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1 cup heavy whipping cream
3 egg yolks
3 Tablespoons sugar
1 teaspoon vanilla extract
1 pinch sea salt
5 teaspoons of sugar (for caramelizing)
Water for water bath
Preheat oven to 350 f or 170 c. Boil a medium pot of water. Prepare a 8 x 8 baking dish by adding 2 ramekins that holds up to 8 ounces each like these.
Whisk egg yolks in a large bowl. In a large measuring cup add everything EXCEPT the 5 teaspoons of sugar. Whisk well. Pour cream mixture into the egg yolks and mix until smooth.
Pour mixture evenly into two ramekins. Carefully pour boiling water 1/2 way up the side of the ramekins.
Place in oven and bake for 35-40 minutes. Check after 30 minutes because you don't want to over cook these. You're looking for a light golden color, movement in the middle and set edges.
Remove from oven.
Remove desserts from water bath with heat proof gloves or oven mitts being mindful not to splash hot water on yourself or in your desserts.
Let cool on a cooling rack for 2 hours, then cover with plastic wrap and refrigerate for 4 hours. Remove from refrigerator and remove plastic wrap.
Sprinkle half the remaining sugar evenly over each dessert. Using a kitchen torch brown the top of creme brulee to your desired color.
If broiling place 4 inches under the broiler and watch it carefully for 3 or 4 minutes to your desired color.
Also, for broiling try light brown sugar instead of regular sugar. Enjoy right away.
Turn the heat to medium and bring potatoes to a boil. Reduce heat back to medium low and cook potatoes for 20 minutes or until just done.
Drain potatoes in colander. Leave potatoes in the colander to let off steam. Return the pot you cooked the potatoes in back to the stove over low heat. Add the butter, milk and cream to pot and warm them up.
Add potatoes to a large bowl, pour in a little of the warm milk mixture and start mashing with a folk. Using a hand mixer on low start adding more of the warm milk mixture until you have the consistency you want. Don't over mix though. Serve right away. Enjoy.
1 pound Ground beef
14 ounces canned crushed tomatoes
1 onion, chopped
2 Tablespoons flour
1 Tablespoon ancho chili powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ground sage
¼ teaspoon pepper
10 Flour or corn tortillas
2 cups water
14 oz canned crushed tomatoes
½ cup flour
1/3 cup of butter
3 cloves garlic, chopped
3 cloves roasted garlic, chopped
1 Tablespoon ancho chili powder
1 teaspoon ground Sage
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 cup mild cheddar cheese, shredded
1 cup pepper Jack cheese, shredded
1 jalapeno, sliced
6 cherry tomatoes, halved
Brown ground beef in pan over medium low heat. Drain beef. Add filling seasonings and stir and cook for about 1 minutes.
Add in crushed tomatoes and mix well. Cover pan, reduce heat to low and simmer for 15 minutes.
Melt butter in a saucepan over medium heat. Once butter is almost completely melted add the garlic, roasted garlic, salt and pepper to pan.
Add flour and whisk butter and flour together. Slowly pour in the water.
Cook and whisk until the sauce starts to thicken. Next add crushed tomatoes, and rest of the sauce seasonings.
Reduce heat to low and whisk and cook for 2 or 3 minutes. Check for seasonings, add a bit more salt if needed.
Putting It All Together
Remove from heat. Warm tortillas in microwave a few seconds to softened them.
Put a thin layer of sauce in the bottom of a 13x9 baking dish.
Add some meat mixture, and a sprinkle of each type of cheese to one end of a warm tortilla. Don't over stuff. Roll the tortilla up and place seem side down in baking dish. They don't have to look perfect.
Pour remaining sauce over filled tortillas and cover with aluminum foil. Bake enchiladas in preheated 350 degree Fahrenheit oven for 40 minutes.
Remove foil and sprinkle on remaining cheese and bake until cheese melts.
Add jalapeno and tomatoes on top. Serve right away. Enjoy.
Instant Pot BBQ Ribs
1 rack of baby back ribs (cleaned, trimmed, cut into 2 rib pieces)
1 cup ketchup
½ cup water
¼ cup molasses
1 onion chopped
2 Tablespoons Brown Sugar
2 Tablespoon of cider vinegar
1 ½ Tablespoons Sweet Paprika
1 ½ Tablespoons Smoked Paprika
1 ½ Tablespoon vegetable oil
1 Tablespoon of liquid smoke
2 teaspoons chili power
¼ teaspoon cayenne pepper
2 teaspoons roasted minced garlic
Add brown sugar, sweet paprika, smoked paprika, chili powder, and cayenne pepper to a bowl and mix well with a folk. Remove half of this mix to a zip top bag for next time.
Rub the rest over ribs making sure to get all sides and nooks and crannies.
Turn Pressure Cooker to saute setting.
Add oil and onions. Stir and cook until onions are translucent.
Add water, ketchup, molasses, roasted garlic, cider vinegar and liquid smoke to cooker and stir and cook for a couple of minutes.
Remove about a cup of sauce from pressure cooker with a ladle. Add rib pieces up the sides of the cooker. Pour sauce over each rib piece.
Add top to pressure cooker and cook on high pressure for 30 minutes. Prepare a baking pan with aluminum foil sprayed with cooking oil. When steam has been released open cooker and remove the ribs to prepared foil with tongs. Turn setting on cooker to saute and stir and cook until sauce is reduced by half.
When sauce is reduced remove to bowl. Brush sauce on both sides of ribs and broil ribs using the broiler in your oven until the sauce starts to caramelize, flip and brush on more sauce. Do this a few times to build up a nice layer of sauce. This should only take a couple of minutes.
There will be lots of sauce left over for those of you who like it saucy. Enjoy.
These are creamy, smooth and perfect for the summer. Y'all if you like Nutella, easy to make stuff and popsicles it's a win win win situation.
Makes 4-8 depending on your molds
¾ cup whole milk
¼ cup heavy whipping cream
¼ cup of Nutella
1 Tablespoon + 1 teaspoon sugar
1/8 teaspoon salt
Mix all stuff together in a blender. Poor into popsicle molds and freeze completely, about five hours. Enjoy.
Jelly Donut Recipe
2 cups Flour
½ cup Sugar (for dipping)
¼ cup water, warm
¼ cup whole milk, room temperature
3-4 Tablespoons Jelly, jam or fruit spread
2 1/2 Tablespoons (for dough)
2 ½ Tablespoons butter, room temperature
1 ½ egg yolk (save the egg whites)
1 package of active dry yeast
½ teaspoon salt
½ teaspoon vanilla extract
Mix warm water , a sprinkle of sugar and yeast in small bowl with folk and let it develop foam on top. This should take about 5 minutes.
In a large bowl add the milk, butter, salt, 2 Tablespoons sugar, egg yolks, and most of the flour. Next add the yeast mixture and vanilla extract to bowl.
Using a hand mixer mix on low until everything starts to come together. Add rest of the flour and mix until everything starts to come together again.
Stop mixing and scrap dough off beaters. Lightly knead dough in the bowl until smooth and form gently into a ball.
Lightly mist bowl with oil and run dough ball around bowl lightly coating it with oil. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.
Cut dough in half, leave half in bowl and cover it back up with towel. On a lightly floured cutting board roll out dough until ¼ inch thick.
Using a 2 ½ inch biscuit, donut cutter or like I do a random cup, cut out 4 rounds, gather up dough roll it out again and cut out 4 more rounds. Add about 1 teaspoon of jelly to half the rounds.
Brush reserved egg white around the edges of the halves with the jelly and cover each on with another half of dough. Pinch the edges closed tightly and set on a parchment lined or silicone mat baking sheet.
Now repeat this process with other half of dough.
Cover donuts lightly with plastic wrap and then the kitchen towel and let them rise another hour.
Prepare a plate with paper towels and another plate for donuts before frying. Also have your bowl with sugar ready.
Fill a small to medium pot halfway up with vegetable oil. Heat oil to 375 degrees Fahrenheit. Carefully fry donuts 1 or 2 at a time using folks or spoons to flip until they're deep golden brown. Remove to paper towel and let them sit for 30 seconds then coat in sugar and then place on second plate. Repeat with remaining donuts. Enjoy.
Edible Chocolate Cookie Dough
Makes about 1 cup
½ cup flour plus additional 2 Tablespoon flour
1/3 cup semi sweet chocolate chips
¼ cup butter, room temperature
2 ½ Tablespoons packed brown sugar
1 Tablespoon water
1 Tablespoon sugar
1 teaspoon of vanilla extra
1 pinch salt
In a microwave safe bowl add flour. Cook the flour in the microwave for 20 seconds. Remove, whisk, and place back in microwave and repeat 3 more times. Four times total.
Add brown sugar and regular sugar to a mixing bowl and cream together with a hand mixer. Mix for 3 minutes. Add in vanilla and mix that in. Add water, mix that in. Add salt, mix that in. and ½ the flour and mix until combined. Then the rest of the flour. Add then stir in chocolate chips.
You can freeze this dough. DO NOT BAKE. This is for eating, frosting, or mixing in ice cream. Enjoy.
New Orleans Spicy Shrimp
1 Pound of medium or large shrimp, deveined, peeled and clean
2 Tablespoon olive oil
2 teaspoons sweet paprika
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Cooked, hot rice
In a pan over medium heat add olive oil and let it heat up for
about 30 seconds. Add all seasonings and stir and cook for another 30 seconds. Add shrimp and stir and cook shrimp until the shrimp turns pink. Serve over hot rice. Enjoy.
1/2 cup popping corn
¼ cup vegetable oil
3 and 1/3 Tablespoons sugar
1/2 teaspoon salt or to taste
In a large pot or deep pan with lid over medium heat add the oil. Toss in 3 or 4 popcorn kernels and place on lid.
While waiting for kernels to pop mix sugar and remaining popcorn kernels together.
When the 3 or 4 kernels start to pop add the popcorn and sugar mixture to pot. Using a heat safe spatula stir sugar, oil and popcorn for about 10 seconds. Cover pot with lid. Shake, then wait 3 seconds and then shake again.
Do this until the popping almost comes to an end.
Then immediately remove pot from heat and pour popcorn into a heat safe bowl. Add salt and stir and break up popcorn pieces. Enjoy.
1 1/2 pound ground beef
28 ounce can of quality crushed tomatoes
7 ounces dry macaroni
1 small red onion
2 Tablespoon chili powder
1 teaspoon sugar
1 1/2 teaspoon fine sea salt
1 teaspoon olive oil
1/4 teaspoon black pepper
Cook macaroni according to package directions. While that's
happening add olive oil to a large pan.
Add ground beef, onion, salt and pepper. When browned drain off excess fat and liquid. Mix sugar with crushed tomatoes. When macaroni has been drained place the pot with the macaroni back on stove over medium low heat.
Add the ground beef, crushed tomatoes and chili powder. Stir well and heat through. Enjoy.
Korean Rice and Beef
1 lb ground beef
2 cups cooked white rice
¼ cup brown Sugar
¼ cup soy sauce
2 cloves garlic
2 green onions
1 ¾ teaspoons sesame seed oil
¼ teaspoon ground ginger
¼ red pepper flakes
¼ teaspoon black pepper
Thinly slice green onions, white and green parts. Set aside.
In a bowl mix brown sugar, ground ginger, black pepper, red pepper
flakes, soy sauce, and sesame seed oil thoroughly and set a side.
In a pan over medium heat add ground beef and garlic, cook and stir until the meat is brown. Drain off excess liquid and put pan back over heat reduced to low.
Add brown sugar mixture to pan and stir and cooked until heated
through. Serve over hot rice. Sprinkle with previously sliced green onions. Enjoy.
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