Posts Tagged With: Eat Me

Nigerian Kuli Kuli (peanut balls)

Posted on May 27, 2013 by pauldelancey

Nigerian appetizer

KULI-KULI
(Peanut balls)

INGREDIENTS

2 1/4 cups roasted peanuts
1/2 onion
1/2 tablespoon peanut oil (2 cups more later)
3/4 teaspoon cayenne
1/2 tablespoon ginger
1/4 cup water
2 cups peanut oil
3/4 teaspoons baking soda

SPECIAL EQUIPMENT

food processor
kitchen towel
kitchen mallet or any hard object
wok or deep fryer or skillet

PREPARATION

Crush, blend, spindle, grind, disintegrate, and heartily vex peanuts in food processor until peanuts cry uncle and become a crumbly paste resembling peanut butter. Mince onions. Put 1/2 tablespoon peanut oil in frying pan. Add onion. Sauté on medium-high heat until onion becomes soft. Remove oil from sautéed onions with paper towels.

It is important to get as much moisture as you can out of the peanut paste. Put peanut paste in bottom middle of kitchen towel. Roll up towel as tight as you can. Press on rolled up towel as hard as you can with something hard such as a cutting board or kitchen mallet. Repeat 2 more times.

Add peanut paste, sautéed onions, cayenne, and ginger to mixing bowl. Add water slowly until there is just enough to make a uniformly moist paste.

Add two cups of peanut oil to wok. Use high heat to make oil hot, or 375 degrees on skillet. Add baking soda. While peanut oil heats, form 1-1/2″ to 2″ inch balls. (Flatten balls if using skillet.) Put peanut balls in wok. Fry for 1 minute or until peanut balls turn golden brown.

Cool and serve.

TIDBITS

1) Did you know that peanuts are often used as an ingredient in explosives?

2) Explosives?!

3) Looks carefully at peanut-butter sandwich.

4) Puts it down carefully.

5) Runs toward bed to calm down.

6) Realizes potentially explosive peanuts are in stomach.

7) Slows down.

8) Sits carefully on bed.

9) Wonders what are the other ingredients one needs to add to peanuts to make a WMD.

10) Thinks about the jar of unsalted, raw peanuts in pantry.

11) Is family at risk?

12) Remembers peanuts as also used an ingredients in: detergent, salves, bleach, ink, axle grease, face creams, soap, linoleum, rubber, cosmetics, paint, shampoo, medicine, and shaving cream.

13) Has a shave.

14) Saves family.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: appetizer, bleach, cayenne, cookbook, cosmetics, De Lancey, Eat Me, explosive, ginger, kuli, kuli-kuli, linoleum, medicine, Nigeria, Nigerian, pantry, peanut, peanut balls, recipes, sandwich, shampoo, shaving cream, WMD | Leave a comment

Libyan Imthawoma (potatoes in spicy sauce) Recipe

Posted on May 17, 2013 by pauldelancey

Libyan Entree

IMTHAWOMA
(Potatoes in spicy sauce)

INGREDIENTS

8 red potatoes
1 tomato
8 garlic cloves
1 stick butter
2 1/2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon sea salt
1 teaspoon turmeric

INITIAL PREPARATION

Start boiling water. Peel potatoes. Puree tomatoes.. Mince garlic. Add potatoes to boiling water. Boil for about 20 minutes or until potatoes are soft.

GHEE PREPARATION

While potatoes are boiling, put butter in small sauce pan. Melt butter using medium heat. Do not cover the pan. After butter has melted and starts to foam reduce heat to low and simmer for about 15 minutes. Do not stir. (This goes counter to many cooking instincts. Resist. You can do it.) It’s ready when:

1) Someone yells, “It’s ready.”

2) A light tan crust forms on the mostly still surface.

3) The butter stops bubbling.

4) Starts to smell like popcorn.

Pour the melted butter through a colander into bowl. Discard solids left in colander. The liquid in the bowl is your ghee. You are now a ghee whiz.

FINAL PREPARATION

Put ghee back in sauce pan. Add garlic, cumin, paprika, salt, and turmeric. Sauté at medium high heat for 3 minutes. Stir frequently. Add tomato puree. Cook on medium heat for 3 minutes, stirring frequently. Put potatoes in sauce pan. Turn potatoes over until they are well coated with the spicy ghee. Simmer on low heat for 5 minutes, occasionally stirring the sauce and turning the potatoes. Serve and enjoy.

TIDBITS

1) I keep forgetting how to spell “colander.”

2) I have no problem is chrysanthemum, antediluvian, or even phthalein. I can’t remember the last word’s meaning, though.

3) When my older son was one-to-two years old, he convinced himself that I couldn’t drive without his help. He’d say, “Green means go” or “red means stop.”

4) I miss those days.

5) And doesn’t “Imthawoma” look a lot like “I’m the woman?”

6) With observations like that, it’s no wonder my son wanted to help me do things.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: butter, cookbook, cumin, De Lancey, Eat Me, garlic, ghee, imthawoma, Libya, Libyan, paprika, phthalein, potatoes, recipe, recipes, sauce, sea salt, spicy, tomato, turmeric | Leave a comment

Jamaican Curried Chicken

Posted on May 15, 2013 by pauldelancey

Jamaican Entree

CURRIED CHICKEN

INGREDIENTS

2 chicken breasts
1 medium potato
1 red bell pepper
3 garlic cloves
2 stalks green onion
1 large onion
3 tablespoons vegetable oil
1 cup chicken broth
1/4 teaspoon celery seed
1/2 teaspoon cumin
1 1/2 tablespoons Jamaican curry powder
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon turmeric

PREPARATION

Cut chicken and potato into 1/2″ cubes. Removes seeds from red bell pepper. Mince bell pepper, garlic, green onion, and onion. Add vegetable oil, bell pepper, garlic, green onion, and onion to frying pan. Sauté at medium-high heat or until onions are tender.

Add chicken cubes, potato cubes, broth, celery seed, curry powder, pepper, thyme, and turmeric. Cook with lid off on low-medium heat for about 20 minutes or until potato bits are tender. Stir occasionally. Serve to your new best friends.

TIDBITS

1) Curry, while a tasty spice blend, is not a particularly fun spice despite what the “Fun Facts About Curry” would have you believe.

2) Tim Curry, however, is much more interesting. He starred in the cult classic movie, The Rocky Horror Picture Show. He auditioned for the role by singing, “Tutti Frutti.” He had a dog named Frank.

3) One of the biggest movie flops of all times was the movie Ishtar. Ishtar is an anagram for “Hi, rats.”

4) “O,” “A,” and “I” are the shortest palindromes in the English language.

5) “ ” is the shortest palindrome spoken by mimes.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bell pepper, breasts, broth, celery, chicken, cookbook, cumin, curried, curry, De Lancey, Eat Me, English, entree, garlic, green onion, Ishtar, Jamaica, Jamaican, mimes, oil, palindromes, pepper, recipes, Rocky Horror Picture Show, thyme, Tim Curry, turmeric, Tutti Frutti | Leave a comment

Roti, Guyanese Flatbread Recipe

Posted on May 8, 2013 by pauldelancey

Guyanese Entree

ROTI
(flatbread)

INGREDIENTS

2 cups and more flour (don’t put it away)
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cups water
up to 1 cup vegetable oil (don’t put it away)

SPECIALTY ITEM

electric skillet

PREPARATION

Combine 2 cups flour, baking powder, salt, and water in mixing bowl. The amount of water added should be enough to make a fairly firm dough, so a bit more or less water maybe needed.

Sprinkle plate or board with flour. Divide dough into six lumps. Put a lump on board. Dust rolling pin with flour. Roll out dough until it is a circle 8″ across . Put 1 teaspoon on dough. Smooth the oil so it covers the entire circle. Sprinkle 1/2 teaspoon flour uniformly over dough or roti. Fold in corners of roti. Shape roti into a ball. Keep board and rolling pin dusted with flour as you repeat this process for 5 move rotis.

Let rotis stand for 30 minutes while you straighten out the world or sip on a nice, cold Roy Rogers soda.

Set heat on electric skillet to 350 degrees. Put 2 tablespoons oil in skillet. Flatten a roti by hand and put it in skillet. Cook the flatbread, roti, for 3 minutes or until both sides are starting to turn light brown. Turn roti over frequently, at least once every 20-to-30 seconds. Repeat for the other 5 rotis. Add enough oil to the skillet to maintain 2 tablespoons for each roti.

Mango chutney, see recipe, goes great with roti.

TIDBITS

1) Flatbread is flat.

2) The Earth is not flat. It is round.

3) Round, Earth, round.

4) Round in the morning, round at night.

5) In 1492, Columbus sailed west. Flat Earthers took fright.

6) Ooh yes, scary, scary.

7) And now in a seamless transition to more complex sentences, most people in 1492 thought the Earth to be round.

8) The flat-earth myth became popular with the1828 publication, Washington Irving’s imaginative, A History of the Life and Voyages of Christopher Columbus.

9) Hundreds of thousands of American school kids have written essays about Christopher Columbus that have been wrong. All because of Washington Irving.

10) Someone should go back in time and send Mr. Irving to the principal’s office.

11) It’s a good thing, though, the world is not flat. What if you were playing soccer and someone kicked the soccer ball over the edge of the Earth and the soccer ball was gone for ever and no one had another soccer ball?

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Columbus, cookbook, De Lancey, Earth, Eat Me, flatbread, fun, Guyana, Guyanese, myth, recipe, recipes, roti, Roy Rogers, school, soccer, voyages, Washing Irving | Leave a comment

Guyanese Mango Chutney Recipe

Posted on May 1, 2013 by pauldelancey

Guyanese Appetizer

MANGO CHUTNEY

INGREDIENTS

4 green mangoes
1/2 teaspoon black pepper
1 tablespoon cilantro
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1 cup brown sugar
1 cup white sugar
3 cloves garlic
2 Scotch bonnet peppers or 4 serrano peppers
1 medium onion
1 teaspoon ginger
1 1/2 tablespoons red wine vinegar

PREPARATION

Peel, seed, and cut off fleshy part of mangoes. Seed peppers. Mince garlic, onion, and peppers.

(For goodness sake, wash your hands thoroughly after handing hot peppers especially the blazing hot Scotch bonnets. And NEVER touch your face or any sensitive parts of your body while handling these peppers. You’ll be ready to confess to anything until the pain goes away.)

Put everything in a blender and blend at the “liquefy” setting until the mixture is completely smooth. Put in refrigerator overnight.

Next day, boil the chutney mixture until it thickens. Chutney goes with almost anything Caribbean. It’s also popular in England.

TIDBITS

1) Guyana is made up of ten administrative regions; Region 1, Region 2, Region 3, Region 4, Region 5, Region 6, Region 7, Region 8, Region 9, and Region 10.

2) Whoa!

3) Julius Caesar started his famous work, De Bello Gallico, with “All Gaul is divided into three parts.”

4) His close friend Brutus later assassinated him. Latin students today hate Julius Caesar because they are forced to read about his Gallic adventures.

5) Perhaps that’s what the authors of all those terribly dry websites had in mind when describing the “fun” facts of Guyana. After all, no one wants to be assassinated by friends and hated by students for centuries.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: Brutus, Caribbean, celery seed, chutney, cilantro, cookbook, De Bello Gallico, De Lancey, Eat Me, England, ginger, Guyana, Guyanese, Julius Caesar, Latin, lime juice, mango, mangoes, peppers, recipe, recipes, red wine, scotch bonnet, serrano | Leave a comment

Llajua – Bolivian Hot Sauce Recipe

Posted on April 8, 2013 by pauldelancey

Bolivian Appetizer

LLAJUA
(Spicy Sauce)

INGREDIENTS

4 medium tomatoes
1 tablespoon aji amarillo
2 teaspoons cilantro
2 teaspoons parsley
1/4 teaspoon salt

PREPARATION

Remove seeds from tomatoes. Put tomatoes, aji amarillo, cilantro, parsley, and salt in blender. Use chop setting on blender until you get a smooth liquid or paste.

Serve by itself or other Bolivian dishes such as SOPA DE MANI.

SPECIAL UTENSIL

blender

TIDBITS

1) Bolivia maintains the world’s biggest butterfly sanctuary. This South American country has been at peace ever since the park’s opening.

2) Who can forget The Hunchback of Notre Dame with Quasimodo shouting, “Sanctuary, sanctuary.”

3) Boliva’s butterflies do not shout, “Sanctuary.” This is because they feel no need, being already in a sanctuary or they are all mimes.

4) Tidbit 2) italicized The Hunchback of Notre Dame.

5) The period at the end of this sentence is italicized.

6) The period at the end of this sentence is not.

7) Could you tell the difference? I couldn’t without using quite a large font size.

8) I need to get out more.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: aji amarillo, Bolivia, Bolivian, butterfly, cilantro, cookbook, De Lancey, Eat Me, hot sauce, llajua, mimes, parsley, Quasimodo, recipe, sanctuary, sopa de mani, South America, The Hunchback of Notre Dame | Leave a comment

Irish Hamburgers Recipe

Posted on March 1, 2013 by pauldelancey

Irish Entree

IRISH HAMBURGERS

INGREDIENTS

1 4-to-5 pound ready-to-cook corned beef brisket
6 russet potatoes
3 large carrots
1 large white onion
1/2 head cabbage
water
6 hamburger buns

SPECIALTY UTENSIL

crock pot

PREPARATION

At the crock pot’s low setting, the brisket can take 10-to-14 hours to become tender. The high setting will cut this time by about half.

Put ready-to-cook corned beef brisket in crock pot. Add water to crock pot until it covers the brisket. You may need to cut the brisket into smaller pieces depending on the size of your crock pot. Cook for 10-to-14, possibly overnight, or until brisket is tender.

Clean potatoes and carrots. Cut potatoes carrots, onions, and cabbages in slices no thicker than 1/2″ inch and add them to the crock pot. and vegetables. Add water until it covers the brisket and vegetables. Cook on low setting for about 2 hours or until vegetables are tender.

So far, this has been a simplified, but still traditional meal of corned beef. But new culinary horizons beckon. Beef burgers beget beguilingly Irish burgers, beggorah.

Put a slice of corned beef from crock pot on bun. Top that with a slice of onion and cabbage also from the crock pot. Add a squiggle of mustard and complete with top bun. A Irish burger to be sure.

Use remaining ingredients in crock pot as a traditional corned beef meal or as in the next recipe, corned-beef soup.

TIDBITS

1) This recipe uses carrots. The world famous cartoon character Bugs Bunny loved carrots.

2) Bugs Bunny was named after one of his creators at Warner Bros. studio, Buggsy Hardaway.

3) Bugs Bunny was officially born on July 27, 1940 in a rabbit warren under Ebbets Field, home of the Dodgers, in Brooklyn. Although previous incarnations occurred in the late 1930s, his official cartoon debut occurred on that date in a cartoon feature called a “Wild Hare.”

4) Bugs went on to have a illustrious cartoon career starring in several beloved shorts and even a few movies. This patriotic bunny also squared off successfully against the nefarious German and Japanese leaders of World War II. Bugs even appeared in two-minute films designed to get Americans to buy war bonds.

5) It’s possible without Bugs Bunny’s buy-war bonds films America would not have had enough funds to prosecute the war against the Axis powers.

6) And indeed, America’s fighting men were grateful. Bugs Bunny was the official mascot of at least one air training school and two air squadrons.

7) Bugsy Siegel’s story is somewhat different. Born into the real world, Bugsy rose to prominence as a bootlegger and notorious co-founder of Murder, Inc. Switching to gambling, Bugsy founded the Flamingo Hotel in Las Vegas, Nevada. He was gunned down in 1947.

8) There you have it. One Bugsy has made the world laugh for decades and won a world war. The other Bugsy not so much.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes | Tags: 160 Fun Recipes, air training school, Axis, beef brisket, bonds, Brooklyn, Buggys Hardaway, Bugs Bunny, Bugsy Siegel, buns, burgers, cabbage, carrots, cartoon feature, cookbook, De Lancey, Dodgers, Eat Me, Ebbets Field, entree, Flamingo Hotel, fun, German, hamburgers, Inc., Irish, Irish hamburgers, Japanese, Las Vegas, murder, Nevada, onion, recipe, recipes, russet potatoes, war bonds, Warner Bros., Warner Brothers, Wild Hare, World War II | Leave a comment

Chicken Provencale Recipe

Posted on February 28, 2013 by pauldelancey

French Entree

CHICKEN PROVENÇALE

INGREDIENTS

2 chicken breasts
2 teaspoons herbes de Provence
1/2 teaspoon mignonette pepper (Tellicherry black pepper, Muntok white pepper, coriander)
2 tablespoon olive oil
2 red bell peppers
1 green bell pepper
3 garlic cloves
1/2 cup white wine

SPECIALTY UTENSIL

kitchen mallet

Serves one wrestler in training for the Olympics, two people with regular appetites, and four guests who got into your private stash of Belgian truffles before even trying this lovingly prepared meal and are never getting invited again.

PREPARATION

Pound chicken breasts to a half-inch thickness. (Remembering the day’s swarm of rude drivers on your ride home helps immeasurably.) Cut chicken breasts into fourths. Coat chicken pieces with herbes de Provence and mignonette pepper. Cut bell peppers into strips about 1/2″ inch wide and 2″ long. Mince garlic cloves.

Put olive oil in frying pan. Add bell-pepper and garlic. Sauté on high heat for a minute or until olive oil boils. Stir frequently. Add white wine and chicken pieces.

Cover and reduce heat to low-medium for about 5 minutes or until chicken is cooked through. You can cut a piece in half. If the chicken is still pink inside, sauté everything a few minutes more. If both halves are all white, eat one half. It’s your kitchen.

TIDBITS

1) The Olympics first occurred in Ellis, Greece in 776 BC as a way to honor Zeus. Wrestling was perhaps the most popular event.

2) Contestants and trainers appeared nude partly to prevent women from surreptitiously participating.

3) The Olympics started to die out around 260 AD what with barbarians invading the Roman Empire and civil wars erupting every few weeks. In 391 Emperor Theodosius outlawed the games because they were pagan.

4) No summer Olympics, no chance for winter Olympics. No winter Olympics, no bobsledding. No bobsledding, no thriving winter tourist industry. No thriving winter tourist industry, no taxes for the government. No taxes, no money to fund an army for the Empire.

5) Indeed, quite soon after Theodosius’ decision, massive waves of barbarians assaulted the poorly defended Roman Empire, defeating it quite easily.

6) The death of the Roman Empire plunged Europe into the Dark Ages for about a thousand years. Way to go, Theodosius.

7) Today the Olympic Committee is considering dropping wrestling from the games claiming lack of interest.

8) Perhaps there would be more interest if we brought back nude wrestling.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: 169 Fun Recipes From All Over the World, Belgian, bell peppers, black pepper, bobsledding, chicken, cookbook, corinader, Dark Ages, De Lancey, Eat Me, elis, fun, Greece, herbes, herbes de Provence, mignonette, Muntok, olive oil, Olympic Committee, Olympics, Provencale, Provence, recipe, recipes, Roman, Roman empire, summer Olympics, Tellicherry, Theodosius, tourist industry, truffles, white pepper, white wine, Winter Olympics, women, wrestling, Zeus | Leave a comment

Bahamian Banana Breakfast Bread

Posted on February 11, 2013 by pauldelancey

Bahamian Breakfast

BAHAMIAN BANANA BREAKFAST BREAD

INGREDIENTS

3 bananas (overripe ones are better)
1/2 cups pecans
1/4 teaspoon cinnamon
1/2 cup butter (softened or melted)
1/2 cup raisins
2 eggs
2 3/4 teaspoons baking powder
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon vanilla extract
2 1/4 cups flour

Makes 1 loaf. Takes 1 hour 30 minutes.

PREPARATION

Preheat oven to 350 degrees. Grease 9″ x 6″ or 9″ x 5″ baking or loaf pan. Peel bananas. Put bananas in large mixing bowl. Mash bananas with potato masher or fork.. (Did you know that you can buy on AmazonTM the HutzlerTM 571 Banana Slicer? Look at the reviews. They’re hilarious.) Chop pecans or grind with spice grinder until all the pecan bits are quite small.

Add pecan bits, cinnamon, butter, raisins, eggs, baking powder, sugar, salt, nutmeg and vanilla extract to mixing bowl. Mix with fork. Blend with electric beater set on “cake.” With electric beater running, gradually add all the flour. Blend until the batter is smooth.

Spray pan with no-stick spray. Pour batter into pan. Put pan in oven. Cook for 45 to 60 minutes or until a toothpick or fork inserted into the middle comes out clean. Let cool for 20 minutes. Turn pan over onto a plate.

1) Bahamian Banana Breakfast Bread is a great example of alliteration.

2) Alliteration is when all words start with the same sound or letter.

3) Al Simmons was a Hall of Fame baseball player.

4) He hit .390 for the Philadelphia Athletics.

5) Philadelphia Athletics is not alliterative.

6) But the Anaheim Angels were.

7) Now they are called the Los Angeles Angels.

8) Which is still alliterative.

9) Thank goodness for Major League Ball, keeping alliteration alive.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international, recipes | Tags: 169, Al Simmons, alliteration, Amazon, Anaheim, angels, Athletics, Bahamas, Bahamian, banana, banana slicer, baseball, bread, breakfast, cinnamon, Eat Me, eggs, Los Angeles, Major League Baseball, nutmeg, Philadelphia, Philadelphia Athletics, raisins, vanilla extract | Leave a comment

Baked Maple-Covered Doughnuts Recipe

Posted on February 4, 2013 by pauldelancey

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTS

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international, recipes | Tags: America, American, baker, cake, Canada, Canadian, confectionary, cookbook, currency, De Lancey, dessert, doughnuts, Eat Me, extract, flag, kinde, maple, maple leaf, meatballs, money, nordic, recipe, recipes, Sweden, Swedish, syrup, vanilla | Leave a comment

Posts Tagged With: Eat Me

Nigerian Kuli Kuli (peanut balls)

Libyan Imthawoma (potatoes in spicy sauce) Recipe