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..

CHOUX/ ÉCLAIR/CREAM PUFF PASTRY RECIPE
3:24PM on November 02, 2008

CHOUX/ ÉCLAIR/CREAM PUFF PASTRY RECIPE

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 425 degrees F (220 degrees C).
In a pan, bring water, salt and butter to a rolling boil.
Stir in flour all at once and VERY VIGORUSLY until the mixture leaves the side of the pan and forms a ball using a wooden spoon, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. (leave in oven for appox 20 min to help dry out)
When the shells are cool, either split and fill them with the custard mixture, or use a pastry bag to pipe the pudding into the shells. For the cream puffs cut in half and fill with whipped cream or what ever you want.

Butter Recipe
6:57PM on October 30, 2008

 HOMEMADE BUTTER

2 cups heavy cream
1/4 teaspoon salt (optional but best to use it to last longer)

Pick your way to make it!! And HAVE FUN Some one should do a group show doing it the shaking way!!!

Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Press butter into a small bowl with the back of a spoon to further remove liquid.
OR
All you need to make a small batch of butter is some heavy cream and a jar with a tight fitting lid. A plastic jar is better since if the jar falls it will not break but if you are careful a glass jar is great. A clear jar can tell you haw your better is coming along so it is best if the jar is clear.

First of all take your jar and fill it half full of the heavy cream. Then take the jar lid and place it tightly on the jar. Then take the jar and take turns shaking the jar. It will take a while to make butter so everyone will get a chance to shake the jar of heavy cream. Make a game of it and dance as you shake the jar with the heavy cream in it. Stop and check how the cream is every so often. You will see the heavy cream changing form as you shake it. Eventually the heavy cream will stick to the sides of the jar. This is the butter taking form.

Keep shaking the jar till the sides of the jar has butter covering it in spots. The liquid you see in the jar is butter milk. Pour the butter milk out of the jar and you can use the butter milk to bake something like butter milk bread or you can drink it as it is. You should have a jar of butter after you pour out the butter milk. This butter will need to be washed before you can use it. Wash the better with clean cold water till the water comes out clear. You will have to take a spoon and mix the butter in the jar occasionally to get all the butter to touch the water. When the water comes out clear you have butter. At this point you can sprinkle some salt on the butter and mix in to the butter if you wish.

Take the spoon and take the butter out of the jar and into a container. This butter is ready to use as it is. You can take a cracker or bread and spread the butter on it and eat it. Or you can bake something with this butter. You can use it as you would butter that you buy from the store.

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To Sugar or not.....
11:23PM on October 26, 2008

NOT FOR ME!!!!
You will see in a lot of my recipes there is very littel white sugar here is why and how you to can substitue Honey for white sugar.

First of allHoney is superior to sugar in that it has more vitamins and minerals, is sweeter, and raises one's blood sugar more slowly. It is unrefined and natural. It also will keep your baked goods moister longer. Here's how to substitute honey for the sugar in a recipe.

Here it is plain and simple (I hope)

Up to one cup, honey can be substituted for sugar in equal amounts. For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.


Honey is a liquid, so you'll need to reduce the liquid in the recipe a little. Do this at a rate of 1/4 cup less liquid for every cup of honey used in the recipe.

Honey is also a little acidic. To counter-act this, add 1/2 teaspoon of baking soda for every cup of honey used.

Honey causes baked good to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as the time gets close

Now go bake a littel healthier

Chocolet Sauce
2:20PM on October 26, 2008

CHOCOLET SAUCE

½ Cup Heavy Cream
½ Cup Chocolate Morsels (use what you like ex: semi sweet, dark, butterscotch hell even caramel etc.)
2 Tbs. Sugar (use your vanilla bean infused sugar if you want)
3 Tbs. Corn Syrup (light or dark)
1/8 Teaspoon Salt (optional)
1 Teaspoon Vanilla (homemade of course)

In sauce pan heat the cream, chocolate morsels (or what ever), and sugar over medium low heat until the chocolate is 99% melted. Remove from heat and whisk to blend Whisk in the corn syrup, salt if desired and vanilla.

Great over ice cream or any other type of pasty or desert.

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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

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!!!