Tag Archives: snack

Where to Eat and Drink for Cheap in Las Vegas!

Where to Eat and Drink for Cheap in Las Vegas!

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Welcome to Las Vegas (copyright 2013 JoshWillTravel)

Las Vegas, Nevada!
FOOD AND BEVERAGE

Are you hungry? Are you thirsty?
Do you want to eat? Do you want to drink?
Back in the day, it was all about “butts in the seats”
as one Pit Boss at Caesars Palace used to say to us.
Rooms, Food, Drinks, Cigars, Entertainment, ALL OF IT WAS COMPED!
It was all about GAMBLING and MONEY ON THE TABLE (or in the slot machine).
The casino winnings paid for everything, and the customer (PLAYER) was king!
And even if you lost your entire bankroll, you had a great time in Las Vegas.
And now, they “nickel and dime” you everywhere. Resort Fees. Paid Parking.
Entertainment Fees and Taxes. Upgrade Fees. Pool Fees. Reservation Fees.
AND WHAT THE FUCK IS THE DEAL WITH THE $20.00+ COCKTAILS?
Room rates fluctuate like airline ticket prices, and aggregators sell the leftovers.

And back in the day, the ALL-YOU-CAN-EAT Buffet, and $1.99 Steak & Eggs,
were draws to bring people into the casino and keep the players fed and inside.
But now Las Vegas is an International Dining Mecca! Cheap eats are hard to find.
FOOD and BEVERAGE is a major expense for any Las Vegas vacation.
It’s hard to find good food at good prices, but inexpensive dining options
outside the food court and not “fast food” are all around town!

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Here’s a list of some good dining options that won’t drain your wallet:

Ocean One Bar & Grille at Planet Hollywood*
3 Cocktails for $10.00 All Day Every Day
– requires a player’s card, and some restrictions apply
$3.00 Bottle of Beer (Imported and Domestic) and Frozen Drinks
$4.99 Lunch Menu! All Entrees!
$5.99 Breakfast, $9.99 Dinner

La Salsa Cantina at Planet Hollywood*
$4.79 Breakfast Special, and the 99 Cent Bloody Mary

Blondie’s at Planet Hollywood*
$3.99 Big Burrito or Egg Breakfast before 11:00am
Happy Hour Monday – Friday 3:00pm – 6:00pm and 9:00pm – Midnight
$20 All-You-Can-Drink Well Drinks and Draft Beer

Pin-Up Pizza at Planet Hollywood*
$8.99 Big Slice of Cheese Pizza

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PBR American Bar and Grill at Rock Bar at Planet Hollywood*
$5.95 Breakfast Special Monday-Thursday All Day
$9.95 Breakfastl Friday-Sunday All Day (same food, higher price)
Happy Hour Specials Monday – Thursday 2:00pm – 6:00pm
2 for 1 Cocktails, 50% OFF Draft Beer and Pizzas

Cafe Hollywood at Planet Hollywood*
$14.99 Prime Rib Dinner with potato, vegetables and salad

Ketchup Burger Bar at Planet Hollywood*
$5.00 Classic Burger Monday – Friday 11:00am – 3:00pm
$7.00 Vegas Dog
Happy Hour Specials! Monday – Friday 3:00pm – 6:00pm
and Sunday – Thursday 10:00pm – Close
$6.00 Spiked Shakes, $7.00 Premium Cocktails, $6.00 Hot Dogs
“To Go” Bar with $4.00 Well and 7.00 Premium Cocktails,
Drinks and $3.00 Domestic Tall Boys, $5.00 Beers and Shots,
and the $5.00 Classic Burger
2 for 1 Signature Hot Dogs on Tuesday
2 for 1 Chicken Tenders on Wednesday
$3 Bud Light Draft Beer All Day Everyday

Earl of Sandwich at Planet Hollywood*
Sandwiches under $10.00

*Located Inside the Miracle Mile Shops at Planet Hollywood

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In-N-Out Burger at the Linq Promenade 11:00am – 1:00am
also located at 4888 Dean Martin Drive 10:30am – 1:00am
also located at 2900 W. Sahara Avenue 10:30am – 1:00am
also located at 4705 S. Maryland Parkway 10:30am – 1:00am
also located at 3882 Blue Diamond Road 10:30am – 1:00am
also located at 1960 Rock Springs Drive 10:30am – 1:00am
(and many other locations around the Las Vegas valley now)
$4.89 Double-Double Cheeseburger

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In-N-Out Burger in Las Vegas, Nevada

Flour & Barley Brick Oven Pizza at the Linq Promenade
$4.50 Cheese Pizza Slice
$8 Pizza Slice and Beer Monday – Friday 2:00pm – 6:00pm

Slice of Vegas at the Mandalay Bay Place Shops
$4.95 Slice of Cheese Pizza, $5.45 Pepperoni

Shake Shack at New York New York
$5.19 Shack Burger 11:00am – 9:00pm

Dirt Dog at the Grand Bazaar Shops at Bally’s Hotel and Casino
$7.95 – $10.00 Specialty Hot Dogs

Wahlburgers at the Grand Bazaar Shops at Bally’s Hotel and Casino
$11.45 “Our Burger” (10:00am – 10:00pm)

America Restaurant at New York New York
$19.95 Steak Dinner (filet mignon or ribeye) 5:00pm – Close

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Mon Ami Gabi Cafe and Bar at Paris Hotel and Casino
$29.99 Steak and Fries

Pizza Cake at Harrah’s Hotel and Casino
$7.00 Pepperoni Pizza Slice

Snacks at Bellagio Hotel and Casino
$6.00 Margarita Pizza Slice, $7.00 Pepperoni Pizza Slice

Secret Pizza at The Cosmopolitan Hotel (3rd Floor, next to Blue Ribbon)
$6.99 Pizza Slice 11:00am – 4:00am

Casino Royale (Best Western Plus)
$2.49 Foot Long Nathan’s Hot Dog (toppings additional $1.00)
$2.19 Corn Dog and cheap eats until 1:00am weekdays, 3:00am weekends
$3.00 Bottle of Beer (Domestic and Imported) All Day (24/7)
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White Castle at Casino Royale
$1.29 Slider Burger

The SteakHouse at Circus Circus (not cheap, but a good value)
$60 – $75 Entree served with potato or rice, soup or salad, and bread

Canonita at The Venetian Hotel and Casino
Happy Hour Specials 3:00pm – 600pm and 9:00pm – Close
$4.00 Cocktails, $5.00 Margaritas, $5.50 Wine

Le Macaron at The Venetian Hotel and Casino
(experience the hidden patio with the great view upstairs)
$2.95 per macaron (cookie), $4.95 Scoop of Ice Cream

Peppermill (open 24 Hours)
$34 16oz Porterhouse or 12oz New York Steak, with fries
(baked potato available 11:00am – 1:00am), and soup or salad
NOTE: All of the entrees are huge “double” portion sized

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664 TJ Birrieria Tacos (next to the Wynn Hotel)
$3.00 Tacos

Tacos El Gordo on Convention Center Drive
$2.89 Tacos al pastor and other cheap Mexican food

Tacos El Pastor
$3.19 Tacos al pastor and other cheap Mexican food

Stage Door Casino and Bar (behind the Cromwell, off strip)
Convenience and Liquor Store too.
$1.00 Bottle of Budweiser or Michelob Beer
$2.00 Bud Light Draft Beer, $3.00 Corona and Modelo Beer
$5.00 Wine, Cocktails, or Shots
$2.50 1/4 pound Hot Dog, $3.25 Hot and Beer Special

Ellis Island Hotel, Casino and Brewery – Village Pub
$6.99 Steak Dinner Special, $7.99 Top Sirloin Steak
$7.99 10oz Steak and Eggs Breakfast 11:00pm – 11:00am
– requires players card
$15.99 King Cut Prime Rib Dinner, (Double Cut for $32.00)
$13.99 New York Steak Dinner, $11.99 Top Sirloin Steak Dinner
$2.50 Draft Beers ($3.00 at Front Yard)
$6.00 Flight of 5 Beers (secret menu item)

Village Pub & Cafe has 13 locations in Las Vegas (owned by Ellis Island)
$2.50 Draft Beers

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Gold Coast Buffet at the Gold Coast Hotel and Casino
$7.99 All-You-Can-Eat Breakfast Buffet ($6.99 w/Player’s card)
– CURRENTLY CLOSED due to CoronaVirus Pandemic (may not re-open)

Rick’s Rollin’ Smoke BBQ
$10.99 Brisket Sandwich, $29.00 Duo Meat Plate with chipotlé slaw
$12 “Ribbed for Your Pleasure” Bloody Mary (with St. Louis rib and a slider)

Fremont Casino on Fremont Street (Filament Bar or The Bar)
$3.00 Heineken or Bud Light Lime Beer
Lanai Express at the Fremont Casino
.99 Cent Shrimp Cocktail!
Tony Roma’s at the Fremont Hotel & Casino
$8.99 “Earlybird” Prime Rib Dinner Special (4:30pm – 6:30pm)
$11.99 Steak and Lobster Dinner Special (9:00pm – 11:00pm)

Saltgrass Steak House at the Golden Nugget on Fremont Street
$23.99 8oz or $25.99 10oz Top Sirloin Steak Dinner

Binion’s Cafe at Binion’s on Fremont Street
$6.49 Binion’s Famous Burger 11:00am – 2:00am

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NOTE: NO CANS OR BOTTLES ON FREMONT STREET!
ASK FOR A “To Go” PLASTIC CUP AT THE BAR

Market Street Cafe at The California Hotel & Casino
$9.99 Prime Rib Dinner (4:00pm – 11:00pm)
$11.99 Oxtail Soup (11:00pm – 9:00am)

Siegel’s 1941 at the El Cortez Hotel & Casino
$14.95 Prime Rib Dinner

Evel Pie in Downtown Las Vegas
$7.50 Slice of Cheese Pizza and a House Beer

Letty’s
$2.00 Tacos on TacoTuesday
$3.00 Taquitos or Empanadita during Happy Hour
$5.00 Margaritas during Happy Hour

Le Thai in Downtown Las Vegas East
$9.95 Thai Lunch Special 11:00am – 3:00pm Monday – Friday,
12:00Noon – 3:00pm on Saturday
Happy Hour 3:00pm – 6:00pm Monday – Friday
Appetizer and Drink Specials!

Frankie’s Tiki Room (off strip, open 24 Hours per day)
$12 Tiki Cocktails! Don’t Drink and Drive!
Have a designated driver or take Uber/Lyft home!
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Coronado Cafe at the South Point Hotel and Casino
$2.45 “Old Vegas Style” Bay Shrimp Cocktail
“Graveyard Specials” $3.95 Breakfast Special Midnight to 6am
$3.95 1/2 pound Cheeseburger and Fries Midnight to 6am
$5.45 Steak and Eggs Midnight to 6am

South Point Hotel and Casino
$1.25 Hot Dogs (limit 3 per person) at the Hot Dog Court
$13.95 South Point All-You-Can-Eat Garden Buffet Breakfast Special
($9.95 w/Player’s card – see the AYCE Buffet section below)

Herbs & Rye Steakhouse (2 miles off strip on Sahara) Closed on Sunday!
Happy Hour 5:00pm – 8:00pm and 12Midnight – 3:00am
Drink Specials! 50% OFF Appetizers,
and 50% OFF Steaks (~$35.00 Steak Dinner)

Big Wong (off strip, Chinatown)
Salt & Pepper Fried Chicken Wings and other good food
Read our previous Blog Post – the link is below

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Big B’s Texas BBQ (off strip)
$23.99 Three Meat Plate with 2 sides and cornbread

Jessie Rae’s BBQ (1-1/2 mile off strip)
$16.99 Two Meat Platter with Cole slaw
Daily Specials: Wagyu Tri Tip Wednesday, Beef Ribs Thursday/Sunday,
Smoked Filet Mignon Tenderloin Friday, and Smoked Prime Rib Saturday

Hard Hat Historic Lounge (off strip, open 24 Hours)
$14.00 Cheese Pizza + $1.00 per topping , $16 Vegan Pizza

Longhorn Casino & Hotel (off strip Boulder Highway)
$3.99 Large Shrimp Cocktail
$5.99 Ham Steak and Eggs
$8.95 Porterhouse Steak Special
$13.95 One Pound Monster Burger w/Fries

Skyline Hotel and Casino (off strip Boulder Highway)
$1.50 Shrimp Cocktail

62210603_2889209531105594_2325219586665873408_nSouthPoint Hotel and Casino – Las Vegas, Nevada

Las Vegas All-You-Can-Eat Buffets
that are OPEN (as of 8-12-2021):

The Garden Buffet at South Point Hotel and Casino – The Best Buffet Value!
Breakfast with bottomless Bloody Mary: $13.95 ($9.95 w/Player’s Card)
Lunch: $16.95 ($12.95 w/Player’s Card)
Champagne Brunch with bottomless Mimosa: $22.95 ($18.95 w/Player’s Card)
Prime Rib and Shrimp Dinner: $23.95 ($19.95 w/Player’s Card 4:00pm – 10:00pm)
Seafood Night Dinner: $33.95 ($29.95 w/Player’s Card)

The Circus Circus Buffet $19.99 – $25.99
The Buffet at Excalibur $24.99 – $29.99 (Only Mon, Thurs, Fri, Sat, Sun)
MGM Grand Buffet $27.99 – $36.99 JUST SAY NO TO THE MGM BUFFET!
(read our previous Blog Post, we did not have a good experience)

And these Fantastic Hotel Buffets are OPEN but they are NOT CHEAP.
They are actually very expensive, so bring your appetite when you go!

The Bacchanal Buffet at Caesars Palace $74.99
(with an $19.99 all-you-can-drink add-on)

The Wicked Spoon Buffet at Cosmopolitan
MON – FRI
Breakfast: $38.00 adults | $19.00 children (age 5-10)
Lunch: $45.00 adults | $22.50 children (age 5-10)
SAT & SUN
Brunch: $48.00 | $24.00 children (ages 5 – 10)
BOTTOMLESS BEVERAGES add-on $21.00 per person (2-hour limit)
Bottomless Mimosas, Champagne, Bloody Mary, or Bud Light Draft

The Buffet at Wynn Las Vegas
Breakfast on Mon, Thurs, and Fri: $38.99
Brunch on Mon, Thurs, and Fri: $45.99 – Sat and Sun: $48.99
Dinner on Sun, Mon, and Thurs: $64.99
Gourmet Dinner Fri and Sat: $69.99

The Buffet at Bellagio
bellagio buffet

NOTE: The Pricing and Hours of Operation may vary,
and are alway subject to change at any time for any reason.
Always check to see if the location is open, if a reservation is required,
(their pandemic requirements), and confirm the pricing ahead of time!
And then you won’t be surprised.

Additionally, due to the COVID-19 Pandemic,
some restaurants and bars are CLOSING PERMANENTLY!
We removed two from this list today because they just went out of business.

IF YOU CAN’T AFFORD TO TIP RIGHT,
YOU CAN’T AFFORD TO DRINK IN A BAR
OR EAT IN A RESTAURANT!

Go to a Liquor or Convenience Store
and eat and drink in your hotel room.

NOTE: Walgreens, CVS, and ABC Stores $2.00 – $5.00 Beer
are much cheaper than the hotel stores and gift shops.
You can find all kinds of prepackage food and snacks
(and more things you may need),
along with cheap beer, wine, booze, and bottled water,
at the Chain Stores on The Strip and Downtown.

TIP: Get a hotel/motel room with a kitchen or kitchenette!
You can bring food with you or buy food at a market or store.
Prepare your own meals/snacks and save money on food.
Request a refrigerator for your Hotel room if not provided, and say you
have “special diet requirements” to avoid an additional “refrigerator fee”
(kosher, diabetic, vegan, etc., and the fee to avoid is usually $25.00).

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Bread + Cheese +tinfoil +hot hotel iron = Grilled Cheese Sandwich!

Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


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Dinner at Big Wong & Dessert at Milkywave in Las Vegas!

In-N-Out Urge! National Burger Day!

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NOTE: The information in this Blog Post was gathered from several YouTube vids, our experiences, and some other places. And some of those YouTube vids were based on the info included in the “Las Vegas Cheap Sheet” seen here. We did not refer to this list or add it to this Blog Post until after we were almost finished creating it, but we want to make sure to pay tribute to one of the original references for Cheap Eats in Las Vegas. Thank you Steve!

The Las Vegas Cheap Sheet (since 1991):
The most recent version, created by Steve Gustafson
LV Cheap Sheet 8:21

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Casino Royale! Get $20.00 Match Play when you sign up for a Player’s Card!

NOTE: We constructed this Blog Post before the CoronaVirus Pandemic.
And because of COVID-19 we do not recommend travel to Las Vegas at this time.
However, many people are traveling and we are looking for new PAID OPPORTUNITIES.
So the above information is shared for FREE. (Follow, LIKE, Share, etc.) 
And here are some Nevada Travel Guidelines you should follow:

Nevada travel guidelines

Please just STAYTHEFUCKHOME!

end




More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
famous-pumpkin-pie-02


Fudge and Panocha
vintage-christmas-candy


Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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end




Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

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“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.”
– Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

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Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

do-land-olakes-indian-butter-boob-trick.w1456

Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

cookie-testing02text

Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

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Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

food-chemistry-chemistry-of-a-lemon-1024x724

Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)



Sou Chan 1952

“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952

Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

wendys-wheres-the-beef

Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

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Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

Anthony-Bourdain-quotes-18-e1602880813514

Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

chef 1

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

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Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

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Read our previous Blog Post “Disney’s Secret Recipes”>
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https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

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Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
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Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

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We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

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72746514_3150068151686396_2547367651835904000_o

“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

julia-child-chef-cook-my-life-in-france

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child

julia-child-quote_valentine


“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
– Anthony Bourdain

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Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

Anthony-Bourdain-quotes-1-e1602880823356

_________




JoshWillTravel’s Collected Recipes for Summer 2021

JoshWillTravel’s Collected Recipes for Summer 2021
Eatin‘ good in the neighborhood!”

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WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS
AT THE BOTTOM OF THE PAGE FOR MORE RECIPES!

Eu1aA63XEAA8Ohd
“I will gladly pay you Tuesday for a hamburger today.”


Mullah’s Chai Recipe!
yes this is it, and you make it to taste
(from the “Buck & Mug” with Don Brown’s blessings)
from the Teahouse of Mullah Nezzuradin’s Donkey

Ingredients:
Black Tea
Fresh Cardamom
Fresh Ginger (grated or sliced)
Fresh Mint
Honey (optional)
Milk/Cream (optional)
Lemon (optional)
Sugar (optional)

Directions:
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional. Enjoy it!

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Teahouse of the Mullah Nezzuradin’s Donkey, Agoura 1984


Carnation Cafe and Ice Cream Parlor’s Fiesta Salad

Ingredients:
Lettuce, Diced Roast Beef, Fritos Corn Chips, Kidney Beans, Grated Cheese,
Diced Tomatoes, Sliced Avocado, and Choice Of Dressing.


Chinese Chicken Salad (just add chicken)
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Old Fashioned Beef Stew

beef stew


Spaghetti Pie

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How to Butcher a Kangaroo:

NOTE: Kangaroo meat is very lean and high in protein, essential B vitamins,
iron, zinc, omega-3 (an essential nutrient associated with fish),
and omega-6 fatty acids, and is very low in fat (only about 2%)
But the meat also has a high concentration of conjugated linoleic acid (CLA)
which has been associated with the build-up of arterial plaque,
and can lead to cardiovascular disease, heart attacks and strokes.
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Kangaroo was always eaten by the aboriginal Australians, and the
meaty tail, roasted in a pit of hot embers, is considered a delicacy down under.

Kangaroo Meat is illegal in the state of California!

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Stuffed Camel (Don’t try this at home!)

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(seriously, DO NOT TRY THIS AT HOME!)


Don’t Eat Horse Meat! 
Horse meat is illegal in the states of California and Illinois.

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Fried Rice with Minced Beef

Ingredients:
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste

Marinade:
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper

Method:
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.

Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy

Ingredients :
3 bowls leftover rice
1 onion
1 sausage (I used Continental Frankfurt this time)
1 slice ham
6 mushrooms
1/2 cup green peas
3 eggs, whisked

Seasoning:
1 tablespoon light soy sauce
A pinch of black pepper, to your taste
salt, to your taste
sugar, to your taste

Method:
Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut onion, sausage and ham into small cubes. Slice mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.

Tips:
You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~
Enjoy your fried rice!


Old Fashioned Chicken Pie

vintage-recipes-1964-meats-poultry-fish-5

chickenpotpie


Edible Flowers
Chrysanthemum, Dahlia, Dandelion, Elderflower, Hibiscus, Lavender,
Lilac, Marigold, Pansy, Peony, Snapdragon, and Sunflower
(and read our previous Blog Post “Dandelion”)

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Coffee Break!
(read our previous Blog Posts about “Coffee”)


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Thanksgiving 2015 – Baking (the night before)


Soft Oatmeal Cookies – Makes 2 dozen

Prep Time:15 minutes (then chill dough for at least one hour)
Bake Time 10 minutes
Total Time: ~2 hours
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
Option: add a cup of raisins or nuts

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.


800px-BakersCocoa


Sugar Cookies!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.


cookie-testing02text


Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.

Ingredients:
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
1-1/8 Water
Sugar for coating and/or Chocolate for dipping (optional)

Directions:
Prep and Blanche the Peel:
Rinse  and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.

Sugar Syrup:
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.


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White Chocolate Lemon Truffles

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Easy Chocolate Truffles

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1/2 cup Cocoa Powder
Cocoa Powder for dusting
(optional: add powdered sugar to cocoa powder for dusting)

Directions:
Warm the condensed milk in saucepan over low heat
(WARNING: it will burn if the heat is too high)
Remove from heat and add cocoa powder (sift to remove clumps)
Mix well until firm (like frosting)
Place in a plastic wrap lined pan, cover, and form into desired thickness
Refrigerate for 2-3 hours (wrapped in plastic wrap)
Spread cocoa powder on cutting board
Place unwrapped chocolate on cocoa powder
Dust the top with cocoa powder
Cut into squares, and round the edges (or form them into shapes)
Finish with cocoa powder and serve
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Easy Chocolate Fudge

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1 bag of Chocolate Chips
(substitute semi-sweet, milk chocolate, or white chocolate chips as desired)
(optional: add chips, nuts, caramel, peanut butter, marshmallows, other flavors
and spices – mint, cayenne, etc., or candy – M&Ms or cut up candy bars as desired)

Directions:
Melt the Chocolate Chips in a double boiler over low heat
Add the Sweetened Condensed Milk and mix well
(WARNING: it will burn if the heat is too high)
Remove from heat
(add additional ingredients as desired and mix well)
Pour into a tin-foil pan or plastic wrap lined dish and refrigerate until solid
Cut into squares and serve


“Jailhouse Pie”
(from Lifetime’s “Cellmate Secrets”)

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Ingredients:
Non-dairy powdered creamer
Packet of Kool-Aid (choose your flavor)
Oreo Cookies or other filled sandwich cookie
(use the center filling in the pie mix, save the cookie pieces for the crust)
Sprite or 7-Up (or any other liquid beverage that pairs with the Kool-Aid)

Directions:
Combine creamer, Kool-Aid, and cookie filling in a large bowl
Add liquid in small amounts and mix well until viscous
Pour into small bowls, lined with the sides with the cookie pieces
Refrigerate until firm and serve
(Optional: Top with whipped cream or Cool Whip)


Frozen Banana with Chocolate Sauce
(so simple, and so good)

Ingredients:
Banana (frozen)
Chocolate Sauce

Directions:
Remove frozen banana from the freezer, let thaw 15 mins
Peel the banana (you may have to use a knife to remove it all)
Slice frozen banana into 1″ thick pieces and place in small bowl
Top with chocolate sauce and serve immediately

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NOTE: Bananas should be put in the freezer just as they ripen,
for best dessert results. Even a banana that is a little green is okay.
(freeze a number 5-9 banana on the picture chart)

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Tip: To prevent bananas from turning brown too fast,
wrap a piece of tinfoil around the top of the bunch.


S’mores, S’Mores in a Cone, and “The Cookie Monster”
(you don’t have to just use graham crackers for a great dessert!)

Ingredients:
Chocolate (Hershey milk chocolate bars)
Graham Crackers – two pieces, top and bottom
Marshmallows (large puffed)

Directions:
Place chocolate on bottom piece of graham cracker (open face)
Roast marshmallow over open flame until warm/hot
Place marshmallow on top of chocolate
Sandwich with the top piece of graham cracker and serve

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S’Mores in a Cone:
substitute a waffle or sugar cone for graham crackers
“The Cookie Monster”:
substitute chocolate chip cookies for graham crackers
(or try other flavor cookies, like peanut butter, oatmeal, or sugar)


Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts219076528_10226283738741645_6870244581446040681_n


“My Oh My, I Like Pie!”

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HOLISTIC AND HERBAL HEALTH STUFF:

Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:
Screen Shot 2021-04-15 at 03.10.39

Drink One Cup and it will clear the lungs and respiratory tract:

Screen Shot 2021-02-16 at 03.51.57


NOTE: This Blog Post is still UNDER CONSTRUCTION.
We will continue to add new recipes here until the end of August 2021


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CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS FOR MORE RECIPES!

https://joshwilltravel.wordpress.com/2017/01/15/disneys-recipes/

https://joshwilltravel.wordpress.com/fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

https://joshwilltravel.wordpress.com/2017/01/14/cooking-with-kenny-rogers/

https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

https://joshwilltravel.wordpress.com/2021/04/10/new-recipes-for-spring-2021/

https://joshwilltravel.wordpress.com/2016/06/27/sloppy-joes-slop-sloppy-joes/

https://joshwilltravel.wordpress.com/2016/04/05/feel-awful-have-a-falafel-heres-a-falafel-recipe/

https://joshwilltravel.wordpress.com/2016/08/08/konstantins-piroshki-recipe/

https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

https://joshwilltravel.wordpress.com/2015/07/31/chocolate-almond-eclairs-cream-puffs-recipe/

https://joshwilltravel.wordpress.com/2015/09/17/no-bake-chocolate-covered-peanut-butter-balls/

https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

https://joshwilltravel.wordpress.com/2015/10/01/candybar-partypups-ripped-this-recipe/

https://joshwilltravel.wordpress.com/2021/06/11/june-11th-is-national-german-chocolate-cake-day/

Bon Appetit!

It’s an exclamation!

A salutation for someone about to eat!

It means GOOD APPETITE in French.

ENJOY YOUR MEAL!

Listen and learn how to say Bon Appétit correctly:

NOTE: you shouldn’t be wishing guests “Bon Appétit”…..
the French phrase is actually highly impolite.

Merci! (Thank you in French) Bon Appetit!

julia-child-quote-1

https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/




New Recipes for Spring 2020!

New Recipes for Spring 2020!

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n/naka 

Thank you for tuning in to our Blog!
Here are MORE RECIPES!
There are lots of other recipes for you to find!
(just use the SEARCH BOX at the top of page^^^^^
or CLICK the links in the Sidebar>>>>>)


Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


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Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

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

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
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 )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Chipotlé (restaurant) Guacamole 
Screen Shot 2021-03-10 at 21.52.26


Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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74d019c549f0c19a113e29c45c16284b--vanilla-cookies-rum-cookies


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Use the links below to FOLLOW and LIKE us on other social media!

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Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
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UPDATED Wednesday, April 8, 2020:

Dole Whip! (for a single serving)
Ingredients:
1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple

Instructions:
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!


Churros!
Ingredients:
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions:
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.



And don’t try these at home, PLEASE.

“I Am The Pumpkin King!”

PUMPKIN TIME! 

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Pumpkin and Pumpkin Seeds

Q: Is Pumpkin a vegetable or fruit?

A pumpkin is a winter squash plant. Cucurbita pepo is the most common pumpkin.
They are round with a smooth, slightly ribbed skin, and most often they are orange.

A: Pumpkin is a FRUIT because it’s an edible seed-bearing structure of a flowering plant. Many fruits that are not sweet, like tomatoes, beans, green peppers, avocados, etc. are mistakenly called vegetables.

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Hollowed Out Pumpkin (with seeds and pulp removed)

Pumpkin, when sliced and cut, can be roasted, puréed into soup or baked into pies.
The pumpkin seeds are also edible and highly nutritious.

Toasted Pumpkin Seeds!
Separate seeds from pulp using a colander and a bowl. The seeds float. Clear the pulp. Rinse seeds and pat dry (as dry as possible). Combine in a bowl with olive oil and salt.
Heat oven to 375 degrees. Place seeds on foil or on a sheet. Bake for 20-30 minutes.
Spice as desired. (We used curry-ginger-cayenne-salt-brown sugar on these)

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

 

Pumpkin is high in vitamins and minerals and low in calories. It’s a great source of beta-carotene, a carotenoid that is converted into vitamin A. Pumpkin also contains the antioxidants alpha-carotene, beta-cryptoxanthin and many others, which may protect cells against damage by free radicals. These compounds are linked to lower risks of stomach, throat, pancreas and breast cancers. Pumpkin is high in vitamins A and C, which can help boost the immune system. It is also a good source for of vitamin E, iron and folate which strengthen immunity as well. Pumpkin also has potassium, vitamin C, fiber and antioxidants, which have been linked to heart and other health benefits.

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“I Am The Pumpkin King!”

More Pumpkin Stuff in our Previous Blog Post> HALLOWEEN 2019
And MORE COOL STUFF from our past Halloween Blog Posts,
use the SEARCH BOX on top of page^^^^^ or check the OCTOBER ARCHIVES>>>>

Use these LINKS to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>
Facebook | Twitter | Instagram | Periscope | Experience Ashland Oregon 

Return to Homepage | The JoshWillTravel Adventure Channel on YouTube 

The JoshWillTravel AdventureScope on Youtube> https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

joshwilltravel promo

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ScaryWednesday!



 

RECENT BLOG POSTS FROM 2017

RECENT BLOG POSTS FROM 2017
(AS OF FEBRUARY 1ST):

SUNDAY! SUNDAY! SUPER BOWL SUNDAY!

Here are our Blog Posts from January 2017!
As you can see we’ve been busy.
There is a lot of NEW and FUN stuff!   ENJOY!

It’s our Blog’s 4th Anniversary! READ THE BLOG!
https://joshwilltravel.wordpress.com/2017/02/02/its-our-blogs-4-year-anniversary/

And we just wrote a LIVE BLOG yesterday
Saturday Morning…
https://joshwilltravel.wordpress.com/2017/02/04/saturday-morning/

Use the links below to FOLLOW and LIKE us on other social media!

RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

LIKE us on Facebook> http://www.facebook.com/joshwilltravel

FOLLOW us on Twitter and Periscope> http://www.periscope.tv/joshwilltravel

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

http://www.twitter.com/joshwilltravel

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恭喜發財! Happy Chinese New Year 2017! 新年好呀!新年好呀!
THE YEAR OF THE RED FIRE ROOSTER! 祝贺大家新年好!
https://joshwilltravel.wordpress.com/2017/01/21/happy-chinese-new-year-2017/

fudao

GUNG HAY FAT CHOY!

 

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HAPPY CHINESE NEW YEAR!

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2017 CALENDAR