1. Add the sugar and the baking soda to the ladle and heat over a gas stove flame or other heat source, stirring consistently. The sugar will turn a caramel color and become sticky.
2. Pour onto the parchment and allow to cool for a moment.
3. Press the cookie cutter of your choice into the round, flat surface of the candy to create the shape.
55 comments
Hey from Trinidad! (In the Caribbean)
Here’s a local EASY but TASTY dish you can try; it’s called Pelau (Pronounced: Pay Lauw)
Ingredients:
2 ½ pounds chicken thighs , bone-in, skin on (could also use chicken legs)
3 sprigs thyme, use less if using dried thyme
4 cloves garlic, finely chopped, grated or pressed
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil , or any neutral cooking oil
1 tablespoon brown sugar
2 cups long grain rice, washed and drained
½ onion, chopped
½ cup carrot, chopped
19 ounces dry pigeon peas, rinsed and drained (1 can)
¼ teaspoon pepper, or more if desired
1 tablespoon cilantro, finely chopped
¼ cup green onion, finely chopped
1 teaspoon salt
7 ounces coconut milk
3 cups hot water, or chicken stock
1 teaspoon margarine (optional)
DIRECTIONS:
1. OPTIONAL STEP: Place chicken in a large bowl to marinate. Add 1 sprig of thyme (reserve the other 3 for cooking), garlic, salt, and black pepper. Stir to coat the chicken with the seasonings, cover and place in the fridge for 30 minutes (or overnight).
2. Add oil to a large heavy bottom pot, and place over medium-high heat.
3. Once oil is hot (but not smoking) pour the sugar into the pot in an even layer and allow to caramelize.
The sugar will melt and bubble as it caramelizes. Do not stir the sugar, but watch it carefully to look for the change in color.
Wait until the sugar just starts to turn dark brown in colour (not black!), then carefully add chicken to the pot and stir to coat with the “burnt” sugar.
(Use caution – hot sugar can burn you badly!)
4. Add onion, carrots and pigeon peas to the pot and stir to combine. Cook for 5 minutes.
5. Add rice, stir, and cook for another 5 minutes. Then add cilantro, green onion, reserved sprigs of thyme, and pepper. Stir to combine.
6. Add coconut milk and hot water to the pot. Season with salt and black pepper. Reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all liquid has been absorbed and rice is cooked through.
7. Stir in margarine, if using. Serve hot.
Hope you enjoy it if you try it!
Hey whats up, a really love ur videos, i watching u from Czech republic and i want give some one of my favorite Czech meal thats called “Svíčková”. Sorry for my english.
Raw materials 800 g of rear beef 300 g root vegetables (carrots, celery, parsley in the same proportion) 1 onion 50 g full mustard 2 tablespoons sugar 2 tablespoons vinegar 100 g of oil piece of butter 100 g smoked bacon 1 tablespoon flour (or as needed) 250 ml whipping cream 33% 3 bay leaves 5 pieces of new spices 5 balls of pepper lemon juice for flavoring salt broth
Preparation process We stuff the meat with bacon fries (it’s great if we put it in the freezer for 0.5 hours) and fry it in oil or oil with butter (the butter won’t burn). How easy to pierce meat? Then we remove the meat and fry the roughly grated vegetables and onions. As soon as the carrots release the color, add the sugar and let it caramelize. Add mustard, spices, add vinegar, add meat and pour boiling broth. Place the pot or baking pan with the lid in the oven and bake until the meat is soft (approximately 1.5-2 hours in a medium oven). Then we remove the meat and spices, cut the meat and mix the sauce. If necessary, thicken the sauce with plain flour kneaded in milk and cook (flour must be cooked for at least 20 minutes), adding salt as needed. Soften the sauce with cream, season with lemon and a slice of butter, which we no longer cook. Serve with bread dumplings, garnish with a piece of lemon and cranberries.
i love watching the videos, ive probably watch almost every one of your videos and the food make me so hungry every time. the ice fishing and the camping make me so happy i love the outdoors and the vlogs just the little thing like the driving and going to the store and getting the ingredients for the food. everytime you go fishing it makes me want to go fishing and take food with me so i can cook like you. i was wondering if you could make some CheeseSteak Pannini
The Ingredients are:
6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce, recipe follows
Homemade Cheese Sauce:
One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic.
Directions
Special equipment: a panini maker, optional
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
Homemade Cheese Sauce:
Yield: 2 cups
Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
Menudo
2 cups dried hominy
3 pounds honeycomb beef tripe, cleaned and cut into bite-size pieces
2 pounds pigs feet,split in half, bones and skin intact
1 large onion, chopped
1 tablespoon dried oregano
5 cloves garlic, chopped
5 whole black peppercorns
1 ancho chili, toasted, seeded, and coarsely chopped
2 poblano chilies, roasted, seeded, peeled, and coarsely chopped
Halved limes, chopped onion, torn cilantro leaves, for garnish
Bolillos, tortillas, or tostadas, Mexican table sauce, and sliced avocados, for serving
Try it it’s really good
Ingredients
2 lbs chicken cut into serving pieces
3 pieces dried bay leaves
8 tablespoons soy sauce
4 tablespoons white vinegar
5 cloves garlic crushed1
1/2 cups water
3 tablespoons cooking oil
1 teaspoon sugar
1/4 teaspoon salt optional
1 teaspoon whole peppercorn
55 comments
Hey from Trinidad! (In the Caribbean)
Here’s a local EASY but TASTY dish you can try; it’s called Pelau (Pronounced: Pay Lauw)
Ingredients:
2 ½ pounds chicken thighs , bone-in, skin on (could also use chicken legs)
3 sprigs thyme, use less if using dried thyme
4 cloves garlic, finely chopped, grated or pressed
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil , or any neutral cooking oil
1 tablespoon brown sugar
2 cups long grain rice, washed and drained
½ onion, chopped
½ cup carrot, chopped
19 ounces dry pigeon peas, rinsed and drained (1 can)
¼ teaspoon pepper, or more if desired
1 tablespoon cilantro, finely chopped
¼ cup green onion, finely chopped
1 teaspoon salt
7 ounces coconut milk
3 cups hot water, or chicken stock
1 teaspoon margarine (optional)
DIRECTIONS:
1. OPTIONAL STEP: Place chicken in a large bowl to marinate. Add 1 sprig of thyme (reserve the other 3 for cooking), garlic, salt, and black pepper. Stir to coat the chicken with the seasonings, cover and place in the fridge for 30 minutes (or overnight).
2. Add oil to a large heavy bottom pot, and place over medium-high heat.
3. Once oil is hot (but not smoking) pour the sugar into the pot in an even layer and allow to caramelize.
The sugar will melt and bubble as it caramelizes. Do not stir the sugar, but watch it carefully to look for the change in color.
Wait until the sugar just starts to turn dark brown in colour (not black!), then carefully add chicken to the pot and stir to coat with the “burnt” sugar.
(Use caution – hot sugar can burn you badly!)
4. Add onion, carrots and pigeon peas to the pot and stir to combine. Cook for 5 minutes.
5. Add rice, stir, and cook for another 5 minutes. Then add cilantro, green onion, reserved sprigs of thyme, and pepper. Stir to combine.
6. Add coconut milk and hot water to the pot. Season with salt and black pepper. Reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all liquid has been absorbed and rice is cooked through.
7. Stir in margarine, if using. Serve hot.
Hope you enjoy it if you try it!
Hey whats up, a really love ur videos, i watching u from Czech republic and i want give some one of my favorite Czech meal thats called “Svíčková”. Sorry for my english.
Raw materials 800 g of rear beef 300 g root vegetables (carrots, celery, parsley in the same proportion) 1 onion 50 g full mustard 2 tablespoons sugar 2 tablespoons vinegar 100 g of oil piece of butter 100 g smoked bacon 1 tablespoon flour (or as needed) 250 ml whipping cream 33% 3 bay leaves 5 pieces of new spices 5 balls of pepper lemon juice for flavoring salt broth
Preparation process We stuff the meat with bacon fries (it’s great if we put it in the freezer for 0.5 hours) and fry it in oil or oil with butter (the butter won’t burn). How easy to pierce meat? Then we remove the meat and fry the roughly grated vegetables and onions. As soon as the carrots release the color, add the sugar and let it caramelize. Add mustard, spices, add vinegar, add meat and pour boiling broth. Place the pot or baking pan with the lid in the oven and bake until the meat is soft (approximately 1.5-2 hours in a medium oven). Then we remove the meat and spices, cut the meat and mix the sauce. If necessary, thicken the sauce with plain flour kneaded in milk and cook (flour must be cooked for at least 20 minutes), adding salt as needed. Soften the sauce with cream, season with lemon and a slice of butter, which we no longer cook. Serve with bread dumplings, garnish with a piece of lemon and cranberries.
i love watching the videos, ive probably watch almost every one of your videos and the food make me so hungry every time. the ice fishing and the camping make me so happy i love the outdoors and the vlogs just the little thing like the driving and going to the store and getting the ingredients for the food. everytime you go fishing it makes me want to go fishing and take food with me so i can cook like you. i was wondering if you could make some CheeseSteak Pannini
The Ingredients are:
6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce, recipe follows
Homemade Cheese Sauce:
One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic.
Directions
Special equipment: a panini maker, optional
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
Homemade Cheese Sauce:
Yield: 2 cups
Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
Menudo
2 cups dried hominy
3 pounds honeycomb beef tripe, cleaned and cut into bite-size pieces
2 pounds pigs feet,split in half, bones and skin intact
1 large onion, chopped
1 tablespoon dried oregano
5 cloves garlic, chopped
5 whole black peppercorns
1 ancho chili, toasted, seeded, and coarsely chopped
2 poblano chilies, roasted, seeded, peeled, and coarsely chopped
Halved limes, chopped onion, torn cilantro leaves, for garnish
Bolillos, tortillas, or tostadas, Mexican table sauce, and sliced avocados, for serving
Try it it’s really good
Ingredients
2 lbs chicken cut into serving pieces
3 pieces dried bay leaves
8 tablespoons soy sauce
4 tablespoons white vinegar
5 cloves garlic crushed1
1/2 cups water
3 tablespoons cooking oil
1 teaspoon sugar
1/4 teaspoon salt optional
1 teaspoon whole peppercorn