Another Homemade Corn Dogs Recipe

Another Great Corn Dog recipe to make at Home, Because who doesn't Love Corn Dogs! This one Is with Whole Hot dogs, Not Mini Corn dogs Like my last post.

Homemade Corn Dogs 

Makes 10 Corn Dogs
Recipe:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying


Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

FalaFel Recipe, (middle Eastern)

Falafel

Falafel is a traditionally Arab food that has been adopted by Palestine  and other Neighboring contries. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning ”pepper.” These fried vegetarian fritters are served in most Middle Eastern  restaurants along with hummus and tahini sauce (known as a “falafel plate.”)

INGREDIENTS

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted)
• 1 1/2 tbsp flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

YOU WILL ALSO NEED

• Food processor, skillet

Servings: 30-34 falafels

Kosher Key: Pareve

• Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
• Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
• Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
• Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
• Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
• Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
• Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
• Once the falafels are fried, remove them from the oil using a slotted spoon.
• Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
• Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
• SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
• HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
• TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
• EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
• After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
• HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
• Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
• Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:
• Tahini sauce
  Shredded lettuce
  Diced or sliced tomatoes
  Israeli salad
  Onions
  Dill pickles
  Hummus
  Tabouli
  French fries
• Here are some less traditional add-ons that are also tasty:
• Sprouts
  Cucumber slices
  Roasted peppers
  Roasted eggplant slices
  Sunflower seeds
  Feta cheese
  Yogurt
  Tzatziki

Cool Snack Ideas

Quick summer snack:

 veggies! Cut out the middle of your red or green 

pepper and use it to hold the dip for your veggie tray.

Makes a Wonderful Center Piece for any party table. 

                BANANA PUDDING POKE CAKE!!!

Ingredients

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5 Refrigerate for apx two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.

The Best Corn On The Cob!

Delicious 

Corn on the Cob! 

Fill pot with water then add a stick of salted butter and 1

 cup of milk. Bring to a rapid boil. Put ears of corn in turn

 heat to low simmer for 5-8 minutes ! It will be the best

 corn on the cob you have ever had !!!

 The Healthy Hair Recipe, For All Types of Hair!

I was asked to repost the healthy hair recipe. Here it is!!

Look to your kitchen for the BEST conditioners to moisturize and revitalize your hair!
Four different masks for each type of hair that you can easily make in minutes using all-natural ingredients you probably have sitting in your refrigerator or cupboard right now!

DRY hair –Olive Oil and Egg
In need of some major TLC?? Combine three tablespoons of extra virgin olive oil with two eggs and apply the mixture to your hair and let the mixture sit for 20 minutes before rinsing in the shower.
The olive oil will help hydrate brittle locks, while the protein in the eggs will promote healthy hair growth.

ALL HAIR TYPES — Avocado and Honey
Mask a ripened avocado and mix in a tablespoon of organic honey and allow it to sit for 20 minutes before rinsing it off in the shower.
Avocados are rich in a variety of vitamins and nutrients, including vitamin E and protein, both of which your hair needs to remain soft and healthy. Meanwhile, honey is a natural antibacterial agent.

OILY hair — Apple Cider Vinegar and Lemon
Combine 1/4 cup of apple cider vinegar with the grated peel of an entire lemon and allow it to set for 15 minutes to absorb the excess oil from your scalp, and then rinse in the shower.
Apple cider vinegar will remove build up from styling products and conditioners and strengthen the hair shaft, leaving you with soft, shiny strands. It will also balance hair’s pH level, kill bacteria, and is a cure for dandruff.

DRY, flaky scalp hair — Banana, Honey and Almond
Mash together 1/2 a ripe banana and add two tablespoons of honey and a few drops of almond oil and allow it to set with a shower cap on for 20 minutes before rinsing.
Bananas can increase the moisture of your hair, smooth frizz and soothe your itchy scalp.

Choose the one that fits you better and bring your hair back to life!! There is no need to buy the priciest conditioners on the market to moisturize and revitalize your hair.

Chicken Samosas with Cilantro-Yogurt Dip

Recipe

We use spring roll wrappers here, not only because they’re easy but also because they make a perfectly light and flaky shell. Tightly wrapping these samosas into perfect triangles may take some practice, but the results are well worth the effort, and the highly spiced filling pairs perfectly with the cooling cilantro-yogurt dip. You can buy ground chicken or mince it yourself in the food processor, but don’t purée it.

Yield : 4 servings

Ingredients

Cilantro-yogurt dip:

• 1½ tablespoons whole cumin seeds
• 1 cup fresh cilantro leaves
• 1 small fresh green Thai chile, sliced
• ¾ cup plain whole-milk yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar, plus more to taste
• Salt and freshly ground black pepper

Samosas:

• 2 tablespoons grape seed, corn, or other neutral oil, plus more for deep-frying
• 1 cup diced onion
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon minced garlic
• 2 tablespoons whole coriander seeds, finely ground
• ½ teaspoon turmeric powder
• ½ teaspoon cayenne pepper
• ½ cup diced tomatoes
• 1 tablespoon tamarind paste
• 1 pound boneless, skinless chicken breasts, finely minced
• Salt and freshly ground pepper
• Four 8-inch square spring roll wrappers

Directions

1. Put the whole cumin seeds in a small skillet and set over medium heat. Toast, shaking the pan occasionally, until fragrant and browned. The seeds will start to pop. Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.

2. To make the dip: Put the cilantro leaves and chile in a food processor and process until coarsely chopped. Transfer to a mixing bowl and add the yogurt, lemon juice, sugar, and ½ teaspoon of the finely ground cumin. Stir well, season with salt, pepper, and more sugar to taste, and set aside.

3. To make the samosas: Put the oil in a large deep skillet and set over medium heat. Add the onion and cook, stirring, until translucent and softened, about 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute, then add the coriander, turmeric, cayenne, and remaining ground cumin and cook, stirring, for 3 minutes. Add the tomatoes and cook until they begin to break down, 5 minutes, and stir in the tamarind paste. Add the chicken and cook, stirring, until the meat is completely cooked through, about 5 minutes. Season to taste with salt and pepper, remove from the heat, and cool to room temperature.

4. Put one of the spring roll wrapper rectangles on your work surface so that the short side is facing you. Put 2 tablespoons of the filling ¼ inch from the bottom of the rectangle, then fold the bottom left corner over the filling so that the bottom edge meets the right edge to form a triangle. Press the edges to seal, then fold the triangle over the top edge and continue to fold along the edges to create a triangle. Seal the end of the spring roll wrapper with a little water. Repeat with the remaining wrappers and filling.

5. Pour oil to a depth of 3 inches in a heavy, deep saucepan and heat to 350°F. Carefully add the samosas and cook, turning occasionally, until golden brown and crisp. Do not overcrowd; work in batches if necessary. Remove from the oil and drain on paper towels. Serve immediately with the cilantro-yogurt dip.