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Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
the Best Crawfish Boil in Brooklyn, NY
There are number of <a href="https://redcrabseafood.com/locations/erskine-brooklyn-ny/">seafood boil restaurant brooklyn ny</a>. You can choose from a variety of crawfish boils at Red Crab, ranging from mild to hot and everything in between. They have a wide selection of flavors and seasonings, including their special boils with garlic butter and lemon pepper, which are ideal for people seeking a special and mouthwatering variation on the traditional crawfish boil.
You need purchase a side of hushpuppies, fries, or onion rings along with your crawfish in order to complete your meal. Order a cold beverage to wash it all down as well! Don't worry if you've never attended a crawfish boil; we've got you covered. At first, eating crawfish might seem frightening, but it's really pretty easy. Simply twist the crawfish's head off, grasp the tail, and carefully remove the meat. The meat is delicious on its own, but you can also add some flavor by dipping it in some melted butter or cocktail sauce.
Ingredients
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield:
Style: American, Northeast
"Outlaw Slaw"
While growing up my family got together all the time Many BBq's and my Elder sister came up with a recipe similar to this but being a Chef I went on to perfect it The reason I love it is non dairy which means if you left it covered over night just throw it in the fridge and cool it and if your getting low just shred up more onion , carrots and cabbage and throw it in the brine over night stirring it once in awhile
Ingredients
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
Directions
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Cook Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 20
Yield:
Style: American, Midwest
Thanksgiving/Christmas leftover pot pie.
Will be fixing this after every holiday. I make a lot of extra stuffing , to be sure I have enough to make this. Easy and keeps well over night in fridge or freeze to enjoy at a later date.
Ingredients
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Directions
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Notes
Do not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield:
Style: American
Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
BEST EVER BACHELOR COLESLAW
Most coleslaw recipes are loaded with sugar.. this has none and it is delicious! Pure simplicity!
Ingredients
2 Carrots
Equal parts mayo & your favorite BBQ sauce
Directions
If you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Cook Time:
Total Time: 5 minutes
Number of Servings: 10
Yield:
Style: American, Midwest
Easy Sweet & Sour Pork Filling for tacos or over rice
Crockpot easy!!
Ingredients
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
Directions
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
Notes
freezes well if you made too much. I freeze in quart bags.
Cook Time: 8 hours
Total Time: 8 hours, 7 minutes
Number of Servings: 10
Yield: 10 servings
Style: American, Midwest
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