Below are some of the recipes I have developed and refined over the years.
Fair warning!.... I am not a professional chef, or writer of cookbooks. Most of these recipes are "Fully Leaded" and are not meant to necessarily be diet friendly, low carb, low sugar, Gluten Free, or low fat unless otherwise specifically mentioned as being "diet friendly, low carb, low sugar, Gluten Free, or low fat." :-) Use at your own risk with an eye toward the ingredients.
Give them a try if anything appeals, and let me know what you think about it and how it turned out for you!
Added so far;
1. Texas T's Everything but the Kitchen Sink Six-Pack Chili
2. Tonkatsu - Japanese Pork Cutlet
3. Tom's French Apple Cake
4. Tomaso's Tiramisu Adulto
5. Japanese Cheesecake
Tonkatsu - Japanese Pork Cutlet
I will be adding additional pictures soon!
With beans… without beans. Tomato based…. Not tomato based. Spice it up! Tone it down. Crackers?... No crackers. Macaroni?... No macaroni. Toss in some cheese… Don’t toss in the cheese? Extra onions?... Stay away from the onions…
How about the meat? Or maybe meatless! Should I use Beef?... Pork?... Veal…? Chicken?... Turkey?... Venison?... Lamb?... Tofu?... Go Vegan?
To all of this, I say sure! Why not! If there is a basic food group (Chili is considered a basic food group in Texas…) that just begs to be done your way, it has to be Chili!
My version of the classic French Apple Cake is a lower Gluten, lower sugar version. Please note I did not say low fat or low taste! The butter is still there after all! But the Monk Fruit “Sugar” and the Oat Flour/Almond Flour won’t spike your insulin levels like regular sugar and flour, and is a fairly low carb option (if you are really worried about that kind of stuff).
Tiramisu for Adults!
In Italian, Tiramisu literally means “Pick Me Up!” or “Cheer Me Up!” This dessert is a coffee and liquor flavored delight. Go to the internet and you will find some very interesting thoughts on where Tiramisu was first enjoyed in Italy!
Oh! So Fluffy! Japanese Cheese Cake
This Japanese Cheesecake is fluffy, delicate and not overly sweet. When I make this recipe, I like to make a double batch, creating two nice six-inch Cheesecakes. I usually give one away and enjoy the other as either a dinner dessert, or a small slice as the perfect breakfast finisher.
This is basically a soufflé so any rising that occurs is as a result of the eggs fluffing and not any baking powder action. There is very little flour used and Almond Flour can be substituted for Wheat Flour if desired. You can also substitute Stevia or Monk Fruit Sugar for the small amount of sugar called for in the recipe.