viernes, 30 de junio de 2017

Buffalo Chicken Wings I


  • 1 quart vegetable oil for deep frying
  • 24 chicken wings, tips removed and wings cut in half at joint
  • 4 tablespoons butter
  • 1 tablespoon distilled white vinegar
  • 5 tablespoons hot pepper sauce
  • salt and pepper to taste


  1. Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
  2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

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jueves, 29 de junio de 2017

How to Cook Frozen Hashbrowns in a Deep Fryer

Things You’ll Need

Frozen hash browns

Deep fryer with basket


Frying thermometer

Draining rack or paper towels


Preheat the frying oil to 350 degrees. If your deep fryer does not have an automatic temperature gauge, you will need to use a frying thermometer to ensure that the oil is hot enough.

Place the hash browns into the frying basket, but do not fill the basket more than half full.

Lower the hash browns into the hot oil and cook for 4 ½ minutes or until golden brown.

Lift the basket to remove the hash browns from the oil, and transfer them to a draining rack or paper towels to drain the excess oil. Serve hot.

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miércoles, 28 de junio de 2017

The Best Chocolate Cake


  • 2 cups sugar (400 grams)
  • 1 ¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

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martes, 27 de junio de 2017

A TRIBUTE TO TACO RICE: The U.S. military's favorite Mex-Oki fusion food

• 1 tablespoon vegetable oil
• 2 minced cloves of garlic
• 1 finely minced red chili pepper
• 1 small minced onion
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 lb of ground beef, turkey or chicken
• ¼ cup tomato sauce
• 1 tablespoon soy sauce
• 4 large shredded iceberg lettuce leaves  
   (or cabbage)
• 1 diced tomato
• 1 cup grated cheddar cheese
• 1 cup salsa (optional)
• 4 Tablespoons sour cream (optional)
• 2 cups cooked white rice
1. Heat oil in a skillet, add onion and chili pepper and sauté until onions are soft, about 5 minutes. Stir in garlic and cook another minute.
2. Add chili powder and cumin. Cook for about 30 seconds until aromatic. Stir in ground meat, breaking up large pieces with a wooden spoon.
3. Stir and cook the meat thorough. Stir in tomato sauce and soy sauce and cook until warmed. Season to taste with salt.
4. To plate, add ½ cup cooked rice to a bowl or plate. Top with lettuce, seasoned meat mixture, cheese, tomatoes and, if desired, salsa and a dollop of sour cream. Repeat.
Makes four servings

• 2 cups cooked rice
• 1.5 lbs ground beef
• 2 packets taco seasoning powder
• 1 chopped onion
• Salsa
• Lettuce
• 1 tomato
• Shredded taco cheese
Brown the beef and onion in a skillet. Add taco seasonings and mix well. Layer rice, ground beef, lettuce, tomatoes, salsa, and cheese in a casserole dish. Top with a dollop of sour cream, if you wish. That’s it!

Shredded Beef
• 2-3 lb roast (cut doesn’t matter – buy whatever is on sale)
• 3 large potatoes, peeled & diced
• 1 packet taco seasoning mix
• 1 cup water
Put all ingredients in the pressure cooker and lock down. Cook for 30minutes once it comes up to full pressure. Remove from heat and allow to cool down. Once rocker stops, remove lid and chop up meat and potatoes. Spoon into heated taco shells, add your favorite toppings, and enjoy!

Ground Beef
• 5 Lb. lean ground beef
• 2 ½ c. chopped onions
• ½ tsp. black pepper
• ½ tsp. crushed red pepper flakes
• 2 tablespoons minced garlic
• 1 ½ tablespoons crushed dried oregano
1. Heat the pressure cooker over medium-high heat. Crumble beef into pressure cooker and break it up in small pieces of uniform size. When red color disappears, add ½ cup water, the onions, black pepper, red pepper flakes, garlic and oregano. Lock the lid in place.
2. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 8minutes. Remove from heat and use the natural release method before opening the lid. Transfer the cooked meat mixture to a large colander and drain thoroughly. Cool and divide into 5 portions of approximately
3. 1 pound each, label and freeze flat for later use.

• 2 tablespoons vegetable oil
• 1 (16-ounce) package firm tofu, crumbled
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 3 tablespoons soy sauce
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon fine grain sea salt
• 1 teaspoon freshly ground black pepper
• ¼ cup chopped fresh cilantro
• 4 cups steamed Japanese rice
• 2 cups shredded lettuce
• 2 cups chopped tomatoes
• 1 can (6-ounce) extra-large pitted California Ripe Olives, drained and sliced into thirds
• 1 cup salsa
1. Heat the vegetable oil in a 12-inch frying pan over medium heat. Add the tofu, onion, and garlic and stir fry for 5 minutes.
2. Add the soy sauce, lime juice, chili powder, cumin, salt, and pepper to the fry pan and stir. Cook for 3 minutes, then stir in the cilantro. Remove from the heat and set aside to cool slightly.
3. Spread 1 cup of steamed rice on each plate. Top with the seasoned tofu. Then top with some lettuce, tomatoes, and olives. Finish with a spoonful of salsa and serve.
Makes four servings
– Rachael Hutchings,

• 1 packet taco seasoning
• 1 cup chicken broth
• 1 lb boneless skinless chicken breasts
1. Dissolve taco seasoning into chicken broth.
2. Place chicken breasts in crockpot and pour chicken broth over.
3. Cover and cook on low for 6 – 8 hours.
4. With two forks, shred the chicken meat into bite-size pieces.
5. To freeze, place shredded meat into freezer bags with the juices.
6. Press out all the air and seal.

• 1 pound lean ground beef
• 1 x 1¼-ounce package taco seasoning mix
• 1 teaspoon salt
• 1 x 10¾-ounce can condensed tomato soup
• ½ of a 10-ounce can tomatoes and green chilies, about ⅔ cup
• 3 cups cooked rice
• 1 x 8-ounce can whole kernel corn, drained
• ½ pound pasteurized process American cheese, cubed (2 cups)
• 2 eggs, beaten
• 1½ cups cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 cups grated cheddar cheese, divided
1. Cook beef in large skillet until meat is no longer pink, stirring to crumble. Drain off fat.
2. Add taco seasoning, salt, soup and tomatoes and green chiles. Cook, stirring, 2 to 3 minutes to blend flavors.
3. Add rice, corn and cheese. Heat until mixture is hot and cheese melts.
Makes six servings

• 1 lb of ground cooked taco meat
• 2 cups white rice
• 4 large bell peppers, halved and seeds removed
• ½ cup shredded mild cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped freshly chopped cilantro
• ¼ cup chopped spring onions
1. Cook rice, cool then mix in cooked taco meat.
2. Heat oven to 400°. Spoon rice mixture into bell pepper halves. Place the stuffed peppers on a baking sheet. Sprinkle peppers with shredded cheese. Bake for 20 to 30 minutes until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.

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lunes, 26 de junio de 2017

-Char-siu pork-500g Boston butt (You can use belly part which...

-Char-siu pork-
500g Boston butt (You can use belly part which has more fat as well.)
1 Green Onion (Green part)
2 – 3 slices of ginger
1 clove of garlic

-Char siu Sauce -
150ml soy sauce
100ml mirin
100ml sake
1tbs sugar
1tsp salt
50ml water
50ml boito stock soup (optional)

-Boiled Eggs-
2 eggs
50% Char siu sauce
50% water
※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork.

-Chicken soup-
1 chicken bone
3 – 5 chicken wings
1 green onion (green part)
2 slices of ginger
water (enough to cover the ingredients in your pot)

-Fish Soup-
2 cups of boiling (soft) water
10g bonito flakes
30g Japanese anchovy

※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan.

-Mushroom Soup-
2 dried shiitake mushrooms
100ml water

-Kombu Soup-
10g Kelp
100ml water

-Clam Soup-
Any types of clam you want
500ml water
50ml sake

-Thick Soy sauce-
50ml soy sauce
5g kelp
5g bonito flakes
Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight.

-Chicken Oil-
1 chicken skin
2g salt

-Soup Ratio-
fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1

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domingo, 25 de junio de 2017

sábado, 24 de junio de 2017

viernes, 23 de junio de 2017

Corned BeefA good rule of thumb for this corned beef recipe is...

Corned Beef

A good rule of thumb for this corned beef recipe is to cook about 45 minutes per pound of meat. Serve with boiled red skin potatoes, green cabbage, and carrots (just cook 40 minutes in the brine). Having some Dijon mustard alongside is also highly recommended.



Pickling Spice

  • 5 dried chiles de árbol
  • 1 1-inch piece fresh ginger, peeled, coarsely chopped
  • 1 3-inch cinnamon stick
  • 10 cardamom pods
  • 8 dried bay leaves
  • 3 tablespoons whole peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon allspice berries
  • 1 tablespoon juniper berries
  • 1 teaspoon whole cloves

Brine And Brisket

  • 1 14.9-ounce can Guinness draught
  • ½ cup (packed) light brown sugar
  • 5 teaspoons pink curing salt
  • 2½ cups kosher salt, plus more
  • 1 5–6 pound untrimmed flat-cut beef brisket


Pickling Spice

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).

Brine and Brisket

Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.

Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.

Slice corned beef against the grain and serve.

Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.

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jueves, 22 de junio de 2017

Ingredients¾ lb. pork belly block1 tsp. salt½ Tbsp. oil2 inch...


¾ lb. pork belly block
1 tsp. salt
½ Tbsp. oil
2 inch ginger, sliced
1 Tokyo negi (or leaks/green onions)

⅔ cup water
⅓ cup sake
⅓ cup soy sauce
3 Tbsp. sugar

Cut negi into 2 inch lengths and separate the green parts and white parts. For white parts, make an incision lengthwise and remove the soft green core. Keep it with the green part, which will be used later on for cooking.
Stack up the white part of negi and slice thinly. Soak in cold water for 10 minutes and drain well. Put it in an air-tight container or cover with plastic wrap. We will use this for garnishing chashu later.
Peel and slice ginger.
Sprinkle and rub the salt on the pork belly. If your pork belly block is big, you have two options. Cut into smaller pieces or roll it into a log with butcher’s twine, keeping the thick fat on the outside. Start tying from the center of the log toward left and right.
Heat the oil in a cast iron skillet (or regular frying pan) over high heat and brown the fat side first, then flip over to brown the other side. It’ll take about 10 minutes.
While browning, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot).
Place the pork belly in the pot and add ginger and negi and bring it to a boil.
Place an otoshibuta (drop lid) on top of the meat. If you don’t have one, make one out of aluminum foil (and here’s how). Do not use a regular lid. To learn more about what Otoshibuta does, click here.
Lower the heat to medium low and simmer, occasionally turning, for about one hour or until there is ¼ inch liquid left in the pot.
Remove the otoshibuta and reduce the sauce until you can see the bottom of the pot when you scrape the sauce. Stay in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat around. The sauce is now thickened and meat is shiny.
Take out the meat and cut into thin slices.
This is an optional step, but use a propane torch or broiler to sear each slice of pork belly to enhance the flavor.
Transfer to a serving plate and top with Shiraga Negi and Shichimi Togarashi. Or serve with ramen.
If you don’t use the chashu right away, pack the chashu and the sauce in an air-tight plastic bag to give it more flavor all around. You can store it in the refrigerator up to 5 days and 3 weeks in the freezer.

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miércoles, 21 de junio de 2017

Ingredients:1 russet potato1 ½ teaspoons olive oil,...


  • 1 russet potato
  • 1 ½ teaspoons olive oil, divided
  • salt & pepper to taste


  1. Peel and grate the potato.
  2. Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone.
  3. Transfer to a bowl and toss with salt & pepper.
  4. Preheat a large fry pan (preferable non-stick) to medium-high.
  5. Place one teaspoon of oil in the hot pan and swirl around.
  6. Add potatoes, patting them evenly and cleaning up edges.
  7. Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes.
  8. When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add ½ teaspoon of oil and swirl it around to reach all sides.
  9. Cook another 15 minutes until golden and crisp. Taste for salt.

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martes, 20 de junio de 2017

INGREDIENTS:3-4 whole eggs3-4 cups of bread crumbs (fresh or...

3-4 whole eggs
3-4 cups of bread crumbs (fresh or store bought)
1 quart canola oil for frying
parsley, thyme, and rosemary are optional

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domingo, 18 de junio de 2017



  • ½ lb dried cavatappi pasta (see note on how to double this recipe)
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • ½ cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1½ to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about ⅛ tsp or less)
  • generous pinch of cayenne pepper (about ⅛ tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
  • 2 to 3 tablespoons seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

*To DOUBLE this recipe (use the same cooking directions):

  • 1 lb dried cavatappi pasta
  • 4½ cups half & half
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
  • 1½ cups whole milk mozzarella, shredded
  • ¾ to 1 cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2-3 tbsp fresh basil, chopped
  • 2-3 tbsp green onion, chopped
  • 4-5 cloves fresh garlic, minced (not the stuff in the jar)
  • ⅛ to ¼ tsp of nutmeg
  • ⅛ tsp cayenne pepper (or more)
  • Kosher salt and freshly ground black pepper to taste
  • 8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
  • up to ¼ cup seasoned breadcrumbs (optional)
  • *Salt to season the pasta water


  1. Preheat your oven to 400 degrees.
  2. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
  3. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it – this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
  4. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt – once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic – mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer – whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.
  5. Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer – add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.
  6. Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.
  7. Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).
  8. Enjoy.

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sábado, 17 de junio de 2017

Jiggly Fluffy Japanese Cheesecake


Servings: 6-8

⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve


1. Preheat oven to 320°F/160°C.
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, as the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
14. Enjoy!

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jueves, 15 de junio de 2017



  • 1 pound ground beef
  • 1 package bacon
  • 1 block Cheddar cheese, cut into 1-inch cubes
  • 2 eggs
  • 1 package tater tots
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable oil, to deep fry


  • Thaw out the frozen tater tots to room temperature.
  • Fry your strips of bacon (1 for each meatball you plan on making) until just cooked but not crispy.
  • Add salt and pepper to the ground beef and mix thoroughly. Roll the ground beef into balls about the size of your palm.
  • Cut cheese into 1 inch cubes. Carefully make a well into each meatball. Add the cheese cube and cover/seal it inside meatball.
  • Wrap 1 strip of cooked bacon around each ball.
  • Place the room temperature tater tots in a large mixing bowl. Mash together them together, then add 2 eggs. Mix thoroughly.
  • Press the tot mixture firmly onto each meatball so that it sticks and is evenly coated all around, then place it in freezer for 15-20 minutes to harden.
  • Submerge the tot bombs in hot oil until they’re golden brown and crispy on the outside. Make sure that the beef is cooked through when you cut them open. Serve hot accompanied by the sauce of your choice.

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miércoles, 14 de junio de 2017

How to make slow-cooker spicy sausage cheese dip

1 pound spicy breakfast sausage, browned and drained
1 pound Velveeta cheese, cut into cubes
1 cup sour cream
½ cup diced red onion
1 jalapeno, seeded and diced
½ cup salsa (any kind will do)
½ cup milk
½ teaspoon black pepper
½ teaspoon garlic powder

Add everything to a 3-quart or larger slow cooker.
Cover and cook on high for 1.5 to 2 hours, stirring every 30 minutes. It is done when the cheese is melted and the dip is hot.
Serve and enjoy!

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martes, 13 de junio de 2017

Place raw macaroni in a crock pot. Add cheese on top for the ultimate comfort food

For this recipe, you will need the following ingredients:

  • 16oz bag of raw macaroni noodles
  • 3 cups of shredded cheddar cheese
  • 8oz cream cheese
  • 2 ½ cups of milk
  • 12oz of evaporated milk

First, toss the raw macaroni noodles into a slow cooker. Then, add the shredded cheddar cheese, cream cheese, milk, and evaporated milk. Give everything a good stir and let it cook for a couple of hours. That’s all it takes!

The recipe can be altered depending on your preferences. OnePotChef notes that he prefers cheddar cheese, but you can use any cheese you would like.

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domingo, 11 de junio de 2017

Strawberry Cheesecake Chimichangas Recipe


For chimichangas:

6 (8-inch) soft flour tortillas

8 oz cream cheese ( room temperature)

2 Tablespoon sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

¾ cups sliced strawberries

Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon

1/3 cup sugar

For serving:

1 cup sliced strawberries


  • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  • Fold in ¾ cup of sliced fresh strawberries.
  • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
  • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  • Line a large plate with paper towels.
  • In about 5 inch deep saucepan place about 2 -2 ½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
  • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  • Don’t forget to remove all toothpicks from the chimichangas!!!

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sábado, 10 de junio de 2017

A 16- to-24-pound bird – plus two... - Kikkoman's Kitchen | Facebook

A 16- to-24-pound bird – plus two… - Kikkoman’s Kitchen | Facebook:


(Makes 16 to 24 servings)

16-24 pound turkey
2 gallons cold water
10 ounces Kikkoman Soy Sauce*
½ cup kosher salt
½ cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme


Remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon container, mix water with remaining ingredients. Stir well until all salt dissolves. Place turkey in the pot, cover with a lid and refrigerate for at least 8 hours or overnight. Remove turkey from brine, rinsing well. Follow your regular cooking instructions.

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viernes, 9 de junio de 2017

jueves, 8 de junio de 2017



  • 4 pounds baby Yukon Gold potatoes, halved
  • 3 tablespoons canola oil
  • 1 tablespoon chopped thyme leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • Horseradish-Yogurt Sauce (for serving; optional)


  1. Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.

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miércoles, 7 de junio de 2017

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 ½ hours and “Don’t Peek!”
Your house will smell amazing!

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martes, 6 de junio de 2017

Grandma’s Southern-Style Chicken n’ Dumplings


To Cook Chicken And Make Broth:

  • 1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
  • ½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • ½ cup HOT water
  • ½ cup plus 2 Tablespoons all purpose flour

To finish soup:

  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • ¼ cup water mixed with 2 Tablespoons flour
  • Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)


  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
  7. Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).
  8. Cook an additional 10 minutes on high to fully cook dumplings.
  9. Taste test broth, and add additional salt and pepper, if desired.
  10. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

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lunes, 5 de junio de 2017

Ingredients1.5 lbs - 80/20 Ground Beef½ Gallon - Whole...


  • 1.5 lbs - 80/20 Ground Beef
  • ½ Gallon - Whole Milk
  • 1 - Yellow Onion (Diced)
  • ¼ Cup - Flour
  • 1-2 tsp - Worcestershire Sauce
  • Salt and Pepper to taste
  • Loaf white bread


  • In a large skillet over medium high heat brown the ground beef.
  • Do not drain unless there’s excess grease.
  • Add diced onion and cook 2-3 minutes, or until softened.
  • Mix in flour until it’s absorbed and cook 1-2 minutes to cook the rawness from the flour.
  • Stir in the milk, add Worcestershire, salt and pepper to taste.
  • Bring to a simmer until thickened, approximately 10 minutes.
  • Serve over toasted white bread.

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domingo, 4 de junio de 2017

Bacon Weave Lobster Mac & Cheese Pie

pre-made store bought pie crust
2 lobster tails
½ stick of butter
2 garlic cloves, minced
1 tbsp. thyme
salt and pepper

For mac ‘n’ cheese filling
4 cups dried macaroni
4 tbsp. of butter (½ a stick)
4 tbsp. flour
2 cups heavy cream
½ cup gruyere
½ cup sharp cheddar
½ cup mozzarella
kosher salt and freshly ground black pepper

For the bacon weave:
8 slices bacon
2 Tbsp. brown sugar


For the Lobster Tails:
1. Carefully remove lobster tail meat from shells.
2. Slice the top of the tails starting from top to bottom length wise but be sure not to slice all the way through. Place a 2’’ inch wide stick of butter in between the slice of each tail. Sprinkle on minced garlic and thyme
3. Heat a medium saucepan or skillet to medium heat. Place skewer length wise into lobster tail. Place tail butter side down onto skillet and cook 3-5 minutes. During the cooking process baste tails with excess butter in pan. Flip and cook for another 3-5 minutes or until cooked thoroughly.
4. Remove, let cool, then dice.

For Mac ‘n’ Cheese Filling:
1. Boil pasta in generously salted water until just al dente, following directions on package.
2. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you’ve got what is called a “roux” — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you’ve got béchamel sauce.
3. Add all the cheese and stir to combine. Season with salt and freshly ground pepper.
4. Add macaroni to cheese sauce. Once combined, stir in half of your lobster meat and set half aside.

For the Bacon Weave:
***NOTE: It is best to make the bacon weave SEPARATE from the pie. If you add the raw bacon over the pie the pie will absorb too much grease. Cook bacon weave separately and place over pie once pie is cooked. (we made this mistake the first time around)
1. Preheat oven to 350 degrees.
2. Lay 6-8 strips of bacon vertically across a rimmed baking sheet or aluminum foil, flush up against each other.
3. Prepare another 6-8 strips to create the cross section of the weave.
4. Fold every other strip in half onto itself. Now fold every other strip in the alternating columns. Repeat again with the first set of strips.
5. Once you have your weave finished brush with brown sugar, place in oven on baking mat, and cook until crisp.
6. Once cooked, remove and cut out a circle (we recommend you use your pie dish as a reference) that matches size of the top of your pie. Set aside.

To Assemble Pie:
1. Preheat oven to 425°F.
2. Carefully drape pie crust over pie dish.
3. Fill the pie with the lobster mac ‘n’ cheese. Top with additional lobster.
4. Place in oven for 10-15 minutes or until pie crust is cooked and golden brown.
5.Remove. Lay bacon weave cut out on top of pie.
6. Serve immediately and enjoy!

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viernes, 2 de junio de 2017

This Chocolate Crepe Cake Is Going To Mesmerize You


For the crepes:
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream

For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter

¼ cup (40 grams) powdered sugar, optional for topping


1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.

4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.

5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.

7. Top with sifted powdered sugar (optional).

8. Enjoy!

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