Your Meat Maker

One-Pot Roasted Pepper Chicken Soup

Sun, 28 Jun 2026 14:08:00 -0400

Ingredients

The Fats & Base

Skin and fat from 1 whole rotisserie chicken (~1 oz fat, ~0.7 oz skin)
1 Tbsp olive oil (optional, only if the chicken is very lean)
5 medium bell peppers (18–21 oz) — red, yellow, or orange, cored and seeded
2 large onions (10.5–12 oz), peeled
1½–2 Tbsp jarred minced garlic

The Broth & Mix-Ins

10–12 cups homemade chicken broth
Meat from 1 whole rotisserie chicken (12–16 oz), shredded
3 large carrots (7–8 oz), peeled and diced
1 bag (10–12 oz) frozen spinach
½ cup heavy cream

The Herbs & Spices

1 Tbsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp crushed red pepper flakes
1 bay leaf
Kosher salt and black pepper, to taste

Directions

Render the chicken fat. Preheat the oven to 400°F. Peel the skin and any pockets of fat off the rotisserie chicken and place them in a cold 6-quart Dutch oven. Cook over medium-low for 10–15 minutes, stirring occasionally, until the fat renders out and the skin crisps. Set the crispy skin aside for garnish; leave the fat in the pot.
Roast the vegetables. Rough-chop the bell peppers and onions and toss them in the pot to coat in the rendered fat (add a splash of olive oil if you didn’t get about 2 tablespoons of fat). Roast uncovered at 400°F for 35–40 minutes, stirring halfway, until the edges are dark and caramelized.
Sizzle and blend. With oven mitts, move the pot back to the stovetop. Stir in the garlic and let it sizzle in the residual heat for about 60 seconds. Pour in 2 cups of broth to deglaze, then purée everything with an immersion blender until completely smooth.
Simmer. Over medium heat, stir in the remaining 8–10 cups of broth, the carrots, oregano, basil, smoked paprika, red pepper flakes, and bay leaf. Simmer gently for 15–20 minutes until the carrots are tender.
Add chicken and spinach. Stir in the shredded chicken and the frozen spinach. Simmer 5–10 minutes until everything is hot and the spinach is fully incorporated.
Finish with cream. Turn off the heat (this prevents curdling), remove the bay leaf, and slowly stir in the heavy cream. Season with salt and pepper. Serve hot, topped with crumbled crispy chicken skin.

Screaming Beans

Sat, 14 Mar 2026 07:40:00 -0400

Beans. How wonderful.

Tiramisu Baked Oats

Fri, 09 Jan 2026 20:24:00 -0500

Ingredients

Baked Oats

2 medium-ripe bananas, mashed (~200 g)
2½ cups unsweetened soy milk (~600 ml)
6 oz espresso (or 2 Tbsp instant coffee in ½ cup + 2 Tbsp hot water)
4 Tbsp maple syrup
3 Tbsp cashew or almond butter (~50 g)
2 tsp vanilla extract
1 Tbsp apple cider vinegar or lemon juice
2½ cups rolled oats (~220 g)
1 Tbsp cocoa powder
¼ cup vanilla protein powder (optional; or extra rolled oats)
1½ tsp baking powder
½ tsp baking soda
⅛ tsp salt

Yogurt Layer

3 cups thick plain yogurt (~680 g)
2 Tbsp cashew or almond butter
½ tsp vanilla extract
¼ cup vanilla protein powder (optional but recommended)
Maple syrup, to taste
Tiny pinch of salt
Cocoa powder, for dusting

Directions

Preheat the oven to 350°F. Lightly grease a 1.5-quart baking dish (about 9x7 inches).
Mash the bananas smooth in a large bowl. Mix in the soy milk, espresso, maple syrup, nut butter, vanilla, and vinegar.
In a separate bowl, stir together the oats, cocoa, protein powder (if using), baking powder, baking soda, and salt.
Combine the wet and dry ingredients, pour into the dish, and smooth the surface.
Bake 35–40 minutes, until the center is set and the top is golden. Cool completely in the dish.
For the yogurt layer: warm the nut butter 10 seconds in the microwave, mix in the vanilla, then stir in 1–2 tablespoons of yogurt until smooth. Add the remaining yogurt, salt, and protein powder and mix fully. Sweeten with maple syrup to taste.
Spread the yogurt over the cooled oats and dust with cocoa just before serving.

Meatball Sandwich

Sun, 04 Jan 2026 08:27:00 -0500

Ingredients

Meatballs

1 lb ground beef (80/20)
¼ cup breadcrumbs
1 egg
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste

Sauce

1 can (15 oz) crushed tomatoes
2 cloves garlic, minced
1 tsp olive oil
½ tsp sugar
Salt and pepper to taste

Assembly

2 hoagie rolls
4 oz provolone or mozzarella, sliced

Directions

Combine ground beef, breadcrumbs, egg, garlic, and seasoning. Mix gently — don’t overwork it.

Easy Elotes Casserole

Mon, 07 Apr 2025 11:58:00 -0400

Ingredients

1–3 jalapeño peppers, finely minced (remove seeds and membranes for less heat)
½ medium onion, finely chopped (optional)
1–2 cloves garlic, minced
1–2 Tbsp butter or oil, for sautéing
1 bag (16–20 oz) frozen corn, thawed and well drained
¼ cup Duke’s mayonnaise
¼ cup plain Greek yogurt
1 cup shredded Monterey Jack, Pepper Jack, or Oaxaca cheese (optional, adds gooeyness)
½ cup crumbled Cotija cheese, divided (Queso Fresco is a milder substitute)
Juice of ½–1 lime (about 1–2 Tbsp)
¼ cup chopped fresh cilantro, plus more for garnish
1 tsp chili powder (ancho or regular)
½ tsp smoked paprika (optional)
Up to ¼ tsp cayenne pepper (optional — taste your jalapeños first)
Salt and black pepper, to taste

Directions

Preheat the oven to 375°F and lightly grease an 8x8-inch baking dish.
Heat the butter or oil in a skillet over medium heat. Sauté the minced jalapeño (and onion, if using) until softened, 4–5 minutes. Add the garlic and cook 1 more minute. (For a sharper, spicier bite, skip the sauté and stir the raw minced jalapeño in at step 4.)
In a large bowl, whisk the mayonnaise and Greek yogurt until smooth. Whisk in the lime juice, chili powder, smoked paprika, cayenne (cautiously), salt, and pepper.
Stir in the corn, the jalapeño mixture, the melty cheese, half the Cotija, and the cilantro. Taste and adjust the salt, lime, and heat.
Spread the mixture evenly into the baking dish and top with the remaining Cotija plus a little extra shredded cheese.
Bake 25–30 minutes, until heated through, bubbly at the edges, and lightly golden on top.
Rest 5–10 minutes. Garnish with cilantro, a dusting of chili powder or Tajín, extra Cotija, and lime wedges.

Marry Me Chicken

Wed, 06 Nov 2024 19:06:00 -0500

Ingredients

3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
½ tsp salt
¼ tsp ground black pepper
6 Tbsp all-purpose flour
2 Tbsp olive oil
2 Tbsp unsalted butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
½ cup parmesan cheese, grated
1 tsp chili flakes
¼ tsp oregano
¼ tsp thyme
⅓ cup sun-dried tomatoes, chopped
1 Tbsp fresh basil leaves

Directions

Season the chicken with salt and pepper, then dredge in flour and shake off the excess.
Heat the olive oil and melt the butter in a large skillet over medium heat, swirling to coat the pan evenly.
Brown the chicken in batches (don’t overcrowd), 4–5 minutes per side, until golden and cooked through. Transfer to a plate, cover, and set aside.
Sauté the garlic for a minute until fragrant. Add the chicken stock and deglaze, scraping up any stuck bits with a wooden spoon.
Reduce the heat to medium-low and add the heavy cream and parmesan. Let the sauce simmer a couple of minutes, then season with the chili flakes, thyme, and oregano.
Season with salt and pepper to taste, add the sun-dried tomatoes, then return the chicken to the sauce and simmer a few more minutes until thickened.
Garnish with chopped fresh basil and serve warm over pasta or rice.

Churro Cheesecake Bars

Sun, 27 Oct 2024 20:12:00 -0400

Ingredients

Cinnamon Sugar

1 Tbsp ground cinnamon
½ cup granulated sugar

Cheesecake Bars

2 packages (8 oz each) refrigerated crescent roll dough or sheets
16 oz full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ tsp vanilla extract
3 Tbsp unsalted butter, melted and cooled slightly

Directions

Combine the cinnamon and sugar; set aside.
Preheat the oven to 350°F with a rack in the middle. Grease a 9x13 baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar over the bottom.
Unroll one tube of crescent dough, press the seams together into one rectangle, and lay it in the bottom of the pan, covering it completely.
Beat the cream cheese, sugar, egg, and vanilla until smooth. Pour over the crust and spread into an even layer.
Unroll the second tube the same way and place it over the cream cheese layer, covering it completely.
Pour the melted butter over the top, spread it evenly (the back of a spoon works), and sprinkle with the remaining cinnamon sugar.
Bake 26–30 minutes, until the dough is puffed and golden brown. Cool completely on a wire rack, then chill in the fridge. Cut and serve once cold.

Kyle's Jambalaya

Mon, 14 Oct 2024 20:32:00 -0400

Ingredients

½ stick butter (4 Tbsp)
1.5–2.5 lbs boneless, skinless chicken thighs
1.5–2.5 lbs andouille, kielbasa, or other smoked sausage
2 bags (12 oz each) frozen mirepoix
5 cloves garlic, minced (or 1+ Tbsp jarred garlic)
Chicken or beef bouillon for about 7 cups of stock (homemade or Better Than Bouillon recommended)
1 can roasted diced tomatoes (roasted tomatoes and peppers, or crushed, are fine)
3–5 fresh serrano peppers, chopped (remove seeds and ribs for less heat)
Cajun/Creole seasoning (see: Tony Chachere’s)
Cayenne pepper
MSG (optional)
24 oz total jambalaya rice mix (Tony’s or Zatarain’s)

Directions

Cut the chicken thighs and sausage into bite-sized pieces.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Season the chicken with Cajun seasoning and a pinch of cayenne, then brown on all sides, 6–8 minutes. Remove and set aside.
In the same pot, brown the sausage slices, 5–7 minutes. Set aside with the chicken.
Add both bags of frozen mirepoix to the pot and cook 5–6 minutes until softened — give it extra time if cooking straight from frozen. Add the garlic and serranos and cook another 2–3 minutes until fragrant. Stir in the tomatoes and cook a few minutes more.
Meanwhile, dissolve enough bouillon in hot water to make about 7 cups of stock (or use homemade).
Return the chicken and sausage to the pot, pour in the stock, and stir in the jambalaya rice mix until well combined.
Season with Cajun seasoning, a pinch of cayenne, and a pinch of MSG if using. Bring to a boil, reduce to low, cover, and simmer 20–25 minutes until the rice is cooked and the liquid is absorbed.
Fluff with a good stir, taste, adjust the seasoning, and serve hot.

Cajun Jambalaya with Chicken, Sausage & Shrimp

Sun, 13 Oct 2024 22:01:00 -0400

Ingredients

4 Tbsp olive oil
4 small onions, chopped
2 red bell peppers, chopped
4–6 jalapeño peppers, chopped (optional, for spicy — serranos for extra spicy)
4 stalks celery, chopped
12 cloves garlic, chopped
2 lbs boneless, skinless chicken breast, chopped
1 lb andouille sausage, chopped
6–8 tomatoes, chopped (about a pound)
2 Tbsp Cajun seasoning (or more to taste)
2 tsp dried oregano (Mexican oregano is great)
2 tsp dried basil
Salt and pepper, to taste
16 oz tomato sauce
2 cups chicken stock
1–2 cups white long-grain rice (add 2 extra cups stock if using 2 cups rice)
1 lb shrimp, peeled and deveined
2 tsp olive oil
Chopped parsley, for garnish
Your favorite hot sauce, for serving

Directions

Heat a large pan over medium heat. Add the oil, onions, peppers, and celery and cook 6–7 minutes, until softened. Add the garlic, chicken, and andouille and cook 5 minutes, stirring often, until the chicken is no longer pink and the sausage starts to cook through.
Add the tomatoes and stir to break them apart. Cook 3 minutes. Add the Cajun seasoning, oregano, basil, salt, pepper, tomato sauce, and chicken stock. Stir.
For an extra-spicy version, add a few teaspoons of hot sauce now.
Stir in the rice. Bring to a quick boil, then reduce to a simmer. Cover and simmer 25–30 minutes, until the rice is cooked and tender.
Heat a small pan over medium with the 2 teaspoons oil. Season the shrimp with salt, pepper, and Cajun seasoning and sauté a couple of minutes per side until cooked through. Stir into the jambalaya pot.
Serve in bowls, garnished with parsley and extra hot sauce.

The Best Broccoli Cheddar Soup

Sat, 14 Sep 2024 12:40:00 -0400

Ingredients

3 yellow onions
3 lbs broccoli
6 carrots
12 Tbsp butter
12 Tbsp all-purpose flour
6 cups chicken broth
6 cups whole milk
1½ tsp smoked paprika
¾ tsp garlic powder
¾ tsp freshly cracked black pepper
⅜ tsp cayenne pepper
18 oz sharp cheddar, shredded

Directions

Dice the onion, chop the broccoli into very small pieces, and peel and slice the carrots.
Sauté the butter and onion in a large soup pot over medium heat until the onions are soft and translucent. Add the flour and sauté about 2 minutes more, until it coats the bottom of the pot and turns light golden brown.
Add the chicken broth and whisk to dissolve the flour off the bottom. Raise the heat to medium-high and bring to a simmer, stirring often — it will thicken to a gravy consistency.
Drop the heat back to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne. Bring back to a simmer.
Add the broccoli and carrots, return to a simmer, and cook, stirring often, about 15 minutes, until the carrots are tender.
Turn the heat to medium-low and stir in the cheddar one handful at a time until fully melted. Taste and add salt only if needed.

Herbed Brown Butter Cheddar Cornbread

Fri, 17 May 2024 19:41:00 -0400

Ingredients

6 Tbsp unsalted butter, diced
2 cloves garlic, finely minced
¼ cup parsley, chopped
½ cup sliced green onion
1 cup gluten-free flour (King Arthur measure-for-measure works)
1 cup finely ground cornmeal
1 Tbsp baking powder
1 tsp salt
8 oz extra-sharp cheddar cheese, shredded
2 cups buttermilk, room temperature
2 eggs, room temperature
Melted butter, for serving

Directions

Preheat the oven to 400°F.
Heat the diced butter in a small skillet over medium heat. Let it bubble and cook until it turns from bright yellow to golden brown — you’ll know it’s “browned” when brown bits form at the bottom.
Off the heat, add the garlic and herbs. Stir 1 minute until fragrant, then transfer to a heat-safe bowl to cool a bit.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the shredded cheese.
In another bowl, whisk the eggs, buttermilk, and the brown butter mixture.
Fold the wet ingredients into the dry until just combined.
Pour into a parchment-lined 8x8 pan and spread evenly.
Bake 25–30 minutes, until a toothpick comes out clean — the center should be puffed and the edges golden brown.
Cool in the pan briefly, then finish cooling on a wire rack. Brush with melted butter before slicing into 9 pieces.

Beef Stew with Carrots & Potatoes

Fri, 17 May 2024 19:34:00 -0400

Ingredients

3 lbs boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 tsp salt
1 tsp freshly ground black pepper
3 Tbsp olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 Tbsp balsamic vinegar
1½ Tbsp tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
½ tsp dried thyme
1½ tsp sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 lb small white boiling potatoes (baby Yukons), cut in half
Fresh chopped parsley, for serving (optional)

Directions

Preheat the oven to 325°F with a rack in the lower-middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering. Brown the meat in 3 batches, about 5 minutes per batch, adding a tablespoon of oil for each batch — don’t crowd the pan, and let a brown crust develop before turning. Transfer to a plate.
Add the onions, garlic, and balsamic vinegar; cook about 5 minutes, scraping the browned bits from the bottom. Add the tomato paste and cook 1 minute more.
Return the beef and its juices to the pan and sprinkle with the flour. Stir until the flour dissolves, 1–2 minutes. Add the wine, broth, water, bay leaf, thyme, and sugar. Stir to loosen any remaining browned bits and bring to a boil. Cover, transfer to the oven, and braise for 2 hours.
Add the carrots and potatoes, cover, and return to the oven for about 1 hour more, until the vegetables are cooked, the broth is thickened, and the meat is tender.
Discard the bay leaf, adjust the seasoning, and serve warm with parsley — or refrigerate overnight; it’s even better the next day.

Halal Cart-Style Chicken and Rice with White Sauce

Sun, 16 Jul 2023 18:27:00 -0400

Ingredients

Chicken

2 Tbsp fresh lemon juice
1 Tbsp chopped fresh oregano
½ tsp ground coriander seed
3 garlic cloves, roughly chopped (about 1½ Tbsp)
¼ cup light olive oil
Kosher salt and freshly ground black pepper
2 lbs boneless, skinless chicken thighs, trimmed (6 to 8 thighs)
1 Tbsp vegetable or canola oil

Rice

2 Tbsp unsalted butter
½ tsp turmeric
¼ tsp ground cumin
1½ cups long-grain or basmati rice
2½ cups chicken broth
Kosher salt and freshly ground black pepper

White Sauce

½ cup mayonnaise
½ cup Greek yogurt
1 Tbsp sugar
2 Tbsp white vinegar
1 tsp lemon juice
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To Serve

1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita, buttered, toasted, and cut into 1x3-inch strips
Harissa-style hot sauce

Directions

Blend the lemon juice, oregano, coriander, garlic, and olive oil until smooth; season with salt and pepper. Add half the marinade to a zipper-lock bag with the chicken (refrigerate the rest), turn to coat, and marinate in the fridge 1–4 hours, turning occasionally.
Remove the chicken and pat dry with paper towels. Season with salt and plenty of pepper. Heat the oil in a 12-inch heavy skillet over medium-high until lightly smoking. Cook the chicken undisturbed until browned on the first side, about 4 minutes.
Flip, reduce the heat to medium, and cook until the thighs register 165°F in the center, about 6 minutes more. Rest on a cutting board 5 minutes.
Roughly chop the chicken into ¼–½-inch chunks, toss with the reserved marinade in a bowl, cover loosely, and refrigerate while you make the rice and sauce.
For the rice: melt the butter in a large Dutch oven over medium heat. Bloom the turmeric and cumin about 1 minute, add the rice and stir to coat, then toast, stirring frequently, about 4 minutes. Add the broth, season, and bring to a boil over high heat. Cover, drop to a simmer, and cook 15 minutes without disturbing. Off heat, rest until the liquid is absorbed and the rice is tender, about 15 minutes.
For the sauce: whisk the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season with salt.
To serve: reheat the chicken with all its juices in the skillet over medium-high, stirring occasionally. Divide the rice, lettuce, tomato, and pita among plates, pile on the chicken, and top with white sauce and hot sauce.

Pepperoni Sheet Pan Pizza

Sat, 04 Mar 2023 12:27:00 -0500

Ingredients

One batch 3-Minute Pizza Dough, or a fresh 1-lb ball from the store
1 can (15 oz) whole peeled tomatoes, broken into small pieces (juices included)
1 Tbsp roasted garlic paste, or 1 clove fresh garlic, minced
1 Tbsp extra-virgin olive oil
½ tsp kosher salt
½ tsp red pepper flakes
2 cups shredded mozzarella cheese
5 oz sliced pepperoni
¼ cup finely grated Parmesan cheese

Directions

If refrigerated, pull the dough about 45 minutes before using (or use a fresh ball straight after rising). Preheat the oven to 500°F.
Mix the tomatoes, garlic, olive oil, salt, and red pepper flakes in a bowl.
On a lightly floured counter, stretch the dough to about 8x11. Lightly oil a 13x18 sheet pan, transfer the dough, and keep stretching and pressing until it reaches the edges evenly.
Spread on about half the tomato sauce, top with the mozzarella, then the pepperoni.
Bake until gorgeously brown, about 15 minutes — a few dark spots are a feature, not a bug.
Sprinkle with the Parmesan, slice, and pig out.

Pizza Dough in 3 Minutes

Sat, 04 Mar 2023 12:26:00 -0500

Ingredients

2 to 2½ cups unsifted all-purpose flour
1 packet (¼ oz) instant yeast
1 tsp sugar
½ Tbsp garlic powder
1 tsp kosher salt
¾ cup warm water (about 110–120°F)
1 Tbsp olive oil

Directions

With the S-blade in place, add 2 cups of the flour, the yeast, sugar, garlic powder, and salt to a food processor. Pulse a couple of times.
Add the warm water and oil and process until a soft dough forms.
If it’s still sticky, add extra flour a few tablespoons at a time and process again.
Shape into a ball, place in a lightly greased bowl, cover with a towel, and let rise in a warm place until roughly doubled, about an hour.
Shape and use as normal.

Breakfast Pizza with Hash Brown Crust

Thu, 29 Dec 2022 07:51:00 -0500

Ingredients

Crust

4 cups frozen hash browns, thawed
1 cup shredded sharp cheddar cheese
1 Tbsp butter, melted
1 egg
¼ tsp sea salt
¼ tsp black pepper

Topping

5 eggs, whisked
¾ cup diced ham
1¼ cups shredded sharp cheddar cheese, divided
¼ tsp black pepper
2 green onions, thinly sliced

Directions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, combine the hash browns, 1 cup cheese, melted butter, 1 egg, salt, and pepper.
Transfer to the baking sheet and spread into a large oval about ¼–½ inch thick, forming a small wall around the edges.
Bake 25–30 minutes, until the crust is golden brown.
While the crust bakes, stir together the whisked eggs, ham, ½ cup of the cheese, and the pepper. Carefully pour onto the pre-baked crust.
Bake 10 minutes, until the eggs are set. Top with the remaining cheese and bake 2–3 minutes more.
Top with green onions and cracked black pepper. Let set 2–3 minutes before slicing into triangles or squares.

Monster Cookies

Sat, 19 Mar 2022 20:38:00 -0400

Ingredients

3 large eggs
1 cup (8 oz) brown sugar
1 cup (7 oz) granulated sugar
1 tsp vanilla extract
1 tsp corn syrup
2 tsp baking soda
1 tsp salt
½ cup (1 stick) unsalted butter, melted
1½ cups chunky peanut butter
4½ cups rolled oats
½ cup unbleached all-purpose flour
¾ cup chocolate chips
¾ cup butterscotch chips
¾ cup mini M&M’s

Directions

Preheat the oven to 350°F. Lightly grease or line two baking sheets with parchment.
In a large mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda, and salt.
Stir in the melted butter, then the peanut butter, oats, and flour, mixing until thoroughly combined. Stir in the chips and candy.
Let the dough rest 30 minutes so the oats absorb some of the butter.
Drop by ¼-cupfuls onto the prepared sheets and flatten slightly with your fingers.
Bake 12 minutes, until light golden. Cool on a rack. Makes 26 large cookies.

Raspberry Dream Cake

Sat, 24 Jul 2021 09:24:00 -0400

Ingredients

Vanilla Cake Layers

1¼ cups (300 ml) milk
4 large eggs
¼ cup vegetable oil
1 Tbsp vanilla extract
2½ cups (325 g) cake flour
1½ cups (310 g) sugar
2½ tsp baking powder
½ tsp salt
¾ cup (168 g) unsalted butter, room temperature

Raspberry Filling

2 cups (320 g) raspberries
4 Tbsp (60 ml) water
1 cup (207 g) sugar
3 Tbsp + ½ tsp cornstarch

Cream Cheese Frosting

16 oz (452 g) cream cheese, room temperature
¾ cup (172 g) butter, room temperature
10 cups (1150 g) powdered sugar
2 tsp vanilla extract
Pinch or two of salt

Directions

Preheat the oven to 350°F. Line three 8-inch cake pans with parchment on the bottom and baking spray on the sides.
Combine the milk, eggs, oil, and vanilla in a large bowl. Separate out about ¾ cup of the mixture into another container; set both aside.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. On lowest speed, add the butter a tablespoon at a time, letting each incorporate — the mixture should resemble wet sand.
Add the larger portion (about 1¼ cups) of the egg mixture and stir on lowest speed until incorporated; scrape the bowl. Beat on medium-high until light and fluffy, 45–60 seconds. Scrape again.
On low, slowly stream in the remaining egg mixture. Scrape, then mix on higher speed until well combined, 10–15 seconds.
Divide the batter among the pans and bake 20–25 minutes, until a toothpick comes out clean. Cool 2–3 minutes in the pans, then turn out onto racks to cool completely.
Filling: Purée the raspberries and water (strain the seeds if you like). Combine the sugar and cornstarch in a saucepan, stir in the purée, and cook over medium heat, stirring, until thickened and boiling, 8–10 minutes. Boil 1 minute, then refrigerate until completely cool.
Frosting: Beat the cream cheese and butter until smooth. Add half the powdered sugar; mix until smooth. Add the vanilla and salt, then the remaining sugar, mixing until smooth.
Assembly: Level the cooled cakes with a serrated knife. Set the first layer on a plate, pipe a dam of frosting around the edge, and spread half the filling inside it. Repeat with the second layer and remaining filling. Add the final layer and frost the whole cake.
Decorate with piped shells and fresh raspberries. Refrigerate until ready to serve, letting it sit out an hour or two beforehand.

Creamy Mayo-Free Broccoli Salad

Sat, 03 Jul 2021 23:23:00 -0400

Ingredients

1 medium head broccoli, cut into bite-size florets (about 5½ cups)
4 slices bacon, crisp-cooked and chopped
¼ cup finely diced onions
⅓ cup raisins
¼ cup sunflower seeds, preferably dry roasted or salted
¾ cup yogurt
3 Tbsp apple cider vinegar
½ tsp garlic powder
½ tsp salt
Pinch of black pepper

Directions

Place the broccoli florets, onions, and raisins in a large bowl.
Whisk together the yogurt, apple cider vinegar, garlic powder, salt, and pepper. Taste and adjust the seasoning.
Pour the dressing over the salad and toss well to coat.
Stir in the bacon and sunflower seeds just before serving.

Pressure Cooker Smoky Ham Hock & Pinto Bean Soup

Sun, 30 May 2021 20:07:00 -0400

Ingredients

1 smoked ham hock (2 lbs)
1 small onion, sliced
6 garlic cloves, crushed
1 tsp cumin powder
1 pinch dried oregano
2 bay leaves
2 cups pinto beans (~412 g)
5 cups unsalted chicken stock (or 3 cups stock + 2 cups water)
A pinch of ground black pepper
Kosher salt to taste
Cilantro and minced tomatoes, for garnish

Directions

Dump & Go Version

Rinse the pinto beans under cold running water. Place all the ingredients — ham hock, onion, garlic, cumin, oregano, pepper, bay leaves, beans, and stock — in the pressure cooker.
Lock the lid and pressure cook on High for 50 minutes. Turn off the heat and do a full natural release (roughly 20 minutes).
Season with kosher salt and garnish with cilantro and minced tomatoes.

More Texture & Flavor Version

Rinse the beans. Add the ham hock, onion, garlic, cumin, oregano, pepper, bay leaves, 1 cup of the beans, and 3 cups of stock to the pressure cooker.
Pressure cook on High for 10 minutes, then do a full natural release (about 15 minutes).
Carefully open the lid and add the remaining 1 cup beans and 2 cups water.
Pressure cook on High for 25 minutes, then do a full natural release (about 20 minutes).
Season with kosher salt and garnish with cilantro and minced tomatoes.

Peanut Butter Graham Squares

Thu, 11 Mar 2021 18:19:00 -0500

Ingredients

11 whole graham crackers (6 oz)
1½ cups graham cracker crumbs
1 cup (2 sticks) unsalted butter
2½ cups confectioners’ sugar
¾ cup smooth or chunky peanut butter
1 tsp vanilla extract
½ tsp salt
1¼ cups chocolate chips

Directions

Line a 9x13-inch pan with the whole graham crackers.
In a medium bowl, combine the graham cracker crumbs, butter, confectioners’ sugar, peanut butter, vanilla, and salt, stirring until smooth.
Spread the mixture evenly over the graham crackers and chill for 1 hour.
Melt the chocolate chips over low heat, stirring until smooth. Pour over the chilled peanut butter layer and spread evenly.
Let the chocolate set, then cut into bars. Makes 24.

Tuscan White Bean Stew (Ribollita)

Sun, 21 Feb 2021 11:46:00 -0500

Ingredients

2 Tbsp extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
⅛ tsp dried red pepper flakes (or more, to taste)
Salt and pepper, to taste
1 Tbsp tomato paste
1 bunch Tuscan kale, chopped (stems and ribs removed)
1 can (14 oz) diced tomatoes
4 cups vegetable broth (or 2 bouillon cubes + water)
4 sprigs fresh thyme
1 bay leaf
1 Parmesan rind
1 can (15 oz) cannellini beans, rinsed and drained
2 cups cubed day-old or stale bread
2 Tbsp grated Parmigiano-Reggiano cheese

Directions

Heat the olive oil in a Dutch oven over medium heat. Cook the onion, carrot, celery, garlic, and red pepper flakes until partially softened, stirring occasionally, 7–8 minutes. Season with a pinch of salt and pepper.
Add the tomato paste and cook 1–2 minutes until fragrant. Stir in the kale and cook until it starts to wilt, 3–4 minutes.
Add the diced tomatoes, broth, thyme, bay leaf, and Parmesan rind, and bring to a simmer.
Mash about a quarter of the beans with a couple tablespoons of the cooking liquid into a paste. Stir the paste and the remaining whole beans into the soup — the mashed beans thicken it as it cooks.
Simmer with the lid slightly ajar until the vegetables are softened but still al dente, about 25 minutes.
Add the bread and simmer, partially covered, another 5–7 minutes — it will dissolve into the soup and thicken it further.
Remove the thyme sprigs, bay leaf, and Parmesan rind. Season to taste, then serve topped with Parmesan and a drizzle of olive oil.

White Bean, Sausage and Kale Soup

Sun, 21 Feb 2021 11:46:00 -0500

Ingredients

1 lb dried white beans
2 Tbsp olive oil
1 lb Italian sausage
1 large onion, diced
4 carrots, cut into large dice
3 stalks celery, diced
4 cloves garlic, minced
2½ tsp kosher salt, divided
1 Tbsp tomato paste
1 cup dry white wine
5 cups chicken stock
1 bay leaf
⅛ tsp nutmeg
¾ tsp herbes de Provence
2 bunches Tuscan kale, stemmed and torn into bite-size pieces
2 Tbsp sherry vinegar
1 loaf crusty bread
2 whole cloves garlic
¾ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
Extra-virgin olive oil, for garnish

Directions

In a deep 5¼-qt Dutch oven, cover the beans with 2 inches of water. Bring to a boil, remove from the heat, cover, and soak 1 hour. Drain, reserving 1 cup of the soaking liquid. Rinse and wipe out the pot.
Heat the olive oil over medium heat. Brown the sausage, breaking it into bite-size pieces, then remove to a plate. Add the onion, carrots, and celery and cook until the onions are translucent, about 4 minutes. Add the garlic, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the tomato paste and cook 1 minute.
Pour in the wine and deglaze, scraping up the browned fond. Let the wine reduce by half. Stir in the stock, bay leaf, nutmeg, herbes de Provence, reserved soaking liquid, beans, and sausage. Bring to a rapid simmer, then reduce to low and cook until the beans are tender but not mushy, about 45 minutes, skimming foam as it rises.
Add 1½ teaspoons salt and ¼ teaspoon pepper. Bring back to a simmer, add the kale, and cover immediately to trap the steam. Cook 10–12 minutes until wilted. Stir in the vinegar and adjust the salt.
Toast thick slices of bread to deep golden brown and rub one side with a cut garlic clove. Set a slice in each wide bowl, ladle the soup over it, and garnish with Parmesan, parsley, and olive oil.

Spicy Kung Pao Brussels Sprouts

Sun, 03 Jan 2021 14:18:00 -0500

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 Tbsp olive oil
2 Tbsp chili garlic sauce (Huy Fong brand)
1½ Tbsp maple syrup
3 Tbsp soy sauce
2 tsp cornstarch
½ Tbsp + 2 tsp sesame oil, divided
½ Tbsp fresh ginger, grated
2 tsp rice vinegar
1 Tbsp water
1 bundle green onions, sliced on the bias
¼ cup roasted peanuts
Cooked rice, for serving (optional)

Directions

Preheat the oven to 400°F. Trim the hard ends off the sprouts and halve them lengthwise (quarter the big ones). Spread on a parchment-lined baking sheet, drizzle with olive oil, and toss to coat.
Roast 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
Meanwhile, whisk together the chili garlic sauce, maple syrup, soy sauce, cornstarch, 2 teaspoons of the sesame oil, the ginger, rice vinegar, and water.
Heat the remaining ½ tablespoon sesame oil in a large, deep skillet over medium-high. Sauté the green onions until bright green and slightly wilted, about 2 minutes.
Add the roasted sprouts to the skillet, toss, and sauté a minute more. Pour in the sauce and cook 2–3 minutes, until thickened and coating the sprouts.
Off the heat, stir in the peanuts. Serve as a side or over rice.

Black Bean Soup

Fri, 23 Oct 2020 18:27:00 -0400

Ingredients

Beans

1 lb dried black beans (2 cups), rinsed and picked over
4 oz ham steak, trimmed of rind
2 bay leaves
5 cups water
⅛ tsp baking soda
1 tsp table salt

Soup

3 Tbsp olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about ½ cup)
3 ribs celery, chopped fine (about 1 cup)
½ tsp table salt
5–6 medium cloves garlic, minced (about 1½ Tbsp)
½ tsp red pepper flakes
1½ Tbsp ground cumin
6 cups low-sodium chicken broth
2 Tbsp cornstarch
2 Tbsp water

Garnishes

2 Tbsp lime juice, plus lime wedges
Minced fresh cilantro
Finely diced red onion
Diced avocado
Sour cream

Directions

Beans: Place the beans, ham, bay leaves, water, and baking soda in a large saucepan with a tight-fitting lid. Bring to a boil over medium-high, skimming scum as it rises. Stir in the salt, reduce to low, cover, and simmer briskly until the beans are tender, 1¼–1½ hours (add another cup of water if needed). Do not drain. Discard the bay leaves. Remove the ham steak, cut into ¼-inch cubes, and set aside.
Soup: Heat the oil in an 8-quart Dutch oven over medium-high until shimmering. Cook the onions, carrot, celery, and salt, stirring occasionally, until soft and lightly browned, 12–15 minutes. Reduce to medium-low and add the garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in the beans, their cooking liquid, and the broth. Bring to a boil, then simmer uncovered, stirring occasionally, about 30 minutes.
To finish: Purée 1½ cups of beans with 2 cups of liquid until smooth and return to the pot. Stir together the cornstarch and water, then gradually stir about half into the soup and boil to fully thicken — add the rest if it’s still too thin. Off heat, stir in the lime juice and reserved ham. Serve with the garnishes.

Kirsch Torte (Black Forest Cherry Cake)

Thu, 28 May 2020 23:23:00 -0400

Ingredients

Cake

1⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
½ cup shortening
1½ cups white sugar
2 eggs
1 tsp vanilla extract
1½ cups buttermilk
½ cup kirschwasser

Filling

½ cup butter
3½ cups confectioners’ sugar
1 pinch salt
1 tsp strong brewed coffee
2 cans (14 oz each) pitted Bing cherries, drained (soaked overnight — see tips)

Topping

2 cups heavy whipping cream
½ tsp vanilla extract
1 Tbsp kirschwasser
1 square (1 oz) semisweet chocolate

Directions

Preheat the oven to 350°F. Line the bottoms of two 8-inch round pans with parchment circles. Sift together the flour, cocoa, baking soda, and salt; set aside.
Cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture, alternating with the buttermilk, until combined. Divide between the pans.
Bake 35–40 minutes, until a toothpick comes out clean. Cool completely, remove the parchment, and slice each cake in half horizontally for 4 layers total. Sprinkle the layers with the ½ cup kirschwasser.
For the filling, cream the butter until fluffy, then beat in the confectioners’ sugar, salt, and coffee until smooth. If it’s too thick, loosen with a couple teaspoons of cherry juice or milk. Spread the first layer with a third of the filling and a third of the cherries; repeat with the remaining layers.
Whip the cream to stiff peaks, then beat in the vanilla and 1 tablespoon kirschwasser. Frost the top and sides. Finish with chocolate curls shaved from the semisweet square with a potato peeler.

Caesar Dressing

Thu, 20 Feb 2020 20:31:00 -0500

Ingredients

1 cup sour cream or non-fat Greek yogurt
2 cloves garlic, minced
1 Tbsp lemon juice
1 Tbsp anchovy paste or 2 Tbsp fish sauce
1 Tbsp Worcestershire
¼ cup fresh parsley, chopped
Up to ⅓ cup milk

Directions

Combine all the ingredients in a medium bowl, whisking in as much milk as needed to make it as thick or thin as you like.

Holiday Cranberry Jalapeño Dip

Thu, 28 Nov 2019 12:43:00 -0500

Ingredients

12 oz fresh, uncooked cranberries
¼ cup green onion
1–2 fresh jalapeño peppers
2 Tbsp cilantro (optional)
¾–1 cup sugar, to taste
1 Tbsp lemon juice
⅛ tsp salt
16 oz cream cheese, whipped

Directions

Chop the cranberries with a hand food chopper (a food processor liquifies them). Chop the green onion, jalapeños, and cilantro.
Combine the cranberries, green onion, cilantro, and jalapeños in a medium bowl. Add the sugar, lemon juice, and salt on top and stir gently until blended.
Cover with plastic wrap and refrigerate overnight.
Stir the mixture, then strain off all the liquid using a fine colander.
Whip the softened cream cheese until smooth, about 2 minutes, and spread over the bottom of a pie plate or 9x9 dish.
Pour the cranberry mixture over the cream cheese and refrigerate until serving. Spread on crackers and enjoy.

Meatless "Meat" Sauce with Chickpeas and Mushrooms

Mon, 30 Sep 2019 15:35:00 -0400

Ingredients

10 oz cremini mushrooms, trimmed
6 Tbsp extra-virgin olive oil
1 tsp table salt
1 onion, chopped
5 garlic cloves, minced
1¼ tsp dried oregano
¼ tsp red pepper flakes
¼ cup tomato paste
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1 can (15 oz) chickpeas, rinsed
2 Tbsp chopped fresh basil

Directions

Pulse the mushrooms in two batches in a food processor until chopped into ⅛–¼-inch pieces, 7–10 pulses, scraping down the bowl as needed. (Don’t clean the workbowl.)
Heat 5 tablespoons of the oil in a Dutch oven over medium-high until shimmering. Add the mushrooms and salt and cook, stirring occasionally, until browned with a fond forming on the bottom of the pot, about 8 minutes.
Meanwhile, pulse the onion in the food processor until finely chopped, 7–10 pulses. Add it to the pot and cook until soft and translucent, about 5 minutes. Combine the remaining 1 tablespoon oil with the garlic, oregano, and pepper flakes in a small bowl.
Stir the tomato paste into the pot and cook, stirring constantly, until rust-colored, 1–2 minutes. Reduce the heat to medium, push the vegetables aside, and cook the garlic mixture in the center until fragrant, about 30 seconds. Stir in the tomatoes and broth, bring to a simmer, then simmer on low for 5 minutes.
Pulse the chickpeas until chopped into ¼-inch pieces, 7–10 pulses, then rinse in a fine-mesh strainer until the water runs clear and drain well. Add to the pot and simmer until slightly thickened, about 15 minutes.
Stir in the basil and season with salt and pepper to taste.

Zuppa Toscana (Olive Garden Copycat)

Sat, 28 Sep 2019 10:22:00 -0400

Ingredients

6 oz bacon, chopped
1 lb Italian sausage (the “hot” variety)
1 medium head garlic (about 10 large cloves), peeled and minced
1 medium onion, finely diced
4 cups chicken broth/stock (32 oz)
6 cups water (48 oz)
5 medium russet potatoes, peeled and chopped into ¼-inch-thick pieces
1 bundle kale, leaves stripped and chopped
1 cup whipping cream
Salt and black pepper, to taste
Parmesan cheese, to serve (optional)

Directions

In a large pot or Dutch oven (5.5 qt) over medium-high heat, sauté the chopped bacon until browned, 5–7 minutes. Remove to a paper-towel-lined plate and spoon out the excess fat, leaving about 1 tablespoon in the pot.
Add the sausage, breaking it up with a spatula, and sauté until cooked through, about 5 minutes. Remove to the plate with the bacon.
Add the onion to the pot and sauté 5 minutes until soft and golden, then add the garlic and sauté 1 minute.
Add the broth and water and bring to a boil. Add the potatoes and cook 13–14 minutes, until easily pierced with a fork.
When the potatoes are nearly done, add the kale and the cooked sausage and bring to a light boil.
Stir in the cream and return to a boil. Season with salt and pepper, remove from the heat, and garnish with the bacon and grated parmesan.

Whipped Ricotta Dip with Charred Jalapeño & Roasted Garlic

Sun, 23 Jun 2019 00:10:00 -0400

Ingredients

1 head garlic
4 whole jalapeños
16 oz whole-milk ricotta
2 Tbsp heavy cream
1 lemon, zested then juiced
Olive oil, salt, and pepper
Pita chips, for serving

Directions

Preheat the oven to 400°F. Cut the top off the garlic bulb, set it on foil, drizzle with olive oil, and season generously with salt and pepper. Wrap in the foil and roast on a small sheet tray 25–30 minutes, until the cloves are soft and golden.
Drizzle the jalapeños with olive oil, season with salt and pepper, and roast on a separate foil-lined pan 25–30 minutes, until the skins are charred and bubbly. Cool.
Once cool, stem, skin, and seed the jalapeños, and roughly chop the flesh.
Beat the ricotta, heavy cream, and 2 tablespoons olive oil with a rubber spatula until creamy and smooth. Season generously with salt and pepper.
Squeeze in the roasted garlic cloves, add the lemon zest and juice, and fold in most of the chopped jalapeño.
Transfer to a serving bowl, top with the remaining jalapeño and a drizzle of olive oil, and serve with pita chips.

Basic Crumb Crust

Sat, 11 May 2019 09:18:00 -0400

Ingredients

1½ cups graham cracker crumbs
5 Tbsp butter, melted
¼ cup granulated sugar

Directions

To make crumbs, pulse crackers a few at a time in a blender or food processor until small and uniform — or put them in a sturdy plastic bag and go at it with a rolling pin.
If prebaking, preheat the oven to 350°F. Combine the crumbs, melted butter, and sugar in a mixing bowl and blend well.
Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan, pie pan, or baking dish, smoothing to an even thickness.
Chill 5–10 minutes in the freezer until firm, or bake 10 minutes at 350°F. Cool before filling.

Angel Cheesecake

Sat, 11 May 2019 09:17:00 -0400

Ingredients

1 lb cream cheese
1 tsp grated lemon rind
2 tsp lemon juice
1 tsp vanilla extract
5 large eggs, separated
2 cups sour cream
1 cup granulated sugar
1 prepared crumb crust in a 9-inch springform pan

Directions

Preheat the oven to 325°F.
In a large mixing bowl, beat the cream cheese until light, then add the lemon rind, lemon juice, and vanilla. Mix to blend.
Beat in the egg yolks one at a time, mixing thoroughly after each, then gently stir in the sour cream.
Beat the egg whites to soft peaks, then slowly add the sugar, continuing until stiff peaks form.
Fold the egg whites into the cream cheese mixture.
Pour into the prepared crust and bake for 1 hour 15 minutes — expect it to rise high, then fall back a bit as it cools.
Cool 10 minutes in the oven with the door open, run a knife around the edge, cool to room temperature, then chill.

Buttery German Apple Cake

Mon, 06 May 2019 21:02:00 -0400

Ingredients

½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus more for the pan
¼ cup plain fine breadcrumbs
⅔ cup granulated sugar
1 Tbsp finely grated lemon zest
1 tsp baking powder
1 tsp kosher salt
1 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten
1 tsp vanilla extract
3 Tbsp apricot preserves
3 medium firm apples, such as Pink Lady or Honeycrisp
½ cup powdered sugar
3 Tbsp fresh lemon juice
Unsweetened whipped cream, for serving

Directions

Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan with butter, then coat with the breadcrumbs, tapping out the excess.
Whisk the granulated sugar, lemon zest, baking powder, salt, and flour in a large bowl. Make a well in the center and add the egg, vanilla, and butter. Stir with a fork in a circular motion until the dough forms large clumps, then knead gently with lightly floured hands until it comes together in one soft mass.
Press the dough into the bottom of the pan in an even layer, using the bottom of a dry measuring cup (dust with flour if it sticks). Spread the apricot preserves in a thin layer over the dough.
Peel and quarter the apples, and cut out the cores. Make thin parallel crosswise slices in each quarter without cutting all the way through, so each stays in one shingled piece. Arrange the quarters flat side down in concentric circles over the dough, trimming to fit.
Bake, rotating the pan halfway through, until the apples and crust are golden, 55–60 minutes. Let cool 15 minutes.
Whisk the lemon juice gradually into the powdered sugar until a thick but pourable glaze forms. Remove the pan sides and brush the glaze lightly over the top and sides. Cool completely and serve with whipped cream.

Chana Saag (Creamy Chickpeas and Spinach)

Sun, 28 Apr 2019 14:38:00 -0400

Ingredients

2 Tbsp olive oil
1 medium onion
2 cloves garlic
2 inches fresh ginger
1 Tbsp curry powder (hot or mild)
1 tsp cumin
¾ tsp salt
1 large tomato
1 lb frozen chopped spinach
1 can (19 oz) chickpeas
1 can (12 oz) evaporated milk
½ cup water

Directions

Dice the onion and mince the garlic; add both to a large skillet with the olive oil. Peel the ginger with a spoon and grate it straight into the skillet. Sauté over medium-low heat until the onion is soft and transparent, about 5 minutes. Dice the tomato while it cooks.
Add the curry powder and cumin and cook 1 minute more, stirring. Add the diced tomato and salt and cook about 5 minutes, until the tomato breaks down.
Drain and rinse the chickpeas. Add them to the skillet with the frozen spinach and the water. Stir, bring to a simmer over medium heat, and simmer 5 minutes to meld the flavors.
Once most of the water has cooked off, reduce to medium-low and add the evaporated milk. Heat through, or simmer until as thick as you like. Adjust the salt and curry powder before serving.

Homemade Naan Bread

Sun, 28 Apr 2019 14:36:00 -0400

Ingredients

2 tsp dry active yeast
1 tsp sugar
½ cup water
2½–3 cups flour, divided
½ tsp salt
¼ cup olive oil
⅓ cup plain yogurt
1 large egg

Directions

In a small bowl, combine the yeast, sugar, and water. Stir to dissolve and let sit a few minutes until frothy. Whisk in the oil, yogurt, and egg.
In a medium bowl, combine 1 cup of the flour with the salt. Pour in the wet ingredients and stir until well combined. Keep adding flour a half cup at a time until you can no longer stir with a spoon (about 1–1.5 cups more).
Turn the dough out onto a lightly floured surface and knead about 3 minutes, adding small amounts of flour only as needed — the dough should be smooth and very soft but not sticky. You’ll use 2.5–3 cups total.
Loosely cover and let rise until doubled, about 1 hour. Flatten into a disc, cut into 8 equal pieces, and shape each into a ball.
Heat a large heavy skillet over medium. One at a time, roll each ball to about ¼ inch thick (roughly 6 inches across) and cook until the bottom is golden and large bubbles form on the surface. Flip and cook the other side until golden.
Stack the cooked naan on a plate under a towel to keep warm. Serve plain or brushed with melted butter and herbs.

Ethiopian Green Salad

Sun, 28 Apr 2019 11:28:00 -0400

Ingredients

1 Tbsp olive oil
1 Tbsp white wine vinegar
1–1½ tsp finely chopped, peeled fresh ginger
½ clove garlic, minced
1 jalapeño, seeded and minced
Salt and pepper
½ head green leaf lettuce, rinsed, dried, and roughly chopped
1 red bell pepper, seeded and chopped
½ yellow onion, very thinly sliced

Directions

In a large bowl, whisk together the oil, vinegar, ginger, garlic, jalapeño, salt, and pepper.
Add the remaining ingredients and toss to coat. Serve immediately.

Easy Indian Creamed Spinach

Sun, 28 Apr 2019 10:10:00 -0400

Ingredients

16 oz fresh baby spinach
¼ cup water
1 tsp olive oil
1 medium tomato, diced
1 tsp garlic powder
1 tsp onion powder
1 tsp garam masala
1 tsp jalapeño, finely minced (fresh or pickled)
½ tsp turmeric
½ tsp fresh grated ginger
¼ tsp salt
¾ cup heavy cream

Directions

In a large skillet, sauté the spinach in the water over medium-high heat until wilted, about 5 minutes. Remove and set aside to cool.
In the same pan over medium heat, add the olive oil, tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Cook about 5 minutes until the tomato is soft, smashing it into the pan with the back of a wooden spoon.
Squeeze the excess water from the cooled spinach and chop it. Return it to the pan, stir to combine, and heat through.
Reduce the heat to low, stir in the cream, and cook until heated through, about 5 minutes. Serve immediately.

Sol Eier (German Brined Easter Eggs)

Sun, 21 Apr 2019 13:20:00 -0400

Ingredients

10 eggs
1 gallon water
Dry, brown onion skins from about 5 onions
6 Tbsp salt
1 Tbsp whole caraway seeds

Directions

Hard boil the eggs, drain, and chill them in ice water.
Add the salt, onion skins, and caraway seeds to 1 gallon of water and boil for about 5 minutes. Strain the liquid (“Sol”) into another container, discarding the skins and seeds.
Roll each chilled egg to crack the shell all over — this lets the Sol and its flavors enter the egg.
Place the eggs in a large container (a glass mason jar works well) and pour the hot Sol over them.
Let sit for at least 12 hours. Serve with hot Düsseldorf mustard.

Sweet and Spicy Pretzel and Nut Mix

Sat, 06 Apr 2019 11:48:00 -0400

Ingredients

4 cups large raw nuts (pecans, almonds, and cashews are a good mix)
2 Tbsp butter, melted
⅓ cup dark brown sugar
½ tsp cinnamon
1 tsp allspice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cayenne or Aleppo pepper
1 Tbsp unsweetened cocoa powder
3 Tbsp maple syrup
2 tsp kosher salt
4 cups unsalted pretzel twists

Directions

Heat the oven to 350°F and line a large cookie sheet with foil or parchment. Spread the nuts in an even layer and bake about 10 minutes, rotating the pan and stirring halfway, until lightly roasted and fragrant.
While the nuts toast, stir together the brown sugar, spices (except the salt), cocoa, maple syrup, and melted butter in a large bowl. Pour in the warm nuts and stir to coat.
Add the pretzels and salt and stir until thoroughly coated, taking care not to break the pretzels.
Spread the mixture onto the lined sheet and bake 12–15 minutes, stirring twice — watch carefully so nothing burns.
Cool completely before storing in an airtight container.

Seasoned Oyster Crackers

Tue, 30 Oct 2018 19:51:00 -0400

Ingredients

1 package (10 oz) oyster crackers
½ cup vegetable oil
1½ Tbsp ranch dip mix (14 g, or 1 packet Hidden Valley Ranch)
1 tsp dill
½ tsp chili powder
½ tsp garlic powder
¼ tsp MSG (Accent, etc.)

Directions

Stir all the seasonings into the oil.
Combine the crackers and seasoned oil — a Ziploc bag works best — and shake to coat evenly.
Microwave the mix for 1 minute, then stir.
Microwave 1 more minute and stir again. Wait a minute, then taste — if they aren’t crispy yet, give them one more round.

Ciabatta

Mon, 15 Oct 2018 20:02:00 -0400

Ingredients

Biga (made the night before)

1 cup unbleached all-purpose flour (5 oz)
⅛ tsp instant or rapid-rise yeast
½ cup water (4 oz), room temperature

Dough

2 cups unbleached all-purpose flour (10 oz)
½ tsp instant or rapid-rise yeast
1½ tsp table salt
¾ cup water (6 oz), room temperature
¼ cup milk (2 oz), room temperature

Directions

Biga: Stir the flour, yeast, and water in a medium bowl until a uniform mass forms, about 1 minute. Cover tightly with plastic and let stand at room temperature overnight (8–24 hours).
Dough: Add the biga and all dough ingredients to a stand mixer with the paddle. Mix on lowest speed until a shaggy dough forms, about 1 minute, then on medium-low until the dough collects on the paddle and pulls from the sides, 4–6 minutes. Switch to the dough hook and knead on medium until smooth and shiny (still very sticky), about 10 minutes. Transfer to a large bowl, cover, and rise until doubled, about 1 hour.
With a greased spatula or bowl scraper, fold the dough over itself, turning the bowl 90 degrees between folds, eight times total. Cover and rise 30 minutes. Repeat the folding, cover, and rise until doubled, about 30 minutes more. Meanwhile, set a baking stone on the lower-middle rack and heat the oven to 450°F at least 30 minutes.
Cut two 12x6-inch pieces of parchment and flour them liberally. Turn the dough onto a well-floured counter without deflating it, flour the top, and divide in half. Press each piece into a rough 12x6-inch shape, then fold the short sides toward the center like a business letter into a 7x4-inch loaf. Transfer seam-side down to the parchment, dust with flour, cover with plastic, and rest 30 minutes — small bubbles will form.
Slide the parchment onto an inverted baking sheet or peel. With floured fingertips, poke the entire surface of each loaf to form 10x6-inch rectangles, and spray lightly with water. Slide onto the stone and bake — spraying with water twice more in the first 5 minutes — until deep golden brown and 210°F in the center, 22–27 minutes.
Cool on a wire rack about 1 hour before slicing. Makes 2 loaves; keeps 2 days wrapped at room temperature. Recrisp at 450°F for 6–8 minutes.

Kyle's Chili

Sun, 14 Oct 2018 10:58:00 -0400

Ingredients

2 lbs 80% lean ground beef
2 Tbsp water, plus 2 cups water
1½ tsp salt
2 tsp pepper
¾ tsp baking soda
6 dried ancho chiles or 3 dried chipotle chiles
1 oz tortilla chips, crushed (¼ cup)
2 Tbsp ground cumin
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp ground coriander
2 tsp dried oregano
½ tsp dried thyme
1 can (14.5 oz) whole peeled tomatoes
1 Tbsp vegetable oil
½ onion, chopped fine, plus 1 onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 Tbsp minced canned chipotle chiles in adobo sauce
1 can (15 oz) pinto beans
2 cans (15 oz each) kidney beans
2 tsp sugar

Optional Toppings

Lime wedges
Cheddar or Jack cheese
Coarsely chopped cilantro
Chopped red onion
Sour cream
Avocado

Directions

Set an oven rack to the lower-middle position and heat the oven to 275°F. Toss the beef with 2 tablespoons water, the salt, and the baking soda until thoroughly combined. Set aside for 20 minutes.
Meanwhile, toast the dried chiles in a Dutch oven over medium-high heat, stirring frequently, until fragrant, 4–6 minutes — reduce the heat if the anchos begin to smoke. Transfer to a food processor and let cool.
Add the tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, half the can of tomatoes, and 2 teaspoons pepper to the processor with the toasted chiles. Process into a fine paste, about 2 minutes.
Heat the oil in the now-empty pot over medium-high until shimmering. Cook the finely minced onion until softened, 4–6 minutes. Add the garlic and cook 1 minute. Add the beef and cook, breaking it into ¼-inch pieces, until browned with fond forming on the pot bottom, 12–14 minutes. Add the chipotles in adobo and cook until fragrant, 1–2 minutes.
Add the remaining 2 cups water, the chopped onion, the green pepper, the remaining tomatoes, the beans with their liquid, the sugar, and the chile-spice purée. Bring to a boil, scraping up the browned bits. Cover, transfer to the oven, and cook until the meat is tender and the chili has thickened slightly, 2–3 hours, stirring every 20–30 minutes.
Let stand uncovered for 10 minutes. Stir any fat on the surface back in, then serve with your favorite toppings.

Chorizo and Potato Tacos

Sat, 13 Oct 2018 21:06:00 -0400

Ingredients

Filling

1 lb Yukon Gold potatoes, peeled and cut into ½-inch chunks
Salt and pepper
3 Tbsp vegetable oil
1 Tbsp ancho chile powder
1 Tbsp paprika
1½ tsp ground coriander
1½ tsp dried oregano
¼ tsp ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 Tbsp cider vinegar
1½ tsp sugar
1 garlic clove, minced
8 oz ground pork

Sauce

8 oz tomatillos, husked, rinsed, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1–2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 Tbsp lime juice
1 garlic clove, minced
¾ tsp salt

Tacos

12 (6-inch) corn tortillas, warmed
Finely chopped white onion
Fresh cilantro leaves
Lime wedges

Directions

Filling: Bring 4 cups water to a boil in a 12-inch nonstick skillet. Add the potatoes and 1 teaspoon salt, reduce to medium, cover, and cook until just tender, 3–5 minutes. Drain the potatoes and wipe out the skillet.
Combine the oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, ¾ teaspoon salt, and ½ teaspoon pepper in the empty skillet. Cook over medium heat, stirring constantly, until bubbling and fragrant. Off heat, carefully stir in the vinegar, sugar, and garlic (it will sputter). Let cool about 5 minutes, then add the pork and mash with a spatula until the spices are evenly worked in.
Return the skillet to medium-high and cook, mashing and stirring, until the pork is in fine crumbles and the juices bubble, about 3 minutes.
Stir in the potatoes, cover, and reduce to low. Cook until the potatoes have softened fully and soaked up most of the juices, 6–8 minutes, stirring halfway. Off heat, mash about an eighth of the potatoes and stir to distribute. Keep warm.
Sauce: Process all the sauce ingredients in a food processor until smooth, about 1 minute.
Tacos: Spoon the filling into the warm tortillas and serve, passing the sauce, onion, cilantro, and lime wedges.

Homemade Snickers Bars

Tue, 08 May 2018 13:43:02 -0400

Ingredients

¼ cup light corn syrup
2 Tbsp butter
1 Tbsp vanilla extract
⅛ cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag (12 oz) milk chocolate chips

Directions

With a mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture reaches a dough-like consistency, press it into a lightly greased 9x9-inch pan and refrigerate.
Melt the caramels in a small pan over low heat. When soft, stir in the peanuts and pour over the chilled nougat layer. Refrigerate until firm.
Melt the chocolate in a double boiler or microwave (2 minutes on high, stirring halfway).
Cut the firm slab into 2x1-inch bars. Set each bar on a fork, dip in the melted chocolate, and tap off the excess.
Set the bars on waxed paper at cool room temperature until the chocolate hardens — several hours for the best set, or 30 minutes in the fridge to speed it up. Makes about 2 dozen.

Pecan Sandies

Tue, 08 May 2018 13:43:02 -0400

Ingredients

1½ cups vegetable shortening
¾ cup granulated sugar
1½ tsp salt
2 eggs
4 cups all-purpose flour
¼ tsp baking soda
2 Tbsp water
1 cup shelled pecans

Directions

Preheat the oven to 325°F.
In a large bowl, cream together the shortening, sugar, and salt with an electric mixer on medium speed.
Add the eggs and beat well.
While mixing, slowly add the flour, baking soda, and water.
Chop the pecans into very small bits with a food processor or blender on low — about the size of rice grains, not dust.
Add the pecans to the dough and knead by hand until well blended.
Roll the dough into 1-inch balls and press flat onto ungreased baking sheets, about 2 inches across and ½ inch thick.
Bake 25–30 minutes, until the edges are golden brown.

Red Lobster Cheese Biscuits

Tue, 08 May 2018 13:43:02 -0400

Ingredients

Dough

1¼ lbs Bisquick
3 oz freshly shredded cheddar cheese
11 oz cold water

Garlic Spread

½ cup melted butter
1 tsp garlic powder
¼ tsp salt
⅛ tsp onion powder
⅛ tsp dried parsley

Directions

Add the Bisquick and cheese to the cold water in a mixing bowl. Mix until the dough is firm.
Using a small scoop, portion the dough onto a parchment-lined baking pan.
Bake at 375°F for 10–12 minutes, until golden brown.
While the biscuits bake, combine the garlic spread ingredients. Brush over the hot biscuits.

Reese's Peanut Butter Cups

Tue, 08 May 2018 13:43:02 -0400

Ingredients

1 package (6 oz) semi-sweet chocolate chips
4 Nestlé milk chocolate bars
1¼ cups peanut butter, divided

Directions

Put the chocolate chips, chocolate bars, and ¼ cup of the peanut butter in the top of a double boiler over hot (not boiling) water. Stir until smooth.
Set out small muffin liners, or cut regular cupcake liners down to a 1-inch depth.
Spoon half of the chocolate mixture equally into the liners.
Melt the remaining 1 cup peanut butter over the hot water and spoon it equally over the chocolate layer.
Top with the remaining chocolate.
Refrigerate until set before serving.

Ruby Tuesday Apple Pie

Tue, 08 May 2018 13:43:02 -0400

Ingredients

1 frozen deep-dish apple pie (9-inch, double crust or old-fashioned)
1 stick butter
1 cup light brown sugar, divided
3½ tsp cinnamon, divided
¼ tsp allspice
¼ tsp ground clove
1½ tsp lemon juice
¾ cup flour
½ cup sugar
10 Tbsp frozen butter
1⅓ cups chopped walnuts
Ice cream (optional)

Directions

Let the pie thaw at room temperature for 30–45 minutes. Preheat the oven to 350°F.
In a small saucepan, melt the stick of butter over medium heat. Add ½ cup of the brown sugar, 1½ teaspoons of the cinnamon, the allspice, cloves, and lemon juice. Stir until blended and the sugar is melted, about 3 minutes.
Cut an X in the center of the top crust and fold the crust back. Pour the butter mixture evenly into the pie, then replace the crust, leaving 4 vent holes and sealing the rest.
Bake for 30 minutes. Remove from the oven and reduce the heat to 325°F.
Grate the frozen butter into a medium bowl. Toss with the flour, remaining sugars, remaining cinnamon, and the walnuts.
Wrap a foil band around the edge of the pie to create a lip, then sprinkle the topping evenly over the pie.
Bake 30–40 minutes more. Rest 10 minutes and serve with ice cream.

Sara Lee Pound Cake

Tue, 08 May 2018 13:43:02 -0400

Ingredients

1 stick unsalted butter, room temperature
¾ cup sugar
3 eggs
1 cup cake flour
2 Tbsp dry powdered milk
1 Tbsp corn syrup
Juice of ½ small lemon
¼ tsp salt
½ tsp vanilla
¼ tsp nutmeg
½ tsp baking powder
¼ tsp mace (optional)

Directions

Cream the sugar and butter together until light and fluffy.
Add the eggs one at a time, mixing well after each.
Beat in the flour, powdered milk, and corn syrup, one at a time.
Add the lemon juice, salt, vanilla, nutmeg, baking powder, and mace, and blend thoroughly.
Pour into a greased loaf pan and bake at 325°F for 45 minutes, until a toothpick comes out clean.

Sbarro Baked Ziti

Tue, 08 May 2018 13:43:02 -0400

Ingredients

2 lbs ziti, uncooked
2 lbs ricotta cheese
3 oz grated Romano cheese
3 cups garlic & onion tomato sauce (any brand), ¼ cup reserved
½ tsp black pepper
1½ lbs shredded mozzarella cheese

Directions

Cook the ziti according to package directions, 12–14 minutes until al dente, stirring often. Drain well but do not rinse.
While the ziti cooks, preheat the oven to 350°F. Combine the ricotta, Romano, tomato sauce (minus the reserved ¼ cup), and pepper in a large mixing bowl.
Gently fold the cooked ziti into the cheese-sauce mixture. Spread the reserved ¼ cup sauce in a 13x9x2-inch pan, add the ziti, and top with the mozzarella.
Cover loosely with foil and bake until the mozzarella is fully melted, about 12–15 minutes. Serve with garlic bread and additional sauce.

Sizzler Cheese Toast

Tue, 08 May 2018 13:43:02 -0400

Ingredients

1 lb butter, slightly softened
8 oz grated parmesan cheese
Sliced Italian bread

Directions

In a mixer, cream together the butter and parmesan.
Preheat a griddle or large frying pan over medium-high heat.
Spread the cheese mixture on the bread about ¼-inch thick.
Place the bread cheese side down on the griddle and cook until the cheese is deeply golden and crusted, 2–3 minutes. Serve hot.

The REAL Neiman Marcus Cookies

Tue, 08 May 2018 13:43:02 -0400

Ingredients

½ cup unsalted butter, softened
1 cup brown sugar
3 Tbsp granulated sugar
1 egg
2 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cups flour
1½ tsp instant espresso powder, slightly crushed
8 oz semi-sweet chocolate chips

Directions

Cream the butter with both sugars until fluffy.
Beat in the egg and vanilla extract.
Combine the dry ingredients and beat into the butter mixture.
Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet and bake at 375°F for 8–10 minutes, until just golden at the edges.

Lawry's Seasoned Salt

Tue, 08 May 2018 13:43:00 -0400

Ingredients

⅓ cup salt
2 Tbsp pepper
1 Tbsp chicken bouillon powder
1 Tbsp garlic salt
1 Tbsp minced parsley
1 Tbsp chili powder
1 tsp onion salt
1 tsp onion powder
1 tsp cumin powder
1 tsp dry marjoram leaves
1 tsp paprika
½ tsp curry powder

Directions

Mix all the ingredients together thoroughly — or add everything to a 1-quart jar with a tight-fitting lid and shake until well blended.
Store at room temperature and use within 3 months.

McDonald's Sweet and Sour Sauce

Tue, 08 May 2018 13:43:00 -0400

Ingredients

¼ cup peach preserves
¼ cup apricot preserves
2 Tbsp light corn syrup
5 tsp white vinegar
1½ tsp cornstarch
½ tsp soy sauce
½ tsp yellow mustard
¼ tsp salt
⅛ tsp garlic powder
2 Tbsp water

Directions

Combine all the ingredients except the water in a food processor or blender and purée until smooth.
Pour the mixture into a small saucepan over medium heat. Add the water, stir, and bring to a boil.
Boil for 5 minutes, stirring often, until thickened. Remove from the heat and let cool.
Store in a covered container in the refrigerator.

Orange Julius

Tue, 08 May 2018 13:43:00 -0400

Ingredients

1 cup orange juice
1 cup water
2 egg whites
¾ tsp vanilla extract
¼ cup sugar
1 heaping cup ice

Directions

Combine all the ingredients in a blender.
Blend on high speed for 15–30 seconds, until frothy. Serve immediately.

Outback Steakhouse Bloomin' Onion

Tue, 08 May 2018 13:43:00 -0400

Ingredients

4 Vidalia or Texas Sweet onions

Batter

⅓ cup cornstarch
1½ cups flour
2 tsp minced garlic
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz beer

Seasoned Flour

2 cups flour
4 tsp paprika
2 tsp garlic powder
½ tsp pepper
¼ tsp cayenne pepper

Creamy Chili Sauce

1 pint mayonnaise
1 pint sour cream
½ cup chili sauce
½ tsp cayenne pepper

Directions

Mix the cornstarch, flour, and batter seasonings until well blended, then add the beer and mix well.
Cut about ¾ inch off the top of each onion and peel. Cut 12–16 vertical wedges into the onion without cutting through the root end. Remove about 1 inch of petals from the center.
Dip the onion in the seasoned flour and shake off the excess. Separate the petals and dip in the batter to coat thoroughly.
Gently place in a fryer basket and deep-fry at 375–400°F for 1½ minutes. Turn over and fry another 1½ minutes. Drain on paper towels.
Set the onion upright in a shallow bowl and remove the center core with a circular cutter or apple corer.
Stir together the sauce ingredients and serve alongside, hot.

Sara Lee Cheesecake

Tue, 08 May 2018 13:43:00 -0400

Ingredients

Crust

1½ cups fine graham cracker crumbs
¼ cup granulated sugar
½ cup butter, softened

Filling

1 lb cream cheese
1 cup sour cream
2 Tbsp cornstarch
1 cup granulated sugar
2 Tbsp butter, softened
1 tsp vanilla extract

Topping

¾ cup sour cream
¼ cup powdered sugar

Directions

Preheat the oven to 375°F. Combine the crumbs, sugar, and butter, mix well, and press firmly into the bottom of a 9-inch pie pan. Bake 8 minutes, until the edges are slightly brown. Reduce the oven to 350°F.
For the filling, mix the cream cheese, sour cream, cornstarch, and sugar until the sugar dissolves. Add the butter and vanilla and blend until just smooth — don’t overmix.
Pour the filling over the crust and bake 30–35 minutes, until a knife inserted 1 inch from the edge comes out clean. Cool 1 hour.
Mix the topping ingredients and spread over the cooled cheesecake. Chill (or freeze) until ready to eat.

Snapple Flavored Iced Teas

Tue, 08 May 2018 13:43:00 -0400

Ingredients

Base Tea

2 quarts water
3 Lipton tea bags

Lemon

¾ cup sugar (or one 16-oz bottle light corn syrup)
⅓ cup + 2 Tbsp lemon juice

Diet Lemon

12 (1-gram) envelopes Sweet’N Low or Equal
⅓ cup + 2 Tbsp lemon juice

Orange

¾ cup sugar (or light corn syrup)
⅓ cup lemon juice
⅛ tsp orange extract

Strawberry

¾ cup sugar (or light corn syrup)
⅓ cup + 1 Tbsp lemon juice
1 Tbsp strawberry extract

Cranberry

¾ cup sugar (or light corn syrup)
⅓ cup + 2 Tbsp lemon juice
2 Tbsp Ocean Spray cranberry juice cocktail concentrate

Directions

Bring the water to a rapid boil in a large saucepan. Turn off the heat, add the tea bags, and cover.
Let the tea brew for about 1 hour.
Pour the sweetener for your chosen flavor into a 2-quart pitcher, then add the still-warm tea and stir to dissolve.
Add the flavoring ingredients, plus extra water if needed to reach the 2-quart line. Chill before serving.

Lipton Onion Soup Mix

Tue, 08 May 2018 13:42:59 -0400

Ingredients

¾ cup minced onion
⅓ cup beef bouillon
4 tsp onion powder
¼ tsp crushed celery seed
¼ tsp sugar

Directions

Combine all the ingredients and store in a tightly sealed container.
Use about 5 tablespoons of mix anywhere a 1.25-oz packet is called for — soup, dip, roasts, and casseroles.

Houlihan's Baked Potato Soup

Tue, 08 May 2018 13:42:56 -0400

Ingredients

2 cups potatoes, diced but unpeeled
¼ lb butter
2 cups finely diced yellow onions
½ cup flour
1 quart warm water
¼ cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
½ tsp Tabasco
Salt, pepper, garlic powder, and dried basil to taste

Directions

Sauté the onions in the melted butter in a large kettle for 10 minutes.
Add the flour and cook 4–5 minutes, stirring, until fully absorbed.
In a separate container, combine the warm water, bouillon, potato flakes, and seasonings. Stir until no lumps remain, then add to the onion mixture one pint at a time.
Add the milk and cream, stirring until smooth and lightly thickened. Reduce the heat and simmer 15 minutes.
Meanwhile, cover the diced potatoes with water, bring to a boil, and simmer 20 minutes.
Drain the potatoes and stir them into the soup to finish.

Cinnabon Rolls

Tue, 08 May 2018 13:42:50 -0400

Ingredients

Rolls

½ cup warm water
2 packages dry yeast
2 Tbsp sugar
1 package (3½ oz) vanilla pudding mix
½ cup margarine, melted
2 eggs
1 tsp salt
6 cups flour

Filling

1 cup soft butter
2 cups brown sugar
4 tsp cinnamon

Cream Cheese Frosting

8 oz cream cheese
½ cup margarine
1 tsp vanilla
3 cups confectioners’ sugar
1 Tbsp milk

Directions

Combine the warm water, yeast, and sugar in a bowl. Stir until dissolved and set aside.
In a large bowl, prepare the pudding mix according to package directions. Add the margarine, eggs, and salt and mix well, then blend in the yeast mixture.
Gradually add the flour and knead until smooth. Place in a greased bowl, cover, and let rise until doubled. Punch down and let rise again.
Roll the dough out on a floured board to about 34 x 21 inches. Spread the soft butter over the surface. Mix the brown sugar and cinnamon and sprinkle over the top.
Roll up very tightly. Notch every 2 inches, then cut with thread or a knife. Place on a lightly greased cookie sheet 2 inches apart and lightly press each roll down. Cover and let rise until doubled again.
Bake at 350°F for 15–20 minutes, removing them as soon as they start to turn golden — don’t over bake.
For the frosting, mix all the ingredients until smooth. Frost the rolls while warm. Makes about 20 very large rolls.

Arthur Treacher's Fish Batter

Tue, 08 May 2018 13:42:45 -0400

Ingredients

3 lbs fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 Tbsp onion powder
1 Tbsp seasoned salt

Directions

Dip the moistened fish pieces evenly but lightly in the flour. Dust off any excess and let the pieces air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk — pourable, but not too thin. Beat in the onion powder and seasoned salt.
Dip the floured fillets into the batter and lower into 425°F oil in a heavy saucepan (use a thermometer). Brown about 4 minutes per side.
As pieces finish, hold them on a cookie sheet in a 325°F oven until everything is fried.

Fermented Hot Sauce

Tue, 01 Aug 2017 20:49:00 -0400

Ingredients

Habaneros
Fresnos
Red chiles
Dried hibiscus
Whole peppercorns
Maras biber (Turkish pepper flakes)
1 whole head of garlic, crushed but whole (skins removed)
6 Tbsp sea salt
6 Tbsp sugar
Water, to fill

Directions

Cut the peppers and add them to your fermentation jar along with the hibiscus, peppercorns, maras biber, and the crushed garlic.
Add the salt and sugar with a little water, and shake to dissolve. Then fill the jar with water, leaving a few inches of headspace for air.
Ferment for one week, stir, then ferment one more week.
Strain off and reserve the brine. Blend the solids — start slow, then go high; don’t let the mixture get too hot.
Add brine back a little at a time until the sauce is the consistency you want.
Bottle in woozy bottles and refrigerate.

Gaudíesque Sangria

Thu, 02 Mar 2017 22:26:00 -0500

Ingredients

1 peach, pitted and sliced
2 apricots, pitted and sliced
1 pear, cored and sliced
1 cup fresh or canned cherries, pitted
1 cup seeded and cubed honeydew melon
2 oz Frangelico
1 bottle (750 ml) light red wine, chilled
1 bottle (750 ml) brut Cava or other sparkling wine, chilled
About 3 cups ice cubes (optional)

Directions

In a large (at least 2-quart) glass pitcher, mix the fruit. Add the Frangelico and stir to combine.
Slowly pour in the red wine, stirring gently. Refrigerate at least 2 hours, or overnight.
When ready to serve, slowly add the sparkling wine, stirring gently with a long-handled spoon.
Fill glasses with ice if using, and pour the sangria over, letting fruit pieces fall into each glass. Serves 6–8.