Frozen Hawaiian Pie

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped maraschino cherries
  • 2 tablespoons lemon juice
  • 2 graham cracker crusts (9 inches)
  • Fresh mint and additional walnuts and maraschino cherries

Directions

  1. In a large bowl, combine milk and whipped topping. Fold in the pineapple, nuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours.
  2. Remove from the freezer 20 minutes before serving. Garnish with mint, additional nuts and cherries.
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Chef John’s Chicken Tikka Masala

Ingredients

  • 1 1/2 pounds skinless, boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons clarified butter (ghee), or more as needed
  • 1 onion, chopped
  • 1/4 cup tomato paste
  • 4 cloves garlic, finely grated
  • 1 tablespoon finely grated ginger, or more to taste
  • 1 cup crushed tomatoes
  • 1 (13 ounce) can coconut milk
  • 1/2 cup chicken broth, or as needed
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon red pepper flakes
  • salt and ground black pepper to taste

Directions

  1. Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
  2. Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
  3. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
  4. Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
  5. Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  6. Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Tips: You can substitute tomato puree for the crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of the coconut milk.

Spicy Thai Basil Chicken (Pad Krapow Gai)

Ingredients

  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups hot cooked rice

Directions

  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Tunnel of Fudge Banana Cake

Ingredients

  • 6 tablespoons butter
  • 1⁄2 cup sugar
  • 6 tablespoons dark brown sugar
  • 1⁄8 teaspoon salt
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 cup vegetable oil
  • 1 large egg
  • 1 banana
  • 1 cup flour
  • 6 tablespoons cocoa powder
  • 1⁄4 teaspoon baking soda
  • 4 ounces chocolate
  • 1⁄4 cup heavy cream
  • 1 tablespoon butter
  • 6 tablespoons powdered sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons milk
  • banana chips, for garnish

Directions

Make Banana Cake:
  1. In a bowl, use a hand mixer to combine butter and sugar.
  2. Add dark brown sugar; beat again to combine.
  3. Then add salt, vanilla extract, and vegetable oil, mix until combined.
  4. Add an egg and beat until well combined, set aside.
  5. In another bowl, use a fork to crush the banana.
  6. Add the crushed banana to the cake mixture and stir.
  7. In another new bowl, combine flour, cocoa powder, baking soda then mix with a whisk.
  8. Sift the dry ingredients into the bowl of wet ingredients; stir well.
  9. To make Fudge Filling:
  10. In a double-boiler, mix chocolate with heavy cream. Warm until melted.
  11. Take off heat, add butter and mix well. Set aside.
Make the chocolate Frosting
  • In a medium bowl, mix powdered sugar, unsweetened cocoa powder and milk until silky. Set aside.
Assembly
  1. Pre-heat the oven to 350 degrees F.
  2. Grease a small tall Bundt pan with butter, use a pastry brush to get in all the cracks, and dust with flour. Knock out any excess flour so it’s a very thin layer.
  3. Fill half of a Bundt pan with the chocolate banana cake batter.
  4. Pipe in the fudge filling.
  5. Cover the fudge filling with the reaming banana cake batter.
  6. Bake at 350 degrees F for 20 minutes.
  7. Remove the cake from the oven and let cool for at least 15 minutes. Once the cake cools, flip the pan onto a wire cooling rack and remove the cake from the Bundt pan.
  8. Spoon/drizzle the chocolate frosting on top; let it drip down the sides.
  9. Top with dehydrated banana chips.