Ingrediens

• ​2 12 oz cans Hormel Chili, with Beans
• ​1 12 oz cans Hormel Chili, no Beans
• 1 12 oz can Black Beans
• 2-3 Garlic Cloves, minced 
• 2 TBS tomato paste 
• 2 TBS BBQ sauce, prefer bullseye
• 2 tsp Smoked Paprika 
• 1 tsp Chipotle powder, more per taste 

Method

1. Mix all ingredients in a sauce pan and heat over medium heat. When it starts to bubble, turn off heat and serve.

​For Frito Pie, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños.

For Queso Con Carne, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of ​pickled jalapeños.

For Sheet Pan Nachos, spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita.

Source: Jay Moody

Method
You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.

1. Put the 300ml / 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml / scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.
2. Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 250ml / 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
3. When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to mold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. If you've used a dome mold, surround the jelly with white currants (Sainsbury's sells them in summer, as do many greengrocers'), or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar - it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.

Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.

Method 

1. Preheat the oven to 325 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
6. Frost the cupcakes and sprinkle with the remaining coconut.

​Source: 1999, The Barefoot Contessa Cookbook.

Method

1. Have oil heated to 350 degrees F.
2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Source: ​Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."

Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955. 

Source: Jay Moody

Source: Jay Moody

Source: 2006, Barefoot Contessa at Home, All Rights Reserved. Show: Barefoot Contessa: Modern Comfort, "Keep It Sweet."

Source: CLAIRE SAFFITZ, February 5, 2018

Method

1. Combine and mix until smooth. Pour into jelly roll pan (do not oil the pan) Bake at 350 for 30 min.​
2. Cream together frosting ingredients and spread over bars

Method

1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
2. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
3. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.​