Corrie's Kentucky Pie

Corrie's Kentucky Pie Recipe courtesy Paula Deen

4 large eggs, lightly beaten 2 cups sugar 1 (12-ounce) package semisweet chocolate morsels, melted 1 cup sifted self-rising flour 1 cup (2 sticks) butter, melted 2 teaspoons vanilla extract 2 cups chopped pecans 2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells Ice cream, optionalPreheat oven to 350 degrees F. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes. Serve warm with ice cream. Freezes well!!

กิมจิจิเกะ หรือ กิมจิชิเกะ หรือ ซุปกิมจิ

กิมจิจิเกะ หรือ กิมจิชิเกะ หรือ ซุปกิมจิ (김치찌개, 김치찌개, , MC: Gimchi Jjigae, , MR: Kimch'i Tchigae ^?) เป็นอาหารเกาหลีมีลักษณะซุป และจัดเสิร์ฟในหม้อร้อน โดยมีส่วนประกอบได้แก่ กิมจิ หัวหอม เต้าหู้ และเนื้อสัตว์ซึ่งอาจจะเป็น เนื้อหมู หรืออาหารทะเล กิมจิจิเกะมีรสชาติเผ็ดกลมกล่อม

Chicken Mole Poblano

Mole sauce: 2 dried ancho chilies, stemmed and seeded 2 dried anaheim chilies, stemmed and seeded 2 dried chipotle chilies, stemmed and seeded 1/4 cup golden raisins 1/4 cup whole almonds 1/4 cup sesame seeds 1 tablespoon whole black peppercorns 1 cinnamon stick, preferably Mexican, broken in pieces 1 tablespoon dried oregano, preferably Mexican 4 sprigs fresh thyme, leaves only 3 tablespoons extra-virgin olive oil 2 onions, sliced 3 cloves garlic, chopped 2 serrano peppers, stemmed and seeded 6 plum tomatoes, chopped 2 ounces bittersweet chocolate, preferably Mexican, chopped 1 capon or large chicken, cut into 10 pieces 1 lemon, juiced Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 cups chicken stock 1 onion, thinly sliced 4 radishes, thinly sliced 1 lime, juiced Cilantro leaves, for garnish Cooked white rice, for serving For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen). Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes. Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken. Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

Mexican Chicken

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

BBQ Pork Sandwich

Dry rub: 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons dark brown sugar 2 tablespoons paprika 1/2 tablespoon cayenne 4 pound shoulder pork roast
2 cup apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire 1/2 tablespoon liquid smoke 1/2 tablespoon garlic powder
6 soft hamburger buns with seeds Bbq sauce Cole slaw
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns topped with BBQ sauce and cole slaw.

Tomato Salad

4 heirloom tomatoes (you may substitute vine ripened tomatoes) 2 tablespoons of sherry vinegar or red wine vinegar 1/2 cup extra-virgin olive oil 1/2-ounce chopped herbs (parsley, basil and chives) Salt and fresh ground pepper
Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Love Cake

For cake: Vegetable spray, for greasing baking pan All-purpose flour, for dusting baking pan 8 large eggs 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 1/4 cups water 1 package fudge marble cake mix (or plain vanilla) 1/2 cup cocoa powder
2 pounds whole milk ricotta cheese 3/4 cup granulated sugar 1 tablespoon vanilla extract 1/2 cup chocolate chips
For frosting: 1 package instant chocolate pudding 1 1/4 cups cold whole milk 4 cups prepared whipped cream
Preheat oven to 350 degrees F.
Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix including the fudge package. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
Remove cake from oven and set aside to completely cool.
To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
Store leftovers in the refrigerator.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.