Spaghetti "Pi"
9:46PM on November 24, 2008

Preparation:

Chicken Parmesan
3:24PM on November 12, 2008

Ingredients:
6 to 8 boneless, skinless chicken breasts
 Italian style bread crumbs
6 to 8 Slices mozzarella cheese
6 to 8 slices grated provolone
2 to 3 eggs
 Lots of garlic
grated parmesan asiago romano mixture (or what ever you have optional but recommended)
flour for dusting
salt and pepper to taste
oil for frying
Pasta sauce 

Pierce chicken breast with a fork on both sides then place chicken breast between plastic wrap and beat your meat!! But be genital you want it about 3/8” thick don’t over do it.

Salt and pepper both sides then dust the breasts with flour on both sides and let set for 10 or 15 minutes

Dip each breast in the beaten egg coating both sides then in the bread crumbs pressing the bread crumbs on thoroughly

In skillet heat oil to hi heat (350 to 375) add one piece at a time in order not to cool oil to much fry on each side till golden brown

Drizzle you baking dish with olive oil then add a good amount of diced, sliced or crushed garlic add the fried chicken breasts then top with mozzarella and provolone cheese slices sprinkle with grated cheese and top with sauce.


Baked for approximately 15-20 minutes at 450F

Homemade Pasta
8:03PM on November 11, 2008

 PASTA RECIPE

2 Cups all purpose flour
2 cups Semolina flour
1 large pinch salt (appox. 2 Tsp.)
6 large Eggs
2 Tbs. Olive Oil

1. Thoroughly mix together all-purpose flour, semolina flour, and pinch of salt.
2. On a clean surface, make a mountain out of flour mixture then make a deep well in center.
3. Break the eggs into a bowl and mix then add to well of flour
4. Add Olive Oil to well
5. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
6. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
7. Knead dough for 8 to 12 minutes, until it is smooth and supple.
8. Dust dough and work surface with flour as needed to keep dough from becoming sticky.
9. Cover dough with a bowl or plastic and allow it to rest at room temperature for 30 minutes. (THIS IS AN IMPROTANT STEP DO NOT SKIP IT)
10. Roll out dough with a pasta machine or a rolling pin to desired thickness.
11. Cut into your favorite style of pasta or stuff with your favorite filling to make ravioli etc.
12. Bring water to a boil in a large pot, then add 4 teaspoons salt.
13. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
14. Drain immediately and toss with your favorite sauce.

Grandma Clyde'sWorld Famous Pasta Sauce
3:12PM on November 10, 2008

 PASTA SAUCE

In a 22 QT (or Bigger) Pan Brown the following:

Approximately 2 pounds Pork Neck Bones**
Approximately 2 pounds Beef Neck Bones**
Approximately 2 Pounds Italian Sausage
Approximately 20 to 22 Meat Balls (see meatball recipe on blog)
1 Large Onion
8 Cloves Garlic

Then add in:

3 Cans (29 oz) Tomato Sauce
3 Cans (29 oz) Tomato Puree
3 Cans (12 oz) Tomato Paste
1 Can (28 oz) Whole Tomatoes
To every can (10 Cans in all) add ¾ of a can of water.
1 ½ cups Dry Red Wine (use cheap wine here folks I use Carlo Rossi’s Paisano or Chianti)

Then add:

1 Hand full Basil (crush in hand while adding)
1 Hand full Parsley (crush in hand while adding)
1 Hand full Oregano (crush in hand while adding)
2 Tablespoons Backing Soda (this will get rid of the bitter taste of the acid from the tomatoes and give you a much better tasting sauce it will bubble up don’t worry this is natural)

NOW THE MOST IMPORTANT PART

Bring to a slight boil then turn down heat to low/simmer and let it cook a MINIMUM OF 24 HOURS remember all the meat went in RAW so it has to cook and cooking it slowly will release the flavors that make this sauce taste the way it does!!!!

This makes a lot of sauce but not to worry it freezes well but you can always half or quarter this recipe if you do not have a big enough pan.

**If you cant find the neck bones you can use any cheap type pork and beef such as soup bones, ribs, chops etc..

Banana Bread YUM
1:02PM on October 26, 2008


Makes 1 huge loaf or 3 small loaves
Preheat the oven to 350.
In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
1 cup plain yogurt
2/3 Brown cup sugar
1 Teaspoon of Vanilla Extract (homemade of course!)

(Use a potato masher, fork, spoon or hands toes what ever you please to squish the banana and mix the ingredients together. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.)

In another bowl, combine:
• 1 1/2 cup all-purpose unbleached flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional) But highly recommended!!!! But DON’T stop there add some ground nutmeg, ground ginger & ground allspice

Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.

Now spread some homemade butter on top YES I said HOMEMADE BUTTER that vid/ Recipe will be cuming soon!
This is the moistest Banana Bread I have ever had/made

Vanilla & Lemon Extract
2:35PM on October 22, 2008

 VANILLA EXTRACT

1.75 Liter Cheap Vodka
16 Vanilla Beans (Buy off Ebay)


Using a sharp knife cut a slit down the middle of the bean lengthwise but do not cut all the way through it then cut the beans in thirds.
(I like to cut the tips off both ends off the beans and place them in a container of sugar to make my own Vanilla Sugar)

Add the beans to the Vodka and vigorously shake the Vodka everyday for 30 days try to keep it stored in a dark place if possible after 30 days your Vanilla will be ready I like to let my sit for 6

months to a year so when I get the beans I get a lot of them you can get a lot of beans off Ebay for under $20.00 so make a few bottles and let them set makes great gifts for the cooks.

Also you can use Brandy or Rum in place of the Vodka sometimes I add a 3 or 4 ounces of Rum to the Vodka, but all in
All the Vodka is by far the cheapest and has worked awesome for me, but feel free to play around with it.

 LEMON EXTRACT

1 Pint Vodka
2 or 3 Good Sized Lemons

Peel the lemons with a vegetable peeler be sure NOT TO GET ANY PITH (the white part of the peel)
Use ONLY the yellow!! Chop it in pieces if you like doesn’t matter just makes it easier to get in bottle if you do.
Shake bottle vigorously everyday for 30 days at the end of 30 days its ready and again the longer it sets the better
it gets.

Remember you can make any Citrus Extract using this recipe such as Orange or Lime

Meatball Recipe
12:03PM on October 19, 2008

 

MEATBALL RECIPE
1 Pound ground beef (I use 73% lean)
1 Pound Italian Sausage mild or hot what ever you prefer
1 Pound Ground Pork
3 Large eggs
3 Hand full’s of Romano asiago parmesan grated cheese mixture
1 Hand full of a mix of parsley, oregano and basil (crush in you hands before adding)
Italian style bread crumbs no way to measure this see directions below

In a large bowl combine all ingredients EXCEPT FOR BREAD CRUMBS mix well with hands add bread crumbs a hand full at a time and mix well keep adding until your hands come fairly clean and the mixture is holding together. Roll into what ever size balls you like I make them a little bitter bigger than the size of a golf ball. Now you can either drop them in your sauce and let them cook in there (Clyde’s preferred way) or roast them first you can also freeze them at this point to use when ever you like.

Enjoy
Ciao
Clyde
ps: Yes those are bonny's frozen treats in there next to them LMAO
 

Pizza Dough/sauce Recipe
8:35PM on October 17, 2008

PIZZA DOUGH

3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt


To Mix Dough by Hand:
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.
Now go for it thick or thin loaded or skimpy play with the ingredients add herbs or what ever sounds good different sauces are good as well!!

Redeemer Clyde’s Rule: “Play With Yourself Play With your Food”

PIZZA SAUCE

Ingredients:
• Garlic powder as much as you like (or use fresh smashed and chopped)
• Onion powder as much as you like (or use fresh chopped fine)
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (8 ounces) crushed tomatoes
• 6 Ounces of water (plus or minus depending how you like it)
• 1/2 hand full of a mix oregano, basil & parsley
• 1 tablespoon olive oil
• 1 teaspoon of baking soda (takes the bitterness out)
• 1/4 cup of Dago Red Wine (of your choice cheap is good here)
• dash red pepper, optional
Preparation:
Combine all ingredients in pan heat till warm if you have time let it cook a bit gets better the longer cooked this is enough for about 4 medeum size pizzas.

"Play with it" add or subtract what ever you want cooking should be fun!

This Sauce Makes Bonny Squirt

Wonton Soup Was A Hit!!!
10:53PM on September 30, 2008

For those of you that saw the live show today via the BonnynClyde Rude page the soup turned out fantastic Bonny thought there was a bit to much ginger but that can always be compenstaed for acordint to your taste as with all recipes add or subtract what you like noting is written in stone when it comes to cooking:
Enjoy and if you make it please let us know what you thought of it.


Ingredients:
For the Wontons:
1 pound ground pork
3 minced green onions
3 cloves crushed garlic
1 1/2 tbl fresh grated ginger or puree
1 tbl soy sauce
1 tsp fish sauce
1 tbl dry white wine
1 tsp hot sauce (optional)
1/4 tsp sesame oil
square wonton wrappers

For the broth
1 1/2 quarts chicken stock or broth
4 oz sliced fresh shiitake mushrooms
sliced bok choy (or any other veggies!)
green onion tops to garnish

Saute mushrooms in a small amount of oil add broth bring to a boil and add bok choy and wontons reduce to a simmer and cook for appox 10 minutes
Note: according to your taste, you can add more ginger, onion, soy, hot pepper, cilantro, lime, lemongrass, etc. to customize this broth.

Mushroom Sauce Recipe
9:40AM on September 29, 2008

I enjoy cooking and enjoy sharing some of my recipes that I think you might enjoy so if you are a mushroom lover this sauce is a knock out!!!