24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost   $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper.  Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

Related posts:

1. Kate’s Barbecue Sauce
2. Martha’s Barbecue Sauce
3. Spicy Plum Chicken Thighs

1/2 cup unsalted butter, room temperature, plus more for pan $0.45
1 1/3 cups blackberries $1.25
1 1/4 cups, plus 2 tablespoons sugar $0.24
1 1/2 cups all-purpose flour $0.21
1/2 teaspoon coarse salt $0.01
1/4 teaspoon baking powder $0.01
2 large eggs, lightly beaten $0.40
1/2 teaspoon pure vanilla extract $0.11
1/2 cup sour cream, room temperature $0.30

Total Cost                      $2.98
Cost per Serving        $0.33

1.) Preheat oven to 350 degrees Fahrenheit. Lightly butter a 5″ x 9″ loaf pan and line with parchment, leaving a 2″ overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2.) In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3.) Transfer half the batter to the pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and top with remaining puree. With a skewer or thin-bladed knife, swirl batter and puree together, just until beautiful lines of the fruit can be seen interspersed with the batter. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire ack. about 30 minutes. Lift cake out of pan using parchment and place on a serving plate. Let cool completely before slicing.

4.) Serve and enjoy!

Read my review on Martha’s Blackberry Swirl Pound Cake here

Related posts:

1. Twinkorette Peach Crumb Cake
2. Martha Cocoa Cake
3. Banana Bread with Pecans

4 russet potatoes,  skins on $0.84
1 sweet potato, skin on $0.50
6 slices bacon, chopped $1.80
6 cloves garlic, smashed $0.06
12 – 14 fresh sage leaves, whole $1.75
1 cup chives, halved but kept in large pieces $0.30
Salt to taste $0.01
Freshly ground black pepper $0.01
1/2 cup Parmesan cheese, grated $1.50
8 – 12 cups canola oil, for frying, plus one tablespoon  $11.00

Total Cost                   $17.77
Cost per Serving     $4.44

1.) In a large Dutch oven or heavy-bottomed large stock pan, heat oil to about 375 degrees Fahrenheit (on my electric stovetop I set the burner between 7 – 8.) At the same time, bring a separate large pot of salted water a rolling boil.

2.) In a separate skillet, heat one tablespoon canola oil over medium-high heat. When hot, add sliced bacon pieces and fry until nicely browned and crisp. When done, drain bacon on paper towel and set aside.

3.) Scrub the russet potatoes and the sweet potato, leaving skins on, and dry thoroughly. When the water is at a rolling boil drop the potatoes in whole and boil just until they are fork-tender. Then drain and cool slightly, enough so that you can break them apart with your hands.

4.) Once potatoes have cooled enough and oil is hot, break potatoes apart slightly with hands and drop gently into the oil. Fry for 3 – 4 minutes, until outside of potatoes are golden and skin is crisp. At the very end, drop in whole chives and fresh sage leaves and fry for 1 minute. As potatoes and herbs brown, remove from oil, sprinkle with salt, and place on paper towel to drain.

5.)  When all potatoes and herbs have cooked, pile them in the centre of a plate, sprinkle bacon around, and top with Parmesan cheese.

6.) Serve and enjoy!

Read my review on Michael’s Fried Potatoes here

Related posts:

1. Kate’s Cabaret Pasta
2. Fried Breaded Meatballs
3. Pizza Pasta

2 racks of pork baby back ribs $32.99

Dry Rub:
8 tablespoons brown sugar, tightly packed $0.08
3 tablespoons Kosher salt $0.03
1 tablespoon chili powder $0.21
1/2 teaspoon ground black pepper $0.01
1/2 teaspoon cayenne pepper $0.12
1 jalapeno pepper $0.30
1/2 teaspoon dried thyme $0.40
1/2 teaspoon onion powder $0.07

Braising Liquid:
1 cup white wine $4.57
2 tablespoons white vinegar $0.08
2 tablespoons Worcestershire sauce $0.16
1 tablespoon honey $0.10
2 cloves garlic, chopped $0.02

Total Cost    $39.14
Cost per Serving $9.79

1.) In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

2.) When ready to begin cooking, heat the ingredients for the braising liquid in a small saucepan over medium heat until just about simmering, but not boiling.

3.) Preheat the oven to 250 degrees Fahrenheit.

4.) Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Place the ribs in the oven and braise for 2 1/2 hours.

5.) Remove the ribs from the oven and preheat broiler.

6.) Transfer the braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half or until it’s a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze carmalizes slightly. Slice each slab into 2 rib portions each. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

7.) Serve and enjoy!

Read my review on Alton’s Baby Back Ribs here

Related posts:

1. Alton’s Who-Loves-Ya Baby Back Ribs: Review
2. Kate’s Ribs
3. Braised Short Ribs

1/2 pound lean bacon, finely diced $2.99
1 medium yellow onion, diced $0.47
2 cloves garlic, minced $0.02
2 pounds Brussels sprouts, trimmed $2.28
Salt $0.01
Ground black pepper $0.01
2 cups chicken broth $1.00
4 tablespoons butter $0.24

Total Cost    $7.02

1.) In a heavy-bottomed saucepan over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.

2.) Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat. Season with salt and pepper to taste.

3.) Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.

Read my review on Paula’s Brussels Sprouts here

Related posts:

1. Potato and Leek Soup
2. Emeril’s Brown Butter, Sage, and Mushroom Stuffing
3. Kate’s Barbecue Sauce

For the beef:

8 slices of bacon $2.40
1 tablespoon olive oil $0.06
3 pounds lean stewing beef $12.30
1 carrot, sliced $0.17
1 onion, sliced $0.47
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 tablespoons all-purpose flour $0.02
3 cups of full-bodied red wine $13.71
2 – 3 cups beef stock $1.50
1 tablespoon tomato paste $0.59
2 cloves mashed garlic $0.02
1/2 teaspoon thyme $0.40
1 bay leaf, crumbled $0.16

For the mushrooms:

2 tablespoons butter $0.12
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large $1.99

For the onions:

18 – 24 small pearl onions, peeled $4.99
1 1/2 tablespoons butter $0.09
1 1/2 tablespoons olive oil $0.09
1/2 cup of red wine $2.28
1/2 cup fresh parsley sprigs $0.50
1/2 bay leaf $0.08
1/4 teaspoon thyme $0.20
Salt $0.01
Pepper $0.01

Total Cost    $42.18

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise.  Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over  a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Read my review of Julia Child’s Boeuf Bourguignon here

Related posts:

1. Julia Child’s Boeuf Bourguignon: Review
2. Shepherd’s Pie
3. Spinach Lemon Pasta

1/2 cup sugar, plus 3 tablespoons $0.12
2 tablespoons ground cinnamon $1.20
1/2 cup butter $0.44
1/4 teaspoon salt $0.01
1 cup water Free!
1 cup all-purpose flour $0.14
4 eggs $0.80
2 cups chocolate chips $1.32
1/2 cup heavy cream $0.44

Total Cost    $4.47

1.) Combine the chocolate chips and the heavy cream in the bowl of a double boiler. Making sure there’s water in the bottom of the boiler, turn heat to high and melt chocolate and cream together, stirring regularly until a smooth, chocolate sauce forms.

2.) Meanwhile, add the 1/2 sugar and cinnamon in a small bowl and set aside. Heat up oil in a deep fryer to 375 degrees Fahrenheit.

3.) In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off heat and stir in 1 cup all-purpose flour. Return the pan to heat and continue to stir until mixture forms a ball, about 3 – 5 minutes.

4.) Transfer the flour mixture to a medium-sized bowl. Using an electric hand mixer on low speed, add eggs one at a time, being sure to fully incorporate each egg into the mixture before adding another. Beat until smooth. At this point, you can cover mixture with plastic wrap and save frying for later. Or, continue on with frying.

5.) Using one or two spoons, drop small balls of mixture into the hot oil. Fry for 3 minutes, then turn and continue frying other side for 2 – 3 minutes until balls are puffed up and golden brown.

6.) Remove from deep fryer and toss immediately in the sugar mixture. Place on paper towels to drain.

7.) When ready to serve, plate zeppole with chocolate sauce on a serving platter.

8.) Serve and enjoy

Read Giada’s Zeppole review here

Related posts:

1. Chocolate Chocolate Cupcakes
2. Banana Bread with Pecans
3. Lemon Meringue Pie

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost    $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

Related posts:

1. Martha’s Simple Stuffing
2. Garlicly Brown Butter Mashed Potatoes
3. Chicken with Wild Mushroom and Balsamic Cream Sauce

2 quarts whole milk $4.99

2 cups buttermilk $1.74
1 tablespoon fresh lemon juice $0.47

Total Cost    $7.20

1.) Combine all the ingredients in a medium pot and bring to 112 degrees Fahrenheit (using an instant-read thermometer) over low heat. Cook, without simmering, until the liquid separates into solid curds and whey, 45 to 50 minutes. Remove from heat.

2.) Using a slotted spoon, transfer the solids to a fine-mesh strainer or a colander lined with cheesecloth placed over a bowl. Let drain in the refrigerator until the ricotta is thick and the excess liquid has drained away, about 30 minutes. Remove the cheese from the cheesecloth, wrap in plastic wrap, and refrigerate until ready to use.

3.) Serve and enjoy!

Read the Emeril’s Homemade Ricotta review here

Related posts:

1. Emeril’s Homemade Ricotta: Review
2. Spinach & Ricotta Lasagna
3. Stuffed Acorn Squash

3 medium potatoes, peeled and cut into 1/2″ pieces $0.51
1 red bell pepper, seeded and cut into 1/2″ pieces $0.45
2 carrots, peeled and cut into 1/2″ pieces $0.34
5 tablespoons olive oil $0.90
1 onion, thinly sliced $0.47
1 large zucchini, cut cross-wise into 1/4″ thick slices $1.40
Salt $0.01
Freshly ground black pepper $0.01
4 plum tomatoes, cut crosswise into 1/4″ thick slices $1.25
1/2 cup grated Parmesan $1.50
2 tablespoons dried bread crumbs $0.10

Total Cost    $6.94

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Toss the potato, bell pepper, carrots and 2 tablespoons of olive oil in a 9″ x 13″ casserole dish. Sprinkle with salt and pepper and toss until all vegetables are coated. Spread vegetables evenly over the bottom of the pan.

3.) Arrange the onion slices over the vegetable mixture and arrange the zucchini over the onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange the tomato slices on top of the zucchini.

4.) In a small bowl, stir the bread crumbs and the Parmesan together to blend. Sprinkle the Parmesan mixture over the entire vegetable casserole. Drizzle with the last of the olive oil.

5.) Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.

6.) Serve and enjoy!

Read the Tomato Vegetable Casserole Review here

Related posts:

1. Tomato Vegetable Casserole: Review
2. Warm Tomato Salad
3. Green Bean Casserole