Homemade Funnel Cake

Ever wanted to re-create the infamous fair food funnel cake? There is an easy way to make this at home that is like thick pancake batter deep fried. The topping can be pie filling or your favorite jam and doused with powdered sugar.
This recipe does require a good amount of oil for frying; and the trick is to scoop any bits after each funnel cake has been fried.
The recipe makes about 3 cups and you can make the cakes as desired for each serving.
• 1 cup all-purpose flour
• 1 ½ cup bisquick mix
• 1 cup milk
• 2 tsp. baking powder
• 3 eggs, whipped till double in size
• Pinch of nutmeg
• ½ tsp. salt
• 1 tsp. vanilla extract
• About 8 cups of vegetable oil
• Fruit topping
• Powdered sugar
Heat the oil in a large pot to 375 F.
Mix together the flour, bisquick, baking powder, salt, and nutmeg set aside.
Whip the eggs until they turn pale and double in size.
Whisk in the milk and vanilla in to the dry mixture, it will be very stiff.
Whisk the eggs in to the batter and test a small amount of batter in the oil; it should start to bubble immediately and start browning.
If you have a pastry bag, then spoon the mixture into it and pipe into the oil; or you can use pitcher and pour the desired amount in the oil.
Fry until golden brown and drain on a paper towel; dust with powdered sugar and top with fruit if desired.

Sweetly spiced, this tenderly cooked pork entree mingles the vivid flavors of the Caribbean.

2 lbs. boneless pork shoulder, trimmed of fat
2 Tbs. salad oil
1 large onion, finely chopped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced
1 can (1 lb.) tomatoes
1 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/3 cup pimiento-stuffed olives
1/4 cup raisins
1 Tbs. red wine vinegar

Cut the pork into 2-inch strips about 3/4-inch thick and wide. Sprinkle the pork with salt. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove the pork strips as they brown and set aside.

Pour off all but 1 Tbs. fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.

Mix in tomatoes (coarsely chopped, with liquid), cinnamon, cloves, cayenne, olives, and raisins. Bring to boiling. Cover and reduce heat. Simmer until pork is tender, 50 to 60 minutes.

Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.

Here’s the trick to getting perfectly grilled steaks:
Ingredients you will need:

1 prime New York strip steaks – the steaks should be at least 1 1/2 inches thick and have a good marbling of fat
1/2 stick of unsalted butter
1/8 cup oil
2 teaspoons kosher salt
2 teaspoons cracked black pepper

Heat up the butter and skim off the milk crust on the top. Set aside and let it cook.
Take your steaks out of the refrigerator at least 20 minutes before you begin cooking. Let it rest until it is around room temperature.
Mix the oil and clarified butter in a plate.
coat the steak on both sides with the mixture.
Add 1 teaspoon of salt and pepper to each side of the steak.
Place the steak on the hottest spot of your grill
Flip after 4 minutes and cook the other side for 4 minutes on high.
Flip the steak again and cook at a lower temperature for 2 minutes each side for a total of around 12 minutes.
Plate the steak and let it rest for 4 minutes before serving.

Have you ever wondered how Chipotle’s rice always taste soooo good? Chipolte’s Executive Chef (and CEO), Steve Ells demystifies the secret by sharing their rice recipe:


1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

Instructions: Add heat oil or butter over low heat in a 2-quart heavy saucepan – stir occasionally until melted. Add the rice and lime juice, then stir for 1 minute. Add water and salt, bring to a full boil. When it has reached boiling, cover, turn down to simmer over low heat until the rice is tender and water is fully absorbed – around 25 minutes. Add the fresh cilantro and mix in well with rice. Fluff rice with a fork and serve.

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