Coronavirus Cooking Recipes

 

 

FRIED CHICKEN

SECRTE KFC KENTUCKY FRIED CHICKEN RECIPE

"To MAKE at HOME" !!!

 

KFC RECIPE - "FINGER LICKIN GOOD FRIED CHICKEN

  7 cups of Water , ¼ cup of Kosher Salt, 4 tablespoons Sugar 2 tablespoons Black Pepper Mix Salt, Sugar, and Black Pepper into the water This is a brine that you will put the chicken in. 1 - 3 pound Chicken cut into 8 pieces Add the chicken to the water brine in a large bowl or pot. Put into eh refrigerator for at least 2 hours before cooking. If you can do this over night it would be even better, but not absolutely necessary. NOTE: You can skip the brining step if you’d like. Your chicken will still taste very good, but? 2 large Eggs and 1 cup of Milk 1 teaspoon of Salt and 1 teaspoon Black Pepper Beat the Eggs. Add the milk, salt and pepper and mix. Set aside until later.

SECRET 11 HERBS & SPICES

1 ½ cups All Purpose Flour 1 teaspoon dry Oregano 1 teaspoon ground Sage 1 teaspoon dry Basil1 teaspoon Cayenne Pepper 1 teaspoon Sugar, 1 teaspoon Salt 1 teaspoon Black Pepper, 2 teaspoons Sweet Paprika ½ teaspoon ground Cumin 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder Mix all the above ingredients thoroughly in a large bowl. Remove the Chicken from the brine and set in a colander or wire rack to let the brine drain off. One by one, dredge each piece of chicken in the Flour-Herb mixture. Shake off excess flour. Next, dredge each piece of chicken into the egg mixture, shaking off excess egg, then placing the egg coated chicken back into the flour mixture. Shake off excess flour from chicken and place on a plate to rest. While chicken is resting, place 5 inches of vegetable oil, lard or Cisco in a small pot. Heat the Oil on a high flame. Once the oil is hot enough, place four pieces of chicken in the hot oil and until chicken is cooked through and golden brown, about 12 minutes. Remove the chicken from the hot oil and set aside. Place remaining 4 pieces of chicken in the  hot and cook until done, about 12 minutes.  Serve with whatever sidedish you like. Enjoy!   .  

Colonel Harland Sanders

Creator of KENTUCKY FRIED CHICKEN

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The BADASS COOKBOOK

RECIPES

KENTUCKY FRIED CHICKEN

BADASS BBQ SAUCE

PRIZE WINNING CHILI

and More ..

The BEVERLY HILLS HOTEL

BEVERLY HILLS HOTEL McCARTHY SALAD

The Salad

¼ head Iceberg Lettuce
½ head Romaine Lettuce
½ cup diced, grilled free-range chicken
½ cup diced, roasted red beets
¼ cup free-range egg yolk
¼ cup free-range egg white
½ cup finely diced aged cheddar cheese
½ cup applewood-smoked Bacon
¼ cup diced Tomato
¼ cup diced Avocado

For the Dressing

1 cup balsamic vinegar
1 shallot
1 tablespoon brown sugar
3 cloves roasted garlic
1 teaspoon Dijon mustard
Salt and black pepper to season
Canola oil

Place Salad Dressing Ingreients in an electric blender and blend for 45 seconds.

Artfull arrange all the salad ingredients in a bowl, and pour dressing over salad.

Serve and Enjoy.

This is actually a Famous Cobb Salad created at The Brown Derby Restaurant in Hollywood, California. The above version is a House Specialty at The Beverly Hills Hotel in Beverly Hills, LA, California.

SECRET RECIPES

For CORONAVIRUS COOKING

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The BEVERLY HILLS HOTEL

NAPOLEON'S FAVORITE DISH

  

Napoleon Bonaparte

  Pollo Marengo was, many believed to be Napoleon Bonaparte's favorite dishes. The dish is made by sauteing a small chicken that has been cut into 8 pieces in olive oil and butter with white wine, garlic, tomatoes and mushrooms, then garnished with sauteed Crayfish (Shrimp) and Fried Eggs. It is believed that the first time this dish was cooked, after Napoleon had defeated the Austrian Army at The Battle of Marengo in Piedmont, Italy, south of Alessandria. After the battle, as Napoleon was hungry and wanting to eat, his chef (Dunand) had to forage for whatever food-stuff he could get his hands on. Chef Dunand's assistants came back with a couple chickens, mushrooms, crayfish, and eggs, and then the chef went to work creating the dish which Napoleon absolutely loved, and came to be known as Pollo Marengo, named after the town where it was created following the battle there. This was supposedly the first preparation of the dish, which morphed into later to the dish that now includes mushrooms, tomatoes, and wine, which it is believed were not in the first preparation of the dish as made by Chef Dunand. The dish nowadays is most often made with Shrimp instead of Crayfish, and not often done, but just to guild the Lilly for those fortunate to do so, you may shave black or White Truffles over the dish. This later addition of truffles is a nod to Piedmont which is renowned for their decadent White Truffles, though they could not be in the original dish as the battle was fought on June 14, 1800, and White Truffle are not in season this time of the year. So no matter how the original dish was made and what the ingredients are, Pollo Marengo is quite a wonderful dish that was a bit popular in the 1950s and 60s, but not so much these days, other than with serious hard core foodies and gourmands. If you've never tried it, don't pass up the chance to make the dish. With chicken, mushrooms, shrimp, and fried eggs, the dish is sure to please most any of guests. So enjoy!   .

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Pollo Marengo

  POLLO MARENGO

Ingredients: 3 tablespoons butter 4 tablespoons olive oil 1 - 3 1/2 pond Chicken, cut into 8 pieces Sea salt & Ground Black Pepper a half pound Button Mushrooms, cleaned and cut into quarters 1/2 cup Dry White Wine ½ cup chicken stock 6 San Marzano Plum Tomatoes 4 Tablespoons Italian Parsley, chopped 5 large Eggs 8 large Shrimp, cleaned, divined and shell removes (leave tail on)


  Instructions

1. Heat butter and olive oil in the Dutch oven.
2. After patting chicken parts dry, sprinkle with salt and pepper. Add to Dutch oven, skin side down. Cook until skin is crisp and browned.
3. Remove breast pieces to a platter and cover to keep warm. Cook leg and thigh pieces a little longer, then add to platter.
4. Add mushrooms to the pan. Cook for about 4 minutes on the first side until golden brown. Turn mushrooms and brown on the second side. Add garlic, wine, and chicken stock.
5. Stir well. Add tomatoes and parsley.
6. Add chicken pieces back to pan. Cover and simmer for 10–15 minutes. Meanwhile, heat up six shallow soup plates. Add chicken to each plate, then spoon the sauce from the pan over the chicken.
7. Melt butter in frying pan, then add eggs and cook sunny side up. 
8. Fry the Shrimp in the same butter, being careful to not overcook them. 

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POLLO MARENGO

SPAGHETTI MEATBALLS

ITALIAN WEDDING SOUP

GINO'S SECRET PASTA SAUCE

RECIPES

And More ...

           

Yes this salad is Badass. It's got Beets (Love em), Sweet Corn, Baby Black Beans, fresh Asparagus, Carrots, Peas and whatever you want in it. I myself switch it up, depending on what I have on hand at home, and what's available at the Market, so feel free to do the same. You can add, or take away from the basic recipe below. Naturally this salad filled with nothing but vegetables, legumes, vinegar and Olive Oil is Super Healthy. The salad is absolutely delicous on its own, which I eat it this way, but also like to stretch it out and last me at least 3 or 4 days, so I might peel a hard boiled egg and eat it with the salad for a nice easy light lunch or dinner. 

This salad is a great side dish for any meat, chicken, or fish dish, so do use it this way. Make the best of it, always eat your vegetables, everyday and enjoy.

  Daniel

  INGREDIENTS :

  1 pound bag of Trader Joe's frozen cooked Beets (or fresh Beets if you like) 4-6 ears Fresh Sweet Corn (cooked and cut from the cob) or 1 pound frozen Corn 1 -14 ounce can Black Beans ( I Love Trader Joe's Baby Black Beans) drained & washed 1 pound fresh Asparagus (cut and cook in boiling water for 4 minutes & drained) 2 medium 

Carrots - peeled, dice 1/2" thick and cooked in boiling water for 7 minutes 1/2 to 3/4 cup Frozen Peas, defrosted  3/4 teaspoon each of Sea Salt & Ground Black Pepper (or to taste) 9 Tablespoons Olive Oil 2 tablespoons Red Wine or Cider Vinegar 1 Tablespoon Dijon Mustard

  Defrost the Frozen Beets, and cut into 3/4 inch dice. 

Add to a large glass or ceramic mixing bowl. Add all of the rest of the vegetables to bowl and mix.

  Add the Olive Oil, Vinegar, Salt, pepper, and Mustard to bowl and mix. You can serve immediately, or place in covered bowl in the refrigerator until you are ready to eat.  

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BADASS RECIPES

AMERICAS FAVORITE DISHES

SECRET RECIPE KFC

KENTUCKY FRIED CHICKEN

BONE SUCKING BBQ SAUCE

and More ...

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LEMON RICOTTA CHEESECAKE

alla SINATRA

RECIPE 

 

Ingredients :

 

• 3 lbs. whole milk fresh Ricotta
• 1 tablespoon butter, softened
• ¼ cup grated Graham Crackers
• 1 teaspoon plus 1½ cups sugar
• 1 cup Mascarpone
• 6 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 2 teaspoons fresh lemon juice

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INSTRUCTIONS

 

1. Place ricotta in a sieve over a bowl and let drain for 1 hour.
2. Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
3. Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
4. Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. 
5. Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
6. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.

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Frank Sinatra dining-out with Wife Ava Gardner

And LEMON CHEESECAKE for DESSERT

RECIPES

FRANK SINATRA SUNDAY SAUCE

And DOLLY SINATRA'S SPAGHETTI MEATBALLS

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RECIPES

SUNDAY SAUCE alla SINATRA

DOLLY SINATRA'S MARINARA SAUCE

MEATBALLS

and More ...

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RECIPE :  MINESTRONE GENOVESE

ITALIAN VEGETABLE SOUP

A VEGETARIANS FAVORITE SOUP

RECIPE : MINESTORNE GENOVESE

Ingredients :

1/4 pound Cannellini or Borlotti (cranberry) beans, soaked overnight

3 tablespoons Extra-Virgin Olive Oil 1/2 cup chopped onion 2 leeks, washed and chopped, white part only 1 medium eggplant (1 pound), peeled and diced 2 medium carrots, peeled and sliced 2 ribs celery, sliced 2 medium potatoes, peeled and diced 2 medium tomatoes, diced 2 cups hot chicken broth 4 cups hot water, plus extra if needed 1 cup chopped raw spinach 1 cup diced zucchini 1 cup shredded green cabbage 1/4 pound vermicelli or stelline pasta 3 tablespoons Basil Pesto Salt and pepper to taste

PREPARATION 

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.

In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.

Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.

Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

 

  BASIL PESTO for MINESRONE GENOVESE 

and to Sauce the PASTA of Your Choice

Who doesn't Love Pesto ? Well I guess there may be some, but for the most part, just about everyone loves this wonderful no-cook Italian Sauce that highlights some of Italy's most iconic ingredients which include ; fresh garden Basil, Italian Olive Oil, garlic, Pignoli Nuts, and Parmigiano Reggiano . In Genoa and Liguria where Pesto was first born and is famous for there, there are primarily two ways to use this wonderful cold sauce, number one is to coat any one of a variety of pasta shapes to make a tasty pasta dish of Maccheroni & Pesto or pesto's second most important use is as the main flavor enhancer of Minestrone Genovese, the greatest vegetable soup of all.

RECIPE : BASIL PESTO

• 3/4 cup pine nuts (6 ounces)

• 5 cups basil leaves, chilled and very dry

• 6 small garlic cloves, quartered

• 1 Tablespoon Lemon Juice

• 1/3 cup freshly grated Parmesan cheese

• 3/4 cup extra-virgin olive oil, plus more for sealing

• Kosher salt and freshly ground pepper

1. Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. 

2. To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.

 

SUNDAY SAUCE

by Daniel Bellino Zwicke

LEARN HOW to Make SUNDAY SAUCE, 

Minestrone, Marinara, and More ...

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"Nobody Makes Netter ARROZ con POLLO the the JESUS Maann"

That's right man. Nobody makes better Chicken and Rice than the Jesus. Jesus Qintana, nemesis of Walter Sobchak and The Dude cooks too, and he's jealous of the Dude and his cookbook "GOT ANY KAHLUA," so he's publishing some recipes of his own, starting with the famed Cuban Arroz con Pollo, Cuban Style Chicken and Rice, a staple of Cuban Cusine, and a favorite of Jesus.

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ARROZ con POLLO alla JESUS

INGREDIENTS :

• 2 to 3 lbs. Chicken pieces (I prefer boneless, skinless, breasts, but always include thighs and/or drumsticks with bones and skin – they add to the flavor)
• 4 cloves of garlic (minced)
• 1 large onion (diced)
• 1 bell pepper (diced)
• 1 small can tomato sauce
• 1 jar red diced pimientos (reserve a little bit for garnish)
• 1 can peas (reserve about a third for garnish)
• 1 can asparagus (cut up)
• ½ tsp. Salt
• ½ tsp. Pepper
• 2 Bay leaves
• 1 tsp. Cumin
• 1 tsp. Oregano
• 2 cups dry white wine
• 1 cup chicken broth
• Bitter Orange (powder or marinade)
• Olive oil
• 3 cups rice (long grain)
• 1 tsp. Goya Seasoning con Azafran
• 3 or 4 threads of saffron – crushed (this is optional)

1) Prepare the chicken broth

2) Coat chicken pieces with bitter orange spice or marinade along with the pressed garlic cloves and marinade for about an hour. (not necessary, but it’s awesome if you have the time)

3) Brown chicken in large frying pan in olive oil. After browning  the Chicken, remove and place in a large pot.

4) To make the Sofrito: sauté the onion & pepper in the frying pan (with the bits of garlic and olive oil) until soft, then add tomato sauce, pimientos, peas, asparagus (all with their liquid) salt, pepper, bay leaf, cumin, oregano, wine & broth.

5) Pour in the rice and add the Sazon Goya Azafron Seasoning and Saffron to color and flavor the rice.

6) Pour all of this over the chicken in the pot.

7) Bring to a boil, then lower to a fast simmer.

8) Cook on medium-low heat for about 40 minutes, then check it and stir it. Rice should be soft and liquid absorbed. If there’s still liquid, keep cooking, checking, & stirring.

9) Pour reserved peas and pimientos as a garnish over the finished arroz con pollo.

QUINTANA CHICKEN and RICE

ARROZ con POLLO

JESUS STYLE

CLICK for RECIPES from The DUDE

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

   

The DUDE

TACOS & BURRITOS alla DUDERINO !!!

DUDES GUACAMOLE  

     

GUACAMOLE alla DUDERINO

RECIPES

 

GUACAMOLE RECIPE “The Dudes Way”

Hey Man, it’s California, it’s LA, Dudes a slacker Hippy. Of course he likes his “Guac.” Dude got this recipe from his buddy Juan. And it’s a good one. Serve in a bowl at a party with Tortilla Chips, or add to the filling of any type of Taco or Burrito you like.

INGREDIENTS:

1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice

Cut Avocados in half. Remove the pit. Scoop out pulp and put into a medium size glass mixing bowl.

Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado.

Add all remaining ingredients and mix with a wooden spoon.

Serve with Tortilla Chips, and or use as an ingredient for Burritos & Tacos. And Enjoy!

Excerpted From GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE

RECIPES in THE BIG LEBOWSKI COOKBOOK  -  GOT ANY KAHLUA ?

 

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GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

Dudes Recipes :

CHILI

BURRITOS

TACOS

WHITE RUSSIANS

And Much More ....

RAMEN DUDES WAY

   

    DUDE DOES RAMEN Ramen, another Bedrock of “Dude Cookery.” Ramen, quite a lot has been written, on the subject of Ramen, it’s “One dam Great invention that Millions of College Students over the years would agree with. Ramen is also a favorite of those with limited means, and folks on a tight budget. Ramen wasn’t around that much way back when our hero The Dude was going to college, so he didn’t partake or Abide in “The Ramen” back then. You can bet your sweet bippy though, if Ramen was around and popular back then, Ramen would have been a major player in the Dudes College Diet along with canned Tuna, Chili, and Spaghetti. The Dude however and for the past 15 years or so, has embraced Ramen and its varied uses in quite a big way. Dude likes Ramen for its Thrifty Cost, Ease and Quickness of preparation. Dude usually whips up a Ramen Meal in about 10 minutes or less. Dude likes that. He also likes the versatility of Ramen and the cool packaging, and the Dude always keeps his cupboard packed with Ramen that he gets at some large discount chain for about 6 packs for $1.00 .. Not Bad! Dude says besides cans of Tuna, he always has Ramen, Eggs, and a can of Spam on hand, so if the frig and the rest of his cupboard is bare, he can whip up some dry seasoned Ramen, a couple slices of Spam and a Fried Egg or two and he’s set 1, 2, Three!

  COOKING RAMEN Cooking Ramen Noodles is one of the simplest things one could ever wish to do, just follow the instructions on the back of the package. Actually there are two main ways to cook and serve Ramen Noodles. One way to cook Ramen Noodles is as a soup, which is the way they are mainly intended. You place a couple cups of water into a pot. Bring the water to the boil, add the seasoning contents from the small flavor packet in the package, add the noodles and let boil for 3 minutes. Your Ramen Noodle Soup is ready to eat. The Ramen is fine like this, but if you want a bit of a better meal, you can throw in any kind of fresh vegetable (Bok Choy, Broccoli, Carrots, etc..) that you have blanched beforehand. The second method is to cook the Ramen Noodles either in seasoned (from the flavor packet) or un-seasoned boiling water for three minutes, then draining the noodles in a colander or wire-basket and serving them dry.  Once the noodles have been drained from the water or broth, you put them on a plate and season them to give them flavor. Many will reserve just a little water (2 tablespoons) and toss the water with about half of the seasonings from the flavor packet and they are ready to eat. Dudes favorite way to prepare and eat Ramen Noodles is to cook the noodles in boiling water that has been seasoned with the whole contents of the flavor packet for 3 minutes, then draining the noodles to dry. The Dude then places the noodles on a plate, sprinkles on a little salt, about a tablespoon of Sesame Oil (Great Flavor), then he hits it with one of his favorite Hot Sauces such as; Sriracha, Louisiana Hot Sauce, Crystal, or Tabasco. This preparation is absolutely delicious on its own. Dude eats it all the time; 2 or 3 times a week for a breakfast of Ramen and Eggs. The Dude often eats Ramen for lunch with one or two fried eggs that are seasoned with salt and pepper or with Maggie’s Sauce, “Yum!” Besides eating Ramen Noodles for Breakfast or Lunch and occasionally dinner, The Dude often has a serving of Ramen in-between meals when he gets hungry. They are quick (just 3 minutes) and easy and just the right size. A portion of Ramen Noodles on their own with nothing else on the plate is enough to satisfy your hunger so that hungry feeling disappears and you are satisfied, and the portion size is not too much that it will ruin your meal that you plan on eating later and you will be able to eat that meal latter-on. And we should point out here, being a Californian, The Dude and most of his fellow Californians really love Mexican and all Asian Cuisine Foods, and this is why Dude loves his Ramen with nice fresh green Asian vegetables, like Mustard Greens and especially Baby Bok Choy.  

    Along with eating dry Ramen Noodles on their own or with a little something on the side, you can have them with a piece of Kielbasa, a couple links of breakfast sausage, with Bacon, or one or two slices of fried Spam or Taylor Ham or any type of Ham you wish, even a Hot Dog or two will do. So the Dudes really favorite way and one of the more nutritious ways to have his Ramen is when he buys a pound or two of Baby Bok Choy. The Dude simply blanches the Bok Choy in salted boiling water that he cooks the Ramen in. Once the water comes to the boil he throws in 2-3 heads of the Baby Bok Choy that has been washed and split in half. Let the Bok Choy cook in the water for about 2 ½ minutes, take them out of the water with a slotted spoon and place in a colander to let excess water drain. At this point you put your noodles and the contents of the flavor packet in the boiling water. Put the Bok Choy on the plate and sprinkle on a little salt and Sesame Oil. Drain the Ramen Noodles from the water, place on the plate and season with salt, Sesame Oil, salt, and Hot Sauce. “Voila, you have a quick (6-8 minutes), super economical meal that has tasty noodles and delicious nutritious Baby Bok Choy. NOTE: You can use many different vegetables of your choice when making Ramen. Harder Green Vegetables such as Green Beans or Broccoli are best. You can also use the larger type of regular Bok Choy as well, but the baby type is preferred, and The Dude says it taste better and looks better on the plate to boot. Dude just loves it!



   Excerpted From GOT ANY KAHLUA ?

  RECIPES in The Dude BIG LEBOWSKI COOKBOOK  

GOT ANY KAHLUA ?

 

RECIPES

 

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"Hey Monti!  Com on in. I just made some Monkey Bread."

MONKEY BREAD  

Monkey Bread? With a name like that, you know it’s gotta be right up ol Duders alley, “no pun intended.” The Dude has been eating it since childhood. These days, The Dude likes to whip up a pan of Monkey Bread to have with his morning coffee. It’s enough to last him about 3 days for breakfast and as a late snack he’ll just rip a bit off and eat it along with a White Russian. Dude says, the two make a great food pairing. We agree. This is his mother’s recipe. Enjoy!

Ingredients :

½ cup Granulated Sugar, 1 teaspoon Cinnamon

2 packages of Pillsbury Grands Biscuits, ½ cup chopped Walnuts,  ½ cup Raisons

1 cup Brown Sugar,  ¾ cup melted Butter

1. Grease a Bundt Cake Pan with soft Butter or shortening. Heat oven to 350 degrees.

2. Mix granulated sugar and cinnamon in a large mixing bowl. Cut each biscuit into 4 equal pieces and add to bowl with cinnamon sugar. Mix completely. Add raisons and walnuts to bowl and mix again.

3. In a small bowl, mix melted butter and brown sugar together. XXXXXXXXXXXX 4. Place the biscuits into bundt-pan. Pour the brown sugar butter mixture over the biscuits. Place pan in oven and cook at 350 degrees for 25 to 30 minutes. Take out of oven and let cool for 8 minutes before serving.

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Ingredients to Make MONKEY BREAD

Pilsbury Grands Biscuits, Butter, Granulated Sugar

Brown Sugar

And you also need Raisons & Walnuts, not pictured here ..

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MONKEY BREAD

GOT ANY KAHLUA ?

THE BIG LEBOWSKI COOKBOOK

WALTER & THE DUDE HAVING COFFEE

"WHAT ABOUT THE FUCKING TOE?"

Hey Fellas, where's The MONKEY BREAD?

Stuffed Artichoke

RECIPE :

Ingredients:

4 large, full-size artichokes

1 lemon, halved

1 3⁄4 cups dried breadcrumbs

1 cup grated pecorino

1⁄3 cup chopped flat-leaf parsley leaves

2 tsp. kosher salt

1 tsp. freshly ground black pepper

8 cloves garlic, finely chopped

10 tbsp. extra-virgin olive oil

Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top quarter off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears.

Fill a large pot with water and 2 tablespoons of salt and bring to the boil. Put artichokes in the pot. Once the water comes to the boil, cook the artichokes in the boiling water for 5 minutes. Remove artichokes from water and set aside.

Open artichoke leaves with your thumbs to make room for stuffing; set aside.

Heat oven to 350°. In a large bowl, combine garlic, breadcrumbs, 3⁄4 cup pecorino, parsley, salt, pepper, half the olive oil, and 6 tablespoons of water.

Take each artichoke and spread leaves apart in order to fill with breadcrumb stuffing. Working with one artichoke at a time over bowl, sprinkle one-quarter of breadcrumb mixture over each artichoke and work it in between leaves.

Once all the artichokes are filled with the bread stuffing, transfer the stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1-tablespoon oil. Pour in boiling water to a depth of 1″ .. Cover pan and artichokes with foil.

Bake Artichokes until a knife easily slides into the base of an artichoke, about 35- 40 minutes. Remove foil, sprinkle tops with remaining cheese. Turn heat up to 400 degrees and bake for 8 minutes more.

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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