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Flavor Cents, New York, NY (2026)

08/07/2024

Amish Onion Fritters

Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 2/3 cup whole milk
- 2 cups white onions, chopped (about 1 medium onion)
- Kosher salt and freshly ground black pepper, to taste
- Oil for frying, as needed

Instructions

1. Prepare the Batter:
- In a bowl, combine the flour, sugar, cornmeal, baking powder, and milk. Mix until you have a smooth batter.

2. Add Onions and Season:
- Stir in the chopped onions. Season the mixture with salt and freshly ground black pepper to taste.

3. Heat the Oil:
- Heat about 1/2 inch of oil in a skillet over high heat. The oil should reach a temperature of around 350°F (175°C).

4. Fry the Fritters:
- Once the oil is hot, drop spoonfuls of the batter onto the skillet. Flatten them slightly with the back of the spoon.
- Fry the batter until both sides are golden brown.

5. Drain and Serve:
- After frying, remove the cooked fritters from the oil and let them drain on paper towels.
- Serve the fritters while they’re still warm.

Enjoy your delicious Onion Fritters!

08/07/2024

Chocolate Chip Cookie Dough Brownie Bombs

Ingredients

For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder

For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated to kill bacteria
- 1 tablespoon milk
- 1/2 cup mini chocolate chips

For the Chocolate Coating:
- 1 cup semisweet chocolate chips
- 2 tablespoons coconut oil

Additional:
- White chocolate, melted (for drizzling)
- Extra mini chocolate chips (for topping)

Directions

Prepare the Brownies:
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Pan: Grease a 9x9-inch baking pan.
3. Mix Ingredients: In a medium bowl, mix together the melted butter, sugar, eggs, and vanilla extract.
4. Add Dry Ingredients: Stir in the cocoa powder, flour, salt, and baking powder until well combined.
5. Bake: Spread the batter into the prepared pan and bake for 20 to 25 minutes. Let the brownies cool completely in the pan before cutting into small squares.

Make the Cookie Dough:
6. Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
7. Add Vanilla and Flour: Mix in the vanilla extract. Fold in the heat-treated flour and milk until combined.
8. Add Chocolate Chips: Stir in the mini chocolate chips.
9. Form Balls: Take a small amount of cookie dough and wrap it around each brownie square, forming a ball.

Coat with Chocolate:
10. Melt Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
11. Dip Brownie Bombs: Dip each brownie bomb into the melted chocolate, ensuring it's fully coated. Place the coated bombs on a parchment-lined tray.
12. Add Toppings: Drizzle with melted white chocolate and sprinkle with extra mini chocolate chips.

Chill Until Set:
13. Refrigerate: Chill the brownie bombs in the refrigerator until the chocolate coating is set.

Enjoy your decadent and delightful Chocolate Chip Cookie Dough Brownie Bombs!

08/07/2024

Crispy Fried Mushrooms

Ingredients:

- 1 pound small button mushrooms, ends trimmed
- 1 1/2 cups all-purpose flour, divided
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Oil for frying (vegetable, canola, or peanut oil)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 cup sparkling water
- 2 1/2 teaspoons kosher salt

Instructions:

1. Prepare the Oil:
- Start by heating 3 inches of oil in a deep pot to 375°F (190°C). Using a thermometer can help you maintain the correct temperature, ensuring the mushrooms fry evenly and become crispy without absorbing too much oil.

2. Coat the Mushrooms:
- While the oil is heating, prepare the mushrooms by trimming their ends. Toss the mushrooms in 1/2 cup of flour, ensuring they are evenly coated. Shake off any excess flour, which helps the batter adhere better.

3. Make the Batter:
- In a medium bowl, mix the remaining 1 cup of flour with the sparkling water, kosher salt, black pepper, garlic powder, and onion powder. Stir until you have a smooth batter. The sparkling water helps create a light and airy texture.

4. Batter the Mushrooms:
- Dip each flour-coated mushroom into the batter, allowing the excess to drip back into the bowl. This step ensures a thin, even layer of batter that will crisp up nicely.

5. Fry the Mushrooms:
- Carefully place 4-5 mushrooms at a time into the hot oil. Fry them until they are golden brown and crispy, which should take about 7 minutes. Use a slotted spoon to remove the mushrooms from the oil and place them on a paper towel-lined plate to drain any excess oil.

6. Repeat the Process:
- Continue frying the remaining mushrooms in batches, ensuring not to overcrowd the pot, which can lower the oil temperature and result in soggy mushrooms.

7. Serve Immediately:
- Once all the mushrooms are fried, sprinkle them with chopped fresh parsley for a burst of color and a hint of freshness. Serve them immediately for the best texture and flavor.

08/07/2024

Chicken Fried Rice

Ingredients
- 1 tablespoon neutral oil (for sautéing the vegetables and chicken)
- 1 clove garlic, minced
- 1/4 cup diced white onion (35 g)
- 1 carrot, sliced
- 1/4 cup frozen corn (45 g)
- 1/4 cup frozen peas (35 g)
- 1 cup cooked brown rice (230 g)
- 1 cup shredded rotisserie chicken (125 g)
- 1 large egg, scrambled
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- Salt, to taste
- Pepper, to taste
- Sesame seeds, for garnish
- Sliced green onions, for garnish

Instructions
1. Sauté Vegetables: In a large skillet, heat the oil over medium heat. Add the garlic, onion, carrot, corn, and peas. Cook until the carrot is tender, stirring occasionally.
2. Combine Ingredients: Add the cooked brown rice, shredded rotisserie chicken, scrambled egg, soy sauce, sesame oil, salt, and pepper to the skillet. Stir well to combine.
3. Cook and Heat Through: Cook for another minute, or until everything is heated through, stirring occasionally to ensure even cooking.
4. Garnish and Serve: Garnish with a sprinkle of sesame seeds and sliced green onions before serving.

Enjoy your delicious Chicken Fried Rice!

08/07/2024

Beef and Cheese Chimichangas

Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 6 large flour tortillas
- 2 tablespoons vegetable oil, for brushing

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Cook Beef Mixture:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Stir in the salsa, chili powder, ground cumin, salt, and pepper. Cook for a few more minutes until heated through.

3. Assemble Chimichangas:
- Place a portion of the beef mixture in the center of each flour tortilla.
- Sprinkle with shredded cheddar cheese.
- Fold in the sides of the tortilla and roll it up tightly like a burrito.

4. Prepare for Baking:
- Place the rolled chimichangas seam-side down on a baking sheet.
- Brush the tops with vegetable oil to help them brown and crisp up.

5. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.

6. Serve:
- Remove from the oven and let cool slightly before serving.
- Serve with additional salsa, sour cream, and guacamole if desired.

Enjoy your delicious Beef and Cheese Chimichangas!

08/07/2024

Longhorn Steakhouse Parmesan Chicken

Ingredients

For the Chicken:
- 4 skinless/boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil

For the Marinade:
(Shortcut - Use Italian Salad Dressing)
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper

For the Parmesan Crust:
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing (regular Ranch is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder

Instructions

Prepare the Chicken:
1. Marinade the Chicken:
- Whisk all marinade ingredients together until well combined and uniform in consistency.
- Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick (note: it will plump up more when cooked).
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.

2. Cook the Chicken:
- Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear.)
- Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles; it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium.
- Once each side is a nice, golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.

Add the Parmesan Crust:
3. Preheat Oven:
- Preheat the oven to a low broil (450°F).

4. Prepare the Parmesan Crust:
- Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15-second increments, stirring in between, until melted (a little bit of a lumpy consistency is okay).
- Combine the melted butter, garlic powder, and panko breadcrumbs. Stir it into the warm cheese mixture and add it to the top of the chicken.

5. Broil the Chicken:
- Broil for 3-4 minutes until the top begins to brown slightly (watch it closely during this time).
- Serve with mashed potatoes and enjoy!

This Parmesan Crusted Chicken is a delightful dish with a flavorful marinade and a deliciously crispy crust, perfect for a satisfying meal!

08/07/2024

Caramel Apple Eclair Cake

Ingredients

For the Apples:
- 5 pounds Granny Smith apples, peeled, cored, and chopped into 1” pieces
- 1 cup white sugar
- 1 tablespoon cinnamon
- 1-2 tablespoons all-purpose flour (if needed)

For the Filling:
- 2 small boxes vanilla instant pudding (3.4 ounces each)
- 3 1/2 cups whole milk
- 1/2 cup sour cream
- 8 ounces Cool Whip, thawed

For the Layers:
- 21 whole cinnamon graham crackers
- 16 ounces caramel apple dip

Instructions

1. Prepare the Apples:
- In a large saucepan, combine the diced apples, sugar, and cinnamon over medium-low heat. Cook and stir until the apples are tender.
- If the apples release a lot of juice, sprinkle 1-2 tablespoons of flour lightly over the apples and stir it in. Continue stirring over medium-low heat until the mixture has thickened.
- Remove from heat and allow the apples to cool to room temperature.

2. Make the Filling:
- In a large bowl, whisk together the pudding mix and milk.
- Stir in the sour cream and Cool Whip until well combined.

3. Assemble the Cake:
- Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers.
- Top with 1/2 of the cooled apple mixture.
- Spoon 1/2 of the pudding mix over the apples.
- Add another layer of graham crackers on top of the pudding.
- Spread the remaining apples over the graham crackers.
- Spoon the rest of the pudding mix over the apples.
- Add one last layer of graham crackers on top.

4. Add the Caramel Topping:
- Heat the caramel dip for 30 seconds in the microwave. Stir it well, then heat for another 20-30 seconds or until the caramel is softened. You want the caramel to be easy to spread, but not hot and totally melted.
- Spread the caramel evenly over the top layer of graham crackers.

5. Refrigerate:
- Cover the cake and refrigerate for at least 8 hours or overnight to allow the layers to meld together.

Enjoy this delicious and indulgent Caramel Apple Eclair Cake, a perfect dessert for fall gatherings and special occasions!

08/07/2024

Chicken Pot Pie Bubble Up Recipe

Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 (6 oz.) cans refrigerated biscuit dough, cut into small pieces
- 1 (12 oz.) package McCormick Simply Better Chicken Gravy
- 1 1/2 cups frozen peas and carrots, frozen or thawed
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon McCormick ground thyme or thyme leaves
- 1 teaspoon McCormick garlic powder
- Kosher salt and freshly ground pepper, to taste
- Fresh thyme, for garnish (optional)

Directions

1. Preheat Oven:
- Preheat your oven to 375ºF (190ºC).
- Lightly grease a 9×13-inch baking dish with non-stick spray.

2. Prepare the Mixture:
- In a large bowl, stir together the shredded chicken, chicken gravy, frozen peas and carrots, and sour cream.
- Season generously with kosher salt and freshly ground pepper.
- Add the ground thyme and garlic powder, and stir to combine.
- Fold in the cut biscuit dough pieces until well distributed.

3. Assemble the Dish:
- Pour the mixture into the greased baking dish.
- Sprinkle the grated sharp cheddar cheese evenly over the top.

4. Bake:
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cheese is melted and the mixture is bubbly.
- The biscuits should be cooked through, puffed up, and golden brown.

5. Serve:
- Remove from the oven and let it cool slightly.
- Garnish with fresh thyme, if desired.
- Serve hot and enjoy!

Enjoy your Chicken Pot Pie Bubble Up, a comforting and easy-to-make dish perfect for family dinners!

08/07/2024

Cherry Cheesecake Egg Rolls

Ingredients
- 4 ounces cream cheese, softened
- 1 teaspoon lemon rind
- 3 tablespoons sugar
- 1/2 teaspoon lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers (6"x6")
- Oil for frying

Instructions

1. Prepare the Cream Cheese Mixture:
- In a bowl, combine the softened cream cheese, lemon rind, sugar, and lemon juice until well mixed.
- Spoon the mixture into a Ziploc baggie and cut off one corner of the bag for piping.

2. Assemble the Egg Rolls:
- Lay out the egg roll wrappers with one of the corners pointing towards you.
- Pipe a line of the cream cheese mixture across the wrapper.
- Add approximately 10 cherries on top of the cheese mixture.
- Wet the edges of the wrapper with water and roll up tightly, ensuring the edges are sealed well.
- Let the rolls sit for about 3-4 minutes to allow the water to dry and create a good seal.

3. Fry the Egg Rolls:
- Preheat oil to about 350°F (175°C).
- Fry the egg rolls in small batches until brown and crispy, about 5-6 minutes.

4. Serve:
- Serve the egg rolls warm and enjoy!

These Cherry Cheesecake Egg Rolls are a delightful treat, combining the creamy richness of cheesecake with the sweet tartness of cherries in a crispy egg roll wrapper.

08/07/2024

Bacon Cheddar Ranch Cheese Ball

Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 packet Ranch seasoning mix
- 1/2 cup cheddar cheese, grated
- 1/4 cup chives or green onions, chopped
- 4 strips turkey bacon, cooked and crumbled
- For the coating: 2 strips turkey bacon, cooked and crumbled

Directions

1. Prepare the Cheese Mixture:
- In a medium bowl, beat together the softened cream cheese, Ranch seasoning mix, grated cheddar cheese, chopped chives or green onions, and 4 strips of crumbled turkey bacon with an electric mixer on medium speed until the mixture is fluffy and well combined.

2. Shape the Cheese Ball:
- Place the cheese mixture onto a piece of plastic wrap. Gather the wrap around the mixture and shape it into a ball. Ensure the ball is fully covered with the plastic wrap.

3. Chill the Cheese Ball:
- Refrigerate the wrapped cheese ball for at least 4 hours, or until you are ready to serve.

4. Coat the Cheese Ball:
- When ready to serve, unwrap the cheese ball. Shape it further as necessary to form a nice round ball. Roll the cheese ball in the additional 2 strips of crumbled turkey bacon until fully coated.

5. Serve:
- Place the coated cheese ball on a serving plate. Serve with crackers, bread, or vegetables.

Enjoy this delicious Bacon Cheddar Ranch Cheese Ball at your next gathering!

08/07/2024

Cheesy Chicken Fajita Casserole

Ingredients
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies, undrained
- 1 1/2 cups chicken broth
- 1 (1.12-ounce) packet fajita seasoning
- 1 (8-ounce) package shredded Mexican blend cheese (about 2 cups)

Instructions

Preheat the Oven
1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.

Combine Ingredients
2. In a large bowl, mix together the shredded chicken, uncooked rice, cream of chicken soup, sour cream, frozen diced onion and bell pepper blend, diced tomatoes with chilies (undrained), chicken broth, fajita seasoning, and half of the shredded cheese. Stir until well combined.

Prepare the Baking Dish
3. Spread the mixture evenly into the prepared baking dish.

Bake the Casserole
4. Bake in the preheated oven for about 25 minutes.

Add More Cheese
5. Remove the casserole from the oven and sprinkle the remaining cheese on top.

Melt the Cheese
6. Return the casserole to the oven and bake until the cheese is melted and bubbly, about 5-10 minutes.

Serve
7. Let the casserole cool for a few minutes before serving. Enjoy this delicious and hearty Cheesy Chicken Fajita Casserole!

This casserole is a perfect blend of creamy, cheesy, and spicy flavors, making it a family favorite for any meal!

08/07/2024

Sloppy Joe Casserole Recipe

Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 3 cloves garlic, finely minced
- 1 pound ground beef
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 3 1/2 cups low-sodium chicken broth
- 8 ounces dry pasta (1/2 box)
- 16 ounces Velveeta cheese, cut into small pieces and divided (1 block)
- 8 ounces Colby jack cheese, freshly grated and divided

Directions
1. Preheat Oven: Preheat your oven to 375°F (190°C) and set aside a 9x13-inch baking dish.
2. Cook Onion and Garlic: Heat the olive oil in a large pan over medium-high heat. Add the diced onion and cook until it becomes translucent. Add the garlic and cook for another minute or until fragrant.
3. Brown the Beef: Add the ground beef to the pan, crumbling it as it cooks. Continue cooking until the beef is browned and cooked through.
4. Prepare Sauce: In a small bowl, stir together the ketchup, brown sugar, mustard, and Worcestershire sauce. Add this mixture to the cooked beef and stir to combine. Let it simmer for a few minutes, then spoon it into a bowl and set aside.
5. Cook Pasta: Wipe out the pan and pour in the chicken broth. Bring it to a boil over medium-high heat, then add the bowtie pasta and cook according to the package instructions.
6. Combine Ingredients: Add the beef back to the pan along with 12 ounces of the Velveeta cheese and half of the Colby jack cheese. Stir until the cheeses have fully melted and combined with the beef and pasta.
7. Assemble Casserole: Spread the mixture evenly in the 9x13-inch casserole dish. Cut the remaining Velveeta cheese into small pieces and sprinkle them over the top of the casserole along with the remaining Colby jack cheese.
8. Bake: Cover the casserole with non-stick foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes or until the edges start to crisp up and turn a dark brown color.
9. Serve: Let the casserole cool for 5 minutes before serving. Garnish with freshly chopped green onions or chives if desired.

Enjoy this delicious and comforting Sloppy Joe Casserole!

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