Bread Pudding

Ingredients

• 10 Stale glazed donuts 
• 5 eggs
• 1 cup sugar
• 1 1/2 cup milk
• 1 1/2 cup heavy cream
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Sauce:

• 1 cup heavy cream
• 1 Tbs flour
• 1/2 cup sugar
• 4 Tbs butter
• 1 tsp vanilla

Instructions

• Preheat oven to 350.
• Spray a 9"x13" baking dish with non-stick cooking spray.
• Cut bread into 1"-2" squares and add to large bowl.
• In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
• Pour over bread and stir gently to coat, let soak for about 20 minutes.
• Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
• In saucepan whisk together sugar, flour and heavy cream until combined.
• Add in your butter and heat on medium until butter melts and liquid starts to boil.
• Whisk until thickened slightly then remove from heat and stir in vanilla.

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Lumpia Egg Rolls

Ingredients

• 1 tbs oil
• 2 teaspoon garlic, powder 
• 1 small onion, diced
• 1 lb ground Beef
• 1 can of carrots drained and diced 
• 1 tbs soy sauce
• 1 tsp salt
• 1 tsp black pepper
• ~30 egg roll / lumpia wrappers (depends on the size of your wrappers)
• Enough oil to fry 

Instructions

1. In a large pan, heat oii, enough to cover the egg rolls.
2. Add garlic and onions, To beef.
3. Mix in  soy sauce, salt and pepper
4. Add in carrots and combine well
5. You are not pre cooking the beef.
6. Spoon a tablespoon of your filling on to the lumpia wrapper and wrap according to instructions on packaging.
7. Repeat for each lumpia
8. In a large pan heat 1 inch layer of oil over medium-high heat
9. Carefully place rolled lumpia in to oil to fry
10. Depending on the size of your pan you can fry 6 lumpia at a time (careful not to overcrowd)
11. Flip 1-2 times, cooking until both sides of lumpia are crispy and golden brown (approx  7 minutes . Flip after 4 minutes.
12. Serve hot with sweet chili dipping sauce, sweet and sour dipping sauce, or chili vinegar sauce

Crunchy California sushi

Ingredients

• ~1 cup cooked sushi rice or brown rice
• 1-2 seaweed nori wraps
• imitation crab meat
• slices avocado - sliced into thin
• cucumber - sliced into thin slices
• spicy mayo
• eel or oyster sauce - can be foundthe Asian food isle.
• french fried onions

Instructions

• Prep all of your fillings by slicing them into thin and long of strips.Lay down a piece of plastic wrap over your sushi mat.Add cooked sushi rice or brown rice.Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.Remove the plastic wrap from the top.Add nori wrapper over the top with the shiny side up.Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.Pull both sides of the underlying plastic wrap up so the roll goes together.Use the sushi mat, a towel or your hands to press the roll into a long cylinder.Add the spicy mayo, eel or oyster sauce and french fried onions.Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.
  
  

Garlic Parmesan wings

Ingredients

• 2 pounds chicken wings
• 2 cups all purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 cup butter
• 2 teaspoons garlic powder
• 2 tablespoons Parmesan cheese
• Parsley for garnish - if desired

Instructions

• Preheat oven to 350 degrees. 
• Blend together all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper. 
• Cut wings and dredge them in the flour.
• Heat oil to 350 degrees, use either a deep fryer, or a large heavy pot. Deep fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. 
• Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
• Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.

Carrot pineapple juice

Bang Bang chicken

Ingredients

• 8 chicken wings 
• 1/2 cup Corn Starch
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon  seasoned salt
• 1 teaspoon freshly ground black pepper
• vegetable oil for frying
• 2 tablespoons sweet chili sauce
• 1 teaspoon hot sauce
• 1/4 cup mayonnaise
• 1 tablespoon honey
• fresh parsley, for garnish

  Instructions

  1. Rinse chicken pieces. Crack eggs into a medium-sized bowl and whisk. In a separate bowl, combine cornstarch and flour. 
  2. Place chicken into the whisked eggs. Sprinkle salt and pepper over chicken and mix with hands. Make sure all of the chicken pieces are coated with the egg mixture.
  3. Coat the chicken piece by piece in the cornstarch mixture. After coating put on a plate until all pieces are coated.
  4. Pour about an inch of oil into a cast iron skillet and heat up on medium. You will know the oil is ready when you put a wooden spoon into the oil and bubbles form around the spoon and rise to the top of the oil.
  5. Working in batches, making sure not to crowd the skillet, carefully place coated chicken pieces into hot oil. I like to use tongs for this part .
  6. Cook the chicken for about 12 minutes or until you see the batter turning a golden brown on the sides. Using the tongs, flip each piece of chicken and continue cooking for another 3-4 minutes, or until the chicken is a nice, golden brown.
  7. Carefully remove the chicken from the skillet and put on a paper-towel lined plate. Repeat until you've cooked all the chicken.
  8. To make the Bang Bang Sauce, pour the sweet chili sauce, hot sauce, mayonnaise, and honey into a small bowl and stir using a fork. Stir until all there are no more lumps
  9. Drizzle the sauce over the cooked chicken. If you have any remaining sauce, save it for dipping.

Best Fried chicken

 

Ingredients

• 8 pieces chicken Thighs or one whole chicken
• 3 cups all purpose flour 
• 1 tablespoon baking powder
• 2 tablespoons cornstarch 
• 2 tablespoon paprika
• 3 teaspoons garlic powder 
• 1 teaspoon onion powder 
• 3 teaspoons celery salt 
• 3 teaspoons seasoned salt
• 3 teaspoons oregano 
• 1/2 cup hot sauce , this Is only if you like spicy
• 3 teaspoons thyme 
• 3 teaspoons Cajun season 
• 1- quart buttermilk to marinate chicken

Instructions

• Enough Oil for frying depending on what you are using to fry the chicken in. You need enough oil to cover the chicken.
• Deep skillet 
• The day before you are going to fry the chicken, place the chicken in a couple of large ziplock bags. 
• Add the chicken, buttermilk, and hot sauce.
• Place the chicken in the refrigerator overnight.
• Mix the seasonings.
• Remove one tablespoon of seasoning and save it for later.
• Add the season into the flour, cornstarch, and baking powder.  I mix it together with a whisk.
• Remove the chicken one piece at a time from the buttermilk.
• Flour each piece of chicken in every crease of the chicken.
• Leave it to rest on a large baking sheet.  Place chicken in the refrigerator if possible.
• After 15 minutes, flour the chicken again.
• Allow the oil to heat to 375 degrees. The temperature will drop as soon as you add the chicken.
• Cook chicken about 15 minutes or until golden brown.
• Remove the chicken with tongs on to a large baking sheet that has been lined with paper towels.
• Season the chicken as soon as it comes out of the oven with the remaining tablespoon of seasoning mixture.

BIRRIA MEXICAN TACOS

Ingredients

For the Meat

• 1 Large pot roast
• 1 1/2 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tsp Ground Cumin

For the Sauce/Broth

• 4 Dried Ancho Chiles
• 4 Dried Guajillo Chiles
• 1 Chipotle Pepper
• 1 Tsp dried thyme
• 1 Tsp Dried Oregano
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Ground Ginger
• 1/2 Cinnamon Stick
• 8 Cloves Garlic
• 1/2 Large Onion
• 1 1/2 Tbsp Salt
• 4 Red Tomatoes
• 1/4 cup Apple cider vinegar
• 2 cups Water
• Cilantro 
• 1 bag of Mexican blend cheese

Instructions

Preparation (all methods)

• Season the meat with salt, pepper, and cumin
• Cut open the dried chiles with scissors and remove the seeds
• Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
• Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. 
• In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often. 
• Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Then set aside the resulting sauce for the next step. 
• Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary. 
• Follow the cooking instructions according to your preferred method below. 

Method 1 - Stovetop

• Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred. 

Method 2 - Oven 

• Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred. 

Method 3 - Electric Pressure Cooker *Preferred Method

• Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker. 
• Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred. 

How to Serve And make tacos 

• Remove the meat From sauce and shred it. You can then Dip it in the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa. Now after you have shredded the meat place it inside corn tortilla shells and add Mexican blend cheese then cook in a skillet with a little oil for 3 to 4 minutes on each side til crispy.  Remove from skillet and add cilantro and onions. Repeat until all tacos are cooked.