Over low heat, melt 1/2 stick of butter, 4 ounces of unsweetened chocolate and 6 tablespoons hot water. Remove from heat, then add 2 cups of sifted confectioners' sugar. Add more water and confectioner's sugar if needed to make it smooth and spreadable. Beat with a hand mixer to smooth. Split the puffs and put the blancmange inside. Use the chocolate coating to frost the top of the cream puffs, then refrigerate.
BOSTON CREAM PIE: 5 eggs room temperature, 1 cup granulated sugar, 1.5 teaspoons grated lemon peel, 4.5 teaspoons lemon juice, 1 cup sifted cake flour, .5 teaspoon salt, .5 teaspoon cream of tartar, 1 package NON-INSTANT vanilla pudding, 1 1/3 cups milk, .5 cup heavy cream, vanilla extract, almond extract, 4 tablespoons butter, 4 ounces no-melt unsweetened chocolate, 2 cups sifted confectioners' sugar. Let the eggs get to room temperature. Separate the eggs, placing the yolks in a small bowl, the whites in a large bowl. Preheat the oven to 350 degrees. Beat the yolks at high speed, then gradually add .5 cup sugar, lemon peel, lemon juice and 2 tablespoons water. Gently fold in the flour with a rubber spatula. Clean the beaters to remove all trace of egg yolk, then beat the egg whites and salt until foamy. Beat in cream of tartar until whites form moist peaks when mixer is raised. Slowly add .5 cup of sugar. Gently fold the yolk mixture on top of the whites until no streaks of yolk or white remain. Pour batter into two ungreased round layer-cake pans, keeping the pans separate in the oven. Bake the layers for 25 minutes or until a toothpick comes out clean. Invert the layers and cool them on wire racks. Cover them with foil after cooking if they cool before you are ready to frost them. Make the vanilla pudding, but only use 1 1/3 cups of milk. Put wax paper right on the surface of the pudding and refrigerate it. When cool, remove wax paper, stir, and fold in .5 cup heavy cream, and vanilla and/or almond extract. Spread the filling between the two layers, stack the layers, and refrigerate the cake. Over low heat, melt 4 tablespoons of butter, 4 ounces of unsweetened chocolate and 6 tablespoons hot water. Remove from heat, then add 2 cups of sifted confectioners' sugar. Add more water if needed to make it smooth and spreadable. Beat with a hand mixer to smooth. Use this chocolate coating to frost the top of the cake, then refrigerate.
DRAIN CLEANER: .5 cup vinegar, .5 cup baking soda, 2 tsps salt. DO NOT EAT.
CHESS PIE: 1 stick sweet unsalted butter. 1/2 cup sugar. 7 egg yolks, beaten. 1 1/2 teaspoons vanilla extract. 1/4 cup heavy cream. 2 tablespoons cornmeal. Pie Crust. Preheat oven to 325 degrees F. Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.
LOUISE'S CORNBREAD DRESSING: 4 slices of bread, medium pan of finished cornbread, 2 eggs, .5 tsp pepper, 1 teaspoon salt, 1 large onion, chopped, 1 tsp. celery seeds, 1 TBSP. sage, 4 cups chicken broth. Mix everything, put in sheet pan. 350 degrees until top begins to brown. You can add more seasoning if you like, dressing should be a little juicy after mixing well.
FOIL POUCH POT ROAST: 1 (2-pound) blade cut chuck roast. 2 teaspoons kosher salt. 2 teaspoons cumin. Vegetable oil. 1 medium onion, chopped. 5 to 6 cloves garlic, smashed. 1 cup tomato juice. 1/3 cup balsamic vinegar. 1 cup cocktail olives, drained and broken. 1/2 cup dark raisins. Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
FRENCH TOAST: 1 cup half-and-half. 3 large eggs. 2 tablespoons honey, warmed in microwave for 20 seconds. 1/4 teaspoon kosher salt. 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread (preservative artisan-style is the key). 4 tablespoons butter. THE NIGHT BEFORE, In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. Whisk out the funky eggy goop. Also, leave bread out exposed on all sides to dry the night before. When ready to cook, pour custard mixture into a pie pan and set aside.. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack (aka wire grid thingy) that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
HAMBURGER: get top sirloin & chuck and have them ground for you. Dry the surface of the patties so the fond doesn't burn before the burgers are done. Mix the sirloin and chuck, pepper, kosher salt, .5 egg yolk per burger, 1 tsp. steak sauce/burger. Pat into burgers. Stick medallion of frozen herb butter or an ice cube in the center. Fine spray of vegetable oil on really hot surface. Don't pat the patty. Turn over once.
HOT CHOCOLATE: Simmer 2 cups milk, a cap of vanilla extract, add 1/8 tsp. cinnamon, 1/8 tsp. nutmeg. Stir, turn off heat and add 4 oz. chopped bittersweet chocolate.
EVERYTHING CHILI: 1 large green bell pepper, chopped fine. 1 large red bell pepper, chopped fine. 1 large yellow bell pepper, chopped fine. 3 cups coarsely chopped green, red, white and yellow onions. 1 medium zucchini, diced. 1/2 cup jalapeno, halved, stem and seeds removed, minced. 3 cloves garlic, minced. 1 to 3 jalape.5o chili peppers, seeded and minced. 1/2 cup fresh stuff like flat-leaf parsley, scallions, cilantro, chives, chopped fine. 28-ounce can diced tomatoes, with their juices. 1 can pinto beans. 1 can black beans. 1 can refried black beans. 2 cans chicken stock now, 1 can later. 1/2 cup olive oil (can be split with peanut oil). cornbread mix (egg, milk if you need it; another box if you wanna actually serve cornbread). 1/2 cup chili powder now, 1/2 cup later. 1 TBSP fresh black pepper now. Kosher salt and freshly ground pepper to taste. 2 tablespoons ground cumin. 2 tablespoons ground sage. Tabasco to taste. green pepper vinegar sauce to taste. 1/2 cup chili powder now, 1/2 chili powder later to taste (use 2 kinds). Kosher salt to taste. 1 lb. chicken tenderloins, cut into small bite-sized chunks. 1-lb. container pork bbq. 2 lb. top or bottom round sirloin, trimmed of fat, cut into small bite-sized chunks. 1 stick butter. sour cream for garnish. Grated white cheddar or Monterey Jack cheese for garnish. Start the cornbread. In a large pot over medium heat, melt the butter. Add the beef (and chicken if uncooked) and cook, turning as necessary, until browned. (May have to cook in batches.) Using a slotted spoon, transfer the meat to a plate and set aside. Add the oil to the same pot and heat over medium heat. Add the bell peppers and cook, stirring, for 5 minutes. Hold back some onions for garnish. Add the rest of the onions and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and leafy veggies and cook, stirring frequently, until the garlic is softened, about 3 minutes. Return the meat to the pan. Hold back the "to taste" stuff and the garnishes, but add everything else, including the liquid from all the cans and stir to combine. Bring the mixture to a boil, reduce the heat to medium-low or low, cover and simmer for 1 hour. Crumble cornbread into chili to taste. Uncover and cook for about 30 minutes or until it attains the desired consistency. The chili shouldn't be too thick -- it should be somewhat liquid but not runny like soup. Add the "to taste" stuff and serve the garnishes.
PEANUT SAUCE: 1/4 cup chunky peanut butter, 2 TBSPs dark (Tamari) soy sauce, 1 TBSP rice wine vinegar, 1 TBSP vegetable oil, maybe 1/4 tsp cayenne pepper.