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Total time: 2 hours, plus overnight to stale your bread.
Lots of sugar and a hint of brandy, make sure you have lots of time available to do this one.
Via my friend Luke.
Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allowed to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
For the Sauce:
1 cup granulated sugar
1/2 cup butter, softened
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions:
Preheat the oven to 350 degrees Farenheit. Grease a 13 inch by 9 inch by 2 inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. sprinkle brown sugar mixture over the top and bake for 35 – 45 minutes or until set. remove from oven.
For the Sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. stir together until the sugar is melted. add the brandy, stirring well. pour over bread pudding. Server warm or cold.
I can’t wait to try this. -cuppy
 Serves two. Total time: 4 minutes.
1 cup of plain yogurt, whisked until smooth
1 T minced cilantro
1 T minced scallion
1/4 tsp ground dill seed
Mix well.
Could you use dill WEED rather than dill SEED? Sure. Will it taste as good? I imagine so. 🙂
Total time: Approximately 1 hour, plus rice cook time.
 Classic spicy Indian curry with pork, served with saffron rice. Adapted from 1,000 Indian Recipes by Neelam Batra.
2 large cloves fresh garlic, peeled (about 1 tablespoon)
4-6 quarter-size slices peeled fresh ginger (about 1 tablespoon)
1-3 fresh serranos (optional!)
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
4 cups of water (or less or up to 5 cups)
1/4 teaspoon garam masala
3 tablespoons finely chopped fresh cilantro
Blend the first four ingredients until smooth, set aside.
Blend the tomato until smooth, set aside.
Heat the oil in a large saucepan over medium-high heat. Cook the onion mixture 2-3 minutes, stirring constantly, then lower the heat until well browned (about 10 minutes).
Add the tomato and crank it back up to medium-high. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the tops and sides (about 10 minutes) then turn the heat down to medium-low.
Add the seasonings (except the cilantro and garam masala) and let the sauce cook for 2-3 minutes.
Mix in the yogurt about a tablespoon at a time (very, very slowly), stirring constantly to prevent it from curdling.
Add the water and bring to a boil on high heat. Add 5 cups for a very thin sauce or fewer cups for a thicker sauce.
Reduce heat and simmer 12-15 minutes. Garnish with garam masala and cilantro.
Seen here with pork.
Do not cover! You want some of the water to boil off so the sauce becomes sauce!
If you want to add meat or vegetables to your curry sauce, do so anytime between the seasonings and the water, depending on how well cooked you like your vegies. We added cubed pork at the same time as our seasonings.
I misread the instructions and used some 3 tablespoons of ginger root. We also used one habanero pepper in place of serranos. One was plenty warm, although I think JB would have liked to have added 1/2 to 1 more. Remember that ginger can add heat to a dish, too. Unless you like hot, try it without peppers first.
Total time: Approximately 2 hours.
Beef and pork meatballs in chili and red pepper jelly from Rania Harris (KDKA Pittsburgh Today Live, January 2008) via instant messenger, so I hope it copies right.
3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Flour for dusting meatballs
Vegetable oil for frying meatballs
1 bottle Heinz Chili Sauce
1 – 10 ounce jar red pepper jelly
Directions:
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don’t overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.
Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.
Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer’s directions.
Yield: approximately 30 meatballs, 4 to 6 servings
[08:48] Jeremy: if u try it out lemme know how it is… ill tell u how that pita is
Total time: 2 minutes, plus marinate and cook time.
2 tablespoons olive oil
2 tablespoons spicy vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon minced ginger or 2 teaspoons ginger powder
juice of one lime
Mix them up, marinate for 20 minutes to 24 hours.
This is my favorite for “I don’t know what I want to do for dinner” flavor. I can easily add something else to give it a different accent (turmeric and cumin for Indian, cumin and ancho or chipotle for Mexican, etc)… but this is the very basic.
Something to keep in mind when you make any marinade: You need an acid and an oil. You can use any type of oil (peanut for Asian dishes is a neat touch), and any kind of breakdown compound (vinegar, lemon, lime, wine, etc). The purpose is to take a tough meat and make it tender. If it’s chuck roast you want to soften up, you should probably slice against the grain into small pieces and marinade for several hours. If it’s chicken, 20 minutes to 2 hours normally does the trick.
 Basic Raita Total time: Approximately 10 minutes.
3 cups plain yogurt, whisked until smooth
2 tablespoons minced ginger or 1 tablespoon powdered ginger
5-6 scallions, white and light green parts, minced
1 to 1 1/2 cups fresh cilantro, finely chopped
1-2 serranos with seeds, minced
1 teaspoon of sugar
salt and pepper to taste (optional!)
1/2 teaspoon ground paprika (optional!)
Mix it all up. We often serve it in the yogurt container.
Goes well with crackers, chips, pretzels, vegies, and all things Indian.
 Chicken alfredo with penne pasta, topped with asiago cheese. Total time: 15 minutes, plus pasta cook time.
This is one of those that I normally guess and approximate, depending on my mood. These measurements are purely guesses, as I never measure, just dump. We only eat sharp cheddar in our house, too. You can substitute it for whatever cheese you want.
1 tablespoon of minced garlic (about 3 cloves)
1-2 tablespoons of butter
1/4 cup milk
1/4 cup heavy cream
1/4 cup extra sharp white cheddar cheese
4 ounces of cream cheese (about half the box)
black pepper to taste
Serves two.
In a medium saucepan on medium-low heat, melt butter completely. Add garlic, milk, and cream, stirring constantly until incorporated. Add cheeses and stir constantly until melted completely.
Above with penne pasta, chicken, and asiago cheese.
Below with gnocchi and no sharp cheddar.
 Gnocchi with alfredo sauce.
 Chicken with asparagus, couscous and homemade raita. Total time: 2 minutes for the rub, plus cooking time.
I like to use this one on chicken, but it can be used on tofu or pork, as well.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon salt
optional:
1/2 teaspoon ground red pepper
1 tablespoon lemon or lime juice
1 tablespoon olive oil
 Chicken with saffron rice, spicy peas, and naan. Use the top five ingredients to make a rub, pan fry in oil of your choice.
Or add the remaining ingredients for a marinade, and let set in the refrigerator 20 minutes to 24 hours.
Above served with asparagus, couscous, and homemade raita.
Below served with homemade saffron rice, spicy peas, and naan.
 Sambal Oelek Total time: 15 minutes.
Thicker than sauce, thinner than salsa, sambal oelek is a fresh-ground paste made of chili peppers, salt, and sometimes vinegar, lime juice, lemongrass, or brown sugar. The heat of the sambal depends entirely on the variety of peppers.
Most of the time, you just buy it in the grocery store (it’s that easy), and it lasts for up to 6 months in the refrigerator. You could probably keep it longer, but mine’s normally gone by the 3rd month.
4 Tbsp vinegar
1 cup of Thai chili peppers, chopped
1 tsp salt
1 clove of garlic (optional)
Puree.
Store securely for up to 6 months in the refrigerator.
Or buy it at the store for $1.19 a cup.
 Served here with another spicy Thai dip and pork satay (with rice and spinach). Total time: 5 minutes.
3/4 cup coconut milk
4 Tbsp peanut butter
1 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 dried red chilies, chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. The peanut sauce literally takes 2 minutes to stir together on low heat (all you’re doing is melting the peanut butter, really), so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat later.
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