1 envelope yeast (2 1/4 t)
½ cup lukewarm water
1 tsp salt
1 ½ to 2 cups flour
1 Tbsp olive oil
Dissolve yeast in water. Add salt and flour. Knead on floured work surface until you have a smooth and shiny dough.
Place in a large bowl that has been greased with olive oil. Cover with towel, let rise for 2 to 3 hours.
Punch down dough, stretch and pull to fit pizza pan that has been greased with olive oil. Add toppings. Bake at 450° for 20 minutes or until done.
1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying
Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.
Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.
When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.
Serve with celery sticks on the side.
Serves 6 to 8
Adapted from Good Eats to use rosemary instead of thyme, since I don’t like thyme. I prefer dark meat and hate cutting up chickens, so I use all thighs instead of a whole chicken. The original recipe says to bake for 1.5h but that came out a little dry for my taste.
1 10-12 chicken thighs, bone-in, skin on.
1/2 cup plus 2 tablespoons olive oil
2-3 sprigs rosemary
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, rosemary, and garlic cloves. Cover and bake for 1 hour.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
http://www.make-stuff.com/hollidays/gingerbread_ornaments.html
3 tabs. shortening
1/2 cup sugar
1/2 cup molasses
1 teas. baking soda
3/4 cup water
3 1/2 cups flour
1 teaspoon of cloves, ginger and cinnamon
Preheat oven to 350 degrees. Beat shortening and sugar together until light and fluffy, stir in molasses. Sift the dry ingredients together. Stir them into shortening mixture in 3 parts alternating with a 1/4 cup of water each time. Dough will be stiff. Refrigerate overnight.
Cut dough into 3 pieces. Knead to warm dough slightly, then roll each piece out about 1/4 inch thick. Cut cookie out with a gingerbread pattern of your choice.
Use a drinking straw to punch hole in center if ornament will be hanging. Place cookies on cookie sheet and bake 20 minutes, turn oven off and let cool in oven.
Remove from cookie sheet and place on rack to dry for about 3 days to totally harden. These cookies are purely for decorative purposes and not to be eaten. If you wish you can seal cookies with 3 coats of clear acrylic and decorate with colorful acrylic pains when dry.
6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil*
*Cook’s Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
3 qt water
1lb split peas, rinsed
1 large onion, chopped
1 cube bullion (I did some stock instead of water and bullion)
1/2 tsp garlic powder (I used a few whole cloves)
1/2 tsp dried oregano
bay leaf
pepper
1.5-2c diced carrot
1-1.5c diced celery
1-2lb ham steak/shank/whatever you’ve got, diced
I usually put the water and peas in, then start dicing everything and adding it
Bring the cooker up to pressure under high heat, reduce heat to medium
It takes about 20 minutes, when it starts to foam from the vent, it’s done – don’t let it explode
3/4 lb medium mushrooms (cremini), brushed clean
4 T butter
3 T minced onion (half one small)
1 clove garlic, mashed or pressed
1/4 lb lean ground pork or turkey
salt
fresh ground pepper
3 T bread crumbs
1/2 t brandy, preferably Spanish brandy or Cognac
1 T minced parsley
1 T chopped pine nuts
Separate the mushroom stems and chop finely. Heat butter in medium skillet and saute the onions and garlic slowly until the onion is wilted. Add the meat, salt and pepper and cook until the meat loses its color. Add mushroom stems and cook 3 minutes more. Turn off the heat and stir in the bread brumbs, brandy, parsley, pine nuts, and more seasoning if necessary (it should be very well seasoned).
Pile this mixture into the mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Microplane parmesan cheese over the tops. [May be prepared ahead] Bake at 350F for 15-20 minutes, until mushrooms are cooked and cheese is melted.
This recipe really lets the pumpkin flavor come through without drowning it in “pumpkin pie spices”. The crust is the only spiced component to the cake.
4.25 oz. gingersnap cookies (about 17 two inch cookies) broken into pieces
2 oz (1/2 c.) pecans
1 T. Sugar
2 pinches salt
.5 t. cinnamon
4 T. melted butter
1 c. pumpkin purée, canned or fresh (run through food processor if stringy)
1 c. sugar
2 c. heavy cream, chilled
1 lb. cream cheese, softened
2 large eggs
2 large egg yolks
24 pecan halves, toasted
Heat the oven to 350 F.
Line a 9″ cake pan with parchment.
In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon until the cookies become fine crumbs, about 20 sec.
Add the butter and pulse about 10 times, just until incorporated.
Press the mixture into the pan, flattening and pressing up the sides with a flat-bottomed, straight-sided drinking glass.
In a small saucepan, combine the pumpkin and sugar.
Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 min.
Turn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 min.
Using a stand mixer w/ wire whisk, beat pumpkin.
Add the softened cream cheese and beat until smooth.
Add the eggs and yolks.
With mixer running, add chilled cream.
Pour the batter into the prepared pan.
Place cake pan in a roasting pan, add hot tap water to come half way up the cake pan.
Bake the cheesecake at 350 F for 1 hour.
Turn off the oven without opening the door and let the cheesecake cool for 1 hour.
Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour.
Cover the pan with plastic wrap and refrigerate for at least 6 hours.
Garnish with pecans before serving.
Serve with whipped cream.
From Good Eats
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.
INGREDIENTS
3 tablespoons cornstarch
1 tablespoon ground cinnamon
12 ounces unsweetened apple juice concentrate
6 cups thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
