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A deliciously simple Italian taste treat. A cross between cake and bread, it’s almost like a soft biscotti - so it’s great to dip in your morning coffee or any time!

Kitchen Guy’s Ciambellone Recipe

Ingredients
4 cups flour
3 large eggs
1 tsp. vanilla
1 cup sugar
1 cup milk
1 tsp. cinnamon
one-half cup oil
1 tsp. baking powder
1 medium lemon, zested

Method
Make a mound with the flour on a board, creating a well in the center. Using your fingers, begin alternating the liquid and other dry ingredients into the well, mixing until all the ingredients are combined, adding additional flour as needed and kneading to make a smooth dough.

Divide into two parts and shape into fat rings. Brush the tops with milk and sprinkle with sugar. Place the coils on a buttered baking sheet and bake at 350 for about 40 minutes or until golden brown.

Serve with hot coffee and dunk slices of Ciambellone – it’s sort of like a soft biscotti.

How long does it take to bake marinated THIN SLICED chicken breasts?

this sounds like a very simple thing but I have never had any luck reheating meats etc. without that reheated taste. Any suggestions?

I have seen people put a little bit of water under the insert that the food is cooked in. Is this necessary or proper? We have an old one that was passed down without any instructions.

can i store regular sugar in the refrigerator?

I want to make empanadas and was wondering if I could use self-rising flour instead of all purpose. Will it make a big difference?

I need help with prepping and cooking a brisket on a Weber kettle grill.

Hello. My question is can I mix soya flour with regular flour in waffle batter and how much amount of each, and can I mix half butter and half oil in my waffle batter? Thank you.

Great for all meats - even fish. Use as a dry rub on meats - let sit for 20 minutes or so to season your meats. Fantastic flavor that puts a ready Latin spin on a complete meal with rice or yucca and a chopped tomato salad.

Homemade Low Salt Adobo Seasoning Recipe

Ingredients
1 Tbsp salt free lemon pepper seasoning
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dried oregano
1 Tbsp parsley flakes
1 Tbsp achiote powder
1 1/2 tsp ground cumin
1 Tbsp salt ( optional or you may use less)

Method
Mix all dried herbs and spices together. Place in air tight glass jar, shake and store in a dry place. I found this recipe in Ingrid Hoffman’s book Simply Delicioso after finding that the one in the jar was much too salty.

No matter where you live or even the time of day - prepare this dish and you are transported to your river dock watching the shrimp boats come in and starting to feel very hungry. Enjoy Kitchen Guy’s home cooked version of a Southern restaurant classic.

Kitchen Guy’s Shrimp & Grits Recipe

Ingredients
2 1/2 cups chicken stock
3 Tbsp. unsalted butter
1/2 cup (hominy) grits – not polenta or cornmeal
1 1/2 cups heavy cream
1 tsp. lemon zest
Salt and pepper to taste
8 jumbo shrimp, peeled and deveined
1 Tbsp. olive oil
1 large garlic clove, chopped
1 medium shallot, finely diced
1 medium tomato, seeded and finely diced
1 Tbsp. chopped basil
1/2 cup dry white wine

Method
For the grits, bring the stock and butter to a boil in a heavy saucepan. Stir in grits, return to the boil. Reduce heat and cook grits for about 15 more minutes at a simmer, until they are thick and have absorbed most of the stock. Stir occasionally to keep from sticking. Add ½ cup cream and reduce the heat, allowing grits to cook slowly for another 10 minutes. As liquid is absorbed, add more cream, cooking grits until they are thick and full bodied. Add salt and pepper to taste and keep warm.

For the shrimp, sprinkle with salt and pepper on each side. Heat olive oil in a pan, add shrimp and cook for a minute on each side. Add garlic and shallots. Cook for another 30 seconds. Remove shrimp from the pan. Add diced tomatoes and wine. Continue to cook until wine is reduced by half. Add ¼ cup of cream and cook until there is a smooth sauce. Return the shrimp to the pan and add basil and additional seasoning if necessary.

Divide grits between bowls. Spoon shrimp and sauce over grits. Serve immediately.