Category Archives: _Active

Dragon’s Chicken Wings (Portuguese Style)

Serves: 6 to 8

Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings

Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-12 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.

Credit: Dragon’s Kitchen: Dragon’s Chicken Wings (Portuguese Style)

Cinnamon Rolls

Dough

* 1 packet “highly active” active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
* 7/8 to 1 1/8 cups lukewarm water*
* 3 cups King Arthur Unbleached All-Purpose Flour
* 6 tablespoons unsalted butter, at room temperature
* 3 tablespoons sugar
* 1 1/4 teaspoons salt
* 1/4 cup nonfat dry milk
* 1/2 cup instant mashed potato flakes
* *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Cinnamon Filling

* 1/4 cup granulated sugar
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons King Arthur Unbleached All-Purpose Flour
* 2 teaspoons milk, to brush on dough

Vanilla Glaze

* 1 1/4 cups confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 4 to 5 tablespoons heavy cream or 2 to 3 tablespoons milk, enough to make a soft, spreadable icing

Dough

* 1 packet “highly active” active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
* 7 to 9 ounces lukewarm water*
* 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
* 3 ounces unsalted butter, at room temperature
* 1 1/4 ounces sugar
* 1 1/4 teaspoons salt
* 5/8 ounce nonfat dry milk
* 1 1/2 ounces instant mashed potato flakes
* *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Cinnamon Filling

* 1 3/4 ounces granulated sugar
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons King Arthur Unbleached All-Purpose Flour
* 2 teaspoons milk, to brush on dough

Vanilla Glaze

* 5 ounces confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 2 to 2 1/2 ounces heavy cream or 1 to 1 1/2 ounces milk, enough to make a soft, spreadable icing

Directions

1) First, make the dough. If you’re using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons in the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you’re using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it’s nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9″ round cake pans.

5) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. It’s a nice, soft dough, and pats out easily.

6) To make the filling, whisk together the sugar, cinnamon, and flour.

7) Brush the dough lightly with milk.

8) Sprinkle the filling evenly over the dough, covering the entire surface.

9) Roll the dough into a log the long way; it’ll stretch to about 20″ long as you

10) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.

11) Space eight rolls in each of the prepared pans. Flatten them gently.

12) Cover the pans, and let the rolls rise till they’re noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.

13) While the rolls are rising, preheat the oven to 375°F.

14) Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.

15) If you’re going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If you’re not serving the rolls immediately, don’t make the icing yet.

16) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.

17) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Fifteen minutes before you’re ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they’re nicely warmed.

18) While the rolls are reheating, make the icing.

19) Remove the rolls from the oven, and spread with the icing. Serve immediately.

Hands-on time: 25 mins.
Baking time: 20 mins.
Total time: 3 hrs 45 mins.
Yield: 16 cinnamon rolls

Credit: Cinnamon Rolls: King Arthur Flour

Zucchini Cookies

INGREDIENTS:
1/2 cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
DIRECTIONS:
1. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can 14 oz. EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub 8 oz. COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Larry’s Chili

2 lbs meat (ground beef or sausage)
2 garlic cloves, minced
2 jars hot or medium salsa
4 can tomato sauce
2 (15 ounce) cans red beans or chili beans
2 to 5 tablespoons chili powder
1 teaspoon cayenne
1 tablespoon cumin
1 teaspoon ground coriander
Dash of cinnamon

In a large dutch oven pan, brown the meat. Drain fat.

Add remaining ingredients and simmer for at least 2 hours, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeño garnish or sour cream on top and of course a cold beer.

Note: You can add more or less of the chili powder, cayenne and cumin to taste. I tend to play with the amount till it smells like chili. Don’t go overboard on the cinnamon better to have too little than too much. If you like thinner chili you can add more tomato sauce or beer. You can add little kick with a shot of rum or tequila.

Slow cooker method:

Brown the ground beef Transfer to a slow cooker. Add the rest of the ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.