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Recipes

Apple Cake

Ingredients

Utensils

Directions

  1. Preheat oven to 350F
  2. Grease the pan with 1 Tbsp. of butter
  3. Cut apple into ⅜" cubes
  4. Whisk flour, baking soda, cinnamon, and salt in a bowl
  5. Beat sugar, molasses, sour cream, and butter until light and fluffy in a stand mixer on medium-high speed for about 4 minutes
  6. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed
  7. Reduce speed to low, add flour mixture, and mix until just combined
  8. Add apple sauce and apple and mix until just combined
  9. Pour batter into the loaf pan, pick up and drop the pan from a couple of inches a couple of times, and smooth the top
  10. Bake for 40 minutes until a tester inserted into the center comes out clean
  11. Transfer the pan to a wire rack and let the cake cool in the pan 1 hour
  12. Turn out and let it cool completely before slicing

Categories

Apple Upside Down Cake

Ingredients

Caramel
Cake

Directions

  1. Preheat oven to 350F
  2. Grease a round 9" cake pan with butter
  3. Cut a parchment round and stick it to the bottom of the cake pan
  4. Cut apple into ¼ inch slices
  5. Combine butter, brown sugar, cinnamon, and salt in a pot over medium heat
  6. Melt together and bring just to a simmer, then pour into base of cake pan
  7. Arrange apple pieces in the caramel
  8. Whisk the eggs until light and fluffy
  9. Whisk in the sugar
  10. Whisk in the sour cream and vanilla
  11. Combine the dry ingredients in a separate bowl
  12. Stir dry ingredient into the egg mixture ⅓ at a time
  13. Pour the batter over the caramel and smooth the top
  14. Bake for 35 minutes
  15. Remove from the oven and allow the cake to cool completely in the pan
  16. When ready to serve, flip the cake onto a serving dish

Categories

Bacon, Onion, and Swiss Frittata

Ingredients

Utensils

Directions

  1. Chop bacon into half inch wide strips and place in a cold pan
  2. Put the pan on medium low heat and cook the bacon until it is crispy
  3. Dice the onion while the bacon is cooking
  4. Drain the grease and save 2 Tbsp. for cooking the onion
  5. Wipe the excess grease and bacon bits out of the pan
  6. put 2 Tbsp. of bacon grease in the same skillet you cooked the bacon
  7. Keep the heat on medium low
  8. Once the grease starts to shimmer, add the onion and the salt
  9. Beat the eggs and cream together in a mixing bowl while the onions are cooking
  10. Once the eggs are beaten add about ½ of the cheese to the egg mixture
  11. Cook the onions until they are golden brown
  12. When the onions are golden brown, add some freshly ground black pepper
  13. Turn the heat on the skillet up to medium and add the bacon back to the skillet
  14. Warm the bacon back up for a minute or two
  15. Add more black pepper
  16. Add the egg mixture to the skillet and stir all the ingredients together
  17. Cook the eggs until they are essentially scrambled but still wet
    NOTE: A silicone spatula makes this easier
  18. Sprinkle the remaining cheese on top
  19. Put the skillet in the upper rack under the broiler at low heat and keep an eye on it
    NOTE: You will need to rotate the skillet every minute or so to ensure the cheese browns evenly and does not burn
  20. The frittata is done when the cheese has browned to your liking
  21. Let the frittata cool in the pan for 3 minutes
  22. Flip it onto a plate, then flip it onto another plate to get it right side up again
  23. Allow it to cool for at least 10 minutes
  24. Cut with a pizza wheel

Categories

Banana Cake

Ingredients

Utensils

Directions

  1. Preheat oven to 350F
  2. Grease the pan with 1 Tbsp. of butter
  3. Whisk flour, baking soda, and salt in a bowl
  4. Beat sugar, molasses, sour cream, and butter until light and fluffy in a stand mixer on medium-high speed for about 4 minutes
  5. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed
  6. Reduce speed to low, add flour mixture, and mix until just combined
  7. Add bananas and mix just until combined
    NOTE: If you don't have enough bananas, use apple sauce to get to 1½ cups
  8. Pour batter into the pan and smooth the top
  9. Bake cake for 40 minutes until a tester inserted into the center comes out clean
  10. Transfer the pan to a wire rack and let bread cool in pan 1 hour
  11. Turn out and let cool completely before slicing

Categories

Basque Burnt Cheesecake

Ingredients

Utensils

Directions

  1. Allow the cream cheese and egss to come up to room temperature before starting
  2. Place a rack in middle of oven and preheat it to 400F.
  3. Butter pan, then line with 2 overlapping 16"x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides
    NOTE: Because the parchment needs to be pleated and creased in some areas to fit in pan, you won't end up with a clean, smooth outer edge on the cake
  4. Place pan on a rimmed baking sheet
  5. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, for about 2 minutes
  6. Scrape the bottom of the bowl to ensure all the ingredient have mixed
  7. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next
  8. Scrape down sides of bowl, then reduce mixer speed to medium-low
  9. Add cream, salt, and vanilla and beat until combined, about 30 seconds
  10. Turn off mixer and sift flour evenly over cream cheese mixture
  11. Beat on low speed until incorporated, about 15 seconds
  12. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds
  13. Pour batter into prepared pan
  14. Bake cheesecake until deeply golden brown on top and still jiggly in the center, at least 80 minutes
  15. Let cool slightly (it will fall drastically as it cools), then unmold
  16. Let cool completely
    NOTE: Cooling will take about 4 hours
  17. Carefully peel away parchment from sides of cheesecake
  18. Slice into wedges and serve at room temperature if you want a more custardy texture
  19. Refrigerate and serve cold if you want it to be more like a New York cheesecake

Categories

Brazilian Truffles

Ingredients

Directions

  1. Melt the butter in a saucepan over medium low heat
  2. Add condensed milk to melted butter and stir together thoroughly
  3. Add the cocoa powder and stir until combined
  4. Continue cooking for 10-15 minutes until the mixture thickens
    NOTE: When you drag a spoon through it, it should take a few seconds for it to come back together
  5. Add the chocolate and stir until it has melted completely
  6. Continue to cook until everything has thickened again
  7. Take the pan off the heat and put the mixture onto a buttered plate or baking sheet and cover with plastic wrap
  8. Place the plate in the refrigerator and allow it to cool for at least 2 hours
  9. Grease your hands with butter and portion out the mixture into 15g balls
  10. Cover the balls in either cocoa powder or chocolate sprinkles
  11. Put the truffles in a sealed container and store them in the refrigerator so they will keep their shape

Categories

Breakfast Sausage Patties

Ingredients

Directions

  1. In a mixing bowl, combine all ingredients thoroughly
  2. Shape them into 5 thin 94g patties
  3. Pre-heat a 12" cast iron pan to medium high with ½ Tbsp. of canola oil
  4. Place the patties in the pan and cook for 2-3 minutes undisturbed
  5. Flip the patties and continue cooking for another 1-2 minutes

Categories

Buttermilk Biscuits

Ingredients

Directions

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt
  2. Add the butter pieces and using either a pastry cutter or your hands, rub and flatten each piece of butter into the flour mixture until pea sized pieces remain
  3. Mix buttermilk and eggs together and pour into flour mixture
  4. Stir with a spatula until it comes together
    NOTE: Add 1-2 tsp. of buttermilk if it is too dry. It should be slightly wet.
  5. Cover the bowl with plastic and place it in the refrigerator to chill for at least 30 minutes or even overnight
  6. Preheat the oven to 400 degrees
  7. Remove the dough from the refrigerator
  8. On a lightly floured surface, knead dough briefly, pressing and "smearing" the dough away from you onto the counter (called fraisage) with the palm of your hand
  9. Letter fold the dough 3 times
  10. Roll or pat out the dough to a ½-2 inches thick rectangle
  11. Cut into 6 squares
    NOTE: It's ok to make the squares smaller. They will spread when baking
  12. Place the biscuits on a baking sheet and chill for 15-30 minutes
  13. Brush the biscuits with melted butter
  14. Bake for about 30-35 minutes, or until lightly browned and well risen
  15. Cool for about 5-10 minutes.

Categories

Buttermilk Substitute

Ingredients

Utensils

Directions

  1. Put vinegar in a measuring cup
  2. Add milk until the 8 oz. mark is reached
  3. Stir the milk and vinegar together and allow it to sit for at least 5 minutes before using

Categories

Butterscotch Pudding

Ingredients

Directions

  1. Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat
  2. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes, and immediately turn off heat
  3. Carefully whisk in 2 tablespoons butter and pour in heavy cream and continue to stir
    NOTE: Be careful, as the mixture may boil up in the pan
  4. Stir over medium-low heat until sugar dissolves
  5. Whisk in milk
  6. Whisk whole egg, egg yolks, and cornstarch together in a mixing bowl
  7. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture
  8. Whisk the egg mixture into the saucepan and increase heat to medium-high
  9. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes
  10. Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps
  11. Whisk in rum
  12. Pour into serving glasses
  13. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours

Categories

Caramel Sauce

Ingredients

Directions

  1. Pour water and sugar into a saucepan and cook over medium heat (4) swishing the pan gently until the sugar is dissolved
  2. Continue to cook with the lid on without stirring until the syrup comes to a boil
  3. Check the color often and gently swirl the pan until it turns medium amber
    NOTE: Check the color on a piece of white parchment paper to make it easier to see
  4. Remove from heat when it reaches the color you need then add the heavy cream using a whisk to stir it
  5. Stir in the salt and vanilla extract

Categories

Cast Iron Cornbread

Ingredients

Utensils

Directions

  1. Place a 10-inch cast iron skillet on the middle rack of the oven and pre-heat to 400F
    NOTE: Make sure it is in the oven for at least 10 minutes
  2. Whisk together the egg, oil, and sugar
  3. Add milk and whisk together until smooth
  4. Whisk in the flour, salt, baking powder, and corn meal until just smooth
    NOTE: Don't over-mix
  5. Allow the batter to hydrate for 10-15 minutes
  6. When the oven and pan are hot, take out the pan
  7. Cover the entire cooking surface with the butter
  8. Pour in the batter and smooth the top with a spatula
  9. Return the pan to the oven
  10. Bake 20-25 minutes, until a skewer comes out clean being careful not to over-bake
  11. Let rest 5 minutes before turning out to cool on a wire rack

Notes

We baked ours for about 23 minutes in our oven.

Bazar oven: let pan preheat for 15 minutes. Bake for 15-16 minutes then tent with foil. Bake for 4-6 minutes.

Categories

Chicken & Lentils Ras el Hanout

Ingredients

Directions

  1. Preheat oven to 400F
  2. Heat oil in an ovenproof fry pan over medium/high heat
  3. Season chicken with salt and pepper
  4. Brown the chicken on both sides until golden
  5. Remove chicken from the pan and adjust oil levels
  6. Add onions, and cook until softened but not brown
  7. Add in crushed garlic, and cook for 1-2 minutes
  8. Add in ras el hanout, tomatoes, vinegar, lentils, and chopped dates
  9. Stir to combine everything in the pan
  10. Then stir in the stock
  11. Add the chicken pieces back to the pan
  12. place pan, uncovered, into oven and bake for 40 to 45 mins
  13. Check at about 15-20 minutes to see if you need to add more liquid (stock or water)
  14. Continue cooking until lentils and chicken are cooked through.

Categories

Chicken, Bacon, and Lentil Stew

Ingredients

Directions

  1. Cook bacon in large pot on medium low until crispy
  2. Add onions and cook stirring until softened
  3. Add lentils, carrots, parsley, bay leaves, chicken, salt, chicken broth, and water
  4. Season with frehly ground black pepper
  5. Turn the heat to high and bring the broth to a boil
  6. Once boiling, turn the heat to medium low and cook for 40 minutes until reduced to a stew-like consistency
  7. Shred larger chicken pieces that didn't break up on their own
  8. Stir sherry vinegar into stew
  9. Season to taste with additional pepper

Categories

Chicken Fajitas

Ingredients

Utensils

Directions

  1. Trim chicken thighs and cut into ½" wide strips
    NOTE: Remove large fat blobs, bone, and gristle, but don't be afraid to leave some fat on the rough side of the meat.
  2. Thoroughly mix the garlic powder, salt, ground cumin, cayenne pepper, ancho chili powder, and oregano in a small bowl then sprinkle it over the chicken
  3. Mix the chicken with your hands to ensure the spice gets on all surfaces of the chicken
  4. Pour olive oil and lime juice on the chicken. Mix everything with your hands again to get even coverage
  5. Cover the chicken and let it marinate from 30 minutes to overnight. 8 hours has worked well
  6. Chop your onions and peppers
  7. Heat a 12 inch cast iron skillet over medium high heat (8/10) until the pan begins to smoke.
  8. Add half your chicken to the pan and let it cook untouched for 3-4 minutes
  9. Flip the chicken strips and allow to cook for 6-8 minutes total
    NOTE:Cut a piece of chicken to ensure it is no longer pink.
  10. Remove the chicken from the pan and place it in a warm bowl
  11. Repeat the steps above with the second half of the chicken in a clean skillet
  12. Allow your skillets to cool and clean them
  13. After the skillets are clean, follow the directions for Fajita Vegetables

Categories

Chicken Karahi

Ingredients

Utensils

Directions

  1. Trim chicken thighs and cut into 1" cubes
  2. Add garlic and ginger to a mortar and pestle and crush into a paste
  3. Put ½ of a can of whole tomatoes into a bowl
  4. Add cumin seed and coriander seed to a mortar and pestle and crush
  5. Place into a bowl after crushing
  6. Chop some cilantro. It's ok to leave the stems
  7. Place a wok over high heat and add oil
  8. Once it is hot, add the chicken pieces and 1 tsp. of salt and cook until it just starts to brown
  9. Add the ginger garlic paste and stir it into the chicken quickly followed by the tomatoes
  10. Continue cooking for 5-10 minutes, crushing the tomatoes, until the tomoatoes have some color
  11. Add remaining spices and MSG
  12. Continue cooking to reduce the sauce until thick
  13. Turn off the heat and mix in the cilantro
  14. Taste sauce and add additional salt if necessary

Categories

Chicken Parmesan

Ingredients

Chicken

Sauce

Cheese Topping

Utensils

Directions

  1. Cut breasts in half horizontally
  2. Pound into about ½" thick cutlets with mallet or saucepan
  3. Season both sides with roughly 1 tsp salt and pepper
  4. Cure in fridge for at least 30 minutes
  5. Combine the micro planed paremsan, panko, oregano, kosher salt, black pepper, red pepper flakes, and garlic powder
  6. bread the cutlets starting with flour, egg, then breading and place back on the baking sheet
  7. Heat ½ cup of olive oil in a skillet on medium high heat
  8. Place 2 pieces of chicken in the pand and fry for 2-3 minutes per side until golden
    NOTE: Only fry the chicken until it is golden. If you fry it for too long, the chicken will taste burned by the time it is done under the broiler.
  9. Between each batch, dump the oil, wipe out the pan, and add another ½ cup of olive oil
    NOTE: Reusing the oil when it is full of cheese and breadcrumbs will make the chicken taste burnt even if it looks ok.
  10. Place the cutlets on a baking sheet with a wire rack
  11. Top each cutlet with ½ cup each sauce and cheese mixture
  12. Broil on high on the top rack for 2-3 minutes until cheese is browned and fully melted

Categories

Chicken Shawarma

Ingredients

Directions

  1. Trim excess fat and gristle from the chicken thighs
  2. Mix the yogurt and spices in a bowl
  3. Add the chicken and coat it thoroughly
  4. Allow the chicken to marinate in the refrigerator for 20 minutes or up to 8 hours
  5. Move the oven rack up so it is directly beneath the broiler
  6. Place the chicken on a cooling rack on a half baking sheet
  7. Broil the chicken on 1 side for 10-12 minutes until charring appears
  8. Flip the chicken and continue cooking for another 10-12 minutes until charred or the internal temperature reaches 165F
  9. Remove it from the oven and serve whole or cut into smaller pieces

Categories

Chicken Tenders

Ingredients

Breading

Utensils

Directions

  1. Clean up the chicken tenders by removing the tendon
  2. Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces
  3. Submerge the chicken pieces in the buttermilk marinade, cover and refrigerate for at least 4 hours, or overnight
  4. Whisk together the breading ingredients in a large bowl
  5. Take a piece of chicken out of the marinade, let the extra liquid drain off, and coat the chicken thoroughly with the dredging mix
  6. Repeat the above step for each piece of chicken
  7. Once each piece of chicken is breaded, bread them again by dipping them in the marinade, then dipping them in the seasoned flour again
  8. Put the pot on the stove and fill with 64oz. of peanut oil over over high heat until the oil reaches 350F
  9. Place 4 pieces of chicken gently into the oil
  10. Adjust the burner temperature so the oil remains at or close to 350F
  11. Fry the chicken for about 2 to 2½ minutes or until light golden brown
    NOTE: When in doubt, cook them for less time. It's better to take them out when they are still pale, than to let them get too dark in the oil.
  12. Remove the chicken and place on a cooling rack on top of a baking sheet and allow it to cool for at least 10 minutes
  13. Serve with barbecue sauce, honey mustard, or your favorite dipping sauce

Categories

Chicken Tinga

Ingredients

Directions

  1. Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot
  2. Bring to a simmer over high heat
  3. reduce to medium-low and simmer for 30 minutes, stirring occasionally
  4. Remove from heat
  5. Transfer onion halves to a bowl with a slotted spoon
  6. transfer chicken thighs to a separate bowl
  7. Pour broth through a strainer into a large bowl
  8. Heat olive oil in the same pot over medium heat
  9. Add diced onions and cook until they begin to soften, about 4 minutes
  10. Transfer strained liquid to onions
  11. Bring mixture to a boil over high heat
  12. turn heat to medium-low and reduce broth by about half for 25 minutes
  13. Transfer reserved boiled onions to a blender
  14. Add 2 chipotle peppers and all the adobo sauce
  15. Add some water the pepper can and add to the blender
  16. Add tomatoes
  17. Cover blender with the lid and pulse on and off until mixture is partially blended
  18. Blend on medium speed until smooth, 1 or 2 minutes
  19. Transfer to pot with broth and onions
  20. Increase heat to medium-high and simmer for about 25 minutes depending on desired thickness
  21. Reduce heat to medium-low
  22. Tear chicken into bite-size pieces and add to the pot
  23. Cook another 10 to 15 minutes
  24. Transfer to a serving dish and garnish with crumbled cheese and cilantro

Categories

Chili

Ingredients

Directions

  1. Combine beef and tomato paste in a large pot
  2. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot
  3. Add garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, sugar, and salt
  4. Add apple cider vinegar and cold water
  5. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces
  6. Add the bay leaf
  7. Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon
  8. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1½ hours
  9. Taste chili and adjust seasoning
  10. Remove and discard bay leaf
  11. Allow to cool for about 15 minutes before serving
  12. Top with onions and Cheddar cheese

Categories

Chipotle Chicken

Ingredients

Utensils

Directions

  1. Trim fat and gristle from chicken thighs and place into a bowl
  2. Add garlic, oregano, salt, black pepper, chili powder, olive oil, to a blender
  3. Also add 4 peppers and all the sauce from the can of chipotle peppers
  4. Start the blender and stream in the water
  5. Blend for 1-2 minutes until the chipotle peppers are liquified and the color of the sauce lightens
  6. Add the marinade to the chicken and allow it to soak for 8 hours or overnight
  7. Place a cast iron skillet on the stove at medium-high heat and allow it to heat up until the pan begins to smoke
  8. Add 3 pieces of chicken to the skillet and allow it to cook undisturbed for 4-5 minutes
  9. Check the chicken for 3-4 minutes and flip it once it has a dark almost burnt appearance
  10. Continue cooking for 3 minutes until the other side looks like the first side
  11. Reduce the heat to medium or medium low and cook until an internal temperature of 163F is reached
    NOTE: You might need to remove the pan from the heat if it starts to smoke. leave the chicken in the skillet until the temperature has been reached
  12. Remove the chicken from the pan and chop it into ½" cubes

Categories

Chocolate Chip Cookies

Ingredients

Directions

  1. Chop chocolate into ½ to ¼ sized chunks
  2. In a stand mixer cream the butter, sugar, and molasses for 5-6 minutes
  3. Add vanilla, eggs, and egg yolk, mixing on low speed until just combined
  4. Add baking soda, baking powder, and salt
  5. Add flour and mix on low speed for 1 minute.
  6. Fold in chopped chocolate and mix briefly on low speed to distribute evenly
  7. Put a few pieces of reserved chocolate into a scoop, then scoop dough into 4oz balls (about ½ cup) and place on a parchment-lined sheet tray
    NOTE: Should be enough for 12 cookies
  8. Cover and freeze for at least 1 hour, preferably overnight
  9. Pre-heat oven to 375F
  10. Place 4 frozen dough balls on a parchment lined half sheet tray
  11. Sprinkle the cookies with coarse kosther salt
  12. Bake for 20 minutes
  13. Allow cookies to cool before eating or storing them

Categories

Chorizo Sausage

Ingredients

Utensils

Directions

  1. In a large bowl, use your hands to mix the ground pork, chili powder, paprika, oregano, cinnamon, cloves, cumin, salt, and garlic, until well combined
  2. Fry a small piece in a skillet to make sure you like the flavor
    NOTE: If necessary, adjust the seasoning to suit your tastes
  3. Brown 1/2 lb. in a cast iron skillet with 1 Tbsp. of olive oil that has been preheated to medium high for 10 minutes
    NOTE: Allow the sausage to sit for about 3 minutes before moving it

Categories

Coconut Macaroons

Ingredients

Utensils

Directions

  1. Preheat the oven to 325F
  2. Combine the coconut, condensed milk, and vanilla in a large bowl
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks
  4. Carefully fold the egg whites into the coconut mixture
  5. Scoop the batter with a #16 ice cream disher and pack in and flatten the batter with a spoon
  6. Drop the batter onto the sheet pan lined with a silpat liner
    NOTE: Makes 9 large cookies
  7. Bake for 40 minutes, until golden brown
  8. Cool for around 2 hours before attempting to remove them from the baking sheet
    NOTE: If you don’t let them cool completely, the bottoms will stick to the silpat liner

Categories

Cornbread

Ingredients

Utensils

Directions

  1. Pre-heat the oven to 400F
  2. Grease the aluminum pan with butter
  3. Whisk together the egg, oil, and sugar
  4. Add milk and whisk together until smooth
    NOTE: Add an additional 2-3 Tbsp. of milk if using gluten free flour
  5. Whisk in the flour, salt, baking powder, and corn meal until just smooth
    NOTE: Don't over-mix
  6. Allow the batter to hydrate for 10-15 minutes
  7. Pour the batter into the pan
  8. Spread the batter into the corners of the pan
  9. Bake 20-25 minutes, until a skewer comes out clean being careful not to over-bake
  10. Let rest 5 minutes before turning out to cool on a wire rack

Categories

Cream Cheese Frosting

Ingredients

Directions

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free
  2. Add vanilla extract and salt and mix until well combined
  3. With the mixer on low, gradually add powdered sugar until well combined

Categories

Dark Brown Sugar

Ingredients

Directions

  1. Put sugar in a bowl and add molasses
  2. Use a fork to combine the sugar and molasses until the molasses disappears

Categories

Deep Dish Pizza

Ingredients

Crust

Toppings

Utensils

Directions

  1. In the stand mixer bowl, combine yeast, sugar, and water and let bloom for 10 minutes
  2. In a separate bowl, whisk together all-purpose flour, cornmeal, kosher salt, and cream of tartar
  3. Pour the dry ingredients into the yeast mixture then add the vegetable oil
  4. Using a dough hook, stir the mixture on low speed for 1-2 minutes until dough is off the side of the bowl
  5. Raise speed to medium-high for 7-8 minutes to knead until smooth and elastic
  6. If the dough is too wet, lightly flour your counter and knead by hand for an additional 1-2 minutes until consistency is soft and tacky, but not sticky
  7. Stretch dough into a ball and put it into a lightly oiled bowl, tossing to make sure it's fully covered in oil
  8. Cover the bowl with plastic wrap and let rise at room temperature for 60-90 minutes, or until it has doubled in size
    NOTE: The dough can also be made the day before and allowed to rise in the refrigerator instead. Allow the dough to warm up to room temperature for about 2 hours before you need to assemble the pizza.
  9. Grease a 12-inch cast iron skillet with 1 Tbsp. of vegetable oil
  10. Grease your hands and transfer the dough to the pan
  11. Push the dough from the center to stretch it and push the dough up to the sides of the pan
  12. Cover with plastic wrap and allow it to rest for 20-30 minutes
  13. Preheat your oven to 425F with the rack in the center
  14. Press dough to sides of the pan again, and it should hold its shape
  15. Put raw Italian sausage on the dough in an even layer before adding the cheese
  16. Place provolone cheese on top of the sausage
  17. Top cheese with tomato sauce until cheese is hidden
  18. Sprinkle romano cheese on the sauce and drizzle olive oil on the sauce and around the edge of the crust
  19. Bake for 40 minutes
  20. Run a thin metal spatula around the edge to ensure the crust is not stuck to the pan
  21. Carefully slide pizza out the pan and wait at least 10 minutes before cutting and serving
    NOTE: If you try to cut it too soon, all the cheese and sauce will pour of the crust and make a mess

Categories

Dutch Baby

Ingredients

Utensils

Directions

  1. Preheat oven to 350F
  2. Place butter in a 10” cast iron pan and place it on the oven after the oven comes up to temperature
  3. Heat until the butter has melted and the pan is hot
  4. Whisk together eggs, milk, salt, vanilla, and sugar until frothy
  5. Add flour and whisk until just combined
  6. Pour batter into the hot pan
  7. Place any fruit you want to use on top
  8. Sprinkle more granulated sugar on top
  9. Bake for 25-30 minutes or until the top has puffed and turned lightly golden brown
  10. Serve warm with powdered sugar on top

Categories

Fajita Vegetables

Ingredients

Utensils

Directions

  1. Place 2 cast iron skillets on the stove at medium heat (6.5/10) with a ½ Tbsp. canola oil in each pan
  2. Spread the oil around the pan with a griddle turner to get even coverage
  3. When the oil starts to shimmer, add the 1 pepper to each pan first
  4. Add half an onion to each pan
  5. Add ¼ tsp of salt to each pan
  6. Let the peppers sit for 4 minutes or until char marks appear
  7. Once the peppers have char marks, mix the peppers and onions continuously until the onions soften and get some browning
  8. Add freshely ground black pepper to each pan near the end of the cooking process
  9. Remove from the pan quickly and serve

Categories

Falafel

Ingredients

Utensils

Directions

  1. Soak chickpeas in water overnight
  2. Drain water and add the chickpeas to the food processor
  3. Grind the chickpeas for 20-30 seconds or until the texture is like coarse wet sand
    NOTE: Grind in at least two batches to get the proper consitency.
  4. Dump the chickpeas into a large mixing bowl
  5. Add the onion, garlic cloves, jalapeno, parsley, cilantro, salt, baking powder, turmeric, and cumin to the food processor
    NOTE: You can leave the stems on the parsley and cilantro.
  6. Grind the vegetables until they are well broken down and the parsley stems are no longer visible
  7. Add the vegetables to the chickpeas
  8. Stir until homogenous
  9. Form the mixture into 50g balls
    NOTE: Add 1-2 Tbsp. all purpose flour to thicken if the mix is too wet for the falafel to stay together. This shold make 23-24 falafel.
  10. Preheat a pot of canola oil to 350F
  11. Drop 8 falafel into the oil
  12. Let the falafel cook undisturbed for 1 minute to allow the ball to solidfy
  13. Once the outer shell has solidified, use a spider to move the falafel around the oil
  14. Let the falafel cook for 4-5 minutes in total until the exterior is dark golden brown and the interior is no longer raw

Categories

Farinata with Ham and Cheese

Ingredients

Utensils

Directions

  1. Place the chickpea flour in a large bowl
  2. add the water while stirring with a whisk
  3. Add the olive oil and salt
  4. Mix the batter until it is even, with no clumps
  5. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours or overnight
  6. preheat the oven to 480F
  7. Cut the ham into bite size pieces
  8. Tear the mozarella into bite size pieces
  9. Skim foam from the top of the batter
  10. Grease baking pan liberally with olive oil
  11. Ladle in about half the batter
  12. Add the ham to the batter
  13. Add the cheese to the batter
  14. Ladel on the rest of the batter
  15. Drizzle more olive oil on top
  16. Place in the middle rack of the oven
  17. Bake for 25-30 minutes until the top is golden brown
  18. Allow the farinata to cool for at least 10 minutes before serving

Categories

Fried Chicken

Ingredients

Breading

Utensils

Directions

  1. Clean up your chicken thighs by removing any bones, gristle, and excess fat
  2. Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces
  3. Submerge the chicken pieces in the buttermilk marinade, cover and refrigerate for at least 4 hours, or overnight
  4. Whisk together the flour and seasonings in a large bowl
  5. Take a piece of chicken out of the marinade, let the extra liquid drain off, and coat the chicken thoroughly with the dredging mix
  6. Repeat the above step for each piece of chicken
  7. Once each piece of chicken is breaded, bread it again by dipping it in the marinade, then dip it in the seasoned flour again
  8. Put the pot on the stove and fill with 64oz. of peanut oil over over high heat until the oil reaches 350F
  9. Once the oil reaches 350F, turn the heat down to medium high
  10. Place 2 pieces of chicken gently into the oil
  11. Fry the chicken for about 6 minutes, until golden brown, and the bubbles get smaller
  12. Remove the chicken and place on a cooling rack on top of a baking sheet and allow it to cool for at least 10 minutes
    NOTE: You can put the chicken in the oven at low temperature if you need time to cook other things like side dishes. Use the proofing setting or the lowest temperature possible to warm the space. Turn the heat on the oven off after a few minutes to avoid overcooking the chicken.

Categories

Garlic Mashed Potatoes

Ingredients

Directions

  1. Boil potatoes at mediuim high heat in salted water for 55-60 minutes
  2. Peal and crush garlic gloves
  3. Place heavy cream and garlic in a sauce pan
  4. Cook on meidum heat until the cream starts to simmer then remove the cream from the heat
  5. When you insert a knife into the potatos and feel no resistance, drain the water
  6. Mash the potatoes with a masher
  7. Add the cream to the potatoes and continue mashing
  8. Add the cheese to the potatoes and continue mashing
  9. Let potatoes sit for 5 minutes before serving

Categories

Gluten Free Pizza Dough

Ingredients

Utensils

Directions

  1. In a large bowl, combine water, yeast, baking soda, sugar, salt, olive oil, and flour
  2. Once a ball forms, use a soaking wet hand to finish mixing the dough
  3. Add aditional water if the dough is still too dry to stay together
  4. Cover the dough and allow it to sit for 90 minutes
  5. Put a pizza steel in the oven and preheat it to 550F or as high as your oven will go
  6. Weight the dough ball and divide into 2 even pieces
    NOTE: Let the dough ferment overnight to improve the flavor
  7. Spread vegetable oil on 2 pieces of parchment paper
  8. Place a dough ball on the oiled side of one piece of parchment paper
  9. Place the other piece of parchment paper oil side down on top of the dough ball
  10. Use a large flat pan to press the dough into a round
  11. Use a rolling pin to get the round to a 12" diameter circle
  12. If you want the dough to be perfectly round, place a 12" diamter dish or pan on top and cut off the excess dough
  13. Keep the pizza on the bottom parchment paper
  14. Build your pizza with the toppings of your choice
    NOTE: 4 oz. of cheese should be enough to cover the pizza
  15. Place the pizza on the pizza steel and bake for about 10 minutes or until the cheese is browned to your liking
  16. Remove the pizza from the oven and allow it to cool for 10 minutes before cutting

Categories

Gluten Free Pan Pizza Dough

Ingredients

Utensils

Directions

  1. Pre-heat your oven to 100F (the bread proofing setting). Once it gets to 100F, turn off your oven
  2. In a large bowl combine the flour, xanthan gum (leave out if your flour already has it), instant yeast, baking powder, and salt. Stir to combine the ingredients
  3. Add the sugar to the warm water and stir until it is dissolved
  4. Pour the warm water and sugar mixture into the flour mixture and mix with your stand mixer on low using the dough hook
  5. Pour the olive oil and apple cider vinegar into the dough mixture and mix on medium speed for 3 minutes. The dough will be very sticky
  6. Grease an oven safe bowl with olive oil. Put the dough in the bowl and cover with with a towel. place bowl in your warm oven for 30 minutes to rise
  7. Remove the dough from the oven and preheat the oven to 500F
  8. Grease a 12" cast iron skillet with 1 Tbsp. of olive oil
  9. Dump The dough into the skillet and pat the dough into the shape of the skillet
    NOTE: The dough will seem more like a batter than a dough
  10. Salt the dough with coarse kosher salt
  11. Put the skillet in the oven for 5 minutes. The dough just needs to be baked enough to be solid on top but not cooked all the way through
  12. Remove the pizza crust from the oven and top with the pizza sauce, cheese, and your favorite toppings
  13. Put the skillet on a stove burner at medium heat for 6-7 minutes
    NOTE: The oil should start sizzling and the bottom of the crust should be set but not browned
  14. Place the pizza in the oven for 10-14 minutes
  15. Remove the pizza from the oven
  16. carefully extract the pizza from the skillet and place it on a wire cooling rack
  17. Allow the pizza to cool for 20 minutes before eating

Categories

Grandma Pizza

Ingredients

Utensils

Directions

  1. Add the water, yeast, and sugar to the bowl of a stand mixer fitted with the dough hook attachment
  2. Stir and let sit for about 5 minutes until the yeast has been activated and the mixture becomes foamy
  3. Add olive oil to the water
  4. In a separate bowl, combine the flour and the salt
  5. By hand, mix the flour mixture with the yeast mixture until combined
  6. Put the bowl on the stand mixer and kneed it at speed setting 2 with the dough hook until it is fully combined and wet looking
  7. Finish kneading by hand on a floured surface
    NOTE: Use enough flour so the dough is not sticky to the touch, but don't add more than needed. The dough should be homogenous and you should end up with a smooth, round ball.
  8. Place the dough in a bowl coated with olive oil, cover with plastic wrap, and let it rise overnight
    NOTE: Do not use the dough the same day. It will still taste like flour.
  9. Crumble and brown sausage in a cast iron skillet on medium high heat, but do not cook it through competely
  10. Preheat your oven to 500F
  11. Grease the sheet tray with an additional 3 Tbsp. of olive oil
  12. Put the dough in the sheet tray and stretch it until it touches the sides
  13. Let the dough rest for 10 minutes and stretch it again until it touches the sides and stays
  14. Dock the crust liberally with the exception of the edge
  15. Put all the cheese on the dough first
  16. Put the sauce on the cheese in two long strips then spread it
  17. Put the italian sausage on last
  18. Bake for 30 minutes
    NOTE: Do not be afraid to cook it longer. The bottom will not burn.
  19. Remove the pizza from the sheet tray and let it cool on a cooling rack for 10 minutes
  20. Move the pizza to a cutting board to slice

Categories

Greek Chicken and Potato Bowl

Ingredients

Chicken

Directions

  1. Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and ¼ cup olive oil in a large mixing bowl
  2. Toss thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade
  3. Wrap in plastic and marinate in the refrigerator for 6 to 12 hours
  4. Preheat the oven to 475F
    NOTE: 500F at home
  5. Line a baking sheet with foil and grease generously with ¼ cup of olive oil.
  6. Halve potatoes lengthwise; slice each half into 3 equal pieces then dice into cubes and set aside
  7. Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly and reserve any excess marinade in the bowl
  8. Add the potatoes to the bowl the chicken was in, along with 2 Tbsp. of olive oil and 1 tsp. of salt
  9. Toss well to coat evenly
  10. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces
  11. Roast in the center of the preheated oven until the chicken is cooked through, about 35-40 minutes, or until the potatoes start to brown
  12. Remove chicken to a plate or dish and cover
    NOTE: Chicken can be cut into bite-sized pieces if desired
  13. While chicken and potatoes are cooking, preapre the salata
  14. Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes
  15. Let potatoes rest for a few minutes before removing them with a spatula
  16. To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined

Categories

Guacamole

Ingredients

Directions

  1. Cut the avocado in half and the remove the pit
  2. Scoop the avocados and place in a medium bowl
  3. Toss and coat with lime juice
  4. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved
  5. Fold in the remaining ingredients and mix well
  6. Taste the guacamole and adjust the seasoning if necessary

Categories

Hot Italian Sausage

Ingredients

Utensils

Directions

  1. Crush the fennel seeds with a mortar and pestle
  2. Put the pork in a bowl and add all the spices
  3. Mix with your hands to distribute the seasoning evenly throughout the meat
  4. Fry a piece to verify the flavor
  5. Make any seasoning adjustments if necessary
  6. Cover and refrigerate for up to 3 days, or freeze for future use

Categories

Indian Spiced Pork Tenderloin

Ingredients

Utensils

Directions

  1. Toast the peppercorns, fennel seeds, and cumin seeds in a dry skillet over medium heat, tossing often until fragrant
  2. Allow toasted spices to cool
  3. Add toasted spices, red pepper flakes, and paprika to a mortar and pestle and coarsely grind them
  4. Place the spices in a bowl, add salt, and stir to combine evenly
  5. Place tenderloins on a rimmed baking sheet
  6. Pat them dry with a paper towel
  7. Rub the spice mixture on all sides of the tenderloins
  8. Put the pork in the refrigerator uncovered for 6-12 hours
  9. Let the pork sit at room temperature for 2 hours before cooking
  10. Coarsely chop the rosemary leaves and add them to the olive oil while the pork is sitting at room temperature
  11. Preheat oven to 425F with a rack in the middle
  12. Peel onions and cut them through the root ends to make onion petals
  13. Put the onions and bay leaves in the roasting pan and toss them with an addtional 3 Tbsp. of olive oil
  14. Place the pork tenderloins on top of the onions
  15. Rub the tenderloins with the olive oil and rosemeary mixture
  16. Roast for 30-35 minutes or until the meat reads beetween 145 and 160F
    NOTE: Cook for 15 minutes per lb.
  17. Tent the roast with aluminum foil and allow it to rest for 15-20 minutes before cutting and serving

Categories

Italian Sausage

Ingredients

Utensils

Directions

  1. Crush the fennel seeds with a mortar and pestle
  2. Put the pork in a bowl and add all the spices
  3. Mix with your hands to distribute the seasoning evenly throughout the meat
  4. Fry a piece to verify the flavor
  5. Make any seasoning adjustments if necessary
  6. Cover and refrigerate for up to 3 days, or freeze for future use

Categories

Johnny Cakes

Ingredients

Utensils

Directions

  1. In a large bowl, whisk together the flour, corn meal, baking powder, salt, and sugar
  2. In a separate bowl, whisk together the oil, milk, and egg
  3. Combine dry and wet ingredients and mix until just combined
    NOTE: Do not overmix and start cooking the pancakes as soon as you can after mixing the batter. This prevents the batter from getting stiff and makes it easier to pour.
  4. Pre-heat a 12" cast iron pan on medium low heat
  5. Add ⅓ cup of batter to the pan
  6. Let the pancake cook for about 3 minutes or until the top starts to bubble and the bottom has solidified enough to flip it
  7. Flip the pancake and allow it to cook for another 2 minutes
  8. Turn down the heat to ensure the pan doesn't overheat for the rest of the pancakes
    NOTE: You will need to adjust the heat up or down as you cook the remaining pancakes, but you will need to keep the heat lower to avoid burning them.

Categories

Kafta

Ingredients

Directions

  1. Wring out excess water from the onion
  2. Chop the parsley as finely as possible
  3. Place parsley, onions, garlic, in a mixing bowl and mix thoroughly
  4. Add all the other ingredient to the mixing bowl and combine by hand thoroughly
  5. Cover the bowl and allow it to chill in the refrigerator for at least 1 hour
  6. Portion the meat into 66g chunks
  7. Shape the meat into 5 inch long sausages
  8. Place the kafta on a wire rack over a medium baking sheet
  9. Preheat the oven to 325F
  10. Bake the kafta for 20-25 minutes or until they reach an internal temperature of 155F
  11. Remove from the oven
  12. Flip the kafta
  13. Move the oven rack to the top
  14. Set the broiler to high
  15. Broil until the tops have browned and have reached an internal tempearature of 160F
  16. Remove the kafta from the oven and place in a covered bowl to rest for a few minutes

Categories

Lasagna

Ingredients

Utensils

Directions

  1. Brown italian sausage and break it into small bits (smaller pieces will mix into the sauce better)
  2. Boil lasagna noodles to manufacturers recommendations
    NOTE: Only boil Tinkyada gluten free noodles for 9 minutes.
  3. Drain the lasagna noodles and place them on sheet trays greased with olive oil
  4. Preheat the oven to 375F
  5. Lay a thin layer of sauce on the bottom of the 9"x13" baking pan
  6. Lay 3 lasangna noodles down on top of the sauce
  7. Add the italian sausge to the sauce and mix it thoroughly
  8. Lay more sauce on top of lasagna noodles
  9. Lay ⅓ of the provolone cheese on the sauce
  10. Add ½ of the ricotta on top of the provolone in 12 small dollops
  11. Grate pecorino romano over the ricotta
  12. Lay 3 lasangna noodles down on top of the cheese
  13. Lay more sauce on top of lasagna noodles
  14. Lay ⅓ of the provolone cheese on the sauce
  15. Add the other ½ of the ricotta on top of the provolone in 12 small dollops
  16. Grate pecorino romano over the ricotta
  17. Lay 3 lasangna noodles down on top of the cheese
  18. Lay more sauce on top of lasagna noodles
  19. Lay the last ⅓ of the provolone cheese on the sauce
  20. Grate pecorino romano over the provolone
  21. Tent the baking pan with aluminum foil being careful not to let the foil touch the top
  22. Place in the oven for 35 minutes if meat is room temperature, 45 if the meat is cold
  23. Remove from the oven and remove the foil
  24. Allow to cool for 15 minutes before cutting and serving

Categories

Lemon Cookies

Ingredients

Lemon Sugar

Cookie

Directions

  1. Combine ½ cup granulated sugar and 2 tsp. lemon zest in a bowl and rub it together with your fingers
  2. Allow it to sit while making the dough
  3. In a medium bowl, whisk together the dry ingredients
  4. In the bowl of a stand mixer with the paddle attachment, add the butter, sugar and lemon zest
  5. Mix until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl halfway through
  6. Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color
  7. Scrape the sides of the bowl and mix again until evenly combined
  8. With the mixer running on low, slowly add the dry ingredients in 3 additions, mixing well between each addition
  9. Scrape the sides of the bowl and mix for another 15 seconds
  10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 2 days
  11. Preheat the oven to 350F
  12. Line two large rimmed baking sheets with silicone baking mats or parchment paper
  13. Scoop the cookie dough into 2 tablespoon-sized balls and roll until smooth
    NOTE: A #40 cookie scoop can be used
  14. Stir the lemon sugar to break up any clumps
  15. Roll each dough ball in the sugar
  16. Place the cookies 2 inches apart on the baking sheets
  17. Bake for 9-11 minutes
  18. Let sit on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling

Categories

Macaroni and cheese

Ingredients

Directions

  1. Cook elbow macaroni according to package instructions
  2. Mix corn starch and sea salt together in a small bowl and set aside
  3. In a medium saucepan over medium heat, melt the butter
  4. Add corn starch mixture and whisk to combine
  5. Cook for 1 minute until mixture is combined
  6. Add 1 cup milk and whisk until the mixture is smooth
  7. Add sour cream and whisk until smooth
  8. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes) but do not let it boil
  9. Once mixture is thick and sticks to the back of the spatula, reduce heat to low and add cheese
  10. Whisk until cheese is melted and mixture is smooth
  11. Taste and add more salt/seasoning if desired
  12. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed
  13. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles

Categories

Marinara Sauce

Ingredients

Directions

  1. Crush tomatoes by hand in a bowl and mix in the sugar
  2. Dice half a white onion
  3. Peel 3 cloves of garlic
  4. Put 2 tablespoons of olive oil in a 12" frying pan at medium heat until the oil shimmers
  5. Add chopped onion and sweat for 2-3 minutes or until translucent around the edges
  6. Add crushed garlic and saute for a minute or until fragrant
  7. Add red pepper flakes, oregano, basil, and tomato paste and cook together for one minute
  8. Add the crushed tomatoes and turn the heat down to medium low (2.4)
  9. Simmer for 20-25 stirring constantly until the sauce thickens

Categories

Mexican Wedding Cookies

Ingredients

Directions

  1. Toast pecans in a skillet over low heat for 3-5 minutes
  2. Pulse pecans in a food processor until they are in fine pieces
  3. In a mixing bowl, combine the flour, salt, and pecans
  4. In a separate mixing bowl, cream the butter with a ½ cup of the powdered sugar
  5. Put the remaining cup of powdered sugar in a separate bowl to roll the cookies in after baking
  6. Add the vanilla and almond extract to the butter
  7. Add the flour mixutre to the butter slowly until completely combined
  8. Scrape the sides of the bowl
  9. Wrap the dough ball in plastic wrap and place it in the refrigerator for at least 1 hour and up to 24
  10. Preheat the oven to 325F
  11. Line 2 half sheet trays with parchment paper
  12. Roll the dough into 26g balls
  13. Evenly space the cookie dough on the baking sheets
  14. Bake for 15-20 minutes switching the places of the baking sheets and roating them 180 degrees half way through
  15. Cookies should be light golden brown but be careful not to overbake them
  16. After the cookies cool, roll them in the bowl with a ⅓ cup of powdered sugar

Categories

Molasses Spice Cookies

Ingredients

Directions

  1. Mix flour, baking soda, and spices in a bowl
  2. Melt butter in the microwave
  3. In the stand mixer bowl, add the butter and brown sugar and mix until the color lightens
  4. Add 1 egg at a time until they are mixed
  5. Add molasses and continue blending
  6. Add apple cider vinegar and vanilla extract
  7. Add dry ingredients to the mixer slowly until combined
    NOTE: Dough will be soft and sticky
  8. Chill dough in refrigerator for at least one hour and up to 2 days
  9. Portion the dough into 1 oz. dough balls and roll in granulated sugar
  10. Place 9 of them on a parchment lined half baking sheet
  11. Bake at 350F for 12-14 minutes
  12. If making more than 9 cookies at a time, rotate and swap rack positions halfway through baking

Categories

No Churn Ice Cream

Ingredients

Directions

  1. Place two 6 cup bowls in the freezer for at least 3 hours
  2. In a separate bowl, whip heavy cream until is almost has stiff peaks
  3. Add condensed milk, vodka, and vanilla
  4. Continue whipping until all ingredients are mixed
  5. Add 8 oz. of candy
  6. Pour the mixture in to the bowls from the freezer
  7. Allow the mixture to set up for at least 8 hours
    NOTE: If you want a firmer texture, leave the ice cream in the freezer overnight

Categories

Onion Rings

Ingredients

Utensils

Directions

  1. Cut the onions into ½ inch rings
  2. Whisk together 1½ cups of flour and seasonings in a large bowl
  3. Pour the buttermilk into a separate bowl
  4. fill another bowl with the reamaing ½ cup of plain flour
  5. Coat a raw onion with the plain flour
  6. Dunk the onion in the buttermilk
  7. Put the onion in the seasoned flour and coat thoroughly ensure no onion is visible
  8. Place the onion on a sheet tray
  9. Repeat the previous 4 steps with each onion ring
  10. Bread the onion rings a second time by dunking them in buttermilk then dredging them in the seasoned flour again
  11. Put the pot on the stove and fill with 64oz. of peanut oil over over high heat until the oil reaches 350F
  12. Once the oil reaches 350F, turn the heat down to medium high
  13. Place 5 to 6 onion rings gently into the oil
  14. Fry the rings for about 3 minutes, until golden brown, and the bubbles get smaller
  15. Remove the onion rings from the oil and place on a cooling rack on top of a baking sheet and allow it to cool for at least 10 minutes
    NOTE: You can put the onion rings in the oven at low temperature if you need time to cook other things like side dishes. Use the proofing setting or the lowest temperature possible to warm the space. Turn the heat on the oven off after a few minutes to prevent overcookig onion rings.
  16. Repeat the frying steps with the remaining onion rings

Categories

Pancakes

Ingredients

Directions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar
  2. Melt the butter in a microwave safe bowl
  3. In a separate bowl, whisk together the butter, milk, egg, and vanilla extract
  4. Add the wet ingredients to the dry ingredients and mix until just combined
    NOTE: Do not overmix and start cooking the pancakes as soon as you can after mixing the batter. This prevents the batter from getting stiff and makes it easier to pour.
  5. Pre-heat a 12" cast iron pan on medium low heat
  6. Add ½ cup of batter to the pan
  7. Let the pancake cook for about 3 minutes or until the top starts to bubble and the bottom has solidified enough to flip it
  8. Flip the pancake and allow it to cook for another 2 minutes
  9. Turn down the heat to ensure the pan doesn't overheat for the rest of the pancakes
    NOTE: You will need to adjust the heat up or down as you cook the remaining pancakes, but you will need to keep the heat lower to avoid burning them.

Categories

Pan Pizza

Ingredients

Utensils

Directions

  1. Add 1 tbsp olive oil to skillet and coat the entire cooking surface including the walls of the pan
  2. Add dough to the skillet and stretch it to the cover the bottom of the skillet
  3. Sprinkle dough with coarse kosher salt. Use more than you think you need
  4. Add sauce
  5. Add 4-6 oz. shredded provolone cheese
  6. Add toppings
  7. Place on stove and turn the burner on to medium heat
  8. Cook until the bottom of the crust is set but not browned, about 10 minutes
  9. Put on top rack of of oven preheated to 500F for 10-12 minutes. Rotate the pan at 5 minutes
  10. Remove pizza from the pan and allow it to cool at least 20 minutes before eating

Notes

Use 6 oz. great value pepperoni next time. 5 oz. sugardale wasn't enough for 4 pizzas.

You can double this recipe and it will be enough dough to make a sheet pizza in a half sheet (18x13). Grease the sheet pan with ½ cup of olive before putting in the dough. Cool on the bottom rack at 500F for about 20 minutes.

Categories

Pasta alla Norcina

Ingredients

Directions

  1. Start boiling pasta water with 1 Tbsp. of kosher salt and wait about 10 minutes before starting the rest of the dish
  2. Add olive oil to a frying pan on medium heat
  3. When the olive oil begins to shimmer, add the onion and garlic
  4. Cook until the onion is soft and translucent
  5. Remove the garlic clove
  6. Add the raw sausage to the pan with the onion
  7. Break up the sausage and cook until it browns
  8. Add the white wine and allow it to simmer until the alcohol smell dissipates
  9. Lower the temperature to medium low
  10. Add the ricotta cheese and a ½ cup of pasta water
  11. Stir until the cheese melts
  12. Add the pecorina and Paremigiano and stir until the cheese melts
  13. Take the pan off the heat
  14. Cook the pasta until it is about 2 minutes from being fully cooked
  15. Reserve 2 cups of pasta water and drain the pasta in a collander
  16. put the pasta back in the pot
  17. Add the sausage sauce to the pasta
  18. Continue cooking the pasta until it is fully cooked and add more pasta water if necessary

Categories

Pasta Carbonara

Ingredients

Utensils

Directions

  1. Fry bacon in a dutch oven until crispy
  2. While the bacon is frying, in a separate bowl, shred the cheeses
  3. Add the eggs to the cheese and mix thoroughly
  4. Once crsip, place the bacon on a plate and leave the grease in the dutch oven
  5. Boil the water for the pasta but only cook the pasta until it is done
  6. Add ½ cup of pasta water to the cheese and eggs and mix thoroughly
  7. 6 minutes before the pasta is done, reheat the bacon grease on medium heat for 4 minutes
  8. Add the black pepper to the grease and fry for about 1 minute while scraping up the fond
  9. trasfer ½ cup of pasta water to the dutch oven and continue scraping up the fond
  10. Add the pasta to the dutch oven and continue to cook it for another 1-2 minutes
  11. Take the dutch oven off the burner and place it on a trivet
  12. Add the bacon to the dutch oven
  13. Add the cheese and egg mixture to the dutch oven and stir constantly until the cheese melts and is smooth
  14. If you can't plate all the pasta at once, transfer it to another bowl so it does not continue cooking
  15. Top with additional pepper and grated cheese

Notes

For a single portion, use 6 oz. of rotini, 2 oz. of cheese, ½ tsp. pepper, 6 oz. of bacon, and 1 extra large egg. Use ¼ cup of water for the cheese, and ¼ cup of water when deglazing the dutch oven.

Start boiling water after bacon has been cooking for about 15 minutes.

Start warming up the bacon grease to fry the pepper after the pasta has been boiling for 3 minutes.

Categories

Peanut Butter Cookies

Ingredients

Utensils

Directions

  1. Heat the oven to 350 degrees F with the oven racks in the upper-middle and lower-middle positions
  2. Line two half sheet pans with parchment paper
  3. Combine the peanut butter, molasses, and sugar in a large mixing bowl
  4. Use a wooden spoon to stir together and smash the mixture on the sides of the bowl several times to incorporate the sugar
  5. Add the egg, baking soda, vanilla, and salt and stir until smooth
    NOTE: The dough can be made 24 hours ahead of time stored in the refrigerator with plastic over the bowl
  6. Portion the doug into 16 1½ oz. balls
  7. Place 8 dough balls on each baking sheet
  8. Use a fork to flatten the dough balls and make cross-hatch pattern on each cookie
  9. After being cross-hatched, each cookie should be about 2½ inches in diameter
    NOTE: For smooth cookies, roll the dough rounds between your hands into balls before forming the cross-hatch pattern
  10. Bake until just set, about 10 minutes, rotating the baking sheets between the racks after about 5 minutes
  11. Let the cookies cool on the sheet pans, set on wire racks, for at least 10 minutes before eating

Categories

Picadillo

Ingredients

Directions

  1. Heat oil in a deep pot over medium heat for 5 minutes or until shimmering
  2. Add potatoes, onions, and peppers and cook until onions are soft
  3. Add garlic and ground beef
  4. Break up the ground beef and cook for about 5 minutes until it has browned
    NOTE: Beef does not need to be fully cooked
  5. Add the tomatoes, broth, and seasoning and reduce the heat to a simmer
  6. Continue cooking for 25 minutes until the potatoes soften and the broth thickens

Categories

Pizza Dough

Ingredients

Utensils

Directions

  1. Add the water, yeast, and sugar to the bowl of a stand mixer fitted with the dough hook attachment
  2. Stir and let sit for about 5 minutes until the yeast has been activated and the mixture becomes foamy
  3. Add olive oil to the water
  4. In a separate bowl, combine the flour and the salt
  5. By hand, mix the flour mixture with the yeast mixture until combined
  6. Put the bowl on the stand mixer and kneed it at speed setting 2 with the dough hook until it is fully combined and wet looking
  7. Finish kneading by hand on a floured surface
    NOTE: Use enough flour so the dough is not sticky to the touch, but don't add more than needed. The dough should be homogenous and you should end up with a smooth, round ball.
  8. Place the dough in an bowl coated with olive oil, cover with plastic wrap or a kitchen towel, and let it rise in a warm corner until doubled in size, about 1 hour
    NOTE: At this point it can be used per the recipe. You can also refrigerate it for 2-3 days before using it. The flavor will improve the longer it sits.

Categories

Pizza Sauce

Ingredients

Utensils

Directions

  1. Add San Marzano tomatoes to a mixing bowl
  2. Mash the tomatoes with a potato masher
  3. Add garlic, olive oil, salt, oregano, basil, pepper flakes, and sugar
  4. Mix thoroughly

Categories

Pork Meatballs

Ingredients

Directions

  1. In a mixing bowl, combine the pork, onion, bread crumbs, cheese, parsley, garlic powder, salt, and pepper and combine gently
  2. In a separate bowl, beat the eggs and olive oil
  3. Add the water to the egg and olive oil mixture and continue to beat it
  4. Pour the egg mixture over the meat and continue to combine gently
  5. Add more more bread crumbs if it is too wet
  6. Preheat your oven to 325F
  7. Wet your hands with water and form the meat into 63g balls and place them on a parcment lined baking sheet
    NOTE: This should make about 18 meatballs
  8. Place the baking sheet in the oven for 30-35 minutes or until they start to brown
  9. When the meatballs start to brown, turn them being careful not to rip the bottoms as they might stick
  10. Cook for an additional 10-15 minutes until they start to carmelize slightly
    NOTE: The meatballs should cook for about 45 minutes total.

Categories

Pork Meatballs with Fresh Ingredients

Ingredients

Directions

  1. In a mixing bowl, combine the pork, onion, bread crumbs, cheese, parsley, garlic powder, salt, and pepper and combine gently
  2. In a separate bowl, beat the eggs and olive oil
  3. Pour the egg mixture over the meat and continue to combine gently
  4. Add more more bread crumbs if it is too wet
  5. Preheat your oven to 325F
  6. Wet your hands with water and form the meat into 65g balls and place them on a parchment lined baking sheet
    NOTE: This should make about 18 meatballs
  7. Place the baking sheet in the oven for 30-35 minutes or until they start to brown
  8. When the meatballs start to brown, turn them being careful not to rip the bottoms as they might stick
  9. Cook for an additional 10-15 minutes until they start to carmelize slightly
    NOTE: The meatballs should cook for about 45 minutes total.

Categories

Pork and Veal Meatballs

Ingredients

Directions

  1. In a mixing bowl, combine the pork, veal, and onion gently
  2. Add the bread crumbs, cheese, parsley, garlic powder, salt, and pepper and continue to combine gently
  3. In a separate bowl, beat the eggs and olive oil
  4. Add the water to the egg and olive oil mixture and continue to beat it
  5. Pour the egg mixture over the meat and continue to combine gently
  6. Add more water if the meat is dry
  7. Preheat your oven to 325F
  8. Wet your hands with water and form the meat into 1½" balls and place them on a baking sheet
  9. Place the baking sheet in the oven for 25-30 minutes or until they start to brown
  10. When the meatballs start to brown, turn them
  11. Cook for an additional 10-15 minutes
    NOTE: The meatballs should cook for about 40-45 minutes total.

Categories

Pulled chicken

Ingredients

Directions

  1. Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, chicken broth, and water in a large pot
  2. Bring to a simmer over high heat
  3. Once the pot is simmering, reduce to medium-low. Simmer 30 minutes, stirring occasionally
  4. Remove from heat
  5. Remove chicken from the pot leaving behind the onion and garlic cloves
  6. Shred in a large bowl with forks

Categories

Roasted Carrots

Ingredients

Directions

  1. Cut carrots into halves lengthwise and into 3 inch pieces
  2. Preheat oven to 450F
  3. Toss the carrots in oil salt and pepper on a half sheet tray
  4. Place carrots in the oven
  5. Take them out occasionally to toss them
  6. Carrots shold be done after 35-45 minutes when they are tender and browned

Categories

Roasted Potatoes

Ingredients

Directions

  1. Cut potatoes into halves
  2. Cut onion into petals from pole to pole
  3. Preheat oven to 425F
    NOTE: 475F for home oven.
  4. Place the potatoes, onions on a half sheet tray and cover them in oil, salt, and pepper
  5. Put the potatoes on the bottom rack of the oven
  6. Take them out after 20 minutes to flip them
  7. Put the potatoes back in the oven and continue cooking
  8. Potatoes should be done after about 40 minutes or when they have browned to your liking

Categories

Salata

Ingredients

Directions

  1. Cut the tomatoes in half
  2. Dice the pepper and cucumber
  3. Cut the onion into strips from pole to pole
  4. Chop parsley
  5. Add all the items in the previous steps to a bowl
  6. In a separate bowl, mix the olive oil, lemon juice, garlic, mint, salt, and pepper
  7. Whisk vigorously to combine
  8. Pour the dressing on the vegetables and mix until everything is coated with dressing

Categories

Shortbread Cookies

Ingredients

Directions

  1. Cut the butter into ¼ inch cubes and keep it cold until you are ready to use it
  2. In the bowl of a stand mixer, combine the flour, sugar and salt
  3. Mix on low for 1-2 minutes to combine
  4. Add the vanilla and butter and mix on medium-low speed
  5. Increase the speed to medium and mix for 3-5 minutes
    NOTE:The dough will look powdery at first but will start to look more dough-like as it mixes. The dough is ready when it is smooth and starts to pull away from the sides of the bowl.
  6. Lightly flour a piece of parchment paper
  7. Roll the dough out until it is ⅓ inch thick
  8. Cut into squares or rectangles, using a cookie cutter, pizza cutter or knife
  9. Transfer to an ungreased baking sheets spacing 1 inch apart
    NOTE: You can dust off excess flour from the scraps, compress together and re-roll
  10. Transfer baking sheets to refrigerator and chill for 30 minutes
  11. Preheat oven to 350F
  12. Bake the cookies for 14-16 minutes until they are just set
  13. Let the cookies cool on baking sheet for 15 minutes then transfer to a wire rack to cool

Categories

Smash Burgers

Ingredients

Directions

  1. Form 8 3.3oz. burger patties
  2. Place bacon in a cold frying pan
  3. Turn heat on medium low and cook until crispy
  4. Place the bacon on a paper towel
  5. Add 1½ Tbsp. of canola oil to a frying pan and turn on heat to medium
  6. Once the oil starts to shimmer, add the onions and salt
  7. Cook the onions until browned
  8. Place the onions in a bowl
  9. Place 2 frying pans on mediuim heat
  10. Add ½ Tbsp. of bacon grease to each pan and allow them to heat for about 10 minutes
  11. Place buns in pans and toast them for about 3-4 minutes
    NOTE: You might need to press the centers of the buns into the pan to get them toasted evenly.
  12. Place 2 frying pans on medium high heat with 1 Tbsp. of canola oil in each pan
  13. Allow pans to preheat for about 10 minutes
  14. Place burger patties in the pan
  15. Allow them cook on the first side for about 2 minutes or until you start to see the bottom get a brown crust
  16. Flip the patties and smash them with the griddle turner and a rolling pin
  17. Continue cooking for another 1-2 minutes
  18. Flip the patties and place american cheese on each patty
  19. Remove the burgers from the pan once the cheese melts and place them on a cooling rack
  20. Allow the burgers to rest and drip excess fat for 2 minutes
  21. Build your burgers

Categories

Spice Cake

Ingredients

Utensils

Directions

  1. Preheat oven to 350F
  2. Grease the loaf pan with butter
  3. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl
  4. Beat sugar, molasses, sour cream, and butter until light and fluffy in a stand mixer on medium-high speed for about 4 minutes
  5. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed
  6. Reduce speed to low, add flour mixture, and mix until just combined
  7. Add apple sauce and mix until just combined
  8. Pour batter into the pan and smooth the top
  9. Bake for 60-65 minutes in loaf pan or 40 minutes in 9" x 9" pan until a tester inserted into the center comes out clean
  10. Transfer the pan to a wire rack and let cool in pan 1 hour
  11. Turn out and let cool completely before slicing

Categories

Tomato Sauce

Ingredients

Directions

  1. Add tomatoes to a large bowl and crush them with your hands
  2. Add sugar to the tomatoes and mix thoroughly
  3. Pre-heat a sautee pan with olive oil over medium heat until the oil starts to shimmer, about 8 minutes
  4. Add onion and salt
  5. Sautee for about 7 mins until onion starts to take on some color and the raw smell disipates
  6. Add garlic and cook for another minute until fragrant
  7. Add oregano, basil, and red pepper flakes and cook until fragrant, about 30 seconds
  8. Add tomato paste mixing thoroughly with the grated onions
  9. Cook until the tomatoe pasted takes on some color, about 1-2 minutes
  10. Add the crushed tomatoes
  11. Stir to combine and reduce heat to low (2.4/10)
  12. Simmer for about 20 minutes or until thickened

Categories

Waffles

Ingredients

Directions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar
  2. Melt the butter in a microwave safe bowl
  3. In a separate bowl, whisk together the butter, milk, egg, and vanilla extract
  4. Add the wet ingredients to the dry ingredients and mix until just combined
    NOTE: Do not overmix
  5. Spray the waffle iron with non-stick spray
  6. Ladel as much batter as necessary to fill he waffle iron
    NOTE: This may require trial and error to find the right amount
  7. Cook the waffle on the first side for about 5 minutes
  8. Flip the waffle iron and allow it to cook for anther 5 minutes

Categories

Whipped Cream

Ingredients

Directions

  1. Place a metal bowl and whisk in the freezer for at least 15 minutes
  2. Add ingredients to the bowl and manually beat with a whisk until stiff peaks form
    NOTE: The unused portion can be refrigerated for up to 24 hours

Categories