Stoner Cooking 4-23-12

McDonald's Shamrock Shake
Source: TopSecretRecipes.com

St. Patty's Day has passed, but here's a recipe so you can still have McD's tasty Shamrock Shakes:

2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring
 
1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

2. Pour into two 12-ounce cups and serve each with a straw.

Serves 2.

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The Moby Dick Sandwich

The latest big eating challenge in baseball comes from Eastlake, Ohio, home of the Lake County Captain.

The Moby Dick is 15 inches long, weighs over three pounds, and is over 2,000 calories with 200 grams of fat.  The price: twenty bucks.

Here's what is stuffed into the sesame seed hoagie roll:

• Five quarter-pound fish filets.

• Eight slices of cheese.

• Six ounces of clam strips.

• A third-pound of french fries.

• A cup of cole slaw.

• "Gobs" of lettuce, tomato, pickles and tartar sauce.


Pepto Bismol is extra...

Source:

http://sports.yahoo.com/blogs/mlb-big-league-stew/moby-dick-minor-league-club-reels-three-pound-153627380.html

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The StrasBurger

Meanwhile, the Washington Nationals have their own mammoth meal in honor of superstar pitching prospect Stephen Strasburg:

"Weighing eight pounds total (including toppings), the StrasBurger is a monstrous all beef burger (combination of ground brisket, chuck and short ribs). The burger is served on a large burger bun with our secret sauce, American cheese, shredded lettuce, sliced tomatoes, sliced red onions, pickle chips and served with a cone basket of fresh cut fries and a pitcher of your choice of soft drink. This signature dish is the perfect entrée to share at this affordably-priced family restaurant."

Source:

http://www.washingtonpost.com/blogs/dc-sports-bog/post/nationals-park-introduces-8-pound-strasburger/2012/03/12/gIQARk8g7R_blog.html

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The Champion Dog

Finally, there's The Champion Dog at Arlington, home of the Texas Rangers.

According to Reuters, it's "a 2-foot-long beast that busts the scales at one pound. The Texas-sized dog is also topped with sautéed onions, shredded cheese, jalapenos and chili and served with a side of French fries."

The cast is a bit pricy, though: $26 for an entrée meant for sharing with three or more people...

http://news.yahoo.com/texas-rangers-serve-2-foot-long-hot-dog-002332423.html

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Ben & Jerry's Flavor of the Month: Apple-y Ever After

An apple pie-flavored ice cream in support of gay marriage.  Sadly, it's only available in the UK...

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New Top Five Restaurant Chains
Full Article:
http://www.mercurynews.com/food-wine/ci_20208236/wendys-dethrones-burger-king-no-2-hamburger-chain

Wendy's has dethroned Burger King as the country's second biggest hamburger chain.

Wendy's edged out Burger King in U.S. sales volume for the first time last year since Wendy's was founded in 1969, according to a report by the food industry research firm Technomic Inc. that's set to be released next month.

Wendy's had sales of $8.5 billion in 2011, compared with $8.4 billion for Burger King. McDonald's remained far larger than both with $34.2 billion in sales...

The sales rankings for the top five restaurant chains have undergone another dramatic shift in the past five years, according to Technomic. In 2006, the No. 2 and No. 3 spots were held by Burger King and Wendy's respectively, making the top three companies all hamburger chains.

Subway now is No. 2 with $11.4 billion in sales last year and Starbucks is No. 3 with $9.8 billion. U.S. sales at both companies have grown at a much faster rate than the top three hamburger chains, with Subway sales up 48 percent from five years ago and Starbucks sales up 39 percent.

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Enoteca Maria
http://www.enotecamaria.com

Enoteca Maria celebrates Grandmas from every culture. Even during times of hardship they have fashioned gourmet meals from the simplest of ingredients, poverty driven dishes, which have become the jewels in the crown of many 5 star Michelin Chefs! They are the foundation on which all else is set. To all who stand tall on the shoulders of these Matriarchs, Enoteca Maria says, Sit down Sonny, Grandma’s here!

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Uncle Fats' Tasty Meal:
Spiced Pork Chops with Apple Chutney

Uncle Fats says:

We had this last night with oven fries and it was out of this world!   So subtle and very easy, the chutney perfectly complements the spiciness of the pork. I grilled the pork on the Rig Easy. Fat Boy Approved!

Had a panini with cheese, sliced pork chop and chutney with the rest of the potatoes cut up and heated in a non-stick skillet. This is a keeper for sure.

http://www.myrecipes.com/recipe/spiced-pork-chops-with-apple-chutney-10000001880022

YIELD: 4 servings (serving size: 1 chop and about 1/3 cup chutney)
COURSE: Main Dishes
Ingredients

Chutney:
1 tablespoon butter
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice

Pork:
3/4 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops, trimmed
Cooking spray

Preparation
1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Nutritional Information
Amount per serving
Calories: 321
Fat: 9.6g
Saturated fat: 4.2g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 0.7g
Protein: 24.4g
Carbohydrate: 34.6g
Fiber: 2.4g
Cholesterol: 72mg
Iron: 1.1mg
Sodium: 520mg
Calcium: 45mg
Search for Recipes by Nutrition Data
Cooking Light MARCH 2009

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Roast Pork Tenderloins with Roasted Carrot, Parsnip, Potato and Warm Apple and Savoy Cabbage Slaw

From my Aunt Shlee, via RachelRay.com, another tasty pork recipe...

Ingredients

2 pork tenderloin filets, 1 package, trimmed of silver skin
Kosher salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 cup grainy Dijon mustard
2 tablespoons fennel seed
3 carrots, sliced on an angle
2 parsnips, sliced on an angle
1 large Russet potato, scrubbed well, skin left on, thinly sliced
About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
3 tablespoons butter
2 Honeycrisp apples, peeled and chopped
1 small head of Savoy cabbage, cored, quartered and thinly sliced
1/2 cup apple cider
2 tablespoons cider vinegar
2 tablespoons light brown sugar
Yields: 4

Preparation

Heat oven to 400°F.

Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and garlic, and slather each tenderloin with mustard. Sprinkle the fennel seeds over top.

On a rimmed baking sheet or in shallow roasting pan, toss carrots, parsnips and potatoes with oil to coat then season with salt and pepper. Push veggies off to each side of the pan and set tenderloins down the middle. Roast 35-40 minutes, or until a meat thermometer reads 145°F. Let meat stand 10 minutes before slicing.

For the slaw, melt butter in a large skillet over medium to medium-high heat. Add apples and sauté to light golden, 5 minutes. Wilt in cabbage in handfuls, season with salt and pepper. When cabbage has wilted into pan, douse with cider, vinegar and sugar, and cook 5 minutes more at a simmer.

Serve sliced pork with roasted carrots and parsnips, and slaw alongside.

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Keeping up with the pork theme...

Pork lo Mein
http://shine.yahoo.com/food/recipes/pork-lo-mein-537094.html

servings: 6
cook time: 3 h 30 min
recipe source: Better Homes and Garden

This pork dish cooks all day, making it a tender and flavorful entree. While lo mein gets its name from the type of Chinese noodle traditionally used in this dish, other types of noodles, including angel hair pasta and vermicelli, can easily be substituted in this slow-cooker special. Serve the pork mixture over the noodles, and sprinkle with cashews.

Ingredients
1-1/2 pounds boneless pork shoulder
2 medium onions, cut into wedges
2 cups frozen sliced carrots
1 12-ounce jar teriyaki glaze
1 cup thinly bias-sliced celery
1 8-ounce can sliced water chestnuts, drained
1 5-ounce can sliced bamboo shoots, drained
1 teaspoon grated fresh ginger
1 6-ounce package frozen snow pea pods
1 cup broccoli florets
9 ounces dried curly thin egg noodles
1/4 cup cashews

Directions

1 Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.

2 Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

3 If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.

4 Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.

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Giovana Gambino's Cheesy Arancini
http://www.npr.org/2012/03/21/149001050/italian-nonnas-bring-taste-of-home-to-staten-island

Giovana Gambino of Enoteca Maria says this version of the classic Sicilian dish is simple enough for anyone to make.

For the rice mixture:

1 lb. rice (any type)

1 cup ricotta cheese

1 cup shredded mozzarella

2 egg yolks

salt and pepper, to taste

2 egg yolks to coat rice balls

For the coating:

1 cup all-purpose flour

1 cup water

1 cup breadcrumbs (plain or Italian seasoned)


Cook the rice according to package directions. Let cool.

Heat oil in a deep fryer for frying. Preheat oven to 325 degrees.

Mix the first six ingredients together in a mixing bowl. With your hands, shape the mixture into small balls.

Combine the water and flour in a small bowl, and roll the balls in the flour mixture to coat.

Roll each ball in the breadcrumbs.

Heat cooking oil in a deep fryer and carefully place rice balls in the fryer and cook until golden.

Remove from oil, place in a baking dish and bake in the oven for five to six minutes.

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Junk Food Makeover: Healthier Chicken Nuggets
http://shine.yahoo.com/shine-food/junk-food-makeover-chicken-nuggets-135600727.html

Tricia Williams and Elisabeth Nelson
Makes 26

Serve these little bites with homemade Honey-Dijon Mustard or Barbecue Sauce.

12 oz. ground chicken
Kosher salt and freshly ground black pepper
1/4 cup quinoa flakes
1/3 cup golden flaxseed meal
1/3 cup oat flour
1/3 cup arrowroot
3 large egg whites
1 Tbsp. plus 1 tsp. safflower oil

INGREDIENT INFO: Golden flaxseed meal and oat flour can be found online at bobsredmill.com . Arrowroot, a thickening agent, is available in the spice section of many supermarkets and at natural foods stores and Asian markets.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Place chicken in a medium bowl and season with salt and pepper. Using a 1-oz. melon baller, scoop out 26 portions of chicken, transferring them to prepared baking sheet as you go. Chill chicken on sheet for 20 minutes.

Combine quinoa flakes, flaxseed meal, and flour in a small bowl. Place arrowroot in another small bowl. Whisk egg whites in a medium bowl until foamy. Gently press chicken portions to flatten slightly. Working with 1 portion at a time, roll chicken in arrowroot, dip in egg whites, and dredge in flaxseed mixture. Return chicken to baking sheet.

Heat oil in a large skillet over medium-high heat. Working in batches, add chicken nuggets and cook, turning once, until browned and cooked through, about 3 minutes. Transfer nuggets back to baking sheet and cook in oven for 6 minutes.
Serve immediately.

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Veggie Burgers from NYTimes.com:

Curried Lentil, Rice and Carrot Burgers
http://www.nytimes.com/2012/03/30/health/nutrition/curried-lentil-rice-and-carrot-burgers-recipes-for-health.html

2 tablespoons peanut or canola oil

1/3 cup finely diced onion

1 cup finely diced carrots

6 ounces mushrooms, sliced or finely chopped

1 tablespoon minced fresh ginger

1/2 teaspoon turmeric

2 teaspoons cumin seeds, lightly toasted and ground

1 teaspoon curry powder

1/2 teaspoon yellow mustard seeds

Pinch of cayenne (or to taste)

Salt and freshly ground pepper to taste

1 cup cooked brown rice

2 1/2 cups cooked brown lentils, drained

1 egg

1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.

2. Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.

3. Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove. Keep them well wrapped in the refrigerator.

Nutritional information per serving (6 servings): 208 calories; 6 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 31 milligrams cholesterol; 29 grams carbohydrates; 8 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 11 grams protein


Beet, Rice and Goat Cheese Burgers
http://www.nytimes.com/2012/03/28/health/nutrition/beet-rice-and-goat-cheese-burgers.html

For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.

2 cups cooked brown or white rice

1 cup finely diced or grated roasted beets

1/4 cup chopped fresh herbs, like a mixture of parsley and dill

1 15-ounce can white beans, drained and rinsed

1 tablespoon fresh lemon juice

1 egg

2 ounces goat cheese, crumbled

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil or canola oil, as needed

1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

3. Moisten your hands and form 6 patties.

4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.

Yield: 6 burgers.

Advance preparation: You can make these up to 3 days ahead, either through Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove.

Nutritional information per serving (6 servings): 227 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates; 5 grams dietary fiber; 238 milligrams sodium (does not include salt to taste); 10 grams protein

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Finally, for dessert:

OREO Ice Cream Cake
http://www.kraftrecipes.com/recipes/oreo-ice-cream-cake-130891.aspx

prep:
30 min

total:
3 hr 30 min

18 servings

1 container (1-1/2 qt.) chocolate ice cream (7x4-1/2x4 inches), divided

20 OREO Cookies, coarsely chopped, divided

3 cups vanilla ice cream, softened

LINE 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.

SPRINKLE half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.

INVERT dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.

Substitute

Prepare using your favorite flavor of OREO Cookies.

Oreo Fried Chicken

As a special stoner Cooking bonus, here's a recipe from ImNotU99@yahoo.com combing both friend chicken & Oreos!
2 C. Oreo Ground Oreo Crumbs
1 T. fine ground coffee
2 T. chili powder
2 t. salt
1 C flour
2 eggs
2 T. Water
1 cut up chicken (8 pcs) moistened
salt and pepper to taste
Oil

Heat oil in deep fryer or skillet to 350 or slightly higher, but no more then 375. Constant 350 is the target temp. Combine oreo crumbs (no icing - make a ball out of that and eat it like an apple! :) ), coffee, chili powder and salt in a zip top bag. Salt and pepper chicken, dredge in flour and rest on rack for 30 minutes. Mix egg and water together and dredge chicken first in egg then Oreo mixture and carefully arrange chicken in fryer working in batches if necessary. Fry until done. Serve hot and juicy.

-You can add an optional tablespoon of dark cocoa powder to the flour mixture, if you wish and any preference you may have on dried herbs can be added to the Oreo mixture as well.
- To make extra crispy and a little fluffier texture, add 1/2 tsp baking powder to the flour mixture or use self rising flour.

Enjoy - Just remember where you got it!

Stoner Cooking: Chicken Recipes

http://shine.yahoo.com/shine-food/10-great-recipe-ideas-chicken-193800293.html
Baked Chicken Parmesan
Serves 4| Hands-On Time: 15m | Total Time: 40m

Ingredients 8 thin chicken cutlets (1 1/2 pounds total), kosher salt and black pepper, 1/4 cup all-purpose flour, 2 large eggs, beaten, 2/3 cup bread crumbs, 1/4 cup grated Parmesan cheese, 3 tablespoons olive oil, 1 24-ounce jar marinara sauce, 1 pound fresh mozzarella, sliced

Directions

Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella. -Bake until bubbling and golden brown, 20 to 25 minutes.

Calories per serving: 856


Chicken With Creamy Mushrooms
Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients 8 small chicken cutlets (1½ pounds total), kosher salt and pepper, 3 tablespoons olive oil, 1 pound sliced mushrooms, 1/2 cup heavy cream, 1/2 cup goat cheese, 1/4 cup chopped parsley

Directions
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Transfer to plates. Add the mushrooms and remaining tablespoon of oil to the pan and cook, tossing occasionally, until tender, 4 to 5 minutes. Stir in the heavy cream, goat cheese, parsley, and ¼ teaspoon each salt and pepper. Serve over the chicken.

Calories per serving: 454


Moroccan Chicken Salad With Carrots
Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients 5 tablespoons olive oil, 8 small chicken cutlets (1½ pounds total), 1 teaspoon ground cumin, kosher salt and black pepper, 3 tablespoons lime juice, 1/4 teaspoon crushed red pepper, 5 ounces baby spinach, 2 cups cilantro leaves, 4 carrots, peeled into strips, 1/2 cup raisins

Directions
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. In batches, cook the chicken until golden brown and cooked through, about 2 minutes per side. Cut into strips. In a small bowl, whisk together the lime juice, red pepper, the remaining 3 tablespoons of oil, and ½ teaspoon salt. In a large bowl, toss the chicken, spinach, cilantro, carrots, and raisins with the dressing.

Calories per serving: 433


Crispy Herbed Chicken Strips
Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients 2 cups panko bread crumbs, 1/4 cup chopped fresh dill, 8 small chicken cutlets (1½ pounds total), cut into wide strips, kosher salt and black pepper, 1/4 cup all-purpose flour, 1 large egg, beaten, 3 tablespoons olive oil, 2 Kirby cucumbers, cut into spears, 1/2 cup ranch dressing

Directions In a shallow bowl, combine the bread crumbs and dill.

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Serve with the cucumber spears and ranch dressing.

Calories per serving: 597

100 Years of Oreo

The Oreo turned 100 on March 6th. Here's some facts about and recipes using America's favorite cookie...
Source:
http://shine.yahoo.com/shine-food/100-years-oreo-recipes-facts-famous-cookie-194400045.html

Which came first, Oreo or Hydrox? Though both have passionate followings, and Oreos outsell the Kellogg Hydrox sandwich cookie, Hydrox cookies actually came first, in 1908. They were discontinued in 1999, but returned to stores in 2008.

According to Kraft Foods, 84 percent of men and 59 percent of women eat the cookie without twisting it open first.

No one knows who came up with Oreos, or where the name really came from. Kraft Foods' corporate archivist Becky Tousey says that she thinks the name came from combining the "re" in creme and the two "o's" in chocolate. Others theorize that the name comes from the ancient greek word for mountain ("oros") since the cookies were once domed, or the French word for gold ("or") because the cookies once came in golden packaging.

Oreos are available in different flavors outside of the U.S.. In China you can find them in Green Tea, orange/mango, and raspberry/blueberry "Double Fruit" flavors. In Argentina, there's the Oreo Alfajor, with a half-banana, half-dulce de leche flavored filling. In Mexico, people enjoy "Trio Chocolate," with three different types of chocolate in each cookie, and Oreos with a cookies-and-creme filling (that's right -- Oreo cookies with Oreo-cookie filling, so to speak.)

Classic Oreos are 71 percent chocolate wafer and 29 percent creme. After decades of this standard, the company released the Double Stuff in 1975.

There's at least one street named after the cookie: Oreo Way, in New York City.

It takes 59 minutes for a bakery to make an Oreo.

The tiny pattern pressed into the wafer is a combination of 12 flowers (each made of 4 triangles), 37 dots, and 12 dashes. Each cookie also has 90 ridges running along its edges.


Oreo-stuffed chocolate chip cookies:
Bon Appetit magazine calls these "the new cupcake."

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen large cookies.


Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.

1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

Thirteen sensual aphrodesiac foods to improve your sex life

Thirteen sensual aphrodesiac foods to improve your sex life
Thursday, March 01, 2012 by: JB Bardot
http://www.naturalnews.com/035111_aphrodesiac_foods_love_life.html

Chocolate -- Chocolate works like no other food to stimulate human sexuality. It's delicious, melts on the tongue and has an erotic quality even when not thinking of sex. According to Amy Reiley in her book, "Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods," chocolate helps thin the blood, improve circulation to sensitive parts and strengthen the heart enabling aiding endurance.

Strawberries --Try them dipped in chocolate for the ultimate aphrodisiac experience. There's really nothing that compares with grasping the little green leaves on top of a juicy strawberry dipped in luscious dark chocolate, and placing it between your lover's parted lips.

Espresso --With its pleasingly bitter tang and exotic scent, expressohelps to pump the blood. In her aphrodisiac cookbook, "The New InterCourses," Martha Hopkins recommends espresso for its ability to extend sexual performance and maintain the libido, increasing pleasure even for just a few delicious extra seconds.

Oysters -- Oystershave a long reputation for being a leading aphrodisiac. They're high in protein, low in fat and feel luscious in the mouth. And of even greater importance, they're high in the mineral zinc, says Reiley, an critical nutrient in the production of testosterone.

Asparagus --If it looks like something you're familiar with, it should. The asparagus resembles part of the male body and according to the "Doctrine of Signatures", penned in the 16th century, that which resembles one thing may improve that which it looks like. So, according to the theory, if it resembles a sexual organ, it is meant by nature to aid your sexuality. Even though the Doctrine was merely a theory, it's now known that asparagus is rich in calcium, vitamin E, phosphorus and potassium, offering extra energy to improve sexual endurance and stimulate sex hormones.

Ginger and Cayenne --Both of theseplay a role in the aphrodisiac department by encouraging increased, oxygen-rich blood flow to some of the body's most sensitive areas -- And that translates to greater pleasure.

Rosemary --This delicious herb associated with Aphrodite, the goddess of love, also boosts blood supply and helps increase sensitivity of the skin. Include it in your cooking and sprinkle a few drops of essential oil in the bath.

Bananas -- Bananas are another go-to aphrodisiac food not only because they resemble the male phallus, but because they are high in nutrients that enhance the production of sex hormones.

Basil -- Basil was used long ago by women as a scent of seduction to drive their men wild with desire. It's a strong aphrodisiac and is infused into some perfumes. Use it in a salad, a pesto or just leave some of the fresh leaves around to entice your man.

Pomegranate -- Pomegranate symbolized the love goddess Aphrodite in ancient Greece, notes Reiley. Modern researchers are conducting studies into the affects of pomegranate juice for the treatment of erectile dysfunction.

Truffles -- Trufflesare a great aphrodisiac for the woman in your life. They're rich in amino acids and their scent is similar to that of a male pheromone, or sex hormone.

Grapes -- Grapes areassociated with Bacchus, the Roman god of ecstasy, and are a close contender with chocolate for being the top aphrodisiac. What could be more romantic than being fed peeled grapes, one by one by your lover, and waiting for that juicy, sweet explosion of flavor in your mouth?

Stoner Cooking 2-29-12

Are you ready for the 1,081-calorie bacon milkshake?
Jack in the Box just introduced its new bacon milkshake, which contains no bacon.
Jeannine Stein
February 8, 2012
http://www.latimes.com/health/boostershots/la-heb-bacon-milkshake-jack-in-the-box-20120208,0,4234279.story

Ladies and gentlemen, we have a new contestant in the who-can-top-this outrageous new fast food item: the bacon milkshake from Jack in the Box.

The bacon shake is made with no actual bacon, just real vanilla ice cream, bacon-flavored syrup, whipped topping and a maraschino cherry, according to the website. We were thinking this had to be the most trayf food known to mankind before we saw the ingredient list. We'll get to the nutritional info in a minute.

The item is proving to be somewhat polarizing, with some people loving the product (or the idea of it, at least) and others finding it downright nasty. On MyFoxDFW.com, one commenter posted, "Disgusting!!!" while another said, "Mmmmm, Bacon ... is there anything it can't do?" One person was intrigued: "I have no interest in a bacon flavored milk shake, yet I find myself oddly inclined to want to see what it tastes like..."

On the Gizmodo site, this was posted: "I can't be the only one grossed out by this," followed by, "You're not, but, you know, it's very ironic and hip to like bacon mixed with totally inappropriate flavors."

Bacon shakes are apparently not new, since we saw plenty of recipes on the Internet, ones that used real bacon. How anyone concocted this is beyond our imagination, even though we've heard the phrase "Everything's better with bacon" repeated ad infinitum.

Fast food companies seem to relish coming up with new ways to fascinate and gross us out at the same time: Witness KFC's Double Down (two two fried chicken fillets, surrounding two slices of cheese, two slices of bacon, sauce and no bun) and Domino's Pizza's Mac-N-Cheese Breadbowl pasta. The description on that reads: "a flavorful blend of melted cheeses mixed with penne pasta and baked to creamy perfection." It sits inside a big "bowl" of dough.

OK, let's get to the good stuff. A 16-ounce bacon shake weighs in at 773 calories, 28 grams of saturated fat, 2 grams of trans fat and 75 grams of sugar. Hankering for a 24-ounce size? That'll be 1,081 calories, 37 grams of saturated fat, 3 grams of trans fat and 108 grams of sugar. Mmmmm. We're saying that ironically.

Since we're too afraid to order one, we're relying on you dairy-and-bacon-lovers to do some recon for us and tell us what you think -- yea or nay?

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Retropedia: Fluffernutter
http://www.retroland.com/fluffernutter

It’s a snack so decadent that one might immediately assume that the King of Rock and Roll first concocted it. Two simple slices of bread, coated with equal and generous amounts of peanut butter and a delightful product called Marshmallow Fluff. To many kids of generations past, it was the perfect afterschool snack; to those with less-nutritionally-minded parents, it was occasionally a resident of the lunchbox. And, to anyone who ever had the privilege of crossing paths with a Fluffernutter, it was a sandwich that seemed as if it was created through divine intervention.

The Fluffernutter might never have come to be, had it not been for a man named Archibald Query, who sold his marshmallow cream spread door-to-door to his neighbors in Massachusetts during the turn of the century. It’s appeal led to the sale of the recipe to two businessmen, H. Allen Durkee and Fred Mower, who first marketed it in 1917 under the name “Toot Sweet Marshmallow Fluff.” The name was eventually shortened to Marshmallow Fluff, and the Durkee-Mower company remains in existence today, offering not only the original, but also raspberry and strawberry versions of Fluff.

And while the Fluffernutter (which is a registered trademark, by the way) is perhaps the most widely accepted way to use Marshmallow Fluff, it also works well as an ice cream topping, an ingredient for easy-to-make fudge, and its pairing with Kellogg’s Rice Krispies, to make those sticky squares of love known as the Rice Krispy Treat, is legendary in its own right. In the end, Fluff’s impact on the snack world seems no less important than that of a humble rock and roll singer from Tupelo, Mississipi, who may very well have consumed a few Fluffernutters in his day.

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Turkey Dinner Burgers
Mon Nov 2, 2009
http://shine.yahoo.com/channel/food/recipes/turkey-dinner-burgers-540262

Cook time: 12 mins
servings: 4

Nutrition Facts * Servings Per Recipe 4 servings * Calories453, * Total Fat (g)15, * Saturated Fat (g)3, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)4, * Cholesterol (mg)58, * Sodium (mg)853, * Carbohydrate (g)48, * Total Sugar (g)12, * Fiber (g)2, * Protein (g)31, * Vitamin C (DV%)6, * Calcium (DV%)12, * Iron (DV%)20, * Percent Daily Values are based on a 2,000 calorie diet

1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted

directions

In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.

In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.

To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.

Broiler method: Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165 degree F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.

Electric Tabletop Grill Method: Lightly grease the rack of an electric table top grill. Preheat grill. Place patties on the grill rack. If using a covered grill, close lid. Grill patties until chicken is no longer pink (165 degree F). (For a covered grill allow 5 to 7 minutes. For an uncovered grill, allow 14 to 18 minutes, turning once halfway through grilling.) Brush patties with pepper jelly or barbecue sauce and cook 1 minute more on each side as above.)

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Coca-Cola Ham
http://www2.dollargeneral.com/Easy-Meals/Pages/recipe.aspx?Recipe=coca-cola ham

prep time: 10 min.
total time: 30 min.

1 Canned Ham
1 ½ cups Coca-Cola
½ cup of brown sugar
¾ cup of maraschino cherries directions
Slice the ham into three (recommended) sections.

Score the ham in a criss-cross fashion.

Pour the Coca-Cola over the slices of ham, then sprinkle with brown sugar.

Spread the cherries evenly over the slices of ham.

Put in the oven at 350* for 20 minutes.

Serve with a side of your favorite Pringles flavor & refreshing Minute Maid Lemonade.

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Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos
Bobby Flay
http://www.foodnetwork.com/recipes/bobby-flay/grilled-chipotle-honey-glazed-chicken-nachos-with-monterey-jack-cheese-sauce-avocado-relish-and-charred-jalapenos-recipe/index.html

Total Time: 9 hr 0 min.
Prep 30 min.
Inactive 8 hr 10 min.
Cook 20 min.
Yield: 6 to 8 servings .
Level: Intermediate

Ingredients

Chicken with Ancho and Lime Marinade:
8 boneless chicken thighs
1/2 cup lime juiceb
1/2 cup light olive oil
2 tablespoons ancho chile powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon minced garlic
2 teaspoons black pepper

Chipotle Honey Sauce:
1 cup honey
1/4 cup canola oil
4 tablespoons ancho chile powder
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
Kosher salt and freshly ground black pepper

Blue corn tortilla chips, for serving
Monterey Jack Cheese Sauce, recipe follows
Avocado Relish, recipe follows
Charred Jalapenos, recipe follows

Directions

For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.

For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.

Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.

Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.

Monterey Jack Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
16 ounces Monterey jack, grated
Salt and freshly ground black pepper
Pinch freshly grated nutmeg

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.

Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.

Avocado Relish:
3 ripe Hass avocados, peeled, pitted and diced
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
1/2 small red onion, finely diced
Juice of 2 limes
2 tablespoons canola oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro

Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.

Charred Jalapenos:
8 jalapeno chiles
Canola oil, for brushing

Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.

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Hot Crab Dip
http://www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-dip-recipe/index.html

Total Time: 25 min.
Prep 20 min.
Cook 5 min.
Yield: 8 servings
Level: Easy

Reduced fat cream cheese and sour cream are the healthy key to this creamy dip. A bit of crab boil spice, hot sauce, lemon and herbs keep it fresh tasting.

Ingredients
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.

Nutritional analysis per 1/4 cup serving (does not include crackers)

Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg

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Tequila Guacamole
http://www.avocadosfrommexico.com/recipe-Tequila-Guacamole.html

4 fully ripened avocados from Mexico, halved, pitted and peeled
2 ounces white onion finely chopped
2 ounces pickled chiles jalapeños, finely chopped
2 ounces pickled carrots, finely chopped
2 ounces tequila of your choice
2 ounces vinegar from the pickled chiles jalapeños
1 tablespoon olive oil
Juice from 1/2 lime
Dried oregano to taste
Salt to taste Preparation:Mix the chile jalapeño, carrots, onion, limejuice, oregano, vinegar and tequila; marinate for two minutes.

Coarsley mash avocado with a fork. Add the rest of the ingredients and season with salt and olive oil.

Serve with chips or on tostadas.

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Cajun Turkey Pot Pie Recipe
http://simplyrecipes.com/recipes/cajun_turkey_pot_pie

This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery and green bell peppers, and spiced up a bit with Cajun seasoning. It's topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.

Prep time: 1 hour, 15 minutes
Cook time: 40 minutes

You can make the pot pie either in individual ramekins or in one large casserole dish.

Ingredients

Filling:
5 Tbsp peanut oil or unsalted butter
3 celery stalks, chopped
1 1/2 cups chopped yellow or white onion
1 large green pepper, chopped
1-2 jalapeno peppers, chopped
4 garlic cloves, minced
3 cups diced, cooked turkey meat
2 Tbsp Cajun seasoning*
Salt
1/3 cup all-purpose flour
2 1/2 cups turkey or chicken stock
1 cup dark beer (brown ale or Guinness)
1 cup diced tomatoes

Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
3 to 4 Tbsp chilled ice water

Egg Wash:
1 egg yolk
1 Tbsp cream

*If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.

Method

1 Make the pie crust dough. Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers. Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky. Once you've done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.

2 To make the filling, heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeno, stirring often, until they are soft, about 6-8 minutes. Add the garlic, turkey meat, Cajun seasoning, and salt. Mix well and cook another 1 minute, stirring once or twice.

3 Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey. Add the tomatoes and cook until the mixture thickens, about 3-5 minutes. Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.

4 Prepare the crust. Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish. If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins. Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole. Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.

5 Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Yield: Serves 6-8.

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Buffalo Chicken Cups
Kris Schoels
February 3, 2012
http://www.foxnews.com/recipe/buffalo-chicken-cups

Kris Schoels is the author of Young Married Chic a blog on baking, fashion, home decor and travel.

12 Oz of cooked chicken, diced
3 Oz of blue cheese, crumbled
1/4 Cup wing sauce (mild or hot, according to taste)
1/2 Cup cream cheese, softened
24 wonton wrappers (found in the refrigerated section of your store)

Step 1:
Preheat oven to 400 degrees.

Step 2:
Place chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the softened cream cheese and hot wing sauce. Pour the chicken and blue cheese into this bowl and mix well.

Step 3:
Place one wonton wrapper in each cupcake opening. Press down.

Step 4:
Fill each wrapper ¾ of the way with the chicken mixture, top with more crumbled blue cheese if you wish.

Step 5:
Bake for 10 minutes, or until the wrappers are golden brown.

Cook’s Note: This can also be made with phyllo dough cut into squares or tortillas if you can’t find wonton wrappers

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Candy Corn Fudge
http://www.myrecipes.com/recipe/candy-corn-fudge-50400000116328/

Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!

Cook Time: 20 Minutes
Prep Time: 10 Minutes
Chill: 2 Hours

Nutritional Information
Amount per serving
Calories: 112
Fat: 3g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 17g
Fiber: 0.0g
Cholesterol: 2mg
Sodium: 51mg

1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional

1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.

All You , OCTOBER 2011

Stoner Cooking 1-30-12

The Darth Vader Burger

From BuzzFeed.com:

“Choose your side of The Force.” To promote the re-release of “Star Wars: The Phantom Menace” in 3D, the France- and Benelux-based fast food chain Quick is launching the Darth Vader Burger on a Sithy black bun. A less frightening looking (read: boring) Yoda Burger will also hit select locations through March 1.

http://www.buzzfeed.com/mathieus/france-is-going-to-make-a-black-darth-vador-burger-8q4

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Stoner Cooking Special: Protein'd™ Cheese Sauce

From Unjury.com:

You Love Mac N Cheese. You also want to eat healthy. Eureka! Discover High Protein Mac N Cheese, with Delicious Protein'd™ Cheese Sauce from UNJURY® Protein.

Pour Protein'd™ Cheese Sauce on potatoes, chips, toast or English muffin, or cooked vegetables. Or use as dip for chips, fresh vegetables, or popcorn. You can even spoon it straight. It's that good!

For Adults:
The high quality protein in Protein'd™ keeps you from being hungry for hours. So it's great for weight loss. Higher protein is great for muscle maintenance.

For Children:
So many kids don't like meat. So they don't get enough protein to grow. Some kids would benefit from a little weight loss, and Protein'd™ Cheese Sauce can subtly add protein – which can help with weight loss...

http://www.unjury.com/store/protein/high-protein/mac-n-cheese/proteind-cheese-sauce

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Where to eat the heat
Thai, Korean, Chinese and Indian delicacies in L.A., Northridge, San Gabriel, Canoga Park and Inglewood.
January 12, 2012
http://www.latimes.com/features/food/la-fo-critics-choice-20120112,0,5663762.story

If you're a fiend for the spicy, then you may have attempted to down an entire bowl of the Special 2 ramen at Orochon in Little Tokyo, which earns you a photo on "the wall of bravery." Or you've sought the experience of Jitlada's southern Thai specialties, including Chef Tui's Dynamite Special Challenge, covered in a chile sludge that packs so much heat your ears start to ring. (Thais say southern food is the ultimate of phet, or spiciness.) Where to find more of the burn? Here, from recent Find columns, are several ways to satisfy the capsaicin cravings.

— Linda Burum, Miles Clements, Betty Hallock and C. Thi Nguyen

Jangchung-Dong Wong Jokbal

Alongside the jokbal — braised pork shank — at this Koreatown restaurant, a fiery, salty, shrimp-based dipping sauce gives every piece added zing. You eat slices with sauce or wrapped in the accompanying lettuce with a chunk of raw garlic clove and a jalapeño slice. An even spicier celebration of porkiness, mae-un jokbal bokkeum, listed on the English dinner menu as pan-fried spicy pork hock, involves a trencherman's portion of jokbal. The slices are tossed with thick glossy garlic chunks, jalapeño and red-tinged perilla leaves, whose slight bitterness accents the meat the way Angostura bitters enhance a Manhattan cocktail.

425 S. Western Ave., Suite E, Los Angeles, (213) 386-3535.

Red Chili Restaurant

Put nehari down on your 500-things-to-eat-before-you-die list. This stewed beef, the color of red earth with sauce powered by a staggering quantity of ground chile and seasonings, is as popular for breakfast in Pakistan as Cheerios are here. Its garnish of chopped fresh ginger adds a brilliant punch of fresh sweet heat. It is with this dish and the house specialty, the saucy tomato-based chicken karahi, that you realize this cooking is more about the sauces. They're luscious and beg to be soaked up with rice or spongy nan.

18108 Parthenia St. (in Parthenia Center), Northridge, (818) 775-0733.

Taste of Chong Qing

You'll get your tongue seared with the strange electricity of ma la. But you'll also experience the delicacy of subtle fish dishes and fresh vegetables. And you'll get the burn and the elegance all at once, an experience so paradoxical to the senses that you might stagger out of the restaurant a little food-drunk. One of the best dishes here is the Sichuan-style fish with peppers: fillets of white fish floating in aromatic broth and covered with a bright, gorgeously green layer of chopped ... something. The something turns out to be a sort of culinary joke: a mixture of almost indistinguishable cooling green scallions, perky pickled peppers and searingly hot green chiles. Tip: The hot stuff is the heaviest, and if you cautiously turn a piece of fish on its side and give it a gentle tap, most of the serious burn will fall off.

172 E. Valley Blvd., San Gabriel, (626) 288-1357.

Valley India Cafe

The menu favors the spice-laden specialties of the Andhra Pradesh and Tamil Nadu regions of southeastern India: Coconut milk, fresh, pungent curry leaves and a healthy helping of chiles distinguish many curries. The crisp golden dosas here rival the best in Little India. The smaller, thicker set dosa are the size of a dinner plate with a soft, porous texture that makes a great sponge for sopping up voluptuous sauces, especially vegetable kurma, a creamy curry with green chile, cashew and coconut. Subdue the heat with the mild kothu parota, a street food of chopped, flaky griddle bread scrambled with egg and shredded chicken.

7257 Topanga Canyon Blvd., Canoga Park, (818) 340-7500, http://www.valleyindiacafe.com/

Front Page Jamaican Grille

In every dish here, such as jerk chicken, goat curry and oxtails, the amped-up seasoning embraces the meat but doesn't trounce the flavor. But if all that flavor isn't enough for you, ask for the house-made hot sauce, a gorgeously blistering concoction of habaneros and herbs, blended and cooked into fiery perfection. To finish, try one of the drinks. The simplicity of the sorrel drink will soothe your tongue after all that heat, and pineapple ginger beer will give you a pleasant kick of fresh ginger behind some pineapple fizz. But if you like being taken to the edge of the precipice of gustatory possibility, order some of the restaurant's mega-hot reggae wings, and then top them off with the unadulterated ginger beer. That combination will knock you to the ground and then punch you in the face again. In a good way.

1117 W. Manchester Blvd., No. C, Inglewood, (310) 216-9521, http://www.frontpagejamaicangrille.com/.

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Cup O' Pizza
http://cupopizza.blogspot.com/

Welcome Pizza Enthusiasts!

If you've been searching for that perfect cup of pizza recipe, well then, look no further. What began as a dream inspired by "The Jerk," is now a reality! Subscribe and stay up-to-date on all the tasty developments. Stay cheesy, Pizza Fiends!

Love, Steve & Dave.

Cup O' Pizza Walkthrough

OK Gang, it's time we got around to showing how it's done.

We've spent many hours in our laboratory perfecting the hottest, tastiest, cup of pizza.

This Cup O' Pizza recipe is the quick and easy version, using store-bought ingredients.

Here's what you'll need (makes 4 cups o' pizza):

4 oven friendly coffee mugs

1 tube of pre-made pizza crust (we've been using the 13.8 oz Pillsbury Classic)
1 jar of pizza sauce
1 package of deli-style pepperoni
1 bag of mozzarella or pizza cheese
Olive oil and basting brush
Oregano


STEP 1: Pop open the delicious tube ofctriple-bleached goo, to which we owe our robust physiques!

STEP 2: Cut the dough roll into 4 equal sections. 1 section for each cup. Then cut each section down even further intoc3 sections, which will become the basis for our patented Flavor Layer Technology (TM).

STEP 3: Get that cat outta here!!

STEP 4: Coat your cups (or dough slices) with olive oil

STEP 5: Begin building your first Flavor Layer by dropping a section of dough into the bottom of the cup. Very good!

STEP 6: Add a large spoonful of sauce, a slice of pepperoni, some cheese, and a sprinkle of oregano and you've got your first layer. (This tutorial is the kid version, so experimenting with other classic ingredients is certainly encouraged.)

STEP 7: Repeat process on remaining dough layers. 3 layers per cup.

Mmm, now you're ready to load 'em into the oven.

STEP 8: Depending on your oven, you may need to tweak the following settings. Keep a close eye on your mugs the first time out, so you can make temperature adjustments accordingly. Here's what has worked for us.

Set your oven timer for 30 minutes and your oven at 425 degrees. In order to minimize the possibility of the mugs cracking due to a sudden change in temperature, we put the Cups O' Pizza in the oven during the preheat process, so they gradually warm up.

STEP 9: Seriously dude, get that cat out of here.

STEP 10: After 30 minutes, take a look at your cups...

PIZZALERT!

Because you've created what amounts to 4 big chunks of energy efficient pizza insulation, please allow them to cool down for at least 10 minutes before handing them off to a child or really hungry child-like friend.

BON APETIT!

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Menudo
http://www.foodnetwork.com/recipes/menudo-recipe/index.html

Yield: 8 to 10 servings

Ingredients

3 to 4 pound tripe (be sure to include 1 piece of honeycomb)
6 garlic cloves, bruised but not peeled
1 tablespoon peppercorns
2 sprigs thyme
3 bay leaves
1 teaspoon sea salt
1 28ounce can white hominy
1 bunch cilantro, leaves chopped
1 bunch green onions, chopped
12 tomatillos, diced

Directions

Rinse tripe under cold running water and cut large pieces into 1inch squares.

Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.

Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.

Add the canned hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.

Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.

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Junk Food Makeover: Tater Tots
Bon Appétit
http://shine.yahoo.com/shine-food/junk-food-makeover-tater-tots-214900318.html

In our column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with more wholesome, better-for-you recipes.

The Challenge

Tater tots: the ultimate kid food. We'll take 'em straight out of the freezer bag, heat them up, and pair them with anything from gooey grilled cheese to creamy tomato soup. Or, we'll just dip them in ketchup and call it a day. But Thanksgiving and holiday parties have wreaked havoc on our waistlines, so we called up nutritionist Tricia Williams to transform Napoleon Dynamite's favorite snack into a wholesome side dish.

"I wanted to focus on two different textures to get the tater tot right: crunchy exterior, soft interior," Tricia said. "Crunchy was definitely the bigger challenge. Lately, quinoa flakes have become a staple for crispy texture in our kitchen--we use them like a traditional kitchen would use panko. We add golden flax meal to give it extra nutrition. All these healthy ingredients make these tots an anti-inflammatory (read: less aches and pains) mock-fried food. To ensure this snack would go over well, we kid-tested them on a bunch of 6-year-olds. What a hit!" Let's see what happens when we Bon Appetit-test them.

The Result

Although Tricia didn't nail the exact tater tot shape (more of a cylindrical, golden fritter), our tasters were mostly satisfied with the healthier version of the (usually) greasy snack. The texture was great--as Tricia said, crunchy on the outside, soft on the inside. Sure, it was lacking the flavor hit from fat and salt, but we didn't miss it too much, thanks to a healthy dose of smoked paprika. All in all, while these little potato balls weren't quite the real thing, their bite-sized popability and yummy flavor made them work well as a substitute. With some ketchup and a pinch more salt, we'd be happy with these as a snack. (Or, let's face it, accompanying that kids' menu item that still holds a place in our hearts, chicken tenders, it could be dinner.)

Makes about 50

INGREDIENTS
1 cup quinoa flakes (you can find them at bobsredmill.com)
1/4 cup golden flax meal (you can find them at bobsredmill.com)
Nonstick cooking spray
1/3 cup finely chopped small onion (from 1/2 small onion)
4 sweet potatoes or russet potatoes, peeled
1 Tbsp. kosher or sea salt, plus more
1 egg, beaten
1 tsp. cayenne
1 tsp. smoked paprika
1/2 tsp. garlic powder
Freshly ground black pepper

PREPARATION

Preheat oven to 375 degrees. Combine quinoa flakes and flax meal in a bowl; set aside. Heat a medium nonstick skillet over medium heat. Spray generously with nonstick spray. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Transfer onion to a bowl; set aside. Wipe out and reserve skillet.

Using the small holes of a box grater, finely grate potatoes to make 4 cups. Transfer to a colander and sprinkle with 1 Tbsp. salt. Massage salt into potatoes and squeeze out the excess liquid. Transfer potatoes to a medium bowl; add egg and mix well. Add reserved onion, cayenne, paprika, and garlic powder; season lightly with salt and pepper. The mixture should resemble a potato pancake mix but be on the dry side. Using your hands, form potato mixture into 1" balls.

Roll potato balls in quinoa flake mixture. Heat a medium nonstick skillet over medium heat. Spray lightly with nonstick spray. Working in batches, cook balls, turning occasionally, until golden brown, about 2 minutes on each side. Transfer tots to a rimmed baking sheet. Bake until cooked through, about 10 minutes.

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Lamb tagine with layered onions
http://www.latimes.com/features/food/la-fo-food-of-morocco-20111208,0,854342.story

Total time: About 3 hours, plus cooling times

Servings: 6

Note: Adapted from "The Food of Morocco" by Paula Wolfert. She writes, "This is the Fes version of a famous layered onion tagine called qamamma. I love the way the onions are cooked down to a melting unctuous sauce then combined with tomatoes or raisins and/or honey. With my recipe you do most of the work 1 or 2 days in advance. Then on the day you serve it, you assemble and bake the dish, then switch the oven to broil, dribble over some olive oil, and cook until the onions turn crusty and lightly charred." Cubeb pepper is available online; additional white and/or black pepper can be substituted.

"The Foods of Morocco" by Paula Wolfert, Ecco Press, $45

La Kama spice mixture

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon freshly ground white pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon cubeb pepper (optional)

A good pinch of grated nutmeg

Mix the ground spices. Sift through a fine sieve and store in a closed jar in a cool, dark place. This makes a generous tablespoon of the spice mixture.

Saffron water

1/2 teaspoon crumbled saffron strands

1 cup hot water

In a warm (not hot) skillet, dry the saffron strands. Crush again, then soak in the hot water and store in a small jar in the refrigerator. This will keep for up to a week.

For longer storage (my favorite method), quadruple the recipe quantities above: pour the saffron water into a plastic ice cube tray and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.

Tagine and assembly

3 pounds thick lamb shoulder arm chops, bone-in, cut into 9 or 10 pieces

Coarse salt

1 tablespoon La Kama Spice Mixture

2 tablespoons Saffron Water

1 tablespoon liquid honey, preferably a floral honey such as orange blossom, lavender or acacia

1 medium red onion, coarsely grated (1/2 cup)

2 tablespoons extra virgin olive oil, divided

2 cups water

2 tablespoons clarified butter, divided

3 pounds onions, cut into 1/4-inch-thick slices

1 (2-inch) cinnamon stick

Freshly ground black pepper

3/4 cup golden raisins, soaked in warm water for 15 minutes and drained

2 tablespoons turbinado or other raw sugar

1 teaspoon ground Ceylon cinnamon

3 pita or Indian naan breads

1 tablespoon chopped parsley for garnish

1. One or 2 days before you plan to serve, trim the lamb of excess fat. Place the meat in a medium flameproof casserole and add 1 teaspoon salt, the spice mixture, saffron water, honey, grated onion and 1 tablespoon of the oil. Stir over low heat until the aroma of the spices is released, about 5 minutes: Do not brown the meat. Add the water, bring to a boil, and reduce the heat to low, cover and cook for 2 1/2 hours, or until the meat is almost falling off the bone.

2. Separate the cooking juices and the meat. When the meat is cool enough to handle, pull out and discard the bones and trim off any fat or gristle. Cut the meat into 1-inch chunks and transfer to a storage bowl; you should have about 4 cups of meat. Degrease the cooking juices. Return the cooking juices to the casserole and boil down to a glaze. Add one-half teaspoon salt, 1 tablespoon of the butter, the sliced onions and cinnamon stick; cover and cook, stirring occasionally, until the onions are soft and golden, about 45 minutes. Use a slotted spoon to transfer the onions to a storage dish. Discard the cinnamon stick. Boil down the liquid in the casserole to about three-fourths cup. Season with salt and pepper and remove from the heat, then add the liquid to the meat. Up to this point the recipe can be prepared up to 2 days in advance. Cool, cover and refrigerate the meat and onions.

3. About an hour before serving, set an oven rack on the middle shelf of the oven. Heat the oven to 350 degrees.

4. Grease an ovenproof tagine or shallow baking serving dish with remaining butter. Spread the meat on the bottom and cover with the cooked onions and raisins. Scatter the sugar and ground cinnamon on top. Place in the oven and bake, uncovered, for 40 minutes. Switch the oven heat to broil, dribble over the remaining tablespoon of oil, and cook until crusty and lightly charred, about 5 minutes.

5. Reheat the bread in the oven for a few minutes. Split in half, then tear each half into 2 or 3 pieces. Spread about one third over a large serving platter. Spoon about half of the contents of the tagine on top. Repeat with another third of the bread and the remaining contents of the tagine. Top with the last pieces of the bread and a sprinkling of parsley and serve at once.

Each serving: 705 calories; 40 grams protein; 60 grams carbohydrates; 6 grams fiber; 34 grams fat; 14 grams saturated fat; 138 mg cholesterol; 27 grams sugar; 860 mg sodium.

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Two recipes from SimplyRecipes.com forwarded to me from Uncle Pers & Aunt Shlee:

Pinto Beans with Bacon and Jalapeños

Ingredients
1 Tbsp olive oil, grapeseed oil, or canola oil
2 to 3 whole jalapeño chile peppers
2 to 3 thick-cut slices of bacon
2 cups of chopped onion
2 medium clove of garlic, minced
4 cups of cooked pinto beans (2 15-ounce cans, rinsed and drained)
Salt
1/2 cup, loosely packed, chopped fresh cilantro

Method

1 Heat oil in a medium skillet on high heat. Put the jalapeños in the pan and stir to coat with the oil. Let cook, turning occasionally, on all sides, until all sides are nicely browned (about 10-15 minutes, depending on how hot your burner is). Remove from pan. Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeño flesh.

2 While the jalapeños are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy. Remove bacon from the pan to a paper towel-lined plate. Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat.

3 Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned. Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon.

4 Add the cooked beans, chopped bacon, and the chopped jalapeños to the pan and stir to mix. Sprinkle with salt.
Serve with chopped fresh cilantro, and steak and salsa.
Yield: Serves 4-6.


Asparagus Frittata Recipe

Prep time: 5 minutes
Cook time: 20 minutes

Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Yield: Serves 4.

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Chicken Scaloppine over Broccoli Rabe
http://www.myrecipes.com/recipe/chicken-scaloppine-over-broccoli-rabe-10000000686181

Calories: 318
Calories from fat: 21%
Fat: 7.4g
Saturated fat: 1.7g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1g
Protein: 44.3g
Carbohydrate: 14g
Fiber: 3.9g
Cholesterol: 101mg
Iron: 2.9mg
Sodium: 577mg
Calcium: 102mg

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture.
Garnish with lemon slices, if desired.

Alison Lewis, Cooking Light
AUGUST 2004

Stoner Cooking 1-6-12

Retropedia: Girl Scout Cookies
http://www.retroland.com/girl-scout-cookies

What sort of ogre could look a smiling little girl in the eye and refuse her a cookie sale? Luckily for the Girl Scouts of America, it would appear that these monsters are few and far between. For nearly a century, we have anxiously awaited their annual arrival, and gobbled up these tasty treats to the tune of 200 million boxes sold each year.

Girl Scout cookies arrived on the scene all the way back in 1917, when the Mistletoe Troop of Muskogee, Oklahoma decided to utilize these baked treats for their fundraising efforts. The idea caught on, and by 1936, the Girl Scouts organization was recruiting commercial bakers to help them keep up with the demand. When WWII arrived, customers were limited to two boxes, available in either vanilla or chocolate, as a result of wartime rationing. But once the hostilities ended, the young entrepreneurs were back in full force, ensuring that American families could buy cookies by the armful, in a variety of flavors.

While many types of cookies are offered annually, many are sold under different names, depending on the geographic region and which commercial bakery produces them. Never the less, everyone seems to have a favorite type and people commonly stock up on numerous boxes during the short-lived opportunity for purchase each year. Maybe you prefer the chocolate goodness of the overwhelmingly popular “Thin Mints”, which take on a texture that can only be described as heavenly when chilled in the fridge. Or, maybe you are partial to the peanut buttery goodness of “Do-Si-Do’s” and “Tagalongs”. Perhaps you like the simplicity of the “Shortbreads” or “Trefoils”, depending on where you live. Finally, there is the mother of all Girl Scout Cookies, the caramel, chocolate, and coconut delicacies known as “Samoas”. Regardless of your preference, there is a smiling little Girl Scout, eager to persuade you to open your wallet and trade some greenbacks for a few boxes of sublime indulgence.

In the past, one had to deal with the cruel wait time, as you placed your order, then waited a few long weeks for them to be delivered. Utter torture, that was. In recent years, the order system has given way to swarms of little girls standing outside of grocery stores, and tempting you with all of your cookie favorites; boxes stacked high and offering promise of instant gratification. It would almost seem as if the cookie boxes reach inside your subconscious and pull you magnetically towards them. This feeling can’t be all that different from what a heroin addict feels.

But these aren’t drug pushers, they are sweet innocent little waifs, looking at you with their puppy dog eyes and softly speaking the words that will make anyone on a diet cringe: ”Excuse me, would you like to buy some Girl Scout cookies?”. Why, of course we would, little girl. But you already knew that, didn’t you? Resistance is futile.

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Ann Seranne's Rib Roast of Beef
http://shine.yahoo.com/shine-food/ann-serannes-genius-rib-roast-beef-174900523.html

Makes about 2 servings per rib

From "Ann Seranne's Recipe for a Perfect Roast: Put it in the Oven and Relax", The New York Times, July 28, 1966

One 2- to 4-rib roast of beef, weighing 4 1/2 to 12 pounds
Flour
Salt & freshly ground black pepper

1. Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.

2. Preheat the oven to 500 degrees.

3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.

4. Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. (This works out to be 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast.) When cooking time is finished, turn off the oven. Do not open the door at any time.

5. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.

6. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use).

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Waffles of Insane Greatness
http://shine.yahoo.com/shine-food/waffles-insane-greatness-162600175.html

Adapted slightly from Aretha Frankenstein's restaurant in Chattanooga, Tennessee.

Serves 4, or 2 very hungry waffle eaters

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (or a combination)
1/3 cup vegetable oil or melted butter
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and pure maple syrup, for serving

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

2. Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.

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Chicken Cordon Bleu Pizza
http://www.bettycrocker.com/recipes/chicken-cordon-bleu-pizza

Italian dinner ready in 35 minutes! Enjoy chicken pizza made using Original Bisquick® mix – a cheesy treat.

PREP TIME 10 Min
TOTAL TIME 35 Min
SERVINGS 8

1 1/2 cups Original Bisquick® mix
2 tablespoons grated Parmesan cheese
1/3 cup hot water
1/2 cup Alfredo pasta sauce (from 16-oz jar)
2 cups chopped cooked chicken
1/2 cup chopped cooked ham
1 1/2 cups finely shredded Swiss cheese (6 oz)
3 medium green onions, sliced (3 tablespoons)

1 Heat oven to 425°F. Spray 12-inch pizza pan or cookie sheet with cooking spray.

2 In medium bowl, stir Bisquick mix, Parmesan cheese and hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 to 8 minutes or until light golden brown.

3 Spread pasta sauce over partially baked crust. Top with chicken, ham, Swiss cheese and green onions.

4 Bake 10 to 15 minutes longer or until crust is golden brown and cheese is melted.

Cordon bleu is a French dish combining chicken or veal with ham or prosciutto and Swiss or Gruyère cheese. In this recipe, those flavors are simplified to produce a fantastic-tasting pizza.

Be sure to use hot water to make the pizza crust. It helps keep the crust from rising too high during baking and also keeps it chewy and crisp.

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Vada Pav
ROB MIFSUD
http://online.wsj.com/article/SB10001424052970204879004577111220920814462.html

“It mingles potent flavors with comforting textures: squooshy bread, creamy mashed potato and a hint of crunch.”

It's best to approach street-side dining in Mumbai—or anywhere in India, for that matter—with caution. But caution, if you love Indian food, is torture. While working in Mumbai, and studying the city's culinary specialties, I learned that you don't typically go to restaurants for great food, you go to the sidewalks. My daily commute took me past hawkers selling the food I craved: pav bhaji, a vegetarian sloppy joe made with tomato and potato stew; pani puri, hollow fried balls stuffed with spicy potatoes or chickpeas; and the dish I crave to this day, vada pav.

The temptation to sample it was almost overwhelming, but for what felt like forever, I didn't dare.

"Wait at least 30 days before trying vada pav," one of my hosts, a native Mumbaikar, had warned. According to my gastric guardian, I had nothing to fear from the vada (pronounced "wahda")—a mixture of chunky mashed potatoes, curry leaves, cilantro, mustard seeds and other spices, dipped in a turmeric- and chili-powder-laced chickpea flour batter, then deep fried. Pav (pronounced, enjoyably, "pow"), the small, square, hamburger-bun-like roll in which the fritter is sandwiched wouldn't pose any problems either.

The rub, my host told me, was the rub: the combination of chutneys slathered on the bun. Just as its Western cousin, the hamburger, remains incomplete without a squirt of ketchup or a dollop of relish, a vada pav lies naked without red or green chutney, or both. Red chutney scorches the mouth with garlic and chili powder (and maybe a touch of tamarind), while the green stuff tingles the lips with green chilis, cilantro and mint. The problem is that most chutneys require water, and the water in Mumbai...well, it's the water in Mumbai.

For two long months I looked but never touched, but then one night, after yet another long day at the office, I couldn't ignore my craving any longer. I hopped into a car and instructed the driver to take me to his favorite vada pav stand. I wanted authenticity, and I got it. This stall was a table covered by a corrugated tin roof at the front of an alley. The kitchen was out of sight, hidden around the corner, and customers poured water from an urn into a single, communal metal cup. Caveat emptor. Every few minutes, a fresh batch of vada would emerge, and I would scrum with the other customers for my share. I finally exchanged 12 rupees (approximately 27 cents) for two vada pav smothered in green chutney worrisomely darkened from oxidation. Never had I been all in for so little.

The exact details are unclear, but people who care about such things credit Mumbai street vendor Ashok Vaidya with inventing vada pav in the early 1970s. It quickly became the city's staple snack, and, after one bite, I understood why. Green chutney is not subtle; anything less than lip-tingling represents a "Western" level of chili-induced heat. The nutty, vaguely familiar taste of mustard seed and the earthy smell of curry leaves waft from the fritter, but vada pav approaches perfection because it mingles potent flavors with so many comforting textures: squooshy bread, creamy and slightly lumpy mashed potato and a hint of crunch from the batter.

Vada pav are easy to make at home. Both chutneys can be prepared while boiling potatoes, and the result is so extraordinary that committed carnivores never seem to notice that they're eating vegan. Better yet, there's no waiting period required.

Serves: 4-8
Hands-On Time: 1 hour
Total Time: 1½ hours

For the green chutney:
2¼ cups cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
2 serrano chilis
Pinch of salt
1 teaspoon lemon juice

Combine all ingredients in a food processor with ¼ cup water. Process until a thin sauce forms. Add more water if necessary to achieve a slightly watery consistency.

For the red chutney:
1 cup dried unsweetened coconut
10 cloves garlic
2 tablespoons red chili powder
2 teaspoons vegetable oil
Pinch of salt

Combine all ingredients in a food processor. Process until a sticky powder forms with the consistency of wet sand. Add more oil if necessary.

For the batter:
1 cup gram (chickpea) flour
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Pinch of salt

Whisk together ingredients in a large bowl. Continue to whisk while adding ¾ cup water until a thick, smooth batter forms. Let rest at least 15 minutes.

For the potato mixture:
2 pounds Yukon gold potatoes (approximately 5)
1 quart plus 2 teaspoons vegetable oil
1½ teaspoons black mustard seeds
6 curry leaves, torn
2 teaspoons puréed garlic (finely minced is acceptable)
1 teaspoon puréed ginger
1 serrano chili (or more to taste), seeded and finely chopped
1 teaspoon salt (or more to taste)
1 tablespoon finely chopped cilantro
8 seedless hamburger buns

1. Peel and halve the potatoes. Cook in boiling water until fork tender, approximately 20 minutes. Drain. Mash using a potato masher until smooth with a few lumps.

2. Heat 2 teaspoons oil in a skillet over medium heat. Add mustard seeds and curry leaves and cook until the seeds start to pop. Add garlic, ginger and chilis and cook briefly. Stir in potatoes and salt. Remove from heat and stir in cilantro.

3. Divide potato mixture into eight equal portions and roll into balls. (Both chutneys, the batter and the potato balls can be stored overnight, covered tightly with plastic wrap, at this point. The green chutney will oxidize slightly.)

4. Heat 1 quart oil over medium-high heat in a wok or Dutch oven until it reaches 325 degrees.

5. Roll the potato balls in the batter and add to the hot oil one by one. Cook, turning occasionally, until they are golden brown, 3 minutes.

6. Spread red chutney on one half of a hamburger bun, and green chutney on the other half. Place hot potato vada between bun. Press down to flatten slightly.

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Lamb Meatballs with Pomegranate Sauce
http://shine.yahoo.com/channel/food/recipes/lamb-meatballs-with-pomegranate-sauce-535864

1 egg or 2 egg whites, lightly beaten
1 cup fine dry bread crumbs
1/4 cup chopped fresh mint
2 or 3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
2 lb. ground lamb
1 16-oz. bottle pomegranate juice
1 tsp. sugar
3 Tbsp. olive oil
1-1/2 cups plain Greek yogurt
2 Tbsp. snipped fresh chives
1 clove garlic, minced
Fresh mint leaves (optional)
Toasted pita bread wedges (optional)

Preheat oven to 300 degrees F. In large bowl combine egg, bread crumbs, mint, 2 or 3 cloves garlic, salt, and pepper. Add ground lamb; mix well. Shape into 32 meatballs; set aside.

For sauce, in medium saucepan bring pomegranate juice to boiling; reduce heat. Simmer, uncovered, 25 minutes or until reduced to about 1/2 cup. Add sugar; stir to dissolve.

Meanwhile, in large skillet brown half the meatballs at a time in hot olive oil, turning to brown evenly. Transfer to a 15x10x1-inch baking pan. Bake 15 to 20 minutes or until an instant-read thermometer registers 160 degrees F. In medium bowl combine yogurt, 1 tablespoon of the chives, and 1 clove garlic. To serve, drizzle meatballs with pomegranate sauce; sprinkle with remaining chives and mint. Serve with seasoned yogurt and pita wedges. Makes 6 to 8 servings.