Combine all ingredients. Stir well. Flavors will be best if mixture is allowed to sit for 12-24 hours.
Add desired spirt, and quantity of choice.
Sauté bacon until slightly brown. Do not drain fat. Add in Brussel Sprouts. Continue, over medium heat, while stirring. Cook until bacon crisps, and sprouts soften. Remove from heat, add in cilantro, and squeeze in lemon juice.
Want to add sprinkles, or chips? Add to mixture just before churning has been completed.
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Ingredients:
for crust
for filling
Directions:
Prepare crust – cut shortening into dry ingredients, until mixture resembles small peas. Add eggs, mix together until smooth, and all flour is absorbed. Refrigerate dough for about 1 hour.
Roll out on lightly floured surface to 1/8 in thickness. Place dough in 10 in pie plate, and crimp around edge. Refrigerate dough while preparing filling. Save scraps of dough for crisscross topping on pie.
Prepare filling – beating ricotta with sugar, add flour, salt, and zests. Beat until smooth. In a separate bowl, beat eggs for 5 minutes, until thick, and lemon colored. Fold eggs into ricotta. Add chocolate, fruit, and seasonings.
Roll out remaining dough to 10″x2″. Cut with sharp knife into 6 10″ strips 1/3″ wide. Carefully weave 3 strips across the length of the pie, and 3 strips across its width over the filling. Bake at 350º for 60-75 minutes, until the top is slightly brown. Test by poking center with fork, or toothpick, which should come out clean.
Ingredients:
Directions:
Combine breadcrumbs, cheese, parsley, garlic, salt, and pepper. First dip eggplant into flour, then egg, and then the breadcrumb mixture. Fry* in heated oil, until a light golden brown. While cooking the eggplant, line an oven save pan with marinara, then stack eggplant, mozzarella, and sauce, one layer at a time. Once complete, bake at 400º for approximately 25 minutes. Topp with additional cheese (grated, and or mozzarella), if desired. Serve hot with your favorite pasta dish.
*Can also bake at 400, instead of frying
Ingredients:
Directions:
Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside on cooked. Once all cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce. Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste. Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Serve hot with ranch, or blue cheese.
Ingredients:
Pat dry the chuck roast, season each side with salt and pepper, then dredge in seasoned flour. Using the Ghee, pan sear the chuck roast in a medium sized sauce pan.
Preheat oven to 350º F.
Allow roast to brown on all sides, then put in deep baking dish. In the same pan, sauté the onions until slightly translucent, then add in ginger, cook for about another minute. Add equal parts ghee, and flour to make a roux. Once brown, add in stock, garlic, soy, hoisin, and bbq sauces. Once combined, take mixture and pour over the roast in the baking dish. Liquid should cover about half the roast. If not, add more stock. Set pan aside, you’ll use it again. Cover with oven safe lid, or foil. Bake for 65 minutes, flipping roast, and turning pan once.
Pull roast from baking dish, and place on cutting board. While allowing meat to rest, pour juices into the sauté pan used earlier. Over medium to medium high heat, allow to drippings to reduce. Cook for about 10 minutes, allowing mixture to thicken. Slice beef thin, against the grain. Serve hot. Basting juices over meat slices.
Pairs well over ginger rice, and steamed vegetables, or coconut rice with green beans.
Ingredients:
Directions:
In a medium sided pan, sauté onion in oil over medium heat, stirring occasionally. Once caramelized, add butter, and flour to create a roux. Allow flour mixture to cook for about 30-45 seconds. Add in wine, allow alcohol to burn off. Then add in stock, garlic powder, onion powder, salt, pepper, and half and half. Reduce heat, allow sauce to reduce, stirring occasionally. Be sure to not burn the sauce. Once thick, season to taste. Remember the cheese will contains salt. Once thick, toss in al dente pasta, mixed veg, and grated cheese. Serve hot. Top with shaved cheese.
Serves 8
Ingredients:
In a medium sauce pan, warm milk, and stock. Add rice, and par cooked green beans (if frozen). Season with salt, and pepper. Stirring only once, simmer on low, covered for 10 minutes, or until the liquid has cooked off. Serve hot.
Nonnas Delights 