New Recipes for Winter 2020!
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Buttermilk Fried Chicken
Skillet Roasted Potatoes (ripped from Insatiably Epicurious)
Cook’s note: Par-cooking the potatoes will ensure that the interior is pillowy soft. Coating the exterior with a light amount of fat, like bacon grease, butter, or olive oil, will provide a lightly crispy crust. If you prefer a vegetarian option, coat potatoes in olive oil before roasting. Special Equipment needed: Large skillet
1.5 – 2lbs Yukon or Gold potatoes, washed and cut into 1” cubes
4 slices thick cut bacon- large dice
4 cloves garlic- smashed
½ tsp sugar
fresh ground pepper
1. Preheat oven at 450 degrees. Spread out bacon in skillet. Place skillet in oven while it preheats.
2. Fill a medium pot with potatoes and fill with water. Add about a tbsp of kosher salt into the water. Set pot to boil.
3. Once water comes to a boil, remove and strain out potatoes. Set aside.
4. Once oven is preheated, carefully pour out bacon grease into a large bowl. Set aside the bacon in a separate bowl.
5. Add potatoes to bowl of bacon grease and gently fold until potatoes are coated with grease. Gently toss with sugar, 2 tsp salt, and fresh ground pepper.
6. Pour contents into skillet. As much as possible, place pieces of potato so every surface of skillet is touching potato. Lean pieces against the sides of the skillet, if need be. Any surface touching potato will be crispy, so make the most of it.
7. Tuck in smashed garlic in various parts of skillet in between pieces of potato. Spread bacon evenly throughout skillet.
8. Place skillet in oven and roast for about 20min or until golden brown.
9. Taste and add more seasoning if necessary. Serve immediately.
2 Pork Recipes – Pork on Sticks/Pork with Ginger
Honey Coriander Chicken Wings
For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
Preheat the oven to 500 degrees. Mix wing seasoning ingredients in a small bowl and using a whisk. Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well. Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees. Place all wing sauce ingredients in a large saute pan, and bring to a gentle simmer over medium-low heat. Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.
Polynesian Luau Chicken
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) . Combine all seasoning ingredients in large mixing bowl, Sprinkle on chicken evenly and allow to marinate at least 3 hours or overnight if possible. Preheat oven to 375ºF. Place seasoned chicken on wire rack in roasting pan. Bake for 20 minutes, . Turn down oven to 250ºF and continue to bake for another 30-40 minutes . Chicken will be crispy and golden brown.
TOAD IN A HOLE
1 (12-ounce) package refrigerated croissant mix
1/3 pound ground veal
1/3 pound ground pork
1/3 pound ground chicken
1 cup white bread crumbs
1 tablespoon chopped parsley
1 tablespoon chopped shallots
1/3 cup whipping cream
1 egg yolk, lightly beaten
Spread dough into 4 (4×7-inch) rectangles. Mix veal, pork, chicken, bread crumbs, eggs, mace, salt and pepper to taste, parsley, shallots and whipping cream. Divide among rectangles. Shape pastry into loaf, moisten edges and seal. Place pastries seam side down on baking sheet. Brush tops with beaten egg yolk to glaze. Bake at 450 degrees 20 to 25 minutes, or until golden brown. Cover with foil if crust is browning too fast. Serve with mustard if desired. Makes 4 servings.
1 medium potato, peeled and diced
1 small turnip or rutabaga, peeled and diced
1 tablespoon oil
1 small onion, diced
1/2 pound beef tenderloin tip steak, diced
1 1/2 recipes pastry for (two-crust) pie
1/2 cup beef gravy
1 egg, beaten
Cook potato and turnip in small amount of boiling salted water until tender-crisp. Drain and set aside. Heat oil in small skillet and saute beef until medium rare. Remove beef and set aside.
Add onion to skillet and saute until tender. Add potato, turnip and beef. Season to taste with salt and pepper. Remove from heat.
On floured board, roll out pastry to about 1/8-inch thickness. Cut into 8 (6-inch) circles. Place about 1/4 cup vegetable and meat filling down center of each pastry circle. Top with 1 tablespoon beef gravy.
Brush edges with some beaten egg. Fold over and press edges with tines of fork to seal. Make few slits on top. Brush tops with more beaten egg. Place pasties on lightly greased baking sheet. Bake at 450 degrees 5 minutes. Reduce heat to 325 degrees and continue baking another 30 to 40 minutes, depending on size of pieces inside turnover. Serve hot at dinner or cold in picnic basket with brown mustard. Makes 8 turnovers.
Sweet Corn Tamales Recipe:
Mesa Grill 16 Spice Rub for Poultry
- 3 Tbs. ancho chile powder
- 3 Tbs. pasilla chile powder
- 3 Tbs. ground cumin
- 3 Tbs. ground coriander
- 3 Tbs. ground ginger
- 2 Tbs. garlic powder
- 2 Tbs. onion powder
- 1 Tbs. allspice
- 1 Tbs. cinnamon
- 1 Tbs. ground cloves
- 1 Tbs. ground fennel seed
- 1 tsp chile de arbol
- 3 Tbs. brown sugar
- 2 Tbs. kosher salt
- 2 Tbs. coursely ground black pepper
- 1 tsp cayenne pepper
DIRECTIONS: Whisk together all spices in a bowl!
Would You Like Fries With That?
3 cups flour
3 1/4 teaspoons baking powder
2 tablespoons sugar
2 teaspoons cream of tartar
1/2 cup butter
1/2 cup milk
1 cup golden raisins or currants
Sift flour, baking powder, sugar and cream of tartar into bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Blend egg and milk, then stir into butter mixture with raisins. Gather dough into ball and turn onto lightly floured surface. Knead lightly 10 times. Roll or pat 3/4-inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased baking sheet. Bake at 400 degrees 20 minutes. Serve warm with butter and jam. Makes 8 to 10 scones.
Latkes (Potato Pancakes)
How to make Potato Latkes (potato pancakes): 3 potatoes (peeled and grated), small onion (1/2 grated, 1/2 finely chopped). Add 2 eggs (beaten), 1 tsp salt, 1/2 tsp black pepper, 1/2 cup flour and 1/2 tsp baking powder. Mix ingredients well. Heat cooking oil to med high in large frying pan. Spoon 1 large tablespoon at a time into oil. Cook until crispy golden brown on each side. Drain and pat dry on paper towel and serve warm with applesauce and sour cream. ENJOY!
Preparation time: 12 minutes Cooking time: 12 minutes Serves 4
1 lb. cooked spinach (frozen spinach is ideal for this dish)
4 hard-boiled eggs
evaporated milk cheese sauce
Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Arrange spinach on buttered dish, and place quartered eggs on top. Cover with sauce and serve.
Evaporated milk cheese sauce
1 small can evaporated milk
4-6 oz. processed cheese, grated
salt and pepper
little prepared mustard
Put all the ingredients into a saucepan or top of a double saucepan. Heat gently, stirring until cheese dissolves, then cook until thick. Serve immediately. Delicious with vegetable dishes.
One cup of Crisco to 3 cups of flour. 1 tsp salt, cut it in and ice water (like 1/2 cup?) til it holds together. Don’t overwork it. Use butter flavor Crisco. Seriously. Never fails.
Butterscotch Nut Cookies
BLACK CAT CUPCAKES (from Betty Crocker)
Bake any flavor of CAKE MIX in paper baking cups as directed on package. Prepare the Fluffy White Frosting. Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.
Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice each for head, largest slice for body; cut tail and ears from third slice.
Fluffy White Frosting
2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.
Meyer Lemon Marmalade
NOTE: Use Only Meyer Lemons for this recipe!
Meyer lemons are a hybrid of a lemon and an orange, they have thinner skin and are sweeter than a regular lemon. Do not substitute regular lemons for Meyer Lemons!
Proportion of Meyer Lemon segments to water to sugar is 1:1:1. (equal parts)
Recommend using a kitchen scale and that you weigh your lemons, and use the proportions.
2-1/2 lbs of lemons should provide 6 cups of chopped fruit.
6 cups of chopped lemons will be cooked with 6 cups of water first, and then 6 cups of sugar are added later. Also try the recipe using 4 cups of chopped lemons, 4 cups of water, and 4 cups of sugar if you want to make less. Do not double the recipe. Do not reduce the sugar!
If you want marmalade with reduced sugar, please use a different recipe!
The amount of sugar needed is necessary for the jelly to set.
2-1/2 lbs of Meyer Lemons (9-10 lemons)
6 cups water
6 cups granulated sugar
1 wide 6 or 8-quart pan (Stainless steel/stainless steel lining, DO NOT USE aluminum)
Chef’s knife – sharp!
Candy thermometer or an instant-read thermometer
6 (8-oz) half-pint canning jars
Cheesecloth or a Muslin jelly bag
Use enough cheesecloth to fold over and make a bag to hold the leftovers for making pectin
Recommended Additional Equipment:
Flexible cutting board surface (to catch excess lemon juice to add to the fruit mixture)
Disposable rubber latex/non-latex gloves to protect hands from the citric acid in the recipe.
PREP THE FRUIT:
1. Clean the lemons. Scrub the lemons. Do not use moldy or damaged lemons.
2. Cut 1/4 inch off from both ends of the lemons.
Stand a lemon on end. Cut the lemon in half lengthwise.
Cut each lemon half into several segments, lengthwise.
As you cut the lemons into segments, pull off and save any exposed membranes. When you cut the final segment, remove and save the pithy core. Remove all the seeds from all the segments. Save the seeds and any membrane or pith. You need the leftovers to make pectin.
Cut each segment crosswise into even pieces to make little triangles of lemon peel and pulp.
3. Put the seeds, membranes, and pith into a cheesecloth or muslin bag:
Put all the seeds, membranes and pith from the lemons into a bag made of two layers of cheesecloth or buy a muslin “jelly bag”.
FIRST STAGE OF COOKING:
4. Put the lemon segments and water in a large wide pot.
5. Attach the pectin bag:
Place the pectin bag in the pot with the fruit and secure it to the pot handle.
6. Boil the fruit until the peels are soft:
Use a high heat and bring the mixture to a strong boil.
Let it boil uncovered for about 25-35 minutes, until the peel is soft and cooked.
If the peels start sticking to the bottom of the pan,
because too much water boils off, just add a little more water.
Test the lemon peel by tasting it.
The peel should be very soft. If it’s still chewy, keep cooking it until it gets soft.
Then remove the pot from the heat.
7. Remove the pectin bag, place it in a bowl and let cool until it is cool enough to handle.
ADD PECTIN AND SUGAR:
8. Squeeze the pectin from the pectin bag:
When the pectin bag is cool enough to handle, squeeze it to extract any extra pectin.
This isn’t necessary but it helps ensure the jelly gets a good set.
(We recommend you wear latex-type gloves when squeezing)
There should be at least a teaspoon or more from the bag.
It should have the consistency of sour cream.
Add this pectin to the lemon mixture.
9. Add the sugar: Measure out the sugar and add it to the lemon mixture.
SECOND STAGE OF COOKING:
10. Boil the lemon mixture again and monitor the temperature:
Heat the lemon mixture on medium high and bring it to a rapid boil, stirring occasionally,
and make sure nothing sticks to the bottom of the pan.
When the jelly first reaches a boil, it will foam up. (why you need to use a large pot)
Pay attention and watch the whole process.
Stir with a wooden spoon to reduce the foam.
If it the foam gets too high, reduce the temperature to keep it from overflowing.
Attach a candy thermometer to the side of the pan, or check with an instant read thermometer. The marmalade may take between 20 to 35 minutes to set and be ready to pour.
So, wait about 15 minutes, and then start checking the temperature regularly.
11. Test the marmalade to see if it is at the set point:
Two ways to test if marmalade is ready to pour into jars:
the mixture reaches a temperature of 218-220°F (6-8°F above boiling point at your altitude)
OR test a bit of jelly on a chilled plate – does it wrinkle up when pushed with a fingertip?
If the sample of wrinkles up, it’s ready to pour.
Prep for the wrinkle test: chill a small plate in the freezer.
When the boiling jelly temp reaches 217°F, start testing it.
Put a small amount of hot jelly on the chilled plate.
If the jelly immediately thins and spreads out, it isn’t ready.
If the jelly holds its shape, (like an egg yolk) test the sample with your fingertip.
If the jelly wrinkles at all, then it is time to remove the jelly from the heat and pour it into jars.
NOTE: When using a candy thermometer or an insta-read thermometer to test temperature, make sure the probe DOES NOT TOUCH the bottom of the pan. Make sure that the indentation on the probe (modern candy thermometers have it about an inch and a half from the bottom) is surrounded by the lemon mixture. Might need to tilt the pan to one side, to cover the probe all the way so as to get a good temperature reading.
12. Sterilize the canning jars:
When the marmalade is in the second cooking stage, rinse out the canning jars, dry them, and put them (without the lids) in a 200°F oven for at least 10 minutes before using them. This sterilizes the jars and helps to keep them from cracking because of “temperature shock” when you add the hot jelly mixture to them.
13. Sterilize the lids:
As the marmalade gets done, boil some water in a tea pot.
Put the jar lids in a glass or ceramic bowl and pour boiling water over the lids.
14. Ladle the cooked lemon jelly mixture into the sterilized jars:
When the jelly has reached 218-220°F or it passes the “wrinkle test”, remove from heat.
Pour the jelly into the clean and sterilized jars, and leave a 1/4 inch head space of air at the top of the jar for the vacuum seal.
15. Clean the jar rim, put on the top with the sterilized lids and jar rings:
Wipe the rim clean with a clean wet paper towel.
Place the lid on the jar, tighten with a jar ring. DO THIS STEP FAST.
16. Allow the jars to cool and seal:
Let the jars sit overnight. They will make a popping sound when the vacuum seal is created.
NOTE: Don’t panic if the jelly is not firm when it goes into the jar (it shouldn’t be firm),
it will firm up to solid as the temperature cools. Hence the name “JELLY”
Jam making is tricky! Practice and experience really help when making jams.
Make jelly a bunch of times; and better jams will come with experience.
Beginers at jam making should always use a candy thermometer!
With more jam making experience, it becomes easier to judge when it is ready to pour.
TIPS FOR MAKING MARMALADE:
1. Use Meyer Lemons!
Sounds obvious? Well you can’t substitute regular lemon for Meyer Lemons in this recipe.
Meyer Lemons have peels that are less bitter than regular lemons are less tart.
Using regular lemons for this recipe, will result in a sour and/or bitter tasting marmalade.
2. Cook the peels until they are very soft during the first stage of cooking:
When the sugar is added the peels will firm up a lot, so check the peels and cook them very soft during the first stage, before you add any sugar to the mixture!
3, Know the altitude:
This recipe is based on cooking at sea-level.
Liquid boils at a lower temperature than 212°F at higher altitudes.
Check the boiling point of water at the altitude of the kitchen
EXAMPLE at 3000 feet, the boiling point of water is 206°F
Make the “JELLY SET TEMP” 6 to 8°F higher than the boiling point of water.
Do not overcook your marmalade.
4. Don’t let the marmalade turn brown:
If the marmalade starts turning brown while cooking, it is likely overcooking!
Do not let the sugar caramelize. Remove it from the heat immediately if this happens!
Aim for a lower setting temperature next time.
5. Use the wrinkle test rather than relying just on a thermometer:
Use the thermometer to help figure out when to start using a wrinkle test.
Wrinkling jelly on a chilled plate is the best way to test it has reached the “JELLY SET POINT”.
Mickey Mouse Beignets and Pumpkin Twists
Check out our other Disney Secret Recipes!
White Chocolate Lemon Truffles
Bacon Wrapped Oreos!
The recipe and preparation are simple enough: Wrap Oreos with a slice of bacon, taking care to leave no area uncovered. Next, fry the bacon-wrapped cookies in hot oil until they’re golden-brown and crispy on the outside and melty-creamy on the inside. Then eat them quick — they taste best warm. (from People)
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- FUN COOKING RECIPES!
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Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
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“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>
The real Duke’s Mai Tai recipe:
.4 ounce orgeat syrup
1/2 ounce orange curacao
1/2 ounce gold rum
3 ounces fresh PPOG (pineapple, passion orange, guava) juice
1 1/4 ounce dark rum
Garnish with a pineapple, lime and parasol
A very important message for all my Friends:
PLEASE DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”
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