It originally was my pancakes:
Mix together dry:
1 cup all purpose flour
1/2 tsp. salt
2 tbs. sugar or your favorite sweetener
2 tsp. double-acting baking powder
1 extra-large egg
3 tbs. cooking oil
3/4 cup water
1/2 tsp vanilla (optional)
Stir until batter is formed but there are still small lumps. Add 3 tbs. batter for each pancake on a hot griddle. Cook over medium heat until bubbles form on top and begin to burst. Flip and cook for about two more minutes. Serve hot.
Then it was my egg rolls (spring rolls)
Stir fry in hot skillet, using peanut oil and one item at a time, 2 cans bamboo shoots, 2 cans water chestnuts, 1 coarsely chopped onion, 2 stalks sliced celery, 2 stalks sliced bok choy, 8 oz. chopped mushrooms. Combine all cooked ingredients into a large bowl. Season with 1/4 tsp. fresh ginger or 1/8 tsp. powdered ginger, 1/3 cup soy sauce, 1 tbs. ground black pepper, two to three dashes Chinese 5-spice powder. Stir and taaste the mixture. Adjust as needed.
Bone 3 chicken breasts with the skin removed. Place the bones and skin into a pan and brown in the chicken fat over medium heat until everthin is deeply browned. Add 2 cups water and cover. Simmer over medium heat to make a great chicken stock. Cut the chicken meat into 1/4 inch cubes and stir-fry until they just begin to brown. Combine with the veggies. Add 3 cups bean sprouts to the wok with 1/4 cup water, cover and cook until the bean sprouts begin to turn translucent. Combine with the other veggies an chicken.
Use the stock as a base for sweet & sour sauce. The veggies and meat fill the egg-roll skins.
And then came the barbecued turkey. Take one twenty pound turkey. Remopve the giblets and rinse inside and out. Dry completely. Heat up a Webber, 22 inch charcoal kettle Barbecue, or whatever you favorite barbecue cooking device happens to be. Seperate the charcoal into two piles opposite each other with a 6 to 8 inch space between the piles. Make a drip pan out of heavy duty aluminum foil and place between the hot charcoal. Rub butter all over the bird and salt it inside and out. Truss the wings and drumsticks so they sit against the bird. place your favorite smoking wood on the charcoal. I like to use apple, cherry, or maple. Place the bird over the drip pan. Place a probe meat thermometer into the thickest breast portion (near the joint where the thigh joins with the body), taking care to not touch the bone. Cover and close all vents half way. Figure about 11 minutes per pound. Check the thermometer. Cook until the thermometer reads 152 degrees F. Remove and let rest for 20 minutes before carving. Cut the entire breasts off of the carcass and then slice against the grain. Place the meat artistically on a serving platter.
Smoked Spare Ribs:
1 rack of meat ribs. Mkae a dry rub of brown sugar, chili powder, ground thyme, ground black pepper, onion and garlic powder, and salt. Taste rub and check for ballance flavor. Adjust the seasonings until you like the flavor. Rub all over the ribs and place into a large plastic freezer bag. Place in the fridge for 24 hours. Preheat oven to 225' F. Place the ribs in heavy-duty foil and put into the oven. Bake for three hours. Fire up the grill. Put maple or mesquite wood on divided beds of hot charcoal so as to protect the meat from direct heat and to produce smoke. Place the ribs between the charcoal piles and cover. Close all vents half way. Cook for twenty minutes in the heavy smoke. Remove, cut and serve.
I won the white chili category of last years chili cookoff in Sault Ste. Marie MI. I can put up the recipe if anyone is interested. It makes about 3 gallons of chili.
And I won't even go into breads, pastries, pies, cakes, and other deserts.
Seeeeeeya; Goodweed of the North