I've been saving lots of recipes I find on the internet.
I can't find my giant pearl tapioca. Have a recipe for apple dumplings using crescent rolls, ready to try that.
I make a lot of old fashioned rice pudding using 1/2 medium grain and 1/2 Arborio rice..
Tonight I have some oysters and a few shrimp to deep fry (kitchen too messy to do it last night).
Then a layer yellow cake from scratch (with the frosting it will be a lot of work)
I've been eating a lot less meat but love my chili, want to try a new chicken fried steak recipe, love my regular swiss steak or tenderized, browned, baked plain (makes yummy gravy).
I had been making a lot of that Jello flan using 2 boxes and big bowls. My daughter is crazy about it.
I guess I stay away from exotic things that take a lot of ingredients but I made this yummy Chinese once. It took hours. I never made it again but when I tasted it (receipe in consumer's cookbook) I could not believe I made it.
I found some Pierogi recipes that don't sound like quite as much work as when I saw a Polish lady do it. You can also use wonton skins.
When I have time, I will post my Challah bread recipe. I memorized the 6-braid from a video.
Biltong
10 lb eye of round
1/4 lb kosher salt
1/4 brown sugar
2 quarts vinegar
2 cups whole coriander
2 tbl spoon black pepper
Box fan
4 cheap furnace filters the same size as box fan 1 inch thick or less
2 bungee cords
Cut the meat with the grain into 1/2 to 1 inch thick strips
Scorch the coriander in a pan on the stove till it starts to smoke a bit
In a coffee grinder grind the coriander a bit. ( don’t overgrind )
Mix the dry ingredients well
Sprinkle dry mix in a glass or plastic dish long enough for the meat to lay flat. Put in a layer of meat. Sprinkle liberaly with mix. More meat and repeat till all is in dish. Pour vinegar in the dish to cover meat. Refrigerate overnight.
Place the meat on cookie trays the next day in front of the box fan. Turn meat every 2 hrs or so until the meat surface is relatively dry.
Then lay the bungees in an x. Place a filter on the x. Lay the meat on the filter in line with the pleats till 1 st filter is about 50 to 60% covered. Next filter and repeat till all meat on filters. Put the final filter on top. Lay the fan pointing down on top of the filer stack with the pleats running horizontal. Strap the filters to the fan. Set fan upright. Run for 3 to 5 days till the meat has dried to a soft jerky firmness and dryness.
This makes something to die for. Slice it thin across the grain. The center is supposed to be a little pinkish. Any fat is extremely delish. Eat it as a snack. If you want the worlds best omelet, let some dry on the fan till it is rock hard, and then drop some in a blender. U end up with cotton candy like meat. It’s also awesome on toast or in a quiche.