Sausage Pan Pizza

 

Ingredients

½ pound bulk Italian sausage
1½ cups sliced fresh mushrooms
2 medium Roma tomatoes (diced)
½ cup pizza sauce
1- can refrigerated pizza crust (or your favorite crust recipe)
2 cups shredded mozzarella cheese (divided)

Instructions

1. Preheat oven to 400F.
2. In a medium size skillet brown the Italian sausage with the mushrooms until sausage is no longer pink inside. Then mix in the pizza sauce and add the diced tomatoes. Cover to keep warm.
3. Shape the pizza dough into a 12 inch cast iron, or oven proof skillet, working it half way up the sides. Bake for 5 minutes.
4. Remove the pizza crust from the oven and fill the crust by spreading 1¾ cups shredded mozzarella cheese over the bottom. Then spoon in the sausage mixture, and top with the remaining cheese.
5. Bake for 15 minutes or until crust is golden brown.
6. Let stand 10 minutes before serving.

Apple Pie

 

Ingredients

1 set of 9 inch pie crusts (your favorite recipe or store bought)
2 tablespoons Instant Tapioca (or 2 tablespoons of flour)
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 cups apples (peeled and thinly sliced)
1 tablespoon lemon juice
1 tablespoon butter

Instructions

1. Preheat oven to 400F.
2. Prepare the apples and place them into a large bowl. Gently mix in all the ingredients except for the butter and pie crust. Let the mixture rest for about 15 minutes while you are preparing the crust.
3. Lightly spray a 9 inch pie plate with cooking spray and spread the bottom crust over the bottom and up the sides of the dish. Distribute the apple mixture evenly over the crust. Shave butter in thin slices on top of the apples and then lay the second crust on top, and seal the edges. Cut several slit in the crust for venting.
4. Bake for 45 to 50 minutes or until golden brown.

Simple yet amazing.
Definitely one of my favorite

Butter Milk Drop Cookies

 

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/ 2 teaspoon baking soda
1 teaspoon sugar
1/ 4 teaspoon salt
1 cup cold buttermilk
8 tablespoons butter (melted)
2 tablespoons of butter melted (for brushing the top of the biscuits)

Instructions

1. Preheat oven to 475F.
2. Whisk all dry ingredients together in a large bowl.
3. Pour the buttermilk into a medium size bowl and then mix in 8 tablespoons of the melted butter
4. Gently mix the buttermilk mixture into the dry ingredients to form the dough. Mix until moistened – dough will be sticky.
5. Use a 1/ 4 cup measuring cup lightly sprayed with cooking spray to measure the dough onto a lightly sprayed cookie sheet, spaced about 2 inches apart
6. Bake for 12 to 15 minutes or until golden brown. Brush with the remaining 2 tablespoons of melted butter. Serve warm.

 
Ingredients
Crust
2 cups all-purpose flour
1 cup brown sugar (packed)½ cup butter (softened)
1 cup pecan halves
Caramel Layer and chocolate topping
⅔ cup butter
½ cup brown sugar (packed)
1 cup milk chocolate chips



Procedure

1. Preheat oven to 350F.
2. In a large bowl mix all the crust ingredients together except for the pecans. Cover the bottom of a 13 x 9 inch baking pan with aluminum foil. Evenly pack the crust mixture into the bottom of the pan and (Aluminum foil is optional it just makes it easier to work with the bars after they are done) arrange the pecans on top of the crust. To make the caramel melt the butter over medium heat in a 1 quart saucepan. 
3. Stir in the brown sugar, then stirring constantly bring the mixture to a boil. Boil for 1 minute and then pour the mixture evenly over the pecans and crust. 
4. Bake for 18-20 minutes or until entire mixture is bubbling. Turn the pan halfway through the cooking cycle to help evenly distribute the heat; do not over bake. 
5. Remove from the oven an immediately sprinkle the chocolate chips over the top. 
6. As the chocolate chips start to melt using a rubber spatula gently spread the chocolate over the top leaving some of the chocolate chips whole to create a marbled effect. 
7. Cool thoroughly and then cut into bars. If you are using aluminum foil this is easy. Just lift the foil out after it has cooled, fold the foil down which allows for a flat cutting surface.

Crispy Tilapia Fillets with Tartar Sauce

 

Ingredients

1-2 pounds of Tilapia fillets (or other “white fleshed fish” of your choice)
2 cups fresh bread crumbs (4 slices of fresh bread processed in food processor or blender)
16 saltine crackers (crushed into crumbs with a rolling pin)
1/ 2 cup all-purpose flour
2 large eggs
1 cup whipped salad dressing or mayo
1/ 4 cup dill pickles (chopped)
1 tablespoon pickle juice
1 teaspoon capers in Balsamic (minced and rinsed- if you can’t find Balsamic use regular)
Oil for deep frying

Procedure

1. Preheat deep fryer to 350F\
2. Prepare the bread and crackers, and then mix them together in a shallow dish large enough to coat the fish fillets.
3. Place the 1/4 cup flour in another shallow dish. In a 3^rd dish using an electric mixer combine the eggs and 1/4 cup mayo or salad dressing.
4. Roll the fish fillets lightly in the flour, then the egg mixture, and then press and roll them in the bread and cracker crumbs. Set aside on a plate.
5. To prepare the Tartar Sauce, in a small bowl mix together the pickles, pickle juice, 3/ 4 cup mayo or salad dressing; set aside in the refrigerator.
6. Deep-fry the fish 3-4 minutes on each side or until golden brown. Serve with the tartar sauce.

Buttermilk and Cinnamon Baked Doughnuts

 

Ingredients

Doughnut Dough
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 eggs (lightly beaten)
1¼ cups buttermilk
2 tablespoons butter (melted)
2 teaspoons vanilla
Topping
1 stick butter
½ cup sugar
½ teaspoon cinnamon

Procedure

1. Preheat oven to 350F.
2. Sift all the dry ingredients together for the doughnuts into a large bowl.
3. In another bowl whisk together the eggs, vanilla, buttermilk and melted butter. Stir the buttermilk mixture into the flour mixture, just until combined.
4. Spoon the batter into a doughnut formed baking pan, sprayed with cooking spray, to about ¾’s full for each doughnut. (A cake decorating tool or plastic bag with the corner cut works real good for this.) Bake the doughnuts for 17 minutes or until a tooth pick inserted comes out clean.
5. While the doughnuts are baking prepare the topping by melting 1 stick of butter in a sauce pan on low heat. In a small bowl mix together the cinnamon and sugar and set aside.
6. When the doughnuts are done let them cool for several minutes and then turn the pan over to remove the doughnuts. (Careful, they are round, and like to roll)
7. Dip the doughnuts into the butter, and then the sugar, on one side, or both.

Chana Masala

Ingredients

Spice blend:
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon fennel seeds, chopped
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:

3 tablespoons coconut oil
1 large onion, sliced in medium pieces
2 jalapenos, (no seeds) thinly sliced
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
Fresh black pepper
1 teaspoon salt
3 1/2 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
1 teaspoon agave
Juice of one lime, or 1 teaspoon tamarind concentrate

Procedure

1. Preheat a large pan over medium heat. I prefer a pan to a pot, because it gets the tomatoes to cook down faster.
2. Meanwhile, mix together the spice blend in a small bowl.
3. When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
4. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
5. Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
6. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!

 

Coconut Cream Pie

 

Ingredients

(See preparation of olive oil before baking)

For the crust:
10 oz vegan vanilla cookies (should equal 1 3/4 cups once crushed)
2 tablespoons sugar
3 tablespoons melted coconut oil (refined or virgin)
1 tablespoon plain non-dairy milk

For the filling:
1/2 cup cashews, soaked in water for at least two hours and up to overnight
1 13 oz can coconut milk at room temperature
3/4 cup plain unsweetened almond milk (can be replaced with non-dairy milk)
1/2 teaspoon agar agar powder
2/3 cups sugar
3 tablespoons coconut oil (refined or virgin)
1 1/2 cups shredded unsweetened coconut
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (can be replaced with vanilla)

For garnish: Blackberries and coconut flakes

Procedure

Prepare the crust:

1. Preheat oven to 350 F and have ready a 9 inch pie dish.
2. In a blender, pulse the cookies into fine crumbs. They should measure out to be 1 3/4 cups.
3. In a mixing bowl combine cookie crumbs and sugar, then drizzle in melted coconut oil. Mix to moisten the crumbs, then drizzle in the milk and mix again to form a crumbly dough. Use another tablespoon of milk if it seems very dry. Transfer to a 9-inch pie plate and press crumbs on the sides then work your way down to the bottom.
4. Bake for 10 minutes, then remove from oven and set aside.

Make the filling:

1. Drain the cashews and place them in a food processor or blender. Blend with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes depending on the strength of your machine, but give your blender a break every minute or so, and check frequently that the mixture feels smooth and not grainy.
2. In the meantime, stir together the the milk, agar agar, and sugar in a small (2 quart) sauce pot.
3. Bring mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you’re just getting small bubbles. Let cook for about 5 minutes, then add the coconut oil and mix until melted.
4. With the blender running, stream the hot mixture in until thoroughly blended, then add the extracts and pulse a few times to combine. Stir in the shredded coconut, but don’t blend it again, just mix it with a spatula – you want the coconut to remain intact. (It’s important that the mixture goes in hot, and is poured into the crust immediately, to prevent it from setting up before it’s in the pie. )

Appleberry Pie

 

Ingredients

For the Olive Oil Crust:
(See preparation of olive oil before baking)
2 1/2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup olive oil, partially frozen (see above note)
4 to 8 tablespoons ice water
1 tablespoon apple cider vinegar

For the Pie:
2 cups fresh blackberries, raspberries, blueberries, or a mix, fresh or frozen (about 10 oz)
4 cups peeled Granny Smith apples, sliced 1/4 inch thick (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
2/3 cup sugar
3/4 teaspoon ground cinnamon
Big pinch of ground nutmeg
4 tablespoons cornstarch

For topping:
2 tablespoons almond milk (or preferred non-dairy milk)
1 tablespoon sugar

Procedure

Prepare the pie crust:

1. In a large mixing bowl, sift together the flour and salt. Working quickly so that it stays cold, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.
2. In a cup, mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle 2 tablespoons of the water and vinegar mixture into the flour, and using a wooden spoon or rubber spatula, stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Take care not to over-knead the dough.
3. Divide dough in two, roll each half into a ball and press eachh into disk about an inch thick. Place one disk between two 14 inch long pieces of waxed paper. Use a rolling pin to roll each piece into a circle about 1/4 inch thick. Refrigerate rolled dough wrapped in waxed paper for at least 30 minutes, or until ready to use.

Assemble the pie:

1. Preheat the oven to 425 F.
2. Combine the filling ingredients in a large mixing bowl. Fit the bottom crust into the pie plate, pile in the filling, and gently press down to get everything in. Cover with the top crust, pinch the edges together, trim excess dough to about an inch, and crimp. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this).
3. Brush the top of the pie with almond milk and sprinkle with sugar.
4. Bake for 20 minutes. Reduce the heat to 350 F and continue baking 35 to 40 more minutes, or until the filling bubbles up through the edges. Place the pie on a cooling rack and let cool for about 30 minutes before serving. 

This is one of those slightly complicated ones but definitely an amazing addition to a thanksgiving or Christmas table.
Enjoy!

Olive Oil For Pies Preparation

This is usually done an hour before the pie making, place the olive oil in a plastic container,preferably thin walled. Freeze until it’s opaque but still soft, until it has the consistency of a slightly melted ice lolly. If frozen for too long,let it cool until it attains the desired consistency.
Just for the record,refrigerating the flour before use helps to keep the dough cold while you work producing a flakier crust.

Raspberry Truffle Brownies

That right there was the best Valentines desert I could ever have gotten,she makes a mean sandwich but after this,I consider my girlfriend an artiste haha

Ingredients

4 oz unsweetened chocolate chopped
1/2 cup raspberry fruit spread  
1/2 cup sugar   
1/2 cup unsweetened applesauce  
2 teaspoons pure vanilla extract  
1/2 teaspoon almond extract
1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder  
1/4 teaspoon baking powder  
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup frozen raspberries

Procedure

1. Preheat oven to 350 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.
2. Melt the chocolate in either a double boiler or the microwave. Set aside.
3. In a large mixing bowl, vigorously mix together the jam, sweetener, and apple sauce. Stir in the extracts and the melted chocolate.
4. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.
5. Bake for 16 to 18 minutes, they should still be soft and gooey. If a tester toothpick comes out clean, they’re over baked. 
6. Remove from oven and let cool completely. 
7. Refrigerate for a few hours and enjoy!

Peanut Butter Chocolate Pillows

Ingredients

This will make you about 10 cookies
 
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract

Procedure

1. Cut out dough into circles,place a tablespoon or so of peanut butter at the center and cover with another dough circle to make a ball. Style edges to preference
2. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. 
3. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. 
4. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving 

This is bite sized insanity. That's all I have to say.

Rosemary Chocolate Chip Cookies

My dad is simply put,a sucker for rosemary,wants it on everything! So you can guess his reaction when my mother pulled this off. Never seen a smile so big in my lifetime with him. The scent,add on the ever so delicious chocolate,will simply be delight in your mouth

Ingredients

1/2 cup refined coconut oil, softened
2 tablespoons lightly packed, chopped fresh rosemary
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup almond milk (or your favorite non-dairy milk)
1 tablespoon ground flax seeds (golden preferred)
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate semisweet chips

Procedure

1. Preheat oven to 350 F. Lightly grease two large baking sheets. 
2. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar, and beat for about a minute. 
3. Add the non-dairy milk and flax seeds, and beat once again, for 30 seconds or so. Mix in the vanilla. 
4. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough. 
5. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown. 
6. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way

Chocolate Bottom Macaroon Cookies

 
The crunch on the outside of the cookie compliments the moist inside like a rain and sunshine,simply put,a rainbow in your mouth. Try it and see.

Ingredients

3 oz extra firm silken tofu
1/3 cup canola oil  
2 tablespoons non-dairy milk  
1/2 cup sugar  
1/2 teaspoon almond extract  
1 teaspoon vanilla extract
1 cup flour  
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsweetened shredded coconut
1/2 cup melted chocolate chips

Procedure

1. Preheat oven to 350 F. Line two baking sheets with parchment
2. Puree tofu, oil and milk in a blender or food processor until smooth, scraping down the sides with a spatula to make sure you get everything. Transfer to a mixing bowl. Mix in the sugar and extracts. Mix in flour, baking powder and salt until well incorporated. Mix in coconut until a stiff dough forms.
3. Drop cookies by the tablespoon onto cookie sheet 2 inches apart from each other, they don’t spread much at all. Don’t smooth the tops out, it’s cool if they have some pieces of coconut sticking out to get a little browned. Bake for 12 to 14 minutes, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.
4. Let cool on sheets for 2 minutes or so, then transfer to cooling racks to cool completely. In the mean time, melt the chocolate. Line a cutting board with parchment paper (it’s fine to reuse the stuff you lined the sheets with). When cookies have cooled completely, dip the bottoms in chocolate and set chocolate side down on the parchment paper. Place in fridge to set for at least 15 minutes.
5. Keep stored in a tightly sealed container at room temperature. If it’s hot out, keep in the fridge so the chocolate doesn’t melt.

Chocolate Rum Pie

 

Ingredients

1     baked pie shell
1/2  cup butter
3/4  cup sugar
2     squares unsweetened chocolate,melted and cooled
1     tsp. vanilla
2     eggs
1     pkg. vanilla instant pudding
1/4  tsp. rum flavoring
1    cup whipped cream half and half

Procedure 

1. Cream butter while gradually adding sugar.
2. Stir in the cooled chocolate and vanilla.  
3. Beat in eggs, one at a time, until mixture is creamy and light.  
4. Spoon mixture into baked pie shell and place in refridgerator for 1 hour.  
5. Use the time to prepare pudding mix, but substitute the half and half for the milk called for on the package.  
6. Add the flavoring and spoon into pie shell on top of the chocolate mixture. 
7. Swirl whipped cream on top and garnish with chocolate curls. 
8. Sprinkle with fine chopped nuts or coconut if desired and enjoy.

Brocolli Beef Recipe

This one has the best of both my worlds,beef *and* broccoli 

I insist on trying this Chinese American Classic. Definitely an edible delight.

Ingredients

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For beef marination:

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce:

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Procedure

1. Stir together the beef marination ingredients in a container. Add beef slices and mix until coated. Marinate the beef,if possible leave in a refridgerator for a while for marination to sink in. The longer the better.
2. Stir together the sauce ingredients in a bowl of your choosing.
3. Cook the broccoli in boiling, salted water until tender, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan until a bead of water evaporates on contact. Add cooking oil and spread via swirling or a wooden spoon. Add the now marinated beef and immediately spread the beef out all over the surface of the pan in a single layer. Let the beef fry without flipping for 2 min. Flip the beef slices, add the garlic to the pan and fry for another 1 minute until the beef is brown.
5. Add the sauce and blanched broccoli (in that order) and bring to a boil. Pour in the previously dissolved cornstarch and cook, mix until the sauce boils and thickens which will take 40 seconds tops. 
6. Serve with accompaniments or eat as is! 

Beef Stroganoff

This I must try!

Ingredients

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
• 1/3 cup chopped shallots (can substitute onions)
• 1/2 pound cremini mushrooms, sliced
• Salt to taste
• Pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
• 1 cup of sour cream at room temperature

 Procedure

1. Melt 3 tablespoons of butter in a large pan on medium heat. Increase the heat to high and add the beef strips. The beef is to be cooked fast so the heat needs to be adequate for browning the meat but not too much so as not to burn the butter. Cook the beef in batches,do not 'crowd' the pan. Sprinkle salt and pepper while the beef is cooking. When both sides are browned, remove the beef to a container of choice and set aside. 
2.  In the same pan, reduce the heat to medium and add the shallots. Cook for about two minutes,ensuring they soak up what drips of the meat. Remove and place in the same container as the meat and set aside.
3. In the same pan, melt another 3 tablespoons of butter. Increase heat to medium and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon onto the mushrooms. 
4. You may want to add a tablespoon or two of water to thin the sauce before this.Reduce heat to low and add the sour cream to the mushrooms,stir in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste. 
5. Serve with rice or pasta or anything you please!

Barbecue Sauce

This makes about 2.5 cups of sauce. Enough for  4 racks of ribs or 15 chicken thighs.

Ingredients

• 2 cups tomato sauce or ketchup
• 1/2 cup apple juice
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 5 Tbsp butter
• 3 Tbsp paprika
• 2 Tbsp chili powder
• 1 Tbsp chipotle powder (optional)
• 4 finely chopped garlic cloves
• 1/2 medium onion, finely chopped
• Salt to taste
• Cayenne to taste

Procedure

Heat the butter in a cooking pot,medium heat,for about three minutes. Add the onion and saute (fry in little oil and a high amount of heat) until it begins to brown. Add the garlic and continue for another 2 minutes.

Pour in the remaining ingredients and stir. Simmer for 1.5 hours.

Beef Brisket

 

Ingredients

• 3 to 4 lbs of a brisket cut of beef
• 3/4 cup barbeque sauce
• 1/4 cup soy sauce
• 1 cup of water

Procedure

1. Preheat oven to 300ºF
2. Mix soy sauce, barbeque sauce and water. 
3. Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over the meat. Wrap the brisket in the aluminum foil and place it in a roasting pan. Bake for an hour for every pound of meat your making.

Brown Sugar BBQ Wings

 

Ingredients

 1 cup ketchup
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1 1/2 Tbsp yellow mustard
1 Tbsp cider vinegar
1/2 tsp black pepper
3 lb chicken drumettes

Procedure

 Your oven should be pre-heated to about 450 degrees


In a bowl, whisk brown sugar,mustard,Worcestershire, ketchup,pepper and vinegar. Add the chicken drumettes in half of the now made barbecue sauce. Set aside remaining half of the barbecue sauce for tossing on the cooked chicken

Line a pan with foil and place the dipped chicken on. Place in the oven that you pre-heated. Turn after twenty minutes and let bake for another twenty (total time,40 minutes) and serve with accompaniment of choice.



Another one for the edible delights records

Barbecued Buffalo Wings

 

Ingredients

• 3 pounds chicken wings
• Salt
• 2 Tbsp vegetable oil

 For the sauce:

• 1/2 cup (8 Tbsp or 1 stick) unsalted butter
• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Procedure

For the sauce, mix all of the ingredients in a pot set on moderate heat,mix until butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. Remember,the sauce should not boil and should remain in liquid state throughout the cooking process. If it starts solidifying, heat it up just enough to melt it, whisking through out the heating.

Using a "strong" chef's knife or poultry shears, cut off the wing tips and either discard or reserve . Use the knife or she to separate the drumettes from the flats (the join between the small drums and the rest of the wing).

Toss the wings with the vegetable oil and the salt,arrange in one layer on the grill set over low heat. Cook slowly, a slight sizzle throughout. Cover the grill and cook for half an hour.

Turn the wings and spread on the Buffalo wing sauce using a brush. Cover the grill and cook for another 30 minutes. Repeat the process, until the wings are cooked to your liking,'painting' them with the sauce with smaller intervals now (i.e 15 minute intervals instead of 30). Don't finish the sauce though! So you can toss the wings in the end!

Leave a comment below if you think this recipe is simply edible delight!

Scrambled Tofu

 

 I wrote about this in my previous article,as a substitute to scrambled eggs. Its simple and very basic. Try it out and tell me how it goes

Ingredients

• 1/2 yellow onion, diced
• 1/2 green bell pepper, diced
• 1 block tofu, drained and pressed
• 2 tbsp oil or margarine
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1/2 tsp turmeric (optional)

 

Procedure

Cook the tofu in little oil and high heat,add pepper and scallions and cook until tofu is brown.
Add tomatoes, turmeric,onion and garlic powder,mix until properly combined. Heat for about 6 minutes or until cooked.
Season with salt and/or pepper and top with cheese,vegan or regular prior to serving.

This is one of the most simple breakfast recipes I've met so far and a great substitute to eggs if you want to loose some weight.