Ingredients:
½ cup Paprika
¼ cup Kosher Salt
¼ cup Sugar
¼ cup Cumin
¼ cup Granulated Garlic
¼ cup Chili Powder
2 tablespoons Mustard Powder
2 tablespoons Ground Black Pepper
2 tablespoons Cayenne Pepper
Instructions:
In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
Rub steaks with Olive Oil then, generously coat with Magic Dust Seasoning. Marinate 1 hour before grilling
Ingredients:
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
Directions:
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the left over egg whites for a meringue topping!
INGREDIENTS
1 cup warm water (sometimes I need more or less)
1 tablespoon olive oil
1 egg
3½ cups flour
1 teaspoon salt
2 teaspoons yeast
½ cup honey or sugar
INSTRUCTIONS
Mix all ingredients together in mixer with dough blade until dough forms. It should be dry enough to not be sticky but wet enough to not crumble.
Lift dough out of bowl, spray with olive oil (I spray the bowl) and place dough back in bowl covered with towel, allow to rise for 30-60 minutes.
Knead with dough blade (will deflate).
Remove from bowl, place dough on flowered surface and knead by hand a few times.
Divide in half.
Roll into 2 loaf shapes and place in loaf pans (mist pan with olive oil first).
Cover and allow to rise (depends upon temp in room, but usually around 60 minutes – it should be slightly over the top edge of the pan, do not allow to over-rise).
Bake at 350 for around 20-30 minutes or until golden brown on top. At around the 15 minute mark, I mist the top of the loaf with olive oil and continue cooking until done.
Ingredient:
2cups Flour
½teaspoons Baking Powder
1pinch Salt
2Tablespoons Butter
1cup Milk, A Bit Less Than A Full Cup
2quarts Chicken Broth
3cups Cooked Chicken
Directions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Ingredients:
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)
Equipment:
Cutting board
Chef's knife
Mixing bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth
Instructions:
Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
→ Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.
While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Ingredients:
3 large egg whites
4 cups powdered sugar
Directions:
Whisk the eggs while and slowly add in powdered sugar.
Once it reaches a creamy texture it is complete.
Ingredients:
8-10 tomatoes (mixed Roma & on-the-vine)
1/2 yellow or white onion
Garlic, 4-5 cloves, peeled
Olive oil
Basil
Thyme
Salt
Pepper
Tomato sauce, 8oz
Directions:
Chop all the ingredients up and put it into a 9x13 pan. Toss it with olive oil and seasonings. Stick it in the oven at 200 degrees for 3 hours. You want everything to be nice and mushy. Put it in a blender or food processor and puree. Add your can of tomato sauce and puree some more. The sauce should be pretty smooth. Taste it and add extra seasonings as needed.
You could probably even add parmesan or Romano and give it a cheesy flavor at this point.
This makes 2 pint size jars. If you will be using this quickly, ok, if not consider canning or freezing.
