Sweet & Savory Chicken Wings

1 cup pineapple juice
1 cup soy sauce
3 lbs. chicken wings, tips discarded
1 1/2 ounces lemon-flavored gelatin
2 tablespoons poppy seeds

Preheat oven to 350 degrees. In a large bowl, combine the pineapple juice and soy sauce. Add the wings and let marinate for 15 minutes. On a foil-lined rimmed baking sheet, arrange the wings in a single layer. Pour 1/2 cup of the marinade over the wings, then sprinkle with half of the gelatin; bake for 30 minutes. Flip and sprinkle the remaining gelatin and the poppy seeds, then bake until browned, about 30 minutes.

- Everyday With Rachael Ray, October 2010

Garlic Ginger Five Spice Chicken

3/4 cup honey
1 cup coarsely sliced fresh ginger
1/4 teaspoon five-spice powder
3/4 cup low sodium soy sauce
6 lbs chicken parts
12 medium scallions, coarsely sliced
12 garlic cloves, minced

Combine scallions, ginger, garlic, and 6 tablespoons of the soy sauce in a food processor/blender and process for 2 minutes.

Add remaining soy sauce, honey, five-spice powder, and pepper to taste and process until well mixed.

Combine chicken and honey mixture in a large bowl and toss to coat.

Place chicken, skin side down, in a large baking dish. Drizzle honey mixture over chicken.

Bake at 350 degrees for 45 minutes.

Turn chicken, baste with sauce, and bake for 45 minutes longer, oruntil chicken is cooked through.

- Group Recipes

Apple Banana Muffins

1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

6 tablespoons canola oil
1/3 cup agave syrup
1 teaspoon vanilla extract
2 bananas, mashed
2 apples cored and shredded

Preheat oven to 180C. Line a muffin tin with liners or coat with cooking spray.

In a bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Mix well. In another bowl, combine canola oil, agave, vanilla and mashed bananas. Combine wet ingredients with dry ingredients. Stir in the shredded apple. Spoon the batter into the muffin tins. Bake for 20 to 25 minutes, or until toothpick comes out clean. Let cool completely.

Combine agave and cream cheese and drizzle over the muffins. Let the frosting become solid before serving.


- Anja's Food for Though

Cookies and Cream Cupcakes

2 1/2 cup sifted all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cup white sugar
1/2 cup vegetable oil
3 egg whites, whipped till fluffy
1 cup whole milk
1 teaspoon vanilla extract
1 batch Best Buttercream Frosting
24 Oreo cookies

Preheat oven to 350 F. Line 21 cupcake tins. Take 12 Oreo cookies and break into chunks. Don't complete crush, just break into a few pieces and keep the white cream. Set aside. Split the remaining Oreo cookies apart and scrape the cream from the inside; discard the cream. Set aside.

Combine flour, baking powder, salt, and sugar. Whisk together. Add milk, oil and vanilla extract. Mix on medium high for 2 minutes. Fold in egg white and stir gently. Fold in Oreo cookie chunks. Fill the prepared 21 cupcake tins. Bake at 350F for 15 minutes. Remove from oven and cool.

BEST BUTTERCREAM FROSTING

1/2 c butter, room temperature
1/2 cup vegetable shortening
3 cup powder sugar
2 teaspoon vanilla extract
3 oz heavy whipping cream

Place butter and shortening in mixer. Beginning on low speed and gradually increasing to a high speed, whip for 10 minutes until light and fluffy. Lower speed to lowest setting and mix in powder sugar one cup at a time until well blended. Add vanilla. Increase speed to medium and slowly add whipping cream. Increase speed to medium-high and whip for 8-10 minutes until light but stiff. This makes an ample amount of icing for at least 24 cupcakes.


- Alice and the Mock Turtle

Caribbean Chicken Wings

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.


- Aggie's Kitchen

Aebleskiver

2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.

Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.


- All Recipes

Four-Cheese Lasagna

6 ounces Gruyère cheese , shredded (about 1 1/2 cups)
2 ounces Parmesan cheese , finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg , lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
3 tablespoons unsalted butter
1 medium shallot , minced (about 3 tablespoons)
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low-sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
Pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces fontina cheese , rind removed, shredded (about 2 cups)
3 ounces Gorgonzola cheese , finely crumbled (about 3/4 cup)

Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.

Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).

Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.

Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.

Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina and 3 tablespoons Gorgonzola. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.

Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.


- Cooks Illustrated