Fudge Brownie Pie

[zdashamber]

This is a very very very fine pie. I'm not a huge chocolate person, but the texture of this pie works for me. It's a pie where you can hold a slice of in your hand as you run out the door in the morning.

Also! It uses 3 eggs, and the mixture that you get from blowing an egg out to dye its shell for Easter is just exactly right for this pie!

Ingredients:
-1/2 cup (1 stick) butter
-3 squares (1 oz each) baker's (unsweetened) chocolate
-1 cup sugar
-1/3 cup dark corn syrup
-1/4 cup flour
-1 tsp vanilla
-1/4 tsp salt
-3 eggs
-graham cracker crust

In a 2 quart saucepan over very low heat, stirring constantly, melt 1/2 cup butter and 3 oz baker's chocolate. Turn off heat. Stir in 1 cup sugar, 1/3 cup dark Karo corn syrup, 1/4 cup flour, 1 tsp vanilla, and 1/4 tsp salt. Stir in 3 eggs, slightly beaten. Pour into 9 inch graham cracker pie crust. Bake in 350 F oven 30-35 min (or until filling is puffed and center is firm).

If you wanted a fudge nut brownie pie, stir in 1/2 cup chopped walnuts before pouring into crust.

It uses only 1 pot! It takes about 10 minutes to prep!

Honey Glazed Lemon Chicken

[cougars_catnip]

Hi everybody,
I first found this recipie in Martin Yan's Culinary Journey Through China  and modified it to suit my family's tastes. Like most Chinese food recipies there are a few steps and it behoves you to do all the prep work before you start cooking.  I start this in a frying pan and finish in the oven to avoid burning the crust before the center is done.  I also soak my chicken in buttermilk for 12 hours first which tenderises the chicken and ensures it stays moist through the cooking.


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Puffy Tacos

[cougars_catnip]

This dish a San Antonio original. You won't find it anywhere else.  If you can't get certain ingredients or tools in your neck of the woods, check out The MexGrocer. 
Make sure your filling and toppings are ready before you start frying the taco shells. You need to stuff them and serve immediatly.  

Puffy tacos stuffed with ground beef

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