Chili for chili dogs

3 1/2 Lbs. of Lard
6 Lbs. Ground Chuck, needs to be ground twice or run through food processor.
2 Lbs. Finely Chopped Onion
2 TBLS. each Cinnamon, Curry, Whole Cloves and Salt.
2 TBLS. Celery Seed
3 TBLS. Chili Powder
1 TBLS. Paprika
6 Quarts Water

Brown Lard, Onions and Chopped Meat. After Twenty Minutes add spices and water. Bring to boil and allow to thicken, simmer for at least two hours.

Hawaiian Bread

1 package active dry yeast (2 1/2 tsp)

1/4 cup water, warm

1 cup sugar, divided

1/2 cup boiled potatoes, mashed (* see note)

1 tsp lemon juice

1/4 cup milk, warm

1 tsp salt

3 large eggs

1/4 cup butter, very soft

4-5 cups ap flour

In a large bowl, preferably the bowl of an electric mixer, conbine yeast, warm water, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5 minutes. Add remaining sugar, lemon juice, milk, salt, eggs and 2 cups of flour, mixing very thoroughly with the paddle attachment of your mixer. Switch to dough hook. Add 1 1/2 cups more flour and butter, cut into chunks. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. Place on a lightly floured surface and knead for 2-3 more minutes to ensure smoothness. Place bdough in a large bowl and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
Turn dough out on a lightly floured surface.
Divide dough in half. The dough can be shaped into two loaves as desired: two round loaves, two oblong loaves, two clover loaves (made with balls of dough) or shaped into rectangles and place in two, lightly greased loaf pans. Place free form loaves on a parchment-lined baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes.
Preheat the oven to 350F.
Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. The best way to check for doneness is to insert an instant -read thermometer (like a meat thermometer) into the bottom of the loaf a few inches. The temperature will read 200F when the bread is done.
Let cool completely on a wire rack before slicing.
Store in an airtight container or ziploc bag.
Makes 2 loaves.


*Note: Instant potato flakes make a great substitute for mashed potatoes. Use about 1/3 cup potato flakes with 1/2 cup hot water and let it cool slightly before adding to the yeast.

Chicken Pot Pie

Ingredients:
1 pound of potatoes 1/2 inch dice
1 bag of frozen peas and carrots
1 pound of chicken breast cut in to 1" pieces
1/4 cup of butter
all purpose flour as needed
chicken base as needed
1 quart of water
salt and pepper to taste
grape seed oil as needed
The filling:
 Heat a large saute pan on medium high then Place enough oil to coat the bottom of a large saute pan. Season chicken with salt and pepper, sear all the chicken. After searing add butter and melt until it foams and add 2-3 table spoons of APF and whisk until smooth add 6 teaspoons of chicken base then add the water slowly and whisk to incorporate bring to a boil. Once sauce has boiled turn down to low and simmer for 15 mins check seasoning add salt and pepper to taste. In a separate sauce pan place potatoes and cover with cold salted water by one inch cook 15 mins or until tender, drain and shock set aside to cool. Turn off sauce and add frozen veg fold in chicken last add potatoes.

The crust:
you have choices
traditional pie crust 425 degrees
I blind bake the bottom crust and fill with filling and top with top crust and bake for 30 - 45 minutes
or
biscuit or crescent roll top bake according to package directions

Coleslaw

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrot

2 tablespoons minced onions

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

Read more: http://www.food.com/recipe/kfc-coleslaw-33489#ixzz1IL989ZJ9

Chicken time!

Here is the recipe I am gonna test it this weekend and update :)
3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon worcestershire sauce
Tabasco sauce
4 boneless chicken breasts or whole chicken(s)
I grilled the whole chickens but be very careful not to grill on too high as the sugars tend to burn quickly.
I placed my whole chicken in a brine solution for 24 hours in the refrigerator, the brine was 1 gallon of water with 1 cup of salt. You can also use a combination of Ice and water if you plan on brining in a cooler. Then after the 24 hours I placed the chicken in the marinade for 4 hours and grilled it to 165 degrees

Dole Whip #2

Dole Whip Recipe # 2

So Here is another Dole whip recipe that I found I will try this one next :)

Ingredients
Ice Cream Maker
1 quart pineapple juice (Dole)
1 tsp vanilla
3 cups cream
3 cups sugar
milk
1. Mix the pineapple juice and sugar…make sure that the sugar is dissolved.
2. Next add the cream and vanilla.
3. Poor the whole mixture into the Ice Cream container.
4. Add milk to finish filling to the “fill line”
At this point simply follow the instructions on your ice cream maker.
When the ice cream is ready you can serve it as is or you can stick it in the freezer for a while and let it set up a bit.

Chicken Enchiladas Cassarole Style

Chicken Thighs
Tomatillos
Onion
Garlic powder
Salt
pepper
Chicken Bullion
Jalepenos
cilantro
CornTortillas
Cheese (cheddar or colby jack)

Preheat oven to 450 when you are assembling the enchiladas

Simmer the chicken thighs with everything but the tomatillos and jalepenos and cilatro. till they fall apart then pull out the chicken and set aside to cool so that you can shred it. add the tomatillo and jalepeno to the chicken broth.  Boil until the tomatillo begin to burst.  remove the jalapenos and set them aside add the tomatillos and broth to a blender and grind down to sauce consistency. Add one Jalapeno at a time until the sauce is as spicy as you like when it is at your desired flavor add the cilantro and blend again to incorporate the cilantro.
Layer the tortillas shredded chicken cheese and sauce like lasagna and bake at 425 until golden brown.

Anne-Marie's Favorite Biscuits and Gravy

1-2 packages of Farmer John Breakfast sausage (bulk package not individual links)
Flour
Salt
Pepper
baking powder
milk

Preheat oven to 450
To make the biscuits: (appx 12)

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup milk, chilled

In a large mixing bowl, combine flour, baking powder, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled milk. Stir just until the dough comes together. The dough will be very sticky. Spoon biscuits on baking sheet so that they just touch. they should be about 2-2 1/2 inches wide they will not look perfect that is perfectly fine. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Now for the Gravy
Brown your sausage crumbling it in to small pieces you can leave some larger pieces as well it does not need to be the same size exactly. Once you sausage has browned remove it from your pan with a slotted spoon leave all of the fat in the pan. We will use the sausage drippings to make our roux ( thickener) add about 3 tablespoons of flour to the pan with the sausage drippings and saute on medium low for 5 minutes do not brown the flour we are just cooking out the raw flavor the flour has. Once it has cooked begin by whisking in  2 cups of milk continue to whisk occasionally until it comes to a boil.Check the thickness of the gravy by using a spoon dip it in the gravy and see how it coats the back of the spoon you should be able to run your finger down the spoon and  add more milk if the gravy is too thick if it is not thick enough let it simmer and it will thicken up. Add your salt and pepper to taste and simmer.

While your gravy is simmering put your biscuits in the oven and serve them as son as they are done

Mexican Red Rice

What you'll need:
A large saute pan with high sides that has a lid
Rice ( long grain I use Mahatma)
Oil (I like grape-seed or Olive oil)
1 8 ounce can of plain tomato sauce or two very ripe Roma tomatoes chopped roughly
1/4-1/2 of an onion sliced in to medium sized wedges
Knorr Chicken Bullion to taste or according to package directions I tend to add a little more than the package says but I like strongly flavored foods ( Costco has it for the best price but you van get it at any major grocery store)

I did not put exact amout on the rice and oil because you can make as much rice as you want I will give you the deatil for my standard pan of rice. I use a pint glass as my measuring cup. So I use one pint glass of rice to 2 pint glasses of water and enough oil to just cover the bottom of the pan.

Heat your pan first it is an important step so that your rice does not stick!!!

Once you pan is hot put in the oil let it heat for about 30 seconds now toss in the rice and coat it with the oil add oil if not all of the rice has been coated so that your rice can be evenly browned.
Now brown your rice it should be light golden brown all over once your rice is getting close to being golden brown all over add the wedges of onion stir for 30-45 seconds until they begin to cook and start to fall apart. Next you will add the dry bullion stir that in and immediately add the tomato or tomato sauce and stir that in as well let it bubble for a minute and add water. Bring the rice up to a boil place the cover on and then turn the flame to low. let it cook for about 20 minuted or until all of the water has absorbed. I like to have a glass lid so that I can see whats going on with out opening the lid and letting the moisture out.  Step by step pictures to come!

It's Culinarily Official!

I will be attending The Art Institute of California majoring in Culinary Management. Here is the beginning to making Hawaii come true!