Devil’s Food Brownie Cake
Topped with a decadent ganache, this rich, chocolaty cake is a delicious marriage of brownies and devil’s food cake.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a fluted tube pan (such as Bundt) with nonstick spray.

Combine brownie mix cake mix cold coffee oil and eggs in a large bowl; beat with an electric mixer until well combined.

Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 50 to 60 minutes.

Cool on a wire rack for 10 minutes.

Run a table knife around the edges to loosen.

Invert carefully onto a serving plate or cooling rack.

Let cool about 30 minutes.

Heat whipping cream for ganache in the microwave until hot 2 to 3 minutes.

Add chocolate chips and stir until melted.

Pour ganache over the cooled cake.

ArnoldGreg April 30, 2025

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Amazing Spicy Grilled Shrimp
A blend of olive and sesame oil, hot sauce and chile sauce make this is an amazing spicy grilled shrimp recipe.

In a mixing bowl, combine the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, and pepper.

About a third of this marinade should be set aside for grilling.

Put the shrimp in a sizable plastic bag that can be sealed.

Fill the bag with the remaining marinade, then secure it.

2 hours in the refrigerator.

Heat up an outdoor grill to a high temperature.

Once near the head and once near the tail, thread shrimp onto skewers.

Delete the marinade

ArnoldGreg April 29, 2025

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Brasato al Barolo – Braised Chuck Roast in Red Wine
This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.

In a stockpot, combine the chuck roast, onion, carrots, celery, peppercorns, cloves of garlic, cinnamon stick, rosemary, and bay leaves.

Cover the meat and vegetable mixture completely with wine.

Refrigerate stockpot with a cover for six hours to marinate.

Turn the meat in the marinade to ensure that it is completely covered, then put it back in the refrigerator to marinate for an additional 6 hours.

Chuck roast should be transferred from the marinade to a plate to rest and be thoroughly dried with paper towels.

To separate the vegetable mixture from the wine, pour the marinade through a strainer and into a bowl, reserving both the vegetable mixture and the wine.

ArnoldGreg April 28, 2025

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Instant Pot Lamb Tagine with Lentils
This lamb tagine with lentils, tomatoes, and raisins is cooked in the Instant Pot and has a wonderful taste and a little kick.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Add ghee.

Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent 5 to 7 minutes.

Stir in tomatoes potatoes and garlic.

Cook for 2 more minutes.

Mix in salt pepper cumin coriander turmeric cinnamon ginger paprika and chili flakes.

Stir in tomato paste.

Add chicken broth lentils raisins and honey; stir until all ingredients are well combined.

Turn Saute mode off.

Close and lock the lid.

Set vent to ‘Sealing’ and select Meat/Stew mode according to manufacturer’s instructions; set timer for 30 minutes.

Allow 10 to 15 minutes for pressure to build.

ArnoldGreg April 27, 2025

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Old-Fashioned Carrot Cake
Here’s an old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9×13 inch baking pan.

Set aside.

In a large bowl mix together sugar oil eggs vanilla and buttermilk.

Stir in carrots coconut vanilla and pineapple.

In a separate bowl combine flour baking soda cinnamon and salt; gently stir into carrot mixture.

Stir in chopped nuts.

Spread batter into prepared pan.

Bake for 55 minutes or until toothpick inserted into cake comes out clean.

Remove from oven and set aside to cool.

In a medium mixing bowl combine butter or margarine cream cheese vanilla and confectioners sugar.

Blend until creamy.

Frost cake while still in the pan.

ArnoldGreg April 26, 2025

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Filet Mignon and Balsamic Strawberries
For a romantic presentation, tender seared beef filets are quickly baked and then topped with savory and sweet marinated balsamic strawberries.

In a bowl, combine the strawberries, brown sugar, and balsamic vinegar.

Stir occasionally and let stand for one to three hours.

Set the oven to 400 degrees Fahrenheit (200 degrees C)

ArnoldGreg April 25, 2025

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Cacio e Pepe Taralli (Savory Italian Pretzels)
Chef John’s cheese-covered version of the traditional Italian snack taralli is made of crisp, peppery, white wine-infused dough rings.

Combine flour pepper and salt in a mixing bowl and stir with a spoon to combine.

Pour in wine and olive oil.

Mix until dough starts to come together.

Knead by hand until dough is smooth and slightly elastic about 3 minutes.

Wrap dough in plastic and let rest at room temperature for 30 minutes.

Unwrap dough and cut into 4 pieces.

Roll each piece out with your palms into ropes about 10 to 12 inches long.

Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches.

Twist the ends a few times and press them together to form a ring twisting as needed to fully seal the ends.

ArnoldGreg April 24, 2025

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Oven Barbecued Chicken and Potatoes
A one-dish meal of chicken and potatoes baked in homemade barbeque sauce has a savory, sweet, and slightly spicy flavor.

Preheat oven to 325 degrees F (165 degrees C).

Arrange chicken breasts potatoes and onion in a large baking dish.

Mix ketchup brown sugar Worcestershire sauce vinegar margarine lemon juice dry mustard salt paprika chili powder and red pepper flakes in a saucepan.

Bring sauce to a boil stirring constantly to dissolve brown sugar and salt.

Pour the sauce over chicken and vegetables.

Cover dish with aluminum foil.

Bake in the preheated oven until chicken is no longer pink the juices run clear and the sauce has thickened about 2 hours.

An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

ArnoldGreg April 23, 2025

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Creamy Corn Slaw
A great way to use up fresh summer corn, this creamy slaw dressed with mayonnaise and sour cream will be a hit at the BBQ.

In a salad bowl, combine corn, carrots, green pepper, and onions.

In a small bowl, mix the sour cream, mayonnaise, vinegar, sugar, mustard, and salt.

Pour over corn mixture, stirring thoroughly.

Before serving, place in the fridge for several hours.

ArnoldGreg April 22, 2025

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Italian Subs – Restaurant Style
This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You’ll be glad you tried it!

In a large bowl toss together the lettuce tomatoes and onion.

In a separate bowl whisk together the olive oil white wine vinegar parsley garlic basil red pepper flakes and oregano.

Pour over the salad and toss to coat evenly.

Refrigerate for about 1 hour.

Spread the submarine rolls open and layer the Capacola salami prosciutto and provolone cheese evenly on each roll.

Top with some of the salad and as many pickle slices as desired.

Close the rolls and serve.

ArnoldGreg April 21, 2025

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