by Basil White - http://www.basilwhite.com/recipes.htm - includes some untried recipes, so send me your edits!!! --
PANCAKE RECIPE #9: Hardware: skillet, fish spatula. Software: All-purpose flour, 2/3 cup for crepes, 1 1/3 cups for pancakes. 1 TBSP sugar. 1/2 teaspoon baking powder. 2/3 cup (153g) milk or milk substitute. 2 eggs. 1/2 teaspoon vanilla extract. Optional: 1/2 cup (85g) chocolate chips or 1/3 cup blueberries (freeze-dried blueberries work best). Combine flour, sugar and baking powder. Combine all ingredients except chocolate chips or blueberries. Heat skillet to medium heat (370°F): my cooktop setting is 4.5. Use as little butter or cooking spray as possible so the pancakes cook evenly. Pour batter. Drop chocolate chips or blueberries one at a time onto pancake. If the edges set before the center is cooked, your cooktop is too hot; if the center cooks before the edges set, your cooktop is too cold. Flip and cook the other side just until the pancake/crepe stops steaming.
TERIYAKI SALMON: 400°F oven preheat. Pizza pan. Slather teriyaki sauce on salmon. 8 minutes a side.
LIME CAKE: 1 yellow cake mix (Betty Crocker or Duncan Hines) 4 large eggs 1 box of lime jello (3 ounce size) 2/3 cup of canola oil 1 cup of limeade (use “Simply Limeade” or make your own limeade). Zest from 1 lime Combine all ingredients in a mixing bowl. Beat ingredients for two minutes on medium speed using an electric hand mixer. Pour into a greased Bundt pan (I use PAM baking spray to coat the pan). Bake at 350 degrees for one hour. When inserted a toothpick should come out clean. After the cake cools you can apply the icing / glaze. For the limeade you can use “Simply Limeade”, the juice from the lime you used for the zest, or “Nellie & Joe’s Key West Lime Juice” (it’s really strong stuff). It just depends on how strong you want the lime flavor to be. The jello and the limeade are the key ingredients.
LOW CARB TORTILLAS: 8 large Egg Whites. 1/3 cup Coconut flour. 10 tbsp Water. 1/4 tsp Baking powder. 1/4 tsp garlic powder. 1/4 tsp Onion powder. 1/4 tsp chili powder..ñ 1/4 tsp Pink Salt. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture). Optional: add seasonings and mix. Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup). As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered. Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute. Repeat process until all the batter is cooked. The above mixture made 16 small taco sized tortillas for us. TIP: If your first tortilla doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!
PEACH PRESERVES: A dozen fresh medium peaches. 5lb. sugar. Boil a pot of water. Put 6 peaches in the water at a time. Boil just long enough to loosen the peel. Immediately transfer to cold water bath. Peel and slice and place in large bowl. Cover peaches with 5 lbs. of sugar. Cover with tea towel. Leave in warm place to ferment overnight. Simmer in pot or cook on low in slow cooker.
FUCK THAT: A couple-three mashed strawberries, rum, about twice as much orange Sunkist as rum, and about as much club soda as rum, maybe a little more if you want it less sweet. So yummy.
FATHEAD PIZZA CRUST: 1.5 cups (168g) shredded mozzarella cheese. 2 oz (by weight) cream cheese. 1 large egg. 0.75 cup + 1 cup almond flour. Optional: 1 TBSP oregano. Preheat oven to 425 degrees. Combine mozzarella cheese and cream cheese in a bowl and microwave for 30 seconds. Take out of microwave and mix. Microwave for another 30 seconds and mix again. Add almond flour and egg to the melted mixture. Optional: add oregano. Mix all the ingredients together with a fork until they combine and begin to cool. Then knead by hand and add almond flour until you can form into a dough. Roll pizza crust onto a nonstick pan. (We like to place parchment paper over the crust and roll with a rolling pin, leaving paper on during bake. It can be tough to shape by hand.) Bake for 10-12 minutes at 425 degrees. Remove from the oven, add desired toppings and bake for an additional 7-9 minutes. Note: you can also cook bacon and sausage in a pan and add the drippings to the dough and bake in the pan as a deep-dish pizza.
FAT BOMBS: 0.5 cups coconut oil. 2 scoops (60g) protein powder. 0.25 crushed low-carb nuts, like macadamia nuts. Optional: sea salt. Silicone molds. Microwave the coconut oil for 30 seconds. Add the protein powder. Stir until smooth. Pour into a silicone mold equally to make 6-10 fat bombs. Roughly chop the nuts and distribute over the fat bombs evenly. Optional: sprinkle the fat bombs with a little sea salt to amp up the flavor. Put the fat bombs in the freezer and allow to set for at least 2 hours. Keep frozen.
CABBAGE FAT-BURNING SOUP: 5 carrots, chopped. 1 large onion, chopped. 2 (16 ounce) cans whole peeled tomatoes, with liquid. 1 large head cabbage, chopped. 1 (1 ounce) envelope dry onion soup mix. 1 (15 ounce) can cut green beans, pref. no salt added. 32 oz. tomato juice, preferably low-sodium V-8. 2 green bell peppers, diced. One head of celery stalks, chopped. 14 ounces of beef broth. 2 TBSP salt. 1 TBSP pepper. Optional: salsa and liquid smoke. Add all ingredients in a slow cooker. Add enough water to cover vegetables. Cook on high for 8-10 hours. Add salt and pepper to taste. May be stored in the refrigerator for several days.
DIVER: 8 oz. beer. 2 shots gin. 2 shots rum. 2 shots vodka. 2 shots Tequila. 6-8 oz sangria. 8 oz. Sprite. Grenadine to taste. fistful of cherries. Into a clean paint bucket, add 1/2 bucket of ice. Add all liqueurs and beer. Add Sangria and Sprite. Add Grenadine to taste. Garnish with fistful of cherries. Insert fistful of 2-foot luau straws. Serves 1-8.
VENEZUELAN HAM BREAD: Premade fresh pizza dough or a box of Pillsbury Hot Roll Mix dough. Dried ham as thin as you can find, crushed green olives, raisins or diced prunes. Lay out dough in flat rectangle as long as your loaf pan and three times as wide. Layer fruit. Layer olives. Layer ham. 375F for 20 minutes; keep checking until a toothpick comes out clean. COOL COMPLETELY.
IMPROVED CAKE MIX: Defy the cake mix instructions as follows: Use almond milk instead of water. Use an equivalent weight of unsalted butter instead of oil. For spice cake, add the spices to turn yellow cake mix into spice cake mix ( 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 teaspoon cloves), but add them to SPICE cake mix. Melted white chocolate makes a good cake ganache.
CAULIFLOWER SOUP: 4 pieces of bacon. 2 TBSPs chicken bouillon. 1 teaspoon white pepper. 1 bag (12-20 oz.) frozen cauliflower. Microwave bacon in borosilicate pitcher until rendered but still flexible. Microwave cauliflower in bag until steamed, 5-9 minutes. Add enough water to cover the blades of the blender. Add all ingredients andblend at maximum speed until soup emits steam, about 4-8 minutes.
SLOW COOKER BLUEBERRY FRENCH TOAST: 1 long baguette. 8 eggs, beaten. 2 cups milk. 1 Tablespoon vanilla. ½ cup sugar. 3 cups blueberries (if using frozen, thaw first). Optional: whipped cream or maple syrup. Cut French bread into 1-inch cubes. Place in a large bowl. In a medium bowl, combine eggs, milk, vanilla, and sugar. Mix to dissolve most of the sugar. Pour egg mixture over bread and mix well to coat bread. Fold in blueberries. Lightly grease a 6-quart slow cooker. Spoon bread mixture into slow cooker. Place a thick layer of folded paper towels on top of the slow cooker, under the lid. (This will catch the condensation from the lid and keep your French toast from getting soggy.) Cover, and cook on high for 2.5-3 hours. Let sit, uncovered, for 5 minutes before serving.
PEACH PRESERVES: Peaches. 80g of sugar per peach. Peel peaches. Can leave in seeds when hurried or size demands. Put in bowl. Stainless steel is even okay. No aluminum. Take a big bag of white sugar. Pour over peaches leaving room for liquidification to occur somewhat not to spill over. Cover with a clean, thick, cheesecloth or towel. Leave in a warm place overnight. Put in an enamel crockpot is easiest and let it cook on higher of the two temp choices for 8-12 hours. After 8 hours, take some out, let it cool completely and judge if it is thick enough. If not, cook longer.
This recipe works with healthier sugars, honey too, if you like the flavor changes. Note: If you can find Aunt Nina's peanut butter fudge recipe in your Mom's recipe books, I have longed for it during Christmas. I lost my copy. -- Melanie (there's always peanut butter, cake frosting, and the microwave).
EVERYTHING CHILI: 1 lb. gr. beef. 1 bag veggie crumbles. 6 oz. salsa, pref. smoked chipotle. One can Manwich sauce. One can refried beans. 8 oz. (by weight) cornbread stuffing. 2 tsps garlic powder, pref. toasted. 2 tsps onion powder. Hot sauces, ketchup and liquid smoke to taste. Pulverize cornbread stuffing in food processor. Brown and crumble meat in a medium-hot dutch oven. Add veggie crumbles and scrape fond with wooden spoon. Add salsa and scrape fond again. Remove from heat and kill stove. Add Manwich sauce, refried beans, powdered stuffing, garlic powder and onion powder. Scrape fond, stir and cover until chili cools to serving temperature. Add hot sauces, ketchup and liquid smoke to taste.
GOLDEN MILK aka TURMERIC TEA: 2 cups of unsweetened almond, pecan, coconut or dairy milk (I prefer unsweetened vanilla almond milk). 0.5 teaspoon turmeric plus more to taste. 0.5 teaspoons ground cinnamon plus more to taste. Pinch of ground black pepper. Half-inch piece of peeled, thinly sliced ginger root or 0.5 teaspoons ginger powder. 2 tablespoon maple syrup (preferred) or honey plus more to taste. Liquefy all ingredients in a blender until smooth. Pour into saucepan and cook 3-5 minutes over medium heat to a high simmer, but not boiling. Remove from heat and taste. Add sweetener, turmeric or ginger to taste. Strain through a fine mesh sieve into mugs. Serve immediately.
SCONES: Heat oven to 375F. 2 cups (240g) flour (you can replace half with oat flour; just mill old-fashioned oats in a spice mill). 3 teaspoons baking powder. 3/4 teaspoon salt. 1/3 cup (67g) sugar. 4 tablespoons (56g) butter. 2 tablespoons (24g) butter-flavored shortening. 5 oz. (175g) unsweetened condensed milk. 1 egg. 25-35 grams of dried currants/dried cranberries/freeze-dried fruit (hydrate after weighing) OR 70g chocolate morsels OR 10g matcha green tea powder and 35g extra sugar. Heat oven to 375F. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit or green tea powder. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 17 minutes or until brown.
STEAK: Preheat oven 275F. Pan w boiling water rocket hot with butter until the water boils away. Set timer to 90 seconds. Sear steak in butter 90 seconds each side to brown. Transfer to wire rack set in baking sheet. Cook 15 minutes.
Also works with frozen steaks, no thawing.
PANKO CRUSTED TILAPIA: 6 tilapia fillets, rinsed & patted dry. 1 stick melted margarine or butter. 0.25 teaspoons garlic powder. 2 tablespoons lemon juice. 1 cup unseasoned panko breadcrumbs or crushed Ritz crackers. 0.5 teaspoons Old Bay Seasoning. 1 lemon wedge. Cooking oil. Heat oven to 375F. Spray a baking pan lightly with cooking oil. In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning. Dip each fillet in butter mixture, then roll well in the panko mixture. Place fillets in a single layer onto prepared pan. Press any remaining panko mixture onto tops of fillets. Bake 12-14 minutes, until flaky. Serve with lemon wedges.
PIMENTO CHEESE SPREAD: From Squash Blossom Market, Memphis. 6 cups (x g) grated cheddar. 1 cup (x g) cottage cheese. 0.5 cups (x g) roasted red peppers. 1 cup (x g) eggless mayo. 1 cup (x g) sweet relish. 1 teaspoon black pepper.
ELEGANT CHEESE: From Squash Blossom Market, Memphis. 1.5 cups (x g) 1% or 4% milkfat cottage cheese. 0.333 lb (x g) drained feta cheese. 3 cups (x g) grated cheddar cheese. 0.5 cups (x g) canola mayo. 1 cup (x g) kefir cheese or sour cream. 1 cup (x g) grated carrots. 0.25 cups (x g) green onions, minced. 0.5 cups (x g) bell pepper, minced.
BEER CHEESE: From Squash Blossom Market, Memphis. 1 lb. (454 g) sharp or white cheddar, grated (other cheeses work too). 1 lb. (454 g) american cheese, grated (other cheeses work too). 3 small cloves of garlic. 12 oz. Bass Ale or similar English pale ale. 1 TBSP Edward & Sons hoisin sauce or similar hoisin sauce. 1 tsp dry mustard. 1 TBSP white wine vinegar. 2 tsps Tabasco sauce. Combine in Robot-Coupe or food processor with S-blade and process until smooth.
HOT ROLL MIX BREAD: 2 boxes of Hot Roll Mix. Oil or butter as per Hot Roll Mix recipe. Large bowl (or mixing bowl if your mixer has a dough hook). Room in refrigerator for aforementioned bowl. Reserve one bag of Hot Roll Mix flour. In a large bowl, add one bag of Hot Roll Mix, yeast from both boxes, and water enough for both boxes. Do not add the oil. Combine and cover with plastic wrap overnight in refrigerator. Add second bag of flour and oil or butter. Combine. Bake in bread loaf pan as per Hot Roll Mix directions.
1 Onion. 8 Cloves of Garlic. 3 Eggplants. 1 Zucchini. 200g Diced Tomato. 200 - 300g Tomato Paste. 500g Ground Beef. 1/4 Cup Red Wine. 8 Tablespoons of Butter. 2 Eggs. 1 Cup of Heavy Cream. 1/2 Cup of Parmesan. Finely dice the brown onion, and set aside. Peel the eggplant and zucchini, and set that aside too. Cut eggplant and zucchini into 1.5cm slices, and salt thoroughly. Set aside in a colander for future convenience. Bring a large skillet to a low heat, and melt about two tablespoons of butter. Place the onion in and mix vigorously to coat it in the butter. Keep it on a very low heat, and it will slowly start to brown. Alternately you can brown under a low broiler on a sheet pan if you watch it and turn the onion to brown evenly. Combine onion and garlic in skillet, and allow it to slowly cook for another ~10 minutes. Add the 500g ground beef in and mix thoroughly, and allow beef to cook completely on low heat. Add the diced tomatoes and tomato paste, and bring it to simmer. Add cinnamon, allspice, oregano, tomato, tomato paste, wine, salt and pepper pepper, keep it on a low heat and allow it to gently simmer. Step 4: Back to the Eggplant and Zucchini The salted vegetables need to be washed, so rinse them under cold water, which is a breeze if you’ve already got them in a colander. Add a little oil to a pan and bring it to a medium heat, lightly fry the Eggplant and Zucchini on both sides, then start to layer in an oven safe dish, I’ve recently updated to one of these: oven baking dish. Fried Eggplant and Zucchini forming the base Step 5: Layering Using the meat sauce and vegetables, make two to three layers of each. Layers. Onions have layers. Step 6: Cheese Sauce Melt the butter in small pot, add in the Parmesan cheese. Stir thoroughly so the cheese melts well. When you’re satisfied with how melted it is, add in the cream and nutmeg, and keep on stirring until it’s nice and smooth. Take it off the heat and allow it to cool considerably. While it’s cooling, whisk two eggs together. After it’s at a temperature where you could stick a finger in without pain, mix the eggs through the butter, cheese, and cream. Pour this over the top of your last layer. Step 7: Baking Heat your oven to 180º C and place the dish in on the top shelf. It will take about half an hour for the top to crust up nicely, but really, it’s best to check it every 10 to 15 minutes to make sure. It should look like this when ready This is how it should look It needs to cool considerably before serving, and it’s about the same temperature of a volcano inside.
CUSTARD PIE: 1 9-inch unbaked pie shell. 2.5 cups whole milk or half-and-half cream, scalded 3 eggs, lightly beaten. 0.75 cup sugar 0.25 teaspoon salt 1 teaspoon real vanilla extract. Ground nutmeg, to taste. Preheat oven to 400 degrees. In a large bowl whisk together eggs, sugar and salt. Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture. Stir in vanilla. Pour, through a sieve, into the unbaked pie shell. Sprinkle top with ground nutmeg. Bake for approximately 40 minutes or until a knife inserted near the center comes out clean. Filling will look wobbly but will set up as it cools. Chill thoroughly and serve with whipped cream. CHICAGO-STYLE DEEP DISH PIZZA: Preheat 425F, make Pillsbury Hot Roll Mix pizza dough, pat into cake pan, add a bag of mozzarella, a bag of parmesan, a layer of pepperoni, and a whole jar of pizza sauce. 10 minutes, cover loosely with foil, 15 minutes, remove from oven, kill the oven, put on wire rack to cool 20 minutes.
BOOZY CHOCOLATE PUDDING: 0.5 cup RumChata. 4 oz. box instant chocolate pudding. .75 cups milk. .25 cups Godiva chocolate liqueur. 80gwhipped topping. Whisk RumChata, pudding, milk and liqueur. Stir in whipped topping. Scoop into glasses.
ARIEL COOKIES: Cream together: - 1/2 cup (1 stick) unsalted butter, softened. - 2/3 cup light brown sugar, packed. Mix in: - 1 large egg - 1/2 teaspoon vanilla extract (or other extract to taste). In a separate bowl, whisk together: - 3/4 cup all-purpose flour. - 1/2 teaspoon baking soda. - 1/2 teaspoon ground cinnamon. - 1/4 teaspoon table salt (or more if you like salt). Mix the dry and wet ingredients together, then further mix in: - 1 1/2 cups rolled oats. - 3/4 cup dried cranberries. - 1/2 cup walnuts or other nuts, chopped (optional). Optionally, chill the dough in the refrigerator for at least an hour. Form cookie balls and place them on a cookie sheet, 2" apart. Bake at 350°F (preheated) for 10-12m, until the edges are just brown. Chilling may increase time depending on your oven. Let cookies sit for 5m, then transfer them to cooling rack. For green tea cookies, drop the cranberries and add 1 Tbs matcha/green tea powder to the dough starting when you mix the wet and dry ingredients. You can also substitute some of the sugar for honey.
GERMAN CHOCOLATE PIE: 4 oz. German sweet chocolate. 1/4 stick butter. 1.67 cups evaporated milk. 1.5 cups sugar. 1/8 teaspoon salt. 3 TBSPs cornstarch. 1 tsp vanillla. 1/2 cup pecans, chopped. 2 eggs. 1.33 cups flaked coconut. 10-inch pie shell. Preheat oven to 475F. Melt butter with chocolate over low heat: stir until blended. Remove from heat. Gradually add milk. Mix cornstarch, salt and sugar and add to chocolate mixture. Beat in eggs and vanilla. Pour into pie shell. Sprinkle coconut and pecans over filling. Bake at 375F for 45 minutes or until top is ruffed. Filling will be soft but will set while cooking. Cool a few hours before serving.
JELLY DONUT: Pour Chambord into bottom of shot glass. Layer an equal amount of chilled Rumchata on top. HUMMINGBIRD CAKE: CAKE: 3 cups AP flour. 2 cups sugar. 1 tsp salt. 1 tsp baking soda. 1 tsp. cinnamon. 1.5 cups vegetable oil. 1.5* tsp vanilla extract. 8 0z. can crushed pineapple with liquid. 3 eggs, beaten. 1 cup chopped nuts. 2 cups mashed bananas. FROSTING: 8 oz (227 g) cream cheese, softened. 1 lb. powdered sugar. 1 stick margarine, softened. 1 tsp vanilla. 1 cup nuts. Preheat oven to 350F. Sift and combine dry ingredients from CAKE recipe. Add eggs and oil without beating stiffly. Fold in remaining ingredients from CAKE recipe. Divide batter among three or four greased and floured cake pans. Bake cakes for 30 minutes. Whip all frosting ingredients. Cool cakes completely before frosting. CLOUD BREAD: 3 eggs, separated. 3 tablespoons cream cheese. 1/4 teaspoon baking powder (or cream of tartar). Optional: 1 tablespoon of honey (or a natural sweetener). Salt. Garlic Powder. Rosemary. 1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 2. In one bowl, mix the egg yolks, cream cheese and honey until smooth. 3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 7. Remove from the oven, leave to cool and enjoy.
LOMPE aka POTATORTILLAS: Hardware: griddle or frying pan with high-heat nonstick coating like ceramic. Software: 2.2 lbs. boiled, unpeeled potatoes. 1 tbsp. salt. a pinch of ground nutmeg. 1.5 +0.5 cups all-purpose flour. Peel the potatoes and run them through a meat grinder or squeeze them through a coarse strainer. Don’t use a food processor, as it will make the potato mash too sticky. Add nutmeg, salt and 1.5 cup of the flour. Use the rest of the flour when you roll out the dough. Run the mash through the meat grinder one more time. Sift flour over dough & incorporate until dough forms a ball. Sprinkle flour on your worktop, and cut off a piece of dough the size of a clementine. Roll it out into a round and thin potato cake. If possible, use a textured rolling pin, and use plenty of flour both under and on top of the dough while rolling it out. Cook the potato cakes until they’re nice and ”freckly”. -- http://www.newscancook.com/recipes-by-chef/thin-potato-cakes/
OATAROONS:Preheat the oven to 375F. In large bowl, for each egg, add 2 eggs worth of honey; 2 eggs of applesauce or fresh fruit OR an egg of dried fruit and an egg of water OR a half-egg of freeze-dried fruit and 1.5 eggs or water; an egg of vanilla whey protein powder; 2 eggs worth of extra virgin/unrefined/full flavor coconut oil; 1.5 tsps vanilla. Stir, then add 3 eggs worth of oats. If oats are coarse, blend mixture with a stick blender. Scoop onto parchment paper on pan. Bake for 8 minutes in preheated oven. Makes 2 dozen.
KETOSTITOS: Cracker cuts of cheese and a silicone muffin pan. One cheese square per muffin pan divot. Microwave until slightly browned. For me that's 99 seconds. Arrange separately on plate to cool. Reddit post with photos at https://www.reddit.com/r/ketorecipes/comments/38qb8p/ketostitos/. For marinara mod, add a slice of turkey pepperoni and dip in low-carb marinara sauce or sun-dried tomato pesto.
VODKA PIE DOUGH: 3.25 cups (450g) unbleached all-purpose flour. 1.5 teaspoon table salt. 3 tablespoons/9tsps sugar. 18 tablespoons (2.25 sticks/254g) cold unsalted butter. 0.75 cup (144g) chilled solid vegetable shortening, cut into pieces. 3 oz. vodka, cold. 3 oz. cold water. Mix vodka and water. Pulse all but water in food processor. Add water until dough forms a ball. fold into 2 disks and wrp in plastic wrap and refrigerate 45 minutes to 2 days.
MOJITO NIXON: In a rocks glass, muddle 4 mint leaves and 1 tsp of unbleached sugar. Add a shot of Bacardi or gin and 1/4 teaspoon vermouth. squeeze one lime wedge and drop in. Fill halfway with ice cubes. Cover ice cubes with tonic water. Shake by hand.
CHOCOLATE CHIP COOKIE TRUFFLES: 0.5 cup (1 sticks) butter, room temperature. 0.75 cup packed brown sugar. 1 teaspoon vanilla. 2 cups all purpose flour. 1 can (14 ounces) sweetened condensed milk. .5 cup semi-sweet chocolate chips. .5 cup finely chopped walnuts or pecans. 1 pound dark chocolate candy coating. In a bowl, combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts. Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again. In a bowl melt dark chocolate candy coating. Dip the cookie dough balls into the chocolate and place on parchment paper. Let the truffles sit until hard, about 15 minutes. Once set, remelt remaining candy coating. Place in a small baggie and cut a small hole in one corner. Carefully drizzle chocolate over truffles. Store in the refrigerator and serve cold. These can also be frozen for longer storage.
ALMOND MUFFINS (with stuffing mod) - 1.5 Cup Bob's Red Mill Almond Flour. 4 Large Eggs. 10 Tbsp Unsalted Butter. 3 tsp Splenda (optional). 3 tsp Baking Powder. (crouton/stuffing mod: TBSP parsley, a TBSP thyme, and a cup of turkey broth.) Combine the dry ingredients in a bowl. Whisk in the eggs. (crouton/stuffing mod: add turkey broth.) Melt butter, add to mixture and whisk. Divide mixture equally into 12 parts, place into a Muffin Top pan or pour shallow amounts into 12 muffin cups. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time). Let cool on a wire rack. For crouton/stuffing mod, add a TBSP parsley, a TBSP thyme, and a cup of turkey broth, preheat oven to 200 degrees, cut into croutons, and Bake at 200 degrees for 1 hour. Makes 12 muffins. 2238 calories, 420 fat calories (not including broth).
EGGS BENEDICT CUMBERBATCH: Half an English muffin, HP sauce, a large sausage patty, a poached egg, topped with hollandaise sauce.
SRIRACHA CHICKEN: 10 chicken thighs (2.75 lb.). 2 TBSP bouillon powder. 1 tsp Sriracha. 1 tsp white pepper. 1 onion, chopped. 2 tsp curry powder or Ras el Hanout. 1 cup full-fat sour cream. Place chicken in slow cooker. Combine everything else except the sour cream and pour over chicken. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 5 hours). Transfer chicken to platter, reserving sauce in slow cooker. Remove skin from chicken and discard. Add sauce to sour cream; mix well. Taste sauce and season to taste. Serve spooned over chicken, or chop chicken and mix with sauce. Optional: serve with rice or cauliflower riced through a food processor and then microwaved or steamed (you can thaw frozen cauliflower until barely thawed and rice it then microwave until done).
CAULIFLOWER BISCUITS: 1 steamed cauliflower head. 3 minced garlic cloves. 0.5 cups shredded cheddar cheese. Preheat oven to 400F. Pulse cauliflower and garlic in blender until smooth. Remove from blender into large bowl. Stir in cheese, two eggs, 1/3 cup unsweetened greek yogurt, 1 tsp kosher salt, and 0.5 tsp black pepper. In a separate bowl, beat two egg whites until stiff, then fold into cauliflower mixture. Apply nonstick spray to 12-muffin pan and spoon mixture into muffin pan. Bake for 20-25 minutes.
WEDDING CAKE DAIQUIRI: 16 oz. almond milk. 2 TBSP (28g) virgin coconut oil. 1 box (1 oz. dry weight) NSA vanilla pudding. 1 tsp. vanilla extract. 20 frozen seedless white grapes (120g - just wash and freeze on the stem as they unstem easier when frozen). 2 scoops (42g) vanilla whey protein. Pour almond milk into blender. Add all other ingredients except protein powder. Blend on low speed until grapes are mostly pulverized. Stop blender. Add protein powder and blend on low, increasing to high speed as soon as protein powder folds into mixture. Blend on high for one minute. Serve immediately. 655 kcal.
FRIED CABBAGE: Head of cabbage shredded, half pound of bacon diced, pinch of ground caraway and salt and pepper to taste. Nuke the bacon in a large borosilicate (Pyrex) pitcher until cooked but tender, chop the bacon into bite-size pieces with poultry shears and pour the bacon and fat into skillet. Add the cabbage and caraway and heat skillet to medium heat. Fry and toss with tongs until the cabbage is tender. Add salt and pepper to taste.
CAKE BATTER DAIQUIRI aka Chocolate Protein Shake: 24-32 ounces unsweetened almond, coconut or almond-coconut milk. Four scoops chocolate 100% whey powder. One package (1.4 oz/39g) sugar-free chocolate pudding mix. Two packets erythritol sweetener. Two packets aspartame sweetener. Optional: one teaspoon chocolate extract. Hardware: Pitcher blender. Add enough milk to cover the blades of the blender pitcher. Add all of the other ingredients. Close the lid and remove the pourer port. Start the blender on the lowest setting and slowly add milk until the mix forms a vortex. Let the mixture blend for 2-3 minutes or completely blended. Add milk to the consistency you want, then attach the pourer port and increase the blender speed to maximum for 30 seconds. Serve immediately.
PRECOCIOUS PEACH PIE aka aquavit: Fill a glass jar with dried apricots, sliced in half. In a separate container, mix vodka and instant-dissolving sugar, stirring and adding sugar until the vodka will no longer dissolve the sugar. Pour into jar with apricots, being careful to pour all the way to the top, minimizing bubbles. Gently and securely close the top and clean the surface of any residual sugar. Every day for a month, invert the jar. Serve straight with two or more pieces of the saturated apricot slices as a garnish.
BLACKANDWHITE: Layer white chocolate liqueur over black chocolate liqueur.
PENNY LOAFER: Cream sherry, grenadine and soda.
DREAMSICLE: Kahlua, chocolate liqueur and soda.
MCMALTED: Vanilla ice cream, Bailey's Irish Cream and vanilla syrup.
POLOMINT aka Melonrita: Midori and margarita mix.
IRISH FOG: Irish Mist, Irish Cream and Jameson's Irish Whiskey.
MEMPHIS MIMOSA: Vodka, Tang and Zima.
STRAWBERRY ICE CREAM DAIQUIRI: Malibu Coconut Rum, strawberries, strawberry ice cream, grenadine.
ST. JOE'S BLOW: Stewart's Orange Cream Soda, Southern Comfort and apricot vodka (aka apricot aquavit).
FAT BOMBS: Unsweetened chocolate. equal weight in virgin coconut oil. One serving of Splenda per serving of chocolate. One serving of Stevia per serving of chocolate. Put silicone molds into casserole dish and clear space for casserole dish in freezer. Nuke the chocolate and oil for 30 seconds at a time, stirring until melted. Add Splenda and Stevia. Pour into silicone muffin molds and cover. Cool on counter to room temperature, then freeze. Empty frozen fat bombs into freezer bag and return to freezer. Serve cold.
CAULIFLOWER AU GRATIN: 350g-500g of frozen cauliflower. Vegetable Oil Spray. 1 Cup Heavy Cream. 2 oz Cream Cheese, cut into small pieces. 1 1/2 tsp Dry Mustard. 1 1/2 Cups Sharp Cheddar, Shredded plus 1/2 cup for sprinkling on top. 1/4 tsp Pepper. 1/8 tsp Garlic Powder. Preheat oven to 375F. Bring a large pot of water to a boil. Season the water with salt.. . Spray the 8 x 8 baking dish with vegetable oil spray. Microwave the cauliflower until hot. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with remaining 1/2 cup cheese and bake 10 minutes. Broil until browned. Serve.
CREAMY ALFREDO SAUCE: 8 ounces cream cheese, softened. 3/4 cup heavy cream. 2 ounces aka 0.5 cups freshly grated parmesan cheese. 1/4 teaspoon pepper. Pinch nutmeg. 1/2 teaspoon garlic powder. Salt, to taste. Pinch fresh parsley, minced, optional. In a medium saucepan or nonstick skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, vegetables or other dishes.
BLINI WITH SMOKED SALMON: 1/3 cup buckwheat flour. 2/3 cup all-purpose flour. 1/2 teaspoon baking powder. 3/4 teaspoon kosher salt. 3/4 cup plus 2 tablespoons milk. 1 extra-large egg. 1/4 pound (1 stick) unsalted butter, clarified, divided. 1/2 pound smoked salmon, thinly sliced. 1/4 cup sour cream. Fresh dill sprig, for garnish. Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.To serve, top the blini with a piece of smoked salmon. Add a dollop of sour cream and a sprig of dill.
GARLIC AND WALNUT SAUCE: 2 slices stale bread, crusts removed. 2 tablespoons stock. 1 cup walnuts, toasted. 1/2 cup parsley. 3 cloves garlic. 1 pinch cayenne pepper. 1/2 teaspoon sea salt. 1/8 teaspoon black pepper6 tablespoons olive oil. Soak the bread in the stock. Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.
SWEET AND SOUR PULLED PORK: 2-2.5 lb. pork sirloin roast. 1 TBSP cooking oil. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 medium onions, cut into thin wedges. 48 oz. root beer (NOT diet): 12 oz for roast + 36 oz for sauce. 2 cloves of garlic, crushed. 1 cup bottled sweet chili sauce (~1/3-1/2 sugar by weight). 1/4 teaspoon root beer concentrate (optional). Several dashes bottled hot pepper sauce. 8-10 hamburger buns, split, with toasted faces. Lettuce leaves and tomato slices for garnish. Set slow cooker to HIGH setting. Trim fat from meat. In necessary, cut meat to fit into a 3.5-5 quart slow cooker. Heat a large pan to a medium-high sear. Rub meat in oil. Sear meat. Drain fat. Add salt and pepper. Add meat to slow cooker. Add onions, one cup of root beer, and garlic. Cover and cook on HIGH setting for 4-5 hours or LOW setting for 8-10 hours. Meanwhile, for the sauce, in a medium saucepan add 3 cups root beer and the chili sauce. Bring to boil; reduce to simmer. Simmer gently, uncovered, for 30 minutes or until sauce reduces to 2 cups. If desired, add root beer concentrate. Add hot pepper sauce to taste. (experiment with just mixing 1 cup chili sauce with root beer concentrate, then adding hot pepper sauce to taste.) Transfer meat to a cutting board. Remove onions and discard juices. Using two serving forks, shred meat. Mix in most of the sauce, reserving some for service. Serve on buns with lettuce leaves, tomato slices and sauce on the side.
FRIED CHICKEN - Frying chicken, SACO buttermilk powder, paprika, pepper, white pepper, cayenne, salt, chicken bouillon powder, light olive oil or butter Crisco, garlic powder, onion powder, Wondra flour, potato starch. Pound out any thick pieces of chicken. Set Dutch oven oil temp for 350 degrees, fry in dutch oven for 10 minutes. Temp will drop to 305, keep at 305 for 10 minutes, move pieces to make sure they aren't stuck together, 10-15 more minutes. Drain on an inverted rack on paper towels on a sheetpan. Cool 10 minutes.
KOREAN BEEF (give review to FB Oakdale Neighbors): 1 ultra-lean pound ground beef. 1/2 cup brown sugar. 1/4 cup low-sodium soy sauce. 1 TBSP sesame oil. 3 cloves garlic, minced. 1/2 tsp fresh ginger, minced. 1/2 - 1 teaspoon crushed red peppers (to desired spiciness). 1 bunch green onions, diced (don't skip this!). Rice. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
LEMON-LIME CHILI CHICKEN: 2 TBSPs chili powder. 1 tsp salt. 1/2 tsp ground black pepper. 3-3.5 lbs chicken thighs, skinned. 1 lb. of raw potatoes, zucchini or squash (soft center removed), cut into 1-inch pieces. 1 medium sweet (e.g., Vidalia) onion, cut into wedges. 1/4 cup reduced sodium chicken broth. 1/4 cup lime juice. 1/4 cup lemon juice. 2 cloves garlic, minced. Set slow cooker to HIGH setting. Mix chili powder, salt and pepper. Sprinkle and rub into chicken. Place in slow cooker. Add potatoes, zucchini or squash. Add onion. In a small bowl, mix broth, juices and garlic and add to slow cooker. Cook on high for 2.5-3 hours.
BAKED CHICKEN BREASTS: Heat the oven to 450 degrees Fahrenheit. (Ovens take at least 20 minutes to warm up.) Rub the chicken all over with a good amount of olive oil. Season generously with salt and pepper. If you have it, sprinkle on Cajun spice mix. Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit. Put the chicken, breast side down, in the dry pan. Your chicken should sizzle. Don? move it around, because the skin is becoming crispy and browned. After about three minutes, flip the chicken over with tongs and put it in the oven to finish cooking. (If you?e not using an oven-safe frying pan, transfer the chicken to a baking dish first.) After about 15 minutes, take the chicken out to check it. If it? done, it will register 160 to 165 degrees Fahrenheit on a meat thermometer. If a metal fork or a skewer stuck inside the breast for 30 seconds doesn? feel hot when you pull it out and hold it against your skin, or the chicken feels spongy when you poke it, it? not there yet. Put it back in for another five minutes. Take the chicken out and let it rest for five minutes so the juices settle before eating. Pour enough wine or vermouth into the pan you used to cook the chicken to just cover the bottom. Cook the alcohol over medium heat, scraping up the browned bits of chicken and spice with the wooden spoon, until the sauce has thickened or ?educed.?You can tell it? ready if you pull your spoon through the sauce and you can see the bottom of your pan for a couple of seconds before the liquid covers it again. Add a pat of butter and stir until it? melted. Taste to see if the sauce needs salt. Pour the sauce over the chicken.
BAKED SUCCOTASH: 1 can (15.25 oz.) Can Succotash, UNdrained. 12 oz. Evaporated milk. 1 cup (113g) Monterey Jack cheese, shredded. 2 eggs, beaten. 1/4 cup onion, diced. 1/4 cup red bell pepper, diced. 1/4 teaspoon ground pepper. 1.5 cups saltine crackers, crumbled. 1/4 cup bread crumbs. In large bowl, combine succotash, evaporated milk, cheese, eggs, onion, bell pepper, pepper, and crackers. Place in 2-qt. casserole dish. Sprinkle bread crumbs over mixture. Bake at 350F for 50-60 minutes. (Optional: Broil on low until top is lightly browned.) Let stand 5 minutes before serving.
POTATO BREAD/ROLLS: 8.5 oz. (255g) water. 3 TBSP unsalted butter, cut into 6 pieces. 1.25 tsp salt. 1/2 cup (115g) milk. 61g instant potato flakes. 1 TBSP sugar. 2 tsps yeast. 2 large eggs, 1 lightly beaten with a teaspoon water and a pinch of salt. 1 TBSP sesame seeds (optional). In a glass bowl, combine 255g water, 2 teaspoons/20g margarine, 1/4 tsp salt, and 1/2 cup/113g milk. Microwave for 90 seconds. Add 61g instant mashed potatoes and stir. Reserve 5 TBSPs mashed potatoes to bowl to cool. Measure 1 very firmly packed cup potatoes and reserve remaining potatoes for another use. Stir in 2 TBSPs unsalted butter until melted. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are okay.) Add 1 egg and reserved potatoes. Mix with dough hook on low until dough is soft and slightly sticky, about 8-10 minutes. Shape dough into ball and place in lightly greased container. Cover lightly with plastic wrap and rise at room temperature until almost doubled in volume, 30-40 minutes. Preheat oven to 375 (bread) or 425 (rolls). Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. For *BREAD*, grease two 9x5" (8-cup) loaf pans. Punch the dough down, divide it in half, and form into two loaves. Place seam side down in the pans. Brush with salted egg wash. Sprinkle with sesame seeds (optional). Bake the loaves until the crust is golden brown and the bottoms sound hollow when tapped, 40 to 45 minutes. Remove the loaves from the pans to a rack and let cool for at least 30 minutes. For *ROLLS*, pat gently into 8-inch square of even thickness. Using a bench scraper of chef's knife, cut dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic. Working with one piece of dough at a time, keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough, and without applying pressure to dough, move hand in small circular motions to work dough into ball.) Cover rounds with plastic and allow to rest for 15 minutes. Line two baking sheets with parchment. On lightly-floured surface, firmly press each dough round into 3.5" disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30-40 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and heat oven to 425 degrees. Brush gently with egg wash. Sprinkle with sesame seeds (optional). Bake rolls until deep golden brown, 15-18 minutes, rotating and switching baking sheets halfway through baking. Transfer baking sheets to wire racks and let cool for 5 minutes. Transfer rolls from baking sheets to wire racks.
TROIS MOITIES: For simmered vegetables for soup, stocks and broths I like to use this method that I call "Trois Moities" to make it sound fancy: I chop half of my vegetables and add them into the stock. I sear, fry, broil or otherwise crisp half of the remaining vegetables so they stay crispy in the stock, then I add them to the stock. Finally I take my remaining "third half" of vegetables and mince them fine and add them at the end raw, either mixed with the final dish or on top as a garnish. Three flavors for the price of one.
PORK CHOPS: 2 (1-inch-thick) bone-in pork loin chops 1 teaspoon olive oil Kosher salt Freshly ground black pepper 1/2 cup dry white wine 3 tablespoons unsalted butter, cut into small pieces and at room temperature 2 teaspoons finely chopped fresh Italian parsley leaves 3/4 teaspoon Dijon mustard. Heat the oven to 400F and arrange a rack in the middle. Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper. Heat a large oven-safe frying pan over medium-high heat until several drops of water sprinkled into the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook undisturbed until they're golden brown on the bottom, about 5 minutes. Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes. Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop. Transfer the chops to a plate and tent them loosely with foil; set aside. Using the kitchen towel or potholder to grasp the handle of the pan (be. careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the wine, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated in the bottom of the pan, until the wine is reduced by half, about 3 minutes. Remove the pan from the heat. Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Divide the sauce between 2 plates, place 1 pork chop on top of the sauce on each plate, and serve immediately.
PEANUT CHUTNEY OR CASHEW CHUTNEY: 4 oz. unsalted peanuts or cashews (or 4 oz. weight peanut butter). 3-5 dried red chilies. One 1-inch piece aka 1 TBSP fresh ginger, peeled and grated (or 1 tsp powdered ginger.) 1 tsp cumin seed, dry-roasted and ground. ?cup fresh lime juice. 1 tsp sugar (omit if using peanut butter). ?tsp salt (omit if using peanut butter.) You will need a heavy skillet if the nuts are unroasted and a mortar and pestle or food processor. If the nuts are unroasted, dry-roast them in a heavy skillet over medium heat until lightly golden. Roast all the ingredients in the skillet until they give off a gentle cooked aroma. Allow to cool completely and then grind to a coarse powder with a mortar and pestle or food processor. Add salt to taste; you will probably need no added salt if you used peanut butter instead of peanuts.
BUTTERNUT SQUASH: As a side dish 6 oz. Raw squash by weight serve one person. Roast butternut squash 375 degrees for 30 minutes until soft. Peel and mash. Add maple syrup, ground pepper and cinammon sugar to taste.
BROASTED CHICKEN BREASTS IN BACON ROUX GRAVY: 4-5 lbs. boneless chicken breasts. 4 pcs. Bacon. All-purpose flour. 2 cups milk. Chicken bouillon powder. White pepper. Onion powder. Garlic powder. Bake chicken parts unseasoned for 40 minutes on a baking sheet at 375 degrees. Meanwhile, microwave bacon in glass bowl under a second bowl to retain the bacon grease. Add flour a teaspoon at a time and stir until it forms a roux (loose paste). Add milk to frying pan set to medium heat, adding roux a small amount at a time, constantly stirring to remove any lumps and scrape browned pits from the pan. Add roux until the sauce has the thickness of gravy. When chicken is done, add any chicken cooking liquid to the frying pan. Let chicken rest. Set oven to a low broil, and the cooking rack to the second rack from the top, one rack lower than you'd usually use for broiling. Stir the gravy until smooth. Add chicken bouillon powder, white pepper, onion powder and garlic powder to taste. Place a chicken part in the pan, coat with gravy, and return to baking sheet. Pour any remaining gravy on top of chicken. Broil until a brown spot appears on each chicken part, removing each part to a serving platter as it browns.
BRUNSWICK STEW: (report to Carla on delivery) 3 medium onions, cut into thin wedges. 2 pounds meaty chicken pieces (breast halves, thighs and drumsticks), skinned. 1 cup (aka 5 ounces) diced cooked ham. 1 teaspoon dry mustard. 1 teaspon dried thyme, crushed. ?teaspoon ground black pepper. 4 cloves garlic, minced. 14.5-ounce can of no-salt-added diced tomatoes, undrained. 14-oz. can reduced-sodium chicken broth. 1 TBSP Worcestershire sauce. ?teaspoon bottled hot pepper sauce. 10 oz.frozen sliced okra. 1 cup frozen lima beans. 1 cup frozen whole kernel corn. Set slow cooker to low. Place onions in slow cooker. Add chicken and ham. Sprinkle with mustard, thyme, pepper and garlic. In a separate bowl, ??ix undrained tomatoes, broth, Worcestershire sauce and hot pepper sauce, then add mixture to slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours. Remove chicken from cooker and replace lid. Shred chicken and discard bones. Set slow cooker to HIGH regardless of prior setting. Add chicken to cooker. Add okra, lima beans and corn. Cook until vegetables are tender, about 45 minutes. ????report to Carla on delivery)
HEARTY BEEF CHILI: (report to Carla on delivery) 1.5 pounds beef chuck roast, cubed into 1-inch cubes. 2 cups low-sodium tomato-based vegetable juice cocktail, spicy or original flavor. 2 large onions, chopped. Two 15- or 16-oz. cans of black, red or kidney beans, rinsed and drained. One 14-oz. can of no0-salt-added diced tomatoes, undrained. 2 medium green sweet peppers, chopped. 1 teaspoon ground chipotle chile pepper. 1 teaspoon ground cumin. 1 teaspoon dried oregano, crushed. 3 cloves garlic, minced. Add contents to slow cooker. Cook on low 9-10 hours or on high 4.5 to 5 hours. ??report to Carla on delivery)
PORK TENDERLOIN: 2 pork tenderloins (one package). 1/4 teaspoon white pepper. 1/4 teaspoon black pepper. 1/2 teaspoon chili powder or chipotle powder. 1/4 teaspoon smoked paprika. 4 teaspoons chicken bouillon powder. 2 pork tenderloins, trimmed. 4 slices bacon. 8-9 oz/240-260g orange marmalade, apricot preserves or apple jelly. Mix white and black pepper, chili powder, paprika and bouillon powder. Set slow cooker to high. Dry tenderloins in paper towels. Cook bacon in large pan to render fat. Remove cooked bacon; snack on it if you like as the cooked bacon isn't part of this recipe. Sear tenderloins in bacon grease. Season tenderloins with spice mix. Deglaze pan with water. Place preserves or jelly in bottom of slow cooker. Add tenderloins to slow cooker, followed by deglazing liquid. Cover tenderloins with additional water. Cook for four hours. Remove tenderloins and place in warmer drawer. Strain entire contents of cooking liquid into a dutch oven. Boil cooking liquid until it reduces into a sauce, about 30-40 minutes. Remove dutch oven from heat. Add leached cooking liquid from tenderloins. Season sauce to taste. Roll tenderloins in sauce and move tćo serving platter. Serve with sauce in a gravy boat.
>HOT WATER DOUGH: 4 TBSPs shortening (or 12 TBSPs / 222g Nutella for Nutella pie). 1 teaspoon salt (add 1 1/4 teaspoon bouillon powder for savory dough. Add 1 cup sugar for sweet dough). 1 box Hot Roll Mix without yeast or 1 lb/453g biscuit flour. 3/4 cup boiling water or boiling almond milk. In a large bowl, combine all ingredients. Whip with fork until smooth and creamy. Knead on a pastry board or stir with round-the-bowl strokes until all flour is incorporated. This makes a crisp, fairly water-resistant crust. Makes crust for one double-crust pie. The Nutella filling is Nutella, chocolate pudding, chocolate syrup and almond milk. The lemon filling is lemon pudding, lemon curd and almond milk. For each, nuke 30 seconds and stir with a wooden spoon or chopstick, repeating until it thickens. 375F, 15 minutes per side. You'll want a fish spatula to flip these as they will be soft.
CHIPOTLE CORNBREAD: 2 boxes Jiffy cornbread mix. 2 eggs. 1/3 cup evaporated milk. 4 tsp chipotle powder. 80g cream-style corn. 80g chipotle (or "smoky") salsa. NOTE: in summary, this recipe follows any standard cornbread box recipe, but adds chipotle powder, cream-style corn, smoky salsa that complements the chipotle powder and uses half the evaporated milk instead of the regular milk called for in the box recipe to correct for the added liquid in the salsa and corn. Mix all ingredients as directed on box. Use cooking spray to spray paper muffin cups. Use a disher to scoop even amounts into muffin cups. Bake as directed on box. Makes 12.
BACHELOR PESTO: 1 pkg (10 oz.) Frozen spinach. 4 oz./110g minced fresh onion or 1 TBSP toasted onion powder. 1 minced garlic clove or 1 tsp garlic powder. 4-8 oz. Grated parmesan. Microwave spinach until most of the liquid has evaporated, 2-4 minutes. Pulverize in food processor and add onion and garlic. While mixing in food processor, add grated parmesan until mixture forms a paste.
CREPES: 1 cup (120g) original Bisquick mix. 3 eggs. 1 TBSP sugar. 1 tsp baking powder. 1 cup (230g) milk. 1/2 tsp vanilla extract. Butter-flavor non-stick spray. Fish spatula. Heat skillet to just below medium (490F with laser thermometer.) Combine all ingredients in a large bowl: weight measures are provided to measure by weight. Stir ingredients with a 1/3 cup dry meaduring scoop until just barely combined, with big lumps of dry mix. Break any large lumps of dry mix with back of measuring scoop. Spray pan with cooking spray or room-temperature unsalted butter. Pour 1/3 cup batter into skillet, pouring around the outside perimeter of the batter to keep the batter spread as widely as possible. When surface is almost dry, spray top with cooking spray. When the edges start to brown, flip with a thin metal spatula. When steam stops escaping, shake the pan to rotate the crepe around the pan so the crepe incorporates any browned bits, and drop crepe onto warm plate. Respray/rebutter the pan and repeat. Slightly adjust the heat between crepes to keep the pan warm enough to brown the edges, but cold enough to give the center time to cook. Record this optimal setting for future reference. Crepes will keep (and can improve) overnight on a plate under plastic wrap: reheat in a 140-degree oven. Makes 6 crepes.
BACHELOR GANACHE: One box cook-and-serve pudding. One can sweetened condensed milk. Make pudding as indicated on box but use sweetened condensed milk instead of milk.
HOMEMADE BISQUICK MIX: 1 cup flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon shortening, oil, or melted butter.
NO-BOIL MANICOTTI: 1 lb ricotta cheese. 4 ounces mozzarella cheese , grated. 3 tablespoons parmesan cheese , grated. 1 teaspoon sugar. 3 TBSP butter, softened. 1 egg , slightly beaten. nutmeg (to taste). 1 tablespoon parsley , finely chopped. salt and pepper. 1 (5 ounce) package manicotti, uncooked. 1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired). Preheat oven to 400 degrees. Combine Ricotta, Mozzarella, grated Parmesan, sugar, butter, egg, nutmeg, parsley, salt and pepper to taste. Stuff uncooked manicotti generously with the cheese mixture, from both ends. Arrange manicotti in a single layer in a baking pan. Bring sauce to a boil and pour over manicotti, covering completely. Cover baking pan with aluminum foil, crimping the edges to seal tightly. Bake for 40 minutes. Remove foil; sprinkle generously with additional grated cheese. Bake uncovered for 5 minutes more.
BACHELOR OLIVE TAPENADE: 1 10-oz. jar of your favorite non-stuffed green olives. 1 10-oz. Jar of anchovy-stuffed olives. 2 small cloves garlic, minced. 4 tablespoons capers. 4 to 6 fresh basil leaves. 2 tablespoons freshly squeezed lemon juice. 4 tablespoons extra-virgin olive oil. Thoroughly rinse and immerse the olives in cool water to remove excess salt and brine. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
TOASTED MARZIPAN: 2 cups powdered sugar OR 1.5 cups honey (do not portion the honey). 2 cups/240g/.528 lbs sliced almonds. 1/2 tsp almond, rose or orange extract (optional). Hardware: parchment paper. Baking sheet. Thin metal spatula, preferably a fish spatula. Pastry box. Preheat oven to 350. Pulverize almonds in food processor until almonds resemble coarse flour. Add extract (optional.) IF USING SUGAR: Add sugar and pulse until fully combined. Add just enough water until dough forms a ball: be careful not to overwater the dough. IF USING HONEY: Add just enough honey until dough forms a ball. Use a small disher to scoop dough onto parchment paper on baking sheet. Bake for 5 minutes and check for toasting. If they're dry enough to flip, flip them to keep the bottoms from burning. Continue baking until the bottoms toast light brown, rotating the pan if necessary to even browning. Use a thin spatula (preferably a fish spatula) to remove marzipan from parchment paper. Tilt a pastry box at an angle so you can stack the marzipan pieces on their sides.
SUNDAY DINNER PLAN: Eat. Put away dishes. Empty garbage. Bake cornbread with bacon. Chop and broil dressing. Bake green bean casserole. Grind sea salt and add to bouillon, white and black pepper. Make herb butter. Preheat oven for bird. Dry bird. Add salt and pepper mix. Coat in herb butter and put herbs in tea ball in turkey. Start breast down, estimate time to deliver, tell everyone dinner is 45-60 minutes after that. When bird has 30 minutes to go for minimum time, start potatoes and thaw pie. At 170 degrees and minimum time, flip turkey and start gravy. At 185 degrees, don't tent turkey; remove tea ball, preheat oven for biscuits, make biscuits and corn. Set table, open beverages, get glasses, open pie.
ST. LOUIS-STYLE PIZZA: Use a baking stone on the center rack, and put the pizza on parchment paper on an inverted baking sheet. Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Sauce: 1 (16-ounce) can tomato sauce. 6 tablespoons tomato paste. 4 tablespoons chopped fresh basil. 2 tablespoons sugar. 4 teaspoons dried oregano. Cheese: 4 cups shredded white American cheese. 1 cup shredded Monterey Jack cheese. 6 drops liquid smoke. Dough: 4 cups all-purpose flour. 4 tablespoons cornstarch. 4 teaspoons sugar. 2 teaspoons baking powder. 2 teaspoons salt. 1 cup plus 4 tablespoons water. 4 tablespoons olive oil. Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside. Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet. Top each piece of dough with half of sauce and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve. The dough can be made in advance. Tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.
BREAKFAST BURRITOS: 12 flour tortillas, 10"-14" diameter. 1/2 cup minced onion. Butter-flavored nonstick spray. 4 TBSP butter. 10 eggs. 1 cup salsa. 1/4 cup instant mashed potato flakes. 12 oz. precooked turkey sausage crumbles. Microwave turkey sausage and cut into bite-size pieces. Brown butter in large saucepan on medium heat. Toast onion. Add sausage and stir until browned. Add salsa and mashed potato flakes. Stir until most of the water has steamed out. Reduce heat to medium-low. Add eggs and stir until combined. Keep scraping cooked egg from bottom of pan until eggs are almost done. Remove from heat completely, add cheese and stir. Add salt and pepper to taste. Microwave tortillas in package for 30 seconds at a time until warm. Scoop filling into tortilla and fold into burrito shape. Arrange burritos onto baking sheet and spray with nonstick spray. Broil on low until toasted and crisp. Invert burritos and spray the untoasted side. Return burritos to broiler and broil until toasted and crisp. Cool open-side-down to maintain a seal. Store in freezer bag in freezer. Reheat individual burritos in microwave for 2-3 minutes.
LEOLA'S LIGHT ROLLS: http://recipes.timesdispatch.com/recipes/print/leolas-light-rolls/ 1/4 Cup milk (scalded). 1/4 Cup mashed potatoes. 1/6 Cup solid shortening. 1 1/4 to 1 1/3 Cups sifted all-purpose flour (divided). 1/8 Cup granulated sugar. 1/4 Tablespoon salt. 1/4 cake compressed yeast or 1 packet dry yeast. 1/8 Cup lukewarm water (can use potato cooking water). 1/2 eggs (beaten). 1/10 Cup melted butter. Combine the milk, potatoes, shortening, 1 cup flour, sugar and salt in a large mixing bowl; let stand until lukewarm. Add the yeast softened in lukewarm water. Add the eggs. Let mixture stand 1 hour. After an hour, stir the mixture and add flour to make a slightly stiff dough. On a lightly floured surface, knead dough until smooth, about 10 minutes. Grease mixing bowl and place dough in it, turning once to coat top surface of dough. Cover and let rise in a warm place about 1 hour, or until doubled in bulk. Make the rolls right away, or cover the dough tightly with plastic wrap and refrigerate overnight. To make rolls, roll out dough on a lightly floured surface and shape the rolls, brush them with melted butter and place them in two lightly greased 10-by-15-inch baking pans. Let rise 1 to 1 1/4 hours or until doubled in bulk. Bake at 425 degrees for 10 to 12 minutes, or until golden brown.
BRINED ROAST TURKEY: Freeze twice as many ice packs of water as you need in Ziploc bags and keep trading them out.??For every pound of bird, 2.5 weight ounces of salt, 1/2 cup of sugar, and 1 quart of liquid, not to exceed 2 gallons. Sugar caramelizes the bird, so reduce sugar if the skin burns in your oven. If you're thawing a frozen bird, thaw 6 hours per pound. A thawed turkey may remain in the refrigerator for four days before cooking. Dry with a heat gun or hair dryer. Preheat oven to 375 degrees. Start breast side down on a v-rack over a sheet pan. Tuck wings back to hold the neck skin in place. Spray with cooking spray to prevent the skin from drying. Insert the thermometer deep in the thigh near the breast, but not touching the bone, and set for 180 degrees. Place your turkey in the pre-heated oven at 375 degrees. Cook to temp AND minimum time of 20 minutes per pound (plus 20 minutes breast side up.)??Turn bird breast side up and cook 20 more minutes breast side up so the breast can brown. Juices should be clear and the leg should remove from the bird without a struggle. Let your turkey stand 15 minutes to allow juices to set.
GRAVY: Make roux, then add an additional container of low-sodium stock and enhance with drippings. Make a roux and thicken it until you can't smell raw flour anymore. Thickeners include instant potatoes, gelatin and hydrated cornstarch: hydrated cornstarch will thicken stock instantly. Add drippings, then add dried chicken bouillon and white pepper to taste.
BACON CORNBREAD: using the serving portions on a box of cornbread mix, use a large glass bowl to microwave a strip of bacon for every two servings yielded by the cornbread mix recipe until fully cooked but not hard. Mince the bacon with kitchen shears. Add the cornbread mix to the bowl of cooked bacon, stirring and mincing any hardened pieces of fried dough. Mix and bake as directed on the cornbread mix box. If making muffins, spray the insides of the empty muffin cups with nonstick spray.
PUMPKIN PEANUT SOUP: 2 tablespoons butter. 1 1/4 cups chopped onion. 1/4 cup chopped shallots. 1/4 tsp white pepper. 2 cloves garlic, finely chopped. 1/2 teaspoon crushed dried marjoram. 1/4 teaspoon crushed dried thyme. 3 cups chicken broth.
1 small can (15 oz. Weight) Pumpkin. 1 can (12 fl. oz.) Evaporated Lowfat Milk 1/4 cup creamy peanut butter, (up to 1/2cup). Melt butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in white pepper, marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter. Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through. Add salt or bouillon powder to taste.
TAPENADE (CAPER OLIVE PASTE): 4 cups black olives, preferably oil cured, pitted. 6 anchovies, rinsed and patted dry (optional). 6 TBSPs drained capers. 6 TBSPs extra-virgin olive oil. 4 TBSPs brandy or fresh lemon juice (1 lemon of juice will do.) 8 cloves garlic, coarsely chopped. 4 tsps fresh thyme leaves, or 1 teaspoon dried. Salt and pepper to taste. Pulse in food processor until uniform but still coarse. Serve with french bread or crudites.
SOURDOUGH STARTER: Always keep mother culture purely flour and water only. Place in clear container so you can see the fermented starter to remove it. To feed, take 1/2 cup of sourdough, add 1/4 c. whole wheat bread flour, 1/4 cup of unbleached white bread flour, and 1/3 cup of water. Mix together into a thick soupy texture and leave at room temperature for 2 hours. Cover and refrigerate. To activate, remove from refrigerator, pour off any liquid and remove any fermented starter on top until you hit starter with white, creamy texture. Take a few tablespoons of the starter and feed as above. Feed as needed to maintain enough culture so that the usable culture outweighs the fermented culture.
ICE WATER DOUGH (useful for foccaccia or thick-crust pizza dough): 27 oz. bread flour. 2.25 teaspoons salt. 1.75 teaspoons instant yeast. 19-24 oz. ice-cold water. Semolina flour or cornmeal for dusting. Combine the flour, salt, yeast and 19 ounces of the ice-cold water in the bowl of the electric mixer with the paddle attachment and mix for 2 minutes on low speed. The dough should be sticky on the bottom of the bowl but it should release from the sides of the bowl. If not, sprinkle in a small amount of flour until this occurs (or dribble in water if the dough seems too stiff and clears the bottom as well as the sides of the bowl). Lightly oil a large bowl and immediately transfer the dough with a spatula or bowl scraper dipped in water into the bowl. Mist the top of the dough with spray oil and cover the bowl with plastic wrap. Immediately place the bowl in the refrigerator overnight. Remove from refrigerator and leave at room temperature 2-3 hours or longer until the dough warms to room temperature. Transfer the dough to a floured counter with a plastic dough scraper that has been dipped in cold water, dipping your hands in cold water to keep the dough from sticking to you. Dry your hands and dip them in the flour. Roll the dough gently in the sprinkled flour to coat it thoroughly, simultaneously stretching it into an oblong about 8"x6". If it is too sticky to handle, sprinkle flour over it. Dip a metal pastry scraper into cold water to keep pastry from sticking to it, and use the scraper as a pincer (not a saw) to cut down the length of the dough. Let the dough relax for 5 minutes. Prepare the oven for hearth baking with a steam pan. Cover the back of two sheet pans with parchment and dust with semolina or cornmeal. Shape the dough, scoring the top. You can also put parchment on a sheet pan, oil the parchment and cover the pan with the dough for foccaccia or thick-crust pizza dough. Bake at 475 for 18-24 minutes, rotating halfway if loaves bake unevenly. Bake until bread reaches 205 degrees internal temperature. Transfer to cooling rack for 20 minutes.
INDIAN CORNBREAD: 2.5 cups whole wheat flour. 1 cup corn flour. 1.5 tsps salt. 1 small onion, finely chopped. 1" piece of ginger, peeled and finely chopped. 2 large cloves garlic, finely chopped. 1 jalape??, seeded and finely chopped. 1 medium tomato, finely chopped. 2-3 TBSPs fresh coriander leaves. 1.5 cups lukewarm water. 6-8 TBSPs vegetable oil or ghee. Combine the wheat flour, corn flour and salt in a bowl and mix well. Add the chopped onion, ginger, garlic, jalapeno, tomato, and fresh coriander, and mix well. Make a well in the center and pour in 1.5 cups lukewarm water, stirring it into the flour. If the dough is too sticky, add a little more flour. You may need to add more water to form a kneadable dough. Turn the dough out onto a lightly floured surface and knead for 4-5 minutes. Wash, dry, and lightly oil a medium-sized bowl. Return the dough to the bowl, cover with plastic, and let it rest for 30 minutes. Divide the dough into 8 equal pieces. On a generously floured surface, flatten each piece into a disc, flouring both sides. Cover 6 discs with plastic wrap (do not stack) and set aside. On a lightly floured surface, with a rolling pin, roll out the 2 remaining discs in circles approximately 7 inches in diameter and roughly 1/4 " thick. Heat two skillets over medium heat. Cook 7 minutes until the bottom is covered with brown speckles. Flip and cook the other side for the same amount of time. Brush a teaspoon of butter on top, flip, and fry for 1 minute until golden brown. Brush the other side with butter and fry for 1 more minute. Transfer to a plate, preferably srving as you make them.
BABA GHANOUSH: 1 medium eggplant. 1-2 cloves garlic. 3 TBSPs tahini. 2 TBSPs lemon juice. (Optional: 1-2 tsps cumin.) 1/2 tsp salt, more to taste. 1 TBSP minced fresh parsley. Salt the eggplant rounds to remove the bittrness. Wash off the salt. Preheat the broiler. Prick the eggplant with a fork (about 3-4 jabs to a side) and place on a foil-lined baking tray. Set under the broiler. When the skin gets charred on one side, give the eggplant a quarter turn. When this side gets charred, turn a little bit again. Continue until the entire skin is charred and the pulp is soft and mushy. Peel away the charred skin. Quickly rinse off the peeled eggplant to remove little bits of charred skin and pat dry. In a food processor, combine the garlic, eggplant, tahini, lemon juice, and salt and blend until smooth. Garnish with minced parsley.
AFGHAN HOME-STYLE NAAN: 2 tsps dry yeast. 1/2 cup warm water. 1 cup well-chilled plain whole-milk yogurt. 1 cup boiling water. 5.5 cups hard whole wheat flour. 2 TBSPs safflower or corn oil. 2 tsps salt. 6 TBSPs sesame seeds. Sprinkle the yeast over the warm watert in a large bowl. Stir to dissolve. Place the yogurt in a medium bowl, and gradually stir in the boiling water. Let cool to tepid (105-115F). Stir the yogurt mixture into the yeast mixture. Stir in 3 cups flour, 1/2 cup at a time. Then stir for 2 minutes in the same direction. You now have a sponge! Cover with plastic wrap and let stand for 30 minutes. Sprinkle the oil and salt onto the sponge. Mix in enough of the flour, 1/2 cup at a time, to form a dough. Turn out onto a lightly-floured surface and knead until smooth and elasic, adding more flour if the dough is sticky, about 10 minutes. Wash out and lightly oil the large bowl. Add the dough, turning to coat the entire surface. Cover with a damp kitchen towel or plastic wrap and let rise until doubled in volume, about an hour. Position a rack in the lower third of the oven and arrange quarry tiles on the rack, leaving a 1-inch space between the tiles and the oven walls. Or place a 10"x14" or larger baking sheet in the oven to preheat. Preheat the oven to 450F. Punch the dough. Divide into 8 pieces. Using lightly-floured hands, flatten each piece on a lightly floured work surface into a 4"-to-5" round. Cover the rounds with a kitchen towel or plastic wrap and let rest for 10 minutes. Lightly flour a baker's peel or the back side of a large baking sheet. Working with one dough round at a time, roll out on a lightly-floured surface until the dough begins to stretch (keep the remaining dough covered.) Brush the flour from the work surface, and sprinke 1 TBSP of the sesame seeds onto the work surface. Lay the dough on the seeds ad roll out into a 6"x10" rectangle. Turn the dough over. Using a sharp knife, cut five 1"-long slits evenly spaced around the dough, radiating out from the center like sun rays or flower petals. Slide the dough onto the baker's peel or prepared sheet. Then slide the dough onto the quarry tiles or preheated baking sheet and bake until the top begins to brown, about 5 minutes. Transfer the bread to a rack. Repeat with the remaining dough rounds and sesame seeds.
GOAN BLACK-EYED PEAS: 3 cups (603g) black-eyed peas, cleaned and washed thoroughly. 2 small tomatoes. 1 large yellow onion, peeled and cut into large pieces. 2-inch piece ginger, peeled and cut into large pieces. 2 cloves garlic, peeled. 4-6 green Thai, serrano, or cayenne chilies. 4 TBSPs ground coriander. 2 TBSPs salt. 1 tsp turmeric powder. 2 tsps ground cumin. 1 TBSP brown sugar. 9 cups water. 14-oz can coconut milk. Fresh cilantro for garnish. Put the cleaned black-eyed peas in a slow cooker. (Optional: toast cumin and coriander.) Boil a pot of water. With a sharp knife, cut an X into the non-stem end of each tomato and add the tomatoes to the boiling water. Cook 2 minutes or until the peel starts to separate. With tongs, remove tomatoes, allow to cool, and peel. Roughly chop tomatoes and put in food processor with onion, ginger, garlic and chilies. Add to slow cooker with coriander, salt, turmeric, cumin, brown sugar and water. Cook high 7 hours. Stir in coconut milk and cook 10 more minutes. Garnish with cilantro and serve on its own as a soup, or with naan, rice or loaf bread.
REFRIGERATOR BREAD: 3 cups lukewarm water. 1 1? tbsp granulated yeast (1 1? packets). 1 1? tbsp coarse kosher or sea salt. 6 1? cups unsifted, unbleached, all-purpose white flour. cornmeal for pizza peel. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight ?use container with gasket or lift a corner). Don? worry about getting it all to dissolve. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don? pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don? knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don? need to monitor doubling or tripling of volume as in traditional recipes. On Baking Day - Prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won? stick to your hands. Gently stretch the surface of the dough around to the bottom on four ?ides,?rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn? need to be incorporated. The bottom of the loaf will flatten out during resting and baking. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes. Depending on the dough? age, you may see little rise during this period; more rising will occur during baking.
Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.
Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1?-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch, or 205 degrees internal temperature. With wet dough, there? little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or ?ing,?when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.
Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You?l find that even one day? storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
CHILI SAMBAL: 1/4 cup whole dried hot red peppers, like ancho or 1/6 cup ground dried ancho or chipotle powder. 2 TBSPs fried or roasted unsalted peanuts. 2 TBSPs tamarind paste. 1/3 teaspoon salt. Grind the red pepper into a powder. Grind the peanuts and add them to a small bowl. Add salt, tamarind paste, and 2 tsps of water. Mix well.
?PICY PEANUT SAMBAL!: 3 -4 fresh hot peppers, sliced into thin rounds. 4 cloves garlic, peeled. 1/4 fried or roasted unsalted peanuts. 5 teaspoons soy sauce (Japanese or tamari). 4 teaspoons lime juice (or half a lime with pulp). 4 teaspoons tamarind paste. 4 teaspoons palm sugar. Mash or pound the chilies and garlic. Pound and add peanuts. Add rest of ingredients and mix. Add 2 tablespoons plus 2 teaspoons water and mix to the consistency of English mustard. The sambal might require a little more water after mixing to get the right consistency.
CHAPATTI (FRY BREAD): 2 cups flour, sifted. 1 tsp. Salt. 1 cup warm water. Mix the flour and salt. Make a well in the center and add the warm water. Gather into a dough. Knead 8-10 minutes. Cover with plastic wrap and let stand 30-120 minutes. Divide into 8 pieces and flatten with lightly-floured fingers. Roll into 8-inch rounds. Roll out each round without flipping it over; lightly flour the bread board or counter to keep it from sticking. Cover the rounds with plastic wrap as you roll out the rest: do not stack the rounds. Heat cast-iron griddle over medium-high heat. Place round on griddle, top side down. Cook for 10 seconds and gently flip. Cook other side for a minute or until small bubbles begin to form. Flip again and cook another minute until round starts to balloon: you can encourage the ballooning by gently pressing on the bread.
TOMATO SAUCE: 2 28-oz cans tomatoes. 1 tsp salt. 1 tsp pepper. 1 chopped onion. 1 TBSP onion powder. 1 clove minced garlic. 1 tsp garlic powder. 1 tsp oregano. 2 tsp sugar. (Optional: 1/2 tsp fennel seeds.) 1 can tomato paste. 2 lb. net loose ground meat, beef/pork/turkey/sausage/veggie crumbles. Brown onion and meat in dutch oven. Add everything but the tomato paste. Reduce to simmer. Keep at a low simmer (small bubbles) for 30 minutes. Add tomato paste. Keep at a low simmer (small bubbles) for another 90 minutes. Sauce is done when the color darkens.
MANDARIN ORANGE PIE: 2 graham crusts. 8 oz. Cool Whip. 20-oz. can crushed pineapple, drained (reserve liquid.). 15-oz. Can mandarin oranges, drained (reserve liquid.) 14 oz. Sweetened condensed milk. Mix Cool Whip, condensed milk, and reserved liquids until smooth and creamy. Stir in drained fruit. Fill crusts and freeze. Remove from freezer 10 minutes before serving.
RED VELVET CUPCAKES: Preheat the oven to 350F. Buttercream icing. 2 1/4 cups flour. 1 tablespoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup sugar. 60g mayonnaise. 2 tablespoons butter-flavor shortening. 2 tablespoons vegetable oil. 2 ounces unsweetened chocolate, melted. 1.5 tsps vanilla extract. 1/2 cup buttermilk. 4 drops of Super Red red food coloring. Preheat the oven to 350F. Spray a donut pan with cooking spray.In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, mix together the sugar and mayonnaise. Add the shortening, oil and melted chocolate to the mayonnaise/sugar mixture. Add in the vanilla and buttermilk and red food coloring. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3rds full. Bake in the preheated oven for 15-18 minutes.
PIZZA: Preheat oven to 425 degrees. [[SAUCE: 2 (14.5-ounce) cans??diced tomatoes, drained well. 2 tablespoons chopped fresh basil. 2 tablespoons extra virgin olive oil.??2 garlic cloves, minced. 1/4 teaspoon salt.]]?? cup??ater, heated to 110 degrees. 1 tablespoon extra virgin olive oil, plus additional for brushing dough. 1 tablespoon sugar. 1 envelope (2 1/4 teaspoons)??nstant or rapid-rise yeast.?? 2 3/4 cups??330g) all-purpose flour (in food processor), plus additional as needed. 1/4 cup grated Parmesan cheese. 1 teaspoon??alt. 2 1/2 cups??hredded mozzarella cheese. [SAUCE: Combine tomatoes, basil, oil, garlic, and salt in medium bowl; set aside.]] Whisk water, 1 tablespoon oil, sugar, and yeast in large liquid measuring cup. Let sit 5 minutes. Pulse flour, Parmesan, and salt in food processor until combined. With machine running, slowly pour in water mixture and process until dough pulls away from sides and forms shaggy ball, about 1 minute. (If dough seems too sticky, add up to 2 tablespoons more flour.) Turn dough onto floured work surface and knead 3 or 4 times until cohesive. 3. SHAPE PIZZA Line rimmed baking sheet with parchment paper and dust with flour. Divide dough into 2 equal pieces. Working with 1 piece at a time, press into small circle. Using rolling pin, roll and stretch dough to form circle. Transfer to prepared baking sheet and dust dough with flour. Repeat with remaining dough, stacking each round on floured parchment. Bake for 20 minutes.
ZUCCHINI BREAD/SPICE CAKE:??kip the zucchini and you have almond/walnut/pecan/praline cake. Skip the zucchini, skip the nuts, and double the cinnamon OR add 2 additional teaspoons of Vietnamese cinnamon OR add 2 teaspoons of powdered ginger and you have spice cake. 2 cups raw zucchini, shredded in food processor. 3 eggs. 1 3/4 cups (385g) sugar. 1 cup (240g) vegetable oil. 2 cups flour. 1/4 teaspoon baking powder. 2 teaspoons baking soda. 2 teaspoons cinnamon. 1 teaspoon salt. 2 teaspoons vanilla. 1 cup chopped walnuts, almonds, pecans or pralines(optional for spice cake, but mandatory if you're using zucchini). Preheat oven to 350. Shred zucchini in food processor and press with paper towels to remove excess liquid. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and nuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes, or 205F internal temp (after it solidifies enough to hold the probe), or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
HONEY OATMEAL COOKIES: 3/4 cup (227g) honey. 3/4 tsp. salt. 1 tsp. cinnamon. 3/4 c. (120g) golden raisins. 1 tsp. vanilla. 3/4 c. (144g) shortening. 1.5 c. (180g) flour. 1 3/8 tsp. baking soda. 2 c. (160 g) oat meal. 2 eggs, beaten (or a scoop of vanilla whey protein powder). Preheat oven to 325 degrees. Mix everything but the egg in a large microwave-save bowl. Microwave 30 seconds at a time and stir until just combined. Add egg. Drop by spoonfuls on cookie sheet. Cookies are done in 8-12 minutes or when the bottom just starts to brown.
QUESO BEAN DIP: 1 pkg queso fresco (or ball of fresh mozzarella if queso fresco is not available.) 1 can chili beans or black bean dip. Puree in food processor. Season to taste with chili pepper, cumin, oregano, onion ponion powder, paprika, garlic powder, salsa.
DIPPING SAUCE FOR COOKED MEATS: 1/2 tsp lovage seed. 1 level tsp celery seed. Generous freshly ground pepper. 3 heaped tsp chopped fresh mint. 1/2 tsp ground myrtle berry. 2 tbsp honey. 2 tbsp wine. 1 tbsp vinegar. 2 tbsp fish sauce. 1 tbsp olive oil. Roast and grind the lovage & celery seeds. Mix with the pepper and combine with the herbs in a bowl. Warm the honey a little. Add the other liquids and whisk together.
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 OR 9 TBSPs 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.) 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 8 hours or LOW for 12 hours. 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 half of the barbecue sauce into the meat until the meat matches the color and consistency you want when you serve the finished barbecue. Continue to cook for another 2 hours on LOW or WARM. 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 RIGATONE: 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 rigatone. Drain rigatone. Add rigatone to sausage & mix, coating all the rigatone with the oil from the sausage to keep the rigatone 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 firstname.lastname@example.org.
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 email@example.com.
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).
CROCKPOT LASAGNA: (Try the alton brown mod with powdered milk.) 1 pound sausage, crumbled (such as breakfast sausage or Italian sausage with casings removed) / 1 12-oz bag Morningstar Farms Recipe Crumbles, ground beef or Sausage Style / 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.