Ingredients
2 cups self-rising cake flour
1 cup heavy cream
3 tbsp. butter, melted
Directions:
1.Mix flour and cream until just combined. On floured surface, pat into 1/2-inch-thick rectangle. Fold in half; pat out again. Pat and fold 3 more times. Pat to 1/3 inch; cut with 2 1/2-inch cutter. Place in greased 8-inch pan; brush with butter. Bake at 450° until golden, 15 minutes.
Candy Bar Fudge
1 1/2 cups crushed candy bar (like Butterfinger)
2 1/2 cups semisweet chocolate chips
1 can (14 oz.) condensed milk
1/2 cup peanuts
Directions:1.Line 8-inch square pan with parchment, leaving overhang; sprinkle with 1/2 cup candy. Melt chips in condensed milk over low heat. Add nuts and candy. Pour into pan; chill. Cut into squares.
Pecan Pie Popcorn
Ingredients
1/2 cup maple syrup
1 tbsp. brown sugar1 stick butter
1/4 tsp. salt
7 cups popped popcorn
3/4 cup chopped pecans
Directions:
1.In pan, cook syrup and sugar over medium heat, whisking, 5 minutes. Whisk in butter and salt until thickened, 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250° for 20 minutes.
Chocolate-Peppermint Pretzel Rods
Ingredients
12 oz. dark chocolate chips
20 pretzel rods
1 cup crushed candy cane
Directions:1.In microwave, melt 6 oz. chocolate in 30-second increments at medium power; stir in remaining chocolate until melted. Coat top two-thirds of each pretzel with melted chocolate; sprinkle with crushed candy cane and place on wax-paper-lined baking sheet. Refrigerate to harden, about 30 minutes.
Pistachio Clusters
Ingredients
1/3 cup semisweet chocolate chips
3/4 cup pistachios
Coarse sea salt
Directions:
1.Melt chocolate in microwave in 15-second increments, stirring well after each. Stir in nuts. Drop mounds onto parchment-lined baking sheet. Sprinkle with salt and let harden.
Prep Time:20 min
Inactive Prep Time:2 hr 0 min
Cook Time:25 min
Serves: about 24 rolls.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
.
Pickled Jalapeños Recipe
330g, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns (I used pink because I like colour)
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar
Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.
Slow Cooker Shredded Korean Beef Tacos
3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
The Directions.
Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.
Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.
this is how I made my shredded cabbage:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)
Ingredients
* 1 green apple, sliced into matchsticks
* Juice of 1/2 lemon
* 1/2 head small red cabbage, shredded (about 4 cups)
* 4 scallions, thinly sliced on an angle
* Four 1-inch-thick boneless pork loin chops
* Grill seasoning
* 1 tablespoon extra-virgin olive oil (EVOO)
* 1 cup chicken stock
* 1/4 cup grainy mustard
* 1/4 cup honey
* 2 tablespoons cider vinegar or white wine vinegar
* 1 tablespoon chopped fresh thyme leaves
* Salt and pepper
Directions:
1. In a large bowl, toss the apple with the lemon juice. Add the cabbage and scallions. Divide among 4 plates.
2. Season the pork chops with grill seasoning. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chops and cook, turning once, until browned, 8 minutes. Place on top of the apple slaw.
3. Add the chicken stock, mustard, honey, vinegar and thyme to the skillet and bring to a boil. Cook until reduced, about 1 minute; season with salt and pepper. Pour the gravy over the pork chops.
Ingredients
1 (14-ounce) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1 tablespoon curry powder
2 teaspoons minced ginger
Salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
Lime wedges, for serving
Directions
In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
Ingredients
* 2 pounds curly edge lasagna noodles
* Salt
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground beef, pork and veal mix
* 1 medium onion, finely chopped
* 1 small carrot, grated or finely chopped
* 3 to 4 cloves garlic, finely chopped or grated
* 2 fresh bay leaves
* Freshly ground black pepper
* 2 pinches ground cinnamon
* 3 tablespoons tomato paste
* 1 cup white wine
* 1 (28-ounce) can San Marzano tomatoes
* A handful basil leaves, torn
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 to 2 1/2 cups milk, eyeball the amount
* Freshly grated nutmeg, to taste
* 1 1/2 cups grated Parmigiano-Reggiano
* 2 cups fresh ricotta cheese
Directions
Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
Heat a broiler.
Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
Sloppy Lasagna
Black-and-Tan Pork With Spicy Ale Slaw
Ingredients
For the Pork:
* 1 12-ounce bottle pale ale (preferably Bass)
* 1/2 teaspoon Chinese five-spice powder
* 1/4 teaspoon cayenne pepper
* Kosher salt and freshly ground black pepper
* 3 pounds pork tenderloin
*
For the Glaze:
* 1 teaspoon extra-virgin olive oil
* 1 small sweet onion, finely chopped
* 2 cloves garlic, minced
* 1 12-ounce bottle stout beer (preferably Guinness)
* 1 cup packed dark brown sugar
* 1 cup honey
* 1 teaspoon minced peeled ginger
* 1/2 teaspoon cornstarch
*
For the Slaw:
* 1/4 cup soy sauce
* 2 tablespoons honey
* 1 clove garlic, minced
* 1/2 teaspoon minced peeled ginger
* 1/2 head green cabbage, shredded
* 2 medium bell peppers (red, orange and/or yellow), thinly sliced
* 2 carrots, cut into matchsticks or shredded
* 1 large sweet onion, quartered and thinly sliced
Directions
Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.