Almond Pancake Ala Ndyw

Ingredients Pancake Mix
3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup finely ground almonds
2/3 cup baking powder
1/3 cup granulated sugar
1 tablespoon salt

Directions
In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag.

Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

Ingredients Almond Pancake
2 1/2 cups pancake mix
1 1/4 cups water
1 egg
2 tablespoons vegetable oil

Directions
In a medium bowl, combine all ingredients, and stir just until moistened.

Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Re-grease griddle as necessary. Serve with butter and syrup.

This's it, Almond Pancake Ala Ndyw

Orange Steak Sauce Ala Ndyw

Ingredients
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon grated orange peel
2 tablespoons catsup
2 tablespoons chili sauce

Directions
Bring all ingredients to a boil, then boil for 2 minutes, stirring constantly. Remove from heat. Allow to cool to lukewarm. Pour mixture into a blender until it is pur

This's it, Orange Steak SauceAla Ndyw

Hawaian Chicken with Penapple Ala Ndyw

Ingredients
1 cup white rice
1 tablespoon canola oil
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1 (20 ounce) can sliced pineapple in juice, pineapple
drained and 1 tablespoon juice reserved

Directions
Cook rice according to package directions. Preheat oven to 400 degrees F.

In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken's juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.


This;s it, Hawaian Chicken with Penapple Ala Ndyw

Almond Butter Chicken Ala Ndyw

Ingredients
4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Directions
Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture.

Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked.

Once chicken is cooked, add butter, then garlic, and almonds last. Stir well.

This's it, Almond Butter Chicken Ala Ndyw

Almond Apricot Bars Ala Ndyw

Ingredients
2/3 cup dried apricots
1 1/3 cups flour
1/4 cup granulated sugar
1/3 cup cold unsalted butter
1 cup sliced almonds, toasted and divided
2 large eggs
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon baking powder

Directions
Place apricots in small saucepan. Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside.

Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I do this in a food processor - pulse a few times and that's it. Be careful not to over process.) Add 1/2 cup almonds and stir or pulse a few times to mix. Pat into an UNGREASED 9-inch square pan. Bake at 350 degrees F for 20 minutes.

Beat eggs and brown sugar. Add extracts, peel, lemon juice baking powder and the remaining 1/3 cup flour and stir to blend. Stir in chopped apricots Pour over partially baked crust. Sprinkle with remaining 1/2 cup almonds. Bake for 25 minutes more. Cool in pan on a rack. Cut into squares.

This's it, Almond Apricot Bars Ala Ndyw

Apple Pie Ala Ndyw

Ingredients
1 cup sugar
2 tablespoons flour
1 unbaked pie shell
Gravenstein apples(slice it)
lemon Juice
cinnamon

Directions
Blend 1 cup sugar and 2 tablespoons flour. Place one-third of this mixture over the bottom of an unbaked pie shell. Fill heaping with sliced, pared Gravenstein apples. Sprinkle over this the juice of about one-quarter lemon. Pour the remaining sugar and flour mixture over the top. Sprinkle with cinnamon, and add a top crust. Bake at 450 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake another 25 minutes.

This's it, Apple Pie Ala Ndyw

Buffalo Wings Ala Alton Brown

Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt

Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

This's it, Buffalo Wings Ala Alton Brown and Ala Ndyw too

ABC Sandwich Ala Pittman House Restaurant

Ingredients
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced

Directions
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.
This's it, ABC Sandwich Ala Pittman House Restaurant and Ala Ndyw

Turkey Chili Ala Ndyw

Ingredients
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

Directions
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

This's it, Turkey Chili Ala Ndyw

Warm Brie with Fuji Apple, Pear and Melba Toasts Ala Rachael Ray

actually this time I will not post my recipe, because I love this Rachael Ray's recipe

Ingredients
1 large Fuji apple
1 large red or brown skinned pear, slightly underripe
A wedge lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds, any brand

Directions
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.

Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.

Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.

This's it, Warm Brie with Fuji Apple, Pear and Melba Toasts Ala Rachael Ray and Ala Ndyw too

Bread Pudding Cinnamon Ala Ndyw

Ingredients
Cinnamon Syrup:
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
Bread Pudding:
Butter
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar


Directions
To make the syrup:
Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

That's it, Bread Pudding Cinnamon Ala Ndyw

Apple Sauce Ala Ndyw

Ingredients
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Directions
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
THat's it, Apple Sauce Ala Ndyw

Roasting Chicken's Tips

Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time.

Since roasting two chickens is just as easy as roasting one, any leftover cooked chicken can be used in chicken enchiladas, soup, chicken salad, pasta dishes, or sandwiches. As an added bonus, it's economical, too: pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs.

Skin is In
Crispy, fragrant roast chicken skin is absolutely delicious; some fans insist it's the best part of the bird. Since it contains a great deal of fat, many people remove it in order to avoid the extra calories. Whether you choose to eat it or discard it, always leave the skin on during the roasting process, as it holds in moisture and prevents the meat from drying out.

Divine Brine
One secret to really flavorful, juicy roast chicken is brining: soaking in salt water. (Kosher chickens are already brined; this is one of the reasons why kosher birds tend to taste better than conventional chickens.) To brine a non-kosher chicken,

Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken in the solution and place immediately in the refrigerator.
You should let it soak for at least 1 hour, but no longer than five or six hours.
Pour off the brine and rinse the chicken under cold running water and pat it dry with paper towels. For extra-crispy skin--and if you have the time--return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.

Dress It Up
A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed, but it's also easy to build on these flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.

Rub It Down
Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin.

For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage.
For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
To give the chicken a Thai flair, try a paste of ginger, lemongrass, green chilies, cilantro and lime juice.

A Bird You Can Truss
If you choose, you can truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step; however, it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.

To truss a chicken, cut about a 3-foot length of heatproof butcher's twine.
Lay the chicken on a clean surface with the breast facing up.
Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail.
Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X.
Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.

That's it, all tips for Roasting Chicken Ala Ndyw and other source.

Bacon Jungle Bread Ala Ndyw

Ingredients
11 slices bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
1 small onion, chopped
3 (10 ounce) cans refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted

Directions
Preheat oven to 350 degrees F. Lightly grease a 10-inch Bundt pan.

Combine bacon, Parmesan cheese and onion; set aside.

Cut biscuits into fourths; dip each piece in butter, and layer one-third in prepared Bundt pan. Sprinkle half of bacon mixture over biscuits; repeat procedure, ending with biscuits.

Bake for 40 minutes or until golden. Cool 10 minutes. Invert onto a serving platter. Serve immediately.

That's it, Bacon Jungle Bread Ala Ndyw

BBQ Sauce Ahoy Ala Ndyw

Ingredients
1/2 cup ketchup
1/2 cup white wine
1 tablespoon Worcestershire sauce
2 cloves garlic, crushed
1/2 teaspoon chili powder
3 dashes hot sauce

Directions
Combine all ingredients. Bring to boil and simmer for 20 minutes.

That's it, BBQ Sauce Ahoy Ala Ndyw

BBQ Duck Appetizers ala Ndyw

Ingredients
Ducks
Bacon
Barbecue Sauce

Directions
Use duck breasts, skinned and each half cut into thirds. Cut into halves if ducks are small. Legs may also be used. Wrap each piece of duck liberally with bacon and secure tightly with wooden picks. Place over coals and grill approximately 1 hour. Baste frequently with any kind of barbecue sauce. Figure at least 1/2 large duck per person.This recipe is also good for dove breasts.

That's it, BBQ Duck Appetizers Ala Ndyw

BBQ Chicken Ala Ndyw

Ingredients
3 whole chickens (cut in halves)
1/2 cup Italian salad dressing
1/4 cup oil
5 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon pepper
2 tablespoons lemon juice
4 tablespoons butter

Directions
Marinate chicken halves for 2 hours in above ingredients. Place on smoker; put drained liquid in bottom of pan. Hickory chips or crab apple sticks may be added to coals. Cook for 5 hours.

That's it, BBQ Chicken Ala Ndyw

Simple Chicken Curry Ala Ndyw

Ingredients
4 to 6 boneless, skinless chicken breasts
2 large onions, coarsely chopped
2 cloves garlic
2 tablespoons butter
2 (14 1/2 ounce) cans whole tomatoes
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Directions
Brown chicken, garlic and onions in butter. Transfer to crockpot with remaining ingredients. Cook on LOW for 6 to 8 hours.

Serve over rice.
That's it, Simple Chicken Curry Ala Ndyw

Almond Cheese Cream Ala Ndyw

Ingredients
3 ounces cream cheese, softened
1/2 teaspoon almond extract
6 to 7 dozen whole almonds
3 cups confectioners' sugar, divided
Candy paper cups

Directions
Mix together cream cheese and almond extract. Gradually add 2 to 2 1/2 cups confectioners' sugar. Knead until no longer sticky. Shape into 3/4-inch thick balls. Roll in confectioners' sugar. Flatten balls by pressing an almond into the center. Set in candy paper cups. Let dry at room temperature. Store loosely covered in the refrigerator.

That's it, Almond Cheese Cream Ala Ndyw

Spinach Salad Ala Ndyw

Ingredients

10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped
2 teaspoons olive oil
1/2 red onion, sliced (about 1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper

Directions

Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.

That's it, Spinach Salad Ala Ndyw