Easy Barbecue Chicken

Ingredients:
4-6 pieces boneless chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Procedures:
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot on low about 4-6 hours.

Serves 4-6 person.

Source: Set It & Forget It Crock Pot Recipes cookbook.

Bacara's Pistachio Crème Brûlée

Ingredients:
1/3 cup raw shelled pistachios
2 cups heavy cream
1/2 cup sugar, divided, plus extra for bruléeing
1/2 vanilla bean, seeded
5 egg yolks

Procedures:
Prepare the pistachio paste: In an oven heated to 350 degrees, toast the pistachios until fragrant, 6 to 8 minutes. Remove and cover with a towel, rolling to remove the skins from the hot pistachios. Grind the hot pistachios in a food processor until they are reduced to a paste. This should make about 2 1/2 tablespoons
paste. Set aside.

Reduce the oven temperature to 325 degrees. Bring a large saucepan of water to a boil.

In a heavy-bottomed saucepan, combine the cream, one-fourth cup sugar and vanilla seeds. Bring the cream just to a simmer, being careful that it does boil.

Meanwhile, whisk the remaining sugar with the egg yolks. Slowly add the hot cream mixture to the yolks, whisking constantly, to temper. Whisk in the pistachio compound to taste; depending on the intensity of the nuts, you might not use all of the paste (we tested with all of the paste).

Strain the base to remove any lumps, then divide it among 6 (4-ounce) ramekins. Place the ramekins in a baking pan and slide the pan onto the center rack of the oven. Add enough boiling water to the pan to come halfway up the ramekins.

Loosely cover the pan with foil and bake the custards for 18 minutes. Check the custard by gently shaking the pan; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 2 to 3 minutes until the custards are set,
5 to 10 minutes or more.

When the custards are set, gently remove the baking pan from the oven, uncover the custards and cool them (still in the pan) to room temperature. Remove the cooled custards from the baking pan and refrigerate until well chilled, at least 2 hours.

Before serving, remove the chilled custards and sprinkle a scant teaspoon of sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.

Use a small torch to caramelize the tops of each of the custards. Alternatively, place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes.

Serves: 6 person.

Source: LA Times

Pizza Hut Paper Thin Crust Pizza

NOTE: Please note that this pizza recipe is crust only, without any toppings.

Ingredients:
2 cups water (105°s; F)
1/2 tsp yeast (proofed in water)
4 cups flour
3 Tbsp olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 Tbsp salt


Procedures:
Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550° F.

Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.

Average size: for 4 person.

Source: Recipe Secret Forum