A chili dog is a hot dog served in a bun and topped with a meat sauce, such as chili con carne. Additional toppings may include cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.
Preheat oven to 325º F. Grease 2 muffin trays with nonstick cooking spray.
Carefully slice biscuits in half and press into the inside of the muffin cups.
Spoon heaping tablespoons of chili into the biscuit cups and top with 4-5 slices hot dog and a sprinkling of cheddar cheese.
Brush overhanging biscuit dough with egg wash and bake until golden, 20-25 minutes. Top with onion and chives and serve. (Egg Wash, it's beaten egg either plain, or mixed with milk or water. You brush the wash over your pastry dough before baking so that it browns.)
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
The first writing of the Italian Bowls made of bread was in 1427 an Irish noble attempting to impress a British Duke. The Duke was so impressed that he gave the Irishman money to open a Bread Bowl shop in what is today known as Dublin.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
Notes
To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
Smores Slab Pie – S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow crème and chocolate pudding atop a buttery graham cracker crust.
S’mores first appeared in a 1920s US cookbook as a recipe called the ‘Graham Cracker Sandwich’ where a toasted marshmallow and half a chocolate bar were sandwiched between Graham Crackers – a sweet biscuit made with graham flour and flavored with honey or cinnamon.
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
There is significant debate about the origins of the taco in Mexico, with some arguing that the taco predates the arrival of the Spanish in Mexico, since there is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.
Others argue that the advent of the taco is much more recent, with one of the more popular theories being that the taco was invented by silver miners in the 18th century, however the first mention of the word “taco” in Mexico was in the 1891 novel Los bandidos de Río Frío by Manuel Payno.
Now with this taco dip recipe you can turn every nacho you dip in to a mini taco. Try some of our other Mexican recipes.
Taco Dip
This Taco Dip is simple to make, and delicious, and you will find that every time you make it, someone will be asking for the recipe.
In the bowl of your mixer, combine cream cheese, sour cream, and taco seasoning and mix until the dip is light and creamy. You can also use a food processor. If there are clumps, it likely means you didn’t let the cream cheese soften enough.
Homemade Taco Seasoning is comprised of 10 different spices and seasonings that you likely already have in your pantry!
Origin
Chili powder, which was invented by Texan Willie Gebhardt in 1894. It was this ingredient, along with ground beef, cumin, iceberg lettuce, and cheddar cheese, that made the taco possible.
Combine all seasonings and mix well. Store in an air-tight container.
Use in place of a packet of taco seasoning.
2 tablespoons of seasoning is needed per pound of taco meat.
When you make tacos, brown ground beef and drain excess fat. Add in 2 tablespoons seasoning per pound of meat along with 2/3 cup water per pound of meat. If you want more of a sauce, whisk in 2 tablespoons of flour.
Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.
Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: “lun” means wet, moist, or soft, and “pia” means cake or pastry.
Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.
1pkgLumpia wrappersChinese or Vietnamese spring roll wrappers meant for frying can be used
2lbsground pork
1inchgingerpeeled and minced
2tbspsoy sauce
2largeeggsslightly beaten
3dashesblack pepper
6ozcabbagethinly sliced
Instructions
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, cabbage, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).
Notes
You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef or ground turkey.
Make the classic Orange Julius right at home without a trip to Dairy Queen! This drink is made with simple ingredients that you likely already have on hand. It’s frothy and refreshing!
Origin
Orange Julius is an American chain of beverage stores, known for a frothy fruit drink. The chain has been in business since the late 1920s. The signature beverage is a mixture of ice, orange juice, sweetener, milk, powdered egg whites and vanilla flavoring. Most stores are located inside shopping malls.
In 1987, the Orange Julius chain was bought by International Dairy Queen. IDQ, a subsidiary of Berkshire Hathaway, owns the rights to all these stores and has expanded the chain so its drinks are offered at many of its Dairy Queen stores, called Treat Centers.
Make the classic Orange Julius right at home without a trip to Dairy Queen! This Orange Julius is made with simple ingredients that you likely already have on hand. It’s frothy and refreshing!
While the exact history of corn dogs is unknown, their creation happened sometime between 1920 and 1940. Several different vendors have claimed they invented them, in places such as Texas, Minnesota, Illinois, and California.
Newly arrived German immigrants in Texas, who were sausage-makers finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes them, among other fried food impaled on a stick.
Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
In a mixing bowl, whisk together the butter and sugar. Add eggs and stir well. Add evaporated milk and whisk until combined.
In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.
Whisk half the flour mixture into the egg mixture until combined. Add in the remaining flour mixture and whisk until completely combined.
Spoon 1 Tablespoon of batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
Bake for 10-12 minutes or until muffins are golden brown. Remove from oven and place muffin pan on a wire rack. Allow muffins to cool 5 minutes in pan before serving.
Notes
Spray the mini muffin pan liberally with non-stick cooking spray, including the cups and the area between the cups. This will make it easy to remove the muffins from the pan.
Use a 1 tablespoon measure to spoon the batter into the muffin cups. Overfilling the muffin cups will cause the muffin tops to connect while baking. The corn dog muffins will still taste good, but you’ll have to cut the tops apart. Trust me, I’ve had this happen.
Pecan pie is an American invention. Its history can be traced back thousands of years, to Native Americans who used the nut’s meat as a filling for their medicine pouches and in recipes like wampum belts. The colonists began using pecans as a food source, though they didn’t begin to bake with them until the mid-1800s.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 8 by 8 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
Topping
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Swedish Meatballs – Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.
What could be more Swedish than our meatballs? Swedish meatballs, perhaps the country’s most famous culinary item, are actually based on a recipe brought back from Turkey in the early 18th century by King Charles XII of Sweden. They are a part of both traditional holiday meals and a staple in everyday home cooking.
Try some of our other main course recipes
Swedish Meatballs
Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.
Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.
