Cola-Pineapple Glazed Ham

Recipe from Steamy Kitchen

Yield: 20 servings

Prep time: 15 minutes + 1½ hours for ham to stand

Cook time: 15 minutes per pound + 15 minutes to rest

Ingredients

1-1/2 pound bone-in ham with natural juices
2-1/2 cups grape juice, divided
2-1/2 cups cola, divided
1 can (20 oz) sliced pineapple
2 cups brown sugar

Instructions

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees. Set the rack at the lowest position.

Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan.

Pour 1-1/2 cups of the cola and 1-1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2-3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees. Turn the oven to 425
degrees . Brush the ham with about ¼ of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

Snickerdoodle Blondie Bars

Recipe from Baked By Rachel

Yield: 12 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

Dough

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1-1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 teaspoons baking powder

1-1/2 teaspoons cinnamon

2-1/2 cups all-purpose flour

Topping

1/4 cup granulated sugar

1-1/2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees. Line a 9x13-inch baking sheet with parchment paper. Lightly grease exposed pan and parchment paper.

In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by the remaining ingredients. Mix until smooth and no streaks remain.

Lightly grease hands, press mixture into an even layer in prepare baking pan.

Mix the topping ingredients in a small bowl, then sprinkle onto the dough.

Bake for 25 to 30 minutes.

Cool before slicing.

Chicken with 40 Cloves of Garlic

Recipe from Table for Two

Yield: 4 servings

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients

2-1/2 pounds chicken thighs, skin on

1 tablespoon butter

2 tablespoons. olive oil

40 cloves of garlic, peeled

1-1/2 cups white wine

2 teaspoons dried thyme

2 tablespoons all-purpose flour

2 tablespoons dark brown sugar, packed

2 tablespoons heavy cream

Instructions

Pat the chicken dry on both sides with paper towels. Season with salt and pepper.

Melt the butter in a large Dutch oven over medium-high heat. Add the chicken, skin-side down to the pan. Do it in batches so you don't overcrowd the pan. Brown the chicken for 5 minutes on one side, flip then cook for another 5 minutes. Remove the chicken to a large bowl and repeat until all chicken has cooked.

Once all the chicken has browned, lower the heat then add the olive oil and all the garlic and sauté the garlic for 5 to 10 minutes until golden. Stir constantly otherwise the garlic will burn.

Add the wine, turn up the heat, and using a wooden spoon, scrape the bottom of the pan to get up the browned bits. 

Return the chicken to the pot, with the liquid that has accumulated at the bottom of the bowl. Sprinkle the thyme over top, cover and simmer for 30 minutes.

After 30 minutes, remove the chicken and place on a plate.

In a small bowl, whisk together flour and ½ cup of the liquid from the pan. Pour back into the pan and whisk until the liquid thickens. Finally, whisk in the dark brown sugar and heavy cream. Turn off the heat and season with additional salt and pepper, to taste.

Spoon sauce mixture and garlic over the plated chicken.

Korean Steak

Recipe from Andrew Carmellini

Yield:  4 servings

Prep time:

Cook time:

Ingredients

1 cup soy sauce

1 cup Coca-Cola

1/4 cup sesame oil

1/4 cup hoisin sauce

4 cloves garlic, chopped

4 green onions, minced

2 bone-in rib-eye steaks (2-1/2 pounds each)

Instructions

In a small bowl, whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and green onions, and whisk well.

To marinate, put the steaks in a large deep dish and pour the marinade over them. Cover the dish tightly with tin foil and put it in the fridge. Or, pour the marinade into a gallon plastic bag, put in the steaks, seal the bag, and shake them around until they’re coated in the marinade. The steaks should marinate in the fridge for exactly 12 hours.

Pull the steaks out of the marinade, pile them on a plate, and let them come up to room temperature (about 20 to 30 minutes).

Turn the broiler on high. Put the steaks on a rack set over a rimmed baking sheet, place the baking sheet on the middle or middle-high rack, and broil the steaks for about 6 minutes per side. The steak is done when the meat springs back to the touch (if using meat thermometer, the internal temperature should be 115 degrees).

Let the meat rest for 5 minutes; then slice.

Starbucks Classic Coffee Cake

Recipe from Top Secret Recipes

Yield: 12 servings

Prep time: 20 minutes

Cook time: 50 minutes

Ingredients

Topping
1 cup all-purpose flour
1 cup packed light brown sugar
1-1/4 teaspoons ground cinnamon
1/2 cup butter (1 stick), softened

Cinnamon sugar
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon

Cake
3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk

Instructions

Preheat the oven to 325 degrees.

Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.

Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.

In a large bowl, cream together the butter, 1/3 cup packed light brown sugar, and the granulated sugar with an electric mixer for 1 minute. Add the eggs, oil, and vanilla and mix until fluffy.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Combine this dry mixture with the bowl of moist ingredients. Add the buttermilk and milk and mix well.

Spoon half of the batter into a 9x13-inch baking pan that has been buttered and dusted with a light coating of flour. 

Sprinkle the cinnamon sugar over the batter and pat it down into the batter. Spread the rest of the batter over the crumb topping. You may have to moisten your hands with warm water or coat them with a little oil to move the batter around so that it spreads out to the edges of the pan.

Sprinkle the topping over the batter, making sure that the topping evenly covers all of the batter.

Bake the cake for 50 to 55 minutes, or until the edges just begin to turn light brown. Cool and slice.

Thai Curry Puff

Adapted from Rasa Malaysia

Yield:

Prep time: 20 minutes
Cook time: 15 minutes


Ingredients

Filling
5 tablespoons oil
1 medium red onion, finely chopped
1/2 teaspoon kurma powder or chicken curry powder

2 teaspoons meat or chicken curry powder

1 teaspoon chili powder
½ teaspoon turmeric powder

1/2 cup of finely diced chicken breast meat

2 large potatoes, boiled and finely diced

1-1/2 teaspoon sugar

1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry
1 lb plain flour

5 oz margarine or shortening

3/4 cup water

1/2 teaspoon of salt
1 egg (if baking the puffs)


Instructions

Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes. Cut the dough into circles, 3 inches in diameter. Fold pastry over to make a half circle and crimp at edges.

Either deep fry in hot oil until golden, or if baking, brush the puffs with a beaten egg and bake at 375 degrees for 10 minutes or until golden brown.



 
Notes

Use frozen puff pastry sheets instead of making the pastry.

Spicy Meaty Lasagna

Recipe from Table for Two

Yield: 8 servings

Prep time: 30 minutes
Cook time: 35 minutes


Ingredients

12 lasagna pasta noodles
1 pound spicy pork sausage
1/2 pound ground beef
1 large onion, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
24 oz marinara sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
15 oz part-skim ricotta
1 large egg
2 cups whole milk mozzarella


Instructions

Bring a large pot of water to a boil and cook the lasagna noodles to al dente according to the instructions on the package. After pasta has cooked, place into a large bowl of cold water. Set aside.

In a large skillet over medium-high heat, brown and crumble/break the sausage and ground beef with a spatula. Once meat has cooked through, add onion and garlic. Cook until onion has softened, about 5 minutes. Stir in the diced tomatoes. Remove skillet from heat and set aside.

Preheat oven to 375 degrees and lightly grease a 9x13-inch oven-safe casserole dish. Set aside.
In a medium bowl, stir together marinara sauce, dried oregano, dried basil, crushed red pepper flakes, salt, and pepper.

In a small bowl, whisk together ricotta and egg. Set aside.

To assemble your lasagna, remove the lasagna noodles from the water and pat them dry.

Add a thin layer of marinara sauce at the bottom of the casserole dish, then place 3 lasagna noodles on top. Spread a thin layer of the ricotta on the noodles, top with a layer of marina sauce and then add a layer of the meat mixture on top. Sprinkle ⅓ of the mozzarella cheese on top of the meat mixture. Repeat the layers 2 more times, ending with the cheese layer sprinkled on top.

Lightly spray the bottom side of the foil and cover casserole tightly with foil.

Bake for 25 minutes then remove foil and bake for another 10 minutes.

Fudgy Biscoff Swirl Brownies

Recipe from Table for Two

Yield: 24 brownies

Prep time: 15 minutes
Cook time: 40 minutes


Ingredients

1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 cups dark or milk, or semi-sweet chocolate chips
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1/2 to 1 cup creamy Biscoff spread


Instructions

Preheat oven to 325 degrees and line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving at least a 1-inch overhang on the sides. Spray with cooking spray.

Place brown sugar and granulated sugar into the bowl of the mixer and set aside.

Melt chocolate and butter over low heat or you can do this in the microwave at 30-second increments.
Remove from heat and pour into the bowl of your mixer with the sugars and begin mixing on low.

Add eggs, vanilla, and salt.

Add flour, ½ cup at a time, and mix until fully incorporated.

Pour batter into prepared pan.

In a microwave-safe bowl, add Biscoff and microwave for 15 to 30 seconds.

Pour over the pan in 3 strips lengthwise. Run a butter knife through the batter the opposite direction (width-wise) to create swirls.

Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.

Cold Brew Coffee

Recipe from Table for Two

Yield:

Prep time:
Cook time: 12 hours


Ingredients
1 bag (12 oz) of ground coffee
10-1/2 cups of room temperature water


Instructions

Coffee concentrate

Pour the coffee grounds into a large plastic container with a lid.

Fill the plastic container with water and stir the coffee grounds around with a spoon until all grounds are moistened.

Place lid on the plastic container and pop into the refrigerator overnight.

After the overnight process, place a layer of cheese cloth over a fine-mesh strainer. Place the strainer over another large plastic container with a lid.

Gently and SLOWLY pour the coffee over the strainer. If it becomes too full, stop and let it drain before continuing.

Keep pouring until all the coffee liquid has passed through the strainer and you're left with coffee grounds. You can also gently press the coffee grounds in the strainer with the back of a spoon to squeeze out more liquid.

Store in the fridge for up to three months.


To serve

Fill a 16-ounce cold drink tumbler with ice. Fill half the tumbler with the coffee concentrate and just under a half of the rest of the tumbler with cold water. Add sugar and milk as needed.

Honey Butter Rolls

Recipe from Table for Two

Yield: 12 rolls

Prep time: 2 hours 30 minutes

Cook time: 25 minutes

Ingredients

3/4 cup milk, heated to 115 degrees Fahrenheit

2-1/4 teaspoons (or one 1/4 oz envelope) active dry yeast

1/2 teaspoongranulated sugar

¼ cup unsalted butter, melted

3 cups bread flour

1 teaspoon salt

2 eggs

For the tops of the rolls:

1-1/2 tablespoons butter, melted

1 teaspoon honey

Instructions

In a 2-cup measuring cup, add warm milk, yeast and sugar. Stir gently with a spoon, then let sit for 5 minutes. The mixture should be bubbly and poofy after 5 minutes. If it isn't, the yeast didn't proof. Dump it out and start over.

In the bowl of a stand mixer, add melted butter, bread flour, salt, and eggs. Mix together with the paddle attachment until just combined then add the milk-yeast mixture. Switch to the dough hook attachment and continue to knead the dough for 5 to 7 minutes until the dough pulls away from the sides of the bowl and forms a nice, smooth, and elastic ball.

Lightly grease a large bowl and gently flip the dough around to cover with grease. Cover with plastic wrap and place in a dark, warm place for about an hour, or until dough has doubled in size.

After the dough has doubled in size, punch the dough down and divide the dough into 4 equal pieces. Divide those 4 pieces into 3 equal pieces and form into balls and place into a 9-inch pie dish, about 1-inch apart from each other. Cover with plastic wrap and let rise again for 30 to 45 minutes.

Preheat oven to 375 degrees. Mix together the ingredients for the glaze and using a pastry brush, brush the glaze on top of each roll.

Bake for 20 to 25 minutes, or until the tops are golden brown.

Honey Mustard and Onion Pretzels

Recipe from Table for Two

Yield: 6 to 8 cups

Prep time: 5 minutes
Cook time: 30 minutes

Ingredients

12 oz. sourdough hard pretzels
2/3 cup vegetable oil
3 tablespoons honey
2 tablespoons yellow mustard
1 teaspoon onion powder


Instructions

Preheat oven to 275 degrees and line a large baking sheet with silicone baking mats or parchment paper.

In a large bowl, whisk together vegetable oil, honey, yellow mustard, and onion powder.

Smash the sourdough hard pretzels into bite-size pieces.

Pour the pretzels into the mixture and toss well to coat every piece.

Pour the pretzels onto the baking sheet and spread them out in an even layer.

Bake for 30 minutes, tossing/turning the pieces halfway through baking.

Remove from oven, let cool, then store in an airtight container.

Chicken Fried Rice

Recipe from Table for Two

Yield: 4 to 6 servings

Prep time: 10 minutes
Cook time: 20 minutes


Ingredients

2 large chicken breasts, diced into 2-inch cubes
2 teaspoons vegetable oil
1/2 large onion, diced
3 cloves of garlic, minced
1-1/2 cup frozen mixed vegetables, thawed
3 large eggs
3 cups cooked white rice
2/3 cup low-sodium soy sauce


Instructions

In a large skillet, brown diced chicken on both sides and until chicken is cooked through. Remove from skillet and set aside.

In the same skillet, add vegetable oil over medium-high heat. When oil is hot, add onion and garlic. Cook until softened and fragrant, 3 to 5 minutes.

Add the frozen mixed vegetables and cook until warmed through then add the eggs, breaking them apart like scrambled eggs in the skillet. Turn heat to medium-low and add the cooked chicken.

Add the cooked white rice and break it apart while stirring in the skillet.

Add the soy sauce over the rice and continue to toss until all the rice and ingredients are combined.

Asian Ramen Salad

Recipe from Table for Two

Yield: 8 to 10 servings

Prep time: 10 minutes
Cook time: 2 hours


Ingredients

1 bag (16 oz) coleslaw mix
1 cup sunflower seeds
1 cup sliced almonds
2 bags (3 oz each) ramen
5 stalks of scallions, sliced
3/4 cup vegetable oil
1/3 cup white vinegar1/2 cup granulated sugar


Instructions

In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions.

In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together.

Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.

Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.

Broccoli Quinoa Casserole

Recipe from Damn Delicious

Yield: 8 servings

Prep time: 10 minutes
Cook time: 20 minutes


Ingredients

1 cup quinoa
1 head broccoli, cut into florets and finely chopped
2 tablespoon olive oil, divided
1/3 cup panko
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk
1-1/2 cups shredded cheddar cheese, divided
1/3 cup Greek yogurt


Instructions

Preheat oven to 350 degrees. Lightly oil an 9x13-inch baking dish or coat with nonstick spray.

In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.

Heat 1 tablespoon olive in a large skillet over medium high heat. Add panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.

Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3 to 4 minutes per side. Let cool before dicing into bite-size pieces; set aside.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3 to 4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.

Spread broccoli mixture into the prepared baking dish; sprinkle with remaining ½ cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.

Sprinkle with panko if desired and serve immediately.

Mocha Pistachio Cookies

Recipe from Table for Two

Yield: 3 dozen cookies

Prep time: 10 minutes
Cook time: 13 minutes

 
Ingredients

1-1/2 cup (3 sticks) unsalted butter, softened
1-1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
4 teaspoons vanilla extract
2 cups all-purpose flour
2 cups bread flour (or all-purpost flour)
4 teaspoon cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-1/2 tablespoon coffee grounds (fine or coarse)
1 cup shelled pistachios, roughly chopped


Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.

Using a electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2 minutes until light and fluffy. Add in the eggs and vanilla extract and beat for 2 more minutes.

Slowly add in the flour mixture and mix to blend.

Using a spatula, fold in the chopped pistachios.

Bake for 11 to 13 minutes until cookies are just golden brown around the edges, rotating baking sheets halfway through.

Let cool for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely.

Crispy Baked Ginger-Soy Chicken Wings

Adapted from Bon Appetit

Yield: 6 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

Chicken
2 to 3 lbs chicken wings, tips removed, drummettes and wings separated
1 tablespoon vegetable oil
1/2 tablespoon kosher salt
14 teaspoon freshly ground black pepper
  
Ginger-soy glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
2 1-inch piece of ginger, peeled and sliced
1/4 cup water


Instructions

Preheat the oven to 400 degrees. Prepare baking sheets with foil and a wire rack.

In a large bowl, place the chicken wings, oil, salt and pepper and toss to coat.

Spread wings out in a single layer and bake for 40 to 50 minutes, until chicken is cooked through and skin is crispy.

While the wings are baking, add the glaze ingredients in a small saucepan and bring to a boil. Stir constantly to dissolve honey.

Reduce heat to low; simmer, stirring occasionally until the mixture is reduced to ¼ cup, about 7 to 8 minutes.

Strain into a medium bowl and let sit for 15 minutes to thicken slightly and cool.

Toss the wings in the bowl with the prepared sauce and serve immediately.


Notes

Sauce can prepared 5 days in advance; cover and chill to store and warm before using.

Garlic Knots

Recipe from Rasa Malaysia
Yield:

Prep time: 15 minutes
Cook time: 10 minutes


Ingredients

2 lbs store-bought pizza dough, thawed at room temperature

All-purpose flour, for rolling out dough

1 tablespoon olive oil

3 tablespoons unsalted butter

2 cloves garlic

1 tablespoon finely chopped Italian flat leaf parsley

Salt


Instructions

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Divide the dough in half, keeping half covered under a kitchen towel. Roll out the other half on a lightly floured surface with a rolling pin, creating a 10-inch square.

Cut the 10-inch square in half to form two rectangles. Cut each rectangle into 12 strips (the cuts should be made so that the strips are shorter and thicker, rather than longer and thinner).

Tie each strip into a knot and then arrange the knots on the lined baking sheets. Cover them with a kitchen towel while you repeat the rolling, cutting and tying process with the second half of the dough.

Bake the knots for 5 minutes, then rotate the baking sheet and bake an additional 5 minutes or until golden brown and fully cooked.

While knots bake, grate the garlic cloves using a microplane and combine with olive oil and butter in a small sauce pan over low heat. Cook just until butter has melted and mixture is warmed. Remove from heat and stir in chopped parsley.

Immediately after baking, brush the baked knots with the garlic mixture and sprinkle with kosher salt.

Lemon Poppy Seed Muffins

Recipe from Mix & Match Mama

Yield: 12 muffins / 24 cupcake-size muffins

Prep time: 15 minutes
Cook time: 20 minutes


Ingredients

1 box white cake mix
1 small box lemon pudding
2 tablespoons poppy seeds
3 eggs
1-1/4 cup water
1/3 cup veggie oil


Instructions

Preheat oven to 350 degrees.

Line two 12 cup muffin tins with liners. In a large mixing bowl stir together cake mix, pudding mix and poppy seeds. In a separate bowl, blend together with an electric mixer, eggs, water and oil.

Slowly add the wet ingredients into your dry ingredients and stir together with a spoon. Fill muffin tins with batter and bake 18 to 20 minutes or until toothpick inserted in the middle comes out clean.

Let muffins rest in pan about 5 minutes before removing.

Chili’s Chili Queso

Recipe from Top Secret Recipes

Yield: 10 servings

Prep time: 5 minutes
Cook time: 30 minutes


Ingredients

1 box (16 oz) Velveeta cheese

1 can (15 oz) Hormel chili (no beans)

1 cup milk

4 teaspoons chili powder

2 teaspoons paprika

1 tablespoon lime juice
1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin


Instructions

Cut the Velveeta into cubes.

Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.

Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes.

Chorizo Pimento Cheese Dip

Recipe from Table for Two

Yield: 14 servings

Prep time: 5 minutes
Cook time: 15 minutes


Ingredients

1 lb fresh chorizo sausage, casings removed
1 container (16 oz) pimento cheese
2 cups salsa


Instructions

In a 12-inch cast iron skillet, cook the chorizo, breaking it up with a wooden spoon into small pieces.

Cook for 6 to 8 minutes or until browned. Spoon off the fat/grease if needed.

Stir in the pimento cheese and salsa over low heat until the cheese is melted and everything is combined well and heated through.

Ginger Soy Sesame Fish in a Pouch

Recipe from Table for Two

Yield: 2 servings

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

2 fresh white fish filets (cod, halibut, your favorite)

4 teaspoons sesame oil, divided

2 tablespoons soy sauce

20 thin slices of ginger root

1 scallion, chopped

Salt and pepper

Instructions

Preheat oven to 375 degrees.

Prepare two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.

Place one fish filet in the middle of one sheet of foil.

Drizzle 2 teaspoons of sesame oil on top and gently rub it all over the fish on both sides. Drizzle 1 tablespoon of soy sauce on top then add 10 slices of ginger, half the chopped scallions and season with salt and pepper.

Bring up the two long sides of the aluminum foil to a tent then roll down while bringing the two other sides up so the liquid doesn't drip out, making a little pouch/packet.

Repeat with the other filet.

Place both foil packets on a baking sheet and bake fish for 10  to 15 minutes or until fish is cooked through and flaky.

Carefully unwrap the fish from the package.

Notes

If using frozen fish filets, thaw first.

Olive Garden Fat-Free Italian Salad Dressing

Recipe from Top Secret Recipes

Yield: 1-1/3 cups / 12 servings

Prep time: 5 minutes

Cook time: 20 minutes + 2 hours to chill

Ingredients

2/3 cup water

1-1/2 tablespoons dry pectin

1/2 cup white vinegar

1/4 cup corn syrup

1-1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon minced garlic (1 clove)

1/4 teaspoon dried parsley flakes

1/4 cup egg substitute

2-1/2 tablespoons grated Romano cheese

Instructions

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat. Stir often until the mixture beings to boil, then remove the pain from the heat. Cool for 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour into a sealed container and chill for at least 2 hours.

Taiwanese Braised Pork Rice (Ro Zao Fan)

Adapted from Table for Two and Why Food is So Good

Yield: 4 servings

Prep time:

Cook time:

Ingredients

1 lb of ground pork, or 1/2 lb ground pork and 1/2 lb pork belly (cut into cubes)
1/2 cup of fried shallots
2 tablespoons shaoxing or rice wine
1.5 teaspoons brown or white sugar, or ½ tablespoon rock sugar
1/4 teaspoon white pepper
1/4 cup soy sauce
Pinch of salt
3 cups of water
2 to 4 medium boiled eggs, peeled

Instructions

Cook the pork, then add the shallots and rice wine. Stir, then add the sugar, white pepper and soy sauce.

Add 3 cups of water, or enough to barely cover the pork. Bring to a boil and simmer on low for 30 to 45 minutes, or longer, depending on the cut of meat. The meat should be very tender. Add a pinch of salt if needed.

Add the eggs and cook for 5 minutes.

Notes

For eggs with more flavor, add while the pork is still simmering.

If using fresh shallots, fry 1 cup of sliced fresh shallots in 1/4 cup canola oil until they are a deep golden brown. Drain and set aside until needed.

Little Caesar’s Crazy Bread & Crazy Sauce

Recipe from Top Secret Recipes

Yield: 8 pieces / 4 servings

Prep time:

Cook time:

Ingredients

Crazy bread

1 package (10 oz) Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Grated parmesan cheese for topping

Crazy sauce

1 can (15 oz) tomato puree

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon ground thyme

Instructions

Crazy bread

Preheat the oven to 425 degrees.

Unroll the dough on a cutting board

Cut the dough in half down the middle, then cut each of those halves vertically in half, and half once more so there are 8 even strips of dough.

Carefully place each strip on a lightly greased baking sheet and back for 6 to 8 minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave for 15 to 20 seconds), then add the garlic salt and stir until it dissolves. Set aside.

Remove the breadsticks from the over and spread a coating of garlic butter over each piece.

Sprinkle a generous amount of parmesan cheese on each breadstick.

Crazy sauce

Combine all the ingredients in an uncovered saucepan over medium heat.

When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.

Remove the sauce from the heat and let it cool slightly before serving.

Notes

Store sauce in tightly sealed container in the refrigerator for up to 3 or 4 weeks.

Korean Braised Short Ribs (Kalbi Jjim)

Recipe from Week of Menus

Yield: 4 servings

Prep time:

Cook time:

Ingredients

2-1/2 to 3-1/2 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks

1 potato cut into 2 inch chunks
1 large onion, cut into chunks

1 cup rice cake

Instructions

Drain the blood by soaking the short ribs in cold water. Place beef  into a large pot and cover completely with cold water. Let  sit for 45 minutes to an hour.

Drain the water.

Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.

Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.

Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.

In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.

Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato, and rice cakes.

Continue cooking, stirring occasionally, until the vegetables and rice cakes are fully cooked, about 15 more minutes.

Roasted Parmesan Potatoes

Recipe from Table for Two

Yield: 2 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

4 medium red potatoes, cut in quarters
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Pepper, to taste
Olive oil


Instructions

Preheat oven to 400 degrees.

Place the potatoes in a medium bowl, and drizzle with olive oil. 

Add in the Italian seasoning, garlic powder, salt, cheese, and pepper, and toss until potatoes are evenly coated.

Pour the potatoes onto a baking sheet and spread out in a single layer.

Bake for 30 to 45 minutes or until potatoes are soft and cooked through, moving around the potatoes halfway through the baking time.

Sprinkle additional cheese on top before serving if desired.

Momofuku Kirby Cucumber Pickle

Recipe from Chow

Yield: 3 cups

Prep time: 5 minutes
Cook time: 1 hour pickling time


Ingredients

4 medium kirby cucumbers
2 tablespoons + 1 teaspoon granulated sugar
1 tablespoon kosher salt


Instructions
 
Cut the cucumber into¼-inch slices and place in a large bowl.

Add the sugar and salt and stir to combine.

Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour.






Notes

Can be kept in refrigerator for up to one month.

Chinese Chicken Soup

Recipe adapted  from Steamy Kitchen
 
Yield: 4 servings

Prep time: 10 minutes
Cook time: 2 hours



Ingredients

3-lb organic chicken, or 3 lbs of chicken pieces

5 stalks green onion, cut into 3" pieces

 2" piece of ginger, cut into rounds
4 garlic cloves, peeled

2 carrots, cut into large chunks

2 stalks celery, cut into large chunks

Salt


Instructions

Cut up the chicken into 2" to 3" pieces.

Boil 1 quart of water in a large stockpot. Add the chicken pieces and boil for 5 minutes.

Empty contents of the entire stockpot into the strainer. Wash the stockpot and get rid of any scum that clings to sides. Rinse the chicken pieces and return to the stockpot. Refill stockpot with 1-1/2 quarts cold water.

Add remaining ingredients to stockpot. Bring to barely a boil and immediately turn down the heat to low. Simmer for 1-1/2 hours, never letting the stock bubble and boil. Periodically check the stockpot and remove any scum on surface. Strain and return stock to the stockpot. Discard ginger and green onions. Shred the chicken meat and return the chicken and vegetables to the stockpot.

Add 1 teaspoon salt. Taste, adjust salt as needed.



 
Notes

Discard vegetables with ginger and green onions and add additional carrots and celery when returning chicken to stockpot.