• 1 chicken breast (or 4 chicken strips) (cut into chunks)
• Chicken bones (4 chicken breast frames, chicken feet, or enough random chicken bones to reach the 12 C line in an Instant Pot)
• 1 LG onion (peeled and finely chopped) (use the peels as well)
• 1 whole bulb of garlic (peeled and finely chopped) (use the peels as well)
• 1 green bell pepper (finely chopped)
• 6-10 shishito/peppericini/other non-spicy peppers of your choosing (finely chopped)
• 4-6 sprigs fresh thyme
• Parsley (healthy amount)
• 2 fresh (6 dry) bay leaf
• 1 heaping TBS Fly By Jing Sichuan Chili Crisp (or other spicy chili oilwith seeds/solids)
• 1 TBS salt
• 1 TBS peppercorns
• Water
• Vinegar

1. If so desired, use a food processor to break down the onion, garlic and peppers to maximize surface area.
2. Add all ingredients except water and vinegar to a minimum 8 QT Instant Pot. The total volume should just reach the 12 C line of the pot.
3. Add water, making note of how much you use, to just top the volume of ingredients (again, to the 12 C line of the pot).
4. Add vinegar to a ratio of 1 TSP per C of water (e.g. ¼ C vinegar to 12 C water).
5. Set the Instant Pot to manual, 180 Minutes, high-pressure. Natural release – 30 minutes.
6. Strain through a fine mesh into one pot, and then strain again (through a finer mesh, if you have it) back into the original cleaned and rinsed pot.
7. Add salt/pepper/cajun spice sparingly after, to taste.
8. Pour into four 1 QT mason jars, leaving 1½” of space.
9. Use immediately or freeze.

Yields ~ 3QT of stock.

For The Waffle Fried Chicken:

• 2 C all-purpose flour
• ¼ C granulated sugar
• 1 TBS baking powder
• 2 TSP kosher salt
• 1½ C buttermilk
• 6 TBS (3 OZ) unsalted butter (melted)
• 2 LG eggs
• 1½ – 2 TBS store-bought or homemade hot sauce or Sriracha
• 1 TSP vanilla extract
• 2 LB boneless, skinless chicken thighs or breasts (cut into 1″ chunks)
• Mild vegetable oil, for frying

For The Spicy Bourbon Maple Syrup:

• 1 C pure maple syrup
• 3 TBS bourbon
• 2 TBS (1 OZ) salted butter
• ¼ – ½ TSP cayenne pepper

Spicy Bourbon Maple Syrup:

1. In a small saucepan over high heat, bring the maple syrup, bourbon, and butter just to a boil. Reduce the heat to low and simmer for 3 minutes.
2. Stir in the cayenne pepper and remove from the heat. Serve warm, or cover and refrigerate for up to 3 days.

Waffle Fried Chicken:

1. Heat the oven to 200°F. Line a rimmed baking sheet with aluminum foil or parchment paper and top with a wire rack. Slip the pan and rack in the oven.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the buttermilk, butter, eggs, hot sauce, and vanilla.
4. Make a well in the dry ingredients, pour in the wet ingredients, and whisk until no lumps remain. Let the batter sit in the fridge for 15 minutes. The batter will be very thick.
5. Add the chicken to the batter and stir to coat each piece.
6. Add enough oil to a large saucepan or Dutch oven to reach about 3 inches. Place over medium-high heat, attach a deep fry thermometer to the side, and heat until the oil registers 360°F. Alternatively, you can use a deep fryer and follow manufacturer’s directions for heating the oil.
7. Add a few pieces of chicken to the oil. Be careful to only add a paltry number of pieces as you don’t want to come anywhere close to crowding the pan.
8. Fry the chicken, maintaining the oil temperature at 360°F as best you can, until the batter is golden brown and the chicken is cooked through, about 2 minutes per side or until the internal temperature reaches 165°F
9. Drain the fried chicken on paper towels and transfer them to the rack in the oven to keep warm while you fry up the rest.
10. Serve hot and pass the spicy bourbon maple syrup, plain maple syrup, and hot sauce on the side.

Yields 6 servings.

Calories: 765 kcal | Carbohydrates: 82 g | Protein: 38 g | Fat: 31 g | Saturated Fat: 12 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 242 mg | Sodium: 248 mg | Fiber: 1 g | Sugar: 44 g

https://leitesculinaria.com/237066/recipes-waffle-fried-chicken.html
https://leitesculinaria.com/318194/recipes-spicy-bourbon-maple-syrup.html

• 1¾ C (125 ml) warm water, about 110 degrees (divided)
• 2¼ TSP (1 packet) instant yeast
• 2 TBS extra-virgin olive oil
• 4 C (500 g; 22 OZ) bread flour
• 1½ TSP salt

1. Measure ½ cup of the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the remaining 1¼ cups water and oil and stir to combine.
2. In a large bowl, whisk together the flour and salt. Stir with a wooden spoon or rubber spatula while you gradually pour in the liquid mixture. The dough should come together into a shaggy mass and be mostly moistened; you may not need all of the liquid, so hold back a few tablespoons and then add if necessary.
3. Turn the dough out onto a lightly floured work surface. Knead by hand for a few minutes to form a smooth, round ball (it will a very soft dough). Put the dough into an oiled bowl, turn to coat the dough, and cover the bowl with plastic wrap. Place in a draft-free area and let rise until doubled in size, about 1½ hours.
4. Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500° F for at least 30 minutes.
5. Press the dough to deflate it, then turn the dough out onto a lightly floured work surface. Use a chef’s knife or dough scraper to divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
6. Working with one piece of dough at a time and keeping the other covered, shape the dough into a 14-inch circle, then transfer it to a pizza peel or pan that has been lightly dusted with semolina.
7. Top your pizza as desired and slide the dough onto the heated stone. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove the pizza from the oven, cut into wedges, and serve immediately. Repeat with the remaining piece of dough.

Yields 2 large (14″) pizza crusts.

Calories: 1070kcal | Carbohydrates: 187g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Sodium: 1767mg | Potassium: 379mg | Fiber: 10g | Sugar: 1g | Calcium: 44mg | Iron: 3mg

https://www.browneyedbaker.com/basic-pizza-dough

• Nonstick cooking spray, for greasing the pan
• 1 MED pineapple (cored and sliced into ½” thick pieces)
• 2¼ C granulated sugar (divided)
• 8 OZ unsalted butter (melted)
• 2 eggs
• ¾ C whole milk
• 1 lemon (zested) (~2 TSP)
• 2 C all-purpose flour
• 2 TSP kosher salt
• ½ TSP baking soda
• ½ TSP baking powder

Oven: 350° F

1. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of pineapple slices then arrange the remaining in the center.
2. In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over pineapple in an even layer.
3. In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
4. Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated pineapple. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
5. Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.

Yields 8-10 servings.

https://thefeedfeed.com/bravotopchef/pineapple-upside-down-cake

For the Crust:

• 1¾ C (218.75 GR) all-purpose flour
• 6 TBS granulated sugar
• ½ TSP salt
• 4 OZ (113.5 GR) unsalted butter (melted)

For the Topping:

• ¾ C (165 GR) light brown sugar
• ½ C (170.5 ml) light corn syrup
• 7 TBS unsalted butter (melted and still hot)
• 1 TSP vanilla extract
• ½ TSP salt
• 4 C (396 GR) pecan halves, toasted, (1 pound)
• ½ TSP flake sea salt (optional)

Oven: 350° F

Make the Crust:

1. In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form.
2. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand.
3. Evenly scatter tablespoon-size pieces of dough over the surface of the pan.
4. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping:

1. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
2. Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches).
3. Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
4. Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using.
5. Let bars cool completely in the pan, about 1½ hours.
6. Cut into 24 bars and serve.
7. The bars can be stored at room temperature in an airtight container for up to 5 days.

Yields 24 bars.

Calories: 268kcal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.9mg

https://www.browneyedbaker.com/ultranutty-pecan-bars

• 4 C (480 GR) unbleached all-purpose flour
• 1½ TSP (9 GR) table salt
• 2 TSP granulated sugar
• 2¼ TSP active dry yeast or instant yeast
• 2 C (454 GR) lukewarm water
• Softened unsalted butter, for greasing

Oven: 425° F

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.
2. Cover the bowl and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
3. Place a rack in the lower third of the oven and preheat. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).
4. Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.
5. To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.
6. Don’t cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.
7. Bake the bread for 15 minutes. Then reduce the heat to 375° F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. (Baking the dough initially at a higher temperature will give your bread an immediate lift, called “oven spring.”) When the bread is golden brown all over, remove from the oven and turn the bread out onto a cooling rack.
8. Store, well wrapped, at room temperature for several days; freeze for longer storage.

Yields 2 6″ loaves – 10 slices each.

Serving Size: 1 slice, 48g | Calories: 90 | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 176mg | Total Carbohydrate: 19g | Dietary Fiber: 1g | Total Sugars: 0g | Protein: 3g

https://www.kingarthurbaking.com/recipes/peasant-bread-recipe

• 1 C (149 GR) raisins
• Zest of ½ orange
• ½ C (113 GR) orange juice (from about 1½ oranges)
• 1 LG carrot (145 GR) (peeled)
• 1 LG or 2 MED sweet apples (275 GR) (like Honeycrisp or Gala) (cored – no need to peel)
• 3 LG eggs (room temperature)
• ⅔ C (133 GR) vegetable oil
• ¼ C (78 GR) maple syrup
• 2 TSP vanilla Extract
• 1⅓ C (150 GR) golden wheat flour
• ⅔ C (62 GR) oat flour or 2 C (226 GR) white whole wheat flour
• 1 C (53 GR) unsweetened coconut (shredded)
• ½ C (57 GR) dried cranberries (roughly chopped)
• 1 TBS cinnamon
• 1½ TSP table salt
• 1½ TSP baking powder
• ¼ TSP baking soda
• 1 TBS (11 GR) raw sugar (optional)

Oven: 350° F

1. Preheat the oven with a rack in the center. Grease a 9″x5″ loaf pan, a 9″x4″ Pullman loaf pan, or a tea loaf pan and line with a parchment sling. Grease the parchment.
2. In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed.
3. In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine.
4. Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine.
5. Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using.
6. Bake the morning glory bread for 60 to 70 minutes, until a toothpick or thin knife inserted into the center comes out clean and the internal temperature registers at least 200° F (it’s better to err on the side of overbakin GR). Let the bread cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack to cool completely. Slice and serve at room temperature or reheat as desired.
7. Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage.

Yields 1 loaf – 16 slices.

Serving Size: 1 slice (88 GR) | Calories: 230 | Total Fat: 12g | Saturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 300mg | Total Carbohydrate: 29g | Dietary Fiber: 3g | Total Sugars: 14g | Added Sugars: 5g | Sugar Alcohol: 0g | Protein: 4g

https://www.kingarthurbaking.com/recipes/morning-glory-breakfast-bread-recipe

• ¼ C green bell pepper (chopped)
• 1 C canned sliced mushrooms (drained))
• 4 OZ butter (melted)
• 3 TBS pimento (chopped)
• 1 TSP salt
• 2 C milk
• 2 C cooked turkey, shrimp or chicken (diced)
• ¼ C flour

Oven: 375° F

1. Saute green peppers and mushrooms in butter until soft.
2. Stir in flour and salt until smooth.
3. Add milk gradually.
4. Cook over low heat until thick, stirring constantly.
5. Add turkey, chicken or shrimp and pimento.
6. Continue cooking over low heat for five minutes stirring constantly.
7. Pour into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• ½ TBS butter
• 1 TBS chopped onion
• 2 TBS flour
• 1½ TSP Worcestershire sauce
• ½ TSP salt
• Dash of pepper
• ¾ C milk
• 1 egg yolk (slightly beaten)
• ¼ C dry sherry
• 6½ OZ crabmeat
• ¼ C buttered bread crumbs

Oven: 375° F

1. Melt butter, add onion and cook five minutes.
2. Blend in flour, Worcestershire sauce, salt and pepper.
3. Add milk gradually, stirring constantly and cook untiil thickened.
4. Remove from heat and add egg yolk. Cook one more minutem stirring constantly.
5. Gradually add sherry and crabmeat.
6. Pour into patty shells, and bake for five to eight minutes.

Yields 4 C of filling for 36 cocktail patties.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 1 green bell pepper (diced small)
• ½ TSP white pepper
• 2 pimentos (diced)
• 2 eggs
• 1 TBS English mustard (Coleman’s)
• 1 C mayonnaise
• 1 TSP salt
• 3 LB lump crabmeat

Oven: 375° F

1. Mix well all ingredients except crabmeat.
2. Stir in crabmeat and mix lightly, so lumps are not broken.
3. Divide mixture into patty shells.
4. Top with a thin coating of mayonnaise and sprinkle with paprika.
5. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851